Spruce Poussin, With Apple Mustard Sauce

Poussin Brined With Spruce_

There’s nothing quite like a young spring spruce tip, but the mature needles still have a lot of flavor too. I knew that people make tea from older branches, so I thought it would be fun to make some sort of water based infusion as the base of a dish. A simple brine turned out… 

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filet mignon, morels, caul fat,

Steak and Morels en Crepinette, with Nettles and Grains

Before the Salt Cellar opened, I was looking through books for ideas on “old school” French food I could put a spin on for the menu. Crepinettes were one thing I thought of, but decided to put them on the back-burner to keep the saute stations a little easier to work, for the time being…. 

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craterellus fallax and craterellus cinereus var multiplex

The Fragrant Black Trumpet

I’ve heard hunting for black trumpet mushrooms compared to looking for black holes in the woods, and that isn’t far from the truth. Even mycologist Chuck Barrows, (a guy who found undiscovered species of porcini and has them named after him) didn’t even find his first one until he was an elderly man. Until I… 

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root vegetables, pickled ramps

Root Vegetables With Pickled Ramp Glaze

  Nothing evokes thoughts of winter to me like a bowl of properly cooked root vegetables. I can still remember the first time I cooked with real roots, and by that, I mean something that isn’t a baby carrot from a bag. I was 18, and thought I knew plenty about food. I didn’t know… 

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rainbow trout with chicken of the woods mushrooms

Rainbow Trout With Pickled Chicken Of The Woods

I came up with the recipe one day when I had a nice rainbow trout on hand. I wanted to start burning through my mushroom pickles too, since I tend to hoard them until the next season and wind up having too much, every year. It’s an easy preparation, and one that I would make… 

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burdock root mashed potaotes

Burdock Mashed Potatoes

When I tell people I like to use burdock root, the first response I usually get is: “Oh yeah, that stuff that’s in sushi, right?” Yes, and no. When I dug my first burdock and cooked it (I source them for the Salt Cellar since I don’t have an army of foragers at my disposal,… 

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Bison-Black Barley Stew, With Fried Chicken Mushrooms-5

Bison-Black Barley Stew, With Fried Chicken Mushrooms

When I brought my first fried chicken mushrooms home from the coop, after the basic “fry in pan with butter until brown and add salt” method, this is what I made, It’s simple, and a good example of my style of cooking: interesting, high quality ingredients, cooked with classical technique. I remembered my foraging buddy… 

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Fried chicken mushrooms lyophyllum decastes

Fried Chicken Mushrooms

Fried chicken mushrooms, or Lyophyllum decastes have eluded me for a number of years. I read about them first in David Arora’s Mushrooms Demystified, but hadn’t ever seen them hunting in Minnesota. As far as mushrooms go, they’re pretty non-descript. They’re small, and typically grow in clusters around disturbed land, which, as most mushroom hunters… 

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spicy rabbit

Rabbit “Wings”

I pride myself on the ways I find to use scrap and trim. These rabbit “wings” are a perfect example of that. Chopping animals into pieces is a bit of a meditative process for me. It might sound macabre, but the repetition can be calming in a way. Just the other day I found myself… 

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