One of the best parts about this site I never would’ve imagined as it was hatched when I lived in my friends basement years ago was that I’d be able to talk to people outside of the Midwest. In hindsight, the Internet being, well, the Internet, I should’ve known, but it came as a real…
Knotweed
Knotweed Mousse Cake With Maple Buttercream and Wildflowers
When I was planning my spring hunt with Chris Bohnhoff last year, we made a dinner to be part of the video. As luck would have it though, the day was rainy and the lighting inside wasn’t up to scratch, so our dinner didn’t make the footage. We had a risotto of fresh morels, spruce cured…
Japanese Knotweed Sorbet
I’ve had a lot of fun playing with Japanese knotweed, but there’s was one recipe that’s trumped all the others. Last year I took a vacation in San Francisco to enjoy the sights and eat at some amazing restaurants, three in particular: Coi, Saison, and Bouchon. All of them were great (Coi and Saison were…
Japanese Knotweed
Knotweed. This stuff is chic in foraging communities, but I didn’t find out about it through a wild food book or online group. I read about it in one of my favorite cookbooks: Provence Harvest by Jacques Chibois. Chibois’s restaurant, La Bastide St. Antoine has a garden where Chibois is said to have hundreds of…
Japanese Knotweed Mousse with Wild Mint
A simple mousse dessert you can make with my basic sweetened knotweed puree I discuss in this post here, stored in the freezer. If you have fresh knotweed, just cook some with sugar or maple syrup to taste until it releases the water, puree until very fine, then reduce to a thick puree, cool and…