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Yes, it’s true. This is a vegetarian recipe… although it’d be good with some bacon. I have a fondness for unusual vegetables, and odd roots most of all. Many of my favorite oddities are in this simple ragout: Hamburg parsley, crosnes, salsify and hopniss.
This is my version of a dish I had at Perbacco in San Francisco a few weeks ago. It’s so simple, but is a great combination. And if you’ve never made homemade spaetzle, it’s easier than you think.
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.
Wapato, arrowhead, katniss, duck potato: Sagittaria is an aquatic tuber of American marshes said to be the equal of a potato. I have never found it. But a friend sent me some, so I got my first tantalizing taste.
Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.
If this dish looks fancy, that’s because it is. I make no apologies on this one. That said, it is not terribly difficult to pull together if you follow the recipe. I created this dish for a duck hunter’s dinner in mid-winter, and I wanted to highlight the winter veggies available: Butternut squash, jerusalem artichokes […]
For a time, my favorite coffee was New Orleans style, where the coffee is cut with roasted, ground chicory root. The result is smooth, a little more acidic than normal coffee, with a taste and aroma similar to a mocha — and it makes a drink darker than the inside of a cow. I used […]