Tag: comfort food
-
Mummo Goes to Kozy Shack
Finnish riisipuuro meets American pudding cup, mediated by British custard powder, in a slow cooker made in the USA. Multiple countries in one dessert.
-
Fusilli Alfredo
There are three ways to make alfredo. The Italian way uses three ingredients and decades of technique I don’t have. The American chain way uses flour, which is cheating. My way uses cream, butter, and cheese — just dairy being dairy. A Roman nonna would not approve. My son came back for seconds.
-
Mannapuuro in a Cocktail Dress
Mannapuuro is Finnish semolina porridge — simple, austere, the kind of thing your mummo made. My version uses cooking cream, vanilla sugar, and a tempered egg, which technically makes it a custard. Add strawberry jam and it tastes like strawberry ice cream. I didn’t plan this. The Year of Custards keeps claiming victims.
-
Blue Raspberry Gelatin
Last time I made jello, the French syrup turned it into an accidental dinner party dessert. My son was unimpressed. He wanted BLUE. So I reverse-engineered radioactive blue raspberry gelatin from Finnish soda syrup, citric acid, and enough food coloring to stain the spoon permanently. Formula locked.
-
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.
-
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.
-
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.
-
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.