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Foraging Videos

Videos, mostly from my series with Chris Bohnhoff of Repast Studios.

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Forager Chef

Forager Chef

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foragerchef

FORAGER | CHEF®
foragerchef.com
🍄🌱🍖
Author: The Forager Chef’s Book of Flora @chelseagreenbooks
Work published in 15+ books
Wild Harvest show👇

After I tasted the addictive prosciutto nduja (a s

After I tasted the addictive prosciutto nduja (a sort of spreadable spicy salami) from @laquercia I had to try making some with game.

I took some venison (you want to freeze it for a couple days first as it is essentially raw, unless it was farmed) salt cured it for a couple days under vacuum seal, dried it half to the jerky stage, then puréed it with bear fat from @danielvitalis smoked paprika and Thai chilies. One of the more interesting charcuterie “short-cuts” I’ve done.

You could do a long cured version too, I’m working on one using @umaidry bags that should take about 6-8 weeks instead of about 1 week.

Last pic is how it was served, w/rabbit terrine, knotweed pickles, cotw quiche + dolmas, black trumpet butter and
fermented ramps w creme fraiche.

#smokythebear #nduja #charcuterie #venison

Looking for ID help. My new friend Qamar dropped o

Looking for ID help. My new friend Qamar dropped off these mushrooms he harvested last week in SE MN, wondering if they could be St. George’s mushroom (that I’ve been looking for for years). I’m pretty sure it’s not them, but they’re a good doppelgänger.

Most interesting to me was that they were growing subterranean, completely under the soil which is likely rich in limestone and sandy. Growing near oaks, polar, birch, pussywillows.

White spore print.

Odor is farinaceous (cucumber-esque) nearly as strong as a Cerioporus/pheasant back.

Some are clustered and fused at the base as you can see in some images here.

Feel free to tag your myco friends. My first thought was they could be Tricholoma or Lyophyllum, but they’re really dry and firm which makes me doubt Lyophyllum.

#mysterymushrooms #mushroomhunting #allthemushroomshashtags

Duck liver and leg terrine. Studded with black wal

Duck liver and leg terrine. Studded with black walnuts and homemade bacon. Wrapped in more (very thinly sliced) homemade bacon. Another riff on my favorite liver terrine inspired by the recipe from @chefthomaskeller ‘s in Bouchon. Add mustard and it’s a party.

#charcuterie #terrine #blackwalnuts #thingsthatusedtoquack #baconisafoodgroup #baconlife

Playing with a new tasso rub with all wild spices.

Playing with a new tasso rub with all wild spices. Spicebush, wild fennel, wild caraway, ramp leaves, lots of hot pepper. Big thanks to my friend Val Rossman who’s kept me stocked up on spicebush berries that I can’t get up here in WI.

Also this spoon is carved from sumac and it’s one of the lightest woods I’ve ever held. Really cool wood.

#tasso #spiceblends #foraging #smokedmeat

Christmas came early this year. Pumped to upgrade

Christmas came early this year. Pumped to upgrade my carbon steel pans from thrift store models to these ones, handmade by a blacksmith @kehoe_carbon_cookware

Last night I cooked a pan of Brussels sprouts and felt like I was driving a Ferrari. I mean check the closeups of the craftsmanship!! 👊😳

Small businesses, artists and craftsmen for life 🙌

#heirloom #carbonsteel #carbonsteelpan #kehoecarboncookware #handmadewithlove

2021 Thanksgiving stuffing test drive: lots of dri

2021 Thanksgiving stuffing test drive: lots of dried mushrooms, turkey gizzard confit, sage, and venison trotter stock.

#stuffing #gizzards #offal #offalygood #wildmushrooms

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