Ingredients: 4 cups good stock. 2 cups barley 1 cup dry beans 2 lbs venison sausage 2 cups chopped carrots 2 cups chopped leek 1 cup chopped fresh parsley The night before soak beans in water. Toast barley in cast iron. Add 2 cups stock and toasted barley in sauce pan. Cover and bring to … Continue reading
Tag Archives: soup
Black Truffle Miso
Black Truffle Miso 1 onion 2 grated carrots 1 oz Black Truffles 3 scallions 1 block of tofu 1 tbsp grape seed oil 2 heaping tbsp Miso 4 cups water Chop onion, scallions and tofu. Slice thin rounds of truffles. Grate carrots. Heat cast iron skillet to med-hi. Add oil and onions. Sautees until translucent … Continue reading
Jerusalem Artichokes
Jerusalem artichokes Our high mountain desert is brown and frozen. It seems as if there is nothing fresh to eat, but if we dig a little we can find a sweet little jewel – The Jerusalem artichoke also known as Sun Choke. Winter is the season to eat this exotically flavored rhizome. I think they … Continue reading
Soup Swap
As it turns out, two of the 14” trout Marty caught were quite a bit more than enough to feed the two of us. His fishing buddy (and faithful blog reader) Randy suggested trout chowder made from the leftovers, so we decided to try it. We made up one batch for ourselves and it was … Continue reading
Cast Iron 