Pacific Feast: A Cook's Guide to West Coast Foraging and Cuisine
Format: PDF / Kindle (mobi) / ePub
An intimate yet informative guide to harvesting and cooking wild foods from beach to forest. Once thought to be the stuff of back-to-the-landers, foraging has become a gourmet pastime, and there are a growing number of wild-food classes in which experts teach hungry folks how to spot the food at our feet. Especially fortunate are those of us who live along the Pacific Coast from the San Francisco Bay area to Puget Sound to Anchorage where the climate provides many a delicacy in our wild (and not so wild) spaces. THE PACIFIC FEAST shares expert advice on how to identify the good eats, harvest responsibly, and create delicious meals with your finds. Author Jennifer Hahn provides detailed field notes on more than 40 species, including where to find them, which parts are edible, and their best culinary uses. In addition to the delectable recipes from well-known coastal chefs, readers will also appreciate Hahn's intimate stories of reveling in nature s bounty and Mac Smith's lush identification photographs.
piss-a-bed and wet-a-bed (due to its diuretic ability), and easily thirty other folksy names FIELD NOTES Description: The most commonly recognized flower in the world, dandelion blooms nearly year-round in temperate climates and spring to fall in cold regions. If broken, white sap drips from all parts of this perennial. Flowers are plush, yellow suns 1 to 2 inches across that close up at night or when rain is near. Seed balls make a perfect fluffy globe that can launch 150 airborne “parachute
small Thai bird chile, minced 1/3 cup dry vermouth 20 ripe blackberries (approximately) 1/4 cup fresh tarragon leaves or basil leaves Generous squeeze of lime Salt and pepper To prepare the polenta, bring the water to a boil. Add salt. Whisk in the polenta in a steady stream. Lower the heat to very low and simmer polenta for a few minutes, scraping the bottom often, especially in the beginning. Add the Pacilla chile and corn. Simmer for at least 1/2 hour, stirring and scraping the pan
Sauce, from Simply Organic: A Cookbook for Sustainable Seasonal and Local Ingredients, copyright � 2000, 2008 by Jesse Ziff Cool; used by permission of the author. Published by Skipstone, an imprint of The Mountaineers Books Printed in the United States of America First printing 2010, second printing 2012 15 14 13 12 5 4 3 2 Copy editor: Heath Lynn Silberfeld / enough said Design: Jane Jeszeck/Jigsaw, www.jigsawseattle.com Cover photographs: Mussels cling to the rock at Dare
with the mushrooms. Cut each chicken breast half into thirds lengthwise, and arrange the pieces in a single layer on top of the mushrooms. Pour the wine over the chicken pieces, then pour the cream over them, lightly coating each piece, and sprinkle with salt and pepper. Bake the chicken until the meat is lightly browned and cooked through, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat should register 165 degrees F. With tongs or a slotted spoon,
yew-wood spikes gripped the giant urchin. A quick twist of the spear prevented the animal from suctioning onto the cliff. Once lifted into the canoe, sea eggs were often devoured on the spot. An elongated stone or a yew-wood wedge was used to crack open the urchin’s spine-armored shell. Scooped out with fingers, the five golden roe packets are the size and shape of grapefruit segments. Rinsed in seawater, eaten raw, the briny delicacy is reminiscent of sweet cream and oysters. Not everyone would