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Fennel Frond Pesto

Wild fennel grows everywhere along the coast near Cancale, and it's become quite a thing for local chefs to add 'fenouillette' to their dishes. I first made this recipe as a [...]

2023-07-14T04:00:58-04:000 Comments

Medlar Jelly

My medlar jelly journey began with a lone, wild medlar tree growing by a cliffside field near my home in Cancale. I clocked it (inveterate forager that I’ve become), tasted o [...]

2022-11-15T07:04:27-05:002 Comments

Wild Garlic Pesto

This stuff is GOOD. It’s probably the best way to preserve wild garlic. I chose to use walnuts here because their flavor wouldn’t overpower the rest the way other nuts might [...]

2023-04-06T04:56:19-04:000 Comments

Scallop Carpaccio

Scallop carpaccio looks so pretty, sounds so sophisticated, and it is actually one of the easiest ways to prepare scallops. One of the best, too, when you have really, really [...]

2022-04-03T10:55:15-04:000 Comments

Wild Herb Pesto

Finally found a way to make the luscious flavors of wild spring herbs last and last…at least until summery basil gets underway. This sauce can be used any way you’d use pesto [...]

2021-05-06T08:52:42-04:000 Comments

Razor Clams with Beurre Blanc Sauce

On the Orkney Islands off the northern coast of Scotland, razor clams are called spoots. (According to Alan Davidson in “North Atlantic Seafood.) There, they are either grill [...]

2021-04-12T13:17:44-04:000 Comments

Nettle Quiche with Crab

Two wild edibles that appear in Cancale come spring are paired together in this quiche : Stinging nettles from the hiking trail that winds around the coast and fresh crab cau [...]

2021-04-05T04:19:25-04:000 Comments

Sloe Gin Kir Royal

This one falls in the category of ‘Why didn’t I think of it before?’ I love the idea of sloe gin, a liqueur made by macerating sloes (small, sour, wild plums that grow on bla [...]

2021-04-20T07:27:18-04:000 Comments
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