Follow along as we detail the method and technique behind our food.
It’s late fall and that means that my friends who hunt are out harvesting wild game. This is one of my favorite times of the year to eat due to the fall hunt. Pheasant, rabbit, squirrel, and of course, venison.
Cultured butter is one of those hearty foods that sooths the soul and warms ones bones as the frigid grasp of late fall and winter starts to take hold. You could go to the grocery store and pay $8 for a 4oz piece or you could just as easily make 1 pound at home.
I love fermented meat. This is a Mettwurst, a German spreadable sausage. The Italian n’duja, Spanish sobrassada, and German mettwurst all come from the same family of charcuterie; ground meats that are fermented, highly spiced, and spreadable when finished.
House of Vinegar the book all about vinegar by Cleveland chef Jonathon Sawyer is now out in bookstores and online! Visit your local bookstore to pick-up a copy. Jeremy was one of the co-authors on the book.
These mystical towering giants hold a special place in the heart of humanity. We have relied on them as a source of fuel, timber, food, & spiritual inspiration for millennia. Myths about their life giving essence can be found from cultures as diverse as the ancient Greeks, the Celts, & the Sioux.
If smelling of mice, yes mice, looking like a pissed off hen, and being a parasite turns you off then you’re missing out. Not only is this fungus the true harbinger of fall but it is an anti-carcinogenic powerhouse.
This plant reigns supreme when compared to all other leafy vegetables. That’s right the plant you mercilessly rip from your flower beds and toss in the compost pile is a Herculean überfood.
This fungus is a real treat! Many foragers stumble on this fungus while looking for chanterelles. From afar I often think they are. Hedgehog mushrooms are mychorrizal with hardwoods & conifers.
If you live in the North East or near the Great Lakes (or east of the Mississippi) then you are seeing this wild mushroom now. At Larder we grill this fungus over high heat and use it in duxelles, salads, and pickles.
I’m a big fan of seam butchery. When you seam you follow the naturally defined divide between muscles. You end up with drastically different cuts of meat from what we’re all used to seeing from our purveyors and grocery store butcher.