Pavlova is a lofty, show-stopping dessert that’s at once beautiful, easy and economical. Essentially a giant baked meringue with a crusty exterior and a fluffy, marshmallow-like interior, pavlova is fervently beloved by both Australians and New Zealanders alike. The recipe’s history is a source of much dispute between the two nations which both claim it […]
Food Features
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The verdant resurrection
The onset of spring brings with it a shift in what we do in restaurant kitchens. The season marks our departure from the heavy root vegetables of winter to fresh, vibrant produce. Following months of quiet dormancy, the emergence of foraged treasures like morel mushrooms and ramps, followed by locally grown asparagus, changes our menu […]
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Classic French toast
Brunch season is upon us! Whether you’re in the mood for laid back and lazy or showstopping and decadent – classic French toast is a deliciously reliable dish that seldom fails to please. Its first recorded history dates back to a fourth century cookbook from the Roman Empire, though it’s likely that versions of this […]
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Ooey gooey goodness
Now in my third year at Champaign’s Prairie Fruits Farm and Creamery, I stay busy working at Caprae, our farm-to-table restaurant, and teaching culinary classes in our new education facility. Recently, I have also begun spending my Saturday mornings assisting at the Salt Fork Food Works Food Hub back home in Springfield. A few weeks […]
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Strawberry season
Many may be surprised to learn that strawberries are not technically a fruit or even a berry. Botanically, strawberries are classified as a pseudocarp, or “false fruit.” The juicy, red part that we eat is referred to as the receptacle, or the part of the plant that produces the fruit, rather than the fruit itself. […]
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The French Connection
One of the most rewarding aspects of travel is discovering local culinary traditions – those storied techniques and heritage dishes that I would love to weave into my own kitchen repertoire. Every trip is a research and development project. This past autumn, a winning bid at a school fundraiser bought us a week in a […]
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Two cheers for chives
The past week was a tough one for plant lovers. The first half of the month was unseasonably warm, precipitating a premature flush of spring greenery and flowers only to be met with a drastic temperature dip into the teens. Generally, the first plants to break in spring are fairly resilient and can handle an […]
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An ancient food preservation method for today
Confit and rillettes are two traditional methods of food preservation. Dating back to ancient civilizations, these methods originated as a preservation practice before the advent of refrigeration. They both involve slowly cooking meat in its own rendered fat. By submerging the food under a layer of fat, an anaerobic environment was created, effectively preventing spoilage […]
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Irish soda bread
The sweet, raisin-studded soda bread that many of us Americans know and love is about as authentically Irish as corned beef and cabbage, which is to say, not really authentic at all. Real Irish soda bread, is generally simple and wholesome, a true hearth bread as opposed to an American-style soda bread which is closer […]
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How to make exceptional chicken stock
Freezers shouldn’t be packed more than 75-80% full to allow optimal airflow. Mine’s about 95-98% full, mostly with one-cup containers of various stocks. Stocks are a cornerstone of my cooking, and I am obsessive about maintaining an adequate supply. I find the rich, savory flavor of chicken stock indispensable. I routinely use it as the […]
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Crisp, flaky phyllo creations
Phyllo dough is one of those incredible back-pocket ingredients that’s smart to keep stashed in the freezer, right along with dumplings and peas and good broth. Known by varied names throughout the Eastern Mediterranean (phyllo in Greek, yufka in Turkey, fila in Arabic) these parchment-thin sheets of dough bake up into shatteringly crisp layers of […]
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Chicken in wine
“Don’t look around. The leaves are brown. And the sky is a hazy shade of winter.” It’s a dreary, frigid Saturday morning in Springfield, and I’m playing Simon and Garfunkel’s 1966 album “Bookends” as background music for my weekly chore ritual. My Saturday chores involve the stereotypical “husband duties” of vacuuming the carpet and emptying […]
