I’ve got a recipe from my Ojibwa neighbor’s Grandmother for roasted grouse made with nothing more than honey, salt, and cranberries roasted in duck fat. Served with wild rice cooked with cranberries. The subtleties of the dish will blow your mind. It makes delicate Japanese dishes look like all show and no go flavor. The smokiness of the hand parched wild rice set against the tart cranberries is to die for. A meal meant for kings, (And Queens if you swing that way)!
And she can’t get enough potato klub, lefse, and lutefisk when I make those Norwegian dishes I learned from my Grandmother and Mother.
I’ve got a recipe from my Ojibwa neighbor’s Grandmother for roasted grouse made with nothing more than honey, salt, and cranberries roasted in duck fat. Served with wild rice cooked with cranberries. The subtleties of the dish will blow your mind. It makes delicate Japanese dishes look like all show and no go flavor. The smokiness of the hand parched wild rice set against the tart cranberries is to die for. A meal meant for kings, (And Queens if you swing that way)!
And she can’t get enough potato klub, lefse, and lutefisk when I make those Norwegian dishes I learned from my Grandmother and Mother.
It’s like there is no accounting for food tastes.