Author Archives for dclarkabal

Chow Chow relish – water bath canning

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Chow Chow Relish

 

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Washing the days harvest

While it may be the end of summer for some, I am not going down without a fight. My garden is still giving me lots of veggies; it even has finally snapped out of it and we have fresh garden tomatoes. I have made a ridiculous amount of kosher dill pickles. My zucchini plants did not do well this year, maybe a dozen in total and only two of the were the HUGE ones.  I gave my Dad one so he could make his lasagna he loves. My daughter used up the other one and made something new to us but a keeper.

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sterilizing the jars in my dishwasher

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cut off the ends and toss, then slice as you want them, I do way more chunks then spears

 

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Heating up the water while I prepare the cucumbers and the pickling spices

Last week I mentioned that I was going to share a recipe that my daughter made a couple of weeks ago with the super large zucchini and some other garden goodies. While I don’t have any pictures of her ingredients and process but I did teach her how to can some of her chow chow relish.
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I did take pictures of the last canning I did with the cucumbers so I will share those photos with you. Canning using the water bath method is actually pretty easy and you can use this method with quite a few ingredients though not everything you grow or make with the veggies.

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about to go into the boiling water

Here is how the recipe described what chow chow is. It is finely minced pickled-vegetable relish that walks the line between tangy and sweet in each zippy bite. For gardeners faced with the daunting task of tackling a late-summer squash surplus, chow chow can quickly become a lifesaver. Looks like I will be buying more mason jars for next years harvest.

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covered with boiling water for 15 minutes

 

Chow Chow Relish
great on hot dogs and burgers
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Ingredients
  1. 2/3 pound tomatillos, minced (about 2 cups)
  2. 11/2 pounds squash, minced (about 4 cups)
  3. 1 pound red onions, minced (about 3 cups)
  4. 1/2 head cauliflower, minced (about 1 cup)
  5. 1 jalapeno, seeded and minced
  6. 1/4 cup kosher salt
  7. 1/4 cup spice blend (recipe to follow)
  8. 11/2 cups apple cider vinegar
  9. 11/2 cups raw sugar
Instructions
  1. Placed minced vegetables in a colander over the sink or a large bowl and toss with the salt. Mixing until well combined. Let the vegetables rest overnight, allowing excess water to drain off. Rinse the vegetables thoroughly and gently removing the excess salt. Pat dry.
  2. Place the spice blend in a square of cheesecloth and secure with a piece of string to make a small pouch. In a large heavy-bottomed pot, combine the vinegar and sugar and bring to a boil. Add the vegetables and spice bag.
  3. Reduce the heat to medium and cook until the vegetables become tender and start to form a slurry, about 40 minutes.
  4. Remove the spicebag and ladle the chow chow into airtight glass jars. Filling each jar about three-quarters full. Chow chow will keep refrigerated for up to a week. To keep longer using the water bath method and store up to 18 months or longer if kept in a cool, dry place.
Notes
  1. Spice Blend
  2. 1 cinnamon stick, halved
  3. 3 bay leaves, torn
  4. 2 teaspoons ground turmeric
  5. 2 teaspoons yellow mustard seeds
  6. 1 teaspoon whole juniper berries
  7. 2 teaspoons coriander seeds
  8. 1 teaspoon black peppercorns
  9. 1 teaspoon dill seeds
  10. Place all the ingredients in a lidded jar and shake to combine
Adapted from Summer Squash by Sarah Baird short stack vol 15
Adapted from Summer Squash by Sarah Baird short stack vol 15
Cooking at Clark Towers https://cookingatclarktowers.com/

Cheesy Mashed Potato Casserole

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Here is another thing to do with leftover mashed or smashed potatoes. I know like that’s a thing it usually is in my house only because I tend to make way too many; pretty much all the time. The great thing about this is you don’t actually to have to wait for leftovers. You can buy mashed potatoes already made from the store, which I will confess they are actually really good or make a batch just for this, Here is what I did.  I had some leftover smashed potatoes, some shredded cheese that needed to be used and literally 4 eggs left in the carton. Which is how it all came together.
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I am not complaining at all but I buy waaaayyy too much food, my fridge and freezers are generally full at all times. I actually get a lot of satisfaction by using up what I have on hand, I try to plan meals around what’s in there and I am trying to have my daughter do the same. She likes to go through cookbooks and make something that catches her eye; which is great but not always what we have on hand.  She is trying more we have a TON of cucumbers so her lunches have been using quite a few of them.

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Sauteing or sweating my onions

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Draining my bacon

OK back to this easy but delicious casserole dish that we had for dinner on Thursday night. I can see this for Sunday brunch for a crowd, who am I kidding I would eat this any day of the week.

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who wouldn’t love this?

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More eggs would fit but I didn’t have anymore!

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OK the site to my recipe isn’t working grrrrrrr.

Ingredients
leftover mashed or smashed potatoes
2 cups shredded cheese
4-6 eggs
1 small onion diced
butter
milk
4 slices bacon
scallions or chives

Directions
If your potatoes need a little more love to make them creamy add some butter and milk while re-heating them.
in a saute pan that can go in your oven heat up a tablespoon of butter and the diced onion; just till translucent
add the creamy potatoes and mix till combined
cover with 3/4 of the cheese
make 4-6 wells with the back of a spoon; one for each egg
crack the eggs into the wells. sprinkle with a little salt and pepper to your liking
cover with the remaining cheese
bake for 12-14 minutes, you want the whites cooked and the yolks a little runny
while in the oven cook your bacon till crisp. I diced mine before cooking so the pieces were more uniformed
once out of the oven sprinkle with bacon and scallions or chives and serve.

 

 

Garden Salsa

This week was not spent in the kitchen and most of my garden tomatoes are still not ripening. I literally had to google what the heck is wrong with them. Apparently my original thought was completely wrong. I thought my plants were so large and the roots and earth were not getting enough heat. I did not know that some varieties will not turn red on the vine if the temperature is above 85’F.  I had no idea I thought the heat is what they needed most. IMG_4209.JPG
There are a few other factors such as they are spending too much time growing larger plants, leaves and flowers than ripening their fruit. That makes sense to me. We did end up cutting them back a bit; being careful not to lose any of the tomatoes so maybe in a week or so they’ll reward us?  Thank you google!
IMG_4216.JPGMy grandfather had a huge garden in the backyard; I can see him sitting in his chair drinking a Miller beer just watching over it for hours. I wonder when plants were not doing what they were supposed to be doing who did he ask?

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Seed them so your salsa doesn’t get too wet

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chop them as uniform as you can

We have been picking a few cherry tomatoes and some roma tomatoes. So I spent yesterday morning on making some salsa with my onions, tomatoes and jalapeno. My green peppers were too small to pick just yet and I had other garlic I needed to use up before I dig into mine.

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keep the tomato and green pepper roughly the same size –  everything else smaller

Garden Salsa
quick and easy garden salsa, everyone will love
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Ingredients
  1. roma tomatoes; seeded and chopped
  2. green peppers; seeded and chopped
  3. yellow onion; peeled and diced
  4. jalapeno; seeded and diced
  5. garlic cloves; chopped fine
  6. kosher salt and fresh cracked black pepper
  7. balsamic vinegar - a dash or two
  8. 1-2 packets of sweet and low
Instructions
  1. the amounts you use for each ingredient is totally up to you. I will give you an approximate ratio so it will be well balanced.
  2. 12 roma tomatoes, 2 green peppers, 4 jalapeno, 6 garlic and 2 onions seemed to make a nice amount of salsa and the ratio seemed to work out nicely
  3. adjust for how you like your salsa. want it hotter add more jalapeno or leave the seeds and veins in them.
  4. add the sweet and low and a few dashes of the balsamic vinegar
  5. finish it off with a little salt and pepper to taste
Notes
  1. the sweet and low may sound a little odd but even that little amount brings a brightness to the salsa. I would suggest trying it without it and then add it and you will see.
Cooking at Clark Towers https://cookingatclarktowers.com/

Pasta Swiss Chard & Burrata


Pickles are done – sort of! I emptied the fridge and made 19 jars of pickles. I went out to the garage and there was a basket full of them that hadn’t made their way into the house yet UGH! Not entirely sure we need more pickles but looks like I might have some Christmas gifts started wink wink!

My daughter is a cookbook collector and she doesn’t just collect any and ALL of them she likes the ones that tell a story along with the recipes and it must have a picture of the food. At least those seem to be the ones she is drawn too most. For Christmas I bought her Bringing it home by Gail Simmons. I had a feeling she would like it; she wasn’t so sure so she never even opened it until a week or so ago. And um yup she likes it; she has 6 or so pages marked for things she wants to make and there was a page marked for either of us to make and use up some of the Swiss chard from the garden since that is growing like a weed.


After pickling I decided to make the recipe to use up the Swiss chard she picked, washed and left in the sink. I started it around 8-8:30 and I think we were sitting down to eat around 9:30. Which we never usually eat that late but sometimes you get busy and can’t help it.

Pasta Swiss Chard and Sausage
Serves 6
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Ingredients
  1. 1 pound orecchietta pasta or similar
  2. 1/4 cup extra virgin olive oil
  3. 2 tablespoons unsalted butter
  4. 4 garlic cloves, sliced very thin
  5. 1/4 teaspoon red pepper flakes
  6. 1 pound Swiss chard, stems removed and leaves chopped into medium size pieces
  7. 2 lemons zested, juice from 1
  8. 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  9. 12 ounces buratta cheese
  10. 2 sweet Italian sausage links (opt) casing removed
Instructions
  1. cook pasta according to package directions - reserve 1 cup of the pasta water.
  2. In a medium skillet heat a little olive oil; crumble and brown the sausage and set aside.
  3. In a large skillet add the butter and olive oil, add the garlic, pepper flakes, and a little salt. Cook,stirring occasionally, until the garlic is slightly golden brown, not burned about 2-3 minutes.
  4. add half the Swiss chard and cook down till the leaves are wilted. Add the remaining Swiss chard. the lemon zest and the lemon juice until the leaves are wilted. Remove from the heat.
  5. drain the pasta reserving a cup of the liquid.
  6. Add the pasta and the reserved water, to the Swiss chard,sausage mixture and cook over medium heat for a minute.
  7. Add the grated cheese. Season to taste
  8. spoon into individual bowls. Slice the burrata into cubes. Top pasta with cheese and serve.
Notes
  1. You can find buratta near the mozzarella and feta cheese usually in the specialty cheese section
  2. If you like mozzarella you should try it.
Adapted from Bringing it home - Gail Simmons
Adapted from Bringing it home - Gail Simmons
Cooking at Clark Towers https://cookingatclarktowers.com/

Thankfully it didn’t take too long and it had pretty much everything we like in it lemon, garlic, pasta and cheese. Pretty funny I asked Abbi if she minded that I add some Sweet Italian Sausage; I mean it is her cookbook and I wanted to make sure she didn’t need to make it exactly as written. Sometimes I do that and then the second time around I will tweak it.  It came out great and the sausage is a must in my world. 

Garlic lemon sheet pan chicken thighs

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So I didn’t get to making my pickles last weekend so this weekend it is a must. The cucumbers are still the strongest crop we have this season and both veggie drawers are full.
IMG_4177Last night my son and his fiance were coming over for dinner and to discuss their wedding and reception ideas; yes it is a little over a year away but you have to come up with some sort of plan to give everyone some time to make some of their wishes come true.
IMG_4181I decided that dinner needed to be less hands on so we had plenty of time to chat. Sheet pan dinners are pretty cool and if you have never tried making them you should add it to your list; I bet they will make it into your weekly dinner rotation.
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They are easy, you don’t need a lot of ingredients or do they take a lot of prep time. Your oven does most of the work leaving you time to do more important things. Plus clean up is super quick.
IMG_4183I had a family pack of chicken thighs, my husband picked an onion a turnip some potatoes and a few carrots. Sounds like dinner to me.  Yes I use a few sheet pans but I was making a lot of chicken. And you want to make sure everything has room to roast otherwise your veggies will steam and it’s just not the same.
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Garlic lemon sheet pan chicken thighs
sheet pan dinners
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Ingredients
  1. 8 chicken thighs, bone in skin on
  2. Kosher salt and black pepper
  3. 3 tablespoon olive oil
  4. 1 lemon squeezed
  5. 1 tablespoon brown sugar
  6. 6 cloves garlic, minced
  7. wash, peel and chop 2 or more vegetables of your choice
Instructions
  1. pre-heat oven to 400'F
  2. season both sides of the chicken thighs with salt and pepper
  3. in a large bowl add the olive oil, lemon, sugar and garlic
  4. add chicken thighs and let marinade while you peel the vegetables
  5. place the thighs skin side down onto the sheet pan covered in parchment paper
  6. in a clean bowl add the veggies one at a time or all together, olive oil, salt an pepper
  7. add the veggies to another pan and make sure there is room for them to roast or grab another sheet pan to spread them out
  8. bake for 35 minutes, turn the veggies and flip the chicken.
  9. bake for another 30 minutes until the veggies are cooked through slightly browned
  10. If needed set the oven to broil and brown the chicken skin - I had to.
Cooking at Clark Towers https://cookingatclarktowers.com/

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Bacon Garden Pasta

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I wasn’t sure what to call this dish so I figured I would get more attention if it started with bacon. Because everyone knows everything tastes better with some bacon on or in it. This dinner comes together pretty easy and quite quickly so it would be perfect for a weeknight meal.
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If you don’t want to start up the grill just to char the corn you can totally skip that part and do it right on the stove top like I did. It was super hot and humid out the night I made this and had no interest in sitting outside to do anything let alone stand at the grill. I do have a grill cast iron pan so I got the same affect. By adding a little char on the corn it does bring another flavor to party so you do you and cook the corn how you see fit.

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I could just eat this – tomato and basil with salt and pepper

I do want to mention my garden; it is coming along a lot slower than I think it should be. The broccoli, cauliflower, lettuce and swiss chard have so far been the biggest producers. My cucumbers are now the ones out of control and today might be spent making pickles. We’ll see how it goes. I would love to say I used my own cherry tomatoes in this dish but I would be lying. I thought we were not getting any of them till I found out my husband has been eating them before they got into the house hmmmm. So on Friday I got home before him and went out and harvested everything before he got home. NOW we have some cherry tomatoes in the house. I do fear that the other roma and beefsteak tomatoes will probably all ripen at once it seems to happen like that.
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Stove top multi-tasking charring corn, frying up bacon and heating water for the pasta

Bacon Garden Pasta
Serves 4
easy quick weeknight meal
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 4 medium corn on the cob, shucked
  2. 2-3 tablespoon olive oil
  3. 2 cups cherry tomatoes, halved
  4. 8+ basil leaves
  5. 6-7 slices bacon, chunked
  6. 1 medium sweet onion, small diced
  7. package of rigatoni or ziti
  8. kosher salt
  9. freshly cracked black pepper
  10. freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Char corn with a little olive oil over medium-high heat 7-10 minutes turning occasionally.
  2. Using a sharp knife, remove the kernals from the cobs
  3. cook pasta according to the packages direction
  4. In a small bowl add the tomatoes, torn basil leaves and a little salt and pepper
  5. In another pan saute the bacon until crispy, remove to a paper towel to drain
  6. In the same pan fry up the onions till tender, 4-5 minutes.
  7. Add the tomatoes, corn and the bacon to the pan along with some salt and pepper just till combined.
  8. drain the pasta once cooked add everything to your serving bowl and combine
  9. top with a few more basil leaves and some freshly grate Parmigianno cheese
  10. serve warm
Adapted from Fine Cooking
Adapted from Fine Cooking
Cooking at Clark Towers https://cookingatclarktowers.com/
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Summer Garden Salad

 

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Pretty hot this weekend – so far hottest this summer. Not only the heat but the humidity damn its gross out there! My phone is telling me that it is 91’F out and it also says it feels like 98’F. That means it is gross out there and hopefully you can stay inside with the air conditioner on or you are somewhere near a lake, pool or ocean. I am fairly certain that even I would go into the Atlantic ocean; which I very rarely ever do, it’s way too cold; if I was crazy enough to head to Hampton Beach today.

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Cooking on hot days is not really enjoyable and neither is eating on hot days so that generally means something light and easy. Friday night my husband made us salads and then we went out for ice cream. They counterbalance each other right?

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Best if you can make this first before you start whatever you are serving it with so it has time to meld and let the veggies soak up the dressing.

Summer Garden Salad
Serves 4
quick and easy summer salad
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. ⅓ cup cider vinegar
  2. 2 tsp honey
  3. 1 small clove of garlic, minced
  4. ½ tsp kosher salt
  5. ¼ tsp freshly cracked black pepper
  6. 1 cup sliced cherry, grape or like tomatoes
  7. ½ medium cucumber, halved, seeded and sliced thin
  8. ½ medium yellow summer squash, quartered and sliced ¼ inch thick
  9. ¼ medium sweet onion sliced thin
  10. Kernels from 1 ear of corn
  11. 1 Tbs coarsely chopped fresh basil
Instructions
  1. Whisk the first 5 ingredients together in a medium bowl.
  2. Add the next diced/sliced 5 ingredients; stir well to combine.
  3. Let sit at room temperature for at least 30 minutes and up to 2 hours.
  4. Stirring occasionally before serving.
  5. Garnish with basil.
Cooking at Clark Towers https://cookingatclarktowers.com/

Individual dessert parfait cups

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Being a foodie we tend to eat with our eyes first! Plating a meal or even a dessert does matter and brings a smile to my face when it is does properly. I will admit I am still a work in progress when it comes to plating, I try but sometimes it doesn’t come out as well as I wanted it to.

IMG_4155.JPGI am totally one of those people that takes pictures of my food; when a dish is placed in front of me that looks like a piece of art I just have to snap a photo. I plating envy – sounds like a thing right?
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I was asked to bring a dessert to a friends house that was serving Alaska King Crab Legs and every time we go to their place, you can tell the entire meal was well thought out. Table set with linens, water and wine glasses. I try to reciprocate with the same when they come to our place.
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I ended up making individual parfaits and yes you can definitely spoon all the ingredients in the glasses or cups you are using but I wanted to try to avoid smudges if I could. I also chose to not make everything from scratch; sometimes it just make sense.

Individual dessert parfait cups
Serves 4
quick and easy dessert
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 cup graham cracker crumbs
  2. 4 cup chocolate pudding cups
  3. 1 box cheesecake mix or cheesecake flavored instant pudding
  4. 1 cup mini chocolate chips
  5. 2 containers cool whip
  6. 1/2 cup pecans chopped
Instructions
  1. make the cheesecake filing per the box directions
  2. chop the pecans
  3. the cups you choose to fill define how much of the fillings you should add to each cup
  4. add to the cups in order. graham cracker, chocolate pudding, cheesecake, some of the chocolate chips, cool whip and finish with the chopped pecans.
Notes
  1. you can change up any of the fillings. for instance banana and chocolate are great together.
  2. add some fresh raspberries or strawberry's. Change it up for your taste.
Cooking at Clark Towers https://cookingatclarktowers.com/

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Spam Bacon Bites


Just curious if you take a look and judge what’s in other people’s grocery carts? I can’t help myself and when I buy what I would consider “questionable” items I wonder who is judging me? 

believe it or not I did not have any garlic in the house, I did have garlic scapes in the garden so I chopped up a few of those and added them to the mustard and syrup

 

I remember the first time I used a shopping cart at the liquor store I was mortified. It was for a New Years Eve party I was throwing – I just needed to clear that up. A few years ago I was behind someone who was clearly having some sort of function one where they needed like 6 or more 30 packs of Bud Light? I have NO idea when that much of the same beer is necessary but who am I to judge?
Last weekend I was asked to bring an appetizer and I came across one in a magazine that I ripped out and wanted to give it a try. It looked easy and sounded like it would be quite tasty even though it’s main ingredient was one of those items I would classify as “questionable” in my book. This would be the second time in my adult like that I was standing in line at the grocery store with a can of spam in my cart.
I recall when I was younger my Father would chop it up very small and make a western omelette with Spam and I am not positive but I believe my Mother chopped it up for ham salad finger sandwiches? At least I know I have had finger sandwiches that were definitely made with Spam.
I am going to say even if Spam is one of your no no’s these little bites are quite delicious and very easy to make. When I brought them to the party they were gone within the first 15-20 minutes and I will be making them again!

Spam Bacon Bites
Yields 32
a tasty little bite
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 16 strips of bacon cut in half
  2. 1 can reduced sodium spam 12 ounces
  3. 1/3 cup yellow mustard
  4. 1/4 cup real maple syrup
  5. 1 garlic clove minced
Instructions
  1. Preheat oven to 400'F
  2. cube spam into 32 pieces.
  3. in a saute pan cook bacon till partially cooked, make sure not to cook them to far they should not be crispy. remove to some paper towels to drain.
  4. wrap a piece of bacon around a cube of spam and secure with a toothpick.
  5. place each piece on a sheet pan and bake for 10 minutes.
  6. combine the mustard, syrup and garlic and drizzle over each bite.
  7. return to the oven for another 5-10 minutes. Till the bacon is crisp.
Notes
  1. You can use cubed ham if you are afraid to add spam to your shopping cart
Adapted from Taste of Home test kitchen
Adapted from Taste of Home test kitchen
Cooking at Clark Towers https://cookingatclarktowers.com/

Pasta Swiss Chard and Sausage

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I believe I mentioned a few posts ago how I was going to leave the entire garden to my husband. I am basically still being true to my word. I have only harvested a few asparagus and only weeded that bed. He has spent more time out there more this years than in years past and has harvested cauliflower, lettuce, radishes and now Swiss Chard. Which this is the first time we have tried growing Swiss Chard. It is doing great out there and looks gorgeous. My daughter was the one that wanted it to be rainbow chard and that was a great choice too.
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Friday nights dinner needed to include Swiss Chard only because I am not sure how long it will last sitting in the fridge. And it really is pretty cool to pick, cook and eat what you have planted, nurtured and harvested.
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When I told my daughter what we were having she immediately said “yum” some of our favorite things, pasta, sausage, cheese. Pretty fail safe that dinner will taste like it was made with love. And it was!

Pasta Swiss Chard and Sausage
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 12 ounce box of pasta - small shells, rigatoni. cavatappi
  2. 2 tablespoons olive oil
  3. 3 links sweet Italian sausage, casing removed, crumbled
  4. 4 tablespoon butter
  5. 5-6 cloves of garlic, chopped
  6. 1 bunch of Swiss chard, remove stems and roughly chop leaves
  7. 2 tablespoons flour
  8. 1 3/4 cup milk
  9. 1/2 cup grated Parmigiana Reggiano grated
  10. 1 lemon - zested
  11. kosher salt
  12. freshly cracked black pepper
Instructions
  1. Pasta; make pasta as directed on the box. save 1 cup up the pasta water
  2. in a large pot or dutch oven over medium high heat add the olive oil and the sausage. breaking up while cooking. transfer sausage to a plate and set aside.
  3. remove most of the fat from the pot and add the butter, add the garlic and cook for 30 seconds to a minute being careful not to burn.
  4. Add the Swiss chard and saute until it wilts 3-4 minutes. Sprinkle with the flour and cook for another minute or so. lower the heat to a simmer
  5. Add the milk and bring to a boil. cook for a minute then add the sausage, parmesean, lemon zest and add a little salt and black pepper.
  6. stirring occasionally until the sauce thickens.
  7. Add the pasta to the pot and toss. Add pasta water as needed.
Adapted from Food Network
Adapted from Food Network
Cooking at Clark Towers https://cookingatclarktowers.com/