Hunt, Gather, Cook: Finding the Forgotten Feast

Hunt, Gather, Cook: Finding the Forgotten Feast

Hank Shaw

Language: English

Pages: 336

ISBN: 1609618904

Format: PDF / Kindle (mobi) / ePub


From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging.
If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them.

In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

30 seconds in the coffee grinder to turn into usable flour. You will want to sift the ground acorns through your finest-mesh sieve to remove larger pieces. Keep doing this until you have no more chunks. Beware, all you owners of grain mills: Roasted acorns could break your mill, as a roasted acorn is far harder than the hull of normal grain. And grinding unroasted acorns that have a high fat content will gunk up the mill. Store the flour in jars in the fridge. The fat in acorns will go rancid

you ferment this wine dry. A little sweetness, like a commercial Gewürztraminer wine, will make your strawberry wine taste better. Ferment the wine dry first, then add sugar a little at a time until you are pleased with the taste. Raisins make a wonderful, sherrylike wine, but it really needs to be aged a long, long time. Don’t even think about opening a bottle for at least 18 months. Blueberries and blackberries make ideal red wines, but they will need tannin. They often have nearly enough

long, too. Just pluck them off and pop them into a container with a lid, and you are good to go. Count on at least a dozen per person for an appetizer, but I’ve eaten 50 or more when I’m very hungry. Cook them as you would mussels, steamed in white wine and garlic butter. To eat them, you stab the end of the snail with a toothpick, then corkscrew out the meat. After a few snails, you’ll get the hang of it. A periwinkle has a hard cap on the outer side of the meat called an operculum, which feels

substitute for fish sauce, and if you plan on making Southeast Asian food, you need to buy it. But if you want to make this recipe and have no intention of making other Asian dishes, you can sub in Worcestershire sauce. It will not be the same, but it’s still good. Serve these fish balls as a party appetizer (the recipe can be doubled or tripled). You can make them ahead of time and let them cool on a wire rack. Then refry them at party time. This is a lot easier than dealing with the mess of

knockout recipe. Calvin Schwabe, in his classic book Unmentionable Cuisine, writes about a dish called Tiburón con pasas y piñones. He provided no real recipe, just ingredients. So I made it up from there. The dish Schwabe describes has both pine nuts and raisins in it. I don’t much like raisins, so I left them out. You could put in 2 tablespoons if you’d like. Shark is a firm, white fish. I used leopard shark, which I caught in San Francisco Bay, but you could also use dogfish or any small

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