Monday, April 14, 2014
Friday, April 4, 2014
Maque Choux, pronounced “mock shoe”, is traditionally thought to have come to us through the courtesy of the original French Acadians who migrated from Canada to Louisiana and the Caddo Nation Native Americans who introduced them to corn. I’m just grateful that someone had the good sense to invent this dish!
Friday, March 28, 2014
Sometimes, when developing a recipe, I’ll begin with the idea of what I would like the dish to become. In this case I knew I wanted the essences of curry and coconut. Now comes the fun part; I get to smell all kinds of wonderful things! I started by sniffing some shredded coconut that I keep on hand for making granola.
Monday, March 17, 2014
There are things that people do when they travel. You can call them traditions or habits or even superstitions. We’ve all seen photographs of the Pope, kissing the tarmac upon descending from an airplane. For me, it’s about food. (I know, who’da figured?)
Giardiniera is a staple condiment found anywhere in Chicago where you can get an Italian Beef sandwich. You can usually choose a hot or mild version of this delicacy depending on your tolerance for heat. My recipe is pretty much right in the middle. Aside from a sandwich condiment, Giardiniera can also be included in Antipasto or just served as a side for just about any dish hot or cold.
Sunday, March 9, 2014
When I was growing up, chicken and other pot pies were not a homemade meal. Instead they came from companies like Swanson® and Banquet® to be served when mom didn’t have time to make dinner. But somehow, since that time, pot pies moved out of the frozen dinner category and into the realm of comfort food.
Saturday, March 1, 2014
Boneless, skinless chicken is convenient, healthy, fast cooking and adaptable to a wide variety of uses. The problem is that much of the chicken character is missing because the bone and skin are well, “less”. So, when we prepare these healthier alternatives to their intact relatives, we have to add some sparkle and pizzazz.