In the misty evergreen forests of the Pacific Northwest, Ash Rodriguez finds her inspiration. A Seattle-based award-winning food writer, photographer, and forager, Rodriguez has made a name for herself by bridging the gap between wild foods and home kitchens. Her work celebrates the profound connection between humans and nature, inviting us all to explore the bounty of the earth beneath our feet.
A Culinary Journey
Rodriguez's culinary journey is as diverse as the landscapes she explores. She's the author of three acclaimed cookbooks: "Date Night In," "Let's Stay In," and "Rooted Kitchen" (Spring 2024). Each book offers a unique perspective on food, from intimate home cooking to connecting with the earth through our meals.
Her latest venture, "Field Notes from a Fungi Forager," set to publish on October 15, 2024, is a departure from her previous works. This illustrated guide to Pacific Northwest mushrooms showcases 50 fantastic fungi found in the region. From the well-known morels and chanterelles to lesser-known species like the blueish purple wood blewit (Clitocybe nuda) and the aptly named bleeding tooth fungus (Hydnellum peckii), Rodriguez's book is a celebration of the diverse fungal world.
Illustrated by the talented Libby England, this guide goes beyond mere identification. Rodriguez weaves in her personal experiences and observations, highlighting the interconnectedness of all living things through the lens of these humble fungi.
A Taste of the Wild
While "Field Notes from a Fungi Forager" doesn't include recipes, Rodriguez's previous works showcase her talent for transforming foraged ingredients into delectable dishes. One standout recipe from her repertoire is the Fire Roasted Pumpkin Fondue with Chanterelles and Chorizo. This show-stopping dish combines the earthy flavors of wild chanterelles with the smoky char of fire-roasted pumpkin and the spicy kick of chorizo.
Ash's Recipe: Fire Roasted Pumpkin Fondue with Chanterelles and Chorizo
The smoky roasted pumpkin becomes a serving dish for fondue with a spicy mushroom cap. Don’t fear the char that will inevitably coat the exterior of the pumpkin, but do keep an eye on it while it roasts so that the char doesn’t go beyond the skin and into the flesh. You can roast the pumpkin completely in a cast iron pot but it will take quite a bit longer. Bring along the cheese already grated to save yourself from doing that work on the campsite.
Serves 4
For the Squash Fondue
1 medium kabocha squash (about 3 to 4 pounds/1,350 to 1,800g) (or other medium pumpkin or squash)
8 ounces/ 225g ground chorizo
3 tablespoons unsalted butter
8 ounces/ 225g chanterelles, cleaned and sliced
2 garlic cloves, thinly sliced, divided
Kosher salt
1 pound/ 450g mix of fondue cheeses such as Swiss, fontina, Gruyère, sharp Cheddar
2 teaspoons cornstarch
1/2 cup / 120ml white wine
For serving
2 pounds / 900g cooked small potatoes
2 apples, sliced
1/2 loaf crusty bread, cut into 2 inch cubes
Carefully remove the top and scoop out the seeds of your squash (the way you would when preparing to carve a pumpkin), replace the top to seal your squash. Set the pumpkin in a bed of hot coals at the base of a fire pit. Roast until just starting to get tender and steaming when you remove the lid, about 20 minutes. Don’t worry about the exterior char but you may have to move it around while roasting so it cooks evenly.
Add the grated cheese to a medium bowl, then toss with the cornstarch until well mixed.
Remove the pumpkin lid carefully then stir in the wine and 1 of the garlic cloves. Replace the lid then wait 5 to 7 minutes until the wine heats up. Then slowly begin to stir in the cheese, about 1/2 cup / 40g at a time, waiting for each new addition to melt before adding the next.
While the cheese melts prepare the chanterelles and chorizo.
Set a cast iron skillet over low flames on a grill grate or directly on the coals.
Sauté the chorizo until just cooked through. Add the chanterelles and sauté until deeply caramelized. Add the remaining sliced garlic clove and a pinch of salt then sauté a minute or two more, just until the garlic is fragrant and softened.
Once all of the cheese has melted and the pumpkin is tender, top the fondue with the sautéed chanterelles and chorizo then serve with potatoes, apples, and bread for dipping.
Cooking instructions for a home oven and stove
Preheat your oven to 400°F.
Carefully remove the top and scoop out the seeds of your squash (the way you would when preparing to carve a pumpkin), replace the top to seal your squash. Set the pumpkin on a sheet pan or in a roasting dish or Dutch oven. Roast the pumpkin until nearly tender.
Add the cheese to a medium bowl and toss with the cornstarch. In a saucepan set over medium heat add one of the garlic cloves and white wine then bring to a simmer. Stir in 1/2 cup cheese. Once melted stir in 1/2 cup more cheese then continue in this way until all of the cheese is melted.
In a large skillet set over medium-high heat, sauté the chorizo until just cooked through. Add the chanterelles, remaining garlic, and a 1/4 teaspoon salt, then sauté until deeply caramelized.
Add the melted cheese to the roasted pumpkin then top with the chorizo and chanterelles.
Return the pumpkin to the warm oven if the cheese begins to firm up.
This recipe, along with other mushroom delights, can be seen in action on the first episode of "Kitchen Unnecessary," available on their website.
Looking Ahead
As Rodriguez continues to explore the intersection of wild foods, cooking, and spirituality, her work invites us all to look at the natural world with new eyes. Whether through her books, TV series, or guided foraging experiences, she encourages us to step outside, breathe deeply, and reconnect with the earth that sustains us.
In a world increasingly disconnected from its food sources, Ash Rodriguez stands as a beacon, reminding us of the delicious adventures waiting just beyond our doorstep. As she often says, "The outdoors is a place to be fed both physically and spiritually." Through her work, we're all invited to the feast.
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