Morels Carot and Almond Pesto Attraction Lasagna

The last but my favorite shot among all was the Wild Morelle mushroom and almond paste with leek pesto lasagna. Nothing beats a succesful mix of flavors! LOVE IT.
So for this session, the challenge was to make all the layers pretty and looking tasty! Take a look of it what do you think?


I love to improvised with food. This is not your traditional tomato sauce lasagna!I used pesto instead because it accentuated the flavor of our earthy morrels, and the almond paste give the richness that cream offer but healthier. Do i need any reason for carrot?They are sweet, source of vitamin A and the color just pop right in your eyes. Gotta love carrot! Off course since this is a wild mushroom lasagna, wild leek is the best companion!

The process of making the lasagna is quite simple.

The ingredients:

• Sauteed Wild mushroom mixture ( morels, chanterele , any kind of wild mushroom or regular you want)
• Lasagna noodle, boiled and cooled
• 2tbsp of butter
• 4 tbsp of of flour to make roux
• beef bouilon / chicken bouilon
  
• Sauteed garlic, pesto, and wild leeks mixture
• Salt , pepper & nutmeg to taste
  
• Raw carrot peeled and shaved into long ribbons
  
• Feta & Mozzarella cheese
• Blanch almond/toasted almond powder (you can use food chopper and add a little water to make the almond paste)
  
• Olive oil to sautee the ingredients

The execution:

• Sautee the mushrooms and the leeks separately or together depending on your choice
• Make the roux from the butter and flour and bouilon, add almond paste ( this will be used as the paste to glue the noodle)
  
• Once this two steps are done, layer the noodle and place the sauce on top of noodles and put different ingredient on each layer.
• Top it off with the sauce and seal it with the feta and mozzarela cheese and garnish it with the morels and wild mushroom arrangements on top!

M Mmm Good!

Passion + Patience

*Gastrobutterfly*

A food to your soul.

Fiddlehead Mushroom Omellete

Do you believe that omellete is an ordinary item that could start an extraordinary day? My omellete always do! But what about having omellete everday? Getting tired of it?
Never!!! There are just too many ways of making omellete. Egg is the essential and I love to mix it twist it with something new!


We are so fortunate that the spring in Ontario yield plentiful of beautiful harvests. Fiddlehead was one of them. Some of you might not know the name, but surely when you see it, it makes sense right away.

Fiddlehead also known as cicinate vernation refers to the unfurled fronds of a young fern harvested for food consumption. The fiddlehead, unrolls as the fern matures and grows due to more growth in the inside of the curl. Fiddleheads are usually located by the bottom of a fern plant. It was named so due to its resemblance to the curled ornamentation on the end of the string instrument ( Wikipedia, 2009).

Hand picking fiddle head is a very treasurable moment! You don't get the chance so often!
Once they comes out...they will be gone very quick. Last thing you know spring is over! So here I present to you the more lasting taste of fiddlehead!

The ingredients:

• Mushroom, sweet pepper, feta cheese
• 2 eggs
  
• salt and pepper to taste
• blanched fiddlehead
• olive oil

As simple as early morning! As delicious as you can imagine!

Happy trying!


Passion + Patience

*Gastrobutterfly*

A food to your soul.

Ramp, Dandelion and Violet dance

Dear : Friends!

I can barely remember the last time I wrote this Blog! The past 4 weeks I have been so lucky to volunteer with Dave Sloan a photographer who was an alumn in my university. He and his wife have been so kind to allow me exploring my artsy imagination on my dream job! Food stylist! He needed to make a portfolio and so did I, so it was a win win situation. I keep telling myself I would be the luckiest person in the world if I could work as a food stylist. Having so much fun, and dealing with the challenges is always a thrill. I cant wait!!!.

Since both Dave and Linda ( his wife) own a cottage up north, they wanted to bring in the wild taste of rustic leeks, dandelion and the smell of the forest to your eyes। We came up with three recipes: The wild salads, Fiddlehead omellete, and the must try Wild Morelle and Almond Lasagna! It was so mouthwatering… except that you can’t ever break the rule number 1: never eat the hero food! Too bad… BUT Good thing I kept the recipe for you to try, and surely you can spoil your eye a little with shot that we took few weeks ago

Here we go:

The salads was consisted of

• Ramps ( wild leeks leaves and stalk , you can use the bulb too)
• Dandelion
• Trout lily leaves ( do not use if it flowered already)
• Lemon zest
• Red pepper sliced in julienne cut.
• Violet ( flower is edible)

Dressing:

• Vinegrette using olive oil, a little red wine vinegar, lemon juice
• Drizzle of honey
• Salt and pepper to taste

The macro look of the salad looks so pretty.

I hope you enjoy the salad if not, enchant your eyes a little!

Passion + Patience

*Gastrobutterfly*

A food to your soul.