Have I mentioned how much I love eating little fish? Oh yeah, I did — a few months ago when I found fresh anchovies at the Davis Farmer’s Market. Well that same vendor had gobs of fresh whitebait smelt yesterday, and I was immediately seduced by their beauty. Fresh smelt let everyone around them know
It’s that time again, time for the food world to gather and chew the fat over meat. I was happily surprised at the response to the inaugural Meat & Greet: Offal, and this month I am making it easier with the theme, “Things that used to fly.” You can thank Holly for that one; she
I’ve said it before, but this past weekend reminded me why I find the process of turning an animal into meat rewarding on several levels. Don’t get me wrong, it’s not that I am particularly fond of slime and guts and those smelly places within the nether regions of any creature’s body. It’s that I
I’ve been out of sorts lately. Not necessarily bad, but I feel a little thin, and not in a good way. Technology has been failing me lately, and juggling several creative jobs is leaving me wrung out and sodden more often of late. This is when I remember how mentally calming it was to work
Favas are my labor’s love. I am inordinately fond of the chubby legumes, which signal to me that high spring has arrived. They are my transition between the peas of spring and the string and shelly beans that mark the summer’s heat. Fava beans are easy to grow, but do require lots of space and
When life gives you wild turkeys, make wild turkey broth. Most of us bring home only a few wild turkeys in any given year, so you owe it to yourself to make a nice broth from the carcass. You can make broth from a skinned or plucked turkey, and you can either use the wings
Every year or so Holly and I host a Greek-themed, springtime hootenany we call our Big Fat Greek Parties. We roast goats and lambs, eat octopus, sometimes grill sardines. But the mainstay of the party food is always this more or less traditional Greek loukaniko sausage. Loukaniko is an ancient sausage, dating back to Classical times.
I first made these fennel cookies for our annual Big Fat Greek Party, a festival of all things Greek we hold every spring. They’ve been dubbed Bacchus Biscuits. I support that. They turned out to be quite a hit, much to my relief — I’d never made them before the party. They are a riff off