Category Archives: cooking

Crab apple butter

JB has always talked about how his mother made crab apple jelly and jam. The family would pick crab apples in Humboldt Park and she would cook them with plums, cinnamon, allspice, and sugar. After using a food strainer to … Continue reading

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Delicious transformations

Yesterday’s abundant harvest of tomatoes from our garden was transformed this afternoon into a cold Moroccan Tomato Soup as well as a version of Ratatouille. The recipe for the cold soup is below. I used three kinds of organic eggplant, … Continue reading

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Father’s Day and Solstice Dinner

Father’s Day and Summer Solstice dinner prepared by me and my son for JB: Grilled Rainbow Trout, grilled mushrooms and asparagus, Japanese cole slaw, rice. Not pictured: grilled onions and Japanese sweet potatoes; Negronis, Sake, Aberlour; turtle torte, mango custard, … Continue reading

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Jacob’s Guile

One of the most important things that JB has brought to our relationship is his recipe for Jacob’s Guile. He said he got the recipe from an old friend in the 70s (who found it in a Time-Life cookbook) and he … Continue reading

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Cultural Umami: quality of ingredients, time, and intention.

For a while my son, IB, has been thinking about going back to Japan. He has felt compelled to return after his year teaching English in Satsuma-Sendai on the southernmost island of Kyushu a few years ago. In his latest … Continue reading

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Mrouzia for the New Year

Last night JB and I planned an extensive and delicious New Year’s meal, whose centerpiece was Mrouzia, a very important Morrocan dish usually served during Eid al-Adha, the Muslim Festival of the Sacrifice of Ishmael (the sacrifice of Isaac in … Continue reading

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Gourmet Birthday

Last night we celebrated IB’s birthday at Kendall College. Here are some of the amazing dishes we ate, created by the seniors at the school and served to us by the hospitality majors. Yes, life is good (and quite luscious).

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