Comments on: Wild Greens – Recipes vs. Innovation

By: Aley Chubeza #51, January 10th-12th 2011 | ?'????

Aley Chubeza #51, January 10th-12th 2011 | ?'???? — Mon, 17 Jan 2011 08:41:45 +0000

[...] Irvuzu and callaredda soup with chicory and other (wild) greens [...]

By: Geraldine

Geraldine — Wed, 06 Oct 2010 19:24:39 +0000

I know exactly what you mean about the broccoli raab. Shame on Batali. He should know better. Everyone overcooks them until they are olive or stringy especially when sauteed. Try Pasta Pasta in the Bronx. They are the only ones who “get it!” The waiter says they cook them in chicken broth. I’ve had them several times and they are always plump and picture perfect. See my story about eating broccoli raab every Saturday night of my childhood on http://www.Geraldeena.com.

By: Mak

Mak — Mon, 15 Mar 2010 17:02:22 +0000

“A good cook never sacrifices flavor on the altar of authenticity.”
Well said Hank. I love cooking food from varied cultures but, there are
also many dishes that when finished, just leave me empty in the flavor
dept. and need to be taken up many notches. This S. Jersey boy is gonna
go harvest some wild greens though!

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Tue, 09 Mar 2010 01:54:12 +0000

I like the contrast between the muted colors of the stew and the vibrant greens of … the greens. You’ve inspired me to do a little urban foraging.

Are you and Holly going to the Sac Social Media Club event next week?

By: Warner (aka ntsc)

Warner (aka ntsc) — Mon, 08 Mar 2010 13:44:54 +0000

I’ve been having serious computer problems for the last two months, which have no been resolved and I’m trying to find old blogs I read.

Glad to be back.

By: Ryan

Ryan — Sun, 07 Mar 2010 21:47:44 +0000

Breath-taking presentation for the irvuzu, wow! I’ve learned something today.

By: Lang

Lang — Sat, 06 Mar 2010 21:28:55 +0000

Beautiful. You’ve really hit your stride, Hank. Wild greens up here, too. Nettles, dandelions, and peppercress, of course, and I need to check my wood-sorrel (oxalis) patch. In fact, I think it’s time to go enjoy this sunny day right now…

By: Holly Heyser

Holly Heyser — Fri, 05 Mar 2010 16:28:15 +0000

The venison stew was a surprise to me too – not the kind of green I expect to see in your kitchen, but really delicious!

By: Josh

Josh — Fri, 05 Mar 2010 16:12:59 +0000

Very nice. I’ve grown fond of fennel recently, too, and even foraged some seeds this late (early?) in the year.

Reading your tweets, I’m interested in what you are going to do with mallow.