Wild Mushrooms

Chicken Thighs in Mushroom & Thyme Cream Sauce with Dijon Mustard

This feast is your ticket to Umami City. This is a fusion feast, as if it were cooked by two lovers, a lady chef from the South of France, bringing her thyme, cream, bacon, duck fat, Dijon mustard, butter and Chardonnay… and her chef lover from Tuscany, with his Porcini powder, Marsala, olive oil and garlic. It’s a magical dish for all lovers.

Shepherd’s Pie

I first tasted this classic New England meal, appropriately enough, in the food hall of Harrod’s in London, many years ago. It was a revelation. It has a timeless wildness to it, that speaks of a life lived outdoors and long ago, and of the fireplace and hearth, the warmth of home in a rugged country. This is a meal created by rural working folks and those who hunted and labored in the outdoors and in the garden.

Tandoori Turkey with Stuffing and Gravy

Tandoori turkey has been a part of our Thanksgiving family tradition for many years.  We discovered this amazing recipe from Indian filmmaker Gurinder Chadha in the LA Times Food section. The smell of these exotic spices is always a sure sign in the Leekley home that the Holidays have begun. Originating 5000 years ago in the Indus River Valley, and later the Punjab region of India, traditional Tandoori cooking was done inside huge 5 to 6 foot high clay pots, which were buried in the ground with a charcoal or wood fire blazing inside, at the base of the pot itself. Tandoori pots are explosively fiery and hot, with smoke and flames belching out and the intense glowing heat sometimes reaching 900 degrees. The technique may be ancient, but the actual cooking technique is also very modern. The searing of the meat seals in the flavors and juices.

Wild Rice with Roasted Duck and Smoked Sausage

This feast comes from the heart of the North Country pines… northern Minnesota, the place where I did my real growing up, from boy to man, hunting and fishing in the wilds.  This iconic feast, legendary among the native peoples who live there, is the essence of wildness.  When you prepare the ingredients, and then feast on it, you can almost hear the cry of the loons out on the lake, in the dusk… and again at first light, as you ease your boat into the lily pads, casting for large mouth bass and northern pike.  It is so deep in my heart that every scrap of my DNA cries out to be there again, one day.