Happy New Year! Hope everyone had a wonderful Christmas and New Year’s. We finished off 2016 in Edinburgh, Scotland spending Christmas with Cheryl’s sister Shelly and her husband Ross. On the way back we stopped off to see my family in the beautiful Mid-Hudson Valley of New York which is where we rang in 2017. As a bonus, I got to cook New Year’s Eve dinner with my mom which I really enjoyed doing. (more…)
I think this last post of 2015 pretty much sums up my excellent sausage-making year and kicks off the next in an awesome style. Cotechino and lentils is a traditional Italian New Year’s dish served for good luck, much like black-eyed peas here in the US. The lentils are supposed to represent coins, no idea what the large round sausage is supposed to be. Maybe a bigger coin? Regardless of whether or not it brings good fortune, cotechino is a deliciously rich sausage and an excellent New Year’s food tradition. Best part is, I now know how to make them. (more…)
I’m deep into prepping our Christmas Eve dinner but wanted to share a photo of some salami I made yesterday, some Christmas Charcuterie if you will. Instead of wrapping and putting under the tree, I stuffed and hung them in the curing fridge. Makes quite the Christmas card, no? Should be ready in a month or so, and I hope it turns out well! You’ll know if it does.
Merrrrrrrrry Christmas! A very abbreviated post today since it’s Christmas. (more…)
I could not let our Paris trip go by without trying my hand on at least one thing we experienced there. As I mentioned before, the chilly December weather in Paris made vin chaud a perfect café drink to warm ourselves up with. Perfect winter warmer for Chicago too. (more…)
A few weeks ago I decided to roast a duck for our weekly Wednesday date night. Looking at The Flavor Bible, duck has a pretty wide and interesting mix of flavor ingredients and most are very seasonal for fall and winter; like apples, potatoes, ginger, allspice, chestnuts, cinnamon, and more. There were many ingredients on the list I liked and wanted use but bringing them all together for one dish seemed way over the top, so I decided to pick and choose a few favorites and add them to separate parts which when later combined would complement each other. Thus the idea of making a sort of hash seasoned to pair with a glazed roast duck. (more…)
One last post for 2013. Here’s a dessert which has become kind of a tradition for our Christmas Eve dinner: panettone bread pudding. This Italian Christmas loaf makes a superb bread pudding since it’s already sweetened and is chock full of raisins and other fruit. It’s usually the last bit of holiday baking I do and the custard ratio makes this quick dessert a snap. (more…)