Blue Moon Tart
The purple/blue potatoes make this tart visually striking, but the real star is the bluefoot mushrooms. Bluefoot mushrooms are hard to find, whether you are foraging in a forest, or picking through high end grocers. But the result is well worth the hunting. Intensely woody, rich and meaty the cooked bluefoots give off an intoxicating,...
When Good Foods Turn Bad pt:1 vegetables
It is the time of year for new year’s resolutions. So *ahem* here goes: This year I will resolve to waste less food. True, I do save a lot of food, but there is certainly room for improvement. I have the bad habit of squirreling things away somewhere in the back of the fridge that,...
Potato Skin Crisps
As I have mentioned before, potato skins can be put to good use in making a flavorful batch of broth. But they are also quite tasty cooked all by themselves. Recently I made a huge batch of sunchoke soup (incidentally if you ever have the better part of an afternoon to kill and feel like...
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