Smile Politely. Speak Directly. A Champaign-Urbana Culture Blog

It was a great day at the Urbana Farmers' Market last week, and customers enjoyed the gorgeous weather, catching up with the local farmers and running in to friends, while exploring all the market had to offer. Although the variety of available produce was less than market goers are accustomed to this time of year, the bounty was plenty. Asparagus was the vegetable-of-the-day, and although I went slightly overboard on my purchases, I have no regrets, and will likely indulge again.

When I first saw the recipe for Creamy Celery-root and Haricot Vert Salad in this month's issue of Gourmet magazine I was reminded of how much I love celery root, particularly in this type of salad. Dressed in a tangy sauce known in French cookery as a remoulade, vegetables transform into something special. Sauce remoulade is a combination of mayonnaise, mustard, capers, chervil, tarragon, parsley, chives, gherkins and a touch of anchovy (optional). A thick creamy sauce, remoulade is traditionally served cold and appears not too different from a tartar sauce — but it’s much better due to all the fresh herbs. Louisianans have their own version of remoulade — "kicked up a notch," of course, with cayenne pepper, and often served alongside shrimp. Celery root, or celeriac, in my opinion, is the perfect foil for remoulade. Crunchy and earthy, it balances the tangy creaminess of the sauce, combining to form a beloved culinary classic known as celeriac remoulade.

Americans eat an average of 253 eggs per year, according to statistics provided by the United Egg Producers. That's a lot of eggs, but it’s not entirely surprising, given that eggs are an essential part of our common diet. Incorporated into a plethora of prepared products, baked goods and on their own, many of us eat eggs, in one form or another, on a daily basis (vegans excluded). It takes 280 million laying hens to satisfy our current egg habit — a multi-billion dollar industry. Yet, why do so many of us restrict our eggs to the breakfast table? Is it our fear of cholesterol, lack of imagination or just habit?

For me, Valentine's Day is just another Hallmark holiday. It's not that I don't believe in love or romance, I could just care less either way. That's not to say I would turn down a bouquet of roses, an invitation to dinner or chocolate — especially chocolate.

The world of chocolate is expanding, and chocolate manufacturers are including more details on their packaging, including cacao percentages, regional names and type of bean. These descriptions are hard to decipher — or use to your advantage when baking, buying or eating — without a brief understanding of chocolate: where it comes from and how it is made.

Banana, blueberry, ricotta, buckwheat, buttermilk, bao, bing (Chinese flatbread), German, potato, Schmarren, latkes, crepes, Johnnycakes, dosa — the list goes on and on. These, of course, are plays on the incredibly versatile pancake.

Pancakes can turn up in the form of appetizers, breakfast dishes, lunch courses, supper treats and desserts. They lend themselves to a variety of preparations and are often stuffed or served with fruits, jams, sausages, and even leftover meats or fish. It’ no wonder that around the globe pancakes find center stage for a wide variety of religious holidays and national dishes.

Although the produce section in our local supermarket looks the same year round, most people are beginning to recognize the concept of seasonality when it comes to vegetables. Summer tomatoes, zucchinis, and corn are simply not worth the high price produce commands this time of year and our money is wiser spent on tastier cold-weather crops. Traditional winter vegetables such as cabbages, greens, and root vegetables are fresher and sweeter, and haven't traveled as far to reach the grocer’s shelves, as they were more than likely grown in our own hemisphere. So using in-season vegetables is inevitably going to yield the best results in the kitchen. And a gorgeous winter vegetable that is often overlooked and underused is the leek.

This past Thursday, Itchefs-gvci (Virtual Group of Italian Chefs), an organization made up of Italian chefs cooking abroad, kicked off the First International Day of Italian Cuisines around the globe. Itchefs-gvci rallied chefs, foodies and lovers of Italian food to celebrate the authenticity and quality of Italian cuisine by cooking or eating pasta alla carbonara according to the original recipe.

As a professional chef, I have a well-equipped kitchen. Three drawers full of every imaginable tool — knives, spatulas, whisks, tongs, you name it. Yet there are some gadgets I just can't live without. Thinking back, I realize that I’ve cooked for years without having many of the tools that today I would consider “essential,” and somehow everything seemed to work out. Nevertheless, I would not go back to those dark ages no matter how organic or romantic they seem in my mind. Let's face it: Gadgets make our lives easier and our kitchens happier.

Here are some of my all-time favorites — and I think many chefs would agree.

While living in Texas I was introduced to the custom of eating black-eyed peas on New Year’s for good luck. My friend Carrie would whip up a batch of Texas caviar, a salsa-like dish made with fresh black-eyed peas, chopped red onion, fresh tomato, green onion and jalapeño — all tossed together in red-wine vinaigrette. We would snack on the "caviar" with tortilla chips while watching football on New Year’s Day. Tasty and refreshing, Carrie's Texas caviar was something I looked forward to year after year.

In large families, the holidays are often surrounded by a myriad of food traditions. Family members all arrive at the table with signature dishes — and these are recipes that have been passed down from generation to generation. Whether it’s Aunt Ida’s green bean casserole or Uncle Frank’s marinara, the holidays wouldn’t be the same without these delicious traditions.

Our local farmers’ market lasts only two more Saturdays and I'm already starting to feel unhealthy. Despite the ample supply of late-fall vegetables (carrots, potatoes, turnips and brussel sprouts), I experienced what can only be described as disappointment — even despair — during a recent Thursday night voyage to a local supermarket in search of something fresh.

Nothing warms the body and soul in the winter months more than a fantastic pour of wine. This year, why not check out some local Illinois wines for your holiday spread?

One of Illinois’ largest wineries has a tasting room right here in Champaign–Urbana. Located on Duncan Road, just a mile north of Bloomington Road, Alto Vineyards Winery has been hosting wine tastings and local musical acts in their outdoor wine garden since 2001. The Champaign location is a second outlet for Alto Vineyards and the Renzaglia family. The vineyard, where they grow all of their grapes and make the wine, is located in the foothills of the Shawnee National Forest in southern Illinois.

This year I had a special turkey grace my table: a heritage breed Bourbon Red turkey from Monticello’s Caveny Farm.

Caveny Farm raises several varieties of heritage poultry, including duck and geese. Unlike the tasteless, overgrown Butterball birds found in supermarkets, a Caveny Farm turkey spends its life outside under open skies. Heritage turkeys are allowed to mate naturally and, for all intents and purposes, live their lives as nature intended. Unlike their Butterball counterparts, who reach their market weight in 12 weeks, heritage turkeys have a much slower growth rate, living a full 28 weeks before reaching their optimal size.

For the past several weeks, I’ve been stocking up on winter squash. Not only do squash make a charming centerpiece, but they are incredibly versatile in the kitchen.

So far this season, I’ve picked up a handful of varieties: acorn, festival, butternut, buttercup and pumpkin. Winter squash not only vary in name, but also in color, texture and sweetness — and everyone seems to have a personal favorite.

With cold weather setting in I’m in the mood for soup. Soup not only warms the soul; it’s also a great way to incorporate healthy legumes and vegetables into your diet. I make dozens of soups throughout the dead of winter, but love the simple ones best. Make it a practice to have some good broth on hand in your pantry or freezer and a quick, easy soup is always within reach.