- Wild Game
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Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.
I finally got myself a deer this season! A nice little buck. After nine hunts, I was due. And finally, the Fates took pity on me.
There’s a saying in fly fishing that catching a fish is the goal, but not the point of that particular obsession. Deer hunting in the West is the same thing. It’s been a tough season so far, but it ain’t over yet.
You asked, I answered. I am teaming up with the California Waterfowl Association to host a weekend of duck hunting and duck cooking in California’s Delta this January. It’ll be hunts in different places, duck processing and cooking classes, and I’ll be cooking dinner.
It’s fennel seed time here in NorCal. We have wild fennel everywhere here, and now is the time — before the first real rains — to gather the seeds, which have dried nicely.
I am fascinated by Nordic cooking, in no small part because it’s a cuisine of scarcity – and scarcity fuels innovation. Here in NorCal, we live in the soft, warm center of the world’s cornucopia. As I try to form my own personal style of cooking, I find myself looking for scarcity among abundance.
Kelp pasta. Not pasta made from slivered kelp fronds, but real pasta with homemade kelp powder added. It makes a briny, emerald noodle that I served with the Pacific rockfish that swam among the kelp, along with summer vegetables. It’s a culinary experiment worth repeating.
In hot weather, a cold, crunchy-spicy-acidic ceviche really hits the spot. I make it all the time. But you just can’t make ceviche with any old fish. Any parasites living in the fish will survive the citrus bath. Here’s my ceviche recipe and how to make your own ceviche without fear of parasites.