Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually had cold weather here in Sacramento — the mercury dipped to 42 degrees this morning. That’s cold for here at this time of year. As we are on our “empty the freezer” binge, I thought
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft, sweetish liver sausage from Umbria, in central Italy. Think of it as a mild-tasting version of Mexican chorizo. I first made a version of this in 2006 when I shot my first wild boar, and
Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly after mastering fire that sticking the meat of whatever deer were before they were fully deer onto a stick and roasting it was pretty darn tasty. Some things don’t change. I file this recipe under
Fava beans 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
When life gives you a turkey, make turkey broth. Whether you are a hunter or not, most of us bring home only a few 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
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
They say that nothing is new under the sun. And I suppose oregano ice cream has been done by someone somewhere, but at least to my knowledge this recipe exists nowhere else. With good reason, you say? Feh. Walk with me. If you have ever smelled Greek oregano in springtime, on those first warm days