Author: Terry B

Braised chicken, upgraded: Chicken Thighs with Leeks and Chestnuts

Leeks, chestnuts and whole grain mustard seriously up the game on braised chicken thighs. Recipe below.

Braised Chicken Thighs with Leeks and Chestnuts

Dorothy Parker famously said, “I hate writing, I love having written.” If I’m being honest, that’s sometimes how I feel about cooking. I like having cooked—sitting down to something I’ve made, sharing it with family and with friends. And most of the time, I enjoy the process of getting to that point. But not always. Continue reading “Braised chicken, upgraded: Chicken Thighs with Leeks and Chestnuts” →

Bright, lively, springlike: Pan-seared Salmon with Parsley Lemon Sauce

A simple “sauce” of parsley, lemon zest and juice, capers, scallions, garlic and olive oil delivers the promise of spring when spooned over pan-seared salmon. Recipe below.

Salmon with Parsley Lemon Sauce

Salmon seems to be our default fish for winter. The robust, fatty fish stands up nicely to winter’s cold as a satisfying meal. And salmon cooks up quick and easy. Here, our default is pan searing them with some salt and pepper and maybe a little tarragon—baking gets a little too fragrant when the windows are all closed. But the other night, facing salmon fillets yet again, I wanted to give them a hint of faraway spring. Fortunately, our fridge had just the ingredients to do that. Continue reading “Bright, lively, springlike: Pan-seared Salmon with Parsley Lemon Sauce” →

Hearty fare for a winter’s night (or day): Lentils with Fennel and Sausage

Earthy, fiber-rich lentils combine with fennel bulb, carrots, Italian sausage, onion and garlic for a satisfying antidote to cold weather. Recipe below.

Lentils with Fennel and Sausage

At least once each winter, I seem to need to start a post by talking about weather. Chicago deserves some of the credit here. One morning last week, it was 0ºF when I left for work. Zero. The high that day was 11º. Throw in the inevitable stiff winds and the five or six blocks to and from the El at both ends of the commute, and you develop a deep appreciation for hearty, simple, stick-to-your-ribs fare. Like this lentil dish. Continue reading “Hearty fare for a winter’s night (or day): Lentils with Fennel and Sausage” →

Simple and simply delicious: Coffee Cumin Lamb Chops

Ground coffee, whole cumin seeds, chili powder and cinnamon create an easy, amazing spice rub for pan-seared lamb chops. Recipe below.

Lamb Chops with Coffee Cumin Rub

I have really tried to like coffee. There was almost always a pot brewing in my house when I was growing up, and over the years, starting as a teenager, I tried many times to acquire a taste for it. Never happened. I’m not proud of the fact—I consider it a major social shortcoming on my part. But even though I don’t drink coffee, I’m intrigued by what it does to food. Continue reading “Simple and simply delicious: Coffee Cumin Lamb Chops” →

Happy holidays—and happy tenth to us

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This has been a year. After almost two years of planning, working and hand wringing, we finally moved into our new old house. And even though literally anywhere I look in the house, I can still see something that needs doing, we love being here. Love it. But what with the gazillion projects we’ve tackled (or avoided), the finally getting around to taking road trips again, reconnecting with friends and just generally living our overbooked lives, we forgot to mark Blue Kitchen’s tenth anniversary last month. Continue reading “Happy holidays—and happy tenth to us” →

Comfort food with a side of memory: Fresh Spinach and Bacon Quiche

Fresh spinach gives this classic quiche a bigger flavor than frozen—and a frozen crust simplifies preparation. Recipe below.

Fresh Spinach and Bacon Quiche

I DON’T REMEMBER THE FIRST TIME I ATE QUICHE, but I do remember the most memorable slice. Marion and I were in Paris several years ago, searching for the modest hotel where my brother and I had stayed many years before. It was walking distance from the Eiffel Tower, and even though the bathrooms and showers were down the hall, the rooms were clean and charming, and we paid $7.50 a night. In the intervening years, the neighborhood I’d remembered as working class—Rue de Passy—had become a fashionable shopping destination. Continue reading “Comfort food with a side of memory: Fresh Spinach and Bacon Quiche” →

Six recipes for eating, drinking merrier

This week, we’re featuring six recipes/ideas from the Blue Kitchen archives for entertaining, celebrating and just feeling festive.

Affordable Spanish Cavas

The holidays are upon us. Time for parties, family get-togethers, intimate dinners and even being indulgent on your own. Food—and drink—play a big part in all of it. Let’s start with something to drink. Continue reading “Six recipes for eating, drinking merrier” →

Korean-Italian comfort food: Pork Chops with Kimchi and Cannellini Beans

An international ingredient list produces a hearty, one-pan dinner big on flavor and comfort. Recipe below.

Pork Chops with Kimchi and Cannellini

With a headline like that, you’re probably expecting a decent backstory. Most of the recipes here at Blue Kitchen come with one. A new cookbook. An old family tradition. A restaurant discovery. Not this one. This recipe came from two simple questions. Continue reading “Korean-Italian comfort food: Pork Chops with Kimchi and Cannellini Beans” →

French cuisine, by way of Nebraska: Red Wine-braised Duck Legs

Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Recipe below.

Red Wine-braised Duck Legs

I ATE A LOT OF DUCK IN OMAHA. When we told friends about our plans to spend several days in Nebraska on our recent road trip, everyone told us to be prepared to eat a lot of beef. Nobody mentioned duck. The first night, I ate a duck leg in red wine that inspired this week’s recipe. Continue reading “French cuisine, by way of Nebraska: Red Wine-braised Duck Legs” →