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Dinner Tonight: Braised Potatoes with Garlic
These sound delicious and look beautiful! I might consider adding a sprig of rosemary to the pot at the beginning to boost its effect on the potatoes. I think I would also bash the garlic cloves with the side of a knife [without breaking them up completely], so they would give up more of their oils and flavor.
Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette
Pork tenderloin is indeed wonderful, for all the reasons you state. I recently used it to make pork medallions with a tarragon mustard sauce. Seeing this delicious sounding recipe, I think I'll have to try it next. Of course, when I see Belgian endive and walnuts together, I immediately want to crumble up some blue cheese with it too!
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About BlueKitchen
Website: http://blue-kitchen.com/
Location: Chicago
About: My food blog, Blue Kitchen, is the mythical restaurant I will never open, because I know it would be punishingly hard work. While the name sounds romantic, it actually comes from the fact that when things go wrong in the kitchen, I curse up a storm.
Favorite foods: To quote my wife, "My favorite food is food."
Last bite on earth: If it's not biting through my tongue in a fiery car crash, I wouldn't mind a nice bite of rare steak seared in butter, the pan deglazed with wine and the sauce drizzled liberally over the steak. Ideally, it would be served in a Paris neighborhood bistro.
Too bad Eater Chicago didn't make it. With or without it, though, Chicago has long been a food city. Think Charlie Trotter. Think Rick Bayless. Think hyper-experimental restaurants like Moto and Alinea and locavore-committed new restaurants like mado. Think excellent versions of just about every stripe of ethnic cuisine out there. Yes, this is a food city, all right.