Rhubarb Ice Cream

CSA time is here! In our first box of the season I ordered some rhubarb not quite knowing what I’d do with it. Cheryl pointed out I hadn’t made any ice cream in a while and since it was turning into summer (ever so slowly here in Chicago) it might be nice if I madeContinue reading “Rhubarb Ice Cream”

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Beluga Lentils and Grilled Sausage

There’s a reason you always see sausages with lentils. They pair well together. Over the years I’ve tried to make lentil dishes which stand alone on their merits and have been successful with some. But when paired with sausage the combination is downright magical. I don’t know if it’s the saltiness of the sausage reactingContinue reading “Beluga Lentils and Grilled Sausage”

Roast Duck with Apple-Chestnut Hash

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 onContinue reading “Roast Duck with Apple-Chestnut Hash”

Braised Pork Belly with Apple and Fennel

One thing I really like about cooking pork dishes is that pork does fantastically well absorbing the flavors you surround it with. Yet another reason why the pig is such a magical animal. Think about it, from sausages to bacon to tenderloin and chops, a lot of the flavor comes from the herbs and spicesContinue reading “Braised Pork Belly with Apple and Fennel”

Elevated Elote: Sweet Summer Corn Salad

For me, August means sweet corn. Back home where I grew up, in the Mid-Hudson Valley of New York, this is the part of summer when sweet corn is coming into peak harvest and ‘fresh corn’ stands sprout up on rural roads like…well…corn stalks. I love to eat corn on the cob but variety isContinue reading “Elevated Elote: Sweet Summer Corn Salad”

Grilled Kohlrabi Fava Beans and Horseradish Greens ‘En Papier d’Aluminium’

A few posts back I wrote about how we’ve been receiving a CSA box each week from Montalbano Farms and warned you I’d be getting creative with it. In that post there was a photo of some weekly goodies which held a couple of items I’d never used before: kohlrabi and horseradish greens (even promptedContinue reading “Grilled Kohlrabi Fava Beans and Horseradish Greens ‘En Papier d’Aluminium’”

Yay Spring! Ramp Gougères

A few weeks ago when the weather finally turned gorgeous, my friend Chef Julius Russell and his wife Jada stopped by for a visit to catch up. As you can imagine, food was one of the topics and Chef told me all about some really cool things he was doing with ramps this spring. IContinue reading “Yay Spring! Ramp Gougères”

Yellow Lentils with Pickled Ginger and Watercress

As promised here’s the second part of last week’s NOLA inspired dish of Ginger Beer Pork Cheeks. These lentils are a really flavorful side dish which, while fantastic when paired with the pork cheeks, can easily stand on its own as a separate dish or even side salad. Like revenge I think they’re best servedContinue reading “Yellow Lentils with Pickled Ginger and Watercress”

New Orleans Inspiration: Ginger Beer Pork Cheeks with Basil Apricot Ginger Sauce

New Orleans. How can a chef or home cook not draw inspiration from the Crescent City? It’s a very unique culinary city and I really don’t think there’s any place on earth which compares to it for the vibrant and diverse food combinations you discover there. As well as all of the other outrageous stuffContinue reading “New Orleans Inspiration: Ginger Beer Pork Cheeks with Basil Apricot Ginger Sauce”