hankshaw in USA
total posts: 66
honest-food.net
A Louisiana classic: Gumbo made with, well, whatever meats you have in the freezer. Venison, duck, pork, etc. Oh, and ya gotta have okra!
honest-food.net
A wild game version of the Hunan classic red-braised pork, made with wild boar. The dish was one of Chairman Mao's favorite meals.
honest-food.net
Homemade venison sausages, flavored with wild sage, juniper - and a little gin.
honest-food.net
We caught some leopard sharks the other day, so I sauteed them in olive oil and served them with a sauce of tomatoes and wild mushrooms.
honest-food.net
A cooling summer salad of pheasant or chicken with fennel bulb, fresh green fennel seeds and fennel pollen.
honest-food.net
Homemade pici pasta, a hand-rolled fat spaghetti from Tuscany, served with a tomato-fennel sauce and pecorino.
honest-food.net
A rare soup indeed: Italian cicerchia beans in broth with pheasant confit and borage leaves.
honest-food.net
After foraging for sassafras roots in New England, I decided to study some old recipes and make my own root beer syrup - just add seltzer!
honest-food.net
Grilled fresh spring porcini with a morel sauce made with demi-glace and Port wine.
honest-food.net
A foraged meal: Wild mountain violets with raw spring porcini mushrooms, tossed in olive oil and Chinese rice wine.
honest-food.net
Venison tenderloin with fresh morels and a Port wine sauce.
honest-food.net
When life gives you fresh, wild mulberries, make sorbet out of them!
honest-food.net
Dorado (mahi mahi) dredged in masa, sauteed in avocado oil, over a nopalitos salad with a sweet-spicy prickly pear sauce. Salud!
honest-food.net
My version of the French Laundry's duck breast roulade wrapped in chard, with wild goose, scorzonera puree and duck demi-glace.
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This is a celebration of everything good in spring: morels, asparagus, artichokes, ramps, fava beans, and a fried pheasant egg!
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A Sicilian-inspired pesto with almonds and oregano, only I replced garlic with spring ramps.
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This is my riff off the classic Sardinian soup of tiny clams and fregula pasta, only I used mussels foraged from Tomales Bay in Northern California.
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Not all gnocchi are made with potato: These are ciciones, a Sardinian saffron-and-semolina gnocchi, served with a rich venison tomato sauce.
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Sometimes a day of foraging at the beach results in only a smattering of clams, mussels, crabs and shrimp. What to do? Make this risotto!
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Seared wild goose breast over beluga lentils served with a highbush cranberry gastrique.
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Homemade farro spaghetti, made with a chitarra from Abruzzi, tossed with stewed leeks, parsley and pecorino cheese.
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A modern take on irvuzu, a Sardinian dish of wild greens and fennel sauteed with pancetta.
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Making cheese at home is not as hard as you might think. This is a fresh, Greek-style cow's milk cheese.
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A salad made with the 'weeds' from a typical lawn: Chicories, dandelions, chickweed and wild lettuces.
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Who says "fruit" wines need be unrefined? This homemade raisin wine, made in 2005, is as smooth as any Amontillado sherry.
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Calabrian hot pepper pasta. Chiles are occasionally added to pasta dough in Italy, both in the north and the south.
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Spaghetti with fresh anchovies and bottarga, a traditional dish in Sardinia and Sicily.
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Swedish meatballs made with moose meat, then served with a cream sauce spiked with wild highbush cranberries.
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Strettine, a sort of linguine made with stinging nettles, that comes from Emilia Romagna. This is served with a venison sugo.
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A rich, red wine and wild mushroom ragu served over handmade cavatelli made with acorn flour.
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Acorn flour cavatelli, a classic pasta from Puglia made during hard times... like now.
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Celebrating the darkest days of winter with squid ink pasta with black trumpet mushrooms and a black fermented garlic sauce.
