Here is a delicious mushroom preserve based on the Italian "Sott'olio" technique. The mushrooms are salted and pickled before preserving under oil. They can be flavored numerous ways. It's a great way to enjoy mushrooms for months to come!
My tastes and techniques are a culmination of my life experiences. While I grew up in the Midwest, I have since lived on the West Coast (San Francisco), East Coast (Boston) and now in the South (Tennessee). While the food philosophies and cultures in these locations have been vastly different, my innate love for fresh produce has remained a constant.
I started my professional career in corporate finance but soon realized I craved a job that would feed my soul (and it turns out, my belly, too!). After getting my Culinary Arts Certificate, I started Dandelion, a business that provided cooking classes, personal chef services and catering. I happily ran that business until my son was born a few years later. Becoming a mom has forced me to focus on what is truly important – eating and feeding my family well.
You can find my recipes at roottofruit.recipes. Root to Fruit is the produce version of the “snout to tail” meat philosophy. I try to find ways to use the little bits left over that normally get tossed in the compost or garbage can – cilantro stems become a sauce, random veggie scraps are used to make stock and beet stems are turned into jam. This plays into my general cooking style of using what is on hand. I constantly make substitutes and try new things in order to avoid making a trip to the grocery store. Often than not, this means my meals aren’t picture perfect or classically composed. It does mean, however, they taste damn good and leave me figuratively and literally satisfied.