| Mar 13, 2012
| 3:24 PM
You could argue about Irish stew all day. Folks have been for centuries. Or you could get on with it and make one for St. Patrick's Day. But which one?
At its most basic, an Irish stew slow-cooks together meat, potatoes, onions and water. Dig into a...
| May 28, 2012
| 9:12 AM
Chicago Cut Steakhouse
300 N. LaSalle Street
To read more about the restaurant:
Halibut with Romesco Sauce, Peas and Melted Leeks
One piece of fresh halibut filet
| Dec 31, 2011
2 leeks, washed, peeled and minced
1 medium onion, peeled and minced
1/2 cup raisins
1 Tbsp. ground thyme
Salt and pepper to taste
6 Tbsps. olive oil, divided
1/2 cup fish broth
1/2 cup dry white wine
4 Tbsps. unsalted butter
| May 28, 2012
| 8:42 AM
Chef Andrew Dornenburg and author Karen Page
To purchase a copy of the book:
The Food Lover's Guide to Wine
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
For more information:...
| Dec 22, 2011
Dear SOS: We recently dined at Ciopinot in San Luis Obispo. We tried their "no work" cioppino, and it was the best cioppino we've ever eaten. Wonder if they will share the recipe? Thank you.
Dear Brian: It may take a little...
| May 12, 2012
Total time: 2 hours, 10 minutes
Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells.
1 pound whole, small shrimp
1/4 cup plus 2 tablespoons olive oil,...
| Sep 5, 2012
Walk the mustard aisle of any store, and "D" will stand for Dijon, a testament, perhaps, to the popularity of all those Grey Poupon commercials. But "D" also means Dusseldorf, an oft-overlooked style that has multiple culinary uses beyond garnishing a hot...
| Jun 17, 2012
Sorrel means sour. And it is. Bite the herb's bright-green leaf and squinch.
Apparently the plant gets its punch from oxalic acid, which tastes about as startling as it sounds. Sorrel is lemony, tangy and tart. And entirely refreshing.
Not that I knew....
| Jun 28, 2012
| 4:07 PM
Grilled Romaine Salad
1 head of Romaine Lettuce
1/2 Red Onion Julienne
2 oz Parmesan Cheese
2 Tbl Balsamic Vinegar
1/4 cup Olive Oil
Salt and Pepper
1. Split the romaine in half and rinse thoroughly. Be sure to leace the core attached to...
| Jul 2, 2012
| 9:48 AM
Devon Seafood + Steak
17W400 22nd Street
Pan roasted Copper River Salmon
4 pieces Copper River Salmon
2 Tablespoons clarified butter
Season salmon with salt and...
| Jan 22, 2012
Pot au feu means pot on the fire. The sort that sits on the back burner all day, bubbling. The French farm wife, puttering around her handsome, rustic kitchen, might toss in the spare turnip, sack of potatoes, marrowbone, pig knuckle, hunk of beef, string...