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.