Posted by: Kath Usitalo | August 22, 2012

Recipe File: Karelian Piirakka

A thin rye crust holds creamy rice, enhanced with egg butter topping

A thin rye crust holds creamy rice, enhanced with egg butter topping

Thank you for stopping at Great Lakes Gazette. This recipe has been moved to the new GreatLakesGazette.com

Please check it ou!

Advertisements

Responses

  1. Yours appear to have turned out great! I like the Marimekko floral fabric peaking out from underneath your inviting plate.
    Ellie

    • They turned out just fine. Good eye on the Marimekko napkin 😉

  2. Love your articulate description of Finnish Cuisine! Either you are brought up with it or you might not like it. The mojakka in particular. I love it, but even my own children have never tried to make it themselves as adults. I’ve been making Santa Fe Pasties with my left-over beans and rice dish. With enough ketchup they are pretty good…but no rutabaga yet.

    • Yes, it’s an acquired taste! Thanks for checking in at Great Lakes Gazette.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: