Boeuf bourguignon (beef burgundy)

Cooking with love a la Bourdain

Originally appeared in the September 30, 2010 edition of the Southside Times.

Henry James said “The great thing is to be saturated with something—that is, in one way or another, with life; and I chose the form of my saturation.”

Ten years ago, I was a fairly naïve guy from the south side of Indy, living in Chicago and attending culinary school—wrist-deep in demi-glace and mirepoix.  I couldn’t articulate it with James’ accuracy and eloquence, but I suspected that I’d tapped into the rhythm of something uncommon in which to be saturated.  Read more after the jump: (more…)

Advertisements
Published in: on September 30, 2010 at 12:36 pm  Leave a Comment  
Tags: , , , , , ,

Dried mushroom and goat cheese risotto

Go with the grain

Originally appeared in the September 23, 2010 edition of the Southside Times.

In case you didn’t know, September is national honey month, national all-American breakfast month, national papaya month, organic harvest month, chicken month, and hug-a-Texas-chef month.  When I find out when hug-a-Hoosier-chef month is I’ll let you know.  But among other vittles being commemorated this month, September also happens to be national mushroom and national rice month.  As such, I thought sharing a recipe spotlighting both would be apropos.  Read more after the jump: (more…)

Published in: on September 24, 2010 at 3:17 pm  Leave a Comment  
Tags: , ,

Pork schnitzel

Prost!

Originally appeared in the September 16, 2010 edition of the Southside Times.


The southside’s German American Klub recently closed their black, red, and gold curtains on their 36th annual Oktoberfest.  But this year’s official, Munich-based Oktoberfest runs from September 18 through October 3, and happens to be the bicentennial celebration.  Read more here: (more…)

Published in: on September 16, 2010 at 3:54 pm  Leave a Comment  
Tags: , , , ,

Warm German Potato Salad

Yield:  25, 4-ounce portions

  • 7 pounds waxy potatoes
  • 8 ounces diced bacon
  • 1 cup chicken stock, hot (may require more, if needed)
  • 6 ounces white wine vinegar
  • 4 ounces fine chop shallots
  • ¼ teaspoon fine chop garlic
  • ¼ cup fine chop fresh parsley
  • To taste kosher salt and cracked black pepper

1.  Scrub potatoes, and then boil until tender.  Do not overcook.

2.  Drain potatoes and leave in colander to cool.

3.  Peel potatoes while still warm.  Cut into ¼-inch-thick slices or in a ½-inch dice.

4.  Meanwhile, cook bacon to crispy, rendering fat.

5.  Combine dressing ingredients:  bacon, rendered fat, chicken stock, vinegar, shallots, and garlic.  Pour warm ingredients over potatoes.

6.  Place potato salad in a large pan, cover, and place in the oven at 300°F over about 30 minutes.  Serve hot.

Published in: on September 15, 2010 at 9:30 pm  Leave a Comment  
Tags: ,