meatless meatballs roasted porcini with gremolata gluten-free chocolate chip cookies venison with morel sauce


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i dream of mushrooms

Sunday, July 25th, 2021

Recipe: roasted porcini with gremolata

I keep my summer expectations low to minimize any disappointment. It’s a strategy I apply to life in general, but it serves me particularly well when dealing with the realities of mushroom season here in the Colorado Rockies. Some years it’s great. Some years it’s terrible. Some years it’s okay. This year, it’s been strangely, weirdly, amazingly phenomenal. I have been logging many miles and many many pounds of beautiful porcini this season. Foraging all day, cleaning and processing (drying, freezing raw, sautéeing and freezing) all night, closing my eyes and seeing mushrooms in my dreams. Repeat.


still make time to see my folks who made chinese lobster noodles for us

and looking up to appreciate the stellar wildflower displays

everywhere we went, porcini

tucked among the huckleberries

our red-capped rocky mountain rubies (porcini)



My last post bumped meatless meatballs for chocolate chip cookies and I’m bumping those meatballs again, this time for a simple roasted porcini recipe that I promised my friend and foraging pal because fresh porcini wait for no one.

The original recipe specifies a mix of wild and cremini mushrooms, but my refrigerator was FULL of fresh porcini and it made perfect sense to use up some of the firm, perfect bouchons. Also, I think the gremolata – while tasty – is not necessary at all. Roasting the mushrooms with olive oil, salt, pepper, and a couple of smashed garlic cloves is heaven enough.


fresh porcini bouchons, flat-leaf parsley, pepper, olive oil, parmesan, garlic, bread crumbs, salt, lemon



For this preparation, I don’t recommend washing your mushrooms (I never wash my mushrooms except for morels). I brush the mushrooms of debris from top to bottom and wipe any remaining particles with a damp paper towel. Slice the mushrooms to 1/2-inch thickness and quarter or halve any really small bouchons. Since the oil is easily absorbed, I drizzle half of the olive oil over the mushrooms/smashed garlic and toss, then drizzle another tablespoon and toss, then one more tablespoon for a more even distribution. Season with salt and pepper and toss once more. Arrange the slices and pieces in a single layer on a rimmed baking sheet. I line my sheet with parchment paper because I like how it allows the food to crisp without sticking.

drizzle some of the olive oil over the mushrooms

toss with salt and pepper

roast in a rimmed baking sheet in a single layer



**Jump for more butter**

no whammies

Monday, June 28th, 2021

Recipe: gluten-free chocolate chip cookies

June went from lovely to horrid and (thankfully) back to lovely. I’m sure we have several swings of the pendulum ahead, but right now I’m truly grateful for the current cool and rainy pattern that is sitting on our faces and keeping smoke from the wildfires at bay.


the pups love hiking season

spring was late, but glorious nonetheless

wildfire smoke from the west made for dramatic evenings

the heat wave melted yuki and everyone else



My cousin moved to Colorado during the pandemic, but we haven’t had a chance to see one another since becoming fully vaccinated. However, two of my aunts (my mom’s younger sisters) were visiting my cousin recently and we met up for a short hike in Boulder. I can only hope to be as physically and mentally fit as these lovely ladies in 20+ years!

mom’s family has good genes

the wildflowers are having a good show this year



Originally, I was planning to post another recipe that wasn’t gluten-free chocolate chip cookies, but our neighbors did us a favor a while back and I wanted to thank them with some cookies. Except a 2-week heat wave crushed our souls and I couldn’t even *think* of baking. So when this cold front blew in from the north and brought our overnight temperatures into the 40s this weekend, I began testing these gluten-free cookies. My neighbor is gluten-free and I figured she was tired of the two or three recipes I kept sending over. Besides, it’s always good to expand your repertoire of baked goods. Jeremy, my neighbor, her husband (who can eat gluten), Canyon Erin (celiac) and her husband (eats gluten) all gave the recipe the thumbs up. And my neighbor asked if it was on the blog. That’s why you’re not getting meatless meatballs today.

bittersweet chocolate, vanilla extract, almond flour, sugar, brown butter, light brown sugar, vanilla bean, egg, baking soda, flake sea salt, kosher salt



Recipe testing baked goods at elevation sucks, because it doesn’t take much for things to go sideways at 8500 feet. The first rule of recipe testing is to try the recipe as is. Despite a few minor discrepancies between the volumes and weights (I follow weights), this one is pretty stable. I tweaked about with chilling the dough and cooking times and some other flavor enhancers, but all in all I feel this is a solid recipe with some of the best results in flavor and texture. Now, I do recommend chopping the chocolate over using chocolate chips. Even if you use chocolate chips, chop them up because the shards of chocolate mixed into the dough promote a creamier interior. And unsalted butter works just fine, but… use brown butter if you want it to be a little *extra*. If you make your own brown butter for this recipe, start with a half pound of unsalted butter which will yield enough brown butter for your needs. And let it cool to room temperature before using it.

start with 16 tablespoons of butter

melt it over medium heat and stir *constantly* until the milk solids turn golden (5-8 minutes)

immediately empty the brown butter into a bowl to cool before using



**Jump for more butter**

the figs that didn’t fit

Wednesday, February 3rd, 2021

Recipe: chocolate-dipped brandy truffle figs

January was a marked improvement over December for us as we enjoyed better (more) snow and could focus on work and exercise in Crested Butte without the distraction and stress of the holidays. The Nordic trails and mountain resorts had mostly emptied of traveling guests, which is how we like it – but especially with an ongoing pandemic. The quiet trails presented an opportunity to work with the pups off-leash. They both made great progress and had heaps of fun.


snow, mountains, skis, and a good pup

skiing any powder we could get

neva being calm and happy on a skijoring session

beautiful front range sunsets

more sun than snow in nederland



Yuki turned three years old on Monday. She hasn’t been a baby for a while now, but she’s still a baby. One of our many nicknames for Yuki is Baby because her spec sheet at RezDawg Rescue listed “Baby” in her age field. We love that little nugget so much. You can see birthday videos on my Instagram here.

birthday yuki!



Back in early December, Jeremy and I gathered a bunch of goodies for care packages to send to our parents. We don’t celebrate Christmas nor do we send holiday gifts, but we thought our sets of parents needed some cheering up. They had all been so good about not socializing and keeping safe, and we knew they missed seeing friends, going out, seeing family, and most of all – their grandchildren. I packed as much as I could in the boxes and shipped them out before the huge postal service holiday clog. Sadly, a box of chocolate figs I found at Trader Joe’s didn’t fit in the boxes. Eventually, we tried some. They were AMAZING and of course the next time we were at Trader Joe’s they were gone – one of those ephemeral seasonal items.

The figs were so delightful that they stuck in my mind for a month, at which point I decided to recreate them myself. A brandy truffle stuffed into a dried fig and dipped in chocolate. A note on dried figs: I liked the size and texture of the dried golden figs from Trader Joe’s (this isn’t an ad, I just shop there). They were moist and sweet without being too fragile and sticky to handle. I didn’t like the dried figs from Costco which were dry, tough, and flavorless. When I returned the bag, they informed me that many other people had similar complaints/returns. And I did not bother finding them at Whole Foods because they’ve turned the entire bulk foods area into a staging ground for deliveries.


dried figs, chocolate, brandy, heavy cream



Making the ganache for the brandy truffle is straightforward. I originally used an ounce of brandy for a half pound of semisweet chocolate. It works, but I definitely prefer a punchier booze presence than a subtle flavoring. Next time I’ll up that to 2 ounces, but go by your taste.

pour hot cream over chopped chocolate

stir in the brandy

let cool completely



**Jump for more butter**