Author: Terry B

Speeding up, umami-ing up and downsizing a meaty favorite: Instant Pot Pot Roast

The Instant Pot makes this weekend indulgence weeknight quickish; a secret Asian ingredient makes it irresistibly savory. Recipe below.

Instant Pot Pot Roast
Instant Pot Pot Roast

WE’LL START WITH THE DOWNSIZING. When you’re trying to eat less red meat, pot roast can be a challenge. First, it is one of the most delicious forms of red meat there is, meaty, robust, fatty—and yes, a little chewy. Second, most chuck roasts weigh in at three to four pounds or more, not exactly a dainty cut. Continue reading “Speeding up, umami-ing up and downsizing a meaty favorite: Instant Pot Pot Roast” →

Shrimp, lots of garlic and a little heat: Gambas al Ajillo

The showstopping flavor of this popular Spanish tapas belies how easy it is to make. Recipe below.

Gambas al Ajillo
Gambas al Ajillo

WE OFTEN TALK ABOUT WHAT INSPIRES OUR COOKING. This dish began its circuitous route to our table with flamenco. Like pretty much everyone, we are seeking out performances online—music, dance, stand-up, anything—as live, in-person shows are still not happening. Most recently, we happened on flamenco performed in a narrow Spanish bar in Sevilla, Spain—and in the bar’s tiny kitchen and in the plaza in front of the bar. Continue reading “Shrimp, lots of garlic and a little heat: Gambas al Ajillo” →

Greek comfort, weeknight quick: Lemony, luscious Avgolemono Soup

Egg yolks, lemon juice and broth form the silky, bright avgolemono sauce that beautifully elevates chicken rice soup. Recipe below.

Avgolemono Soup
Avgolemono Soup

WHEN YOU’RE LOOKING FOR BASIC COMFORT FOOD, chicken and rice soup is right there. Soothing and filling and easy enough to make. In Greek kitchens, they take that simple idea, layer on a silky brightness and call it avgolemono. Continue reading “Greek comfort, weeknight quick: Lemony, luscious Avgolemono Soup” →

Jamaican Jerk Ribs from a singer turned chef

Jerk rub, jerk sauce and pineapple-mango salsa bring plenty of flavor and a little heat to these oven-baked pork ribs. Recipe below.

Jubilee Jerk Pork Ribs
Jamaican Jerk Pork Ribs

FEBRUARY IS BLACK HISTORY MONTH, a month-long celebration of the achievements of African Americans and a recognition of their contributions to our national culture and history. So it seemed like a perfect time to delve into Toni Tipton-Martin’s wonderful cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, again. Continue reading “Jamaican Jerk Ribs from a singer turned chef” →

The forecast calls for Pork Stew with Caraway Seeds

Chunks of pork cooked with onion, garlic, potatoes, carrots, caraway seeds, bay leaves and peas create a homey, peasant-y, comforting stew perfect for winter. Recipe below.

Pork Stew with Caraway Seeds
Pork Stew with Caraway Seeds

OH, THE WEATHER OUTSIDE IS FRIGHTFUL. Snow is the lead story across great swaths of the country. And around the world. Two storms collided on the east coast, dumping as much as two feet of snow on New York City. Madrid had the worst snowstorm in 50 years, a foot and a half in a city that rarely sees snow at all. And the UK issued a “risk of life” warning. So here in Chicago, Marion and I were thinking about food. Continue reading “The forecast calls for Pork Stew with Caraway Seeds” →

Vinegar, soy sauce and the (unofficial) national dish of the Philippines: Chicken Adobo

Vinegar, soy sauce and a handful of simple ingredients simmer distinctive flavor into this well-loved traditional Filipino dish. Recipe below.

Chicken Adobo

INSPIRATION FOR THE THINGS WE COOK HERE COMES FROM MANY PLACES. And sometimes, it comes in pairs. The other day, Marion said she’d found a recipe for a beloved traditional Filipino dish, Chicken Adobo. I’d found another recipe for the dish the day before—and was so intrigued, I still had the tab open on my laptop. So we knew we had to cook it. Continue reading “Vinegar, soy sauce and the (unofficial) national dish of the Philippines: Chicken Adobo” →

Fridge improvisations: Linguine with Roasted Cauliflower and Bacon

Roasting cauliflower with shallots and bacon before tossing it with pasta mellows and sweetens its flavor. Recipe below.

Linguine with Roasted Cauliflower
Linguine with Roasted Cauliflower

THESE DAYS, A LOT OF COOKING IS STARING DOWN the ingredients you have on hand. Like the head of cauliflower we kept reminding each other needed cooking. And the bacon that wasn’t getting any younger. When we finally got around to taking on both, the result was an easy, wonderfully flavorful pasta dinner. Continue reading “Fridge improvisations: Linguine with Roasted Cauliflower and Bacon” →

What we’ve been doing instead of cooking new stuff

Usually, Wednesdays mean new recipes at Blue Kitchen. Spoiler alert, not this week. Here’s what we’ve we been up to lately instead.

Pallares Solsona knives
Pallares Solsona knives

WE’VE BEEN PLAYING WITH KNIVES. We first discovered these handsome Spanish-made knives at Almond and Oak in Oakland, California, in May 2019. We were having dinner with friends we hadn’t seen in years, and I was halfway through my thick cut pork chop before I realized how easily I was cutting it. The next morning, before flying home from San Francisco that afternoon, we took the bus to the elegant home store MARCH and bought two Pallares Solsona steak knives. Continue reading “What we’ve been doing instead of cooking new stuff” →

Santa’s actual house, right here in Pilsen

Santa's house in Pilsen
Santa’s house in Pilsen

WALKING IN OUR NEIGHBORHOOD, WATCHING THE SEASONS CHANGE, is always a treat. Maybe never more so than right now. Our neighbors embrace the holidays. Some with modest, quiet displays in their windows, some with exuberance. But all our walks and drives through the neighborhood had not prepared us for this. Continue reading “Santa’s actual house, right here in Pilsen” →