Soupe de Volaille à la Truffe en Croûte

Soupe de Volaille à la Truffe en Croûte

Soupe de Volaille à la Truffe en Croûte

Valentine’s Day calls for something a little special—unique, beautiful, and just indulgent enough to feel like a celebration. This Chicken Truffle Soup is exactly that kind of dish. Served steaming hot beneath a golden, flaky crust, it feels luxurious and romantic.

What makes this recipe especially appealing is that it delivers true truffle character without requiring an extravagant splurge. By using sliced black truffles from a jar, a touch of truffle oil, and truffle salt, you get depth, aroma, and richness in every bite. And of course, if you’re lucky enough to have access to fresh black truffles, by all means use them—they will only elevate the dish further. Either way, this soup proves that a memorable Valentine’s dinner doesn’t have to be complicated or costly to feel truly special.

Happy Valentine’s Day
❤️❤️❤️

Soupe de Volaille à la Truffe en Croûte

Chicken Truffle Soup Recipe

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Foraged Hedgehog Mushroom Fried Rice

Foraged Hedgehog Mushroom Fried Rice

Foraged Hedgehog Mushroom Fried Rice

🍄‍🟫🌲🍄‍🟫🌲🍄‍🟫

Peas, Carrots, Egg, Garlic, Ginger
Sherry, Soy Sauce, Sesame Oil, Oyster Sauce
Peanuts, Scallions, Cilantro

When a box of freshly foraged hedgehog mushrooms arrives from coastal California, still carrying the scent of pine and damp earth, they deserve more than a quick sauté.

Their meaty velvety texture and nutty woodsy flavor shine in this fried rice recipe, where they are carefully browned and deglazed with sherry before joining tender carrots, sweet peas, and fluffy scrambled eggs. Each bite balances the earthy mushrooms, enhanced by toasted peanuts, fragrant cilantro, and brown rice seasoned with soy sauce, oyster sauce, and toasted sesame oil.

Foraged Hedgehog Mushrooms Video

Hedgehog mushrooms are easy to recognize thanks to the tiny, soft “teeth” beneath their caps instead of gills, a distinctive feature that makes them approachable even for those new to foraging wild mushrooms.

These particular hedgehogs were foraged along a fire road at the south end of Fort Bragg, California, where cool air, fog, and seasonal rains create ideal growing conditions.

Hedgehog mushrooms range from pale cream to soft apricot and light orange, with slightly wavy caps and dense, sturdy flesh. They grow on the forest floor (see video) near oak, pine, and fir trees, usually scattered along trails and clearings rather than in tight clusters. Their main season runs from fall through early winter.

How to cook Hedgehog Mushrooms

Hedgehog Mushroom Fried Rice Recipe

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Aji Amarillo Albacore Tostadas

Aji Amarillo Albacore Tostadas

Aji Amarillo Albacore Tostadas

These Aji Amarillo Albacore Tostadas combine a bright note of Peruvian flavor with classic Mexican tradition. Corn tortillas, griddled to a delicate crispness while remaining pliable, are brushed with oil and layered with a spirited Aji Amarillo sauce.

Ribbons of carrot and purple cabbage provide a refreshing crunch beneath lightly marinated albacore, prepared in the spirit of Peruvian ceviche, while fresh cilantro and a side of tangy Salsa Roja add the finishing touch. The result is a dish that’s both visually stunning and beautifully balanced, celebrating the best of Latin-inspired cuisine.

Aji Amarillo Albacore Tostadas

Aji Amarillo paste is made from Peru’s signature golden chili, prized for its fruity, slightly tangy heat and vibrant color. Just a little adds warmth, brightness, and a subtle kick, making it perfect for sauces, ceviches, or the creamy Aji Amarillo sauce on these albacore tostadas.

Albacore Tostadas Recipe

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Butter Masala Chicken Bowl with Green Herb Chutney & Yogurt

Butter Masala Chicken Bowl with Green Herb Chutney & Yogurt

Butter Masala Chicken Bowl
Green Herb Chutney, Yogurt, Jasmine Rice

Imagine tender grilled chicken thighs, in an authentic butter masala sauce, topped with a bright, herbaceous cilantro-mint chutney and a drizzle of yogurt—served with a scoop of fragrant jasmine rice—every bite smoky, tangy, and layered with flavor.

Chicken thighs are cooked on the grill for a smoky char, chopped, then finished in butter, and simmered in the warm, aromatic masala sauce.

The green chutney spooned on top adds a fresh, herbaceous lift, with a kick from chili and ginger and a subtle richness from roasted peanuts. The lightly thinned yogurt brings cooling creaminess, balancing the spice and tying the flavors together.

This colorful Indian-inspired dish combines fire-kissed, juicy chicken in a spiced butter masala sauce with the zesty, vibrant chutney and silky yogurt, creating a harmonious medley of flavors and textures that’s both comforting and exhilarating.

Butter Masala Chicken Bowl Recipe

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Dolly Parton’s Stampede Soup (Cream of Vegetable)

Dolly Parton's Stampede Soup (Cream of Vegetable)

Dolly Parton’s Stampede Soup
(Cream of Vegetable)

🦋 Happy 80th Birthday Dolly! 🦋
Born January 19, 1946
Pittman Center, Tennessee

Dolly Parton’s Stampede Soup is best known as the creamy, comforting vegetable soup served at Dolly Parton’s Stampede Dinner Attraction in Pigeon Forge, Tennessee and Branson, Missouri. It’s one of those quietly nostalgic dishes that people remember just as much as the show.

The soup is a smooth but not overly fancy cream-style vegetable soup, traditionally made with a blend of canned vegetables cooked with onion and butter, thickened with flour, and finished with milk or cream. The flavor is mild, savory, and gently sweet from the vegetables—meant to be crowd-pleasing and soothing rather than bold or spicy.

Texture-wise, it’s typically partially blended: mostly smooth, but with a little body so it doesn’t feel thin or watery. It’s served hot at the beginning of the meal alongside a biscuit, setting a cozy, down-home tone before the rest of the Southern-style dinner arrives.

Dolly Parton's Stampede Soup (Cream of Vegetable)

Like a lot of classic Southern restaurant soups, its appeal isn’t complexity—it’s familiarity. Stampede Soup is simple, comforting, and nostalgic, very much in keeping with Dolly Parton’s brand of warmth and accessibility.

In honor of her 80th birthday, I decided to make Stampede Soup—and to my delight, it exceeded all expectations. I briefly considered using fresh vegetables, but that wouldn’t be true Stampede Soup; it would just be a standard cream of vegetable. So I stuck with the canned mixed vegetables, and sure enough—it was delicious! Surprisingly easy to make, it’s a recipe I would happily recommend to anyone. Thanks, Dolly! 🦋

Dolly Parton's Stampede Soup (Cream of Vegetable)

🐎 Stampede Soup Recipe 🐎

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