We love pasta. A lot. Just check the pasta section of the Blue Kitchen archives, and you’ll find pages and pages of listings. That’s what we did to compile this varied list of six pasta recipes—and a bonus seventh post at the end. Continue reading “Six pasta recipes and a bonus”
A variety of Chinese and not-so-Chinese ingredients create a flavorful marinade for oven-baked pork ribs that aren’t ribs at all. Recipe below.
CALL IT CLEVER BUTCHERING, CALL IT GENIUS MARKETING, CALL IT BOTH. In the 1960s, Clifford G. Bowes took a section of pork that was hard to sell, cut it into meaty/fatty riblike slabs and dubbed it country-style ribs. Bowes, “one of the country’s top meat men and a meat consultant from Chicago,” according to a Chicago Tribune article from 1978, had hit a meat home run. Soon, butchers were using pork shoulder and the blade just behind the shoulder to keep up with the demand for country-style “ribs”—which are actually not ribs at all. Continue reading “Oven-baked, country-style Chinese Pork “Ribs””
Savory, crunchy and often spicy, kimchi—fermented vegetables (most often Napa cabbage)—is the Korean national dish. Here are four recipes for cooking with it.
Last week’s recipe for Dak Kalbi, Korean barbecued chicken, has had us thinking about kimchi all week. Sadly, we don’t have any in the fridge right now. But when we do, here are some ways we cook with it. Continue reading “Four Kimchi recipes, traditional and otherwise”
Chicken thighs are marinated with soy sauce, mirin, fresh ginger, garlic, kiwi and other flavorings, then pan roasted for this take on Dak Kalbi, Korean barbecued chicken. recipe below.
[su_dropcap style=”flat”]T[/su_dropcap]acos just always seem to lead to good things. This weekend, we had an uncharacteristically lazy Sunday, running a few errands and doing some shopping along Michigan Avenue. When we finished, I remarked that we were close to Del Seoul, the Korean taco joint in Chicago’s Lincoln Park neighborhood. Well, three miles as the Camry flies, close enough. As always, we had a wonderful lunch there. And I found the inspiration for this week’s recipe. Continue reading “Dak Kalbi: Korean for Barbecued Chicken”
The classic whiskey sour cocktail has many variations. This one includes an egg white for a frothy head and a velvety mouthfeel. Recipe below.
FOR A COUPLE OF WINE LOVERS, Marion and I have been totally smitten by the craft cocktail scene that, happily, just doesn’t seem to quit. In countless bars and restaurants, we’ve puzzled over cryptic descriptions of inventively named drinks with housemade bitters, small batch spirits and surprising botanicals; challenged willing bartenders to create something using a particular liquor and hitting vaguely described flavor notes; and enjoyed the theatrics of the process—at Curio in Columbus, Ohio, a bartender flexed an orange peel and ignited the oil spraying from the skin. But old school drinks persist for a reason: sometimes you just want a drink. Not a shot and a beer, but something classic without being overthought—something a good bartender makes from muscle memory. Continue reading “Put an egg on it: old school Whiskey Sour with Egg White”
Slender, fresh asparagus teams up with lemon, bacon and Parmesan for a bold pasta dish that tastes like spring. Recipe below.
I always love when those first bunches of tender, slender asparagus show up in markets and grocery stores. For me, this first asparagus tastes like spring. I always overbuy and overindulge, because I know all too soon, the brawnier, cigar-thick, woody stalks will take its place. I overbought last weekend at Detroit’s Eastern Market, getting two big, beautiful bunches. Also overbought on lemons, from the same enterprising vendor. From there, this recipe practically wrote itself. Continue reading “Bright, springy, bacon-y: Fettuccine with Asparagus, Bacon and Lemon”
Lamb is versatile, delicious and easy to cook. These six recipes showcase that versatility.
According to Alfred, Lord Tennyson, “In the Spring a young man’s fancy lightly turns to thoughts of love.” Ours turns to thoughts of lamb. To be fair, Marion and I pretty much fancy lamb year-round, but spring tends to be when many others think about cooking and eating this most delectable of red meats. If your thoughts are turning to lamb, here are some ideas for traditional and unexpected ways to cook it. Continue reading “Chops, burgers, shanks, stews, pastas, meatballs… Lamb, six ways from Sunday”
Detroit is internationally known for its street art. And a major center for it is the neighborhood surrounding its farmers market.
EASTERN MARKET IS BUSTLING ON SATURDAYS. Thousands of shoppers crowd the aisles of Detroit’s sprawling historic farmers market, jostling for fresh produce—much of it locally grown—as well as a dazzling array of, well, everything. Spices, jams, baked goods, eggs, cheeses, hot sauces, garden plants, topiaries, candles, T-shirts… even bundles of decorative sticks. Sundays are quieter. Continue reading “Detroit’s Eastern Market: A visual feast”
Rice steps in for pasta in this otherwise reasonably classic Shrimp Scampi. Recipe below.
In a previous life, which is how Marion and I describe our lives before we met, I spent a month in England. My brother was living there, and when we weren’t wandering off up to Wales and Scotland or driving through France in a Brit car with the steering wheel on the wrong side, we spent much of our time at his house just outside a small village. Our grocery options were, shall we say, limited. Continue reading “Makeshift: Shrimp Scampi with Rice”
Just in time for Passover, a new cookbook offers recipes that are perfect for the holiday and all year long, like this Maple Glazed Rack of Ribs. Recipe below.
You know those meals and dishes that only come out for the holidays? The ones you wish you could eat all year long? That’s the idea behind Naomi Nachman’s debut cookbook, Perfect for Pesach: Passover Recipes You’ll Want to Make All Year. While the recipes in it are focused on Passover, as the title says, they can be served and enjoyed all year long. Continue reading “Perfect for Pesach: Maple Glazed Rack of Ribs”