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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Poultry

Tepary Bean Soup with Galinsoga and Dried, Smoked Goose

Tepary bean soup with smoked dried goose and galinsoga recipe

I’m getting ready to make a winter trip down to Arizona to see my grandparents. One of the thngs that means, besides hiking up mountains with my Dad, is that I need to use up some of the ingredients I brought back with me last time so I can re-up on more. When I think…

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Chestnut Honey Sauce

Savory chestnut sauce

Chestnuts are a lot more than something to add to stuffing or roast an eat, they’re special flavor, treated well can become a condiment all by themselves, particularly good with game and poultry. This sauce elevates them to a different level by incorporating a special ingredient: Chestnut blossom honey. Chestnut honey, along with buckwheat honey…

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Chicken Roulade With Black Trumpets and Lardo

Chicken Roulade with Black Trumpet Mushrooms and Lardo

I got a message from Smart chicken a while ago, asking if I would write some recipes for their industry magazine Cafe Tecumseh. For the restaurant, I can source a chicken with a more interesting background like I do sometimes from D’artagnan, but smart chicken isn’t bad by any means, it’s certified organic, and they…

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Duck Egg-Ricotta Omelet with Boletes, Herbs and Chickweed

Duck egg-riccota omelet with pine boletes, chickweed, milkweed flowers and herbs ,

I have a lot of friends who hunt mushrooms, but my friend Olena is a special one. She’s from Eastern Europe, and as you might expect has the penchant for hunting mushrooms that so many people from the region do, but with a few differences from some of the others I’ve ran into in the…

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Pigeon with Chestnut Boletes, Purslane, Onions and Gooseberries

Pigeon with chestnut boletes, gooseberries, onions, and purslane

After I found enough chestnut boletes to actually cook, I planned out a couple dishes they would go in with what I had in the fridge. The first thing was half food/half humor: cooking them with a few other very small things as a sort of play on tiny animals in a tiny land, like…

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White Pheasant Stew with Chanterelles and Black Trumpets

Pheasant blanquette with chanterelles, black trumpet mushrooms and heirloom Wisconsin rice

After Anthony Bourdain passed away I spent the following week tearing through his first book and then his cookbook, a sort of half mourning, half refresher course on one my favorite chefs I’ve always looked up to. The days after his passsing were announced for me were sullen, as they were for a lot of…

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Pan Roasted Chicken Breast with Duxelles Sauce

Pan roasted chicken breast with crispy skin and wild mushroom duxelles sauce

  You had a  great mushroom hunting season, you crushed the chanterelles, boletes, and all the mushrooms you wanted to get. You made duxelles, and put some in the freezer for a rainy day in the off-season. Great, but now what do you do with the duxelles? Duxelles in stuffings and such is great, but…

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Pan Roasted Chicken with Morel Sauce

Morels Mushroom Sauce Recipe

 I never went to culinary school, and neither did the most important people who trained me, or the people that trained them. Instead of going to culinary school (which I’m not saying is a bad idea) I read, and worked, a lot. The foundation of my library have always been books on classical French and…

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Quail With Cranberries, Rowanberries, and Chestnut Sauce

Quail with rowanberries and chestnuts

Using pickles is a hallmark of mine, I love the brightness they add to a dish. Pickled berries aren’t really something you think about often, since most of the time they get made into jams and jellies. Typical jams and jellies use way too much sugar for my tastes though, and can overpower a sauce,…

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Pheasant Mousseline with Morel Mushrooms, Nettles, Asparagus and Green Garlic

Pheasant mousseline with morel mushrooms and spring vegetables

This Spring I was rummaging around the freezer and found a couple pheasant breasts, the sad kind I usually get donated by friends who hunt and just breast the birds out and throw away the legs and skin. It’s too bad more people don’t save all of the animal they kill, but I’m happy to…

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Quail with Black Trumpet Jus and Parsley Root Puree

Quail with back trumpet mushroom sauce and parsley root potato-puree

Meal in a box dinners tout all kinds of fun origins and catch-phrases: “Chef inspired!” “Easy to make!” “Seasonal!” “Perfectly Portioned!”. A few years ago I got approached by a local food service that delivers chef-inspired menus to home cooks. I thought I’d give it a shot, even though it felt a little weird and…

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Winter Greens With Lentils, Chicken Heart Confit and Hedgehog Mushrooms

wilted greens with chicken heart confit, lentils, and pickled hedgehog mushroooms

As the head of purchasing for the restaurant I have plenty of local purveyors I buy food from but there’s one that stands out from the others. He isn’t technically local, but he might as well be. His name is George Weppler, and in the Twin Cities there’s plenty of restaurants that would like to…

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Baby Bok Choy In Lactarius Broth With Quail Eggs

Bok choi in Lactarius mushroom broth with quail eggs.

Here’s a recipe I created to use dried Lactarius salmoneus, donated to the Cascade Mycological Society for their cookbook. When powdered and made into a broth, you’d be hard pressed to say it isn’t chicken stock. From my experience, different dried Lactarius resembling deliciosus, rubrilactus, and sanguifluus will give similar results. The recipe is designed…

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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
7pm ET tonight on @the_outdoor_channel I take @dan 7pm ET tonight on @the_outdoor_channel I take @danielvitalis hunting for mushrooms and pigeons in WI, then I cook dinner on the farm for @wild.fed, his outdoors series that shows that wild food is much more than just meat. 

If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

Finished dishes I did were pigeon brochettes with rams bacon, sunflower roulades and wild cherry sauce and pigeon, sweet corn and wild mushroom stew. 

#mushroomhunting #wildfed #foragerchef #outdoorchannel #pigeon #foraging
After watching an old episode of Munchies (see You After watching an old episode of Munchies (see YouTube/Vice) I scribbled down a prep for yellow foot chanterelles a Swedish food truck was making. They took flatbread (tonnebrod, but I use lefse, because 🇳🇴💪) piled high with hot yellowfeet and fresh kraut, mayo, Västerbotten cheese (fontina or Hushållsost are ok subs). 

It’s one of the best ways I’ve had yellowfeet, like a funky, cheese, Nordic burrito. Just killer. 

I even forgot my lefse and served some to family in a couple BS flour tortillas Grandma had (heresy, IK) —still didn’t suck. 

Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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