The Local Ladle

Asparagus, Brussel Sprout, & Pancetta Salad

Asparagus Brussel Sprout Salad

This past weekend I moved into the city and I am no longer living out of my large bag, or more familiarly known as my “traveling studio apartment.”  Chicago has finally become my home after a long dreaded job search and I can officially call myself a Catering and Sales Manager at Rockit Ranch ProductionsRead more

New Orleans Gumbo

New Orleans Gumbo

“We think every good blogger could use a roux spoon to help when a ladle just is not enough!” – Lyn Hallaron and Rachel Avery from the New Orleans Convention and Visitors Bureau.

Being from the Midwest I can’t say I know a whole lot about Cajun and Creole Cuisine, but after receiving The Cajun Roux Spoon as a gift from the New Orleans Convention and Visitors Bureau, I knew it was about time I got my hands dirty in some southern cooking!

Making roux was actually one of the first techniques I had learned in school. Since roux is foundation of most French sauces, the basic technique was required to be mastered in the first few weeks. It’s simply a combination of fat and flour in a heavy pot, stirring constantly until it hits the level of color you prefer! Little did I know, that there was an amazing tool called a Roux Spoon! The flat edge allows you to scrape evenly along the bottom and into the corners of the pan, preventing any of the mixture from burning. Read more

Warm Quinoa & Vegetable Salad

Quinoa Vegtable Salad

There are so many people and hands that go into creating one dish. We easily forget about this. Our society has come to a point that if we can't directly see or feel something, its not there. I fell in love with food because of the story it tells. Not by cooking exactly, but by the story of how the ingredient came upon the plate has always fascinated me. We fail to remember the artisans of cheese, the farmers of the organic carrots, or even the coffee roaster who provide you with the robust aroma and satisfying jolt of caffeine every morning.   These are the hands that need acknowledgement because, end of the day, my part is simple. My role is to take these beautiful ingredients that are given to me and unify them to become one piece of art.

Next time you are in the kitchen, I encourage you to stop to reflect on the love already put into these ingredients

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