Recipe: porcini mushroom tempura sushi handroll
To summarize my weekend: my feet hurt. But it’s the good kind of hurt! We hiked three fourteeners (it’s what Coloradoans do for fun – summit 14,000+ ft. mountains): Mounts Democrat, Cameron, and Lincoln. It started out well enough, but as the morning progressed the winds got crazy insane and wildfire smoke from I-don’t-know-where hung in the air like a bad smog day in Southern California.
hello pika, you’re so cute you are
first summit of the morning: mount democrat
third summit of the morning: mount lincoln
mounts cameron (far left) and democrat (left of center) in hazy conditions
On the way home from the trailhead, we swung by the store to get more green chiles for roasting. MOAR!!! It used to be that we relied on the kindness of my in-laws who live in Southern Colorado or my aunt who lives in New Mexico to grace us with a few bags of frozen roasted green chiles at the end of summer. But fresh Hatch green chiles began to arrive in our local markets a couple of years ago every August and I’ve been hoarding them ever since. The Boulder Whole Foods has in-house roasted chiles ready to go, but I rather like the idea of roasting my own. It’s fun and it smells like the end of summer. Those of you who know that smell of roasting green chiles – you know what I mean…
covet thy green chiles
roasting on the grill – our neighborhood smelled fantastic
the ever hopeful kaweah is just hanging out because she associates the grill with steak
On Sunday morning, the air seemed to finally be clearing of that nasty, smokey haze. So we went for a trail run. I am not a runner. I don’t really enjoy running. The longest run I’ve ever done is 10 miles and that was in graduate school because we were always looking to diversify our suffering. Trail runs are different. I don’t love them, but I do enjoy them. I managed just over 10 miles, which I haven’t done in twelve years! It seemed like a good end-of-summer thing to do for, you know… getting ready for ski season. This, this is why my feet hurt.
Something else that has come to an end for me is my porcini foraging for the year. I think there are still some out there, but I unwittingly booked up my schedule and that’s that. Last Thursday, Wendy and I set off in the dark at 5:30 am for our final day of foraging together this season (she will, no doubt, continue to scour the mountains until the end of August). In the car, we tossed ideas back and forth on different ways to enjoy fresh porcinis. I had a small bag of bouchons to finish up before leaving town, so I welcomed this brainstorm session.
let’s make sushi: anago sauce, sushi rice, avocado, masago (flying fish roe), porcinis, nori
mixing ice water and egg for tempura batter
**Jump for more butter**