More than 100 years ago, Illinois was the fourth largest wine-producing state in the nation. Now the Treasury Department holds Illinois responsible for just a fraction of the 40 million gallons bottled each month. Other states may have passed Illinois in production, but wineries and vineyards continue to sprout all across the Land of Lincoln. […]
Food & Drink
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Chicken Vesuvio
1 whole chicken, cut into 8 pieces salt and freshly ground pepper 4 medium russet potatoes Extra virgin olive oil 10 – 12 whole garlic cloves, peeled 2 tsp. dried oregano 1 1/2 c. dry white wine 1 1/2 c. low sodium chicken stock or broth 1 c. peas, fresh or frozen, optional Lemon wedges […]
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Chicken francese
2 chicken breasts or 4 thighs, boneless and skinless flour for dredging salt and pepper (preferably white) to taste 1/4 c. finely grated pecorino romano cheese OR parmegiano reggiano 1 very large egg, beaten, plus additional if needed 1/4 c. olive oil, plus additional if needed lemon wedges For the sauce, optional 1/4 c. dry […]
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Pollo preparations with proud pasts
No one knows who invented them. No one knows when. Both are Italian but are never found in Italy. But they’ve been a staple of American Italian restaurants for decades. Food writer David Rosengarten remembers “alla francese” preparations as part of his first “ethnic” dining experiences, not least because they were his mother’s favorite “Italian” […]
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Morels with cream
Morels are so special that I prepare them as simply as did my folks. It’s only in rare years when I’m lucky enough to have a quantity that I get a bit more elaborate. Even so, I keep things simple, letting the delicate taste of the mushrooms shine. Here’s a preparation that’s rich, but still […]
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The sponges of spring
“Hey, sleepyhead, wake up.” I turned my head away and opened one eye just enough to see the lightening grey sky giving way to dawn then shut it again. Even as a six-year-old I didn’t like getting up early. “Wake up.” It was my mom, gently shaking my shoulder. “We’re going to Aunt Bessie and […]
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It’s the 5th of May, Ole
Do you need an excuse to eat delectable Mexican food and maybe knock back a couple of margaritas or Negro Modelas? I sure don’t. But if you do, Cinco de Mayo provides a perfect opportunity. Most Americans think that Cinco de Mayo is the Mexican equivalent of our Fourth of July. But Mexico’s Independence Day […]
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Queso fundido
1 lb. Mexican white cheese, often labeled as Queso Chihuahua or other mild white cheese such as Monterey Jack. 1/2 c. Mexican chorizo 3/4 c. white onion, thinly sliced 1 medium fresh poblano chile, stemmed, seeded and thinly sliced In a medium skillet, sauté the chorizo until just cooked. Set aside. Return the pan to […]
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Jicama and orange salad
1 large jicama, peeled 3–4 large seedless oranges fresh lime juice pure chile powder (without salt or other spices) cilantro sprigs for garnish Cut the jicama into sticks approximately 3 inches x 1/2 inch x 1/4 inch. Cut the peel off the oranges with a sharp knife so that none of the white pith remains, […]
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Mexican mocha ice cream
1 qt. good quality chocolate ice cream 1 qt. good quality coffee ice cream 1 T. cinnamon Place a large metal bowl in the freezer. Soften the ice creams slightly. Scoop in large chunks into the chilled bowl of a heavy-duty mixer. Add the cinnamon and, using the paddle attachment, turn the mixer to medium […]
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Chile-glazed country ribs
8 large garlic cloves, unpeeled 3 ancho chiles 6 guajillo chiles 1/2 c. chicken stock or water 2 T. cider vinegar 2 tsp. ground cumin 1/4 tsp. ground cloves 1/4 tsp. freshly ground black pepper 1 T. dried oregano, preferably Mexican 1 tsp. ground cinnamon 1/3 c. honey 1 1/2 tsp. kosher or sea salt, […]
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Spring pottage tonic
This gorgeously vibrant green soup is as delicious as it is nutritious. I’ve never used a precise recipe; just simmered a bunch of whatever greens I grew or could find in water or stock. What follows below is meant more as a guide than something to be strictly followed with specific instructions and amounts. I […]
