Author: Terry B

Beef stew from the South of France: Daube Provençal

White wine, orange zest, cloves and olives make Daube Provençal a brighter South-of-France take on Boeuf Bourgignon. Recipe below.

Daube Provençal

SAY TRADITIONAL FRENCH BEEF STEW and what usually springs to mind is Boeuf Bourgignon, the classic hearty, meaty stew of the Burgundy region, made with mushrooms, bacon, pearl onions, carrots and a big-bodied red wine, usually Burgundy. But the South of France has its own traditional stew, Daube Provençal, with a distinctively brighter flavor. Continue reading “Beef stew from the South of France: Daube Provençal” →

Beef Pot Roast with Beer and Juniper Berries

Flavorful beef chuck roast, braised with beer, juniper berries, onion, garlic, potatoes and carrots, is perfect comfort food on a chilly fall or winter evening.

Juniper Berries Pot Roast

CHUCK ROASTS ARE ONE OF OUR FAVORITE CUTS OF BEEF. Besides appealing to our thrifty side, inexpensive cuts like this are also some of the more flavorful ones, and their initial toughness disappears with long, slow oven braising/roasting. Most often when we roast a chuck roast, we use red wine. In this recipe, a lighter flavored beer makes the roast feel less heavy. And juniper berries, a key ingredient in gin, add a bracing light freshness that contrasts nicely with the inherent heaviness of the beef and root vegetables, giving it a wintry brightness. You’ll find the recipe—and links to some of our other favorite chuck roast recipes—here.

Livening up a comfort food classic—Kimchi Grilled Cheese

Kimchi puts a tangy, slightly spicy, umami-rich Korean spin on the classic grilled cheese sandwich. Recipe below.

Kimchi Grilled Cheese

IS THERE ANYTHING KIMCHI CAN’T DO? When we first heard the words “kimchi grilled cheese,” we thought perfect. Take a classic American comfort food favorite, the grilled cheese sandwich, and add kimchi to it? We’re there.
Continue reading “Livening up a comfort food classic—Kimchi Grilled Cheese” →

Black-Eyed Peas with Coconut Milk and Berbere

A mix of African and global ingredients bring big flavor to this creamy, spicy, hearty stew. Recipe below.

Black-Eyed Peas with Coconut Milk and Berbere

WE CAN’T STOP THINKING ABOUT THIS STEW. Thick and creamy and spicy, it is an absolutely satisfying meal in a bowl, filled with a mix of big flavors that all blend into a delicious ensemble dish, with nothing grabbing the spotlight. As we ate it the other night, we kept saying “this is so good” over and over. Continue reading “Black-Eyed Peas with Coconut Milk and Berbere” →

A weekend of seasonal cooking: a hearty ragù and heaps of pesto

Beef and Pork Ragù

EVENTS SEASONAL AND OTHERWISE CONSPIRED to keep us busy in the kitchen this weekend. First, our friends and fabulous block party throwers Al and Kelly were coming for dinner. On-again, off-again cool weather got Marion thinking of serving a hearty beef and pork ragù she’d made long ago. Continue reading “A weekend of seasonal cooking: a hearty ragù and heaps of pesto” →

Slow Cooker Green Chile Chicken Soup

Canned green chiles, cumin, oregano and aromatics make for a chicken soup that will warm up even the coldest night. Recipe below.

Slow Cooker Green Chile Chicken Soup

OFFICIAL AUTUMN IS JUST DAYS AWAY, and weather in Chicago has already been hinting at the crisp, cool days and nights to come. Perfect weather for warm, comforting soups. The canned green chiles in this soup dial up the warmth, adding spiciness and lively flavor. Continue reading “Slow Cooker Green Chile Chicken Soup” →

Making the most of summer stone fruits: Peach Cake

This light, not-too-sweet peach cake makes a nice dessert or a swanky treat for breakfast. Recipe below.

Peach Cake

THIS WAS A THREE PEACH CAKE WEEKEND FOR US. We had overnight guests and went to a fun block party (sans guests) and a big family barbecue (with our guests). So Marion baked a peach and plum bundt cake for our guests and two of this lovely one to bring to the events. Continue reading “Making the most of summer stone fruits: Peach Cake” →

Seared salmon with mixed greens and miso vinaigrette

For a perfect summer dish, thin slices of salmon cooked quickly slightly warm the mixed greens, green beans and snow pea pods tossed with a Japanese-based miso vinaigrette.

Seared Salmon with Mixed Greens and Miso Vinaigrette

IT IS OFFICIALLY TOO HOT TO COOK HERE NOW. OR EVEN THINK ABOUT IT. That of course had me looking back at things we’ve cooked when it was too hot to cook. When you’ve been writing about cooking for almost 18 years, you actually forget a lot of your former exploits. Like this recipe from 2008, with a salad of mixed greens, snow peas, barely blanched green beans and a miso vinaigrette topped with quickly cooked slices of salmon. You’ll find the summer-easy recipe here.

Check out the Blue Kitchen profile! We were recently interviewed by DeliveryRank for their ongoing blog that covers people involved in food in many roles. They asked great questions that really made me think about our approach to cooking, creating recipes and talking about food—including our penchant for borrowing ingredients from the global pantry and using them in unexpected ways. You’ll find the interview here. Thanks for the opportunity, DeliveryRank!

Six mustard museum-inspired recipes

Six dishes showcase the versatility of mustard as a key (or minor) ingredient.

The National Mustard Museum in Middleton, Wisconsin

Yes, there is a mustard museum. The National Mustard Museum. We visited last weekend on a short Wisconsin road trip. The museum is a charming mustard-filled monument to one man’s obsession: former Assistant Attorney General of Wisconsin, Barry Levenson. How obsessed? Before giving up practicing law to devote himself “full-time to collecting mustards and mustard memorabilia,” he successfully argued a case before the U.S. Supreme Court with a jar of mustard in his pocket. Continue reading “Six mustard museum-inspired recipes” →