Seasonal times two: Roasted Chicken with Grapes, Mushrooms and Shallots

Grapes, in season now, are roasted in chicken pan drippings with mushrooms, shallots and rosemary for a deliciously autumnal dinner. Recipe below.

Seasonal cooking can refer to working with ingredients that are in season. It can also refer to using seasonal cooking methods. This week’s recipe is a mix of both. Temperatures recently took on an autumn coolness here, encouraging me to turn on the oven and roast something for the first time in a while. For the seasonal ingredient, I chose grapes. Continue reading “Seasonal times two: Roasted Chicken with Grapes, Mushrooms and Shallots” →

Extra crispy, please: panko adds crunch to Chicken Schnitzel

Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside. Recipe below.

THE BREADED MEAT CUTLET GOES BY MANY NAMES. For Germans and Austrians, it’s schnitzel. Italians call it cotoletta alla milanese—or milanesa for short. At our current favorite Mexican restaurant, it’s milaneza, and our favorite Polish spot calls its schnitzel schabowy. In Japan, it’s katsu (tonkatsu when it’s made with pork). Continue reading “Extra crispy, please: panko adds crunch to Chicken Schnitzel” →

Summer in a glass: Strawberry-infused Vodka Cooler with Basil

With just five ingredients—strawberry-infused vodka, fresh basil, simple syrup, lemon juice and club soda—this cocktail is as cool and easy as summer itself. Recipe below.

So suddenly, kids are back in school. And I’m getting frantic emails about recipes to try and beaches to check out before summer’s over. How did that happen? Thanks to overly hectic schedules and unseasonably cool temperatures (which we love, don’t get me wrong), summer seems to have slipped out the back door on us. Continue reading “Summer in a glass: Strawberry-infused Vodka Cooler with Basil” →

Greek-inspired, weeknight-easy: Lamb Chops with Feta and Olives

A marinade with red wine vinegar and lemon juice quickly tenderizes flavorful lamb shoulder chops. Feta cheese, Kalamata olives, red onion and lemon zest add even more flavor. Recipe below.

For me, grabbing lamb when I see it in the store is almost automatic. Ground lamb for weeknight-quick burgers, cooked rare, a leg of lamb for a special holiday feast or maybe lamb rib chops when I’m feeling extravagant. Or, most often, lamb shoulder chops—cheap, flavorful and with a chewiness that can be easily tamed with a trick or two. Continue reading “Greek-inspired, weeknight-easy: Lamb Chops with Feta and Olives” →

Road trips and dining at the bar

For the second time in as many weeks, we did a weekend road trip to upstate New York. About 1,500 miles in three days, part two of the daughter move. And while it was tiring—besides the driving, there was the loading and unloading of boxes and bags, a bookcase, a bike and countless things not starting with B—just looking at the photo above has me ready to get in the car again. Continue reading “Road trips and dining at the bar” →

The simple pleasures of grownup taste buds: Linguine with Brussels Sprouts, Feta and Bacon

Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta. Recipe below.

AT MY OFFICE, THE CREATIVE DEPARTMENT recently did a workshop on presentation skills. Each of us had five minutes to speak on the topic of “What I have learned.” One colleague spoke enthusiastically (to be fair, that’s her default mode of speaking) on learning to love Brussels sprouts. Continue reading “The simple pleasures of grownup taste buds: Linguine with Brussels Sprouts, Feta and Bacon” →

Too cool: seven cold soups for summer

Soup doesn’t have to be relegated to cold weather. Here are seven chilled soups from the Blue Kitchen archives.

We took a quick road trip to upstate New York last weekend. There was a practical reason for the trip, helping one of our daughters move, but there was also plenty of pleasure, much of it food-based. (I know you’re surprised.) And even though we’re in the thick of summer, soups were part of that pleasure. Continue reading “Too cool: seven cold soups for summer” →

Sautéed Tofu with Ginger and Garlic, and thoughts of a semi-reformed carnivore

Soy sauce, sesame oil, rice vinegar and aromatics dial up the umami in this sautéed tofu main course. Recipe below.

Our friend Carolyn recently shared a meme on Facebook about preparing tofu. It said this: Step 1: Throw it in the Trash. Step 2: Grill some Meat. Not that long ago, I would have laughed even harder than I did. Continue reading “Sautéed Tofu with Ginger and Garlic, and thoughts of a semi-reformed carnivore” →

The need for farmers markets: Potato Salad with Garlic Scapes and Bacon

Garlic scapes replace green onions in this potato salad, adding a mild garlicky kick. Bacon and lemon juice also play key roles. Recipe below.

For being such a great food town, Chicago comes up short in the farmers market department. Yes, we’ve got neighborhood farmers markets that pop up in parks and plazas every weekend from mid-May to late October, full of organic, locally sourced produce, eggs, meats and more. But as exciting as these are, there’s still something missing. Continue reading “The need for farmers markets: Potato Salad with Garlic Scapes and Bacon” →

Make a double batch—you’ll want leftovers: Meatballs in Tomato Sauce

Tarragon, shallots, herbes de Provence and panko breadcrumbs give Meatballs in Tomato Sauce a nicely complex finish. Recipe below.

I did not grow up in a meatball-eating household. We ate plenty of ground meat, of course—in countless meatloafs, in burgers cooked until my mom or grandma were sure they were dead, in giant pots of chili or spaghetti sauce (the word pasta was never used in our house). But never as meatballs. Continue reading “Make a double batch—you’ll want leftovers: Meatballs in Tomato Sauce” →