The Spooned Fork

12/23/2025

Savoy Cabbage And Celery Root Soup With Leek Confit

Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 1½ cups)
- 1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)
- 3 large garlic cloves, minced
- ½ cup chopped scallions, green tops only
- ¼ cup Leek Confit
- ½ Fuji apple, peeled and diced
- 1 tablespoon country-style Dijon mustard
- 1 teaspoon minced fresh rosemary
- 5 cups vegetable broth
- 1 cup quartered baby potatoes
- ½ small savoy cabbage, thinly sliced (about 3 cups)
- 1 teaspoon kosher salt (or more, to taste)
- ½ teaspoon black pepper
- ½ cup brown basmati rice
- ½ cup grated Parmesan cheese, optional garnish

Preparation

Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat.

Add the onion, celery root, garlic, scallion tops, and leek confit.

Saute until the onion softens, about 15 minutes.

Add the apple, mustard, and rosemary, and cook for another couple of minutes.

The mixture will be very aromatic.

Add the remaining ingredients and bring to a low simmer.

Cover and simmer for 40 minutes.

Adjust seasoning if needed.

Source: Foodista

12/22/2025

Arroz Con Leche

Ingredients
- 3 cups heavy cream
- 3 cups milk
- 1 cup Arborio rice
- 2 cinnamon sticks
- 1 lemon, zested
- 1 pinch salt
- 1 cup sugar

Preparation

In a saucepan, place the 2 cups heavy cream, 2 cups milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil.

Turn down the heat and simmer until the rice is cooked, about 30 minutes.

Add the rest of milk and heavy cream as needed (you don't want the rice to become too thick).

Add the sugar off the heat and stir to combine.

Remove the cinnamon sticks.

Sprinkle with cinnamon.

Source: Foodista

12/21/2025

Lemon Pepper Steak

Ingredients
- 1 1/4 lbs. chuck arm steak, cut 1 inch thick
- 1/4 teaspoon dill w**d
- 1/4 cup fresh lemon juice
- 1 teaspoon cracked black pepper
- salt to taste
- 1/4 cup water

Preparation

Combine lemon juice, salt and dill w**d.

Trim all visible fat and place beef chuck steak in a plastic bag or dish; add marinade, turning to coat.

Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once.

Remove steak from marinade, press pepper into surface of both sides of meat.

Place steak on a broiler pan and broil for 10 to 12 minutes on each side.

Carve steak into thin slices.

Source: Foodista

11/24/2025

11/23/2025

Simple Blueberry Bread

Ingredients
- 1/2 cup butter, softened
- cups sugar, divided
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups blueberries

Preparation

Preheat the oven to 35.

Grease and flour 9 x 5" loaf pan.

In a large bowl, with a mixer at low speed, beat butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 minutes.

Meanwhile, in a medium bowl, combine flour, baking powder, and salt.

Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.

Alternately, add flour mixture and milk, mixing until just blended.

Gently stir in blueberries.

Spoon the batter into a loaf pan.

Bake for 1 hr and 5 minutes or until a toothpick inserted in the center comes out clean.

Cool loaf in pan on a wire rack for 10 minutes.

Remove from the pan.

Cool the bread on a wire rack.

Source: Foodista

11/21/2025

Coriander Ravioli With Pumpkin & Cottage Cheese Filling

Ingredients
- 1 cup AP flour
- freshly ground black pepper
- 1 egg
- 4 tablespoons fresh coriander, finely chopped
- 4 cloves garlic on its skin
- 1/2 cup milk
- 1/2 cup cottage cheese/paneer
- 2 cups pumpkin cubes, cooked
- 1 teaspoon salt
- 4 pieces sundried tomatoes, chopped

Preparation

Place the flour, salt, egg, milk and finely chopped coriander on a lightly floured board and knead into a smooth dough. Cover and refrigerate for 20 to 30 minutes.

Preheat the oven to 200 C.

Place the garlic on the baking sheet and bake for 10 minutes until soft.

Separately mash the pumpkin, and cottage cheese.

In a large bowl place the mashed pumpkin, cottage cheese, drained and chopped sundried tomatoes, mashed garlic, and mix well. Season with some salt and lots of freshly ground pepper.

Divide the dough into 4 portions and roll out as thinly as humanly possible (if you have a pasta machine you need to roll out to 3mm thickness), and leave the pasta on a dish towel until it dries out a bit.

Using a 3 inch crinkle edged round cutter stamp out 30 rounds of pasta, use all the bits and bobs and rolled out again and cut up almost the entire dough.

Top 15 rounds with spoonful of the filling and brush the edges with water and place another round of pasta on top.

Press firmly around the edges to seal.

Bring a large pan of water to boil, add salt, add the ravioli and cook for 3 to 4 minutes, the pasta when cooked will rise up to the surface of the water.

Drain well and toss with the drained oil from the sundried tomatoes.

Sprinkle with pepper and a few sprigs of fresh coriander.

Source: Foodista

11/20/2025

Sugared Pecans Gift Idea & Silhouette America Promotion

Ingredients
- 1 egg white
- ½ tsp ground cinnamon
- 1 pound pecan halves
- ¾ tsp salt
- 1 Tbsp water
- 1 cup white sugar

Preparation

Heat your oven up to 250 degrees F.

In a small bowl add the egg white and water and whisk until frothy.

Pour in pecans and stir to coat them all evenly.

In a separate bowl add sugar, cinnamon, and salt.

Mix well.

Pour sugar mixture into pecan mixture and mix well until pecans are coated.

Place on a non-stick sheet or prepare a cookie sheet and then spread out the pecans evenly.

Place in the oven for 1 hour, turning the pecans every 15 minutes.

Source: Pink When

11/18/2025

Creamy Shrimp Bisque

Ingredients
- 2 celery stalks, chopped
- 3 green onions, chopped (white & green parts)
- 4 Tbs. butter
- 1 Tbs. minced garlic
- 1/3 C. flour
- 2 C. Half & Half
- 3 1/2 C. fish stock
- 3 Tbs. parsley
- 12 oz. cooked small shrimp
- 1 15oz. can diced potatoes
- 1 Tsp. cayenne pepper
- 1 Tbs. onion powder
- 1 Tsp. garlic powder
- 1 Tsp. Old Bay
- salt and pepper to taste

Preparation

In a medium saucepan, add the celery, onion and butter stirring occasionally until tender for about 10 minutes.

When tender add the garlic and saut for another 3-4 minutes.

Stir in the flour and cook for about 5 minutes to take out the flour taste then add the potatoes, half and half.

Let simmer over medium heat for another 5 minutes.

Stir in the fish stock, parsley and all of the seasonings then let this cook for another 10 minutes and it gets thick and bubbly.

Add the shrimp meat and simmer for another 10 minutes.

Cook up some bacon pieces then set them aside and cook the onion and celery in the bacon drippings.

Once the bisque is ladled into bowls, sprinkle the top with the crispy bacon.

Source: Foodista

11/17/2025

Massaged Kale Salad With Pine Nuts & Dried Cranberries

Ingredients
- 1 bunch of curly kale
- 1 bunch of lacinato kale
- olive oil
- 1/3 cup pine nuts
- 1/3 cup dried cranberries
- 1/4 cup parmesan cheese, shaved
- freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1/4 cup lemon juice
- 3 tablespoons fresh oregano leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 tablespoon maple syrup
- 3 cloves garlic
- 1/3 cup extra virgin olive oil

Preparation

Remove the stems from the kale and tear into pieces.

Place prepared kale in a large bowl, rinse and drain.

Add some olive oil and a pinch of salt and massage kale with both of your hands for about 5 minutes. This step will help reduce the bitter flavor of the kale. Set aside.

Make the vinaigrette by adding Dijon mustard, lemon juice, oregano leaves, salt, red pepper flakes, maple syrup and garlic in a blender.

Blend until smooth, then slowly add extra virgin olive oil, continue blending until well combined.

Add pine nuts and dried cranberries into the large bowl with the kale.

Pour the vinaigrette over and toss all ingredients together.

Transfer the kale salad to a large serving bowl or small bowls for individual servings.

Use a vegetable peeler, shave some Parmesan cheese on top and season with freshly ground black pepper.

Serve.

Source: Foodista

11/15/2025

Arugula And Pear Salad With Toasted Walnuts

Ingredients
- 1 tablespoon minced shallots
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons of white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 6 cups baby arugula leaves
- 2 Bosc pears, thinly sliced
- 1/4 cup chopped walnuts, toasted

Preparation

Combine minced shallots, oil, vinegar, salt, mustard, and pepper in a salad bowl. Stir well with a whisk.

Add arugula and pears to the dressing.

Toss well to coat.

You can sprinkle half of the walnuts in a salad bowl and sprinkle some on each serving.

Enjoy your salad!

Source: Foodista