Caroline's Kitchen Table

Halloween ranks very high on my holiday list. It is a time when I can put my creativity to work. I was thinking back over the years and came to the realization that I enjoy being food for Halloween. I guess it started in the first grade when I decided to be a tomato. My mom would always make my brothers and I the perfect homemade costumes. She was willing to craft whatever we had in mind for our October guise; she gladly created the Sears Tower, a shark, and even produce. I really loved being a tomato—I loved it so much I continued to be the salad staple two years in a row. I am sure that my mom was thrilled to have one year of less sewing, but was a little disappointed that all of my good ballerina and princess years were exhausted on being a nice plump tomato. The food costumes have continued; last year I was a hot potato. I was still plump and not really so hot. My Halloween imagination is clearly tied to my food infatuation.

Food is a comfortable way to get creative and a whole lot easier than coming up with unique costume ideas. My request to you this year: explore your kitchen and ability to cook. In order to start, you need a well-equipped kitchen. I have put together a kitchen basics list– a top five.

1. 8 or 10 inch chef’s knife – suggested brand: Wusthof

2. Dutch oven or bouillabaisse pot – suggested brand: Le Creuset

3. Non-plastic cutting board – maple, bamboo, or recycled product suggested brand: Epicurean

4. Stainless steel fry pan – suggested brand: All-Clad

5. Cast iron pan – suggested brand: Lodge

Some of these items are pricier than others, but if you slowly incorporate these essential pieces into you kitchen, cooking will become much easier.

Monday night, my classmates and I were thrown into the culinary ring, boning fish, and contributing to the surprise food challenge. We walked into the lab kitchen and set up at our assigned stations; our Chef professor announced that we were to create our own farm raised bass dish with garnish. Think “Top Chef” meets first quarter culinary students. Most of my classmates are working like culinary geniuses—an intimidating setting to say the least. Others were a little more elementary and somewhat inexperienced, such as one of my station mates, who started the first class fire in the salamander (broiler). The fire was not a threat to the Kendall structure, but 8-inch flames were ablaze and then there was me, hollering for our adjunct professor. In my mind there was no point in bringing over our “top chef.” Word to the wise: parchment paper and an open flame start fire. “Thank God it wasn’t me!”  Now that the fire was extinguished, it was back to the challenge. My fish and garnish were complete and mediocre at best. I shyly positioned my plate on the table with the other extraordinary culinary creations. Let’s just say mine was not one of the highlights. My thinking: never come on too strong in the beginning, impress over time. Or at least that notion makes me feel better for now. Plus, I had a fire distracting me.

One of my favorite meals from Napa Valley, spinach rotisserie chicken enchiladas with a tomato puree sauce!

There is a game being played just off the Addison EL stop and another one over at 35th Street; it is October and Chicago has not seen this sort of action since 1906. Midwest leaves trail the streets, burly clouds fill the air, and the humidity has finally run its course. People are still wearing their Cubs or Sox jerseys with an actual purpose and fans are waiting for their teams to deliver this fall season. I am a Cubs fan and need some hope—so I look to food.

Wednesday morning, my brother Charlie was driving me around like a little old car-less lady. We were on River Road and started talking about Gene’s and Jude’s. A notable hot dog place we had always seen and heard of; but never treated ourselves. Our Dad has always touted that they have the best fries. We could not deny it this time and pulled into the parking lot only to notice the lot was full of people just sitting in their cars. One lone beefy man stood in front of the establishment, just waiting and claiming his number one spot. The site was highly amusing; the clock read 10:22. I guess our dad was not joking; Gene’s and Jude’s were serious about dogs and fries. Charlie and I assume cash is a must—something neither of us carry much around. We scrounged up $5 in mostly quarters and got out of the car with the rest of the crew to stand in the newly formed line behind our obtuse friend. The 8-minute wait was over; we are in and make our order. Waiting for our dogs, we see our fries being cut and thrown into the fryer. Back in the car, I devour the Chicago classic and think more people should go out for this special indulgence at 10:30am—but please by all means, do it for Chicago.

Just head over to River Road and Grand Avenue in River Grove. Out-of-towners, this will be my treat next time you are in for a visit!