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Fat of the Land: The Admiral

http://fat-of-the-land.blogspot.com/2008/10/admiral.html

Monday, October 6, 2008. Aka "Admiral" ( Boletus mirabilis). Is one of my favorites, for its beauty, its lively flavor, and its fleeting collectabilty. Rarely do I find one before the bugs. Unlike the king bolete. Which can be used in all manner of culinary ways, the admiral is probably best by itself, sliced and sauteed, an amuse bouche. And though it can get quite large, with a cap approaching the size of a salad plate, edible specimens are usually smaller. Posted by Langdon Cook. October 7, 2014 at 8:...

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Fat of the Land: Cioppino

http://fat-of-the-land.blogspot.com/2009/03/cioppino.html

Friday, March 6, 2009. What's in a name? In our anxiety-prone food culture we tend to get uptight about the smallest lexical tics and demarkations. For instance, is it a Bouillabaisse. How about Fish Soup—that seems to work pretty well. Italians mostly call dishes like this Zuppa di Pesce. 8212;Fish Soup. Occasionally Ciuppin. Okay, you get the idea. A Brodetto is a regional Italian variation found along the Adriatic that calls for special inclusion of the scorpionfish, or scorfano. 1 lb shrimp, shelled.

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Fat of the Land: Abalone Sushi

http://fat-of-the-land.blogspot.com/2015/01/abalone-sushi.html

Tuesday, January 13, 2015. Happy new year, everyone. As you can see, FOTL has taken a vacation since early November. But that doesn't mean we haven't been out there, reveling in the wild bounty. As in past years when the days turn dark and rainy, I made tracks for the promised land. This time, unlike previous trips in recent memory, the promise was fulfilled: what an extraordinary winter fungi harvest in California. Just add water! I suppose this is the new normal in our era of climate weirding. And ling...

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Fat of the Land: Soondubu Jjigae with Spot Shrimp

http://fat-of-the-land.blogspot.com/2013/05/soondubu-jjigae-with-spot-shrimp.html

Sunday, May 19, 2013. Soondubu Jjigae with Spot Shrimp. Is Korean for hot pot or stew. Soondubu. Means silken tofu. This is Korean comfort food at its best, even more than the Bibimbap. Of an earlier post. The key is finding quality Korean pepper flakes. I also like to goose mine with an added jolt of pepper paste, gochujang. Look for both at a Korean market such as H Mart. 5-6 fresh spot shrimp (or other large shrimp in shell). 1 10-12 ounce package of extra-silken tofu (soondubu). 1 cup meat, vegetable...

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Fat of the Land: Winter Mushrooms

http://fat-of-the-land.blogspot.com/2011/11/winter-mushrooms.html

Thursday, November 17, 2011. It's not officially winter yet but we had a hard frost in Seattle the other morning and I-90 was closed at Snoqualmie Pass due to heavy snowfall. Most mushroom hunters figure, "Put a fork in the season. It's done.". Not so. This is the time of year to find cold-loving species such as hedgehogs and winter chanterelles (aka yellowfoot). Look for them in wet coastal woods where there's plenty of decay. Pictured above and left) and spreader hedgehogs. Recently I made two appetize...

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Fat of the Land: Clay Pot Bulgogi with Wild Greens

http://fat-of-the-land.blogspot.com/2015/04/clay-pot-bulgogi-with-wild-greens.html

Monday, April 13, 2015. Clay Pot Bulgogi with Wild Greens. Nevertheless, I came away with something nearly as good for my effort: wild watercress. Watercress is one of the first spring greens of the season, and depending where you live, it often has a second act in the fall. No doubt there are patches in Northern California that produce much of winter. As I plucked the tender leafy shoots, I already knew what I'd be making. I mostly use my Korean. Clay pot for Soondubu. 1 cup beef stock or dashi. 1 handf...

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Fat of the Land: Thick and Creamy New England Clam Chowder

http://fat-of-the-land.blogspot.com/2012/06/thick-and-creamy-new-england-clam.html

Monday, June 18, 2012. Thick and Creamy New England Clam Chowder. I get asked about chowders a lot, especially by transplanted East Coasters, many of whom fondly remember a thick and creamy boardwalk-style clam chowder from their youths, when they went down to the shore. Here on the West Coast, razor clams. 8212;large, meaty, and loaded with bivalve flavor—are the chowder clams of choice (though geoduck. Makes a good chowder, as does the horse clam. Thai Red Curry Clams. Clams with Herbed Wine Sauce.

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Fat of the Land: Smoked Salmon Candy

http://fat-of-the-land.blogspot.com/2015/01/smoked-salmon-candy.html

Thursday, January 29, 2015. Last week I was forced. The defrosting requires multiple pots of boiling water to steam out the ice and a little chiseling with a claw hammer. Meanwhile, all my wild food waits patiently in four coolers before it can be re-stacked in the freezer. 5 lbs salmon collars, bellies, or fillets cut into strips. 1 cup pickling salt (or regular, non-iodized). 4 cups dark brown sugar. 1/4 cup maple sugar. 2 tbsp dark brown sugar. 1/4 tsp kosher salt. 1/4 cup Grand Marnier. 1 Mix the dry...

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Fat of the Land: Salmon Head Soup

http://fat-of-the-land.blogspot.com/2009/08/salmon-head-soup.html

Wednesday, August 12, 2009. When the buffalo are gone, we will eat mice, for we are hunters and must have our freedom." - Chief Sitting Bull. Wouldn't you know the day I forget my camera is the day my boy catches his first salmon off the beach—on a Snoopy rod no less. (The photo at left is his second. Salmon off the beach, taken the next day. He's looking a little more blasé about the whole thing.). We ate the fillets in two sittings. The heads I saved for something special. I haven't cooked many fish he...