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A well trained amateur chef, I have learned by taking some master classes and doing a lot of reading and experimentation. I cook and enjoy many different cuisines. The fun is getting it right, with great taste and presentation. The smells and appearance add to the pleasure of eating well. I love making complex and fancy dishes for a great variety of different cultures, but I can get the same pleasure from enjoying any of the Chicago icons (a great Chicago style hot dog or an Italian beef sandwich, or Chicago style pizza) or some simple pleasures from New Orleans (po boy sandwiches, muffaletas, gumbo, etc). All my recipe postings are extensively tested by me unless I state otherwise. I will sometimes post a recipe that sounds like it should be good before I actually make it myself, but I will always come back and revise the "untested" recipe after I've made it, with valid comments to keep old posts accurate and current. If I am not the originator of a recipe I will always correctly attribute the source author, even if I have modified the recipe. I will occasionally post reviews of local restaurants on the site. The big problem that I have with eating out is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews!
Category Archives: food/restaurants/recipes
A look at the best way to cook duck breasts
Boneless Pekin (otherwise known as Long Island) duck breasts are readily available frozen, although you might find a poultry provider in your town with access to fresh ducks. Muscovy ducks are larger, and the meat is more gamey with less … Continue reading
A Different Kind of Brisket, complete with a story behind it, just in time for the Holidays
This is a revisit to the post I made on September 21, 2017. I made some slight changes in our version of the Ferst Brisket, and I included the back story in this post. The Ferst Family Brisket history was … Continue reading
The French Laundry’s Butter Poached Lobster Mac and Cheese
Our daughter gave my wife a birthday present of one year’s access to Masterclass, the internet site for world class experts to talk about their fields. Thomas Keller, the famous chef owner of the French Laundry in Yountville, California, as … Continue reading
My Thoughts on making the Sullivan Street Bakery No-Knead Bread
Every since Mark Bittman wrote an article on Jim Lahey and the Sullivan Street Bakery No-Knead Bread in 2006, it has been a phenomenon. And no wonder, it is an amazingly simple way to produce an artisan loaf of crusty … Continue reading
The Key Lime Conundrum
Let me start by saying that Key Lime Pie is among my all-time favorite desserts. So, naturally, I’ve done a fair bit of research to try to find the best for this marvelous concoction. More about that later. First, let’s … Continue reading
Who makes the best Bolognese Sauce?
There are many iterations of a classic bolognese sauce. First, here is Ms. Hazen’s famous bolognese sauce, as republished by the NY Times It is one of the best bolognese around. But there are other versions that are excellent as … Continue reading
A better tomato vodka sauce
I got some cheese mezzaluna pastas from a local restaurant that has been selling and delivering to our door grocery items like fruits and vegetables during the Covid-19 lockdown. This is a great idea as it helps them keep their … Continue reading
Remember Fanny’s of Evanston? Updated 7/29/2020
If you are a baby boomer and grew up either on the North Side or in one of the North Suburbs of Chicago, chances are that you knew or had gone to Fanny’s restaurant. Fanny Bianucci Lazzar had her landmark … Continue reading
I come to praise Caesar (the salad that is!)
Abelardo Cesare “Caesar” Cardini, an Italian immigrant, lived in San Diego California and owned and operated an establishment in Tijuana where, since it was in Mexico, the restaurant was not under the restrictions of Prohibition. According to his daughter Rosa … Continue reading
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