3 lbs. onions, NOT super-sweet, chopped 6 T. extra-virgin olive oil 1 tsp. dried thyme 1 T. sherry vinegar, preferred, or other wine vinegar 6 large eggs Salt and freshly ground pepper to taste Grated aged cheese such as parmesan or an aged Spanish cheese, such as an aged Manchego, and chopped chives or chive […]
Food & Drink
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Asparagus and cheese tortilla filling
2 c. thinly sliced asparagus PLUS 1/2 c. of asparagus tips. 1 bunch scallions, both green and white parts, thinly sliced 1 c. cheese, either coarsely grated or crumbled* Steam the asparagus or cook in a little boiling water until just barely tender, then immediately rinse under cold water until the pieces are cool. Drain […]
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Come and get it!
It’s a little gem of a museum, one worth visiting even if it weren’t just a short drive away. And it’s currently featuring an exhibit that explores the evolution of foods, cooking methods, and eating habits in central Illinois over a period of 180 years. “Come and Get It! The Way We Ate 1830–2008” will […]
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Aunt Lynd’s infamous Corn Pudding
Amy Wertheim, co-owner of RGW Candy Company, submitted this dish for the Heirloom Recipe Contest at the 2010 Illinois State Fair, where it won third prize. Her Aunt Lynd’s corn pudding became “infamous” in the family because whenever Aunt Lynd made it for Thanksgiving, she’d double or triple the recipe – but refused to bake […]
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Feeding the famous
Want to know what Jimmy Buffet drinks in his dressing room? (It’s not margaritas!) What a certain female rocker looks like in curlers? Which rapper writes into his catering rider that staff neither speak to or even look at him? My daughter Ashley knows. For several years, Ashley worked at Big Delicious Planet, cooking and […]
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Ashley’s chocolate cake
“I can’t believe it! – I’m making a birthday cake for Gene Simmons (of the band KISS),” she once e-mailed me. The KISS members and crew loved it – as does everyone who eats this cake. Not only is it delicious, it’s as easy to make as any mix. 1 1/4 c. Dutch processed cocoa, […]
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Al fresco dining in Springfield, 2011
It’s hard to believe that I’ve been writing this column for five years. In May 2006, totally out of the blue, I got a phone call from former IT editor Roland Klose, whom I’d never met. “Would you be interested in writing a weekly column for Illinois Times?” he asked. To say I was surprised […]
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Illinois winemaking on the rise
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. […]
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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 […]
