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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: Recipe
A Summer Treat, real strawberry shortcake made from scratch (revisited and revised)
When I was a kid, we would make strawberry “shortcake” by using store bought sponge shells and canned whipped cream with sliced strawberries, often frozen ones. Now, if you don’t know better, it’s not a bad dessert. Sometimes, we would … Continue reading
The winner and still best chocolate chip cookie (plus some others)—updated with variations
I love chocolate chip cookies, and they are such a universal favorite. A while ago, I was prompted to revisit the topic due to Sam Sifton’s NY Times cooking email, which reminded us of Ruth Wakefield’s birthday (born Ruth Graves … Continue reading
Stacked Chicken Enchiladas with Salsa Verde and Cheese
This is a wonderful recipe that combines poblano chiles, cheese, and roasted chicken in a casserole that has a great salsa verde as a unifier. It is relatively easy to make, and the recipe is from Roberto Santibañez, published in … Continue reading
Banoffee Pie
This dessert is originally from England but is very common in Ireland. The name Banoffee comes from the combination of banana and toffee, which is a nice mash up. Served in a nice crust with a topping of sweetened whipped … Continue reading
Peanut butter and chocolate in the form of a cake
The Reese peanut butter candy has spawned many variations. There are peanut butter chocolate cookies, bars, cupcakes, tarts, etc. Dominque Ansel has a wonderful peanut butter mousse crunch cake that I’ve made from his cookbook “Anyone Can Bake” (remind you … Continue reading
A resurrection of a lost recipe—Chocolate Turtle Truffle Cake
Epicurious.com was created by Condé-Nast as a repository of Gourmet and Bon Appétit recipes, but unfortunately not all recipes are stored and available. To add insult to injury, now access to epicurious.com is by subscription of $30.00 per year. Gee-whiz, … Continue reading
A quick and elegant way to make chicken: chicken paillard with an olive tapenade
There are so many recipes for chicken. I like to eat chicken breasts, but this is a protein that requires a fair amount of effort to get a result that is moist and flavorful and that is cooked just right, … Continue reading
Chocolate Heaven–the Cupcake Jemma recipe for the ultimate Chocolate Cake
I’ve been watching a lot of food prep and recipes on YouTube recently, and while much of the content has a bunch of amateurs posting (hey, look at me cooking!), there are some serious professionals with excellent videos. One of … Continue reading
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