Stinging Nettle Soup

Shawn 4 Comments

Nettlesoup1I’ve got a big heap of Stinging Nettles in the sink waiting for me to make my move. They sit there glowering at me, covered in wicked piercing hairs filled with sting-juice. Not to fear! I’ve stolen my wife’s hot pink dish gloves (sexy!), a strainer to catch any bugs ‘n bits left curled in the stems and big pot for boiling all the fight out of these ornery weeds. Let’s make some soup!

This is a riff on a recipe I found in (of all places) a Tricycle Magazine article from way back. The author explained the beautiful simplicity and austerity of nettle soup in a way that really stuck with me. It’s a really honest, peasant-style soup that invigorates and soothes at the same time. The perfect thing to feed my foraging family during the early spring flu season… Seriously, is everyone in this house sick but me? Read More

Stinging Nettles

Shawn 3 Comments

Nettle1The word “Grace” is defined in a lot of different ways:

  • A characteristic or quality pleasing for its charm or refinement.
  • Divine love bestowed freely on people by a higher power.
  • A disposition to be generous or helpful; goodwill.
  • A favor rendered by one who need not do so; indulgence.
  • A prayer before eating to give thanks.

 

I’ve been thinking a lot about grace lately, ever since my Uncle Wayne passed away. It kind of bubbles away on my mind’s back burner while I type, but don’t get bummed, this isn’t a story about that. Even though other events may frame it, this is about rambling in the forest with friends (old and new) picking weeds and accidentally getting a nasty rash. Read More

Leaving The Table

Shawn 6 Comments

Uncle WayneFood has always been intrinsically tied to memory in my mind. I, for whatever reason, tend to recall good eats very clearly and use those moments almost like landmarks in the warped geography of my memories. People who share in my passion for food, who sit at the same table during a great meal, or go on food-related adventures with me get etched in my memories pretty deeply. This goes for people I cook with every day as well as with people I spent sporadic bits of time with… Like my Uncle Wayne. Read More

Tagliatelle with Duck Confit, Toasted Walnuts and Spring Vegetables

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Pasta with Duck ConfitThe last damp ghosts of winter have been exorcised by this weekend’s sunshine, and everyone (myself included) have been out in their gardens preparing for a beautiful and bountiful spring. I have dirt under my nails, scratches all over my arms, a slight buzz from sunstroke and a mid-afternoon beer. I could not possibly be happier.

In my enthusiasm to “get ‘er done”, I’ve left dinner far too late. But, never fear! I’ve got all that Duck Confit in the fridge, and plenty of slightly scrumpy vegetables to sing back-up. I’ve got a pasta recipe that I conceived of last year that is so easy to throw together, and so freaking satisfying that I just have to bust it out. It’ll be the cherry on my perfect day parfait. Read More

Duck Confit

Shawn 2 Comments

Duck ConfitDuck is, by far, my favourite thing to cook and eat. Tender, juicy, deep ‘n woodsy, fat and formerly feathery. Fantastic in every way!

I always buy whole ducks, either from the store (usually frozen) or from a local farm (like Christine’s Quackery in Comox) and process ‘em myself. The breasts get sautéed, stuffed, roasted or whatever, the bones get cleaned up and go into a stockpot, the excess fat is carefully removed from all over the bird, chopped finely and rendered, and the legs… Ahh, the legs. They get some extra special treatment. The whole thing is like an event. Duck Day! Hurray! Read More