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An ongoing exploration of taste.

Sunchoke Soup with Sage Croutons

The biggest hit of this year’s Thanksgiving was my Sunchoke Soup with Sage Croutons and Pancetta. Sunchokes (commonly know as Jerusalem Artichokes) are those weird little knobby things that look a little bit like Ginger Root, but have such a great flavor. Paired with the saltiness of diced Pancetta and the crunchy sage infused Croutons - you will fall in love with this soup.

Game Day Chili

I am all about extremely rustic, homemade comfort food, and one of my favorite dishes to make during football season is the classic Beef Chili. I do sometimes make a Vegetarian Bean Chili, but nothing compares to the taste and heartiness of a Beef Chili. Today while watching the Giants hopefully attempt to pull themselves out of a terrible losing streak, I started to cook my chili. Chili is one of those great dishes where you make it different every time depending on what you may currently have in your fridge. I love that you can kinda put anything in there - random veggies, spices, chilies, etc. Here’s today’s version of Beef Chili!

Poulet Au Pain

Puff Pastry encrusted Chicken? Yes Please, sign me up. I found this awesome recipe from Chef Barbara Lynch of Boston’s Menton and No. 9. This is a classic French dish that I hadn’t tried yet, or even heard of until a few days ago, so I knew it had to be tried. I altered her recipe and made the dough flavored with fresh herbs, and didn’t stuff the chicken with anything. I also didn’t make my own puff pastry dough, due to time constraints but if you’d like to make one of your own, here’s a great recipe for “quick Puff Pastry”:

Homemade BBQ Sauce

I am ALLLLL about BBQ. Ribs, Brisket, Chicken…..BBQ it all. But one of the most important parts of BBQ is the BBQ Sauce. I have found few bottled BBQ Sauces that I like (Stubb’s is probably my favorite)….so I decided to make my own sauce and customize it to the flavor profile I like! This BBQ Sauce came out great - and I tested it out on some Baby Back Ribs last week and me and the hubby demolished 2 racks:

Fried Calamari & Spicy Marinara

There are few forays into food that I remember so vividly as the time I tried Calamari for the first time. While dining out with my parents, my dad ordered this interesting sounding dish and insisted I try. Being a 5 year old, “I will only eat PB & J”, I was extremely skeptical but my dad replied with, “They’re Italian French Fries.” Every kid on the planet loves French Fries and being that my mom was Italian, I was sold pretty quick. Served with a side of Marinara Sauce, I basically completely housed the entire plate of said “french fries”. It was only a few years later, when out at an Italian Restaurant, after now learning how to read (I was a slow learner….), that I read the fine Italic print under the Calamari Appetizer on the menu…..”Fried Squid”. Ummm say wah? Dad, did you deceive me?! Was my ...

Seared Tenderloin with a Fennel Puree

One of my newest culinary obsessions has become making various Purees. For a while I was making a lot of Celery Root Purees, which were incredible and perfect for the fall….but last night I tried out a Fennel Puree which was to die for…..especially when paired with an Eataly Tenderloin! Now let me set the record straight on Fennel….I DESPISE raw fennel….I truly hate no other flavor in this world more than the flavor of anise/licorice. However, when cooked, fennel transforms from that vile flavor into such a delicate, beautiful flavor that could pair well with almost any meat. The two tricks to making any successful puree is: 1. Making sure you’ve either roasted/poached/sautéed your main ingredient so it’s completely tender, and easy to puree 2. The magical VITAMIX - before owning such an incredible implement, I used my food processor, which obviously works but it’s very grainy….the Vitamix makes ...

Sara Bojarski, Founder & Chef