Pythia Eats

08/31/2020

Grilled cheese sandwich on sesame semolina bread, stuffed with smoked brisket and caramelized onions & garlic. Amazing!

04/04/2020

NOTHING brings everyone out of their rooms like the smell of bacon!

03/29/2020

Today’s quarantine experiment: doughnuts and blueberry jam! Thanks to Bread Ahead Bakery & School for a great class when I was in London in Feb. These didn’t turn out as beautifully as the ones I made in class, but not bad for my first time flying solo.

03/14/2020

Staying inside to practice seems like a great time to peel 3 heads of garlic and try a black daal recipe that takes hours and hours to make.

02/07/2020

The Fondue, burger of the month at Honest Burgers—a five-cheese melty mess with pancetta, white wine onions, and their rosemary salted chips. Fantastic!

02/06/2020

Mmm, delicious Lebanese food. This was a new cuisine for me, and it was fantastic!

02/06/2020

Learning how to make custard bombs at Bread Ahead in Borough Market.

02/03/2020

Butter bacon burger, truffle tots, Bougie burger, dirty tots, and wine. What more does one need?

02/02/2020

The black daal is particularly incredible...

02/02/2020

Starting the evening with wine & cheese

02/01/2020

Oh my, amazing Sri Lankan food in London!

11/28/2019

Happy Thanksgiving! The turkey breast is brining on the back porch. This is how I’m planning to roast it: http://pythiaeats.blogspot.com/2010/12/flipping-bird-or-not.html. Now it’s time to let it sit while I pre-burn some holiday calories on the Peloton.

11/26/2019

11/11/2019

BBQ risotto in the works—smoked paprika, cumin, pepper, and other deliciousness along with bacon, garlic, and the yet-to-be-added grilled skirt steak, tomatoes, smoked onions, and fire-roasted corn.

09/29/2019

I’ll admit I’ve eaten at Abigail’s in HP and Vistro in Hinsdale several times but never tried their burgers. I’ll remedy that soon enough. But Edzo’s in Evanston—yes!! And always, always with their decadent fries.

First we ranked the 25 best burgers in Chicago. Now we're back with the 20 best burgers in the suburbs.

09/22/2019

Chicken tikka masala for dinner tonight

09/08/2019

Prepping tomatoes for roasting.

09/08/2019

Roasting tomatoes again, and I’m down to my last pan with lots more to do! This batch includes a peck of Romas from Henry's Farm supplemented with some San Marzanos from our garden. I’ll add diced onion and garlic, salt & pepper, and a drizzle of olive oil before roasting at 250F (convection on) for 2-1/2 to 3 hours before cooling and pureéing for sauce.

08/31/2019

It’s time to roast tomatoes!

07/28/2019

Delicious avocado toast drizzled with lemon juice and peppers

07/27/2019

One of my all-time favorite winemakers: Ridge.

07/27/2019

Delicious dinner: pork loin with peaches, black beans, and corn, and chicken fried rice with an egg, kimchi, and honey gochujang sauce. Accompanied by a bottle of Ashes & Diamonds Cabernet franc.

07/26/2019

Awesome meal with my boot camp mates.

07/25/2019

Our fave from the set: Buoncristiani Napa Valley Cab 2016.

07/24/2019

The Oxbow Market—a wonderful spot in Napa for a meal or provisions, or wine...the Holé Molé sandwich, with molé salami countered by a sweet red bell pepper jam is incredible, especially paired with a few tastes of wine.

07/24/2019

Day 2 of Mediterranean boot camp at the Culinary Institute. In addition to enjoying the gardens (and harvesting ingredients for our dishes), I made vanilla panna cotta with strawberries and balsamic reduction, fried mozzarella sandwiches, and helped with pizza dough and a clam linguini dish. The panna cotta was so good I wanted to lick the glass...