Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

This mouthwatering Truffled Mushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.

We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.

Mushroom Pappardelle Recipe

Continue reading “Truffled Mushroom Pappardelle”

Chilean Sea Bass, Mole Coloradito

Chilean Sea Bass, Mole Coloradito

Chilean Sea Bass, Mole Coloradito

A little while back, I shared a recipe for Duck and Sweet Potato Enmoladas with a New Mexican Mole inspired by Chef Fernando Olea at Sazón restaurant in Santa Fe, New Mexico. He was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.

The Chef is famous for his various moles including New Mexican Mole, Mole Verde, Mole Negro, and Mole Coloradito. Not only does the Chef offer a tasting of his exceptional moles at the restaurant, he also sells them online so we can enjoy them at home!

Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Incorporating both guajillo and arbol chiles, he creates a harmonizing blend of savory and spice which are combined with tomato, onion, garlic, lime juice and many other ingredients. This somewhat spicier mole pairs wonderfully with pork or white fish.

Chilean Sea Bass, Mole Verde at Sazón Santa Fe
Mole Verde paired with Chilean Sea Bass at Sazón Santa Fe

Chilean Sea Bass, Mole ColoraditoChilean Sea Bass, Mole Coloradito Recipe

Continue reading “Chilean Sea Bass, Mole Coloradito”

Oyakodon – Japanese Chicken and Egg Rice Bowl

Oyakodon - Japanese Chicken and Egg Rice Bowl🍚🐔🥚 Oyakodon 🥚🐔🍚
Japanese Chicken and Egg Rice Bowl

Oyakodon is a popular and traditional Japanese rice bowl dish that combines a savory-sweet mixture of chicken, egg, and onions served over steamed rice. The name “oyakodon” translates to “parent and child bowl,” which is a poetic reference to the use of both chicken (the parent) and egg (the child) in the dish.

It is a favorite for home cooks due to its ease of preparation and is often found in Japanese eateries and fast-food chains and featured in Japanese cooking shows and food blogs. Just Google “oyakodon” to see hundreds of authentic recipes for this well liked Japanese comfort food.

I am sharing here today for those who aren’t familiar with this splendid, homey Japanese dish. Serve it for brunch, lunch, dinner or a late night snack. It can easily be prepared with almost all ingredients on hand in the Western kitchen. I give substitutes below in case Japanese ingredients are not available.

Oyakodon - Japanese Chicken and Egg Rice Bowl

Oyakodon Recipe

Continue reading “Oyakodon – Japanese Chicken and Egg Rice Bowl”

Mock Turtle Soup and the Threatened Desert Tortoise

Mock Turtle Soup

🐢 Mock Turtle Soup 🐢
and
The Threatened Desert Tortoise

We are fortunate to live on the border of an area known for its rich cultural heritage, and its unique geological and ecological features. In 2002 Congress designated the Sloan Canyon National Conservation Area to preserve and protect 48,438 acres of southern Nevada’s Mojave Desert for future generations.

Our community is separated from the conservation area by a little traveled road called Democracy Drive. Turns out, the other day while on Democracy Drive I spotted this not-so-little fella meandering into the middle of the road.

Concerned for his well-being, I stopped, kept my distance, took some pics, but not being familiar with desert tortoise protocol, there was nothing I could do at the moment.

desert tortoise (Gopherus agassizii)

I went to the Ranger Station on Nawghaw Poa Road to find out more about him. They said the desert tortoise (Gopherus agassizii) is the largest reptile and the only wild land tortoise found in the southwestern United States.

And the Mojave desert tortoise was federally listed under the Endangered Species Act of 1973 as a threatened species on April 2, 1990.

Sloan Canyon National Conservation Area

They said to handle all tortoise carefully and only if authorized to do so! Tortoises can be injured and can die from improper handling. Do not approach tortoises unless absolutely necessary, as your presence can induce stress in the animal.

When you must approach a tortoise, move slowly and approach from the rear of the animal. Pick up the tortoise gently and keep it level at all times. When handling large tortoises, grasp the animal with both hands, one at each side of the animal.

I was told that persons handling tortoises should wear surgical type gloves to inhibit the transmission of diseases. If gloves aren’t available make sure to sanitize your hands. Since I won’t be moving an endangered desert tortoise anytime soon, they did say another alternative would be to call the ranger station if a tortoise is in danger and they will come to take care of him.

If you are in Southern Nevada, and see a desert tortoise in danger call the Sloan Canyon Park Ranger at 702-233-6339. Additionally for any lost turtles, especially desert tortoises, call the Wild Desert Tortoise Assistance Line at 702-593-9027.

Mock Turtle Soup and the Endangered Desert Tortoise

Turtle or tortoise? It depends on who you ask or where you are in the world, but most people recognize tortoises as terrestrial or land-loving with stubby feet (better for digging than swimming) and a heavy, dome-shaped carapace. Aquatic and semi-aquatic turtles are known as just that, turtles. Turtles tend to have more webbed feet (but not always) and their shells are more flat and streamlined.

Mock Turtle Soup

Now let’s talk about the soup!

Turtle soup is traditionally made from sea turtle, snapping turtle, box turtle, or terrapin depending on the region of the world. It has NEVER culinarily been made from desert tortoise! However, it was the local desert tortoise that inspired me to research and prepare Mock Turtle Soup.

Mock (imitation) turtle soup contains no turtle and can be made from many different kinds of meats including ground beef, oxtail, calf’s head, veal shoulder and others.

On his terrific blog Hunt Gather Cook, James Beard Award-winning author and chef Hank Shaw, writes that turtle meat tastes like a cool combination of chicken thigh, clam and pork with at least four different textures and colors coming from the same turtle.

It was his description that lead to my recipe for Mock Turtle Soup which includes grilled chicken thighs, crisped and diced pork belly, and chopped clams. This super-tasty combination of heterogeneous ingredients results in a unique soup that is quite compelling with its various flavors and textures. And although I have not tried snapping turtle, I suspect this soup may imitate the flavors and textures quite well.

Sloan Canyon National Conservation Area

Mock Turtle Soup Recipe

Continue reading “Mock Turtle Soup and the Threatened Desert Tortoise”

Raw Scallop Amuse Bouche, Blood Orange Emulsion

Raw Scallop Amuse Bouche, Blood Orange Emulsion

Raw Scallop Amuse Bouche 💋
Blood Orange Emulsion 🍊

A pristine day-boat scallop with a vibrant blood orange emulsion makes an exquisite and sophisticated amuse-bouche, combining the delicate sweetness of the buttery scallop with the lively, citrusy zing of the blood orange. This elegant bite certainly exemplifies the essence of an amuse-bouche: a small yet impactful introduction to the meal.

Raw Scallop Amuse Bouche Recipe

Continue reading “Raw Scallop Amuse Bouche, Blood Orange Emulsion”