BB's Kitchen

I just got back from a Summer weekend in Colorado and had a most memorable meal at BB's Kitchen in Aspen.  Picture contemporary American bistro with a to-die-for view of the Central Rockies.  I'm seriously evaluating relocation :)

Among me, my DAD and my brother, we covered all must-order menu items and I, quite literally, hoarded the desserts.  Meal highlights included the spiced shrimp, burrata and crispy half chicken with roasted asparagus. The people watching didn't disappoint either!

Next's Tour of Thailand (In Photos)

course #1 - thai street food

course #2 - hot and sour broth, pork belly

course #4 - catfish, caramel sauce, celery

course #7 - coconut, corn, egg, licorice

Province (Revisited)

I adore Province and typically don't stray from the miso-chili glazed rare Hawaiian tuna entree but switched it up this past Saturday evening.  High marks for both the spice seared tuna tacos with pickled cabbage & soy-mustard aioli and for the mojo boneless "brick" half chicken with squash hash & black bean sauce. 

Brussel Sprout Inspiration

I happen to love a brussel sprout but this is not a consensus shared by most.  I, too, used to have a negative connotation with le sprout because my only memory was of an over-boiled, mushy sphere.  Yech.  Now they're a most fave veggie, and I'm loving them in salads this Summer.  



Super basic - just tear off the sprout leaves and blanch (about one minute in boiling water and then put into an ice water bath), add currants, hazelnuts, shaved Parmesan and toss in a vinaigrette.  To make the salad a little heavier, add pancetta.

For Fall & Winter, try roasting them with olive oil, salt & pepper.  You'll never stop:-) 

p.s. I crave the brussel sprout salad from Sunda - crispy leaves served with chilis, fried shallots and minced shrimp.  Mmm.

Next's Next Menu - Thailand!

I'm going to NEXT.  Thanks to the hard work of one amazing friend.  Check out Mr. Achatz's Thai menu!

T-15 days!

Gilt Bar

tenderloin steak tartare

Admittedly, I've been a fan of the latest influx of downtown restaurants - Hubbard Inn, Paris Club and GT Fish & Oyster to name several - but my current obsession is Gilt Bar.  Anyone who has been to Maude's Liquor Bar will immediately recognize similarities among ambiance and menu items but Gilt offers a speakeasy vibe as compared to MLB's more Violet Hour flare.

Tonite, I met one of my favorite food companions, Jason, for cocktails, heavy apps and a much needed catch-up.  We started with the burrata over a bed of split peas, arugula & radishes followed by tenderloin steak tartare with a slow poached egg yolk, shallots & capers and the blackened cauliflower with pickled red onion, capers & chili.  These savory dishes were perfectly rounded out with the sticky date cake and coffee ice cream.  Already contemplating my next visit:-)

Pretty Pics

linguine with fresh pesto

campari and soda with a 2 inch cocktail ice cube

Lox on Sourdough

Been luvin' lox since I was a tike and they always remind me of my DAD.  He'd make (and still does) the best scrambled eggs with a side of lox AND he'd let my brother and I have chocolate milk with said eggs and lox.  Best.DAD.ever.  I added sourdough toast to the mix and created an open-faced breakfast sam!

White Bean Dip

This is the little wbd that could.  Another Giada gem of an appetizer that can be appropriately served with crudites, homemade pita chips or even store-bought ones :-)








Ingredients
1 15-oz can cannellini beans, drained and rinsed
2 cloves garlic
2 Tbsp. fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
1/2 tsp. salt
1/4 tsp. pepper 

Directions

1. Place the beans, garlic, lemon juice, parsley, salt and pepper in a food processor and pulse until coarsely chopped.
2. Add olive oil and mix until smooth.
3. EAT!

Lemon-Lime Basil Shortbread

I am a dessert connoisseur-esse thanks to my mother.  She is a GIFTED baker with remarkable acumen for ingredients and balance in sweet indulgences.  I like to think I've inherited her knack for pairing flavors which is why this lemon-lime basil shortbread sounded delightful.  I've been eating them for breakfast all week!
Ingredients
1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
2 Tbsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt

Directions

1. Preheat oven to 375 degrees.
2. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice and salt in a food processor.  Pulse until large, moist clumps form.
3. Measure level tablespoonfuls of dough; roll between your palms to form balls and place on a large baking sheet spaced 2" apart.
4. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking.
5. Bake until edges are brown, about 20 minutes.  Transfer to a wire rack.

Recipe from Bon Appetit, July 2011 Issue

Summer Sea Bass

Suffice it to say, my Summer evenings are spent dining al fresco as much as possible but sometimes (mostly Sundays), there is nothing better than cooking a seasonally appropriate meal inside.  Tonite I prepared sea bass with a tomato and avocado salsa that was dinner party worthy and SO simple. 

You'll only need 4 ingredients (minus salt, pep & evoo) and 30 minutes to prep and cook - can't beat that!

Ingredients

1 medium-ripe avocado, peeled and cut into 1/2" dice

1 cup cherry tomatoes, halved

3 Tbsp. extra-virgin olive oil, divided

3 Tbsp. fresh lime juice, divided

Kosher salt and freshly ground black pepper

4 6-oz sea bass fillets

Directions

1. Preheat oven to 425 degrees.
2. Combine avocado, tomatoes, 1 Tbsp. oil & 1 Tbsp. lime juice in a medium mixing bowl.  Season with salt and pepper to taste and set aside at room temperature.
3. Place fish in an appropriately sized glass baking dish.  Put remaining 2 Tbsp. oil and 2 Tbsp. lime juice on top of fish.  Season with salt and pepper and let marinate for 15 minutes at room temperature.
4. Place piece of aluminum foil on baking sheet and arrange fish on foil.  Bake for 15-20 minutes or until sea bass is flaky and has a golden brown crust on top.
5. Transfer to plates and top with tomato and avocado salsa.

Eater - Chi

It recently dawned on me that not everyone knows about Eater, one of my favorite and most trusted go-to food blogs.  It's clever and artsy and totally accurate.  Bookmark.it.

GT Fish & Oyster

baja shrimp bruschetta

Someone recently asked me if I would ever write a naughty blog (and yes, the term 'naughty' was used), meaning would I ever write a non-favorable entry.  I suggested they read Chicken Pot Pie Funeral.  The truth is, I don't want to waste time writing about poorly executed meals because there are so many fantastic ones to share, including my dinner last Thursday night at GT Fish & Oyster!

I'd heard mixed reviews about the service but had a wonderfully attentive server (Oscar) who accommodated my dinner party's every request, mainly, 'please split everything into three servings', although my portion was always the smallest (Lou - if you're reading, it's true).

The menu is meant to share which is ideal because I typically want to taste five or six dishes, although I would absolutely eat the Lobster Roll alone.  It did not disappoint.  We ordered a second after the first.  Our other dishes included the Baja Shrimp Bruschetta with avocado, toasted pistachios, grapefruit and garnished with cilantro; a Miso-Glazed Cod served with asparagus and preserved mango; Fish Tacos with a chipotle aioli and peashoots; Lobster Mac and Cheese with English peas and the Key Lime Pie dessert served trifle style.  Honestly, I could have ordered more!

lobster roll with fried onions

shrimp tacos

glazed cod

key lime pie

 

The Bristol

At the rate I'm going, I'll have my Italian blogs blogged by Fall.  Sigh.  

In the meantime, I have several Chicago posts to share, the first devoted to The Bristol.  How did I forget about this place?  Never again.  The space is warm and rustic with a cozy bar.  The only drawback is not being able to stand at the bar (fire hazard), so if no seats are available, one must either venture upstairs or to a neighboring watering hole.  I recommend Danny's (@ Dickens & Damen), although you may not want to leave once you get there!

It was just Amy and me so we ordered what anyone else would deem a completely unnecessary amount of food.  But that's what we do.  Our perfectly-coursed meal started with the spiced olives and fried artichokes followed by the market greens with tarragon-buttermilk dressing and duck fat fries served along side house ketchup and garlic aioli (which I nearly demolished ALONE).  We rounded out the meal with ramp fettucine entrees featuring lardons and shaved Parmesan.  I put myself over the edge with dessert.  I remember peanut butter and chocolate mousse but was too close to a food coma that all additional details escape me.

AliEats on Foodsherpa!

How.cool.is.this?!

http://www.foodsherpa.com/food-blog/ali-eats/

The Spritz

Before I launch into multiple blog entries about eating myself silly in Italy, I want to tout my newest cocktail obsession, the "spritz".  I had at least one each day - either at lunch or as an aperitif, and I must say it was a delightful pick-me-up after walking for six hours.

The spritz originated in Venice but has taken on different versions throughout Italy.  I preferred the Florencian cocktail - Prosecco, a generous dash of Aperol (or Campari) and an orange slice. The original features white wine in lieu of champagne and is topped off with sparking soda water and an olive.  Thirsty yet?

Bon Voyage!

I'm off on an Italian getaway for the next couple weeks!  I promise to tell you all about it when I return!  And I promise to keep my promise.  I.will.blog.again.

Avec

bacon-wrapped medjool dates

"deluxe" focaccia

Anyone who knows me knows I'm not big on others sharing my personal space - which is why I've never been a fan of communal dining.  However, I abandon all instinct when it comes to dining at Avec.  Forget that your neighboring diner is close enough to breathe on your plate or has a laugh whose pitch is worthy of shattering glass (this did happen to me several weeks ago, and I was concerned about hearing loss).  Forget that you are quite literally sitting on all of your belongings.  Forget everything.  The menu is worth it =)

My absolute favorites are the "deluxe" focaccia with taleggio cheese, truffle oil and fresh herbs; the chorizo-stuffed medjool dates with smoked bacon and piquillo pepper tomato sauce; the deviled egg crostini with crimini mushrooms, celery leaf and tarragon; the burrata with charred leeks and saba and the whipped brandade with house made garlic bread and chives.  Last time, Lauren and I washed it all down with Cava. Mmmmm!

Brunch chez Balsan

I had a very.big.day yesterday.  So big, in fact, it is still sinking in and will be blogged about in a big way closer to my 30th anniversary.  

For now, I wanted to share my beautiful two-course brunch from Balsan.  For just $19, brunch enthusiasts receive a selection of salumi and domestic cheeses, madeleines, scones, homemade chocolate-hazelnut spread, preserves and butter and the option to order any one of ten entree options, all of which come together to provide one of the most comprehensive and flawlessly executed menus.  Plates featured include everything from a crisp suckling pig with sweet potato, fried egg and salsa verde to a wood oven roasted ceasar salad with chicken, parmesan and anchovies to farm eggs with maple bourbon sausage, mushroom and potato rosti. 

As we were leaving the Elysian Hotel (home to Balsan), Amy noticed orange crocs walking to the elevator... good morning Mr. Batali =) 

Appetizer Party

white bean dip

 

spinach artichoke dip

smoked kielbasa

sauteed shrimp

Sweet Mandy B's

This is my post-spinning snack - a vanilla cupcake from Sweet Mandy B's which, in my non-humbled opinion, still ranks supreme vs. the LA based Sprinkles.  The cake is fluffy and generously covered in sugary frosting (the way frosting should be) =)

Pure Michigan

Raw Honey from American Spoon

I just returned from a sublime weekend away in Harbor Springs & Petoskey, Michigan with my three besties. For those not familiar with this picturesque, super-quaint community in the Lower Peninsula's northern tip, it is pure Americana with a setting that would have inspired Norman Rockwell for years.

When visiting, there are a handful of restaurants and stores that are must-visits including but not limited to: Cutler's for home goods, Robert Frost for all your winter footwear, Chandler's for lunch and dinner (you must go for both), Turkey's for their club sam at lunch, Tom's Mom's Cookies for the MOST enjoyable cookie in this lifetime and American Spoon for delicious preserves and jams.  I'm currently eating the honey by the spoonful =)

Chandler's dinner menu

half chicken entree at Chandler's

Tom's Mom's Cookies sign

Davanti Enoteca

focaccia di recco

truffle egg toast, fontina & asparagus

I'm horrified to admit this, but last Thursday was my first visit to Chicago's version of Little Italy.  Clearly, I have been leading a compromised food life for the past 8 years.  My thoughts are now consumed with all things Taylor Street, specifically Davanti Enoteca.

Fortunately, I was with a group of fellow non-vegetarian, cured meat enthusiasts who shared my excitement at ordering every formaggi & salumi on the menu.  

This is rustic, Italian at its finest. Restaurateur Scott Harris helped create an original tone without compromising a necessary authenticity.  Old glass milk jugs serve as chandelier-style lighting and the bar was built from 180-year-old refurbished barn wood. 

The dishes are a thrill thanks to Executive Chef Jonathan Beatty, formerly of Purple Pig fame.  His menu is delightfully approachable and creative.  No reservations at this point so go prepared to wait!

Swordfish Poached in Olive Oil with Broccoli Rabe Pesto

I'm on a Giada kick so bear with me...  I made this dish a few evenings ago and loved the pesto but would prepare with halibut next time (any non-delicate, mild whitefish would do).  Prep is easy but not tidy so make a deal with your dinner companion that the cook doesn't clean-up too =)

Ingredients
Broccoli Rabe Pesto

8 ounces broccoli rabe (about 1/2 bunch), thick stems removed

2 garlic cloves

1 cup toasted walnuts*

1 tablespoon honey

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan cheese

Olive Oil-Poached Swordfish

4 cups olive oil 

2 cups vegetable oil

4 6-ounce skinless swordfish steaks

Salt and freshly ground black pepper

Directions

1. To make the pesto, bring a medium pot of salted water to a boil over high heat.  Add the broccoli rabe and cook until tender, about 5 minutes.  Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes.  Shake off excess water and transfer to a food processor.
2. Add the garlic, walnuts, honey, salt and pepper into the food processor and pulse until very smooth.  With the machine running, gradually pour in the extra-virgin olive oil.  
3. Transfer the pesto to a small bowl and stir in the Parmesan.  Set aside.
4. To poach the fish, combine the olive oil and vegetable oil in a Dutch oven or large deep saucepan big enough to hold the fish in a single layer.  Using a deep-fry thermometer, heat the oil to 200 degrees over medium-low heat.  Reduce the heat to low to sustain the temperature.
5. Season the fish with salt and pepper; gently place into the oil, making sure it is submerged.  Poach the fish until just cooked through, 6 to 7 minutes.
6. Place about 1/2 cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish.  Using a slotted fish spatula (I need to buy one!), gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto.

*To toast the nuts, heat them in a small, dry heavy-bottomed skillet over medium heat until they are fragrant and lightly toasted, 8 to 10 minutes.  Spread the nuts on a baking sheet to cool completely before using.

Recipe taken from Giada's Kitchen: New Italian Favorites 

A 'Chain' Reaction

fish tacos at j. alexander'

Despite living in a city some say is a culinary capital with countless original menus and unique flavor pairings, I cannot get enough of the chain restaurant.  There's something about knowing exactly how a fish taco will be seasoned in Ohio AND in Chicago.  

Chain restaurants know that consistency is key, and J. Alexander's (a current fave) always turns out exactly what my very specific and sometimes overly critical palate is expecting.  I highly recommend the fish tacos, Asian ahi tuna salad, old-fashioned cheeseburger and turkey burger, fries, chicken pasta soup and Caesar salad.

Tagliatelle with Smashed Peas, Sausage and Ricotta

Last night, I had the pleasure of eating dinner at my friend Chelsea's where she served up a gorgeous dinner for me and another guest.  On the menu were Giada's Tagliatelle with Smashed Peas, Sausage and Ricotta, Parmesan crostini and thick tomato slices with fresh mozzarella.  This recipe is simple, straight-forward and plentiful.  You'll have leftovers for days:)

Ingredients
1 pound fresh or dried tagliatelle
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed 
1 cup whole milk ricotta cheese      
1 bunch fresh basil leaves, chopped
1/4 cup freshly grated Pecorino Romano cheese
1 teaspoon salt

Directions

1. Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, stirring occasionally, 8-10 minutes if dry or according to the package if fresh.  Drain the pasta, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat the olive oil and garlic in a large, heavy skillet over medium-high heat until the garlic is fragrant.  Add the sausage and cook, using a wooden spoon to break it into bite-size bits.  When the sausage has browned, about 5 minutes, push it over to one side of the pan.
3. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.  Turn off the heat.
4. Add the ricotta cheese to the pan and stir to combine, then add the cooked pasta and toss to coat.  Add the pasta cooking water 1/4 cup at a time, if needed, to make the pasta moist.  Add the basil, Pecorino and salt.  Toss gently to combine and serve immediately. 

 Recipe taken from Giada's Kitchen: New Italian Favorites

The Mushroom

Don't worry, one of my New Year's resolutions is to blog more.  What can I say, the holidays had me sidetracked!  But fret no more because much of the time I neglected blogging I spent reading and testing recipes from three new cookbooks courtesy of one Mr. S. Claus and my cousin Lauren:)

While home for Christmas, my mom made the most fantastic sauteed mushrooms.  I'm unsure how I could have neglected such a perfectly low-maintenance and versatile veggie for so long.  I made them once again tonight and was quite pleased.  

The key is to avoid over-crowding the mushrooms.  I use a mix of butter and olive oil melted in a large saucepan over medium heat.  Season with salt and pepper and cook until the skin starts to turn a crispy brown.  Top with chives.