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Underground Dinner
THis has been sitting in my draft folder long enough that I’ve lost track of what I wanted to say. Since tonight we’re going to a second of these meals (by the same chef), I thought I should publish...
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Steve’s Underground – Dinner #2
This is the second time we’ve gone to one of Steve’s dinners. Once again it was a good meal. Steve, our host, recently did some traveling in Italy. He brought home plenty of ideas. This meal is a...
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Thanksgiving Dinner 2011
We started off with a spread of snacks and nibbles. Salad Once everyone was here, we started on the salad while the bird was in the oven. Shaved Root Vegetable Salad ——————————————————————————– Recipe...
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What Do I Do with Holiday Leftovers?
Today I have a guest post for you by Joseph Morris, a professional chef for over 20 years. He also owns the site Culinary Arts College for students interested in getting a degree in culinary arts. Have...
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Making Graham Elliot’s Beef Stroganoff with Peppered Spaetzle
Suzanne stumbled across this recipe a couple weeks ago and emailed it to me with the subject “Make me yummy food.” I never say no to requests like that. After looking at the recipe, it became even more...
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Butcher and the Burger
Tonight we checked out a new place in our neighborhood: Butcher and the Burger. Suzanne heard about it on the “This Week in Food” podcast (also available on iTunes). On a whim we decided to drop in for...
View ArticleLemon pasta
I love pasta. I love it so much that I make my own, having picked up an Atlas pasta roller/cutter a short while ago. Ive had other retry much the same over the years but they always got left behind...
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Like mom used to make them
What do you do with leftover fish? You do what my mom always did: make fishcakes. She usually used salt cold which my parents were especially fond of having grown up along the shore in Quebec. Racks of...
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Donairs: Nova Scotia’s Middle Eastern delicacy
Donairs are an interesting bit of cuisine. They’re much like a schwarma, or gyro, but are a Nova Scotian creation. History lesson The Donair can trace it’s history back at least as far as 18th century...
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Tank Noodle
We’ve been working our way through the Eater 38 for Chicago and finally made it to Pho Xe Tang/Tank Noodle. No, we go up to the Broadway & Argyle area quite often to eat, shop for Asian groceries,...
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