In the early season, when trips to the farmers market yield just a few bits of local produce, the pressure’s on. As a cook, you’ve got only one or two chances to enjoy the fruits of the land before it’s back to the winter slog of canned whatever, dairy, starch and meat. So you’d better […]
No comments | Cream, Local, Local Food, Mushrooms, Pasta, Pea Shoots, Prosciutto
There are few things more satisfying on a cold winter’s evening than sitting down to a meal brought about by your own craft and ingenuity. When a morning spent tracking rabbits across the snowed-in woodlands yields a young hare to serve as the centerpiece to a meal, garnished by shallots from the root cellar, carefully […]
3 comments | Bacon, Butter, Cornichons, Cream, French, Goat Cheese, Leeks, Local, Pickles, Rabbit, Seasonal, Shallots, Stew
Amy Thielen has an article in the The Star Tribune today entitled “MYOB {make your own butter}” that is very much worth looking over, even if it may seem like a far-out idea for some. It’s true: Tom is now making all of our bread, all of our yogurt, pickles of all kinds, and has attempted […]