Gugelhopf

   I love this kind of yeasted cake. They aren’t too sweet but the smell is oh so yummy and they taste really good. A perfect holdiay cake, something special that you will always associate with Christmas or New Years. I would serve it with champagne or better yet, Inniskillin Vidal Sparkling Icewine. ( I … Continue reading Gugelhopf

The Omlette

The sun is just peeking over the horizon. The ninth-hole green looks beautiful in this light. Seems odd that a golf course can look so beautiful, but it does. It’s five in the morning when I pull up to the back doors of the clubhouse. The double doors aren’t very welcoming, and a smoking station … Continue reading The Omlette

Hachis Parmentier

One of the things I like best about the French dish Hachis Pamentier is the looseness of the recipe.  Unlike Shepard’s Pie which connotates lamb as the central ingredient Hachis Parmentier quite often simply lists chopped meat and then leaves it to your discretion. So anything on hand, usually cooked, usually leftovers which is generally … Continue reading Hachis Parmentier

Dear Mr. Pépin

Dear Mr. Pépin, I made a recipe of yours last night. It wasn’t the first time I have made this recipe, in fact, I have made it several times but it has been far to long since it has graced our table, rest assured, this will not happen again. Just in case I haven’t been … Continue reading Dear Mr. Pépin

Dinner Rolls

First off don’t ask the host where they bought them. I mean, please, that is like rolling up a wet towel and smacking someone in the ass. It is the exact same insult as asking someone where they bought their meat after they have served you and you have eaten the best steak of your … Continue reading Dinner Rolls

Madeira Tart

This is a tart with an agenda. Its roots are old fashioned and small town but don’t let that fool you. It is as luscious and silky as Scarlett Johansson sauntering the red carpet. It is as lascivious as True Blood and as beaten-up as Mickey Rourke on a bad day. There are tarts and … Continue reading Madeira Tart

Cake by Night

A simple slice of cake to be shared with my wife and two girls.  An after dinner treat.  It was served to us at a small German restaurant in a very small town in Southern Indiana. I have fallen for this picture.  It sounds stupid, and more then likely is, but I am fascinated with … Continue reading Cake by Night

Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy

The one thing that stays the same around my kitchen, has been a continuous thread,  is collard greens. Collard recipes have been prepared in many incarnations but eventually I rendered them all down the most basic of recipes.  I like collards in every fashion imaginable,  and while I can spoon potlikker right out of the … Continue reading Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy

Coq au Vin

I think this is one of the best dishes in the Classic French Cuisine repertoire.  This dish is amazing with any kind of chicken but if you can lay your hands on a young heritage breed rooster of about 28 weeks of age do so.  Depending on the breed the meat can be very dark … Continue reading Coq au Vin

Texas Caviar

The first time I had Texas caviar I was in Santa Fe.  There I think they called it Cowgirl Caviar but that might have been the name of the restaurant.  I remember lots of pictures of cowgirls.  Maybe the name of the restaurant was called Cowgirl Hall of Fame.  That seems more right to me. … Continue reading Texas Caviar

A Hint of Allspice

When I was younger, looking for a cure to the darker moods of the seasonal doldrums, I used to lie with my back on the floor, my butt up against the lounge, and my legs in an L-shape up on the cushion. Using the chair in reverse, basically, I could lay there a long time, … Continue reading A Hint of Allspice

The Great One

Recently, for what seems like the millionth time, I sat down and watched the original The Hustler. Not because of the story, although it’s a great story; or Paul Newman’s blazing good looks, although his blue eyes are piercing, even in black and white. No, this time I was watching the Great One: Jackie Gleason. … Continue reading The Great One

Advent at Dusk

by Lynda Balslev @tastefoodblog.com  It’s the weekend of advent, and I am sitting in my California living room, sipping gløgg and watching the flames dance in the fireplace. It’s raining outside. As I listen to the drops furiously pellet the windows and tap dance over the wooden deck, I take another sip of the steaming … Continue reading Advent at Dusk

Cheese Lasagne

While this technically is vegetarian I don’t think I would call it that. Vegetarian leads me to think there are some vegetables involved. I will call it meatless though. This lasagna takes me straight back to my childhood. It reminds me of everything I loved about baked pasta growing up and guess what, it is … Continue reading Cheese Lasagne

The Fat White Kid

Denny Baum knows exactly where he’s going when he lets the door to his fifth-floor walk-up slam behind him. He uses the back of his cigarette hand to wipe the tears out of his eyes before he goes down the stairs, crosses the foyer, and pushes out onto the street. He walks a gauntlet of … Continue reading The Fat White Kid

The Hayseed

The sleek, shiny, deep-red locomotive, its coupling rods churning and drivers slipping, trying to get traction, billows out black smoke from its stack as if getting up the nerve to leave the station. It’s a beautiful train with a long line of passenger cars trailing behind. Each car is bursting with people who, dressed in … Continue reading The Hayseed

J.R. Craves Tex-Mex

J.R. stands on the metal folding chair, stretches up on his toes, and exhales pot smoke into the air vents just to be an asshole. He jumps and lands on the floor with a resounding thud. The shaking floor is felt two apartments down by a Hispanic woman making cookies. He’s annoyed that the apartment … Continue reading J.R. Craves Tex-Mex

Dashi

Don’t let its simplicity fool you. A well made dashi packs a wallop and is the foundation of Japanese cuisine. If you want the real deal you have to make this stuff from scratch. Possibly the easiest stock of all to make but again you will have to make a trip to the Asian grocery. … Continue reading Dashi

Swiss Steak

This dish epitomizes Midwest and plains state farm food of German heritage.  It is something that your grandmother most definitely would have made and when you walked into the mud room to park your dirty boots on the old rag rug you would get the warm fuzzies.  You knew not only would the steak be … Continue reading Swiss Steak

Heart and Soul

The tiny bright green stars of okra and the fresh lima beans, so tender the veins show through their thin skins, are nestled into a bed of bi-color sweet corn just shaved off the cob. Together they simmer in a liquid that is mostly melted butter, seasoned quietly with salt and black pepper. Succotash is … Continue reading Heart and Soul

The Chess Game

There is never a good time for bad news, but there it is, right in front of me, plain as a shadow on a sunny day. She breaks the news the minute she is in the car.  I’m trying to get her in her car seat and the buckle hasn’t even clicked when she blurts … Continue reading The Chess Game

Banana Cream Pie

With the impending second storm barreling down on the Midwest it was feeling like more than a three hour tour. In keeping the castaways at ease we dove into a family baking project, used the last three bananas and watched old episodes of Gilligan’s Island.  After tasting this pie I know why the castaways never … Continue reading Banana Cream Pie