Spoon Jar Kitchen and Fermentery
Recipes and ideas to feast and ferment on.
Miso Mushroom Salad
My husband and I recently returned to Izakaya Minato in Portland, Maine on a weekend vacation to get out of the house and eat a bunch of delicious food. One of the stand out dishes was the Kinoko Salad, consisting of sauteed mushrooms and roasted delicata squash in a rich soy and butter sauce over lightly dressed baby spinach. The sweet squash and gently dressed spinach balanced the bracingly salty sauce perfectly. I knew after we ate that dish I wanted to make a version of it at home.
Chickpea Crȇpes
I started making this gluten free chickpea crepe on a whim to reduce food waste and it has evolved into a compulsion. As we settle into the dark, cold season, a hot breakfasts that can be made up in a few minutes are very appealing. This breakfast feels like an indulgence because it involves something pancake-like, but it's actually fairly healthy and whips up in 10 minutes.
Sourdough Pizza
I believe the current wave of recipes using sourdough discard, sometimes referred to affectionately as the ‘daughter’, as a flavor/short fermentation agent is brilliant! I find that I can keep myself excited for smaller, afternoon sized projects on a more regular basis, which keeps me motivated to feed my starter on a regular basis. Recipes using the discard also reduces food waste.
Using Preserved Lemons
Let’s revisit the subject of preserved lemons. With more time at home, now’s a great time to either make some if you bought too many lemons or start using the jar you made a month ago. Here are a few quick recipe-ish ideas to start incorporating them into your cooking.
Black Bean Garlic Sauce
As I was getting more and more into fermentation, I realized that Chinese ferments aren’t as widely talked about as those from Europe, Japan, or Korea. Homemade black bean sauce will not have quite the same up front punch of the jarred sauce, but will have more complexity.