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 recipes

pup prep

Wednesday, May 20th, 2015

Recipe: gin oysters

“We need to get a puppy collar and a puppy leash,” I informed Jeremy.
“What happened to Kaweah’s old puppy collar?” he asked sifting through the pile of dog towels.
“She ate it.”
“What happened to her old leash?”
“Um, she ate that, too.”

Even though Kaweah was not a large dog as labs go, all of her beds and toys and blankets look huge compared to the little puppy we visited two weeks ago. We don’t want to buy too many puppy-sized things because they won’t be needed after a month or two. So we’ve been re-engineering the crates and beds to create nice and cozy smaller spaces for puppy. I sifted through our basket of Kaweah’s toys this week and pulled out three plush fish – a pink one, a blue one, and a green one. They were otherwise identical in every way including the hole at the top of each of their heads where Kaweah had systematically pulled out the squeakers and chewed them to bits.

“Do you think puppy will be a destructo-dog like Kaweah?” I wondered aloud while sorting the salvageable toys from the heavily loved ones. To be fair, Kaweah only destroyed her toys and left everything else in the house alone. She was a good bad dog. I’m in the process of sewing up the old plushies for puppy’s crate so she can hopefully feel comforted by the smell of Kaweah and the contact with other soft bodies to mimic her littermates. But we still picked up some new puppy-appropriate toys.


for play, for teething, for mental stimulation



It looks as if this cold weather pattern will hold for another week or two. I’m ecstatic! Not just for the skiing, but because we’ll be able to introduce the pup to skis. One might think it’s no big deal, but most of the dogs I know have interesting reactions to skis. Back in the day, Kaweah didn’t realize that they were attached to our feet, and thought it was a really fun game to pounce on the tips as they protruded through the snow. Other dogs think ski poles are totally awesome “sticks” to grab hold of. When the snow is deep, Banjo likes to walk on the back ends of Erin’s skis for extra floatation and to stay close. Thankfully, most dogs figure it out eventually. Of course, puppy won’t be able to travel far at the start, so we got out into the backcountry to get our pre-puppy ski fix.

cloudy, foggy, sunny, snowy – we got it all in one afternoon

jeremy does a quick rip of the skins

getting a few laps in before heading out



But not everything around here is all puppy all the time. Not yet, anyway! Jeremy finally kicked his Man Cold this week. I decided we should celebrate with some appetizers and dinner while watching the season finale of Agents of S.H.I.E.L.D. I made the appetizers for Jeremy more than for myself, because they were made of a few of his favorite things.

barcat oysters, wasabi tobiko (flying fish roe), a local gin, and lime



**Jump for more butter**

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**

recovering

Thursday, May 14th, 2015

Recipe: miso soup

As some of you know, we will be welcoming a little friend into the house in a few weeks. Once she gets here, Jeremy and I shall be puppy bound for a little while. Our plan is to work (and play) with her intensively in the early months to get her off to a good start. We feel that Kaweah was really great in some ways, and really really not good in other respects. We fault ourselves for that, although Kaweah had a blast regardless. It’s the rolling-gleefully-in-poop that I’d like to avoid with the next pup. Oh, and perhaps having her come when called. But to do all of this, we’ve doubled up on our workloads for the past couple of months to clear the summer for puppy. In doing so, Jeremy kinda ran himself ragged and for the last week has been fighting off a sore throat, congestion, and basically – The Man Cold. Since May has been acting like March (and March totally pretended it was May), a nice pot of hot soup has been perfect for both of us.

One thing I look forward to whenever I sit down at a sushi bar is a bowl of miso soup. This is particularly true after a day spent in the snow (on skis, of course!). I can feel the heat travel down into my belly and radiate out toward my cold hands, toes, and nose. But it’s rare that we get to hit up a sushi bar after getting some turns, because 1) we live in the sticks and 2) we aren’t made of money. That said, it is so simple to make your own miso soup at home and it tastes every bit as delicious as the restaurant version.


green onion, dried wakama (seaweed), shiro miso, hondashi, water, soft tofu



I can find all of these ingredients in my local Whole Foods store, with the exception of the hondashi. The hondashi requires a trip to the Asian market, where you can find all of these ingredients – but maybe not organic. Shiro miso is white miso paste. You can also use yellow or red miso, depending on the flavor you want to achieve. The darker the color of the miso, the more intense the flavor. I prefer the more delicate flavor of the white miso – and I also happen to have a ton of it in my refrigerator. Hondashi is instant bonito (skipjack tuna) soup stock. I keep a jar of the hondashi granules in my refrigerator. You only need a little bit to make dashi, but it is the bulk of the soup. Without dashi, the miso soup tastes rather flat and uninspired.

slicing the tofu into little cubes

measured and prepped



**Jump for more butter**