Root Vegetables Farro Salad

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.

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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”

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Chinese Braised Pork Hocks

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.

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Continue reading “Chinese Braised Pork Hocks”

Wild Mushroom Risotto

This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.

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It delivers a creamy texture and is packed with rich flavors.

Ingredients:
For the mushroom stock:
Continue reading “Wild Mushroom Risotto”

Amazake – Sweet Sake Drink

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”

Duck Confit

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.

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Continue reading “Duck Confit”

Shishito

Shishito pepper (獅子唐辛子) is a sweet finger-sized Japanese pepper. The name refers to the fact that the tip of the chili pepper (唐辛子 tōgarashi) resembles the head of a lion (獅子 shishi). In Japanese it is often abbreviated as shishitō (lion pepper).

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Shishito is usually served hot – skewered and grilled. It can also be sautéed at high heat till it blisters then season with sea salt, preferably Maldon. The heat brings out the peppery aroma and it is the perfect accompaniment to clean sake.