Stinging nettles are coming into season here in California, so it’s time to play with the Weed That Bites. Nettle pasta, anyone? How about nettle pesto or nettle ravioli?
Archives for January 2010
How to make the quintessential Italian meatball, from any meat – including some wild ducks and geese not normally known for good eating. It’s all in the method…
Nothing like a nasty winter rainstorm to get me braising meats — in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.
Everything you need to know using acorns for food. When to collect, what kind of oaks are best, how to leach out the bitter tannins, how to store the acorns, make acorn flour – and acorn flour pasta.
As you can by now see, there are big changes happening here at Hunter Angler Gardener Cook. I’ve decided to become a wholly owned subsidiary of ConAgra and Nabisco and start writing solely about how much I love processed food. Or not.
Seriously, I’ve decided to spruce up the place to make it easier to move around in. The biggest change is in how you will be able to find things here at HAGC…
One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia