A Paupered Chef Update

It's been awhile.

nick and blake

As many of you have noticed, it's been quite a while since we posted on the site. For that—and mostly for the lack of any news—we apologize. The story of our absence isn't as exciting as we'd like it to be. Basically, due to new jobs for the both of us, we've been busy. Really busy. So we took a little break from posting while we focused on jobs that pay money. Obviously, a note saying so wo...

Repertoire | The Dinner Party

Rules for success, including porchetta

25th Oct 2011

Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle . We're helping their readers learn a few recipes, and they're teaching us a few things about doing it in style.

To say you’re an accomplished person is putting it lightly. That time you summited Kilimanjaro during a snow storm. The month you took a vow of silen...

Weekend Project: Freeze Chicken Stock in Ice Cube Trays

The Paupered Chef officially endorses the convenient practice.

19th Oct 2011

I, Nick Kindelsperger, wholeheartedly endorse the practice of freezing chicken stock in ice cube trays. Doing so allows one to crack them into zip-lock bags and stash them in the freezer for safe keeping. It is convenient, fairly easy to do, and downright practical (in a slightly embarrassing way). Of course, the problem with dishing out little kitchen tips and tricks like this one is that ther...

For the Love of Un-Simple Things: Chicken and Smoked Sausage Gumbo

Just a little love for laborious cooking projects.

17th Oct 2011

The older I get, the more I appreciate the un-simple things. Sure, I admire the shining brilliance of singularly perfect foods — like the best summer tomatoes or a properly aged steak — but I'm far more interested in dishes that combine dozens of components into a complex and bewildering whole. I speak of Mexican moles, feisty Thai salads, balanced Indian curries, and, of course, a certain C...

Repertoire | The Working Lunch

An Argument for Grains and Vegetables

13th Oct 2011

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I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should be fast, yet not fast-food; it should be a break from work, but not so indulgent you can’t get moving again; it should be fulfilling, but not a cause of sluggishness. Lunch should work for you, but so...

Repertoire | The French Omelette

Announcing a collaboration for the month of October

5th Oct 2011

We’re happy to announce a new collaboration between The Paupered Chef and some fellow friends and bloggers of ours in Chicago: The Midwestyle . It’s a great blog, and thorough. Ostensibly about dressing well on a budget, it’s really about caring: how you look, how you think, how you act like a young man in this here century of ours. We feel an affinity with their go-get-em energy, the sa...

Department of Basics | The Fruit Crisp

One dessert it doesn't hurt to have in the repertoire

5th Sep 2011

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It's probably become clear to most readers that this is not a food blog where you read about desserts, and for that matter, about baking at all. There's a good reason. We're no good at it.

Cupcakes and chocolate cakes and other frivolous foods are the specialty of other writers.  Besides a post or two about bread (we're pretty proud of our olive-and-herb-studded foccacia and the lengths...

Making Andouille at Home

Saving andouille from the supermarket.

22nd Aug 2011

This didn't start off as a gumbo mission, though I did end up there (more to come on that front soon.) No, the saga began simply: about three weeks ago I needed andouille for a Dinner Tonight . All I could find at the grocery store was a product that claimed to be the right stuff, but had all the character of cheap bologna and about as much spice as, well, cheap bologna. I was angry.

Then...