God but I’ve been having fun cooking shaggy parasols. They’re versatile in the kitchen, but like you would expect from most mushrooms, the less you do to them, the better they are. Their caps are wonderfully concave, and just begging to be stuffed with something. The stems are interesting in that they have a different…
Fall
Classic Fried Puffballs
If you’ve found a puffball mushroom before and you haven’t had them fried yet (the classic way), grab some flour, egg, and breadcrumbs and get to work next time you come score one. Puffballs can be delicious, but I’ve found that some people get turned off at the texture, which can be a little soft….
Pumpkin Butternut Squash
Recently I was watching the chef’s table, a really great series on Netflix. It’s a couple episodes focusing on some ground breaking chefs and the work they do. The episode I was watching that really piqued my interest was on Dan Barber, the chef/owner of Blue Hill and Blue Hill at Stone Barns Farm. One…
Heirloom Squash Ravioli with Honey Mushrooms and Sage
The past few years have been hit and miss for me with honey mushrooms. Its all about timing, and these guys quickly bolt and get past their prime. If you get lucky though, you can find staggeringly large fruitings. I didn’t come across tons this year, but I did get a few clusters of honeys…
The Shaggy Parasol Mushroom
Parasols have been eluding me for a while. One day this fall though, I got a picture message from my boss’s wife with a question I get often: “what is this mushroom, and can I eat it?”. 99% of the time the answer is no, but this picture was of a mushroom I had studied…
Rowan Berry-Apple Jam
The rowan berries will be ready soon. Last year I shared my favorite method for preserving them in syrup, which makes them taste a bit like cranberries, and curbs their bitterness so much you can eat them right from the jar, after a while. Sometimes I don’t want to wait. Also, gathering food for the…
Rabbit Braised In Milk, With Black Trumpets And Carrots
Nothing says Easter like a dish with rabbit and carrots. I was just trying to source some new rabbit too, in time for the Easter Brunch menu at the Salt Cellar, but I couldn’t make it work, so it’ll have to wait for next year. I did have a rabbit in the freezer though, as…
Root Vegetables With Pickled Ramp Glaze
Nothing evokes thoughts of winter to me like a bowl of properly cooked root vegetables. I can still remember the first time I cooked with real roots, and by that, I mean something that isn’t a baby carrot from a bag. I was 18, and thought I knew plenty about food. I didn’t know…
