Welcome to our new Dorset Inn Latest Blog!
March 7, 2013
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// Tags: Autumn Belgian Amber Ale
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“Stalking the Wild Asparagus” is a book written in 1962 by Euell Gibbons. As the title might suggest it is about foraging wild edibles. When I moved to Vermont from Denver Colorado back in 1998 I had no idea of nature’s grocery store that was located out my back door. Then one day I stumbled across a patch of wild asparagus and that was the beginning of my love of foraging. As I look out my window and see the snow falling it’s hard to believe how close we are to the growing season. In no time I’ll be collecting Morel Mushrooms, Ramps (wild leeks), Asparagus, and Fiddlehead Ferns. Foragers will come knocking on the kitchen doors with pounds and pounds of the freshest spring ingredients you can imagine! Simply sautéed or put into risottos, soups, ragouts, sauces, raviolis, etc… Here is a recipe for one of my favorite spring dishes, Asparagus Risotto. Risottos shouldn’t be as difficult to produce as you may believe them to be… “Stir constantly in a counter clockwise direction with a wooden spoon in your left hand! Adding fortified stock one ounce at a time, for thirty five minutes until the dish is completed!” um, no. Not gonna do it, not gonna do it. True, you cannot rush risotto. It takes time but you can do other things whilst it cooks. Check out the basics.