Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
One of the fun things about going to the bays in Oregon to dig for clams or cockles is that inevitably you run into other clam and cockle lovers scouring the sand for these succulent prizes, and you get to swap favorite methods for preparing the seafood bounty once you get home. The last time I was there, I ran into a family that was knee deep in huge pits that they had dug out in the bay, their kids clawing through the sand with potato forks while the parents were digging away with shovels. I walked over to the mother and asked her what her favorite way of preparing the cockles was. “Shuck ’em, dab some butter and chopped garlic on them and put ’em under the broiler,” she said. On my way home with my limit of cockles from Tillamook Bay, I pondered what she said and decided that I would try chopped up garlic, capers, thyme and olive oil on my shucked cockles before sliding them under the broiler. Yup. That should do the trick.
Assuming that Chicken with 40 Cloves of Garlic is is an ancient recipe, let’s say Medieval or 500-1500 years old, what was cutting edge, gastronomically speaking, then? Maybe this was it. One can certainly believe that a large handful of garlic wields phenomenal power. Raw garlic is powerful; pulverize enough of it and you could probably make a train take a dirt road or an onion cry.
I had always fantasized about having a vegetable garden, but it wasn’t until we purchased our first home in Fort Worth, Texas that I got to develop my green thumbs. I managed to shoe-horn a small vegetable garden into a sunny spot not shaded by the giant pecan tree in our backyard. In that small plot, […]