Here’s a fun way to use meat, and dried mushroom powder, specifically puffballs. In charcuterie and sausage making, milk powder is often used, especially in finely ground emulsions like bologna and hot dogs to achieve a nice, bouncy texture. Here, instead of using milk powder in the sausages, I use toasted, dried puffball powder, which…
Fish/Seafood
Smoked Heart Sausage
A while ago I was planning the menu for a dinner revolving around lamb, which was going to take the shape of 3 separate courses dedicated to the animal. The first course in a menu like that I usually like to include offal, to convey the importance of whole animal butchery and how creative you…
A Northwoods Garum
Garum. Ever since I read Apicius I wanted to make, or just taste it. Maybe it was being a teenager (read as large child) fascinated with food other people always thought was weird that drew me to it, maybe the desire to eat the unknown, the old, the historic, I don’t know. What is…
Wild Rice Flour Crusted Sunfish
I love keeping a little bit of wild rice flour around for projects here and there. There’s a lot of gluten-free flours out there, but none that I’ve come across that pack quite the flavor punch of wild rice flour, amaranth flour coming in a close second. I don’t use wild rice flour specifically because…
Lobster With Yellowfoot Chanterelles and Dandelion Purée
A few years ago my girlfriend asked me the type of question that lets you know someone loves you: “Sweetheart, if you could eat anywhere in Provence, where would you go?” I knew the answer right away, even though I had never really thought I’d be able to go: La Bastide St. Antoine in Grasse,…
Braised Halibut With Chanterelles and Acorn Oil
One of my favorite things is talking to people about ingredients we’re both excited about. Last Spring I met my friend Francois who’s from France and now helps organize the logistics and sourcing of a well known restaurant in Duluth. He’d been following my work for a bit and made it down to the Slow…
Rainbow Trout Meuniere With Wild Capers
Spring is here and with it all sorts of little tender buds will be here soon. After cooking root vegetables and sauerkraut throughout a Minnesota winter, I’m pretty ravenous to find any little green thing at all. Here’s a recipe that celebrates that. Your classic meuniere, or “in the style of the miller’s wife” is…
Salmon With 6 Lilies and Saffron
Here’s a recipe with one of my favorite themes: members of the onion/lily family. I’ve shared a couple recipes that kind of function as a study in lilies, another being a spring version with sunflower seed crusted whitefish and trout lily. I borrowed the idea years ago from Mario Batali in his Babbo cookbook–one of…
