It’s been a helluva good mushroom season so far. This week I found three primo porcini in my yard. I wanted to try something different from my typical porcini and pasta recipes. Quiche sounded about right.
I’m not familiar with making quiches. I know it’s a crust, some egg, cream, cheese and filling, but beyond that I have to follow a recipe. When I asked my coworker, Allison, today if she has ever made quiche she gave me a resounding “yes.” She had a few quiche tricks up her sleeve and was happy to share them.
Instead of following a recipe, I winged it using Allison’s advice. What came out of the oven was smoky, mushroomy, fluffy and not overly eggy.
Continue reading Wild porcini, bacon and spinach quiche
I’ve been waiting all summer to use Alaska-grown dahlias. When bride Roxanne contacted me and requested “designer’s choice” bouquets, I knew it was finally my chance.
Roxanne’s dress was unusual – traditional red Chinese brocade with a peacock embroidered in gold. It only made sense to include gold sprayed eucalyptus and peacock feathers.
This bouquet was over the top thanks to the enormous dinner plate dahlia from All Dahlia’d Up Flower Farm.
The bridesmaids’ bouquets were equally as luscious with smaller pink and purple dahlias, waxflower, myrtle, seeded eucalyptus and white spray roses.
I couldn’t resist putting a peacock feather in Michael the groom’s boutonniere.
One of my favorite bouts to boot!
The groomsmen’s bouts were all similar but slightly different. I love that!
The bride and groom were wed in misty, beautiful Girdwood this afternoon. Many congratulations to the happy couple!
This is my favorite time of year in Anchorage. It’s cool, rainy and chock full of mushrooms. It’s a mushroom wonderland out there!
I grew up eating boletus mushrooms and this year they have been abundant. If you’re interested in picking them, check out my handy mushroom guide.
Continue reading White vegetarian lasagna with wild porcini
I’m constantly impressed with how each wedding I’ve worked on this summer has been unique. Desiree and Geoffrey’s wedding theme was no exception. They wanted a creamsicle theme – orange, peach and white.
Love that orange and gold ribbon. Just the right touch.
The bridesmaids bouquets included mini carnations and little poofy safflowers. So cute!
Best of all, the flower girls got their own little bouquets. I love that idea
A simple crown for the bride:
I tried something new for the wrist corsages. I made cuffs as the base and used ribbon to tie them together.
Congratulations to the bride and groom!
I had to start out this post with a photo. There’s no more unique flower than an indigo anemone. I’ve never seen them before and jumped with joy at the opportunity to work with them.
Continue reading Alaska Weddings: Kate + Kirk
Brides are all different. Some know what they want, others need a little more guidance, but some have a creative vision. Jessica was one of those brides. She and her mother came to me with the boldest theme I’ve encountered yet – burgundy, gold and deep purple. When they told me those colors, my eyes got big and I just said, “Oooooooh!”
I seriously contemplated putting on my wedding dress just to hold the bridal bouquet (the above photo is the toss bouquet).
Continue reading Alaska Weddings: Peter + Jessica
Being unwell and a parent is like an uphill battle sometimes. You still have to get food on the table whether you feel like roses or crap. On my really down days, I’ve been known to order a pizza or three. But sometimes I can muster up the strength to make something healthy and tasty in a relatively short amount of time.
This green curry recipe is adapted from one I found in Cook’s Illustrated. I’ve made it three times in the past month and have added my own flair to it. The problem is, I don’t remember what that flair is, which is why I’m sharing it here.
It’s quick, flavorful and has vegetable(s) in it! A winner in my recipe book.
Green coconut curry with tofu, chicken and peas
- 1 tablespoon green curry paste
- 2 teaspoons curry powder
- 3 cloves garlic, smashed
- pinch of cumin
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- juice of 1/2 lemon
- salt and pepper
For the curry:
- 6 chicken tenders (about a pound)
- 1 brick of extra firm tofu, cubed
- 3 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 can of coconut milk (found in the Asian cooking aisle)
- 1 cup frozen peas
- 2 cups uncooked jasmine rice
- 1 lime
Mix together all the marinade ingredients in a gallon Ziploc. Add the chicken. I marinate the chicken tenders the night before when they are still frozen so they are thawed and marinated the next evening, but if you have time, marinate for an hour before cooking.
Start on the rice as you prepare the rest of the meal.
Add 1 tablespoon cooking oil to a large nonstick pan over high heat. When oil is hot add the tofu cubes and brown them on as many sides as you have patience for. Set aside on a paper towel-lined plate. Cook the chicken in the same pan, browning on both sides. Set aside.
Pour out the remaining oil and wipe out pan with a paper towel. Add the coconut milk, curry paste, fish sauce and sugar and whisk till combined. Add the frozen peas and bring to a simmer. Simmer on low until peas are cooked through, about 5 minutes.
Chop up the chicken into bite-sized pieces and add to the curry sauce with the tofu.
Serve over jasmine rice with a squeeze of lime juice.