I made hot and sour soup for dinner this evening and my friend asked for the recipe.
Here it is. This recipe makes 4 servings
Continue reading “Hot and Sour Soup”Hot and Sour Soup
Tag: Vegetarian
Recipe: Watercress Soup
Watercress is one of my favorite vegetables of all times. This soup is a cross between Caldo Verde (Portuguese green soup named after the intense color of the couve galega) and Sopa de Agriões (Portuguese watercress soup). You can add Portuguese chouriço or Spanish chorizo to spicy it up.
Recipe: Nettle Walnut Pesto
Last weekend I found stinging nettles in my neighbourhood market for the first time this year. To me that is the sign of spring. I bought a bag and made my favorite nettle pesto. It is super easy to make and completely vegan.
Here is how I do it.
Recipe: Aloo Gobi
I found this recipe from Anthony Bourdain’s Parts Unknown. It’s incredibly easy to make and incredibly tasty. Aloo means potato. Gobi means cauliflower. So Aloo Gobi is a dish of cauliflowers and potatoes.
Recipe: Jerusalem Artichoke Soup with Truffle Oil
When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions. Continue reading “Recipe: Jerusalem Artichoke Soup with Truffle Oil”
Shimogamo Shrine, Kyoto
Visiting Shimogamo Shrine on a beautiful February morning
was a pure bliss. Continue reading “Shimogamo Shrine, Kyoto”
Recipe: 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.
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”
Wild Mushroom Risotto
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”
Wild Mushroom Lasagna
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”
Ratatouille
Summer is almost over. With the abundance of fresh produce in the market, now is the time to make ratatouille.
Travel-Gourmand.com 