Tuesday, November 10, 2015

Anglaise .... Don't mind if I do

45 Days.... but, who's counting?  I want to go on record and say that yesterday was spent in the sun, in the yard, having fun and... wait for it.... Putting up Christmas lights!!!!  YES, I said it!  I like to hang the look of the season when it is still warm out and I have time to test things and make sure that they are in working order while it's sunny and warm out.

Here's a dessert sauce that can be used also as a great french toast batter.  It's easy, creamy and delicious!



Citrus Creme Anglaise

1 quart heavy cream
2 c. + 2 T. sugar
1 t.  pure vanilla extract
8 egg yolks
1/4 c. orange juice with pulp
1 t. lime juice


in sauce pot, heat cream, 2 c. sugar and vanilla extract just to a quick boil. (as soon as it boils, turn off heat!!!)
in large mixing bowl, whisk egg yolks with 2 T. sugar to blend sugar evenly.
slowly, while whisking, add hot cream mixture (small ladle full at a time)(prevents scrambled egg look).
add citrus juices and whisk all together well.
transfer to glass pan and chill in fridge for about 30-40 minutes.
remove from fridge and transfer to container with lid.  use as needed as dessert sauce or to batter french toast.

Tuesday, September 8, 2015

Farro, Farro!

My friend and Pastor and his family have a song that uses the words Pharaoh, Pharaoh in the refrain.  It's kind of a crazy song from Michigan folk but, I can't help but think of it every time I use Farro in cooking....  Thanks Trittens.....  A LOT!!!!!!

Anyways, I got to do a stage demo in Cincinnati last week for our company and utilized farro in the form of risotto for a seasonal fall dish.  It was quite yummy to steal a phrase from another Michigan friend (Scott Simpson).  I hope you enjoy.  I will post the other recipes that make up this delicious fall dish in the coming days...



Farro Risotto

1 c. farro
¼ c. chopped yellow onion
3 T. salted butter
4 c. vegetable stock
1 c. heavy cream
¼ c. mascarpone cheese
¼ c. fresh shaved Asiago cheese
Kosher salt & cracked black pepper (to taste)


  1. In large sauté pan, heat butter with yellow onions until translucent over medium heat.
  2. add farro and toast for about 1-2 minutes.  Turn heat down to medium low.
  3. add stock a ladle at a time to cover the farro.
  4. simmer, stirring every 1-2 minutes.
  5. when al dente is reached, add heavy cream, mascarpone cheese and Asiago.  Season with salt and pepper.

Thursday, July 9, 2015

U2, Eataly, The Drake & Chi-town

Back in 2001, I was given a asked to go to a show by the guys I worked for at the time.  I already knew who U2 was and what their legacy in music seemed to be.  I was excited to check them out live for the first time.  It was May 3, 2001 and they came to Cleveland to the Gund Arena.  I had club seats, I took my brother in law.  We had no smart phones, no digital recording devices, no cares...

What I knew was this...  this was a political band, a soulful band with a purpose, I was 28 and married with no kids.  My biggest challenge was not where to eat, rather, where to park cheapest!.

What I didn't know was this...  this was not music, but, an experience second to none.  I listened to lyrics before but, I can't say I ever really "Heard" the lyrics before that night.  These were men of faith.  Men of faith in humanity, Men of faith in Family and Men in faith to themselves.  Solid!

This started my love affair with a band that for years I discounted but, as I go back and listen to their lyrics now and really Hear them, these are not only the songs of my life but, songs that helped shape my life.

Last week, I saw my fourth U2 show, the second with my bride.  I wish I had more time and money to see a thousand more shows.  A great experience in a Great city with great people.  We spent our days like true Chicagoans exploring the city, Grabbing some delicious grub throughout and shopping (Christmas) and otherwise.  Eataly is a Mecca of all things mostly edible and always Italian.  A fantastic place to spend a day... and a lot of $$$!  We stayed at the famed Drake Hotel and I think anyone going to Chicago should stay there.  You could throw a rock and hit the Hancock building from our room and the proximity to the lake was crazy good.  Cheers to you Windy City!  See you soon!


Potato pancake poutine

4 baked potatoes, halved and smashed
1/2 c rice flour
Kosher salt and cracked black pepper
1ea 8 oz block sharp cheddar cheese, chunked by hand
2 c. rich brown gravy or demi glace(heated)
1/4 c. chopped green onions
1/2 c. butter or liquid butter

1.Heat butter in saute pan
2.dredge potato halves in rice flour
3.pan fry until crunchy on both sides
4.finish in oven for 2-3 minutes at 325 degrees
5.top with cheese chunks, gravy and green onions