troutcaviar.blogspot.com

Trout Caviar

Sunday, August 9, 2015. My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar. We call it “green sauce.”. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I can’t help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw...

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Trout Caviar | troutcaviar.blogspot.com Reviews

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Sunday, August 9, 2015. My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar. We call it “green sauce.”. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I can’t help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw...

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1 green sauce

2 odd little digression

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4 labels gardening

5 herbs

6 parsley

7 summer

8 vegetables

9 blueberry lemon ginger jam

10 labels blueberries

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Trout Caviar | troutcaviar.blogspot.com Reviews

https://troutcaviar.blogspot.com

Sunday, August 9, 2015. My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar. We call it “green sauce.”. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I can’t help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw...

INTERNAL PAGES

troutcaviar.blogspot.com

1

Trout Caviar: We Smoke Our Own, 2015 edition

http://troutcaviar.blogspot.com/2015/04/we-smoke-our-own-2015-edition.html

Thursday, April 30, 2015. We Smoke Our Own, 2015 edition. In the spirit of re-embracing that cyclical, perennial essence of the natural world of which food—real food—is a part, it’s probably worthwhile to take up again the basics of home smoking. Brown trout are on the roster here, but the same basic principles apply to pretty much any kind of smoking. To take away any stigma of the arcane or difficult about the process:. Trout, having been brined. So as not to overlook the obvious:. The only difficult p...

2

Trout Caviar: December 2014

http://troutcaviar.blogspot.com/2014_12_01_archive.html

No posts. Show all posts. No posts. Show all posts. Subscribe to: Posts (Atom). About the Trout Caviar Book:. Minnesota Book Award Finalist. In General Non-Fiction and. Northeast Minnesota Book Award Nomine. My favorite cookbook of the year is. Trout Caviar: Recipes from a Northern Forager,. An astonishing trove of recipes using the things that grow so well here. . If it catches on it could transform northern cooking in our day.". James Beard Award-Winning writer and food editor of Minnesota Monthly.

3

Trout Caviar: Green Sauce

http://troutcaviar.blogspot.com/2015/08/green-sauce.html

Sunday, August 9, 2015. My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar. We call it “green sauce.”. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I can’t help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw...

4

Trout Caviar: July 2015

http://troutcaviar.blogspot.com/2015_07_01_archive.html

Tuesday, July 28, 2015. I’m not canning any jams or jellies this year. I’ve rarely done large-scale preserve-making, preferring to grab a couple cups of raspberries, currants, or wild blackberries, and make a pint or two, or even less. I’m often enticed by the beauty of fresh summer fruits, especially wild varieties, to put by some preserves, but the thing is, even a half-pint of jam or jelly goes a long way around here. It’s amusing, to be sure, but not really worth it, in the long run. 8212;with a wedg...

5

Trout Caviar: Season of the Ramp

http://troutcaviar.blogspot.com/2015/05/season-of-ramp.html

Tuesday, May 12, 2015. Season of the Ramp. It’s always a lovely thing to make that first foray to southeastern Minnesota trout waters in mid-April, for many reasons. The drive south is exhilarating, as I cross tiny Hay Creek at the corner of our property and then trace the southward route of its flow that begins in springs just up the valley from us. It finds its way to the Red Cedar River, and that pours into the broad, meandering Chippewa, a mighty waterway of this region. Or better to say:. Watercress...

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foodamental.com

smoker Archives - Foodamental

http://www.foodamental.com/tag/smoker

Food In All Its Glory. It’s A Beef Rib Thing. Of course I’ve had them. But I’ve never attempted to make them myself. The under appreciated beef rib. Smoked no less. There they are in all their beefy glory. I went out and bought a vacuum packed slab to give some of my beef rib smoking theories a shot. I’m thinking, let’s just apply all of the things we know from years of smoking pork spare ribs. Yeah, right. Is one of their better offerings. Thought you would like a trip back too. Enjoy! The experiment co...

foodamental.com

beef Archives - Foodamental

http://www.foodamental.com/tag/beef

Food In All Its Glory. It’s A Beef Rib Thing. Of course I’ve had them. But I’ve never attempted to make them myself. The under appreciated beef rib. Smoked no less. There they are in all their beefy glory. I went out and bought a vacuum packed slab to give some of my beef rib smoking theories a shot. I’m thinking, let’s just apply all of the things we know from years of smoking pork spare ribs. Yeah, right. Is one of their better offerings. Thought you would like a trip back too. Enjoy! The experiment co...

foodamental.com

It's A Beef Rib Thing - Foodamental

http://www.foodamental.com/2014/06/beef-rib-thing

Food In All Its Glory. It’s A Beef Rib Thing. Of course I’ve had them. But I’ve never attempted to make them myself. The under appreciated beef rib. Smoked no less. There they are in all their beefy glory. I went out and bought a vacuum packed slab to give some of my beef rib smoking theories a shot. I’m thinking, let’s just apply all of the things we know from years of smoking pork spare ribs. Yeah, right. Is one of their better offerings. Thought you would like a trip back too. Enjoy! The experiment co...

foodamental.com

Cookbook Reviews Archives - Foodamental

http://www.foodamental.com/category/cookbookreviews

Food In All Its Glory. Category Archives: Cookbook Reviews. I Think I Have A New Favorite Cookbook. It’s not surprising that the good things naturally rise to the top. I like to eat out. But, I like cooking for myself just about as much. Another thing. I’ve got a pretty giant cookbook collection. Maybe, not by library standards. But, certainly by any reasonable measure. That’s not us. Even at our peak we were only three full time diners. Not including pets. America’s Test Kitchen. And, just in time.

foodamental.com

Chicago Archives - Foodamental

http://www.foodamental.com/tag/chicago

Food In All Its Glory. Bannos and Lagasse, A Blast From Their Past. Every great chef has things in their culinary history that helps to define their future. Jimmy Bannos of Chicago’s Heaven on Seven is certainly no exception. I LOVE going any of his restaurants. And, when I was full time in the Windy, I spent more than a few lunchtimes planted on a counter stool at the Wabash location savoring some of the best gumbo to come out of any kitchen, anywhere. It’s pretty well known that Jimmy honed his craft i...

macaronic-john.blogspot.com

Macaroni: Canoeing the Kickapoo

http://macaronic-john.blogspot.com/2015/06/canoeing-kickapoo.html

Thursday, June 25, 2015. We "did" a stretch in early May, before the summer hordes arrived. During our four-hour descent we met only one other group - a party of young men taking a break on a mid-river sandbar. It was more common to come upon fly fisherman standing on the banks, especially during the early part of the trip. The current was moderate, the paddling was easy and often all but unnecessary. Two young boys were fishing for sunnies on the beach with their mother. They reeled in their lines a...

macaronic-john.blogspot.com

Macaroni: October 2014

http://macaronic-john.blogspot.com/2014_10_01_archive.html

Wednesday, October 29, 2014. The Dictionary of Untranslatables. I have begun to wonder of late whether life's abiding truths are largely to be found in the titles of the popular songs of the 1930s—“Out of Nowhere,” “All the Things You Are,” “My Ideal,” “Body and Soul.”. Yet philosophy has its music, too, and now we have an anthology of its greatest hits, in the very thick book Dictionary of Untranslatables: a Philosophical Lexicon. Sunday, October 26, 2014. Tom Stoppard’s Arcadia. It’s based on par...

vandaliastreetpress.blogspot.com

Vandalia Street Press: Procrastination Reigns - The Future of Twenty Twelve

http://vandaliastreetpress.blogspot.com/2012/02/procrastination-reigns-future-of-twenty.html

Wednesday, February 15, 2012. Procrastination Reigns - The Future of Twenty Twelve. Weekly Planner by MissMegShop on Etsy. Most people begin each year with a. New set of rules. Resolutions they promise to themselves that they will keep this year for sure. I don't keep them and really who does? Usually I don't even make them. (According to a 45 second internet search the percentage of people who keep to their resolutions is only 15%.) Frankly, I would think the number would be a lot less. Welcome to Vanda...

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troutcaviar.blogspot.com

Trout Caviar

Sunday, August 9, 2015. My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar. We call it “green sauce.”. To call it salsa verde would give it some exotic flair, but also create confusion between the Italian version which, like mine, is mainly herbs, and the Mexican, which has a tomatillo base. Whenever I make green sauce I can’t help thinking of a Waitrose. Fresh romano beans, tomatoes, corn on the cob, new potatoes and mild sw...

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