Author: Gabi

The Return of Sour Dough – Night One

The Return of Sour Dough – Night One

For those of you lucky dogs and ducks that inherited a piece of my multi-million dollar sourdough starter, here is the first blog post in the series discussing how to actually bake a sourdough bread that will gain back your spouse’s respect, as your kids and friends would bow in front of you and address you as “Your Royal Majesty”. This series is a remastered version of the original Sourdough Chronicles I wrote a while ago.

Meeting Alton Brown

Meeting Alton Brown

My experience meeting Alton Brown, the man behind Food Network’s Good Eats series.

Godiva Coffee Tiramisu

Godiva Coffee Tiramisu

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Godiva Caramel Pecan Coffee Tiramisu
Godiva Caramel Pecan Coffee Tiramisu

Look, I understand that everyone who puts his or her hand on a Godiva’s Pumpkin Spice and Caramel Pecan Bark coffee should instantly think of brewing it and drinking it as fresh or in a beverage of sorts. But why not trying these coffee blends in a dessert recipe like Tiramisu, and sipping freshly brewed along with it?

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Not Your Mom-in-Law’s Stir-Fry, but Mine!

Not Your Mom-in-Law’s Stir-Fry, but Mine!

I am also a musician, and like to improvise on my guitar when we are getting together with a couple folks for a jam-session. This recipe will give you the freedom of doing just that… culinarily speaking (don’t use this dish to play music, it might get awkward).

Sun Dried Tomato and Cheese Chicken Breast

Sun Dried Tomato and Cheese Chicken Breast

Looks like I’ve been having my fill of BBQ this summer. Every Friday I pull it out and start improvizing with whatever I have at hand that day. So the other day I opened an almost empty, un-inspiring fridge, to discover that I sill have a couple frozen chicken breasts, cream and blue cheese, olives, lemons, parsley and garlic and butter. “Garlic and butter!” I thought to myself… I am saved!

Roasted Onion and Asiago Miche

Roasted Onion and Asiago Miche

You know that fall is approaching when you start baking. Lately the temperature in Chicago was more baking-friendly so I thought it was time for another BBA Challenge dust-off here with a delicious Roasted Onion and Asiago Miche.

This is a protein-intense bread, surely because of the cheese overdrive content but worth making it again… annually. No, really I would make it more often but it requires attention and time. I really liked the asiago cheese in it because it gives an assertive taste, but you can simply substitute it for any other cheese from that same family (like Parmesan or Pecorino Romano).

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Newtons Fruit Thins Review

Newtons Fruit Thins Review

Look, how can say NO to a chance of reviewing a cookie (or more)? How can you relax better than sitting down on a summer afternoon, with a bag of Newton Fruit Thins, a real espresso, and a laptop ready for the review? It doesn’t happen often so might as well dig in… Literally.

Started Smoking… Meat!

Started Smoking… Meat!

So, yeah… Lately I took on a new habit. Smoking… meat, you silly! The need came as I was prepping some Hungarian Gyulai Sausage (post will follow soon) that needed about 8 hours of cold smoke, at 90 F degrees maximum. I needed a simple device that would house the meat, and where smoke went in then smoke went out. Here’s how I did it!

Dijon Mustard Crusted Chicken with POM Sauce

Dijon Mustard Crusted Chicken with POM Sauce

Here is another of those “oh my, it’s 5.00 pm, and I have no clue what to cook for dinner” meals. Considering of course that you already have a boned chicken, grainy Dijon mustard and of course the new POM pomegranate cranberry juice.

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Chicken Piccata

Chicken Piccata

Another fast dinner recipe for days I don’t have time to go shopping and come up with elaborate dinner plans. Tonight is Chicken Piccata, a sublime marriage between sauteed floured chicken breast cut into thin cutlets and a lemony-buttery-garlicky sauce topped with lemon slices, capers and parsley. I bet you would pay thick for this dinner at a five star restaurant. Here is your chance to make it yourself!