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 Be Thrifty is your complete guide to living better with less, edited by Pia Catton and Spooning's Califia Suntree. Coming Soon!
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Welcome to the new and vastly improved Spooning! For those of you new to the story, Spooning started out as a cooking column for hungry lovebirds that I wrote for Tango magazine. I was inspired by that experience to dip my toe in the blog pool, and cyber Spooning was born. (My old posts are below…) I jotted down recipes, took pictures of meals, ranted a bit, and generally pontificated on Edible Things That I Like. But, after a while, the blog was starting to feel like dinner alone at a fancy restaurant. Food–eating it, cooking it, talking about it–is something to share. So I decided to turn Spooning into a site for everyone. Blogging is fun, don’t get me wrong, and I’ll be starting it back up again. But it’s been way, way more fun to get to read the stories and recipes of Spooning’s splendid contributors, and to hear the ideas and excitement that have come my way as the site developed. My partners in this endeavor, Inger-Lise McMillan and Michael Hellein [and Ryan Stratton!], have brought Spooning to glorious life and I hope it brings pleasure and inspiration to all. Check back often, and please, join the conversation by sending any and all of your foody thoughts my way…I’ll be posting mine right here.No Comments -
This is an old family recipe. My ancestors would roll over in their graves if any other nuts were substituted for the black walnuts. I will share the recipe, but just promise to use black walnuts. Read on… » -
Chanterelles have hints of hazelnut in their flavor profile so this is a natural combination. The mushroom syrup is made by reducing the liquid that comes off the chanterelles as you dry sauté them (ie. sauté them in a tiny bit of olive oil). Don’t worry if you don’t have any, it just amplifies the chanterelle essence. Read on… » -
Photo by Jenn Accettola
High-fat cashew cream carries the flavor of the mushrooms throughout the dish, making for one rich gratin. For a quick mushroom stock, take some packaged veg stock and simmer it with two tablespoons of dried porcini. Read on… »
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This one is a no-brainer. I’m not going to give you a specific recipe, just some suggestions. Make your favorite pizza crust recipe. If you don’t have a favorite I suggest getting your self a copy of Peter Reinhart’s book American Pie. Stick to a white pizza, without tomato sauce, which is too acidic to pair with chanterelles. Invest in a pizza stone and peel, or just use an inverted sheet pan. Fire up your oven to as close to the center of the sun it will get (500-550 degrees for most home ovens). Line up your mise en place (all the stuff you want on your pizzas) within arm’s reach, and go to town. Read on… »