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

Length: 55, Words: 8
Description good food. great stories. i swear.

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Headings H1 1
H2 10
H3 7
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H1
blue kitchen
H2
appreciating an icon: pimento cheese
four kimchi recipes, traditional and otherwise
dak kalbi: korean for barbecued chicken
put an egg on it: old school whiskey sour with egg white
bright, springy, bacon-y: fettuccine with asparagus, bacon and lemon
chops, burgers, shanks, stews, pastas, meatballs… lamb, six ways from sunday
detroit’s eastern market: a visual feast
makeshift: shrimp scampi with rice
perfect for pesach: maple glazed rack of ribs
notes, but no recipes, from the road
H3
soup & stew recipes
recent posts
recent reader comments
search by category
popular recipes from blue kitchen
meta
H4
H5
H6
strong
eople talk about pimento cheese
ast week’s recipe for dak kalbi,
acos just always seem to lead to good things.
or a couple of wine lovers,
always love when those first bunches
ccording to alfred, lord tennyson,
astern market is bustling on saturdays.
n a previous life,
ou know those meals and dishes that only come out for the holidays?
m out of town again,
b
i
em eople talk about pimento cheese
ast week’s recipe for dak kalbi,
acos just always seem to lead to good things.
or a couple of wine lovers,
always love when those first bunches
ccording to alfred, lord tennyson,
astern market is bustling on saturdays.
n a previous life,
ou know those meals and dishes that only come out for the holidays?
m out of town again,
Bolds strong 10
b 0
i 0
em 10
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appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/
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6 comments http://www.blue-kitchen.com/2017/05/24/pimento-cheese/#comments
four kimchi recipes, traditional and otherwise http://www.blue-kitchen.com/2017/05/17/four-kimchi-recipes/
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1 comment http://www.blue-kitchen.com/2017/05/17/four-kimchi-recipes/#comments
dak kalbi: korean for barbecued chicken http://www.blue-kitchen.com/2017/05/10/korean-barbecued-chicken/
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3 comments http://www.blue-kitchen.com/2017/05/10/korean-barbecued-chicken/#comments
put an egg on it: old school whiskey sour with egg white http://www.blue-kitchen.com/2017/05/03/whiskey-sour/
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2 comments http://www.blue-kitchen.com/2017/05/03/whiskey-sour/#comments
bright, springy, bacon-y: fettuccine with asparagus, bacon and lemon http://www.blue-kitchen.com/2017/04/26/fettucine-asparagus-bacon-lemon/
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4 comments http://www.blue-kitchen.com/2017/04/26/fettucine-asparagus-bacon-lemon/#comments
chops, burgers, shanks, stews, pastas, meatballs… lamb, six ways from sunday http://www.blue-kitchen.com/2017/04/19/six-lamb-recipes/
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3 comments http://www.blue-kitchen.com/2017/04/19/six-lamb-recipes/#comments
detroit’s eastern market: a visual feast http://www.blue-kitchen.com/2017/04/12/detroits-eastern-market-graffiti/
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5 comments http://www.blue-kitchen.com/2017/04/12/detroits-eastern-market-graffiti/#comments
makeshift: shrimp scampi with rice http://www.blue-kitchen.com/2017/04/05/shrimp-scampi-with-rice/
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4 comments http://www.blue-kitchen.com/2017/04/05/shrimp-scampi-with-rice/#comments
perfect for pesach: maple glazed rack of ribs http://www.blue-kitchen.com/2017/03/29/perfect-for-pesach/
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3 comments http://www.blue-kitchen.com/2017/03/29/perfect-for-pesach/#comments
notes, but no recipes, from the road http://www.blue-kitchen.com/2017/03/22/notes-from-road/
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3 comments http://www.blue-kitchen.com/2017/03/22/notes-from-road/#comments
← 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/
roasted cauliflower and dill soup http://www.blue-kitchen.com/2008/11/19/a-big-warm-bowl-of-comfort-roasted-cauliflower-and-dill-soup/
italian chicken stew http://www.blue-kitchen.com/2013/09/18/italian-chicken-stew/
turkish style red lentil soup with chard http://www.blue-kitchen.com/2011/10/26/a-big-delicious-bowl-of-healthy-turkish-style-red-lentil-soup-with-chard/
sweet potato vichyssoise http://www.blue-kitchen.com/2007/11/14/401/
duck and andouille sausage gumbo http://www.blue-kitchen.com/2012/02/15/duck-and-andouille-sausage-gumbo-comfort-food-with-a-creolecajun-kick/
appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/
four kimchi recipes, traditional and otherwise http://www.blue-kitchen.com/2017/05/17/four-kimchi-recipes/
dak kalbi: korean for barbecued chicken http://www.blue-kitchen.com/2017/05/10/korean-barbecued-chicken/
put an egg on it: old school whiskey sour with egg white http://www.blue-kitchen.com/2017/05/03/whiskey-sour/
bright, springy, bacon-y: fettuccine with asparagus, bacon and lemon http://www.blue-kitchen.com/2017/04/26/fettucine-asparagus-bacon-lemon/
chops, burgers, shanks, stews, pastas, meatballs… lamb, six ways from sunday http://www.blue-kitchen.com/2017/04/19/six-lamb-recipes/
marion http://www.blue-kitchen.com/
appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/comment-page-1/#comment-1161338
appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/comment-page-1/#comment-1161322
marion http://www.blue-kitchen.com/
appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/comment-page-1/#comment-1161246
appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/comment-page-1/#comment-1161222
marion http://www.blue-kitchen.com/
appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/comment-page-1/#comment-1161212
john/kitchen riffs http://www.kitchenriffs.com
appreciating an icon: pimento cheese http://www.blue-kitchen.com/2017/05/24/pimento-cheese/comment-page-1/#comment-1161188
tilapia fish tacos http://www.blue-kitchen.com/2011/06/22/sustainable-and-mayo-free-tilapia-fish-tacos/
endive salad with blue cheese and walnuts http://www.blue-kitchen.com/2007/05/02/a-little-something-on-the-side-a-salad-remembered/
asian turkey burgers with sriracha mayonnaise http://www.blue-kitchen.com/2011/05/25/big-flavor-in-a-hurry-asian-turkey-burgers-with-sriracha-mayonnaise/
brazilian rice and beans http://www.blue-kitchen.com/2007/01/17/direct-from-the-source-brazilian-rice-and-beans/
braised rabbit, italian grandmother style http://www.blue-kitchen.com/2011/03/23/braised-rabbit-italian-grandmother-style/
sole fillets with lemon caper butter http://www.blue-kitchen.com/2008/09/17/lemon-caper-butter-an-elegantly-simple-sauce-for-fish-and-more/
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/
- http://www.saveur.com/article/recipes/vietnamese-style-pork-chops
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home about archives food & drink resources favorite food blogs cool stuff contact blue kitchen appreciating an icon: pimento cheese by marion on may 24, 2017 pimento cheese, a versatile, easy-to-make appetizer/spread/sandwich filling/burger topping/etcetera, is rightly enjoying a moment. one taste and you’ll see why. recipe below. people talk about pimento cheese like it’s always been around—as if it’s been a fixture of southern life since time immemorial. not so. the “caviar of the south” actually originated in new york state around 1910. [click to continue…] { 6 comments } four kimchi recipes, traditional and otherwise by terry b on may 17, 2017 savory, crunchy and often spicy, kimchi—fermented vegetables (most often napa cabbage)—is the korean national dish. here are four recipes for cooking with it. last week’s recipe for dak kalbi, korean barbecued chicken, has had us thinking about kimchi all week. sadly, we don’t have any in the fridge right now. but when we do, here are some ways we cook with it. [click to continue…] { 1 comment } dak kalbi: korean for barbecued chicken by terry b on may 10, 2017 chicken thighs are marinated with soy sauce, mirin, fresh ginger, garlic, kiwi and other flavorings, then pan roasted for this take on dak kalbi, korean barbecued chicken. recipe below. tacos just always seem to lead to good things. this weekend, we had an uncharacteristically lazy sunday, running a few errands and doing some shopping along michigan avenue. when we finished, i remarked that we were close to del seoul, the korean taco joint in chicago’s lincoln park neighborhood. well, three miles as the camry flies, close enough. as always, we had a wonderful lunch there. and i found the inspiration for this week’s recipe. [click to continue…] { 3 comments } put an egg on it: old school whiskey sour with egg white by terry b on may 3, 2017 the classic whiskey sour cocktail has many variations. this one includes an egg white for a frothy head and a velvety mouthfeel. recipe below. for a couple of wine lovers, marion and i have been totally smitten by the craft cocktail scene that, happily, just doesn’t seem to quit. in countless bars and restaurants, we’ve puzzled over cryptic descriptions of inventively named drinks with housemade bitters, small batch spirits and surprising botanicals; challenged willing bartenders to create something using a particular liquor and hitting vaguely described flavor notes; and enjoyed the theatrics of the process—at curio in columbus, ohio, a bartender flexed an orange peel and ignited the oil spraying from the skin. but old school drinks persist for a reason: sometimes you just want a drink. not a shot and a beer, but something classic without being overthought—something a good bartender makes from muscle memory. [click to continue…] { 2 comments } bright, springy, bacon-y: fettuccine with asparagus, bacon and lemon by terry b on april 26, 2017 slender, fresh asparagus teams up with lemon, bacon and parmesan for a bold pasta dish that tastes like spring. recipe below. i always love when those first bunches of tender, slender asparagus show up in markets and grocery stores. for me, this first asparagus tastes like spring. i always overbuy and overindulge, because i know all too soon, the brawnier, cigar-thick, woody stalks will take its place. i overbought last weekend at detroit’s eastern market, getting two big, beautiful bunches. also overbought on lemons, from the same enterprising vendor. from there, this recipe practically wrote itself. [click to continue…] { 4 comments } chops, burgers, shanks, stews, pastas, meatballs… lamb, six ways from sunday by terry b on april 19, 2017 lamb is versatile, delicious and easy to cook. these six recipes showcase that versatility. according to alfred, lord tennyson, “in the spring a young man’s fancy lightly turns to thoughts of love.” ours turns to thoughts of lamb. to be fair, marion and i pretty much fancy lamb year-round, but spring tends to be when many others think about cooking and eating this most delectable of red meats. if your thoughts are turning to lamb, here are some ideas for traditional and unexpected ways to cook it. [click to continue…] { 3 comments } detroit’s eastern market: a visual feast by terry b on april 12, 2017 detroit is internationally known for its street art. and a major center for it is the neighborhood surrounding its farmers market. eastern market is bustling on saturdays. thousands of shoppers crowd the aisles of detroit’s sprawling historic farmers market, jostling for fresh produce—much of it locally grown—as well as a dazzling array of, well, everything. spices, jams, baked goods, eggs, cheeses, hot sauces, garden plants, topiaries, candles, t-shirts… even bundles of decorative sticks. sundays are quieter. [click to continue…] { 5 comments } makeshift: shrimp scampi with rice by terry b on april 5, 2017 rice steps in for pasta in this otherwise reasonably classic shrimp scampi. recipe below. in a previous life, which is how marion and i describe our lives before we met, i spent a month in england. my brother was living there, and when we weren’t wandering off up to wales and scotland or driving through france in a brit car with the steering wheel on the wrong side, we spent much of our time at his house just outside a small village. our grocery options were, shall we say, limited. [click to continue…] { 4 comments } perfect for pesach: maple glazed rack of ribs by terry b on march 29, 2017 just in time for passover, a new cookbook offers recipes that are perfect for the holiday and all year long, like this maple glazed rack of ribs. recipe below. you know those meals and dishes that only come out for the holidays? the ones you wish you could eat all year long? that’s the idea behind naomi nachman’s debut cookbook, perfect for pesach: passover recipes you’ll want to make all year. while the recipes in it are focused on passover, as the title says, they can be served and enjoyed all year long. [click to continue…] { 3 comments } notes, but no recipes, from the road by terry b on march 22, 2017 i’m out of town again, working long hours and away from my familiar kitchen. what little cooking i’m doing is on the perfunctory side, so no recipe this week. but because of where i am—hamtramck, michigan, a small, independent, working class municipality inside the city of detroit—i’m thinking a lot about immigrants. [click to continue…] { 3 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 appreciating an icon: pimento cheese four kimchi recipes, traditional and otherwise dak kalbi: korean for barbecued chicken put an egg on it: old school whiskey sour with egg white bright, springy, bacon-y: fettuccine with asparagus, bacon and lemon chops, burgers, shanks, stews, pastas, meatballs… lamb, six ways from sunday recent reader commentsmarion on appreciating an icon: pimento cheeseeeka on appreciating an icon: pimento cheesemarion on appreciating an icon: pimento cheesedani h on appreciating an icon: pimento cheesemarion on appreciating an icon: pimento cheesejohn/kitchen riffs on appreciating an icon: pimento cheese 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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