Fear not chicken liver… They’re exceptionally good in pasta, with cippolini onions, fresh sage, and Parmesan — earthy goodness… There’s a great wine shop near my house that I frequent from time to time (okay, quite a bit). If you ever find yourself in a wine shop that doesn’t carry bottles you are familiar with, … Continue Reading
This is part II of a three-part post I will refer to as, A Taste of Spain. Part I: Squid and White Beans with Balsamic Reduction; Part II: Chickpeas with Black Sausage, Pine Nuts, & Raisins; and Part III: Rock Shrimp (or baby clams) with Eggs (to follow). All three of these dishes remind me of … Continue Reading
The Butcher & Larder is a new addition to Chicago’s Noble Square neighborhood. Butcher & Larder is a throwback to the old-time butcher shops of years past, albeit with a more contemporary approach — local, humanely raised, whole-animal butchery. If you’re seeking quality meat and care about how your food is raised, appreciate knowledgeable, friendly … Continue Reading
Once in a while I feel the need to indulge in a big hunk of meat. When I prepare meat, I like to know that the animal has been raised sustainably and that I am supporting a small, local farm. This 5 1/2-pound shank end, bone-in leg of lamb came from Mint Creek Farm in Stelle, Illinois. Mint … Continue Reading
