Fumiko’s Gyōza
Years back, my mother took a Chinese cooking course and learned this recipe. Our family, including my husband now, has loved it for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect and imperfect still tastes wonderful, so have fun.
Continue reading » »Prime Rib of Beef Au Jus
Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.
Continue reading » »Carnitas de Lia
These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version.
Continue reading » »Chef Kurt’s Mom’s Wild Rice Dressing
The spirit of the harvest season, the richness of my mother’s kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole. ~Kurt Friese
Continue reading » »Big City Lamb Souvlaki
When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.
Continue reading » »Iowa City Chili
There’s a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin’ for a rib-sticking bowl of chili. It’s also a great way to use up the last of your tomatoes and peppers, or to begin to use your new “puttin’ ups” (as Kurt’s grandma used to call them).
Continue reading » »Braised and Glazed Five Spice Short Ribs
Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.
Continue reading » »South-of-the-Border Steak Salad with Grilled Pepper & Corn Salsa
This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers’ market. It’s a hearty dinner salad, but also makes great potluck or picnic fare.
Continue reading » »Spiced Lamb and Bulgur Sliders in Lettuce “Buns”
One way of feeling like you’re eating more when eating less is by serving it in a different form. Three of these “sliders” equates to about half the meat in a normal burger, yet they’re so flavorful, satisfying and filling, you’ll never miss the other half.
Continue reading » »Lemon-Herb Lamb Chops
These lamb chops remind me of my time on Corfu. After we’d close the restaurant late at night, we’d grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
Continue reading » »WATCH LIA ON RYAN SCOTT’S FOODRUSH!
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