I was going through my food photos and realized I never noticed this was reverse plated! What a novel idea!
Taken at the Orangery at Kensington Palace (March 2011)
Reverse Plating
in Food, Cooking, Inspiration, Thoughts
Cooking
Lion's Mane Mushrooms
I was browsing around the University District Farmer’s Market and stumbled across these giant, white mushrooms at the Sno-Valley Mushroom stand. When I saw these white, hairy things, I really didn’t know what to think of them - these are mushrooms? I had to try it.
The guy at the stand explained that the mushrooms are a great substitute for seafood because they have similar flavors and textures. He recommended the following simple preparation:
- Heat up pan with butter.
- Cut Lion’s Mane mushrooms into slices.
- Once pan is hot, gently cook the mushrooms until its moisture is evaporated.
- Add salt and pepper to taste, then serve.
Mushrooms in general are pretty simple to prepare. Of course, you can dress the recipe up, but I wanted to taste the natural flavors of the mushroom since I was trying it for the first time.
Like the man said, it had a seafood flavor, and the texture tasted quite different from a typical button mushroom. Tasted kind of like crab. I did end up eating it with some stone ground mustard (which was a surprisingly delicious combination) because the mushroom had a slight bitterness to it.
If you ever shop at the University District Farmer’s Market, please check out these mushrooms. Sno-Valley Mushrooms even has a “Grow Your Own” mushroom kit that sits on your kitchen counter! Seems pretty fantastical to me!
Slow Cooking Pork Shoulder Overnight
Whoever invented the slow cooker was one smart person. Used two thin sliced medium onions, a cup of chicken broth, and a cinnamon & cumin rub. Ten hours later cooked on low, my pork shoulder steaks were tender to perfection.
The next invention just needs to be a contraption that keeps the aroma IN the slow cooker so I do not have to smell it in my sleep…
A la Mode Pie Classes: All-you-can-eat pie and one to take home!
Star-Spangled Sour Cherry, Blue Hawaiian, and Strawberry Rhubarb Pie @ A la Mode Pies in Phinney Ridge - Seattle, WA
I attended one of Chris’ pie-making classes at his pie shop for a work function (you can find more on classes here) and made my own Marionberry & Hazelnut pie! Got to take the whole pie home, eat it all on my own, share it, freeze it, and finish it. It was awesome!
Those Portlandia brunch folks would be so jealous… Marionberry pie > Marionberry pancakes any day. :)
Use the oven for easy dinners
Dinner solution to long or lazy days: throw meat and veggies in the oven with lots of fresh spices and herbs. Always works like a charm!