Lobster mushrooms have a meaty texture, even more than portobellas. For that reason they are often used by vegetarians in recipes instead of meat. People also use lobster mushrooms to dye fibers for knitting or weaving.
Lobster mushrooms are particularly fascinating in the strange world of fungi. Read my article about Lobster Mushrooms.
If you’re interested in learning more about mushrooms and how to identify, collect and eat them safely, I’d recommend contacting the Northwest Mushroomers Association (NMA). Call Jack Waytz at (360) 303-4079 or Margaret Dilly at (360) 675-8756, or see their website at: www.northwestmushroomers.org Continue Reading
Yorkshire Pudding is a classic dish in Great Britain. By tradition, it is made to accompany the Sunday roast beef dinner in England, and is part of their national cuisine. It’s often served with gravy at the beginning of the meal. Continue Reading
Sockeye salmon has a sturdy flavor and so needs very little in the way of preparation. In fact, some would say it is best eaten raw (first ensuring it is sushi quality, of course). I prefer to simply saute sockeye fillets in butter–no herbs and no sauce. At most, I might sprinkle on a little lemon juice after the fish is fully cooked. Continue Reading
I don’t know anyone who doesn’t like potato chips, though the store-bought version is often a guilty pleasure. We all know the health hazards they present–transfats, high sodium, etc. But they’re just so…well, good!
Fortunately there are options. Making oven-baked potato chips isn’t very difficult, especially if you have a mandoline for slicing them thinly and quickly. (Be careful, those things are sharp! Use the hand guard.) The other trick for success is to watch the chips carefully in the oven. They go from done to burnt in seconds. Continue Reading
A lot of appetizers are served cold, but sometimes it’s nice to have warmer options, especially during winter holiday entertaining. These meatballs with a creamy wine sauce make a heartier offering, but still are bite-sized to keep them easy for your guests to eat. It’s also a simple recipe to prepare. Continue Reading
Years ago I clipped a recipe for two kinds of cheese cones from a magazine. They were called “cones” because nuts are used to decorate the cheese dip so they look similar to a pine cone.
This is a locavore adaptation of one of those cheese cone recipes. Serve it with fresh slices of apples to dip into it. Try using Honeycrisp apples, as they don’t brown as easily as other common apple varieties, or put the slices in 4 cups water with 1/2 tsp salt dissolved in it. Let soak for about 5 minutes, then drain. Continue Reading
Fresh caught local wild salmon is one of the great gastronomical perks of living in the Pacific Northwest. Smoking adds an extra special layer of flavor, but can also add to the cost (unless you know a fisherman). Fortunately, it doesn’t take much smoked salmon to enhance the flavor of otherwise mildly flavored dishes. Continue Reading
Here’s a simple, yet unique, tomato soup that I guarantee you will enjoy! It has a rich smokey flavor with just a hint of peppery heat. Continue Reading
Colorful leaves, a chilly bite in the air, howling gales and horizontal rain–ah! Fall in Whatcom County, just the way we like it! And at the Farmers Market and farms all around the County, what says “Fall is here and winter holidays are coming!” more than beautiful orange pumpkins? Continue Reading
Pork is a perennial favorite in our family. Roasts, chops, sausage, bacon, ham–there are so many cuts and preparation methods from which to choose that I think of it as one of the most flexible meat sources. The simple pork chop recipe below tastes amazing (if I do say so myself) and is perfect for a holiday main course. Continue Reading
Several holiday appetizer recipes I created were published in the November 19, 2010, issue of Whatcom Magazine. If you’re looking for snacks for visiting friends, you might want to take a look. Continue Reading