Month: October 2014

The Easiest French Onion Soup! Seriously.

French Onion SoupSo, I’m guessing most French Onion soups you’ve eaten have been the ones with beef stock in them, right? Nothing wrong with those but shouldn’t an onion soup taste like onions? Not beef soup or chicken soup, but onions. I think we have become so conditioned to those flavors in soup we immediately think that’s what soup requires. This soup is the one which turned me on to using water instead of stocks in my soups and it comes from Michael Ruhlman’s Twenty. When you make it you’ll understand why I’ve turned to this technique. (more…)


Chicken with Saffron and Olives

Chicken thighs with saffron and olivesLast weekend Cheryl requested I make a chicken dish she likes I hadn’t made in a while, chicken thighs with olives. I have two chicken with olives dishes so after asking further questions to narrow down which one, I figured chicken thighs with saffron and green olives was what she wanted. Of course, it was the other one. Nevertheless it’s a flavorful dish and makes for a very good Sunday or weeknight dinner, especially in the fall. (more…)

Ribollita – A Soup for When You’re Sick (or Not)

Ribollita Tuscan Bean SoupThis week has been a struggle. I don’t know if I caught a cold or the flu or what but I’ve been on NyQuil and DayQuil since Saturday. To make matters worse I infected Cheryl and we were away from home, so traveling back to Chicago bright and early Monday morning was not the most fun thing to do. What does everyone want when they’re sick? Soup. And since we had some leftover ciabatta from last week I felt a big pot of ribollita would fit the bill nicely while we convalesced during the week. (more…)

Ciabatta and an Airplane Book

Ciabatta BreadLast weekend we took a trip back to our old stomping grounds in Washington DC in order to see some friends and for my brother’s birthday. I had a brand new book for the plane which looked good, In Search of the Perfect Loaf by Samuel Fromartz, a book about a home baker’s obsession with bread. While reading on the flights I found myself wanting to bake some bread, and since the author talked mentioned ciabatta I decided that would be a good one for this week. (more…)

Braised Red Cabbage, A Perfect Autumn Side Dish

Braised Red Cabbage

Braised red cabbage with last week’s onion brat and homemade mustard.

Red cabbage. Much sweeter than sauerkraut, braised red cabbage is the German restaurant equivalent of beans at a Mexican restaurant, always on the side of whatever dish you order. However, because of its sweet and acidy nature I think red cabbage is much more versatile than refried beans and it pairs well with many fall foods. Red cabbage is also a good alternative to potatoes because it can augment certain types of meat much better than potatoes. (more…)