Gilding the Lily since 2006
And because I’m completely ridiculous, I turned those beautiful pepper-crusted tuna steaks into tuna casserole-flavored ramen noodles. Flaked tuna and Asian greens (chonggak radish raab from the garden, scallions, and gai lan), peas, and enoki bechamel with @umiorganic noodles. Garnished with chonggak flowers. Anything can …
I wrote about fire ecology and mushroom-hunting for Fish & Game Quarterly. I’ve been kind of worried that the piece comes off a bit glib, since the rains have not yet begun in California and real danger yet looms, but my intent was for encouragement …
Fact: all crucifers taste really great with cheese sauce. Broccoli, cauliflower, doesn’t matter! They’re made for each other. Here’s leftover mushroomy Gruyère Mornay sauce with leftover romanesco and yu choy baked with bread crumbs (made from leftover baguette) strewn over the top. To serve with …
One of my Facebook friends asked (in a tone I didn’t care for) “Why do folk insist on calling it ‘rarebit?’ It’s ‘rabbit.’ Mock rabbit, pointing out that the Welsh couldn’t be expected to have actual rabbit. Tons of cultural history in the word. ‘Rarebit’ …
Store-bought pelmeni from the Russian market make a fast phone-in dinner, but serving them en brodo with wild things makes it special. Beef pelmeni in a reduction of beef/rabbit/duck stock (deglazed the pan first with my homemade Doug-fir eau de vie), with Misty Mountain chanterelles …