Fresh Cranberries
Three posts in one week – a first for me. Sorry I’m clogging your in-baskets, but I thought I would do my best to finish what I started before Thanksgiving.
This post will wrap up the key things you need to do a week (or a few days) ahead of your Thanksgiving dinner. Continue reading
Chicago’s Magnificent Mile – Perfect for Early Christmas Shopping
It is almost Thanksgiving and the start of holiday season here in the U.S. This is when I wish the moratorium on human cloning had expired, and I could be in multiple places at once. Continue reading
Shrimp, Artichoke and Tomato Salad with Riesling Vinaigrette
Vinaigrette, as the word suggests, comes to us from the French. According to famed French chef, Auguste Escoffier (1846-1935), who documented the essentials of French cooking for us, this simple “cold sauce” should be used to accompany “calf’s head or feet”. Auguste might be surprised to know that, while the vinaigrette has endured to grace our tables more than a century after his writings, his recommended application is no longer a common use. I must admit that I prefer my vinaigrette on something other than calf’s feet. Continue reading
This post is about lamb chili and my friend Debbie.
Debbie is amazing. She is an engineer, has an MBA from the University of Chicago, teaches, paints, writes and is a Mom and wife. In addition, she is beautiful, personable and nice. Yet, as much as our green dragons might encourage us to hate her, we all love her. Continue reading
Moroccan Kefta in Tomato Sauce
I was a precocious 13-year old, and looked the part. So, I was able to lie about my age, and get a job. The work wasn’t exciting, but It allowed me to save a lot of money (at least it seemed like a lot at the time). These savings became my ticket to see the world when I turned 18. Continue reading
The red wine sauce started as usual — slice shallots into those cute little rings (don’t you love the way they fall apart into just the right size?); caramelize them in butter; add good (it doesn’t need to be great, just good) red wine, some beef stock (home-made preferred), a sprig of rosemary and a bit of sugar. Just when you thought you were on your way to a standard wine reduction Continue reading
A GLOBAL GARNISH 