Hank Shaw's Blog, page 62

Beer with spruce or fir tips? Sounds crazy, but it isn't. Spruce tip beer was a thing in Colonial America, and many craft brewers are making modern versions. This is my recipe. It's an amber ale with enough Sierra Nevada fir tips to act like dank, Northwestern hops.

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Homemade root beer is easy to make when you use this syrup as a base. No fermentation needed, you just add it to sparkling water and you're done. And if you live east of the Great Plains, sassafras lives everywhere.

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Tidepools capture me like nothing else, and I am certain I am not the only one who has carried this fascination well into middle age. Tidepools capture us because they are a microcosm of life: A world in a puddle. And, as it happens, an edible world.

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Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here's how to do the technique the Italians call sott'olio.

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Whenever I dive into a new topic or hobby, I get a bit obsessive. But there is a method to my madness that can help you quickly learn new things, too.

The post On Being All In appeared first on Hunter Angler Gardener Cook.

Here it is, my first beer recipe on Hunter Angler Gardener Cook. As you might expect, it's an offbeat beer called a gose, which is a light, tart and slightly salty beer from northern Germany. My version uses foraged juniper, backyard lemon rind and handmade sea salt.

The post Making Gose Beer appeared first on Hunter Angler Gardener Cook.

On this episode of the Hunt Gather Talk podcast, I get together with my Southern California doppelganger, Pascal Baudar of Los Angeles. Pascal is a wizard with wild plants and we spend an hour geeking out on all sorts of cool stuff.

The post Hunt Gather Talk 17: Wild Food Geek-Out with Pascal appeared first on Hunter Angler Gardener Cook.

A Scandinavian take on fish chowder, this recipe uses a variety of fish and seafood, although any firm fish will work, along with a cool, optional ingredient: whey. Whey adds a bright tartness to the broth. This is such a great soup you'll want to give it a go.

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Wait, what? Chinese venison with cumin? These are words many people think would never go together in Chinese food, but this, done with lamb, is actually a very traditional northern Chinese dish.

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I haven't bought meat or fish more than a handful of times in more than a decade. Octopus is my exception. I love grilled octopus, especially Greek style. Baby octos served as a meze, a Greek appetizer, is one of my favorite things to eat in summertime.

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