Our Seasonal Winter Foods
Apple, cranberry, date, mandarin orange, tangelo, tangerine, kiwi, kumquat, navel orange, pomegranite, persimmon, quince, grapes, mineolas, grapefruit, pear, avocado, olives, kuri squash, butternut, kabocha, dumpling squash, spaghetti squash, acorn squash, pumpkin, sweet potato, carrot, yellow finn & butterball potato, string bean, mushrooms, artichoke, collards, leaf lettuce, mustard greens, radish, horseradish, spinach, swiss chard, kale, celery, green onion, leek, onion, raddichio, arugula, beet, cabbage, nappa, bok choy, green and red cabbage, cauliflower, brussel sprouts, turnip, rutebaga, parsnip, celery root, garlic, ginger, sunchoke, burdock, lamb, duck, goose, venison, beef, bone marrow, chicken, crab, rockfish, tuna, sardines, anchovies, oysters, clams, mussels, trout, salmon, rosehips, seaweed, nuts, pumpkin seeds, chestnut, walnut, acorn, dairy products, whole grains, alcohol, millet, barley, black beans .
Stuffed Shiitake Mushrooms in Ginger Broth
25 small shiitake mushrooms
¼ cup dried tree ear mushrooms
1 bunch cilantro
1 shallot
1/2 cup pine nuts
1 clove sauteed garlic
2 Tbsp. tofu
freshly ground white pepper
vegetable stock
2 Tbsp. ginger root
1 cup slivered carrot
1 cup slivered parsnip
1 cup soaked arame
1 cup grated daikon
1 bunch scallions
tamari to taste
sesame oil
1. Boil water; soak cloud ear mushrooms for 15 minutes until soft. Trim and mince.
2. Clean cilantro. Mince ½ of bunch and add to cloud ear mushrooms...place some whole leaves aside for garnish.
3. Grind pine nuts and tofu in food processor until smooth and add to mushroom mixture with minced shallots, garlic and pepper.
4. Sautéé minced ginger and 1/2 the scallion in sesame oil. Add 9 cups of stock to the ginger, simmer 15 minutes. Fill each mushroom with pine nut mixture and steam separately 3-4 minutes.
5. Divide among 8 bowls the carrot, parsnip, seaweed, and daikon, fill with broth and gently transfer five mushrooms to each bowls, Garnish with scallion and whole cilantro leaves.
Stuffed Shiitake Mushrooms in Ginger Broth
25 small shiitake mushrooms
¼ cup dried tree ear mushrooms
1 bunch cilantro
1 shallot
1/2 cup pine nuts
1 clove sauteed garlic
2 Tbsp. tofu
freshly ground white pepper
vegetable stock
2 Tbsp. ginger root
1 cup slivered carrot
1 cup slivered parsnip
1 cup soaked arame
1 cup grated daikon
1 bunch scallions
tamari to taste
sesame oil
1. Boil water; soak cloud ear mushrooms for 15 minutes until soft. Trim and mince.
2. Clean cilantro. Mince ½ of bunch and add to cloud ear mushrooms...place some whole leaves aside for garnish.
3. Grind pine nuts and tofu in food processor until smooth and add to mushroom mixture with minced shallots, garlic and pepper.
4. Sautéé minced ginger and 1/2 the scallion in sesame oil. Add 9 cups of stock to the ginger, simmer 15 minutes. Fill each mushroom with pine nut mixture and steam separately 3-4 minutes.
5. Divide among 8 bowls the carrot, parsnip, seaweed, and daikon, fill with broth and gently transfer five mushrooms to each bowls, Garnish with scallion and whole cilantro leaves.
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