My first culinary school experience I can recall was cutting mirepoix for soups and stocks. Myself and a small group of students stood around the prep tables, nervously cutting carrots, celery, and onions while our chef instructor took notes on our knife skills.
Whether for Sunday dinner with the family or a cold wintery night, pot roast is a classic comfort meal that nourishes us deep in our core. Purposely cooked for several hours in a rich sauce, pot roast is fork tender and simply delicious.
We love our coffee program here. In fact, we couldn't imagine starting off our day with anything other than a cup of coffee. A few months ago we decided to take a week off from coffee. Yerba mate, Camille's mom's famous Red Tea, and of course chaga made for perfect alternatives yet after 1 day we were back sipping on our butter brew. You can say we are addicted to the caffeine, but quite frankly, it is the morning ritual and damn good flavor that keeps us coming back for more of this sacred drink.
Today's blog shares our love for hash, a quick cooking, rustic breakfast side that can be enjoyed anytime throughout the year. Although hash is traditionally made from corned beef, todays more plant based diets have turned this rich, heartburn inducing breakfast side, into a more vegetable based creation. It is the perfect recipe for utilizing seasonal ingredients, especially in the winter where storage vegetables are bountiful.
Although primal in nature, beef tartare is often times seen as a luxurious food, one where waiters often prepare this simple dish table side for guests. This recipe, although very easy to prepare comes with a slight warning. Tartare is not a dish you wish to prepare using your local supermarkets beef on special. Because we are talking about raw animal foods, you will want to be sure to use the highest quality meats you can find.
When actively trying to live a lifestyle that includes foraging and cooking wild foods, it is essential to have resources that can not only show you how to properly identify edible wild plants, but to also show you how to best prepare them. Thankfully there are books out there like Foraging and Feasting, which do exactly that.
Gathering with friends gives me a great opportunity to share my love for wild food with others. Having decided to have a little New Year's Eve party at our house, I figured I should share some acorn love with our guests.
Just about everybody knows that garlic not only imparts great flavor, but it is also good for you too. From fending off vampires to knocking out colds, garlic is a universally loved ingredient for everything from roasted garlic cloves to the tastiest of tomato sauces.
This recipe is about as simple as it gets and combines the rich, mild flavored stripped bass and current seasonal condiment, chili pepper relish. A quick sear, or grilled on an open fire makes for a perfect summer or fall meal.
Several years ago, a few friends gathered on New Years Eve and hosted a "Mead Off". Although our somewhat sophisticated competition turned into a 80's dance party, we were, if only for a short time, able to hone in a delicious pairing of wild fruit crafted meads and food. Bone marrow, artisan Maine cheese's, and duck prosciutto made their way onto serving platters and delighted our palettes.
I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.
This cookie comes to us through a recipe in the book Cultured Food for Life by Donna Schwenk that my mother brought with her while visiting us this week. In the book, there is a picture of the wedge of the cookie she made with a scoop of kefir ice cream on top. It looks heavenly! I wanted to change a few ingredients in the recipe, and didn't get around to making the ice cream yet, but dang this cookie was good!