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Mushroom and Truffle Resources - Buck's Fifth Avenue - Culinary Exotica

http://culinaryexotica.com/wild-mushroom-resources

Buck's Fifth Avenue - Culinary Exotica. If we don't have it, we'll find it! Everything is Priced by the Ounce. (360) 352-9301. No products in the cart. Herbs & Spices. Curries & Masalas. Kits & Gift Ideas. Classes at The Loft. Friends of Buck’s Fifth Avenue. Exotic Cooking Tool Rentals. Mushroom and Truffle Resources. Are You An Explorer? Mushroom Clubs (Pacific Northwest). Palouse Mycological Association (WA). Puget Sound Mycological Society (WA). Snohomish County Mycological Society (WA). Mushroom Art ...

wildmushrooms.ws

Links

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Great Alberta Mushroom Foray 2015. Mushrooms at the Museum. Kananaskis Parks Day - Bow Valley - 2014. Great Alberta Mushroom Foray 2014. JOIN or RENEW your AMS membership. Create Free Website Membership (for forum access). Regulations (Alberta's Provincial Parks and Recreation Areas). Objects of the society. Precipitation Data for Alberta. Homepage of the Heritage Community Foundation. An excellent Canadian mycology resource page. An image database of fungi in Saskatchewan. Foray Newfoundland and Labrador.

fat-of-the-land.blogspot.com

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:...

fat-of-the-land.blogspot.com

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...

fat-of-the-land.blogspot.com

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.

fat-of-the-land.blogspot.com

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...

fat-of-the-land.blogspot.com

Fat of the Land: Licorice Fern Beurre Blanc

http://fat-of-the-land.blogspot.com/2012/03/licorice-fern-beurre-blanc.html

Tuesday, March 27, 2012. Licorice Fern Beurre Blanc. The rhizomes of licorice ferns. Are at their tender peak right now in the Pacific Northwest. I nabbed a few while hiking the other day. Broiled Halibut with Licorice Fern Beurre Blanc, Truffle Butter and Root Medley. This dish is adapted from a lunch I had at Etta's Kitchen. The sauce here is a modified Beurre Blanc without the usual butter assault. As mentioned, I like this sauce slightly brothy, though no one would ever call it thin. 2 tsp lemon juice.

fat-of-the-land.blogspot.com

Fat of the Land: Voracious Tasting & Food Awards

http://fat-of-the-land.blogspot.com/2015/03/voracious-tasting-food-awards.html

Monday, March 30, 2015. Voracious Tasting and Food Awards. UPDATE: We have a winner! Stinging Nettle Spanikopita. This is a recipe I've been meaning to try for a while and the author provided a detailed, if slightly improvised, recipe. I'll post it in the future. Lots of other great ideas, including Nettle Raita, Nettle Larb, and Korean-style Nettle Salad. Thanks everyone for playing! S 6th annual Voracious Tasting and Food Awards. The nice folks at Voracious. Posted by Langdon Cook. Author of award-winn...

fat-of-the-land.blogspot.com

Fat of the Land: Wild Greens Workshop

http://fat-of-the-land.blogspot.com/2015/03/wild-greens-workshop.html

Tuesday, March 17, 2015. It's that time again for those of us on the West Coast. The woods and meadows are waking up. Wild greens—tasty, nutritious, free—decorate the woods and forest fringes. To ring in the spring harvest, I'll be teaching a foraging and cooking workshop at Heyday Farm. Or by calling (206) 842-2306. Posted by Langdon Cook. Aw man, our summer cabin is just down the road, found out about this just today as I looked up the dandy bread recipe . sorry to miss it! March 27, 2015 at 1:45 PM.