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 “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.
Continue reading “Chinese 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.
For the mushroom stock:
Continue reading “Wild Mushroom Risotto”
These thin wafer cookies, shaped like a tile, are light and take little effort to make.
It is the perfect dessert for a holiday party. Continue reading “Tuiles – French Almond Wafers”
Winter has finally arrived in Seattle. On Thursday, we had our first snow of the season.
I suddenly remembered that I still have some sake kasu (sake lees) from our sake brewery visits earlier this year. If you happen to be in Japan late January – February in a sake brewing region, don’t miss the opportunity to participate in a brewery tour. It is really fun as well as educational. We even happened upon a once-a-year brewery gathering and tasting event that day. I am by no means a drinker, but I had a BLAST! Continue reading “Amazake – Sweet Sake Drink”
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.
Continue reading “Duck Confit”