korean jajangmyeon (black bean noodles) caulilini with bagna cauda fig bread pudding elk chorizo chile rellenos


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Monday, October 14th, 2019

Recipe: caulilini with bagna cauda

It was only a few days after my last post that our autumn sunshine and warmth plunged into the grey and white hues of an early season storm. That first real snowfall of the season takes on magical notes, especially when it catches the fall colors – powdered sugar coating honeyed canopies. Short-lived, but one of life’s many joyful experiences.


getting neva and yuki out to play the evening before the storm

yuki starts the hike out of our neighborhood

felt like winter, but looked like fall

24 hours of overlapping seasons



After the storm, our weather warmed up, the snow melted, and the leaves turned black and fell. Now we ping pong between warm and cold spells. Another storm, then sun, then storm, then sun, all the while the temperatures trend cooler and we build a base in the mountains that will soon be good enough to ski without scraping rocks. In the meantime, I’m cranking the oven up and getting reacquainted with my sourdough starter and resuming the production of homemade dog treats (I use canned pumpkin instead of sweet potato now, but either works fine). Admittedly, I purchase dog treats in summer when the last of the homemade spring batch has been exhausted and it is too bloody hot to run the oven. Neva was particularly happy to stand watch over the treats late into the night.

playing with bâtard scoring

neva stayed up late with me to make sure “her” treats baked properly



We love our vegetables around here and have a nice rotation of several varieties, but sometimes I fall into a rut and feel bored. That’s one of the reasons we like to dine out from time to time – to get inspired by new ideas and new menus. We haven’t gotten out much since we adopted Yuki, but this summer she transformed into a big girl and now behaves pretty well at home when we’re gone. One dish that really stuck with me was the caulilini at Sunflower in Crested Butte. It’s like broccolini, but in cauliflower form except the stalks are sweeter and more tender than cauliflower stalks.

Fast forward a couple of months and I spot caulilini in the produce section of Trader Joe’s! I grabbed two bags and have since returned for several more. Some people have referred to caulilini as baby cauliflower, but it isn’t. A little googling revealed that this version of cauliflower is actually the one most commonly consumed in China. So it’s new to me (us), but old hat for my motherland. Dang! I never even knew. But now that I know, I’m going to make up for lost time. Taking a cue from Sunflower, I decided to sauté the caulilini and serve it with bagna cauda.


caulilini, butter, olive oil, salt, pepper, more olive oil, garlic, anchovies



I grew up prepping vegetables and defrosting various meats and tofu and stock for my mom before she got home from work so that she could start cooking dinner the moment she stepped into the house. We ate a lot of broccoli back in the day because that was an easy vegetable to get in American grocery stores that translated well to Chinese cooking. I was taught to peel the fibrous and tough outer skins on the stalks and now I just do it out of habit. I think the caulilini is tender enough that you can skip this step (especially if you are short on time), but I do break them down into bite-size stalks if they are especially bulky.

peeling the outer skins (optional)

breaking down the stalks



**Jump for more butter**

homebody

Tuesday, March 5th, 2019

Recipe: futomaki

Last week we went on a vacation. Of sorts. We brought Neva and Yuki along with us to Steamboat Springs for a ski trip. Sadly, most of what we previously loved about Steamboat were absent: 1) fresh powder and 2) our favorite sushi bar in town (Yama has closed indefinitely). We did ski the mountain and took the pups skijoring on dog-friendly trails at a couple of the Nordic centers near town. Yuki’s endurance continues to improve and Neva is really becoming a well-behaved pup on the trails as long as she can run her brains out.


jeremy with neva and yuki at haymaker nordic center

this is what yuki does when she doesn’t want to go



Steamboat is great and all, but after our third day we were over it. A big winter storm was about to blast its way through the state (big winter storm = powder) and we were slated to check out and drive home in the thick of it. Instead, we left a day early before the storm and drove home – not east to Nederland – but south to Crested Butte. It was the right decision. We arrived just as the snow began to fall, and proceeded to ski amazing powder, celebrate our 22nd wedding anniversary, and meet our friend’s new puppy, Moke (Moe-kee).

the road south

the snow piles up in crested butte

jeremy drops into a foot of fresh powder and free refills

enjoying our anniversary dinner

yuki playing with her new pal, moke



On our drive from Steamboat Springs to Crested Butte, we stopped at the Whole Foods in Frisco to grab salads for lunch and ran into my friend who lives in Breckenridge. We chatted and at some point in the conversation I apologized that we hadn’t seen one another in a while. He dismissed it with a wave, “Oh, you don’t have to explain it. You know me,” he chuckled, “I’m a homebody.” Back on the road, I mentioned to Jeremy that I didn’t think of Graham as a homebody – he spends a good deal of time outside running, biking, hiking, skiing. Jeremy was silent for a moment, then, “Most people think of homebodies as people who stay indoors, but I think Graham meant he doesn’t want to be away from home. Sort of like what we’re doing now by going to Crested Butte.”

It’s true. I am becoming more of a Graham homebody every day. Jeremy has always been one. This might also explain why I try to replicate my favorite restaurant dishes at home, to avoid the headache of driving into town and interacting with people. The futomaki sushi roll has eluded me for over a decade because I didn’t know that the sweet pink powdery ingredient, which is dried shredded sweetened cod, was called sakura denbu. Once I learned the proper name, I couldn’t find it anywhere. Last year, I ventured into Denver’s Pacific Mercantile Company on a little Japanese grocery safari with my pal, Ellen, and there it was in the refrigerated section. It was the final piece to my futomaki puzzle!


some of the less common ingredients for a home cook: unagi (grilled eel), sakura denbu, makizushi no moto (seasoned gourd strips with mushrooms)



I had always assumed there was a set recipe for making futomaki because most of the sushi bars I frequented made it the same way. It turns out you can make futomaki with whatever ingredients float your boat, so please feel free to customize! The version I make here follows the recipe from Just One Cookbook because this is how I like it AND I could either purchase or make the ingredients myself. I can easily find the unagi (grilled eel) and seasoned gourd and mushrooms at most Asian grocers, but I have only ever seen the sakura denbu in a Japanese grocery store. You can also purchase the tamago (egg omelette) at an Asian grocery store, but I find making tamagoyaki at home to be far tastier.

fillings: spinach, cucumber, tamago, unagi, kanpyo (gourd strips), mushrooms, sakura denbu



**Jump for more butter**

september, i feel ya!

Tuesday, September 4th, 2018

Recipe: matsutake soup

Ah, September! If ever there was a month I love most, it is September. When I was a kid, September was special to me because it was my birthday month and it meant a new school year, which I really looked forward to. I outgrew the birthday thing at the age of 16 and thankfully the school year didn’t matter so much once I was done with coursework in graduate school. But September remains my favorite month because it represents a sigh of relief. Summer, with her nonstop crush of things to do and the incessant heat that makes me borderline homicidal and the long days that limit a good night’s rest to 6 hours at best – it is finally over, at least here in the mountains. Normally I would be planning for the fall shoot, but there is a puppy to train and some projects I’m working on. I am okay with not trying to cram every possible thing into my schedule and running myself ragged in the process. This might be called “getting older”, but I like to think of it as deliberate sanity.


these two napping in the sun after their morning hike

the colors are starting a tad earlier than usual



We were in Crested Butte over the holiday weekend and everything was going just fine until Yuki got a little territorial and aggressive with Neva one evening. It made me sad because Neva, while completely crazy, is the sweetest dog who doesn’t consider herself the boss of anyone. We suspect Yuki, at 7 months, is testing the boundaries of her “authority” in her adolescence. After keeping a close eye on the two pups for a couple of days, they seem to be back to their normal goofy selves. The following morning, Yuki was cuddling with Neva on their favorite perch by the window. We continue observing their interactions to make sure this doesn’t evolve into a real problem. The dynamics of two dogs is certainly different from the dynamic of one dog!

as if nothing had happened

pretty views on the drive home

sitting for a treat – yuki feels this is the best way to get both treats



A year ago I was finding more matsutake than I had energy to deal with. Matsutake, that prized mushroom of Japan, translates into pine mushroom and fetches top dollar in circles that recognize its value. The brown matsutake is found in Asia. The white matsutake is found in parts of North America – including Colorado. This year, I have yet to see signs of the subterranean gems in the usual places. But even if I did find some, I’m not sure I would be gathering too many as there are bagfuls of them in my freezer from the crazy flush of 2017 (what a season, folks, I mean REALLY). With cooler evenings, I have begun to contemplate making soups and stews of all kinds. But the days remain warm, so I’m partial to soups that are not too heavy. Last September, I tried a lovely and simple matsutake clear soup that allows the pine mushroom’s unique flavor to shine among a handful of ingredients.

bonito flakes, dried kelp, green onions, water, salt, matsutake, tofu, soy sauce, sake, mirin



The kelp and bonito flakes are used to make dashi. If you don’t want to make dashi from scratch, you can find Hondashi brand granules (instant dashi – just add hot water) at most Asian grocery stores or well-stocked Asian sections in supermarkets. If you are making the dashi from scratch, wipe the kelp with a wet paper towel without removing the white residue – it contributes to the umami of the broth. Start soaking the dried kelp in water 3 hours before you’re ready to make the soup.

wipe the dried kelp with a wet paper towel

soak the kelp in water for 3 hours



**Jump for more butter**