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He asks: What's for dinner?
She asks: What would you like?
He says: Pork roast!
She says: OK! Let's have pork roast with chanterelle gravy for dinner tonight!
These freshly washed chanterelles are a wonderful
find, and much appreciated.
Continue reading "First of the Season and Focal Point for Tonight's Dinner Table" »
It's taken us a while to follow the lead of our neighbors and develop a sincere craving for gochujang and Korean cooking, but we're hooked now, thanks to this month's Incredible Edible.
Here's a word of caution. Don't be put off by the lengthy list of ingredients and the multiple steps and the many bowl involved in preparation. Several steps in creating this tasty dish can be prepared well in advance and then brought together at the last moment for a filling and satisfying meal.
Although the original recipe specifies shiitake mushrooms, we believe that a combination of recently collected fall mushrooms (boletes, pigs ears and cauliflower) were an amazing substitution for the shiitake, adding not only a variation in flavors but also in texture.
We made a couple of other changes: (1) Given our concern for foodborne illness, we replaced the bean sprouts (which are not thoroughly cooked in this dish) with small slices of red pepper which brought a nice touch of color to the pickles and (2) To please the seafood lover in our family, we incorporated chunks of cooked, large shrimp when stirring together the rice, vegetables and eggs.
Some of the puffballs that we processed this spring
might be interesting in this rice bowl if re-hydrated
and combined with fresh fall finds.