Tag: kurt michael friese
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August 12, 2008 05:03 PM EDT --
Howdy all,
I've been writing my weekly wine column for nearly 5 years now. It's been a joy, and I'm not stopping anytime soon, but I am broadening the repertoire just a tad. . . .
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November 01, 2007 08:35 AM EDT --
When I first heard of blogs, I was very confused. My husband, a systems engineer, was the first expert that I questioned. He, too, was not sure what to tell me. So, I started . . .
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November 20, 2007 12:10 PM EST --
I'm one who really enjoys food. No, really, I am a food snob and damned proud of it. You will very rarely catch me at a fast food restaurant (expensive and unsatisfying, as well as being really bad . . .
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February 03, 2007 11:36 AM EST --
Voluptuous.
Intriguing.
Seductive.
Silky.
Sexy.
That’s what you want from your wine, your dessert, and your sweetie on Valentine’s Day. A great way to set that mood . . .
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February 26, 2007 09:59 AM EST --
Cooking Class
Chef Kurt Michael Friese
Building the Perfect Meatloaf
When made well, it is the quintessential taste of home, an edible reminiscence of grandma’s arms on a chilled winter night. . . .
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March 17, 2007 09:25 AM EDT --
Cooking Class
Chef Kurt Michael Friese
The Secret to Mashed Potatoes
That meatloaf we discussed here last time would not be complete without mashed potatoes. Now I’m not talking about those . . .
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April 04, 2007 05:50 PM EDT --
This time of year, in small family farms all over Iowa, the new lambs are beginning to arrive. It’s a stressful time for farmers – it keeps them up until all hours of the night at a . . .
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June 20, 2007 01:10 PM EDT --
Is there anyone, save Professor Hathaway from the 80s cult film Real Genius, who doesn’t love popcorn?
Despite a quick online search turning up such non-sequiturs as Jiffy Pop being listed in . . .
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February 19, 2007 02:36 PM EST --
Gather ‘Round the Table
Chef Kurt Michael Friese
17 February 2007
Mussels
When eminent food historian and author Waverly Root published his seminal book Food: An Authoritative and Visual History . . .
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June 05, 2007 12:02 PM EDT --
Morel of the Story
There's no doubt, this was a banner year for the houby hunters around eastern Iowa. In addition to my regular crew of foragers who bring fungi into my restaurant on a regular . . .
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July 08, 2007 02:46 PM EDT --
Thought y’all would like to see this:
“I am sympathetic to the Slow Food movement, which emphasizes supporting local farmers within half a day's drive of the place where one lives, and . . .
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December 25, 2009 10:38 AM EST --
This holiday brings family and friends together like very few others. Thanksgiving and Passover do as well perhaps, but that's about all (with which I am familiar) that has the ability to strengthen . . .
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December 27, 2009 01:40 PM EST --
It used to be simple. You’d hear “Beef: It’s what’s for dinner ® ” and you’d grab a steak or some burger or a roast, cook it and eat it. No questions, no fuss. . . .
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March 16, 2007 05:15 PM EDT --
Gather ‘Round the Table
Chef Kurt Michael Friese
16 March 2007
Memphis BBQ
It can be indeed fascinating, in fact all-consuming, to delve into the myriad forms of BBQ across the United States. . . .
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October 11, 2007 12:11 PM EDT --
I invite you all to check out my latest published work, an assignment from Grist.org on what it's like to be a "sustainable" chef in Big Ag country:
Fifteen years ago, I left a great . . .
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December 05, 2007 11:41 AM EST --
Seems as though the rules for cooking with fats and oils change every time you pick up a newspaper. One oil is bad for you, then it’s good for you, then it’s only good if it’s . . .
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December 21, 2007 04:33 PM EST --
I choose wines not only based on the food they are to be paired with, but also based on the seasons and the weather. As a result, my tastes tend primarily toward reds this time of year. Heartier . . .
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December 30, 2007 02:22 PM EST --
And there's a hand my trusty fiere,
And gie's a hand o thine,
And we'll tak a right guid-willie waught,
For auld lang syne
There are many more verses to the classic New Year's . . .
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May 03, 2007 01:53 PM EDT --
One of the true fathers of western cuisine, Auguste Escoffier, said “Of all the products put to use by the art of cookery, not one is so fruitful of variety, so universally liked, and so complete . . .
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July 03, 2007 01:36 PM EDT --
This week we celebrate our independence, mostly by drinking a lot of beer. There are, however, more refreshing libations to be had. They come from the world of cocktails, and they come with . . .
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