Locanda Verde

I've been a fan of Andrew Carmellini (see my blog Urban Italian) ever since I first went to Locanda Verde this past September.  The meal stopped me in my tracks and was a topic of conversation for days, likely to the boredom of my friends and family.  

I went back this past Tuesday evening while in NYC for a holiday dinner, and it was even better than I remembered!  I was with a group of fellow gluttons, so it was a shared experience of food comas and bliss.  

We started with the homemade focaccia sprinkled with rosemary and sea salt, the sheep's milk ricotta crostini, steak tartara with hazelnuts, truffles and crispy guanciale, lamb meatball sliders with caprino and cucumber (shown above) and a warm mushroom salad with duck prosciutto and poached egg.  My darling friend Hayley (and go-to gal for all things NYC food related) and I then split the mezze rigatoni with lamb bolognese, ricotta and mint and the fire-roasted garlic chicken for two, a house favorite, although at the rate we went, it could have been for one.

Chef Carmellini's second Manhattan restaurant, The Dutch, is scheduled to open shortly =)  

A Delicious Chicken Dinner

For those of you who have made AliEats part of your daily routine (all 13 of you), I apologize for my absence!

Unfortunately with the chaos of the holidays, I caught a brief flu, had my dad and brother in town and was a repeat offender with takeout - tres mal!  But rest assured, I am back to blog with consistency and creativity.  In fact, I almost wanted to wait until mid-week to re-debut because I am heading to NYC tomorrow and will be dining at one of my FAVORITE restaurants ever... I promise you won't be disappointed =)

Anyway, I felt up to preparing a meal for myself last night, and it was delicious!  Perhaps a tad boring but just what I felt like - a marinated chicken breast that I pounded 1/4 inch thin (because I love skinny chicken), a mesclun salad with fresh chopped chives and green olives dressed in a beautiful champagne vinaigrette and garlic bread... I didn't even have to think!

Beirut!

While not known as a culinary capital (insert chuckle), Toledo, Ohio is home to my favorite restaurant, Beirut. The Lebanese food here is impeccable, and it doesn't hurt that everyone in my family is greeted with hugs - my grandparents basically have their own table (too cute)!  

The atmosphere is authentic and eclectic - with wall hangings, murals and Middle Eastern music.  Menu items are listed on a sheet of paper which also serves as a place mat, and I'm certain it hasn't changed in the past 20 years.  Every dish is made from scratch, and the kibbi will change your life. 

Presto - Pesto!

I'm so in love with pesto I would put it on toast and eat it in soup form.  Truly.  Tonight I made Andrew Carmellini's version from his latest cookbook Urban Italian (see Ali Eats)  I halved the recipe and kept the 2 cloves of garlic called for in a full batch but would only recommend doing so if you love the breath-crippling bulbs.

Ingredients
3 bunches basil, leaves picked
3 cups extra-virgin olive oil
2 cloves garlic, peeled
2 cups pine nuts
1 cup Parmigiano-Reggiano
1 1/2 teaspoons salt

Instructions

1. Put a large pot of water on to boil.
2. Remove the stems from the basil leaves.  Wash the basil leaves and dry them by placing on a paper towel or lightly-spinning in a salad spinner, being careful not to bruise them.
3. When the water comes to a boil, blanch the basil leaves by dropping them in the boiling water for about 30 seconds, so that they soften but retain their greenness.  Remove the basil from the boiling water with a slotted spoon and place in a bowl of ice water to stop the cooking.  When the basil is cold, remove it from the water and squeeze it with your hands to dry it.
4. Combine 1 cup of the olive oil and the garlic in a blender and blend on medium-high until the mixture is smooth, about 15 seconds.
5. Add the basil and the remaining 2 cups of olive oil.  Blend on medium until the basil is thoroughly chopped into small bits.  Add 1 cup of warm water and blend on medium until the mixture is thoroughly emulsified.  Add the pine nuts and blend on medium until everything is mixed and the pine nuts have been chopped to bits.  Add the cheese and salt and blend briefly to combine everything.  The pesto will hold in the fridge for 3 to 4 days, in the freezer for up to 6 months.

Chicken Pot Pie Funeral

Photo Courtesy of Centerville Pies

For those of you who read my post on the mail-order chicken pot pie, I have an update and it isn't a good one.  After arriving nearly one week late (and with a cracked top), I chose to test it out during a Sunday family dinner with my cousins.

The directions recommended 1 1/2 hours of baking, but the pie was still not done after almost 2 hours in the oven.  The top was soggy and the filling almost watery.  Not to mention the nutritional info - one serving of the pie has a day's worth of sodium and so does ONE serving of the gravy!  Salt city.  If I'm knowingly choosing to bloat my body to oblivion, then I better love the dish.  

To be fair, the Centerville pie ladies were inundated with orders after Oprah waved her magic wand and gave this pie her seal of approval.  Harry & David, who offered the pie in their catalogue of food items, is a gourmet gift institution and certainly, cannot be judged solely on this one late delivery.  Besides, their fruit baskets are always delicious.

Deep down I knew this pie wouldn't be for me, but what can I say, it was the Oprah effect =)

Wine Club

I'm in one.  This past Thursday evening was the first gathering, and it was hosted by my fabulous friend Courtney who just moved to Chicago from NYC (by way of LA).  
Her theme was Malbec, so 20 of us brought a bottle of Malbec in the hopes of discovering some 'go-to' labels and meeting new friends.

The idea is that everyone tastes all the wines but truthfully, I couldn't stop drinking mine - Finca El Reposo, Vintage 2007.  This wine is from Mendoza, a region in Argentina that is quickly making a name for itself as one of the finest areas for producing Malbecs.  The taste is velvety and rich with intense flavors of blackberry and spice.  A wonderfully complex and balanced red wine that is extremely smooth... too smooth in fact =)

Can't wait for next month's gathering!

Ode to Quartino

I cannot believe it has taken me nearly one month to blog about Quartino!  This gem of a restaurant is part of the Gibsons family and serves up authentic Italian trattoria items including housemade salumi and pasta, Neopolitan pizzas and seasonal specialties.  There are more than 30 different Italian wine offerings, all hand-picked and served by the carafe. 

Tonight, I only slightly diverged from my traditional order by pairing the grilled zucchini (wrapped around sun-dried tomatoes and garnished with chopped parsley) with a pepperoni pizza.  I dream about this pizza.  It is the perfect combination of a thin, chewy crust with a mostly savory, slightly sweet tomato sauce.  The pepperoni is sliced paper-thin and topped with slightly-crispy Parmesan cheese.

Quartino is never hit or miss and has the perfect menu variety in offerings and size.  Did I mention it's a bargain and a half?! I've been known to go more than twice a week =)

Scrambled Eggs And Herbs

 

Sometimes there is nothing better than having breakfast for dinner.  From French toast to frittata, the variety is wide.  Tonight I made the first item I learned how to cook - scrambled eggs - slightly dressed up with chives and grated Mahon Curado, an aged Spanish cheese that has been rubbed with olive oil and paprika.

Because I recently finished In the Green Kitchen by Alice Waters (literally, cover to cover), my focus is on mastering basic techniques so I'm not a slave to instructions, recipes and cookbooks. Below are the easiest steps for the most perfect scrambled eggs... and let's be honest, it would be an embarrassing item to mess up!

Instructions

1. Crack 2 eggs into a bowl, add salt, pepper and your herb(s) of choice.  I'm partial to chives.
2. Heat cast-iron skillet over medium heat; when skillet is hot, add 1 tbsp of unsalted butter.
3. Beat eggs lightly and pour into pan when butter begins foaming.  Cook eggs until they begin to set and then stir gently and slowly until they are as loose or firm as you like.  Take them off heat before fully cooked and serve immediately.  Add additional chopped herbs of your choice. 

Fall Wines

I'm a wine lover.  Nine times out of ten, it's what accompanies dinner.  For the most part, I choose based on season vs. entree.  Spring and Summer are for white varietals, typically a Sauvignon Blanc or Sancerre while Fall and Winter are for Pinot Noir and Shiraz.  I'm always on the hunt for a drinkable, well-balanced wine with a good value.  I try to stay within a $12-$20 range for most bottles making the occasional splurge for special occasions.  I also try to maintain a healthy selection at home in case I have spontaneous visitors, although, the other day when I purchased 7 bottles, the checkout man looked at me with a raised eyebrow.  To me, wine is like olive oil - you can never have enough on hand =)

Below are 2 favorites for Fall & Winter.

Pinot Noir
Vintjs Pinot Noir is from the Willamette Valley in Oregon and is made by Joe Dobbes, an Oregon winemaker for the last 20 years.  This wine is medium-bodied with notes of cherry, spearmint and blackberry.  Hints of blueberry also line the palate.  The taste is mellow and rich and finishes with dark plum.  I always have at least 2 bottles on hand.

Shiraz 
Layer Cake Shiraz is from South Australia which is one of the top shiraz-growing regions globally.  Specifically from the McLaren Vale region, an area whose microclimates are known for producing complexity, this Shiraz is full, creamy and offers notes of dark chocolate, mocha and licorice.  The mid-palate is spicy and the finish is long.  It feels decadent, just like a layer cake =)

Le Petit Diner

Lately, I have been terrible about keeping much of anything in my fridge and there is little hope ahead because of travel and the holidays.  So I'm forced to get creative with takeout.  And while I am not a fan of the word diet, I am mindful of portions.  My motto is (most) everything in moderation.  I abandon this motto on 3 occasions: when my mom bakes, when I eat at my aunt Diane's house and on Christmas Eve.  

Tonight, I stopped into Pierrot Gourmet, the European-style cafe attached to the Peninsula Hotel, and I ordered the petite version of the tuna melt tartine.  Accompanied with a mesclun salad (that I ditched due to a salad for lunch), this is a fantastic dinner option for anyone who is in the mood for hearty but doesn't want to slip into a food coma.  The sourdough bread is lightly toasted and generously topped with tuna salad featuring french string beans, cherry tomatoes and kalamata olives which add a salty bite that I very much liked.

Next time, I'm trying the tenderloin slider on a mini-pretzel roll with mustard-horseradish and red onion jam.  Yum!

Sunday Dinner

My cousin Lauren is wonderful at entertaining.  Whether having a party for 12 or a family dinner for 4, she is the ultimate host - managing conversation among her guests while plating her always beautiful but more-so delicious meals.  The ambiance is always cozy, and did I mention she's great with lighting?  Anyone who has been a guest at one of her dinner parties knows just the special knack to which I'm referring.  

Tonight was no exception with a simple menu of Parmesan-chicken and lemon-vinaigrette greens, an old Ina Garten favorite!

Ingredients

4-6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

Lemon Vinaigrette Ingredients

Juice of 2 lemons, about 1/4 cup

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions for preparing chicken

1. Pound chicken breasts until they are 1/4 inch thick; can use a meat mallet or rolling pin.
2. Combine flour, salt and pepper on a dinner plate.  On a second plate, beat the eggs with 1 tablespoon of water.  On a third plate, combine bread crumbs and 1/2 cup of grated Parmesan.
3. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides into bread-crumb mixture, pressing lightly.
4. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large saute pan and 2-3 chicken breasts on medium-low heat for 2-3 minutes per side.  Add more butter and oil for remaining chicken breasts. 
5. Whisk vinaigrette ingredients and then toss salad greens; place mound of greens on each chicken breast.  Top with additional Parmesan cheese.

Recipe taken from Ina Garten's, Barefoot Contessa, 2002.

The Salmon Tartare from Sushi Wabi

So sushi... a staple meal, really.  Perfect for a date - first, second or third (although a tad overused in my opinion) but not always so perfect for delivery.  Forget about ordering anything tempura - it ends up steaming itself in the closed container and all that remains is soggy fried bits in the maki rolls.  Yech.  Fortunately, I have found a delightful, delivery-friendly item that has recently become all too convenient - the salmon tartare from Sushi Wabi in the West Loop.  

As tartares go, the salmon is raw and diced and in this case, mixed with shallots, ginger mayo and served with wonton chips.  The chips are only slightly savory and perfectly balance the rich and velvety salmon.

And for those of you who read Anthony Bourdain's No Reservations, I love this appetizer so much that I commit the cardinal sin of sushi ordering and have it delivered on Mondays.  So far, so good =) 

Last Minute Tacos!

When you live alone, it can be challenging to maintain a stocked fridge of fresh produce and a pantry full of necessary staples.  I won't tell you how many evenings I end up making some version of a grilled cheese (lately with manchego and honey).  Fortunately, last night I had all the fixings for tacos with the exception of meat which, along with taco seasoning, was one of two last minute items I picked up from Whole Foods.  In less than 20 minutes, I had an authentic Mexican meal with likely half the calories.

Ingredients

Corn tortillas            Sharp cheddar cheese      

1 lb ground round         Salsa

1 packet taco seasoning   Additional veggies of your choice

Chopped onion

Directions

1. In medium-sized pan, brown meat over medium heat; drain.  
2. Return to heat and combine with taco seasoning (follow specific package directions); bring to a boil. 
3. Reduce heat to a simmer until desired consistency is achieved.
4. Assemble and eat!

The Simplest Egg Salad

Growing up, my mom packed me the most splendid lunches.  They were creative, balanced and always came with a note.  I took everything from veggie fajitas to cream cheese and jelly pita roll-ups but my absolute favorite packed lunch was an egg salad sandwich on pepperidge farm oatmeal bread. 

It was a perfected combination of only several ingredients.  She was light-handed on the mayo, added dijon mustard and finished with fresh lemon juice to brighten and enhance the flavors.  

Despite the simplicity, I struggled for years to get it right and now that I've got it down, I know that egg prep is 80% of the battle.  Follow my easy directions for boiling eggs and you'll be 80% of the way to a deliciously simple egg salad, too!

Directions 

1. Put desired number of eggs (2 per sandwich) in a saucepan and cover with cold water, about 1 inch above eggs.  For easier peeling of shells, use week-old eggs.  Older eggs have a different pH than fresher eggs which positively affects peeling off the egg shells.
2. Add 1 teaspoon of salt to water and bring to a boil over high heat. 
3. As soon as water reaches a rolling boil, remove from heat immediately and cover tightly.  Let sit for 13 minutes.
4. Quickly transfer eggs to an ice bath and allow to cool entirely, about 10 minutes.  Cooling the eggs immediately after cooking will also help prevent the 'green-halo' from forming around the yolk.

To make my mom's simple egg salad, simply use enough mayonnaise to coat chopped eggs, add a dollop of dijon mustard, salt and pepper to taste and lemon juice.  Oatmeal bread optional =)  

Balsan

little gem romaine salad

tarte flambee

pizza margherita

I am a huge fan of flambee (insert accent aigu).  Huge.  And there are several spots that I frequent specifically for their respective flatbreads.  Balsan, one of two restaurants in the Elysian Hotel, is home to my most craved flambee and is a version of what is commonly called an Alsatian.   Prepared in the restaurant's famed wood-burning oven, the tarte flambee features bacon, onions and uplands cheese.  Simply exquisite. Especially when paired with the little gem Romaine salad and a glass of rose.

For those not familiar with Balsan, it is an elegant, bistro moderne.  The menu is seasonal and varied, featuring raw bar selections and classic bistro dishes.  Executive Chef Jason McLeod is the lead visionary and his concept focuses on fresh and in-season, utilizing ingredients from 65 local Midwestern farms.  Charcuterie selections are cured in-house and cheeses are unique to the restaurant.

The whole roasted chicken for two is also another distinct favorite but is deserving of its own blog entry.  Stay tuned!

Urban Italian

I was in New York last month with one of my oldest friends, Chelsea.  Per usual, I made all dining reservations 30 days in advance of my arrival (gotta love NYC restaurant rules), and I was especially looking forward to Friday night's destination, Locanda Verde.  A handful of my NYC pals told me to check it out, and the Italian-taverna vibe fit perfectly with my mood for casual and affordable.  This meal was perfection, so naturally it came as no surprise to find that the mastermind behind it was Andrew Carmellini.  

For those of you who are not familiar with Andrew, he is a chef, restaurateur and author of Urban Italian, a straight-forward cookbook written with his wife Gwen Hyman for whom I like to call the 'non-chef chef'.  Andrew writes his recipes in a way that are accessible to the reader and Gwen offers her own thoughts and tips on food and culture.  Andrew also peppers this delightful grouping of dishes with real-life stories and anecdotes from his cooking life.  Part cookbook, part auto-biography!  

All photography taken from Urban Italian.

Go Fish

 

Recently, I was visiting my best friend Amy and her darling two-month old daughter for the afternoon.  Amy's mother-in-law had recently been in town and left the fridge and freezer stocked with home-cooked favorites.  My visit's timing was perfect because Amy was leaving town and needed to get rid of the leftovers (and I lurve leftovers).  I was feasting on panko-encrusted tilapia, roasted tomato risotto and frozen chocolate-chip-toffee-oatmeal cookies - for lunch!  A wonderful departure from my typical egg salad or tuna fish sandwich.  But it got me thinking about incorporating more fish options at home so tonight I made a similar version of tilapia, replacing the panko bread crumbs with Parmesan and a mix of herbs and spices.  The side dish you see here is orzo with chopped red onion and cucumber, kalamata olives, feta cheese and spinach.  

I typically don't gravitate towards Rachael Ray, but I do like her easy recipe for Parmesan-crusted tilapia.  With only five ingredients, what's not to like!?

Ingredients

3/4 cup freshly grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

4 tilapia filets (1-1 1/2 lbs)

1 lemon, cut into wedges.

1. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper.  
2. Drizzle the fish with olive oil and dredge in the cheese mixture. Place into a non-stick frying pan and cook until fish is opaque in the thickest part, 6-8 minutes.  Serve the fish with the lemon wedges. 

Recipe adapted from Rachael Ray's Everyday Magazine, October 2006 Issue. 

And for those of you wondering, I have yet to receive the Centerville Chicken Pot Pie!  4 days late!  Stay tuned...

Roasted Romas

I don't love tomatoes.  I hate admitting that, but it's true.  They make sandwiches soggy and the taste has never appealed to me.  But manipulate them in any way, and I'm a huge fan, especially when they're roasted.  My cousin Lauren tops them with goat cheese and basil, and they are delish!  You could also put in pasta, on sandwiches or serve on top of a bruschetta.  The options are truly endless.

Ingredients
Roma tomatoes - enough to fill a baking sheet when cut in half

Salt & Pepper

Extra Virgin Olive Oil

1. Preheat oven to 275 degrees.  
2. Line a baking sheet with parchment and cut each tomato in half lengthwise removing the core and seeds; I use a spoon to remove.
3. Drizzle oil over tomatoes and finish with salt and pepper.
4. Roast for 2-3 hours, until tomatoes are wrinkled and pruney in appearance
   

A Perfect French Cookie

My first macaron (not to be confused with the American macaroon) memory is at Laduree, the famed Parisienne tea salon.  I was studying abroad, and my mom was visiting me for a ten day holiday which we chose to spend in the City of Lights.  It was one afternoon following a four-hour Louvre visit that we went for tea and macarons at Laduree Royale.  I chose vanilla and pistachio and my mom, chocolate.  I was mute for at least ten minutes trying to grasp how something so small could be so life-changing.  And life changing, it was.  It was THE perfect French cookie.  So perfect, we purchased a beautiful box for my grandmother (Mimi) with a dozen of the most breathtaking macarons you have ever seen.  But the box never made it home and Mimi never opened her gift.  Why?  Because my mom and I ate them.  We ate the gift!  Admittedly, not our finest hour.  But that tells you just how delightful these mini meringue pies were!

The October 2010 issue of Elle Decor features a straightforward recipe for making the beloved French cookies that are almost more beautiful to look at than eat! Almost...

Chicken Casserole - Not Pie

For those of you anxiously awaiting my follow-up to the chicken pot pie, you'll have to wait another day because the pie was a no show.  A girl still needs to eat though so I decided to stay with the theme of chicken and the category of comfort.

My mom used to make a modified version of this dish in the winter when I was growing up.  She would serve over rice and with a red leaf lettuce salad.  I can still taste the memories when I make it for myself.

I like to roast my own chicken to avoid added sodium, but you could buy a pre-roasted chicken if you're in a hurry. 

Ingredients
3 cups chopped cooked chicken     1 tablespoon lemon juice
1 1/2 cups celery slices          1/2 teaspoon salt
1 cup shredded cheddar cheese     dash of pepper
3 tablespoons chopped onion       mayonnaise

tomato slices

1. To roast chicken on your own, generously rub 2 chicken breasts skin-on, bone-in with olive oil, salt and pepper.  Roasting with the skin-on and bone-in will ensure maximum flavor.  Place chicken on a cookie sheet skin side-up and roast for 35-40 minutes.
2. Once chicken has cooled (let sit for 20-25 minutes), remove skin and pull meat from bone.  
3. Combine chicken, celery, 1/2 cup cheese, onion, lemon juice, seasonings and enough mayo to moisten; mix lightly.  Don't skimp on the lemon juice.  It adds a freshness and helps balance the heaviness of the cheese and mayonnaise.
4. Spoon into 1 qt casserole dish and top with tomato slices.  Bake at 350 degrees for 15 minutes.  Top with remaining cheese and continue baking until cheese is melted.  Serves 4-6.

My Mail-Order Chicken Pot Pie

Photo Courtesy of Centerville Pies

Two days ago I ordered a chicken pot pie online.  I know.  I won't even order a movie ticket online, and I ordered a chicken pot pie.  Why would I do such a thing you might be wondering, and I can tell you it's all Oprah's fault.  She has declared this Centerville Pie Company CPP to be the absolute best CPP in the history of CPP's.  So for $29.95 ($20 for the pie and $9.95 for shipping), I am guaranteed a CPP packed in dry ice, sent 2-day express and guaranteed to be light and flaky with a creamy, comforting filling.  I'm hopeful but skeptical.

The pie should arrive this evening, and I'm planning on making it the meal du soir.

Stay tuned for my review on the "Pie Ladies" trademark dish...

mk - for $25!

new york sirloin with spinach and red wine syrup

roasted amish chicken with cauliflower puree

crudo of tasmanian sea trout

This is just too good not to share!  mk is offering "Wine on Wednesdays" in the lounge from 6:30-9:30pm which includes 3 wines and 3 small plates for $25!  My cousin Lauren and I went last Wednesday night, and we were licking our plates.  We had yellowtail sashimi, polenta cake and seared sea scallops.  You're on your own for dessert but for an extra $5, why not?  I ordered the cheese plate and our server graciously sent over a banana souffle cake cleverly titled "Two Bananas Walk Into A Bar".  Too cute!

And to make the deal even sweeter, Execute Chef Erik Williams came by to introduce himself and ask about our tasting experience! 

Sign me up for more! 

Photos courtesy of mk The Restaurant

The House of RL

In the most recent issue of Chicago Magazine, there is one of the most wonderfully guilty reads titled, "The Discreet Charm of RL". 

From the moment I set foot inside the luxe space filled with cognac leather, wood-paneling and perfectly subdued lighting, I was a staple patron. Navy walls are covered in richly-colored paintings and black and white photographs. Bookcases reveal a collection of thick and heavy selections that would make anyone's coffee table envious.

In this article by Amalie Drury, we get a sneak peek into not only the high-powered clientele but also the characters behind the curtain who maintain the restaurant with a level of precision and sophistication second to none.

Photography by Anna Knott.  Courtesy of Chicago Magazine.

Tacos a la Carte

Despite living in a city with countless cuisine options, I inevitably always have a highly unusual time deciding on a venue when it comes to choosing last minute.  I'm caught wondering if the menu complements my lunch, what will I order, is the environment reflective of my mood (I know - you never thought so much went into choosing a dinner destination!)

Fortunately, when I'm craving Mexican food, I know exactly where to go and that's de cero in the West Loop.  Self touted as a "modern-day taquiera", this gem of a restaurant offers up authentic Mexican fare and 13 different taco options that will make you wonder why you don't just order one of each. 

Tonight, I went with two of my closest friends (and fellow food connoisseurs) Amy and Lauren, and they graciously allowed me to photograph their plates.  Are your mouths watering yet?!

From a Midwest Farm to a Downtown Table - Province!

Recently, I've had a number of out-of-towners ask me for recommendations on where they should have dinner while in Chicago.  Admittedly, this is a tricky question for me because I feel a profound amount of pressure to make sure the recommendation is not only fitting to the specific palate of my friend but also because this recommendation is a direct reflection on yours truly!  Deciding on a list of restaurant options for someone is an art and I'd like to think it's one I've (nearly) mastered.  

Province, my standby restaurant of late, is always at the top of my go-to list and deserves a shout out for its gold level LEED certification and farm-to-table cuisine.  Executive Chef and Owner Randy Zweiban is a native New Yorker who has created a multi-layered American menu with Spanish textures in his second Chicago restaurant venture, after Nacional 27.
The menu transitions seasonally and currently reflects the flavors and colors of Fall.  I've included my current "must-tries" below! 

soups/salads

Kilgus Farms Romaine Caesar Salad with spiced croutes, chile-spiked Caesar dressing

small

Melted Goat Cheese Fondue with oven dried tomatoes, herbed crisps

bigger

Rare Hawaiian Tuna with green city market vegetables, romesco, caper vinaigrette

Mojo-Honey Glazed "Brick" Half Chicken with sweet potato-squash hash, black bean sauce 

dessert

Mick Klug Farms Bartlet Pear Tartlet with vanilla bean ice cream, pear syrup drizzle

 

Photos taken by Laurie Proffitt

Mustards Grill Mongolian Pork Chop

Earlier this year, my dad and I took a trip to Napa and Sonoma.  It was my first time there (which is tragic considering I'm nearly 30 years old), and it was magical.  I had visions of quitting my job and pouring wine tastings for the next two years!  Unfortunately, my pragmatic self prevailed and I did board the plane home but not before I had the MOST FANTASTIC pork chop of my life at Mustards Grill in Yountville.  The savory flavors of hoison and soy in the center-cut double pork chop were perfectly balanced with the sweet and sour red cabbage and of course, homemade mustard.  And if you don't believe me, maybe you'll trust Bobby Flay who also referenced this succulent dish on a recent episode of The Best Thing I Ever Ate! 

If you're brave enough to attempt the recipe, you can find it at the Mustards Grill website.  Quite frankly, it seems easier to fly back to Napa than to recreate such a masterpiece but for those of you who want to give it a whirl, let me know how it turns out!

Now what to do for dinner...

Cultivate LA

A couple weeks ago, I was visiting one of my dearest friends, Meg, in LA for the weekend. And knowing the foodie in me, she took me to an event for Cultivate LA.  For those that don't know, Cultivate LA is part of the United Friends of the Children Organization and as taken direct from their website, "Cultivate L.A. brings together the finest Los Angeles restaurants, specialty food vendors, and wine makers from throughout California at one of L.A.'s most scenic private homes. Guests are introduced to the fabulous resources Los Angeles has to offer food and wine lovers in our area.  An evening of casual elegance, Cultivate L.A. celebrates the creativity, the passion, and the heart of Los Angeles."

This particular event was held at a private residence in Brentwood with special guests Giada De Laurentiis and Alice Waters. Both were signing their most recent cookbooks, and it was all I could do not to grab another guest's book and claim it as my own to get a signature!

I purchased both of the ladies' books: In the Green Kitchen: Techniques to Learn by Heart by Alice Waters and Giada at Home: Family Recipes from Italy and California by Giada De Laurentiis, both of which are going to keep me plenty busy this Fall & Winter!


Take a look and let me know which recipes are your favorites!

A Perfect Cookie

When I was a kid, I used to make a batch of cookie dough from the Toll House chocolate chip bag recipe, refrigerate the dough and tell my mom that I was going to bake them later. But I never baked them. Instead I would eat the dough and hide the bowl in the back of the refrigerator so my mom wouldn't know that at any moment I could experience a severe case of salmonella. 

Today, the dough is just as enticing but I'm much more appreciative of the finished product. This chewy molasses-spice cookie recipe is a family favorite and although a tad high-maintenance, well worth the time and effort!

Recipe adapted from Martha Stewart's Everyday Food Magazine, Nov. 2005 Issue:

Ingredients
2 cups all-purpose flour     1 cup sugar
1 1/2 teaspoons baking soda  1 1/2 sticks unsalted butter, soft
1 1/4 teaspoon cinnamon      1 egg
1/2 teaspoon ground nutmeg   1/4 cup molasses
1/2 teaspoon salt

1. Preheat oven to 350 degrees (325 degrees if your oven is extra toasty).  Whisk flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, place an additional 1/2 cup sugar and set aside.
2. With an electric mixer, beat butter and remaining cup of sugar.  Beat in egg and then molasses until combined.  Reduce speed to low and gradually mix in dry ingredients, just until dough forms.
3. Use a cookie scoop to form uniform-sized balls.  Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, at least 3 inches apart.  Otherwise you will have a uni-cookie!  Bake, one sheet at a time, until edges are just firm, 10-15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly).  Cool 1 minute on baking sheets, transfer to cookie racks.  Store in airtight container, 3 to 4 days.  Or freeze.