Sometimes the greatest things can also be the simplest, a concept in the kitchen that we call “less is more”. One of the biggest struggles that I see people have with cooking is that they think that to make something taste good it needs to have a ton of ingredients or various secret spices. When…
Carnivore
Yellowfoot Chanterelle Soup with Ramp Gnocchi
I went on my first successful forage of the year today. Since it is early, I wanted to go somewhere that was wet, and with not a lot of tree cover. To the swamps I went. Luckily, I was right and I was able to bring back a decent little bag of treats. With the…
Beef Tartare With Ramp Vinaigrette And Pickled Maitake
Beef tartare conjures mixed feelings in people, those who truly know what it can be love it, people who haven’t had a nicely prepared one might think it’s a little strange, since raw meat can seem a little weird if you aren’t used to it. When you have some high quality beef though, there are…
Turkey Hunter’s Morel Rillettes
I find that a lot of times, experiences give me ideas of things to make in the kitchen. A couple springs ago, I was hunting morels in Iowa with my friend, we had found plenty of ramps, but left them be to hunt out our real quarry: morels. Eventually we got to a park where…
How To Cook with Caul Fat / Lace Fat
Ever since I discovered what caul was, I’d been dying to cook with it, and it took me a number of years to finally get to work with this stuff. Reading old french cook books has always had me coming across it being used in various ways. The trick is….where to find it? What…