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Quick Caramelized Spruce Tip Syrup

Quick Caramelized Spruce Tip Syrup

Quick Caramelized Spruce Tip Syrup

This is not true mugolio, but it only takes a few minutes to make, instead of a month. Use it to flavor ice cream, panna cotta, cheesecake, a mousse, Italian meringue, there’s plenty of possibilities. One of my favorites is the way the French serve their fresh cheese-with a little drizzle on top.

 

4 packed C. spruce tips

2 C. sugar

2 C. water

Instructions

 

Grind the spruce tips and sugar in a food processor, then mix with the water, bring to a rolling boil, turn off the heat and allow to sit overnight. The next day, strain the syrup, then return it to the pan, cooking until it takes on a light amber color and the consistency resembles warm honey. Transfer the syrup to labeled, dated container and refrigerate until needed. If the syrup becomes very thick when it’s cold, thin it with a bit of cold water until it reaches your desired consistency.

Spring Vegetable Stew

Spring Vegetable Stew

Spring Vegetable Stew

The great thing about a stew is that you don’t have to be all that exact.  I’ve given measurements as a guide, but you could easily adapt this recipe to accommodate your personal preferences.

 

6 to 7 (12 ounces) baby artichokes

10 ounces shelled fava beans (from about 2 1/2 to 3 pounds unshelled fava beans)

8 ounces snap peas, ends trimmed

8 ounces shelled peas (from fresh or frozen)

handful of fiddlehead ferns (optional)

3 ounces pancetta or guanciale, thinly sliced

2 T. extra virgin olive oil, plus extra for drizzling over the finished dish

2 medium leeks (~ 1 heaping cup), thinly sliced (or spring onions)

1 3/4 C. vegetable stock or water

1 bunch of asparagus, chopped into 1-inch pieces

1/4 cup parsley, chopped

2 to 3 T. mint, chopped

zest and juice of half a lemon

sea salt and freshly ground pepper to taste

serve with grilled bread, rubbed with a clove of garlic, sprinkle with sea salt

 

To prepare the artichokes: Fill a bowl with cold water and lemon juice (the lemon prevents oxidation and blackening).  Slice the tips of the artichokes cross-wise to remove their pointed tops.  Peel off the tough outer leaves of the artichoke until you reach the pale, tender, lighter colored leaves.  Place the artichoke in the acidulated water.  Repeat with the remaining artichokes. Blanch the vegetables: Bring a large pot of lightly salted water to a boil.  Reduce to a simmer.  Drop in the artichokes, cook until tender, about 8 minutes.  Remove with a slotted spoon and set aside. Slice the artichokes in half lengthwise. Prepare an ice water bath.  Drop the fava beans into the simmering water, cook 1 minute. Remove with a slotted spoon and drop the beans into the ice water bath.  Slide the fava from their thick outer covering. Set aside. Drop the snap peas and fresh peas, if using, (if frozen you don’t need to blanch) into the simmering water, cook for a minute or two. Remove with a slotted spoon and drop into the ice water bath.  Drain and set aside. Last, drop the fiddleheads, if using, into the simmering water (you’ll want to blanch these last since they turn the water a brownish color) and cook for 5 minutes.  Remove with a slotted spoon and drop into the ice water bath.  Drain and set aside. Making the stew: In a large, high-sided pan, heat the olive oil.  When hot, add the pancetta and cook until the fat is rendered.  Add the leeks and sauté until soft and lightly golden, about 5 minutes.  Add the blanched artichokes and stock, and simmer 5 minutes.  Add the asparagus, season with a little salt and pepper, and simmer another 3-5 minutes.  Add the peas, fava beans, and fiddleheads, and simmer another 3-5 minutes (all vegetables should be tender, but still have a bit of a bite).  Add the lemon zest and juice and fresh herbs, and stir to combine.  Taste and re-season with salt and pepper. To serve:  Drizzle with a generous amount of extra virgin olive oil and serve with crusty bread.

Morels And Brick Cheese on Rye, With Ramp Leaf Aioli

Morels And Brick Cheese on Rye, With Ramp Leaf Aioli

Morels And Brick Cheese on Rye, With Ramp Leaf Aioli

2 slices caraway rye bread sliced 1/2 inch

Room temperature unsalted butter as needed

1.5 ounces fresh whole morel mushrooms rinsed, cleaned, and inspected for debris on the inside.

Kosher salt and pepper

1 T. Lard other animal fat, or high heat cooking oil such as grapeseed

1.5 ounces brick cheese sliced

1 tsp. chopped fresh ramp bulbs

1 recipe ramp leaf aioli follows

 

Spread each side of bread with butter. Place the bread buttered side down in the cast iron pan. Arrange the cheese slices on the bread and cook on low-medium heat, until the bread is nicely toasted and the cheese is melting. In a separate pan, heat the lard or grapeseed oil until lightly smoking, add the morels and cook over medium high heat until brown and caramelized, about 4-5 minutes. Add a tsp. of butter to the pan, then add the ramps. When the morels are totally cooked, season with salt and pepper. Allow the morels to drain on a paper towel briefly to shed excess oil if needed. Place the morels on top of the cheese on one slice of bread, top each with some of the ramps from the pan, then add a T. of the ramp leaf aioli. Place the other slice of bread on top of the slice with the morels and sauce. Press the sandwich lightly to make it stick together.

 

 

Ramp Leaf Aioli

 

1 ounce fresh wild garlic leaves about 10 large leaves

Kosher salt and pepper to taste

1 cup mayonnaise preferably homemade

1 tsp. champagne vinegar

 

Bring a pot of lightly salted water to a boil. Add the wild garlic leaves and cook for 5 seconds, until just wilted. Immediately refresh the ramp leaves in an ice bath to preserve their color. Squeeze the leaves dry in a towel, then mince finely. Puree the leaves in a highspeed blender or a food processor with the mayonnaise.  Afterwards, pass the sauce through the chinois or mesh strainer to remove any stringy leaf particles and give it a velvety texture (optional). Stir in the champagne vinegar, season to taste with salt and pepper and reserve until needed.

Fritto Misto of Ramps, Asparagus, Fiddleheads with Citrus Mint Aioli

Fritto Misto of Ramps, Asparagus, Fiddleheads with Citrus Mint Aioli

Fritto Misto of Ramps, Asparagus, Fiddleheads with Citrus Mint Aioli

4 C. canola oil

2 C. all-purpose flour

¼ cup cornstarch

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Zest of 1 lemon

Zest of 1 lime

½- 1 cup ice cold club soda, diluted with 2 T. lemon juice

1 ½ to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and dried

Maldon salt, to season

Citrus Mint Aioli, to serve (recipe follows)

 

Place the oil in a 6- to 8-quart pot and heat it to 375ËšF. In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Add salt and citrus zest and mix well. Slowly add in water or club soda until the consistency is like a loose pancake batter. Once the oil has come to temperature, working with a few pieces of the vegetables at a time, dip them into the batter, coating them well and letting the excess drip off, before adding to hot oil. Working in batches, place vegetables in oil, being careful not to overcrowd the pot and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with maldon salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the citrus mint aioli.

 

Citrus Mint Aioli

 

2 cloves garlic, chopped

1 tsp. kosher salt

1 large egg

1 large egg yolk

¼ cup fresh mint, chopped

Juice and zest of 1 lemon

Juice and zest of 1 lime

½ cup canola oil

½ cup extra virgin olive oil

 

Place garlic, salt, egg and egg yolk in a blender and blend until smooth. Add mint and combine. Slowly stream in half the oil and then add citrus juice and zest and then continue to add the rest of the oil until thick and emulsified. Adjust with salt, if needed. Serve with fritto misto.

Fiddlehead & Mussel Soup

Fiddlehead & Mussel Soup

Fiddlehead & Mussel Soup

4 T. Butter

¼ C. thinly sliced Shallots

1 T. thinly Sliced Garlic

1 fresh Thyme Sprig

1 Bay Leaf

3 lb. Mussels, washed and debearded

½ C. dry White Wine

1 C. Chicken Broth

 

Place the butter in a large pot over medium-low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, for 3 to 4 minutes, or until the shallots and garlic are translucent. Add the thyme and bay leaf and cook for 1 more minute. Add the mussels, stirring to coat them evenly with the butter. Cook, uncovered, for 2 minutes. Add the white wine, turn up the heat to medium high, and bring to a boil. Cook for 2 minutes to bum off the alcohol, then add the chicken broth. Bring the mixture back to a boil, cover the pot, and turn down the heat to low. Steam the mussels until the shells open and the flesh is plump and full, about 5 minutes. Discard any that do not open.  Drain the mussels and their cooking liquid through a colander into a large pot or bowl. You should have between 2 and 3 C. of liquid. Let the mussels cool in the colander. When the mussels are cool, remove the meat from the shells. Discard the shells and set aside the mussels in a cool place until ready to use.

 

4 T. (/2 stick) unsalted butter

1/4 cup thinly sliced shallots (1 large or 2 medium)

1 T. thinly sliced garlic

1 1/4 pounds ostrich fern fiddleheads, cleaned

Reserved mussels cooking liquid (above)

1 1/2 C. heavy cream

1/4 tsp. finely chopped fresh rosemary or 1/3 tsp. dried

1/8 tsp. cayenne pepper

2 tsp. fresh lemon juice

2 tsp. kosher salt

4 grinds of white pepper (1/8 tsp.)

1 T. finely minced fresh chives

 

Heat the butter in a large pot over low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, until the shallots and garlic are tender and translucent, about 4 minutes. Add the fiddleheads. Cook, stirring occasionally, for 2 minutes. Add the mussel cooking liquid and bring to a boil. Turn down the heat to low and simmer for 5 minutes. Stir in the cream, bring back to a boil, then turn down the heat and simmer for 5 to 6 more minutes. Remove the pot from the stove and remove the fiddleheads with a slotted spoon or strainer. Set aside /4 cup fiddleheads. Place the remaining fiddleheads in a blender and add half the soup. Puree until smooth, 3 to 4 minutes. Add the remaining soup and, starting on low, blend briefly to combine. Add the rosemary, cayenne pepper, lemon juice, salt, and white pepper and blend briefly to incorporate. Return the soup to a clean pot. Heat the soup just to a boil, whisking occasionally. Place the mussels and reserved fiddleheads in a small pot, ladle in a small amount of the soup, and place over low heat. When hot, divide the mussels and fiddleheads among 4 to 6 soup bowls and ladle in the soup. Garnish with the chives.

Ramp & Shrimp Grits

Ramp & Shrimp Grits

Ramp & Shrimp Grits

1 lb. Shrimp, shell on

¼ C. dry White Wine

1 Shallot, thinly sliced

1 ½ tsp. Salt

1 C. Quick-Cooking Grits

4 T. Butter

¼ tsp. Pepper

4 cloves Garlic, minced

2 tsp. Lemon Juice

½ C. Ramp Pesto

2 T. crème fraîche

2 T. fresh Chive, sliced in ½” pieces

 

Peel and devein the shrimp, saving the shells. Place the shrimp shells in a medium saucepan. Add the white wine, shallot, and 4 C. cold water. Bring to a boil, then turn down the heat to a bubbling simmer and cook for 20 minutes. Turn off the heat and let the shells steep in the liquid for 10 minutes. Strain the liquid into a 4-cup measuring cup and discard the shells. Add enough cold water to make 4 C. Place in a medium saucepan over medium-high heat, add 1 tsp. of the salt, and bring to a boil. Whisk in the grits, bring to a boil, then cover and cook over very low heat, stirring occasionally, for 8 to 10 minutes, or until creamy. Hold in a warm place while you cook the shrimp.  Place the butter in a large sauté pan over medium-high heat. When the butter is melted and bubbling, add the shrimp, the remaining 1/2 tsp. salt, and the pepper. Toss the shrimp in the butter and cook, stirring occasionally, until the shrimp are just pink. Add the garlic and finish cooking, another 2 to 3 minutes. Stir in the lemon juice. Stir the ramp pesto into the grits, then stir in the creme fraiche. Divide the grits among 4 to 6 bowls and top with the shrimp. Garnish with the chives.

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

1 T. Ghee or butter

2 T. Garlic Scapes or shallots

1/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned)

8 ounce Cream Cheese (organic, cultured)

1 pinch Sea Salt to taste

1 pinch White Pepper to taste

 

In a skillet over medium/low heat, sauté garlic scapes in ghee until soft. Add in black trumpet mushrooms continue sautéing until mushrooms are cooked through and any liquid is evaporated. Reduce heat to low, add cream cheese (cut or scooped into roughly 1 T. sized chunks). Stirring constantly until the cream cheese is melted and mixed thoroughly. Transfer to a an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together. Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables. Notes: Use 1 ounce dried Black Trumpets that have been reconstituted in warm water in place of the fresh.

Wild Ramp Pesto

Wild Ramp Pesto

Wild Ramp Pesto

1 bunch (about 6 ounces) ramps

½ cup walnuts (toasted in a skillet for 5 minutes until golden)

½ cup grated Parmigiano-Reggiano cheese

½ tsp. kosher salt to taste

⅓ cup extra virgin olive oil (or ½ cup—you kind of have to eyeball it)

Squirt of lemon juice

½ cup flat-leaf parsley (optional)

 

Wash ramps throughly and cut off the leaves of the ramps.  Chop the ramp leaves and walnuts just a bit and put them in your food processor. (Optional: add parsley.) Add most of the cheese (save a sprinkle for serving) plus salt. Pouring the olive oil in slowly, process contents until they combine and look, well … pesto-y. Taste for seasoning and add a good squirt of lemon juice. Served as a side with warm pita and bulgur with butternut squash and chard

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

 

2 pounds cremini mushrooms, trimmed and sliced thin

½ ounce dried porcini mushrooms, rinsed and minced

3 garlic cloves, minced

3 T. extra-virgin olive oil, divided, plus extra for drizzling

2 tsp. minced fresh thyme or ½ tsp. dried

½ tsp. table salt

6 cups vegetable or chicken broth, plus extra as needed

1½ cups wheat berries

½ cup dry Madeira or sherry, divided

6 ounces (6 cups) baby spinach

Grated Parmesan cheese

 

Microwave cremini mushrooms, porcini mushrooms, garlic, 1 T. oil, thyme, and salt in bowl, stirring occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, and 6 T. Madeira. Cover and cook until wheat berries are tender, 8 to 10 hours on low or 5 to 7 hours on high.  Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in remaining 2 T. oil and remaining 2 T. Madeira and season with salt and pepper to taste. Drizzle individual portions with extra oil and sprinkle with Parmesan before serving.

Buttery Sautéed Mushrooms with Spruce Tips and Chives

Buttery Sautéed Mushrooms with Spruce Tips and Chives

Buttery Sautéed Mushrooms with Spruce Tips and Chives

2 T. salted butter

4 C. small white button mushrooms (11oz/320gms)

¼ tsp. salt

1 T. chopped spruce tips

2 T. minced chives (or green onions)

light sprinkling of pepper

 

Wash the mushrooms under running water, then leave them to dry on a tea towel or paper towel until most of the moisture is off. Pat them lightly with the towel to speed the process. If your mushrooms are large, cut them in halves (or even quarters if really large). In a heavy skillet over medium heat, melt the butter until it starts to sizzle and smell nutty, just beginning to brown slightly. Tip in the mushrooms and sprinkle them with the salt. (The salt helps draw the moisture out of the mushrooms.)  Sauté the mushrooms, stirring them often, so they brown on several sides, for 8 to 10 minutes. First, the liquid will be released from the mushrooms, but keep cooking them until this liquid is cooked away and the mushrooms start to brown. Once the liquid is evaporated you will need to stir them more often.  When the mushrooms have all turned a deep golden color on several sides, sprinkle them with the chopped spruce tips and chives. Cook them for 1 minute more, stirring constantly. Remove the pan from the heat, give them a very light sprinkling of pepper (you don’t want to overpower their delicate flavor), and tip them into a small serving bowl, scraping all the lovely butter and sprucy, chivey bits into the bowl, too. Serves 4 as a side dish.

Foraged Mushroom Tart

Foraged Mushroom Tart

Foraged Mushroom Tart

1 ready-made pie crust

2 T. butter

1⁄2 cup minced onion

salt

freshly ground black pepper

4 C. sliced exotic mushrooms (lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.)

2 tsp. chopped garlic

2 C. heavy cream

3 large eggs

1 dash hot pepper sauce

1 dash Worcestershire sauce

1 cup grated white cheddar cheese

4 ounces shaved parmigiano-reggiano cheese

 

Preheat the oven to 350 degrees F. Place crust in a 10 inch tart pan. Prick the bottom of the crust all over with a fork. In a medium sauté pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté for 1 minute. Add the mushrooms. Season with salt and pepper. Continue to sauté for 3 to 4 minutes or until the mushrooms are wilted. Stir in the garlic and remove from the heat. Cool completely. In a mixing bowl, whisk the cream and eggs together. Season with 3/4 of a tsp. of salt, pepper, hot pepper sauce, and Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over the cheese. Bake until the center sets and the top is golden, about 55 minutes. Remove from the oven and let cool for 5 minutes before slicing to serve.

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

Wild Mushrooms and Lardo on Rye

1 pound (454 g) mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and/or wild mushrooms)

2 T. (30 ml) butter

3 T. (45 ml) olive oil, divided

1/4 cup (60 ml) finely chopped shallots

1 T. (15 ml) fresh thyme leaves

Salt and pepper

½ cup (120 ml) dry white wine

1 cup (240 ml) heavy cream

4 toasted slices of rye bread

2 C. (480 ml) grated Fontina cheese (or substitute with mozzarella or old cheddar)

4 ounces (114 g) Italian lardo (from Valle d’Aosta, if possible), cut into thin strips

Italian parsley, chopped finely, for garnish

 

Clean mushrooms with damp cloth, trim woody ends of stems, and slice. Add butter and 1 T. (15 ml) of olive oil to a large skillet on medium heat. Add mushrooms, making sure the skillet is not overcrowded. Leave mushrooms to cook for 3-5 minutes or until bottoms are browned. Flip mushrooms and add shallots, thyme leaves, salt, and pepper to skillet. Cook for another 7-10 minutes, flipping once. Once moisture has evaporated, add dry white wine to skillet and reduce by at least half. Add heavy cream and continue cooking, stirring periodically. Drizzle toast with remaining olive oil. Broil 1 side of bread until golden. Flip over. Divide grated Fontina between slices of toast. Add cheese and broil again until cheese is melted and golden. Remove toast from oven and top each piece with sautéed mushrooms and paper-thin slices of lardo. Garnish with finely chopped Italian parsley.

Beans & Greens

Beans & Greens

Beans & Greens

1 pound dried cannellini or corona beans

1 to 2 T. kosher salt

4 pounds greens, preferably a mix of escarole, broccoli rabe, Swiss chard, spinach, kale, and dandelion greens, stemmed and washed

1 cup plus 2 T. olive oil

8 cloves garlic, peeled (4 cloves thinly sliced, 4 cloves left whole)

3 oil-packed anchovy fillets

1 tsp. red pepper flakes

Zest and juice of 1 large lemon

1 cup fresh bread crumbs

 

Put the dried beans in a large Dutch oven or heavy-bottomed pot and add cold water to cover by several inches. Soak overnight. The next day, add more water as needed to the pot so the beans are covered by several inches. Bring to a boil over medium-high heat, then reduce heat and simmer until the beans are tender, about 1½ to 2 hours. Periodically check the water level of the beans; they should be covered by several inches of water throughout the cooking. Add more boiling water to the pot as needed (I keep a water-filled teakettle on the adjacent burner, turning it on and topping off the beans as needed).  The beans are done when you pull five from the pot and all are tender—as Liza says, if you’re chewing a bean and wondering if it’s cooked enough, it’s not. When the beans are tender, remove them from the heat but do not drain. Season the cooking water with salt. The exact amount you’ll use will depend on how much cooking liquid is in the pot, so begin with a small amount and continue adding until the liquid tastes very well seasoned, just this side of salty. Let the beans cool in the cooking liquid. The beans can be made up to 2 days in advance; once cool, cover and transfer to the refrigerator.  Meanwhile, bring a large pot of salted water to a boil. Set a large ice bath nearby. Working in batches by type of greens, blanch the greens until they wilt and are tender, about 2 minutes (slightly longer for broccoli rabe). Remove from the water with tongs or a spider and transfer to the ice bath. Once cool, transfer to a rimmed baking sheet. When all the greens have been cooked, grab fistfuls of greens and, working over the sink or a bowl, squeeze them to extract the maximum amount of liquid. Transfer to a cutting board. Coarsely chop and transfer to a bowl.  In a small frying pan, heat ½ cup of the olive oil with the sliced garlic, the anchovy fillets, and ½ tsp. of the red pepper flakes. Cook over medium-low heat until the garlic begins to sizzle but does not brown, using the back of a spoon to mash the anchovy fillets to a paste. Remove from the heat, stir in half the lemon zest, pour the mixture over the greens, and stir to coat. Return the frying pan to medium heat and add 2 T. of the olive oil. Add the bread crumbs and stir to coat with oil. Toast the bread crumbs, stirring, until dark golden brown and crunchy, about 5 to 6 minutes. Season with salt and set aside.  In a Dutch oven or heavy pot, heat the remaining ½ cup olive oil over medium-high heat and add the whole garlic cloves and the remaining tsp. of red pepper flakes (or less, if you prefer a milder dish). When the garlic begins to sizzle, add half of the cooked beans (but not their liquid) and fry, stirring, until the skins begin to split slightly, about 2 minutes. Add a ladleful of the cooking liquid, increase the heat to high, and cook, stirring, until the liquid begins to boil and a creamy, emulsified sauce forms.  Add the remaining beans and some more cooking liquid; the beans should be quite saucy. Stir in the greens, add more bean cooking liquid as necessary to maintain their sauciness, and cook until the greens are heated through. Remove from the heat and stir in the remaining lemon zest and the lemon juice to taste. Season to taste with additional salt. Top with the bread crumbs and serve warm.

Rose Pesto

Rose Pesto

Rose Pesto

 

1 whole pot basil leaves (fresh plants sold in gourmet shops in pots)

1 fistful of fresh, crisp, pink organic rose petals

2 deciliters (1 healthy cup) parmesan, grated

1 deciliter (half a cup) pine nuts

1 garlic clove

2 T. (1 oz.) olive oil

1 T. (0.5 oz.) fresh pressed lemon juice

salt

freshly ground white pepper

Swedish Wasa Rye Bread

 

Pick the leaves off the basil plant, and mix basil and rose petals in a food mixer. Grate the parmesan cheese and add with pine nuts and garlic into the mixer. Mix. Pour the olive oil into the mixer as you mix.

Mix. Add lemon juice and pepper to taste. Mount the rose pesto on the hard bread.

Scallops with Sorrel Butter

Scallops with Sorrel Butter

Scallops with Sorrel Butter

3 T. unsalted butter

1 pound sea scallops, patted dry

Kosher salt and black pepper, as needed

1 garlic clove, minced

1 T. dry white vermouth or white wine

4 ounces sorrel (about 3 C. loosely packed), stems removed

2 T. chopped chives

 

Heat a large skillet over medium-high. Melt 2 T. butter in skillet. Season scallops with salt and pepper; place in pan in a single layer. Cook without moving until bottoms are golden brown, 2 to 3 minutes. Do not turn. Transfer scallops to a plate. Return pan to medium heat. Add garlic and cook 10 seconds. Stir in vermouth and scrape up any browned bits from bottom of pan. Stir in remaining 1 T. butter and the sorrel; season lightly with salt and pepper. Return scallops to pan, seared side up. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes. Sprinkle in chives and serve.

Scallops with Sorrel Cream Sauce

Scallops with Sorrel Cream Sauce

Scallops with Sorrel Cream Sauce

1 C. clam juice

2 T. minced shallot

½ C. dry white wine

8 ounce crème fraîche e (at room temperature)

4 T. unsalted butter (cut into small chunks)

2 ounce fresh sorrel leaves (about 2 C. packed), washed, stemmed, and large leaves torn into two or three pieces

sea salt (to taste)

ground white pepper (to taste)

canola oil (or other high smoke point, mild flavored oil)

8 large room temperature sea scallops (about 1 pound, rinsed and thoroughly dried)

lemon wedges (as needed)

 

In a medium saucepan combine clam juice and shallots; bring to a boil and cook until reduced by 3/4, about 6 minutes. Add wine and continue to cook about 3 minutes more. Lower the heat to low and add crème fraîche. Simmer, stirring often, until thick enough to coat the spoon nicely, about 5 or 6 minutes. Pass through a fine mesh sieve into a clean pan. Discard solids in sieve. Return the sauce to low heat. Once it begins to simmer stir in the butter chunks one at a time until fully incorporated. Add the sorrel, stirring until wilted. Turn off heat and season lightly with salt and white pepper. Set aside, covered, in a warm place. Meanwhile, heat a large, heavy non-stick or cast iron skillet over medium-high heat; swirl in just enough oil to lightly coat bottom of skillet. Pat scallops very dry, season with salt, and add to skillet. Cook, undisturbed, until a well-browned crust develops on bottom, about 2 minutes. Flip, season with salt, and cook until browned and barely cooked through but still pink in center, 1 to 2 minutes. Do not crowd skillet, work in batches if necessary, adding a bit more oil as needed. Spoon some warm sauce and sorrel leaves onto four warm plates. Nestle two seared scallops on top of each plate. Serve immediately with lemon wedges on the side.

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

4 slices of bacon, cut into small pieces

8 ramps, aka wild leeks, trimmed and cleaned

2 eggs

salt and pepper to taste

chili pepper flakes to taste

 

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes, and set aside reserving the grease in the pan. Add the ramps and sauté until tender and slightly golden brown, about 3-4 minutes, and set aside with the bacon. Crack the eggs in the pan and cook until the whites are set and the bottom is slightly golden brown, about 2-4 minutes. Serve the eggs with the bacon and sautéed ramps on the side and season everything with salt, pepper and chili pepper flakes to taste.

Hard Candy Lollipops with Edible Flowers

Hard Candy Lollipops with Edible Flowers

Hard Candy Lollipops with Edible Flowers

– Medium heavy bottom saucepan

– Candy thermometer

– 2″ flat round hard candy lollipop mold

– Lollipop sticks

– Nonstick cooking spray

– Pyrex 2 C. measuring cup

– Pastry brush

– Cookie sheet or marble slab

– Parchment paper

– Edible flowers to fit inside the 2″D flat candy mold

 

– 1 C. of granulated sugar

– 1/3 C. of corn syrup

– ½ C. of water

– 2 tsp. of flavoring oil if using

 

Prepare your molds by lightly spraying them with nonstick cooking spray. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering with parchment paper and spraying with nonstick cooking spray. Place molds on a cookie sheet or marble slab. Combine sugar and water in a medium heavy bottom saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Once boiling, stop stirring as soon as the syrup starts to boil and insert a candy thermometer. Allow to boil, without stirring, until candy reaches 250°F (121°C). If you plan to add food coloring, add it at this point and allow the liquid to continue boiling.  Once the candy reaches 300 degrees Fahrenheit (known as hard crack stage), remove it from heat, add flavoring of your choice and pour into the Pyrex measuring cup. Allow liquid to sit until it stops bubbling completely. This will prevent bubbles from forming in your poured lollipops. Working quickly, pour a scant amount of hard candy liquid into each mold, enough just to cover the bottom. Place an edible flower FACE DOWN on the liquid in each mold. Add a lollipop stick to each mold and continue pouring to fill each mold. If liquid becomes too thick to easily pour, simply reheat in the microwave on high for about 15 seconds and continue filling the molds. NOTE: The flower is placed face down so that the correct side of the flower will be on the front side of the completed lollipop. Allow to cool completely and remove from mold once hardened. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.

Pickling Dandelion Roots

Pickling Dandelion Roots

Pickling Dandelion Roots

The sunny flowerheads may be long gone, but the roots that remain are loaded with nutrients and flavor. Pickled dandelion roots are a tasty addition to soups and salads in fall. And here’s another break—this recipe also uses refrigeration to pickle instead of heat.

 

generous handful dandelion roots, washed and chopped

3 cloves garlic

2 teaspoons powdered ginger root

¼ C. tamari

3 ½ C. apple cider vinegar

 

Place clean roots, ginger root powder and tamari in a 1-quart mason jar. Pour the vinegar over all. Place a piece of wax paper over the mouth of the jar (this prevents rusting) and screw down the lid. Place in the refrigerator for 3 weeks before using.  Add to salads.

 

A different Version

 

3 C. white vinegar, one C. water, 2 T. of pickling salt, and a 1/2 C. sugar

 

Put it in a saucepan and bring it to a boil. At the same time that I am doing this, I am sterilizing my jars and lids by letting them sit in boiling water for 10-15 minutes (I start heating the pot of water long before this though, since my huge pot takes forever to boil!)

 

Once the jars are sterilized, and before I pack in the dandelion roots, I fill them with these spices: (sorry I’m not very exact with the measurements, I just eyeball everything.

 

a couple whole cloves of garlic, a pinch of celery seed, 6 to 8 peppercorns, a pinch of cayenne or red chile pepper flakes, a pinch of mustard seeds, and some dill (preferably fresh)

 

So in the spices go, then the roots (which you really got to pack in there!), then the pickling brine. Fill up the jars to about a 1/4 inch from the rim, give the rims a quick wipe down (spices stuck to the rim can cause the lid to not seal properly), and throw on the lids…

 

Now that all of the hard stuff is over, you’re ready to let your jars sit in boiling water for a final 20 minutes or so…. and YAY, YOU’R DONE! … (after you remove them, don’t forget to let them sit on your counter overnight to give the lids a chance to “pop”, or seal)

Dandelion Jelly

Dandelion Jelly

Dandelion Jelly

2 c. dandelion flowers (harvested from pesticide free location)

4 c. sugar

1 pkg. or 6 T. powdered pectin

2 T. lemon juice

1/4 tsp. butter

 

Rinse dandelions in a colander and remove stems by snipping them off with a pair of kitchen scissors. Place dandelions in a bowl and cover them with 4 C. of boiling water. You are essentially going to make “dandelion tea.”  After the water cools off, place the bowl of water and dandelions in the refrigerator until the next day. It was two days until I got back to mine, but it was just fine. The next day, run the mixture through a fine mesh strainer to remove the pieces of dandelion. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 C. of liquid. Pour liquid into a large stock pot. Stir in lemon juice. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in a boiling water canner for 5 minutes. Remove jars from canner and place on a towel on the kitchen counter to cool. Lids will make a pinging noise when they seal. If a jar does not seal, place it in the refrigerator and eat in the next couple of weeks. Cooled sealed jars can be stored in the pantry for several years.

Pickled Dandelion Capers

Pickled Dandelion Capers

Pickled Dandelion Capers

2 C. dandelion buds (tiny, just barely produced, no flower inside yet, pick primary bed, then under are secondaries.

2/3 C. vinegar

1/3 C. water

1 tsp. salt

Bring the water, vinegar and salt to a boil and stir to dissolve the salt.  Pack the capers into mason jars, and pour the brine over the top. Cap and store in the refrigerator or process in a water bath canner for 10 minutes, leaving 1/2 inch of headspace.

Wildflower Violet Popcorn

Wildflower Violet Popcorn

Wildflower Violet Popcorn

1 C. Popcorn in 1/4 C. increments

1/4 C. Butter

1/4 C. Coconut Oil

Sea Salt

Fresh edible flowers OR sugared violets or other sugared flowers

 

Gather fresh, edible flowers.  Be sure you know what you’re foraging – some wild blooms are NOT edible.  You may also use sugared violets or other sugared flowers in your violet popcorn. If using fresh flowers, gently shake off any dust or debris.  If you must rinse them, place them in a salad spinner to get them as dry as possible.  Place them on a towel or dehydrator rack to dry completely.  You may also place your blooms in the refrigerator for a bit, if you can’t use them right away.  Work quickly, though – blooms like violets will begin to curl up and fade rather quickly. Using an air popper, pop up fresh popcorn in 1/4 C. increments. OR, follow the manufacturer’s instructions for your air popper.  As the popper is popping, slowly melt the butter and coconut oil on the stove top. Once the popcorn is popped, add melted fats a few T. at a time to the popcorn bowl as you sprinkle with sea salt and stir gently. Repeat this process, adding fat, salt and stirring until all the melted fats are gone. Allow to cool completely. Gently toss in fresh edible flowers or sugared violets.

 

Calendula

Cornflowers

Cosmos

Dianthus

Field Daisies

Johnny jumps-ups (violas)

Pansies

Pineapple Sage Blossoms

Red Bud blossoms

Rose Petals

Sweet William

Violets.

Sautéed Fiddlehead Ferns

Sautéed Fiddlehead Ferns

Sautéed Fiddlehead Ferns

Fiddlehead Ferns

2 cloves of garlic, sliced

4 scallions, white and light green part sliced

Juice of half a lemon

Salt and pepper to taste

Parmesan cheese, to taste

Olive oil for the pan

 

To prep your fiddleheads, cut the touch stems off, including any brown parts. Run them under cold water in a colander, then place them in a bowl of water and swirl around. Dry them on paper towels. Heat the olive oil in the pan over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the scallions and the fiddleheads, cover, and cook for 4 minutes. Uncover, stir, and continue to cook for another 4 minutes. Remove from heat and sprinkle with salt and pepper to taste. Squirt the juice of half a lemon on top. Spoon onto plates and serve with a grating of parmesan cheese over the top.

Garlic Mustard Roulade

Garlic Mustard Roulade

Garlic Mustard Roulade

 

1 pound garlic mustard greens, flower stalks, and flowers

1/2 tsp. ground nutmeg

1/2 tsp. sea salt

1 tsp. smoked paprika

2 tsp. granulated garlic

1/2 tsp ground black pepper

4 egg yolks

4 egg whites

2c. shredded mozzarella cheese

 

Heat oven to 425° F. Prepare a sheet pan with parchment paper. In a large pot of boiling water, blanch the garlic mustard greens for 1 minute. Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible. Add the cooked greens to a food processor. Add the nutmeg, salt, smoked paprika, granulated garlic, black pepper and egg yolks. Pulse until the garlic mustard greens are finely chopped.  In a mixer, whip the egg whites until stiff peaks form. With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen. Then gently fold in the remaining egg whites, until the mixture is uniform. Spread the garlic mustard and egg mixture evenly on the parchment paper covered sheet pan, leaving an inch of exposed paper around the entire edge. Bake until the egg is set, about 12-15 minutes.. Loosen the roulade from the parchment paper. Sprinkle the top with whatever you are using as a filling, or just cheese. Starting with the wider side, roll the roulade up like a jelly roll, ending seam side down. Bake an additional 10 minutes to melt the cheese and warm the filling.

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts

 

2 cups of wood sorrel

1 cup of sugar

1/2 cup of sour cream

1/2 cup of full-fat Greek yogurt

1 cup of graham cracker crumbs

1/4 cup of butter

1/2 tsp. ground cardamom

1/2 tsp. salt

Directions

 

Remove stems from your wood sorrel leaves. Place in a food processor with sugar, then blend thoroughly. Remove sugar and place in a bowl with sour cream & yogurt. (Save about 2 tablespoons of sugar for garnish) ​Line a sieve with cheesecloth and put in your mixture. Place the sieve in the fridge overnight -with a bowl underneath – to drain.

 

​Crust: ​Preheat oven to 350 F. ​Melt butter on low heat. Mix melted butter, ground cardamom into graham cracker crumbs. Blend well. ​Press firmly into mini-cupcakes tins to form tarts. Bake for 20 minutes. Cool.

​

Tart Assembly: Remove your drained wood sorrel cream from the sieve. Dollop about a tablespoon in each tart shell. Sprinkle with wood sorrel sugar. Ready to serve!

Spot Prawns with Garlic, Sorrel, and White Wine

Spot Prawns with Garlic, Sorrel, and White Wine

Spot Prawns with Garlic, Sorrel, and White Wine

Lemony sorrel brightens the flavor of spot prawns, large shrimp that can be served with the head and tail on or peeled. To remove the shell, use scissors to cut down the back to the tail tip. Like all shrimp, prawns only take a minute or two to cook, and after that can become tough. Millet provides a fluffy bed that soaks up the sauce. Start this recipe the night before serving so that the millet can soak.

 

1 C. millet, soaked in cold water for 1 to 12 hours and drained

1/2 C. almonds, coarsely chopped

7 T. olive oil

Salt and freshly ground black pepper

2 shallots, thinly sliced

1 bunch green Swiss chard, stems removed and coarsely chopped

1 bunch sorrel, trimmed

1/4 C. white wine

1/4 C. vegetable or chicken stock

1 1/4 lb. spot prawns, peeled, deveined, and thawed

2 cloves garlic, minced

1/2 tsp. red pepper flakes

1 T. unsalted butter

 

In a saucepan or teakettle, bring 2 C. water to a boil. In a separate saucepan, heat the millet over medium heat, stirring frequently, until it is mostly dry. Stir in the almonds, 3 T. of the olive oil, and 1 1/2 tsp. salt. Add the boiling water to the millet. Decrease the heat and simmer, covered, for 30 minutes. Turn off the heat and let the millet rest, covered, for 5 minutes. Fluff with a fork and set aside. Heat a skillet over medium-high heat and add 2 T. of the olive oil. Add the shallots and cook until they begin to brown, then add the chard and sorrel and cook until slightly wilted, about 1 minute. Add the wine and stock and bring to a boil. Decrease the heat slightly and simmer, uncovered, for 5 minutes, to let the liquid reduce and thicken. Season to taste with salt. Transfer the greens and cooking liquid to a large bowl. Heat the skillet over high heat and add the remaining 2 T. olive oil. Add the prawns and cook for 1 minute, undisturbed, until the bottoms turn pink. Season the prawns with salt. Add the garlic and red pepper flakes and cook for 1 minute, stirring constantly. Add the greens to the prawns and cook everything together for 30 seconds. Turn off the heat and stir in the butter. Taste and season. To serve, put a few heaping spoonfuls of millet on each plate, followed by the prawns. Pour the sauce over the top and season with pepper.

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

1 C. grits

4 C. water

Cheese

 

Butter

4 eggs

3 C. stinging nettle very lightly packed

olive oil

salt and pepper

 

Cook grits to package directions, mine called for 1 C. grits to be rinsed, then placed into 4 C. boiling water and simmered for 30 minutes.  I add cheese to mine; I like sharp cheese like Beecher’s Flagship, but I encourage you to find your favorite local cheddar.  Stir in a little butter and salt and pepper to your taste.  In the meantime, fry or poach four eggs.  I like mine over easy, but poached eggs would be fantastic on this.  Rinse the stinging nettle.  I used tongs to transfer mine to a salad spinner, rinsed in the basket and spun it around until dry.  Heat olive oil in a large pan, then dump nettles in.  Watch out for stingers!  If I were to cut the leaves off first, I would use gardening gloves to hold them while I removed the leaves after washing.  Heat leaves until just wilted and plate as shown.

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

Dandelion Greens and Goat Cheese Empanadas

1 C. whole-wheat flour

1 1/4 C. all-purpose flour

Sea salt

Freshly ground black pepper

1/2 C. (1 stick) cold butter, cut into 1/2-inch cubes

1/2 tsp. cider vinegar

1 egg, separated

Ice water

3 large bunches dandelion greens, rinsed

11/2 C. (about 1 onion) finely chopped onion

1 C. (about 1 leek) finely sliced leek

1/4 C. olive oil

3 cloves garlic, finely minced

1/8 tsp. red pepper flakes

1/4 tsp. cayenne

11 oz. goat cheese

1/2 C. grated Pecorino Romano

Coarse sea salt

 

In the bowl of a food processor, pulse the whole-wheat and all-purpose flours, 1 tsp. salt and one-half tsp. black pepper to combine. Add the butter and pulse until the butter is reduced to pea-sized pieces. In a measuring C., whisk together the vinegar and egg yolk (reserving the egg white) and add enough ice-cold water to bring the volume to one-half C.. Add the liquid to the processor in a steady stream while pulsing. Continue to pulse just until the mixture looks crumbly and damp, and the dough just adheres when pressed together. Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate for at least one hour, up to overnight. Heat the oven to 400 degrees. Bring a large pot of salted water to a boil and blanch the dandelion greens, in batches, for about 1 minute to bring out the color and soften slightly. Run the greens under cold water and chop coarsely. Squeeze the chopped greens in a towel to remove as much liquid as possible and set aside. In a large sauté pan, cook the onions and leeks in the olive oil over medium heat until soft, 8 to 10 minutes. Add the garlic and continue to cook until the garlic is aromatic, about 1 minute. Stir in 1/4 tsp. salt, the pepper flakes, one-fourth tsp. black pepper and the cayenne. Remove from heat and cool. In a large bowl, combine the cheeses, dandelion greens and onion mixture. Divide the chilled empanada dough into 8 disk-shaped portions. On a floured work surface, roll out each portion of dough into an approximately 7-inch circle. Place one-third C. of the filling in the lower middle section of the circle. Whisk the reserved egg white in a small bowl and use it to brush the outer edges of the lower half of the dough. Fold the dough in half over the filling, pressing the edges and making sure there are no air pockets. Trim any rough or uneven parts and either crimp the edges with your fingers or use a fork to seal the edges. Place the empanadas on a parchment-lined baking sheet. Brush the empanadas with the egg wash and sprinkle with coarse sea salt. Bake until puffed and golden, 25 to 30 minutes. Cool on a rack.

Cornmeal Pancakes with Huckleberry Syrup 

Cornmeal Pancakes with Huckleberry Syrup 

Cornmeal Pancakes with Huckleberry Syrup

 

Picking huckleberries along the trails around Mt. Hood is an Oregonian rite of passage. The tiny berries pack a big flavor punch, like wild blueberries. Simmered with honey and lavender, they transform into a thick syrup with a floral yet piney aroma that perfectly captures those late-summer hikes. It’s fantastic with these fluffy7 and light hotcakes. Don’t skimp on the butter; it makes the pancakes irresistibly moist and accentuates the corn flavor. If you can’t find huckleberries or if they are out of season, substitute fresh or frozen regular or wild blueberries.

 

3 C. huckleberries or blueberries

1/2 C. raw honey

1/2 C. dark brown sugar, densely packed

Freshly grated zest and freshly squeezed juice of 1 lemon (about ¥» cup)

1 tsp. finely ground dried lavender buds

Pinch of ground cinnamon

Pinch of salt

 

1 1/4 C. buttermilk

2 large whole eggs

2 tsp. vanilla extract

1 C. finely ground cornmeal

1 C. all-purpose flour (spooned and leveled)

1/4 C. packed dark brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

5 T. unsalted butter, melted

Vegetable oil as needed

Crispy cooked bacon for serving

Make the huckleberry-lavender syrup: In a medium saucepan over medium heat, combine all the syrup ingredients plus V4 C. water and bring to a simmer. Cook, mashing with a spoon, until the berries are soft and the juices have begun to thicken, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a large glass measuring cup, pressing on the solids to discharge all of the juices. Discard the solids. If the syrup seems a little thin, return to the saucepan over medium heat and simmer a few minutes more. It will also thicken as it cools. Cover to keep warm until ready to serve. Make the pancakes: In a medium bowl or large measuring cup, combine the buttermilk, eggs, and vanilla extract until well blended. In a large mixing bowl, combine the cornmeal, flour, V4 C. brown sugar, baking powder, baking soda, and salt. Stir the liquid ingredients into the dry ingredients until just combined. Stir in the melted butter. Let the batter rest and thicken for up to 10 minutes while you heat the griddle. Heat the oven to 25O°F and place a baking sheet on the center rack to keep the pancakes warm until ready to serve.  Warm a griddle or skillet over medium heat, lightly coating it with oil if necessary and wiping off any excess. Working in batches, use a V4 C. measure to pour the batter for each pancake. Cook each until the bottoms are golden and the edges are beginning to look set, about 1 1/2 minutes. Turn and cook on the second side until golden, about 1 minute more. Transfer the cooked pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter until all has been used. Serve hot with the warm huckleberry-lavender syrup and crispy bacon

Wild Harvest Berry Tonic Smoothie

Wild Harvest Berry Tonic Smoothie

Wild Harvest Berry Tonic Smoothie

 

2 C. frozen wild-harvested berries

1 C. nut milk (almond or coconut)

1 to 2 T. local honey

1 handful wild-harvested edible “weeds” (plantain, dandelion greens, etc.)

 

Blend ingredients in high-powered blender until smooth. Enjoy with stainless-steel straw and positive, uplifting company.

Conifer Needle Shortbread

Conifer Needle Shortbread

Conifer Needle Shortbread

 

1½ C. butter, softened

1 C. sugar, divided

½ C. conifer needles (douglas fir, redwood, pine, etc.), finely minced

2 tsp. lemon zest

½ tsp. salt

½ tsp. vanilla

2 tsp. orange zest

1 tsp. lemon juice

3 C. flour

 

Gather several foot-long branch tips from any of our local native conifers. Douglas fir, redwood and various pine species are all excellent, flavorful choices. (Those without access to these trees can substitute rosemary, if desired.) Use sharp trimming scissors to cut the needles finely, directly off of the twigs. Alternatively, pulse needles (removed from branches) in a food processor, or mince finely with a sharp knife. Measure ½ C. minced needles. Combine about ½ C. of the sugar with the minced conifer needles and the lemon zest in a mortar and pestle to release the flavorful oils. If you don’t have a mortar and pestle, just combine in a small bowl and let sit until ready for use. The longer it sits, the stronger the flavor. You can also mix the sugar and conifer needles together and store them in a jar, for several weeks ahead of time, to use as flavoring for these and other baked goods. In a large mixing bowl, combine the needle mixture with the remaining sugar, butter, salt and vanilla and cream well until fluffy. Add the orange zest, lemon juice and flour, ½ C. at a time. The dough will be crumbly at first but the zest and juice help keep it together. Gather dough with your hands and roll into an oblong log. Chill for at least 1 hour in the refrigerator. When ready to bake, preheat the oven to 350° F. Remove dough from the refrigerator and slice with a sharp knife into ¼-inch-thick rounds. Place on a baking sheet lined with parchment paper and bake for about 10 minutes. Makes about 3 dozen cookies.

Angelica Fig Glaze

Angelica Fig Glaze

Angelica Fig Glaze

 

1 C. water

¼ C. white wine vinegar

1/2 C. sugar

1/2 C. coarsely chopped fresh or candied angelica stems

1/2 C. coarsely chopped fresh figs

 

In a medium saucepan, bring water and vinegar to a boil. Stir in sugar, reduce heat, and simmer, stirring frequently, for 2 minutes or until sugar is dissolved. Add angelica stems and simmer for 10 minutes. Using a slotted spoon, lift and discard angelica. Stir in figs and simmer for 10 to 15 minutes or until figs soften. Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.

Pohole Fern Salad

Pohole Fern Salad

Pohole Fern Salad

1 pound pohole (or fiddlehead) fern

1 pound cherry tomatoes, quartered

1/2 small Maui onion, thinly sliced lengthwise

5 green onions, green parts only, chopped

1 T. fish sauce

1/4 C. soy sauce (shoyu)

3 T. rice vinegar

2 T. sesame oil

1/4 C. Sugar

 

Prepare an ice-water bath by filling a large bowl with a handful of ice cubes and water and set it aside. Wash and remove any little “hairs” from the pohole fern shoots. Cut the shoots into 1 1/2-inch segments and blanch for 1 minute in a pot of boiling water. Drain the shoots into a colander and immediately transfer them to the ice-water bath. Once cooled, drain the water from the ferns and place them in a bowl with the tomatoes, Maui onions, and green onions.  In a small bowl, whisk together the fish sauce, soy sauce, vinegar, oil, and sugar until the sugar has dissolved. Pour the mixture over the vegetables and gently toss with your hands. Cover the bowl with plastic wrap and refrigerate for several hours before serving.

Crispy Stinging Nettle and Mozzarella Rolls

Crispy Stinging Nettle and Mozzarella Rolls

Crispy Stinging Nettle and Mozzarella Rolls

 

8 cups (2 L) stinging nettles

1 T. (15 mL) extra-virgin olive oil

salt and pepper, to taste

8 sheets phyllo pastry

2 T. (30 mL) extra-virgin olive oil (or hazelnut oil), for brushing on pastry

¼ cup (60 mL) hazelnuts, finely chopped

1 package (7 oz [200 g]) fresh mozzarella

 

Preheat the oven to 375°F (190°F). Bring a pot of salted water to boil and add the nettles. Cook for 1 minute, then transfer to a bowl of cold water. When cool, drain the water. Take the drained nettles and squeeze into a ball. With a chef ’s knife, chop the ball into slices and chop the slices into a rough dice. Transfer into a bowl, drizzle with olive oil, and season with salt and pepper. Place a phyllo sheet on a clean work surface. Brush it with olive oil and sprinkle one half with an eighth of the chopped hazelnuts. Fold the sheet over to make a long, narrow rectangle. Lay a thin line of chopped nettles along the left (short) side of the sheet. Cut the mozzarella into slices and cut each slice into strips. Lay a few strips of cheese over the nettles to cover. Working from the left, fold the phyllo overtop of the filling. Compress the filling to make a tight log. Roll the filling a couple of times in phyllo until a very tight log is formed. Fold over the top and bottom edges of the phyllo sheet to seal in the ends of the log. Continue rolling the filling into a tight roll. When you get to the end of the sheet, brush the edge with a little oil and fold to seal tightly. Place on a tray covered with parchment (or silicone) paper and refrigerate until needed. Repeat with remaining filling and phyllo. Brush chilled rolls with a little olive oil and place in the oven. Bake for 10– 12 minutes, or until the pastry is browned and crisp. Transfer to serving plates and serve

Pickled Cattail Shoots

Pickled Cattail Shoots

Pickled Cattail Shoots

 

Cattail shoots are found at the base of young cattails. The shoots should separate easily from the roots. Use the bottom whitish portion of the stalk. Peel off the outer layers until the solid white core is reached. Trim the core into 2-inch (5 cm) pieces. Soak well in cold water before using.

 

4 cups (1 L) pickling vinegar

2 cups (500 mL) sugar

⅓ cup (75 mL) sea salt

2 T. (30 mL) pickling spice

2 slices fresh ginger

1 stick cinnamon

4 cups (1 L) prepared cattail shoots (see recipe headnote)

 

Heat a heavy-bottomed saucepan over medium-high. Add the pickling vinegar, sugar, sea salt, pickling spice, ginger, and cinnamon. Bring to a boil and add the cattail shoots. Return to a boil and simmer for 5 minutes. Spoon the cattails into a 1-quart (1 L) canning jar. Ladle hot pickling brine to within ¼ inch (0.6 cm) of the top of the jar. Tap the jar to remove any air bubbles. Wipe the jar rim, removing any residue. Place a lid on the clean jar rim. Screw the band down until resistance is met, then increase to gently tighten. Cool upright, undisturbed until cool to the touch. Label the jar and store in the refrigerator for at least 1 week before opening.

Grand Fir Salt

Grand Fir Salt

Grand Fir Salt

 

Also works with spruce and pine needles. This technique can also be used to create flavored salts with dehydrated berries (such as salal or red huckleberry).

 

2 cups (500 mL) sea salt

1 cup (250 mL) grand fir needle tips

 

Preheat oven to 200°F (95°C). In a food processor, add salt and needle tips. Pulse until a fine green powder is obtained. Transfer to a warm oven and heat for 20 minutes or until salt feels dry. Allow to cool, and then transfer to a glass jar with a tight-fitting lid. Salt will keep indefinitely.

Rosehip Vinegar

Rosehip Vinegar

Rosehip Vinegar

 

Harvest rosehips after the weather turns cool and the trees have dropped their leaves. A light frost is good for creating a little sweetness in the rosehips.

 

2 cups (500 mL) rosehips (trimmed of stems)

2 cups (500 mL) cider vinegar

1 T. (15 mL) honey

 

Rinse the rosehips and cut in half, add to a 4-cup (1 L) glass canning jar. Cover with the vinegar and add the honey. Stir to dissolve honey. Place on counter to steep for 1 week. Transfer to refrigerator and let sit for at least 3 more weeks. Strain into a glass container and use as a salad dressing and cooking ingredient. Keeps in refrigerator indefinitely.

Foraged Spring

Foraged Spring

Foraged Spring

 

Large bunch dandelion greens, rinsed of dirt and rough chopped with stems

2 tablespoons olive oil

5 garlic cloves, sliced thin

1 teaspoon crushed red pepper

1/2 cup vegetable broth

2 tablespoons pine nuts

Juice from 1/2 lemon

Salt and pepper to taste

Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)

 

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.  Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.  Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.