Raquel Pelzel, Matthew Weingarten

Preserving Wild Foods (eBook, ePUB)

A Modern Forager's Recipes for Curing, Canning, Smoking & Pickling

• Format: ePub

Produktbeschreibung

Whether you forage in the wild or at the farmers' market, you'll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!

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Produktdetails

• Verlag: Storey Publishing, LLC
• Erscheinungstermin: 6. November 2012
• Englisch
• ISBN-13: 9781603428910
• Artikelnr.: 40060272

Autorenporträt

Raquel Pelzel's work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Matthew Weingarten is the executive chef at Inside Park at St. Bart's in New York City, where he brings a strong sense of place and seasonality to his professional cooking. He was previously chef de cuisine at Savoy and Quilty's, both in SoHo. At Inside Park, Weingarten fosters strong relationships with the farmers and purveyors who have become part of his food family. Interested in lost culinary techniques, he practices the art of curing meats, pickling vegetables, and preserving fruits. He enjoys giving back to the community that he has helped shape by peer-mentoring in the workplace and introducing others to a world of place and season at the dining table.

Inhaltsangabe

Preface
Preserving and Curing: How and Why
 
1 Coastline: Gifts from the Sea
Arctic Char Gravlax with Wild Fennel Pollen
Salt Cod
Salt Cod Fritters with Spicy Rum Sauce
Smoked Black Cod
Modern Garum
Instant Samphire Pickles
Irish Moss Cocktail
Kombu-Cured Red Snapper
Furikake Seaweed Salt
Garlic and Oil--Cured Anchovies
Bismarck Herring with Young Carrots and Onions
Salted Sardines, Coriander, and Thyme
Smoked Mussels
 
2 Pastures & Hedgerows: Grazing Lands and Natural Borders
Old-World Rose-Hip Jam
Stinging Nettle Cordial
Dandelion Jelly
Sloe Gin
Crab Apple Mostarda
Wild Persimmon and Ginger Jam
Clabber Cream
Ruby Red Membrillo
Speckled Tea Eggs with Star Anise and Ginger
Farmer Cheese
Lamb Prosciutto
Air-Cured Beef
 
3 Gardens & Fields: Cultivated and Harvested
Old-World/New-World Sauerkraut
Lactic-Fermented Mixed Pickles
Classic Dill Pickles
Old-Timey Watermelon Pickles
Sweet Mint and Rhubarb Pickles
Rhubarb Fool
A Peck of Pickled Peppers
Scented Geranium--Tomato Jam
Modern-Day Maraschinos
Sweet Bergamot Marmalade
Plum Lekvar
Mulberry-Rosemary Jam
Preserved Artichokes a la Grecque
Sweet-and-Sour Pearl Onions
Pickled Garlic Scapes
Smoked and Naturally Nitrate-Free Bacon
Bits, Jumbles, and Jelly
 
4 Forest & Woods: Foraged, Picked, and Plucked
Strawberry and Lemon Verbena Preserves
Blueberry-Maple Spoon Fruit
Candied Angelica Stems
Elderberry Compote
Pickled Chanterelle Mushrooms
Frutti di Bosco Compote
Black Walnut Chutney
Black Walnut Liqueur
Pecan and Fennel Seed Brittle
Spiced Venison and Cherry Summer Sausage
Little Hunter's Sausage
Garlicky Kielbasa
 
5 Banks & Wetlands: Freshwater Depths and Shores
Pickled Fiddlehead Ferns
Pink Peppercorn--Pickled Ramps
Wild Ramp and Walnut Pesto
Cossack Pickles
Hot Smoked Trout
Pheasant Rillette
Citrus-and-Spice Confit of Duck Leg
Duck Prosciutto
Goose-Neck and Whiskey Sausage
 
Resources
Acknowledgments
Index