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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Chicken Heart Confit

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chicken heart confitHere I’ve applied the confit method to chicken hearts, instead of the traditional duck legs.Trimmed, cleaned chicken hearts seasoned and cooked slowly in fat until soft and tender are good in lots of things. Chopped up, gently browned and tossed with buttered noodles, or other pasta based dishes are some of my favorites. They’re also great chopped and folded into stuffings. Re-use the fat for up to 2-3 batches if it’s refrigerated and strained well after you use it.

chicken heart confit
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Chicken Heart Confit

Gizzards can be cooked like this or in combination with the hearts. Both are excellent-not gamey at all.

Ingredients

  • 1.5 lb chicken hearts Trimmed of fat to yield 1 lb
  • 1/2 tablespoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 cups chicken fat, lard, or flavorless cooking oil in a pinch
  • Small handful of fresh thyme bruised with the back of a knife
  • a sprig of rosemary bruised
  • 1 fresh bay leaf
  • 5 cloves of garlic lightly crushed

Instructions

  • Combine the chicken and all other ingredients except the lard or oil, mix well, and refrigerate over night.
  • The next day, preheat the oven to 250, transfer the hearts and herbs to a separate oven-proof dish like a small casserole, cover with the lard or oil, cover with foil and bake for 1.5 hours, or until very tender.
  • Allow the hearts to cool in the fat, then refrigerate until needed. The hearts can be cooked a few days in advance and held in their fat.

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Previous Post: « Duck Egg Pasta with Wild Herbs
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  1. Winter Greens With Lentils, Chicken Heart Confit, and Pickled Hedgehog Mushrooms says:
    December 15, 2019 at 6:23 pm

    […] Since I wrote this up I've made the salad at least four different ways. currently it's on the menu with pieces of pulled chicken tossed in, and topped with a dollop of creme fraiche, the croutons and minced pickled onion have since been removed. Tomorrow it will be different still as I'm running out of escarole. You'll need chicken confit heart confit or gizzards to make this, see my recipe here.  […]

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Alan Bergo
I made vegan fish sauce from ramp juice. You tak I made vegan fish sauce from ramp juice. 

You take the pure juice of the leaves, mix it with salt, Koji rice, and more chopped fresh ramp leaves, then ferment it for a bit. 

After the fermentation you put it into a dehydrator and cook it at 145-150 F for 30 days. 

The slow heat causes a Maillard/browning reaction over time. 

After 30 days you strain the liquid and bottle it. It’s the closest thing to plant-based fish sauce I’ve had yet. 

The potency of ramps is a pretty darn good approximation of the glutamates in meat. But you could prob make something similar with combinations of other alliums. 

The taste is crazy. I get toasted ramp, followed by mellow notes from the fermentation. Potent and delicate at the same time. 

I’ve been using it to make simple Japanese-style dipping sauces for tempura etc. 

Pics: 
2: Ramp juice 
3: Juicy leaf pulp 
4: Squeezing excess juice from the pulp
5: After 5 days at 145F 
6: After 30 days 
7: Straining through Muslin to finish

#ramps #veganfishsauce #experimentalfood #kojibuildscommunity #fermentation #foraging
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
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