Salted sardines with coriander and thyme. Crab apple mostarda. Instant samphire pickles. Speckled tea eggs with star anise and ginger. Dandelion jelly. Pickled chanterelle mushrooms. Blueberry-maple spoon fruit. These and dozens of other inspired recipes from chef Matthew Weingarten show you how to preserveaby curing, canning, smoking, and picklingaa wide range of wild ingredients foraged from the sea, fields, forests, and fresh water. Clear instructions make small-batch preserving techniques easy to learn, from smoking fish to putting up jam, pickling vegetables, and curing meat. Whether you forage in the wild or at the farmersa market, youall delight in making and enjoying these unique preserves.A Modern Foragera#39;s Recipes for Curing, Canning, Smoking aamp; Pickling Raquel Pelzel, Matthew Weingarten ... Hot Smoked Trout MAKES 2 SMOKED TROUT In this preparation, after lightly curing the fish, cook them all the way through.
|Title||:||Preserving Wild Foods|
|Author||:||Raquel Pelzel, Matthew Weingarten|
|Publisher||:||Storey Publishing - 2012-11-06|