chanterelle-stuffed pork tenderloin bourbon vanilla bean paste kalbi meatballs hot cheesy green chile dip


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back in the saddle

Sunday, December 4th, 2016

Recipe: chanterelle-stuffed pork tenderloin

Just when I thought I was ready to kick that cold in the hoohoo, I came down with pink eye. Or I *thought* I had pink eye. Dr. Eye Doctor told me that I did not in fact have pink eye, but dry eyes. Apparently the combination of our dry mountain air, my excessively long days wearing contacts, and lots of computer time has caused great irritation and distress to the insides of my eyelids. I was instructed to take a break from wearing contacts to give my eyes a rest lest I not be able to wear contacts in the future. Trying not to sound like a brat after my scolding, I inquired how long “a break” was. He gave me the side-eye and said, “Until your eyes feel better.” Before I could ask another stupid question he continued, “That might be a day or it might be a week. You will have to gauge, but don’t push it – be kind to your eyes.” I gave it a day and another day and a third day and I’ve noticed considerable improvement.

As dull as it was to exercise on the indoor bike trainer (the only place I could work out and not hurt myself when my glasses steamed up), it was a much needed opportunity to get a lot of computer work done and organize my freezers – woohoo! And I let my body truly recover from the cold and not relapse by heading out into frigid winds and blowing snow. Of course, now that I’m healthy again, I’m going to do exactly that – go straight into the frigid winds and blowing snow. Hey, it’s ski season on the Front Range! It is what it is. Besides, there’s nothing like being sick to make you appreciate being healthy.

This week’s recipe is offered as a main dish suggestion for holiday dinner parties or the actual holidays. If there is any time to roast a hunk of meat it would be on the darkest nights as we enter winter. Ah, but this isn’t just any hunk of meat – it is stuffed with earthy, delightful mushrooms. I’m using foraged chanterelles here, but you can use whatever fresh mushrooms are available to you in your neck of the woods: shiitakes, crimini, oysters – something with flavor and character.


wine, olive oil, black pepper, beef broth, chanterelles, sage, thyme, butter, garlic, salt, pork tenderloins

thick sliced mushrooms



Could you make this with beef tenderloin (or flank steak) instead? Yes. Yes you could. The only reason I went with pork was because these were sitting in the chest freezer back in October when I shot the recipe. The stuffing is simply roasted mushrooms with some aromatics and seasonings. Use the recipe as a guideline. If you have other herbs and seasonings that you prefer, then go for it. At this point, I just want you to be happy.

prepped mushroom stuffing

pouring olive oil over the mushrooms and herbs

toss it all together

place in a baking dish and roast

roasted, tender, and fragrant



**Jump for more butter**

great balls of kalbi

Sunday, November 20th, 2016

Recipe: kalbi meatballs

Winter is trying to make its way into Colorado, but it has been a slow process. Little storms sandwiched between warm and sunny spells aren’t conducive to good skiing, or any skiing for that matter. At least the storms are finally coming, and hopefully they are gathering strength. The past couple of weeks have been an emotional slog for me, so it was nice to pack up our little family and head to Crested Butte for Thanksgiving week. I don’t want to be social. I just want to be with my pack (Jeremy and Neva), work, and get some damn snow to ski.


sometimes neva insists that you play with her

last week, we got the first snow in over a month

jeremy and i hopped out for a quick ski tour

neva relaxes in crested butte



Of course, our version of Thanksgiving is very un-Thanksgivingish. We’re not having turkey (we’re having ribs) and we aren’t spending it with extended family. It’s the introvert’s Thanksgiving. This suits Jeremy just fine because he is an introvert through and through, but even extroverts (me) can only take but so much before they need to lie low and recuperate. However, we ARE thankful for so much: good people, health, kindness, compassion, love, opportunity, wild spaces, one another, and that crazy furry baby dog. I hope you all enjoy and/or survive your Thanksgiving festivities with as much love and thanks as your hearts can give and then some more. That’s what it is really all about.

Today’s recipe is most definitely un-Thanksgivingish. Maybe it’s in part because I am not a fan of turkey, but mostly it’s because you should file this away for the holiday season and beyond. I am a huge fan of Korean barbecue – particularly galbi. But Korean barbecue short ribs require marinating time and can be messy to eat. Put this in the form of a meatball and you have shaved off quite a bit of time and everything is packaged into a delicious little morsel. Kalbi (I see it spelled both galbi and kalbi) meatballs, people.


ground beef, honey, ginger, asian pear, garlic, onion, bread crumbs, bread, eggs, black pepper, soy sauce, sesame oil, chardonnay, rice vinegar

grate the ginger

prep the ingredients



**Jump for more butter**

oh yes it did

Sunday, September 25th, 2016

Recipe: chanterelle toast

Happy autumn, everyone! Fall has arrived to our beautiful Colorado mountains. The colors go off in patches across the state with certain areas turning before others – they always follow a schedule more or less. After shooting fall colors in the mountains for the past 12 years, I know the general timing for my favorite locations. Waves of weather overlay these bursts of gold activity in our Colorado Rocky Mountains, ranging from cloudless bluebird skies to raging winds and rain to snow.


sunrise on an early morning start

thimbleberry (yellow) and huckleberry (red)

neva had a blast hiking through the colors

and hiking more local colors

jeremy and neva pause above a beautiful expanse of gold aspens



At the end of last week, Jeremy and I set out in a caravan for Crested Butte. We drove through toasty temperatures in the Upper Arkansas River Valley then climbed into clouds and falling snow over Cottonwood Pass. From there, the weather remained cold and snowy all the way to Crested Butte and beyond. We pulled into our driveway, teeth chattering and mud caked to our cars (we drive some dirt road short cuts which become mudfests when there is precipitation). Fall colors are great and all, but snow always makes for more interesting viewing. Plus, it was snowing on my birthday, which I think is the best kind of birthday present! We quickly unpacked the cars, got Neva settled into her bed, grabbed my photo gear and off we went to leaf peep for the two remaining hours of daylight.

snow dusted spruce and aspens

powdered sugar branches

a ray of sunlight peeks through the clouds



With the weekend over, Jeremy is back home while Neva and I stay the week in Crested Butte to shoot more fall colors. And if the colors finish a little earlier than is typical, then it’s an opportunity for me to tackle some work and get hikes and trail runs under my belt before the season ends. But for you, my good people, I have an indulgent little recipe to share. After my last haul of chanterelles from the mountain forests of Crested Butte, I debated whether to sauté them in butter and freeze them for the winter or to try some new recipes. Turns out, I had enough to do both. This recipe for creamed mushroom toasts is simple, yet decadent. And for my gluten-free friends, you can either use gluten-free bread or spoon the creamed mushrooms straight into your mouth. I may or may not have done that…

chanterelles, cream, kosher salt, butter, pepper, flake sea salt, brioche slices, white wine, shallot, chives

cut the mushrooms into a medium dice

prepped and ready



**Jump for more butter**