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Channel: Pasta, Risotto, Gnocchi Archives - Hunter Angler Gardener Cook
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A Teasing Taste

Wapato, arrowhead, katniss, duck potato: Sagittaria is an aquatic tuber of American marshes said to be the equal of a potato. I have never found it. But a friend sent me some, so I got my first...

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Crab Risotto

We're in the thick of our Dungeness crab season here in California, and crab risotto is one of my favorite things to do with them.

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Nettle Pasta

It's nettle season here in Northern California, and as I am on a pasta jag lately, I thought I would make pasta dough with stinging nettles. Seemed like the right thing to do.

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Tuscan Hare Sauce and Pappardelle

What do you do with a jackrabbit? Go with a classic: A Tuscan pasta sauce with hare.

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Wild Boar Bolognese Sauce

I make all sorts of Italian pasta sauces, but an authentic Bolognese sauce is something else entirely. It make look like any other meat sauce, but it isn't.

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Spaghetti with Crab Sauce

I first ate this astonishing spaghetti sauce in Massachusetts; my brother-in-law made it with lobster. This is my West Coast version, done with crab.

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Morel Risotto

I make a lot of risotto, but I love mushroom risotto most of all. This is what I do when life gives me a basket of pretty fresh morels, and life's been good to me this season.

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Tomato-Fennel Pasta Sauce

Taking a break from what has become the Summer of Salmon, this is my go-to summertime pasta sauce recipe. A mix of fresh or preserved tomatoes, lots of fresh fennel and a little bit of anise-flavored...

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Cappelletti Pasta in Duck Broth

Cappelletti, a variant on the well-known tortellini of Bologna, are normally served in a clear broth. My cappelletti are vegetarian, filled with ricotta and spices, but you could use meat, too. The...

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Fish Risotto

If there is one episode of Anthony Bourdain's "No Reservations" that sticks with me, it is his trip to Venice. In that episode he has risotto di go, an ethereal dish that hinges on a magical fish...

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Nettle Ravioli

Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta -- and a great...

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Ramp Pasta with Morels

This might be the prettiest - and best-tasting - dish I've made this spring. You can really taste the ramps in the pasta, and the morels, cooked simply with ramps, butter and a little stock, compliment...

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Ricotta Gnudi with Ramps and Porcini

I had Chef April Bloomfield's ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.

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Cow Parsnip Gnocchi with Carrot Consomme

Don't be fooled by the fancy name. These are your standard ricotta-spinach gnocchi, only made with wild cow parsnip greens, and the carrot consomme is fiendishly easy to make. A knockout dish that's...

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Cattail Pollen Pasta

Cattail pollen is one of the great zephyrs of the natural world: One day it's here, the next, dried up and blown to the four winds. I finally caught it at the right moment this year, and finally got to...

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Epic Clamming and White Clam Sauce

No matter if you are foraging, fishing or hunting, everyone wants a bonanza. Well, I had a day like that last week clamming with fellow forager Kirk Lombard. And when it was over, there was really only...

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Venison Lasagna

My mom makes a mean lasagna. It was one of our staple meals when I was a kid. This is essentially her recipe, handed down to me, only I use ground venison instead of ground beef. I hope you like it,...

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Cardoon Risotto

Cardoons are an old relative of the artichoke, tasting like a mash-up of artichoke hearts, celery and endive. They can be tricky to work with, so when I found a recipe for cardoon risotto I had to try it.

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Morel Tortellini

When life gives you mushrooms, make tortellini out of them. OK, maybe tortellini are not everyone's first thought when it comes to cooking fresh mushrooms. But I love these little packets of love, and...

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Gifts of the Pine

“Ever eat a pine tree? Many parts are edible.”  That may be the most famous quote from the father of modern foraging, the late, great Euell Gibbons, who spoke those words in a Grape Nuts commercial...

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