In the fall of 2015, we featured these cookies on several catering menus. We usually made them with dried fruit powder like raspberry, then dried the meringue in sheets and broke it up into shards, as in Brûléed Pineapple with Spiced Panko, Berries, and Meringue. Flavor the cookies however you like (see the Options), but […]
The technique of pan-searing while basting with butter creates a rich, golden crust on mushrooms. It works great on crosscut slices of king oyster mushrooms, which have thick, firm stems and relatively small caps. It’s even better when you simmer king oyster “scallops” with sea vegetables and miso in a dashi-style broth to amp up […]
About fifteen years ago, I lived for a stint in the Philippines while revamping the menu for the Farm at San Benito, a health resort in the Batangas region. One of the chefs was from Thailand and usually made the staff meal. I fell hard for this dish. She made it with fresh coconut cream […]
Meaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together. WICKED HEALTHY VEGAN KING SATAY with SPICY PEANUT-GINGER SAUCE Ingredients Serves 4 […]
Dumplings are hands-down my favorite finger food. They’re also perfect as a first course in a small bath of flavorful broth. Save these dumplings for the height of summer when sweet corn is super fresh. Some fresh corn shows up in the creamy filling and some in the corn broth, which you make by simmering the corncobs […]