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...

How to Make Shoyu Ramen at Home

With a lot of help from Takashi's Noodles.

19th Apr 2011


One sip of real ramen is enough. That’s all I needed to permanently erase all those memories of those pathetic packaged noodles, which I greedily warmed up in the microwave during college. One sip. Done. It was also enough to make me question whether there was a better soup on the planet. Fragrant, rich, and soothing, it has no parallel in the Midwest cuisine I grew up on, and while other marve...

Under Pressure: How To Make Superb Chicken Stock In About An Hour

What if there was a method for making stock that not only dispensed with the time-consuming part, but also produced something that tasted better?

10th Jun 2010

pressure cooker chicken stock 1

In practice, significantly more flavor is extracted from the meat. [...] When combined with good ingredients, these factors produce remarkable stocks in significantly less time.

-Heston Blumenthal, The Fat Duck Cookbook

I started making stock when I realized that you could stash the carcasses from roast chickens in the freezer and save them up for an empty Sunday and a few hour...

Discovering White Gazpacho

Almonds, garlic, and bread are the magic ingredients in this alternative to tomato gazpacho

27th May 2010

white gazpacho

I heard a lot of complaining this month about Chicago weather, mostly about how cold and rainy it was, and I added my fair share to the chorus. "It's May, already, where's the warm weather?" was a common conversation starter, as weather always is. Apparently, somebody upstairs was listening. This week we have been thrust into what feels like the height of summer: it has climbed repeatedly abov...

The Case for Hot Pimentón

Smoked paprika transforms a Spanish garlic soup

5th May 2010

20100505 pc pimenton

In today's Dinner Tonight column (the post will be up later this afternoon) I walk through a very simple garlic soup recipe from Mario Batali's Spain: A Culinary Road Trip . It's the kind of a soup I adore, being nothing more than a few cloves of garlic, good chicken stock, and a few pieces of stale bread. The one wild card is hot pimentón, which is a Spanish smoked paprika .

I...

Chez Panisse Cassoulet

A tastier and quicker version of the classic.

4th Mar 2010

cassoulet 11

I'm tired of people lying about cassoulet. Every recipe I've ever read calls it a "peasant dish," and the fact is, cassoulet is really, really expensive to make. You need duck confit, which, if you don't buy pre-made, costs you either in the form of overpriced duck fat or the need to buy a whole duck to render it yourself. Then, you need fancy sausage, preferably the garlicky "Toulouse" vari...

My Chicago: Spicy Yeul Ramyon from the Joong Boo Market

How to dress up cheap ramen.

8th Jan 2010

mychi ramen 2

Every Friday, we publish a story about life as a cooks and eaters in Chicago. Markets, restaurants, secret finds, really tasty bites--or just a great story. We're lucky to live here.

Close your eyes and think about instant ramen...I know it's probably been a while. You probably have in mind some MSG-laden bastion of cheap college eating, because that's where I used to be, too.

But now it...