Mushroom Quinoa Risotto

Foragers, alert! Mushrooms are everywhere right now. I was in Santa Cruz recently and met a forager who showed me all the edible mushrooms he’d found on his walk and gave me tips on how to spot them. Often they are just little bumps under leaves…who knew!? Most of the ones he pointed our were types of Russula mushrooms. For this Mushroom Quinoa Risotto recipe I used Oyster mushrooms.

As always, forage with an expert and use an identification book. Be sure to check with an expert before eating anything. Happy hunting!

Happy New Year 2012

I am taking a little holiday break, feasters….I’m off to NYC for a few days to show my husband my exhibit at the French Culinary Institute, drop off my work for the food photography exhibit at the Powerhouse Arena in Brooklyn and see friends and family. Sweet wishes for a delicious New Year! “See” you in a week or so…

Sufganiyot Jelly Donuts

In honor of this last day of Hanukkah, I made Sufganiyot (jelly donuts). Believe it or not, this is a Hanukkah tradition, right along with latkes.  This was the first time I’d made them so I used Martha Stewart’s recipe and they came out great!

Photography Show at ICC

I am happy to announce that I just put up a solo show of my photography at the International Culinary Center, home of the French Culinary Institute, in SoHo, NYC. It will be up through March 2012 and showcases dishes by several different chefs including Alex Espiritu (of Valrhona), Dan Kluger (of ABC Kitchen, NYC), Daniel Humm (of Eleven Madison Park), Elizabeth Falkner (of Orson in SF), Francois Payard, Johnny Iuzzini (Jean George, NYC), The Voltaggio Brothers (of Top Chef), and Kevin Sbraga (of Top Chef), among others. Images of dishes above, from top are by Pichet Ong, The Voltaggio Brothers and Johnny Iuzzini.

Kale Chips

Kale Chips are an easy healthy snack to have before dinner, perhaps with a holiday cocktail!? All the crunchy satisfaction, and a little less guilt. They burn quickly, though, so watch them like a hawk. Four of five minutes in a hot oven does it, just until they get a little brown around the edges. Enjoy!