Website Supplement to the story “Chef Made” that appeared in the December/January 2021 issue of Decatur Magazine. The Brown Jug restaurant operated in Decatur from 1950-1989 and was a favorite place for residents to celebrate special events like homecoming and anniversaries. Their Cheese Soup recipe is legendary and has been passed on by family members […]
A supplement to Sing Along With Milt in the December/January 2021 Decatur Magazine holiday issue. Wassail is a beverage of hot mulled cider traditionally enjoyed as an integral part of Medieval Christmastide – an English drinking ritual intended to ensure a good cider apple harvest the following year. RECIPE FOR TRADITIONAL WASSAIL Ingredients: 1-gallon apple […]
A supplement to the story in the October/November 2018 issue of Decatur Magazine. Pumpkins are also members of the large and diverse cucurbits family. So if you’d rather eat than decorate, try this recipe: Pumpkin Pancakes (courtesy of the Great Pumpkin Patch) 1 egg ¼ cup plain yogurt ¾ cup milk ¾ cup pumpkin puree […]
A supplement to the story that appeared in the June/July 2016 issue of Decatur Magazine. Tomato and Mozzarella Galette (from “Pies and Tarts” by Kristina Petersen Migoya) Ingredients: 2 large tomatoes – rinsed and cut into 1/3 inch-thick slices 2 T. olive oil 1/2 tsp. kosher salt 1/4 tsp. black pepper 2/3 cup shredded mozzarella […]
By Glenn Tiede – A supplement to the story in the Dec/Jan 2016 issue of Decatur Magazine. Perfect Steaks on the Grill Recommended cuts are 1-1/2 inch thick strip or ribeye steaks, or two-inch thick (8-10 ounce) beef filets. Start the coals, and season steaks with either McCormick Montreal Steak Seasoning, or with coarse salt, fresh […]