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Monday, May 14th, 2018

Recipe: lobster morel agnolotti

It wasn’t long after finding my first blonde morel that I had collected enough to shoot a recipe. The temptation to simply flour and fry these morsels nags at me constantly because it’s easy and delicious and probably my favorite way to enjoy my favorite eating mushrooms (porcini remain my favorite “finding” mushrooms). However, the first freshly foraged morels are automatically designated for new recipes because one is never certain – but certainly hopeful – that there will be more.


two buddies emerging from the grass and leaf litter

mushrooms on mushrooms



I knew I wanted to involve lobster and then I threw asparagus in there because it’s spring and asparagus and morels typically appear on the plains around the same time. Why not stuff it all in some agnolotti, which is a pasta I was unaware of until a few months ago? Agnolotti is like an easier version of mini ravioli and I’m a little obsessed with it. The filling is dotted or piped in a line along a strip of pasta and then folded over and cut. Well, it’s more complicated than that, but you get the gist… or you will after you read the post!

Start by making the pasta dough. I don’t have any one definitive pasta dough recipe. They all seem to involve a combination of flour, eggs, and salt, and sometimes egg yolks and/or olive oil. It’s a mess of flour and flecks of dough that eventually come together into a nice ball if you are patient and stick with it. Don’t throw out that excess flour – sift out the chunky bits and use the rest for flouring your work surface.


the pasta dough: flour, eggs, salt, olive oil

stir the eggs, salt, and olive oil in a well in the flour

incorporate as much flour as the dough will absorb (you will have extra flour)

knead the dough

when the dough springs back from a poke, it’s ready to rest



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seeing in color

Sunday, April 15th, 2018

Recipe: japanese potato salad

The monochromatic tones of the cold months have given way to new growth greens and even tiny dots of color if you know where to look. The snows keep falling every few days in the mountains, but you can tell their efforts have less impact under the mighty sun. We have wintry days and we have springlike days, but the trend is toward leaving the warm hats and gloves behind because the sunshine feels so good on your back – like an old friend offering a backrub after the long slog of a low-powder winter. The trails are more dirt than snow around town (still snowy in the high country) and all three of us have been anxious to get out for hikes and trail runs. Reacquainting ourselves with those warm weather muscles that get neglected during ski season.


neva is so happy to be hiking the trails and smelling the smells

a newly sprouting pasque flower on my trail run

juicing the last of the blood oranges (to freeze for summer cocktails!)



Our spring cleaning efforts have been ongoing such that it feels like this could become a habit. Taking a proactive approach to the chest freezer, I am excavating all of those random food items that might otherwise languish in the depths for years and incorporating them into our menus. Two little pork tenderloin chops became a lovely meal of tonkatsu rounded out with leftover vegetables, rice with furikake, and Japanese potato salad.

my idea of a happy meal



I must confess that I was more excited about the potato salad than the tonkatsu. Before a few weeks ago, the only time I ate Japanese potato salad was at Japanese or Korean restaurants. I’m slightly addicted to the creamy, tangy, slightly sweet, salad and once Marc posted the recipe, I knew it was my destiny. It’s dangerously easy to make.

potatoes, onion, carrot, cucumber, ham, mayonnaise, rice vinegar, salt, sugar, more salt, white pepper

slice and dice



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spring timing

Sunday, April 8th, 2018

Recipe: seared duck breast with morels and asparagus

We are in the midst of a back and forth between snow and rain, cold and warm, clouds and sun. Our Rocky Mountain springtime is volatile and beautiful. It’s hard for me to decide which kind of weather I like best right now. But, I don’t have to choose because we get to sample all of it in a day or even in the span of a couple of hours. This year I feel I’m really embracing spring. Rather than finally getting around to our “spring cleaning” in September, we’ve been working on it since March.


sunny day in the high country

two days later we get a powder day

all this snow is good for mushrooms



If you know me, you know that what I’m really excited about is the start of mushroom season. Ellen hypothesized that mushroom foragers inhale a good bit of mushroom spores which take over our brains and make us obsess over mushroom hunting. [I dismissed her idea with a laugh while secretly relaying this information to the overlord of our fungal hive mind.] We are weeks away from the first mushrooms of the season in the Colorado high country, but that doesn’t keep me from monitoring mushroom activity around the country. It’s happening in Northern Georgia right now – morels. And soon it will be happening in more and more locations as we deep dive into spring. I made this dish last spring during my local morel season and cannot wait to make it again this year if I should be lucky enough to get my hands on more morels.

asparagus, snap peas, brandy, salt, butter, morels, vegetable oil, pepper, shallots, garlic, duck breasts



I have found the easiest way to clean fresh morels is to hold each one caged loosely in your hand, and swish it around in a bath of cold water to dislodge any sediment, bugs, and other things that aren’t morels. Then I lay them on paper towels to dry for an hour or so. And don’t pour that morel bath water down the drain! I recommend pouring it out in your yard or someplace where morel-friendly trees grow because that water is full of morel spores (they are teeny tiny, but they’re there). I can’t promise that morels will come up the following season, but it’s worth a try. Prep the duck breasts by scoring the skin, and chop the rest of the vegetables.

morels drying after a rinse

cut the skin in a 1-inch grid

mise en place



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