More Than One Spoon

More Than One Spoon Personal Chef Services: Free-Lance Cooking & Baking, Menu Planning Services, Private Parties/Dinners & Classes, etc.

Created from the belief that food is so much more than simple sustenance, More Than One Spoon promotes the love of not only the finished product, but also the respect for the raw ingredient and the joy of the journey of creation. More Than One Spoon is also an avid supporter of local, sustainable farmers in Wisconsin, believing that your body is only as good as the food that is put into it. Check back often for updates in the world of food: new recipes, fun techniques, gadgets, tips and more!

Hubby and I flashing the mandatory "Street Cred" at the International Housewares Show this weekend! Stay tuned for sneak...
03/17/2014

Hubby and I flashing the mandatory "Street Cred" at the International Housewares Show this weekend! Stay tuned for sneak peeks at products soon to be featured in our new web-store!

03/17/2014

SO . . . its been too long since I have had a chance to update what is going on with the "Spoon"! I hope everyone is surviving the seemingly never-ending winter . . .

LOTS of good things in store for 2014, I PROMISE:

I have just gotten back from the International Housewares Show in Chicago - complete with samples of some items that haven't even hit the U.S. market yet! I will be doing some product testing and reviews - if there are any items you would like to see tested and reviewed, just drop me a line!

The new web-store will be available this summer, featuring some of the newest items available on the market, as well as tried and true kitchen cookware must-haves.

In a simultaneous launch with the website, my first edition catalog will also be released later this year . . . private message me with your address to be added to the mailing list!

I will also start taking bookings for private parties/classes later this year as well.

AND, my very first cookbook is also in the works, so keep your eyes peeled for that, too!

I am very much looking forward to all that 2014 has to hold for More Than One Spoon! I can't wait to share it with you!

Today is "National Brandied Fruit Day"! I am not sure who decided to put this holiday so late in the year, especially co...
10/20/2013

Today is "National Brandied Fruit Day"! I am not sure who decided to put this holiday so late in the year, especially considering most brandied fruits need to age before they are "ripe" to eat ... unless, of course, you were to add the small element of fire to your recipe and do a stovetop brandied pear or apple! Either way, a good brandy (I prefer Korbel), a little sugar and a nice piece of fruit make for a delightful treat!

The excuse was "National Seafood Bisque Day". The result? A most delicate Saffron & Mussel Bisque paired with fresh bake...
10/20/2013

The excuse was "National Seafood Bisque Day". The result? A most delicate Saffron & Mussel Bisque paired with fresh baked baguette that had the power to transport us back to France for just a little while ... *sigh*

10/19/2013

From the mind of Julia Child: "If you are afraid of butter, use cream!"

Today is "National Seafood Bisque Day"! In order to celebrate this perfectly delicious day and channel my inner Julia, I do believe that saffron, mussels and cream will be the stars of this evening's dinner.

10/18/2013

Governing a great nation is like cooking a small fish - too much handling will spoil it. - Lao Tzu

Now that our government is back to work, may this little piece of "Spoon Fed" advice apply...

10/17/2013

Since it is now, officially, chili, soup and stew season, I thought that Julia Child had a very appropriate thought for today's "Spoon Feed".

Always start out with a larger pot than what you think you need. - Julia Child

VERY sound advice .....

10/17/2013

As much as we may not like it, colder weather is rolling in and will soon be here to stay for a few months. We can all grumble about it, or we can look at the silver lining in those snow clouds that are rolling in - Its CHILI SEASON!! Easy to make and one of those down home cold weather comfort foods.

Preferences in how chili is prepared are as diverse as everyone's individual personality. I like mine moderately spicy, with beans (black and dark red), no meat, huge chunks of tomato & onion, no noodles cooked in the chili, but served over noodles or rice . . . and DEFINITELY more like a soup than a stew.

I live by the "3 c's" in my spice profile for ANYTHING south of the border that I cook: cumin, coriander, cayenne. While maybe not so widely known, coriander is nothing more than the seeds of cilantro. If you are not wild about cilantro, substitute a little bit of coriander instead. It will give you many of the nice characteristics of cilantro and round out your flavor profile without the "aggressive" brightness that cilantro is notorious for. Most commercially pre-made chili powders will contain coriander and it is readily available in the spice aisle of just about any grocery store.

Have a little fun the next time you make chili. After reading the ingredient list on a pre-made bottle of chili powder, use that information to make your own chili spice and tweak it until it is perfect for you!

So let's have a little debate. How do you like YOUR chili? Spicy or not so much? Noodles or no noodles? Beans and/or meat? Thick or thin?

10/16/2013

I read recipes the same way I read science fiction. I get to the end and say to myself "well, that's not going to happen". - Rita Rudner

A good "Spoon Feed" for a Wednesday, I think ... Use a recipe as a guide or inspiration and be creative with the rest!

Happy Birthday Cote d'Or!The elephant, palm tree and 3 pyramids chocolate brand is 130!Initially registered by Mr. Charl...
10/16/2013

Happy Birthday Cote d'Or!

The elephant, palm tree and 3 pyramids chocolate brand is 130!
Initially registered by Mr. Charles Neuhaus in 1883 (cocoa beans came from British Cote de l'Or (now Ghana), it became the brand of the Alimenta company in 1906.

Some trivia: each business day, 3 trucks loaded with cocoa beans (24 metric tons each) enter the Hal plant. In 2012, Cote d'Or produced 35,000 metric tons of chocolate products: 47% dark, 44% milk, 9% super dark.

8 out of 10 Belgian families have at least one item by Cote d'Or in their home (from De Panne to Virton).

Chokotoff success story: 550,000 units are eaten by Belgians daily! That calculates to almost 6 per second!

From personal experience, I would LOVE to have my hands on just a FRACTION of the Chokotoff devoured by the Belgians in a single day! Chokotoff is similar to Riesen, only better! This is the one particular item I will ALWAYS search out and make sure to bring back from Belgium. Gloriously dark, decadently chewy . . . It is a chocolate lover's dream in a single morsel. I have been known to pay a king's ransom plus overnight shipping for this treat and, at one time, brought back multiple pounds of it to be distributed among my friends - most of whom now share my obsession for this chocolate nirvana. (Can be purchased at Amazon.com and BelgianChocs.com for the previously mentioned king's ransom.)

In all seriousness, though, Cote d'Or makes spectacular chocolate, in all shades from white (not really chocolate!) to "brut" (86% super dark), for baking, couverture (coating) and straight up eating. I, myself, tend to gravitate toward "Noir Intense" (deep dark 70%), although the Cote d'Or Noir Orange (70% with flecks of orange), Truffe Noir-Puur (70% exterior, filled with a silky blend of hazelnut/almond/milk chocolate) and Gianduja (slightly soft, super smooth, sweet chocolate blended with hazelnut paste) rival for my affections in addition to my Chokotoff addiction.

SO . . . How about YOU? How do you like YOUR chocolate?

10/15/2013

After a small break, the Spoon is back! Your Tuesday "Spoon Feed" thought for the day: All you need is love. But a little chocolate now and then doesn't hurt. - Charles M. Schulz

Have a wonderful day!

10/07/2013

I hope you have all had a wonderful weekend and that you have a beautiful week!

Monday's "Spoon Feed" thought: The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. - Julia Child

I think maybe this is true of life as well. Seize the day, don't be afraid to reach for your dreams - your goals may be easier to achieve than you might think . . .

Happy Monday!

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Beaver Dam, WI
53916

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