Doughboy

No Knead Bread Ingredients 470 g bread or all-purpose flour 10 g salt ¼ tsp dry yeast 350–450 g lukewarm water Adapted from a recipe by Jim Lahey written up by Mark Bittman in the New York Tim...

https://taikinapoika.com/2020/03/15/no-knead-bread/

Lomittajakin liukeni varhain uudenvuodenaamuna viikon talvihuilausreissulle. Matka oli erittäin ruokaisa ja rentouttava, mutta kotiinpaluu on tavalliseen tapaan hieman ruhjovaa ja rähjäännytt...

https://taikinapoika.com/2016/08/04/lomakuumetta-ja-alligaattoripaarynoita/

1 Myllärin Paras pyöreä piirakkapohja makeaan leivontaan 1/2 kuppia mantelilastuja 1/2 kuppia fariinisokeria 1/3 kuppia kaurahiutaleita 1/3 kuppia vehnäjauhoja 3/4 tl suolaa 85 g normaalisuol...

https://taikinapoika.com/2014/04/11/manteli-kauramurupintainen-kirsikkapiirakka/

lämminsavulohta majoneesia (Kavli normaali) parmesaania raastettuna Heinz culinair -ketsuppia shalottisipulia hienoksi hakattuna maustekurkkua hienoksi kuutioituna balsamiviinietikkaa pippuria S...

https://taikinapoika.com/2014/02/18/savulohitahna/

n. 2 kg naudan etuselkää (Reinin pihvikarjan on mainiota) laakerinlehtiä 4-6 isoa sipulia suolaa pippuria maustepippuria lanttu palsternakka 4-5 isoa porkkanaa n. 1 kg siikli-perunoita juurise...

https://taikinapoika.com/2014/02/13/lihakeitto/

Olen seurannut vuosia brittiläistä julkkiskokki Hugh Fearnley-Whittingstalia ja hänen luomupientilasta ja -ravintolasta kertovaa TV-sarjaa River Cottage. Hughin filosofiaan kuuluu käyttää ...

https://taikinapoika.com/2014/02/09/karitsan-kylkirullapaisti-fenkoli-sipulipedilla/

Tämä on ihan tajuttoman hyvää. Osso buco 4 kpl vasikan takajalan potkakiekkoja (Reini n. 25 e/kg) karkeaa suolaa jauhoja oliiviöljyä (käytin hanhenrasvaa) isohko sipuli 2 isoa porkkanaa 3 ...

https://taikinapoika.com/2014/02/01/osso-buco-v2/

Salaatti: 2 kanan rintafileetä 1/3 cup suolaamattomia maapähkinöitä (muutkin käy) puoli kiloa pieniä perunoita (siikli) 1 iso porkkana 3 kevätsipulia puolikas kurkku puolikas tuore ananas ...

https://taikinapoika.com/2014/01/27/indonesialainen-kanasalaatti/

Anna invited S and I for a coffee today and asked me to bring something. Initially I was planning to go there empty handed as Anna always has plenty of super good food prepared, but a couple of h...

https://taikinapoika.com/2014/01/20/chocolate-brownies/

If you are one of those tens of thousands of Finnish hunters who don”?t know what to do with all that elk meat they”?ve shot this season, read ahead. If you are like me and didn”?t have the...

https://taikinapoika.com/2013/12/14/elk-osso-buco/

Bongasin tämän reseptin telkkarista jonkin julkkiskokin ohjelmasta. Hän kertoi reseptin olevan alun perin Ravintola Palacesta. Mene ja tiedä, mutta ihan pätevän kastikkeen lohelle ja vastaa...

https://taikinapoika.com/2012/12/20/sinappidressing-joulun-kalaherkuille/

I love ribs, but making them has been very time consuming. That’s why I used to make them only a coupe of times a year until I purchased a pressure cooker. I used to think pressure cookers were...

https://taikinapoika.com/2012/11/07/baby-back-ribs-in-pressure-cooker/

Pasha is a traditional Finnish Easter dish, especially in the Eastern parts of the country. It was brought here by the Russian Orthodox church hundreds of years ago, and is eaten to celebrate the...

https://taikinapoika.com/2009/04/07/pasha-and-kulitsa-eastern-easter-delicasies-2/

Once again, I broke up with New York. It’s an on – off relationship: my love affair with the City tends to grind to a halt by the beginning of July. Now that I am away from it all, I do get o...

https://taikinapoika.com/2008/07/15/back-in-finland-just-in-time-for-the-strawberry-season/

  Jaloviina or Jallu is a legendary Finnish cut brandy, which is made by blending cognac with grain liquor. Its production began in 1932 as a cheaper alternative for cognac, and originally this ...

https://taikinapoika.com/2007/11/23/finnish-meatballs-in-cognac-sauce-lihapullat-jallukastikkeella/

I bought a can of Libby’s pumpkin pur? more or less a year ago, but never quite remembered to use it. Finnish Father’s Day was a little while ago, and I wanted to bring something easy yet tas...

https://taikinapoika.com/2007/11/21/a-yummy-pumpkin-pie-from-very-processed-ingredients/

Some months ago I was looking for an easy and light dinner, and ended up buying a box of premium brand ready-to-eat Jerusalem artichoke soup. Before heating the soup I googled its manufacturer, a...

https://taikinapoika.com/2007/11/10/jerusalem-artichoke-soup-with-sun-dried-tomatoes-and-bacon-topping/

Some time ago I promised to cook a Sunday lunch at my parents’ for the family and S. I was completely out of ideas and had no vision whatsoever. Such times call for a visit to my favourite butc...

https://taikinapoika.com/2007/09/09/stinco-di-agnello-al-forno-braised-lamb-shanks/

Not long ago I spent a few days in Barcelona. Although my work schedule was pretty hectic, we managed to squeeze in a memorable dinner at Cata 1.81 in Eixample. Great wine, countless miniature co...

https://taikinapoika.com/2007/07/27/the-joys-of-summer-ceviche-sweet-potatoes-and-corn-on-the-cob/

Pasha is a traditional Finnish Easter dish, especially in the eastern parts of the country. It was brought here by the Russian Orthodox church hundreds of years ago, and is eaten to celebrate the...

https://taikinapoika.com/2007/04/06/pasha-and-kulitsa-eastern-easter-delicasies/

In Finland this delicacy is know as “lasimestarin silli”, direct translation being “glass master’s herring”. It is herring preserved in sugar and vinegar based liquid, and spiced with o...

https://taikinapoika.com/2006/12/17/glass-master%E2%80%99s-herring-pickled-herring-with-spices/

The November issue of Saveur had a tasty and interesting looking recipe titled “Coffee-Crusted Beef Tenderloin”. Because I’m dieting again and need to cook daily in order to know what I eat...

https://taikinapoika.com/2006/12/13/the-habanero-that-burnt-s-twice/

St. Martin’s day is celebrated in the evening of November 11 in Flanders, parts of the Netherlands and the Catholic areas of Germany and Austria. Children go by the doors with paper lanterns an...

https://taikinapoika.com/2006/11/13/alsatian-goose-roast-with-cardamom-orange-pears/

S and I returned from our US road trip last Monday, and somewhere in Indiana S ordered chili with her pulled chicken sandwich. I had completely forgotten that chili even existed. Yesterday I want...

https://taikinapoika.com/2006/10/29/anttis-mean-jalapeno-chili/

“WidSets is a very simple and yet clever little service that brings information that you normally have access to over the Internet, directly to your cell phone. It uses mini-applications called...

https://taikinapoika.com/2006/09/26/read-doughboy-with-your-mobile-phone/

We spent the day with some friends in Porvoo, a quaint small city some 50km east of Helsinki – it’s a rather charming place, especially in the summer, largely thanks to its old town area dati...

https://taikinapoika.com/2006/08/19/review-restaurant-timbaali/

A couple of days ago we visited Restaurant Piha, an Italian style place situated “behind” the shopping center Forum (Eerikinkatu 2) and next to the reliably good Spanish place Parrilla Espano...

https://taikinapoika.com/2006/08/17/review-ravintola-piha/

Long time, no post. I’ve been busy with work, and had a broken arm for some time, plus my apartment was under renovation, so apologies for long posting intervals :) I’m on a short business tr...

https://taikinapoika.com/2006/08/16/teriyaki-meatballs/

Just back from a weeklong drive around Finland. Maitohorsma is in full bloom all over Finland, and the scenery is incredibly pretty, although a bit repetitive. Trees, trees and a whole lot more t...

https://taikinapoika.com/2006/07/23/one-more-for-the-road/

For many people asparagus season is the culinary high point of spring, but I couldn’t care less. But come the new season potatoes, and you got my undivided attention! The spring is very late in...

https://taikinapoika.com/2006/05/06/new-season-potatoes-with-marinated-herring-and-onions/

Thanks to Antti for the short introduction yesterday; a while back he asked whether I was interested in doing some selective cross-posting style syndication with some food-stuff I write for my pe...

https://taikinapoika.com/2006/05/03/intro-henrix-bbq-house/

Doughboy has mainly been a recipe blog, but soon a new author Sim will start a new series including, but not limited to restaurant reviews. These are mainly targeted to our readers living in Hels...

https://taikinapoika.com/2006/05/02/new-series-of-restaurant-reviews/

1st of May – Vappu in Finnish – is workers’ and students’ festival, and the closest thing to a carnival we have in this land of quiet, polite people who like to mind their own business. I...

https://taikinapoika.com/2006/05/01/happy-1st-of-may-hauskaa-vappua/

I’ve been busy at work lately, and have had difficulties to find stamina to cook after hours. This weekend is a long one however because on Monday we celebrate the 1st of May, and it is a publi...

https://taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/

After the calorie-laden Easter festivities, this piece of advertising from the wall of one of the huge warehouses along the Riverside Viaduct seems particularly appropriate. I want lighter fare �...

https://taikinapoika.com/2006/04/18/the-bonfire-of-the-vanities/

Mix together equal parts East Germany and the United States, and you might arrive at something that resembles Canada. The main reason I keep crossing the border is that Canada reminds me of back ...

https://taikinapoika.com/2006/04/12/a-long-weekend-in-toronto/

Who are we? Our adorableness¹ is up for discussion, but we are siblings – for better and worse :) Personally I like to know a little bit of the people behind my favorite blogs, and some time a...

https://taikinapoika.com/2006/04/09/authors/

This year we spent the week around Reyes (Epiphany) in Central Mexico. Of all the marvellous sights, tastes, and smells, those of Puebla are lodged deepest in my limbic system. The city is terrib...

https://taikinapoika.com/2006/04/04/chipotles-albondigas/

I’ve been drooling over the pictures of the Hungarian food blog Chili & Vanilia for months, so when I discovered the story about what Hungarian goulash is and what it is not there (in English, ...

https://taikinapoika.com/2006/04/01/what-is-left-of-little-hungary/

The region of Modena in Emilia Romagna is home to the alchemists who make gold out of musty grapes. I have been to Modena exactly once, spitted out from a slow commuter train, missing a vital con...

https://taikinapoika.com/2006/03/30/multipurpose-balsamic-vinegar-around-the-world-on-a-meme/

Harlem is gentrifying like crazy. Crime is down, so brownstones are going, going, gone and craggy old warehouses are being converted to condos for yuppies as we speak. All this is so inevitable t...

https://taikinapoika.com/2006/03/28/eye-candy/

The first time I tasted this dish I was in paradise on earth. After exploring the Douro valley of Northern Portugal where grapes for port wines are grown in one of the most dramatically beautiful...

https://taikinapoika.com/2006/03/26/a-taste-of-heaven-portuguese-style-bacalhau-a-bras/

It’s good to back in New York. My New York, the unsung Uptown, where I’m enveloped by the golden vowels of Antillean Spanish and the throb of bachata and reggaetón from passing cars. The rib...

https://taikinapoika.com/2006/03/24/lady-liberty-takes-an-ice-cream-break/

My mom bakes buns and pies almost every weekend, and this lingonberry and carrot pie is one of her staples – and super good at that! The pie crust is made from the same dough as the cinnamon bu...

https://taikinapoika.com/2006/03/19/moms-lingonberry-and-carrot-pie/

Late winter / early spring in Helsinki is not the greatest time of the year. After months of pristine winter weather, long brisk walks on the ice-covered sea become treacherous affairs. Snow turn...

https://taikinapoika.com/2006/03/16/oxtail-stew-the-ultimate-finger-food/

Deep South meets Singapore in this dish I cooked for Anna in her kitchen the other day when I was still too depressed to use mine in the middle of a construction site. I’m sure soft shell crabs...

https://taikinapoika.com/2006/03/13/black-pepper-soft-shell-crabs/

My apartment is still a mess because of the water damage, but I got my laptop back, and even managed to whip up something despite the debris around me. Today’s recipe may not be top cuisine –...

https://taikinapoika.com/2006/03/09/baby-octopi-with-sweet-chili-sauce/

Sorry for not updating the site in a while. The contractors working on the renovations of my building flooded my apartment last week. They had to remove the hardwood flooring from the whole apart...

https://taikinapoika.com/2006/03/07/force-majeure/

Today we’re celebrating two years of Doughboy! Well, not doughboy the blog, but the Real Doughboy – me :) I was flipping through some old albums, and found this picture of me baking – foodi...

https://taikinapoika.com/2006/03/03/doughboy-2-yrs/

Instead of celebrating Mardi Gras in a skimpy costume to the beat of steel drums in Trinidad, I’m stuck in freezing cold New York stuffing two gigantic suitcases, preparing to take off for Finl...

https://taikinapoika.com/2006/02/28/a-quick-fix-asian-udon-noodles/