Author: Peter - The Roaming GastroGnome

Born and raised in the beautiful Mid-Hudson Valley of New York State, moved to DC for a job, stayed way longer than I thought, got married and moved to Chicago for her job. It's an awesome city!

What’s in Our CSA This Week: Lamb’s Quarters

Lamb's quartersQuick post today as we’re traveling for the holiday weekend. Lamb’s Quarters is one of our favorite seasonal greens. I had never heard of it until last year when it popped up in our custom CSA from Montalbano Farms. Curious about it I ordered some. It kind of looks like big parsley with its jagged leaves and is related to spinach. Apparently Lamb’s quarters can take over any open space, thus its stature as a ‘weed’ and popularity with foragers. Weed though it may be, lamb’s quarters is edible, especially in the early part of the season when you can eat the leaves and stems. (more…)

Thai Green Curry Sausage Banh Mi Sandwich

Thai sausage banh miA Thai seasoned sausage is one which I’ve had in mind for a while. Cheryl and I both enjoy Thai food and when it comes to picking the meat for our take out order I usually go with pork. I know, big surprise. One evening I had a eureka moment when it dawned on me Thai seasonings work well with pork so why not incorporate them into a sausage? Idea hatched. (more…)

Rhubarb Ice Cream

Rhubarb ice creamCSA time is here! In our first box of the season I ordered some rhubarb not quite knowing what I’d do with it. Cheryl pointed out I hadn’t made any ice cream in a while and since it was turning into summer (ever so slowly here in Chicago) it might be nice if I made some. So for the very first CSA-box recipe of the summer post I give you: rhubarb ice cream! (more…)

Jagerwurst – Hunter Sausage

Jagerwurst - Hunter SausageJagerwurst (hunter sausage) is, as you may have guessed, a German sausage. If you have German butcher shops in your area like we do here in Chicago the sausage will not be unfamiliar to you. It’s a 5-6 inch pork sausage, mildly seasoned and smoked. Jagerwurst is much more filling than a snack stick (like the pork and beef smoked and dried Landjager) so you can see why a hunter might stow a couple of links in his pack for a day out in the woods. One of these with a little wedge of cheese and bread will be plenty to sustain you. We’ll put that to the test when we take some with us hiking this weekend! (more…)

Smoked Ramps Parisienne Gnocchi

Parisienne gnocchiThere are many times when my vision for a dish’s flavor does not turn out the way I want it to. And since I’m a Virgo it generally will take only the slightest cooking imperfection for me to feel a dish has failed. This smoked ramps Parisienne gnocchi is exactly one of those ideas where my expectation bar gets set pretty high. It’s a great concept but would I be able to get the flavors I imagined? YES I DID! (more…)

Bearnaise Sauce for Grilling Season – Why? Why Not!

Bearnaise sauceGrilling season is here! Over the holiday weekend Cheryl and I bought a new grill and it was delivered just in time for use on Memorial Day. Nothing too fancy, some steak and asparagus. I wanted to do something different for the asparagus and had decided to make some hollandaise sauce when a thought popped into my head. Since we’re having steak, why not simply add some tarragon and transform the hollandaise into the steakhouse classic béarnaise sauce? Oh yeah. (more…)

Sun Dried Tomato Vinaigrette with Thyme Polenta Squares

Polenta with sun-dried tomato basil vinaigretteIt’s getting more and more difficult to wow Cheryl with my cooking, but this simple little side dish I prepared for some grilled chicken from earlier in the week really impressed her with intense, bright, crisp, flavors. I could have sworn I’ve made this sun-dried tomato and basil sauce before (in fact I know I have) but it seemed to take her by surprise. I believe her reaction was very close to ‘Holy crap this is so good! Where’d you get the idea for this?’ Hang on, I’ll tell you. (more…)