Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.
This past weekend family and friends from Maine and Connecticut came to celebrate back to back birthdays for Wilder and Camille. Since their birthdays are 1 day apart, the festivities tend to go on for a few days. With Camille turning 30 and Wilder turning 4, this was a special weekend for the family.
My first culinary school experience I can recall was cutting mirepoix for soups and stocks. Myself and a small group of students stood around the prep tables, nervously cutting carrots, celery, and onions while our chef instructor took notes on our knife skills.
We love our coffee program here. In fact, we couldn't imagine starting off our day with anything other than a cup of coffee. A few months ago we decided to take a week off from coffee. Yerba mate, Camille's mom's famous Red Tea, and of course chaga made for perfect alternatives yet after 1 day we were back sipping on our butter brew. You can say we are addicted to the caffeine, but quite frankly, it is the morning ritual and damn good flavor that keeps us coming back for more of this sacred drink.
This is the original corned beef. "Corned" is a English term for small bits and in this recipe the small bits are the Salt. It was posted in 1968 in the "Irish Times" to show the care Irish take with corned beef in order to be avoid being confused with English Corned beef, it is call "Spiced Beef". It was served with cabbage for Christmas, Easter, and St. Patrick's day.
Although primal in nature, beef tartare is often times seen as a luxurious food, one where waiters often prepare this simple dish table side for guests. This recipe, although very easy to prepare comes with a slight warning. Tartare is not a dish you wish to prepare using your local supermarkets beef on special. Because we are talking about raw animal foods, you will want to be sure to use the highest quality meats you can find.
Several years ago, a few friends gathered on New Years Eve and hosted a "Mead Off". Although our somewhat sophisticated competition turned into a 80's dance party, we were, if only for a short time, able to hone in a delicious pairing of wild fruit crafted meads and food. Bone marrow, artisan Maine cheese's, and duck prosciutto made their way onto serving platters and delighted our palettes.
One of the most succulent foods I have ever tasted, duck confit is nearly irresistible. It's deep, rich flavor stands up to any savory ingredient I have ever used. I once remembering scalding a pot of rendered duck fat while apprenticing at the Heathman Hotel in Portland, Oregon. My sous chef was so pissed off and until recently, I didn't truly understand why. Duck fat is like culinary gold. The creamy white fat creates such delicious meals. Take one bite of duck fat fries or potato chips and you will understand why!
Here's a simple way to add bit of flavor to your burgers, met loaf, or stews. Za'atar is wonderful spice mixture that usually contains thyme, sesame, and sumac (a wild food I love to harvest), which adds a Middle Eastern flair to the beef. Whenever possible, I prefer to cook my burgers on an open fire, as the char from the heat adds such great flavor.
The more these Polar Vortexes keep sending an arctic chill to Maine, the more I crave soup. During the colder months, I tend to make a lot of soup, usually about 2-3 times a week. Every batch is different, but usually starts with a homemade chicken or beef stock. Veggies from the rot cellar then get chopped and added to the flavorful broth along with various herbs, spices, seaweeds, and often times medicinal mushrooms.
Having spent the better half of November in Los Angeles, my body acclimated to the tolerable heat of the west and for a moment, I had forgotten that Maine was just starting to settle into winter. My first morning back east, I was greeted by a blanket of soft, fluffy snow that would continue on and off for the next day or so.
