Results for ‘Shiitake Mushrooms’

Chefs Collaborate, I benefit

Thursday, September 17th, 2009

I am no longer a rockstar. I used to cook in uniform until 11:00pm making challah bread, ropa vieja, and guacamole mousse. I am now asleep on the couch by 9:30pm. I guess I have slipped into my old routine of couch snoozing. I have to tell you that I lied about cooking every night this week. Brian had to make dinner Wednesday night. I came home late and stuffed. I had a big day at the Chefs Collaborative. The food at this event was just unbelievable. Maybe that’s why I was asleep by 9:30pm…I was in a food meditation.

I was invited to volunteer with the Chefs Collaborative on Wednesday afternoon. This organization has a mission to advocate for sustainability in the food community and connect chefs with food producers. The group was hosting their national summit and it culminated with a lunch at Café Brauer in Lincoln Park. I was there to help set up, break down, and serve the food of course. It was like I had a backstage pass to the culinary all-star game. I was hanging in the kitchen with Paul Kahan, Carrie Nahabedian, Andrew Zimmerman, and Rick Bayless among others. This may mean something to you, it may not, but for me it was awesome.

I served dish after dish, hearing the guests rave about the food, talk about the tacos being “f-ing spicy,” and going nuts over the fresh peaches. Luckily it was noisy in dining room because my stomach was hungry and doing a lot of talking of its own. After the guests had mounds of food on their plates, a makeshift buffet was set up in the kitchen for the staff and volunteers. I grabbed a plate and surveyed the unbeatable lineup. I kept thinking, what would a meal like this cost if I went to each restaurant individually? I thought about how the chefs were so calm while they were prepping. I thought…no…I stopped thinking and just sat down to eat. Yes, the taco was “f-ing spicy,” but in a really good way; I missed out on the goat cheese cake (sad); was pleasantly surprised by the charcuterie; and loved the marinated kale with peaches.

We almost missed dessert, but just as we were clearing the chairs, someone made an announcement that the cookies and crustadas were outside. I tried my hardest to be a good volunteer and not run out to be the first in line. So I continued to man my post and break down chairs. But as soon as it was somewhat appropriate, I grabbed my friend and slyly walked out to the patio. Two new favorite desserts…thanks Mindy Segal.

At home, Brian made a brat and mac and cheese for dinner. I skipped the brat and had the smallest bowl of mac and cheese. It was about all I could manage after my luncheon feast. Did I mention I was encouraged to bring some of the desserts home? I took a handful without hesitation. So just before I fell asleep it was one more crostata (maybe I am rockstar after all) and then it was lights out for me.

For recipes sake, here is what I made earlier in the week. Enjoy.

Two Mushroom Risotto
Adapted from: Fanny at Chez Panisse

4 cups chicken stock
1 TBS butter
1 TBS olive oil
1 small onion – medium dice
1 cup arborio rice
1 bay leaf
1 sprig fresh thyme sprig
s and p
truffle oil to taste
parmesan cheese to taste

Heat the chicken stock in a small saucepan over medium heat. Heat a large heavy bottom sauce pan over medium heat. Add the butter and olive oil. Then add the onions and cook until translucent. Add the rice, thyme and bay leaf. Cook for 5 minutes and season with salt and pepper. Use a large ladle to add the stock. Add just enough so that the rice is covered. Continue to stir until the stock is absorbed. Repeat this process continually until the rice is tender and all of the stock is used. This should take 15 – 20 minutes. Add some parmesan cheese and truffle oil to taste.

1 TBS olive oil
1 small onion – small dice
8 shiitake mushrooms tops – julienne cut
s and p
sherry vinegar

In a small fry pan, heat the olive oil over medium to high heat. Add the onion and mushrooms and sauté until tender. Season with salt and pepper. Hit with a splash of sherry vinegar (to taste) to finish.

Posted in Risotto, Shiitake Mushrooms, Truffle Oil | No Comments »

Peas and Carrots

Wednesday, August 26th, 2009

What do you want to be when you grow up?

I have changed my answer to this question quite a bit over the years; and it has only changed more frequently as I get older. Throughout my pre-teen years I skipped from the idea of a vet, to an actress, and finally decided on a teacher come senior year in high school. It was time to declare my college major and it went from education to journalism in two weeks. Post college, I settled on the idea of becoming a non-profit director. I became that non-profit director and then started to ask myself that question again. This time around, I had a few new dreams: food writer, personal chef, salsa maker, small business owner, etc. First I had to go to culinary school, and I had to work to pay the bills.

I became a nanny by day, culinary student by night. This past year, I have worked for a family with five kids ranging from ages six to 18; four boys and one girl. It is a busy household, but I am still amazed at how good these kids are—somehow five are quieter (and better behaved) than the three of us growing up. Go figure. I know that I am incredibly lucky—my nanny diary is not a horror story.

I have spent most of my time with Mary. She is hilarious, smart, exceedingly fancy, and has the most outstanding vocabulary. Mary makes me forget that I am hanging out with someone who is six; it is more like talking with an almost 30-something. But then again, she undeniably innocent and plays it straight—exactly what someone with the world in front of them should characterize.

Mary once asked me, “How did you know you wanted to be a nanny when you grew up?” I smiled and said, “Because it is so much fun to hang out with people who are six.” Mary helped me to slow down this past year. She taught me that two o’clock in the afternoon is a perfect time for a full-out dance party; that you should sing about tortillas with vibrato; that people are ‘silly;’ and being fancy is cool. The fanciest thing that I do is use nice cloth napkins at dinner every night—apparently I need to wear more pink and sparkles.

I asked Mary what she wanted to be when she grows up and for the longest time the response was nothing, because that would mean that she would have to grow up. But lately, there have been two options on the table—a country western singer, or an artist. I wonder what she will finally decide on and what her journey will entail.

I did not have the heart to tell Mary that being a nanny was my not ultimate goal. What I need to tell Mary is that she made me laugh out loud everyday, she made me appreciate things like my ‘dancing’ hair when the wind blew, and to be comfortable in my shoes (even if those shoes are not comfortable at all because they are ridiculously fabulous).

I have created a lot of forks in the road for myself, but when there is a fork, you can eat and I suppose that is what I want to do. Stay tuned.

Fancy Peas and Carrots

Puree of Pea Pasta
adapted from Gourmet

Pasta click HERE
1 1/2 cup peas
2 Tablespoons fresh lemon juice
1 cup grated parmesan cheese
3/4 TBS chopped mint
olive oil
1/2 yellow onion – julianne
handful of shiitake mushrooms tops – rough chop
small handful toasted pine nuts
s and p

Blanch the peas in boiling water for 2 -3 minutes or until tender. Drain. In a food processor add the peas and pulse until the mixture begins to break down. Add the lemon juice, parmesan cheese, mint, salt and pepper; let the food processor continue to chop those ingredients as the oil is added through the top. Add the oil slowly, until a cohesive mixture results. Be careful not to add too much oil.

In a a small pan, add a drizzle of olive oil, onions and mushrooms. Cook until the onions are translucent. Season with salt and pepper.

Toss the pasta with the pea puree. Garnish with the onions, mushrooms and finally add the toasted pine nuts.


Carrot Parsley Salad
adapted from Fanny at the Chez Panisse

2 large carrots – grated
handful of parsley – rough chop
1/2 shallot – minced
red wine vinegar
olive oil
s and p

Toss the carrots, parsley and shallot. Carefully drizzle a small amount of red wine vinegar over the salad; finish with a drizzle of olive oil. Season with salt and pepper. Taste and adjust accordingly.

Posted in Carrots, Homemade Pasta, Mint, Peas, Pine Nuts, Shiitake Mushrooms | 6 Comments »