Short ribs braised in stout get extra flavor from garlic, shallots, carrots, mushrooms and chestnuts. Recipe below.
Beer and I don’t have a happy history. I love wine. I love cocktails. But I’ve never acquired a taste for the suds. When my brother was living in England, I visited him for a month once, during which we drank in approximately all the pubs in England, Scotland and Wales. Also during which I suffered through countless pints of stuff that was not only beer, but was thick, dark and room temperature—you could actually taste it fermenting in your mouth. My brother, of course, was in heaven. [click to continue…]
The savory, pungent, spicy goodness of Kimchi Soup with Pork Belly and Tofu will fend off just about anything winter throws at you. Recipe below.
Compared to Boston and other points east, we’re not having a bad winter in Chicago. But that doesn’t mean it isn’t getting to us. Multiple days of mostly single digit temperatures and sub-zero windchills have gotten old. And then there were the unexpected snow squalls Sunday, wrecking our plans for the day and causing a 38-car accident on a downtown expressway. It was time for some serious comfort food. [click to continue…]
So it’s almost Valentine’s Day, and you haven’t scored a restaurant reservation. Or maybe you’ve chosen to abstain from the madness of one of the busiest nights for restaurants. Whatever the case, you need a delicious Plan B for this most romantic of holidays. Here are some ideas from the Blue Kitchen archives that might be just what you’re looking for. [click to continue…]
Dried oregano, garlic and onions create an aromatic base for a weeknight quick one-pot dinner of chicken, potatoes and peas. Recipe (and thoughts on dried herbs) below.
I go through phases with herbs. For a long time, herbes de Provence showed up in everything (I even added it to scrambled eggs for a while). More recently, it was tarragon—fresh from our yard up through the fall, then dried. Now I seem to be cooking with oregano a lot. [click to continue…]
Nuking potatoes instead of parboiling them makes skillet-sautéed potatoes even quicker to fix. Fresh herbs add a nice finish. Recipe below.
A friend of ours—an ambitious, adventurous home cook—does not own a microwave oven. He announces as much with the smug tone usually reserved for saying you don’t own a television. [click to continue…]
Dried tart cherries and a batter made with olive oil and flavored with star anise and almond extract create a dense, delicious, not-too-sweet dessert—or an illicit breakfast. Recipe below.
First, I am one of those jerks who, after it’s been cold for a while, I go around saying, oh, I don’t think it’s so bad! Lately, this jerk attitude has been exacerbated because I spent a few days in upstate New York , where it was biting cold—so cold that, on Tuesday night, I saw the aurora borealis (it was a huge, white, pink and red fluttering curtain) and Wednesday morning, when I woke up, it was ten below zero. Coming back to Chicago seemed like coming back to a tropical isle. [click to continue…]
Orzo—rice-shaped pasta—stands in for rice in this earthy, less fussy version of risotto, flavored with dried porcini mushrooms, saffron, leeks, garlic and lemon juice. Recipe below.
For years, we bought rice in 25-pound sacks at an Asian market, and we went through those sacks at an alarming rate. Until finally, we didn’t. The change wasn’t abrupt, but it was there. The giant sacks of rice were lasting longer, then ultimately becoming impractical, taking up too much room in our cramped pantry. [click to continue…]
Lemon zest, garlic, fresh parsley, a scallion and Dijon mustard liven up this simple lamb burger. Recipe below.
I was in college the first time I ate lamb. I can’t pinpoint the precise meal. My girlfriend’s family ate lamb frequently, so it could have been leg of lamb for a holiday meal. Lamb chops for a big Sunday dinner. Or ground lamb patties for a quick weeknight dinner. Whatever the case, I was immediately hooked. [click to continue…]
Lentils cooked with an international mix of spices and aromatics and topped with poached eggs make a satisfying vegetarian lunch, light supper or, as served by April Bloomfield, robust breakfast. Recipe below.
We went all out for the holiday food extravaganzas this year at our house. At one point, our in-house supplies included chocolate mascarpone brownies, a pound cake baked by Laurel, moon cakes from our favorite Chinatown bakery, a cheerful assortment of donuts from Stan’s, Rum Ball ice cream and Lime Cardamom frozen yogurt from Jeni’s, butterfly cookies, chocolate chip cookies, strawberry-flavored “French cookies” from Japan, a box of truffles from Moonstruck, some violet-scented chocolate my sister brought back from France, plus an unclear number of other chocolates, plus several luscious cheeses, plus a pie—I am so jaded by all this that I don’t remember what sort of pie. [click to continue…]
Okay, it’s Christmas Eve. I could post a recipe here, I suppose. But even if you were inclined to add it to what you have already planned, would you have the time, energy and open stores to track down ingredients and put it together? Yeah, I didn’t think so. Instead, I’m going to share a holiday story with you. [click to continue…]