Malta erigi / loquat, with it’s characteristic acidity this unique fruit is not too easy to come by in the western world. It’s about time for the season! (at Zagnospasa Evleri)
And there is still a second side to it! #mediterraneanflounder #sole #succulent #notreadytogobacktoupstateny
North facing shores, south facing winds, feasting seagulls! #fish #hungry #opportunity #goodgrub (at Adalar Belediyesi)
Yes, I eat out of season every once in a while but I’m only off by a month! For the love of dut / mulberry! (at Orası Burası)
And there is this! (at Kuyulubag Sokak)
Cheek to cheek, eye to eye. A boeuf bourguignon from beef cheeks is in order! (at Kuyulubag Sokak)
Açma is an interesting phenomenon as a Turkish breakfast staple.
It’s only consumed fresh. It feels like a flaky brioche, sweet, soft and luscious.
The flaky texture is great but the traditional product is essentially a soft ball of baked dough while I’m all about crust! So, I make baked grilled cheeses low and slow to form a thick crust on these flaky buns! This is where I end up!
I had the privilege of working with these 7 lb monsters, minokopi or umbrine fish (Umbrina cirrhosa). What an amazing flavor and texture. As an angler fish, this is a relatively exotic product that has apparently become more commonplace in Istanbul. Reminiscent of the Mediterranean turbot, the flavor is mildly fishy — it has large flakes and an excellent succulent texture.
I served this with a potato dauphinoise and simply pan fried it with a rice flour / AP flour dusting. The first course was legendary. A three wheat (freekeh, spelt, and kamut) risotto with Romano beans and Mediterranean shrimp cooked in a fennel and shrimp stock, finished with tallegio and lemon zest!
Home is where you enjoy your mother’s cooking!
I’m back in Istanbul for a quick break — I have trails at some great restaurants in the city and I’m going to be meeting a couple really cool food-people for the first time this week!
This has turned into a sort of a tradition now. Ground beef stuffed crispy boreks with Greek yogurt, and a ouzo-tomato sauce. That, my friends, is my comfort food!
Yumm, venison cheeks! What a great farming family. Halloran Farm in upstate NY!
That’s one of the most exciting questions I’ve heard in a while!
Well, your backyard (i.e. NH, ME) provides amazing coastal, riparian as well as sylvan foraging!
However, I think the more surprising place to start is your local parks!
It’s been a while since I’ve been to Boston but strolling in San Fransisco, Istanbul and NYC, in the last year across local parks, I’ve run into such things as wild chives / scallions, ramps, dandelions, fennel, wild carrots, day lilies, some species of cress…
There are also a lot of things that will require a little bit more processing but are ubiquitous in season and delicious when treated right: Cattails, acorns, black walnuts, etc.
Mushrooms are definitely a more advanced pursuit — other than the easily identifiable morel. One of my favorite starter mushrooms (which if you’re lucky you’ll run into in parks as well) is the dryad’s saddle.
Oh and garlic mustard is great too!
Man — you’re going to have sooo much fun!
People! Foraging season is around the corner! How exciting is that? I cannot wait to go out and stumble upon what the forest has to offer!
Wooow, that’s a cool group of cooks! Look at that! (at callicoon center)
I made a friend! He’s five days old!
Next week, this time I’ll be in Istanbul. It’s been a year of consistent 80 hour weeks. My goal is to not think about food or cooking for 24 hours. I might fail but I will try nevertheless!