Archive for November, 2012

Simplicity in Soup

I made a Vision Board at the beginning of the year and on one side there are big block letters that spell out S-I-M-P-L-E.  It reminds me every time I look at it that sometimes (a lot of the time) simple is okay; it’s allowed; and it’s often times better.

This Bacon and Butterbean Chowder was so basic I really thought “it won’t taste like anything” – one of those recipes that sounds good on paper but in reality it’s bland and boring.

No-ho.  It was rich and thick and I loved the butter beans.  Who thinks of butter beans?  I want to grow some next Spring.  They’re big and bold and beautiful!  I cooked my onions about twice as long as suggested – big difference.  I forgot to add the cream at the end and had eaten a big bowl-ful before I even realized.  I added just a bit because with the bacon and the knob-o-butter this is one rich soup.

Enjoy on these cold and crisp Winter nights!

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Brunch on the Farm

“A Little Goat Brunch” with chef Stephanie Izard of Girl and the Goat in Chicago.  See the menu – need I say more?

It was an out-of-the-ordinary day at Prairie Fruits Farm and Creamery in Champaign, IL playing with the goats and eating beautiful, local food, cooked to perfection.  The pork shank was the most amazing thing I’ve put in my mouth in a long time.  I was actually giddy went it came out of the kitchen.  Stephanie Izard, celebrity chef that she is, was down to earth and personable.  She could serve you coffee at Starbucks.  Go to the farm and eat local food – that’s my final word.

Starters
Crab Dip French Bread Pizzas with Sausage, Pork Belly, Kimchee Mixed Olives Chicken Liver Mousee

Main Event Kohlrabi Salad with Fennel, PF Roxanne Cheese, Pears, Roasted Shiitakes, Toasted Almonds & Ginger Dressing Groat-a-Roni Roasted Beets, Feta, Garlic Crunch

Walter’s Chicken, Sweet Potato, Yuzu Harissa, Pickles
Vegetarian Lasagna with PF Chevre
Crispy Braised Pork Shank, Butternut Squash-Shiitake Kimchee, Buttermilk Dressing, Naan Bread

Dessert
Parsnip Cheesecake, Tamarind Caramel Pears, Cadamom Burnt Merengue

Thank you to Scott Cavanah for the beautiful photos.

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Gobble, Gobble

Yes, we gobbled up this Pumpkin, Cranberry, Pecan and Apple Bundt Cake with a Maple Glaze and I gave chunks of it away to the neighbors.  A perfect Thanksgiving gift, I thought.  This season the key word is “simple” for me.  I baked my pumpkin pie this afternoon filling the house with a warm, spicey scent, using the recipe on the back of the Libbys’ can.

This week we made turkey cards for South Side Mission, Indian teepees, and a Thanksgiving Tree.

Give many thanks on this wonderful day!

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