The Local Ladle

Egg White Frittata with Sun-Dried Tomatoes, Artichoke, and Goat Cheese

Egg White Frittata with Sun Dried Tomatoes Artichokes Goat cheese3

The frittata below is the ultimate low calorie, yet rich, vegetarian breakfast! So many times after eating an omelet or skillet, I feel overly full. This egg white frittata recipe is packed with vegetables and herbs, but unlike your corner diner’s breakfast, it’s a light and energy boosting meal!

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Summer Herb Potatoes

Summer Herb Potatoes

Simple, yet delicious! After cooking school, I have really come to appreciate each individual ingredient and I really believe that this recipe below highlights the beauty of these potatoes! Instead of coating them in sour cream or yogurt, I decided to keep this recipe light with a burst of fresh herbs.

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Chicken Shawarma Sandwiches

Chicken Shwarma Sandwiches

This recipe was greatly inspired by Yotam Ottolenghi, a co-owner of four restaurants and co-author of several successful cookbooks, who has quickly become an idol to me. His inspiration comes from his Mediterranean background and unapologetic obsession with ingredients. When I was in London, I was fortunate enough to be able visit his restaurant Nopi.  It was one of the most breathtaking dining experiences I have ever had! Read 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

Spicy Chinese Pork Belly

Chinese Pork Belly

The idea of pairing food and beer is a satisfying echo. Tasting spiciness in the sip of a beer should evoke a similar spiciness in the bite. The lingering zesty sweetness of Spicy Chinese Pork Belly for example, pairs perfectly with Goose Island’s Matilda because of the beers peppery notes. There is also an opposite approach that suggests that using contrasting flavors can also make for a fantastic pairing. This can be discovered in the recipe below with the fattiness of the pork belly that is perfectly cut by the crisp citrusy finish of a sip of Matilda. Read more

Quinoa Stuffed Sweet Peppers with Baked Eggs

Stuffed Peppers 3

If you happen to have a pepper and egg in your fridge, I can guarantee you will be able to make this recipe on an almost empty pantry. Not only is this recipe fabulously simple and versatile, but your bowl is literally edible! It’s the perfect “pick me up” meal in the sense that the peppers are filled with vitamins and the egg and quinoa are packed with protein. These stuffed sweet peppers are an easy recipe that goes a long way! Read more

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