French
Apr 20th, 2012 |
By Hank Shaw |
Category: Charcuterie, French, Recipe, Wild Game
I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.
Tags: asian recipes, bacon, Charcuterie, pork, smoked foods, wild boar, wild food Posted in Charcuterie, French, Recipe, Wild Game |
10 comments
Apr 4th, 2012 |
By Hank Shaw |
Category: French, Recipe, The Garden
I’ve grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.
Tags: French Recipes, greens, soups, The Garden, wild greens Posted in French, Recipe, The Garden |
18 comments
Nov 14th, 2011 |
By Hank Shaw |
Category: French, Recipe, Venison, Wild Game
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
Tags: antelope recipes, braises, gluten free, goat, nose to tail, offal, salads, venison recipes, Wild Game Posted in French, Recipe, Venison, Wild Game |
13 comments
Aug 11th, 2011 |
By Hank Shaw |
Category: French, Recipe, Venison, Wild Game
Steak Diane may be retro, but it’s a perfect recipe for venison backstraps. Normally made with beef, the “Diane” in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right…
Tags: classic recipes, easy recipes, French Recipes, venison, venison recipes, wild food, Wild Game Posted in French, Recipe, Venison, Wild Game |
18 comments
Aug 2nd, 2011 |
By Hank Shaw |
Category: Berries and Fruits, Cooking Basics, Foraging, French, Recipe, The Garden, Wine
Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
Tags: berries and fruits, Foraging, French Recipes, fruit recipes, sauces, Wine Posted in Berries and Fruits, Cooking Basics, Foraging, French, Recipe, The Garden, Wine |
7 comments
May 13th, 2011 |
By Hank Shaw |
Category: Fish, French, Recipe, The Garden
Sometimes I can’t do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I’ve nailed “Oyster, Oyster, Oyster.”
Tags: fish recipes, French Recipes, mushrooms, salsify, seafood recipes, The Garden, veggies Posted in Fish, French, Recipe, The Garden |
27 comments
Mar 15th, 2011 |
By Hank Shaw |
Category: Ducks and Geese, French, Recipe
Yes, it’s true. You can make a classic hollandaise sauce with duck fat. And not just any duck fat – wild duck fat. It’s just waiting for asparagus. You know you want some.
Tags: classic recipes, Cooking Basics, ducks, Wild Game Posted in Ducks and Geese, French, Recipe |
24 comments
Mar 2nd, 2011 |
By Hank Shaw |
Category: Ducks and Geese, French, Mushrooms, Recipe
This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms — I mostly use chanterelles or hedgehogs — it’s a killer dish.
Tags: ducks, Foraging, geese, mushrooms, nose to tail, offal, wild food, Wild Game Posted in Ducks and Geese, French, Mushrooms, Recipe |
12 comments
Feb 5th, 2011 |
By Hank Shaw |
Category: French, Recipe, Wild Game
I finally get a chance to cook woodcock, thanks to a friend who traded some to me recently. This is the most sought-after game bird in America – and for good reason.
Tags: classic recipes, French Recipes, Wild Game Posted in French, Recipe, Wild Game |
28 comments
