Summer Travel Post: Long Holiday Weekend in Montreal

When in Montreal...duck confit poutine

When in Montreal…duck confit poutine

In what is becoming a fairly annual occurrence Cheryl and I once again ventured abroad over the 4th of July Independence Day holiday. In 2008 we were in Milan; 2012, Quebec City; 2013, Barcelona; 2014, Edinburgh. This year we headed back to Canada for a relaxing long weekend in Montreal. We ended up picking a pretty good weekend to go too. Great weather, Jazz Fest, Poutine Fest, and one of the best restaurant meals I think I’ve ever had! (more…)

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…)