If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.
Blunders, no, only friendship binds us to honesty - attracting crypts of mushrooms in the wake of our snowboards.
I'm a vegetarian who doesn't like eggplant parmesan. Isn't that awful? I'm also sick of portobello mushrooms. People are like, 'A vegetarian's coming to dinner,' so they serve those.
I'm always starving in the morning, so I eat a lot for breakfast. It's usually scrambled or poached eggs, bacon, avocado, mushrooms, or sometimes even steak.
The thing about being at home versus being out in the world working is, it's a whole different vibe. When I'm home with my kids and partner, I will cook - even though she's a very good cook. She's learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.
I love portobello mushrooms. I often say that if I were vegetarian, I would live off of these. Now, it would never happen, but it's still nice to know that they exist. So meaty, so flavorful.
I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.
For reasons that aren't quite clear I derive a weird and almost inappropriate pleasure from making a cake that looks like a decomposing log. Essentially, that's what a Buche de Noel is supposed to look like, complete with meringue 'mushrooms' poking out of the chocolate buttercream 'bark.'
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
