Pascal Baudar

Pascal Baudar

2,401
Followers
102
Following
www.urbanoutdoorskills.com
Los Angeles / Wild Food Instructor - Traditional Food Preservation Techniques Researcher - Master Food Preserver (USDA Methods 2011-2014) - Food Safety Advisor
Pascal Baudar
More ideas from Pascal
My new book is released today. 432 pages of ideas related to what you can do with wild food. From making infused salts to wild beers, wines, vinegars, spices and so much more. Available on Amazon. http://www.amazon.com/New-Wildcrafted-Cuisine-Exploring-Gastronomy/dp/1603586067/ref=sr_1_1?s=books&ie=UTF8&qid=1458481934&sr=1-1&keywords=The+New+Wildcrafted+Cuisine

The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir - Book Detail - Coopersville Area District Library

Super excited about my book available on pre-order discounted price will apply. 432 pages of goodness and 600 photos. Going to be an unusual foraging book for sure - beers, barks, wines, vinegars, leaves, dirt, fermentation, wild cheeses, insects, spice blends, preserves, pickles, and so much more! http://www.amazon.com/New-Wildcrafted-Cuisine-Exploring-Gastronomy/dp/1603586067/ref=sr_1_1?ie=UTF8&qid=1447953706&sr=8-1&keywords=The+new+wildcrafted+cuisine

The New Wildcrafted Cuisine Exploring the Exotic Gastronomy of Local Terroir Pascal Baudar With detailed recipes for ferments, infusions, spices, and other

Cooking in bark - large shrimp and foraged mountains ingredients (Manzanita, white fir, CA juniper, etc...) - Lemon slices. 10 minutes at 350 degrees F.

Cooking in bark - large shrimp and foraged mountains ingredients (Manzanita, white fir, CA juniper, etc. 10 minutes at 350 degrees F.

Primitive brewing. Mesquite pods, wild cherries (also the source of sugar). Yerba Santa and elderberry wild yeast. Ferment for 10 days then bottle. Experimental brewing but I know it will be awesome.

Mesquite pods, wild cherries (also the source of sugar). Yerba Santa and elderberry wild yeast. Ferment for 10 days then bottle. Experimental brewing but I know it will be awesome.

Foraged golden currant preserved in Brandy and organic sugar with some lemon skin and fresh mugwort. You can substitute brandy with whiskey, vodka or whatever. Traditional recipe is same quantity of berries and sugar although I did a bit less, for each cup of berries I added 1/2 cup of sugar then the booze. Age for at least 6 months, enjoy within the next 2 years. Wonderful on desserts. www.urbanoutdoorskills.com

Foraged golden currant preserved in Brandy and organic sugar with some lemon skin and fresh mugwort. You can substitute brandy with whiskey, vodka or whatever. Traditional recipe is same quantity of berries and sugar although I did a bit less, for each cup of berries I added 1/2 cup of sugar then the booze. Age for at least 6 months, enjoy within the next 2 years. Wonderful on desserts. www.urbanoutdoorskills.com

Forager's breakfast - Super complex in flavors and so delicious. Black sage infused yoghurt, foraged currants from this morning (yellow, red and black), lerp sugar (insect honeydew), lemon ants,unripe wild figs in syrup blueberry/mugwort fermented soda sauce. Wild Fennel. Wild food IS gourmet food. Taste of Southern California.www.urbanoutdoorskills.com

Forager's breakfast - Super complex in flavors and so delicious. Black sage infused yoghurt, foraged currants from this morning (yellow, red and black), lerp sugar (insect honeydew), lemon ants,unripe wild figs in syrup blueberry/mugwort fermented soda sauce. Wild Fennel. Wild food IS gourmet food. Taste of Southern California.www.urbanoutdoorskills.com

The French have "Coq au vin" but what can a Belgian forager do with the local wilderness in Southern California? Here it is: Quail cooked in homemade elderberry wine, wild hyacinth bulbs (Dichelostemma pulchellum), onions, several mushrooms found yesterday (oyster, split gill, etc...), raw honey, dehydrated elderberries, CA bay, homemade salt, pink peppercorn, wild mustard seeds, burr-chervil and a few other things. I already ate everything. www.urbanoutdoorskills.com

The French have "Coq au vin" but what can a Belgian forager do with the local wilderness in Southern California? Here it is: Quail cooked in homemade elderberry wine, wild hyacinth bulbs (Dichelostemma pulchellum), onions, several mushrooms found yesterday (oyster, split gill, etc...), raw honey, dehydrated elderberries, CA bay, homemade salt, pink peppercorn, wild mustard seeds, burr-chervil and a few other things. I already ate everything. www.urbanoutdoorskills.com

Carbonated drink made with primitive methods - A large rock, grass and pottery  Nice to know that our ancestors could have enjoyed some carbonated brew with a simple setup so it's possible that ancient beers were carbonated and not flat using very primitive methods.

Carbonated drink made with primitive methods - A large rock, grass and pottery Nice to know that our ancestors could have enjoyed some carbonated brew with a simple setup so it's possible that ancient beers were carbonated and not flat using very primitive methods.

An old cooking method from the South. Potato cooked in pine resin. I used foraged old pinyon pine resin. Served with wild burr-chervil and fresh butter.

An old cooking method from the South. Potato cooked in pine resin. I used foraged old pinyon pine resin. Served with wild burr-chervil and fresh butter.