Spring Risotto with Truffled Shitake Mushrooms

I’m trying to eat and cook with more local seasonal ingrediants. It’s not any harder, really, it just takes a little bit of thought and some personal education about just what is in season. I had good friends coming in for Friday night dinner, and decided to make this risotto filled with spring vegetables I could pick up easily. I followed this recipe to a … Continue reading Spring Risotto with Truffled Shitake Mushrooms

Dining Out for Life: Lolita

Lolita is one of my favorite Philadelphia BYOBs. I popped in this week to entertain friends in town for a conference, a night that also happened to be Dining Out for Life. DOfL is a annual fundraiser in which participating restaurants donate 33% of the tab to local AIDS/HIV organizations and Planned Parenthoods. Great idea, right? My only initial disappointment was that Lolita had gone … Continue reading Dining Out for Life: Lolita

Dinner Party Club – Japanese April

Longing for Spring, and overjoyed by the produce at Iovine’s, and inspired by the recent cherry-blossom festivals on the East Coast, I decided to go Japanese-style with this month’s Dinner Party Club meal. I started the meal off with these cute little “pocket” sushi – tofu puffs soaked and split and filled with saki rice, carrots, and black sesame seeds. The first spring rolls of … Continue reading Dinner Party Club – Japanese April

Adzuki bean, miso, and veggies soup

The only thing that I regret about this adzuki bean soup is that I didn’t soak the beans the night before. Already committed to the soup, I had to wait an impatient 2 hours until it was ready. Other than that – delicious. You can make it with canned beans, but slow cooked beans have a much firmer texture and a fuller flavor. I at … Continue reading Adzuki bean, miso, and veggies soup

Red Pepper, Shitake Mushroom and Tofy Stirfry

The simplist little stir-fry – my own version of a recipe in How to Cook Everything Vegetarian – was delicious and packed with flavor. I served it with baby bok choy, steamed with garlic in a dash of rice wine and soy sauce. Red Pepper, Shitake and Tofu Stir Fry serves 4 8 oz extra-firm tofu, pressed and cubed chili sesame oil 2 Tbs. sesame … Continue reading Red Pepper, Shitake Mushroom and Tofy Stirfry