Forager Chef

Spicy salt is my new favorite thing to make with hot peppers. It's an easy recipe for Carolina reapers, ghost peppers, scorpions, as well as milder peppers like habaneros. If you ever find yourself in possession of extremely hot peppers and don't want to make hot sauce, this is an easy, addictive way to use... Read More The post Hot Carolina Reaper or Ghost Pepper Salt appeared first on Forager | Chef .... Read more »

Little known outside of Italy and Europe, chestnut flour (farina de castagne) has been a staple crop in Northern Italy for thousands of years. At roughly four times the price of wheat flour it's a very special ingredient worth getting to know. Today we'll go over what it is, how homemade flour differs from store-bought,... Read More The post How To Make Chestnut Flour, With Recipes appeared first on Forager | Chef .... Read more »

A woodsy, refreshing ice cream anyone who loves the flavor of mint will enjoy. Teaberry or wintergreen ice cream is a seasonal delicacy known in Pennsylvania. Originally made with wild wintergreen (Gaultheria procumbens), most teaberry ice cream recipes are now made with food coloring and industrial extract. However, it's easy to make an all-natural version... Read More The post Homemade Teaberry Ice Cream appeared first on Forager | Chef .... Read more »

Rich, velvety, slightly tart and naturally sweet, this isn't your average pear syrup recipe. It's a natural sweetener with no added sugar you can make with nothing more than pear juice, heat, and time. The finished pear caramel/molasses is great for canning, keeps for years and makes a great addition to savory or sweet dishes.... Read More The post Pearamel: All Natural Pear Syrup Caramel / Molasses appeared first on Forager | Chef .... Read more »

Meet Tuber caniculatum: a gorgeous cinnamon-red truffle with a garlicky truffle aroma that's been the subject of whispers and rumors in the mushroom hunting community for years. Also known as the Appalachian truffle and Michigan red truffle, James Beard pronounced them "exquisite" back in 1977. For nearly half a century they've stayed underground in more... Read More The post Michigan or Appalachian Truffles: Tuber canaliculatum appeared first on Forager | Chef .... Read more »

A fall mushroom with a beautiful brick red cap that appears after many others are done for the year, the brick cap mushroom (Hypholoma subalteritium) is a great species to know. Also known as the cinnamon cap and brick top mushrooms, these are a relatively common edible species anyone can learn to identify with practice.... Read More The post Brick Cap Mushroom or Brick Top (Hypholoma sublateritium) appeared first on Forager | Chef .... Read more »

About 8 years ago I set out to make the greatest kabocha squash soup recipe I could to serve every fall. A creamy soup scented with curry, spices and coconut milk, it's Autumn in a bowl and perfect for chilly days. For a restaurant style touch you can garnish it with the roasted pepper relish... Read More The post Curried Kabocha Squash Soup with Roasted Pepper Relish appeared first on Forager | Chef .... Read more »

An aromatic, creamy sauce with an exciting flavor that never ceases to get impress, this green aioli made with lovage has a bit of a cult following. If you've been to one of my events and emailed me afterward for the lovage recipe, this is what you've been waiting for. I'm sorry it took so... Read More The post Lovage Sauce / Garlic & Herb Aioli appeared first on Forager | Chef .... Read more »

Delicately sweet with a flavor only chestnuts can bring, homemade chestnut pasta is a great way to use chestnut flour. Sweet pasta might sound odd, but as it's mixed with all-purpose flour it's not overpowering. The finished noodles are a perfect pairing with game, mushrooms, and other fall ingredients. If you like to make pasta... Read More The post Homemade Chestnut Flour Pasta appeared first on Forager | Chef .... Read more »