King Trumpet, Miso, Fried Tofu

I was picking up some ingredients for another dinner of Ramen the other day and stumbled on these awesome looking King Trumpet mushrooms. They looked fresh and plump, so I picked a few clusters up. The first thing that came to mind is to treat them as if they were the more prestigious Porcini orContinue reading “King Trumpet, Miso, Fried Tofu”

Pork Daube with Wild Mushrooms

I get home Thursday evening from my business trip and start flipping through Paula Wolfert’s  “Mediterranean Clay Pot Cooking” to pick a recipe to try out. I quickly settled on the “Pork Daube with Wild Mushrooms“. It just sounded right and flavor profile was very attractive with lots of dried Porcini, white sweet wine, herbs,  juniper andContinue reading “Pork Daube with Wild Mushrooms”

VDP: Soft Zucchini with Pasta

Monday, March 16 , 2009 Easy and very tasty way to cook green zucchini courtesy of  The River Cottage cookbook. I tossed in some mushrooms for good measure too. The process amounts to sautéing thinly sliced zucchini in olive oil with garlic till they turn very soft. Toss in some Parmesan cheese, a couple ofContinue reading “VDP: Soft Zucchini with Pasta”

VDP: Pizza – Caramelized Onions, Mushrooms and an Egg

Friday, November 28, 2008 It’s been a while since I’ve added some updates to this particular journal. It’s not much due to laziness as much as redundancy. I’ve been trying to cook my vegetarian meals, but over the last month or so, I’ve not made many interesting or new dishes worth posting about. Also thisContinue reading “VDP: Pizza – Caramelized Onions, Mushrooms and an Egg”

VDP: Crespelle filled with Mushrooms and Ricotta

Wednesday, May 14, 2008 Crespelle is the Italian word for crepes. Almost everyone knows what crepes are but not their Italian cousins. They can of course be made sweet or savory, but more often than not I’ve seen them as savory preparations. They are considered a form of pasta and served as such, as theContinue reading “VDP: Crespelle filled with Mushrooms and Ricotta”

VDP: Four-Course Dinner

Friday, March 28, 2008 We had a friend visiting from out of town, and she is a vegetarian. What better excuse to make a multi course dinner with no meat? Here is the line up. White bean and spring onion Soup with Green herb oil. Sauteed a bunch of spring onions and added cooked whiteContinue reading “VDP: Four-Course Dinner”

VDP: Tofu, Asparagus and Mushroom Stir Fry

Monday, March 10, 2008 Tofu is good when cooked right. I just never attempt to substitute it for a meat preparation. Crap like tofu dogs or tofu chili sound ridiculous and do not treat this product with the respect it deserves. I usually buy the soft tofu for almost any preparation. I love its smoothContinue reading “VDP: Tofu, Asparagus and Mushroom Stir Fry”

VDP: Potato Gratin with Braised Mushrooms

Saturday, February 2, 2008 Well, I had some mushrooms I needed to use up and I had to inaugurate my large Colombian clay baking dish. Supposedly, the casein in milk is very good for strengthening clay pottery and it’s a good idea to cook some milk in a clay pot before starting to use it.Continue reading “VDP: Potato Gratin with Braised Mushrooms”