When I lived in the east coast, salmon was never my favorite fish to fry. The salmon I had at local restaurants were mostly overcooked – the meat was stiff and flavorless. Health benefits aside, I simply couldn’t fathom why they are such a big deal.
Back then, salmon was just salmon. Continue reading “Recipe: Pan Seared Salmon with Nettle Pesto”
Last week I got a hold of a small box of Black Locust blossoms at our local farmer’s market. I quickly turned them into fritters.
I love watercress. Whenever I see them at the market, I buy them. They have a refined fresh grassy taste that’s reminiscent of spring – not as fibery as nettles nor as dull as spinach.
This 3-step recipe for making salt cured duck egg is provided by my friend Vivian, who has perfected the simplest method of making this Chinese delicacy.
For someone who get most of her produce from an outdoor farmers market, I have to admit, this time of the year in the Pacific Northwest isn’t all that exciting. My favorite vendor of wild mushrooms and other foraged food is on a three-month hiatus. And there aren’t many choices of green vegetables, if any at all, to choose from.
But that doesn’t mean we can’t have a delicious healthy meal. I made this salad over the weekend. I love the nutty flavor and the chewy texture of the farro and the natural sweetness from the caramelized root vegetables. I highly recommend it. Continue reading “Recipe: Root Vegetables Farro Salad”
There are two dishes I miss from growing up in Beijing: one is Peking Duck – Trust me, they don’t make it the same anywhere else. You must try this dish in Beijing!
The other is Tianfu Braised Pork Hocks.
This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.
It delivers a creamy texture and is packed with rich flavors.
Ingredients:
For the mushroom stock:
Continue reading “Wild Mushroom Risotto”
This lasagna has a golden crispy crust and a savory aromatic filling, not to mention the health benefit of seasonal wild foraged mushrooms.
Ingredients: Continue reading “Wild Mushroom Lasagna”
How do you like your duck confit?
Over the years I have had many versions of this classic French dish – Some cooked dry with intense flavors; Others plump paired with some sort of fruity sauce. When it comes to meat and poultry, I prefer a simplistic approach with non-competing flavors.
On rare occasions I get duck liver from Stokesberry Farm, I make pâté.
This simple recipe is adapted from Jacques Pepin’s Kitchen: Cooking with Claudine. Continue reading “Duck Liver Pâté”
