Unless you’ve been living under a nice cool rock somewhere far off, and at this point I’d envy you if you have, you might have noticed a vast majority of the US experiencing record breaking heat. Yeah, it’s hot. Sweltering, even. Cook an egg on the sidewalk, instantly melt your ice cream cone, don’t you …
Creme fraiche is simply amazing. And, it is easier than easy to make. There is just one tiny detail to pay attention to. Creme fraiche (fresh or new cream in French) is a soured cream that is not as sour as regular sour cream, but has a similar texture. It is made by combining fresh …
One of the secrets to this dish over all is the light, fluffy, steamed buns used to serve everything in. We followed the recipe here, but with some minor changes. Instead of using pork fat, we used some duck fat we had in the fridge. A word on fat: a couple of months back, a …
Pickling red onion is quick and easy, and can add a nice tangy bite to any dish. And, since this is a quick pickle, it can be done about 15 minutes before you need it. Ingredients 1/2 Red onion 3/4 c. Red wine vinegar 1Tbs. Pickling spices 1Tbs. Fennel seed 1Tbs. Mixed whole peppercorns 2-4 …
Good food takes time. While the prep for this dish is not labor-intensive, it takes days to complete. The good news is that, while taking days to complete, the flavor of the dish are so good, it’s completely worth it. Carnitas is traditionally a Mexican dish. “Little meats,” as the name means, is made up …
Spinach and mushroom filling for savory mochi buns Don’t be intimidated by the number of ingredients here. This is a quick saute of some old standards that go together quite well. The flavors here are great – bright acidity from the lemon and balsamic, an earthy pungency from the spinach, meaty oyster mushrooms, crisp wood …
Traditionally made with pounded glutinous rice, our mochi was an experimentation with rice flour. It’s no secret we have a love affair with gluten. It is true that our relationship isn’t always smooth. Sometimes it lets us down and we end up with flat, unappetizing bread. Sometimes, though, we get something inspiring. The method for …
Get the best flavor out of fresh wild mushrooms. Here, we have chanterelles, oysters, and wood ears. A few quick notes: Chanterelle mushrooms have great texture and are beautifully golden, but do not have a very intense flavor. Include in dishes to which. you’d like to add a delicate meatiness Oyster mushrooms are soft textured …
Pan-seared wahoo in white wine sauce and citrus gelee served with wild mushrooms and spinach in a savory mochi bun This was our first time preparing Wahoo. Normally, we tend to keep fish pretty simple: salt and pepper, then seared in butter or oil (or a combination). We also tend to serve most fish medium …