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!