Phamily Cooking

Fall means foraging and this has been one of the most epic years for mushrooms! Found some matsutakes and made a miso butter pasta sauce with Jeff’s handmade tagliatelle, matsutakes, and green onions!

Had a game night with some friends and played Puerto Rico. Decided it was a great opportunity to make some Puerto Rican food: Bistec Encebollado, White rice, Cauliflower “arroz” con Gandules (rice with pigeon peas, sofrito, and adobo), and Maduros (fried plantains). I made a big batch of sofrito and frozen it into ice cubes to use in future recipes!

Made a lobster mushroom bisque with porcini powder toasted pepitas and chanterelles sautéed in butter and garlic, and preserved some Italian marinated chanterelles in olive oil with garlic, lemon zest, and red pepper flakes. You know, as you do….