Sunday was a typical Ferris Bueller-kind-of-day in Chicago. The only difference no one had to ditch school or work to enjoy it. On days like this, I need significant outdoor activity, dinner al fresco, and a refreshing cocktail.
Brian and I started the day early by waking up for Mass at Old Saint Pat’s in the city. After Mass we loaded up the Jeep and headed west for a hike at Blackwell Forest Preserve. The drive out is a generous 30 minutes; we called on our families to see if they could make it to our place by five for an impromptu BBQ.
I was shocked—everyone was in. I decided on a menu that was somewhat new and would allow me to attempt to wow guests but not spend too much time in my apron.
MENU: Homemade Rhubarb Preserves over Brie (new) | Grilled Pork Tenderloin |Strawberry Pizza (new and inspired by fellow culinary student and blogger, Heather) | Simple Salad | Store Bought Dessert
It was six and our house was bustling with people. Brian was taking drink orders. He thinks that vodka tonics are hands down the ultimate summer beverage. I agree but two of those drinks and I have a “lean over” (an undeserving hangover) the next morning. I ordered a white wine spritzer.
The Pfisters and the Shields came hungry—except for one. That one, Charlie, brought his own feed bag of apple sauce, a banana, and Ramen noodles. Charlie did not have any refreshing beverages or strawberry pizza. He was frustrated listening to the food reviews that night and is ready for another unexpected call for a BBQ featuring same menu.
After everyone left, I sat down and could not help but be incredibly grateful for a Sunday—that was “so choice.”
Rhubarb Preserves
5 large rhubarb stalks
1 part water
1 part sugar
Trim and chop the rhubarb stalks-2 inch portions. Place rhubarb in a small sauce pot. Measure by 1/2 cup the amount of water needed to just cover the rhubarb. Add equal parts sugar to water. Cook over high heat until rhubarb is tender. Puree mixture with an emersion blender. Reduce liquid until it starts to thicken. Store in fridge.
Strawberry Pizza with Balsamic Drizzle
Chef Notes
pizza dough
olive oil
garlic – minced
strawberries – thin slice
basil – chiffinade (small ribbon)
arugula – chiffinade (small ribbon)
ricotta cheese – crumbled
parmesan cheese – grated
s and p
balsamic Syrup (recipe follows)
Preheat oven to 425. Roll out pizza dough. Cover dough with olive oil and the other ingredients as follows: garlic, strawberries, basil, arugula, ricotta cheese, and parmesan cheese (moderate amount). Season with salt and pepper. Cook the pizza for 15 minutes on a pizza stone or parchment paper. Remove pizza from the oven; cut and cook for another 3-5 minutes. Drizzle the balsamic syrup over the pizza with a small spoon.
Balsamic Syrup
1 cup balsamic vinegar
1 cup sugar
2 tablespoons butter
Heat the balsamic vinegar and sugar over medium heat until it develops a syrup. Be careful not to over heat – the mixture will become too thick. Add the butter just before use.
