On one side of my family there’s often a collaborative effort for Thanksgiving. This year, I’m bringing my favorite dried wild mushroom stuffing, with a few handfuls of turkey gizzard confit for good measure. When I say my favorite stuffing too, I mean it. I’m including some images of the same recipe that go back…
Poultry
Ajiaco con Guascas
Ajiaco, a stew of multiple types of various potatoes, poultry, and corn, is a famous Latin American dish probably best known around the world as being Colombian, although there are different permutations enjoyed in different places, like Peru and Cuba, to name a few, each with slight variations. A riff on the Colombian version is…
Grouse Scaloppini with Watercress and Bacon Vinaigrette
Here’s one of the most perfect dishes I know of for a warm summer evening: a scaloppini of grouse (or any other light-colored poultry like pheasant, partridge, etc) grilled quick over a hot fire and tossed onto an extra large salad of watercress (or whatever greens you like) with a warm vinaigrette and fresh herbs. …
Wild Goose Eggs
Where I live, and around the country, wild poultry are just about everywhere: ducks, turkeys, quail, swans, pheasants, woodcock, grouse, and many more. One species I’m acutely aware of right now in the spring, as much for the honks and flying Vs, is our native Canada Geese, Branta canadensis. One thing geese and all the…
Sumerian Pigeon Soup
Sumerian pigeon soup is a love letter on pigeons being worthy for the table, and an example of how I get inspired by historical texts. I like variety, and my collection of food references spans everything from Greco-Roman Apicius, Archestratus, and Byzantine Geoponika, to the more modern A Discourse of Sallets and The Little House…
Chicken of the Woods Wild Rice Casserole
It’s getting colder outside, and I’m starting to crave that cold weather food. Stews and braises have happened already happened, but one thing that’s been gnawing at me was a good, solid casserole. Coming from the Midwest, I have casserole in my blood, and there’s nothing like the classic chicken wild rice casserole laced with…
Braised Pheasant Legs In Morel Sauce
I love my Grandma, and occasionally I re-invent dishes of hers I’ve eaten over the years. Grandpa loves Grandma’s pheasant breasts cooked in a can of Campbells golden mushroom soup. Braised pheasant legs with morel sauce is my version of that family classic. I originally made this as a dinner for them on one of…
Watercress Omelet with Herbs (Green Eggs and Ham)
When I was in college, I cooked constantly (not much has changed). One of the things I often made for my roomates in our cramped house, besides big bowls of hummus, was colored scrambled eggs. Typically they were red eggs, with a little tomato puree, or hot chili. To this day, I don’t really understand…
