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I want to wish you all a happy and healthy New Year! The holiday break has been very nice, but I'm ready to get back to work tomorrow with a brand new video featuring one of my New Year's resolutions. Stay tuned!

So, Cerulean has a new chef—Alan Sternberg -- and I hadn’t been back since he starting cooking. I have had some ups and downs with Cerulean, but it was time to go back. We are lucky to have such a modern place in Indy with such innovative work going on in the kitchen, and I was happy to see what the new chef had in store. The menu has gone back to a more traditional appetizer/entrée/dessert format, which I guess may be more pleasing to the masses but I sort of enjoyed the small, medium and large plates of days gone by. But regardless, for me, it is all about how good the food is, regardless of the size of the portion. tartare I started out with their version of beef tartare ($12). Of course I couldn’t pass this up. The beef was very high quality and very tender and I really enjoyed the surprising take on the flavors—not your typical beef tartare flavor profile. There was a distinct Asian flavor with hoisin sauce and black garlic. I loved the freshness brought from the pickled ramps, wa

Eating beans and greens on New Year’s Day is an annual tradition that supposedly brings prosperity and good fortune. Does it work? Who knows, but what do you have to lose? I mean, even if there is nothing to this ancient superstition, at the very least you get to enjoy one of the world’s great comfort foods.  Here are some ideas that may, or may not, help get you into a higher tax bracket. Just click the recipe name, and you’ll see the original posts with ingredients. Enjoy! Italian-Style Beans and Greens So simple, so good, so comforting, and so a lot of other things. Italian soul food at its best. Utica Greens and Beans This delicious good luck charm hails from Utica, NY, and in addition to the obvious ingredients, also features pancetta or prosciutto. Black Eyed Peas with Pork & Greens They say the coloration on black eyed peas makes them look like coins, which adds to that whole prosperity in the New Year thing. Sure, if you squint, I guess. Very tasty nonetheless. Brazi

Do you have a lot of heavy whipping cream leftover from the holidays like I do?  If so, consider turning it into butter with your stand mixer. It only takes about 15 minutes tops, and the mixer does all the work. This isn't something I would make on a regular basis, but it IS perfect for very special occasions (try mixing in your favorite herbs or spices). It is also a fun project you can do with your kids. All it takes is some heavy whipping cream + salt, + a stand mixer + 15 minutes .... and "hocus-pocus", you will have butter!!   Start out with a quart of ICE COLD heavy whipping cream Whip it, on medium high, in your stand mixer, using the wire whisk attachment. It will try and splatter a little, so I usually cover my whole mixer with a dish towel. Whip until you get nice stiff peaks, like this (should take about 4-5 minutes. Now this next step is where the "butter" starts to happen. Change from your whisk to your paddle attachment. Let the mixture beat for 

Wishing you and yours a wonderful holiday season! See you next week! Merry Christmas!

Lobster bisque is one of our yearly holiday traditions, and since I’m making a batch today, I thought I’d repost the video in case you want to add another very special course to your Christmas or New Year’s Eve menu. Markets often have specials on lobster this time of year, and if you can find a couple, this is a real crowd pleaser. By the way, we’re closing up shop for the Christmas Holiday, and taking a little break until the New Year. Don’t worry, I promise not to rest too much, as I’ll be busy cooking and filming new episodes. I sure hope they match up with your resolutions! Let me guess, you’d like to see something low-carb and high in fiber? It’s like I’m a mind reader. Thank you for another great year on the blog, and for your continued enthusiastic and inspiring support. We had a lot of laughs, and I avoided any actual work for another year. That’s a pretty sweet deal. Happy Holidays to you and yours, and as always, enjoy! Click here to see original the Lobster bisque post !

Welcome to our annual homemade edible gift episode, where you finally figure out what to get that “special” (aka super-picky and has everything) foodie on your holiday list. By the way, if you’re a fan of candied citrus, you ‘ll want to make extra, since Buddha’s Hand is a unique and special treat. To me this crazy looking fruit tastes/smells like a really fragrant Meyer lemon with hints of grapefruit, and if you can find it, I recommend you give it a go. It’s not cheap, but what is? If you can’t find it, don’t despair; this technique works perfectly fine with strips of orange or lemon peel. Regarding the blanching step I mention in the video; I heard that pre-boiling wasn’t necessary for this fragrant fruit, as it’s not as bitter as other types of citrus, so I tested it both ways, and I’m glad I did. The batch I boiled in water first had virtually no bitterness left, and still had a fairly strong citrus flavor. The batch that was candied raw definitely had a more fragrant aroma and v

Guess What? There’s another tap house in town! Hard to believe I know. But seriously, The District Tap opened in the defunct Brewstone location—a location that does not seem to have a lot of luck with restaurants. And since it is right by my house, we had to give it a try. We went with some friends and their son, who is best friends with my son. Here’s something annoying though—they take reservations, but NOT for parties over 6 people (we had 7). So even though they do have some tables that can be made large enough, they just don’t take reservations for such groups, so we ended up waiting for about 20 minutes to be seated. (Side annoyance on the way out, I noticed a table set up for like 20 people, although the people weren’t there yet. So obviously they must take reservations for SOME large parties, just not ours. Ok, end of rant.) When we did get seated, our server came over promptly and was pretty familiar with the menu. We already had drinks from our waiting around time, so we orde

A great holiday ham glaze needs to have three things; a wonderful flavor, a gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I’m happy to report this easy to make glaze has all those things in abundance. This honey glaze will work on any size or style of ham, and as long as you keep the mixture quite thick, and caramelize it properly at the end, you will be the proud owner of a magazine cover-quality ham. As I mention in the video, this was an uncured, fully-cooked, country-style ham, and if you use something similar, I’m recommending you pull it at 130 F. internal temp. Remember, ham is already cooked, so we just want it hot enough to eat. By the way, if you’re using a ham that’s not cooked already, you’re on your own! The type of ham I used doesn’t contain a lot of added water like most hams in the supermarket, so it’s even more crucial to use a thermometer to achieve the proper temp. The meat has a denser, drier texture, and while the payoff i

I hadn’t been to Thunderbird since shortly after it opened, and had enjoyed my visits then. I had heard since that the menu had changed a lot and was more toward a sandwich and fries genre, which wasn’t exciting me to try again. So when I heard they had gone back to a more interesting menu again, with someone new in the kitchen, I looked forward to going back.  We started with some cocktails because that’s their thing at Thunderbird right? So I had the Murder City Devil ($10) with two kinds of rum, Ancho Chili liquer, lime, grapefruit, and pomegranate demera (a sweet simple syrup). And it was on fire. Well, my lime was on fire. It was tasty—a little heat and a fair amount of acid and sweetness. I couldn’t drink more than one though and switched to wine after. One friend had the “Roppongi Sour” ($10), a lighter drink made with gin, Midori, lime, sugar, egg white, cucumber, salt and bitters. It was tasty too, although maybe a bit on the sour side for some. They do a nice job with cocktai

This cauliflower gratin would typically be “truffled” with truffle oil, but I’ve never been a big fan. Truffle oils are almost always synthetically produced, one-dimensional, and way too overpowering.  So, in this otherwise humble gratin, we’re going to use another, much more delicious delivery system…truffle pecorino. For less than $10 worth of cheese, I think you can get a much nicer, truer truffle flavor – plus, it’s cheese. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.  This stuff is pretty easy to find in fancy grocery stores with decent sized cheese departments, but if you can’t, I’ve seen it online at even better prices. It’s worth the effort to find, and turns this already great casserole into something truly special, and with side dish season in full swing, I really hope you consider giving this truffled cauliflower gratin a try. Enjoy! Ingredients for 6-8 Portions 6 tbsp melted b

My friends at Allrecipes.com have put together a series of online cooking classes , which could make a great gift for the foodies on your list. Whether they admit it or not, we all know your friends and family are envious of your culinary abilities, and secretly wish you’d teach them some of your skills. Since that’s not going to happen anytime soon (hey, you’re busy, and they can’t afford your rates anyway), why not do the next best thing, and make them learn themselves? With any luck, they’ll practice their “homework” on you. Plus, think of all the time you’ll save wrapping a present. In case you’re wondering, while I completely stand behind this offering, I'm not personally involved in the course instruction, nor do I directly profit from subscriptions to the school. For more info, head over to cookingschool.allrecipes.com . Enjoy! Christmas Cookie Decorating Ideas I’m not much of a cookie guy, and even less of a decorating cookie guy; so, since I’m no help, I thought I’d pass

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares. Like any pastry dough, we’re just adding just enough ice water to bring everything together, but unlike classic pie dough, we’re going to knead the mixture for a couple minutes past that point.   Thanks to a little thing called muscle memory, this is not going to be easy for some of you. Get over it; because once you taste and feel the final product, it will all make sense. The tougher, but not tough dough is the perfect delivery system for the meaty filling. Speaking of which, I went with a fairly traditional version, and provided the recipe below, but this great crust will work with all sorts of stuffings. You could use cooked meat in these, but part of what makes them so good, is how the raw ingredi

My friend Suzanne and I often seem to be swayed by Asian places, and a couple of people had mentioned Bento Café in Fishers to me so we decided to give it a try. It’s a cute place inside—nicer than a lot of Asian restaurants, with some modern décor and a fairly spacious dining area. If it was a little closer, it’s a place I’d try for dinner with the kids. We started out with an order of the seafood gyoza ($4.50) and Suzanne got a bowl of egg drop soup ($2). The soup was pretty standard egg drop—a thickened chicken broth with wisps of egg in it—it had a lot of egg in it. Not really anything else in there. The gyoza (6 in an order) were really, really good. If you aren’t familiar, gyoza is just the Japanese name for dumplings—they are basically like pot stickers, only the wrapper on these is super thin and light. You can get them with various fillings, but the seafood we chose was really good and I would recommend it. It was a light mix of seafood that was probably dominated by shrimp. T