Oh man, I'm a day late on the Michelin news again. This time it wasn't me, the news was scheduled to come out this morning but someone got ahold of the results and leaked them early, forcing Michelin to move up its announcement by a day. The nerve. Anyway, the results are in.
3 stars:
Alinea*
L2O
2 stars:
Avenues
Charlie Trotter's
RIA
1 star:
Blackbird
Boka
Bonsoiree
Crofton on Wells
Everest
Graham Elliot
Longman & Eagle*
Naha
NoMI
Schwa
Seasons
Sepia*
Sixteen
Spiaggia
Takashi
Topolobampo*
Tru
Vie
Yay Chicago! I'm very lucky to have eaten at some of those amazing restaurants (starred). I was surprised that some places I thought were deserving didn't make it on there, but I guess that's the whole point...not everyone gets a star. It will be interesting to see who keeps their stars, gains, or loses next year.
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Matzo Ball Soup
I decided to make matzo ball soup for two reasons. Well, three if you count "it's delicious" as a reason. First reason is I've been eating it for lunch from Goddess at least once a week for the past month, and the second is because I wanted something nice and light for dinner after a wonderful weekend of friends visiting (*cough* cupcake binge *cough*).
I had never bought or cooked with matzo meal before. Matzo meal is ground up matza. And matza is made of flour and water. So there you have it.
This recipe is brought to you by Smitten Kitchen, with a couple very minor changes by me.
Matzo Balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons canola oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons seltzer
2 quarts prepared chicken stock
1 carrot, thinly sliced
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls.
Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and serve.
My minor changes were: canola oil instead of vegetable oil or reserved chicken fat. The original recipe called for the option of chicken stock or seltzer in the matzo mixture, but I really liked the seltzer. The original also calls for fresh dill as a garnish. The whole thing took a little over an hour to make, but most of that time was spent waiting - for the matzo mixture to chill, and then for it to cook. So it's really not labor intensive. Also, I used half homemade chicken stock and half store-bought. Good stock is important since it's a very simple soup.
I had never bought or cooked with matzo meal before. Matzo meal is ground up matza. And matza is made of flour and water. So there you have it.
This recipe is brought to you by Smitten Kitchen, with a couple very minor changes by me.
Matzo Balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons canola oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons seltzer
2 quarts prepared chicken stock
1 carrot, thinly sliced
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls.
Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and serve.
My minor changes were: canola oil instead of vegetable oil or reserved chicken fat. The original recipe called for the option of chicken stock or seltzer in the matzo mixture, but I really liked the seltzer. The original also calls for fresh dill as a garnish. The whole thing took a little over an hour to make, but most of that time was spent waiting - for the matzo mixture to chill, and then for it to cook. So it's really not labor intensive. Also, I used half homemade chicken stock and half store-bought. Good stock is important since it's a very simple soup.
Monday, November 15, 2010
The Cupcake Chronicles
Yet another seasonal flavor from Sprinkles - salty caramel. Sadly it's already gone, it was only around for about a week. You can actually see the fleur de sel on top of the icing. Mmmm.
Thursday, November 11, 2010
Chicago's Bib Gourmands
I know, I know. I'm a day late and a dollar short here. I do what I can. Michelin inspectors have been working their way through the Chicago culinary scene for quite some time now and will release the city's first guide next week. So we won't find out which restaurants received the prestigious "étoiles" for another few days, but they did release the Bib Gourmands yesterday. A Bib Gourmand designation means that the restaurant is Michelin's pick for good food at moderate prices. Here's their explanation:
"A Bib Gourmand rating means the restaurant is an inspector's favorite for good value. For $40 or less, you can enjoy two courses and a glass of wine or dessert (not including tax and gratuity)."
Maybe the best part...in the middle of the night before the Bibs are announced, Michelin chalks an outline of the Michelin man (named Bibendum) on the sidewalk in front of the restaurants selected.
Here's the list. Restaurants I've been to are marked with a *.
Ann Sather
Belly Shack
Bistro 110
The Bristol
Browntrout
Ceres’ Table
Cumin
deca
De Cero*
DeCOLORES
Frances’ Deli
Frontera Grill*
Gilt Bar*
Girl & The Goat*
Green Zebra
Han 202
Hopleaf*
Jaipur
Kith & Kin*
La Creperie
La Petite Folie
Los Nopales
Lula Café
Mado
Mexique
M. Henry
Mixteco Grill
Nana
Nightwood
Opart Thai House
Otom
Paramount Room
Perennial
The Publican*
The Purple Pig*
Raj Darbar
Riccardo Trattoria*
Smak-Tak
Smoque
Spacca Napoli
Taste of Peru
Thai Village
Twin Anchors
UrbanBelly
Veerasway
West Town Tavern
"A Bib Gourmand rating means the restaurant is an inspector's favorite for good value. For $40 or less, you can enjoy two courses and a glass of wine or dessert (not including tax and gratuity)."
Maybe the best part...in the middle of the night before the Bibs are announced, Michelin chalks an outline of the Michelin man (named Bibendum) on the sidewalk in front of the restaurants selected.
Here's the list. Restaurants I've been to are marked with a *.
Ann Sather
Belly Shack
Bistro 110
The Bristol
Browntrout
Ceres’ Table
Cumin
deca
De Cero*
DeCOLORES
Frances’ Deli
Frontera Grill*
Gilt Bar*
Girl & The Goat*
Green Zebra
Han 202
Hopleaf*
Jaipur
Kith & Kin*
La Creperie
La Petite Folie
Los Nopales
Lula Café
Mado
Mexique
M. Henry
Mixteco Grill
Nana
Nightwood
Opart Thai House
Otom
Paramount Room
Perennial
The Publican*
The Purple Pig*
Raj Darbar
Riccardo Trattoria*
Smak-Tak
Smoque
Spacca Napoli
Taste of Peru
Thai Village
Twin Anchors
UrbanBelly
Veerasway
West Town Tavern
Monday, November 8, 2010
Brussels Sprouts with Pancetta
Brussels sprouts make me think of a mom in a 1950's black and white sitcom, wearing an apron and trying to get her kids to eat them and the kids are pursing their lips and shaking their heads. And I was definitely one of those kids...but now, I love these tiny cabbages. I think brussels sprouts are experiencing a resurgence in popularity among vegetables. Serving them with bacon certainly doesn't hurt.
Serves 4-6
1 pound brussels sprouts, trimmed and halved
3-4 tablespoons diced pancetta
2 garlic cloves, minced
extra virgin olive oil
salt and pepper
Cook the brussels sprouts in salted, boiling water for 4-5 minutes, and drain. Heat about a tablespoon of olive oil in a skillet over medium heat and add the pancetta. Cook for about 5 minutes, and using a slotted spoon transfer to a plate with paper towel.
Add garlic to the pan and cook for a minute or two until starting to brown. Add brussels sprouts and pancetta to pan and turn heat up to medium-high. Cook for about 5 minutes, stirring occasionally, until brussels sprouts begin to brown. Salt and pepper to taste.
These are delicious. I promise. Some members of the household liked them so much they snatched one off the table when no one was looking and dragged it down to the floor to gnaw on it.
Sunday, November 7, 2010
Pasta e Fagioli
Even though it's not too cold out, I figured the first night of non-daylight savings called for a good, comforting hibernation type of meal. Don't get me wrong, I don't really enjoy the sun setting pretty much in the middle of the afternoon, but there's something about it getting dark so early that makes me just a little happy. Probably knowing the holidays are around the corner, and that soon the trees on Michigan Avenue and on my street will be covered in little white lights that I can enjoy on my walk home from work, and not feeling at all guilty about having no desire to go anywhere besides the couch on a weekend night. Get back to me mid-February and I'm sure I'll be singing a different tune. But on a Sunday when the sun set at 4:37pm, the Jets and the Giants both won, and there were steaming bowls of pasta e fagioli on the dinner table, what's there to complain about?
Serves 2-3
3 tablespoons extra virgin olive oil
1 link hot Italian sausage (pork, turkey, or chicken - not already cooked)
2 cloves garlic, minced
1/2 white onion, diced
4 cups low-sodium chicken stock
1/4 cup tomato paste
2 teaspoons dried oregano
1/2 pound pasta - some sort of small tube shape
1 14-oz. can cannellini beans, drained and rinsed
1/4 cup freshly grated parmigiano reggiano cheese, plus more for garnish
fresh basil for garnish
In a medium saucepan heat half the olive oil over medium heat. Cook the sausage link until browned on both sides and cooked through. Remove from pan and cut into slices, then cut the slices in half.
In the same pan add the rest of the olive oil, garlic, and onion and cook for about 3 minutes or until onion is softened. Add the sausage back to the pan. Add the chicken stock, tomato paste, and oregano and stir to combine. Make sure the tomato paste is incorporated into the stock. Turn the heat up to high and bring to a rapid boil.
Add the pasta and cook according to directions. When pasta is done remove from heat and stir in the cheese and beans. Serve with more cheese and basil.
I didn't take a lot of photos because the recipe is very quick, and because it's all pretty standard - chopped onions, heating up broth, grating cheese, etc. There are so many variations you can do - pancetta instead of sausage, sweet Italian sausage, no meat at all, no tomato paste, chopped Italian tomatoes instead of paste, red kidney beans instead of cannellini, purée half the beans in a food processor to make the broth thicker, use a sachet of herbs including a bay leaf, rosemary, and thyme...the list goes on. This version is a stew - somewhere between a soup, and pasta with sauce. The broth is thickened by the tomato paste, the starch from the pasta, and the cheese. Any way you make it, it's a "one pot" meal, can easily be doubled, and makes great leftovers for lunch the next day.
Serves 2-3
3 tablespoons extra virgin olive oil
1 link hot Italian sausage (pork, turkey, or chicken - not already cooked)
2 cloves garlic, minced
1/2 white onion, diced
4 cups low-sodium chicken stock
1/4 cup tomato paste
2 teaspoons dried oregano
1/2 pound pasta - some sort of small tube shape
1 14-oz. can cannellini beans, drained and rinsed
1/4 cup freshly grated parmigiano reggiano cheese, plus more for garnish
fresh basil for garnish
In a medium saucepan heat half the olive oil over medium heat. Cook the sausage link until browned on both sides and cooked through. Remove from pan and cut into slices, then cut the slices in half.
In the same pan add the rest of the olive oil, garlic, and onion and cook for about 3 minutes or until onion is softened. Add the sausage back to the pan. Add the chicken stock, tomato paste, and oregano and stir to combine. Make sure the tomato paste is incorporated into the stock. Turn the heat up to high and bring to a rapid boil.
Add the pasta and cook according to directions. When pasta is done remove from heat and stir in the cheese and beans. Serve with more cheese and basil.
I didn't take a lot of photos because the recipe is very quick, and because it's all pretty standard - chopped onions, heating up broth, grating cheese, etc. There are so many variations you can do - pancetta instead of sausage, sweet Italian sausage, no meat at all, no tomato paste, chopped Italian tomatoes instead of paste, red kidney beans instead of cannellini, purée half the beans in a food processor to make the broth thicker, use a sachet of herbs including a bay leaf, rosemary, and thyme...the list goes on. This version is a stew - somewhere between a soup, and pasta with sauce. The broth is thickened by the tomato paste, the starch from the pasta, and the cheese. Any way you make it, it's a "one pot" meal, can easily be doubled, and makes great leftovers for lunch the next day.
Friday, November 5, 2010
Spicy Fish Tacos with Avocado Crema
As I was making these fish tacos last night, a memory popped into my head. Visiting my friend Lauren who lives in southern California, walking around Manhattan Beach, seeing Wahoo's - famous for their fish tacos, and thinking...eww. This was about 8 years ago. I can't believe what a picky eater I used to be. The thing is, if I had been forced to eat a fish taco I would have liked it! I guess it has to come naturally. This fish taco recipe comes from Bobby Flay. Well, part of it does - the green marinade part.
1 pound tilapia
1/4 cup canola oil
1 jalapeno, minced
1/4 cup chopped cilantro
juice of 1 lime
big pinch salt
Combine chile, cilantro, lime juice, oil, and salt in a bowl.
Spread over the fish and let marinate in the fridge for about 15 minutes.
Broil fish for about 4-5 minutes on each side, and break apart with a fork.
1 avocado, pitted and peeled
3/4 cup sour cream
juice of 1/2 lime
pinch salt
Puree all ingredients in a blender or food processor until smooth.
I used crunchy taco shells. Garnish tacos with fresh salsa (I used mango) and crema.
The fish could be grilled instead of broiled, but you'll lose a lot of the jalapeno so I would recommend cooking it in foil. I liked the broiler so I could salvage the pieces of jalapeno from the bottom of the pan. I might use a serrano chile next time for a little more heat - it wasn't too spicy and I wouldn't have minded a little more heat.
1 pound tilapia
1/4 cup canola oil
1 jalapeno, minced
1/4 cup chopped cilantro
juice of 1 lime
big pinch salt
Combine chile, cilantro, lime juice, oil, and salt in a bowl.
Spread over the fish and let marinate in the fridge for about 15 minutes.
Broil fish for about 4-5 minutes on each side, and break apart with a fork.
1 avocado, pitted and peeled
3/4 cup sour cream
juice of 1/2 lime
pinch salt
Puree all ingredients in a blender or food processor until smooth.
I used crunchy taco shells. Garnish tacos with fresh salsa (I used mango) and crema.
The fish could be grilled instead of broiled, but you'll lose a lot of the jalapeno so I would recommend cooking it in foil. I liked the broiler so I could salvage the pieces of jalapeno from the bottom of the pan. I might use a serrano chile next time for a little more heat - it wasn't too spicy and I wouldn't have minded a little more heat.
Thursday, November 4, 2010
Skate Wing
Skate wing just sounds cool, doesn't it? It looks pretty interesting, too.
It really is the "wing" of a skate, which is a type of ray. Kind of strange, but very delicious. I wanted to make lamb kefta last night, but Peter announced that he was taking control of dinner (which really means he buys the food for me to make) and came home with skate, asparagus, and potatoes for mashed potatoes. Boys love mashed potatoes. I had never made skate before, but it's pretty similar to other white fish - it cooks quickly and only needs very simple flavors. And it's inexpensive, too - a little less than a pound cost about $7.
Serves 2
a little under a pound of skate wing
kosher salt
3/4 cup all-purpose flour
1/2 teaspoon hot paprika (optional)
2 tablespoons butter
freshly squeezed lemon juice
The piece of skate I was working with was one big piece, so I cut it in half. Lightly salt both sides of the fish. Mix together the flour and paprika on a large plate.
Dredge the fish in the flour mixture, thoroughly covering both sides. Heat a large skillet over medium heat. Once skillet is hot melt the butter and add the fish.
Let the fish cook for about 4 minutes, and don't move it until you're ready to flip it over. It should have a nice golden color.
Let cook for another 4 minutes or so until the same golden color is achieved on the other side. Remove from pan, add a bit of freshly squeezed lemon juice, and serve.
Skate has the mild, light flavor of white fish but a little bit meatier texture. Not quite like lobster or crab, but definitely not flaky like cod or halibut or sole. Some of the recipes I saw suggested for the skate to be served with aioli, which sounds pretty good. And you can do almost any vegetable or grain on the side. I think skate will be appearing on my weeknight menus more regularly.
It really is the "wing" of a skate, which is a type of ray. Kind of strange, but very delicious. I wanted to make lamb kefta last night, but Peter announced that he was taking control of dinner (which really means he buys the food for me to make) and came home with skate, asparagus, and potatoes for mashed potatoes. Boys love mashed potatoes. I had never made skate before, but it's pretty similar to other white fish - it cooks quickly and only needs very simple flavors. And it's inexpensive, too - a little less than a pound cost about $7.
Serves 2
a little under a pound of skate wing
kosher salt
3/4 cup all-purpose flour
1/2 teaspoon hot paprika (optional)
2 tablespoons butter
freshly squeezed lemon juice
The piece of skate I was working with was one big piece, so I cut it in half. Lightly salt both sides of the fish. Mix together the flour and paprika on a large plate.
Dredge the fish in the flour mixture, thoroughly covering both sides. Heat a large skillet over medium heat. Once skillet is hot melt the butter and add the fish.
Let the fish cook for about 4 minutes, and don't move it until you're ready to flip it over. It should have a nice golden color.
Let cook for another 4 minutes or so until the same golden color is achieved on the other side. Remove from pan, add a bit of freshly squeezed lemon juice, and serve.
Skate has the mild, light flavor of white fish but a little bit meatier texture. Not quite like lobster or crab, but definitely not flaky like cod or halibut or sole. Some of the recipes I saw suggested for the skate to be served with aioli, which sounds pretty good. And you can do almost any vegetable or grain on the side. I think skate will be appearing on my weeknight menus more regularly.
Wednesday, November 3, 2010
Spiced Potatoes with Fresh Herbs
I feel like I have no time lately. No time! There's never any time! (Saved by the Bell reference? Anyone?) I don't have my usual queue of recipes bookmarked on my computer - I haven't even really had time to look for any. That's probably also due in part to being without a computer for several days...who knew tripping over a power cord to a 5-year-old computer would render it useless for days on end? Not me.
I think my busy life as of late is why the name of this recipe from 64 Sq. Ft. Kitchen spoke to me - Weeknight Potatoes. And because it calls for cumin. I changed the recipe slightly, the original calls for sweet paprika and the addition of a bit of harissa or other hot sauce. I was making two other things at the same time so I wanted to eliminate also making harissa, plus I only had hot paprika so I just used that for the spicy component instead. If you choose to go the sweet paprika and harissa route, mix the harissa in at the beginning with the other spices.
6 Yukon Gold potatoes
1 tsp hot paprika
1 tsp ground cumin
3 tbsp olive oil
2 tbsp chopped parsley
2 tbsp chopped cilantro
1 tsp fresh lemon juice
2 garlic cloves, minced
Salt
Freshly ground black pepper
Preheat the oven at 400F.
Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, and paprika. Toss the potatoes to combine.
Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes.
Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.
I think my busy life as of late is why the name of this recipe from 64 Sq. Ft. Kitchen spoke to me - Weeknight Potatoes. And because it calls for cumin. I changed the recipe slightly, the original calls for sweet paprika and the addition of a bit of harissa or other hot sauce. I was making two other things at the same time so I wanted to eliminate also making harissa, plus I only had hot paprika so I just used that for the spicy component instead. If you choose to go the sweet paprika and harissa route, mix the harissa in at the beginning with the other spices.
6 Yukon Gold potatoes
1 tsp hot paprika
1 tsp ground cumin
3 tbsp olive oil
2 tbsp chopped parsley
2 tbsp chopped cilantro
1 tsp fresh lemon juice
2 garlic cloves, minced
Salt
Freshly ground black pepper
Preheat the oven at 400F.
Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, and paprika. Toss the potatoes to combine.
Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes.
Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.
Tuesday, November 2, 2010
Weekend in Columbus
I'm back! My Monday absence can be attributed to a long weekend at home, a rare occasion that I was very excited to indulge in. I hadn't been home in almost 5 months! That may be the longest I've ever gone. And may I just stop for a second to say - is it REALLY November? Really?! I feel like it should be just a couple weeks after Labor Day. I'm so not ready for the onslaught of Christmas candy/gifts/trees/paraphernalia/tv ads/stuff in the mail that's about to happen.
Back to my weekend at home...first order of business - Jeni's. Obviously. That's a "trio" of heirloom pumpkin five spice, spicebush apple butter, and brown butter almond brittle.
Some flowers...and some foliage. Isn't that red leaf so bright and pretty that it almost looks fake?
A stop at my favorite pizza place, Rubino's. This place seriously has not changed since 1954. Not in a cute, vintage way - in a serious, time warp way. Linoleum floors, a few booths and tables, a pinball machine, fluorescent lighting...it's kind of the restaurant version of an old basement rec room. But I don't care, it's my hands down favorite pizza.
$6 for a small pepperoni. The crust is so thin and crispy, almost like a cracker, with a little cornmeal on the bottom. Not too much sauce or cheese, and mini pepperonis. I could have easily eaten that whole thing myself. We split one to share while watching football so it was just a mid-day snack.
A fire and some furry friends. Lots of quality time with my furry friends.
And a delicious Sunday night dinner. A side of brussels sprout hash and an apple crisp for dessert.
And a new recipe - whole wheat pasta with roasted eggplant, pepper, and garlic.
Ahh, what a great weekend.
Back to my weekend at home...first order of business - Jeni's. Obviously. That's a "trio" of heirloom pumpkin five spice, spicebush apple butter, and brown butter almond brittle.
Some flowers...and some foliage. Isn't that red leaf so bright and pretty that it almost looks fake?
 |  |
 |  |
A stop at my favorite pizza place, Rubino's. This place seriously has not changed since 1954. Not in a cute, vintage way - in a serious, time warp way. Linoleum floors, a few booths and tables, a pinball machine, fluorescent lighting...it's kind of the restaurant version of an old basement rec room. But I don't care, it's my hands down favorite pizza.
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$6 for a small pepperoni. The crust is so thin and crispy, almost like a cracker, with a little cornmeal on the bottom. Not too much sauce or cheese, and mini pepperonis. I could have easily eaten that whole thing myself. We split one to share while watching football so it was just a mid-day snack.
A fire and some furry friends. Lots of quality time with my furry friends.
 |  |
And a delicious Sunday night dinner. A side of brussels sprout hash and an apple crisp for dessert.
 |  |
And a new recipe - whole wheat pasta with roasted eggplant, pepper, and garlic.
Ahh, what a great weekend.
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