Old Town Aquarium

This is an amusing little place in the city (1538 North Wells Street) to explore and get warm. It’s so hot inside from all of the regulators bubbling that it felt good the day we ducked in to get out of the cold.

I fell in love with the tropical fish but they reminded me that I did not get a snorkeling vacation this winter.

Have I been spending way too much time in front of my computer this winter?…knew there was something slightly off balance in my dynamic Algorithms.

Remember, when it’s time for a vacation, it’s time.

Go ahead and take one. You So Deserve It!

Goat Cheese and Mango Salad

This is a delicious salad that my bakery makes. I recreated it by serving the following over mixed greens…

Strawberries
Blueberries
Grapes
Candied Pecans
Mango
Cantaloupe

Note: Use as much fresh fruits as you like in this salad. Most of the time, I overload it and also change it up depending on what is available

Add two or three goat cheese medallions to the salad.
To make the fried goat cheese medallions:

3 tablespoons olive oil

1/2 cup Panko breadcrumbs

Salt and pepper

1/4 cup flour

1 egg, beaten

5 oz. goat cheese log, sliced into 1/8″ medallions*

In a small skillet heat olive oil over medium heat. Combine the panko breadcrumbs in a small bowl and season with salt and pepper. Place the flour and beaten egg each in their own separate small bowls. Dredge each goat cheese medallion first in flour, then in egg and lastly in the breadcrumbs. Carefully place the cheese into the hot oil. Brown the cheese on each side and drain on a paper towel.

Top with: Raspberry Vinaigrette Dressing

• 1/2 cup vegetable oil

• 1/2 cup raspberry wine vinegar

• 1/2 cup white sugar

• 2 teaspoons Dijon mustard

• 1/4 teaspoon dried oregano

• 1/4 teaspoon ground black pepper

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Bon Appetit!

Panko

Using Panko bread crumbs is a quick and easy way to prepare chicken or fish.
Lighter than traditional bread crumbs, they maintain essential crispiness longer, and contain considerably less salt and calories. Absorbing far less grease than “Western” bread crumbs, they are a somewhat healthier alternative.

Panko is a good coating to use when baking and I know people who use them to make crab cakes, Mac and Cheese and even French Toast.

Let me know how you use them. If I’m going to bread anything, it’s going to be in Panko. Like the Goat Cheese I breaded in the salad above.

Bon Appetit

Argo Tea

There is a cute little Argo Tea store just down the street from my office in Evanston (1596 Sherman Avenue). They make these beautiful pastries and their presentation is just short of elegant.

This one, which was $3.95, was enough to fill me up at lunch the other day. Even I was amazed that a sandwich this small could satisfy me for the rest of the day. It was a delicious combination of Thai chicken and cherries. They have an extensive variety of pastries and sandwiches to select from. I’ve had a few of the breakfast treats and I could get hooked on them if I gave myself permission.

Self-discipline refers to the training that one gives one's self to adopt a particular pattern of behavior even though one would really rather be doing something else. Case In Point: I have to be somewhat self-disciplined because most of the time I would rather be eating!

What was it my mom use to say – just when I finish one meal, I am planning my next!

Bon Appetit!

The Ocean

I don’t really need a reason to love the ocean…I just do. In fact, all of the greatest memories I have are at the beach and some of the best things that I have eaten come from the ocean.

If I have to name one place I really feel at home, it is here, where the waves are under my feet and a force of inspired adventure takes me to the next place I have to discover.

Remember…and I even have to remind myself sometimes…you are never too old to explore, follow a new dream or maybe just chase the one that you haven’t caught yet!

You’ll catch it…you just have to believe you will!

Jambalaya

On the highway between New Orleans and Baton Rouge is a small Spanish Canjun town, Gonzales, the Jambalaya Capital of the World. Since 1967, they have celebrated a Jambalaya Festival and this year it will be held May 27-30, 2010.

A rice dish descended from paella, Jambalaya is a great one dish meal. I especially love this dish on a cold Sunday afternoon and this past Sunday had that familiar bite.

Leftover Jambalaya, if there is any, is even better after it sits and the flavors have blended. It disappears quickly so if you are planning on feeding more than four, double the recipe.

One of the secrets of great jambalaya is the way the hot chicken or sausage coats and seals the rice so it keeps its texture during the long cooking while absorbing the flavors that surround it.

There are two basic styles of jambalaya, Cajun and Creole. If you travel the Louisiana countryside, you are not likely to find tomatoes, bell pepper, or celery in the jambalaya. The Cajuns call this brown jambalaya. Cajun jambalaya is generally made with chicken or pork with sausage and onions.

In New Orleans, jambalaya almost always contains seafood, onion, bell pepper, celery (known as "The Trinity") and tomatoes. This is known as Creole, or red, jambalaya.

Here is a really great recipe that I learned to cook at the New Orleans School of Cooking and its magnificent paired with cornbread.

¼ cup Oil

1 chicken, cut up

1 ½ lbs Andouille sausage (Sometimes I use turkey sausage when I am trying to cut the fat)

1 large ham slice, chopped

4 cups chopped onions

2 cups celery

2 cups green pepper

1 Tbsp chopped garlic

4 cups long grain rice

5 cups stock

2 heaping tsp salt

Joe’s Stuff seasoning to taste

2 cups chopped green onions

Season and brown chicken in oil over medium heat. Add sausage to pot and sauté with chicken.

Add a heaping Tbsp brown sugar to the hot oil and caramelize, make a roux or use Kitchen Boquet (1-2 Tbsp). Add rice and return to a boil. Cover and reduce and simmer. Cook a total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely, Add green onions.

Bon Appetit!

Dixie Kitchen

Dixie Kitchen at 825 Church Street in Evanston is a culinary adventure to the South where you’ll never stop exploring all of the things that are hanging on the walls and from the ceiling – like an make-believe bait shop you might have come across in the 1930’s.

We had breakfast this morning. Although the Cajun Potatoes were good they were a bit over-spiced. The grits were not the same Cheese Grits that were advertised on the menu. Look for my post on cheese grits. My ex-husband’s put these bland grits to shame.

The thing that I did love was the authentic Andouille Sausage. I have to find a good source in Chicago because this sausage would be perfect in the Jambalaya recipe I have posted below.

Breakfast is not a fair assessment of how a restaurant is so look for another post. Reviews on the boards are mixed.

Opening Day At The New Wrigley Field!

Having worked Wrigley last year, I was so surprised to see all of the new renovations today.

Restrooms have been expanded and upgraded (Yipee!), enhanced food offerings (including bison burgers and hot dogs from the Ricketts family’s Wyoming ranch) and an upscale private club – the PNC Club of Chicago - carved out of six skyboxes on the third base line. It will give 71 fans food and drink service, indoor/outdoor seating, parking and club access. I also love the fact that they added these photos of the players surrounding the famous Wrigley sign.

A more open feeling to the lower grandstand, the concrete panels were removed and a painted chain-link fence now allows fans to look outside Wrigley while bringing in a ton of light. There were also major repairs done to the scoreboard, the brick wall down the left field line and the concrete ramps and steel structures – all part of a 10 year maintenance plan.

Murphy's is still the same. This is my favorite Wrigley Restaurant/Bar tucked across the street behind the bleachers.

Best of all, the Cub players get the benefit of some of the renovation with a new lounge, a larger weight room and remodeled kitchen. Also a nutritional consultant to aid in menu planning is now on staff. Ask Geovany Soto who after a sophomore slump that many blamed on his weight, lost 40 pounds, spiked up his hair and looked looks like a totally different person. He got a renovation, too!

Tom Ricketts said he and his family can really relate to the long-suffering fans of a team that has not won the World Series since 1908. Here is what fans had to say to that today!

And with all of the great new things going for the Cubs, including the owners, I’ll say it once again…this is going to be our year!

Bon Appetit from Wrigley Field and Happy Opening Day!

Oh...forgot to tell you...the hot dogs are still the same.

Now can anyone tell me why they always taste better at the ballpark?

Thank You Jeffrey Johnson...Wherever You Are!

The first thing I ever remember cooking was manicotti – interesting that it was an Italian recipe since to this day I have not master Italian cooking.

My boyfriend of several months told me he loved Italian food, especially Manicotti and he insisted that I cook it for him the following Saturday.

I had exactly one week to GMST (get my shit together) and figure out how I was going to pull this off. I felt a massive amount of pressure just remembering the old saying that “the way to a man’s heart is though his stomach.” I thought I really liked this guy.

The following week, you could find me under the pile of Italian cookbooks at the library and the more I read, the more confused I got. There were so many recipes and at that stage in my cooking life, I could not tell just by looking at a recipe which ones were good and which ones were not.

Quite frankly, this was the first time I had ever cooked in my life and I was so afraid of failure. I read Italian cookbooks into the wee hours of the morning that week, falling asleep over just about anything that looked a little too complex or had too many steps to follow.

My Italian neighbor Mary came to my rescue and on Thursday she happily took me through the process of making manicotti and even went to the grocery store with me and helped me buy all of the best ingredients.

By Saturday morning, I had mastered the art of Manicotti… so I thought. I make better manicotti today simply because there are better ingredients available. For instance, I love the variety of ricotta cheese  that I can get from my Italian market.

Through all of the stress just to get to this point, I learned two valuable and easy lessons:

1) If you want to know anything about ethnic cooking, go to the source. My Italian neighbor Mary was such a great cook and it was not until the 11th hour that I begged her – only to be walked though each and every step of cooking the recipe and buying the ingredients.

Ask the ethnic chefs you know for a lesson or two – you’ll be amazed at all the tricks and the shortcuts you’ll learn.

2) Don’t be afraid to fail. You can read up, study, ask questions, take lessons and do everything right and still have a failure. It wouldn’t be your first and it certainly will not be your last.

Look at each failure, read more, study up and ask a million and one questions. Oft times it takes time to master a cuisine…ask me, I am still, after all these years, trying to master the art of the Italian.

So how was my dinner? Thanks to Mary he said it was almost as good as his mothers. I took that as a compliment but we split up a week later. I still laugh about that. But one great thing - I did learn how to make manicotti.

He wasn’t the love of my life, but he turned me on to cooking and gave me a huge boost of confidence in the kitchen. I started buying cookbooks and paying attention to menus. I didn’t love to cook just yet, but I was on the path… and never looked back.

Bon Appetit! And thank you Jeffrey Johnson – wherever you are!


Here is that old Manicotti Recipe (circa 1967)

24 ounces manicotti

24 ounces mozzarella

1 ½ c provolone

6 eggs – lightly beaten

Bread crumbs

Parmesan cheese

2 tbsp. butter

Salt and pepper

Combine mozzarella, provolone, parmesan, eggs, butter, salt and pepper. Stuff each manicotti with mixture.

Layer with tomato sauce (see my old post for marinara sauce), manicotti, and Parmesan.

Bake at 375 degrees for 45 minutes.

Killer Margaritas...And Other Signs Of Spring

It’s spring…ready for that killer Margarita???

There were so many not so great reviews on this place at 3166 N. Clark St but I love the name…and happen to have had a few myself.

Soon my friend Cesar will be featuring some celebrated new tequila cocktail recipes to get you warmed up for spring.

The easy, simple and well-researched SMY margarita is: ½ cup each: Tequila, Triple Sec, Margarita Mix and ¼ cup Roses Lime. Serve over ice in a salt rimmed glass.

Have yet to find a recipe as good as mine...but I keep trying!

Salud and Bon Appetit!

The Twisted Bakery

At 1543 North Wells, this place is housed in a tiny spot with wood floors and an open kitchen. What else do you possibly need besides their bread pudding and quiche? Both will bring you back sooner than later!

This place has lots of character, a cast of regulars and things to peel off the menu that you can try to duplicate but this little kitchen has a whole lot of terrific secrets and they aren’t telling ANYONE!

Bon Appetit!

The Spice House

At 1512 North Wells Street… When I say go to the source - this is it. You can find wonderful blends of just about any spices and the combinations will inspire you to cook now and ask later. Much of the same thing that McCormick is doing with their blends. The Spice House has a number of unusual combinations you just have to try out.

The sales staff was really well-informed about the products and I bought two – a Vulcan’s Fire Salt with a real heat from the Louisiana chile mash and habanero chilies and the Pepper-Orange Seasoning…which was a step up from the lime pepper that my butcher puts on the chicken I buy that gives it an such an incredible taste.

Bon Appetit!

Barese Sausage

Barese is a sausage typical of some areas around the town of Bari in southern Italy; it contains pork, lamb and sheep-milk cheese.

I love this on the side of a big bowl of marinara and linguine and the only way to make it – from scratch!

2 ¼ pound pork shoulder

2 ¼ pound lamb

1 C Pecorino Cheese, grated

6 Tbsp. Tomato Paste

5 ½ tsp. Salt

½ C Chopped Basil

¼ C Chopped Parsley

2 Tbsp. Black Pepper

½ C Ice Water

Hog Casings

Chill the meat to 40 degrees Farenheight, cut into large cubes and grind through a 3/16 inch plate.

Add salt to meat a mix well.

Dissolve the tomato paste in the ice water and mix into the meat.

Mix in all other ingredients.

Stuff into hog casings and tie off into 8 inch lengths.

Refrigerate 24 hours.

Bon Appetit!

Gelato

Italy’s variant of ice cream, Gelato is my new favorite treat. Gelato has a lower butterfat content than ice cream, 4-8% versus 14% for ice cream.

Practice your Gelato making skills as ice cream season is upon us. Gelato makes a wonderful and light treat after a summer BBQ. It's a lot of work but well worth it.

I really like this lemon Gelato recipe from Chef Meredith Kurtzman of Otto. This recipe makes about 1 quart.

4 cups milk

Zest from 8 lemons

1⁄2 vanilla bean

1and 1⁄2 cups sugar

10 egg yolks

Pinch salt

Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.

Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.) Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.

Transfer to an ice-cream machine, and process according to directions. Transfer ice cream to a container, and return to the freezer for about 2 hours. Serve in chilled glasses.

Bon Appetit!

Italian Speck

My Italian neighbor is giving me an education in Italian food and is bound and determined that I am going to be the next best Italian chef when she is done with me.

This week, she brought me over some Speck and told me to figure out how to use it.

What I have found out is that Speck is made from the hind leg of the pig just like prosciutto and other hams. The leg is deboned then cured in salt, a ton of spices and rested for several weeks.

Speck is then cold-smoked slowly for two to three hours a day for a week using woods such as beech at a temperature never above 68 degrees F. The speck in then matured for five months.

Speck can be used in a lot of pastas, risottos on pizza or hearty breads. It’s great with shellfish and can be chopped up and put into vegetables. It’s also great with apples, sprouts, mushrooms and hearts of celery. It is a smoky alternative to Pancetta.

Besides all of what I have learned this week about Speck, I like the taste. I’m pretty sure now that I’ve discovered how good it is, that I will use it in a lot of dishes to add a great smoky flavor. Look for some recipes in the weeks to come.

Bon Appetit!

Cuban Sandwiches

My bakery makes a little potato roll which I top with roasted pork tenderloin, ham, swiss cheese, pickles and honeycup mustard…a perfect Cuban Sandwich!
Here is a recipe for 4 servings.

Cuban Sandwich

1 loaf Cuban bread*

Honeycup Mustard

1/2 pound baked ham, thinly sliced

1/2 pound roast pork, thinly sliced

8 thin dill pickle slices

1/2 pound Swiss cheese, thinly sliced

* Italian or French bread may be substituted.

Slice the bread open and spread a thin layer of mustard on the top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

Some like to serve this sandwich hot. I like it cold with a fresh fruit salad.

Bon Appetit!

Eggplant Caponata with Goat Cheese

This dish is intensely flavored and has somewhat of a sweet-and-sour combination with the eggplant, tomato and other fresh garden vegetables. I had this at the Purple Pig the other day and have been trying to recreate it ever since.

Some Important Rules for Caponata:

The three most important things for amazing caponata are to make sure that:

A combination of eggplant, tomatoes, and celery are present as they are significant to both the taste and texture.

Always use olives, vinegar, and sugar to create the sweet-and-sour balance.

Coponata needs at least 24 hours for the flavors to set, after which you can experience and adjust them.


Serving Suggestions:

• On field greens or crusty bread spread with some goat cheese

• In or on top of an omelet

• Mixed with a pasta linguine and some shredded parmesan cheese

• Served as a side dish with poultry

• Serve with a ricotta

Caponata

• 1/4 cup olive oil

• 1 medium eggplant, 1/2” chopped

• 1/2 cups chopped onions, 1/2” dice

• 1/2 cup celery, 1/2” dice

• 2 cups chopped tomatoes, 1/4” dice

• 1 cup chopped summer squash, 1/2” dice

• 1/2 cup chopped green or red pepper, 1/2” dice

• 2 tablespoons minced garlic

• Dash of red wine or more – to your taste

• 2 tablespoons tomato paste

• 1/4 cup wine vinegar

• 1/3 cup stuffed green olives, sliced in half

• 1/4 cup capers, drained except for 1 tablespoon juice

• 1 tablespoon sugar

• 1/4 minced parsley

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

Directions:
In a large saucepan heat the olive oil. Add eggplant and onions over medium-high heat for 12 minutes. Add celery, tomatoes, squash, and garlic and cook for about 12 minutes more minutes. Stir intermittently. Add all other ingredients, cover, lower heat, and simmer for 25 minutes. Stir once or twice during the cooking time. Cool. Refrigerate for 24 hours and taste to adjust the balance.

Serve with crusty bread covered in goat cheese.

Bon Appetit!

I Love Small Plates

Who invented small plates anyway? They get my vote for the best idea ever.

Many restaurants now offer small plates – those shareable items that typically are cheaper than appetizers.

I like to try a lot of different things and small plates are a perfect way to get a feel for what a restaurant’s menu is all about.

I also do a lot of small plates at home. Sometimes it’s great to load up a little plate and have just a bite of some of your favorite foods. Just a bite!

Here is a small plate that I do when the weekend comes and I want to savor the taste of great cheese and fruit with a cold glass of Chardonnay.

Just in case you don’t know what Cambozola is, it is a mild and subtle blue-veined cheese that is perfect for those looking for a blue cheese that is neither pungent (like a Stilton), nor crumbly (like a Roquefort). I love Blue cheese and this is my new favorite.

Crowd it on your plate with a little smoked Gouda, lots of berries, a little eggplant Caponata (also a favorite since I had it at the Purple Pig and have been trying to recreate it ever since) and some fresh baked crusty bread.

Can you eat dinner after you have filled up on all of this? Seems like a lot but it isn’t.

Bon Appetit!

Fishing For Catfish

I never got into catfish until I moved to the south.

When I was in my twenties and was working at Northern Propane, I went fishing at Lake Texoma with a group of girls that I worked with in the Oil and Gas industry.

I learned that catching catfish was a challenge…and a lot of fun. They are fighters! I also learned that the best part of fishing for catfish was eating them.

I fried it when I made it for my neighbors the other night and when I ate it, I removed the breading even though it was pretty light. This catfish was so delicious! The secret to fried catfish is cooking it at just the right temperature to seal in the moisture and flavor.

Here is a recipe from the Southern cooking expert Paula Dean.

• 8 (5 to 6-ounce) catfish fillets, skin removed

• Salt

• Crab boil seasoning (recommended: Old Bay) or Lawry’s Seasoned Salt

• 4 cups all-purpose flour

• 1 cup cornmeal

• Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning or Lawry’s. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

I also like Catfish cooked on the grill with a large dose of homemade salsa. I change it up and sometimes I put mangos or peaches in the mix. Catfish is also a good fish to use when you make fish tacos.

Grilled Catfish with Salsa

4 catfish fillets

½ teaspoon garlic salt

½ teaspoon pepper

Sprinkle catfish with garlic salt and pepper. Place catfish in a well-oiled grill basket or on a well-oiled grill rack. Grill on an uncovered grill directly over medium-hot coals about five minutes per side or until fish flakes easily.

Fresh Homemade Salsa

3 medium tomatoes, chopped

¼ cup chopped onion

1 large slice fresh pineapple, chopped

2 medium jalapeno peppers, chopped

2 tablespoons white wine vinegar

1 teaspoon salt

In a bowl combine tomatoes, onion, pineapple, jalapeno peppers, vinegar and salt. Stir well. Let stand at room temperature for about 30 minutes before serving. Chill to store. Makes 3 cups. Serve over catfish fillets hot off the grill.

Bon Appetit!

BEST Baked Bean Recipe EVER!

Back in the 80’s, I acquired a Cook’n Ca’jun grill that came with a little recipe book. The baked bean recipe looked pretty good so I tried them.

These baked beans turned out to be the BEST baked beans I have ever made and I have not found a recipe I like any better since then.

What makes this recipe special? Nothing flavors a dish like bacon. Cooking the bell pepper and onion in bacon grease makes the taste of this dish terrific. I use just a little to give it flavor and also to cut down on the fat.

Once you put it together, cook it at 325 degrees for about an hour. I have also slow cooked these beans for several hours on low heat while I am busy doing other things in the kitchen.

Put this recipe in the front of the stack for summer. It will be one you’ll cook again and again. Can easily be doubled for a crowd.

2 – 16 ounce cans beans

4-8 slices of bacon

½ cup chopped onion

½ cup bell pepper

1 cup grated sharp cheese

½ cup brown sugar

¼ mustard

1 Tbsp. Worcestershire sauce

½ tsp. salt

Fry bacon. Set aside. Wilt onion and pepper in bacon grease. Add brown sugar. Add rest of ingredients except bacon. Crumble bacon on top before serving.

Bon Appetit!

Harry Caray's Navy Pier

Harry Caray’s Navy Pier is an attractive space with lots of dark wood and an atrium out front to take in all of the sunshine and vibes that come along with being at Navy Pier. It has an enormous outdoor patio and I can already see the cast of thousands come summer.

The 300 seat spot boasts a total of 30 TV’s and plenty of sports memorabilia.

We ordered the burger bites and although I was disappointed when they came – the bun looked dry and the burgers overdone, I took one bite and remembered why I love burgers at Harry’s. The combination of the pretzel roll and burger really worked and was surprisingly good.

A bit of a limited menu and not a lot of low calorie options but a great feel and a prime spot just inside the navy pier entrance.

Bon Appetit!

Dear Readers

Since finishing my website design program at CTS in Chicago, I am in the process of applying what I learned to upgrade this site.

I plan to make things easier so that you will want to come back and visit us frequently.

I will give you:

A Recipe page where you can link back to all of the wonderful recipes that we provide each week and can easily retrieve them when you are the inspired chef in your own kitchen.

Reviews to help you select exciting restaurants or products for your next special occasion.

“Sweet Home Chicago” links if you are planning to explore the city and want to find some new, fun and unique places to go.

We’ll also have Travel, Health, Cookbooks, Cooking Schools and a list of our own Personal favorites.

We expect to finish up in late May just before we are off to cover the Restaurant Show here in Chicago. We’ll be providing daily posts during the show.

In the mean time, we’ll still be posting every week so come back and join us as a regular for the updates.

We are now six months old. I am so excited that our readership has grown from about 100 hits a week in the beginning to well over 800 just last week.

Pass our address along to anyone you know who loves to cook and eat. Drop me a line if there is anything you would like to see on our site.

We’re hoping our photographs make you hungry and inspire you to cook and feast with family and friends often.

We LOVE our readers and promise you splendid sections in the months to come.

Bon Appetit!

I Feel A Chicago Summer Coming On!

 Fresh cut flowers are one of the best reasons to plant a garden. Have a great weekend...sew your seeds and reap the rewards.

Lemon Trifle

This was so good I actually ate the whole bowl…two helpings and then some.

I love trifle and remember when my sister-in-law Kay made it from scratch and how perfect it always looked… and tasted.

Some people use lady fingers but in this recipe, I use yellow cake. This is such an easy recipe to throw together for an ever so special occasion dessert.

Lemon Trifle

Yellow cake cut into bite-sized cubes

3 kinds of fruit - blackberries, strawberries and blueberries

Lemon cream sauce (below)

Whipped cream

Layer all of these ingredients in a glass bowl.

Lemon Sauce

1 cup milk

1 small box instant lemon pudding

8 oz light sour cream

Mix milk and pudding for 2 minutes. Add sour cream. Mix for another 2 minutes. Chill until ready to use.

Bon Appetit!

Homemade Pickles

My neighbor makes homemade pickles and just gave me one of her last jars.

Here is her very simple recipe:

Vinegar Pickles

4 lebanese cucumbers

2 t kosher flake salt

2 cups seasoned rice vinegar

Slice cucumbers thinly. Place the cucumbers in a small bowl and add the salt, stirring to combine. Let the salted cucumbers sit for 20 minutes and then rinse thoroughly. Cover with boiling water, then drain. Place cucumbers in a mason jar or other storage jar and cover with seasoned rice vinegar. These will keep for a week or two in the fridge.

You can also use this recipe to “pickle” other vegetables too!

Bon Appetit!

Stonewall Kitchen Appetizers: Finger Foods and Small Plates

Photo: Stonewall Kitchen

I love this Stonewall Kitchens cookbook. When I looked at all of the cookbooks on the shelf today at my bookstore in Lake Forest, none of them were photographed as well as this one. In fact, the new Cooking Light cookbook has hardly any photos at all. I need photos in order to get excited about what I am about to cook.

This book not only gives you recipes that are filling enough to be actual meals but it also provides a lot of great presentation ideas.

http://www.stonewallkitchen.com/

Bon Appetit

Weekends

I am a creature of comfort and nothing is better than staying home and spending time in the uncomplicated atmosphere that I have created. Besides that…the weather sucks!

This old rooster rules the roost and watches over the shamrock plants that thrive in my kitchen window.

I suddenly realized today that I love spending time in my kitchen on the weekends. It’s here where I cook and also thrive - photographing most of the food that appears on CupCakes and CrabLegs each week.

I am lucky. My house has a tons of windows and photographers love natural light.

My kitchen is ever so tiny but it’s welcoming and filled with the things that remind me why I love to cook and eat.

I would describe my little house as Cottage style – relaxed, a bit quirky and a lot shabby chic.

In true cottage style, I collect seashells and they all reside in my bathroom. Each of them now holds a particular memory…all of them good!

I also collect chopsticks. Can you count them?

I like eating with chopsticks…like eating Ethiopian food with your hands. It’s part of the tradition that you cannot get around. How did people eat before there were utensils anyway?

A little bit quirky?...this old music box plays Flash Dance and I bought it for Tommy when he was small. It never falls short of taking me up when I am feeling a bit off. Seems like I have been winding it up a lot lately and wondering how I ended up with it anyway instead of him?

I happen to be a fabric junkie. I love vintage textiles and quilts and my unlikely matches repeatedly work…at least for me and that’s what counts…right?

I love these old fabrics because they are comfortable and whenever I walk in the door after a long and sometimes crazy day in the city, I am peaceful in a matter of minutes.

In the past, I did not realized the real importance of surrounding myself with the things I love… until recently. I was never home! Have I now become a bit of a homebody? No matter what… it takes very little to make me happy these days.

Bon Appetit From My Cozy Little Corner Of The Universe and Happy Easter!

Dolmades...and other good reasons to explore The Parthenon

The last time I had Dolmades, I was with my sister Mary and brother-in-law Phil downtown Chicago at the Parthenon Restaurant (314 South Halsted Street in Greektown).

The great thing about dolmades is that a wide combination of ingredients can be used with this basic Greek food. Generally, there is some type of chopped meat included in the filler. The meat is complimented by other ingredients like onions, pine nuts, rice, garlic, chopped or pureed tomatoes, and a number of different seasonings.

After eating these, made by one of the Greeks I ride the train with, I must admit that I still really crave the ones from the Parthenon. They were that good.

The Parthenon also makes the BEST Saganaki – their specialty which is a mild kasseri cheese flamed in brandy and half the fun is yelling opa as they light it. Coupled with a Greek Salad (Lettuce hearts, tomatoes, cucumbers, feta, olives, peppers, oregano, and anchovies) and Gyros – another specialty- with spit-roasted slices of lamb and beef, seasoned with herbs and served on a bed of onions and wrapped in a homemade pita…simply to die for!

Of course, you have to order a bottle (or two) of the Roditis – a Greek red wine that is made in their basement. Better watch it though because it sneaks up and you and before you know it, you’ll be partying all night in Greektown…and miss your stop on the train ride home. Do I speak from experience you ask? Trust me…you’ll only do it once…or try to!

Bon Appetit!

After Las Fuentes

The day after the great meal I enjoyed with Bonnie and Bob at Las Fuentes, I threw together some leftovers and made a quick Chicken Taco and some cold Gazpacho soup.

Have to admit when you use really fresh ingredients, you get the process right every time.

Gazpacho

• 1 green pepper, seeded and chopped fine

• 3-4 tomatoes, skinned, seeded, and chopped fine

• 2 large cucumbers, peeled, seeded, and chopped fine

• 1 large bunch cilantro, chopped fine

• 1 large red onion, chopped fine

• 3 large cloves garlic, minced

• 1 teaspoon tabasco--or 2 jalapeno peppers, chopped fine

• 1 46-ounce can tomato juice

• 1/4 cup olive oil

• juice of 3 limes

• 2 teaspoons sugar

• salt and pepper to taste

Garnish: cilantro leaves for each bowl

Carefully chopped all the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, sugar, salt, and pepper.

Let chill and cure in the refrigerator overnight.

When ready to serve, ladle into bowls and top each one with something creative and fun with the cilantro.

Bon Appetit!

Las Fuentes

Isn’t it fun that you can cut through the chase and find a great Mexican restaurant right off the bat by letting a kid who grew up in the city lead you to their front door? Wow- that was a mouthful.

My friend Bonnie’s husband Bob grew up in the city and has been eating at Las Fuentes for years. Honestly, I would have never found this place on my own.

Sunny and full of character, this restaurant was better than good. Authentic Mexican – you always know it when you take one look at the menu and see Queso Fundido.

We got the TLC - VIP service from Benjamin, who was delightful and as we found out later works 24/7. This guy deserves a day off so tell that to the staff when you go in.

Perhaps the best guacamole I have had in a long time, it was a little on the chunky side and that’s the way I like it. I had steak tacos …two too many and was on overload by the time I quit eating…which is always the case when I indulge in really good Mexican.

This restaurant is at 2558 North Halsted and has a great outdoor patio which you can enjoy now that the weather is sunny and gorgeous and remember…it’s always Margarita time on my menu.

Salud and Bon Appetit!

The Purple Pig: It's A Squeal Not An Oink!

The Purple Pig is a collaboration of Chefs Scott Harris of Mia Francesca, Jimmy Bannos Jr. and Jimmy Bannos Sr. of Heaven on Seven. And a PERFECT collaboration it is.

I was expecting good but this place was downright inspiring. I give it 5 stars right off the bat because it has the whole package: Great Food, A Beautiful Atmosphere and Exceptional Service.

So what was perfect?

The Price: A lot of things on the menu are $6-$8. Sharing them and ordering an assortment of dishes will add to your total experience. After trying three outstanding small plates I was ready to try more except I was so full I could not even think about eating another bite. I was both disappointed and relieved when I called for the check.

The Highlight: Pig’s Ear with Crispy Kale, marinated Cherry Peppers & a Fried Egg. It was like having breakfast late and it was THE BEST and most unusual dish I have had in a long time. The fact that it was served in a little red pig was cute enough but it was also big enough for two and did I mention TO DIE FOR! Not many foods in my review rank that high.

Also: The Calabro Ricotta with Pork Neck Bone Gravy – a spread with a superb rich flavor and so huge I gave half to the table next door. They were a newly married couple who also in turn gave me a taste of their Eggplant Caponata made with eggplant, raisins, red wine vinegar and soon to be off the menu for seasonal reasons. Beg them to bring it back! This spread was incredible. I l like eggplant and this was a really outstanding combination and the goat cheese they served it with totally made the dish!

And speaking of the table next door...this place is small and cozy and it drives conversation. The people at the table next door will be your new BFFs by the time you finish your lunch. There are also some great communal tables which could make for interesting conversations not to mention pair offs.

Our Waiter: Lucas – perhaps the most knowledgeable waiter I have had in a long time. He knew the menu so well and his recommendations to all of the customers around me were right on. Everyone loved their food...especially the salads.Isn’t it all about a well trained staff? It’s such a bonus to get a talented waiter when you are ordering things off a menu and you don’t have the first clue what they are.

Next Time: The Pig’s tail. Can’t imagine what they are going to do with that but sure it is going to be interesting.

I also liked the outdoor terrace and it will make The Purple Pig THE PLACE TO GO this summer. It opens in two weeks and I can image the lines already.

I went on a Monday, traditionally a slow day for most restaurants, and it was crowded.

At 500 N Michigan, this is my new favorite restaurant.

And that’s a squeal not an oink!