This is how I preserve the season’s pepper harvest. It’s a great way to have roasted peppers at your fingertips the whole year through.
A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.
Sorrel sauce. It’s so basic, yet so profoundly useful… and awesome. Sorrel tastes like lemonade in a leaf, and both wild and cultivated varieties grow like weeds in any garden. This rich, tart sauce is perfect with pasta, poached fish or poultry, or any other lightly cooked meat.
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.
Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.
This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!
This is my favorite way to eat zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint. I grow zucchini almost solely for this recipe.
Salmon and sorrel sauce is a French classic, a harbinger of spring. This is my updated, albeit fancy version, done with steelhead trout from the American River. Getting the fish cooked perfectly is pretty easy with this method. It’s the sorrel sauce that’s tricky.