Archive for the ‘Mushrooms’ Category

I packed lunches for my husband and kids five days a week for over twenty years. Then the kids grew up and left home, and my husband began to eat lunch at the company cafeteria to save me trouble. The part of me that had felt both burden and joy in preparing bento (Japanese-style packed […]


As is often the case, what started out as a clean-out-the-fridge day resulted in one of the tastiest suppers I’ve made in a long time. I had some fresh pork, sliced very very thin. Two packs of eringhi mushrooms. And just a bit of mixed greens and a few leftover carrot sticks. I immediately thought […]


Those who have been following my food blogs already know how much I like fresh salmon. September is the peak of salmon season around here, and now that it’s well into October, it looks like today’s salmon is the last of the fresh stuff. From now on, until next September, the salmon we eat will […]


I couldn’t help myself. I just *had* to experiment with a second lasagna dish for the foodie group’s lasagna competition. Something with an Asian slant. Ingredients: Fresh Pork belly, 800 grams (approx 1.8 lbs) Green Tea leaves, 2 tablespoons Fresh Garlic, two medium cloves Fresh Shiitake mushrooms, 8 large Pine nuts, 1/4 cup Korean chili […]


Sushi Jewels

27Sep09

I had an urge to make something pretty today, a rehearsal for a Christmas buffet perhaps, and as always, I scrounged around my refrigerator and pantry to see what I had at hand. This is what I came up with. You could say that it’s my take on a dish called Temari Zushi, which I’ll […]


Ingredients: 10-12 fresh or defrosted shucked oysters, patted dry and dusted with potato starch (or corn starch, or flour) 8 large, or 12 small, fresh shiitake mushrooms, hard stem tips removed, caps sliced or diced. a bit of flour and milk for a white sauce made from the oyster drippings 1/2 cup Shiso-Walnut Pesto (recipe […]