Argentinian Flan
Argentinian flan differs from others in several ways, with use of sweetened condensed milk and dulce de leche topping instead of caramel.
Argentinian flan differs from others in several ways, with use of sweetened condensed milk and dulce de leche topping instead of caramel.
Beef Cheeks are exactly what you think they are, the cheek muscle of a cow. They are tough as nails, with good reason if you think about how much they use it.
The Monkey Bar is one of those places that I must visit while in New York. It is still the quintessential piano bar with beautiful artwork and fine cocktails.
Mayan lima beans are my favorite way to eat them. Searing to cook them preserves all their natural flavor for the best lima beans ever.
Alinea in Chicago, in January. With the wind howling off lake Michigan it’s a very cold place, especially so this year. A polar vortex brought freezing temperatures far below normal. Who in their right mind would plan an excursion there in the dead of winter? Well I did, and the great salesman that I am, persuaded three friends to go with me. The lure was an opportunity to dine at Alinea. With amazing, imaginative food and theatre in equal measure, it’s a highly sought ticket.
If you want to entertain guests with a sit down dinner you have to master timing. I quickly learned that knowing how to cook something was only half the battle.
My better half loves butternut squash soup, so much that the canned variety is a staple on her grocery list. With the early onset of winter weather in our locale my thoughts turned to soup because on a cold winter day it’s the ultimate comfort food.
An Italian classic, the Negroni is an aperitivo, designed to stimulate your appetite. Learn to love it one sip at a time.
Our group dinner is a transparent excuse for eating and drinking while sharing tall tales. As host I chose a menu based upon less popular cuts of meat referred to as offal.
Forbidden rice is an ancient strain that originated 10,000 years ago in a remote China province. Emperors kept it for their own use and the black grains that turn deep royal purple when cooked were forbidden for consumption by their subjects.
It’s a lot of fun dining at three star michelin restaurants, but it’s even more fun dining at restaurants like Temporis. They have only one michelin star, but they have the heart and soul of a restaurant with four.