Finnish cooking with Taryn (Online experiences now available)
Online experiences are 1 hour in duration with the option to stay an additional 30 minutes to chat with the host and other participants. The online experiences are hosted on zoom and are fully interactive. Price per device, a great date night or family night experience.
This is also a great opportunity to sample what our culinary adventures are all about without committing to the four hour experience.
Recipes: recipes are sent to you along with your zoom event information a few days before your online experience.
Technology: connect with the host using zoom on your computer, mobile device or tablet. If you have a tv in your kitchen try the screen mirroring feature on your device!
If you would prefer to book your culinary experience over the phone or would like to book a private group experience please email us at firstname.lastname@example.org
Immersion experiences are a 4 hour experience in the Host's home. Includes a light snack upon arrival, approximately 2.5 hours of "in the kitchen" time, learning the recipes and participating in making the dishes, a full dinner shared together, and a booklet of recipes and in-depth culinary info.
All experiences are informal, warm and welcoming. IMK experiences are suitable for families, we recommend children are a minimum of 11 years old.
The focus of this experience is to give you the chance to learn about Taryn's journey as she pieces together her cultural history through the foods of her family.
Our online culinary experiences are moderated by In My Kitchen founder, Paula Mohammed.
Cooking with Taryn
When you cook with Taryn, you will be swept up by her passion for her family history and knowledge. Watching Taryn cook, and listening to her stories allows you to imagine you are staying at her Grandparents cottage on the lake, stepping out of the sauna and about to have a fresh buttered Rieska hot out of the oven.
Taryn Online Experience #2
This menu is the epitome of my memories of summers with my Finnish Granny and Grandad at the lake, short of rye bread it is an example of a Finnish meal. My mom even recalls the time her and my Dad were visiting family in Helsinki in the 70’s and my Dad’s cousins served them many meals similar to this.
Kurkkusalaatti (quick pickle)
With the cucumbers and dill, Grandad would make a jar of what he called, quick pickle. It was a side that went with everything, even just a quick nibble in passing. A blend of vinegar, sugar and water poured over fresh dill and garden cucumbers, a refreshing tangy taste.
Tomaatti-sipulisalaatti (Tomato and Onion Salad)
The lakehouse garden is where I learned to love tomatoes, especially baby tomatoes fresh off the vine; they were sweeter, fuller in flavor and somehow the warm sunshine added it’s own unique flavor that store tomatoes just don’t have. This tomato salad highlights those bright lush garden tomatoes with a vinaigrette that perfectly balances out their sweetness.
Sinappi (hot mustard)
Every summer, without fail we would roast wieners or sausages over a fire at some point, whether it was in the fire pit in the garden or the inside fireplace (on rainy days). Grandad would pull out the tube of spicy mustard to go with the sausages. The mustard was sweet and smooth, thick but has a unique nasal burn, almost like wasabi.
Makkara (Finnish sausage)
Makkara is a generic word for sausage in Finland. They are similar to bratwurst or polish sausage but are much lighter in flavor and have a different texture, some being much finer in texture and are often mostly pork. If they are spiced it is with allspice, nutmeg or some pepper. The best way to enjoy makkara is over a fire or on a charcoal grill and then topped off with sinappi. For this mini experience we will be doing things a bit differently, we will start by boiling the sausage to cook it through and then searing it off in a hot pan.
Taryn Online Experience #1
Lohikeitto (Salmon Soup) Kalakeitto (Fish Soup)
Traditional Finnish soup, it's a light spring soup, quick and simple, with chunks of potato and fish with a creamy broth finished with fresh dill (not heavy like a chowder). The choice of fish is up to you, Taryn prefers salmon but trout or any white fish would work just fine.
A traditional rye "flatbread", that's quick and easy. There are plenty of variations to change things up. Commonly eaten with butter, cheese and cured reindeer or an accompaniment to soup.