wild mushroom soup with croutons

fall is here!

serves 4

wild mushroom soup

large onion - sliced
2 cups oyster, shiitake, and/or cremini mushrooms, chopped roughly
17 oz. beef broth (or veg. broth)
half a stick of butter
a few tablespoons of white flour
2 bay leaves
hefty splash of merlot
thyme
rosemary
black pepper
salt
sugar

caramelize onions with butter and a little salt & sugar in big, heavy pot. ***
add mushrooms when onions are beginning to caramelize.
add more butter.
add rosemary, thyme, and bay leaves and fry for a moment.
whisk a 1-3 tablespoons of flour into mix until incorporated.
turn the heat up!
pour up to a cup of the merlot into the pot.
stir well to deglaze. let sit for a minute.
pour beef stock into pot. stir well.
cover & let simmer for 15-30 minutes, stirring every so often.

croutons

crusty white bread (stale is best) cut into cubes
olive oil
thyme
salt
pepper

mix up about 1/3 cup oil with seasoning.
arrange bread cubes in a single layer on a cookie sheet.
brush bread cubes with seasoned oil.
turn the bread over & brush the other side.
put in oven at 425.
keep eye on croutons & turn them over a few times.

fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info
fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
Zoom Info

fettuccine & shrimp in white wine saffron broth

a few servings of pappardelle or fettuccine
small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)
pinch saffron threads
1 or 2 small shallots, diced (optional, not pictured)
several garlic cloves, minced
pound of shelled shrimp
chunk of salted butter
salt
crushed peppercorns or red pepper flakes
olive oil
small cup white wine

Cook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.
Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.
Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.
Add shrimp and garlic to pan, and sprinkle with salt.
Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.
Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.
After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.
Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.
Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.

~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info
~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
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~ warning: this recipe is somewhat confrontational ~Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing. Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans. Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT. Manhattan Clam Chowderolive oil or bacon fat* (fat preferable)2 little cans chopped clams in clam juice1 14.5 oz can diced tomatoes in sauce2 fresh medium tomatoes, diced with seedy pulp squeezed out1/2 medium yellow onion, sliced2 large garlic cloves, minced or pressed 1 cup chicken broth, water, or bottled clam juice (juice preferable)2 bay leaveschopped parsleyoreganothymetarragoncrushed black peppercornsred pepper flakes Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.Add fresh tomatoes and stir well. Saute for several minutes. Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.Serve with crusty bread & enjoy! *Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.
Zoom Info

~ warning: this recipe is somewhat confrontational ~
Adjusting to life in New England as a Wisconsin boy has been quite a challenge for me, foodwise. I haven’t been able to find a single goddamned cheese curd in the state and for some reason whoopie pies just aren’t my thing.
Thank goddess for seafood. Eating a lobster for the first time is one of my most vividly pleasurable sensory memories. Now, you may think my love of seafood would make the geographic transition an unfettered one. But I just can’t get down with the aggressive & stubborn rejection of Manhattan clam chowder up here!
People here get downright mean purely on principal about even the hypothetical suggestion of swapping tomatoes in for cream their chowder. I don’t get it! It gets me in trouble with people. They may as well be screaming GO PATS in my face and stoning me with Narragansett cans.
Well, guess what, New England? MANHATTAN CLAM CHOWDER IS THE BOMB. It is easy to make, filling, and satisfies any craving you may have for a briny oral experience. And also it comes from Rhode Island, not Manhattan, which is IN NEW ENGLAND. CONSIDER THAT.

Manhattan Clam Chowder

olive oil or bacon fat* (fat preferable)
2 little cans chopped clams in clam juice
1 14.5 oz can diced tomatoes in sauce
2 fresh medium tomatoes, diced with seedy pulp squeezed out
1/2 medium yellow onion, sliced
2 large garlic cloves, minced or pressed
1 cup chicken broth, water, or bottled clam juice (juice preferable)
2 bay leaves
chopped parsley
oregano
thyme
tarragon
crushed black peppercorns
red pepper flakes

Open clam cans & drain juice out into a bowl. Add another cup or so of broth or bottled clam juice. Set aside.
Heat up a good chunk of bacon fat or olive oil in a good soup pot. Add onions and saute well for 5+ minutes. Add garlic, bay leaves, parlsey, and spices. Saute on medium-low heat for another 5 minutes or so, stirring frequently to prevent burning.
Add fresh tomatoes and stir well. Saute for several minutes.
Add bowl of clam juice/both to pot. Bring to a gentle boil, stirring often.
Add can of tomatoes. Allow soup to simmer for about 10 minutes, stirring.
Add both cans of clams to soup. Stir well and let it simmer for another 5-15 minutes.
Serve with crusty bread & enjoy!

*Whenever I make bacon, I pour the drippings into an old tuna can I keep in my freezer. Then when I’m stir frying kale or making soup or caramelizing onions, I just scoop some out with a hot spoon for a delicious bacon boost.

Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info
Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot. Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around. Faux Phoserves about 2pho noodles or other rice noodle (bean threads are fun too)1 carton of chicken, beef, or vegetable broth (15-20 oz)1-2 cups shitake mushrooms, caps sliced with stems removed*1/2 yellow onion, sliced2-3 garlic cloves, minced2 tbs fish sauce2 tbs soy sauceabout 2 tbs ground coriandersmall pinch each clove, cinnamonabout 1 tsp Chinese 5 spice blendred pepper flakeschopped scallions chopped fresh herbs: thai basil, cilantro, mint While you prepare soup, soak rice noodles in hot water as directed on package.Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here. Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want. *A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.
Zoom Info

Good pho gives me a good buzz. Something about the blend of aromatics produces a really pleasant, somewhat long-lasting body high…so I guess it’s not a coincidence that I crave it a lot.
Ultimately, my love of that soupy-high plus a very sensitive tummy which often rejects anything but noodles & broth gave me the impetus to fake some pho. I suspect my recipe could really move on up with some beef broth, meat, star anise, and ginger, but hey, I used what I had lying around.

Faux Pho
serves about 2

pho noodles or other rice noodle (bean threads are fun too)
1 carton of chicken, beef, or vegetable broth (15-20 oz)
1-2 cups shitake mushrooms, caps sliced with stems removed*
1/2 yellow onion, sliced
2-3 garlic cloves, minced
2 tbs fish sauce
2 tbs soy sauce
about 2 tbs ground coriander
small pinch each clove, cinnamon
about 1 tsp Chinese 5 spice blend
red pepper flakes
chopped scallions
chopped fresh herbs: thai basil, cilantro, mint

While you prepare soup, soak rice noodles in hot water as directed on package.
Combine broth, fish sauce, and soy sauce to taste in a big pot. Heat on medium.
Make spice mix: Dump a good pile (1-2 tbs) of coriander into a measuring cup or small bowl. Add about a few vigorous shakes of 5 spice. Stir it up. Add little pinches of cinnamon and clove to the mix. Be cautious here—both can get bitter & overwhelming in large amounts. You sort of have to just follow your gut here.
Add spice mix to broth and give it a good stir. Add garlic & onion. Add as many red pepper flakes as you can handle.
Bring broth to boil. Add mushrooms. Let it simmer for as long as you want (10-25 minutes will do just fine).
When your soup and noodles are both ready, divide noodles into bowls. Top with chopped herbs and scallions. Ladle soup noodles. Serve & enjoy!

If you have leftovers, I suggest storing herbs and noodles separate from the broth…The noodles will absorb the soup if stored together, and the soup will cook the herbs a bit, which you don’t want.

*A word on shitake mushrooms and their stems: stems are really flavorful, so I usually like to mince them up to add to the broth early on for a boost. However, they’re often hard instead of spongy, and therefore not great to eat. If this is the case, I just put them in whole and pluck them out when it’s time to eat.

impossible-to-fuck-up hollandaise

One morning last winter I decided to get up and make myself some hollandaise sauce. I’m sure my plan was to just eat it all alone in one sitting. Anyway, it curdled in the double boiler I had rigged up so I tried again in the same pot, even though the pot I was using was the problem. Lo and behold, my second batch curdled right before my eyes. I ended up crying about it in the bathtub, you know, like you do. The point is, if you have fragile feefees and love hollandaise like I do, the blender-method (below) is a life saver. There is literally no way to fuck it up and it takes all of 5 minutes to make.

IMPOSSIBLE-TO-FUCK-UP HOLLANDAISE
serves 2, or 1 if you’re trying to drown your feelings in butter

2 egg yolks
1 tsp-1 tbs lemon juice
pinch of salt
4 tbs butter
pinch of lemon zest (optional)

Blend yolks, salt, as much lemon juice as you’re into in blender for 5 seconds.
Microwave butter until it’s completely melted & bubbly.
Pour bubbling hot butter in thin stream into blender mixture as it’s blending on low.
Serve immediately.

submission: guacamole recipe (with bacon!)

submitting my own guacamole recipe, my family tears it up when I make it and my coworkers have commented on how good it is.  I hope you love it too! 

4 ripe avocados, peeled and of course, that big pretty seed** put to the side for a little plant maybe?

1/2 tsp salt

1/2 tsp pepper

2 lil scoops of finely chopped onion OR about a 1/2 tsp of onion powder

another two lil scoops of mashed garlic (I peel and mash in a pilon) or 1/2 tsp of garlic powder will do

1 tablespoon chopped cilantro

3 strips of crumbled up bacon (I let them cook on the pan till they’re kinda crispy)

1/4 cup corn juice from the can and use about 2 tablespoons or so of corn kernels

I mash up all of the ingredients with the juice except the bacon and corn kernels which I stir in afterward. 

the seasoning is pretty much to taste, I don’t even follow my own recipe word for word every time.  :)

** Editors note: Save the avocado pit for your guac! Putting the pit back in the guacamole when it’s ready to eat will keep it fresh longer/stop it from getting brown as it oxidizes…I guess it tricks the avocado into thinking it’s still alive? Any way, enjoy! -LQC

In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn & Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.
Zoom Info
In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn & Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.
Zoom Info
In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn & Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.
Zoom Info
In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn & Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.
Zoom Info
In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips. Corn & Radish Summer Saladcorn cobsradishes, thinly slicedavocado, dicedcilantro (cilantro flowers pictured but not ideal)saltlimeBoil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle. Toss with sliced radishes and the juice of one or two limes depending how much salad you have. Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.Enjoy! *Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.
Zoom Info

In an effort to feel a little less like I’m melting this summer, I’m trying to make as many cold & refreshing dishes as possible. Here’s a simple, delicious seasonal salad that doubles awesomely as a salsa for tortilla chips.

Corn & Radish Summer Salad
corn cobs
radishes, thinly sliced
avocado, diced
cilantro (cilantro flowers pictured but not ideal)
salt
lime

Boil your corn for about 10 minutes to to desired doneness. Remove kernels with a knife when cobs are cool enough to handle.
Toss with sliced radishes and the juice of one or two limes depending how much salad you have.
Add salt & chopped cilantro to taste. Stir well. Gently toss avocado in.
Chill* for an hour or two & serve. Eat with a spoon or tortilla chips.
Enjoy!

*Chilling isn’t necessary but it helps the flavors mix and, if you’re as hot and sweaty as I am this July, you’ll want something really cold in your mouth.

CALL FOR SUBMISSIONS!

DO YOU LIKE TO EAT FOODS? DO YOU LIKE TO COOK FOODS AT HOME? AND THEN EAT THEM?

La Queer Cocina is accepting food recipe & food love submissions of all kinds. Not sure what to submit? Here are some ideas!

  • Your favorite weird, easy-to-make snack (for example: I love pickles & peanut butter sandwiches)
  • Pictures of you and your cute friends the eating food you cooked.
  • Recipes you learned from your mama/tío/grammy/ex-lover/godfather/whomever
  • Recipes that remind you of home
  • Get-better concoctions for cramps/bad moods/hangovers/colds
  • Info about utilizing the magical properties in herbs/flowers/spices etc.
  • Your favorite sauces and salad dressings
  • Cute stories about eating with the people you love
  • Tips, tutorials, or info-shares on anything cooking or eating related

Don’t have access to a camera? That’s fine! Your submissions/recipes do not need to include pictures of any kind.

<3 plz reblog widely <3

Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
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Are you tired endless white wine/shrimp combo recipes? Didn&#8217;t think so, but here&#8217;s one which uses red wine instead.I use the word &#8220;purple&#8221; loosely but with great conviction here&#8230;Meaning, it&#8217;s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn&#8217;t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil &amp; parsleypanko flakes (optional)salt &amp; pepper (lemon pepper pictured here)lemon juice (not pictured)arugula &amp; spinach (optional) Cook fettuccine &amp; drain when it&#8217;s al dente. Reserve about 1/3 cup of the pasta cooking water &#8212; it&#8217;s full of awesome starch that is very helpful in sauces.Heat a few tbs butter &amp; olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt &amp; pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don&#8217;t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic &amp; as many red pepper flakes as you want. Stir frequently to make sure garlic doesn&#8217;t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it&#8217;s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt &amp; pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
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Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.
I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way.
To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle.
This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended.

Purple shrimp scampi
serves 2

a LOT of butter (about 1/2 stick)
some olive oil
enough fettuccine for 2
as many shrimp as you want
1/2 head garlic, minced or squeezed through garlic press
red pepper flakes
about 1/2 cup merlot
fresh chopped basil & parsley
panko flakes (optional)
salt & pepper (lemon pepper pictured here)
lemon juice (not pictured)
arugula & spinach (optional)

Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.

Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!

Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.
Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).
After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque.
Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.
Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.
If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.
Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.

Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
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Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info
Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
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Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info
Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info
Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info
Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info
Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info
Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info
Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!Add any vegetables/proteins you like, (I&#8217;m running low on groceries, but if I was a food wizard I&#8217;d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly. SAUCY UDON STIR FRY2 single serving fresh-sealed packs of udon, cooked as instructedbig splash soy saucea little fish sauce, if you like that sort of thingbigger splash vegetable brothyour choice of veggies (I used kale, and shiitake &amp; enoki mushrooms)your favorite cooking oil (I used sesame &amp; a little olive oilblack pepperred pepper flakes1” chunk ginger root, mincedas many garlic cloves as you can handle or have lying around (I didn&#8217;t have many)big spoonful white flourheat a few tbs oil in large wokadd ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better&#8212;5+ minutes is great)add shiitake mushrooms and turn heat up to mediumsaute about 3 minutesadd flour &amp; stir quickly until incorporatedadd enough broth to cover mushrooms &amp; stir wellallow roux to thicken for a couple of minutesadd kale, then soy sauce &amp; stir welladd cooked udon &amp; stir until each noodle have separatedadd enoki mushrooms &amp; stir. keep stirring until noodles are darkened &amp; sauce has reduced a bitadd black pepper &amp; more red pepper if you like it spicyserve immediately
Zoom Info

Do you like comfort food that is very, very salty and noodley? Do you like things that are very saucy? Then look no further!
Add any vegetables/proteins you like, (I’m running low on groceries, but if I was a food wizard I’d load this up with carrots, bok choy, way more mushrooms, and shrimp) but make sure to adjust your cooking time accordingly.


SAUCY UDON STIR FRY

2 single serving fresh-sealed packs of udon, cooked as instructed
big splash soy sauce
a little fish sauce, if you like that sort of thing
bigger splash vegetable broth
your choice of veggies (I used kale, and shiitake & enoki mushrooms)
your favorite cooking oil (I used sesame & a little olive oil
black pepper
red pepper flakes
1” chunk ginger root, minced
as many garlic cloves as you can handle or have lying around (I didn’t have many)
big spoonful white flour

heat a few tbs oil in large wok
add ginger, garlic, and red pepper on very low heat, stirring frequently (the longer, the better—5+ minutes is great)
add shiitake mushrooms and turn heat up to medium
saute about 3 minutes
add flour & stir quickly until incorporated
add enough broth to cover mushrooms & stir well
allow roux to thicken for a couple of minutes
add kale, then soy sauce & stir well
add cooked udon & stir until each noodle have separated
add enoki mushrooms & stir. keep stirring until noodles are darkened & sauce has reduced a bit
add black pepper & more red pepper if you like it spicy
serve immediately

Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
Zoom Info
Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
Zoom Info
Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don&#8217;t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.FRESH ROLLZfresh roll rice paper wrapperscarrots, juliennedcucumbers (Japanese cucumbers are best), juliennedenough rice vinegar to coat chopped carrots &amp; cucumbersvietnamese fish sauce (optional)white sugarsaltcold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)lettucethai basil + mint + cilantro, chopped roughly Stir sugar &amp; salt into vinegar to dissolve. Add a little fish sauce if you&#8217;re so inclined.Toss with carrots and cucumbers in a bowl.Arrange all of your fillings in an assembly line.Dip rice sheet into warm water for 3 seconds or as directed. Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.Serve with peanut sauce, soy sauce, sweet &amp; sour, whatever you desire. EAT A BUNCH OF THEM ♥
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Fresh rolls are VERY fun to make, can encase pretty much any tasty thing, and can be made really cheaply! The wrappers I got a week or two ago cost $2 and there seem to be about 500 left in the package. They are a great vessel for leftovers, vegetables you don’t know what to do with, chicken, shrimp, tofu, salad, and various noodle varieties. Here are some of my favorite fillings.

FRESH ROLLZ

fresh roll rice paper wrappers
carrots, julienned
cucumbers (Japanese cucumbers are best), julienned
enough rice vinegar to coat chopped carrots & cucumbers
vietnamese fish sauce (optional)
white sugar
salt
cold cooked bean vermicelli, leftover pad thai, or bean threads (pictured)
lettuce
thai basil + mint + cilantro, chopped roughly

Stir sugar & salt into vinegar to dissolve. Add a little fish sauce if you’re so inclined.
Toss with carrots and cucumbers in a bowl.
Arrange all of your fillings in an assembly line.
Dip rice sheet into warm water for 3 seconds or as directed.
Place on a clean surface. Place fillings in a little mound on the wrapper as pictured. LIKE A BURRITO.
First fold the bottom half, then the sides. Finally, roll it up lengthwise. LIKE A TINY LITTLE BURRITO.
Serve with peanut sauce, soy sauce, sweet & sour, whatever you desire. EAT A BUNCH OF THEM ♥

Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing. Shiitake mushroom risottoserves 4 1&#160;3/4 cups arborio rice5-6 cups (48 oz.) chicken or vegetable stock1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced &amp; set aside1 cup white wine2 tbs olive oil3 tbs butter1 cup freshly grated parmesana few cloves garlic, mincedhandful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.salt &amp; pepper Melt butter &amp; olive oil in a big heavy pot. Add herbs &amp; garlic and sauté until they smell awesome, stirring frequently.Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice. Add shiitake mushrooms and sauté until they are almost done (3-5 min). Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.Bring the pot to a boil &amp; reduce the heat a little bit. Allow wine to simmer &amp; reduce by about half, stirring frequently.Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time &#8212; add one, stir until it&#8217;s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.Once all the stock is gone and your risotto is done (should be soft &amp; chewy), stir in grated parmesan until it&#8217;s all melted. Serve with extra grated parm &amp; minced herbs if you feel like it.Enjoy!
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Risotto is a perfect thing.

Shiitake mushroom risotto
serves 4

1 3/4 cups arborio rice
5-6 cups (48 oz.) chicken or vegetable stock
1-2 cups fresh shiitake mushrooms, roughly chopped, with stems minced & set aside
1 cup white wine
2 tbs olive oil
3 tbs butter
1 cup freshly grated parmesan
a few cloves garlic, minced
handful minced fresh aromatics such as parsley, scallions, thyme, basil, rosemary, etc.
salt & pepper

Melt butter & olive oil in a big heavy pot. Add herbs & garlic and sauté until they smell awesome, stirring frequently.
Pour stock into a medium-large pot and add minced mushroom stems. Bring to a simmer. Remove from heat when ready to add to rice.
Add shiitake mushrooms and sauté until they are almost done (3-5 min).
Add arborio rice and stir well for a couple of minutes. Add the wine and stir again.
Bring the pot to a boil & reduce the heat a little bit. Allow wine to simmer & reduce by about half, stirring frequently.
Using a ladle, add simmering stock to risotto one giant spoonful (or about a half cup) at a time — add one, stir until it’s almost absorbed, then add the next. Stir CONSTANTLY. Do not stop stirring. Keep adding stock. This entire process takes about 25 minutes. IT IS WORTH IT.
Once all the stock is gone and your risotto is done (should be soft & chewy), stir in grated parmesan until it’s all melted.
Serve with extra grated parm & minced herbs if you feel like it.
Enjoy!

Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it&#8217;s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt &amp; pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2&#8221; thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They&#8217;re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you&#8217;re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
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Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it&#8217;s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt &amp; pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2&#8221; thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They&#8217;re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you&#8217;re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
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Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it&#8217;s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt &amp; pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2&#8221; thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They&#8217;re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you&#8217;re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
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Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it&#8217;s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt &amp; pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2&#8221; thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They&#8217;re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you&#8217;re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
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Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it&#8217;s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt &amp; pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2&#8221; thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They&#8217;re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you&#8217;re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
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Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it&#8217;s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor. Roast tomato sauceserves 2-4 4-6 medium tomatoesup to 1 head garlic (optional - use as many or as few cloves as you like!)olive oilsalt &amp; pepperherbs/seasonings (thyme pictured)Heat oven to 400℉.Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.Slice tomatoes about 1/4-1/2&#8221; thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes. Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.Bake for 25-30 minutes on a center rack. They&#8217;re done when they look a bit browned or charred on the edges and mushy in the center.Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork. Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you&#8217;re not into skins or chunks you can blend the sauce or strain it through a sieve. Serve!
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Roasting tomatoes gives them a really wonderful, mellow, sweet caramelized flavor.  There are very few steps to this recipe, and at about 30 min total cooking time, it’s a great alternative to the 2-hours-of-constant-stirring traditional tomato sauce process. Perfect for serving over noodles, gnocchi, tofu, and chicken. Try mincing up a blend of your favorite fresh herbs to add to the sauce before the fork-smashing process for extra flavor.

Roast tomato sauce
serves 2-4

4-6 medium tomatoes
up to 1 head garlic (optional - use as many or as few cloves as you like!)
olive oil
salt & pepper
herbs/seasonings (thyme pictured)

Heat oven to 400℉.
Make a little tin foil purse for your garlic. Pour enough olive oil in to just coat the cloves. Seal up the package. Set aside.
Slice tomatoes about 1/4-1/2” thick. Place on a baking sheet. Pour a little olive oil on the sheet and toss with the tomatoes.
Arrange slices on the sheet in a single layer. Season with salt, pepper, etc. Place the garlic purse in the center of the baking sheet.
Bake for 25-30 minutes on a center rack. They’re done when they look a bit browned or charred on the edges and mushy in the center.
Remove from oven and empty the garlic purse into a bowl. Mash it up with a fork.
Scoop caramelized tomatoes into bowl with garlic. Mash it up to desired consistency with fork. If you’re not into skins or chunks you can blend the sauce or strain it through a sieve.
Serve!

It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes &amp; their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt &amp; pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes &amp; remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt &amp; pepper. Roast for 20-25 minutes.Serve!
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It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes &amp; their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt &amp; pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes &amp; remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt &amp; pepper. Roast for 20-25 minutes.Serve!
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It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes &amp; their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt &amp; pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes &amp; remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt &amp; pepper. Roast for 20-25 minutes.Serve!
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It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes &amp; their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt &amp; pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes &amp; remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt &amp; pepper. Roast for 20-25 minutes.Serve!
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It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!Roast radishes and radish greens serves 1-21 bunch radishes &amp; their greens (greens optional)olive oilapple cider vinegar or lemon juice (optional)salt &amp; pepper (or lemon pepper, pictured)Preheat oven to 400.Wash radishes &amp; remove ends. Cut larger radishes in half.Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).Toss it up with salt &amp; pepper. Roast for 20-25 minutes.Serve!
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It had never occurred to me to roast radishes until last summer when I found myself with an excess of radishes and not too many bright ideas about how to use them up. Turns out, roasting radishes imparts them with a really fabulous, mellow flavor and tones down their spicy bite. Enjoy!

Roast radishes and radish greens
serves 1-2

1 bunch radishes & their greens (greens optional)
olive oil
apple cider vinegar or lemon juice (optional)
salt & pepper (or lemon pepper, pictured)

Preheat oven to 400.
Wash radishes & remove ends. Cut larger radishes in half.
Arrange with greens (optional) in a small pan. Add very small splashes of olive oil and lemon juice or vinegar (also optional, but recommended!).
Toss it up with salt & pepper.
Roast for 20-25 minutes.
Serve!