Culinary Inspiration with Chef Frank Giglio
Chef Franky G, Frank Giglio presents recipes, food events, workshops, inspiration and resources about sustainable living and health.
Fiddlehead Fern Abundance
While walking around the woods, I always have an eye open for wild edibles. During the spring, one plant in particular that I try to seek out is the ostrich fern. When young, the Ostrich Fern (Matteuccia struthiopteris) looks quite similar to the top of a fiddlehead. These tightly wound plants will eventually unravel and become undesirable, so it is important to act fast in order to enjoy their use in the kitchen. I haven't had much …
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Ant chocolate anyone?
Delicious Ant Filled Chocolates When it comes to eating meat, the average carnivore is not likely to pass up a steak, pork chop or chicken cutlet, no matter how the animal was raised. But when asked to try insects, they are likely to cringe in disgust. But why is that? We are a meat eating society here in America and insects don't seem to fall into the category of "meat". Interestingly enough, Ants and other insects also offer protein and an …
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Mexican Ramp Frittata
Here's another simple meal featuring wild leeks. I didn't have a lot of ingredients to work with, so I kept this dish nice and simple. With a touch of my Mexican spice, you get a real authentic flavor without having to add a lot into the meal. I just love preparing frittatas for my friends and family. They cook really quickly and allow you to use a wide variety of combinations. Most of all, its super nutritious and tastes really good, so that's a …
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Wild Leeks & Oyster Mushrooms
While in Vermont this past weekend, I got to play with a delicious wild food that I have yet to harvest on my own. Wild Leeks, or Ramps as they are often called are a delicious wild food that is showing up on the forest floor this time of the year. When picked early in the season Allium tricoccum have a sweet, garlic flavor and are a great addition to salads, mushroom dishes or lightly steamed with other greens. Ramps can also be pickled and …
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Spring Green Ice Cream
Although it is still rather chilly in southern Maine, I felt the need to make a spring green ice cream the other day. I just love the ice creams made in the Vita Mix. Best of all, with a base of ice, you can enjoy ice cream that is free of nuts, Thai young coconuts, or other fat rich "bulk" items. This ice cream is light yet filling, but full of richness! Spring Green Ice Cream 4 cups of ice (Spring water) 2 heaping Tbsp coconut …
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Spinach-Pumpkin Seed Pesto
It's a great feeling to become inspired by a combination of ingredients or the idea of a new dish. The inspiration comes in waves, and its always interesting to see what I'll create. The other day while preparing a meal for my family, I got a craving for pesto. I had no access to fresh basil and I knew I didn't want cheese in it. So, I looked around the kitchen and came up with the following recipe. The end result was a rich, robust pesto that of …
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About
Frank Giglio wears many hats. At age 15, he fell in love with the fascinating world of food. Eager and intrigued, he began apprenticing directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food, and infused in him the importance of fine arts mastery, since tastes and flavors create an artistic passion for creating delicious and nourishing cuisine. He became a classically trained chef at the New England Culinary Institute …
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Mexican Ramp Frittata
Here's another simple meal featuring wild leeks. I didn't have a lot of ingredients to work with, so I kept this dish nice and simple. With a touch of my Mexican spice, you get a real authentic flavor without having to add a lot into the meal. I just love preparing frittatas for my friends and family. They cook really quickly and allow you to use a wide variety of combinations. Most of all, its super nutritious and …
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Rewild Your Child
For the last 2 years, my goal as a husband and chef, has been to nourish and assist my wife Camille in creating and birthing a healthy child. On April 26th, 2011, our little peanut was born in the comforts of our home. Wilder Sage is now 6 months old and getting bigger and more mobile by the second!
Stay tuned for adventures and recipes as I feed and nourish both momma and son! …
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