Good thing the “real” St. Pat’s day doesn’t come until Thursday when I throughly intend to make up for lost time!
Monday, March 14, 2011
Surviving Another St Patrick's Day - Chicago Style
Good thing the “real” St. Pat’s day doesn’t come until Thursday when I throughly intend to make up for lost time!
Nueske Bacon
I am passionate about Nueske Bacon every since I had it in the Pear and Brie salad at WISMA. Today, I bought a pack of Nueske Canadian Bacon and I swear, I’ll never buy another brand again. I think that it’s as good as the “real” bacon and only has 2 grams of fat and 80 calories for 3 slices.
Bon Appetit!
Paula Dean's Country Oxtails
Oxtails are not something most people make everyday but after cooking them today, I think that everyone needs to try this recipe. You’ll definitely put it on the top of your southern, super comfort food list. Now I know why it is Paula Dean’s husband Michael’s favorite recipe. It was so delicious I started eating it right out of the pan after just one taste and never did plate them.
I am big fan of the slow braising cooking method. Two and a half hours in a 300 degree oven and it was perfectly cooked, much like the lamb shanks I cooked a few weeks ago.
After you eat the oxtails, be sure to suck the bones because they are full of delicious, enormous flavors.
Bon Appetit!
Paula Dean’s Country Oxtails
3 pounds oxtails
House Seasoning, recipe follows
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
Hot Sauce to taste
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice
Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with the vegetables over hot buttered rice.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Finding Vivian Maier: Chicago Street Photographer
Maier's photographs extend from 1949 to the mid-1990s and most of her black-and-white images are of poor women and children.
Maier made somewhere between 3,000 to 4,000 photographs. About a third of Maier's work remains on rolls undeveloped. No one knows why she left most of her work unfinished. Maybe the same reason that she never cashed thousands of dollars in income tax refund checks.
This exhibit inspired me so much that I am going to return to the black and white format on several shoots this summer.
The Maier exhibit runs through April 3rd at the Chicago Cultural Center.
Custom House Tavern
So what makes its signature burger so unique? A mixture of short rib, sirloin and ground pork topped with aged cheddar cheese and shaved onion, served in a sourdough brioche bun with house-made steak sauce.
I had to try a bite for myself. Best Burger in America? You be the judge.
Bon Appetit!
Dieting This Month...
BEN AND JERRY’S LATE NIGHT SNACK
Only in your dreams!
Simple Balsamic Vinaigrette
As always, best to taste as you add.
Bon Appetit!
Simple Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Google's Recipe View
Want a chicken wing recipe that calls for a particular marinate, takes 30 minutes or less to prepare and has less than 350 calories per serving? Recipe View lets people refine their search by a number of methods.
Try it and let me know what you think. I plan to put it to the test this weekend.
Modernist Cuisine: The Art and Science of Cooking
The authors ( Nathan Myhrvold, Chris Young, and Maxime Bilet) and their 20-person team have mastered amazing new flavors by using water baths, centrifuges and ingredients such as emulsifiers and enzymes. It is a work of art that is destined to reinvent the way you cook and reminds you why you should have studied Microbiology in college.
At 2,438 pages and 40 pounds, this multi -volume cookbook may just be an indispensable encyclopedia for genuine foodies. Stay tuned.
Bon Appetit!
Milkshakes
At the milkshake bar, Millions of Milkshakes, celebrity customers design their own milkshakes from a choice of over 50 toppings, including candies, chocolates, and fruits.
I actually prefer malts to milkshakes and you can turn any of the recipes below into a malt just by adding malt powder to the mix.
When “drinking out” Eddie Lakin at Edzo’s in Evanston makes the best malts ever – I am sure of it. Eddie says it’s the old-fashioned Multimixer spindle machine and swears that these old machines blend more slowly than modern blenders, which yields a smoother, creamier finished product, due to less air being whipped in.
I tried to find some out of the ordinary recipes and honestly, I couldn’t tell you my favorite. From one milkshake aficionado to another - I loved them all!
Bon Appetit!
Mini Buttermilk Berry Milkshake Recipe
3 big scoops of top shelf vanilla ice cream
1/3c.-1/2c. buttermilk
A cup or so of berries
A splash of Creme de Cassis
Let your vanilla ice cream soften up a bit before scooping three XL scoops into a big sized glass or cup. Mix in the buttermilk using a milkshake machine, an immersion blender, or by hand. I like my milkshakes extra thick, so I don't like to over mix them or thin them out with too much liquid.
Puree berries with an immersion or regular blender. Incorporate a small splash of creme de cassis.
Spoon or pour a bit of the vanilla milkshake into each serving glass, add a bit of the berry puree, more of the milkshake, more puree, and so on.
Give the milkshakes a bit of a swirl with a spoon and serve immediately.
Makes enough for about 4-6, depending on serving glass size.
Watermelon Milkshake
4 cups coarsely chopped seeded watermelon (from a 3-lb piece, rind discarded)
1 cup (1/2 pint) vanilla ice cream
Blend watermelon and ice cream in a blender until smooth. Pour into 2 (20-ounce) glasses.
Cherries Jubilee Milkshake
1 tablespoon unsalted butter
3/4 cup fresh cherries, rinsed and pitted
3 1/2 tablespoons sugar
3 1/2 tablespoons Kirsch (cherry brandy)
1 tablespoon milk
1 1/4 cups plus 2 tablespoons vanilla ice cream
In a medium sauté pan, heat butter over medium heat. Add cherries and sugar and cook for about 4-5 minutes, until sugar dissolves. Remove pan from heat and add kirsch. Carefully ignite with a long lighter. Leave off heat and cook until flame extinguishes. Return to heat and cook until sauce begins to thicken. Remove from heat and allow sauce to cool.
When cooled, add cherry mixture to a blender along with milk and ice cream. Purée until smooth. Place milkshake in serving glass and place in freezer for 20-30 minutes, until thickened (you can drink it right away but if you can wait, it will thicken more in the freezer).
Creamy, Dreamy Orange Milkshakes
¼ cup vanilla frosting, plus additional for decoration
2 cups of orange sherbet vanilla swirled ice cream
¼ cup orange punch
Layer the ingredients as follows: orange punch, ice cream, vanilla frosting. Blend until thick and creamy. Place additional vanilla frosting in a squirt bottle and line the inside of chilled glasses. Serve with a straw and a spoon.
Brandy Alexander Milkshake
2 Tbsp. brandy
2 Tbsp. brown creme de cacao
2 Tbsp. chocolate syrup
About 1 c. (half of a one-pint carton) good-quality chocolate ice cream
Optional garnish: Lightly sweetened whipped cream
In blender container, combine brandy, creme de cacao, and chocolate syrup. Cover; blend at medium speed until well-mixed.
Now, soften the ice cream, and add it in large chunks. Cover; blend at high speed just until smooth. Pour into wine or other glasses. If desired, garnish with lightly sweetened whipped cream. Serve immediately.
I made this one with just a little bit of ice cream to cut down on the calories.
Makes about 1-1/3 cups; 2-3 servings
I actually prefer malts to milkshakes and you can turn any of the recipes below into a malt just by adding malt powder to the mix.
When “drinking out” Eddie Lakin at Edzo’s in Evanston makes the best malts ever – I am sure of it. Eddie says it’s the old-fashioned Multimixer spindle machine and swears that these old machines blend more slowly than modern blenders, which yields a smoother, creamier finished product, due to less air being whipped in.
I tried to find some out of the ordinary recipes and honestly, I couldn’t tell you my favorite. From one milkshake aficionado to another - I loved them all!
Bon Appetit!
Mini Buttermilk Berry Milkshake Recipe
3 big scoops of top shelf vanilla ice cream
1/3c.-1/2c. buttermilk
A cup or so of berries
A splash of Creme de Cassis
Let your vanilla ice cream soften up a bit before scooping three XL scoops into a big sized glass or cup. Mix in the buttermilk using a milkshake machine, an immersion blender, or by hand. I like my milkshakes extra thick, so I don't like to over mix them or thin them out with too much liquid.
Puree berries with an immersion or regular blender. Incorporate a small splash of creme de cassis.
Spoon or pour a bit of the vanilla milkshake into each serving glass, add a bit of the berry puree, more of the milkshake, more puree, and so on.
Give the milkshakes a bit of a swirl with a spoon and serve immediately.
Makes enough for about 4-6, depending on serving glass size.
4 cups coarsely chopped seeded watermelon (from a 3-lb piece, rind discarded)
1 cup (1/2 pint) vanilla ice cream
Blend watermelon and ice cream in a blender until smooth. Pour into 2 (20-ounce) glasses.
1 tablespoon unsalted butter
3/4 cup fresh cherries, rinsed and pitted
3 1/2 tablespoons sugar
3 1/2 tablespoons Kirsch (cherry brandy)
1 tablespoon milk
1 1/4 cups plus 2 tablespoons vanilla ice cream
In a medium sauté pan, heat butter over medium heat. Add cherries and sugar and cook for about 4-5 minutes, until sugar dissolves. Remove pan from heat and add kirsch. Carefully ignite with a long lighter. Leave off heat and cook until flame extinguishes. Return to heat and cook until sauce begins to thicken. Remove from heat and allow sauce to cool.
When cooled, add cherry mixture to a blender along with milk and ice cream. Purée until smooth. Place milkshake in serving glass and place in freezer for 20-30 minutes, until thickened (you can drink it right away but if you can wait, it will thicken more in the freezer).
¼ cup vanilla frosting, plus additional for decoration
2 cups of orange sherbet vanilla swirled ice cream
¼ cup orange punch
Layer the ingredients as follows: orange punch, ice cream, vanilla frosting. Blend until thick and creamy. Place additional vanilla frosting in a squirt bottle and line the inside of chilled glasses. Serve with a straw and a spoon.
2 Tbsp. brandy
2 Tbsp. brown creme de cacao
2 Tbsp. chocolate syrup
About 1 c. (half of a one-pint carton) good-quality chocolate ice cream
Optional garnish: Lightly sweetened whipped cream
In blender container, combine brandy, creme de cacao, and chocolate syrup. Cover; blend at medium speed until well-mixed.
Now, soften the ice cream, and add it in large chunks. Cover; blend at high speed just until smooth. Pour into wine or other glasses. If desired, garnish with lightly sweetened whipped cream. Serve immediately.
I made this one with just a little bit of ice cream to cut down on the calories.
Makes about 1-1/3 cups; 2-3 servings
Bacon and Egg Soup
I love Bacon and Eggs for breakfast so this recipe caught my eye as I was searching soup recipes. This soup is wonderful and makes a great brunch recipe paired with a loaf of fresh baked, crusty bread.
Bon Appetit!
Bacon and Egg Soup
1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
4 slices rustic Italian bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, smashed
3 cups low-sodium chicken broth
1 1/4 cups grated parmesan cheese, plus 1 small piece rind
4 tablespoons torn fresh parsley
4 large eggs
Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.
Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.
Smoothie Recipes for An Easy Breakfast
Bon Appetit!
Fast Track Breakfast Smoothie
16 oz Low Fat Blueberry Or Strawberry Yogurt
1 1/4 C Skim Milk
3/4 C Fresh Blueberries and Strawberries
3 Tbsp Dry Milk Powder
2 Tsp Honey
In a blender, blend until smooth.
This is a refreshing smoothie recipe that is perfect for St. Patty’s Day breakfast. Honestly, you don’t often see smoothies made with limes. I'll add a little soda water in place of the skim milk if you want to enjoy it as a refreshing, non-alcoholic drink.
1/2 cup lime (sliced)
3/4 cup low-fat milk
1 cup lime sherbet
1/2 cup raspberries
2 cups ice
Note: You can also substitute key lime yogurt for the sherbet for a smoother, slightly different taste.
A New Coat Of Paint
Quite by accident, I really did give up a lot for lent this year (for a change) and plan to keep it up through the month of March.
March is a good time to throw on a coat of fresh paint – personally speaking- and get ready to welcome the long awaited season of spring.
What has helped me the most through the long, dreary winter?
Maybe that’s why the winter went so fast…I slept through most of it!
Cajun Bloody Mary
I put salt on the rim - or tried to.
Bon Appetit!
Cajun Bloody Mary
4 oz. tomato juice
1 oz. beef broth
1 tsp. whole-grain mustard
1 tsp. fresh lime juice
1 tsp. fresh lemon juice
1 tsp. red wine vinegar
1⁄8 tsp. garlic powder
Tabasco, to taste
Pickled okra juice, to taste
Freshly ground black pepper, to taste
1 1⁄2 oz. vodka
Pickled okra, pickled green beans,
Caper berries, for garnish
Combine the tomato juice, broth, mustard, lime juice, lemon juice, vinegar, and garlic powder and season with Tabasco, okra juice, and black pepper; refrigerate mixture until chilled.
To serve, fill a rocks glass with ice cubes, pour in vodka, and stir in tomato juice mixture. Garnish with okra, beans, and caper berries.
Pigs' Ears (Oreilles de Cochon)
These fritters are a typical breakfast treat in New Orleans or made to have as a late morning snack with a cup of café au lait instead of Beignets.
They are not exactly diet food. In fact, I never make them unless I have a group of hungry people who wolf them down before I even get to the table.
Bon Appetit!
Pig's Ears
1 1/2 cups flour
1/2 tsp. kosher salt
1/2 cup plus 2 tbsp. milk
Canola oil, for frying
1 14-oz. bottle cane syrup
1/2 cup finely chopped toasted pecans
Whisk together flour and salt in a large bowl. Add milk and stir with a fork until dough forms. Transfer dough to a floured work surface and knead into a ball. Divide dough into 12 equal pieces and roll each into a ball. Using a rolling pin, roll each dough ball out into a thin circle; set aside on a plate, each circle separated by a square of parchment paper.
Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer reads 375°. Place 1 dough circle into oil and immediately place a fork in the center of the circle and twist to form a folded pig's ear. Hold fork in place until pastry begins to brown lightly, and then remove from, letting pastry fall back into oil. Continue frying, turning once, until golden brown, 1–2 minutes. Remove with tongs, letting excess oil drain into the pot, and then transfer to a wire rack to let cool; repeat with remaining dough circles.
Pour syrup into a small saucepan and heat over medium heat. Place a fried pastry into syrup, tossing gently to coat, and then remove with a fork, letting excess syrup drain into the pot, and transfer back to wire rack. Sprinkle with pecans while syrup is still hot; repeat with remaining pastries, syrup and pecans.
SERVES 6
Chicken and Andouille Etouffee
Typically, etouffee is made with shellfish. I have tried it many ways and always go back to the chicken and andouille.
Bon Appetit!
Chicken and Andouille Étouffée
3/4 cup canola oil
3/4 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 green bell pepper, stemmed, seeded, and finely chopped
1 tsp. salt
1 Tbsp finely minced garlic
1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. dried basil
1/2 tsp. dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving
Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke. Add flour, whisking constantly, and cook for 1 minute. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12–15 minutes. Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, cayenne, pepper, basil, and thyme, and cook until fragrant, about 1 minute more. Add 2 cups chicken stock, and bring to a boil; cook until thickened, about 5 minutes.
Meanwhile, heat butter in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until lightly browned, 4–6 minutes; transfer chicken and butter to Dutch oven. Pour remaining chicken stock into skillet, stir to scrape up any browned bits, and then pour into Dutch oven along with andouille; cook, stirring occasionally, until thick and chicken is cooked through, about 30 minutes more. Remove pan from heat, stir in scallions, and serve étouffée with rice.
Note: If yours etouffee gets too thick, add a little water or wine to thin it out.
This is Emeril’s Chicken Etouffee recipe which is equally as good:
1 (4-pound) chicken, cut into 8 pieces
Salt
Cayenne pepper
2 tablespoons vegetable oil
8 tablespoons unsalted butter
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
2 teaspoons brown sugar
1/4 cup hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley
Season the chicken pieces with salt and cayenne pepper.
Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.
Crumbs Bake Shop
At 303 West Madison, this east coast chain opened up in Chicago recently.The cupcakes are a little $$$ but I must confess they were pretty good. 
My two favorites were the Dulce de Leche and the Peanut Butter Cup.
Bon Appetit!
My two favorites were the Dulce de Leche and the Peanut Butter Cup.
Bon Appetit!
Monday, February 28, 2011
Minneapolis - Six New Restaurants In One Snowy Weekend
I just put Minneapolis on my map of great food cities. I grew up here and always knew it was a good food town but a recent trip to Heidi’s and several other new restaurants took Minneapolis to a whole new level for me. Isn’t it funny when you are surprised by your own hometown? Tells me I’ve probably been gone too long.
My family loves to eat. Blame it on my mother who was always planning her next meal even before she had finished the one she was eating.
Minneapolis is home to the some of the country’s most renowned chefs who make locally raised, free-pastured, grass-fed meat and dairy highlights on many restaurants' menus. Ask anyone who has come to this town to eat (like I did this past week) and they will tell you that you can’t keep up with the non-stop openings of new and remarkable restaurants.
Urban Eatery – Calhoun Beach Club - 2730 West Lake Street, Minneapolis
Urban Eatery is run by the same people as Crave, so my expectations were high-minded before I even walked in the door. We were there for happy hour and the $5 signature cocktails did not disappoint. I loved their take on the Margarita. We all agreed that the Avocado Pizza was the best of our appetizer selection.
Outside of the fact that the place was full of twenty and thirty somethings, it was a great place to hang out and people watch.
You could not hear the person next to you as the noise level was off the charts but who needs conversation when the happy hour drinks are this good? My advice: Go early.
I suspect that this place will be wonderful when the patio opens for the season and you’ll want to stay all night long.
Heidi’s - 2903 Lyndale Ave S. Minneapolis
We called late and lucked out by getting the last table in this tiny restaurant. The staff was so accommodating and the food was unquestionably the highlight of my trip to Minneapolis.
The glassed in kitchen was a great observation while we waited for our table and I counted at least 8 people inside when I snapped this photo. The staff was definitely having fun which is always a great sign of what is to come.
A staff of 3 waited on us and I have to tell you it was the best service that I have had in a very long time. In my book, service is almost as important as the food.
I loved everything we ate – from the Bennie – an Eggless Benedict with huitlacoche and truffle, to the Grilled shrimp spring roll served on ice with cilantro “pesto”, key lime and tomato…and that was just the appetizers.
We had an exceptional beet salad - Beets and feta, with carrot buttons and a pickled shallot sauce.
We split two main dishes ( I love to split – get to taste more of what is on the menu) - the Sautéed Barramundi and Maine lobster sauce over pickled eggplant and Moroccan black olives and the highlight: Anise scented lamb shank with cardamom scented jasmine rice and arugula sauce.
And this was a first: I didn’t have a single thing left over for dessert, normally my favorite course.
I loved the Lamb Shank so much I decided to make it at home and this recipe, adapted from Bon Appetit October 2010, recipe by Restaurant Saveur, Baileys Harbor, Wisconsin was really good. I know, it looks labor intensive but it is absolutely worth it.
I have to admit that my first time out of the gate with this recipe was a winner. There is very little I would do to change it up it was that good… and perfectly cooked in a 325 degree oven for 2 ½ hours.
I didn’t even miss that Anise which I noticed after I had decided to try this recipe.
Honey and Cinnamon Braised Lamb Shanks
6 lamb shanks (6 to 7 pounds)
Flour
2 T olive oil
2/3 c chopped peeled carrots
2/3 c chopped onion
2/3 c chopped celery
4 c chicken broth
4 c beef broth
3 c dry white wine
1 1/2 c chopped fresh tomatoes
1/4 c honey
5 garlic cloves, peeled & smashed
4 whole cloves
3 bay leaves
1 t ground cinnamon
4 sprigs fresh thyme
2 T butter, room temperature
2 T flour
Chopped fresh italian parsley (for garnish)
Preheat oven to 325°F
Sprinkle lamb with salt and pepper; coat with flour. heat oil in large ovenproof pot over medium heat. working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl.
Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. add both broths and wine; stir, scraping up browned bits. Add tomatoes, honey, smashed garlic, cloves, bay leaves, cinnamon, thyme & parsley . Bring to simmer, cover tightly, and transfer to oven.
Braise lamb until very tender, about 2 1/2 hours.
Strain vegetables from sauce and discard. Pour sauce into a large measuring cup or bowl, cover and refrigerate for a few hours or overnight. When sauce is chilled thoroughly, remove layer of solidified fat that has accumulated at the top of the sauce.
Boil juices until reduced to 2 1/2 cups, about 45 minutes.
In a bowl mix softened butter and flour together until well combined. Add flour and butter mixture to sauce in small bits, whisking well after each addition until sauce is slightly thickened. Adjust sauce for seasoning.
Return lamb to pot to rewarm.
Spoon some of sauce from pot over lamb and serve.
Huberts – Target Center/Metrodome, Minneapolis
We hit this place because it was cold and we didn’t have to go outside in the freezing cold weather. Besides that, everyone goes here so I for one was curious what the hype was all about.
I was expecting bar food – wings and things – and got instead a great plate of Tuna Sashimi over Asian Slaw.
This dish was not only well executed but was delicious and healthy. And who knew the super friendly bartender was another one of the reasons that this place is such a big hit.
Here are two recipes I tried this weekend and have to admit that they are pretty close to the dish we loved at Huberts.
Asian Slaw
4 cups shredded cabbage – half red and green
1 cup shredded Carrots
1 small onion, finelt chopped
Pinch of salt and pepper
1 ½ Tbsp. seasoned rice wine vinegar
½ cup fat free mayo
1 ½ tsp. Sesame Oil
½ tsp. Sriracha
¼ tsp. sugar
1 TBSP sesame seeds
Toss cabbage, carrots, onion, and salt in bowl. Season with pepper.
Whisk together vinegar, mayo, sesame oil, sriracha and sugar until smooth. Taste; add a pinch of salt if needed.
Pour dressing over shredded vegetables and toss to combine. Finish with sesame seeds.
Tuna Sashimi
I love this version of Japanese sashimi, or raw fish. Only use the highest-grade tuna for this recipe and remember, the key to a great result is the sauce and the garnishes.
You can put this seared tune over the Asian slaw above, or eat with a little pickled ginger and Wasabi.
I think that this recipe is almost as good as the Tuna Sashimi that is served at Shaw’s.
Serves 4-6 as an appetizer
1 lb sushi-grade tuna
2-inch piece of fresh peeled ginger
3 t. sake wine
1 1/2 T. mirin (sweet cooking sake)
1/2 cup soy sauce
1 1/2 T. tamari soy sauce
1/2 t. dashi granules (skip if you can’t find)
Preparation:
Add the mirin and the sake to a small pot and bring to a boil. Turn off the heat and add the soy sauce, the tamari sauce and the dashi granules (these are dried bonito flakes). Mix well and let this come to room temperature.
Grate the ginger. Use the finest grater you have -- a microplane if you have one -- and grate the ginger, then mound it into little cone on your plate.
With your sharpest knife, slice the thin strips off the tuna with a very sharp knife.
Sear the tuna (my indoor grill was PERFECT for this) and serve.
BLVD Kitchen and Bar - 11544 Wayzata Blvd Hopkins
This was my second trip to the BLVD and I have to tell you that it is already one of my favorite spots in Minneapolis. It is cozy with great food and good service.
My brother and I had soup and ½ a club sandwich. What made the club sandwich so special besides the fried egg? My brother, of course!
Here is what was in the sandwich:
The BLVD Club Sandwich
Get the freshest and best quality ingredients:
Bread – toasted
Lettuce
Tomato – thinly sliced
Bacon – fried crisp and drained
Grilled Chicken Breast – flatten the breast and grill
Fried egg
Homemade Aioli
Aïoli
2 cloves of garlic (preferably fresh)
1/2 tsp salt
1 large egg yolk, at room temperature
1 cup (250ml) extra-virgin olive oil
Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste.
Add the egg yolk.
Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. As the mayonnaise thickens continue to add the oil in a very thin stream until all the oil has been incorporated.
Taste, and add more of the garlic, if desired.
Spread Aioli on the toasted bread. Pile all ingredients on bread and dive in!
Q Fanatic - 180 Miller Road, Champlin
Only my family would drive 25 miles out of their way in a raging blizzard to eat where
Chef Charlie Johnson cooks high quality pork and begins the smoking process at somewhere around 2 AM. Got to love your job to keep those hours!
Their specialty – BBQ with an Italian twist - to die for Parmesan Potatoes Gratinee.
I had the luncheon special for $5.95 – a platter full of rib tips which I did not finish. Try the Pepper Vodka BBQ Sauce. I also loved the Chef’s take on cole slaw and baked beans.
No surprise that this place was recently featured on Diner’s, Drive Ins and Dives.
Surdyk’s Flights - Minneapolis-St Paul International Airport
When I discovered this tiny gem in the Minneapolis airport it was shortly after my flight had been delayed for 2 hours. I had a plate of the best crostini and a glass of chardonnay to write home about.
Surdyk’s Liquor Store and Gourmet Cheese Shop, which has a retail store in Northeast Minneapolis, opened this restaurant about a year ago.
I loved the food and wine so much that I almost missed my flight.
Crostini
For the roasted garlic:
4 heads garlic
1/4 cup olive oil
For the crostini:
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Assorted topping options:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Mushrooms
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced
Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini.
Top the crostini with any of the options listed above, or make an assortment.
Note: The possibilities for this dish are endless and I actually make it different every time. Tonight I used a really good homemade Fromage Blanc and did not want to take away from it so I topped with a few capers and olive oil.
My family loves to eat. Blame it on my mother who was always planning her next meal even before she had finished the one she was eating.
Minneapolis is home to the some of the country’s most renowned chefs who make locally raised, free-pastured, grass-fed meat and dairy highlights on many restaurants' menus. Ask anyone who has come to this town to eat (like I did this past week) and they will tell you that you can’t keep up with the non-stop openings of new and remarkable restaurants.
Urban Eatery – Calhoun Beach Club - 2730 West Lake Street, Minneapolis
Urban Eatery is run by the same people as Crave, so my expectations were high-minded before I even walked in the door. We were there for happy hour and the $5 signature cocktails did not disappoint. I loved their take on the Margarita. We all agreed that the Avocado Pizza was the best of our appetizer selection.
Outside of the fact that the place was full of twenty and thirty somethings, it was a great place to hang out and people watch.
You could not hear the person next to you as the noise level was off the charts but who needs conversation when the happy hour drinks are this good? My advice: Go early.
I suspect that this place will be wonderful when the patio opens for the season and you’ll want to stay all night long.
Heidi’s - 2903 Lyndale Ave S. Minneapolis
We called late and lucked out by getting the last table in this tiny restaurant. The staff was so accommodating and the food was unquestionably the highlight of my trip to Minneapolis.
A staff of 3 waited on us and I have to tell you it was the best service that I have had in a very long time. In my book, service is almost as important as the food.
I loved the Lamb Shank so much I decided to make it at home and this recipe, adapted from Bon Appetit October 2010, recipe by Restaurant Saveur, Baileys Harbor, Wisconsin was really good. I know, it looks labor intensive but it is absolutely worth it.
I have to admit that my first time out of the gate with this recipe was a winner. There is very little I would do to change it up it was that good… and perfectly cooked in a 325 degree oven for 2 ½ hours.
I didn’t even miss that Anise which I noticed after I had decided to try this recipe.
6 lamb shanks (6 to 7 pounds)
Flour
2 T olive oil
2/3 c chopped peeled carrots
2/3 c chopped onion
2/3 c chopped celery
4 c chicken broth
4 c beef broth
3 c dry white wine
1 1/2 c chopped fresh tomatoes
1/4 c honey
5 garlic cloves, peeled & smashed
4 whole cloves
3 bay leaves
1 t ground cinnamon
4 sprigs fresh thyme
2 T butter, room temperature
2 T flour
Chopped fresh italian parsley (for garnish)
Preheat oven to 325°F
Sprinkle lamb with salt and pepper; coat with flour. heat oil in large ovenproof pot over medium heat. working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl.
Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. add both broths and wine; stir, scraping up browned bits. Add tomatoes, honey, smashed garlic, cloves, bay leaves, cinnamon, thyme & parsley . Bring to simmer, cover tightly, and transfer to oven.
Braise lamb until very tender, about 2 1/2 hours.
Strain vegetables from sauce and discard. Pour sauce into a large measuring cup or bowl, cover and refrigerate for a few hours or overnight. When sauce is chilled thoroughly, remove layer of solidified fat that has accumulated at the top of the sauce.
Boil juices until reduced to 2 1/2 cups, about 45 minutes.
In a bowl mix softened butter and flour together until well combined. Add flour and butter mixture to sauce in small bits, whisking well after each addition until sauce is slightly thickened. Adjust sauce for seasoning.
Return lamb to pot to rewarm.
Spoon some of sauce from pot over lamb and serve.
Huberts – Target Center/Metrodome, Minneapolis
We hit this place because it was cold and we didn’t have to go outside in the freezing cold weather. Besides that, everyone goes here so I for one was curious what the hype was all about.
I was expecting bar food – wings and things – and got instead a great plate of Tuna Sashimi over Asian Slaw.
Here are two recipes I tried this weekend and have to admit that they are pretty close to the dish we loved at Huberts.
4 cups shredded cabbage – half red and green
1 cup shredded Carrots
1 small onion, finelt chopped
Pinch of salt and pepper
1 ½ Tbsp. seasoned rice wine vinegar
½ cup fat free mayo
1 ½ tsp. Sesame Oil
½ tsp. Sriracha
¼ tsp. sugar
1 TBSP sesame seeds
Toss cabbage, carrots, onion, and salt in bowl. Season with pepper.
Whisk together vinegar, mayo, sesame oil, sriracha and sugar until smooth. Taste; add a pinch of salt if needed.
Pour dressing over shredded vegetables and toss to combine. Finish with sesame seeds.
I love this version of Japanese sashimi, or raw fish. Only use the highest-grade tuna for this recipe and remember, the key to a great result is the sauce and the garnishes.
You can put this seared tune over the Asian slaw above, or eat with a little pickled ginger and Wasabi.
I think that this recipe is almost as good as the Tuna Sashimi that is served at Shaw’s.
Serves 4-6 as an appetizer
1 lb sushi-grade tuna
2-inch piece of fresh peeled ginger
3 t. sake wine
1 1/2 T. mirin (sweet cooking sake)
1/2 cup soy sauce
1 1/2 T. tamari soy sauce
1/2 t. dashi granules (skip if you can’t find)
Preparation:
Add the mirin and the sake to a small pot and bring to a boil. Turn off the heat and add the soy sauce, the tamari sauce and the dashi granules (these are dried bonito flakes). Mix well and let this come to room temperature.
Grate the ginger. Use the finest grater you have -- a microplane if you have one -- and grate the ginger, then mound it into little cone on your plate.
With your sharpest knife, slice the thin strips off the tuna with a very sharp knife.
Sear the tuna (my indoor grill was PERFECT for this) and serve.
BLVD Kitchen and Bar - 11544 Wayzata Blvd Hopkins
This was my second trip to the BLVD and I have to tell you that it is already one of my favorite spots in Minneapolis. It is cozy with great food and good service.
Here is what was in the sandwich:
The BLVD Club Sandwich
Get the freshest and best quality ingredients:
Bread – toasted
Lettuce
Tomato – thinly sliced
Bacon – fried crisp and drained
Grilled Chicken Breast – flatten the breast and grill
Fried egg
Homemade Aioli
Aïoli
2 cloves of garlic (preferably fresh)
1/2 tsp salt
1 large egg yolk, at room temperature
1 cup (250ml) extra-virgin olive oil
Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste.
Add the egg yolk.
Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. As the mayonnaise thickens continue to add the oil in a very thin stream until all the oil has been incorporated.
Taste, and add more of the garlic, if desired.
Spread Aioli on the toasted bread. Pile all ingredients on bread and dive in!
Q Fanatic - 180 Miller Road, Champlin
Only my family would drive 25 miles out of their way in a raging blizzard to eat where
I had the luncheon special for $5.95 – a platter full of rib tips which I did not finish. Try the Pepper Vodka BBQ Sauce. I also loved the Chef’s take on cole slaw and baked beans.
No surprise that this place was recently featured on Diner’s, Drive Ins and Dives.
Surdyk’s Flights - Minneapolis-St Paul International Airport
Surdyk’s Liquor Store and Gourmet Cheese Shop, which has a retail store in Northeast Minneapolis, opened this restaurant about a year ago.
I loved the food and wine so much that I almost missed my flight.
Crostini
For the roasted garlic:
4 heads garlic
1/4 cup olive oil
For the crostini:
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Assorted topping options:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Mushrooms
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced
Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini.
Top the crostini with any of the options listed above, or make an assortment.
Homemade Gingerbread
Triple YUM!
Bon Appetit!
OXO Hand-Held Mandoline Slicer
Homemade chips for our Oscar Party.
Bon Appetit!
Antioxidant Fruit Salad
I love this healthy salad from Nigella Lawson. It is so easy and I learned a new trick. Nigella slices one pomegranate in half and beats it with a rolling pin. That’s what pops out the seeds. And to think that I use to pick them out by hand.
Bon Appetit!
Antioxidant Fruit Salad
1 Mango, sliced
1 cup blueberries
1 pomegranate
2 teaspoons lime juice
Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.
Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.
Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.
Truffle Fries...Without All The Calories
You’ll be amazed at the taste and you don’t get all the calories like you do when you fry them in truffle oil.
Bon Appetit!
Mexican Folk Art
Between trips to Mexico, I visit a little shop in Evanston at 817 Chicago Avenue (at Main Street) called Casita Azul.
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