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There’s absolutely nothing wrong with green lentil soup, but once you start making it with black “beluga” lentils, you’ll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel. The flavor is wonderfully meaty, especially when you toss in a handful of bacon, and they require absolutely no finesse to prepare perfectly. Just simmer until you have achieved lentil tenderness, adding broth as needed. That’s pretty much it. I’m told black lentils are really good for you, which is weird, since I’ve never asked anybody. Nevertheless, this is a soup you can feel good about putting into your body, unlike that “Bacon Jalapeño Popper Chowder” recipe you got off Pinterest. We’re still right in the middle of soup season, so the next time you feel like a hot bowl, I hope you give this black lentil soup a try. Enjoy! Ingredients for 4 large

Ok, flat out, in my opinion, Italian food is one of Indy’s weak links. We have a ton of Italian places, but I am always amazed and how similar their menus are (and the food as well). Honestly, it’s a struggle to get me to any of them. My sister and her husband tend to like it more than I do, and it was their birthdays, so we decided to give Ambrosia a try—it’s not new, but I was looking forward to checking out their new space down on College and Kessler. First of all, their bread is excellent. Excellent and completely addictive. It’s a sliced Italian loaf, served warm and they serve it with very tasty olive oil that is on the table. We had A LOT of it. The menu there is kind of weirdly organized. There are two sections of antipasti in two different places, with salads and soups in between. I sort of thought maybe it was because one was hot and one was cold, but that is not the case. Also, they have the pastas divided up into two sections as well with no particular theme…so make sure yo

As I mention in the video, I’ve done almost 1,000 videos, and yet can’t remember ever featuring chicken and olives in one before. Considering how brilliant a combination they are, this is nothing short of astounding. I think there are a few in our famous arroz con pollo recipe , but as far as full co-star billing, this is the first time. Hopefully, it was worth the wait. For that to be the case, you should probably really like, if not love, olives. Their sharp, briny bite is the dominant flavor here, which is why it pairs so well with chicken breast. This one of those dishes where if you tasted the chicken and sauce separately, you probably wouldn’t be very impressed, but together – magic. Any pitted olives will work, but the Kalamata and Castelvetrano varieties are highly recommended. Luckily, most every large grocery now has an olive bar somewhere, so you shouldn’t have too much trouble finding them. Speaking of finding products, you may actually have a harder time locating the Herb

Recently on a Sunday, we were leaving the Fairgrounds with the kids (Lego Brickworld) and we were all starving. We intended to go to Taste, but they were too busy so we ducked around the corner to SoBro Café and snatched up the last table. I hadn’t been in quite awhile, but was anxious to try the biscuits and gravy ($7.99) again, as it is one of my favorites in town (I even wrote about it recently in the newest edition of Edible Indy .) Hubby and I decided to share this as well as the “Good Morning” wrap ($8.99). As before, I still love those biscuits and gravy. One of the things that makes them so good is that the biscuits underneath are so dang delicious. They are fluffy, but dense enough to stand up to the gravy.  The gravy tastes heavily of the breakfast sausage being used. The thing I like about it is that it isn’t overly gloppy the way gravy sometimes is. It has a lighter, slightly thinner consistency. My son tried it for the first time and his eyes lit up. Pretty sure I know wha

I don’t often buy puff pastry to make asparagus tarts, but when I find a piece in the back of the freezer, it’s one of my all-time favorite things to do. My only real regret with this video, was not finishing it with a poached egg, and calling it a Mother’s Day brunch special. As great as this was, it would have been even more so accessorized with a runny egg. As long as you’re pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I’ll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be. The width of your tart is always going to be a little wider than the asparagus are long, as you see above; but the length is up to you, and you can use as many spears as will fit across your pan. If you’re not quite clear on what I’m saying, simply Google “asparagus tart” and you’ll see what I mean. They’re like snowflakes. While we got a surprisingly p

Hmmm… Everything I read about this place has been extremely positive. And it’s been so damn cold for so long, soup seems like an ideal lunch option. I also love the concept of getting three different flavors to get to try at once (the trio is $6.25). When I heard about this place, I had flashes of the soup nazi episode on Seinfeld.  Alas, I can’t say I was overly impressed with any of the soups I had. The online favorite seemed to be the tomato bisque, finished with a drizzle of sour cream and a bit of cheese. So that was my first choice for my trio. Okay, my biggest problem with it was that it was so thick it was almost the consistency of pudding. Flavor-wise it wasn’t bad I guess, even though all of the soups benefited from pepper and salt (which is located in packets by the soda machine). The chicken noodle was probably my favorite I guess—interesting use of a different shape of noodle than your typical egg noodles—these were more like shells. Again though, it needed salt and pepper

I was trying to think of a spring recipe to repost today that would highlight a seasonal vegetable, but instead decided to use a summer recipe that could highlight all of them.  That’s right, this summery sausage stew is absolutely perfect for enjoying any and all of those spring veggies you’ll be seeing at the farmers market. Baby carrots, English peas, new potatoes, and other tender, green offerings will shine alongside your favorite sausage in this easy stew. Click here to read the original post . Enjoy!

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Manhattan filet video . As I say in the intro, this isn’t truly a bordelaise, but it’s close enough for YouTube, and absolutely delicious. Of course, one could argue it would be smarter to use the strip scraps for something like pasta sauce or chili, and you’d get no argument from me; but if you want to put your Manhattan filet experience over the top, this is a more than a worthwhile sacrifice. I used chicken broth, but if you can find veal stock (check your more expensive grocery stores) that makes this already gorgeous sauce even better. Just be careful with the salt if you’re using broth from a carton. Because we are reducing (and reducing again), an overly salty stock could become inedible. Since I know someone one will ask, I’ll tell you right now; I threw out the meat scraps after they were strained. Why? I don’t have a dog. Once those tiny p

I have a lot to talk about! This post combines a couple of meals—lunch with my friends Sacha and Scott and a business dinner. (Most prices listed here are dinner prices, lunch is always cheaper.) So I got to try a lot of things. I am just going to sort of jump around with some of the stuff. Combined, I tried several appetizers/dim sum items (dim sum is only available at lunch). I really enjoyed the shrimp and chive dumplings—very chive-filled for sure (I am thinking maybe some scallions too). Nicely pan-seared giving a little crispy edge. Not a ton of shrimp, but just enough to give it a fuller consistency. At dinner we tried the scallion pancake ($3.50), crab Rangoon ($5.95), pot stickers ($5.95), and the just straight up dumplings ($4.50). Of these, I probably liked the dumplings and pot stickers the best. The pot stickers were nicely pan-fried as well, giving just a touch of crunch on the outside and the dumplings were softer, and sitting in a spicy chili/soy broth. But it was nice

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned this great technique a few years ago on a foodie field trip to Las Vegas, and have been keeping it to myself ever since.  Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn’t the case here. Regardless, this simple technique not only provides you with a NY Strip steak that eats like a filet mignon, but as you’ll see soon, the trimmings are going to be used to make a world-class pan sauce. Even if a faux-bordelaise isn’t your cup of tea, you can always save the scraps for a Sunday sauce, or meatballs, and so this method still makes sense no matter. The overnight “dry-aging” step is optional, but does add a little something extra to the final product. In addition to some nominal flavor concentration, the leathery surface will crust up marvelously. Anyway, stay tuned for the companion sauce video

This shaved asparagus salad actually started out as an asparagus wrapped with pastrami recipe, but when that didn’t work out, my wife Michele saved the day, and convinced me to go raw – and I do mean convince. I really dislike under-cooked asparagus, and in virtually every video I’ve used it, I’ve pleaded with the audience to make sure the spears get to the sweet and tender stage. I’ve always felt that the main reason most people who don’t like asparagus, is that they grew up eating it crunchy, barely warm, and bitter. However, when you shave it thin with a peeler, and give it a quick curing/pickling in the dressing, those harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat.  Happily, that passed. Thanks to the pastrami’s aromatic spices, subtle smokiness, and peppery finish, it was a perfect match. Of course, you can substitute with bacon or ham; but the cured beef

Awhile back, a friend sent me an email telling me about this chef, Gustavo Perrotta, who had won a recent cooking competition. I was intrigued to learn that he was also doing monthly dinners out of Indy’s Kitchen and knew I wanted to try one. They sell out pretty fast though (they only seat 12 people per dinner) and have proven to be pretty popular. The meals are $50 per person. I really enjoyed the concept overall—it is an intimate setting where the Chef chats throughout the meal, telling you all about the food he is preparing before you. People were continually wandering up to the stove while Chef Gustavo cooked, learning about the ingredients, or the cooking techniques. The amuse bouche was a fried risotto ball served atop a spicy Sriracha aioli. He is preparing the food and plating it right then, and those things were hot! They were really tasty too. The risotto had the right creaminess and the sauce added the right heat. The first of the regular course was a Peruvian ceviche. I lo