Good news everybody! I received an e-mail the other day from my friend Helen with a shocking revelation: Cook book goddess Jennifer McLagan included a quote of mine in her essential new tome, “Odd Bits“!
The only way I can express how overjoyed I feel to be mentioned in such a quality book is in .gif form.
Thank you so very much Miss McLagan! I’m truly grateful to have a spot in your excellent, excellent book.
Have a great weekend everyone!
I’m sure that I’ve mentioned his name a few times on this site but if you don’t know who I’m talking about, Hank Shaw is the genius behind Hunter Angler Gardner Cook who has written a very well received cookbook. We’ve linked and talked back and forth for as long as my website has been around, and now you too get the chance to meet the accomplished author in person and try some of his recipes made with your area’s local bounty. How cool is that?
Photo by Holly A. Heyser
Hank is driving around the country doing dinner/book signings to promote his book, and having been to the first one I can tell you right now: Go make reservations, quickly.
Austin’s much celebrated Fino did an excellent job putting their own twist on Hank’s recipes, and the food was blissful. I mean, I can now say that I’ve had a squirrel rillette amuse bouche. Can you say that? Doubtful.
Photo by Holly Heyser
Above is a picture of Paul C. snagging on of the last Clams Casino, which was followed by Spring crab salad, a mind-blowingly great Provencal Fish Bisque with saffron, a herbed wild boar sausage, Hank’s version of Doves a La Mancha done with local quail (see below), and a blueberry sorbet based off his mulberry sorbet.
Photo by Holly Heyser
Those plump little quail were so mouth-watering I ended up making a very similar version for a few friends recently. If you want to be inspired, check out the dates and places below. This is one culinary event you DO NOT want to miss.
Hello all! I’ve been busy running and gunning, but don’t you think for a second that I’ve not been paying attention to the ever-changing, ever-intriguing world of food. As a matter of fact, Hunter Angler Gardner Cook writer Hank Shaw is in town right now and I have been oh-so lucky to have spent a good amount of time talking, cooking and laughing with him and my buddy Paul C. Hank is driving from state to state promoting his newly released book “Hunt, Gather, Cook: Finding the Forgotten Feast“. He also had a chance to sign copies for the people who donated during my crazy 24 hour cook-a-thon so, if you’re expecting a copy from me, it’ll be on it’s way to you this weekend–graced with Hank’s signature.
One of the things we talked about was Bon Appetit’s piece on Mr. Henderson which you can find on shelves now. There’s only one problem:
THEY DON’T MENTION MR. HENDERSON ON THE COVER AT ALL!
When I mentioned my irritation of the omission, claiming that Mr. Henderson had contributed more to cooking than Mrs. Paltrow ever would, Hank set me straight.
“I’ve seen her book actually, and it’s solid.” Hank said.
“Really?”
“Really, and you need to take something else into consideration Ryan. She’s a going to sell pallets of her book and people will likely cook from it. To you and I, Fergus isn’t far out there at all, but to the soccer moms and people who’ve never cooked before he’s a niche chef, cooking weird things. She’s going to have a big impact, and cooking will be better for it.”
It stung a little thinking of nose-to-tail eating as niche, but I couldn’t even begin to dispute his point. He was right, and I knew it. It’s my hope that some day the general population won’t gag at the idea of eating tripe, but that day isn’t here yet. It was a sobering conversation, but the wake up call was appreciated.
For you and I though, this article is excellent. Much love to Christine Muhlke for the insider’s view of a Sunday Roast with the Hendersons and to Ditte Isager for the exquisite photography. Each picture caused the grin plastered to my face to expand wider and wider. Below are pictures of the piece, but I highly suggest running out and grabbing a copy because of the recipes which include the oh-so-delicious Roast Bone Marrow with Parsley Salad and instructions on making quite possibly the best Chocolate Ice Cream to ever grace the planet. Yeah, it really is that good. Cross my heart.
You can check it out online too, but grab a physical copy if you can. Help support our food-writing friends.
… and that’s why I’ve been so darn quiet. This weekend I plan on writing about the 24 hour marathon-in three parts-but right now this new thing has eaten up all of my time. I’ll go into more details later on, but here are something excellent to check out if you’ve got a hankering for offal goodness.
Joshua over at Joshua Does French made Anthony Bourdain’s “tripe les halles”. In the cookbook, Bourdain promises the reader that if they go through the trials and tribulations of finding the ingredients-which include pig ears, blood sausage and two different kinds of tripe-and then feeding the dish to a group full of friends with pictures for proof; the man himself will send you a letter chock-full of praise and adulation.
This picture really sets it up.
Give his write-up of this famous Bourdain dare a read!
I’ve been a little busy working on other things, but I did want to post about a jaw-dropping honor that was just bestowed to this website. Nose To Tail At Home was nominated in the “Best Cook-Through Blog” category in Saveur’s 2011 Best Food Blog Awards!
In SAVEUR’s ongoing mission to chronicle “a world of authentic cuisine,” we find what we’re looking for more and more in one place: online. We’re thrilled to shine a light on the very best of the best in the second annual SAVEUR Best Food Blog Awards — and we need your help. After going through all your nominations for the best blogs, posts, and photographs on the web, we’ve narrowed the field down to finalists in each category — and it’s time for you to pick a winner! Voting is open from April 26 – May 12. We’ll reveal the winners on May 17. Start voting today!
I’m up against five top notch food blogs so I don’t really expect to win. Just being nominated is a huge rush, really. But if you don’t mind the hassle I’d dearly appreciate any votes that come my way. Thank you very much!