A new way to enjoy native plants (and animals) just appeared with the publication of “Cooking Wild in Missouri” by Bernadette Dryden. I made the mistake of opening to the incredible photos, tips and recipes just before lunch. Now I’m really starving!
For many years Cy Littlebee’s cookbook was the Missouri Department of Conservation’s main source of recipes, but that was first created when lard was a fat of choice. Grilled trout stuffed with tomato and basil, blackberry gelato, and venison moussaka are recipes of a different century.
I used to work with Bernadette and whenever birthday treats rolled around, you always knew which dish she brought—it was the most beautifully presented as well as delicious.
Chanterelles are starting to pop up now, so the first recipe I might try is the chanterelle and polenta foil packs, or maybe the smoked salmon and chanterelles bruschette, or…. So much eating and so little time.