For all intents and purposes, I am a native Chicagoan. I grew up on frozen pizzas and have since graduated to Neapolitan style thin crust and Chicago style deep dish pizza. From iconic the chains like Uno's, Lou Malnati's, Barnaby's and Giordano's to the craft pizza joints like Piece, Pequod's, Coalfire & Grateful Bites, the Chicago pizza landscape has … Continue reading Pizza – It’s All About the Crust
If you have yet to try the sous vide precision cooking method, I highly suggest you do. You will be amazed. Check out this recipe, it's as simple as it gets and the results will rival most high end steak houses.
I realize it's a trend, but sometimes trends are actually good. I am a sucker for anything caramel, dark chocolate, sea salt and of course, bourbon. As I was thinking about it and perusing my kitchen pantry, I realized I had everything I needed to attempt to make caramels. Then I realized I had bourbon … Continue reading Baby-Bourbon Fleur de Sel Caramels with Dark Chocolate Drizzle