gin oysters chocolate budino miso soup hello puppy


copyright jennifer yu © 2004-2015 all rights reserved: no photos or content may be reproduced without prior written consent

archive for dairy

out with the old

Sunday, May 17th, 2015

Recipe: chocolate budino

I am routinely guilty of tackling my “spring cleaning” in October – after the fall shoot is done, but before ski season kicks into high gear. And well, if ski season gets an early start, then we boot spring cleaning until next fall. Except this year we undertook a spring purge. Call it the decadal cleaning, because it’s time to puppy proof our house. We never had to do this for Kaweah because she was already 6 years old when we moved in and so good about leaving things alone like trash, compost, food that wasn’t hers, plants – everything.

But puppy… puppy will have to learn. And while we’re puppy proofing, why not go through all of our closets, cabinets, drawers, files, and basement? Oh, and let’s rearrange the furniture, too. It snowballed into a multi-day project in which most of the house was sorted for reorganization, recycling, donation, or trash. I’m happy to report that the smallest category was trash. Our car is loaded with old retired electronics and generations of computing equipment to be recycled responsibly at CHaRM in Boulder.


jeremy replaced our uv decals on the windows so birds won’t crash into our house



I’m glad to finally get this cleaning out of the way. For the past several days the weather has toggled between rain, snow, graupel, and hail. We’ve also had some mighty fine thunderstorms roll through in the afternoons and at night. The high country is getting snow – and that is a truly marvelous thing. Perhaps if the stars align, I’ll get to ski one more time before puppy comes home. The best part about this winter holdout is that she won’t have to wait until autumn to get her first taste of proper Rocky Mountain snow.

mist and snow up valley

storm front approaching

graupel falling on our deck



Even though I don’t do requests on this blog, when I last posted about Bacchanale, people had asked me if I’d recreate the recipe for their chocolate budino. I must admit that the thought had crossed my mind, but I didn’t put it into action until we had our neighbors over for dinner last month. I spent some time recipe testing (and I loathe recipe testing) to get it right, and I think we have a winner. I started the crust with a cookie crumb base because it is just the right crumbly, sandy texture to go with a super rich, thick, creamy pudding.

vanilla, sugar, butter, salt, chocolate sandwich cookies

melted butter, cookie crumbs, sugar, salt, vanilla

mix it all together



**Jump for more butter**

you bet your buns

Wednesday, May 6th, 2015

Recipe: brioche

Brioche is my absolute favorite bread. It’s not just because of all that buttery, fluffy deliciousness. The first time I tried a brioche was on my very first “date” with Jeremy. I had asked him if he was free and he said he was. He lied. He skipped math recitation. Jeremy never skips class. Never. We went to the bakery in Old Town Pasadena on a Friday afternoon and shared a brioche. It tasted so heavenly. Or maybe my memories are biased because I was really fond of this shy, polite fellow with a sweet smile. Fast forward to now – in Colorado. It’s hard to find good brioche (one could say the same for finding a good fellow). Sure, they sell it here and there, but it tastes like sawdust and crumbles apart before it reaches your mouth. The only way I could find that butter-rich, delicate brioche was to order it in some restaurants or caf├ęs. It’s about time I remedied the problem. All I really want is the perfect hamburger bun.

The ingredient list is short, but the process is on the long side. It’s worth it, people. We swears it on The Precious. So let’s get to work.


eggs, flour, sugar, salt, yeast, butter, milk – that’s it!

mix the flour, sugar, salt, and yeast together

add eggs and milk

mix with the paddle until clumpy, then switch to the dough hook



Honestly, I don’t know how people made brioche before stand mixers existed. Maybe they just had enormous arms from all of the kneading. A stand mixer will make this process so much less painful for you, but you can’t walk away from the mixer while it’s running. Mine had a tendency to walk itself around and I’m sure it would have walked itself off the counter only to bash its brains in if I hadn’t held it in place. There is a lot of mixing and scraping and the motor will get hot. When the dough comes together, start adding the softened butter a little at a time. At first it looks like the butter just spins around and around the dough, but eventually it will smear out and become incorporated into the dough. Have patience and wait to add the next pat of butter only after the previous one has disappeared.

scrape down the sides of the bowl and the dough hook

add butter one pat at a time

half of the butter has been mixed in

knead the dough a few times by hand



**Jump for more butter**

the goddess giveth

Wednesday, April 29th, 2015

Recipe: green goddess dressing

This was supposed to be a roundup of the places I dined at while in Virginia, but I needed to go with something simple. My body needed it, too. Heavy restaurant eating and not enough outdoor exercise make me feel blah and yuck and argg. I did finally get back to Colorado with nary a hitch if you ignore that it was 24 hours later. And while I do miss my parents, I’m also ecstatic to be back to my life of thin air, simple mountain living, Jeremy, and American West sensibilities.


enjoying tulips on pearl street in boulder while waiting for my bus back to nederland



So today you get salad, or rather, salad dressing. I always say a homemade salad dressing is ten times better than any store-bought dressing, because it’s true! And it is only slightly more work. My favorite default dressing is a squeeze of lemon juice, some good olive oil, salt, and pepper. Good stuff and super simple. Of course, we like to change things up around here with different kinds of dressings or salad ingredients (see the links below the recipe for some of my favorites). I thought it would be good to revisit an oldie, but goodie – something that graced every salad bar of my youth in the 70s and 80s – green goddess dressing.

tarragon, parsley, chives, plain greek yogurt, mayonnaise, black pepper, salt, lemon, white wine vinegar, anchovy paste

three green herbs

place the herbs and liquids in the blender

add the anchovy paste



**Jump for more butter**