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Risotto with Pink Oyster Mushrooms and Cinnamon
It hasn’t stopped raining for two days. My soul is waking up a little bit, and in some ways, it’s an uncomfortable transition. I think a lot of Busy People Who Don’t Like Being Busy can probably relate… but when I’ve got too much on my plate, I sort of turn down the volume on my emotions, relationships, and the things I tend to enjoy. Which, go figure, makes the work I’m so flooded with, a bit boring despite its creative nature. I’m glad it’s changing. I’m glad I’m slowing down and coming back. And pink mushrooms instigated that change. I’d gone to the market for some pretty heirloom tomatoes.…
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Japanese Dinner Party | Chashu (Braised Pork Belly) with Cold Soba & Cucumber Salad
Chashu, i.e. Japanese braised pork belly, is Japan’s gift to the world. Most Americans may be familiar with its place atop a steaming bowl of tonkotsu ramen, but the dish is much more versatile than first glance implies. The thin slices can be individually frozen and stored together in the freezer for months (we ALWAYS have some in our freezer). And while you can absolutely pop a few pieces into your instant ramen for a 5 second glow-up, they can also be used in stir fries, with dumplings, or on a simple bowl of steamed rice. If you thought bacon made everything better, get ready for a life upgrade. Now,…
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Chicken and Wild Rice Soup with Shiitakes and Vermouth
If you’ve ever made martinis at home before, chances are you have a bottle of vermouth sitting in the back of your fridge, slowly turning to vinegar. Well, maybe you don’t. But I did! And that’s what inspired this recipe. Even a quite dry vermouth is going to be a sweet alcohol compared to most, and I had a lot to get rid of. So I needed some extremely earthy, savory flavors that could ground all of that sweet tanginess. And boy, did this do the trick. I started with a base of my “creamy” chicken broth (which is just my regular chicken broth at a rolling boil instead of…
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A Japanese Picnic Pt. II | Onigiri Two Ways
Onigiri (Japanese Rice Balls) Two Ways For the Onigiri: 1 c. uncooked calrose or Japanese sushi rice water 1/2 t. salt 1 T mirin For the Fillings: finely chopped kimchi, liquid squeezed out tuna Salad (add mayo, mustard, and spices to your taste, but don’t make it very wet/mushy) nori sheets, cut into strips sesame seeds (regular or black) To make the rice: Add the rice to a heavy, medium-sized pot or the bowl of your rice cooker. Add enough water to cover the rice by a centimeter, then mix with your fingers until water becomes milky and opaque. Strain out the water, and repeat the process until the water…
ADVENTURES IN FOOD, TRAVEL, AND PHOTOGRAPHY
