Growing-up in Minnesota, I took rhubarb for granted.
My folks weren’t really into it. Rhubarb was this mysterious, sour pink stalky plant we dared each other to eat as kids. Jake remembers dipping it into sugar. As a young adult, I remember catering an event where the people ate all of the other summer pies except the rhubarb. The rhubarb slices came back to the kitchen where we happily enjoyed them.
I realized they were fools.
No one in my family is Finnish but we grew up eating Finnish Oven Pancakes nearly every week.
My mom got this recipe from my Godmother, with whom she exchanged many other recipes that became family staples.
“I know why my mom made Finnish Oven Pancakes so often,” I thought as I prepared one for the second time this week. They’re easy to make, only require a few ingredients, and taste like a humble feast.
Every time we move, I lose my recipe binder and rejoice upon finding it again.
The binder’s not fancy. It’s a tattered, spiral-ring binder overflowing with recipes I’ve collected since college. Some of the recipes are photocopies of my mom’s cookbooks or library books. Others are packets I’ve collected from cooking classes. A few recipes are from friends who actually hand wrote them on recipe cards, while others are clippings from old Star Tribune Taste sections.
According to the time stamp on my recipe, I printed it February of 2007. At this time, I was finishing my senior year of college where I lived in a house with a group of friends. We were in the midst of planning a party to welcome our housemate back from Mali. Looking back, I must have searched online for West African recipes and chosen this stew.
I shared a lot of photos on Instagram since Christmas, but the one that received the most love featured potatoes.
Party potatoes, Funeral potatoes, Football potatoes, Pittsburgh potatoes, Crunchy potatoes, Corn Flake potatoes, and, my personal favorite, Cheesy Potatoes. This casserole goes by many names which really suggests that there is no bad time to make these potatoes.
This casserole makes an appearance at every one of our family’s Easter meals. My mom used to be the bearer of the party potatoes. I remember popping bags of frozen has browns and dumping them into our big, plastic popcorn bowl. The potatoes, sour cream, cheese, and cream of chicken soup created such a thick mass, that I always handed the spoon over to mom to finish mixing. My Godmother’s taken over the honors.
Four years ago, I shared how I made Korean mandu with turnip greens on Simple, Good, And Tasty. I’m bringing it back because it’s too good to get lost in the shuffle.
Kale seems to get all of the glory. But as far as leafy greens go, I much prefer the flavor and texture of collards, beet greens, dandelion greens, and turnip greens. Raw turnip greens can sometimes feel prickly. Once you cook them down they have a silky texture and savory, earthy flavor. They’re perfect added to these fried Korean dumplings.