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.

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!