It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
Pickled blueberries – blueberries or huckleberries (or really any small berry) preserved in a semi-sweet vinegar. Use them alongside meat or poultry.
A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.
A recipe for bierocks or runzas, bread buns filled with meat, cabbage, sauerkraut and onions. Bierocks can be made with any meat.
Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.
Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.