- Wild Game
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When I was growing up, I thought “antipasti” meant pickled cauliflower, carrots and onions because that’s what was served in the old-style Italian joints I ate in. Well, I managed to recreate the recipe for their pickled cauliflower here.
A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it’d be awesome on an old tire.
Posted in Asian, Berries and Fruits, Featured, Foraging, pickles, Recipe, Summer Recipes | Tagged asian recipes, canning, Chinese recipes, Foraging, plums, preserved foods, sauces, wild food | 15 Responses
If you’ve ever had one of those amazing dill pickles, right from the crock, you’ve had a lacto-fermented pickle. Guess what? The process works great with carrots, too.
I used to think that all that fancy French salt was bunk, that it was all a scam. Sodium chloride is sodium chloride, right? Wrong. I now know that all salts are not created equal.
I designed this particular salsa after looking at my garden in October: I had green jalapenos, a bunch of poblanos and lots of tomatillos growing all over the place. With the cold weather coming, it seemed like a good idea to combine everything in a sort of spicy, end-of-the-harvest sauce. This is a smooth, cooked […]
I am awash in black Mission figs. I know, this is not the worst problem to have, and I am ready for the hate mail from my Northeastern and Canadian friends. But still. Our tree is five years old now and has been popping out figs since late June; only then it was a few […]