Sunday, February 14, 2010

Chicken Brats

The Daily Grind in Lake Bluff makes the best homemade chicken brats. I cook them on my indoor grill and they are so delicious. Honestly, this is one of the better things to cook on an indoor grill and they peak out to a point of being almost perfect...and they are so cheap!

I’m going to try and figure out this recipe when I get some time. It is the perfect combination of meat and spice so may take some experimentation. Stay tuned and I’ll report back to you when I have it all figured out…unless Rick decides to give me the recipe first!

Feel Good Fabrics


My little house is filled with fabrics that make me feel peaceful and comfortable.
Whatever your style, make sure that when you get to your house each night, it really feels like home!

Roasted Tomato Soup and Grilled Cheese

As we all learned growing up, nothing goes better together than tomato soup and a grilled cheese sandwich. These recipes are really great updates to your old standards.

I like this soup because it is not only very low in calorie and fat, it is also very filling.

Roasted Tomato Soup


3 lb. ripe Roma tomatoes, cut in half lengthwise

1/4 cup olive oil

1 Tbsp. salt

1 1/2 tsp. ground pepper

2 Tbsp. olive oil

2 cups chopped onions

6 garlic cloves, minced

1/4 tsp. red pepper flakes

1 - 28 oz. (798 ml) can plum tomatoes and juice

2 cups torn fresh basil leaves

1 tsp. thyme

4 cups chicken stock

Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes. In large pot over medium heat, heat oil and sauté onions, garlic and red pepper flakes until onions start to brown. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in batches to a coarse mixture. Serve hot or cold.

Spicy Roasted Tomato Soup
A little bit more work but always worth the effort - from Chef Emeril Lagasse

4 pounds fresh tomatoes, quartered

10 cloves of garlic

1 small carrot, peeled and finely chopped

2 tablespoons olive oil

salt

freshly ground black pepper

1/2 cup minced shallots

2 tablespoons grated fresh horseradish

1/4 cup chopped fresh parsley leaves

3 cups V-8 juice

2 tablespoons Worcestershire sauce

juice of 2 lemons

1 pint of yellow tear drop tomatoes

1/2 cup thinly sliced red onions

1/4 cup small fresh basil leaves

1/4 cup small fresh tarragon leaves

1/4 cup small fresh chervil leaves

1/4 cup small fresh flat leaf parsley

drizzle of extra-virgin olive oil

Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Puree until the mixture is smooth. Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley. Season with a drizzle of the extra-virgin olive oil, salt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad.

Yields: 6 to 8 servings.


For this grilled cheese, I used two slices of Smoked Gouda (31 cents) and two slices of Serrano Ham (81 cents) on really good, fresh bread. I like to try different things, so this is definitely a great way to get really good ingredients at a low price.


That is also the huge advantage of shopping at an authentic Italian market – you can buy individual slices of cheese and meats – something I really like as I cook for one most of the time.

This was absolutely the best grilled cheese sandwich I have ever made and it cost $1.52.

Bon Appetit!

Valentine Day Treats

This recipe came to me via email this week from General Mills.

Go online and sign up to get them. Not quite sure who contributes to their site these days but it is one of the better ones and is always loaded with fun, new ideas.

This is a cute treat to make for your wee and small valentines today.

                                                                                                        Photo from General Mills

One box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) or Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

One container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

Betty Crocker® Decorating Decors multicolored candy sprinkles or colored sugar

Directions:
Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan. Cool completely, about 1 hour.

Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.

In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

Bon Appetit!

Homemade Hot Fudge

One of my favorite memories growing up was walking into the kitchen of my dad’s drug store and watching Margaret make homemade hot fudge.

Everything back then was made from scratch and hot fudge was no exception. Imagine, dark chocolate slowly chipped off the huge block...simply to die for! Oft times, she would let me do it for her. I love it because I would chip off a little extra for my sister Mary and I.

Hot fudge is a perfect Valentine’s Day treat.

Hey, it’s Valentine’s Day – you’re allowed to cheat!

Hot Fudge Sauce

8oz chopped dark chocolate

7 T softened butter

1/2 c sugar

1/2 c heavy cream

1/4 c hot water

Then add:

1 t vanilla

pinch salt

Melt in a double boiler over medium-low heat. Stir for about 5 minutes.

Bon Appetit!

Italian Cheese Sticks

My neighbor is always showering me with little treats. She found these at our Italian bakery the other day. Puff pastry and cheese. These are soooooo good! I don’t even want to know what I can’t eat the rest of the week because I had one.

Bon Appetit!

Southern Cheddar Cheese Biscuits

When I lived in Tulsa, I acquired a love of southern food especially for cheddar cheese biscuits.

Here is a recipe from Bon Appetit, June 2009 followed by a really easy recipe using refrigerated biscuits.

We’ve served this as an interesting variation from the usual bread at dinner and also for breakfast with eggs and ham. Make sure you get the most flavorful ham you can find. The combination will amaze you.

Cheddar Cheese Biscuits

Yield: Makes 12

6 tablespoons (3/4 stick) butter, melted (this is for the cups and the tops of the biscuits)

3 3/4 cups bread flour

1 1/2 tablespoons baking powder

1 1/2 teaspoons baking soda

1 1/4 teaspoons salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

2 1/2 cups (packed) coarsely grated extra-sharp cheddar cheese (about 12 ounces)

1 3/4 cups buttermilk

Preheat oven to 425°F.

Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.

Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.

Easy Cheese-Topped Biscuits

2 packages refrigerated biscuits

1 4-oz package shredded sharp Cheddar Cheese

2 TBLS light cream

½ tsp poppy seed

Dash dry mustard

Arrange 15 biscuits, overlapping, around outside edge of a well greased 9X111/2 inch round cake pan. Use remaining 5 biscuits to make an inner circle of overlapping biscuits. Combine cheese, cream, poppy seed, and mustard. Crumble evenly over top of biscuits. Bake in hot oven (425 degrees) for about 15 minutes. Remove from pan and serve.

Bon Appetit!

Is Winter Over Yet?

The Oklahoma Snow Patrol was at it again. Was this the 7th round or the 8th?

Happy almost having a Chicago winter to ya!

Low Fat Burgers...Pile On The Great Toppings!

When my body needs a good burger, especially after a long run, I always look for 90% (185 Calories 10 grams fat) – 95% (145 Calories 6 grams fat) lean ground beef.

I know, fat tastes really good, but you can load your burger up with great, low calorie toppings and get the same result.

Bon Appetit!

Ore-Ida Easy Fries

It’s no secret that I love McDonalds French fries and a small order packs on 11 grams of fat.

I was in the grocery store this week and Ore-Ida now makes an Easy Fry recipe that you microwave for 4 minutes.

The verdict: Pretty good (on a 1-10 about a 7) and just 8 grams of fat.

A good quick fix when you have the sudden craving for French fries.

Bon Appetit!

Vegetables...On Salads, Stir Fries and Omelets

Here is an alphabetical list of vegetables that you can put into your veggie salads, stir-fries or omelets. Keep this list handy and try a new one every week. I guarantee you’ll never get tired of the same old same old.

A: Artichoke, Avocado, Asparagus, Amaranth, Ananas, American groundnut, Ahipa, Arracacha, Aonori, Aburana, Acorn Squash, Aubergines, Azuki bean

B: Broccoli, Bean, Beet, Beetroot, Brussel Sprout, Black-eyed Pea, Bitterleaf, Bok Choy, Bell Pepper, Breadfruit, Bamboo shoot, Black cumin, Burdock, Bottle Gourd, Butternut Pumpkin, Butternut Squash, Buttercup Squash, Butter Beans, Borlotti Beans, Bulls Blood, Butterhead Lettuce, Broccoli Rabe, Broadleaf arrowhead

C: Cauliflower, Cabbage, Carrot, Celery, Cilantro, Chard, Chinese Cabbage, Chinese Chives, Chives, Collards, Corn, Cucumber, Cress, Chili Pepper, Chilies, Cardoon, Celeriac, Camas, Canna, Cassava, Carola, Calabrese, Champagne Melon, Courgette, Custard Squash, Chicory, Coral Lettuce, Cos Lettuce, Capsicum, Cherry Tomatoes, Catsear, Celtuce, Chrysanthemum leaves, Cayenne Pepper, Cape Gooseberry, Caigua, Chayote, Cucurbits, Choy Sum, Chick pea, Cherry tomato

D: Dill Pickle, Dandelion, Drumstick, Daikon, Dulse, Dolichos bean

E: Eggplant, Earthnut Pea, Elephant Foot Yam, Elephant Garlic, Endive, Epazote, Ensete, Escarole, Edamame

F: Flowering cabbage, Fava bean, French bean, Frizzmo, Fat hen, Fiddlehead, Fluted Pumpkin, Fennel, Florence Fennel

G: Gherkin, Garlic, Guar, Ginger, Gobo, Gourds, Greenbeans, Garden Pea, Garden Rocket, Globe Artichokes, Golden Nugget Squash, Golden Samphire, Good King Henry

H: Horse gram, Hamburg Parsley, Hijiki, Hot-House Cucumber, Haricot Beans, Hubbard Squash, Habenero Pepper

I: Italian Red Onion, Iceberg lettuce, Ironbark Pumpkin, Ice Plant, Indian Pea

J: Jalapeno Pepper, Jambu, Jerusalem artichoke, Jicama, Japanese Bunching Onions, Japanese Pumpkin

K: Kale, Kohlrabi, Krispy, Kidney beans, Kai-lan, Komatsuna, Kuka, Kurrat, Kombu, Kosher Pickle

L: Leek, Lettuce, Luffa, Lentils, Lemon, Lime, Laver, Lebanese Cucumber, Lagos Bologi, Land Cress, Lizard's tail, Lotus root

M: Mushroom, Morel, Melokhia, Mizuna greens, Mustard, Malabar Gourd, Moth bean, Mung bean, Mozuku, Marrow, Minikin Pumpkin, Maize, Monguete, Mountain pepper, Mange Tout

N: Napa Cabbage, Naples Cos, Navette, New Zealand Spinach, Nopal, New Potato

O: Onion, Okra, Olive, Orache, Ogonori, Oakleaf Lettuce

P: Pepper, Parsley, Pea, Peanut, Parsnip, Potato, Pickle, Pignut, Polk, Parwal, Palmetto, Perennial cucumber, Pumpkin, Pattypan squash, Pigeon Pea, Prussian asparagus, Prairie turnip, Plectranthus, Pickling Onions, Pak-Choi, Pe-Tsai, Purslane

Q: Quince, Quandong, Quenepa

R: Radish, Rutabaga, Red Kidney Beans, Ridge Cucumber, Rockmelon, Runner Bean, Radiccio, Rainbow Chard, Rocket, Radicchio, Rice bean, Romaine Lettuce

S: Spinach, Squash, Soybean, Shallot, Scallions, Sprouts, Samphire, Sea beet, Seakale, Sierra Leone bologi, Soko, Sorrel, Summer purslane, Swiss chard, Snake gourd, Sweetcorn, Sweet pepper, Salsify, Scorzonera, Skirret, Sweet potato, Sea lettuce, Sea grape, Spanish Red Onion, Spring Onions, Savoy Cabbage, Spring Greens, Snake Squash, Spaghetti Squash, Striped Marrow, Snow Peas, Snake Beans, Sugarsnap Peas, Silverbeet, Snow Pea Sprouts, Swedes, Summer Squash, Sweet pepper

T: Tomato, Tomatillos, Turnips, Tatsoi, Tinda, Tarwi, Tepary bean, Taro, Ti, Tigernut

U: Uchuva, Urad bean, Ulluco

V: Velvet bean, Vidalia Sweet Onion

W: White Salad Onion, West Indian Pumpkin, Watercress, Witlof, White Egpplant, White Radish, Water Spinach, Winter Purslane, Winter melon, West Indian Gherkin, Winged bean, Welsh onion, Wild leek, Wasabi, Wakame, Water chestnut,

X: Xylocarp, Xigua

Y: Yam, Yacon, Yau Choy, Yow Choy, Yu Choy Sum, Yu Choy, Yardlong bean

Z: Zucchini

Bon Appetit!

Root Beer Pulled Pork

Here is an easy recipe that I make in my crock pot. Guys also seem to really love this dish. It can be served to your friends as they crowd around your TV on Sunday afternoon to watch golf now that football season is over.

The secret ingredient in this recipe is the Root Beer. Just giving the pork a little bit of a sweet flavor makes it a real favorite. Honestly, every time I make this, people ask for the recipe. They are so surprised to see just how easy it is to make.

Root Beer Pulled Pork Sandwiches

1 boneless pork loin roast, trimmed of excess fat (approximately 3 lbs.)

1 Tbsp oil

1 medium onion, chopped

2 can root beer (3 cups)

1 bottle chili sauce (12 oz)

1/2 tsp garlic powder

1 Tbsp brown sugar

Salt and pepper to taste

12 Hamburger buns or rolls

In a large skillet, heat oil. Sear the roast on all sides. Place the roast in a crock pot with salt, pepper, onion and one cup of the root beer. Cover, cook on low for 6-8 hours.

In a saucepan, heat the remaining root beer, the chili sauce, salt, garlic powder and brown sugar on medium heat until bubbly. Stir occasionally until sauce has a glossy texture, approximately 8 minutes. Set aside.

Remove pork from the crock pot and discard the liquid. Shred the pork with a fork.

Spoon pulled pork onto really good buns and top with the sauce and cole slaw.

Bon Appetit!

Bourbon Chicken

A lot of the men that I know love bourbon chicken. Instead of getting it from your local, fast food restaurant, make it at home where you can control both the ingredients and calories.

I would also suggest if you are trying to lighten this recipe up, use breast meat instead of thighs (can’t vouch for the flavor) and cut back on the brown sugar a bit.

Serves 4 or will make 16 appetizers.

1/2 bottle teriyaki roasted garlic marinade and sauce

1/4-1/2 cup low-sodium soy sauce

1/3-1/2 cup orange juice

1/4 teaspoon grated fresh ginger

Zest of 1/2 lemon

Crushed red pepper flakes

1 tablespoon garlic powder

1/4 cup bourbon

1/2 cup packed brown sugar

2 to 3 pounds boneless skinless chicken thighs, fat cut off

Honey (optional)

3-4 scallions, cut diagonally

Whisk together all ingredients except chicken, honey and green onions. Put chicken pieces in a container and pour marinade over them. Cover and refrigerate for at least 30 minutes or up to overnight. Stir occasionally so all the chicken marinates.

To cook, heat oven to 350 degrees. Place chicken pieces in a 13-by-9-inch pan lined with foil. (Discard marinade or, if you want a sauce, thicken with cornstarch and pour over chicken halfway through cooking.)

Bake up to 1 hour, until chicken pieces are 165 degrees on an instant-read thermometer. If desired, to give the dish a bit of shine, squeeze a little honey over the chicken 5-10 minutes before end of cooking time. Sprinkle with green onions at end of cooking time.

Smoothies For A Low Calorie Breakfast


I just can’t seem to get enough fresh fruit in my diet. One way is to find fresh pineapples for $1.89. Another is to mix up a smoothie.
My favorite smoothie is an easy combination of fruits, yogurt and juice. I’ll change up the fruit or juice depending on what is in my refrigerator and this week it happens to include fresh pineapple.

I make these year round a few times a week for a light breakfast or lunch. All of the ingredients are really good for you and I use honey instead of sugar,

Mix all ingredients in a blender:

4 raspberries

4 blueberries

4 strawberries

1 cup cranberry juice – low calorie

½ cup vanilla yogurt

2 ice cubes

1 Tbsp honey

Bon Appetit!

Pops From Leftover Smoothies

I bought these molds at Sur La Table. When I have some leftover mixture from smoothies, I pour it into these molds and keep them in my freezer .

They are a wonderful low calorie dessert and will satisfy even the most legendary sweet tooth.

Bon Appetit!

Saturday, February 6, 2010

The Ugly Duckling…

If you are feeling a bit like the ugly duckling, just remember that an inspired chef with an ingenious recipe can give you a whole new rank in the food chain!

Bon Appetit!

Al's Italian Beef...

I picked this up today at lunch for one of my friends. By the way, I did indulge by snatching a fry. Al’s Italian Beef has the best hand cut French fries ever.

I’m sorry I offered to pick it up to begin with because Al’s can sidetrack me faster than anything short of my bacon addiction.

This Wednesday’s $5 special looked so good I will probably pack on at least 5 pounds just dreaming about it tonight…and by the way, early to bed and early to rise makes someone craving burger and fries.

Bon Appetit and Sweet dreams!

The Food Demons…

I can tell you 1,000 reasons why I live by the book and then along comes Friday.

Not Saturday - the night where I take all of my excesses to the next level. Friday…the night where I listen to why I should and prepare myself to hang on for the wild Saturday night ride. You see, on Friday night, I live in the world of Guy Fieri and Diners, Drive-ins and Dives. He has to give into all of his food demons because it’s his job. I WANT THAT JOB!

Fact of the matter is that mentally cheating on Friday night is so much fun it reminds me why I do all this healthy stuff to begin with!

Now, fighting off the food demons on Saturday? That’s another story!

Bon Appetit!

Shrimp Sauce Piquante

Shrimp Sauce Piquante is the original version of Shrimp Creole. I’ve prepared this dish for a party of four and a lively crowd of eighty…just had to chop up a lot more veggies and throw them into the pot! One great thing about this recipe is once you do that, it’s all on simmer after that. Actually, the longer and slower you cook it, the better it is. No matter how long you simmer it, hold off and do not add the shrimp until the last 20 minutes.

This is the toned down version of the dish. I always double both the Cayenne and Chili powder because I like mine really spicy. I also put a lot more wine in mine – like a half bottle - because I love what the wine adds to the taste of the dish. This is definitely a recipe that you should fine-tune to satisfy your own taste buds.

It’s also a perfect Super Bowl recipe, especially this year since the Saints are playing. Make sure you make plenty of cornbread to soak up the flavors because they are both spicy and bold.

I know it looks like a lot of ingredients but I promise that the mix of the spices is so surprisingly good.

It’s also a little work to get through the process of making the roux for the first time but the roux is what gives the dish its enormous taste. My secret: I keep a jar of peanut butter near the stove to make sure that I bring the roux up to the correct color.

My favorite recipe ever? Close…but we’ll save that for another post.

Shrimp Sauce Piquante (Shrimp Creole)

2/3 Cup Vegetable Oil
½ Cup Flour
1 ¾ Cup thinly sliced Shallots (scallions)
1/3 Cup Chopped Celery
1 Cup Chopped Onion
½ Cup Chopped Green Pepper
4 tsp Finely Minced Garlic
3 TBSP Finely Minced Fresh Parsley
1 One-Lb Can Italian Style Whole Peeled Tomatoes, Drained
1 Eight-Oz Can Tomato Sauce
1 TBSP Minced Chives
4 TBSP Dry Red Wine
4 Whole Bay Leaves, crushed
6 Whole Allspice
2 Whole Cloves
2 tsp Salt
¾ tsp Freshly Ground Pepper
½ tsp Cayenne
¼ tsp Chili Powder
¼ tsp Mace
¼ tsp Basil
¼ tsp Thyme
4 tsp Fresh Lemon Juice
2 Cups Water
2 lb Whole, Fresh, Peeled and Deveined Shrimp
Boiled Rice

In a heavy 6-8 quart pot, heat oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly, until a medium roux is formed (should be the color of peanut butter).
Remove from heat and add fresh, chopped vegetables and parsley. Mix well with roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown.
Mix in canned tomatoes and tomato sauce, then add the chives, wine, seasonings, and lemon juice and mix again.
Raise heat under the pan and bring to a low boil. Add the water and mix thoroughly. When the mixture boils again, reduce the heat and simmer for at least 45 minutes.
Just before serving, add the shrimp and allow to come to a low boil again, then cover, reduce heat and simmer 20 minutes.
Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes. Serve over boiled rice.

Note: If you can find Botan brand Calrose Rice, I would highly recommend it. Follow the instructions on the package. Don’t take the cover off the pan until the timer has gone off and you will have perfect rice!

Bon Appetit!

Oven Baked French Fries

I love French fries so much that I am now on a quest to find a somewhat healthy version…which would be baked fries.

Here are some variations that are cooked in the oven. Write me and let me know which one you like best. The first recipe, Garlic Fries, is from Cooking Light Magazine and is one of my favorites.

                                                              This photo and recipe from Cooking Light
Garlic French Fries
4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.


Oven French Fries
3 large baking potatoes

¼ cup kosher salt
3 tablespoons olive oil
Extra kosher salt for sprinkling

Set the oven at 400 degrees.
Cut the potatoes lengthwise into 1/4-inch slices. Cut across the slices to make thin matchsticks.
Fill a large bowl with ice-cold water and stir in the salt. Soak the potatoes for 20 minutes. Drain the potatoes, rinse, and pat dry.
Brush 2 rimmed baking sheets with olive oil. Spread the potatoes on the sheets and sprinkle with olive oil. With your hands, toss them so they’re covered with oil. Sprinkle lightly with salt.
Bake the potatoes for 10 minutes. With a spatula, flip them over. Continue baking for 30 to 40 minutes, turning often, or until the potatoes are crisp and golden. (Total cooking time is 40 to 50 minutes.)

Baked French Fries
4 (2 lb) large potatoes
8 C ice water
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1 tsp white pepper
1/4 tsp allspice
1 tsp hot pepper flakes
1 Tbsp vegetable oil

Scrub potatoes and cut into 1/2-inch strips.
Place potato strips into ice water, cover, and chill for 1 hour or longer.
Remove potatoes and dry strips thoroughly.
Place garlic powder, onion powder, salt, white pepper, allspice, and pepper flakes in plastic bag.
Toss potatoes in spice mixture.
Brush potatoes with oil.
Place potatoes in nonstick shallow baking pan.
Cover with aluminum foil and place in 475 °F oven for 15 minutes.
Remove foil and continue baking uncovered for additional 15–20 minutes or until golden brown. Turn fries occasionally to brown on all sides.

Bon Appetit!

Flatbread Pizza...A New, Favorite Addiction

If you want a great grouping of flavors, use a thin flatbread and cover it with red onions, portobello mushrooms, arugula, and Reggiano Parmesan cheese. Then top it with beef tenderloin that is grilled to medium rare and sliced really thin. This combination is my new, favorite addiction. This is also a perfect appetizer for Super Bowl.

I pop it in a 500 degree oven for just about 7-10 minutes. Keep a close eye on it when cooking something this thin at such a high heat because every oven has a mind of its own!

Bon Appetit!

Sweet Treats

Sweet Treats… Chocolate is cheaper than therapy, and you don’t need an appointment. With 8 kids running about, I can see why my mother always took her daily dose of chocolate.

Now, what’s my excuse?

Bon Appetit!

Breakfast French Toast

Instead of topping my French toast with syrup, I pile on blackberries and strawberries, which were both on sale at my market yesterday.

Just another way to add both taste and texture to your breakfast.

Bon Appetit!

Corn Dogs Are Not Just For Kids

I woke up yesterday thinking about corn dogs. Corn dogs of all things since I never really loved them as a kid. About 4 hours later, I walked into my gourmet food store and what did they have on special? – Corn dogs with a turkey hot dog inside. It was my omen to get one. Was it good? Better than I remembered.

Bon Appetit!

A New Ingredient...


From Daikon to Olallie berries, the next time you are in a market, challenge yourself to find one ingredient that you have never used before and go home and find a recipe for it. You’ll be astonished that so many strange ingredients have such great tastes.

P.S. Daikon is one of the ingredients in those great Banh Mi sandwiches I rave about.

Bon Appetit!

Over 90 Points And Under $20...

My budget is a lot smaller these days for wine but I like to include some of my old standbys who were recent metal winners at the Winemaker Challenge in San Diego last weekend:

Simi 2008 Chardonnay Sonoma County $18.00
Franciscan Estates 2008 Chardonnay Napa Valley $18.00
The least expensive platinum winner at the show was the Cape Peak Collection 2009 Chardonnay, Western Cape, South Africa for $5. The same winery also won a gold medal with a 2009 Syrah Rose at $4.
Just goes to prove that you do not have to spend a fortune to drink good wine.

New Favorite’s all under $20:
Franciscan Merlot 2005
La Crema Monterey Chardonnay 2007
Rodney Strong Knotty Vines Zinfandel 2007
Greg Norman Estates Shiraz/Cabernet 2007
J Russian River Pinot Gris 2007

Bon Appetit and Salud!

Pass The Italian...

If I could trace back my family tree, I'm sure that I must have some Italian blood in me somewhere…or is it wishful thinking?

I’m convinced that Italian blood is the key component to cooking excellent Italian food. No matter how hard I try, mine is just on the better edge of OK. I can never get to that “wow” factor and I have been a student of Italian cooking forever.

The Italian charisma lingers far beyond the kitchen. It simply cannot be explained. It’s definitely not arrogance…not even control.

An Italian can win you over simply by inviting you into his kitchen. Prepare yourself for what you find there besides a huge Italian family who now calls you their own. Yep - I have been adopted by several, large Italian families and love them like my own.

Some of my most memorable meals have been inside the Italian kitchen. If you were not analyzed before you went it, you will be coming out. Not to worry, now that you have the support of the entire Italian family that just adopted you.

Any other cuisine is not a challenge for me so I’m not sure why I have failed to master Italian at this point in my life. Perhaps I need to spend a month or two in an Italian kitchen somewhere and hope that the “intensity” of being Italian rubs off.

Just for now, I’m throwing in the towel.

I guess it is time to go home for a long, overdue fix of my brother-in-law Phil’s Italian cooking. If I can’t cook it, at least I know where to get it!

Bon Appetit!

The Leftover Challenge

My neighbor brought over some of her leftovers from the week to see if I could turn them into something appealing for her Super Bowl Party. Here is what I added to her containers to make new and appetizing dishes. Be creative. You’ll be amazed at what tastes good together.

To her large container of Bow Tie Pasta:
I combined the pasta with sun dried tomatoes, Asparagus, Feta Cheese, spices and an Italian Dressing to make a cold pasta salad. Chill at least 2 hours to allow flavors to blend.

To her 6 cups of overly spiced chili:
To lighten it up a little, I mixed in a pound of ground chicken that I sautéed on the stove with a small can of tomatoes. She had enough beans and spice in the six cups she gave me so I didn’t add any more of those ingredients to the mix. It was really good with the ground chicken added. I really never thought to mix beef and chicken until I did this. We’ll top with cheese, onions and a dop of sour cream with sliced avocado.

To her container of wild rice:
I added chopped oranges, pecans and dried cranberries to make a great, cold wild rice salad.

To her Prime Rib:
The Prime Rib has such a great taste and she had cooked it perfectly. I shredded it up and added a homemade BBQ sauce (like I do with my pulled pork). Serve on tiny buns with homemade pickles.

Bon Appetit!

Did This Sun Lover from Minnesota Finally Figure It All Out About Winter?

After two very stressful days, I got off the train in Lake Forest and decided to power walk the three mile path home to Lake Bluff. I was so over winter and totally sick of exercising indoors. It was my time to take control.

I got on the trail and early on, it started to snow. It was warm outside and all of a sudden, I was clipping along and starting to notice how beautiful the snow was and that there were no other tracks along the way except mine. Did I own this route or what?

I started to sing and was feeling so de-stressed at that point that I forgot my week had been even half bad. Suddenly, I was singing really loud and all of a sudden, I was totally into winter. Me? Little Miss Sunshine into winter?

After all these years, I finally figured out what it is about winter that my family loves besides a big bowl of homemade soup.

Bon Appetit!

Scallops And Capellini

There is nothing I love more than sea scallops. When I was young, I use to go with my mom at Christmas to the North Shore Grill at Donaldsons in Minneapolis. I always ordered scallops. Even as a kid, I adored scallops and loved their sweet taste.

Scallops are a superb, low calorie dish. I like the combination with fresh tomatoes. When I later added this to Capellini, it was the perfect recipe to serve to a house full of guests on a cold winter night.

Play around with this recipe as well. I add a lot of different ingredients to the mix when my vegetable bins on overload.

Scallops and Capellini
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
1 fresh tomato, quartered
2 tablespoons coarsely chopped green onions
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini

Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, tomato, green onions, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.

Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl.

Add the scallops and their juices, toss well and serve immediately.

Bon Appetit!

Lettuce Wraps


I hardly ever think about stir fry as an appetizer but Lettuce Wraps are just that. Be sure and use really fresh, cold, crisp lettuce. The icy cold lettuce and the hot and spicy chicken mixture is an excellent blend of flavors. They can sometimes be a bit tricky to eat but are so tasty and really easy and inexpensive to make for a big crowd.


Lettuce Wraps

Sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.
Mix together to taste when serving.

Chicken Stir-fry
2 tablespoons peanut oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced
1/2 cup mushrooms, minced
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce (very fresh, cold and crisp)

Stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Combine oils and add to wok or large frying pan. Heat oil over high heat and add chicken. Saute until cooked through, then remove from the pan and cool.

Take pan that you cooked the chicken in and turn it up to medium-high heat. Add another tablespoon of peanut oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce and top with sauce.

Bon Appetit!

Chili...Super Bowl Food With A Kick


Did you know that people who win chili cook-off’s cook in drops (or steps). Most of your best chili recipes use this method so that you get the right amount of flavor at the right time.
Here is the winning recipe from last year’s Terlingua International Chili Champions along with a lot of other recipe winners who know that Chili is the all American comfort food…especially when topped with lots of onions, cheese and sour cream.

No matter which way you cook it – healthy or not- chili is one of the best dishes to serve to a hungry crowd on Super Bowl Sunday!

2009 Winning Chili Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed
Leave covered and simmer for 30 minute

This next recipe is an old chili recipe that I have made before that is hot and spicy. Control the spice and heat by the amount of chili powder and jalapenos you put in. It won the chili cook-off in Texas back in the 80's.

Texas Chili Recipe
2 pounds tender chuck -cubed
2 Tbsp Crisco
4 1/2 tbs minced onion
1 tbs powdered garlic

BAG 1:
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp red pepper
1 can beef broth
2-3 tbsp chili powder
2 cups water
3 fresh whole Jalapeno peppers (don't break or slice)

BAG 2:
2 Tbsp chili powder
1 Tbsp powdered garlic
1 1/2 Tbsp ground cumin
1 4oz can Contadina Tomato Sauce
Put meat in pot with crisco, onions and garlic and brown.

Pour bag 1 in pot. Simmer until tender - aprox 1 1/2 hrs.
Add bag 2 and simmer 1/2 hour

Drop Chili Recipe

Like most competition chili recipes ingredients will be added in what is called drops. This recipe has 3 drops to it. Most of your best chili recipes use this method so that you get the right amount of flavor at the right time. If you let some of the spices cook too long or not long enough they can be bitter. So to ensure that you get the best chili recipe make sure you drop as directed.

Brown 2 pounds of lean ground beef and drain all the grease off and add to the pot.
Now add one 14.5 ounce can of beef broth and one 8 ounce can of salt free tomato sauce.
Add 1 hot pepper (Serrano, Jalapeno) of your choice and bring to a boil. When the boil starts add drop 1.

Drop 1:
1 Tablespoon of onion powder
2 Teaspoons of garlic powder
1 Tablespoon of Chili Powder
Cover the pot and reduce heat to simmer for 1 hour. Remove the pepper and crush the juice into the pot. Now it’s time to add Drop 2 to the pot.

Drop 2:
2-1/2 Tablespoons light chili powder
2 Teaspoons cumin
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon cayenne pepper
1/2 cube beef bullion
1/2 cube chicken bullion
1/2 Teaspoon brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. After the 30 minutes add the last drop.

Drop 3:
2 Teaspoons Mexene Chili Powder
1 Teaspoon cumin
Salt to taste
Cover it up and simmer for 15 minutes more and serve it up.

Crockpot Chili Recipe:

2 (16) oz cans kidney beans, drained
2 (14) oz cans tomatoes, cut up
2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon cumin
6 oz jar sliced jalapenos (with juice)
2 teaspoons Tabasco
Add all ingredients into a Crock-Pot and set on high for the first hour; then reduce heat to low and continue to cook for 5 hours.

Darn Good Chili

1 pound lean ground beef
1 cup chopped onion
1/2 red bell pepper, chopped
3 tablespoons chili powder
2 teaspoons minced garlic
1 bay leaf
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can kidney beans, drained
1 cup spaghetti sauce
1 cup salsa
1/4 cup taco sauce
In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat.
Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

Steak Chili

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained
In a large pot over medium high heat, combine the oil and steak and sauté for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and sauté for another 5 minutes, or until the onions are translucent.
Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Bon Appetit!

Saturday, January 23, 2010

Tales From The Catholic Kitchen....

It’s no secret that growing up in a huge Irish, Catholic family can give you control issues when it comes to sitting down at the kitchen table.

Even though I was one of eight kids, I refused to battle my brothers for the last pork chop at dinner. It simply was never worth it. Now, fighting over a big, huge chunk of chocolate cake? …that was another issue that I care to discuss before I put my dukes and prepare to fight them.

Life is all about chocolate. My mama told me so!



Bon Appetit!

Chicken and Sausage File Gumbo


I made a gumbo recently when I was in Minnesota from a recipe I took off the internet. It was a real disappointment because it lacked the flavor and spices of the gumbo below which is a recipe I have cooked for years from the New Orleans Cookbook.
I would suggest before you cook it that you go back and read the post I did on September 13, 2009 called “It’s All About The Roux.” It gives you a good lead in for making roux, which is the flavor base for a lot of New Orleans dishes.

Roux is not difficult to make but it takes a little while and you must be very careful not to burn it otherwise you have to throw it out and start over. It also takes a few times making it before you learn to judge the color correctly.

I know that it looks difficult but once you make the roux and get everything in the pot, you are done. We call it a “quality-time” dish… you know, the kind where you can just kick back and have a cold drink with all of your guests.

Remember, the darker the roux, the more flavor it has. Also, make sure that you serve this with cheddar jalapeno corn bread muffins.

Gumbo Base:

1 ¼ lb. Creole smoked sausage, sliced ½ inch thick

½ lb lean ham, cut into ½ inch cubes

1 fryer, 3 ½ to 4 lb, cut up

½ cup chopped green pepper

½ cup thinly sliced green shallots (scallion) tops

½ cup chopped celery

2 Tbs finely minced parsley

1 Tbs finely minced garlic

2 chopped onions

The Roux:

2/3 cup vegetable oil

½ cup flour

The Liquids and Seasonings:

2 qt cold water

3 tsp salt

1 tsp fresh ground pepper

1/8 - ¼ tsp cayenne

1 ¼ tsp dried thyme

3 whole bay leaves, crushed

2 ½ to 3 Tbs. file powder

After assembling the ingredients for the gumbo base, in a heavy 7-8 qt pot or kettle heat the oil over high heat. Brown the chicken parts in the oil and turn several times to ensure even browning. Remove the chicken and place in a 175 degree oven to keep warm.

Make the roux by gradually adding the flour to the oil, stirring constantly. Reduce the heat and cook, always stirring until a medium, brown roux is formed (the color of hazelnuts).

When the roux reaches the right color, immediately add the sausage, ham, onion, green pepper, celery, shallot tops, parsley tops and garlic. Continue cooking over low heat for 10 minutes.

Add ¼ cup of the water, the reserved chicken pieces, and all of the seasonings except the file powder. Mix. Gradually stir in the rest of the water.

Raise the heat and bring to a boil. Lower heat and simmer at least one hour. Stir frequently taking care not to break the pieces of chicken.

Remove from the pot, let simmer down a little and add the file powder.

Serve over good rice

Bon Appetit!

Strawberries...2 or 3?


No question that 3 strawberries are more pleasing to the eye! This put a positive twist on the odd number because most of my friends come in couples.

I would say threesomes are fun but not sure that sounds quite right! Anyway, I always have fun with my friends and their significant others. Thanks for never making me feel like the other strawberry.

Bon Appetit!

How I Spent My Twenty...


I had to really hunt for the bargains and probably burned up more time looking. Quite an extensive list though when it comes to spending under $20. The price listed is what I ended up paying with the discounts and coupons. With the soup that I made last weekend sitting in individual bowls in the freezer and all of the things that I bought on sale last Sunday at Target, this should be about enough to get me through another week.

I did not, however, have enough change left over for a small cup of coffee at Starbucks.

2 Bags of lettuce – 2.00

10 Bananas - $.87

5 Avocados - $1.00

Grapes – I pound $.99

Milk – I gallon 1.99

Broccoli – I pound $.69

Cauliflower – 1 pound $.69

Yogurt - - 5 for $2.50

Pork Tenderloin - ½ pound $1.84

Chicken Breast– 1 pound $.99

Carton Eggs 1.29

Bag Potatoes - $.99

Grapefruit $.89

Sliced turkey – ½ pound $1.56

Wheat Bread $1.89

Bon Appetit!

Homemade Salad Dressings


I love homemade dressings. I hardly ever buy them at the store anymore because of the wide variety of fresh ingredients available to make delicious and easy dressings from scratch. Here are a few that I make often. I especially love to use the Champagne Vinaigrette on harvest salad or a fruit salad.
Champagne Vinaigrette

1/4 cup extra-virgin olive oil

1 tablespoon minced shallot or green onion

2 tablespoons Champagne vinegar

1 teaspoon best-quality sherry wine vinegar

1 clove garlic, minced

2 teaspoons fresh lime juice

1/4 teaspoon coarse kosher or sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh flat-leaf parsley

Mix all of the ingredients above in a dressing shaker.


I also crave the chopped salad at Portillo’s. I often get through a week by making it and using for a variety of meals as a main dish or a side.

I use chopped romaine & iceberg lettuce mixed with Ditalini pasta (gives the salad a little body), chicken, bacon, tomato, red cabbage, Gorgonzola cheese, green onion. I will of course vary my ingredients by the vegetables I have in my refrigerator that I need to use up. I chop them all up into little tiny pieces.

A big Tupperware container will keep fresh for about a week. Top with a Sweet Italian Dressing.

Sweet Italian House Dressing

1/4 cup balsamic vinegar

2 cloves garlic, peeled and minced

1 teaspoon sugar

1/2 teaspoon oregano

Bon Appetit!

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in an airtight container in refrigerator for up to two weeks.

I know it’s not on your diet list, but this homemade Blue Cheese dressing is delicious. You can lighten it up by using low fat or no fat mayo.

Blue Cheese Dressing

1 cup mayonnaise

2 tablespoons buttermilk

3 tablespoon crumbled blue cheese

1/8 teaspoon fresh coarse ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

Mix all ingredients. Serve cold.

Basic Italian Dressing

1 Cup Olive Oil

½ Cup Vinegar

2 Tbsp. lemon juice

1 clove garlic

1 tsp. sugar

1/2 tsp. dry mustard

1/2 tsp. dried oregano

1/4 tsp. dried basil

Freshly ground pepper to taste

Blend all ingredients

Bon Appetit!

Chicken Parmigiana


I don’t really care for breaded chicken but Bobby Flay’s recipe for Chicken Parmigiana is one of the best I have ever had.

Bobby Flay is an interesting personality (read his bio sometime) and he has hosted seven Food Network television programs so I see him a lot on channel 61.In a recent Iron Chef America episode filmed at the White House, he was part of the winning team along with White House chef Cristeta Comerford.

Be sure to use the Panko bread crumbs as it makes for a very light breading on the chicken.

Chicken Parmigiana (this one's for you Tommy!)

4 boneless, skinless chicken breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup pure olive oil

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Homemade red sauce

Preheat oven to 400 degrees F.Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.

Bon Appetit!

Orzo Salads - Recipe


This is a great dish to add a little variety to your dinner sides. I especially like the light hint of lemon.
Keep this basic recipe and experiment a little. I sometimes add bits of spinach, red onion. Kalamata olives or artichoke hearts to the mix.

You can also serve this hot or cold. I’m kind of a cold in the summer and hot in the winter orzo eater.

2 cups uncooked orzo pasta

1/3 cup chopped roasted sun-dried tomatoes

2 tablespoons olive oil

1/2 feta – finely chopped

Lemon Zest – 1/8 tsp.

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside. In a large bowl, toss together the orzo, sun dried tomato, lemon zest, olive oil, feta cheese, salt and pepper.

Bon Appetit!

Rotisserie Chicken


If I am in a big hurry, I will break down and buy a rotisserie chicken at the supermarket. You’ll find me, more often than not, making one from scratch at home.

The great thing about cooking them on a rotisserie spit is that the fat drains away and you see a major reduction in the fat that you actually consume.

It is a great tasting meal for special guests. So many people have raved about this recipe. You can also use an indoor rotisserie if you have one.

1 (3 pound) whole chicken

1 pinch salt

1/4 cup butter, melted

1 tablespoon salt

1 tablespoon paprika

1/4 tablespoon ground black pepper

Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.

During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.

Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

If you don’t feel like using your BBQ in the middle of January, here is another one you can try in your oven to feed a crew. The trick is to cook it slow on very low heat. This is another recipe that got a lot of great reviews and I know so many people who love this because you basically can forget about it for 5 hours while its cooking.

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon white pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 onions, quartered

2 (4 pound) whole chickens

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours ( yes- that's right - 5 hours!), to a minimum internal temperature of 180 degrees F (85 degrees C).

Let the chickens stand for 10 minutes before carving.

Bon Appetit!

Bread Resolution



One resolution I made this past New Years is to learn how to make great bread. I would like to at least learn to make a really good, crusty bread. That is my goal.
Do I want to get into the artisan breads? I’ll leave that art to the Necessity Baking Co who has a permanent location in the Chicago French Market. I bought amazing breads from them this past summer at the Lake Bluff Farmers Market.

Bon Appetit!

Saigon Sisters


One of the best vendors in the new Chicago French Market is Saigon Sisters. I went there at 1:00 PM on Friday and it was packed. I was going to quickly stop in and grab a sandwich to eat on the train. Yikes - there was a line so long it appears that a lot of other people have discovered how good they are as well.

I chatted with owner Mary Nguyen Aregoni briefly before I left. She and her sister Theresa have really found a home inside the Chicago French Market. Just goes to prove that great quality sells.

I tried the Porky Banh Mi and it was absolutely one of the best that I have ever had. It’s a little bit more pricy than some of the other restaurants that serve Banh Mi but the quality of the meat is so much better. I’ll have to ask them how they cook their pork because the flavor is amazing.

Don't miss any of the great vendors at the Chicago French Market. It's located at 131 N. Clinton.

Bon Appetit!

Friday, January 22, 2010

Cooking Therapy

Sometimes, things get too crazy and I just want to flee to the refuge of my kitchen. Yep - nobody here but me and the cookbooks. Is this the ultimate escape or what?

I take the first left when I walk in the door and I can be anywhere between the outskirts of Louisiana cooking a great cajun etouffee or in Paris whipping up a quick chocolate ganache. There is little distance between me and anyplace in the world in my kitchen.

I will sometimes take a short trip to hometown Minnesota and fry up a walleye (sorry, they have to be fried) or be across country and serve up some Maine live lobster. And just when you get tired of the road, you can make up some of your great local dishes to remind you why you live here in the first place.

One of the few places I have not been to is Asia and when I am cooking great Vietnamese food, I am there…even just for the duration of my meal. Cooking is my passport to the rest of the world and it's great because I don’t even have to pack my bags.

I can always picture what I find irresistible about a location by its food. Yes, recipes tie me to countries and bind me to cultures…some of whom I do not know but can unexpectedly appreciate because I have just tried a great curry or a simple Ragù alla Bolognese.

I have discovered so many things about the world here inside my kitchen.

Bon Appetit!