Michael’s Chili
September 30, 2011
My notes: It’s been a cold and dreary autumn week in Chicago, which put me in the mood for a pot of my homemade chili. I’ve been making this chili for 20 years. I can’t say it’s authentic, but it’s my version of my mom’s recipe, which was a family favorite. I’ve finally decided to write it down, rather than rely on my memory each time for the amount of seasonings and even it’s basic ingredients. It tastes wonderful with this buttery cornbread or my friend Mandy’s Cheese and Onion Bread (from The Complete Cookbook blog).
Michael’s Chili (recipe by “Oishii!”)
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped (12 ounces)
- 4 cloves garlic, chopped
- 2 pounds ground beef (85% lean)
- 1 28-ounce can whole peeled tomatoes
- 1 14.5-ounce can whole peeled tomatoes
- 1 6-ounce can tomato paste
- 3 15.5-ounce cans kidney beans (do not drain)
- 3 tablespoons chili powder (1 use Penzey’s medium hot chili powder)
- 2 tablespoons cumin
- kosher salt
- freshly ground pepper
- garnishes: freshly grated parmesan cheese, cheddar cheese, and sour cream
Preparation
Heat a large soup kettle over medium high heat. Add vegetable oil and fry the onion with the garlic until the onion softens. Mix in the ground beef and fry until no longer pink. Add the whole peeled tomatoes, tomato paste, and kidney beans (with the juice). Season with chili powder and cumin. Once the contents starts to boil, turn down the heat to low and simmer for about an hour until it cooks down and thickens. Crush tomatoes with back of mixing spoon. Sprinkle with kosher salt and freshly ground pepper to taste.
Serve with freshly grated parmesan cheese, cheddar cheese, and sour cream on top of chili.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. How do you like your chili? Do you ever add beans? What about elbow macaroni? If you enjoyed this post, we would love to hear from you! Feel free to leave a link to your favorite chili recipe in the comments section below. -Michael
Thick and Chunky Sloppy Joes
August 29, 2011
My notes: I feel bad going into full carnivore mode when my blog is getting a ton of vegan traffic from a popular quinoa posting over the weekend (quinoa and vegetable paella). My original intention was to stuff bell peppers with sloppy joes tonight, but I wanted to get a good picture of a sandwich first, and it is difficult to capture them up close. My photo shoot really slowed me down, and I never got around to stuffing the peppers.
Sloppy Joes are a very casual American comfort food and a perennial kids’ favorite. I’m not even sure if I’ve had them in a restaurant before. Everyone loves their mom’s recipe so they vary from family to family. In my recipe I use 90% lean ground beef, and some jalapeño peppers and hot sauce to add some heat. As you can see from the title, I also like my sloppy joes thick and chunky, with plenty of vegetables. I make a special point not to overcook the celery and green bell peppers in them. I prefer ketchup to tomato sauce, and finally, I believe the key to my recipe is Worcestershire sauce and plenty of tomato paste, which makes them thick and flavorful.
Thick and Chunky Sloppy Joes (recipe by “Oishii!”)
Ingredients
- 1 tablespoon vegetable oil
- 2 small onions, chopped
- 4 large cloves garlic, minced
- 1 large jalapeño, seeded and minced
- 1 lb. 6 ounces (22 ounces) of ground beef – I prefer 90% lean
- 1 cup celery, chopped into 1/2″ pieces
- 1 1/2 cups green bell pepper, chopped into 1/2″ pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (Trader Joe’s jalapeño pepper sauce)
- 3/4 cup ketchup
- 1 6-ounce can tomato paste
- 3/4 cup water
- kosher salt
- freshly ground pepper
- hamburger buns
Preparation
Heat a large non-stick frying pan over medium high heat. Sauté onion, garlic, and jalapeño pepper in vegetable oil until the onion starts to brown and soften. Add the ground beef and fry until no longer pink. Add celery and green bell pepper and cook until it starts to soften a bit. Stir in Worcestershire sauce, hot sauce, and ketchup. Add tomato paste and 3/4 cup water. Stir until tomato paste is incorporated into the sauce. Turn down heat to low and simmer until the vegetables are cooked, but not over soft, and the mixture is thick. Add more liquid if necessary. Add kosher salt and freshly ground pepper to taste.
Serve on hamburger buns open or closed face with dill pickles and potato chips on the side.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
How do you like your sloppy joes? What is considered children’s food where you come from? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Triple Chip Cookies
March 27, 2011
Triple Chip Cookies (recipe by “The Ovens of Brittany Cookbook,” Terese Allen)
My notes: One of my favorite sights in the world is a pile of these chocolate chip cookies stacked up high waiting to be cooled. I’m sure everybody has a favorite chocolate chip recipe, but if you don’t this one is a definite crowd pleaser. These cookies contain semisweet, milk chocolate, and white chocolate chips.
Ingredients
- 2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing cookie sheets
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces (about 1 cup) semisweet chocolate chips
- 3 ounces (about 1/2 cup) milk chocolate chips
- 3 ounces (about 1/2 cup) white chocolate chips
Preparation
Preheat oven to 350°F. Grease heavy rimmed baking sheets with butter.
In the bowl of an electric mixer cream together butter and sugars. In a small bowl beat together eggs and vanilla. Add to bowl of mixer and blend well.
In another large bowl sift together flour, baking soda, and salt. Add to the sugar/butter mixture and mix until just combined. Add the chocolate.
Drop large spoonfuls of dough onto baking sheet and space three inches apart. Bake 12-14 minutes until lightly browned on the edges. Cool on wire racks.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Farfalle with Sausage, Tomatoes, and Cream
December 11, 2010
Farfalle with Sausage, Tomatoes, and Cream (recipe adapted from Bon Appétit)
My notes: “Farfalle with Sausage, Tomatoes, and Cream” is a quick and easy perennial favorite of mine. I’ve been making this pasta dish for years. The recipe calls for plenty of fresh basil, a key ingredient, and just the right amount of crushed red pepper to give it a little heat. The flavors are clean and it’s simplicity at its best. The whole family will love it.
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup half and half
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Grated Pecorino Romano cheese
Preparation
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot.
Meanwhile, make the sauce. Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Break up meat with wooden spoon. Sauté until sausage is no longer pink. Add onion and garlic; sauté until onion is tender and sausage is browned. Add tomatoes and half and half. Reduce heat to low and simmer until sausage mixture thickens. Season to taste with kosher salt and pepper.
Toss some pasta with the sauce until well coated. Add some reserved cooking liquid if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil and romano cheese.
Ideas: Basil lovers, also check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Lentil Sausage Soup
September 29, 2010
Lentil Sausage Soup (recipe by Ina Garten, “Barefoot in Paris,” 2004)
My notes: Lentil sausage soup is hearty enough to be a satisfying meal. I make it at least once a year. Round it off with some crusty bread and a glass of wine, and you are all set.
One caveat: I find the measurements for the vegetables in the recipe below to be way off. For example, 8 stalks of celery do not equal 3 cups, and 2 leeks definitely do not equal 4 cups. You need to use your best judgment. Also, to perk up the flavor I usually add quite a bit of red wine to the soup and more than 1/4 cup of tomato paste. In any event, soup making is forgiving, and not an exact science, so trust your taste buds and make adjustments as the flavors slowly come together. It’s hard to go wrong with this great soup.
Ingredients
- 1 pound French green lentils
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts homemade chicken stock or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated parmesan, for serving
Preparation
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
The Berghoff’s Famous Creamed Spinach
August 29, 2010
The Berghoff’s Famous Creamed Spinach (recipe by The Berghoff Family Cookbook)
Makes 5 cups/Serves 8
My notes: The Berghoff, a Chicago institution for 107 years, closed its doors in 2006. Their famous creamed spinach, which appeared on their menu from around 1945, was a legend and a secret until they published the recipe in their cookbook. Creamed spinach is one of those side dishes we all crave with a juicy steak, and is perfect for special occasions.
This recipe definitely looks one adapted from a restaurant. Making less than 8 servings would be impractical because it would mean adding less than an 1/8 teaspoon of celery salt or having a leftover partial box of frozen spinach.
Ingredients
- 2 cups half-and-half
- 1 cup milk
- 1 1/2 teaspoons chicken base, or 1 cube chicken bouillon
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon granulated garlic (see note)
- 1/8 teaspoon celery salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (2 1/2 cups)
- salt and ground white pepper, if desired
- ground nutmeg, for garnish
- crisp, cooked, crumbled bacon, for garnish
Ingredient note: Granulated garlic is dried granular garlic, not the same as dried minced, dried chopped, or garlic powder. It has the best flavor of all the dried garlic products, in our opinion. Some supermarkets carry it in the gourmet spice section, and it’s available from spice shops.
Preparation
In a medium size saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.
In another medium size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2 to 3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly until it thickens. The sauce will be very thick.
Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.
To serve: Place the hot creamed spinach in a bowl, sprinkled with an extra touch of ground nutmeg on top. Top each serving with 1 tablespoon of crisp, cooked, crumbled bacon, if desired.
Idea: For a decadent breakfast, make an omelet with leftover creamed spinach, bacon, and goat cheese.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Grandma’s Slab Apple Cake
August 20, 2010
Grandma’s Slab Apple Cake (recipe by “Oishii!”)
My notes: This is a treasured family recipe full of love and nostalgia. My Grandma Engelhardt loved baking for us, and we especially loved her apple cake, which made an appearance at most family holiday gatherings. I believe it is traditionally called apple kuchen, but we called it apple cake. I took some liberties to clarify her recipe. I do remember that she liked changing up the apple varieties in her desserts. At some point I decided that the tart apples were my favorite in this apple cake, so I usually use McIntosh and Granny Smiths. Feel free to experiment.
Ingredients
- 5 large McIntosh apples, peeled, cored, and sliced
- 6 large Granny Smith apples, peeled, cored, and sliced
dough:
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 teaspoon homemade vanilla extract
- 1 cup (2 sticks) unsalted butter
- 4 tablespoons sugar
- 4 tablespoons milk
streusel topping:
- 1 cup sugar
- 2 1/2 tablespoons flour
- 4 tablespoons butter
- 1 teaspoon cinnamon
Preparation
Grease an 18″ x 12″ heavy rimmed baking sheet with butter.
To make the dough, sift together the flour, baking powder, and salt in a medium bowl and mix well. In a small bowl beat together the egg and vanilla. In the bowl of an electric mixer, cream the butter, sugar, and milk. While mixer is still running, add the egg and vanilla. Slowly add dry ingredients to wet ingredients until just combined. Dough will be sticky. Flour hands and pat the dough into baking sheet.
Alternating between McIntosh and Granny Smiths, arrange apple slices upright and tightly into neat rows on top of the dough.
To make the streusel topping, in a small bowl mix together the remaining sugar, flour, butter and cinnamon with a fork or pastry blender. Sprinkle the apples with streusel topping and bake at 400ºF about 30 minutes until golden brown. Cool on a wire rack.
Ideas: Serve as a dessert with vanilla ice cream or for breakfast like a coffee cake. If there are leftover apple slices, make a compote out of them and serve with ice cream. I toss with brown sugar, cinnamon, and a little butter, and cook in a saucepan over medium heat, until they soften up.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Do you have any treasured family recipes? What do you make with apples when they are in season? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
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Stuffed Zucchini
July 24, 2010
Stuffed Zucchini (recipe by Murphy’s Gardens)
My notes: When my well of inspiration for recipes that use farmers market produce dried up, I turned to Lori Murphy, a friend and successful nursery owner in Galena, Illinois. Her business shifts gears from mid-summer and turns into a thriving farmstand well into the fall months. I was happy to try out a zucchini recipe for something not breaded or deep fried. I thought this comfort dish would be worth the extra effort, even though I’m usually not one to make stuffed things like mushrooms, deviled eggs, or twice baked potatoes. It contains a nice amount of fresh herbs too.
After I scooped the insides of the zucchini out and prepped the other veggies, I was wondering how a seemingly impossible amount of filling could fit into the scooped out zucchini shells. The answer is that it reduces considerably on the stove before filling. And the flavor comes together beautifully after the parmesan, egg, and cream cheese is added. Lori noted that you can add sliced tomatoes on top too. In her words, “It’s a little bit of work–but worth it. Delicious!” I agree. Try it! It’s good home cooking that your family will really enjoy.
What are your favorite zucchini recipes? Please share your links and recipes.
Ingredients
- 2-4 fresh zucchini, 6″-8” long
- 1 large onion, chopped
- 1 large green, red, or orange bell pepper, chopped
- 1/4 cup olive oil
- 1 cup fresh mushrooms, chopped
- 1-2 garlic cloves, minced
- reserved chopped zucchini (insides)
- 3 ounces cream cheese
- 1 egg, beaten
- 1/2 cup grated parmesan cheese, plus additional for serving
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- salt and pepper to taste
Preparation
Cut zucchini lengthwise down the middle. Scoop out insides of zucchini using a spoon or a melon baller, leaving about 1/2” of shell. Finely chop insides of zucchini and set it aside.
Sauté onion and pepper in olive oil. Add mushrooms, garlic, and reserved zucchini. Cook over medium heat until most of the moisture evaporates. Add cream cheese, egg, parmesan cheese, parsley, basil, and salt and pepper. Mix well and cook for another 10 minutes.
Cool filling slightly and then fill zucchini shells with mixture. Place in baking dish or on heavy rimmed baking sheet lined with parchment paper, and bake for approximately 30 minutes at 375° F until golden brown and bubbly. Top with additional parmesan cheese. Adapted from Murphy’s Gardens.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Sour Cherry Cobbler
July 7, 2010
Sour Cherry Cobbler (recipe by epicurious.com)
My notes: Fresh sour cherries are available at farmers markets for about two weeks starting around the end of June and this is my go to recipe for cherry cobbler. Cherries are my favorite fruit in desserts no doubt due to my fond memories of my Grandma Beyer’s cherry pie. I have been making this dessert for over 5 years now. I bake the cobbler in an 8″ x 8″ baking dish.
Ingredients
- 4 cups sour cherries, picked over, rinsed, and drained well
- 2 tablespoons cornstarch
- 2/3 cup plus 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- vanilla ice cream as an accompaniment if desired
Preparation
Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Porchetta-Style Roast Pork
June 16, 2010
Porchetta-Style Roast Pork (recipe by Bon Appetit, June 2010)
My notes: Pork shoulder is one of those chefs’ secret cuts of meat that is inexpensive and tastes delicious. Even when it’s not on sale, it’s only about $2.00/pound at my grocery store.
With little effort the roast pork came out of the oven looking beautiful, and it worked well as both a main dish and for pulled pork sandwiches. I made it a second time with a bone-in roast in a roasting pan and that worked great too. It fell rights off the bone when I started cutting it.
Ingredients
- 2 tablespoons fennel seeds
- 1 tablespoon coarse kosher salt
- 2 teaspoons black peppercorns
- 1 teaspoon dried crushed red pepper
- 1 5 1/2- to 6-pound boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
- 6 large garlic cloves, minced
- 2 tablespoons extra-virgin olive oil plus additional for brushing
- 1 cup dry white wine
- 1/2 cup low-salt chicken broth
Preparation
Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
Thinly slice roast. Serve with sauce.
Serving Idea
Serve it with Jim ‘N Nick’s Coleslaw.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
