Recipes

Hunting for Dinner: Boundary Waters Canoe Trip (and a Recipe for Fish Curry)

This is the ninth post in a series about hunting for food -- truly meeting your meat.

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My Favorite DIY: Rhubarb Ketchup, Mustard, and Marinara

When I think of rhubarb season, the same scene always comes to mind: I’m nine or ten years old walking barefoot through the dewy grass with my mom out to her rhubarb patch early on a Saturday morning. She lifts back the giant leaves and cuts the perfect stems – not too green, not too pink, not too long, not too short. Each stalk is then stacked across my outstretched arms like tiny cordwood.

 

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Great Grains: Quinoa and the Problem of Popularity

This is the twelfth post in the series Great Grains, highlighting unusual whole grains and easy ways to incorporate them into your diet.

 

If quinoa had a résumé, I’m pretty sure that every one of us would have to hire it for whatever job it wanted. Ten seconds on Google pops up enough qualifications to make me wonder why I ever eat anything else:

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Stocking Your Kitchen for Asian Cooking at Minneapolis's United Noodles

Yours truly has a superficial acquaintance with Asian cooking. I’ve made Pad Thai and sesame salmon for friends, and they’re still speaking to me. But on my first visit to United Noodles, any remaining illusions about my supposed savvy with Far East cuisine rapidly went south. Too. Much. Information. Head about to explode.

 

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Hunting for Dinner: Bowfishing for Carp (and a Recipe for Carp Ceviche)

This is the eighth post in a series about hunting for food -- truly meeting your meat.

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DIY Craft Cocktails: Mixing Cocktails with Herbs

I ran into a problem last summer: too many herbs were coming out of my garden, so many that I couldn't keep up with them. The easy way to deal with this overflow would've been to make large batches of pesto and tabbouleh, or other variations on crushed-herb sauces or greens-and-grains salads. I did my best, but I still had a surplus. By the end of the growing season, I had to cut back armfuls of sorrel, thai basil, lemon thyme, curry, and others. All these great flavors (for which I had so many plans last May), and I ended up pitching them into the compost bin. It was silly: what was the point of nurturing these plants out of the dirt if I was only going to transform them back into dirt in a few months?

 

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Intuitive Eating: What Do You Hunger For?

What snack do you turn to between meals, after a workout, or following a physically demanding project (like running a race or putting in the garden!)? Snacking choices say a lot about what the body needs – to replace and rebalance nutrients, restore fluids and enable overworked parts to recover.

 

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Hunting for Dinner: Wild Game Charcuterie (and Recipes for Goose Pastrami, Pâté, and Confit)

As a hunter, one of my primary thoughts when I am out in the field or forest is: How am I going to use whatever I kill? One of the complaints I hear from people who hunt is that they get tired of the same old ways of preparing wild game. It seems like a lot of hunters let their wild game go to waste or give it away because they don’t understand how versatile wild game can be. I grew up in a family that took most of the venison we shot and turned it in to summer sausage or jerky -- not very creative. We ended up giving a lot of it away because after eating the first 30 pieces of jerky or summer sausage sandwiches every day for a week, you lose interest and don’t want to eat either anymore.

 

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The Culinary School Chronicles: Cooking In Quantity (and a Recipe for Knoephla Soup)

In my last culinary school update for this series, I wrote about making Peking ducks, the most memorable project our class has undertaken so far. The heart of our culinary program, though, lies not in our afternoon classes but our morning labs. From 7 a.m. until at least 11 a.m., we students sleepily shuffle in to prepare for the school’s breakfast and lunch service.

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Hunting for Dinner: What to Do with All That Offal (and a Recipe for Duck Gizzard Spring Rolls)

This is the fifth post in a series about hunting for food -- truly meeting your meat.

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