Sunday, September 25, 2011
Black Walnuts
Subscribe to:
Post Comments (Atom)
Subscribe To
Posts
Comments
About Me
- Urban Food Guy
- New York, New York, United States
- Urbanfoodguy aka Mark Owen Self taught cook with an environmental/political bent. 28 years of cooking experience. I live in Manhattan on the Lower East Side in an apartment with an amazing kitchen thanks to my partner of 21 + years, Neil. In the last 4 years I have focused more and more on food. It started at the same time as I was about to open up my import/retail business LaoLao Handmade. Over these years I have been a private chef, catering and 4 years of Food Styling. I've worked for most of the major food magazines such as : Bon Appetit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. Check out this site for some photos of my work. I've also worked in the prep kitchen for the Food Network with Bobby Flay and Paula Dean.
3 comments:
Skip and I forage these around our West Asheville neighborhood. Best way to remove hulls is how country folk (i.e my family) did it. You put them in the driveway (but not under where the car rests!) and after 2-3 weeks of back & forth they're clean, dried, and ready to crack. It takes a very special hand to crack them too. They easily shatter into mush. Fortunately they have the most concentrated and funky flavor of any nut (of the tree variety, that is) so a little goes a long way. My family agreed that my aunt Dixie (!) made the best Black Walnut Pound Cake there was. I make one every Thanksgiving using our urban West Asheville Urban nuts.
...that would be a gravel driveway on which people scattered their nuts. Only fancy people had paved ones....
I want your Walnut pound cake recipe!
Post a Comment