Reviving Traditional Foods
When the snows recede and the forests open we like to venture out: reveling in the woods, fishing in lakes and streams and cooking over the campfire in rustic simplicity. And while it’s too cold to camp comfortably in our area for another month, we spent the last three weeks traveling from Colorado to the California [...]
Onion gratin with fresh herbs is one of those special indulgences: fragrant, rich with cream and herbs. It’s an old-fashioned dish with no pretense. It’s comfort food at its best: sweet and savory and salty all at once. Warm for the growing chill of mid-September, onion gratin, humble as it is, deserves a place on the [...]
Dandelion greens, like all greens, love fat. Their robust bitterness and peppery undertones are muted, to some degree, by the liquid smoothness of unrefined olive oil or – even better – the smokiness of a good quality bacon fat, free of added nitrates and nitrites and produced from hogs raised outdoors and under a vibrant [...]
If you’re just starting out, just learning and baby-stepping away from packaged and boxed foods into a diet based on wholesome, natural traditional foods, those first few weeks (months? years?) can feel daunting at best, and completely impossible at worst. It’s hard, especially if you were raised on Lean Cuisine, Pop Tarts and Crystal Light. [...]
I like a good steak – rich, tender, juicy, barely cooked. Most of all, I like a good grass-fed steak. In fact anything else leaves me a bit queasy. There’s a striking difference between local grass-fed meats and those that are raised on feedlots – not only in flavor, but also in nutrient profiles. For the [...]
Braised brisket with tzimmes, a classic dish for Rosh Hashanah, takes a new direction with the addition of hard apple cider. Slowly cooked and tenderly watched, grass-fed beef brisket is first seared in tallow then doused in homemade beef stock and hard cider and roasted in a clay baker or Dutch oven for several hours. [...]
Roast lamb is, without a doubt, one of our very favorite dishes. In the spring we serve it with young vegetables: carrots, English peas, parsnips and fennel, but we’ve recently started serving it with Greek-inspired ingredients: olives, lemon, garlic and oregano. And it is heavenly. There is nothing quite light the vibrant perfume and flavor [...]
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campfire roast chicken with flowering onion and dill
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