where the image is meant to titillate and inspire the cook
Modern Cuisine – Cooking on the Cutting Edge “I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.” —Nicholas Kurti It’s the ultra-modern style of cooking. Although, all the way back in the … Continue reading “Modern Cuisine – Cooking on the Cutting Edge”
Tteokguk (Korean Rice Cake Soup) 떡국 Happy Lunar New Year! We’re celebrating with the Korean soup traditionally eaten on this day – Tteokguk. Rice Cake Soup is the main dish of Seollal (Lunar New Year). It is a day to express respect and gratitude, especially to one’s elders and one’s ancestors. The white color of the … Continue reading “Celebrating the Lunar New Year with Korean Rice Cake Soup”
Chicago Brisket Sandwich The Brisket Kid’s Most Tender Beef Brisket on a Grilled Roll With Smoked Mozzarella and Spicy Asian Slaw To play basketball in the alley with my nephews. To watch Stone’s baseball game at Wells Park. To reconnect with some of the kindest, most caring and fun 125 people I have ever known … Continue reading “Chicago I Love You”
Quinoa with Fresh Mango & Pomegranate Arils Red Onion, Jalapeño, Basil, Cilantro, Lime We tried a new dish for Passover this year. Quinoa. Anyone who’s cooked Passover dinner knows the challenge of serving the crowd (33 in ours) immediately after the Seder which lasts about 1 1/2 hours. How to get the food to the … Continue reading “A Very Pretty Quinoa”
MY FAVORITE, A TRIBUTE TO CHARLIE TROTTER The Ultimate Vegetable Stir-Fry Tower Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño Chinese Chives, Tofu, Ginger, Cilantro Over an Organic Short Grain Rice Timbale With Three Psychedelic Sauces: Cilantro Juice, Chile Oil, Miso Sauce JANUARY Truffle Heaven Crostini Fresh French Black Winter Truffle, Italian … Continue reading “12 Months of Favorites 2011”