Grilled cheese with an autumnal touch, lentil soup with cilantro and cumin

Two recipes create a satisfying vegetarian dinner this week: Quickly sautéed apple slices and arugula liven up a classic grilled cheese sandwich, and cumin and fresh cilantro do the same for lentil soup.

grilled-cheese-lentil-soup

The Russet apples Marion had picked up at the farmers market had sat in a bowl on the kitchen counter for days now, their rough skin inviting an occasional touch and the promise of delicious tartness encouraging ideas for their use. Continue reading “Grilled cheese with an autumnal touch, lentil soup with cilantro and cumin” →

Casserole of Roasted Mushrooms: Perfect with wild or not-so-wild mushrooms

An assortment of roasted mushrooms, onions, garlic, spinach, ricotta cheese, spinach and pasta make for a robust, deeply satisfying vegetarian casserole that’s perfect for chilly autumn. Recipe below.

roasted-mushrooms-casserole

Recently we received a review copy of Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide by Joe McFarland and Gregory M. Mueller, published by University of Illinois Press. Since Marion is by far the bigger authority on mushrooms in our kitchen, I’ve turned the book—and the kitchen—over to her this week.

One of the things that surprised us when Terry started this blog three years back was the unexpected cool opportunities and, well, freebies like this, wafting down into our kitchen. This book is one of the most terrific of all these gifts. I. love. this. book. It is both attractive and useful. For those who live in the Midwest and who love mushrooms, but who don’t know much about finding them in the wild, this book is brilliant—direct, charming and, best of all, smart. Its hallmarks are clarity, safety and deliciousness. When you open it up, one of the first things you see is a yellow warning triangle with a skull and crossbones and the words DO NOT IGNORE THIS WARNING—MUSHROOM POISONING CAN BE FATAL.

Yes, it can. Deadly poisonous mushrooms are common throughout the Midwest and, indeed, throughout the world. Even in winter. As the authors note, “Finding wild mushrooms in Illinois is incredibly easy. They’re everywhere. But that’s the problem.”

And it is a problem the authors show you how to address. First, be safe. Continue reading “Casserole of Roasted Mushrooms: Perfect with wild or not-so-wild mushrooms” →

Lamb chops, couscous with raisins and the singular pleasures of cooking for one

Cooking for one can be a chore for some. For me, it’s a chance to indulge in old favorites and experiment a little: Pan-grilled Lamb Chops for the former, Moroccan-style Couscous with Raisins and Onions for the latter. Recipes below.

chopscouscous

Shortly after I’d moved to Chicago the first time, I bought a half ham. Trying to figure out what to do with it, I consulted Joy of Cooking, where I was greeted by these cheery words: “Someone defined eternity as a ham and two people.” Standing there alone in the galley kitchen of my tiny studio apartment, I did the math—my half ham and I were in for a long haul. Continue reading “Lamb chops, couscous with raisins and the singular pleasures of cooking for one” →

Wow factor: Seared Scallops with Asian Slaw

Equally impressive as a starter or main course, quickly seared sea scallops nestled on a colorful, lively slaw. The whole thing is topped with a big-flavored, slightly spicy cilantro sauce. Recipe below.

scallops-asian-slaw

Yeah, life is unfair, but sometimes that works in your favor. Take scallops, for instance. How can something so simple to cook [and in fact, so hard to screw up] be so unfailingly impressive? Maybe it’s their distinctive drumlike shape that is made for presentation. Or the anticipation of their rich, slightly sweet flavor. scallop-shell-bedford Whatever it is, even knowing that they were most likely just lightly seasoned and sautéed for a couple of minutes on each side [how much easier can things get?] doesn’t lessen their impact.

Scallops are versatile too, a blank canvas if there ever was one. Their mild, meaty flesh takes on flavors beautifully, and they play well with a whole host of cuisines. Here at Blue Kitchen, they’ve been cooked with tarragon and brandy and served over garlicky sautéed spinach. And paired with shiitake and oyster mushrooms to create a romantic Valentine’s Day dinner. Today, they’re taking on the bright Asian flavors of a slaw macerated in rice vinegar and a cilantro sauce that packs just a little bit of heat. Continue reading “Wow factor: Seared Scallops with Asian Slaw” →

Accidentally vegan: A quick, satisfying lunch of fresh corn, cannellini with tomatoes, rosemary

Ingredients from the garden, the farmers market and the pantry come together for a lunch of fresh corn and Cannellini with Cherry Tomatoes and Rosemary. Recipes below.

corncanellini

A recent Saturday found us in the kitchen with random produce and the need to be eating lunch right now. Marion had picked up some fresh ears of corn at the farmers market in Daley Plaza downtown, and there was a bowl of freshly picked cherry tomatoes from our yard on the counter. And even though we are decidedly not vegans [as even the most casual Blue Kitchen reader could tell you], a quick vegan lunch seemed just the ticket.

The funny thing is, it wasn’t a conscious decision. Seeing the tomatoes reminded me that I had recently been doing versions of my Tuscan beans, minus the mirepoix, but with tomatoes, either canned or fresh. I knew they’d be delicious with the wonderful yellow and red cherry tomatoes Marion had been getting from our yard this year. For her part, Marion was eager to show off an amazingly simple way to prepare fresh corn, making it so juicy and sweet you didn’t need butter or even salt. The whole lunch came together in under fifteen minutes. And it was only as we sat down to eat it [devour it] that we realized it was totally vegan. Continue reading “Accidentally vegan: A quick, satisfying lunch of fresh corn, cannellini with tomatoes, rosemary” →

Asian improvisations on the grill: “Vietnamese” chops, sesame zucchini

A marinade seasoned with turmeric, ginger, garlic, Chinese five-spice powder and other spices gives Turmeric/Ginger Grilled Pork Chops big flavor with very little heat; Grilled Sesame Zucchini is delicious, smoky and impressive—and it’s easy to make. Recipes below.

asian-chops-sesame-zucchini

At times like this, I wish Blue Kitchen had a scratch and sniff mode. When I’d whisked together the ingredients for the marinade for the chops, it was so wonderfully aromatic that I wanted Marion to get a whiff of it before I added the meat and popped it in the fridge. I carried it to the study at the opposite end of the apartment where Marion was. She told me the big fragrance had preceded me.

The marinade is actually based on one used for a five-spice chicken dish in Mai Pham’s Pleasures of the Vietnamese Table. Pham is chef/owner of Lemon Grass Restaurant in Sacramento, California. Here’s how she describes the dish’s olfactory pleasures: “The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance.” Other seasonings adding their big personalities to the marinade include fresh ginger and garlic—plenty of each—and Chinese five-spice powder.

You may have noticed the quotes around Vietnamese in the headline. It’s not that Pham’s marinade isn’t authentically Vietnamese; she was born in Vietnam and left there just days before the fall of Saigon in 1975. And the recipes in the book come from a trip she made home 20 years later to connect with her roots. It’s more the way certain ingredients freely cross borders, especially in Asia. Continue reading “Asian improvisations on the grill: “Vietnamese” chops, sesame zucchini” →

Top this: Flank steak tacos invite your own mix of fresh, creative toppings

Tacos made with flavorful marinated flank steak—and topped here with fresh lettuce and tomato, pickled jalapeño peppers and lime juice—can be customized to everyone’s taste with a wide array of toppings. Recipe and suggestions below.

flank-steak-tacos

This is now the second meal here that started with a bike ride. Marion mentioned our ride along the lakefront last weekend—and “tramping around Lincoln Park”—in unseasonably cool weather that inspired her delicious Potato, Parsnip and Carrot Soup. Much of that tramping around took place in the Lincoln Park Zoo. And having already done half of our riding for the day, much of our zoo time consisted of acquiring and eating lunch.

I was prepared to settle for standard issue zoo fare, most likely an uninspired boiled hot dog. And that could be had there. But the Lincoln Park Zoo has a few culinary tricks up its sleeve. This spring they opened Café at Wild Things, serving fresh, made-to-order dishes from “foods provided by local farmers using organic, sustainable methods.” And even at their Park Place Café, a place they humbly call a year-round food court, the emphasis is on fresh, well-prepared foods.

It was there, after being enticed by pastas, paninis, burgers and more, that we chose tacos. Specifically, steak tacos in soft flour tortillas and topped with a handful of fresh toppings. They were excellent. So good that we went back and complimented the person who had prepared them for us. So good that I decided I needed to make some of my own. Continue reading “Top this: Flank steak tacos invite your own mix of fresh, creative toppings” →

Two hearty soups for one chilly weekend

Marion cooks up a delicious, hearty Potato, Parsnip and Carrot Soup with sausage and dill, based on childhood memories, and I revisit a simple, satisfying soup with white beans, sausage and leafy greens. Recipes below.

potato-soup

Unseasonably cool weather [and mind you, we’re not complaining—we love it] put Blue Kitchen in full soup mode this past weekend. We both made hearty, warming soups. I’ll let Marion tell you about hers first. And if summer is still being summery where you are, you’ll find links to a couple of chilled soups at the end of this post.

My mother didn’t care for cooking. She loved to bake, and my childhood is crowded with memories of amazing pastries—braided challahs; tiered cakes iced and decorated with tiny! marzipan! fruits and vegetables!; sheets of napoleons so good that I don’t even bother to taste napoleons any more because they will be a disappointment; cinnamon rolls at once austere and intense. But the cooking? Oh, well.

There were exceptions, of course. For special occasions, roasted geese and ducks. Anything she ever made with a potato–latkes, kugels, salads. One of her attempts at Americana, chuck roast sprinkled with—yes!—dried onion soup and baked in aluminum foil, which I recall thinking was amazingly wonderful. And her soups. Elegant clear very gold chicken soup. Mushroom barley soup. Borscht, starting with the single most gristly ugly piece of beef at the store plus some dirty beets from the yard and transforming it all into this tart, clear purity. And potato soup with lots of fresh dill.

This dish is a modest homage to those wonderful bowls. Continue reading “Two hearty soups for one chilly weekend” →

Kitchen, four hands: My Asian grilled chops and Marion’s Asian slaw play beautifully together

Two recipes this week, both Asian inspired—smoky, slightly spicy grilled pork chops in a simple marinade and a lively slaw bursting with fresh summer flavors and packing a little heat of its own.

asian-grilled-chop

Our classical radio station recently played a Brahms piece for piano, four hands. The sound of four hands—two people—doing more with the instrument and the piece than two hands could have done reminded me of our occasional approach to working in the kitchen.

Marion and I both love to cook. On any given night, you’ll find one or the other of us in the kitchen whipping up something for dinner. Who’s at the stove will often be decided by who has time to cook or an idea to try—or whose perennial favorite dish we’re really, really craving at the moment. Sometimes we both get in the kitchen to put a meal together. Most often, one person is cooking the main course and maybe a side, and the other is called in—quite possibly at the last minute—to throw together a salad or some other side. Not only is having the extra set of hands in the kitchen convenient, it’s fun.

This past weekend, though, was one of those too rare moments when we were in the kitchen together by design. A true kitchen, four hands moment. It started with me wanting to grill something and Marion coming across a recipe she wanted to play with. Soon we were tweaking ingredients and techniques to create two Asian-inspired dishes that would complement and elevate each other—a smoky, slightly spicy pork chop and a lively slaw bursting with fresh summer flavors. Continue reading “Kitchen, four hands: My Asian grilled chops and Marion’s Asian slaw play beautifully together” →

Rustic but no plain Jane: One-skillet Chicken with Black-eyed Peas and Cherry Tomatoes

Fresh black-eyed peas, green beans and cherry tomatoes combine with wine, thyme and bacon to make this one-skillet meal complex, layered and delicious. Recipe below.

skillet-chicken

I love Mark Bittman dearly. And I’ve grown even fonder of him since he backed off his edict against canned beans. Sort of. Recently on his blog, he did a recipe with canned chickpeas [I’ll wait for the gasps to die down] and grudgingly admitted that canned beans were sometimes acceptable, but that dried beans were still better.

I don’t know about you, but for us, canned beans are one of the greatest cooking conveniences known to mankind. Yes, when we have the foresight and luxury of soaking beans overnight, we’ll sometimes do so. But honestly, the outcome is far from certain for me when I do. So naturally, when I had the chance to one up Mr. Bittman by skipping his dried legumes and cooking fresh black-eyed peas, I had to do it.

Not being a southerner myself but being surrounded by southern relatives pretty much from birth on, black-eyed peas have never not been a part of my life. I’m sure some relatives cooked them fresh, but when my mother was in the kitchen, they always came from a can. So I took up that practice on the rare occasions I cooked with them—my Curried Steaks with Black-eyed Pea Salsa, for instance.

Still, more than one person has told me that fresh black-eyed peas were better than canned. Continue reading “Rustic but no plain Jane: One-skillet Chicken with Black-eyed Peas and Cherry Tomatoes” →