Recreating this dish is super simple and contain as much acorn and as little chickpea as you wish. Here, I use 50% acorn which provides noticeable acorn taste, but still has the texture provided by the chickpeas.
Apparently, there's hundreds of ways to prepare eggs yet, it wasn't until about a month ago that I discovered the soy cured egg yolk. A friend tagged me in a photo on Instagram and I felt a sudden curiosity towards this particular technique. With an array of work, travels, and the holidays, I put this experiment on hold until the new year.
A few years back I came across a recipe for vegetable bouillon in one of the many books on my shelf entitled Preserving Food without Freezing or Canning. Since I had heaps of parsley, celery, and leeks in the garden, it felt like the most appropriate way to preserve the bounty. After mincing, I mixed in Maine sea salt and applied a lid to the jar.
The abundance of greens in the garden make the perfect base for different variations on pesto, chimichurri, and as the recipe below, chutneys. While most gardeners or farmers pull the weeds, making room for better known leafy greens like spinach, chard, and kale, I like to allow some wild greens to take off and do their thing. We have a good exchange :)
Vibrantly green stinging nettles are a perfect match for golden yellow butter! Now that the snow is a distant memory and the growing season is well underway, I am now continuously provided with a lovely assortment of ingredients to add to my repertoire. Nettles, which are proudly my favorite leafy green, is taking on many shapes and forms in my kitchen. From gnocchi to falafels, these stinging greens make their way onto my dinner table every few days.