Two great cooking methods, one delicious dish: Braised/Roasted Duck Legs with Vegetables

Braised/Roasted Duck Legs with Vegetables combines rustic, one-pan cooking with a few elegant ingredients for a simple, delicious fall dinner. Recipe below.

Two things led to this week’s recipe. First, fall is officially here. That makes me officially very happy; it’s my favorite season of the year for many reasons, none of them having to do with football or season premieres.

One place I enjoy fall the most is in the kitchen. Braising and roasting various meats (usually surrounded with various aromatics, vegetables and herbs) or making stews and soups are some of my favorite ways to cook. And they produce some of my favorite things to eat. Which brings me to the second thing. Continue reading “Two great cooking methods, one delicious dish: Braised/Roasted Duck Legs with Vegetables”

Small Bites: The other Grant Achatz bakes pies in Michigan and Food Day urges us to eat real

Chicago chef Grant Achatz’s dad, a renowned pie maker also named Grant Achatz, is the subject of my latest USA Character Approved Blog post. And Food Day promotes eating healthy, eating real.

There are countless stories about kids of famous people and the pressure they must feel to live up to their parents’ wonderfulness. But what happens when the kid’s the famous one? Chicago’s own Grant Achatz is rightly revered for his groundbreaking molecular gastronomy at Alinea—and for his courageous battle against tongue cancer. Little is made of the fact, though, that he learned his chops and exhibited his extraordinary talent as a young boy in his dad’s restaurant kitchen. Continue reading “Small Bites: The other Grant Achatz bakes pies in Michigan and Food Day urges us to eat real”

Pesto with a French accent flavors hearty, traditional Soupe au Pistou

Big flavored pistou, a Provençal sauce made with basil, garlic, Parmesan and olive oil, gives a delicious kick—and its name—to Soupe au Pistou, a hearty vegetable soup. Recipe below.

Every spring, Marion plants basil based on my best intentions. And every fall, I scramble to harvest the bounty I’ve failed to convert into numerous promised batches of pesto (I think I made it twice this summer). So Sunday afternoon found me, anorak-clad, gathering basil in the rain, fending off bumblebees as I snipped the flowering tops onto the compost pile. Continue reading “Pesto with a French accent flavors hearty, traditional Soupe au Pistou”

Small Bites: A sustainable, seaworthy CSA and I’m in good company at Gojee

A seafood CSA in San Francisco is the subject of my latest USA Character Approved Blog post. And I’m rubbing virtual shoulders with Amanda Hesser!

Sustainability is becoming an ever bigger part of the food conversation. What we eat, how it’s grown and how it gets to our plates affects our health, the health of animals and farm workers and, indeed, the health of the planet. Nowhere is the dialogue more complex than with seafood. Whole species are being fished to the verge of extinction. Some fishing techniques destroy habitat and kill unintended bycatch. And while almost everyone agrees that fish farming must be a big part of the future of seafood, it presents its own challenges—to the environment, to wild species and to the healthfulness and quality of the fish we eat.

So I’m delighted to report on a small, local solution that could serve as a model for similar local efforts. Continue reading “Small Bites: A sustainable, seaworthy CSA and I’m in good company at Gojee”

The lazy man’s way to pickles: Quick, crisp Fresh Dill Pickles need no canning

These crisp, lively Fresh Dill Pickles get their flavor from dill, garlic, jalapeño peppers and coriander, mustard and fennel seeds. And they’re ready to eat in 24 hours, without canning. Recipe below.

A friend of ours is very good at blackjack. She’s actually gone on Caribbean vacations and stayed at casinos, where her daily routine has been to hit the tables for a couple of hours in the morning, long enough to make dinner and walking around money for the day, then head to the beach. She can do this fairly reliably. When incredulous friends ask why she doesn’t do it for a living, she says simply, “Then it would be work.”

This goes a long way toward explaining my lack of interest in canning, I think. I love to cook (I hope you can tell that much from my weekly ramblings here). But I love doing other things too. I’m not one of those people who fantasizes about spending an entire day in the kitchen. Canning, to me, involves a little bit of messing with food and a whole lot of work—much of it around boiling, steaming cauldrons of water. Continue reading “The lazy man’s way to pickles: Quick, crisp Fresh Dill Pickles need no canning”

Sipping summer, falling for bourbon: Seasonal cocktails for changing seasons

A pair of cocktails, one with pear vodka and cucumber, one with bourbon and thyme, reflect the changing seasons—and how culinary trends are elevating the art of the cocktail. Recipes below.

This week, Blue Kitchen moves from the stove to behind the bar. And since I do much better on a stool in front of the bar, I’m turning things over to my friend Michael Romane, a passionate amateur mixologist.

When I first sat down to write this article, I began to write in depth about the history of the cocktail. After a few paragraphs, I realized that I had only just gotten to the Prohibition era. At this rate, I wondered how many words it would take me to get into recipes. Maybe it was time to try a different intro…

I love cocktails. Continue reading “Sipping summer, falling for bourbon: Seasonal cocktails for changing seasons”

Small Bites: Phone app tells you what to eat and fighting global poverty is in the bag

A new phone app that doesn’t just review restaurants, but rates individual menu items, is the subject of my latest USA Character Approved Blog post. And recycled shopping bags now on sale at Whole Foods support microlending programs in developing countries.

When it comes to technology, I’m a late adopter. I keep resisting smart phones. But apps like this one keep coming along, making me rethink my Luddite tendencies. When you want to eat out, choosing where to go is usually pretty easy. Friends, the media, websites like Yelp and even street buzz can keep all but the most clueless of us up on the hottest new tables, the classic standbys and the best neighborhood joints. Choosing the best dishes from an unfamiliar menu can be a bigger challenge. Continue reading “Small Bites: Phone app tells you what to eat and fighting global poverty is in the bag”