i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Disclaimer: The number 1 rule of foraging–don’t eat anything you’re not 200% sure in identification. If you can’t be sure, it might as well be fatally toxic. I’ll get into how I identified these but make sure you do your own research as well. I’ve …
My sister (follow her on IG @cibopathy) came over today to help make sense of the boletes popping up on my front lawn. We decided to do a ravioli because she was classically trained in Italian cooking and could teach me how to make pasta …
Daylily flower buds are currently in season and the hot weather made me crave something fragrant as to awaken the appetite. While it might seem counter-intuitive, a Thai green curry is a creative way to use up the buds I collected from the garden. These delectable mild flavored flowers are a prized vegetable in Asia, and aptly named “Golden Needles.” Make sure you’ve correctly identified Hemerocallis fulva rather than oriental lilies, and since some people can have allergic reactions, make sure that you’ve taken precautions as far as whether or not they’re edible for you.
I prefer to cook my chicken separate from the curry, but you can throw it together. Normally it’s made with breast, but I much prefer a thigh with the skin pan crisped. If you prefer to cook it all at once, then use a breast, cut into bite sized pieces.
Disclaimer: When I’m stressed or nervous, a stream of very colorful language tends to come vomiting out of my upper orifice. I would categorize this post as NSFW (Not Safe For Work) because there are things in this post that are, at best, wildly inappropriate …
I’ve been having a lot of luck finding chicken of the woods around my neighborhood this year, and boy is it just as exciting the first time as it is all the times after. Laetiporus is a genus of edible mushrooms found on multiple continents, …
My taste buds were all sorts of confused when I accidentally discovered that chicken of the woods (laetiporus sp.) bisque tastes an awfully lot like lobster bisque in flavor AND texture. So much so I had to do a double take because that’s… just… not right.
If you don’t get COW when it just pops out, it can be somewhat stringy rather than soft and slippery the way cooked mushrooms are supposed to be. Slightly older, it might lend itself better in texture to something like vegetarian pulled “chicken” barbecue. I found two flushes of chicken of the woods today, but both were not as small and tender as the first one earlier in the spring and while I could have just the slippery edges, I felt like it was such a waste of the rest. So maybe a “cream of chicken… of the woods” was on my mind but… it didn’t come out that way.
The slightly stringy texture with the somewhat seafood-reminiscent flavor we tend to associate with oyster mushrooms created a really, really close resemblance to lobster bisque. So if you have a vegetarian who misses lobster bisque, this might be a really (really) good substitute.
Ever since I got quail, this has been the recipe that’s been on my mind. They finally started laying and they’re redeeming themselves. Everyone in my house LOVE jammy ramen eggs, even as a side snack or on top of rice. What better way to …
My local butcher usually has frozen cut beef bones in their freezer section. At about $3 for 5lbs of it, I couldn’t help but pick some up. The trick to making ultra decadent roasted bone marrow is to not allow the fat to be rendered …
I had leftover oyster mushroom risotto from my foray into growing my own mushrooms (read my review of the Back To The Roots mushroom kit I got for Mother’s Day) and had been dreaming of arancini (Italian rice balls). Crispy, crunchy on the outside, creamy on the inside. You could stuff it with things but I felt it was already rich enough to stand on its own.
Chilling the risotto will make it easier to work with and shape. The egg wash was a duck egg from my own ducks. (Is there anything better than growing your own food?)
You could also deep fry it but I don’t like to waste that much oil so I use the pan frying method.
The oyster mushrooms from the Back To The Roots kit I got for Mother’s Day (read my review here) had given me about half a pound of oyster mushrooms this first time. I was really glad it worked and wanted to make something that would …