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Welcome

Categories

  • Life and Travel
  • Recipes
    • Savory
    • Sweet
  • Seasonal
    • Autumn
    • Spring
    • Summer
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  • 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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    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
    Vegetarian Asparagus Carbonara from Boiled Wheat Blog by Kristen McSorley

    Vegetarian Asparagus Carbonara

    April 6, 2019

    Basic Dutch Baby + Savory Spring Dutch Baby with Hollandaise

    April 1, 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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    Cold Season Soup from Boiled Wheat Blog by Kristen McSorley, Bozeman Montana Food Photographer

    Cold Season Soup– Vegetable Soup with White Beans and Quinoa

    October 19, 2018
    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
    Orange and Cardamom Buns from Boiled Wheat Blog by Kristen McSorley, Montana Food Photographer

    Enriched Dough + Orange and Cardamom Sweet Rolls

    March 8, 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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    Spiced Walnut and Eggnog Challah

    December 17, 2018

    Baked Spinach Falafel Pitas with Lemon Yogurt Tahini Sauce

    March 6, 2018
    Orange and Cardamom Buns from Boiled Wheat Blog by Kristen McSorley, Montana Food Photographer

    Enriched Dough + Orange and Cardamom Sweet Rolls

    March 8, 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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    Pho Meal Prep from Boiled Wheat Blog by Kristen McSorley, Bozeman Montana Photographer

    Vietnamese Pho for Meal Prep | Boiled Wheat Meal Prep Series Pt. I

    February 7, 2019
    Panna Cotta with Blood Orange Gelee from Boiled Wheat Blog by Kristen McSorley, Montana Food Photographer

    Panna Cotta with Blood Orange and Rosé Gelee 

    March 11, 2019
    Cold Season Soup from Boiled Wheat Blog by Kristen McSorley, Bozeman Montana Food Photographer

    Cold Season Soup– Vegetable Soup with White Beans and Quinoa

    October 19, 2018
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