Charm of Chicken Parm

It is time to harvest tomatoes. You can peel plain tomatoes and freeze or can them. You can also make salsa or tomato sauce and have them to use all winter. One of my favorite uses for tomato sauce is to top chicken parmesan. The sauce does…

Simple Shortbread

I have loved shortbread cookies since I was a kid. I love sugar, but I may love butter more. Shortbread is like the best of both worlds. I remember eating Archway shortbread cookies; all of my grandparents lived in Boonville, and for many…

Churn Up the Flavor

If you’re like me, you’ve been cooped up all winter cooking in the kitchen and you’re ready to get outside and grill. This article is more of a concept as opposed to a recipe. You can take about 10 or 15 minutes to prep all the ingredients…

Batter Up

If you can make a pancake, you can make a crepe. “Really thin pancakes” seems to be the most common way we like to describe them. If you have made crepes before, note that this recipe is a little different. This crepe recipe gets most of…

Fishing for Compliments

To my knowledge, there are three types of court bouillon (French translation of short broth). The first type is the very simple quick broth for poaching fish with a small amount of onion, carrot and celery with aromatics and white wine.…

Bites of Bliss

Good bagels are hard to come by in the Midwest. Technology has helped us with many things, but automating procedures to help streamline the process can sometimes affect the result. Traditionally bagels were proofed, boiled, then baked. It…

Coarse Correction

I have been a big fan of grits for a long time, or at least what I thought was grits. About 10 years ago I got to try some OG Grits. They were coarse-ground with a stone mill powered by the War Eagle Creek (a tributary of the White River)…

Southern-Style Spoonbread

Spoonbread is like polenta met cornbread — and they called up soufflé and custard to have a party. This recipe is gluten-free, but not because the ingredients are left out that need to be there, but because it is naturally gluten-free. It…

Splendid Spuds

Cooking scalloped potatoes has always been more of a method as opposed to a recipe for me. I never look up a recipe to cook rice — I just make sure I know the ratio of liquid to rice, depending on the grain type, then make sure to use the…

Potsticker Paradise

Just about every culture has some type of dumpling. They range from elaborate fillings with intricate folds, to seasoned clumps of dough with no filling. Dumplings can be steamed, fried or cooked in soup. The potsticker combines the best of…

Hot Smoked Salmon

It’s the best time of year to grill and smoke meat — and it’s currently in the middle of the wild Alaskan salmon season (April through September). Salmon is great grilled, baked, poached, broiled and cured, but my favorite is hot smoked. It…

Ear-to-Ear Smiles

Elotes Mexicanos or Mexican Street Corn may not be on your radar yet. It was not on mine, but once you have had it, there is no turning back to plain boiled corn. It is an unexpected mixture of tangy, cheesy, spicy and sour that makes you…

Hog Heaven

Have you ever eaten a sandwich that is as big as your head? If you have had a pork tenderloin sandwich, you have come close. The tenderloin sandwich was created in Nick’s Kitchen in Huntington, Indiana in 1904. It subsequently grew in…

Cannoli Confection

Cannoli, “The King of Sicilian Desserts.” If you say the word “cannoli,” there is a 50-50 chance that someone will tell you to “leave the gun, take the cannoli.” Cannoli were adapted from a dish brought to Sicily by the Moors more than…

The Versatility of Meatloaf

Sometimes in the cold of winter, you need an easy dish you can make on a Monday and have for three or four meals throughout the week. Meatloaf is that dish. It is as easy or as complicated as you want. You can toss in ketchup, bread and…

Go Cocoa Loco

(Serves 4-6) 1 cup sugar 1 teaspoon cinnamon 3 tablespoons cocoa powder ¾ cup milk chocolate chips or bar, chopped Pinch kosher salt Milk and cream as needed Directions: Mix first five ingredients together and reserve until…

Tasty Tamales

You can stuff just about anything into tamales. Cheese, vegetables, braised meat, seafood, chicken, venison, turkey, beans and dessert are all common, but you can come up with so many more with a little imagination. If you talk to anyone…

Brine It!

Cooking has always been a major event in my family, especially during the holidays. When I went to New York for culinary school, I was able to come back for only a short time over the holidays, so this left very little time to plan and…

Carving Your Turkey

Most people get a little nervous the first time they carve the turkey. It’s just food. You may mess up a little during the first couple of times, but it will get easier. I think carving a raw bird is easier. There is no pressure of a dining…
X
X