Calla Lilies

I went out this morning and bought a bouquet of Calla Lilies. Flowers are a short term luxury in the climate that Chicago has.

Do I need an excuse to buy fresh flowers? I can always come up with one. How is this?

Calla Lilies remind me of when I lived in Guadalajara which was one of the happiest times of my life. I use to go the market and buy them often from an old woman who showed me photos of Diego Rivera paintings incorporating calla lilies. The more photos she showed me the more flowers I bought. Although he did many, we both agreed that this was our favorite.

                                                                                                         Photo by Blooms By Martha
They are a flower that is used to celebrate festive occasions like weddings and today – Happy Father’s Day!

Now what’s my excuse going to be next week when I come home with a huge bundle of Peonies from Green City Market?

I’ll figure that one out next week because today, it’s all about the Calla Lilies.

Almost Tomato Time

The gal at the Farmer’s Market told me that the tomatoes are running 3 weeks behind schedule because of all the rain. I can tell just by looking at my plants.

I’m still buying hothouse Heirlooms at the supermarket. They are good and I like my tomatoes like dad use to fix them – nothing but a little sea salt and pepper with a splash of EVVO and Cider Vinegar!

Bon Appetit!

Summer...Way Too Short But Oh So Sweet

I love my weekends at home when I can fire up the BBQ and kick back.

but I also love my weekends away when everything I thought was so important is really not important at all.

Savor every moment of your summer. Way too short but oh so sweet!

NRA 201

The NRA put on another great show this year and I am proud to report that I actually behaved myself – unlike last year. I didn’t eat everything in sight…just half of it.

From the long list of celebrity chefs to all of the great food samplings, this was the foodie heaven that you never want to come back from.

There were so many food samplings that I quit counting after the third aisle. Unfortunately reality set in on Tuesday morning when I stepped on the scale.

So what did I learn this year besides I had better exercise more self control again next year.

Lesson One: Who is the REAL Barilla Chef?

Who is the chef behind all those great Barilla commercials that sends every woman I know into a complete frenzy?

Roberto Farnesi? EnricoMutti?

Both strikingly good looking, 100 % Italian and certain to make every women on the planet feel like she can cook perfect pasta and fall in ever after love with her next door neighbor.

The Barilla commercials are a work of branding genus.

This ladies is the real face at Barilla and I can tell you that he was unexpected…and amazing.

Lesson Two: Take it all in…

From McCormick’s master chef Kevan Vetter,

Rick Bayless and all the other celebrated chef at the NRA, I took it all in.

You can never learn enough about the food industry as a foodie. In fact, this year’s sessions convinced me that I need to take more cooking classes.

From mastering a difficult technique or trying something new – I discovered so much about cooking and food presentation at the show this year that I went away with a whole lot of ideas that I want to put in writing in the coming year.

This show was a total eye-opener for a Foodie!

Lesson Three: You don’t have to own the latest and greatest…but it helps!

Like Rick Bayless said, the temptation was overpowering. He wanted to rip out all of his kitchens and start over.

Keeping up with the new technology is a challenge…but certain that you’ve got to do it to stay ahead of the game.

My new technology venture this week instead of buying the Viking stove I feel in love with?

I purchased an Ice Cream maker. They have come a long way from the hand crank churn that my dad owned. I am inspired to turn out some good flavors and I am hoping by the end of the summer I can master a few.

New technology? You don’t need it but it sure helps.

Lesson Four: Nobody has more fun than the chefs at Rational.

RATIONAL revolutionised the catering industry back in 1976 and continues to do so today.

Just look at their new digs. I was flying by and didn’t get a seat but I saw a lot of people fighting for one.

Lesson Five: Chef’s Fun Foods. Did someone say French Fries?

Chef’s Fun Foods is transforming the way French Fries look and taste. My favorite – the salt and vinegar… of course!

Lesson Six: Sunday is just another day…think again!


Sunday was the opening of the International Wine, Spirits and Beer Event. Did everyone come…just about. All my favorites were there including Blue Moon and Simi…just to name a few.

What I truly love about cocktails is that they have taken on a life of their own. Infusions, herbs, spices and a whole lot more. There are cocktail “chefs” out there who can teach us a thing or two about what is ordinary and what is over-the-top. Even if you don’t drink, there are plenty of non-alcoholic versions that will make you think you do.

              Photo: NRA

Lesson Seven: Who can get this party ended?

Gale Gand, partner and executive pastry chef at Tru of course. Her lead of Flash Mob was another great hit this year!

Lesson Eight: Been there – done that? Boy, do I have news for you!


Every year there is something new that totally surprises me. From the food, to the exhibitors, to the celebrity chef line up and the international guests…I encounter so many new things about this show it’s no wonder that I need to do a lot of homework before I go.

Lesson Nine: Lots of discussion on Yelp, Google, Open Table, et all...


My take on the whole thing? Pay attention but in the end, it’s your own opinion that counts.

Glance at the bad reviews if you want but trust your instincts and follow your gut. Your palate will never fail you.

Lesson Ten: CHICAGO IS A ONE-OF-A-KIND WORLD CLASS FOOD DESTINATION

I’m so happy I live in Chicago. Chicago has so many great restaurant offerings you could go for years without experiencing the same thing twice. Get out there.

I do a new restaurant every Saturday and I have yet to find one that I haven’t loved.

Whether it’s a dive... or a five star...

there is something about each one of them – particular to their neighborhood or their ethnic offerings – that makes them unique.

The 93rd Annual NRA Show is May 19-22, 2012 at McCormick Place.

Bon Appetit!

Obsession #1: Ice Cream

For the new ice cream chef who is just starting out – like me - Nancy Silver of  Snookelfritz is the chef to emulate.

Nancy is at Green City market every week and some of her unusual flavors are maple-candied pecan, rhubarb-crème fraiche sherbet, salted caramel apple, strawberry-honey nougat, and rosemary-honey-goat cheese. I’ve had them all.

I stop by and it’s an under $3 treat that I always indulge in – if nothing else for the lively conversation and a peek (taste) at her novel and amazing flavors. For me, it’s always ice cream for breakfast on Saturday morning at the market.

Making Ice Cream is an art form that I am determined to take to another level this summer. Stay tuned!

One of the women at William Sonoma suggested I try Philadelphia Style Vanilla Ice Cream on the William Sonoma website. She was so right proved only by the fact that I stood over the ice cream maker with a long handled spoon. Here is the link:

Philadelphia Vanilla Ice Cream

Burnt Ends And Other BBQ Standouts

My favorite BBQ? Now there are two.

Burnt Ends

I made these for the first time today and swear that I could eat these every day…maybe even twice a day!

To make a pound of burnt ends, place the cooked brisket, flat side down, on the cutting board. Cut narrowed end off the fatty side. If not burnt enough, toss end on a preheated 265° grill until crisp, about 1 hour.

You can make a sandwich out of them but I just love to savor the astonishing taste of the meat.

For as much as I love bread and make a sandwich out of literally everything this speaks volumes about the power of great BBQ. I am sold.

Ribs


In true Memorial Day style, I made BBQ ribs and have to say that they were the best I have ever made…and I thought that my ribs were always great.

Maybe this blog is turning me into a better judge of recipes. I hope so for your sake.

This was the first time that I did a dry rub on ribs before I put them on the grill. What a difference it made.

I used both a dry rub and BBQ sauce. BBQ purists will tell you it’s a little unorthodox but trust your own taste. I have to admit that I really loved it.

I also finished some Salt and Vinegar wings on the grill and could not resist dousing them with a little BBQ sauce.

Bon Appetit!

Dry Rub:


6 tbsp. Kosher salt
2 tbsp. dark brown sugar
2 tbsp paprika
1 tbsp oregano
1 tbsp pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried parsley
1 tsp ground cumin
1 tsp dry mustard powder
1 tsp celery seeds
½ tsp cayenne1/2 tsp ground fennel seeds
¼ tsp ground white pepper

Note: Does it seem that this dry rub was invented by a spice company executive? So many spices but every one of them adds an irreplaceable flavor to the rub.

Notes on the Wine:

As an added extra I picked a celebrated wine for the Memorial Day pairing.

Francis Ford Coppola’s Director’s Cut is a 2009 Russian River Valley, Sonoma County wine is so light and perfect for that summer meal you are sharing with friends and/or family.

No-Knead Bread

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

OK – so you want to make great bread. This is the recipe!

This crusty surface is something I have never been able to achieve until now. The trick was a cast iron pot. Not just any pot…

I swear my Le Creuset French Oven is magic. I’ve had this pot since the eighties and everything that has come out of it has been astonishing. This bread was no exception and when baked in the French Oven it helps to create an exquisite crust. No wonder I can give up everything when I am watching my caloric intake except bread.

I’ve looked at dozens of French and Sourdough bread recipes and even had a lesson or two in my pastry classes but this recipe is easy and the bread equally as good.

It takes a long time rising but little of your own time. Just plan your time well because this recipe needs to rise 20 hours.

When you taste this bread – which needs no butter by the way – you’ll never buy a loaf again…and you will probably eat the whole thing – I did!

Just this once, it’s nice not to have anyone to share with!

Bon Appetit!

3 cups bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed
1 3/4 Cups water

In a large bowl combine flour, yeast and salt.

Add water unless you dilute the yeast - then you can skip ¼ cup. Stir until blended. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest about 18 hours at warm room temperature.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot in oven as it heats.

When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Mine was perfect in 15.

Cool on a rack.

Yield: One 1½-pound loaf.

What Did The Farmers Pull In This Week?

An interesting and eye-catching mix of produce and flowers.
I am so anxious to check out the much reviewed markets in Portland and Seattle starting the 8th of June.

Bon Appetit… and not long for my summer favorite: multi-colored tomatoes.

 

 

Leftovers Made Beautiful

My refrigerator was getting out-of-control. It looked like 10 people lived here instead of just one.
I cleaned it out – as I do every Sunday morning- and threw together some amazing things to bring over to the neighbors.

Japanese noodles, rotisserie chicken, mushrooms and Chinese cabbage. Make a sauce with a little sesame seed oil, soy sauce, garlic, minced onion, ginger and sugar.

WISMA sells this dish as a regular on their menu. If you don’t have the leftovers to do it yourself, a dinner for 4 is just $12. Can you cook it at home that cheap?

Fresh, mini tortillas with a poached egg, BBQ chicken, grilled pineapple salsa and avocado. Wasn’t sure if this combination would be all that good but I liked it.

Like tacos al pastor. I probably would have liked plain chicken better than BBQ but hey – I used what I had.

A Brioche with strawberries, whipped cream, and a splash of Kahula.


I was sure I was going to love this dish from the get go.

Bon Appetit and Be Your Creative Self!

Lula Cafe

We went over to Lula Café at 2537 North Kedzie Avenue in Logan Square only to find out that their menu had changed – no eggs Benedict - which on the internet looked fantastic: poached farm eggs on an English muffin with duck confit, klug farm asparagus, tallegio, and mustard hollandaise.
The waitress suggested something close – a breakfast sandwich made with the same ingredients except the base was pulled pork.

This was the most unusual and delicious breakfast I’ve had in awhile.

What I LOVED most? The English muffins were really thin. That gets me excited about making my own when I taste some that are this good. I would go back – half way across town I might add – just for the English muffins.

Also, the hollandaise sauce was wonderful. It had mustard seeds added that gave it an extra dimension.

I made my own this morning using leftover pulled pork and grilled asparagus from the night before. Instead of the English muffins – which I could not find – I toasted an Arnold brand sandwich thin. In my hollandaise sauce, I added mustard seeds and a little Herbs de Provence. I liked the addition of the Herbs de Provence.

I’ll try making homemade English muffins sometime soon – super-thin like Lula’s- because they absolutely made this breakfast!

Bon Appetit!

Prickly Ash

Ever since Andrew brought me Prickly Ash from his Asian market, I can’t get enough of it.
When you bite into the Sichuan peppercorn, it makes your whole mouth tingle like crazy and then go numb for a few minutes.

I’ve tried it in Sichuan cooking. I also found that when I mix it with salt, it’s a great rub on grilled meats.

Bon Appetit!

Prickly Ash Salt

3 tablespoons sea salt
1 tablespoon whole Sichuan peppercorns
Note: This recipe makes approximately 1/3 cup of prickly ash salt.


Dry-roast sea salt and peppercorns in a wok or frying-pan over a gentle heat until fragrant, about 2-3 minutes.

Shake the pan frequently so the mixture doesn't burn.

Allow to cool, then use a mortar and pestle to grind to a fine powder.

Pass through a fine sieve to remove any husks.

Store in a sealed container in a dry place.

Prickly ash salt is at its best when used within 7 days as the pepper loses its fragrance quite quickly once cooked and ground.

Salt and Vinegar

Salt and Vinegar Chicken Wings


Here we go again. Now you know I don’t like chicken wings. I LOVED THESE!

Seasoned with Tony Chachere’s Creole Seasoning, some Seasoned Salt (Lawry’s) and simple white vinegar, these are crispy and really delicious!

I made these today for my neighbors party and almost everyone asked me for the recipe…and that’s how I know if a recipe is good or not.

Bon Appetit!

18 – 24 wing pieces – both drummies and flats
2 heaping Tablespoons of Tony Chachere’s Creole Seasoning
1 Tablespoons of Seasoned Salt
4 Tablespoons of White Distilled Vinegar
2 Teaspoons of White Table Salt
Oil for deep frying

Preheat oven to 350˚
Season wings with the Chachere’s and Seasoned Salt
Spread wings in single layer on baking sheet
Bake for 20 – 30 minutes until wings are just about cooked (they’ll finish cooking in the deep fryer)
Move wings to a platter to let stand 10 minutes for juices to absorb
In a mixing bowl, combine white vinegar and table salt
Deep fry wings in small batches until crispy
Toss wings in vinegar solution

Note: My friend Mary Ellen told me she throws wings in the deep fryer for 10 minutes and does not precook them. I loved the look of her wings – strikingly brown.


I also finished them off on the grill (see above) which gave them remarkable color.

If you don’t have Tony Chachere’s Creole Seasoning on hand – make your own.

26 ounces salt
1 1/2 ounces black pepper -- ground
1 ounce red pepper ground
1 ounce garlic powder
1ounce chili powder
2 ounce Monosodium glutamate -- (Accent)

Mix well and use like salt. When it’s salty enough, it’s seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual.

Grilled Potato Slices with Salt and Vinegar


Here is another salt and vinegar recipe – this time for potatoes. This recipe is from Martha Stewart Living, June 2009 and has been one of my summer favorites. It’s a perfect complement to your summer BBQ when you’re craving that Salt and Vinegar combination.

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Yield: 4 servings


Bon Appetit!

Key Lime Pie Milkshake

Key Lime Pie is my favorite dessert. Have I mentioned that at least 100 times? I found this simple combination from Bobby Flay and it was so easy and delicious.
Adding the graham cracker topping made it more festive.

My neighbor Bill likes to throw in a splash of rum in instead of the tequila. Or is it on top of the tequila?

Bon Appetit!

1/4 cup whole milk
1 shot tequila
3 tablespoons prepared key lime curd ( I used fresh key limes today – 8 of them – and a little zest because that’s what I had on hand)
12 ounces best quality vanilla ice cream (Recommended: Haagen-Dazs or homemade)
Green Food Coloring – Optional (Of course – we all know that great Key Lime Pie is NOT green)
Whipped cream and graham cracker crust.

Put the milk, tequila, and lime in a blender and blend until combined. Add the ice cream and blend until smooth. Add a drop of green food coloring. Serve in a tall glass with a straw and garnish with whipped cream and graham cracker crust.

Note: Speaking of Key Lime, Edy’s now makes a delicious Key Lime Pie Ice Cream. I could eat the whole carton with a long handled silver spoon if I let myself.

Spicy Cilantro-Peanut Slaw

Wow – is this slaw? This is the best variation that I’ve had in a long time. If you want to do something other than the basic cabbage and mayo, this is the dish.

This would be great to serve with grilled chicken or pork or fruit such as pineapple or peaches. I would probably pile on a few bean sprouts the next time I make it.

The dressing is a delightful Asian blend that you could use on a number of dishes.

I liked the addition of the sriracha sauce as an added kick and just 1 teaspoon was perfect for my taste.

Serves 4


Bon Appetit!

1/2 small head green cabbage, finely chopped
1/2 cup peanuts
4 -5 spring onion, chopped
1/2 cup fresh coriander (cilantro), chopped
juice of 1/2 lemon
1 tsp brown sugar
1 tbsp sunflower or peanut oil
2 tbsp soy sauce
1 tsp sriracha sauce (spicy garlic sauce)

In a large bowl, toss together cabbage, peanuts, spring onion and coriander.

Make a dressing by combining lemon juice, sugar, oil, soy sauce and sriracha sauce together in a small bowl. Taste and adjust seasoning if needed (I find it's plenty salty enough though), then drizzle over salad and toss to coat evenly.

Serve immediately.

Kanela Breakfast Club

"Kanela" is the Greek word for cinnamon and there was plenty of that on the menu.

At 3231 N Clark Street, I made a quick stop on my way to Green City Market. I wasn’t the first one in the door. I got there at 7:35 AM – five minutes after they opened.

My selection was the duck confit hash with 2 eggs and breakfast potatoes. The hint of vinegar in the duck cofit hash - which had tiny diced potato, onion and carrots – was the secret behind this dish. Wow – was this good. I love breakfast potatoes but I never touched them.

There are two other things on the menu that I also want to try:

Bacon Waffle: Chocolate Bacon + bourbon caramel + bacon dust

Pork Belly Benedict: English Muffins + Poached Eggs + Brussels Sprouts+ Dried Cranberries + Hollandaise

Josh, our really outgoing waiter, also said that the Chorizo Eggs over easy + avocado + chihuahua cheese + salsa verde + jalapeño + cilantro + crema served with toast is another popular item on the menu.

Also curious to try two of their starters that I’ve never had:

Bougatsa: Phyllo + Lemon Custard + Kanela + Powdered Sugar

Loukoumades: Kanela Fritter + Lemon-Honey Syrup + Walnut

Lucky for me, it’s down a few blocks from Wrigley.

I’ve heard that long lines after 10 AM are the norm so if you want to check out their menu, got to get out of bed early!

Bon Appetit!