Cooking Wild Mushrooms

On May 6, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, fresh eating1 Comment

Northwest Montana has a reputation as morel country—one that’s unfortunately being increased by extended wildfire “seasons.” But as I learned by talking with local forager Dale Johnson for my Twice as Tasty column for the Flathead Beacon, morel mushrooms also tend to crop up in areas thick with cottonwoods. So we’ve been looking closer to home for these flavorful fungi over the last couple of weeks. No luck yet—I’m suspicious that they’ll be in hiding from the near-freezing nights as long as my asparagus—but we’re keeping our eyes peeled.

Dale shared more than just tips on foraging for morels. He also offered up some of his favorite cooking techniques, many of which apply to all sorts of wild mushrooms. He emphasized how there’s so much water in mushrooms like morels that they will have the best flavor and texture if they’re cooked first and then hit with butter, soy sauce, cream, or other favored ingredients. I’ll be following Dale’s advice and grilling or dry sautéing our morel harvest.
Learn to cook with wild mushrooms

Indian-Inspired Shrimp in Yogurt

On April 21, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, fresh eating1 Comment

I snuck lots of fun kitchen ideas in last week’s blog post, including my streamlined recipe for Homemade Yogurt, all of the homemade ingredients I use when making the bean dip featured in my Twice as Tasty column for the Flathead Beacon, and my favorite homemade dippers. If you found the lineup intimidating rather than inspiring, you’ll like the shrimp dish that’s in my column this week. If you’re a gardener, you’ll likely reach for homegrown onion and garlic; if you’re near coastal waters, you may be hauling up shrimp pots or buying directly from local fisherfolk. Otherwise, I use it to feature a single homemade ingredient: fresh yogurt.

As I mention in the column, plain yogurt is the most versatile, whether you’re making your own or buying it at the store. From one batch of plain yogurt, I can blend a serving into a smoothie, mix another with jam and top it with granola, and stir some into a savory bean dip or the sauce I use on shrimp, fish, or potatoes.
Learn to make Indian-Inspired Shrimp in Yogurt

Creamy White Bean and Yogurt Dip

On April 14, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, dipsLeave a comment

Although I’m in the mood for spring, Montana’s weather hasn’t been cooperating: we woke up to 10 inches of fresh snow on Monday. So it seems appropriate that I’ve been making and sharing hearty bean recipes in recent weeks in my Twice as Tasty column for the Flathead Beacon and on Fifth Season Fresh. These recipes can pair some of my summer freezer stash or spring green goodness with filling beans in dishes that bring a bright pop of flavor and warm me down to my chilly toes.

For a quick filling bean snack, check out the dip in my Flathead Beacon column this week. In it, I talk about choosing quality ingredients for simple recipes like bean dip. To my mind, that means homemade yogurt.
Learn to make Creamy White Bean and Yogurt Dip plus Homemade Yogurt

Roasted and Curried Squash Soup

On February 24, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, soups3 Comments

If you’ve yet to fall for squash soup, now’s your chance. There are so many directions you can take this soup: different varieties (including pumpkin), various spices and herbs, chunky or smooth. As I explain this week in my Twice as Tasty column for the Flathead Beacon, every spin you put on it changes the flavor.

I find squash soup most flavorful if you roast the vegetables, add spices and finishing touches at the cooking stage that maximizes their flavor, and puree the soup to remove any potential stringiness and ensure balance in each spoonful.
Learn to make Roasted and Curried Squash Soup

Panfish Piccata

On February 17, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, fresh eating1 Comment

The local fisherfolk I’ve seen out on the ice all winter inspired my Twice as Tasty column this week for the Flathead Beacon. I prefer to fish in warmer weather, wading into a stream with a fly rod in hand. But each time I see someone on the ice, I’m tempted by the idea of a panful of freshly caught perch. I made due with tilapia when developing my recipe for Panfish Piccata, and the result was delicious even if you head to the freezer instead of the frozen lake for the main ingredient.

I like this technique for cooking fish on the stovetop because the flour cuts down on the oil splatters but isn’t as messy as breadcrumbs. It’s also a one-pan meal, with the sauce following the fish into the pan and picking up some of its flavor.
Learn to make Panfish Piccata

Quick Beer–Cheese Dip

On February 10, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, dips1 Comment

With chilly temps and that big sporting event (you know I mean the Olympics, right?) happening this weekend, it seemed the perfect time to share my favorite beer–cheese dip in my Twice as Tasty column for the Flathead Beacon. This dip is easy yet decadent; we usually think of special-occasion recipes as being difficult, but not so here. The recipe in my column gives you store-bought ingredient options, but you can also bump the decadence up several notches by using homemade versions.

Let me be clear: when I make dips like this one with homemade ingredients, I don’t start by saying, “OK, I’m going to smoke the cheese and chilies, make the chili paste and mustard, roast the garlic, and then I can make dip.” Nope. All those ingredients are staples in my fridge. When I want to use them in dip (and everything else), I just set them on the counter, mix them into dip, and dig in.
Learn to make Quick Beer–Cheese Dip

Gardening from the Kitchen

On February 3, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, fresh eating2 Comments

The ongoing arrival of seed catalogs is reminding me that no matter how cold it is outside, now’s the time to start planning the garden. This week’s Twice as Tasty column for the Flathead Beacon has a decidedly local spin, mentioning local sources for seed and local farms offering community-supported agriculture (CSA) shares. If you live outside the area, take these as reminders to look out your own back door for local seed and produce resources before they sell out. According to Axiom’s 2022 garden survey, 62% of respondents plan to plant more this year.

Narrowing down the choices of what to plant can be as challenging as finding time to tend the garden all season. Read on to find out how I try to resist planting more than I can manage.
Learn more about gardening from the kitchen

30-Minute Tomato Soup

On December 9, 2021November 18, 2023 By Julie Laing | Twice As TastyIn Column, soupsLeave a comment

In this week’s Twice as Tasty column for the Flathead Beacon, I share one of my favorite soup recipes. Even my sister, who grew up unimpressed by many tomato dishes, has gotten hooked on this soup. It’s quick, easy, and uses the homegrown produce that’s been stashed away for the winter. In the column, I share my storage methods for its main ingredients, hoping to entice you to plan ahead next growing season. I also tell you how to make it right now with whatever tomatoes and onions are in your kitchen.
Learn to make 30-Minute Tomato Soup