Category Vegetarian

Shiitake, Chard Ravioli in Dashi Broth w Watercress and Shimeji Mushrooms

Homemade ravioli, stuffed with shiitake mushrooms, chard stems, shallots, pine nuts, parsley and parmesan, made from fresh beet-leaf pasta, served with a dashi-mushroom broth with watercress, scallion greens, and shimeji mushrooms. That’s a mouthful to say, but was an absolute delight to eat.  It was also my first attempt to make up an Asian-European fusion… Continue reading

Ramp and Mushroom Risotto

Every once in a while, you read amusing stories about the tension and strife that ensue when cooking in your mother’s kitchen. The hovering. The unsought advice. The skeptical brow. Unfortunately for you, dear reader, I have no such stories from this recent dinner. In the making of this ramp and mushroom risotto, I had… Continue reading

Ramps, Ramps, and Ramp Fritters

Easter Sunday was a bit unusual for me this year.  I spent the morning with family, but ever-patient Lisl gave me special dispensation to spend the afternoon tromping around the woods with a bunch of other food bloggers collecting wild ramps, fiddleheads, stinging nettles, wild garlic, and more.  This outing was organized by Marc of… Continue reading

Potatoes In Beer

This is a simple yet surprisingly sophisticated dish from Richard Olney’s Simple French Food. I’ve long been a fan of making scalloped potatoes with milk and/or cream. The use of beer makes the dish a little less rich, which can be a good thing, yet still flavorful, and the onions add a sophistication that I… Continue reading

Savory Crepes

I used to make savory crepes all the time, and do not know why I ever fell out of the habit. The basic premise is that you create a stack of crepes and complementary fillings, and then bake for a brief period in the oven. The process is easier than it appears and the results… Continue reading