If you’ve always secretly wanted to nosh on delicious-smelling Christmas-tree branches, why not cook with them? Chef Josh DeChellis of NYC’s Sumile asked himself that very question this holiday season. The “skateboard-riding boy-wonder” gave Grub Street his recipe for pine-smoked anago fillets with juniper-berry and tree-branch sauce.
Mmmmm. Now to get my hands on a tree…. I figure if I don’t burn my house down trying to smoke fish with dried-out needles (all the trees I’ve seen on the curb are looking mighty crispy already), I’ll be able to keep the holiday cheer going well into February. Anyone else have favorite pine-needle recipes to share?