s'mores rice krispies treats crab porcini mac and cheese pan pizza easy strawberry cake


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summer wonders

Monday, August 3rd, 2020

Recipe: crab porcini mac and cheese

July and August meld together for me as one long hot month. I tend to put my head down and muddle through with a lot of ice water, watermelon, and popsicles. But August 1 always stands out as it is Kris’ birthday. She would have turned 54 on Saturday. I arranged flowers, made somen noodle soup, and called my mother to cheer her up.


miss you, love you



Our big excitement was getting out to see comet Neowise in mid-July. Skies were touch and go in the evenings thanks to a sudden influx of moisture and clouds over Colorado. But mountain weather keeps you on your toes and we were able to see the comet with the unaided eye! I photographed it from various locations with decent dark skies. I hope many of you were able to get out to view the comet, but if not, here are a couple of my captures.

close-up of comet neowise and two distinct tails (the white dust tail and the blue ion tail)

neowise reflected in the lake as it set behind the mountains



Did I mention it was hot? It’s still hot and it’s getting hotter this week. On those days that we didn’t venture out on the trails to let the pups wade through cold mountain streams, we thought they might enjoy some baby pool time. We hadn’t pulled the pool out in 5 years (since Neva was a wee pup and peed in the pool) and were curious to see how Yuki reacted to this concept. She seemed leery of it at first, then fascinated, then took to jumping in and out of the pool with an occasional pause to quench her thirst (from the pool). It was like a giant water dish she could stand in and simultaneously take a swig from.

what the hecc?

a moment of blissful stillness



When we hiked into the high country, we sought out solitude, views, wildflowers, wildlife, and swimming holes. With so many putting their typical summer activities on hold due to the pandemic, our mountain trails have been inundated with throngs of people – plenty of whom aren’t wearing masks or respecting physical distance. Instead of dealing with that idiocy, we’ve been frequenting the lesser known local trails and tackling home tasks that have been on the to-do list forever. Our guest room is now a second office since no one should visit us while the pandemic is ongoing.

yuki side-eye and a view

mountain meadows sprinkled with color

magenta paintbrush

larkspur

lounging moose

neva dives in while yuki looks on



And it looks as if it might be porcini season. Even the mushrooms appear to be uncertain about this year. I can’t really blame them as much of the state is in drought and last year’s astounding flush is a tough act to follow.

found this early bolter all alone



Still, if there are any porcini to be found and foraged, I have lots of recipes for them. I made this crab porcini macaroni and cheese last summer with my abundant haul. This rich and decadent dish goes a long way, which means you might get to enjoy the leftovers the following day. Use whatever pasta shape you like. Macaroni works, of course, but I happen to like small shells, penne, or pipe rigate (pictured below), too. I realize fresh porcini can be difficult to find, so you can substitute whatever edible mushroom you like.

pepper, milk, cheddar, bread crumbs, salt, gruyère, pasta, butter, flour

crab legs, fresh thyme, fresh porcini



**Jump for more butter**

greening

Sunday, May 10th, 2020

Recipe: easy strawberry cake

I’d like to say that social distancing has made me more aware of my natural surroundings, but that would be a lie. I’ve been eagerly awaiting the greening of our wild spaces since February, watching for every hint of spring’s arrival. And by greening, I mean the sprouting of tiny buds and leaves and shoots. I could go either way at this point: four feet of snow or full frontal mushroom flush.


morning fog condenses on mountain pasqueflower fuzz

hello wild (feral) asparagus season



As I’ve said before, I don’t mind self-isolation because I like staying in the mountains. We considered our bi-monthly trip to the flats a chore of necessity – that is until the asparagus spears started popping up. It isn’t simply the allure of finding “free food” because you should know by now that “free isn’t free”. Part of it is the thrill of foraging, but also the forensics. I don’t just pick and go, but study the ghosts of the previous year, make note of growth patterns, and recognize where stalks have been cut, torn, or chewed.

the sweetest stalks

sautéed asparagus, snap peas, morels (from last year), on homemade tagliatelle

tempura fried asparagus in a mushroom sushi roll



On the sewing front, I spent a little time prototyping a hybrid of the Olson and pleated mask designs and finally settled on one that achieved my goals of fit, function, and ease of production (because I am not a skilled sewist). I posted a 10-minute tutorial on Instagram here: https://www.instagram.com/p/B__igaYlJoz/ if you are interested. That took forever, but I am hoping the effort will help others make masks for themselves and those who need them.

a recent batch of masks



There hasn’t been a lot of sugary baking going on in our house during the pandemic. It’s mostly been dog treats and cooking savory meals. But now that sweet, red strawberries are arriving in markets, I can get on board with something like a simple cake studded with those red gems.

flour, strawberries, vanilla extract, vegetable oil, sour cream, sugar, eggs, baking powder, salt

dice half of the strawberries and slice the other half



**Jump for more butter**

rethinking

Tuesday, November 26th, 2019

Recipe: jalapeno popper dip

I’ve been absent a while. It was originally unintentional, but then it became very intentional. There was a lot going on in the past month. Instead of stressing over everything that needed to get done, I reassessed my priorities and let the blog sink to the bottom of that pile. My plan was to resume posting as soon as I could. Then the thought of using that time to focus on health and well… my life, sounded like a better plan. So that’s what I’ve been doing. Here are highlights from the past month:


dim sum with my folks who were back in town for a few weeks

they came prepared for colorado’s arctic welcome

baking gluten-free sourdough for my neighbor (from this amazing book)

enjoying the return of autumn sunsets



Waiting for snow is hard on those of us who love skiing and riding. We waited for three long and dry weeks for the snow train to return. Big dump snow days are always welcome here, but we have learned that ANY snow is good as we wind down toward the shortest days of the year. As you probably know, we are huge proponents of outdoor exercise in the cold months. It’s good for you and it vastly improves your outlook on life.

catching laps above the fog bank

lovely hoar frost from the lift

getting our crazy girls out for a hike in the snow



Thanksgiving in the US is a day away and I really couldn’t bring myself to make a Thanksgiving-appropriate recipe to shoot and blog. While I am all for the giving of thanks, it is the traditional food of Thanksgiving that I have come to roundly reject – a bland carbfest that upon deeper reflection, ranks rather low on my deliciousness scale. I can separate the food from the memories. I still cherish the memories.

If there is one thing I do love about Thanksgiving food, it is The Grazing before dinner. My parents always had some mishmash of tasty Chinese and American appetizers and snacks laid out on the coffee table in front of the television, or on the kitchen table (while Mom prepared the dining table for dinner) for larger gatherings. This was where young children and introverts could look occupied and avoid unwanted engagement with boring adults. If you’re still looking for a last minute grazing idea or want to add another dip to your party quiver, here’s an easy jalapeño popper dip.


jalapeños (fresh and pickled), cheddar cheese, cream cheese, jack cheese, mayonnaise, panko crumbs, parmesan cheese, bacon

chopped, crumbled, diced



**Jump for more butter**