Archive for March 2013

The Wayback Machine: Easter Bunny Eggs

The Wayback Machine: Easter Bunny Eggs
Originally posted here. A few years ago, Gourmet Magazine (RIP – sniff!)  posted a recipe for chocolate-filled “blown” chicken eggs – which sounded like a really good idea, except that the volume of a chicken egg is about ¼ cup – and that’s a LOT of chocolate.  Of course, we are blessed to live in... Read more »

The Food Desert Project - Green Bean Poutine

The Food Desert Project - Green Bean Poutine
I really wish I had thought of this idea all by myself.  You see, after I made the recipe index page, I realized that I was quite low on side dishes and vegetables, and I determined that I would use canned green beans for my next recipe.  I tried a riff off of green beans... Read more »

Sundays with Sparky: Homemade Granola, Fruit and Yogurt Parfait

Sundays with Sparky: Homemade Granola, Fruit and Yogurt Parfait
What would you call it if you took a food and cooked it in melted sugar and butter so that it came out in clumps?  Praline?  Brittle?  Well, without the “health halo,” that’s what most granola bars and granola cereals are.  Candy.  Nothing wrong with candy – but let’s call it like it is. But... Read more »
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Policy Point Wednesday - A Call to Action

Ordinarily, I save this space for more general information. This week, however, I am asking local parents to join me in raising your voice:  I am concerned that the risks of in-school BMI screening and disclosure to students in school may outweigh the benefits. Middle school and some elementary school students are participating in Fitnessgram, a national... Read more »

If you want to make an apple pie from scratch...

If you want to make an apple pie from scratch...
“….you must first create the universe.” Carl Sagan The following is a reprinting of our very first Pi Day pie project.  Please enjoy it, and Don’t forget to click through, vote, favorite and share this year’s pie on Instructables.com! It’s Pi day, heralded all over town with various pie-related celebrations, several years worth of dedications on... Read more »

Department of Redundancy Department: Raspberry Pi Raspberry Pie

Department of Redundancy Department: Raspberry Pi Raspberry Pie
  Folks, if you like this post – help me win the Serious Eats Pi Day Challenge by clicking here, finding my pie, and voting!   Pi, is, of course, a useful tool in math – but a Raspberry Pi is a useful tool in all kinds of ways. We are delighted to own a... Read more »
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The Food Desert Project: Far Breton (Dried Fruit in Custard)

The Food Desert Project: Far Breton (Dried Fruit in Custard)
Originally posted here.  My very first food desert recipe was an attempt to make one of our Sunday-breakfast standards: Clafoutis.  Unfortunately, neither sour nor sweet cherries are available regularly in the food desert even in canned form, so at the time, I tried a version with canned pears and rehydrated dried fruit.  The custardy base... Read more »

Sundays with Sparky: Meatloaf

Sundays with Sparky: Meatloaf
Another food I now love, but used to look at askance: meatloaf.  I’ve learned a lot since I was a kid – mostly, that a loosely-packed freestanding meatloaf gives you better flavor and texture than the squashed-into-a-bread-pan-brick meatloaves of yesteryear. I will note that we discovered after the fact that our finished meatloaf tipped the... Read more »

Policy Point Wednesday: Global malnutrition, hunger...and obesity

Scientific American blogger David Wogan made a point this week that really struck me: “For nearly every overweight person on the planet, there exists another person that is undernourished.” He’s almost right – I looked up his sources and did the math myself. Currently, the Food and Agriculture Organization of the United Nations estimates (per a... Read more »
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The Wayback Machine: Vegetable-dyed Marbled Eggs

The Wayback Machine: Vegetable-dyed Marbled Eggs
One of the advantages to being a food-crazed household is that you’re often doing two or three food-related things at the same time.  Today, Sparky was watching his new-found hero, Omar Cantu – mad scientist chef – on Discovery Channel while we waited for our homemade egg dyes to set, slightly-less-mad scientist style. I’d seen... Read more »
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    QuipsTravails

    I believe any dish, even one that’s strange to you, communicates the care of the farmer, forager, market and cook who brought it to your plate. At my blog, Quips, Travails and Braised Oxtails I put on my explorer hat, roll up my sleeves (and sometimes the sleeves of innocent bystanders) and share my adventures in cooking, eating, and understanding our relationship to food. I also offer in-home cooking classes and parties for the culinarily challenged in the Chicago North Shore area.

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