Marie, in her sixties, ran Freedom’s Tire Shop in Freedom Indiana. It had been years since anyone bought tires but they kept coming for the gasoline. The station sat at the edge of town across the street from the only grocery. Marie’s husband had been dead 15 years when I met her in the late 1980’s. Her only source of income had been her husband and his business. When he died she decided she would run the gas station and each day, with walking stick in hand, she would walk to work. She had never had possession of a drivers license nor did she want too. Continue reading “Marie’s Freedom Station and Crispy BBQ Chicken Thighs”
I have a deep affinity for crackers. Not gourmet varieties, or even homemade, but good old plain Jane everyday crackers, be it Captain’s wafers, or saltines, and especially any kind that comes two-to-a-pack.
I don’t think anyone needs a reason to like crackers but my fondness, I am certain, begins with my childhood memory of inexpensive family restaurants and sit down pizza joints that bring cracker baskets to the table instead of bread. I love the cracker basket and who in their right mind doesn’t? They hold something for everyone after all. Remember those crunchy breadsticky thingys, the sesame rounds, or the oblong townhouse crackers shaped like flattened capsules all wrapped up, by twos, in cellophane.
Wandering along my merry way as we do in life, I eat crackers. I eat crackers without much thought. I eat Club crackers wrapped in thinly sliced bacon and then baked, I learn it is okay to drink a martini with saltines topped with pickled bologna and American cheese because they are a match made in heaven, I will never forget having Georgia cracker salad and realizing it is nothing more than a tomato, mayo, whitebread sandwich on steroids, and my favorite, I use all kinds of crushed crackers as croutons for my salad. To this day every time I walk past a stick of butter I can’t help but want to drag a saltine down the length of the stick before popping it into my mouth, the perforations at the edges of the cracker leaving the soft butter to look like a perfectly raked zen garden.Continue reading “The Wonder Of Store-Bought Crackers”
I can’t tell you how many times I made crab cakes while working at different restaurants. I am pretty sure even I don’t want to know. What I do know is many times they had lots of flavors sans one, crab and I often thought the cakes were more bread crumb than crab. So here is a quick, easy, and very crab tasting recipe that can be made any night of the week. This recipe makes a lot of cakes but realize you can make the cakes and freeze them in sets of 4 cakes or whatever works for you. Continue reading “RECIPE CARD: All-American Crab Cakes”
I like the unexpected. Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case, in towns all across Portugal.
Octopus is a food that falls into a category that not to many foods do—it is either flash cooked very quickly or it is stewed for a very long time. Both methods intended to render the octopus meltingly tender. I have tried flash cooking octopus several times and either I am an idiot and just can’t get it right or my definition of tender is radically different from everyone else who uses the flash cooked method. Continue reading “Octopus and Potato Salad with a Tomato Vinaigrette”
There has never been a more one-of-a-kind pizza like the bar pizza. For the most part they are never good, many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking. Combine it with hunger and it makes these pizzas far better then they would ever be if a shot of better judgement was in hand. Without exception a bar pizza reigns over the pink pickled eggs languishing in the murky liquid of the large glass jar back by the whisky. Bar pizzas are also infinitely better then the microwavable cups of Spaghetti-Os or the burritos ensconced in a cardboard tortilla. Even so, that doesn’t make them good. Continue reading “Bar Pizza—It’s What You Crave”
I have cooked with whole grains for a long time. My fascination began, simply enough, with bulgur wheat used to make tabouleh. It was a gateway to all sorts of other grains; winter wheat, soft summer wheat, oat groats, farro, you get the idea. There are lots of grains readily available that a few short years ago were very difficult to locate. A good earthy health food store went a long way to rectifying the shortage but now about every food store carries some sort of whole grain. Continue reading “Barley Salad with Kalamata Olives, Sun-dried Tomatoes, and Parsley”
If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it … Continue reading A Very French Beef Stew
I don’t get the allure of risotto. Years ago at culinary school, every student revered the dish except me, and slowly I’ve come to hate it. It’s overrated. I’ve practiced making it at home with the guidance of some of the best cookbook authors of the day. I stand at the stove as instructed, stirring, … Continue reading Searching for the Perfect Risotto
I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vitamins when cooked a minimal amount I also know it’s not like the vitamins just vaporize into thin air but instead I am pretty sure, … Continue reading Middle Eastern Braised Green Beans
What you need to know about lentil soup is everyone has their “simple” version. Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table. It also tells me that it must taste really good if there is a reason to keep publishing simple lentil soup … Continue reading A Delicious Lentil Soup With A Dirty Little Secret
Just about anything can be cooked in a pressure cooker. It does lots of things well. Stews, roasts, soups and one pots all come to the table hot and delicious. Even so, what really keeps the pressure cooker on the stove top is the basics. A pressure cooker cooks beans, grains, rice, and stocks effortlessly … Continue reading A Simple Pot Of Beans (And Tips For Pressure Cooking Them)
If your weekend was anything like mine then you are comfortable having put summer to bed, tucked-in snugly with the knowledge it will sleep tight until it awakens again next year. Windows will close, doors are shut, and the nuanced smells of long simmered foods become more prevalent. I can’t imagine a life without seasons. … Continue reading Asian Spaghetti, Changing Seasons
Something as simple as good corn on the cob shouldn’t be elusive. There shouldn’t be any big secrets but there is and it is this, the best corn on the cob in the world is cooked in a pressure cooker. It couldn’t be simpler to do and the results are divine. I live in corn … Continue reading The Best Corn on the Cob in the World
It is almost August. The month in which my parents would always load me and my siblings up in the car and we would head to the east coast for vacation. It was as much a search for a cool ocean breeze as it was a temporary reprieve from the mundane everyday Midwest. Sometimes while … Continue reading The Lobster Roll’s Better More Lovable Brother
Next to farm fresh brown eggs, nothing conjures up an image of the farmhouse kitchen quite like the site of a pressure cooker. It’s Rockwellian in that it brings to mind iconic images of the aproned farmer’s wife peeling home grown carrots at the counter while on the stove behind her sits a huge pot-like contraption whistling and blowing steam through a small whole in its lid.
The image leaves you with a feeling of wholesomeness much like homemade whole wheat bread. It’s as if the pressure cooker does something magical that only the farmer’s wife knows. After all, for some reason, we always equate wholesome home cooking with the country kitchen. Continue reading “Pressure Cookers + Chicken and Dumplings”
Today was supposed to be a day off from running or lifting but sometimes you just know it’s best to go ahead and put on your favorite running shoes, put your favorite song list on the iPhone, and get it done. It feels better to do it than not.
My nature is not that of a runner. It goes against everything I can think of about myself. But I have been and with consistency. Some days it is much harder then others but running is always better then not running at all.
It’s not for a lack of eggs. I raise chickens, I have more eggs then I can use most days. So what drives me to this dish. I especially like sprouted tofu, a lot. It’s not just tofu though. I like the process, the feel of the tofu as I crumble it between my fingers … Continue reading My Favorite Tofu Scramble
Rarely do I use my microwave. I use it to take the chill off my coffee. I heat leftovers for lunch. Whenever a recipe calls for “butter, melted” onto the glass turntable the fat filled Pyrex measuring cup goes. I don’t cook with my microwave in any real culinary sense. I sometimes wonder why I have it, why I allow it to take up precious counter space when I know everything for which I use it can be done just as easily on the stove.
Of course there is also the fear that has been around as long as the microwave, that somehow it poses some sort of health risk. I don’t know if it does or not but if I error on the side of solid scientific research, it would tell me the microwave is harmless. Even so, I will lean on the side of caution and repeat the mantra I continually voice to my children, don’t put your face right up to the microwave door to watch as a cooking pizza pocket swells and shrinks, as if it is coming to life, and please, stand back an arms length.
I don’t believe the microwave has ever lived up to its original space age expectations. Nonetheless I read an article touting the healthy aspects of cooking vegetables in a microwave. Because it basically steams the vegetables, the vegetables retain a large portion of nutrients then if you used other cooking methods. It made sense, and I am buying in, or at least I want to and there are lots of reasons why. Continue reading “Perfect Microwave Broccoli”
I have been, and will continue to be a believer in simple good recipes that follow great technique. I often feel as though complicated directions and hard to find ingredients set us up for disappointment and failure. Don’t get me wrong. I understand the law of diminishing return. That today’s worlds best recipe will be boring tomorrow.
We need to search out new tastes, techniques and flavors but it is also important to return to the classics. For me, I also like to share my childhood favorites with my children. These rolls are a part of me. They connect me to my past, and by sharing them, they connect me to my children. Continue reading “Dinner Rolls and a Bonus Southern White Loaf”
As with anything in cooking there are many ways to cook a turkey. It is only limited by your imagination. Beer can, the Louisiana Turducken, deep fried, you name it and someone has attempted it, some with better results then others. Simply put, I am from the midwest. When it comes to the holidays I want to know what I am getting into. On the holidays I don’t like change, I am good with tradition and see no need to break with it. Continue reading “Let’s Talk Turkey”
We love our wings in the Midwest but until I made wing sauce, equal parts real butter to hot sauce, I hadn’t had wing sauce. Sadly, and I know it is about cost, I doubt a single wing shop uses real butter in their sauce anymore. The good thing is you can have the real deal, easily, and without having to buy a pre-made version that is less then stellar. Continue reading “Farmhouse Chops in Wing Sauce”
Some lucky people grew up eating okra; there are even families with rich okra histories that they pass on from generation to generation. I am not one of those lucky people.
I came late to okra — or at least my love for it did. Since I didn’t come from a family of okra-eaters, I always remained skeptical of the vegetable. My relationship with it was like that of boys and girls at an elementary school dance: standing at opposite corners of the room. It’s not that I didn’t like okra — it was that I had no idea what to do with it. I preferred to stay in my comfort zone and stick to eating green beans. Continue reading “Shrimp and Okra Stew”
My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others. Continue reading “Classic Creamy Coleslaw”
There was a time when my father and I would have walked the distance up the hill to Gordon’s Rocky Top. We would have crossed the creek, stepping gingerly across the slick rocks like seasoned hopscotch players, hiked to the fork in the path, taken the trail on the left, and then quietly ascended the long, wooded hill. On our way, we would have walked past the pond, and if we were lucky, we might have spooked an owl or happened upon some white tail deer. Continue reading “Morels with Asparagus & Five Reason to Eschew Recipes”
Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun. Continue reading “Poulet á l’ Estragon (Chicken Tarragon)”
I won’t lie to you — I like steak. To be specific, I like pan-seared steak. It’s the roar of the hood fan as it comes up to speed; the exhilaration and anticipation of the pop, crackle, and sizzle of red meat on a hot pan; and the wisps of white smoke curling around the steak’s edges, like a passionate embrace that gently kisses the bits of ground black peppercorn and fat. And, as always, the resulting taste of the brown butter against the crispy-edged meat. This kind of carnivorous zeal should be illegal.
Whenever a simple, delicious dish — like this spicy chickpea curry — is placed next to me at the table, it doesn’t just make me happy; I become protective of it in a selfish, rabid dog sort of way. This recipe is based on Indian khatte channe, which is grounded on good Indian home cooking … Continue reading Spicy Chickpea and Sour Tomato Curry with Pasta
Chef Leichte spun on the balls of his feet. A millisecond ago he was heading forward, and I was following him. Now we are face to face, and he pokes my chest with his finger. “Commit!” he says in a raised voice, his chef’s toque rising from his head and towering above me like the leaning Tower of Pisa. “Quit asking all these questions and cook! Commit to the recipe; if it fails, we will fix it, but realize you will probably learn more from your mistakes than if I coddle you through the process.” Continue reading “Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)”
I like repetition. It guides me from one task to another. Like how in the morning I’ll make my wife’s coffee exactly the same way and take it to her while she is getting ready for work before making my own. Then I’ll pack the kids’ school lunches, followed by preparing breakfast, and every Tuesday, … Continue reading The Virtues of Routine and Braised Cabbage
Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have nothing you would rather do. Continue reading “The Art of Honest Fried Chicken (A Lifestyle Choice)”
I use a pair of kitchen tongs and quickly flip a steak, pull back to let my hand cool for a split second before diving in again behind the safety of the tongs to flip another. The hair on my forearm recoils from the heat. Even with a long pair of kitchen tongs I can’t bear the sting of the glowing coals like I used too.
I have lost my commercial kitchen hands. The hands that could take the heat without flinching, the same hands that could grab thermonuclear plates, or could move steaks around on a grill without ever noticing the heat. The heat abused hands that were once this line cooks badge of honor.
In the summertime, I want food that is casual, soulful, and unpretentious — food that can double as a family meal and an intimate dinner for entertaining. Any dish that almost needs to be eaten with the hands (but not quite) or that can be scooped-up with röti, flatbread, or tortillas and goes well with … Continue reading Island Style Chicken Fricassee
If I didn’t already have a list of reasons I need lots of herbs in my life, Italian Salsa Verde (green sauce) alone would be enough to convince me. It’s delicious on almost anything. Take my dinner tonight: salsa verde is outstanding on steak and takes long-cooked kale up a notch. And when I got a little on my baked potato with sour cream, it was no longer a plain old baked potato. It was sublime. Continue reading “Using Herbs with Abandon”
I have a simple rule, whenever I figure out what good restaurant cooks like to make at home I follow suit. It’s because most professional cooks like simple but deeply satisfying meals, roast chicken is one of those, it is a cook’s meal. When I say simple I don’t mean in flavor and not necessarily … Continue reading A Delicious Roast Chicken for Any Night
You can make meatloaf out of anything, from lentils to venison to duck. You can get fancy and have the three meat combo made from equal parts beef, veal and pork or even a seafood loaf made from salmon. The possibilities are endless. From what you choose to make your meatloaf isn’t as important as … Continue reading Turkey Meatloaf with Peas and Gravy
I grow sorrel every year. That’s not true, it’s a perennial so it comes back every year all on its own. So I am not so sure I grow it as much as just let it be. Either way I have access to it each spring. The thing is I rarely use it. It is one of those vegetables where you always say to yourself you will get around to it but never do. I guess for me sorrel is like when I lived in New York City and I always said to myself I need to go to the top of the Empire Stare Building or get out to the Statue of Liberty and then moved away before I ever did any of those things.
Last year though I started to make pesto from sorrel and I found it exciting and delicious but after that I found other vegetables and pretty much left sorrel at the side of the dance floor.
I know, I know you are thinking cheese and you are right to do so. It is, after all, one of the many things fondue can mean but simply put it means “melted” but fondue is also used in other culinary applications beyond the Swiss national dish.
To fondue something is to sweat it over low heat until it becomes very tender. Vegetables are often used in fondue where they are left on the stove over low heat eventually breaking down into an unctuous mess of jam. It is looser then jam and while I am sure you could preserve or can fondue I don’t. I usually don’t make a fondue in those quantities. I more or less consider it a quick jam or pickle, and much like a quick pickle it is something I will store in the fridge and use within week or so.
This particular fondue goes well with grilled pork chops, is better then great on beef quesadillas and is wildly good on hotdogs and brats. In other words you will want to have this little gem around for summer grill outs.
There are two things I get hung up on when it comes to making Asian food at home — woks and procuring hard-to-find ingredients. But I look at it this way: I make Italian pasta at home, so I know I can make any noodle at home. There are a few technical issues that … Continue reading Stir Fried Noodles
This morning little Lynnie keeps yelling and pointing in excitement at the cake I made for last night’s Sunday dinner. She is telling me she wants it for her birthday. The heels on the last three slices of the cake have been nibbled. Last night she kept slipping her little hand in and under the … Continue reading Breton Butter Cake
A wonderful blend of deeply caramelized onions, spicy tomato broth and creamy chickpeas. Khatte Channe, as it is know in India, is traditionally served with a flatbread but as it is cooked in this recipe it has lots of sauce so it makes sense to serve it with simple steamed rice and some sort of … Continue reading Chickpeas in a Spicy Tomato Gravy
We all know gravy or pan sauce in large quantities might be good for our soul but it isn’t so good for our heart health. After all we are doing nothing more then adding flour or cornstarch to the fat in the bottom of a roasting or sauté pan to thicken it and adding back … Continue reading The Unctuous Possibilities of Pan Juices
These burgers are great bun or no. The key here, at least for me, is not to use breast only ground turkey which really dries out but a combination of ground thigh and breast. Read the labels on the packages carefully. Lemon parsley butter is a natural for these. While you make more butter then … Continue reading Turkey Burgers with Lemon Parsley Butter
It is shortly after all the present opening hullabaloo, when I look up from cutting peanut butter and jelly sandwiches in half, that I see the look on Vivian’s face. I catch a glimpse of disappointment in her eyes and it is very clearly the look of self pity caused by not getting everything she wants for Christmas.
I know exactly how she feels. I remember the first time I felt the same way. I also remember the shame I felt for being selfish and while I know which feeling is right at her young age, I am still not sure which feeling is worse.
Oddly, I guess with age I have come to have similar emotions about New Year’s.
For instance, each year when I take stock of myself in the time between Christmas and January 1st, I am always looking back in disappointment at the things I wanted to happen but didn’t, the things that went wrong, or the things that I will have to deny myself to make the coming year presumably better. It seems silly.
After all, it doesn’t take a rocket scientist to point out to me that I am a very blessed person, and really, I want for nothing. Well, I suppose I could stand to lose a few pounds, and proudly I have lost a lot this year, but a few more wouldn’t hurt. Even so, I don’t really need to deny myself. I just need to eat differently. Continue reading “Karilean Borscht with Resolution”
I really enjoy making and eating the foods of Southeast Asia. I make trips to the Asian grocery and buy up all kinds of different produce that aren’t found in my garden or at the local grocer. I don’t really drive but an extra five minutes to get there, the groceries cost less which makes … Continue reading Laotian Beef Salad (Larb)
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 clear it was beyond delicious as always.
I remember the night I watched you make the gratin on TV. It must have been about three in the morning or somewhere around there. I was still working in the restaurant business and it had been a long night on the line. Now I was home, my wife fast asleep in bed, and I out in the living room and on the couch with a beer in my hand winding down. I was flipping through a food magazine and doing the same with the channels on TV.
At the time I had not seen but a couple shows in any of your many series because our local PBS station didn’t carry them or they were on at times when I wasn’t around. But here you were in the wee hours of the morning in front of the camera, your heavy French accent, broad smile, all as unmistakeable as the sparkle in your eyes. You caught my attention right away.
I watched as you peeled shrimp and even went so far as to show me how to pinch the tails between my thumb and forefinger, then wiggle, and finally you gently pulled and I watched as all the tail meat slipped out of its casing without any waste. Then you sliced a handful of the freshest white mushrooms with such speed and accuracy it could have been a magic trick. You wasted no time doing the same with a couple of green onions. Continue reading “Dear Mr. Pepin,”
Reviewing a website isn’t something I would normally do. In this case it isn’t the website but a feature on the site itself. You all know I call Food52 home(that is a full disclosure). I would give the site itself a triple A rating but my aim here is to call attention to a … Continue reading The Genius of Genius
At 2am I got out of bed and went to the kitchen to write down a recipe idea for a lamb, blood orange, feta and mint tapas, after all I had been in the mood for North African influenced food. Yes, 2am, if I have an idea and I don’t write it down it is apt to disappear. I will stop anything I am doing to write down a recipe. I went back to sleep and on Sunday I started working on my new idea. Made it, loved it and its many layers of flavor. I photographed it and went about my day. The recipe makes 16 meatballs so there were leftovers and now it was dinner time. This was a spur of the moment creation that happened at the stove and it, at least to us who ate it, is amazing. Continue reading “Lamb Meatballs with a Broken Yogurt Saffron Sauce”
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
I often follow my instincts, albeit, it is my primal instincts in this case. I follow them nonetheless. I can never get enough when it comes to marrow bones. I love the fatty mouth feel of the marrow and the way the hot fat renders in my mouth. Now, before you go getting all crazy … Continue reading Grilled Marrow Bones with Chimichurri Salad
It is the time of year, at least for me, where I have remnants–odds and ends–coming from the garden. A few rebellious plants refusing to be defeated by a light frost are still putting forth small amounts of tender vegetables. The real fall plants, broccoli, cauliflower and Brussel sprouts haven’t yet committed to blooming. In … Continue reading Okra and Sweet Corn Purloo
This tart is perfect for breakfast, lunch or dinner and, maybe, all three. Lacinato is also known as Cavelo Nero or dinosaur kale. It is becoming ever more popular not only for its great taste but for its presumed health benefits too. While this has many healthy components they are just a nice side note … Continue reading Lacinato Kale and Ricotta Tart
The sausages used in this dish come from the book Charcuterie by Michael Ruhlman and Brian Polcyn and is a book I highly recommend if you want to make sausage and any charcuterie in general. Pictured at left are trays of home made ricotta cavatelli. The essay The Great One that generated this recipe can be … Continue reading Chicken, Basil, and Tomato Sausage with Cavatelli
Sweetbreads make the perfect po’ boy for anyone not living close to the ocean and oysters, well, and for that matter even those living near the sea may want to give this a go. It is so amazingly delicous but then you have to be a fan of sweetbreads. If you have never eaten them … Continue reading Sweetbread Po’ Boy
I make these tomatoes often, mostly at the end of garden season, and have done so ever since I opened the cover of the French Laundry cookbook and found Chef Thomas Keller’s recipe. You can use a recipe other than Keller’s recipe but at least do as Keller does and make sure you season the … Continue reading Oven Roasted Plum Tomatoes in Olive Oil
Street walkers pasta and now poor wretches pasta. Leave it to the Italians to come up with an interesting name for their local eats. This is Sicilian by birth. The pine nuts and currants aren’t traditional but I like what they bring to this dish. Eggplants are abundant at the moment. You could take the … Continue reading The Poor Wretches Pasta
The most beautiful San Marzano tomatoes have been coming out, by the bushel, of the garden. I have been canning sauce, making paste and oven dried tomatoes like it is my civic duty to waste not one tomato. I am loving it. I can’t wait to open a jar of sauce in the middle of … Continue reading Baked Rigatoni with Currants and Pine Nuts
A French onion soup recipe isn’t exactly uncommon. I am not even going to say this one is the best as in best ever French onion soup because that would be like saying my religion is the best, or the only, which is just not true. So why publish or blog this recipe? Well because … Continue reading French Onion Soup
These cakes have become a standard in our rotation. Not always as Indian cuisine but as other styles too. The Lentil du Puy base is a really good foil for all kinds of flavors and the texture of the meal is toothsome which is also very satisfying. I would imagine the possibilities to be endless … Continue reading Lentil Cakes Tikka Masala
A la minute. A French cooking term used to describe a meal that is cooked of the moment. Meaning every thing is fresh and the dish should come together easily, in other words, if you have done your prep you can bring this dish together in less then 3o minutes. This dish is a great … Continue reading Beef Medallions with Mushroom Madeira Sauce
A good bowl of creamy chowder has always been one of my favorites. Even when I was a little kid I would gobble the stuff up. As I have become more refined (defined: I have stopped eating with my hands and slurping my food) I don’t care so much for the clam shack version that … Continue reading New England Clam Chowder
I snuggled in behind the wheel of what became known as the Starship Enterprise, it was no longer a minivan fit for a family vacation. Instead it morphed into a party pod for a convoy of misfits headed to Mardi Gras. I was old enough to know better but I never let that stop me. … Continue reading Mother’s Grits and Debris
Nothing new, been done countless ways and yet if you get, grow or steal perfect sweet corn and make this dish you will continually come back to it again, and again, and again throughout the summer. SERVES 4 8 ears of the tastiest sweet corn, still in the husk, you can lay you hands on … Continue reading Mexican Street Fair Corn
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
For real, once you make this soup and see how easy it really is you will make it time and again. It will fall into your weeknight rotation and you will start stocking the stuff you need in your pantry. It is seriously good folks. You are going to have to take a trip to … Continue reading Japanese Beef and Noodle Soup
Although I have never been for a visit, I have been fascinated with this region of Italy ever since I first tasted tagliatelle with a game ragu. I like the richness of the food, and yet it never seems overly heavy and filling. I think it has to do with the restraint and balance of … Continue reading Meatballs Emilia-Romagna with Pasta Sheets
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 Smothered Chicken
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
I am not sure when my fascination with carrots began but it wasn’t as a kid. I really don’t think I thought much about carrots until I started growing them in my garden. I think the fact that a good carrot in the middle of winter taste so good and feels so completely nourishing while … Continue reading Glazed Carrots with Lettuce
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