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Titleblue kitchen — good food. great stories. i swear.

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Description good food. great stories. i swear.

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H2 10
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H1
blue kitchen
H2
a little taste of pilsen in a slow cooker: puerco en salsa verde
déjà vu all over again
braised chicken, upgraded: chicken thighs with leeks and chestnuts
bright, lively, springlike: pan-seared salmon with parsley lemon sauce
yes, you need bacon jam: roasted brussels sprouts with bacon jam and udon noodles
hearty fare for a winter’s night (or day): lentils with fennel and sausage
simple and simply delicious: coffee cumin lamb chops
heading into a new year with hope and worry
happy holidays—and happy tenth to us
comfort food with a side of memory: fresh spinach and bacon quiche
H3
soup & stew recipes
recent posts
recent reader comments
search by category
popular recipes from blue kitchen
meta
H4
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H6
strong
very day, we get delicious reminders
ife is being too interesting right now. again.
orothy parker famously said, “i hate writing, i love having written.”
almon seems to be our default fish for winter.
ast week was busy and exhausting,
t least once each winter,
have really tried to like coffee.
e’re taking a break from cooking one more week.
his has been a year.
don’t remember the first time i ate quiche,
b
i
em very day, we get delicious reminders
ife is being too interesting right now. again.
orothy parker famously said, “i hate writing, i love having written.”
almon seems to be our default fish for winter.
ast week was busy and exhausting,
t least once each winter,
have really tried to like coffee.
e’re taking a break from cooking one more week.
his has been a year.
don’t remember the first time i ate quiche,
Bolds strong 10
b 0
i 0
em 10
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food & drink resources http://www.blue-kitchen.com/food-and-drink-resources/
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a little taste of pilsen in a slow cooker: puerco en salsa verde http://www.blue-kitchen.com/2017/02/22/puerco-en-salsa-verde/
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2 comments http://www.blue-kitchen.com/2017/02/22/puerco-en-salsa-verde/#comments
déjà vu all over again http://www.blue-kitchen.com/2017/02/15/deja-vu-all-over-again/
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braised chicken, upgraded: chicken thighs with leeks and chestnuts http://www.blue-kitchen.com/2017/02/08/chicken-thighs-leeks-chestnuts/
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bright, lively, springlike: pan-seared salmon with parsley lemon sauce http://www.blue-kitchen.com/2017/02/01/salmon-parsley-lemon-sauce/
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2 comments http://www.blue-kitchen.com/2017/02/01/salmon-parsley-lemon-sauce/#comments
yes, you need bacon jam: roasted brussels sprouts with bacon jam and udon noodles http://www.blue-kitchen.com/2017/01/25/brussels-sprouts-bacon-jam-udon-noodles/
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6 comments http://www.blue-kitchen.com/2017/01/25/brussels-sprouts-bacon-jam-udon-noodles/#comments
hearty fare for a winter’s night (or day): lentils with fennel and sausage http://www.blue-kitchen.com/2017/01/11/lentils-with-fennel-and-sausage/
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simple and simply delicious: coffee cumin lamb chops http://www.blue-kitchen.com/2017/01/04/coffee-cumin-lamb-chops/
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heading into a new year with hope and worry http://www.blue-kitchen.com/2016/12/28/the-new-year/
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happy holidays—and happy tenth to us http://www.blue-kitchen.com/2016/12/21/happy-holidays/
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comfort food with a side of memory: fresh spinach and bacon quiche http://www.blue-kitchen.com/2016/12/14/fresh-spinach-and-bacon-quiche/
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← previous entries http://www.blue-kitchen.com/page/2/
potage crécy: french carrot soup http://www.blue-kitchen.com/2009/01/28/potage-crecy-french-for-its-cold-outside%e2%80%94you-need-some-creamy-carrot-soup/
lamb stew with root vegetables http://www.blue-kitchen.com/2009/03/04/in-like-a-lion-bring-out-the-lamb-lamb-stew-delivers-comfort-on-a-blustery-night/
classic senate bean soup http://www.blue-kitchen.com/2012/10/03/senate-bean-soup/
vietnamese beef stew http://www.blue-kitchen.com/2010/08/11/vietnamese-beef-stew-blends-flavors-of-multiple-spices-and-cultures/
spicy shrimp with tomatoes and cheddar grits http://www.blue-kitchen.com/2012/11/14/spicy-shrimp-with-tomatoes-and-grits/
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a little taste of pilsen in a slow cooker: puerco en salsa verde http://www.blue-kitchen.com/2017/02/22/puerco-en-salsa-verde/
déjà vu all over again http://www.blue-kitchen.com/2017/02/15/deja-vu-all-over-again/
braised chicken, upgraded: chicken thighs with leeks and chestnuts http://www.blue-kitchen.com/2017/02/08/chicken-thighs-leeks-chestnuts/
bright, lively, springlike: pan-seared salmon with parsley lemon sauce http://www.blue-kitchen.com/2017/02/01/salmon-parsley-lemon-sauce/
yes, you need bacon jam: roasted brussels sprouts with bacon jam and udon noodles http://www.blue-kitchen.com/2017/01/25/brussels-sprouts-bacon-jam-udon-noodles/
hearty fare for a winter’s night (or day): lentils with fennel and sausage http://www.blue-kitchen.com/2017/01/11/lentils-with-fennel-and-sausage/
a little taste of pilsen in a slow cooker: puerco en salsa verde http://www.blue-kitchen.com/2017/02/22/puerco-en-salsa-verde/comment-page-1/#comment-1154462
john/kitchen riffs http://www.kitchenriffs.com
a little taste of pilsen in a slow cooker: puerco en salsa verde http://www.blue-kitchen.com/2017/02/22/puerco-en-salsa-verde/comment-page-1/#comment-1154416
terry b http://www.blue-kitchen.com/
déjà vu all over again http://www.blue-kitchen.com/2017/02/15/deja-vu-all-over-again/comment-page-1/#comment-1153906
déjà vu all over again http://www.blue-kitchen.com/2017/02/15/deja-vu-all-over-again/comment-page-1/#comment-1153821
déjà vu all over again http://www.blue-kitchen.com/2017/02/15/deja-vu-all-over-again/comment-page-1/#comment-1153755
ronnie ann http://www.careernook.com
déjà vu all over again http://www.blue-kitchen.com/2017/02/15/deja-vu-all-over-again/comment-page-1/#comment-1153753
tilapia fish tacos http://www.blue-kitchen.com/2011/06/22/sustainable-and-mayo-free-tilapia-fish-tacos/
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braised rabbit, italian grandmother style http://www.blue-kitchen.com/2011/03/23/braised-rabbit-italian-grandmother-style/
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mexican fruit salad with chili powder http://www.blue-kitchen.com/2009/06/03/lively-refreshing-mexican-fruit-salad-brings-la-street-food-to-the-dinner-table/
mascarpone: italian for easy, elegant desserts http://www.blue-kitchen.com/2007/12/12/mascarpone-italian-for-easy-elegant-desserts/
roast leg of lamb with moroccan spice rub http://www.blue-kitchen.com/2010/04/07/moroccan-spice-rub-brings-big-flavor-to-spring-leg-of-lamb%e2%80%94or-chicken-or-beef-or-pork/
ziti with sausage and fennel http://www.blue-kitchen.com/2012/11/21/ziti-with-sausage-and-fennel/
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home about archives food & drink resources favorite food blogs cool stuff contact blue kitchen a little taste of pilsen in a slow cooker: puerco en salsa verde by terry b on february 22, 2017 big chunks of pork shoulder are braised in a slow cooker in a tangy, slightly spicy tomatillo-based salsa verde until fork tender. recipe below. every day, we get delicious reminders of the cultural richness immigrants bring to america. our new old house is in pilsen, a predominantly mexican working class chicago neighborhood. walking to our el station in the morning on the way to work, we pass two or three street corner vendors selling homemade tamales and steaming bowls of pozole. standing on the el platform, we are greeted by the fragrance of fresh tortillas being made in one of many neighborhood tortillerias. [click to continue…] { 2 comments } déjà vu all over again by terry b on february 15, 2017 life is being too interesting right now. again. with any luck, we’ll be back next week with a new post. { 5 comments } braised chicken, upgraded: chicken thighs with leeks and chestnuts by terry b on february 8, 2017 leeks, chestnuts and whole grain mustard seriously up the game on braised chicken thighs. recipe below. dorothy parker famously said, “i hate writing, i love having written.” if i’m being honest, that’s sometimes how i feel about cooking. i like having cooked—sitting down to something i’ve made, sharing it with family and with friends. and most of the time, i enjoy the process of getting to that point. but not always. [click to continue…] { 3 comments } bright, lively, springlike: pan-seared salmon with parsley lemon sauce by terry b on february 1, 2017 a simple “sauce” of parsley, lemon zest and juice, capers, scallions, garlic and olive oil delivers the promise of spring when spooned over pan-seared salmon. recipe below. salmon seems to be our default fish for winter. the robust, fatty fish stands up nicely to winter’s cold as a satisfying meal. and salmon cooks up quick and easy. here, our default is pan searing them with some salt and pepper and maybe a little tarragon—baking gets a little too fragrant when the windows are all closed. but the other night, facing salmon fillets yet again, i wanted to give them a hint of faraway spring. fortunately, our fridge had just the ingredients to do that. [click to continue…] { 2 comments } yes, you need bacon jam: roasted brussels sprouts with bacon jam and udon noodles by marion on january 25, 2017 bacon jam—homemade or store-bought—is the salty-sweet-tangy heart of this bar-inspired pasta dish. recipe below. last week was busy and exhausting, with a lot of long work hours and late nights. and then on saturday, to celebrate, we helped someone move. so when sunday rolled around, we decided to have a lazy zero-brainer day. the weather was too wet and chilly to walk along the lake, but we didn’t want to be cooped up in the house either. [click to continue…] { 6 comments } hearty fare for a winter’s night (or day): lentils with fennel and sausage by terry b on january 11, 2017 earthy, fiber-rich lentils combine with fennel bulb, carrots, italian sausage, onion and garlic for a satisfying antidote to cold weather. recipe below. at least once each winter, i seem to need to start a post by talking about weather. chicago deserves some of the credit here. one morning last week, it was 0ºf when i left for work. zero. the high that day was 11º. throw in the inevitable stiff winds and the five or six blocks to and from the el at both ends of the commute, and you develop a deep appreciation for hearty, simple, stick-to-your-ribs fare. like this lentil dish. [click to continue…] { 5 comments } simple and simply delicious: coffee cumin lamb chops by terry b on january 4, 2017 ground coffee, whole cumin seeds, chili powder and cinnamon create an easy, amazing spice rub for pan-seared lamb chops. recipe below. i have really tried to like coffee. there was almost always a pot brewing in my house when i was growing up, and over the years, starting as a teenager, i tried many times to acquire a taste for it. never happened. i’m not proud of the fact—i consider it a major social shortcoming on my part. but even though i don’t drink coffee, i’m intrigued by what it does to food. [click to continue…] { 5 comments } heading into a new year with hope and worry by terry b on december 28, 2016 we’re taking a break from cooking one more week. enjoying time with family, simple dinners in, the familiar comfort of meals out in favorite places, quiet walks in our new neighborhood. the photo above was taken on one of those walks on christmas eve. [click to continue…] { 9 comments } happy holidays—and happy tenth to us by terry b on december 21, 2016 this has been a year. after almost two years of planning, working and hand wringing, we finally moved into our new old house. and even though literally anywhere i look in the house, i can still see something that needs doing, we love being here. love it. but what with the gazillion projects we’ve tackled (or avoided), the finally getting around to taking road trips again, reconnecting with friends and just generally living our overbooked lives, we forgot to mark blue kitchen’s tenth anniversary last month. [click to continue…] { 5 comments } comfort food with a side of memory: fresh spinach and bacon quiche by terry b on december 14, 2016 fresh spinach gives this classic quiche a bigger flavor than frozen—and a frozen crust simplifies preparation. recipe below. i don’t remember the first time i ate quiche, but i do remember the most memorable slice. marion and i were in paris several years ago, searching for the modest hotel where my brother and i had stayed many years before. it was walking distance from the eiffel tower, and even though the bathrooms and showers were down the hall, the rooms were clean and charming, and we paid $7.50 a night. in the intervening years, the neighborhood i’d remembered as working class—rue de passy—had become a fashionable shopping destination. [click to continue…] { 4 comments } ← previous entries soup & stew recipes potage crécy: french carrot soup lamb stew with root vegetables classic senate bean soup vietnamese beef stew spicy shrimp with tomatoes and cheddar grits roasted cauliflower and dill soup italian chicken stew turkish style red lentil soup with chard sweet potato vichyssoise duck and andouille sausage gumbo recent posts a little taste of pilsen in a slow cooker: puerco en salsa verde déjà vu all over again braised chicken, upgraded: chicken thighs with leeks and chestnuts bright, lively, springlike: pan-seared salmon with parsley lemon sauce yes, you need bacon jam: roasted brussels sprouts with bacon jam and udon noodles hearty fare for a winter’s night (or day): lentils with fennel and sausage recent reader commentsdani h on a little taste of pilsen in a slow cooker: puerco en salsa verdejohn/kitchen riffs on a little taste of pilsen in a slow cooker: puerco en salsa verdeterry b on déjà vu all over againanita on déjà vu all over againdani h on déjà vu all over againronnie ann on déjà vu all over again search by categorysearch by category select category appetizers/sides baking breakfast cheese chicago cookbooks dessert dining grilling health herbs and spices locavore main courses meat pasta poultry quick/make ahead random food for thought restaurants round-up salads sandwiches sauces seafood shopping soups and stews stuff we like uncategorized vegetarian/vegetarian friendly wine and drink world cuisine search for: popular recipes from blue kitchen tilapia fish tacos endive salad with blue cheese and walnuts asian turkey burgers with sriracha mayonnaise brazilian rice and beans braised rabbit, italian grandmother style sole fillets with lemon caper butter mexican fruit salad with chili powder mascarpone: italian for easy, elegant desserts roast leg of lamb with moroccan spice rub ziti with sausage and fennel meta log in entries rss comments rss wordpress.org all writing and photography on blue kitchen ©2006 - 2017 terry boyd, unless otherwise indicated. all rights reserved. no part of this site may be reproduced in any form without written permission. get smart with the thesis wordpress theme from diythemes. wordpress admin


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