Peter – The Roaming GastroGnome – Page 7

Creamy Asparagus Soup – Kitchen is Almost Back to Normal

Well it’s kind of spring. The abundance of asparagus in the stores tells us it’s spring, but the weather…eh not so much. One day it’s sunny and warm, trees and flowers are budding, then the next day it’s snowing. This week I made a creamy asparagus soup and it matches the weather too, you canContinue reading “Creamy Asparagus Soup – Kitchen is Almost Back to Normal”

Cooking Easter Lamb in a Work Zone

We’re a little more than a week into our kitchen work and it’s going really well. In fact, the kitchen really looks like a kitchen again and it feels good. Lots of the anxiousness from last week has melted away. Mostly because the sink finally showed up, but also because our stove got hooked upContinue reading “Cooking Easter Lamb in a Work Zone”

Please Pardon The Mess…Updating Our Kitchen

Cheryl and I have been looking at this kitchen since we bought the place back in 2012. We upgraded the appliances shortly after moving in but held off doing anything major. It wasn’t that horrible and since it’s not the kitchen that does the cooking we figured we’d overlook the decor until we couldn’t standContinue reading “Please Pardon The Mess…Updating Our Kitchen”

Wheaten Soda Bread

Corned beef and cabbage is the traditional food on St. Patrick’s Day here in America, and is usually accompanied with Irish soda bread. However, there’s much more of a chance in seeing soda bread year round in Irish pubs and restaurants. And just like corned beef and cabbage is an American contribution to St. Paddy’sContinue reading “Wheaten Soda Bread”

Braised Pork Belly with a Blood Orange Ginger Glaze

Just a quick post this week as real life is intruding a bit and I am running hither, thither, and yon. Anyway, I know you were left wondering ‘what did he do with the other half of the pork belly from last week’s post.’ Well, wonder no more. I fancied up a simple braise withContinue reading “Braised Pork Belly with a Blood Orange Ginger Glaze”

Pork Belly Goulash (Gulyás) with Spaetzle

This week I fully intended on turning pork belly into bacon and thawed a 4 ½ lb slab, but we were super busy over the weekend so I never got around to it. Unlike last week’s ‘blizzard’ Tuesday was actually quite a miserable day with some rain, sleet, and snow. Good old wintry mix. NotContinue reading “Pork Belly Goulash (Gulyás) with Spaetzle”

Cabbage, Potato, and Sausage Soup

Yesterday I was preparing for a late February blizzard dusting here in Chicago and decided a good soup would be in order. It just so happened there was an interesting recipe for potato, cabbage, and chorizo soup in last weekend’s Wall Street Journal. Looked good so I took the basics of it and transformed itContinue reading “Cabbage, Potato, and Sausage Soup”

Some Thoughts on Teaching a Sausage Making Class

Last night I had a fantastic opportunity to take charge of a sausage making class at one of my favorite local stores, Savory Spice Shop, up in Lincoln Square. It was a really fun evening and even though I was there to give some sausage making instruction, I learned a few things myself.

Red Wine Risotto with Pancetta and Radicchio

Valentine’s Day is around the corner and if you’re like me you’d probably rather cook a nice romantic dinner at home than go out for dinner. Not that there’s anything wrong with that, but if you’re here reading this I’d say cooking is your thing. I’ve got a good story about red wine risotto too.Continue reading “Red Wine Risotto with Pancetta and Radicchio”

Salami di Felino – Mmmm, Salami

Meat service is back on the blog after a vegetable post last week! And not just any meat service but cured, dried, fermented salami meat service. Oh hells yeah! Salami di Felino is an excellent starter salami as its flavor profile is simply garlic and pepper. This is the kind of stuff I dreamed aboutContinue reading “Salami di Felino – Mmmm, Salami”