Redirecting Perverts to the Refrigerator Since 1999
These are a great party snack. They’re easy to make and wonderful. They have a slight crack-like character in that you really can’t stop eating them! The good thing is they are relatively healthy! 1 c whole almonds 1 c pecans 1 c walnuts Toast on cookie sheets for 5 min. at 375. Lower oven…
You didn’t think there would be all these posts about trumpets without a recipe did you? A lot of people like black trumpets in cream sauces but I’m not a fan of cream sauce. I like to enjoy them simply. All I did was saute them up with a handful of chopped kale and one…
The trumpet is a trickster. It hides, disguising itself as a leaf shadow. You can be looking at a hillside covered in leaves and see nothing. Then, you find one trumpet! Score! After that you realize there are many more around you that were hiding! Hunting these is so different than hunting porcini–which are so…
Michael Ruhlman, a man whose books have inspired me tremendously, asked people to answer this simple question, “Why do you cook?” I love this idea. I’d love to extend that question to anyone who reads this as well. I made sure I wrote this before I started reading other people’s answers. I didn’t want to…
I have a hard time just hiking. Hiking to me is like an easter egg hunt. I rarely look up, I rarely even look at the path, my eyes are always scouring the hillsides and duff. Unfortunately, I usually don’t have my real camera with me either. So the photos are less than perfect but…
Update (February 2013) My dashi recipe remains the same but I’ve taken to searing salmon and having that as the protein. It’s a perfect combination. I sprinkle the salmon with salt and nanami togaroshi and sear in a hot cast iron skillet. It’s a beautiful thing. Dashi: 6 cups water 6-8 inch chunk of Kombu…
Sorry to my Midwest peeps out there but it’s a gorgeous day. It’s been a gorgeous week. My lettuce is leafing, my kale is getting bigger, my parsley is parsleying. We’re supposed to get more rain next week but it’s ok by me as long as we keep getting these wonderful spring-like breaks!
A few nights ago I made sausage and lentil soup. It was quite yummy, very simple. I had some left over but I had some for lunch the next day and the rest was just sitting in the refrigerator. So last night I dumped the soup into a colander to strain out the liquid and…
I went for a hike, knowing there was a chanterelle patch in the area but really not wanting to find any. I’m done with those for the year (I found two anyway, even though i wasn’t looking for them!). I was really on the hunt for black trumpets. It looked like good terrain for them,…
I stumbled upon a recipe on Epicurious.com for lentil raviolis. The thought never occurred to me! I didn’t follow the recipe but made up my own. In a saucepan:2 shallots, diced1 clove garlic, dicedI added a handful of diced pancetta but this could be left out and be a vegetarian dish. If you do what…
I combined a couple of dishes I’ve done in the past and the result was excellent. The first was a dish that I modeled after an Eric Ripert recipe. The second was the Prosciutto-wrapped Salmon I did a while back. This recipe serves 2. First component, the broth.In a small saucepan, drizzle some olive oil…
Kim Boekbinder is one half of the bewitching Vermillion Lies and is currently recording a solo album. Her voice is unique, her talent amazing. I fell in love with her music when I saw Vermillion Lies open for Amanda Palmer last year. In December, I saw her tweet, “It goes like this: I love food….
I always make a double batch of my waffles and freeze the leftovers for quick toaster snacks and breakfasts. Our freezer stash had run out so it was time for a waffle morning. The problem is, it’s winter and berries are my favorite waffle topping! I don’t like just maple syrup, it’s not right. So…
This was not a planned mushroom hunt. I went on a hike with my son’s kindergarten class and stumbled upon a nice little patch of chanterelles. I told the teachers I’d catch up and piled the shroomies into my sweatshirt! I made the lovely salad I’d made at Thanksgiving and the “To Die For” meal…
Pacific’s Edge120 Highlands Dr, Carmel, CA 93923831-622-5445 We first ate at Pacific’s Edge in the Fall of 2007. I’m a Hyatt Club member (we picked a hotel chain to stay in regularly to earn points) and once a year or so they give me a free night. So, of course, I redeem it at one…
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