Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes

Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes

Tama Matsuoka Wong, Eddy Leroux

Language: English

Pages: 224

ISBN: 030795661X

Format: PDF / Kindle (mobi) / ePub


Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.

While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.

With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.

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cup puree. 3. In a small bowl, mix together the cardamine puree, vinegar, shallot, and pepper. Spoon the sauce liberally onto the oysters and slurp! GARLIC MUSTARD Alliaria petiolata Foraging level: Green Form: Herb (leaves, flowers) Found in: Forests, forest edges, and shady roadsides in much of the United States and Canada (excluding the Southwest, Texas, and Florida). Growth habit: Large invasive stands; starts as a basal rosette, often with large yellowing leaves left over from the

color, and the tartness of the wood sorrel complements the scallops and shallots. Serves 4 3 small shallots, chopped 1 cup dry white wine 8 ounces (1 cup) crème fraîche 1½ tablespoons unsalted butter 10 large sea scallops, muscle removed, cut into ½-inch pieces 1 ounce (2¼ cups) wood sorrel leaves ½ teaspoon fresh lemon juice Salt and freshly ground black pepper 1. In a large shallow saucepan, cook the shallots and white wine over medium heat until the liquid reduces to about 2

on top so that it lightly surrounds the pineapple. In the center of each serving, add a scoop of vanilla ice cream. Garnish with a pineapple weed flower and a few small sprigs of leaves. DAYLILY BUDS AND FLOWERS Hemerocallis fulva See Orange Daylily As summer arrives, the daylily shoots that introduced themselves in the spring have grown long and lanky and prelude the next act: the buds and flowers. The shoots grew stems about 3 feet high and each stem began to branch and form several

gelatin and strawberries with wild berry panna cotta Matricaria discoidea. See pineapple weed Matteuccia struthiopteris meatballs, curried lamb and lambsquarters Medicago lupulina (black medick), microwaved nettles mile-a-minute, a, b milkshake, pawpaw milkweed mint family, a, b See also specific plants miso dressing, sautéed daylily shoots with monarch butterflies Monarda didyma. See bee balm moneywort. See creeping jenny morels (Morchella) Morus mountain mints mousse,

of his favorites for its not-too-sharp flavor, which is subtle and quite a unique blend of chive and garlic. FORAGER’S JOURNAL This past November, the second-grade Brownie troop at Princeton Day School asked me to lead them on a foraging hike to earn their next nature badge. The girls are naturals in the field, and they immediately recognize wild garlic shoots, which reappear on cold autumn days. “Onion grass!” they shout, pulling the greens out in handfuls, eating them on the spot, and

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