FRIED COFFEE

It’s only eight letters. Two simple syllables.  Yet, it’s one of the most interesting foods in all of it’s incarnations. The dumplings I grew up with were risen dumplings served with fresh pork and sauerkraut.   They were wonderful, fluffy things that took on the flavor of the broth in which they simmered. The Bavarian Kitchen [...]

[Read more →]

As a young apprentice, or cook’s helper,  it was my goal to earn the right to wear a chef’s coat with cloth, french-knotted buttons. My training in classical French method and technique came via some of the best kitchens Chicago had to offer, working under true professional Chefs.  Some seemed to be lacking the ability [...]

[Read more →]