This dish came through on a chilly autumn day when I was feeling like some fresh chili peppers would serve me right. Having a bag of fresh mussels in the fridge, i scanned the pantry for a few perfect accompaniments and quickly put the dish together in my head.
Pancakes are a special treat in our home. This sourdough version with the addition of acorn flour and our very own maple syrup makes it even more nourishing and feeds the connection from soil to our plates.
With an abundant crop this summer and more to harvest, I decided to make my first elderberry pie. Nothing too fancy, just straightforward ingredients and a real buttery crust make for a delicious dessert.
Recreating this dish is super simple and contain as much acorn and as little chickpea as you wish. Here, I use 50% acorn which provides noticeable acorn taste, but still has the texture provided by the chickpeas.
This acorn recipe differs from most in that the acorns are processed using the hot leaching method. Although this technique requires a bit more energy, the end results are the ability to use the acorn as a nut, not a flour, which is a result of cold leaching.
I'd rank apple cider vinegar as one of my top condiments and am sure to always have several gallons on hand to put to use throughout the year. From salad dressings to bone broths, acv brightens recipes and adds an acidic pop just where it's needed.
While devotes will insist that chowder must contain milk or cream, I have become quite fond of the clear broth Rhode Island version that really punctuates the briny flavor of the clams and ocean in which they reside.
As a chef, one of my favorite ways to capture the essence of each season is through vinegar infusions. The acidic nature of the vinegar acts as a solvent, breaking down and absorbing minerals and the flavors of any ingredient it encounters.
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.
As with most new things these days, I went to the net for more details about this intriguing ingredient. Eventually, I would learn that the sake lees I had in my possession is referred to as sakekasu and is very often used for curing vegetables.