What’s on the menu?

Blue Kitchen is about food. Making it, eating it, thinking about it, talking about it. It’s not about precious food, though. I love to cook, but I’m not obsessed with it. meat_entrance_web5.jpgYou won’t find recipes here that involve two dozen esoteric ingredients or require you to start making something three days before you plan to serve it.

That said, if I ever post a recipe using either canned cream of mushroom soup or miniature marshmallows, track me down and set me on fire. Seriously.

Sure, some weekend kinds of dishes may take a couple hours of cooking. Many, though, will be things you can throw together after work in about the same time it would take the pizza delivery guy to get there—okay, or maybe a little longer.

For beginning cooks, I hope you’ll find recipes, techniques and ideas that sound doable and worth tackling. For experienced cooks, I hope that at least once in a while I can make you think, “wow, I didn’t know that” or “hey, that actually sounds good.” For everyone, I hope you’ll find ways of making good—and occasionally, great—meals.

Blue Kitchen is also about Chicago, partly because it’s where I live and partly because it’s a great food town. So sometimes, I’ll write about where to shop for ingredients and tools, cool little restaurants I’ve found—and, more likely than not, the occasional non-food Chicago digression. Because food’s not the only thing that’s done well here.

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2 Responses to “What’s on the menu?”

  1. beth Says:

    cool, just found you and I can’t wait to read some of your stuff. I, too, love food, and also love Chicago!!

  2. Pomiane Says:

    Hi

    On your latest C&Z post you mentioned a recipe using apricots, rosemary, sugar and water……..any chance you could point me in the right direction to find it?

    Rosemary and fruit is a fantastic combination – Loubet has a recipe for a version of Tarte Tatin which combines apples with rosemary, butter and strega. Sublime!

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