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Welcome

Categories

  • Life and Travel
  • Recipes
    • Savory
    • Sweet
  • Seasonal
    • Autumn
    • Spring
    • Summer
    • Winter
  • Uncategorized
  • Pink Oyster Mushroom Risotto with Cinnamon from Boiled Wheat Blog by Kristen McSorley Food Photographer
    Recipes,  Savory

    Risotto with Pink Oyster Mushrooms and Cinnamon

    September 21, 2019 /

    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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    Chicken Soup with Rustic Homemade Noodles from Boiled Wheat Blog by Kristen McSorley, Bozeman Montana food photographer

    Rustic Chicken Noodle Soup with Overnight Crusty Bread

    September 24, 2018

    Apple Cider Sangria

    November 7, 2018

    Irish Coffee Layer Cake

    January 8, 2019
  • Recipes,  Savory

    Japanese Dinner Party | Chashu (Braised Pork Belly) with Cold Soba & Cucumber Salad

    August 22, 2019 /

    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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    Cucumber and Honeydew Salad with Balsamic and Black Pepper

    August 17, 2018
    Poached Pear and Spice Loaf from Boiled Wheat Blog by Kristen McSorley Bozeman Montana Food Photographer

    Poached Pear and Spice Loaf — Baking into Autumn

    October 11, 2018
    Valentine's Day Filet Mignon Dinner in less 1 Hour from Boiled Wheat Blog by Kristen McSorley, Bozeman Montana Food Photographer

    Romantic Valentine’s Day Dinner for Two in Less than 1 Hour | Filet Mignon with Shitake Risotto and Citrus-Glazed Endives

    February 14, 2019
  • Wild Rice, Chicken, and Mushroom Soup from Boiled Wheat Blog, by Kristen McSorley, Montana Food and Travel Photography
    Recipes,  Savory

    Chicken and Wild Rice Soup with Shiitakes and Vermouth

    August 13, 2019 /

    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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    Cherry Gallete from Boiled Wheat Blog by Kristen McSorley, Montana food photographer

    Simple Cherry Galette

    August 7, 2019
    Japanese Ingredients by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer

    A Japanese Picnic Pt. I | Wasabi Coleslaw

    July 7, 2019

    Simple Herb Flatbread Crackers aka “The Fancy Cracker”

    June 19, 2019
  • Japanese Picnic from Boiled Wheat Blog by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer
    Recipes,  Savory

    A Japanese Picnic Pt. II | Onigiri Two Ways

    July 14, 2019 /

    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…

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    Spiced Walnut and Eggnog Challah

    December 17, 2018
    Pumpkin Spice and Chocolate Babka Buns from Boiled Wheat Blog by Kristen McSorley, Bozeman Montan Food Photographer

    Pumpkin Spice and Chocolate Babka Buns

    October 31, 2018
    Cherry Gallete from Boiled Wheat Blog by Kristen McSorley, Montana food photographer

    Simple Cherry Galette

    August 7, 2019
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