It wasn’t until the mid-nineties that I really started enjoying Japanese flavors in my cooking. Sushi restaurants began to pop up in the town I was living in and from my first visit I was hooked. So light and fresh, I could have eaten out for every meal. Fast forward ten years and I was […]
mushroom
Mushroom, Asparagus & Blue Cheese Bundles
A few weeks ago I was reading a food magazine which was focusing on leftovers for the upcoming Thanksgiving meal. It got me thinking about how we use leftovers at our house. We have been really good at it lately. Sort of pat on the back good at it with a little we might not […]
Button Mushroom & Sage Fettuccine
Wow. It has been forever since we have gotten to write here at Charlotte Julienne. Our kitchen has been out of commission since the fall and has only just become working once again. Can I tell you how happy we are?! You never realize how big a role the kitchen plays in the life of […]
Jarlsberg, Arugula & Mushroom Omelet
We’ve used these flavors before in our Jarlsberg grilled cheese with shitake and arugula and they worked so well we reuse them quite often. This time we decided to make an omelet using Jarlsberg, arugula and baby bella mushrooms. This omelet is a perfect choice for Easter morning and it is what we will […]
Mushroom Dashi Broth With Pressed Leeks and Scallions.
We love to use some of the flavours of Japan in our cooking. Dashi, in its most popular form, is a broth made by making a stock containing kombu (seaweed) and kezurikatsuo (fermented Tuna). Having found some great mushrooms at our local Waitrose supermarket in Yorkshire, we decided to make an Asian mushroom dashi. The […]