Simple Tips for Foraging, Scratch-Cooking, & Getting Outside
We are cooks and new parents into foraging, scratch-cooking, and cultivating a relationship with the outdoors. Join us as we explore new ingredients, rehash tried and true recipes, and discover the abundance of the Pacific Northwest.
Last year, some years after making my first pumpkin puree for a risotto in a restaurant where I worked, I poked around the internet looking for a fresh pumpkin pie recipe and saw them to be few and far between. Most people, it seems, actually prefer canned pumpkin. The reason for why is pretty easy […]
Ingredients: Sachet Recipe: Roast giblets and mirepoix smothered in tomato paste in oven at 350 degrees for 45 minutes to an hour. Doneness is determined by browning on onions, carcass, and tomato paste. Put roasted chicken, giblets, mirepoix, sachet of bay leaf, garlic, peppercorn, and any other herbs you may desire into a pot. The […]
(We may use affiliate links to share products we’ve used, personally tested, or believe in and to help our readers access necessary materials for given recipes.) Creme Brulee This Creme Brulee recipe had to be easy and simple for one reason: it’s the only way mom’s going to make it. Once when I was younger […]
For the novice cook, making a stock from scratch may seem like a troublesome, long, and tedious process requiring more time than it’s worth—at least, that’s the general consensus in the typical American steakhouse or chain restaurant. Pre-packaged bases and bouillons are the norm—add water, heat, stir. A stock can be easy, simple, and immensely […]
The first time I made a crockpot stew, I was having friends over for Thanksgiving. Nervously, I added about 20 more peppercorns than were necessary and found myself fishing them out a few hours later. It was a terrible dinner. The company was a mixed bag of uncomplimentary personalities. Peppercorns cracked in unsuspecting teeth. Needless […]
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