La Fuji Mama — Bringing world flavors to the family dinner table.

Quinoa Patties Stuffed With Goat Cheese & Mushrooms

Quinoa patties stuffed with goat cheese and mushrooms 4 Servings Prep: 30 min. Cook: 15 min. Ingredients For the patties: 2 cups cooked quinoa 2 eggs lightly beaten 1 cup panko breadcrumbs 3/4 cup whole wheat flour 1/4 cup Parmesan cheese, grated 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 cup dried porcini mushrooms, […]

Over the past six months I’ve had several people suggest the idea of planning a get together where I showed everyone how to make sushi. I finally decided to make it happen and enlisted a trusty team of accomplices to pull it off. Over the month and a half that it took us to plan […]

bell’alimento’s Tortellini in Brodo {Tortellini in Broth} Recipe from Paula of bell’alimento.com 3 tablespoons unsalted butter 2 stalks of celery – chopped 1 small onion – chopped 1 carrot – peeled & chopped 2 cloves of garlic – minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind {optional} 20 ounces cheese […]

Months ago I saw a call in one of Pillsbury’s newsletters for the opportunity to become a Pillsbury Crescents Ambassador. I thought, “Why not? I’ve always loved Pillsbury Crescents!” So I went online and filled out the application, hit submit, and then promptly forgot about it. About a month later, on June 14th, I got […]

Add this recipe to ZipList! Dried Figs Dressed With Goma (Sesame) Dressing Makes 16 appetizers For the Goma (Sesame) Dressing: 2 tablespoons tahini 2 tablespoons toasted white sesame seeds 2 tablespoons plain soy milk 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon granulated sugar 16 dried figs 2 – 3 ounces baby arugula1. […]

Fig, Brie, & Prosciutto Tarts Makes 4 tarts 1 sheet puff pastry (about 8.7 ounces) 4 ounces brie cheese 4 figs, sliced into 1/4-inch thick slices 1 ounce prosciutto, cut into 2-inch long pieces 1. Thaw the puff pastry sheet as directed on the package. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a […]

Mini Fig & White Chocolate Mascarpone Cream Tarts Makes 24 mini tarts For the Tart Crust: 3/4 cup unbleached all-purpose flour 1/4 cup cake flour 1/2 teaspoon salt 3 ounces (3/4 stick) chilled unsalted butter, diced 2 tablespoons chilled vegetable shortening 1/4 cup ice water, plus a few drops more if needed For the White […]

Fig, Ginger, Star Anise Preserves Makes 2 3/4 cups preserves 1 1/2 cups water 1 1/2 cups granulated sugar 1 1/2 pounds fresh ripe figs, peeled and chopped 1 tablespoon fresh squeezed lemon juice 1 1/2 teaspoon fresh ginger, finely chopped 3 star anise 1. In a medium-size pot, combine the water and sugar and […]

We are now in the middle of fig season here in California. I remember eating my first fig when I was about 11 years old at a friends house. Her parents were Iranian immigrants and they had planted a fig tree when they bought their home in Southern California to remind them of home. The […]

Guess what? The Washoku Warriors group is now one year old and counting and this challenge was our 12th challenge! We continue to add new members from around the globe. It has been a wonderful year and I have thoroughly enjoyed working through the book with fellow Warriors. I find their experiences, writeups, and pictures […]

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