tag:blogger.com,1999:blog-15861614221572375252010-02-07T14:48:14.330-08:00Chanterelle lets her opinions be known... and she can be picky.Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1586161422157237525.post-84536493736366775432010-02-06T16:38:00.000-08:002010-02-07T14:48:14.352-08:00

I went for a hike, knowing there was a chanterelle patch in the area but really not wanting to find any. I'm done with those for the year (I found two anyway, even though i wasn't looking for them!).  I was really on the hunt for black trumpets. It looked like good terrain for them, I was convinced they were there. So, like staring at one of those 3D prints with the hidden pictures, I stopped

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-61829388497609029912010-01-26T10:46:00.001-08:002010-01-26T11:14:37.731-08:00

I stumbled upon a recipe on Epicurious.com for lentil raviolis. The thought never occurred to me! I didn't follow the recipe but made up my own.In a saucepan:2 shallots, diced1 clove garlic, dicedI added a handful of diced pancetta but this could be left out and be a vegetarian dish.If you do what I did which is get sidetracked, leave it on high and nearly burn them, you get a nice caramelized

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com1tag:blogger.com,1999:blog-1586161422157237525.post-83461061551446945892010-01-22T11:43:00.000-08:002010-01-22T12:38:19.558-08:00

I combined a couple of dishes I've done in the past and the result was excellent. The first was a dish that I modeled after an Eric Ripert recipe. The second was the Prosciutto-wrapped Salmon I did a while back.This recipe serves 2.First component, the broth.In a small saucepan, drizzle some olive oil and then:1/4 c. diced pancetta...cook until starting to brownAdd 1 sliced shallot and 1 sliced

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-71939888138281490442010-01-20T14:22:00.000-08:002010-01-31T15:23:46.696-08:00

Kim Boekbinder is one half of the bewitching Vermillion Lies and is currently recording a solo album. Her voice is unique, her talent amazing. I fell in love with her music when I saw Vermillion Lies open for Amanda Palmer last year. In December, I saw her tweet, "It goes like this: I love food. Food loves me. We both get what we want. It's been the longest, healthiest relationship of my life."

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com2tag:blogger.com,1999:blog-1586161422157237525.post-24642980429181572132010-01-20T09:29:00.000-08:002010-01-20T09:36:29.724-08:00

I always make a double batch of my waffles and freeze the leftovers for quick toaster snacks and breakfasts. Our freezer stash had run out so it was time for a waffle morning.The problem is, it's winter and berries are my favorite waffle topping! I don't like just maple syrup, it's not right.So I got the blueberries out of the freezer. I put about 1 cup of blueberries in a small saucepan with

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-38062241288950921742010-01-10T15:35:00.001-08:002010-01-12T08:47:52.673-08:00

This was not a planned mushroom hunt. I went on a hike with my son's kindergarten class and stumbled upon a nice little patch of chanterelles. I told the teachers I'd catch up and piled the shroomies into my sweatshirt!I made the lovely salad I'd made at Thanksgiving and the "To Die For" meal in December. I tossed the chanterelles in olive oil.Grilled them until nice and brown. Tossed the salad

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-3219437290155816052010-01-10T14:32:00.000-08:002010-01-22T11:37:28.524-08:00

Pacific's Edge120 Highlands Dr, Carmel, CA 93923831-622-5445We first ate at Pacific's Edge in the Fall of 2007. I'm a Hyatt Club member (we picked a hotel chain to stay in regularly to earn points) and once a year or so they give me a free night. So, of course, I redeem it at one of the highest priced hotels they have, The Carmel Highlands Inn! The rooms have gorgeous views and the restaurant's

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-30676910567913617702009-12-18T09:14:00.000-08:002009-12-18T09:39:53.206-08:00

I went to a friend's house yesterday and we went for a walk. Found this beautiful, HUGE, bolete and one other she kept...She was gracious enough to let me take this one home. Just so you know, that knife is my 10" chef's knife...that is a huge mushroom!It was pristine. Not a bug in site. Gorgeous.We savoured it, it may be the last we get of the season!We grilled the stalk and sauteed the cap with

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-59483230897354268302009-12-06T16:16:00.001-08:002009-12-07T13:30:05.874-08:00

December is a big birthday month: my dad, my father-in-law, and my mother-in-law all have birthdays close together. Well, this year was the big 80th for my father-in-law so we wanted to have a large to-do to celebrate. I offered to cook and outdo myself in every dish I could. I think I succeeded. I also played dress-up and bought myself a chef's jacket with "Chantrelle - FoodPorn.com" on it...

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com5tag:blogger.com,1999:blog-1586161422157237525.post-18354334250707957142009-11-30T14:15:00.000-08:002009-12-01T17:06:50.026-08:00

As I pointed out in my last article, we were a bit late for porcini season this year. But not so late that we didn't get any at all. We had a couple of beauties! On the first night we didn't have the time or the materials for a barbecue so we just sautéed the porcini in a little olive oil and shallots and tossed it with some farfalle pasta. I'm a big fan of not doing much to the mushrooms and

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-37568388857611024522009-11-30T11:59:00.001-08:002009-12-12T17:48:21.265-08:00

We head up to Mendocino every Thanksgiving. We've been going up for about 10 years. The purpose of the trip is to crawl through the woods looking for fungus. Some years it's quite successful. Other years, not so much. This year we were a bit late for the porcinis. we found a few to grill, and a few to dry, but the real star of this trip was the chanterelle. Day one brought us a basket full

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-33183551480141666082009-11-24T15:48:00.000-08:002009-11-24T16:03:57.845-08:00

I could do a whole, "I'm thankful for my family and friends" post but, let's face it, this is FoodPorn! You don't care about that stuff. It's about the food.I'm thankful for:My meal at the French LaundryFarmers MarketsFresh fishMy tastebuds having decided to like sausage and salt-cured porkWild mushroomsBeing able to pick fresh herbs from my gardenBeing able to pick tomatoes from my garden in

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com1tag:blogger.com,1999:blog-1586161422157237525.post-17402565763404381312009-11-22T16:37:00.000-08:002009-11-23T11:32:27.477-08:00

We had three bottles of Syrah to drink: '03 Cornas from France, '00 Hardy's from Australia, and '02 Ridge from here in the Santa Cruz Mountains. I wanted to make a special dinner for our cousin's birthday, but we don't really eat much meat so I had to find something involving fish that would go with Syrah. I think this worked!This recipe is for 6 servings.1/4-1/2 cup chopped shallots1 head frisée

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-45022743379600022512009-11-16T19:28:00.000-08:002009-11-16T21:30:45.791-08:00

This is a quick and easy, tasty mexican-style dinner. Outside of the guacamole, it's all ingredients that are easy to keep on hand and you can use fish, shrimp or chicken...even beef I guess although I've never tried that.Put 2 dried ancho chiles in a dish w/ enough boiling water to cover them. Let them rehydrate for about 10 minutes.In a blender:1/2 onion2 garlic clovesjuice of 1 lemonsalt3T or

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-56037385497997142942009-11-15T10:30:00.000-08:002009-11-15T10:49:26.055-08:00

Imagine my surprise when I went to link to my waffle recipe and it wasn't on the site! I've got pictures of the waffles on the site, you can get a coffee mug with them on it but I'd never put up the recipe! D'oh!I make a double batch of waffles and freeze the leftovers to throw in the toaster for breakfast...Y'know, like Eggos but GOOD! I always have my waffles topped with berries and fresh

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-33036788724588587802009-11-14T11:25:00.000-08:002009-11-16T11:56:10.385-08:00

One day my lovely friend who DJs at KFJC discovered my site and asked if I wanted to be on the radio with her. SURE! I said. So I went, we talked, we had a blast and here's the transcript:Rocket J. Squirrel: This is Chantrelle we're talking to. Hi! So, I got all excited about your website, FoodPorn.com, especially the titles of your different sections.Chantrelle: Aren't I clever?Rocket J.

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com1tag:blogger.com,1999:blog-1586161422157237525.post-56134021410330036722009-11-09T11:25:00.000-08:002009-11-09T17:43:45.611-08:00

It's been six years since my first trip to the French Laundry. I'd heard rumors that Thomas Keller had spread himself too thin, opening too many restaurants, too many projects, that the French Laundry had slipped and wasn't as good as it used to be. I don't know what these people are talking about!! And I apologize in advance for the length of this article. It was a nearly 5 hour meal. You'll

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com2tag:blogger.com,1999:blog-1586161422157237525.post-87814365160786427232009-11-05T18:53:00.000-08:002009-11-05T20:44:27.329-08:00

I made this soup a few times last year and each time I had to wing it because I forgot to write down the recipe. I had told my mom how I made it though and so this year she sent me the ingredients which had no amounts. So I was sorta winging it again but it worked! I made it for about 25 people so I scaled this recipe down (hope i did the math right!). I'm guessing this will serve about 8.5 lbs

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-6588920984706890452009-11-04T13:32:00.000-08:002009-11-04T15:01:25.894-08:00

Way back in June, FoodPorn.com turned 10 years old and I held a recipe contest to celebrate. It took me way too long to cook the recipes but I now have a winner (unanimous among the family too I might add!):ADRI!! You can choose anything you'd like from the FoodPorn store.This was so good! Simple, fresh, lovely and tasty. The only thing I had a problem with was remembering to marinade in advance

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com2tag:blogger.com,1999:blog-1586161422157237525.post-17847706364686421512009-10-21T20:20:00.000-07:002009-10-26T15:02:13.399-07:00

I make ahi tartare almost every Wednesday. It's different every week depending on what's in season, or what I have in the fridge. Every week it's good. This week's was amazing!! 3/4 lb sashimi-grade ahi tuna, diced1 shallot, minced1/2 Japanese cucumber, diced1 clove garlic, finely minced3 T parsley, chopped2 T basil, chopped1/4 cup toasted pine nutsjuice of one lemon2-3 T extra virgin olive oil

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-1868283513058328222009-10-06T18:17:00.000-07:002009-10-06T20:22:30.545-07:00

I twittered this recipe the other night but don't want to lose it, the sauce was great!! It was the first time I'd ever made Bolognese. Can't say it's quick but it's still easy and rich and so yummy.1 lg onion, 2 stalks celery, 6 cloves garlic. Add about 1c. chopped pancetta: Add 1 lb ground beef, 1/2 lb italian sausage. Cook until brown. Add 1/2 glass red wine, reduce. Add 2 can tomatoes, 1c.

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-30451566433121222202009-09-20T15:36:00.000-07:002009-09-22T17:10:20.855-07:00

Trevese115 North Santa Cruz AvenueLos Gatos, CA 95030(408) 354-5551Just found out Trevese has closed its doors. Guess my scathing review was a little late!Our 10 year wedding anniversary snuck up on me somewhat. We'd gone on vacation, had been preparing for our son to start kindergarten, and summer was just flying by. But at the last minute I found a babysitter and did a little Googling and found

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-18535170527421811972009-09-20T15:31:00.000-07:002009-09-22T14:42:49.790-07:00

This was my second Recchiuti Taste Project event. The first was the Salt and Chocolate tasting which inspired many dishes and a shopping spree at The Meadow in Portland. The beer tasting was really for my husband who is the alchemist behind the Barely Legal brews. Of course, I enjoy the end product, he enjoys the process and the science. The brewer sharing the "stage" with Michael Recchiuti was

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-75147045174881960462009-09-17T19:18:00.000-07:002009-09-17T19:35:01.884-07:00

I had one large zucchini left from my dad's garden. I'd already made zucchini bread, I'd already frozen a bunch of it for zucchini bread in the winter, I'd sautéed, I'd put it in pasta, I needed something new! Well, there's my tried and true 'mashing things together and frying into a cake technique'... I'll try that! It worked!Shred one large zucchini, salt, and place in a colander to drain.

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0tag:blogger.com,1999:blog-1586161422157237525.post-58739013364680872632009-09-17T12:46:00.000-07:002009-09-17T13:05:41.775-07:00

I don't think I'd ever seen a Reed avocado before. I'm pretty sure I'd remember. I bought one for $5. Yes, just one. It was about the size as an infant's head!! I made a batch of guacamole out of it for four of us and we couldn't finish it there was so much. It mashed up into a much creamier dip than the typical Haas avocado does. If you can find them, it's worth the splurge. They really

Chantrellehttp://www.blogger.com/profile/01304351215076622980noreply@blogger.com0