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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Baking

Wild Mushroom Sourdough

Naturally Leavened Wild Mushroom Sourdough

When I first started to be interested in mushrooms I remember reading somewhere that pioneers, out of desperation, would make a sort of bread from puffballs. Ever since then, I’ve wanted to make, or just taste, bread made with wild mushrooms. There was only problem: I had no idea how to make bread. As fate…

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Honey Mushroom and Beef Runzas / Bierocks

Beef and honey mushroom runzas or bielbocks

Back at the Salt Cellar there was an older couple that would come in every weekend, the staff and I called them our favorite couple. Salad, split entree, then they’d each have a different scoop of ice cream to share. I loved talking to them in between pushes on Friday or Saturday nights. The man…

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Strawberry-Rhubarb Crisp, With Angelica

Strawberry-Rhubarb Crisp with Angelica

From the first time I smelled angelica I’d been trying to figure out the perfect use for it in a dessert, which is easier said than done. Like truffles, the flavor is very strong alone, and almost soapy, but when mixed with too many things, the taste and aroma disappear completely. To further compound things,…

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Angelica Seed Pound Cake

angelica seed pound cake

When I was dreaming up what to serve at the Slow Food MN’s Wild Things dinner last year, I knew I had to have an interesting dessert. Most of the other dinners of the previous years didn’t include a sweet option to finish the event, so I wanted to up the ante. Whatever the dessert…

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Ricotta-Ramp Tart With Morel Jus

A recipe for a ricotta cheese and ramp tart with morel mushroom jus.

For the first 7 or so years of my kitchen career, I was addicted to cooking Italian food. There’s a mystique about it that seemed to epitomize fancy to me as a kid, so making high cuisine must mean I have to be in an Italian restaurant, right? Now I understand that Italian and French…

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Rhubarb-Hazelnut Cake, With Spruce Tip Ice Cream

Rhubarb-hazelnut cake with spruce tip ice cream

Cooking is more than a job to me, it’s a way of life. When I’m sad, I cook. When I’m bored, I cook. This little cake came from an evening where I cooked because I was really happy. I was cooking for a date, with the most talented and beautiful woman I’d ever met. I…

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Hen Of The Woods-Leek Gratin

hen of the woods gratin recipe, maitake mushroom gratin recipe

Here’s an awesome, easy way to enjoy those hen of the woods. Story goes that I was at my girlfriends place getting ready to make some Sunday dinner, we pulled some pork chops out of the freezer, but were a little light on the vegetable front. Thankfully there’s a giant garden around-the stuff dreams are…

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Black Trumpet Bouchées With Chanterelle Mousse

black trumpet chanterelle mousse bouchees

  Here’s the appetizer I started out with at the Hunt ‘N’ Munch: little savory eclairs flecked with black trumpets, filled with a chanterelle cheese mousse, and topped with a pickled chanterelle. The “bouchée” description is just the pretty name given to savory, filled bites of pate a choux like this. If pate choux isn’t…

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Chanterelle Custard / Pot du Creme

Chanterelle custard with hedgehog mushrooms_-41

Our chanterelles in the Midwest are delicious, in my opinion much more than the variety that I see coming in from the Pacific Northwest. The P.N.W chanterelle I’m familiar with I suspect to be one cantharellus formosus, it turns brown after pickling, where our chanterelles will stay golden, it’s flavor is also less intense, less…

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Roger Verge’s Morel Quiche

The morel quiche of Roger Verge_-12

I wanted to end the morel season with a bang, so I waded through a couple piles of old French cookbooks. I found just what I wanted in an old 80’s recipe by Roger Vergé. There’s just something about dated cookbooks that turns me on. The plating is usually super cheesy and over the top….

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Paw Paw Cheesecake

paw paw cheesecake

If you can get your hands on a paw paw, this should definitely be on your list of things to make. A pastry chef I worked with was very talented at using them, his cheesecake was the first thing I ate made with paw-paws, and it is a great recipe. The paw paw’s fruity flavor…

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How you turn in a culinary manuscript 🙏💫😁 How you turn in a culinary manuscript 🙏💫😁🥳 #thatsawrap #36chambersofshaolin #authorlife #trussed #givingbirth #foragerchef
Sesame enoki pancakes (think loosely bound fritter Sesame enoki pancakes (think loosely bound fritters) were a great way to use up my excess enoki stems. 

Cut them into 1 inch lengths, mix with some ground toasted sesame seed, dash of fish sauce and a good handful of culantro, rau ram, or cilantro, an egg, fry them up and dip in some zippy ponzu.

 #enoki #flammulinavelutipes #wildfoodlove #allthemushroomtags #pancakelove
Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
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