tag:blogger.com,1999:blog-14245436Thu, 02 Feb 2012 16:56:56 +0000cookingfruitduck/dove/pigeonFrench FridayssauceweddingsaladTuesdays with Doriechicken/turkeywineeggssoup/stewDaring BakersrantingTaste/CreatesummersnacksdoughbreadvideolaughingsandwichescelebsrabbitProject Food Blogricethinkingdessertsbeveragesreadingice creamreviewsseafoodfavoritescooking classesbreakfastcookiesgrains/legumesdogsmenusboozeporkpasta/noodlesdrinkingblog eventsbeef/veal/venison/bisonproductssweetsholidaysoriginalseatingbeef/veal/venisonlambveggiesvegetarianCW photographycakes/cupcakes/muffinspastabentobloggingpie/tartFor me, cooking is a creative outlet, a cheap form of therapy, a learning experience, and a necessity for living the good life. After all, as Virginia Woolf once wrote, "One cannot think well, love well, sleep well, if one has not dined well." So, let me live, love...eat...and say it well in good sentences.http://www.barbaricgulp.com/noreply@blogger.com (KELLY)Blogger424125tag:blogger.com,1999:blog-14245436.post-508243572172010583Thu, 02 Feb 2012 16:56:00 +00002012-02-02T10:56:56.383-06:00cooking classesKitchen Conservatory's spring schedule is now posted online. To register, call Kitchen Conservatory at 314-862-2665 or register online. I've created several new classes for this schedule, including TWO new Harry Potter-inspired kids' classes and a burger-centric couples' class. Hope to see you there! "KELLY GREEN" - March 3 @ 10:30-1:00 (hands-on) Celebrate the greens of spring! Learn to http://www.barbaricgulp.com/2012/02/spring-cooking-class-schedule.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-348264152776431775Thu, 26 Jan 2012 22:58:00 +00002012-01-26T16:58:44.964-06:00seafoodpastaYou may have noticed that I have this thing for comfort foods, particularly nostalgic comfort foods. Sometimes, I crave the foods from my childhood...and not necessarily always Grandma Green's homemade noodles or Grandma Martin's cabbage rolls. Sometimes, I crave the foods that I haven't eaten in 25 years and probably wouldn't even like today...like the Chef Boyardee pizzas made from that http://www.barbaricgulp.com/2012/01/spaghetti-with-creamy-clam-sauce.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-5700129390548175744Sat, 21 Jan 2012 03:17:00 +00002012-01-20T21:18:43.370-06:00fruitsweetsCW photographypie/tartdessertsHere is another recipe from the Momfuku Milk Bar cookbook: a luscious, intense banana custard in a bittersweet chocolate crumb crust. It's the first banana cream pie I've ever made. The easy part is that this pie doesn't need to be baked. The slightly difficult part is that it takes several steps to complete: making the crumb for the crust, mixing the actual crust, mixing & cooking the banana http://www.barbaricgulp.com/2012/01/banana-cream-pie-with-chocolate-crumb.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-5228619425033920828Wed, 18 Jan 2012 03:45:00 +00002012-01-17T21:45:45.778-06:00CW photographysoup/stewWhat can I say about this recipe? I mean, do you need a whole back story or quirky anecdote this time?  It's just soup, after all. Well, it's really good soup, good enough to share soup. Thick, rich, flavorful, spicy soup. Comforting soup. Pretty soup. You know how when you say a word over and over and it starts to sound kinda weird? Yeah, that. Soup. Well, actually, this is chowder. Chow derhttp://www.barbaricgulp.com/2012/01/andouille-corn-chowder.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)2tag:blogger.com,1999:blog-14245436.post-8834298365313348087Wed, 11 Jan 2012 23:49:00 +00002012-01-11T18:08:26.735-06:00ice creamOn New Year's Day, my friend Kyle showed up to my pizza party with bottles of wine and bags of Bit-O-Honey. "I got a whole case of these for Christmas," he explained. "You should make something with them." While we briefly considered putting a few on a dessert pizza, I knew I could rise to the BOH challenge. My initial idea was ice cream, but I had to figure out how to incorporate the candy. http://www.barbaricgulp.com/2012/01/bit-o-honey-ice-cream.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-3136733882751973409Mon, 02 Jan 2012 23:00:00 +00002012-01-02T17:03:45.209-06:00beveragessweetsbooze <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style http://www.barbaricgulp.com/2012/01/smore-shooters.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-7338099635770754420Sat, 31 Dec 2011 13:00:00 +00002011-12-31T07:00:00.134-06:00bloggingI neglected my poor little food blog big time this year. I only posted 28 times all year...quite different from the 192 posts I published in 2008. But, I hereby vow to do better in 2012. This past year was a rough one for me. My (new) marriage started falling apart last spring & by the fall, I was broken-hearted and divorced (again). Instead of cooking, I spent most of my time drowning in work, http://www.barbaricgulp.com/2011/12/best-of-2011.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-6365606317437111606Thu, 29 Dec 2011 16:01:00 +00002011-12-29T11:07:48.513-06:00CW photographyseafoodholidaysI made a small, simple dinner for Christmas Eve. Behold:  To begin, I boiled some tiny red potatoes in water seasoned with a Zatarain's Crawfish, Shrimp & Crab Boil packet. Beware: it's strong. It made me cough. A lot. After the water came to a boil, I added chopped andouille sausage & corn on the cob.   After a few minutes, when the potatoes were tender & the corn was cooked, I added skin-on http://www.barbaricgulp.com/2011/12/stovetop-shrimp-boil.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-6751891221109941586Tue, 27 Dec 2011 17:02:00 +00002011-12-27T11:02:44.691-06:00dessertsI recently bought myself the Momofuku Milk Bar cookbook and just had to make something right away. I chose this recipe to serve at my new stove christening dinner party, after making osso buco and polenta with my friend Stephanie. The milk tastes just like the cereal you steep it with. I chose two of my favorite childhood cereals, Golden Grahams & Cap'n Crunch. In the cookbook, pastry chef http://www.barbaricgulp.com/2011/12/cereal-milk-panna-cotta.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-7394269811421074253Sun, 20 Nov 2011 15:33:00 +00002011-11-20T09:33:21.193-06:00sweets <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"http://www.barbaricgulp.com/2011/11/salted-caramel-sauce.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-2979709384428018653Tue, 15 Nov 2011 02:40:00 +00002011-11-14T20:40:59.682-06:00beef/veal/venison/bisonMy oven has been fritzy for a while now; it either won't hold the heat or won't ignite at all. It's SO frustrating, especially when I planned to make things that need to be baked...like a savory butternut squash & sausage bread pudding or AN ENTIRE THANKSGIVING MEAL. So, I decided this past Friday morning, sort of spur-of-the-moment, to just buy a new stove already, dammit. It will be delivered http://www.barbaricgulp.com/2011/11/spicy-ground-bison-with-green-beans.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-6865241094173409410Sat, 12 Nov 2011 01:24:00 +00002011-11-11T19:24:43.575-06:00cooking classesKitchen Conservatory's winter schedule is now posted online. To register, call Kitchen Conservatory at 314-862-2665 or register online. Here are the newest classes that I am teaching: GIRLS NIGHT OUT: HE'S JUST NOT THAT INTO YOU - Friday, January 20 @ 6:30-9:00 pm (demonstration)This is my "anti-Valentine's Day" class. Whether you are in or out of a relationship, enjoy a laugh poking fun at http://www.barbaricgulp.com/2011/11/winter-2011-2012-cooking-classes.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-401310477436226324Mon, 24 Oct 2011 23:21:00 +00002011-10-24T18:22:57.662-05:00beef/veal/venisonHi there. Yep, I'm still around. Just been a little quiet lately...and fairly busy. Once again, my life has undergone a dramatic change. After only a year and a half of marriage, I am divorced...again. For the past 6 months, I've been trying to...well...I guess I've been trying to find happiness. For me, happiness wasn't in marriage, so I made the difficult & painful decision to end that marriagehttp://www.barbaricgulp.com/2011/10/braised-korean-short-ribs.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)8tag:blogger.com,1999:blog-14245436.post-1821058320153397930Fri, 05 Aug 2011 15:20:00 +00002011-08-05T10:21:23.613-05:00cooking classes Kitchen Conservatory's fall schedule is now posted online. To register, call Kitchen Conservatory at 314-862-2665 or register online.  Here are the upcoming classes that I am teaching: HEIR AND A PARENT: WIZARDS IN THE KITCHEN - Sunday, September 18 @ 1:00-3:30 OR Sunday, October 16 @ 1:00-3:30 OR Sunday, November 6 @ 1:00-3:30 (hands-on) Attention all Muggles! Experience the world of Harry http://www.barbaricgulp.com/2011/08/fall-2011-cooking-classes.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-8799328831843327476Thu, 21 Jul 2011 22:56:00 +00002011-07-21T17:56:44.591-05:00ice creamSt. Louis in July: With the heat index above 110 degrees, it's too fucking hot to cook. Hell, it's even too hot to eat. Or move. Or breath. So, I've been sustaining myself with fruit smoothies, salads, sandwiches, and ice cream. Here's my most recent creation: Sour Cherry & Dark Chocolate Ice Creamaka "Cherry Sploosh"  For the cherries:2 cups sour cherries, pitted & roughly chopped1/2 cup http://www.barbaricgulp.com/2011/07/cherry-sploosh-ice-cream.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-693449267037496267Wed, 22 Jun 2011 12:00:00 +00002011-06-22T07:00:06.984-05:00fruitsweetssnacksdessertsvegetarian Once again, I attended the Shakespeare Festival in St. Louis's historic Forest Park. This year's performance was a 1950's-inspired rendition of The Taming of the Shrew. The play was set in the backyard of a rich "Lord's" home, complete with 50's style patio furniture, aluminum swimming pool, and vintage Chevy sedan.  It was, as it always is, a great event...my absolute favorite thing to do in http://www.barbaricgulp.com/2011/06/lemon-curd.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-725566143416560133Tue, 21 Jun 2011 16:41:00 +00002011-06-21T11:41:25.099-05:00veggiesvegetarianpasta/noodlesI recently had dinner at Salt, Chef Wes Johnson's new restaurant in St. Louis, with a few of my Kitchen Conservatory co-workers. We ordered & shared nearly all of the small plates....including duck fat frites, mussels with chorizo, seared scallop with mustard sauce & cedar smoke, pork & fennel meatballs, crispy pork belly with pickled vegetables, and--my favorite dish of the night--pasta with http://www.barbaricgulp.com/2011/06/pasta-with-roasted-beet-sauce-wilted.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)3tag:blogger.com,1999:blog-14245436.post-8856637882201908563Thu, 02 Jun 2011 23:58:00 +00002011-06-02T18:58:09.600-05:00snackssandwichesporkFor Easter dinner this year, I bought a 15-pound bone-in ham. Ok, for two people, that is WAY TOO MUCH HAM...even in my pork-centric world. To avoid an overdose of standard ham sandwiches, I picked a few recipes to make with the leftovers that week: ham fried rice, ham & bean soup, ham & chive frittatas, & ham pot pie. But, for the most part, those are the obvious use-up-leftover-meat dishes. http://www.barbaricgulp.com/2011/06/deviled-ham.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-6175790071840989595Thu, 19 May 2011 12:23:00 +00002011-05-19T12:32:12.861-05:00cooking classesKitchen Conservatory's summer schedule is NOW posted. To register, call Kitchen Conservatory at 314-862-2665 or register online.  Here are my upcoming classes: RECIPE REDUX: AVEC ERIC - Sunday, June 5 @ 1:00-3:30 (demonstration) I have chosen five of her favorite recipes from Avec Eric, by Eric Ripert the culinary artist behind the popular NYC restaurant, Le Bernardin. Kelly prepares http://www.barbaricgulp.com/2011/05/summer-2011-cooking-classes.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-1241308856587228531Tue, 10 May 2011 12:38:00 +00002011-05-10T17:30:58.618-05:00eggsbreakfastThere's been an on-going debate among St. Louis bloggers about slingers. A regional mid-western specialty, a slinger is a breakfast or late night diner dish that consists of hash browns topped with a hamburger patty (or sausage, bacon, or ham), chili, eggs, cheese, and onions. It's, quite frankly, a big ol' plate of mess. See? pic from Wikipedia Courtesy Diner Slinger, pic from STL Delicioushttp://www.barbaricgulp.com/2011/05/chorizo-black-bean-slinger.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)3tag:blogger.com,1999:blog-14245436.post-4731519288338205791Thu, 05 May 2011 00:33:00 +00002011-12-29T13:27:09.313-06:00ice creamCW photographyA few weeks ago, my friend Stacy mentioned on Twitter that she had a bunch of egg yolks left after making macaroons for Easter & asked for suggestions on how to use them. My immediate answer was ICE CREAM! Stacy confessed that she'd never made ice cream, so I invited her (a few other foodies friends) over for an ice cream tutorial. I wanted to try something new & thought that Popcorn Ice Cream http://www.barbaricgulp.com/2011/05/popcorn-ice-cream.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-6730203539760381170Sun, 24 Apr 2011 13:31:00 +00002011-04-24T08:31:00.478-05:00boozeporkpastaIf you follow me on Twitter, you know that I love all things pork, especially bacon. I've even made bacon vodka a couple times. Yes, that's right...BACON vodka. I first made it for a bacon class I was teaching; we used it to make Bloody Marys & BLT martinis (with lettuce water, fresh tomato juice, a crouton rim & a sprinkle of bacon salt that tasted JUST LIKE the sandwich...no joke). To make http://www.barbaricgulp.com/2011/04/pasta-with-bacon-vodka-cream-sauce.htmlnoreply@blogger.com (KELLY)1tag:blogger.com,1999:blog-14245436.post-3098055495415545535Fri, 15 Apr 2011 12:23:00 +00002011-04-15T08:07:59.716-05:00bloggingporkToday is my blogiversary. Four years ago, I started this food blog with a post about Julie Powell's book Julie & Julia. My first posted recipe was Julia Child's potato & leek soup. Since then I've written about nearly 400 new recipes that I've tried for the first time. Over the past four years, my life has gone through many changes. There have been many, many happy moments but also lots of http://www.barbaricgulp.com/2011/04/thomas-kellers-rubbed-glazed-pork.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)3tag:blogger.com,1999:blog-14245436.post-2082474122972467527Sun, 27 Mar 2011 16:40:00 +00002011-03-27T11:40:53.089-05:00soup/stewWhat a weekend I've had so far! Yesterday, I woke up to news that my 96-year-old grandmother had passed away. Then, it snowed 3 inches or so in St. Louis. The roads were pretty slick, and I got into a little car accident on the highway. It was a fairly expensive version of bumper cars. I had to have my car towed since the battery died in the 2.5 hours that I was stranded on the side of the road.http://www.barbaricgulp.com/2011/03/julia-childs-french-onion-soup.htmlnoreply@blogger.com (KELLY)1tag:blogger.com,1999:blog-14245436.post-2619114587036543868Wed, 23 Mar 2011 02:22:00 +00002011-03-22T21:30:42.093-05:00vegetarianpastaApartment Therapy's The Kitchn describes ricotta gnocchi as a "traditional Florentine pasta" that is "the lighter, hipper cousin to northern Italy's potato gnocchi." It sounded perfect to me...comfort food for a warm spring evening. Although I'd eaten ricotta gnocchi at work, I'd never made it myself. This type of gnocchi is light & pillowy, a very soft & delicate dough. To jazz up the http://www.barbaricgulp.com/2011/03/ricotta-chive-gnocchi-with-kale-pesto.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1