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    Chef #1007882

    Right outside of Chicago

    Chef #1007882

    Right outside of Chicago

    Joined: Oct 29, 2008

    My Journal

    Reviewed Roasted Red Pepper & Tomato Bisque

    "I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant versio..."

    May 5, 2013 on Food.com

    Reviewed Potato Salad

    "I did not have everything on hand, so, my review is sans dill [which we do not care for anyway], scallions, pickles [I did have and added a bit of pickle relish], and, I used russet potatoes. I eye balled the onions, parsley, capers and [added] celery based our taste. Overall, it was good, a nice change from yellow mustard potato salad. I wou"

    May 5, 2013 on FoodNetwork.com

    Reviewed Roasted Red Pepper & Tomato Bisque

    "I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant versio..."

    May 3, 2013 on Food.com

    Reviewed Crab Cakes

    "I've used this recipe many times for crab and salmon cakes [Ina's other recipe]. I do not use any peppers and sub pimentos instead. But moreover, this recipe in particular, I eyeball the ingredients to the get mixture where I want it, because, yes, the mixture is very delicate and can fall apart in the pan. I keep the seasonings as written. F"

    Apr 5, 2013 on FoodNetwork.com

    Reviewed Crab Cakes

    "I've used this recipe many times for crab and salmon cakes [Ina's other recipe]. I do not use any peppers and sub pimentos instead. But moreover, this recipe in particular, I eyeball the ingredients to the get mixture where I want it, because, yes, the mixture is very delicate and can fall apart in the pan. I keep the seasonings as written. F"

    Apr 5, 2013 on FoodNetwork.com

    Reviewed Spaghetti Aglio E Olio

    "Probably the best recipe for this dish I've tried. This is one of the few Italian dishes that I've made where the sauce actually seems to marry well with the cooked pasta without making a soupy sauce. I guess-timated on the cheese but probably could have gone a little heavier. Like adding any fresh herb(s, the [fresh] parsley makes this dish "

    Mar 16, 2013 on FoodNetwork.com

    Reviewed The Baked Potato

    "Easy -- good. My addition: I was reading another F/N chef's recipe and it included chopping fresh herb(s) and mixing into sour cream. So, I cut fresh Italian flat leaf parsley and mixed it into our sour cream for the potatoes. Wow. Game changer. Took this recipe to another level of awesome. "

    Mar 3, 2013 on FoodNetwork.com

    Reviewed French Onion Soup

    "I halved this recipe since there's only two of us. Seemed like it was taking forever to carmelize the onions, I think most of them reduced instead of carmelizing. Wine never seemed to completely evaporate, and, in the meantime, the onions seemed to reduce even more. Ugh. I used Pinot Noir and think it worked well;however, I thought the soup wo"

    Feb 27, 2013 on FoodNetwork.com

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    About Me

    Work as an attorney.  Hopefully, I will always remember to pay it forward and do everything to the best of my ability and with humility.  

    I never met a dog that I did not absolutely fall in love with. . . there's just something about dogs.     

    Go White Sox, Bears, Bulls and Blackhawks!!    Did I mention the White Sox? 

    Bike!   Mountain bike.  Road cycle.   Just get out and ride, there's a trail for every age and every fitness level.   

    I get inspired to cook because I believe that it represents love, home, and good memories around a table sharing a meal.  

    Not sure "what dish I am famous for" but I can make an old fashioned southside of Chicago [Polish inspired] turkey stuffing that is really good, if I say so myself.

     

    Favorite Foods

    Lobster, hands down.    Can do Mexican or Greek food anytime . . .

    Really like to cook soup, roast spatchcock chicken, homemade salmon cakes and oddly, make turkey meatloaf. Wish I could make a great homemade pie and red velvet cake.    

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