The Native Americans used to eat the warm heart of their prey in order to inherit their spirit. It was also a way to honor the animal, and use every part of it. So on my deer hunt in the Delta a few weeks ago, I decided to “go native.” And I’m glad I did. It was delicious. And it’s good for you. And all of the veteran hunters looked […]
As you recall, I had all of these strange French peppers this year. Some turned red, some didn’t. It was very confusing. But they were beautiful and I loved them and pickled the ones that were green. The others sat one the windowsill because I was too busy to do anything with them and while they waited, they turned red! So we strung them and now they’re dangling and drying […]
I think of any stock as liquid gold… the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all over again. Here’s how you make it, a little liquid gold from me to you, […]
In a few weeks I’ll be deer hunting. Someone recently told me that squirrel is the best meat in the woods. And while I plan on testing that theory and presenting you with a squirrel recipe one of these days, until then I’m clinging on to the notion that venison is the best meat in the woods. The key to good venison is aging it properly. Just like a good 12 ounce T-bone […]
One of the first little bits of wisdom I learned when I decided to get serious about cooking, was how to make garlic paste in 30 seconds. It was a revelation and I thought, “Wow! These are all the shortcuts that pros know!” So then I began to work in professional kitchens and was peeved to see people mincing their garlic the same way I’d done it as a “civilian”… just chopping and […]
I can’t really tell you where they came from. All I’ll say is that I may or may not have smuggled them from Provence. I may or may not have loved them so much in the restaurant garden that I worked in, that I may or may not have dried the seeds on the windowsil of my rundown house and tucked them into my suitcase and brought them back to the […]
…I would eat… …blackberry juice for breakfast… …stinging nettle soup for lunch… …a mid-afternoon snack of puffballs… …sea beans with… …fennel frawn pesto for dinner… …bay leaf… crackers?… hmm… I didn’t say it would be all fun and games.
One evening, not long ago, I went to visit Charles and his chocolate factory. It does exist! Except it doesn’t have green elves running around and misbehaved children drowning in vats of chocolate. This is a much more classy place, (and it doesn’t give me nightmares). And Charles taught me how to make chocolates! Chuck taught me how to make a bourbon pecan tart as well as these bourbon truffles. My first […]
Just finished the summer honey harvest at Tulipwood! I’d like your list of things that are better that a piece of raw honeycomb. Especially when paired with a cheese plate. The honey is making its way from a big metal vat that uses centrifugal force to extract honey, into charming little hexagonal jars.