Recipe: porcini pizza
I’m back in Colorado. That was a quick less-than-48-hour trip in which we managed to get not a whole lot of sleep. But the reason we got so little sleep was because there is always plenty to cram into a day when we’re in California. I mean, not only are there just too many fun things to do (and great food to sample), but there are always some very wonderful friends to see. Our second day went like this:
visiting a little bakery in napa
enjoying the art while eating a strawberry croissant
pretty glass at a tasting room
client meeting and engagement shoot
a late dinner with elise and guy
Jeremy and I returned home Wednesday morning on a 6:20 am flight. Then we proceeded to gather our pup from Camp Crazy, give her a suds session, and prepare our place for house guests arriving that evening. You may know Chuck as the Chief Gawker (he runs foodgawker
among many other sites), but I first became friends with him and Hungry Bear years ago when they blogged at Sunday Nite Dinner
. They visited for less than 24 hours, but I managed to show them a little bit of my Colorado.
picking up our kaweah girl
chuck and hungry bear hiked up to a lovely alpine lake with me
appetizers at the kitchen (quintessential boulder)
he is still a food blogger at heart
Did I mention the freshman and their parents are in Boulder this week? Well, they so totally are. It takes twice as long to get anywhere in town right now. I had a lot to do between saying good-bye to Chuck and Hungry Bear and meeting up with my parents to celebrate my mom’s birthday. I suppose the upside to this is that dodging all of these out-of-town drivers helped raise my heart rate and keep me awake.
picked up some lilies for mom
of course, my folks decided on frasca
beautiful cured salmon starters
jeremy’s primi (rigatoni with tender veal cheek)
During dinner, one of the servers recognized me from a delivery I had made the previous week to Frasca
. I promised Mr. Bobby Stuckey some fresh porcinis if I ever found enough nice bouchons to bring to him. Well, I did and so I was good for my word. I had handed the bag to this young woman and asked that she send it along to Bobby as he was busy in the kitchen and I was in a rush for a meeting. She told me that he gave it to the kitchen and they made him a nice dinner from the mushrooms. “He was very happy,” she smiled. So glad to hear it. I had my own bag of fresh porcinis at home to polish off before heading out of town earlier this week. There was no way I was going to waste these babies. Jeremy and I decided to make some pizza.
there is no such thing as enough porcinis
keep it simple: garlic butter, salt, pepper, mozzarella, porcinis, pizza dough
**Jump for more butter**