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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Nuts, Seeds and Starches

Acorn Flour Spaetzle

Cold leached acorn flour spaetzle recipe

Here’s a quick recipe for making spaetzle out of acorn flour. While developing the recipe, first I wanted to see if I could make them out of 100% acorn flour, and you likely could by increasing the amount of egg and yolk, and decreasing the water, but, since the flour is so precious, I wanted…

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How to Make Acorn Flour

There is a lot of info out there on how to process acorns, some better than others. I’m defintely not the first, or last to write about this process, but hopefully I can share some of what I’ve learned personally over the last few years. I’m not going to go crazy in depth on different…

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Lotus Root Confit Stuffed with Sausage

stuffed lotus root confit with galinsoga and violet greens

Funky water tubers with their air-channels stuffed with sausage is my favorite go-to recipe with lotus root confit. The air channels are basically begging to be stuffed, and although you’ll need commercial, and not wild lotus root, unless you got some huge pond monster. It’s a great way to use these funky things, especially if…

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Lotus Root Confit

Lotus root confit

From what I can tell, Americans don’t think of lotus root as something that grows in the U.S., or even as something to eat, but the lotus has always been here. They’re a little tricky to cook, but what I’ve learned is that they kind of like to be done either hot and fast (deep…

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Glazed Sunchokes

Birch syrup glazed sunchokes with hickory nuts and orange

Jerusalem artichokes, fartichokes, sunroots, earth apples, or whatever you call them, people either seem to love them or hate them. I’m in the love camp, but I’ve also been cooking them for a long time, and they can be tricky, especially if they’re knobby and full of dirt. This recipe though, this is a conversion-quality…

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Pork Short Rib and Burdock Stew

Pork short rib and burdock root soup, with millet, cilantro and chili oil

I’m constantly blown away by the connections I get to make, in the Midwest, and the United States, but especially from other countries around the world. A few years ago, I was talking about using burdock root to make a relish I had been serving with fish, and I got an interesting conversation going with…

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Parched Wild Rice-Mushroom Bisque

Parched wild rice mushroom bisque recipe (2)

If you’re a mushroom hunter who likes to pick different types of boletes this mushroom bisque is for you. 2018 was a great year for boletes with our steady, late summer rain, and I got a lot more variety than what I’d say a typical year brings. The great part about boletes is that with…

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Buttercup Squash Ravioli with Hickory Nuts and Birch Syrup

Buttercup squash ravioli with hickory nuts and birch syrup

One of the things I wanted to show off on a menu for a recent event was hickory nut oil. The dish changed a bit as I developed the flavors in the rest of the courses, but it seemed like the only place I could sneak the oil in, so I was resolved not to…

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Caramelized Pumpkin Bread with Wild Fruit, Maple Sugar and Black Walnuts

Caramelized pumpkin bread with wild plums, candied black walnuts, wild blueberries and heirloom popcorn

Recently I did a big tasting menu with a couple different desserts. The crowd favorite was this pumpkinbread, spread with butter, crusted with maple sugar, griddled and smothered with wild blueberries, candied plums, soft cheese and candied black walnuts. As pictured its a bit of a process, but doing a toned-down version would be a…

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Sunchoke Flour & Maple Sugar Beignets

Sunchoke flour beignets with maple sugar and raspberry jam

Thanksgiving is a good time for reflection, and this year I really enjoyed reading my friend Sean’s article in the Times-an essay on Thanksgiving from an Indigenous perspective. It made me think of a lot of things, mostly about how unfortunate history has been for Native Americans. It’s not my place to weigh-in, but it resonated…

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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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Wild Rice Flour Crusted Sunfish

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…

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Wild Rice Crepes with Elderberry Syrup, Apples and Black Walnuts

Wild Rice Crepes with Cream Cheese and Chokeberry Syrup

Back at Lucia’s I used to come up with a different brunch every week, along with lunch, and the dinner menu. With such intense recipe generation, you’re bound to have a few hits and misses, and it can take some time to dial things in, especially if you’re working with new line cooks. Here and…

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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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