italian marinated porcini mushrooms huckleberry crème brûlée homemade beef jerky for dogs chicken satay with peanut sauce


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archive for appetizers

yukes and neeves

Tuesday, July 17th, 2018

Recipe: italian marinated porcini mushrooms

If anything has become apparent in the last week, it is this: Neva gives Yuki courage and Yuki helps Neva relax. When Yuki is uncertain or confused, she sits down or gets to a safe place. This is how she has learned to deal with stress and it’s a pretty good coping mechanism.

On a hike last week, we crossed a narrow footbridge that spanned a raging mountain stream. Jeremy and Neva led and then Yuki and I followed. Yuki was doing just fine until we got to the middle of the footbridge and she happened to glance down at the frothing white water below. She froze and crouched low, backing up until she was safely off the bridge. I tried to encourage her, but she wouldn’t budge. I didn’t want to pick her up and carry her across because she needs to learn how to cross bridges. [Note: Neva also had issues first crossing bridges as a puppy – she barked at the bridges, too.] I whistled to Jeremy and had him come back with Neva. Yuki watched as Neva gracefully trotted across the bridge to her. They touched noses and then Jeremy slowly led Neva back onto the bridge, just a few feet in, and waited. Yuki really wanted to be with Neva. You could see her mustering up her little puppy gumption as she placed her front paws on the first boulder step leading to the bridge, trail wagging. She paused, and then went for it! She clambered up onto the footbridge and followed close behind Neva, never looking back. We were so proud of her and proud of Neva for leading by example.


my sweet girls



We brought Yuki out to Crested Butte for the first time this week. It’s a 5+ hour car ride from house to house, and we didn’t know how it would go down. When we packed the girls into the car on Monday morning for our road trip, they each settled into their dog beds. Neva usually cries for a few hours then paces about in her dog bed as prey drive kicks into gear with every vehicle on the road or field of cattle we pass. This time, Neva sat quietly, sniffing the air when the windows were open, and even lying down for a quarter of the trip. Yuki snoozed most of the way. It was by far Neva’s best road trip. My friend, Ellen, says Yuki is Neva’s stable goat. I had to google what a stable goat is, and she’s absolutely right!

yukes and neeves resting on a hike

little pups, big views



Even though it’s early season for porcini, I keep my eyes peeled when I’m on the trails in summer. There are always some early bolters. I recently managed to spy a handful despite wrangling a puppy who is low to the ground and likes to pick up all sorts of things with her mouth. It was nice to introduce Yuki to the porcini because “porcini” is her release word (“raspberry” is Neva’s release word).

remember this scent, young padawan



I don’t know if the kings (porcini, king boletes, boletus rubriceps) will flush this year like they did last year. One can only hope for two consecutive years of crazy goodness. If they do, I plan to make more of these Italian marinated porcini because I cried real tears when I polished off my last jar from the 2017 season. The recipe comes from Hank Shaw’s most excellent Hunter Angler Gardener Cook blog. It’s a winner. There aren’t many ingredients, but the technique requires time. It took me about a day. Do you need to use porcini? Hank recommends meaty mushrooms, like boletes or cremini or shiitake. Meaty.

fresh porcini, salt, olive oil, vinegar, lemon, oregano, red chili

slice the porcini 1/2-inch thick



If you’ve worked with porcini before, you’ll know that the more mature mushrooms have yellow pores attached to the cap. Hank peels these off (and dries and grinds them for porcini powder) because he says they acquire an unpleasant texture during the pickling. Since I was using mostly bouchons, I left the pores – which are cream colored when young – in place and they were fine.

A large percentage of fresh porcini is water. We remove the water by laying the mushroom slices on a layer of salt, and then sprinkling more salt on top of the mushrooms and allow them to sit for a couple of hours. This draws out the water until you have mushroom slices in a salty slurry. Press each slice between paper towels to extract more moisture. If you have cuts on your hands, I highly recommend using some disposable gloves to handle the mushrooms. Because… OW!


sprinkle the salt on top of the mushrooms

let the mushrooms sit for a few hours

water is drawn out of the mushrooms

press more moisture out of the slices



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feels so colorado

Monday, June 25th, 2018

Recipe: chicken satay with peanut sauce

It’s now officially summer! To be honest, it has been feeling like summer around here since May with all the heat and pollen and wildfires. But this past week was spent in true summer fashion: hiking, paddling, trail running, and lots of time spent in the high country. We like to get those early morning starts to take advantage of the cool air, the solitude, and the chance to spot wildlife like moose, grouse, deer, marmots, and other mountain residents of the non-human persuasion. Oh, and the wildflowers are starting to look pretty amazing.


happy neva on a hike

mountain stream cascade flanked by wildflowers

jeremy and neva at the end of a 12-mile hike

blue columbines on my trail run

…and more columbines on my trail run!



After last week’s recipe for grilling sourdough pizzas, I’m still all about the grill. When people mention grilling season, I’m always baffled because we grill all year long – even when we have to shovel a path in 3 feet of snow to get to the grill. But I suppose summer is true grilling season when you don’t want to cook inside the house and you can stand in shorts, flip flops, and hold a cold beverage while tending dinner over a tamed fire – that thing which distinguishes us from all the other animals. No matter how or when you grill, I think this chicken satay with peanut sauce should get some rotation in your dinner and/or party schedules. It’s long on ingredients, but short on preparation. Start with the chicken. [Note: I made a half batch in the photos, but the recipe is for a full batch which serves 8.]

lemon grass, shallot, salt, turmeric, brown sugar, cumin, coriander, garlic, chicken, canola oil, fish sauce

coarsely chopped lemon grass, shallots, garlic

place everything but the chicken in a food processor

purée into a smooth(ish) paste



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neva’s year is coming

Monday, February 5th, 2018

Recipe: taiwanese fluffy pancakes (zhua bing)

Chinese New Year is Friday, February 16th this year and it’s going to kick off the Year of the Dog. Neva is particularly excited about this. Actually, she could care less, but I’ll take any excuse to celebrate our lovable canine companions. And who am I fooling? Every year is the year of the dog at our house, right?


fetching on sunny days

playing on snowy days



I had grand plans of pulling off a Chinese New Year’s Eve feast and inviting friends over to celebrate, but something in my head is telling me to lay low and keep things mellow this year. Or maybe I’m simply adjusting to my life being dictated by the schedules of several fermenting foods of late. Whatever it is, I’m trying to keep the stress levels to a minimum and sanity at a maximum.

Okay, maybe sanity at a little less than maximum. See, I always feel compelled to try at least one new Chinese recipe for the Lunar New Year. If you are a fan of Chinese scallion pancakes, these Taiwanese fluffy pancakes or zhua bing are similar, but more fun.


flour, boiling water, cold water, star anise, sichuan peppercorns, sesame seeds, more flour, salt, vegetable oil, chinese five spice, scallions



I didn’t grow up eating this style of pancake, but my parents would sometimes order it as a side dish at Chinese restaurants in the Bay Area when we visited my Grandma in California. Most of the time they arrived plain – made from flour, water, salt, and oil – with concentric layers of hot delicate, crisp-edged dough. I could be mistaken (likely with my poor understanding of Mandarin Chinese), but I always thought zhua bing meant “grab pancake” as in, pull it apart with your hands. This version is flavored with spices, scallions, and sesame seeds.

mix the salt and flour together

mix the boiling water in the center well

stir in the cold water

the dough will be rough and shaggy

knead until smooth and cover with damp cloth for 30 minutes



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