Mad about Mushrooms . . .

Our 2019 Winner: Yoshiharu Sogi's Cedar Planked Orange Mahi-Mahi & Mushroom Spring Roll with Sweet Chili Soy Dipping Sauce

 

Every year we wonder how the creativity of recipe submissions to our annual contest can possibly top those of previous years.  Can there really be a recipe that hasn't arrived in our e-mailbox before?  Well, there was certainly a new approach this year, thanks to Chef Yoshiharu Sogi, who presented us with his gustatory delight, Cedar Planked Orange Mahi-Mahi & Mushroom Spring Roll with Sweet Chili Soy Dipping Sauce. 

 

The judges were smitten by the lightly smoked slices of orange marinated mahi-mahi, edamame and mushrooms - we chose shiitakes for their meaty, already slightly smoky flavor - all of which was folded into egg roll wrappers, fried and then smoked again for an even more exotic presentation.  The somewhat sweet and spicy dipping sauce further enhanced these cylindrical, savory rolls of perfection.

 

Perhaps like you, at first the judges were a little anxious about the time that would be required to put these rolls together.  Yet, they quickly found there was no need to be concerned, much to their relief.  For, understandably, they wanted to spend their time eating - not preparing - the egg rolls!

Kudos to Chef Sogi for his
innovative and scrumptious spring rolls!

Dorn's Original Breakers Cafe - Morro Bay, CA

Forget the gray skies and snow showers that seemed to be coming daily to Brightwood and head for the sunny skies of California ... well, that was our intention when we set off to picturesque Morro Bay on the central California coast, although this destination didn't turn out to be very sunny or warm.  In fact, at times we were bombarded by heavier rain showers than we've seen in Oregon in quite some time.  And how about the "warm" part of our escape from snowy Brightwood?  Well, we were bundled up in our cool weather rain gear most of the time.  Even the amazing Monarch Butterfly Grove in Pismo Beach was blanketed in a wintry garment of drizzle as the butterflies huddled together for warmth and protection from the elements; you could almost hear their little butterfly teeth chattering!

Still, our trip south was a lovely trip, made more remarkable by two visits to one of our all-time favorite eateries in Morro Bay, Dorn's Original Breakers Cafe.  Situated on the slope leading into the bay, Dorn's pleases both the eye and the spirit.  The view is flawless with the waters of the estuary stretched out before the patrons along with a glimpse of Morro Rock, that ancient volcanic mound at the end of the beach.  Here the welcome is always warm, and service is excellent.

Champa Garden Restaurant - Redding, CA

We don't often find ourselves in Redding.  In fact, it used to be at most a gas stop on our way down into the bay area of California.  That is, until we made the acquaintance of good friends Pat and Herb, who live there.  These dear folks and the Laotian restaurant, Champa Garden, are two good reasons for anyone to spend a bit of time in this city of 100,000 residents nestled in the north end of the Sacramento Valley.

Pat and Herb introduced us to Champa Garden on our first trip to see them.  Although the establishment is tucked into a nondescript strip mall, the location doesn't seem to have been a hindrance to their business.  The place is hopping.  It's been packed the several times that we've been there, as duplicated once again on our most recent encounter.

There is really something new under the sun!

Just when we thought we knew it all, that there was really nothing new under the sun:  that is, thought we understood how to rehydrate mushrooms.  Then, here comes one of our trusted cooking sources, Cuisine, recommending another way to rehydrate mushrooms.  Oh, well, live and learn, I guess. 

"To get the most flavor from dried mushrooms, soak them in ice water rather than hot.  Rehydration will take longer, but the mushrooms will have richer flavor and a less spongy texture."

Give it a try.  We did.  And, we liked the result in spite of the fact that we had to invest a longer time in dinner prep.  Some things are simply worth a little bit extra time, don't you agree!

Bon appétit!

 

 

February 2019's Recipe of the Month: Puff Pastry Triangles with Ground Lamb and Shiitakes

We find that these lovely pastries are delightful both as an appetizer and as a light entree.  Frankly, whatever the occasion, we're convinced that they're sure to be appreciated by all, thanks to their ease of preparation and their noteworthy flavorings of not only the earthy shiitake but also the sweet blending of cinnamon, nutmeg, and cardamom.

Bundled up, reclining on our deck near snowy Mt. Hood,
nibbling on puff pastries - nirvana!