Archive for the ‘food’ Category


April 23, 2012

I am a complete scrounge when it comes to food and nowhere is this more evident than at work, where I have built a number of relationships that result in me getting food.  And not just any food.  I want the special stuff.  The stuff that people hunt, grow, fish or find.  And fortunately for me, people that hunt, grow, fish and find food are typically excited to share it with others because it means so much to them, and the food is tangible, no, – better, edible proof that they actually do what they purport to love.  And I am more than happy to hear the stories of the provenance of the foods being passed to me.  To hear of the bee stings acquired en route to the honey collection, the forest floor full of morels the spring after a fall burn, the politics of the pecking order of the hens laying pastel eggs.  I love the people, I love that they share their treasure with me, and like so many others these days, I love having a story behind the food on the plate.

So after a week in which I scrounged morels, venison, and backyard eggs from a number of coworkers, I knew it was time to do some food-finding of my own.  In the greenspace across the street, along the creek, I had noticed clumps of stinging nettles, Urtica dioica.  In the past I had cooked nettles, boiling them, “plunging” them into an ice-bath (per Bittman), and then using to make a pesto of sorts, sans the pine nuts.  It has been a while since I had done so and I never had collected the nettles myself so after lunch, Annabel and I went across the street on a “nature hunt” and she watched me carefully snip the tops of the plants, dropping into a paper bag below.  She was fascinated by the whole thing and then had a blast playing (“exploring” we called it) with the soft greens in the ice-bath.

Tonight, this will be served on seared trout, with green beans sauteed with ramps and a rice pilaf.  Paired with New Glarus Moon Man No Coast Pale Ale.  Though I bought the trout this morning at the co-op, it is easy to imagine pulling a trout from Black Earth Creek then collecting nettles from the banks and ramps from an adjacent forest.  As they say, if it grows together, it goes together.  If this turns out as well as I hope, I’ll have to collect another bag of nettles and prepare the sauce to share with those who have shared with me.


The Belmont

March 22, 2010

Our friends Brian and Laura had us over for dinner a while back and served us a terrific grilled cheese sandwich with brie, spinach, mustard and marmalade.  Wife and I were playing around with that and ended up with a new sandwich, the Belmont.  Thanks to Brian and Laura for the inspiration – we’ll have you over soon!

2 slices of wide Italian bread

1/4 pound of nice turkey, deli-sliced

goat cheese, enough to smear on one piece of bread

a handful of spinach

blackberry jelly, enough to smear on the other piece of bread

A little dijon mustard, if you’re in the mood

olive oil for the grilling

Get the bread on the grill, cheese and condiments face up.  Then get the turkey on the grill and then the spinach on the grill.  The spinach will wilt quickly and end up 1/10 of the pre-wilted size so use a lot – its good for you.  Aft the spinach wilts, distrbute evenly across the goat cheesed slice.  After the turkey is hot, get that on the spinach.  Combine the pieces of bread into an outstanding sandwich.

A note on the name, the goat cheese was produced in the nearby Town of Belmont.

The Prussian

March 1, 2010

Saturday I made a potato/carrot soup but by evening I knew I needed a sandwhich to go along with it.  But what kind of sandwich? Duh. A tongue sandwich.  Here’s my riff on the Rueben. 

2 slices of light rye

1/4 pound of beef tongue, deli-sliced

2 slices of aged swiss

2 Tbs of pickled red cabbage (like Kengstenberg’s Red Cabbage with Apple)

A little dijon mustard

Butter for the grilling

This is so simple but so bad ass.  Heat the flattop, get the buttered bread slices with the mustard and cheese on it going on one end and on the other throw on the tongue so it gets nice and hot (nobody wants cold meet in between hot bread!). When the tongue is hot, get it on the bread, spread the cabbage over it and the make a sandwich! As always, pair with a delicious beer.  I went with something pungent, hoppy, crisp, floral, bitter, piney, resinous and engaging (their words, not mine, but right on the mark) and it was great.

FYI, if you like this you are probably of Eastern European stock.