Tuesday, May 17, 2016

Hot, fiery and bold


...and I mean dinner!

Actually a very rustic supper. I was testing a recipe idea for an article. Despite its appearance it was delicious. A few more tweaks and we'll be there.

In one pan shallots and a few ramps were cooked slowly in unscented oil, with black bean paste and a lot of dried chile. In another I browned some humanely raised pork. Meanwhile I cooked till just tender, young pokeweed (Phytolacca americana) shoots - they are ready to eat now, in our hood. The pork was added to the spicy onion mixture, and I stirred in a spoonful of Kiyoko's wonderful sansho miso paste (sansho is Japanese Sichuan  - Zanthoxylum piperatum, and she used the leaves and seeds). Finally I added the cooked pokeweed stems.

It was powerful, but pokeweed is very juicy and mild, and works well with serious heat.

In other forage-related news, today I strained and bottled two liters of rhubarb-spruce syrup, three liters of autumn olive flower cordial (very fizzy - if you hear a muffled boom it is Brooklyn, exploding) and a liter of pine tip-dandelion flower cordial - only fizzy after I added some of the dregs of my milkweed cordial for last year; that yeast was still alive and kick started the sulky pine tip infusion. Fascinating! (I know, I am talking myself.)

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