The New Wild Forage Cookbook


This is the new Wild Forage Cookbook!  Check it out, I think you will like it.  Available in both Kindlel and paperback.

KINDLE

http://www.amazon.com/dp/B00UCHFYMU

PAPERBACK

http://www.amazon.com/dp/1507711255

Advertisements

Enjoying Some Of Natures Bounty – Recipes


Evening At Silver Flat Reservoir

The first day of winter is only two days away and it still feels like fall here in Utah. We have had very little snow and the temperatures have been warm for this time of the year.  As the days grow shorter and winter takes hold, I hope you will be able to try these recipes for a winter nights meal and remember warmer days.

 Wild Caught Trout Encrusted In Pine Nuts And Served With A Spinach And Brie Cheese Sauce.

2014100595173033

Ingredients

4 wild caught trout

1 wedge of brie cheese

1 1/2 cup heavy cream

1 pound of baby spinach

2 cloves of garlic diced

2 shallots diced

2 eggs

2 cups of flour

salt and pepper

6 tablespoons of bacon grease or olive oil if you prefer

Pine nuts

Directions

1.   Butterfly fillet the four trout, rinse and pat dry.

fillet trout - Copy

2.   Remove rind from brie cheese.

Brie Cheese - Copy

3.   In a pot of boiling water, Blanche the baby spinach leaves for just about 25-30 seconds.  Remove from water and squeeze dry with a paper towel.  Place to the side until later.

spinach

4.   Add 3 tablespoons of reserved bacon grease to a cast iron pan and heat on medium high.

bacon greese - Copy

5.   Once the grease is hot but not smoking, add the shallots and garlic to the pan and sweat them for about 4-5 minutes.

saute shallots

6.   Once the shallots and garlic are sweated, add the cream and brie cheese to the pan and bring to a gentle boil making sure not to scorch the cream or cheese.  Once the sauce is bubbling and the cheese has completed melted, chop the spinach and add to the cream mixture.  Stir and taste for seasoning.  Add salt and pepper as needed.

add cream and spinach - Copy

7.   In a bowl, place two eggs and stir with a fork until mixed.

two eggs

8.   In a bowl, add flour and season with salt and pepper.

flour mixturew for trout

9   Dredge trout in flour and then in egg mixture.

flour trouttrout in egg wash

10  Cover top of trout with pine nuts.  Season with a little more salt and pepper if you choose.

pinenuts on trout

11  Add remaining bacon grease to the cast iron pan and heat over medium high heat.

used bacon greese

12  Add fish to pan with the pine nut side of the fish down.  Fry fish for about 2 minutes or until golden brown and the turn over.  Finish frying the fish.  Fish is cooked when the flesh is flaky and white.

fry fish in bacon

13  Serve fish on a plate with the spinach brie sauce over the top.

fish1

 

Wild Boar Bacon and Three Cheese Macaroni.

Ingredients

1 pound large elbow macaroni

elbow mac - Copy

1 stick butter cut into 8 slices

5 strips of Apple-wood smoked wild boar bacon or regular store bought bacon

Bacon 1

1 jar of Ragu Cheddar Cheese sauce, 1 cup of grated Parmesan cheese, 1 cup shredded mild cheddar cheese

Directions

1.  Bring salted water to a boil.

2.  Fry bacon until crisp. (save bacon grease for the trout recipe)

bacon 2 - Copy

3.  Add pasta to boiling water.

4.  Pre-heat oven to 375 degrees.

5.  Once the pasta is aldente remove from water and place in a pot and add cheddar sauce, cheddar cheese and Parmesan to the pot and stir until mixed.

Parm MacCheese Sauve - Copy

6.  Put pasta in a greased baking pan and evenly add butter slices on top of the pasta.

Butter Pan - Copymac mixed with butter

7.  Bake 25-30 minutes or until pasta on top starts to crisp up a little.

8.  Serve with fish or any other favorite meat dish or eat as a meal itself.

fish1

 

 

 

Pork Rib Chop Served On A Italian Ratatouille With A Mushroom Cream Sauce


P1090451

This recipe is perfect for a fall dinner.  You can use either wild or domestic pork chops for this dish.  I prefer the rib chops as they tend to have more flavor, fat and porky goodness.  I serve this chop over my homemade version of Ratatouille from the vegetables in my garden and then top it with a delicious mushroom cream sauce.

I made this recipe in my wood fired oven using apple wood.  However, this recipe is just as good in a regular oven.

Ingredients – 

3 pork rib chops

Olive oil

Dried oregano, rosemary, parsley and thyme

2 zucchinis

1 Yellow crookneck squash

2 Japaneses eggplants

1 medium onion

5 cloves of garlic

1 pound mushrooms

Salt and pepper

1 cup heavy cream

1/2 cup dry white wine

2 tbsp butter

P1090442                       P1090445                                                     photo 1 (6)

Directions –

1.  Rub the pork chops with olive oil and season with herbs, salt and pepper and let marinate in the fridge for 1-2 hours.

2.  To prepare the Ratatouille, cut up the zucchinis, eggplant and crookneck squash  into 1/4 inch round slices, chop the onion and garlic.

3.  Put about 3 tbsp of olive oil into a heavy cast iron pan and heat.

4.  When the oil is hot, add the garlic and onion to the pan and sweat.

5.  Now, add the eggplant, zucchini and crookneck squash to the pan.  Stir to combine all ingredients.

6.  Season vegetables with salt and pepper.

7.  Cook vegetables until soft.

8.  To prepare the Mushroom cream sauce, place the mushrooms (dry) in a cast iron pan and cook until all the moisture has evaporated from the mushrooms.  Season the mushrooms with salt and pepper and add 2 tablespoons of olive oil.  Saute mushrooms until soft and cooked through.  Add the wine to the mushrooms and cook until reduced by 1/2.  Now, add the cream and reduce by about 1/3.  Add butter and whisk into the sauce. Taste and season with salt and pepper accordingly.

9.  To prepare the pork chops, spread the hot coals evenly on the floor of the oven, place a Tuscan grill over the coals.  Place the pork chops on the grill and cook until done, the time will vary depending on the heat and quantity of the coals.

10.  To serve, put the Ratatouille in the middle of a plate and place the pork chop on the Ratatouille and top with the mushroom cream sauce.  Garnish with sprouts and serve.

photo 3 (5)

 

COOKING WITH CAST IRON


Cast iron is the material to cook with.  Yes, there are fancy and expensive stainless steel and Teflon cookware that you see used in restaurants and on the cooking shows.   While These are good pans to cook with, they do not compare with the sturdiness, and durability of cast iron.   

Cast iron skillets conduct heat beautifully, go from stove top to oven with no problem and last for decades. The best benefit of cast iron is the cost.  You can buy a good cast iron pan for about $20 and it will last you a life time.  I love using cast iron in my wood fired oven because I do not have to worry about the high heat damaging the pan or Teflon coatings.  

If you season your cast iron cookware properly, the cookware will perform as good or better then the most expensive Teflon non stick pans on the market.  The key is proper seasoning of the cast iron before using it for the first time. Many people are afraid to use cast iron because they do not know how to season the pan and they think that it is a long and hard process.  Seasoning cast iron cookware is easy and requires very little effort.  The key to successful seasoning is to wash and dry the cookware, coat it with a thin layer of cooking oil and then baking it in your oven for 1 hour.   At the top of this page, I have included a short instructional video on how to season your new cast iron cookware.

If you do not use cast iron in your kitchen you are missing out.  Cast iron will add flavor to your foods and will be a faithful companion in your kitchen for years.  Many people pass down their cast iron cookware to family members for generations.  The only thing to remember is to never wash cast iron cookware with soapy water once you have seasoned it.  Soap will remove the seasoning that you have worked so hard to maintain.

I use cast iron most of the time in my kitchen and I encourage you to do the same.

Happy cooking!

photo 5photo 4 (1)