Cevapcici aren’t Greek, but they’re ubiquitous in every Balkan nation, including Croatia, homeland of our house concert guitarist, Goran Ivanovic. That’s one reason I’m putting them on our meze table. The other is that they’re absolutely delicious. There are as many cevapcici variations in the Balkans as there are of meatloaf in America, but all […]
Food & Drink
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An exercise in empathy
Hello, Ms. Glatz: I recently got a letter from the Central Illinois Foodbank, inviting us to participate in a statewide hunger challenge to simulate the assistance food stamp users receive. The challenge is to eat on $4.50 a day for one week starting Sept. 19. I thought you might have some insights on how to […]
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Home Made Grape Nuts
3 c. whole wheat flour 1/2 c. wheat germ 2 – 4T. soy flour, optional 1 tsp. baking soda 1/2 – 1 tsp. salt 3/4 c. light molasses OR cane syrup OR maple syrup OR honey 2 c. buttermilk or sour milk Preheat oven to 350 degrees. In a large bowl, mix the flour, wheat […]
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Double header delicious
My husband, Peter, is a bit jealous. He’ll be camping with friends at a music festival in Kentucky this weekend. But ever since Peter heard about the trio of food events scheduled for this Saturday, he’s been wishing he could stay in Springfield as much as he’s enthused about his trip. I was initially concerned […]
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Switzerland cheese toast
I first had Switzerland cheese toast decades ago in the most perfect setting imaginable: an outdoor restaurant in Zermatt, Switzerland, overlooking the Matterhorn. I hadn’t ordered it: cheese toast sounded mundane, like grilled cheese sandwiches at home. Much as I loved those, I wanted to try something new. Fortunately my friend ordered the cheese toast […]
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Making your own cheese
Who says there’s nothing to do in Springfield? Not anyone who reads the weekly IT calendar section, for sure. And if that weren’t enough, the IT special edition guides – fall, summer, holiday, etc. – offer even more possibilities and insights. But just in case there are any doubters among local food/culinary enthusiasts, a trifecta […]
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Springfield’s outdoor dining goes to the dogs
My first sojourn to Europe was with the U of I Concert Choir. We gave concerts, attended a two-week Renaissance music symposium, and did a lot of sightseeing. But there was something else I was determined to do, something I’d been longing to experience ever since I’d read about them and seen them in movies. […]
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Garlic edamame
To cook fresh edamame in the shell: Bring water to a boil over high heat. It should be enough to cover the pods and at least an inch or two over the top. When the water comes to a boil, add salt, about 1 T. per quart. Add the edamame. When the water returns to […]
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Asian edamame dip
2 c. cooked, shelled edamame 1/4 c. diced onion or shallot 1/2 c. tightly packed fresh cilantro leaves 1 tsp. minced garlic, or to taste 1/4 c. fresh lime juice 1 T. Thai green curry paste, or more or less to taste Freshly ground pepper to taste 5 T. peanut, canola, or other neutral vegetable […]
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Edamame and wild rice pilaf
1 bunch scallions 3/4 c. wild rice 1/3 c. minced shallots or onions 3 T. unsalted butter 1/2 c. dry white wine or vermouth 3 c. unsalted or low sodium chicken or vegetable stock 1 tsp. salt 1 T. fresh thyme leaves, or 1 tsp. dried thyme leaves freshly ground pepper 1 1/2 c. cooked […]
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Edamame, the soybean you can eat
There weren’t many of them. Maybe six or eight pods in the tiny saucer in front of me. The setting (my first-ever sushi restaurant) and the simple, elegant Japanese porcelain saucer seemed exotic, but when I opened the bright green pods and popped the even brighter beans into my mouth, the flavor was distinctive, yet […]
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Edamame purée
2 c. cooked, shelled edamame 3/4 – 1 c. finely grated aged Asiago cheese, plus extra for garnish 1/3 c. loosely packed mint or basil leaves, or a combination 1 tsp. minced garlic, or more or less to taste 1 tsp. – 1 T. white wine vinegar, OR white wine Worcestershire, OR lemon juice 1/3 […]
