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


copyright jennifer yu © 2004-2019 all rights reserved: no photos or content may be reproduced without prior written consent

archive for gluten-free

summer magic

Sunday, July 28th, 2019

Recipe: wild rose honey

I know you guys will understand when I tell you that food blogging has been ranking low on my priority list this month. It’s summer. My parents are in Colorado. My niece came out to visit my parents and us! We’re spotting loads of wildlife. The wildflowers are exploding everywhere in the high country. And there’s work, of course.


mom and dad cooked a seafood feast for us

my wonderful niece

we took her for a hike

and she got to see her first moose!

this bear trundled through our yard the evening she stayed with us



We are wrapping up a week of hiking and trail running and flower peeping in Crested Butte. The flowers may be a month late, but they are in fine form this year – filling hillsides and meadows with colorful splashes. If you can ignore the constant swarm of mosquitoes and flies, it’s exhilarating. Neva and Yuki have enjoyed their daily adventures of hikes, bike rides, and swim-fetch sessions.

back a year later to one of yuki’s first real hikes

enjoying the view or looking for squirrels?!

tuckered out (yay!)



I’ve been photographing the wildflowers in Crested Butte for the past decade, and I think this year might be one for the books. We had a feeling it would be good after that snow-filled winter and spring, but we didn’t know it would blow our dang minds.

standing in flowers as tall as me

painted hillslopes

larkspur and mule’s ears

a mix of showy fleabane, american vetch, and wild roses



Our wild roses are normally done by the end of June, but they are popping up everywhere at the moment. I love to pause and pluck a wild rose petal and inhale the lovely scent as I continue along the trail. Gather enough of these petals and you can make some incredible treats like wild rose petal ice cream or wild rose petal jam. Do you have to use wild roses? That’s my preference, but if you use domestic roses, please make sure they are not sprayed with chemicals. My latest wild rose project (which I made last year) is wild rose honey. It’s super easy and a nice addition to a summer pantry.

you will need a jar, honey, and wild rose petals



I don’t wash my rose petals because getting them wet turns the petals into a clumpy mess. My usual method is to pluck the petals from the rose and shake all of the dry petals in a large colander covered with another colander or a tight-fitting plate. I shake the petals about for several minutes over a white poster board to see what shakes out – mostly debris and some bugs. Clear the poster board every minute or so and stop shaking the petals when nothing more appears on the white surface.

warm the honey

gently fill the jar with petals

pour warm honey into the jar



**Jump for more butter**

flowers gone wild

Monday, July 8th, 2019

Recipe: brassica poppy seed salad

Everything happens in summer. Jeremy and I sat down with our calendars last month to map commitments and schedule those “want to do” things that will never get done unless you cordon off the dates well in advance. Even then, a good percentage is usually punted to the next year because stuff invariably comes up. Since my last post, my parents have returned to Colorado for the summer, we celebrated Yuki’s one year Gotchaversary (the day we adopted her), and the high country snow has begun to melt, leaving wildflowers in its path of retreat.


out for sushi with the parents

yuki and her gotcha cake (which she shared with neva)

hiking through verdant forests

still easy to get to snow in july

stopping for flowers and a view

amazing fields of wildflowers on my trail run

colors on the ground and in the sky

dandelion and larkspur carpet the hillslope

lupine at peak bloom



With my parents in town for the summer, we are dining out a lot more than we usually do when left to our homebody tendencies. It happens every summer because getting together to eat is the de facto way Chinese people hang out. At home, I’ve been sticking to exercise, simple meals, and lots of salads to counteract the effects of indulgent restaurant food. One of my favorites happens to be a homemade take on a prepackaged salad. They look so tempting, but I never buy them because I start calculating how much it costs to make it myself. Plus, this kale and cabbage salad never has enough dried cranberries and pumpkin seeds for my taste.

the salad: kale, cabbage, red cabbage, toasted pumpkin seeds, dried cranberries

the dressing: apple cider vinegar, white vinegar, canola oil, poppy seeds, salt, sugar, mustard, onion



**Jump for more butter**

slow, but steady progress

Monday, April 15th, 2019

Recipe: shrimp tatsuta-age

April is a flirt, taunting us with peaceful warm days of spring and chasing those with wintry snowstorms. I enjoy experiencing both kinds of weather, but this interplay of seasons certainly keeps you on your toes. We took advantage of the sunshine and sent Neva and Yuki to a doggy daycare in Boulder last week. It was their trial day as we finally caved rather than holding out hope for a competent, responsible, and professional outfit to emerge in Nederland (that trio of requirements is a rare find in mountain towns).

I went about the day expecting a call to come get my dogs because they were causing a ruckus, but none came. Instead, when we went to pick them up, they were happy and excited to see us. We learned they were both on the shy side, warming up slowly to all of the regular pups. That’s not surprising for either one considering Neva has issues reading other dogs’ signals and Yuki puts her guard up in strange or new settings as part of her survival instinct. They both received baths once we were home and then proceeded to pass out. Mission accomplished.


yuki doesn’t like baths, but she’s good about tolerating them

so tired



The next day, Colorado received her second bomb cyclone in a month. Temperatures in the teens left us with a foot of fluffy powder reminiscent of proper winter. We skied it, then we skied it with the puppies, and then we skied it again. Yuki is getting the hang of this ski dog thing (see her video here). It appears we are slated for more snow through the end of April, and I’m all for it!

uphill skiing with the pups in our local wilderness

jeremy grabs some turns in the backcountry



Neva’s fur is fluffier lately. First the fur on her hind quarters had grown thicker and softer over the holidays. In the last month, her tail began filling in with more hair and looking like the signature otter tail of a Labrador Retriever instead of her usual thin whip-like tail. We suspect it has to do with her anti-anxiety medication. She started on it last fall and it takes some weeks to see results. The prescription doesn’t make her instantly good, but it helps Neva keep a more even keel during events that would normally send her into a frenzy. With less anxiety, she is able to focus on our commands. As she concentrates on what we tell her to do, we can train her to remain calm around wildlife on the trails, or the FedEx and UPS trucks driving past the house, or strangers, or riding in the car. Pre-medicated Neva would lose SO MUCH HAIR each time she got worked up. Pre-medicated Neva would never settle down long enough to cuddle. Now, she will offer up her belly for a rub or hop onto the bed for a scratch behind the ears in the mornings. Neva still requires an enormous amount of training and she’ll probably never be a normal dog, but she seems more relaxed, happy, and furry than this time last year. I’m fairly certain that’s not because of Yuki – ha!

And while we’ve noticed incremental improvement in Neva, the same could be said for our home. The replacement of some major appliances forced us to do a serious scrub down of the kitchen last fall. We have since been slowly and methodically cleaning up different parts of the house. Tackling it all at once would leave the household cranky (me), disoriented (us), feeling hopeless (Jeremy), and confused (the pups). Breaking this behemoth endeavor down into several smaller manageable tasks increases the likelihood of success. My process involves organizing everything into categories of keepers, donations, re-purposing, recycling, and as a last resort – trash. Jeremy is a reluctant participant to my madness. It’s a bit like pulling teeth at times, but we are getting there and I try to minimize his involvement to only when necessary. I don’t think of it as the konmari method so much as making my crap easy to live with while I’m alive and easier to deal with should I die. If you’ve ever had to clean out someone’s belongings after they’ve passed on, you will understand what I’m talking about.

Don’t worry, I don’t plan on dying anytime soon. I simply like to get things in order, including fixing recipes that weren’t quite right. While I loved my friend’s interpretation of dynamo shrimp, it wasn’t what I had in mind. I spent a little time researching, tapping into my taste memory, and studying some photos I had taken of the original “dynamo shrimp” from Lil’s Sushi Bar and Grill and came up with a very close version. It’s pretty straightforward to make if you are okay with frying (pan fry or deep fry – either works). Jeremy gushes over it so much that I practically have to eat in another room.


sriracha mayo, unagi sauce, thai sweet chili sauce, raw shrimp, ginger, soy sauce, mirin, potato starch



I learned in my research that karaage and tatsuta-age (or tatsutaage) both refer to fried foods, but technically tatsuta-age is marinated before frying. It seems most people play fast and loose with the terms and rarely make the distinction between the two. I decided to go the tatsuta-age route with these shrimp because I couldn’t resist the idea of shrimp flavored with ginger, mirin, and soy sauce. Gluten-free? Good news! You can easily convert this recipe to gluten-free by subbing tamari for soy sauce in the marinade as well as in the unagi sauce (which you will need to make from scratch – but it’s easy). The coating is already potato starch, which I prefer to wheat flour for a superior fry texture.

tail-on peeled shrimp, grated ginger, soy sauce, mirin

mix the soy sauce, mirin, and ginger together

gently toss the shrimp with the marinade and sit for 5 minutes



**Jump for more butter**