It delivers a creamy texture and is packed with rich flavors.
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”
Summer is almost over. With the abundance of fresh produce in the market, now is the time to make ratatouille.
Two things I miss most from visiting b.patisserie in San Francisco: one is chef Brenda Leong’s delicious kouign amann – I have yet to find anything like it in Seattle. The other is Bostock.
Bostock is toasted brioche soaked in pastry syrup, topped with almond cream(frangipane) and sliced almonds. It is quite easy to make, as long as you have day-old brioche. I didn’t have day-old brioche at hand, so I made one from scratch and waited till the next day to make bostock. I know it sounded like wasting a good loaf of freshly baked brioche. But when one wants a bostock, one must have it!
Orange Pastry Syrup
2 cups water
1 cup sugar
orange juice, Grand Marnier, Cointeau or Triple Sec (to taste)
Combine water and sugar in a small saucepan. Bring syrup to a boil. Once sugar dissolves, remove from heat and cool. Add orange juice or liquer to syrup. Syrup keeps up to one month in the refrigerator. Continue reading “Bostock”
The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
It’s been a while since I baked brioche. I almost forgot how intoxicating it smelled when one is in the oven. This recipe, adopted from L’Academie de Cuisine, yields approximately two pounds of dough, which will make 4 small, 2 medium or 1 large load of bread.
“The only thing that will make a souffle fall is if it knows you’re afraid of it”
The first time I made a soufflé, it was a screaming success! I mean look at it – it rose up high and even, had the right amount of air pockets; The texture was light and fluffy, and the taste amazing. Continue reading “Quinoa & Veggie Souffle”
With rain, comes mushroom. This morning I stopped by our neighborhood farmers market and found a bountiful of locally foraged wild mushrooms: chanterelles, black trumpets, lobsters, cauliflowers, and king bolettes, also known as porcini mushrooms.
I also found this little girl putting on a beautiful smile which instantly brights up an otherwise wet and greyish Sunday.
Given that it rains a lot in this part of the Pacific Northwest, we can almost ‘harvest’ mushrooms all year round. With proper knowledge and education, you can go foraging on you own. Last year I went with a guide to the Olympic Peninsula, we didn’t have to venture far into the woods to get a bagful of fragrant chanterelles. But admittedly, I prefer to stay warm and dry, so I get mine from this stand at the farmers market.
Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genusCantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.
With chanterelle mushrooms, I prefer to prepare them the simplest ways: sauté and omelette. Continue reading “Chanterelle Mushrooms – Sauté & Omelette”
Two years ago around this time, I took a Cloud hands/Tai’chi class at the Esalen Institute.
Perched on top of the rocky shores of Big Sur, California, 45 minutes from the nearest civilization, Esalen Institute is one of the best detox retreats in America.
Every morning, to get to breakfast, we would walk through a lush forest, cross a valley where a solitary meditation hut sits next to a running creek. The view of the Pacific Ocean opens up.
Meals and snacks are served at the lodge. The outside deck has a fire pit and is perfect to enjoy a tranquil moment in the morning or a reflective time at dusk.
Being non-vegetarian, my biggest concern was that the food will be bland and tasteless.
I was soon proven wrong. They grow vegetables using organic practice, so salads are fresh from the garden. And they make these heavenly breads along with various home-made jams and nut butters. Oh, if only I could get a hold of those recipes!!! Continue reading “Esalen Institute Kale Salad”