Archive for July, 2009

Rightovers

Friday, July 31st, 2009

Went to Michigan with my mom for the day

Ate lunch at the beach

Drank amazing lemonade out of a Ball jar

Went to the Farm Stand grocery store

Picked up some beautiful zucchini and tomatoes

Picked up some ice cream for the ride home

Made it home just in time for class

Learned that one large chocolate shake at McDonald’s has more calories than two Big Macs—yikes

Made quinoa with grilled vegetables

Disappointed in dish

Greeted Brian home from his “man-cation”

Shared a beer and ate chips with guacamole

Made a new meal with the leftover grilled vegetables

Leftover vegetables turned out to be just right—my lemonade out of lemons

Grilled Vegetable Pita Sandwich

2 Pitas sliced in half
1 zucchini – half coins
1/2 red onion – rough chop
1 pint tomato variety (orange plum, red grape, and gold cocktail) or cherry tomatoes – chopped
1 poblano pepper – rough chop
2 TBS olive oil
1 tsp red wine vinegar
2 tsp fresh lemon juice
1/4 tsp cayenne pepper
s and p
goat cheese

Prepare and cut the vegetables. In a large bowl combine the vegetables with the olive oil, red wine vinegar, lemon juice, cayenne, salt and pepper. Let sit for 20 minutes. Grill the vegetables over medium to high heat for 5 to 10 minutes or until tender (skewers specific to each vegetable works best—soak the skewers prior to grilling). Let the vegetables cool just slightly. Toast the pita bread until just warm, add the vegetables and crumbled goat cheese. Serve.

Posted in Grilled Vegetables, Pita, Sandwich, Tomato, Zucchini | 5 Comments »

Super What?

Friday, July 24th, 2009

I thought it would be pretty fantastic to have the title, SuperTaster. It would be a great thing to brag about, and ultimately make me feel like an endorsed chef. There really is such a thing as a supertaster—it’s genetic.

I am taking “Cooking for Restricted Diets,” and have been learning all sorts of fascinating tidbits. Approximately 25% of the population has the recessive gene of a supertaster. Supertasters have heightened taste—particularly for bitter flavors.

Our instructor, Chef Haas, announced that we would be tested to see if we were a supertaster in class as she passed around a small handful of filter paper strips. As the strips circled the group, I leaned over to my friend, Heather, and said, “Man, I hope I am a supertaster.” She said, “As a chef, you actually do not want to be a supertaster—you will season food improperly.” I took what she said into consideration, but still secretly wanted the title. And then, as though it was communion at a protestant church, the class waited with the paper strips in hand, and indulged together. “Here goes nothing,” I said, as I tossed the strip towards the back of my mouth (since that is where you sense bitter). I tasted soggy paper. Heather nearly choked—the bitter was unbearable. I guess neither of us got what we wanted. Supertaster or not, Heather knows how to cook. And I should have known better—I am obsessed with brussels sprouts.

Best Brussels Spouts for non-supertasters

3 cups Brussels sprouts – trimmed
water
1/4 cup parmesan cheese
1 TBS olive oil
1 TBS butter
fresh lemon juice to taste
s and p

Heat a small pot of water. Once boiling, add the brussels sprouts and cook for (approx.) 7 minutes or until tender. Strain and let cool (slightly). Cut the brussels sprouts in half. In a bowl combine the sprouts, butter, olive oil, cheese, lemon juice, salt, and pepper. The butter and cheese should melt from the heat of the sprouts.

Posted in Brussels Sprouts | 3 Comments »

Fishing in Chicago

Wednesday, July 22nd, 2009

Woke up

Drove down to the Green City Market with Alicia

Perused and ate my way through the various farm tents

Met Chef Joshua Linton (Executive Chef at ajasteak)

Scored some smoked Atlantic sea salt from his restaurant

Could not stop opening the spice jar to smell the smoky salt—became obsessed

Headed over to Isaacson and Stein Fish Market

Got really excited about fish

Put on some plastic gloves

Decided on some salmon to go with my new Atlantic sea salt

Returned home – started the grill (charcoal of course)

Seasoned the salmon

Grilled

Ate a ridiculous lunch

Contemplated a nap.

Grilled Atlantic Atlantic Salmon

2 salmon steaks
smoked Atlantic sea salt
pepper
olive oil

Season the salmon with the Atlantic sea salt and pepper (at least 1/2 hour prior to grilling). Store in the refrigerator. Prepare grill. Lightly season the grate with olive oil. Cook the salmon flesh side down – 4 minutes. Turn and cook the salmon for another 5 -7 minutes or until (just) cooked through.

**purchase your own Atlantic sea salt at ajasteak located in the Dana Hotel

Posted in Salmon, Smoked Atlantic Sea Salt | 7 Comments »

(No) Lobster for you

Friday, July 17th, 2009

It is the summer of lobster. I cannot believe I am saying that—because as a child I was lobster deprived. It was one of those things that my dad always claimed we could order the next night out to dinner. My family took a trip to the northeast coast during the month of July in the early nineties. My brothers and I were pining to order a whole lobster. The anticipation built the closer we got to Cape Cod—every night on the Cape we dined at a seafood restaurant, but for some reason it wasn’t the right place to order the lobster, but, hey, they had chowder and excellent fish & chips. My dad’s distraction techniques were at their best and we returned back to the Chicago suburbs lobster-less—Charlie, Robbie, and I felt jipped. The same thing was true of the supposed family ski trip. Year after year, it always seemed to be the next winter was the perfect time for the costly adventure. I used to tell my dad, that I was probably the world’s best skier, but no one would ever know since I was denied of hitting the slopes. My dad’s response was always, “um, I am not so sure of that.”

To date I have only ordered lobster at a restaurant once and it was average at best. I have gone skiing and realized I am extremely faint-hearted but do love to cruise those bunny hills. Somebody did know best; my dad and I are a lot alike—I can already tell that I will be frugal with future brood. I (hopefully) matured out of my bossy stage quickly, and soon realized that kids should not be ordering lobster, nor should they be able to request an Aspen vacation.

I like a meal that you have to work for and lobster does just that. I am glad I did not grow up on lobster and I am glad that I am not accustomed to ordering it at restaurants. I do like that Brian and I are making the rounds hosting two lobster dinners with our families respectively this summer. We have one down, and one on the way.

If you live in Chicago – go to Supreme Lobster in Villa Park.

Lobster Boil

water
salt
red potatoes (12-15 minutes)
live Maine lobster (1 pound: 8 minutes; 1 ¼ pounds: 9-10 minutes; 1 ½ pounds: 11-12 minutes)
fresh shucked corn (6 minutes)
green beans (6 minutes)

Heat a large pot of water until boiling; add ¼ cup salt for every gallon of water. Cook the ingredients in boiling water for the times specified above. The lobster should be placed in the water head first. The lobster will turn bright red when done. Always check the meat to ensure that it has become opaque. Let the lobsters rest for at least 5 minutes before serving.

Asian Mayonnaise
adapted from Gourmet

2/3 cup mayonnaise
1 tsp soy sauce
1 tsp sesame oil
honey to taste

Whisk ingredients together. Serve with lobster.

Posted in Asian Mayonnaise, Lobster | 2 Comments »

Tricks are for Meat Lovers

Friday, July 10th, 2009

Is there one magical animal? It’s true, the pig does provide us with bacon, ham, and pork chops–but I know of something even better—bison.

It looks like red meat, it tastes like red meat and it is healthier for you than chicken and salmon. The National Bison Association says that a 3.5 oz bison steak has: 2.42 grams of fat (compared to beef’s 18.54 grams), 28.44 grams of protein (on par with chicken, fish and beef), and only 143 calories (up against salmon’s 216). I am not saying that low fat/low calorie is always the way to go, but this lean protein does seem to have a few tricks up its sleeve.

Chef Notes
Bison Steak Salad

bison steak – trimmed to half inch fillets
olive oil
balsamic vinegar
s and p

field greens or spinach
carrots – julienne
cherry tomatoes – diced
red onion – diced
avocado – diced
blue cheese – crumbled
balsamic vinaigrette (click here)

Prior to grilling the bison, season with olive oil, balsamic vinegar (just a splash), salt, and pepper. Grill to medium-rare. Let the meat rest at least 5 minutes before slicing (always cut against the grain). Toss greens, vegetables, and vinaigrette, and add the grilled bison.

Posted in Uncategorized | 2 Comments »

Home Made

Thursday, July 2nd, 2009

We went to Phelps, Kentucky with one mission—to build a home. It was the St. Pet’s Youth Group summer trip—I was a leader—and this sort of jaunt was my first. We arrived at the volunteer center, our dwelling place for the week, and began to unpack. I was not expecting to walk into “Four Seasons” accommodations, but I did feel uncomfortable upon first glance.

The center was bare, my first shower was cold and I was doubtful of the couches’ cleanliness. I decided not to worry—but just run with it as the week took shape.

Everyday we cruised in four minivans to the work site where we would construct a home for Tonja, Sam, and Joey. As a group we learned to side a house, build a shed, and hang sofift. The days started and ended with prayer. Every night one of the groups would prepare a homemade meal. On other trips I heard that dinner was an afterthought; this trip it was a focus. Let’s be honest, I didn’t mind.

The week shaped up and Tonja, Sam and Joey’s house started to look like a home—and I started to realize that I was feeling pretty darn snug at the volunteer center. The couches did not look so old and were perfect for afternoon naps. That shower became the most refreshing part of the day. And the group looked more like one big family sitting at the long banquet tables for dinner, instead of 26 strangers making awkward small talk. As we built a house for Tonja, Sam and Joey, we had inadvertently made a home of our own. Mission (trip) complete.

Apple Tart
A recipe from Mom

Pie Dough (Pillsbury if opting store bought)
Adapted from Bon Appétit
1 ¼ cups all-purpose flour
½ TBS sugar
(generous) 1/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 TBS (approx.) ice water

Mix the flour, sugar, and salt in a food processor. Add the butter; mix until a coarse meal forms. Gradually add enough ice water to form moist dough balls. Pull dough from the food processor and form into ball—flatten. Place in plastic wrap and chill for at least 2 hours.

Tart Filling
4 granny smith apples – peeled, cored, sliced
½ cup sugar
cinnamon
nutmeg
½ stick of butter – chopped

Preheat oven to 350. Place the pie dough into a pie pan. Add apple slices, sugar, cinnamon and nutmeg. Finally add the butter patties. Fold the excess pie dough over the apples. Cook the tart for 30-45 minutes or until golden. Serve with homemade whipped cream.

Posted in Apple Tart, Pie Dough | 1 Comment »