Category: kitchen
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The Stealth Bread Project: Case Files 1.6 & 1.7
In which I finally fix the one obvious thing, then prove the method works with a second grain. Husband selects stealth bread voluntarily. Unprompted
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The Stealth Bread Project: Case File 1.5
In which I ignore my own advice about hydration, recreate a familiar disaster, and the bread screams ‘I’M WET’ while I theorize about gluten.
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Deconstructed Meatballs
Same spices, same cream gravy, same venison from the same local hunter — just without the part where you stand at the counter listlessly rolling tiny spheres. A lazy Sunday riff on Repatriated Meatballs.
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The Stealth Bread Project: Mission Brief & Case File 1.0
In which I declare war on visible nutrition, do some math about bread prices, and introduce the concept of witness protection for grains.
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Carbonaughty: A Confession
A bare fridge prompted a creative carbonara using excessive bacon, eggs, cheese, and mushrooms. The dish maintained its classic essence despite the overabundance, resulting in a silky, flavorful meal that delighted a young diner.
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Repatriated Meatballs
Swedish meatballs evolved from ethnic to regular food, becoming a staple in American homes. The author recreates them in Finland, blending traditional ingredients with local flavors, highlighting their rich culinary history and personal connection.
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Pannukakku with an Accent
My husband taught me to call it pannukakku. This was back in California, fifteen-odd years ago, when he was still “the boy” and I was still learning which of his food preferences were actually Finnish and which were just him. (The man will put ketchup on things that should not have ketchup. That’s not cultural.…
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Key Lime Pie* (*May Contain Trace Amounts of Actual Lime)
A creative twist on key lime pie blends limited lime juice with lemon, citric acid, and lime syrup, resulting in a festive dessert that surprisingly complements traditional Finnish Christmas fare, earning positive reception from diners.
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I Miss Trash
The author reflects on their longing for nostalgic American comfort food while living in Finland. Despite recognizing the superior quality of Finnish ingredients, they find that the unique flavors and textures of childhood treats can’t be replicated.
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Hunted, Foraged, Traded, Inherited
Venison osso buco braised in a Tatung rice cooker, with chanterelle cream sauce from Finnish forest finds. A cross-cultural recipe with a biography.