Growing up in the restaurant industry in the Early 2000’s, I was witness to some of the great culinary cliches of our time, many of them born in the 1990’s from what I can gather. Honestly, there’s too many to count, and I’m guilty of a few myself, like stacking food a la Alfred Portale….
Condiments
Green Walnut Honey
It’s green black walnut season. I don’t know how people figured out you could use unripe walnuts in cooking, but I’m sure glad they did, and after you try making fermented green walnut honey, I think you will be too, even if you don’t like the taste of black walnuts cracked from the shell. Unripe…
Fermented Ramp Leaf Soy Sauce
Soy sauce makes just about everything taste better. One thing many people don’t know is that there are a myriad of options for soy. There’s aged soy sauce, shoyu, tamari, for starters, and then, pertaining to this post, there’s flavored soys. There’s mushroom-infused soy sauce, and that can be good if you get a decent…
White Wine Pheasant Backs
My old chef and I were out morel hunting in a new spot in Wisconsin this week, and, unfortunately, we got skunked. Thankfully there were a few old-timers on the same patch of land who hunt it every year who came up empty handed too, so I didn’t feel too bad. As is pretty common…
Pine Cone-Cider Jam / Varenye
“Ever eat a pine tree?”. That infamous quote from Euell Gibbons during a Grape Nuts commercial (there’s a lot of them on You Tube now and some are hilarious) has some truth to it. Sure, you can make tea (mostly I see it done with the soft needles of Easter White Pine) from needles, bark bread…
Wild Berry-Thíŋpsiŋla Wóžapi
Thíŋpsiŋla Wóžapi, also known as the best wild berry-based condiment you haven’t had yet. Thanksgiving turkey, venison, pheasant, all the meats, and plenty of other things too, sweet and savory, will all be improved with a few spoonfuls of this. Wóžapi is arguably the most famous condiment I know of in many North American Native…
Hosta Shoot Kimchi
It’s hosta shoot season, and besides just throwing them in a hot pan (which is great) the shoots are a bit like rolled-up lettuce, and they take really well to the kimchi treatment. It’s a great recipe to add to your repertoire for this common, delicious garden ornamental. It’s easy. To prepare them for fermentation,…
Homemade Maple Mustard
It’s maple season, so to make room for the new jars in the cellar, I’ve been cooking with some of the old dark syrups from years gone by. Since eating pancakes will only help you use so much, I figured I’d make a few different maple mustards. If you love mustard, but have never made…
Highbush Cranberry Tkemali
The cuisine of Georgia and the Caucasus offers a lot of inspiration for the adventurous cook and forager, and Tkemali sauce (Tee-guh-molly) is one of the crown jewels of their cuisine—a sort of ketchup like condiment rich with garlic, hot chilies and spices like fenugreek and coriander that would make a shoe taste good. It’s…
Oven-Dried Tomatoes with Bergamot and Ramp Leaves
This is one of my absolute favorite ways to preserve tomatoes—great for the bounty of tomato season, or even if you’re just craving good tomato flavor in the off season, which I often do. They’re made to mimic the oil-cured, semi-dried Italian tomatoes that restaurants often purchase from wholesale purveyors. If I say so myself,…
Venison Fat Shmaltz
Wondering what to do with venison fat? Oh do I have a treat for you! There’s a huge misconception about venison/deer fat and it’s use in cooking. Basically, people think it tastes like chapstick, it’s gamey and horrible, too rich, or some other common unfortunate misunderstanding. If you’re here, you’re probably bambi fat-curious, so know…
Acorn Oil
Acorn oil is a secret nearly lost to time, a piece of edible history a few thousand years in the making, and one of the most cutting edge products I know of being produced today. Just the fact that it exists makes me giddy, and once you hear it’s story, I think you’ll agree. It…
Fresh Horseradish
Fresh horseradish. Just the thought of it makes my eyes water with glee. Horseradish is an ancient condiment, and It’s kept a good popularity compared to other root crops like skirret and parsley root, the former of which I’m still dying to grow. It’s popularity has to be due at least partly to the fact…