Looking for a Mardi Gras cocktail that isn’t a Hurricane? Try a Sazerac instead. In my opinion, the Sazerac is New Orleans. Not only was it invented there but it’s also the Crescent City’s official cocktail. The Sazerac also has some distinctive New Orleans ingredients, Peychaud’s bitters and Herbsaint, which really make it a drinkContinue reading “A Mardi Gras Cocktail: The Sazerac”
Category Archives: Recipes
A Haggis for Burns Night
Last year around this time Cheryl tasked me with making some haggis for a Burns Night, an annual celebration of the Scottish poet Robert Burns held on his birthday January 25. Basically a good excuse to get together, drink whisky, and eat some haggis. The problem last year was we came up with idea onContinue reading “A Haggis for Burns Night”
Tomato Bisque
Every Monday night there’s a TwitterChat I usually participate in called #FoodieChats (follow @foodiechats or @foodiechatsCHI for updates) where the moderator asks themed questions and people tweet their responses. It’s a fun way to interact with the “Twitter Community” and I occasionally get some good ideas from it. This week’s theme was “Eating Red” soContinue reading “Tomato Bisque”
Pork Breakfast Sausage Success
New year, new sausages. So far in 2013 I’ve tried my hand at making two different ones. The first was an initial attempt at dry curing which unfortunately didn’t turn out well and had to be abandoned. In order to regroup and give myself a boost of confidence I went back to an easier “ready-to-eat”Continue reading “Pork Breakfast Sausage Success”
Spinach and Mushroom Ravioli – A Refreshingly Light Sunday Dinner
After New Year’s and the end of carb-overload season I’m always looking to create some lighter yet fulfilling meals and I think pastas are a great blank canvas for this. It had been a while since I made ravioli so I decided we’d have some for Sunday dinner. The only major question was, what kindContinue reading “Spinach and Mushroom Ravioli – A Refreshingly Light Sunday Dinner”
Baked Ham with Apple Cider Glaze
Baked ham. A staple of the Christmas season. You see one at almost every party you attend, usually a spiral cut ham for easy servings, with a small dish of mustard next to it. By the time Christmas rolls around you’re sick of it. Unless of course you’re my wife. Cheryl loves ham. And byContinue reading “Baked Ham with Apple Cider Glaze”
Cassoulet – A Labor of Love
Cassoulet is one of my favorite wintertime French dishes. On the surface it doesn’t seem like anything too special, basically a white bean stew with some meat in it, slow cooked into a rich, hot, warm your bones dish. I don’t think you simply “cook” or “make” cassoulet, it’s something you actually “build.” In herContinue reading “Cassoulet – A Labor of Love”
A Christmas Cookie Favorite – Peanut Butter Kisses
Often times on this blog I’m putting up things which are either my favorites or somehow related to my own family’s traditions. Well there’s another member of my family who sometimes gets overlooked in the foods we eat; my wife Cheryl. Her favorite Christmas cookie which reminds her of her family are Peanut Butter Kisses,Continue reading “A Christmas Cookie Favorite – Peanut Butter Kisses”
Duck Confit – And a Few Other Things You Can Do With a Whole Duck
A few weeks ago my mom and step-father were in town for a visit to see our new house and help get some stuff in order (my step-father’s an awesome carpenter) and while they were here I roasted a duck for dinner, but this isn’t about the delicious roast duck dinner I made. It’s aboutContinue reading “Duck Confit – And a Few Other Things You Can Do With a Whole Duck”
Creamed Onions, or if you want to be fancy, Blanquette d’Oignon!
So last week was Thanksgiving here in the USA and every year there are always new recipes intending to “update” or “modernize” old classics. That’s all fine and well but after last week’s dinner it has occurred to me most people really like the old school dishes which they grew up with and nothing willContinue reading “Creamed Onions, or if you want to be fancy, Blanquette d’Oignon!”
The Roaming GastroGnome 