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Windy City

Chicken liver paté: Less waste, more deliciousness

I’ve always been a big fan of using chicken liver, hearts and gizzards in cooking. I like their unembellished appearance and enduring humbleness, and I am in love with what they represent to me. This shouldn’t come as a surprise: I grew up in a time when every bit of meat was much appreciated, and getting hold of a small pack of chicken liver was a reason for celebration. I remember my mom and my aunt chopping them finely and using them to make a “diluted” meat dish, made up of a small amount of meat, a whole lot of bread, some water to bind it all together, and very few spices. I grew up with the idea that chicken liver was an expensive delicacy, and that you could only eat it on special occasions. Keep Reading

On turkey soup and the love of colors: It’s a tale of two cities

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This soup is a tribute to cheerful, vibrant colors. I love it because it is quick and easy to prepare, the ingredients are simple and widely available, and the energetic colors of the veggies put me in a good mood instantly.

You may find my enthusiasm exaggerated – after all, it’s just another soup, right? – but I assure you it’s not. If you compare my deep, richly nuanced present with my almost colorless past, my love of colors becomes easy to understand. Keep Reading

Georgette’s zucchini bake: Hot comfort food for freezing cold weather

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Doesn’t this look wonderful? I made this dish the other day, in anticipation of the freezing cold weather which was due to hit Chicagoland. I was bracing myself for the worst weather I’d ever experienced since moving to the Windy City, and I wanted something hot and comforting, like a gift to myself and my body. I remembered I had this recipe in my binder and went to the grocery store to buy zucchini. I felt at ease with the recipe and I liked its ingredients. The end result was satisfying and provided the comfort and warmth I so much needed. Keep Reading