Chicago's 'Best' Rotisserie Chicken

One of the great things about starting this blog has been some of the people that I have met. People that are just as passionate (if not more) as I am about food, wine, cooking, dining and entertaining. Two of my favorite new friends are brothers and we email each other all the time. I have begged them both to post but email is easier to send along and faster. So, I thought I'd post a recent recommendation for Chicago's 'Best' Rotisserie Chicken so you can get a little taste of our foodie friendship...

"did i send you the info on semiramis? if not, get the rotisserie chicken to go. honestly, i know it is a blah dish, but it came highly recommended from a wine distributor friend of mine. i finally went there, and it was something special. little, byob spot with insane rotisserie and keftah. rotisserie chicken: Semiramis on 4639 N. Kedzie. seriously, this was one of the best rotisserie chickens ever. if you get it to go they wrap it up in a huge piece of pita (lavash) like a little chicken in a blanket. if you get it there then it's on a bed of hummus. keftah sandwich's are insane. restaurant is byob, and a nice little place. if you order the chicken after 7:30ish they will be out of it!!"

> http://chicago.metromix.com/restaurants/lebanese/semiramis-albany-park/133130/content <http://chicago.metromix.com/restaurants/lebanese/semiramis-albany-park/133130/content>

Chicago's 'Best' Rotisserie Chicken

Coleslaw

When I think summer and BBQ, I think coleslaw. Even though it is yet to get warm in Arctic Chicago, I have been grilling at home on my stove top grill pan and serving coleslaw on the side. It's refreshing, cold and crunchy and the best accompaniment to the bold flavors of BBQ. Store bought is good, too and it runs pretty cheap. My butcher makes a great coleslaw but I often make my own for larger parties. There are a lot of different recipes for coleslaw so feel free to play around and tweak the recipe to your liking. This is just a classic base recipe to get you started.

Coleslaw
1/2 head cabbage small
1 each carrot small
1 tablespoon fresh parsley finely chopped
2 each scallions (optional) finely chopped
1 each celery seed sprinkling, light
1 each salt sprinkling, to taste
1 each black pepper grindings, to taste
1 tablespoon granulated sugar
1 tablespoon cider vinegar
3 tablespoons mayonnaise
2 tablespoons half and half


Remove outer leaves of cabbage, core, and shred in 1/8 to 1/4 inch wide shreds with knife.

Peel and trim carrot. Grate on coarse side of grater. Combine with cabbage.

Sprinkle celery seed, salt, black pepper, and granulated sugar over cabbage mixture, tossing with fork to combine.

Sprinkle vinegar over mixture and toss again to mix.

Add mayonnaise and toss to mix.

Add half and half and toss to mix.

Turn slaw into covered storage container and refrigerate at least an hour or up to six hours before serving.

Coleslaw

A Tribute to Le Gruyere

Costco fruits and cheeses have been an enjoyable part of my diet lately, and I have particularly appreciated the hard cheeses from Gruyere, Switzerland. I was surprised to learn that this versatile cheese has won so many awards for quality. In fact, there are those who think it is the world's best cheese.

This is just my singing the praises of Gruyere which can be found at Costco, but especially Le Gruyere Premier Cru which I have discovered at Convito Italiano in the Plaza Del Lago. The following is from Wikipedia of all places, but I think it's an OK source here. The weak Dollar vs the Euro has made them a little dear now though.

How to use Gruyère

Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese [1], so particularly suited for fondues, along with Vacherin and Emmental. It is also traditionally used in French onion soup, as well as in Croque Monsieur, a classic French toasted ham and cheese sandwich. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread.

Le Gruyère Premier Cru

Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in humid caves with a humidity of 95% and a temperature of 13.5° Celsius
It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards in London three times: in 1992, 2002 and 2005. (The Independent England, 16 March 2005)

A Tribute to Le Gruyere

MOVING TO NAPA VALLEY!

I am so excited to share with everyone that I am moving home to Napa Valley for the summer. You can expect A LOT more posts about food and wine and I will try to cook almost everyday. After 7 years in advertising and marketing, I have decided to go back to my roots and follow my passion of food and wine. This summer, I am shooting to work in a tasting room and spend quality time with my family. In September, Drew and I will be moving to San Francisco full-time. If anybody has any great ideas for me please let me know! This blog is going to get so much better so just wait a couple weeks.

P.S. Drew and i are going to our fav, Bistro Campagne tonight...

MOVING TO NAPA VALLEY!

Cinco de Mayo Celebration

Friday night we had our friends over for a casual (hence paper plates) Mexican dinner in celebration of Cinco de Mayo tomorrow. You don't need a holiday to make Mexican food. In fact, we cook it all the time. I've never met someone that doesn't like it. Seriously, what's not to like?

I love chorizo. I mean really love it. It's always in my fridge and it winds up in breakfast almost every weekend. So I always make my tacos with 1 part ground beef and 1 part chorizo. My secret ingredient (well, not secret anymore) is Sriracha sauce. Sriracha is a spicy chili sauce that is often found in specialty markets in the thai/asian food section. I add a little at the very end and it gives the mixture some kick and really brings out the chorizo flavor while not overpowering it. I also strain the meat before I add the sauce because chorizo is very oily and it helps keep the taco light, crispy and not messy. These tacos are damn good and the citrus side salad isn't too shabby either.

Taco's Shaw Style
Makes 4 servings

1/2 pound chorizo
1/2 pound ground beef
1 sweet onion
1 1/2 tablespoons cumin
1 1/2 tablespoons Sriracha hot chili sauce
salt and pepper
8-12 Hard taco shells
Shredded cheese (pre-shreded from store works great)
Romaine lettuce, washed and chopped
Sour cream for serving

Add onion, beef and chorizo to a pan and cook on medium heat, about 8 minutes, Quickly put mixture in a strainer and strain oil. Wipe pan and add mixture back to pan on same temperature. Put taco shells on cookie sheets and warm at 300 degrees for 4 minutes. Add cumin and Sriracha sauce. Stir to coat.

Spoon meet mixture on tacos and layer with cheese and chopped lettuce. Serve sour cream on the side.

Shaw's Citrus Fiesta Salad
3/4 cup corn, drained and rinsed
3/4 cup black beans, drained and rinsed
3/4 cup jicama, peeled and chopped
1 bunch of cilantro, minced
1 lemon, juice
1 lime, juice
3/4 cup halved cherry tomatoes
salt and pepper
1 avocado, cubed
1 jalapeno, seeds removed and diced

Mix all ingredients in a bowl. Add lemon and lime juice. Toss to coat. Place in fridge for 20 minutes. Serve cold over romaine lettuce leaf. Season with salt and pepper. Some people eat as a wrap or eat like a salad.

Cinco de Mayo Celebration

Fennel and Potato Gratin

This is a very light and healthy way to cook potatoes and they are surprisingly flavorful. I have made them three times now in the last couple of weeks and find that it is a foolproof recipe. Fennel is in season right now in California, a little earlier than normal. If you drive to Stinson Beach, you will find it growing wild on Highway One. The last time I made it, we pulled over and harvested some fennel right outside the Stinson Beach Fire Station.

Fennel & Potato Gratin

5 garlic cloves
1.5 lbs of fennel stocks and base - sliced thinly, some leafage is okay to use as well for texture, but don't use too much of it because it tends to wilt
4 tablespoons of olive oil (add more if you'd like, but this seemed to be enough for me)
1.5 lbs or so bag of red potatoes or fingerling potatoes, sliced thinly
Salt & Pepper

Sautee the garlic and fennel in the olive oil, salt and pepper until softened, about 4-5 minutes on medium/low heat. Add the thinly sliced potatoes and increase the heat to brown the potatoes a little bit. Put all of this into a glass pan and bake at 400 degree for 20 minutes covered in tin foil. If you want it crispier, take off the tin foil and bake it for 3-4 minutes longer, but you don't want it to dry out too much. I've been making this with roasted chicken and they really compliment each other. Roasted chicken with a little bit of these potatoes makes the perfect bite! Light, fresh and delicious!

Fennel and Potato Gratin

SPQR

If you do not like brussell sprouts, you need to go to SPQR and try their fried version of this dreaded veggie. You will be a born again Brussell Sprout Eater, a convert, a devoted fan. These chopped up miniature cabbages are the talk of the town and rightly so. SPQR is a new Roman Italian Restaurant on Fillmore. Check it out if you are in the foggy city, and sit at the bar - they don't take reservations and the wait for a table can be more than an hour.

SPQR

Food & Wine's Go List

Check out the 2008 'Go List' from Food & Wine magazine. Way to go Chicago and San Fran!

Name/City
Craigie Street Bistrot
Boston
Hamersley’s Bistro
Boston
Harvest
Boston
La Verdad Taqueria
Boston
Myers + Chang
Boston
No. 9 Park
Boston
O Ya
Boston
Radius
Boston
Blackbird
Chicago
Bonsoirée
Chicago
Custom House
Chicago
Frontera Grill Web Exclusive
Chicago
The Gage
Chicago
Sepia Web Exclusive
Chicago
Spiaggia
Chicago
Table Fifty-Two
Chicago
Takashi
Chicago
12th Avenue Grill
Honolulu
Alan Wong’s
Honolulu
Chef Mavro
Honolulu
Downtown
Honolulu
Kaiwa
Honolulu
Matsugen
Honolulu
Uncle’s Fish Market & Grill
Honolulu
Vino
Honolulu
B&B Ristorante
Las Vegas
Bubbles Bar at Guy Savoy
Las Vegas
Payard Patisserie and Bistro
Las Vegas
Simon at Palms Place
Las Vegas
Spago
Las Vegas
Strip House
Las Vegas
Wing Lei
Las Vegas
Bastide
Los Angeles
Campanile
Los Angeles
Catch
Los Angeles
Comme Ça
Los Angeles
Fraîche
Los Angeles
The Hungry Cat
Los Angeles
Jin Patisserie Web Exclusive
Los Angeles
La Terza
Los Angeles
Osteria Mozza
Los Angeles
Paperfish
Los Angeles
R-23
Los Angeles
Urasawa
Los Angeles
V-Vinbar at Valentino
Los Angeles
Hiro's Yakko-San
Miami
Islas Canarias
Miami
The Mahogany Grille
Miami
Michael’s Genuine Food & Drink
Miami
Michy’s
Miami
Palme d’Or
Miami
Sardinia
Miami
Bazaar Web Exclusive
Montreal
Cosmo Web Exclusive
Montreal
Kitchen Galerie
Montreal
Laloux
Montreal
Les Cons Servent
Montreal
Liverpool House
Montreal
Madre
Montreal
Reservoir
Montreal
Wilensky’s Light Lunch Web Exclusive
Montreal
Étoile
Napa Valley
Terra
Napa Valley
Ubuntu
Napa Valley
Galatoire’s
New Orleans
Gautreau’s
New Orleans
Herbsaint
New Orleans
Mandina’s
New Orleans
MiLa
New Orleans
Parkway Bakery & Tavern
New Orleans
Patois
New Orleans
Rio Mar
New Orleans
Alto
New York
Café Boulud
New York
Cru
New York
Fiamma
New York
Gramercy Tavern
New York
Jean Georges
New York
Kefi
New York
Ko
New York
Market Table
New York
Otto
New York
Soto
New York
Tía Pol
New York
Andreoli Italian Grocer Web Exclusive
Phoenix / Scottsdale
Pizzeria Bianco
Phoenix / Scottsdale
Quiessence
Phoenix / Scottsdale
Radio Milano Web Exclusive
Phoenix / Scottsdale
Sassi
Phoenix / Scottsdale
Sea Saw
Phoenix / Scottsdale
Stax Burger Bistro
Phoenix / Scottsdale
Yasu Sushi Bistro
Phoenix / Scottsdale
Budatai
Puerto Rico
El Toro Salao
Puerto Rico
Absinthe
San Francisco
The Alembic
San Francisco
Coi
San Francisco
Delfina
San Francisco
Hog Island Oyster Company
San Francisco
J Lounge at Jardinière
San Francisco
Rubicon
San Francisco
Sebo
San Francisco
SPQR
San Francisco
Spruce
San Francisco
Zuni Café
San Francisco
C5 Restaurant Lounge
Toronto
Colborne Lane
Toronto
Foxley
Toronto
Lucien
Toronto
ONE
Toronto
Splendido
Toronto
Vertical Web Exclusive
Toronto
Aurora Bistro
Vancouver
Blue Water Cafe and Raw Bar
Vancouver
Boneta
Vancouver
Italian Kitchen Web Exclusive
Vancouver
Legendary Noodle
Vancouver
Pied-a-Terre
Vancouver
Yew Restaurant and Bar Web Exclusive
Vancouver

Food & Wine's Go List

Oh my god, I'm back.

I know, it's been a long time. I've been hiding out post break-up. You know how it goes. But I have now found myself a new dinner partner, and have resumed eating my way through the city, and I wanted to tell you guys about these two tasty restaurants we've been to lately. We'll go with the better one first.

First off is Sola, of "dale from top chef used to work here" fame. It's technically on Byron, just west of Lincoln. It's contemporary american with an asian/hawaiian tilt, and they have a really great beer list. Our waitress might have been the cutest thing ever, too. We started with the Tuna poke, which was hawaiian big eye with avocado, sushi rice, soy syrup, and wasabi oil. It was ridiculously good, it's very reminiscent of the tuna tartare at Naha, if you've been there. But watch out for the stripes of wasabi oil on the plate if you don't like spice, I thought S. was going to die. I had the fish special, which for the life of me i can't remember what it was, most likely halibut, since that's my favorite. I do remember I basically inhaled it. S. had the flatiron steak with grilled asparagus, baked mushrooms, leeks, and sake miso bordelaise. It was fantastic, too. Overall, the place is adorable, the service and the food was great, and I'd totally go back. You should too.

Up next is Chalkboard in Lincoln Square. I'm having a bit of a Lincoln Square fetish lately, and I actually wanted to go to Tallulah, which is new up there, but they were booked. Luckily Chalkboard had a cancellation. It's a tiny little space, with a rotating seasonal menu which our server literally read word for word to us. Um, dude? It's all written on those big ass chalkboards on the wall. Get me a glass of wine and shut the hell up. (To be fair, he was really nice. Just a little over-exuberent.) We started with psycho-server's reccomendation of the seared dry pack scallops with sugar cured kalamata olives, vanilla bean "mayo", pumpkin oil, sage and roasted walnuts. Oh, my god. Maybe he was excited about the menu for a reason, cause these were insane. For dinner, I had the duck cassoulet. The confit of thigh, chorizo, white bean, and mushroom on the bottom was so, so, so good. The roasted breast on the top was tasty but it was a little rare for me, and I usually like things barely dead. S. had the special of Kobe London Broil with shiitake purée and baby vegetables, which was really good, but he was still hungry afterwards. But this is someone who could most likely eat a small horse, so that's not really a judge of portion size. I was perfectly full. All in all, it was a really tasty meal, and a super cute space. I hear they have a really good brunch, too, which I'd like to try, but I'm probably not dying to go back for dinner. It's only okay.

Off to Avec tomorrow night, which you've already heard of from Liz. See you all later.

Oh my god, I'm back.

Roasted Asparagus & Beet Salad with Spring Onions

I subscribe to a ton of food & wine newsletters but one of my favorites is from San Francisco Chronicle. Here is a recipe from their issue this week that highlights green garlic and spring onions.

Roasted Asparagus & Beet Salad with Spring Onions
This salad was adapted from "The New Vegetarian Epicure" (Alfred A. Knopf, 1996), by Anna Thomas.

INGREDIENTS:1 bunch red beets 1 bunch spring onions 1 bunch green garlic (or 2 cloves minced garlic) 1 bunch asparagus 1-2 tablespoons extra virgin olive oil + 1/4 cup Salt to taste 3 tablespoons sherry wine or red wine vinegar Freshly ground black pepper to taste 1/4 cup fresh orange juice

INSTRUCTIONS:
Preheat the oven to 400 degrees.

Wash and trim the beets, leaving an inch of stems. Place in a heavy roasting pan with 1/2 cup water. Cover tightly with foil and roast until they yield when poked through with a knife, about 50 minutes to 1 hour.

While the beets cook, trim the root ends from the spring onion and green garlic, and slice them both, including a few inches of greens. Bend the woody ends of the asparagus until they snap, then chop the asparagus into 2-inch lengths.

When the beets are done, let cool briefly, then peel by rubbing with a clean cloth and chop them into wedges. Place in a shallow bowl.

Increase the oven temperature to 450 degrees.

Place the asparagus, onions and garlic on a baking pan and drizzle with 1-2 tablespoons olive oil and sprinkle with salt. Roast for about 8 minutes. Stir, then continue roasting until cooked through, about 10-12 more minutes. Place the asparagus and other vegetables in a separate bowl from the beets.

Combine the 1/4 cup olive oil and 2 tablespoons of the vinegar with a pinch of salt and pepper. Divide in half, and toss the asparagus with half of the vinaigrette. Add an extra tablespoon of vinegar to the remaining dressing, then add it to the beets.

Allow the vegetables to marinate, refrigerated, for several hours. Drain excess marinade from the beets, then toss them gently with the asparagus, orange juice and salt and pepper to taste.
Serves 4-6

PER SERVING: 150 calories, 2 g protein, 9 g carbohydrate, 12 g fat (2 g saturated), 0 mg cholesterol, 432 mg sodium, 3 g fiber.
Print This Recipe

Roasted Asparagus & Beet Salad with Spring Onions

Spicy mango shrimp on wilted greens

After having the delicious soup listed below, Carrie followed with a truly delectable shrimp dish. The recipe comes from a great cookbook called "Colorado Colore" and seeing as though my girl met your infamous blog host at the University of Colorado it seemed appropriate to try a suggested dish. Of all the cookbooks on our shelf this is now the one with the dog eared pages and numerous food stains, and thus well worth a browse next time you are in the bookstore. Anyway enough of the small talk; on with the recipe.

Sauce:
1/2 cup sugar
1/3 cup chopped mango (pureed)
2 tablespoons light soy sauce
1 tablespoon dark rum
1 tablespoon fresh lime juice

Shrimp:
2 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1 egg, lightly beaten
1 teaspoon soy sauce
1 1/4 pounds large shrimp, peeled, deveined and cut lengthwise into halves
2 green onions, thinly sliced
1 tablespoon minced fresh gingerroot
2 or 3 dried red chillies, crushed
1 tablespoon minced garlic
1 cup vegetable oil

Wilted Greens and Assembly:

2 tablespoons vegetable oil
1 tablespoon sherry
1 tablespoon soy sauce
i teaspoon sugar
8 to 10 cups loosely packed mixed spring greens and spinach
1/2 cup fresh basil or cilantro, chopped
1 mango sliced

For the sauce, combine the sugar, mango puree, soy sauce, rum and lime juice in a small bowl and mix well

For the shrimp, combine the flour, cornstarch and baking soda in a bowl and mix well. Stir in the egg and soy sauce. Pat the shrimp dry with paper towels. Add the shrimp to the flour mixture and toss to coat. Chill, covered, for one hour or longer.

Combine the green onions, gingerroot, red chillies and garlic in a bowl and mix well. Heat the oil in a wok or deep skillet. Add half the shrimp. Stir-fry for 3 minutes or until the shrimp turns whitish pink. Remove the shrimp to paper towels to drain using a slotted spoon. Repeat the process with the remaining shrimp.

Drain all but 2 tablespoons of the oil from the wok. Add the green onion mixture. Stir-fry over high heat until the mixture begins to color. Stir in the sauce ingredients. Cook until bubbly, stirring constantly. Return the shrimp to the wok and toss to coat with the sauce. Remove the shrimp mixture to a bowl. Cover to keep warm.

For the greens, heat the oil in a wok. Stir in the sherry, soy sauce and sugar. Cook until heated through, stirring constantly. Add the greens mixture. Stir-fry over high heat just until the greens wilt. Add the basil and toss to mix. Remove from the heat.

to serve, divide the greens equally among 4 serving plates. Arrange the shrimp mixture evenly over the greens. Top with sliced mango

Serves 4 as a main course, 6 to 8 as a first course.

Spicy mango shrimp on wilted greens

thai chicken-coconut soup

so if you refer back to Elizabeth's comments about loving thai food from sunday night you will notice there are a couple of recipes missing, so here they are. Carrie (my better half) has turned into a wonderful cook through the expert guidance from her best friend Liz and i really believe her cooking hit a pinnacle last sunday on "thai night". Having lived in that neck of the woods for a while, trust me you want to try the following recipe. Stop thinking about it and start looking for the fish sauce in the back of the cupboard.

From http://www.epicurious.com/

makes 4 servings


Ingredients:

6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)

Prep:

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt.

Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.

Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce.

Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

thai chicken-coconut soup

Chicken with 40 cloves of garlic

Title says it all. What's not to like?

From Epicurious
Poulet aux Quarante Gousses d'Ail
Active time: 15 min Start to finish: 50 min
Chicken with 40 cloves of garlic was a recipe that allowed us to be provocative without being downright offensive. It presents the softer side of garlic — the "stinking rose" — mellowed by long, slow cooking.

Servings: Makes 4 servings.

Chicken with 40 cloves of garlic
Ingredients
1 (4-lb) chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1 scant cup olive oil
2 fresh parsley sprigs
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh sage sprig
1 bay leaf (not California)
1 celery rib
40 garlic cloves, peeled (from 3 to 4 heads of garlic)

Accompaniment: toasted baguette slicesSpecial equipment: kitchen string

PreparationPreheat oven to 350°F.

Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.

Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.

Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.

Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.

Chicken with 40 cloves of garlic

I Heart Thai Food

My best friend made a 4 course Thai dinner on Friday night that was out of control. Every dish was so delicious and so flavorful. The best part about Thai food is that it is pleasantly filling. The food is light and the flavors are crisp so a 4 course dinner won't put you to sleep and make you feel too guilty. We'll post pics from the dinner this week but the recipe below (featured on May's cover of Food & Wine) was her second course.

Thai Seafood Noodle Salad
6 ounces rice vermicelli
2 red Thai chiles, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup sugar
1/2 cup fresh lime juice
1/3 cup Asian fish sauce
2 tablespoons boiling water
1/2 pound medium shrimp, shelled and deveined
1/2 pound bay scallops
1/2 pound small squid, bodies cut into 1/2-inch rings and tentacles halved
3 plum tomatoes, seeded and diced
1 cup bean sprouts
1 cup mint leaves
1/2 small red onion, thinly sliced
1/2 cup salted roasted peanuts
6 lettuce leaves, for serving
Cilantro leaves, for garnish

Directions
In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.

Meanwhile, in a mortar, pound the red Thai chiles and garlic cloves to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar is dissolved. Let the dressing stand for 30 minutes.

Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Add the squid to the boiling water and cook just until firm, about 45 seconds. Transfer the squid to the ice water. Drain all of the seafood and pat dry.

Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, about 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.

In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Line a platter with the lettuce leaves and top with the seafood salad. Garnish with cilantro and serve.

MAKE AHEAD All of the components can be prepared up to 1 day ahead and refrigerated separately. Toss the salad just before serving.
WINE Because Thai recipes combine so many flavors, they tend to pair best with adaptable wines like Spanish Albariño, known for its perky acidity, medium body and depth of citrusy flavor. Two bottlings to look for are the minerally 2006 Bodegas Fillaboa and the citrusy 2006 Vionta.

I Heart Thai Food

Grilled Eggplant and Goat Cheese Rolls

My fiance is lactose intolerant, which means that he is basically on a diet all the time and will never be overweight. He can not eat cream, milk, sour cream, ice cream, cream cheese or any cheese EXCEPT goat cheese. So my future step mother-in-law gave us a cookbook called "Goat Cheese" by Georgeanne and Ethel Brennan. This was a very welcome gift and contains many delicious recipes. So far from this book, I have tried only this recipe. It calls for deep purple Japanese eggplant, which is a smaller version of the eggplant we are all used to. It makes 16-20 rolls and serves 4-6 people as a tasty appetizer.

So, here is the recipe.

1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
4 Japanese eggplants, each 4 to 5 inches long
4 ounces of goat cheese

Preheat over to 450 degrees.

In a medium bowl, whisk together the olive oil, salt, pepper and herbs.

To prepare the eggplants, trim off the stems and then cut lengthwise into slices 1/4 inch thick. Turn each slice in the olive oil, coating well, and place them on a baking sheet.

Bake, turning frequently, until tender and slightly browned, about 10 minutes. You may need to cook longer than 10 minutes. It should be a little be crispy, otherwise it will taste too soggy. Remove the eggplant slices from the oven and allow to cool to room temperature.

To form the rolls, evenly spread a generous teaspoonful of the goat cheese on one side of each eggplant slice. Starting at the stem end, cheese side facing upward, roll up the slice, then pierce with a toothpick so that the roll will hold its shape.

Arrange the rolls on a platter. Serve at room temperature.

Grilled Eggplant and Goat Cheese Rolls

L.20 Meyer Lemon Salt & Codfish Over Sun Dried Fennel

Lettuce Entertain You's much anticipated L.20 is now taking reservations for its May 14th opening. Chef Laurent Gras has been blogging the play-by-play for months leading to the opening. Check out his blog for recipes, learn more about his gadgets and more.

Here are sample recipes from his blog:

Meyer Lemon Salt
Ingredients:

500 gr Meyer lemon
100 gr lemon juice
100 gr sea salt
10 gr sugar

Method: Squeeze the lemon juice and pass through a fine chinois. Combine the salt with the sugar.Wash the Meyer lemon and cut into quarters. Place into a jar with a lid that can be sealed air-tight. Pour the lemon juice and the sugar/salt over the quarters.Seal the jar and let set for 4 weeks in the refrigerator before using. It will keep for 6 months stored in a cool place.

Codfish Over Sun Dried Fennel
Serves 4

1 pound codfish filets, skinless
1 Meyer lemon, finely sliced
6 ounces fresh fennel, finely sliced
Juice from 1 lemon
Sea salt, to taste
3 ounces sun dried fennel stalks
1 ounce olive oil, plus to taste

Season the codfish with sea salt on both sides and lay the Meyer lemon slices on top to cover it.

Wrap with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 350°F.

In a bowl, season the sliced fresh fennel with salt and lemon juice to taste. Refrigerate.
In a baking pan, arrange the sun dried fennel in a single layer. Place the codfish on top and drizzle 1 ounce olive oil over the top.

Bake for 15 minutes for medium rare and 20 minutes for medium.

To serve, divide the fresh fennel amongst 4 plates. Place a piece of codfish on top of the fennel and drizzle with fresh olive oil to taste.

L.20 Meyer Lemon Salt & Codfish Over Sun Dried Fennel

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus

I know what you are thinking: blood oranges? I admit, I milked them this season and it's sad that you can still get your hands on them because that means (at least at my store) that spring is yet to come with its arrival of in-season fruits and veggies. I actually stole this recipe from Avec. They served this as a salad this winter over a larger bed of prosciutto. I scaled it all down and placed on a wonton crisp to make into an hors dourves. Only compliments when you serve this guy.

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus
1 blood orange, pealed, halved and sliced very thin
3/4 cup of arugula
1 lemon
1 teaspoon of olive oil
10 wonton skins, cut into 2x21/2 inch rectangles
3/4 cup of vegetable oil
1/8 cup of pistachios, shelled and chopped
1/4 pound prosciutto, slice thin
Salt and pepper

Heat oil in large skillet over high heat and fry wonton skins until a rich brown color, about 1-2 minutes flipping often to avoid burning. Drain on paper towel, set aside.

Peel and slice blood orange. Take arugula and add to bowl. Squeeze half of lemon and add olive oil and toss to coat lightly. Season with salt and pepper. Layer wonton skin with prosciutto, arugula and blood orange. Garnish with pistachio nuts.

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus

Leek Soup and Sea Scallops with creme fraiche, whitefish caviar and truffle oil

As you can see, my friends were pretty excited when I served this winning dish on Friday.

I'm a soup person. I think it's a very elegant and delicate way to kick-off a dinner party and if you eat at my house it is almost guaranteed that I've whipped one up.

I came up with this recipe by combining a couple that I have used before. I stole the garnish from my deviled eggs and subbed leak soup for the cauliflower and sea scallop recipe I hold so dear to my heart. The truth is that this was intended to be a ramp soup. I was so excited to showcase this spring gem. However, it's still cold here in Chicago and they are not available yet so I subbed with leaks and spring onions. A tear.

BUT, it was amazing and there is something to be said about straining your soup in a sieve then just serving a plain puree. I am angry that I have been so lazy all these years and now I will never go back.

Leek Soup and Sea Scallops with creme fraiche, whitefish caviar and truffle oil

1 pound ramps (you can sub regular leeks and green/spring onions)

1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced

1/4 teaspoon white pepper

1/3 cup dry white wine

3 1/2 cups reduced-sodium chicken broth

3 tablespoons unsalted butter

4 sea scallops

2 teaspoons garlic paste

Garnish: Creme fraiche, whitefish caviar, lemon zest, truffle oil and chives

Preparation
Trim roots from ramps and slip off outer skin on bupounds if loose. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.

Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth, garlic paste and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.

Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids.

Sear scallops in a pan over medium-high heat, about 3 minutes a side. Place in shallow bowl.

Return soup to cleaned pot and bring just to a boil. Whisk in butter until smooth. Season with salt. Ladle soup around scallops and garnish. Serve immediately.

Leek Soup and Sea Scallops with creme fraiche, whitefish caviar and truffle oil

Baby carrot confit with orange juice and cumin

My sister posted a halibut baked in parchment paper recipe (aka fish for people who don't like fish) and it has been one of the most popular recipes on the blog hands-down. We used this recipe as you can see in the picture above and it was very simple, light and flaky. Check out the recipe here. It's very easy to pull together and almost impossible to screw up.

For the side dish, I thought I'd try a recipe I found in this month's Bon Appetite that sounded like the perfect accompaniment. It took twice as long for them to cook so I would double the time and I doubled the cumin, too. Lastly, I drizzled honey on top just before serving.

Baby carrot confit with orange juice and cumin

4 bunches baby carrots with green tops attached, tops trimmed to 1 1/2 inches, carrots peeled (about 24)

1 1/4 cups fresh orange juice

1 teaspoon ground cumin

2 tablespoons (1/4 stick) butter

Honey

Preparation
Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.

Baby carrot confit with orange juice and cumin

Rhubarb and strawberry compote with fresh mint

I'm a salt person so I am always on the hunt for easy dessert recipes to serve at dinner parties. I'll be sharing some recipes from my awesome dinner party last Friday night that I threw in honor of my best friend's visit from NYC. Rhubarb is in season so run don't walk to get yourself some and treat yourself to this delicious dessert that takes little to no effort at all.

Rhubarb and strawberry compote with fresh mint

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)

3/4 cup sugar

1/4 cup water

1 1-pint container fresh strawberries, hulled, halved

2 tablespoons chopped fresh mint

Preparation
Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat.
Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

P.S. I served mine over angel food cake with whip cream and a sprig of mint.

Rhubarb and strawberry compote with fresh mint

Goose Island closing Clybourn brew pub

From the Chicago Tribune

Goose Island closing Clybourn brew pub

It’s a sad day for Chicago beer lovers.

Goose Island has announced it’s closing the Clybourn Avenue brew pub where founder John Hall launched the business 20 years ago. Hall said the company was unable to negotiate a new lease and will close the brew pub, 1800 N. Clybourn Ave., at the end of the year. The award winning brewery will continue making its bottled beers at Fulton Street Brewery, 1800 W. Fulton St., and pub brewer Wil Turner will continue to make his array of beers at the Wrigleyville location, 3535 N. Clark St.

“But we’ve got eight months,” Hall said. “We’ve got a list of things we want to do. We’ll celebrate some of our past beers.” Those will include pub only favorites such as Hop Scotch, Aviator Dopplebock and Lincoln Park Lager. The Clybourn pub will also host special dinners and bring back some past brewers to help celebrate. Hall also said the company has been looking at spaces over the past couple years, but it will take some time to find a new space and open another brew pub. Don’t espect anything before next year.

As for the Siebel Institute of Technology & World Brewing Academy target="new" classes taught at the Clybourn location, president Lyn Kruger says they will continue through the end of the year as well. In the meantime, Siebel, which has taught the intricacies of the craft to many local homebrewers and professionals alike, will look for space to relocate in 2009, she said.

Goose Island closing Clybourn brew pub

OTOM

My culinary partner in crime was visiting from NYC this weekend and one restaurant on our 'tour' was Moto's sister restaurant, Otom. Ex-sous chef at Moto, Daryl Nash, offers more affordable dishes but with very little influence from his molecular gastronomy experience from his famous neighbor.

Overall, the food is forgettable. And we were bummed about it.

We were off to a good start; we loved our server, my citron on the rocks with a splash of soda with lemon dangerously hit the spot and the staff was very attentive and on-point. Our server pushed the salmon civiche with citrus bubbles, chili, cucumber and wonton chips and the butter poached shrimp, black beans & chili with puffed rice & jalapeno noodle. We went for the shrimp and Simone ordered the soup of the day which was a smoked vegetable. Sounds good, right? Wrong.

Things came to a halt after I got my shrimp. They weren't clean. They made the incision to devain them but didn't actually devain them. Whoops. I immediately pointed this out to our server who was so-so-so apologetic but I had lost my appetite by then. I just told them I would wait for my entree, try Simone's soup and keep to my tasty cocktail. The soup was not a puree which we kind of expected/wished. Rather it was a hearty soup with lots of beans and the 'smokey' flavor in the title on the menu hardly came through.

The star of the night was Simone's vegetarian entree; roasted butternut squash & hon-shemedji mushrooms with seared tofu and freeze-dried peas. The peas added a whole new dimension to the dish and the dish itself was delicious. My order of the short rib ravioli with shallot & sage goat cheese & candied sweet potato and brown butter fell short but was still good.

Dessert was inventive, playful and fun. Cheers to the pastry chef. They also comped them to make nice for the shrimp dish. Overall, Simone and I had a blast. Good company will never ruin a dinner. But would we go back? Don't think so.

OTOM

All Food All The Time

A couple random things to get the week started:

Check out this link that my friend shared with me: http://food.alltop.com/ Not only does Alltop aggregate all the top food blogs, it also tracks other topics like fashion, politics, technology and much more!

In other news, my best friend Simone comes on Friday (hooray!) and I will be cooking a nice dinner for 4 at home that will highlight some seasonal vegetables. Saturday night, we have reservations at OTOM (Moto's sister restaurant) so look for the review and posts from the dinner.

Lastly, we went to Avec (again) last night and they have added some new menu items (Do I dare say that spring is upon us in Chicago...?) Make sure to try the duck sausage with fresh basil...it's a home run!

All Food All The Time

Homemade Ricotta

If you watch Iron Chef, Top Chef or any other competative cooking show, they always make their own ricotta. So I fished around and ended up (as usual) at Epicurious. This recipe had rave reviews.

Homemade Ricotta

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth

Preparation

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Homemade Ricotta

Orzo Salad

I served this salad this week at a dinner I co-hosted for 25 women. It went over really well, so I thought I'd share it. It's actually very similar to Lyd's Wild Rice - might be a fun alternative for the summer! It is also very easy and healthy.

Instead of 1.5 cups, I used 1.5 boxes of Orzo (plus extra broth and all of the vinaigrette I made) to stretch it out, and the flavor was very mild (and good).

Orzo Salad
Serves 6 (?)

Ingredients:
4 cups chicken broth
1 ½ cups orzo
1 (15 oz.) can garbanzo beans, drained & rinsed
1 ½ cups grape tomatoes, halved
¾ cup finely chopped red onion
½ cup chopped fresh basil leaves
¾ cup Red Wine Vinaigrette (recipe follows)
salt & freshly ground pepper

Pour broth into large sauce pan. Cover pan & bring to a boil over high heat. Stir in orzo. Cover partially & cook until the orzo is tender but still firm to bite, stirring frequently, about 7 to 9 minutes. Drain the orzo. Transfer orzo to large wide bowl and toss to cool. Cool completely.

Toss orzo with beans, tomatoes, onions, basil, & vinaigrette. Season to taste with salt & pepper. Serve at room temperature.

Vinaigrette:
¼ cup red wine vinegar
1/8 cup fresh lemon juice (~1 lemon)
1 t. honey
1 t. salt
½ t. freshly ground black pepper
½ cup extra virgin olive oil

Mix vinegar, lemon juice, honey, salt, & pepper in blender. With machine running, gradually blend in oil. Season with more salt & pepper if desired.

Can't wait to see you this summer!
Liv

Orzo Salad

Orrechiette Carbonara

Forget that Spring Break diet!

Orrechiette carbonara
Bon Appétit April 2008
Jeanne Thiel Kelley

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

Servings: Makes 4 servings
subscribe to Bon Appétit

Ingredients
4 applewood-smoked bacon slices, diced

2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces

10 ounces orecchiette (little ear-shaped pasta) or small shells

2 large eggs, room temperature

1/2 cup freshly grated Parmesan cheese plus additional for serving

1 tablespoon chopped fresh Italian parsley

Preparation
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

Orrechiette Carbonara

Ode to Mooncakes- Steak Sandwiches

When I lived in NYC, I went to Mooncakes in my SoHo neighborhood (Watts & 6th Ave) about once a week. Mooncakes is a tiny dive that serves quality and fresh food fast and for cheap (hard to find in SoHo). Nothing beats their steak sandwich and a cold Sierra Nevada (right, Friedman?) but other popular dishes include their miso salmon and shrimp summer rolls.

I've been craving a little Mooncakes so last night I decided to try to recreate the steak sandwich I love to so much and introduce it to my boyfriend. They use a homemade wasabi mayo but I opted for pesto mayo instead and it was just as delicious. Drew and I agreed that this needs to cycle into our monthly menu more often. I served it with chopped romaine lettuce and avocado tossed with a red wine vinegar and stone mustard dressing.

Mooncakes Steak Sandwiches
(The Easy Shaw Version)
2 jumbo french bread rolls (rectangular not round)
1 small jar of roasted red peppers
1 10 oz skirt steak
2 parts mayo
1 part pesto (store bought)
2 whole romaine lettuce leaves
1/8 c. Worcestershire sauce
2 teaspoons cumin
Salt & pepper

Marinate skirt steak in Worcestershire sauce, cumin and S&P for at least 1 hour and up to 6.

Remove two outer leaves from head of romaine. Chop about 1/2+ inch from ends, rinse and pat dry with paper towel. Mix 2 parts mayo and 1 part pesto and set aside. Half french rolls and place on broil pan. Next to rolls, lay out enough red peppers from jar to cover 2 halves of the rolls, about the size of one red pepper total.

Turn on broiler and heat up grill or stove pan (I use a hybrid of the two- a Calphalon grill pan). Generously season steak again and grill until medium rare- about 4 minutes per side. While skirt steak is grilling, pop broiler pan in the broiler for about 1 minute. *Note: watch this closely. All ovens are different. Could take less or more time. If you don't have broiler pan or broiler, use a cookie sheet in 500 degree oven and add more time.

Once bread is toasted, coat with pesto mayo and layer with lettuce and roasted red peppers. Carve steak into 1/2 inch slices. Layer on bread and serve.

Ode to Mooncakes- Steak Sandwiches

Zagat Blog- Who knew?

I frequent Zagat books and their website to gain some perspective on restaurants before I dine. My NYC Zagat is actually flagged and highlighted with places I want to go and places I have been. So, when my foodie friend brought their restaurant and food blog, Buzz, to my attention, I was suprised that I hadn't heard of it already and how comprehensive it was. Check it out. Covers major cities, including San Francisco, Boston, London and NYC.

Zagat Blog- Who knew?

Making the Most Out of Your Easter Egg Hunt

Don't you dare throw out those Easter eggs!

Scotch Eggs with Fresh Herbs

1 pound bulk sausage meat

3 tablespoons minced fresh chives3

tablespoons chopped fresh parsley

1 large egg

1 tablespoon Dijon mustard

5 cups fresh breadcrumbs made from crustless French bread

1 cup all purpose flour

6 large hard-boiled eggs, peeled
Vegetable oil (for deep-frying)

Preparation

Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm

Making the Most Out of Your Easter Egg Hunt

Chicken Noodle Soup

Sorry I haven't posted in a couple days but I have been home sick as a dog. So what better recipe to post than Chicken Noodle soup? This one is a classic and if it's too boring for you just chop up some veggies of your choice and add them.

Chicken Noodle Soup
Epicurious.com
Servings: Makes 10 servings.

Ingredients1 (3 1/2 pound) chicken, preferably kosher, cut into 8 pieces
2 medium yellow onions, peeled and cut in half
5 medium carrots, peeled and cut in 2-inch pieces
5 medium celery stalks, with leaves, cut in 2-inch pieces
5 medium parsnips, peeled and cut in 2-inch pieces
1 medium sweet potato, peeled and cut in half
1 bunch fresh dill
4 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound dried wide egg noodles*
4 medium carrots, peeled and cut in 1/4-inch pieces
2 medium celery stalks, cut in 1/4-inch pieces

*White rice can be substituted.
PreparationIn 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.

Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.

In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot.

Chicken Noodle Soup

The Key to Souffles

If you watched the premiere of Top Chef this week, you saw two chefs bomb souffle dishes. Not to brag but I've got souffles down and make them often. The key is in the egg whites and how you fold them into the mixture. Here's a video that walks you through it.

The Key to Souffles

Wild Rice and Barley Salad

This Cooking Light side dish would perfectly compliment Lizzy's Lamb dish below. It is one of our favorites year round. It is healthy and amazing.

1 3/4 Cups Organic Chicken Broth
1 Box uncooked White and Wild rice mix including spice packet
1/2 Cup uncooked Pearl Barley
3/4 Cup rinsed and drained Garbanzo Beans
1/3 Cup Golden Raisins
1/4 Cup sliced Green Onions
1/2 Cup Chopped Red Onion
2 Tablespoons Red Wine Vinegar
2 Teaspoons Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Slivered Almonds- Toasted


Combine 1st 3 ingredients in medium saucepan and boil. Cover, reduce heat and simmer 30 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Mix in bowl with garbanzo beans, raisins, red and green onions.

Combine red wine vinegar and next 4 ingredients into a small bowl and wisk together. Pour over barley mixture. Chill. Stir in Basil and Almonds prior to serving.

YUMMY

Wild Rice and Barley Salad

Time to Start Thinking Easter

In the market for a lamb recipe this Easter? Well, look no further. I've made this twice and both times a hit. I added one more step because I heart garlic: Make shallow slits about 1/2 inch wide and stuffed them with garlic cloves. Probably 10 slits total at one clove per slit.

Great recipe for big groups.

Roast leg of lamb with salsa verde
Bon Appétit April 2006
Giada De Laurentiis
Ask your butcher to butterfly the leg of lamb for you.
Servings: Makes 8 servings.

Ingredients

1 cup extra-virgin olive oil

1/2 cup fresh lemon juice

1/2 cup chopped fresh Italian parsley

1/3 cup finely chopped green onions

1/4 cup chopped fresh mint

1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped

1 tablespoon grated lemon peel

1/2 teaspoon dried crushed red pepper

1 teaspoon salt

1/2 teaspoon ground black pepper

1 5 1/2-pound boneless leg of lamb, butterflied, trimmed

1 tablespoon minced garlic

Preparation

Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

Time to Start Thinking Easter

Top Chef Chicago!!!

Goodbye Project Runway and hello Top Chef! In case you have been living in a cave lately, the Top Chef premiere is this Wednesday, 3/12, on Bravo. And guess what? It's in my town; Chicago. So tune in foodies. Utensils down, hands up!

Top Chef Chicago!!!

Dulce De Leche

I have a habit of biting off more than I can chew both in the office and in the kitchen. This week's project was canning. Yes, canning. And let me tell you that hauling these around the city from the store was tough and my arms are sore.

Each Monday I bring treats to my office. So this week I figured I would give everyone the choice between Dulce de Leche or my Roasted Garlic and Sun Dried Tomato Marinara. This turned out to take up the better half of my day. Go figure.

Dulce de Leche (aka Milk Candy)

1 cup dark brown sugar

1 cup whipping cream

1/2 sweetened condensed milk

I added:

1 teaspoon of nutmeg

3 tablespoons of dark rum

Add rum to pan and let alcohol burn off, about 2 minutes. Add brown sugar and whipping cream to medium heat pan. Whisk for about 5 minutes until mixture reduces to one cup. Add nutmeg and stir in condensed milk.

And, yes, it's that flippin' easy.

Dulce De Leche

Greek Night

Last night, Drew and I went Greek and it was very easy to prepare and delicious.

Lemon Zest and Garlic Marinated Lamb Chops
8 cloves of garlic
2 sprigs of rosemary
Zest from 2 lemons
Olive oil
Salt and pepper
2 lamb chops

Put garlic and lemon zest in mortar and pestle and mash up until it forms a paste. Add olive oil, salt and pepper and rosemary. Cover lamb chops with marinade and place in fridge for 4 hours. Grill on high heat (I used a grill pan on stove top) about 6 minutes per side for medium rare. Cut lemon in half and grill for 3 minutes with lamb. Serve on the side as a garnish.

I served the lamb with a traditional Greek salad.

Greek Night