Although all the ingredients are some of my favorites, I fell in love at fennel. My approach to other people’s recipes is to use them as a guide and then change them up to your likening without (mostly) changing the technique.
I wanted to share a recipe with you, that I thought you might like, since I so enjoy yours. This one is for Buffalo Borscht. I learned it from a Polish friend who told me there are as many borschts as there are Poles — I think Buffalo Borscht makes one more.
I have so many customized recipes, but the latest favorite is my Americanized version of a family favorite: Bison Pörkölt (aka Hungarian Goulash) with Nokedli (spaetzle egg dumplings) and Uborke Salata (Cucumber salad). A winning combination of Central European flavors!
Recently, a chef friend of mine sent me a recipe she came across in the New York Times. She did a riff on it using Wild Idea Buffalo meat and said that it was fabulous! Being in the middle of nowhere is a lot like social distancing, so I modified the recipe with what I had on hand as well as changed the structure based on the time that I had.
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles out of this recipe, which fed four people each. Approved by my grandkids, who are two and five years old! Honest deliciousness!
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!