Pâté de campagne

A not-so passé pâté

Originally appeared in the January 13, 2011 edition of the Southside Times.

So, here we are:  mid-winter, and the season is showing its icy teeth.  But I’m content with being sequestered indoors, fine-tuning any neglected categories in my culinary craft.  More after the jump: (more…)

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…)

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