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Sunday Special – Sweet Jesus Beef Bourguignon!
Sweet Jesus! That’s all I could think on Sunday – and not just cause it was Sunday. It was because I made Beef Bourguignon for the first time. From scratch. Took me about 5 hours from stem to stern,...
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Summer Pasta
The awesome vs. effort ratio is pretty high with this quick dinner = it’s easy to make and the end result is, well . . . awesome. Here in Chicago, summers can get pretty hectic with street festivals...
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Massa Cremosa da Galinha e do Cogumelo
Pardon my salty language (hey-o, another food pun!), but this was damn delicious! I’m doing a lot of running these days because I’m training for a big race coming up in October (looking at you with...
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Lemon Rosemary Chicken with Potatoes and Mushrooms
This is one of my favorite dishes when the weather starts getting cooler. It’s that time of year in Chicago when the humidity goes away (mostly) and the leaves have started changing. Coming from Texas,...
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Blue Cheese Chicken – Hey, This Sucks!
Have you ever felt like you cooked something and, no matter how high your hopes, it came out disappointing? Well, that’s what happened here. Earlier last week I was looking for inspiration for...
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Gruyere Scones With Mushrooms and Caramelized Onions
I made these with caramelized onions and sautéed mushrooms. Oh, and gruyere cheese. All on my scone. Mmm-hmm, that’s right. If you don’t know Saveur magazine, you should. I’ve started following them...
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Crêpe Fear – Lager Crêpes with Spinach and Mushrooms
Crêpe Fear – the fear of making something outside of your comfort zone for the first time. And having it be perfect and delicious. Also, the fear of being terrorized by maniacal and vengeful French...
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Fancy-Dancy Beef Wellington
This is what I made for dinner this past Christmas Eve. I’ve never made Beef Wellington before and can now check it off my ‘culinary bucket list’. We wanted to have something special for the holidays,...
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Chicken Caccitore
This made for another great dinner. We’re already full swing into March and still (not-so) patiently waiting for Spring. Since New Year’s , I’ve been working a lot of long hours – a LOT. Sometimes when...
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