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Marie Viljoen
@66squarefeet
NYC ☞ Cape Town | Forager & Phytophile | Gardener & Cook 🌿 Author & Eater ✒ Working on my wild foods cookbook (Chelsea Green, 2018). Blog stories:

How to Soft Boiled Eggs

in partnership with Hatchery
My Recipes
Bouillabaisse With Stock From Scratch
Bouillabaisse. A rich, rich stock (I use shrimp heads), plus rouille and bread for dipping
Bouillabaisse. A rich, rich stock (I use shrimp heads), plus rouille and bread for dipping
Recipe
Japanese Knotweed Hummus
Last spring I began making hummus with Japanese knotweed, which is very tart. Now my mouth is watering for it… read more>
Last spring I began making hummus with Japanese knotweed, which is very tart. Now my mouth is watering for it. Follow the profile link for the recipe and the goods on this big, bad weed. #japaneseknotweed #hummus
Recipe
Lunch. Gone. Fast! (Wintercress and field garlic + obligatory egg) #forage66
Lunch. Gone. Fast! (Wintercress and field garlic + obligatory egg) #forage66
Toast With Radish And Cottage Cheese
Bright beautiful radishes from the tiny farmers market round the corner. Cottage cheese because my Frenchman… read more>
Bright beautiful radishes from the tiny farmers market round the corner. Cottage cheese because my Frenchman loves it. Leaves because I want him to live forever
Let the curing begin. The first in a wave of duck breasts. Quite easy to do at home if you get the salt ratio… read more>
Let the curing begin. The first in a wave of duck breasts. Quite easy to do at home if you get the salt ratio down #duckprosciutto
The fir adventures continue. This bourbon cocktail was made with last year's fir sugar, which retains all its… read more>
The fir adventures continue. This bourbon cocktail was made with last year's fir sugar, which retains all its holiday scent, but not its fresh color, turning a warm sepia, instead. Read more about eating your Christmas tree in the Gardenista profile link (plus my recipe for fir and juniper gravlax) #firsugar @gardenista_sourcebook
Fraser fir sugar. Potent stuff. Good for cookies and much, much more! Organic branches from Vermont's… read more>
Fraser fir sugar. Potent stuff. Good for cookies and much, much more! Organic branches from Vermont's Windswept Farm. #MyHolidayTradish
I just picked my own saffron. So exciting. I will plant more, next year. Soooo much fun. More on the blog… read more>
I just picked my own saffron. So exciting. I will plant more, next year. Soooo much fun. More on the blog (profile link) #saffroncrocus
Bright! I made gravlax with one of the sides of wild salmon from our @iliamnafishco salmon share. It's going… read more>
Bright! I made gravlax with one of the sides of wild salmon from our @iliamnafishco salmon share. It's going with us (and a bottle of therapeutic vodka) to friends for a post-Trump-what-do-we-do-now dinner party #gravlax
After gardening in the chilly dark (planting bulbs, cleaning perennials), the cocktail reward. A riff on a… read more>
After gardening in the chilly dark (planting bulbs, cleaning perennials), the cocktail reward. A riff on a homemade rosehip syrup, I used rosehip lekvar instead, with bourbon and a dash of a noble late rot/botrytis dessert wine, Vin de Constance, from Klein Constantia in Cape Town. Acorns to crack peel before soaking #kitchenscenes