Ok so I don’t necessarily want this to become all fermenting all the time but but it’s what I’ve been playing with and believe me now that we’re all moved and settling back into life I have a lot of goofy things I want to try. Like last week’s post I tried the lacto-fermentation techniqueContinue reading “Fermented Mushrooms – Triple Threat of Flavor Enhancing”
Over the past few years I found the more I prepared food and cooked for people the more I wanted to bring new experiences and flavors to them. My first dive into the fermentation world was this: Shio Koji. It’s become a staple in the kitchen and one I reach for to add another layerContinue reading “Shio Koji”
It’s not often you see me write about stuff other than food I’ve been cooking or sausages I’ve been making. That should tell you something about this particular acquisition. If you are into making sausages and curing meat you need to get yourself a copy of Charcuteria: The Soul of Spain, by Jeffrey Weiss.
Merrrrrrrrry Christmas! A very abbreviated post today since it’s Christmas.
Mustard. Chicago’s favored hot dog condiment and one which comes in many forms. There’s spicy, sweet, honey, stone ground, Dijon, country-style, Chinese, German, sharp and tangy…I could go on and on. If you take a look at the ingredients you’ll find, no matter which is your favorite, mustards are pretty much all made with theContinue reading “Homemade Mustard – Condiment Making 101”
Sorry for more Italian but I’ve been on a roll lately and couldn’t resist making Pollo alla Milanese this week. Cheryl’s been swamped at work and this is one of her favorites. It’s also her birthday week so I thought this would be a nice weeknight dinner to prepare for her. That and pollo allaContinue reading “Pollo alla Milanese Vestito (Breaded Chicken Cutlets)”
So this is it! This is the year you’re not dealing with all the hassle of traveling and will be making Thanksgiving dinner for yourself and a few friends. Good for you! Despite all the drama you’ve witnessed throughout your life surrounding Thanksgiving dinner it’s really not terribly difficult to prepare if you’re sensible. IfContinue reading “Some Tips on Cooking Thanksgiving Dinner for the First Time”
Herb butter. Compound butter. Hotel butter. No matter what you call it, it’s one of the easiest items you can make and add to your kitchen essentials cupboard. It’s also a good example of how a simple uncomplicated item can have tremendous effects on anything you cook. Finish off your vegetables with it, plop aContinue reading “Herb Butter – Kitchen Essential”
Ah gnocchi. When gnocchi is made right they are like light and airy pillows; when made wrong like heavy and dense globs of potato. They are one of Cheryl’s favorite foods and always in the running if we’re at an Italian restaurant and gnocchi is on the menu. Gnocchi are made with the simplest ingredients,Continue reading “Homemade Gnocchi – It’s Taken a While but I Finally Did It”
So after a weekend in New Orleans we needed something a little, um, well, less larger than life which could be heated up quickly for the many (many) gym nights we’re going to need this week. The cupboards were looking a little bare, not quite Old Mother Hubbardish, but I did have a big bagContinue reading “Pureed Potato and Leek Soup (and a Kitchen Essential!)”