- Wild Game
Salmon and sorrel sauce is a French classic, a harbinger of spring. This is my updated, albeit fancy version, done with steelhead trout from the American River. Getting the fish cooked perfectly is pretty easy with this method. It’s the sorrel sauce that’s tricky.
I have a thing for odd garden vegetables, especially roots and tubers. Meet Stachys Affinis, the crosnes or Chinese artichoke. Looks like a grub, tastes like water chestnut. Cool.
We’re heading into Tuber Time, and one of my favorites are jerusalem artichokes, which are native to North America. Although these tubers will keep for months in the fridge, the best way to preserve them long-term is to pickle them. I’ve been making this recipe for years, and I am pretty proud of it.
There are a million recipes for pumpkin or squash soup on the Internet, but I’d like to think mine is a little different — thanks to bacon and creme fraiche. You stew the squash with diced bacon, then puree everything. It’s made of win.
Peperonata is normally a side dish of sweet peppers, onions and tomato; it’s like an Italian stir-fry. It is a perfect dish for late fall, when everyone’s peppers come ripe. I boosted this recipe up to a main course by adding a little shredded poached pheasant breast. Clean, tasty and easy.
Just because you’ve skinned and breasted your doves does not mean you can’t make beautiful food with them. This is a Spanish-inspired food
My fig tree is exploding with fruit right now, so I decided to revise my recipe for an old favorite: Fig jam, spiked with ouzo, lemon and bay. I don’t eat too much jam and jelly, but this one is absolutely worth your effort.
Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.