photo by Charlotte Dupont
written by Thor Erickson
Home Grown Chef Thor Erickson shares his recipe for buffaloaf.
photo by Charlotte Dupont
2 cloves garlic, minced
1/2 cup carrot, grated
1/2 cup zucchini, grated
1/2 cup onion, grated
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil
1/2 cup breadcrumbs
1/2 cup whole milk
1 pound ground bison
1 egg, beaten
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon fresh oregano, minced
In a sauté pan, cook garlic and grated carrot, zucchini, onion, cumin and paprika in olive oil over moderate heat until it starts to brown. Transfer into a bowl and let it cool completely.
Stir in breadcrumbs, milk, ground bison, egg, salt, black pepper and fresh oregano. Form into a 4-by-9-inch loaf on a baking sheet, or place into a loaf pan. Bake at 350ÅãF for 45 minutes.
Let it rest for 5 minutes, then slice. Serves 4.
Connect to the local & regional market with our Home + Design Issue! DURING THESE…
Father's Day gifts from the PNW—sustainable, local and well made.
1859's Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara…
Across the region, theater companies are making masks, distillers are bottling hand sanitizer, restaurants are…
Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock…