Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
Foraging
Nettle Soup
A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.
Acorn Muffins
Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.
Wild Rice Salad with Mushrooms
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
A Work in Progress
This plate of food looks better than it tastes. It’s a work in progress. Here’s the process I go through to create new dishes.
Chanterelle Risotto
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
Ricotta Gnudi with Ramps and Porcini
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
Fiddlehead Stir Fry with Pork
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.