Peeled, sliced thin, boiled in light simple syrup, fried crispy
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Archive for the vegan Category
Horse Radish
Posted in Chef, My Work, vegan, vegetables, Wilbur Cox Jr. with tags Baltimore, chefs of wordpress, horse radish, horse radish crisps, Maryland, roots, vegan on March 6, 2016 by wilburcoxjrBlack Truffles
Posted in Chef, foraged, mushrooms, My Work, vegan, Wilbur Cox Jr. with tags Baltimore, black truffles, chefs, chefs of wordpress, cooking, foraged, fungus, gastronomy, Maryland, Truffles, winter truffles on February 6, 2016 by wilburcoxjr
Baby Figs
Posted in A Chefs Garden, Chef, Fermented, fruit, My Work, pickled fruit, vegan, vegetables, Wilbur Cox Jr. with tags Baby figs, fermented, fermented foods, homegrown, pickled on November 5, 2015 by wilburcoxjrFrom the tiny sapling in my front yard. The season has been short here, so I’m going to ferment them.
Zahradka Farms Baby Frilly Mustard
Posted in Chef, farm, greens, My Work, vegan, vegetables, Wilbur Cox Jr. with tags baby mustard, greens, mustard greens, Zahradka Farms on November 4, 2015 by wilburcoxjr
Another Great Day Of Foraging
Posted in Chef, farm, foraged, mushrooms, My Work, vegan, vegetables, Wilbur Cox Jr. with tags Baltimore, Essex, foraged, foraging, Hens of Woods, in the woods, local, Maryland, unplugged, wild mushrooms on October 29, 2015 by wilburcoxjrUnplugged in the Essex wood. Living off the land with @bmoremelloyello on our days off. 12 dollars a pound from the produce company, free 5 minutes from our house.
Fermented Sweet Potato Maple
Posted in a chefs kitchen, Chef, Edible Flowers, Fermented, Herbs, My Work, vegan, vegetables, Wilbur Cox Jr. with tags fermented, roots and tubers, Sweet potato, sweet potato maple, vegetables, vegetarian on October 22, 2015 by wilburcoxjrI have been working on the previous dish for about 4 years now, we used to do it with lobster just to guild the lily, but it never needed the lobster. when i make the gnocchi i saved the liquid that comes out of the sweet potato, as of late me and @bmoremelloyello have been calling it sweet potato maple. Today I learned that if you salt it slightly and leave it at room temperature to ferment for 2-3 days, you end up with a liquid that looks like Apple cider and tastes like lavender. Basically sweet potato “maple” that is just a burst of Caramelized lavender with tremendous floral notes
A good day of foraging
Posted in Chef, foraged, mushrooms, My Work, vegan, vegetables, Wilbur Cox Jr. with tags chicken mushrooms, foraged, foraged foods, Hens of Woods, lions mane mushrooms, wild mushrooms on October 22, 2015 by wilburcoxjr@bmoremelloyello found a giant hens, and a big chicken, I snagged a lions mane
