chewy amaretti lentil chicken soup giveaway: guess the yuki shroomaki (japanese mushroom roll)


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mushroom madness

October 11th, 2018

Recipe: shroomaki (japanese mushroom roll)

Our cooler weather turned to unsettled weather which turned to glorious cold and snowy weather this past week. While the snow will move on after Sunday and give way to sunshine for a week or more, I’m pretty spanking happy about getting this early dose of winter right now. I baked breads, we got Yuki out for her first romp in the snow, we are running the heat, and ALL of the warm blankies are out for people and canines alike. The transition is always a touch startling as we adjust our internal thermostat to sub-freezing temperatures outside, but we find exercising outside in the cold is the best and most fun way to get your body geared up for winter!


first came the rains and the sunrise rainbows

dusting off my sourdough starter and baking some bread

and cranberry walnut sourdough bâtards

my all-weather pups in the high country

my beloved pack

officemates chilling out while i work



The kitchen has seen more use in the past couple of weeks than it did most of the summer. So far I’ve made chili, posole, pasta bakes, several batches of cookies, breads, and plenty of sushi. The wonderful nature of sushi is that it’s a no-brainer meal for summer, but it is also perfect for cold weather with its accompanying tempura and miso soup and agedashi tofu and warm seasoned sushi rice. As I rummaged through my chest freezer recently, I grabbed a bag of frozen sliced matsutake and decided to season them Japanese-style. And then a vision of mushroom sushi goodness came to me. I knew what I had to do. If you aren’t a mushroom lover, you must now look away and return for the next post. If you even remotely like mushrooms, this roll is for you.

3 kinds of mushrooms: shiitake (left), beech (top), and matsutake (right)



A dedicated mushroom sushi roll sounded like a great idea. Each type of mushroom is prepared a different way. I decided on matsutake mushrooms simmered in a soy sauce base, shiitake mushrooms simply sautéed, and tempura-fried beech mushrooms. What’s great about mushrooms is that you can substitute other varieties if you don’t have, let’s say, matsutake on hand. Shiitake would be great in place of matsutake and you could sauté oyster mushrooms instead of shiitake, and tempura fry enoki or maitake in place of beech. Flexibility is good. Options are good. I will say, if you CAN use matsutake, please do. They have this certain special cinnamon-pine spiciness that is so complementary with the soy sauce, mirin, and sugar. It’s magical. And if you are looking to make this gluten-free, replace the soy sauce with tamari.

water, mirin, hondashi granules, sugar, soy sauce, sliced matsutake

put everything in a small saucepan

bring to a boil, then simmer until liquid is gone

super flavorful mushroom slices



**Jump for more butter**

crank it up

October 1st, 2018

Recipe: cranberry walnut pepita sourdough boule

Autumn feels good. We are starting to see frost patterns on our deck and I don’t have to take my jacket off when we go hiking because it remains nice and cool. Denver Erin and I spotted a majestic bull elk and a handful of elk cows and young bulls on our way to a trailhead one morning. Hiking through dark pine forests dotted with brilliant sunlit golden aspens on a chilly morning and hearing the not-so-distant piercing call of bull elk bugling from every direction is pretty freaking awesome. There are fewer people on the trails now and the woods carry that slightly fermented odor of decomposing leaves. Most leaf peepers stay in their cars or wander no more than 100 feet past the trailhead and I’m fine with that. Yuki is putting in her hiking miles and earning her Colorado mountain dog status.


on our way to some alpine lakes

pausing for a view over the valley

yuki and neva love their hikes

some nice orange aspens to match neva’s harness



It’s finally bread season around here. I haven’t lived with air conditioning since I left for college almost 30 years ago. As someone who is particularly mindful of the heat (I hate it), I’m quite dialed in to the moods of the weather. The oven and my sourdough starter have been more or less neglected since June until this week. As I type, I have a batch of sourdough autolysing in the kitchen to make sourdough baguettes and a bâtard! I’ve also been looking forward to making this cranberry walnut pepita sourdough bread again. It all begins with some sourdough starter. For those who are new to the sourdough game, ripe sourdough starter means your starter has been fed and allowed time (for me, it’s 8 hours on the counter) to produce some lovely gas bubbles. Use this starter to make the levain. My typical schedule is to mix the levain the night before and let it sit overnight, then start on the dough the next morning. The levain should be bubbly.

the levain: water, bread flour, whole wheat flour, ripe sourdough starter

mix it all together so there is no dry flour

the levain the next morning



In the original recipe, Maurizio used a little rye flour in the dough. I did, too. I think in the future, I’ll probably stick to a combination of just bread flour and whole wheat flour, but it’s in the recipe below with the option of substituting whole wheat for the rye (it’s a small amount). I also halved the recipe to make one 1-pound loaf instead of two loaves and added pepitas (pumpkin seeds).

levain, water, pepitas, dried cranberries, walnuts, whole wheat flour, bread flour, rye flour, salt



Stir the levain into most of the water (some has to be reserved for dissolving the salt later). If the levain is nice and bubbly, it should float (because bubbles). Once the levain has mostly dissolved, mix in the flours. You can use a sturdy mixing spatula, spoon, or the handy dandy dough whisk, but be sure that you don’t have any dry pockets of flour. Cover your dough vessel with plastic wrap or a damp cloth. I use plastic wrap because our humidity is quite low. Let that autolyse (absorb the liquid) for 40 minutes.

dissolve the levain in the water

stir in the flours

mix well then autolyse



**Jump for more butter**

doing less

September 24th, 2018

Recipe: homemade bulk italian sausage

Summer was exhausting. I don’t know if it was the puppy, the heat, the countless smokey days (and nights), or a whole host of other things, but I am wiped out. Our fall colors came on early around here, but they’ve been trickling along at a weird pace. The aspens are changing, but in a staggered manner so that there are plenty of green, gold, and stripped stands all in one place. Considering the amount of work on my plate, I told Jeremy I wouldn’t be shooting fall colors this season – hoping that I can make it to the holidays in one piece. Maybe the whole getting older thing has taught me that I can’t do it all, nor do I need to. Autumn is a good time to reflect on what the heck I’m doing. Anytime is a good time to reflect on what the heck I’m doing. Also, if I’m doing too much and if I should perhaps do a little less.


getting some high country hikes with the pups



We drove to Crested Butte over the weekend to get our sprinklers blown out. We were there for all of 36 hours. The colors are nice right now. Not as good as most years, but Jeremy tells me I have nature photographer standards – which is true. It doesn’t mean I can’t enjoy them. What it does mean is the quality of the aspen colors aren’t worth the trouble of bringing Neva hiking and shooting with us. There is so much stopping and waiting involved that she spirals into a complete frenzy of excitement and stress. What we didn’t know was that Yuki would simply sit down and enjoy the surroundings until it was time to move on. Yuki is proving to be the ideal dog companion for these outdoor pursuits (foraging, photography). She just might become my little buddy for photography road trips.

neva and yuki enjoying fall foliage

gold underfoot and overhead

waves of color



Part of my “doing less” so I can “get more done” is digging into my queue of recipes. I have a year’s worth that have been scribbled in my notebooks, photographed, and tested, waiting for their moment to go live on the blog. Sometimes they are in queue because they need more testing or a reshoot and other times I’ve just forgotten about them. This is one of the forgotten ones. It’s so good and I use it all the time! If you think it’s easy to ask the butcher for a pound of bulk Italian sausage, it’s almost as easy to make it yourself. For real. Let me show you.

crushed red pepper, fennel seeds, kosher salt, garlic, ground pork



That’s it! Those five ingredients go into Italian sausage AND you get to decide how spicy or garlicky you want it to be. I use a food processor to turn the spices and aromatics into a paste, but you can also chop everything by hand if you don’t have a food processor.

peeled and smashed garlic

place the salt, fennel seeds, red pepper flakes, and garlic in a food processor

blitz into a coarse paste


**Jump for more butter**