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Entries tagged with 'Bluestem: The Cookbook'

Bluestem's Chawanmushi with Hon Shimeji, Scallion, and Dashi

Serious Eats Caroline Russock 1 comment

This recipe produced one of the best chawanmushis we've ever had. The custard itself is meltingly soft, reminiscent of a silken tofu but deeply flavored with dashi. Topped with mushrooms and finished with a few spoonfuls of concentrated dashi flavored with soy, mirin, and rice wine vinegar, it's a bowl that you never want to get to the bottom of. More

Bluestem's Smoked Salmon Panna Cotta

Serious Eats Caroline Russock Post a comment

An amuse-bouche, that enticing pre meal bite compliments of the kitchen, is one of those lovely little touches that makes a meal really special. And while the amuse is firmly situated in restaurant territory, we love the idea of serving them at home. Adapted from Bluestem, this Smoked Salmon Panna Cotta is simple entryway into the world of amuse-bouche at home. More

Bluestem's Risotto with Butternut Squash and Allspice

Serious Eats Caroline Russock 1 comment

This recipe has two components that are new to most home cooks: stirring in cubes of chilled butter just before serving for added creaminess and finishing the dish with freshly grated allspice to give it a burst of warmth and a hint of spice. They're simple touches but ones that go a long way, making homemade taste just a bit closer to restaurant-calibre cooking. More

Bluestem's Catfish Sticks with Corn Nuts

Serious Eats Caroline Russock 1 comment

Fish sticks and corn nuts seem more like convenience store fare than fine dining. Not so in the case of these Catfish Sticks with Corn Nuts from Bluestem. In this inspired preparation, catfish fillets are coated in crunchy, salty corn nuts, giving them a crispy crust that's deeply corny in the best possible way. More

Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini 


Serious Eats Caroline Russock Post a comment

At Kansas City's Bluestem, these hearty Crostini with Prosciutto and Hot and Sweet Cipollini are served as a first course but we're liking them as a lunch. Adapted from Bluestem fennel and sweet cipollini onions are cooked down with white wine, orange juice, and sherry vinegar to make a tart, savory jam that's perfect for spooning on slices of crusty grilled bread. More

Bluestem's Blue Cheese and Spiced Nutty Corn 

Serious Eats Caroline Russock 1 comment

Stinky, zingy cheeses love sweet stuff—honey, fruit, preserves, and the like but before coming across this recipe for Blue Cheese and Spiced Nutty Corn from Bluestem, we never would have dreamed of giving popcorn a place in the cheese course. More

Cook the Book: 'Bluestem: The Cookbook'

Caroline Russock Closed

Kansas City chefs Colby Garrelts and Megan Garrelts have written one of those rare restaurant cookbooks, Bluestem. It's a beautiful book of recipes adapted from their seasonal Midwestern menu, illustrated with show stopping photographs from Bonjwing Lee a.k.a. The Ulterior Epicure. The dishes in Bluestem look and taste like fine dining but are written in a way that's infinitely doable, no immersion circulator necessary. Enter to win a copy here. More

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