Steamed mussels with homemade fries

Flex some fun with mussels

Originally appeared in the July 21, 2011 edition of The Southside Times.

Sometimes what hits the spot is neither a full meal nor a nibble, but something in between.

Steamed mussels are fun because they’re communal.  Imagine this:  a casual evening with friends, maybe on the weekend—maybe lounging outside (although with the current heatwave, perhaps air-conditioning is a more comfortable option)—a table loaded with finger foods, a variety of wines and beverages.  Music.  People laughing, relaxing, eating.  Read the rest here: (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  
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