Inspired by a plate at the swell Mary Celeste in Paris, this mess is some spicy ålg (moose) ragu over polenta.
It tasted much better than it looked. That or I've got to start getting out the fancy camera to better photograph this food. Yes, I think so.
I found the cutest local Swedish pears (pretty sure they're of the seckel variety), which were just about egg-sized. I baked 'em with walnut oil and maple syrup and served 'em with toasted walnuts and Turkish yogurt.
I think baked fruit is gonna be my new go-to dessert.
