build your own cheeseboard chocolate almond macarons (sucre cuit method) roasted chanterelle mushrooms huckleberry pistachio chocolate bar


copyright jennifer yu © 2004-2017 all rights reserved: no photos or content may be reproduced without prior written consent

archive for chinese

cooking with mom

Sunday, August 6th, 2017

Recipe: chinese buddha’s hand melon (chayote) salad

Is there anyone else out there who feels they can’t leave on a trip without first cleaning the house? Because I’m one of those people. In the past, we would clean the house when we had guests coming over or when we left on a trip. Now, because we split our time between Nederland and Crested Butte – I find myself cleaning both houses more than I ever wanted. I just hate coming home to a mess, so this is present me doing future me a favor. But last week after spending the whole weekend in hunter education and then coming home to do laundry, clean house, and pack for Crested Butte – it was a miracle that we were able to leave at all. In fact, I didn’t think we were ever going to get out of our neighborhood because we went back to the house three times for four different things we had forgotten, but remembered just as we headed down the street.


we made it to crested butte and we were greeted by this

found some lovely porcini

still quite early, but a few chanterelle patches were popping up

and lots of amanitas (poisonous, but beautiful) are a good sign



On our latest trail run, I decided to get a little more climbing in and ran the same route as Jeremy – just slower and not as far. My goal was to reach the first basin and turn around, but because Jeremy and I have different ideas of what a stream crossing is, I ran up out of the basin thinking the NEXT basin was my target until I met Jeremy as he was running down. Well, I’m glad I did because I saw a black bear on my climb! We only ever catch glimpses of black bears, mainly because they don’t want any trouble and are quick to avoid people. In addition to the bear sighting, I heard a couple of grouse, ate some wild raspberries and wild strawberries (so good!), and stopped to admire the wildflowers and views.

this is why i trail run



Foraging and trail running are two things we generally try to avoid doing with Neva. On those days, we’ll take her for a fetch session or a bike ride – something high energy and fun, but quick. And then days like today, we’ll take a rest morning and make it all about Neva. She got to fetch and swim at the lake, go for a hike, fetch and swim some more, go paddling – which involves more swim-fetch, and then a few more fetches while Jeremy packed up the paddle boards. You don’t think she’s spoiled, do you?

on our hike

diving off the paddle board to get her ball



Two weeks ago, I had my parents come up to my house to make and shoot a couple of their recipes with me. A week prior, I had tasked them with writing up the recipes and emailing them to me so I could review the recipes and plan the shopping list. As some of you may recall, my parents don’t use “recipes”. Mom is far more obliging than Dad and will give it her best effort when translating a dish into writing. Dad is practically a lost cause because he’ll write down a recipe, all the while declaring that he doesn’t NEED a recipe, and then proceed to change it twenty different ways *while* you are cooking according to said recipe. I know this is payback for my teenage years.

shopping with mom for buddha’s hand melons (chayote)



Today’s recipe is a crunchy, refreshing salad that my mom likes to make in summer. I am totally hooked on it and when the days are hot, I could eat a whole batch in one sitting for dinner. Buddha’s hand melon, also known as chayote, is a vegetable that you can eat raw or cooked. I’ve always seen them in the Asian markets, but never knew what to do with them. Mom’s preparation involves salting the sliced melon, and then tossing it with a sweet and sour dressing. Simple.

buddha’s hand melons, fresh ginger, sugar, salt, vinegar, chili garlic paste (not pictured: sesame oil)



First, you’ll need to peel the outer skin off the melons. You can use a sharp knife or a potato peeler. They can get slippery, so do watch your fingers! Don’t worry about peeling the bottoms as you’ll trim those after you slice the melons in half. The core of the melon is tougher than the meat of the melon, so we slice the melon around the core.

peel the skin

cut away any remaining skin from the ends

begin slicing the melon flesh around the core

discard the core



**Jump for more butter**

the convergence of great and awesome

Monday, May 15th, 2017

Recipe: soy sauce braised wild mushroom noodles

Last Friday when I left the Boulder County Justice Center, my head was pounding from countless hours of listening to lawyer-speak. Right before I stepped out of the building, one of the security staff shouted at me. He ran over to thank me for the blondies I baked for them and wished me a happy weekend. I had brought some for security, for my fellow jurors, and the courtroom. Who couldn’t use a cookie on a Friday? A friend of mine has pondered aloud why I bake and give away sweet treats. Like, what’s the dealio, Jen? It’s a simple gesture that goes a long way to elicit a smile, brighten someone’s day – a small gift made with love (and butter).


chocolate chip toasted pecan sea salt blondies



Driving up the canyon at the end of the day Friday, my shoulders relaxed and I let the cool mountain air wash over me, my mind turning to our weekend plans. I was looking forward to spending time with my puppy, catching up on work, and maybe even getting outside for some fun with Jeremy. Check. Check. And check! On a lark, Jeremy and I went to do a little reconnaissance and we each found a few morels, kicking off our second season (at least the first season wasn’t a fluke!). On Sunday morning, we threw the bikes on the roof rack, loaded the skis in the car, and set off on a bike-hike-ski. We rode in with our skis strapped to our packs, stashed the bikes in the woods where the snow started, then hiked up a little way before switching over to skis and skinning up the rest of the way. There is still plenty of snow in the backcountry and we’re slated to get another foot or more in the high country this week! Ski season isn’t over, kids.

i love this goofball

first black morel of the season!

skinning up

skiing out

pausing as we look east toward the plains (where it’s hot – too hot for my tastes)



One of the best things about finding black morels in the mountains is that I can stop looking for blonde morels on the flats. You see, foraging for black morels means staying in the mountains where I don’t get ticks (I’m still careful though), it’s much cooler, and it’s where I want to be. Foraging for blonde morels on the plains is an exercise in paranoia because I have to worry about ticks and poison ivy AND the hot weather makes me irritable, there’s tons of trash, and there are too many people. I know, I know… I’ve become that weird-ass mountain person. At least my searches on the plains resulted in some good hauls of oyster mushrooms. The good news is that I don’t have to return to lower elevations to forage those because their cousins, the aspen oysters, should start flushing in the mountains any day now.

oyster mushrooms are welcome in my kitchen



The first time my buddy, Erin, and I found oyster mushrooms this season, I told her to take them home. I wasn’t ready to deal with wild mushrooms just yet. One of my great fears is to forage some beautiful edible wild mushroom, take it home, then not have time to deal with them and let them rot. That’s just plain wrong. So once I knew we could find oyster mushrooms, I did some research on recipes I wanted to try and went to buy the ingredients. I’ve seen oyster mushrooms at Whole Foods, but I didn’t realize (or didn’t register) that you could purchase fresh oyster mushrooms at the Asian market. I went ahead and bought some just in case our foray the next day was a failure.

Luckily, it was not a bust and I went home to make some soy sauce braised wild mushroom noodles. My friend, Kelly, had posted a link to this recipe on Facebook and I thought, “How timely! Oyster mushrooms are flushing.” In addition to oyster mushrooms, this dish calls for beech mushrooms and shiitakes. The only complaint I have about the recipe is that I had to go buy Yet. Another. Bottle. Of. Soy. Sauce. I have six different kinds of soy sauce in my refrigerator right now, the newest addition being the Mushroom Flavored Superior Dark Soy Sauce. If you can’t find the mushroom dark soy sauce, then I imagine dark soy sauce (which is different from regular soy sauce) should work.


for your soy sauce reference

beech mushrooms, chinese wheat noodles, oyster mushrooms, dried shiitakes, mushroom dark soy sauce, light soy sauce, green onions, shallots, sugar, salt, vegetable oil, sesame oil



The dried shiitake mushrooms are rehydrated in boiling hot water and the soaking liquid is reserved for braising the mushrooms. Ever since one of my aunts sent an email around to the family with unverifiable information about chemicals in the soaking liquid of dried shiitake mushrooms from China, I’ve harbored this paranoia in the back of my brain. So I went out of my way to purchase certified organic shiitake mushrooms for a small fortune from Whole Foods. Welcome to my head.

rehydrating shiitakes (save the soaking liquid)

trim the stems and slice

ingredients prepped



**Jump for more butter**

at last the april showers

Sunday, April 23rd, 2017

Recipe: chinese shrimp and sizzling rice

When I hear a weather forecast on the radio for “a beautiful day”, I already know they mean sunshine and warm temperatures, because our society has got something against rain and snow and cold. But I have lots of good reasons for loving precipitation! The most obvious is the skiing, but recreation aside, our snow pack and rainstorms provide much-needed insurance against out-of-control wildfires in the mountains as well as water for all of the flat-landers downstream. Other bonuses include mushrooms (oh, the mushrooms!), wild berries, and wildlife that rely on moisture to survive and thrive. Don’t forget those stunning wildflower displays at the height of summer, or refreshing waterfalls and alpine lakes that are a joy to hike. Besides, rainy days make sunny days all the more delicious.

So yes, we are getting some belated April showers, at last! Sometimes it falls as snow, sometimes it falls as rain. At this point, I am happy with either one. Sure, I’d love a few more backcountry ski days, but I’m already four weeks into my trail running season. I could go either way and it’s all good. The longer days also mean more time for outdoor puppy play and training!


rain can give you rainbows

those clouds can create magic

neva wanted to show me her new favorite toy

i met an adorable 3 1/2 month old golden retriever, penny



I’ll be honest. My main desire for rain right now is so the mushrooms flush instead of petering out in another drought. Despite hitting the jackpot a couple of times, last summer was a crap season for mushrooms overall in Colorado. It was simply too dry. So you can imagine my delight when it rained for two days last week. Erin and I met shortly after sunrise to wade through freezing cold streams, carefully picking our way through mazes of branches while spotting and avoiding poison ivy. The conversation meandered from topic to topic, much like our path which wasn’t a path, but a series of points of interest that led us further into the woods and tall grasses.

plum blossoms – these will be good for plums come end of summer/early fall

picking wild catnip for the kitties (and dodging lurking leafless poison ivy stalks)

a pretty cluster of perfect oyster mushrooms

harvesting some more good finds



Despite her protests, I made Erin take all of the oyster mushrooms home. Part of the reason was because I know Jay, her husband (and also my friend), is crazy about wild mushrooms. The other part was because I had accumulated so much psychological freak out over poison ivy contamination with each hour we were foraging that my brain was about to explode. I’m just a little OCD… When we got to the cars, I told her I wanted her to keep the mushrooms as I began shedding my outer layers, turning them inside out, and stuffing them into plastic bags (to take home to wash). I wouldn’t have the time to clean and cook the mushrooms anyway.

I had plenty to get done at home like baking a batch of cookies to mail to my dad. Mom had pneumonia for the past couple of weeks and Dad took great care of her, so I felt he deserved a treat. Plus, he gave me this “recipe” for Chinese shrimp and sizzling rice. I put recipe in quotes because it was conveyed to me via phone conversation with a lot of shouting and hand-wavy quantities. A little bit of this. Some of that. Maybe some peas. I don’t want peas. Okay, no peas. I can only imagine if my parents had a food blog.


rice cakes



After some research, I did find a couple of recipes for homemade sizzling rice which involve steaming rice, then baking it low and slow, then deep frying it. I took the easy way out this time and bought Chinese sizzling rice cakes at an Asian supermarket. I’m showing you the packaging because that is the only way I can find it. It’s usually tucked somewhere among the dried noodles, but one time they moved them and I spent a half hour scouring the aisles before I located the rice cakes.

straw mushrooms, water chestnuts, baby bok choy, shaoxing wine, vegetable oil, chicken stock, white pepper, shrimp, rice cakes, egg white, salt, cornstarch, water, green onions, fresh ginger



The shrimp should first be mixed with Shaoxing wine, a half teaspoon of salt, and a little bit of egg white. Don’t use too much egg white or else you’ll wind up with a lot of cooked egg in the pan. You just want enough to coat the shrimp. The cornstarch should be mixed in last. I let the shrimp marinate for ten minutes on the counter, then I pop them in the freezer for another ten or fifteen minutes per my dad’s instructions. The freezing is just to get the shrimp cold and not to actually freeze them through. This probably keeps the shrimp from overcooking.

shaoxing wine, egg white, salt, cornstarch, shrimp (peeled, deveined, and butterflied)

add the shaoxing wine

toss with egg white

mix in the cornstarch



**Jump for more butter**