Cook Au Vin

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As someone who travels quite a bit for work, it is too easy to fall into the TV dinner rut. You come home jetlagged and the last thing you want to do is stand in line with the rest of the neighborhood to buy fresh produce. Instead, you rely on the frozen meals patiently awaiting moments like this. The more you eat them, the less motivation you have to finally replace them with a warm, home cooked meal.

That’s why my latest venture at a Cook Au Vin class was the best kick in the culinary butt I’ve had in a while. It reminded me just how much I love the feeling of sitting down to a plate filled with goodies I made all myself. I joke that it’s practice for my future housewife duties, but really it is all about me and my never ending goal to fill my life with amazing food and people I make happy with it.

The class was taught by Chef Ryan, a culinary enthusiast who got his start working through restaurants while earning an English degree in college. He worked for the Army’s public affairs department before finding his way back to the kitchen. I think the cooking life suits him and his beard much better.

The menu for the day was brunch: croissants, gravlox and eggs Benedict. Each dish requires attention and a high level of preparedness, but as long as you follow the French mindset of mise en place, the results will not disappoint.

I discovered just how much love, rule-following and butter croissants require. Each layer of lovely flaky crust may clog my arteries, but the elbow grease required to make it happen balances it out.

Gravlox is so easy that I am willing to make my first seafood purchase at the market just to attempt this dish again. All it takes is the right balance of herbs and spices and a few days to let the fish cure. Oh, and about a pound of salt.

Then there’s eggs Benedict and the poached eggs that I dreaded the entire class. But lo and behold, I successfully created three that were edible but perhaps not the most visually appealing. The trick is to crack the egg into a cup first to make sure the yolk isn’t broken. Then, dip the cup into the boiling water with a splash of vinegar so the egg can easily slide into the pot. Then let the egg whites do their magical swirling dance.

I can’t wait to use my new impressive skills again in my own kitchen. Hopefully my roommate doesn’t easily get sick of eggs Benedict…

Chicago Restaurant Week: The Results

I may be late to the posting party, but I am never late to dinner. Especially during Restaurant Week, as tables are quickly snatched up by hungry on-lookers. The cold kept the competition at bay this year though, along with the extension to two weeks, resulting in more reservation opportunities and repeat visits.

My kitchens of choice this year were the blossoming Perennial Virant, the classic Cafe Spiaggia and the brand spankin’ new Summer House Santa Monica. While this fierce winter has put me back into hibernation along with the groundhogs, some of these dishes deserve a repeat taste once the spring thaw begins and I can finally ditch the five layers of clothing.

Perennial Virant

First course: Crispy Carnaroli Rice

Second course: Rushing Waters Rainbow Trout

Dessert: Frozen Key Lime Pie

This dinner won best overall experience for my personal Restaurant Week 2014. Our waitress was kick ass, smart and even knew the hot places nearby to grab a drink after dinner. Oh, and the food was phenomenal, too. It turns out the restaurant’s specialty is pickling, which means the vegetables we all enjoy from Green City Market during the summer are still thriving in the dead of winter. When I hear “pickle” though I think vinegar. But it turns out this preserving technique is so much more. The summer beans were still hints of warmer, happier times and the sunchoke puree and chips were the perfect accompaniment to the trout that fell apart at the slightest touch of my fork. To top it all off, the frozen key lime pie was tart with sweet blueberries taking away some of the bite. A repeat visit is required, along with a trip up to the J. Parker for a skyline view and tasty cocktails.

Cafe Spiaggia

First course: Rucola

Second course: Cappellacci

Dessert: Bomboloni

A Restaurant Week and all-year Chicago favorite, Spiaggia is a staple resident of Michigan Avenue. Although the restaurant was still empty when we walked in for a weekday six o’clock reservation, it quickly filled up with hungry groups and warm service. While sipping wine and eating fresh bread, we couldn’t help laugh at the poor commuters sprinting down the street to get out of the cold that much faster. My salad and Italian-style doughnuts were exactly what I expected, prepared with fresh ingredients and balancing flavors. But the cappellacci with butternut squash was out of this world. I have never wanted a dish to become bottomless so badly since discovering peanut butter ice cream. It was sweet, it was savory and it was delicate. I pray this is not a seasonal dish so I can add this to my “last supper” list.

Summer House Santa Monica

First course: Shaved Vegetable Salad

Second course: Grilled Atlantic Salmon

Dessert: Roasted Pineapple Crostata

Sadly, my last Restaurant Week visit was the most disappointing. I have high hopes for the future of Chef Mahin and his team, but they were not ready for the foodie force that emerges during this annual event. Service was slow, with our server confirming orders multiple times throughout the meal, often times incorrect. What was most disheartening was when my salmon arrived with a raw center. For the first time in my life I had to send a dish back to the kitchen, which pained me as much as it did the server and I’m sure the kitchen. Our server even  commented that the kitchen was still working on their timing…I’ll say. I will say the portions here are supremely generous, which would make a steak-and-potatoes diner like my father ecstatic. I’ll give it a few months before I return when hopefully the food is worthy of Mahin’s name and I can soak in the sunshine from the glass ceiling.

Until Restaurant Week 2015!

Happy Valentine’s Day

The folks at Time Out Chicago won my heart with their local foodie valentines.

Regardless of your plans tonight, or lack thereof, show the stomach you love just how much it means to you. Mine will be enjoying my favorite bottle of wine, Chateau Ste. Michelle Cabernet Sauvignon, a vegetarian lasagna and the incredible company of the loveliest women I have been blessed with knowing…at least before the bottles are empty.

Love and cheese, everyone!

Food for Thought

“Of course reading and thinking are important but, my God, food is important too. How fortunate we are to be food-consuming animals. Each meal should be a treat and one ought to bless every day which brings with it a good digestion and the precious gift of hunger.”

-Iris Murdoch, The Sea, The Sea

Crispy Chickpeas and Pumpkin Seeds with Lime

Once in a while, downing an entire can of Pringles is a great idea. But most of the time, it is a suicide mission for your thighs. Well, at least mine. In an effort to snack healthy this year, I’ve been exploring options beyond my local cookie aisle. This week, I discovered this recipe for Crispy Chickpeas and Pumpkin Seeds with Lime from CanolaInfo.

It’s not only super easy to throw together, but it’s also a great source of fiber and protein. Just throw some into a baggie before you head to work or the gym so you aren’t tempted to visit the vending machine.

Tip: Let the chickpeas dry off a bit before tossing them with the spices and canola oil. Otherwise they end up a little too soggy.

Ingredients:
2 16 oz. cans chickpeas, rinsed and well drained
2 tbsp. canola oil
2 tsp. smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1/2 cup hulled pumpkin seeds
1/2 tsp. salt
grated zest from 1 medium lime

Instructions:
1. Preheat oven to 425 degrees F.
2. In a medium bowl, mix the chickpeas, canola oil, paprika, cumin and garlic powder. Toss util well coated. Spread onto a large baking sheet so it is a single layer. Bake 30 minutes or until beginning to brown. Stir every 10 minutes.
3. Sprinkle with pumpkin seeds, mix together and bake 5 more minutes. Make sure it does not burn.
4. Remove from the oven, toss with salt and lime zest. Let stand on baking sheet 30-45 minutes. Store in airtight container at room temperature for up to two days.

Chicago Restaurant Week: Preview

It is that most marvelous time of year again: Chicago Restaurant Week.

While you usually have to fight tooth and nail to snatch a table during this annual event, the extension to two weeks has made the task a little easier. You may still be out of luck for a prime time Saturday spot, but if you are willing to sacrifice a weekday evening for a culinary field trip, you have plenty of options from January 24 – February 6.

The wonderful thing about Restaurant Week is not just the $33-$44 pre-fixe menus filled with some of the chef’s greatest goodies; it’s also the perfect excuse to be out and about in the dead of winter. I would love to stay holed up during this oh-so-miserable cold snap, but if you dangle GT Fish & Oyster’s lobster roll in front of me, I’ll cave into my parka and snow boots.

Most of the favorites are still on the list, like Graham Elliot Bistro, Trattoria No. 10 and The Bristol. Some of the newbies in town are taking advantage of the publicity that comes with Restaurant Week to showcase their new establishments, like Travelle at The Langham, Chicago and Summer House Santa Monica in Lincoln Park by Jeff Mahin, of Do-Rite Donuts fame.

If you are intimidated by fine dining, this is a perfect opportunity to sample menus and expand your palate without diminishing your wallet. The great thing about Chicago is that you cannot make a bad decision during Restaurant Week. So close your eyes, throw a pin at OpenTable and see where fate leads you. I for one am already decked out with three reservations and a hot date with the gym tonight.

Tuck in, Chicago.

Creamy Butternut Squash Soup

The winter drones on, and there is no sign of fresh produce for months. Thank goodness for the seasonal vitality of butternut squash. It makes an appearance in almost every dish I contribute to the holiday table because it is so easy to prepare. I tend to combine it with some type of pasta, like gnocchi or lasagna, with spinach and cheese. Even my carnivore family members can’t help but dig in.

On every restaurant menu right now is some variation of butternut squash soup, so I decided to take a stab at it myself. I used this recipe from The Organic Kitchen. I still don’t have the spice balance down, but a dash of creme fraiche and chives were just the flavor punch my bowl needed.

I decided to use a hand mixer for the pureeing portion of the recipe. Try to use a tall bowl for that so the hot liquid doesn’t get everywhere, including your bare arms.

Bon appetit!

Creamy Butternut Squash Soup

Yield: 6-8 servings

Ingredients:

3 cloves of minced garlic
1 medium chopped yellow onion
2 tbsp. butter
6 c butternut squash (peeled and cubed)
32 oz. vegetable broth
1/2 tsp. ground black pepper
1/8 tsp. red pepper flakes (or cayenne pepper)
1.5 c half and half
sea salt to taste
toasted pine nuts, dried cranberries, creme fraiche, etc. (optional toppings)

Instructions:

1. In a large pot, bring broth, squash, black pepper and red pepper flakes to boil. Simmer for 15 minutes or until squash is easily pierced with a fork.
2. While squash simmers, saute onion and garlic in the butter in a small pan until soft.
3. When the squash is done, add onions, garlic and half and half to squash mixture. Stir.
4. Ladle mixture into a blender or bowl to use a hand mixer. Puree until smooth.
5. Return to pot and heat through. Add salt to taste.
6. Garnish with toppings and enjoy!

The Disappearing Generic Grocery Store

First there was the Snowpocalypse of 2011 where dozens of cars were stranded on Lake Shore Drive, and now Chicago can say it survived Chiberia 2014.

Barely a week into the new year, we were hit by two feet of snow in some areas and a record low of 42 below zero with the wind chill. That’s right. We were colder than the South Pole and even the Lincoln Park Zoo polar bear was forced indoors. Schools and businesses were closed for fear of limbs snapping off in the bitter temperatures. I, for one, huddled in my apartment for three days catching up on some much needed cleaning and making oatmeal (but also watching an absurd amount of The West Wing).

When the thermometer finally hit the double digits, I emerged from my apartment to gather some much needed groceries. Unfortunately, my Trader Joe’s was wiped clean of any produce. It was ransacked Sunday morning as soon as the weather alerts went off, and the trucks were unable to make it through with fresh supplies. This was a familiar story across the Midwest as everyone went into panic mode, which was no surprise.

What is more concerning is how apparent it was for the first time how much my neighborhood depends on one grocery store. As of December 28, 2013, Safeway pulled all Dominick’s stores out of the Chicago market. I admit that I did not split my weekly purchases evenly between Dominick’s and Trader Joe’s, but each store served a specific purpose. I love the produce at Trader Joe’s and their unique goods, like cookie butter, mochi ice cream and peppermint Joe Joe’s. But I don’t always need organic flour and sugar for my baking projects, and some people, like myself, can’t live without Skippy Reduced Fat Peanut Butter.

Some grocers are slowly adopting the empty Dominick’s locations, such as Jewel and Mariano’s, but mine still stands empty, dust accumulating on the long vacant shelves. These larger grocery retailers would be perfect substitutes for the market Dominick’s catered to in our diverse neighborhood of families and college students. However, Whole Foods and Mrs. Greens are also feasible tenants. Can we tolerate another specialty grocer, though? Not everyone can afford to buy specialty items all of the time, especially college students who haven’t even made their first loan payment, pushing them to travel farther to find the better deal. Thinking long term, it could further increase the cost of living in the neighborhood and make it harder for students and new graduates to afford the area. Will the specialty grocer be the next fad, like cupcake and fro yo shops, that overstay their welcome?

Don’t get me wrong; I love that organic foods are going strong in the market, but farmers can only distribute so many truly organic products before the process itself falls back into bad habits. Specialty stores should be just that: specialty. If we make these stores the norm, then they will not be able to keep up with the demand and we will have more Chiberia-like raids on the shelves.

As we await news of the new neighbors, I will survive on my clearance sale stash of Skippy and Safeway brand pasta and continue to wonder why I still put up with Chicago winters.

The Happiest Meal of the Week: Brunch

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You had the night of your life, whiling away the hours with your closest friends, throwing back Jose and annoying the DJ by requesting Wagon Wheel for the hundredth time.

Then it’s suddenly Sunday morning, your head is pounding and the leftover Papa John’s in the fridge just doesn’t look as appealing as it did at 3 a.m.

That is why brunch is the best, most magical time of the week. Gather your fellow sleepy-eyed friends, put your name in for a wait and enjoy a bloody Mary while perusing the sweet and savory menus created to cure you of the weekend and fuel you for the upcoming week. Exchanging tales of the previous night and stitching together timelines is only made better with goat cheese filled omelets, cinnamon rolls dripping with icing and eggs benedicts galore.

While I make sure to brunch wherever I travel, here are a few of my favorite brunch spots in Chicago:

1. Hub 51 – You must order the breakfast nachos. They are the things egg and guacamole dreams are made of.
2. Crosby’s Kitchen – The housemade monkey bread sells out by noon, so act fast.
3. Southport Grocery & Cafe – Always expect a wait here, especially in the colder months since the space is small. But it’s worth every second.
4. Ann Sather – Order what you want, but you come here for the cinnamon rolls. No judgment if you eat both before your meal actually arrives.

Keep calm and brunch on.

Sweet Potato Gingerbread Oatmeal

It is currently -12 degrees outside (-37 with the wind chill, if we want to get technical). Therefore, I have barricaded myself in the apartment with the heat cranked up, a pot of tea on the stove and my snuggie glued to my body.

Fortunately I did my grocery shopping Friday so my pantry was well-stocked for a snow day. One of my projects for the week was this recipe for Sweet Potato Gingerbread Oatmeal from The Oatmeal Artist. It sounded nutritious, seasonal and heart-warming. Boy did it do the trick! Not that I needed another excuse to huddle around the stove today.

Nutrition fact of the week: Sweet potatoes are a great source of calcium, potassium and vitamins A and C!

With the snow drifting over abandoned patio furniture, the wind howling through poorly insulated windows and absolutely no where to go except your Netflix queue, curl up with a bowl of this delicious oatmeal. It will stick to your ribs and convince you hibernation is the perfect wintertime hobby.

Ingredients:
1 c milk or water (I used almond milk)
1/2 c rolled oats
1/3 c mashed sweet potato
1/2 tsp molasses
1 tsp maple syrup
1/2 tsp vanilla extract
1/4 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch of salt
craisins, walnuts, etc. (optional toppings)

Instructions:
1) Bring milk to boil. Add oats. Reduce heat to medium.
2) When the oats have taken on some of the milk, add sweet potato, molasses, maple syrup, vanilla extract, ginger, cinnamon, cloves and salt. Stir.
3) When it is at your desired consistency, transfer to a bowl. Add toppings. Enjoy!