Browsed by
Tag: Foraged Item

Chive Blossom Vinegar

Chive Blossom Vinegar

Chive Blossom Vinegar

Harvest healthy chive blossoms by snipping off the blossoms.  If you have some extra chive blossoms, don’t throw them away! Separate the blossoms into flowerets and sprinkle them over a salad or use them as a garnish.

 

2 cups chive blossoms enough to fill a pint jar

1 1/2 cups white wine vinegar or champagne, rice, or distilled white

 

Rinse the chive blossoms in water and spread them out on a clean kitchen towel to dry. In a small saucepan, warm vinegar over medium low heat to a simmer (not boiling). Turn off heat. Loosely pack chive blossoms into a clean glass pint jar. Carefully pour warm vinegar over chive blossoms leaving about a 1-inch space at the top of the jar. Cover the jar and store in a dark, cool location for 3-4 days. Once the vinegar has infused and turned a lovely shade of purple, strain out the blossoms and store vinegar in a clean glass jar or bottle. Compost the spent chive blossoms.

Pink Petals Jam

Pink Petals Jam

Pink Petals Jam

1 C. clove pink petals or rose petals

1 C. sliced, peeled fresh apricots or peaches

3/4 C. freshly squeezed orange juice

1 T. grated lemon zest

1 T. freshly squeezed lemon juice

2 tsp. crushed coriander seeds, optional

2 1/2 C. sugar

2 tsp. pure almond extract

 

In a large canning kettle or pot, arrange three 1-cup canning jars on a rack. Add water to 1 inch over the tops of the jars. Cover and bring to a boil over high heat. Turn the heat off and keep the pot covered until jam is ready to fill the jars. I11 a shallow pan, pour boiling water over flat metal lids and set aside until jam is ready. In a canning kettle or Maslin pan, combine pink petals, apricots, orange juice, lemon zest, lemon juice, and coriander if using. Bring to a boil over high heat. Stir in the sugar, 1 C. at a time, stirring to dissolve before adding the next cup. Boil, stirring frequently, until the mixture becomes thick and coats the back of a wooden spoon, about 15 minutes or until it reaches the jelly stage (212°F) on a candy thermometer. Skim off and discard any foam, remove the pan from the heat, and stir in almond extract. Fill hot jars, one at a time, leaving a Vi-inch headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to escape. Add more hot jam, if necessary, to leave the 1/4-inch headspace. Wipe the rim. top the jar with a flat lid, and screw on a metal ring. Return the filled jar to the hot water in the canning kettle and continue to fill jars until all are filled. Cover the C. aiming kettle and return the water to a full rolling boil. Boil jars for 10 minutes, keeping the water vigorously boiling the entire time. Turn the heat off and wait for 5 minutes before removing the canning lid and the jars to a towel or rack to cool completely. Check seals, label, and store jam in a cool place for up to 1 year.

Nettle-Sorrel Pesto

Nettle-Sorrel Pesto

Nettle-Sorrel Pesto

 

Use the pesto in soup here, or spread it on sandwiches, or combine it with pasta and a handful of toasted breadcrumbs. For a quick dip, blend 1/4 cup of it with 4 ounces softened goat cheese (or to taste), bake for 10 minutes at 35O°F in a small ovenproof dish, and serve with crusty bread.

 

1/2 pound fresh nettles

2 large garlic cloves, smashed

1/2 cup toasted pine nuts

1/2 teaspoon salt

Freshly ground black pepper

Juice of 1/2 small lemon (about 1 tablespoon)

1/2 cup chopped fresh sorrel

1 1/4 cups extra-virgin olive oil

1/3 cup grated Parmesan cheese

 

To toast pine nuts, place them on a baking sheet and toast in a preheated 35O°F oven for 5 to 10 minutes, or until brown and fragrant.

 

Bring a large pot of salted water to a simmer. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dish towel and wring out as much moisture as possible. You’ll have about 1 cup of cooked, squished nettles. Whirl the garlic, pine nuts, salt, and pepper in a food processor until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and sorrel, and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the Parmesan, pulse briefly, and season to taste with additional salt, pepper, or lemon juice. Store any leftover pesto in a small airtight container in the refrigerator.

Nettle and Potato Soup with Lemon Ricotta

Nettle and Potato Soup with Lemon Ricotta

Nettle and Potato Soup with Lemon Ricotta

 

For the ricotta garnish:

 

1/4 cup full fat ricotta cheese

1 tablespoon extra virgin olive oil

1-1/2 teaspoons finely grated lemon zest

 

For the soup:

 

6 to 8 ounces stinging nettles (1 large bunch)

2 tablespoons butter

3 leeks, white and green parts only, thinly sliced

1 (12-ounce) russet potato, peeled and chopped into 1/2-inch chunks

4 cups chicken broth

1 bay leaf

1/2 cup heavy cream

1/8 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

 

In a medium bowl, whip the ricotta cheese, olive oil, and lemon zest together until fluffy, 2 minutes. Season with salt and pepper and set aside. Bring a large pot of water to a boil. Wear gloves and use tongs to transfer the nettles to the pot. Cook, stirring frequently, until the nettles are wilted and tender, about 5 minutes. Drain and rinse with cool water. Use sharp scissors to clip off the largest stems and discard them. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the leeks and sauté until translucent, 6 minutes. Add the nettles, potato, broth, bay leaf, and 1-1/2 cups of water. Bring to a simmer, cover, and cook until the potatoes are fall-apart tender, 15-20 minutes. Remove the bay leaf and discard. Blend the soup with a stick blender or blend in batches with the lid slightly ajar in a blender. Strain, if desired and return the soup to the soup pot. Add the cream, and cook over medium heat until heated through, 10 minutes. Add the nutmeg and season the soup with salt and pepper to taste. Serve with a dollop of the ricotta mixture on top.

Seared Duck Breast with Huckleberry Gastrique

Seared Duck Breast with Huckleberry Gastrique

Seared Duck Breast with Huckleberry Gastrique

 

4 individual duck breasts, skin on, about 6-8 oz. each, patted dry

1/2 cup sugar

1/2 cup red wine vinegar

2 cups fruity, low-tannin zinfandel

1 1/2 cups huckleberries, fresh or frozen

1 cup roast chicken or duck stock

1 cup veal stock (I used 1/2 cup roast chicken stock and 1/2 cup beef stock)

sea salt

freshly ground black pepper

 

Use a sharp knife to score the duck skin of each breast in a criss cross pattern, about a 1-inch grid. Lightly salt the duck breasts on both sides and set aside. In a small nonreactive saucepan, combine the sugar and red wine vinegar. Set over medium heat and stir to dissolve the sugar, then let the mixture boil until it reduces to about a third of the original volume. [The fumes will be quite potent, so open a window and run your hood vent.] When the liquid becomes syrupy enough that a spatula dragged across the bottom of the pan leaves a part for a second, remove from heat and set the vinegar syrup aside. In a larger saucepan, combine the wine and 1/2 cup of the huckleberries. Set over medium high heat and bring to a boil. Reduce the liquid until it is thick and syrupy (about 15-20 minutes for me). Add both stocks to the pan. Reduce the liquid by half (about 15-20 minutes). Stir half of the vinegar syrup into the sauce. Add more to taste until you achieve the right balance between sweet and sour. Stir in the rest of the huckleberries. Season with salt and pepper to taste. Preheat the oven to 350°F and line a rimmed baking sheet with aluminum foil. Heat a large sauté pan over high heat. When the pan is hot, place the duck breasts, skin-side down, in the pan in a single layer, taking care not to crowd them. Reduce the heat to medium and cook the duck, basting the tops of the duck breasts with the fat from the pan on occasion, until the skins are browned and crisp. Turn the breasts over and cook for another minute until seared. Remove the breasts from the stove and place each one skin-side down on the baking sheet. Bake in the oven for four minutes or until the duck is rare to medium rare. Medium rare should register 135°F on a meat thermometer inserted into the thickest part of the breast. Remove from oven and let the duck breasts rest on a plate for a few minutes. Slice each breast and serve with the huckleberry gastrique. Serves 4.

Green Garlic Soup

Green Garlic Soup

Green Garlic Soup

5 tablespoons unsalted butter

24 young garlic plants, white part only, halved lengthwise (about 8 ounces worth)

3/4 cup water

1 1/2 pounds (22 ounces) small red potatoes, peeled and quartered

6 cups (1 1/2 quarts) chicken or vegetable broth

1/2 cup heavy cream

1 1/2 teaspoons salt

2 to 2 1/2 teaspoons white wine vinegar, to taste

ground pepper to taste

thinly sliced garlic scapes, olive oil, and watercress, for garnish (optional)

 

Melt butter in large, heavy bottomed stock pot. Add garlic and 1/4 cup of water. Bring to a simmer, then cover and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 more minutes. Allow to cool slightly. Puree the soup in batches in a blender for 2 minutes until smooth. If a smoother texture is desired, pass the puree through a medium-fine sieve and return to saucepan. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition, until it tastes good to you. Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

1 bunch of dandelion greens

4 medium sized potatoes, chopped into 2 inch chunks

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1-15 ounce can of cannellini beans

¼ cup roasted red peppers, chopped

1 Tablespoon parsley, chopped

¼ cup Parmesan cheese

 

Bring a large pot of salted water to a boil. Add the dandelion greens and boil for 10 minutes. Drain thoroughly and roughly chop. In the meantime, also boil potatoes for 10 minutes. Heat the extra virgin olive oil in a large sauté pan. Sauté potatoes until browned, about 8-10 minutes. Add the garlic and sauté for 2 minutes. Add chopped dandelion greens and sauté for an additional 3 to 4 minutes. Add the cannellini beans, roasted red peppers, salt and pepper to taste and cook for another 5 minutes. Sprinkle with Parmesan cheese and parsley and serve.

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

2 tsp. olive oil

2 leeks white and light green parts (see notes)

12 oz whole wheat rigatoni (see notes)

1 small bunch garlic scapes (see notes)

1 large zucchini cut into quarter moons

1/4 tsp. red pepper flakes

1 tsp. dried oregano

1/4 tsp. salt scant (adjust depending on how salty your broth is – mine was not salty)

pinch ground black pepper

1 tsp. lemon zest loosely packed

1 T. lemon juice

1/2 cup white wine of choice

1/2 cup plain , unsweetened almond milk

2 cups low-sodium vegetable broth

fresh basil

 

Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top. Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened – about 7-10 minutes. Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled.

 

To use white, instead of whole wheat pasta, increase the liquid by about 1 cup (please note that I haven’t tested yet with this recipe, but a similar substitution has worked in other recipes). Other pasta shapes should also work. My opinion is that spaghetti/linguine are the best choice, since the more textured pasta shapes can get slightly gummy – they still taste great, though.

 

If you intend to use this for leftovers then I would recommend adding another small drizzle of olive oil to the cooking liquid, to help keep the pasta from sticking together when it cools.

Raw Nettle Pesto

Raw Nettle Pesto

Raw Nettle Pesto

Nettles have tiny hairs on them that contain formic acid.  While harmless, formic acid stings the skin on contact.  For this reason, it is a good idea to handle fresh nettles with gloves, unless you want to be stung…the sting, is harmless, just a bit uncomfortable.  The formic acid is neutralized when the cell wall of the plant is broken through cooking, freezing, drying or thoroughly pureeing.  This last option allows us to make delicious raw nettle pesto!

 

1/3 cup sunflower seeds

2 packed cups fresh nettle leave

2 cloves garlic (or to taste)

olive oil

salt and freshly ground pepper

 

Toast sunflower seeds in a skillet over medium heat until golden brown and aromatic, about 4 – 6 minutes.  Let sunflower seeds cool slightly before combining in the food processor with the nettle leaves, garlic, a twist of freshly ground black pepper and 1/4 cup olive oil.  Blend until smooth, adding more olive oil to get desired consistency.  Season to taste with salt.

Forager’s Soup

Forager’s Soup

Forager’s Soup

50g butter or 4T. olive oil

1 medium onion, diced

150g/3oz or two medium potatoes, diced

600ml/1 pint vegetable or chicken stock

600ml/1 pint creamy full fat milk

250g/9oz well washed and chopped wild greens (plus leaves you want to use up).  Nettles tips, wild garlic, wild sorrel, rocket, nasturtium leaves, young dandelions, young ground elder leaves, spinach, watercress are all good examples

salt and pepper

Garnish – finely shredded wild garlic leaves/wild garlic flowers in season/fried bacon lardons/fried diced chorizo and oil/creme fraiche

 

Melt the butter/oil in a large pan over a gentle heat Add potato and onion and stir to coat well. Season with salt and pepper.  Cover with scrunched up baking parchment or a butter wrapper and put on pan lid. Sweat the vegetables over a low heat for 10-15 mins till soft but not colored Remove the paper lid and add stock and milk. Bring back to the boil and simmer for a further 15 mins until potatoes and onions are fully cooked Add the greens and boil uncovered for 3 mins until greens are just cooked taking care not to overdo it or soup will lose its vibrant green color

Puree the soup with/in a blender. Taste and adjust the seasoning. Garnish as required and serve with crusty bread

Forager Spring Greens Soup

Forager Spring Greens Soup

Forager Spring Greens Soup

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 medium leeks, trimmed and sliced

2 cloves garlic, minced

1 medium potato, peeled and diced

6 cups vegetable broth

Zest of 1/2 lemon

1 pound tender spring greens

1 bunch fresh cilantro, trimmed and roughly chopped

Kosher salt and freshly ground black pepper

 

In a large heavy stockpot set over medium heat, warm the oil. Add the onion, leeks, and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the potato and broth to the pot and bring the soup to a simmer. Adjust the heat to maintain a bare simmer and cook, covered, until the potato is falling-apart tender, about 30 minutes. Add the lemon zest, greens, and cilantro and cook until the greens turn bright and vivid, 1 to 2 minutes. Using an immersion blender, puree the soup to a smooth consistency, or transfer the soup to a blender and very carefully puree the soup in batches before returning it to a clean pot. (If using a blender, vent the lid by removing the center pour cap, place a clean kitchen towel over the lid of the blender, and hold the towel-covered lid down firmly while pureeing.) Season the soup to taste with salt and pepper. Ladle into wide, shallow bowls and serve immediately

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

4 eggs

About 1 dessert spoon butter

½ large onion, finely chopped

1 clove garlic, finely chopped

Small knob of fresh horseradish, grated

A large handful of young nettle, chopped

A small handful of sorrel, chopped

 

Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles, and sorrel, stir and take off the heat. Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork. Heat the rest of the butter in an omelet pan or small frying pan and tilt it so that the butter coats all the base and sides. When it foams (before it colors) put in the eggs. With your fork, draw the egg continuously from the outside into the center, tilting and shaking the pan as you do so, so that more liquid egg takes its place. Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelet (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelet should be nice and soft in the middle. Eat immediately.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced

6 oz. oyster mushroom, sliced (approx. one head)

1 small shallot, diced (approx. 2 T. cooked)

1 T. white wine

1 – 8 oz. package brie

2 T. fresh parsley, chopped

2 T. fresh sage, chopped

2 T. fresh rosemary, chopped

2 T. fresh thyme, chopped

Salt and pepper to taste

8 low carb tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Smoked Pork Loin with Blackberry Chutney

Smoked Pork Loin with Blackberry Chutney

Smoked Pork Loin with Blackberry Chutney

 

Blackberry Chutney

 

1 tablespoon olive oil

1 medium red onion, finely chopped

1 tablespoon finely chopped fresh ginger

1 teaspoon minced garlic

2 jalapeños, finely diced (seeds removed for a milder chutney)

1 pound fresh blackberries

â…“ cup sugar

2 tablespoons red wine vinegar

 

Pork Loin

 

1 (3 to 4-pound) boneless pork loin

3 tablespoons Grill Seasoning

2 tablespoons whole-grain mustard

 

To make the chutney, heat the olive oil in a small saucepan. Add the onion, ginger, and garlic and cook for 4 to 5 minutes, until the onion is translucent. Add the jalapeño and blackberries and cook for 4 minutes. Add the sugar and vinegar and bring to a boil, then decrease the heat and simmer for 8 to 10 minutes, stirring occasionally. You’ll serve it hot here, but it can be stored in the refrigerator for up to 1 week and reheated for serving.  Prepare a smoker to cook at 250°F with cherry wood. Rinse the pork loin and trim off the silverskin and excess fat. Sprinkle with the Grill Seasoning, slather with the mustard, and massage it into the loin.  Place the loin in the smoker and cook for 2 hours or until the internal temperature registers 150°F on a meat thermometer. Remove from the smoker, cover with aluminum foil, and allow to rest for 10 to 15 minutes. To serve, slice into 1-inch chops and top each with a tablespoon of hot chutney.

Flavored Compound Butters

Flavored Compound Butters

Flavored Compound Butters

Citrus Tarragon Butter

 

4 T. Unsalted Butter, room temperature

1 T. finely chopped Tarragon

1 T. finely chopped Scallion

½ tsp. freshly grated Orange Zest

1/8 tsp each salt and pepper

 

Scallion Basil Butter

 

4 T. Unsalted Butter, room temperature

2 T. finely chopped Basil Leaves

1 T. finely chopped Scallion

1/8 tsp. salt and pepper

 

Chili-Cilantro Butter

 

4 T. Unsalted Butter, room temperature

3 T. finely chopped Cilantro

2/4 tsp. Chili Powder

1 tsp. freshly grated Lime Zest

½ tsp. Lime Juice

1/8 tsp. each salt and pepper

 

 

Citrus Tarragon Butter

 

2 sticks unsalted butter, room temperature

Zest from 1 large orange

Juice from ½ orange

2 tablespoons finely chopped fresh tarragon

1 small shallot chopped

Pinch of salt

 

Garlic Herb and Parmesan Butter

 

8 ounces softened unsalted butter

4 cloves garlic, minced

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

2 tablespoons green onion, chopped

1/4 cup grated parmesan

Salt and pepper, season to taste

 

 

Parsley, Chili, Garlic, And Lemon

 

4 Tbsp. Finely Chopped Fresh Italian Flat-Leaf Parsley

1 tsp. Chili Flakes

4 Cloves Garlic, finely chopped

Zest of 1 Lemon

1/2 tsp. Coarsely Ground Black Pepper

1 Stick (1/2 Cup) Unsalted Butter, softened at room temperature

For Each: Add all ingredients to a large bowl. Using an electric hand mixer beat all ingredients until well combined and fluffy.  Place a medium size piece of plastic wrap on to a clean, flat surface. Using a rubber spatula, gather the butter together in the bowl, and then spoon the butter mixture out of the bowl and onto the center of the plastic wrap. Grabbing the bottom portion of the plastic wrap, pull it up over the butter and begin forming a log shape. Twist the ends of the plastic wrap and place butter in the fridge.  Melt the compound butters on top of steamed vegetables, grilled fish or stuff a  chicken breast and bake.

–

Verbena Butter

 

6 ounces butter, softened (1.5 sticks of butter)

2 T. honey

2½ tsp. finely chopped verbena (can also grind in a spice grinder)

Pinch of salt (if using unsalted butter)

 

Mix all ingredients together either by hand or using a mixer

 

 

Shallot-Parsley Butter

 

2 garlic cloves, peeled

3/4 cup peeled and coarsely chopped shallots

2 C. picked-clean parsley leaves

1 1/2 tsp. salt

1 pound unsalted butter cut into 1-inch cubes, at coolish room temperature

 

In food processor chop garlic. Add shallots and chop finely. Add parsley and salt, process to coarsely chopped, then add butter. Process to smooth and emerald green.

 

 

Ramp Compound Butter

 

3 oz (Roughly 3 C.) lightly packed ramp leaves Use a scale for the best tasting result.

8 oz 2 sticks salted butter

1/2 T. cold water

A few cracks of the peppermill

1/2 T. chilled lemon juice or water plus a few scrapes of lemon zest, optional

 

Cut the butter into T. sized pieces and bring to room temperature. Bring a pot of water to a boil and blanch half of the ramp leaves for a few seconds, just until they wilt, then refresh in cold water. Alternately, for a stronger flavor, steam the ramp leaves for a few seconds until just wilted. Squeeze the leaves dry, then chop roughly on a cutting board with the fresh ramp leaves. In the bowl of a food processor pulse the ramp leaf mash to smooth it out a bit, then gradually add the butter pieces 1 chunk at a time, along with the water, processing to make a smooth paste (it may take some time if your butter is cold-just be patient) continuing to process until the butter is light green and fluffy-make sure to watch the video as this is easier seen than explained. If the butter, or ambient temperature of the kitchen is very cold, add a spoonful or two of boiling water to help the mixture move in the food processor. Once the butter is emulsified, fluffy and brilliant green, add the pepper, and drizzle in the lemon juice, processing for a few seconds to lighten it. Double check the seasoning, adjust as needed (if you want it stronger you can spin in some extra chopped ramp leaves). Spread the butter onto a piece of parchment and refrigerate, or cut into portions and freeze. The butter will keep for a week or two in the fridge, and a couple months in the freezer. I prefer to vacuum seal it for the best long-term storage.

 

 

Wood Sorrel Compound Butter

 

1/4 lb of unsalted butter (1 stick)

1 cup of fresh wood sorrel, lightly packed

1/8 tsp. of sea salt.

 

Mince sorrel in food processer, add butter in cubes and salt.  Process until smooth and creamy.  Wrap in plastic wrap and freeze.

 

 

 

Lemon Thyme Herb Butter

1 stick butter

¼ cup fresh lemon Thyme, chopped

1 Tbsp lemon juice

Pinch of salt, pepper, chili powder

1 clove of garlic

 

Melt the butter. Add the thyme, garlic, lemon juice, and seasonings. Season with salt, pepper, and chili powder to taste and use immediately.

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

Wild Mushroom and Brie Quesadilla

1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas

Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Spaghetti with Ramps + Breadcrumbs

Spaghetti with Ramps + Breadcrumbs

Bring a large pot of salted water to a boil and cook l pound spaghetti according to package directions. Drain the pasta (reserve 1/4 C. pasta water) and set it aside. Meanwhile, in a food processor, pulse 2 slices stale bread* (3 oz.) until coarse crumbs form. Chop the bulbs of 8 oz. ramps** (reserve the greens). In a large skillet, heat 1 tsp. olive oil over medium heat; add the breadcrumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer the breadcrumbs to a bowl and season with salt and pepper; wipe the skillet with a paper towel. Place 1 tsp. olive oil and 2 tsp. salted butter in the skillet and set it over medium heat. When the butter melts, add the ramps and cook until fragrant and tender, about 4 minutes. Add the pasta to the skillet with the cooked ramps, add the reserved greens, and toss until wilted. Stir in the reserved pasta water to create a thin sauce. Serve sprinkled with the breadcrumbs. * Or use 2/3 C. panko ** Or a small bunch of scallions + 1 small garlic clove

Watermelon Appetizer with chèvre and Anise Hyssop

Watermelon Appetizer with chèvre and Anise Hyssop

16 large anise hyssop leaves plus 1 optional tsp. the plant’s blossoming buds
4 oz. plain chèvre (goat’s-milk cheese)
4 tsp. Crème Fraîche
4 slices cut 1/2-inch thick from a seedless watermelon, rind and white flesh removed
1/4 tsp. flaked sea salt, such as Maldon (may substitute coarse kosher salt)
1 tsp. organic edible flower petals (any combination of anise hyssop blossoms or culinary lavender blossoms, or other edible flowers such as viola, bee balm, borage or bachelor button. Pluck individual petals from the stem.

Cut 4 of the largest anise hyssop leaves into 1/8-inch pieces, then combine in a small bowl with the chevre and creme fraiche. Add up to 1 tsp. the plucked anise hyssop buds, if desired; mix well. Stack the trimmed watermelon slices and cut them into bite-size pieces. Lay the 24 watermelon pieces on a serving tray; use any partial pieces to taste-test the proportions of all the elements. Place a couple of flakes of sea salt on each watermelon piece and taste with some of the chevre; adjust the salt level as desired. Cut the remaining 12 anise hyssop leaves in half lengthwise and offset on each piece of watermelon so the edges will poke out once the chevre mixture is added. Scoop a tsp. the chevre mixture; use a second spoon to push it out on top of each watermelon-leaf piece. Garnish with an individual lavender blossom or other edible flower petal. Serve immediately or cover loosely and refrigerate. Serve within 1 hour.

Lemon + Egg Soup with Rice & Dandelion Greens

Lemon + Egg Soup with Rice & Dandelion Greens

Bring 8 C. (2 quarts) vegetable broth to a boil in a Dutch oven or other large pot. Add 1 1/4 C. white long-grain rice and simmer until tender, about 15 minutes. Meanwhile, in a medium bowl, toss 1 bunch dandelion greens, stems trimmed and leaves roughly torn, with the finely grated zest of 1 lemon, 2 tsp. fresh lemon juice, 2 tsp. olive oil, and salt and pepper until coated; set aside. When the rice is tender, whisk together 4 large eggs and ¼ C. fresh lemon juice in a small bowl. While whisking the eggs, slowly add about 1/4 C. hot broth from the pot. Remove the pot from the heat and transfer the warmed egg mixture from the bowl to the pot; stir until thickened and creamy, about 1 minute. Season with salt and pepper to taste and serve topped with the reserved greens. or top with: sliced radicchio + shaved Pecorino Romano

Foraging for Violets – Violet Syrup and Cocktail

Foraging for Violets – Violet Syrup and Cocktail

Violet Syrup Makes 1 Pint

1 1/2 C. violet flowers, tightly packed
1 1/2 C. boiling water
2 C. white sugar

Gather the violets by pinching them off at the tops of the stems. Remove the calyxes (the green parts at the bases of the flowers) by twisting the petals free. You’re saving the petals only.

Put the violet petals into a heat-proof, small stainless steel saucepan or bowl and add boiling water. Stir to make sure the petals are completely submerged. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slightly lavender hue.

Strain syrup through a fine sieve to remove flowers and discard them. Prepare your double boiler or simply fill a slightly larger saucepan with an inch or so of water and rest the smaller one inside it. Add sugar to violets and heat over medium heat, stirring occasionally, until sugar has completely dissolved. Let syrup cool to room temperature, then transfer to glass jars and store in the refrigerator for up to 6 months.

Fizzy Violet Cocktail

3 oz. vodka
2 oz. violet syrup
Lots of ice
6 oz. tonic water

Mix vodka, violet syrup and several ice cubes in a cocktail shaker. Notice how when you add the vodka, the syrup becomes blue greenish–don’t be alarmed! Shake vigorously for about 5 seconds. Add three ice cubes to each glass and divide tonic water between them. Pour in the vodka violet blend into both glass (back to a beautiful light purple!), and serve.

If you want to get really fancy, add a violet ice cube. Fill a regular ice cube tray half way and let the water freeze for a few hours. Add one violet flower to each ice cube, top off with water and freeze again. Perfectly adorable ice cubes!

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

4 x Fillets Cod
Sea salt & black pepper
Zest of 1 lemon
Juice of 1 lemon
Good glug of olive oil

Sorrel Salsa Verde

1/2 Clove of garlic – Crushed and finely chopped
2 Anchovy fillets – Finely chopped
Small handful of sorrel – Finely chopped
Small handful of parsley leaves – Finely chopped
Large handful of basil leaves – Finely chopped
Generous sprinkle of sea salt
Generous sprinkle of black and white pepper
1 Tsp Dijon mustard
1 Small glug of red wine vinegar
Generous glug of good quality extra virgin olive oil

Start by marinating the cod fillets by evenly covering them with lemon juice, zest, seasoning and oil, cover and place in the fridge for as long as you have. Next combine all salsa verde ingredients together, ensuring you’ve chopped it all as finely as possible (you can use a blender but I prefer it to be hand cut). Make sure you try it and adjust seasoning accordingly. Cover and place in the fridge for the flavours to combine and intensify. Bring to the boil a large pan of water and add in a handful (roughly a third) of the mint leaves plus a sprinkle of salt before adding the potatoes and cooking for 7-10 minutes or until the potatoes become soft. Once the potatoes are cooked drain the water and add in the remaining mint leaves plus the seasoning, a large knob of butter and a glug of oil. Slightly mash with the back of the spoon or fork. Cover to keep warm or let cool and reheat when you’re ready to serve. Once you’ve thoroughly washed the spinach add to a pan over a medium heat along with a small amount of seasoning and cover until the leaves wilt. Drain or squeeze out the excess liquid prior to serving. For the cod fillets, place a large frying pan over a medium to high heat and allow to heat up for a minute or so then place the fillets in the pan skin side down (your marinade should be oily enough to ensure the skin doesn’t stick but if not add a small glug of oil to the skin of the fish along with an extra sprinkle of salt then place face down in the pan). Allow to cook here for around 2-3 minutes until the skin crisps. If the fillets are quite thick transfer to a baking dish and allow to cook on 190 degrees Celsius for a further 3-4 minutes until the fish is cooked through. Once cooked allow to rest under foil for 2-5 minutes before serving.
Plate up by starting with the spinach in the centre of the plate followed by the crushed minted new potatoes on top. Place the fillet of cod on the potatoes and finish by adding a generous dollop (or two) of salsa verde.

Dandelion Greens Salad with Roasted Nectarines and Warm Red Onion Vinaigrette

Dandelion Greens Salad with Roasted Nectarines and Warm Red Onion Vinaigrette

Dandelions arrive in my yard during the summer months, a little later than they appear in areas with milder climates. Their fringed yellow heads speak of warmth and sunshine and remind me that soon other wildflowers will appear, and the bees will surely follow. Though dandelions attract pollinators like bees, we dig them up to make more room for native wildflowers. I reserve the tender greens for salads while saving the soft yellow blossoms for sweet fritters.

When foraging for wild dandelion greens, take care to source them from areas you know’ to be free from pesticides, such as your own yard, and avoid dandelions growing near waterways, in public parks, or near the roadside, as they may contain chemical residue.

4 medium nectarines, pitted and quartered
1 tsp. extra-virgin olive oil
8 oz. bacon, chopped
1 small red onion, minced
1 tsp. brown mustard seeds
1/4 C. red wine vinegar
6 C. loosely packed dandelion greens, rinsed well and trimmed of tough stems

Preheat the oven to 400°F. Arrange the nectarines in an 8-inch square baking dish and roast them for 15 to 20 minutes, turning once, until they release their juice and begin to caramelize around the edges. Remove them from the oven and let them cool while you prepare the rest of the salad. Line a plate with a paper towel or clean kitchen towel. Warm the olive oil in a skillet over medium heat, drop in the bacon, and fry until it crisps and renders its fat, 6 to 8 minutes. Remove the bacon from the pan with a slotted spoon and let it drain on the lined plate. Stir the onion into the bacon fat and fry it over medium heat for 3 minutes, or until soft and translucent. Stir in the mustard seeds and sauté for 1 minute. Remove the skillet from the heat and whisk in the vinegar to make the vinaigrette. Arrange the dandelion greens on a serving plate and place the nectarines on top. Top with the crisped bacon and dress with the warm vinaigrette. Serve immediately.

Raspberry Preserves (No Pectin)

Raspberry Preserves (No Pectin)

2 & ½ lbs of fresh raspberries
3 & ¾ C. granulated sugar
¼ tsp. kosher salt
juice of 1 lemon

You can freeze these preserves, and they will keep in the fridge for quite awhile, but if you plan to can them, get your canner ready, as well as your jars and lids. This will make around 5 or 6 half pint jars of preserves, so submerge the washed, empty jars in the canner, and boil them for at least 10 minutes. It’s a good idea to have the lids and rings in another smaller pan of boiling water, so that they don’t get knocked around by the jars. [I will put some links after the recipe, so you can find canning supplies. Pick over the berries, and pick out any squishy, overripe berries. Wash the berries and allow to drain for a few minutes. Place all the berries, the sugar and salt in a large, heavy bottomed pot. I have an old Revere Ware stockpot that holds 5 quarts that is perfect for a batch this size. You want to allow enough room for the mixture to boil – it will foam up a bit. Mash the berries somewhat with a potato masher or large spoon, and turn on the heat. Stir as the mixture begins to come up to a boil, to help the sugar get all mixed in and dissolved. Once it is at a hard boil – which means the boil can’t be “stirred down”, back off the heat just a very little bit. You can, if you like, remove some of the seeds at this point. I put about 4 C. the mixture into a wire strainer, over a bowl, and use a ladle or big spoon to push the preserves through, while keeping the seeds in the strainer. Keep at it until you have as much of the preserves through the strainer as is possible. Discard the seeds. Put a small plate in the freezer, for testing the preserves. You need to stir the boiling mixture often, to keep it from sticking and scorching which can ruin the whole batch. [if it does stick and burn, don’t stir or scrape the burned part from the bottom – pour the preserve mixture into another pan, and just leave the burned part in the first pan – you can then cook it down the rest of the way, and then taste it to if it’s okay.] The closer it is to being done, the more you need to stir, because you are boiling away the moisture in the mixture, and it will get thicker and more liable to stick as that process goes on. After about 20 minutes, you can check with an instant read thermometer – you are looking for a temperature of around 210º to 215º . It usually takes around 25 to 30 minutes at a full boil. If your thermometer reads 210º, try the plate test: take the plate out of the freezer and test a dab of the jam – if it sets up, and seems like a good consistency then it’s done. Stir in the lemon juice, and cook another 2 minutes. One at a time, fill the jars by removing each one from the pot of boiling water, fill carefully, leaving ½ inch of headspace. Wipe the jar rim clean with a clean towel that has been dipped in the boiling water in the canner – be careful not to burn your fingers. Place the jar lid and ring on the jar, turning the ring to snug the lid down. Don’t over tighten. Place the filled jars back into the canner, and cover it. The jars should be covered by an inch of water. Bring back up to a full rolling boils, and process for 10 minutes. Turn off the heat, and leave the jars in the covered canner for 5 minutes – no more or water may suction into the jars as they cool. Remove jars and allow to sit undisturbed for 24 hours. Store at normal room temperature for up to one year – refrigerate after opening.

Elderflower Cordial

Elderflower Cordial

15 heads of elderflowers
2 C. water
2 C. sugar
1 lemon

Over a large bowl, remove the elderflowers from their stems using a sharp knife or pair of scissors. Pick off any offending bits or bugs, but don’t rinse your flowers; you want to retain as much of the pollen as possible. Use the same knife to remove the peel from an organic or otherwise untreated lemon. Place the peel into the bowl with the flowers. Slice the lemon and add the rounds to the bowl, too. In another vessel, mix together sugar with boiling water. Stir until the sugar has dissolved. (Depending on the kind of sugar you use, you might prefer to do this over low-heat on the stovetop so the sugar properly melts.) Pour the sugar water over the top of the bowl, cover with a towel and allow to steep for at least 24 hours. Once steeped to your satisfaction, strain the golden liquid into a clean vessel and refrigerate. The flowers will brown a bit as they steep—not to worry—just make sure that they’re well submerged. If you’re fussy about stray bits, use a bit of cheesecloth, but I found a classic sieve to do a fine job of straining the finished the syrup. Store your cordial in any clean jar with a tight seal and keep refrigerated for maximum longevity. Like other flowery syrups, elderflower cordial is delicious on everything from buttery cakes to sliced strawberries and poured into all manner of summery drinks—alcoholic or otherwise.

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

1/4 lb. black trumpets
1 T Oregano
1/2 C. Chèvre
1/4 C. Shallots
1 Leek
2 T. Parsley
1 slice bacon
White wine
Lemon
2 bulb garlic, minced
2 T. thyme
2 tart shells
Juice from 3 Lemons
1 bunch chives

First pre-heat your oven to 400, then cut off dirty ends of mushrooms and wash in several changes of water, lifting the mushrooms out of the water to let the grit fall to the bottom. I’ve found it impossible to get these mushrooms clean without washing. Now dry sauté your mushrooms. Cook them in a pan without any oil on medium heat to get rid of all that moisture. When the water is mostly gone, and before they start to burn, take them off the heat. Chop and start cooking your bacon (add a bit of extra fat if it needs it) while you slice your shallots and leeks thin and pick your herbs. Cut mushrooms into ½ inch pieces. Now sauté your veggies, mushrooms, and herbs until soft, add wine, lemon, salt and pepper to taste then remove to mixing bowl. Mix veggies with chèvre, taste again for seasoning (this recipe wants a good amount of lemon to counter the heavy bacon and cheese). Use a tablespoon to fill tart shells on wax paper lined sheet tray and cook for 15 minutes or until cheese and tarts begin to brown. Take out to cool, chop some chives for garnish, and you’re done!

Forest Pine Nut Cookies

Forest Pine Nut Cookies

Forest Pine Nut Cookies

 

1 C. raw almonds

⅓ C. plus ¼ C. organic cane sugar

1 T. honey

1 tsp. almond extract

1 tsp. vanilla extract

2 egg whites

⅓ C. soft white wheat flour or organic whole-wheat pastry flour, preferably home-milled

¼ C. plus ⅔ C. pine nuts

¼ tsp. salt

 

Bring a small saucepan of water to a boil and blanch the almonds for 1 minute. Rinse them with cold water. Rub the skins off with your fingers; discard the skins. Place the almonds in a food processor and grind into a powder. Add the ⅓ C. sugar, honey and almond extract, and blend into a paste. Add the remaining ¼ C. sugar and the vanilla and pulse until fine crumbs form. Add the egg whites and pulse to combine. Add the flour, ¼ C. pine nuts and salt; mix just until the dough comes together. The dough will be very wet and sticky. Refrigerate it for 1 hour. Preheat oven to 350°. Line a baking sheet with parchment paper. Scoop out small balls of dough, about 1½ T. each, and place them 2 inches apart on the prepared baking sheet. Flatten each slightly with a spatula. Sprinkle the remaining ⅔ C. pine nuts on the cookies. Bake until the cookies begin to turn golden brown, 18 to 20 minutes. Let cool completely.

Foraged Trumpet Mushrooms with Lemon, Garlic, and Thyme

Foraged Trumpet Mushrooms with Lemon, Garlic, and Thyme

4 T. clarified butter
8 large king trumpet mushrooms, sliced no thicker than 1/4 inch
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon
1 tsp. fresh thyme leaves
Finely ground unrefined sea salt

Melt 2 T. the clarified butter in a large skillet over medium heat. Add the mushrooms and cook for about 1 minute, then turn them over and cook the second sides for another 30 seconds, or until softened slightly and a bit brown at the edges. Transfer the mushrooms to a serving bowl. Add the remaining 2 T. butter to the pan, stir in the garlic, and sauté for about 2 minutes, or until softened and fragrant. Stir in the lemon zest and juice and whisk until the mixture forms a uniform sauce. Stir in the thyme leaves, pour the sauce over the mushrooms, sprinkle with salt, and serve warm.

Wild Leek Marmalade

Wild Leek Marmalade

A delicious accompaniment to roasted or grilled meats, poultry and game, this sweet/sour/savory condiment is also great with sandwiches and cheese. So who cares whether it’s called a jam, relish, marmalade or chutney – point is, it’s delicious!

wild-leek-marmalade2 lb. wild leek bulbs, fresh or thawed frozen
2 T. unsalted butter
1 cup dry sherry
2 cups dark brown sugar
2 cups cider vinegar
2 tsp. mustard powder
2 T. yellow mustard seed
2 tsp. salt
1/2 tsp. freshly ground pepper

Slice the wild leek bulbs crosswise into 1/4 inch long pieces. Melt the butter in a large heavy skillet over medium heat. Add the sliced ramp bulbs and cook, stirring occasionally, until they soften and become a light golden brown. This should take about 15 minutes. Add the sherry and continue to cook until the sherry is reduced by half. Add the rest of the ingredients and raise the heat to medium-high. When the mixture comes to a low boil, reduce the heat slightly and continue to simmer, stirring occasionally, for about 40 minutes. Reduce the heat further, if necessary, to make sure that the bottom does not burn.When the mixture has become thick and bubbly, remove from the heat and allow to cool. Place the wild leek marmalade in a container with a tightly fitting lid and refrigerate for up to a month. Serve with roasted meats and poultry, on sandwiches and with cheese – anywhere you want to add the sweet/sour tangy flavor of wild leeks!

Chippewa Bannock

Chippewa Bannock

2 C. cornmeal
½ C. berries
3/4 C. water
1/4 C. oil for frying
5 tsp. oil

Blend cornmeal water and 5 tsp. oil. Add the berries. Heat the oil in a large skillet. Drop the batter by small spoonfuls into oil. Fry until golden brown and then turn, about 5 minutes per side. Drain.

Cecilia O’Brien’s Mulberry Syrup

Cecilia O’Brien’s Mulberry Syrup

Cecilia O’Brien’s Mulberry Syrup

Mulberries are super-abundant in June and July, and not bad to eat. But that’s just it—they’re not bad. I’d always felt there was a way to get more flavor out of them but got bogged down with the idea of dealing with those pesky stems. The answer to my mulberry question came one June evening as my wife and I were sitting on the back porch at the home of our friends, Joe and Cecilia O’Brien, in southwest Wisconsin. The trees on the bluffs behind them swayed, and the light of evening was just coming on. It was also the height of mulberry season and one of their lovely children had just picked a bucketful. When Cecilia explained these were destined for syrup, my ears perked up. And when I heard there was no stem-pulling or pectin involved, I got out my notebook double-time. Here was the perfect way to deal with mulberries: amping up their flavor with minimal work. Mulberry syrup is great, served warmed, over French toast or pancakes with some crisp sausage or bacon on the side.

 

1 quart fresh-picked mulberries, rinsed

1 cup of sugar, or more as needed

 

Put mulberries and sugar in a heavy saucepan. Cook down until berries are reduced to a loose syrup. Put through a strainer; discard solids and return strained syrup to pan. Cook, stirring occasionally, until syrup reaches desired consistency. Test and add more sugar if you like it sweeter. Store in sterilized jars and refrigerate. You can also freeze mulberry syrup as you would containers of freezer jam.

Nettle Flan

Nettle Flan

Softened butter for the ramekins or flan molds
½ to 1 lb. fresh young nettle leaves (depending on how much nettle you desire, I generally use about ¾ lb.)
4 large fresh farm eggs
1 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch of freshly grated nutmeg
1/3 C. chopped chives
4 fresh sage leaves
1/3 C. grated Pecorino Romano or Parmesan cheese
2 C. heavy cream

Preheat the oven to 275° F and place the rack in the center position. Butter six 8-oz. ceramic ramekins, glass custard C. or glass canning jars. Cook the nettle leaves in a large pot of boiling salted water until tender, about 2-3 minutes. Drain thoroughly, rinse under cold water until cool enough to handle, then with your hands, squeeze out as much water as possible. In a small bowl, whisk the eggs, salt, pepper and nutmeg together until blended. Combine the squeezed nettles, chives and sage in a food processor and process until finely chopped. Add the egg mixture and grated cheese and process until the mixture is extremely smooth, about 3 minutes. Add the cream and process until thoroughly incorporated, about 30 seconds. Divide the nettle mixture among the prepared ramekins. Set the ramekins in a large baking dish so they don’t touch each other. Place the dish on the oven rack and pour in enough hot water to come halfway up the sides of the ramekins. Bake until the centers are firm to the touch, about an hour. Remove the baking dish from the oven and let the flans cool in the water for 10 minutes. Run a thin-bladed knife around the sides of the ramekins and invert the flans onto serving plates. Serve with a light tomato sauce or a simple green salad and a little grated or shaved cheese over the top if desired.

Morel Mushrooms

Morel Mushrooms

The easiest presentation for the washed and ready morels is just to slice them in half lengthwise and give them a sauté in some butter. Play around with some logical additions, such as:

•finely chopped onion, garlic, or shallots (sauté these in the pan first, then add the mushrooms)
•chopped parsley
•more butter!
•some white wine
•a touch of cream
•a bit of salt or soy sauce as desired.

 

Bean & Pea Shoot Stir Fry

Bean & Pea Shoot Stir Fry

This is a flexible dish that I created to make use of stored beans and rice and sprouted seeds. I like pea shoots, so that’s what I have. You could also use mung bean sprouts or another microgreen, such as arugula, sunflower sprouts, watercress, etc. You can also add any kind of other vegetable that you have on hand. I’ve noted where you add them in the recipe. Longer cooking fresh vegetables first, shorter cooking fresh vegetables later, canned (already cooked and more likely to break apart) even later, and then tender greens at the very end. I chose an Asian flavor profile, because that’s what I like and what I am storing, but you can alter the spices, replace the soy with Worcestershire, vinegars, pickling liquid, fish sauce, coconut milk, Mirin and so on).

1 C. Rice
2 C. Water
1 -2 tsp. Oil (If you have fresh vegetables to add in addition to onion, use more. Otherwise, use less)
1 Onion, Sliced (If you do not have this in your root cellar or from a garden, you can omit it, but food without onions is a sad thing!)
2 C. beans, cooked or canned
½ tsp. Garlic Powder
½ tsp. ground Ginger
¼ C. Soy Sauce
1 small can Tomato Paste
½ C. Water
Couple handfuls freshly harvested Pea Shoots (you could also use tender foraged greens such as purslane, dandelion, red clover, lamb’s quarters – but be sure you are picking what you think you are!)

Heat water for rice to near boiling, add rice, stir once. Cover and reduce heat and cook on low for 22-25 minutes. While Rice cooks, heat oil in a large frying pan. Add onion and cook, stirring occasionally, for about 5-10 minutes, until the onion begins to soften and turn translucent. If you happen to have other fresh (sturdier type) vegetables from a garden or forage, such as celery, peppers, or carrots, etc.you can add them with the onion. After 5 minutes or so, if you have more tender / faster cooking vegetables, such as peas, shredded sturdier dark leafy vegetables like collards or kale, fiddleheads etc., you can add them now and cook with the other vegetables a few more minutes. Add beans, garlic powder, ginger, soy sauce, tomato paste and water. IF you happen to have a fully cooked meat product on hand, you can add some of that with the beans. IF you did not have onions or any other vegetables, you can boost the flavor with some dried herbs. IF you have a canned vegetable, you can add that now. Cook over lower heat for 10-15 minutes, stirring gently now and again, until everything is heated through. Add your pea shoots, toss just to combine and slightly wilt the pea shoots. Serve your bean mixture over your cooked rice.

Rosehip Butter

Rosehip Butter

Rosehip Butter

In the Pacific Northwest, wild Nootka roses (and several other wild roses) produce prolific amounts of rose hips. Pick the hips in late fall, once the evenings become cool. A touch of frost is even good for developing the best flavor of the butter

 

6 cups (1.5 L) water

12 cups (3 L) rosehips, washed and trimmed

4 cups (1 L) granulated sugar juice of

1 lemon

2 pouches (170 mL) liquid pectin (such as Bernardin)

 

Makes about 6 cups (1.5 L). Heat a heavy-bottomed saucepan over medium-high. Add the water and rosehips and bring to a simmer. Cook for about 10 minutes to soften the rosehips. Purée with an immersion blender or process in batches in a blender. Using a fine strainer, strain the juice from the purée into a bowl. Press the purée with the back of a ladle or spoon to extract all the juice from the rosehips. Measure the juice; you should have about 4 cups (1 L). Add juice to a clean heavy-bottomed saucepan and add an equal amount of sugar. Bring to a boil and add the lemon juice and pectin. Return to a boil, then remove from the heat, and skim off any foam. Ladle the hot liquid into a hot jar to within ¼ inch (0.6 cm) of 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. Return the filled jar to the rack in the canner. Repeat for remaining rosehip mixture. When all the liquid is used up and the jars are in the canner, make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a full, rolling boil, processing for a full 10 minutes. Turn the stove off, remove the canner lid, wait 5 minutes, then remove the jars without tilting, and place them upright on a cooling rack. Cool upright, undisturbed for at least a day. Check each jar for a good seal. Sealed discs curve downward and do not move when pressed. Remove the screw bands; wipe and dry the bands and jars. Store the screw bands separately or replace loosely on the jars, as desired. Label and store the jars in a cool, dark place. For best quality, use the rosehip butter within 1 year. Any jars that have not sealed properly should be stored in the refrigerator.

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

Welsh Rarebit with Wild Onions

 

2 T. (30 mL) butter

½ cup (125 mL) finely chopped wild onions

2 Tbsp (30 mL) flour

1 tsp (5 mL) French’s mustard powder (or 1 Tbsp [15 mL] prepared mustard)

1 cup (250 mL) milk

½ cup (125 mL) apple cider (or beer)

1 tsp. (5 mL) Worcestershire sauce

½ cup (125 mL) blue cheese (like Stilton)

½ cup (125 mL) aged white cheddar cheese

salt and pepper, to taste

4 slices good rustic bread

additional chopped wild onions, for garnish

 

Preheat the oven to broil. In a saucepan over medium-high heat, melt the butter. Add the wild onions and sauté for 1– 2 minutes. Add the flour and mustard powder and whisk until a smooth paste is formed. Add the milk, cider, and Worcestershire sauce. Whisk until the sauce thickens. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Grate the cheeses. Add to the sauce and stir until melted and the sauce has thickened. Taste and adjust seasoning with salt and pepper if necessary. Remove from the heat and allow to cool. Toast the bread lightly and place on a baking tray, top with the cooled sauce, making an even thick layer. Sprinkle with the additional raw wild onions. Place under the broiler and cook until the sauce begins to brown and the onions slightly char, about 3– 4 minutes. Serve immediately. Reserve any extra sauce; it makes a great topping for tuna or salmon melts.

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

 

4 ounces (100g) diced bacon

6 ounces morel mushrooms (about 3 cups; 160g), cleaned, trimmed, and cut in half lengthwise

2 tablespoons (30g) unsalted butter, divided

6 ounces ramps (about a dozen ramps; 160g), root ends trimmed, white bottoms separated from green tops

1/2 teaspoon (2.5ml) soy sauce

1 teaspoon (5ml) fresh juice from 1 lemon

1 tablespoon (15ml) canola oil

2 large eggs

Kosher salt and freshly ground black pepper

2 slices hearty buttered toast

Sliced fresh chives, to garnish

 

Heat bacon along with 1 tablespoon (15ml) water in a medium cast iron or stainless steel skillet over medium heat, stirring, until water evaporates, bacon fat renders, and bacon is completely crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside. Return skillet to medium-high heat until lightly smoking. Add morels and cook, stirring and tossing frequently, until barely starting to brown, about 2 minutes. Add 1 tablespoon (15g) butter and cook, stirring, until morels are nicely browned but not burnt, 1 to 2 minutes longer. Add ramps and cook, stirring and tossing frequently, until whites are browned and tender and greens are crisp in spots, about 2 minutes. Add 2 tablespoons (30ml) water, soy sauce, lemon juice, and remaining tablespoon butter. Remove from heat and set aside. Heat canola oil in a medium nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook, occasionally using a spoon to baste hot oil over the whites to help them cook, until whites are set, edges are crisp, and yolk is still runny. Place a slice of toast on each of two plates. Top each with a fried egg. Return morel/ramp mixture to high heat and stir in bacon. Cook over high heat until liquid reduces to a creamy, emulsified sauce. Season to taste with salt and pepper. Spoon morels and ramps over and around fried eggs. Sprinkle with chives and serve.

Pine Needle Tea

Pine Needle Tea

This tea is not recommended for pregnant women and young children.

1 C. 1/2-inch-long chopped white pine needles, sheaths at base of needles removed
Juice of l lemon (optional)
Raw honey (optional)

Fill a teakettle with l quart water and bring to a boil over your campfire (see here) or the stove. When the water boils, remove it from the heat and add the pine needles. Let steep for 20 minutes. Strain the tea, discard the pine needles, and serve hot. Add lemon juice and honey to taste, if you’d like.

Feta, Eggs, and Dandelion Greens

Feta, Eggs, and Dandelion Greens

Dandelion greens are very nutritious: they are high in calcium, rich in iron, and loaded with antioxidants. They are best harvested in springtime when the young greens are still tender and their flavor is mild. But blanching them in boiling w’ater first will remove some of their bitterness. Cultivated dandelions from the store are less bitter than wild ones, but in both cases it’s best to taste test them first. If you’re foraging your own, be careful not to gather them in areas that have been sprayed with pesticide.

4 C. chopped dandelion greens, thick stems removed
2 T. ghee (or butter)
1 leek, white and light green parts only, finely chopped
4 large pasture-raised eggs
1/4 C. crumbled feta cheese

Bring a large pot of water to a boil. Add the dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, patting them as dry as possible with paper towels. Melt the ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks in the ghee until tender, about 5 minutes. Add the dandelion greens one handful at a time. Cook each handful until wilted, then add more. When all the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.

Baked Polenta with Braised Wild Mushrooms

Baked Polenta with Braised Wild Mushrooms

2 leeks, minced
4-6 shallots, minced
8 tsp. butter
1/2 tsp. salt
1 C. yellow cornmeal (fine or medium granulation)
2 C. cold water
2 C. milk
1/2 C. + 1/4 C. grated Parmesan cheese
Kosher salt and black pepper
1 lb. total wild mushrooms (a variety — pleurottes, shiitakes, portobellos, cepes, chanterelles)
1/2-1 tsp. minced garlic (to taste)
1/4 C. Madeira wine
1 C. chicken stock
1/4 tsp. chopped fresh thyme, or a pinch of dried thyme
1/4 tsp. chopped fresh sage, or a pinch of dried sage

To make the polenta: In a large sauce pan or stock pot, sauté the leeks and shallots slowly in 2 tsp. butter (reserve the other 2 tsp. butter). When the leeks are soft and translucent, add the milk, 1 C. water, and 1/2 tsp. salt, and bring to a boil; while the milk is heating, combine in a bowl the remaining water and the cornmeal to make a very loose paste. When the milk boils, whisk in the cornmeal paste. Bring back to the boil, stirring rapidly to avoid lumps. Turn heat to low, and allow the polenta to simmer. Stir occasionally. After approximately 10 minutes, start to test the polenta by spooning a small amount onto a counter or plate. When cool, the polenta should be firm and set. Finish by stirring in 2 tsp. butter and 1/2 C. cheese. Pour into a lightly buttered mold or cake pan and allow to set. While the polenta is cooling, preheat the oven to 450°F. To make the braised mushrooms: Clean and slice the mushrooms. In a sauté pan over medium heat, sauté garlic in 2 tsp. butter. Add mushrooms and continue to cook until the mushrooms have become soft. Add Madeira and chicken stock, and cook until reduced to a light syrup; then add thyme and sage and finish with the remaining 2 tsp. butter. Season to taste with salt and pepper. To serve, cut polenta into 8 equal pieces, place on a buttered baking dish and top with the remaining 1/4 C. cheese. Bake for 15 minutes at 450°F. Serve polenta on warm plates, topped with the wild mushrooms. Garnish with a fresh thyme sprig.

Nettle Soup

Nettle Soup

Nettle Soup

 

3 T. butter

3 T. olive oil

1 large onion chopped

½ C. uncooked rice (wild rice is great but any rice will do)

Several large handfuls stinging nettle tops

3-4 cloves chopped garlic

8 C. chicken broth

1 tsp. kosher salt, or to taste

Mixed vegetables, or corn or whatever veggie you like that day

½ tsp. freshly ground black pepper, or to taste

Potatoes and/or leeks can also be added

 

Carefully pick nettles – gloves are recommended. Take only the top 4-6 inches of new unblemished spring plants that are less than 18 inches tall. Remove the leaves. You may need to rinse and pat them dry. Start cooking your rice. In a separate large soup pan melt the butter, add the onion and garlic and simmer until translucent. Add the chicken broth and onion and garlic mixture and nettles leaves in the soup pan and bring to a full boil. Simmer for about 20 minutes. At this point we use an immersion blender and blend until smooth. Add the vegetables, rice and salt and pepper (and any other herbs you like) and simmer a few more minutes.