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.
braises
Rainy Days and Braised Shanks
Nothing like a nasty winter rainstorm to get me braising meats — in this case a Portuguese style braised venison shank, with fresh nettles and celery root puree mixed with mascarpone cheese.
Braised Rabbit, and a New Way to Look at Food
This is a dish called Winter into Spring, something to make with rabbit, pheasant or turkey while the weather is still changeable.
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