The Swedish Chef

Irish Cream Cupcakes with Irish Coffee

2011-12-25T11:05:00.000-06:00

Tis the season for big, hearty meals and decadent indulgences, and what better way to round out a good family meal than a mini-booze cake with a matching cocktail? This recipe is a bit complicated, but once you bite into the moist cake with the warming frosting (thank you Bailey's!) you'll thank yourself for all that hard work. I was a bit worried that the cupcakes and coffee would be too much of a similar taste, but the coffee part of the Irish coffee really helped to create another level to the whole experience, and I think the pairing was a great hit at Christmas Eve last night!

A few hints before we start off. First, make sure you have 4 bowls at the ready. Second, wait for your ingredients to come to room temperature-- trust me, this will make everything much, much easier! Also, if you plan to make the batter ahead of time, skip steps 3 and 8 and do these when you are ready to bake off the batter, otherwise the whipped eggs will settle and you will lose the benefit of having added them to begin with.

Ingredients for 12 cupcakes:
1 cup sugar
1 1/2 teaspoon baking powder
1 1/2 cup flour
pinch of salt
3 eggs, separated and at room temperature (we'll just need the whites)
3/4 cup unsalted butter, at room temperature
1/4 cup milk, at room temperature
1/2 cup Irish cream, at room temperature
1 teaspoon vanilla extract

Ingredients for the frosting:
1 sticks unsalted butter, at room temperature
1 1/2 cups confectioners sugar
3 tablespoons Irish cream

Directions for the cupcakes:

Preheat oven to 350 degrees F.
First bowl: Sift together flour, salt and baking powder. Set aside.
Second bowl: Mix egg whites on high with an electric hand mixer or standing mixer until stiff peaks form. Set aside.
Wash off beaters and reattach.
Third bowl (your biggest bowl is best): Cream together the butter and sugar on medium-high and continue mixing for 5 minutes or until light and fluffy. Set aside.
Fourth bowl: Whisk together milk, Irish cream and vanilla. Set aside.
With your mixer on low speed, add a third of the flour mixer to the butter/sugar mixture and mix until just combined. Then, add half of the milk/Irish cream mixture and mix until just combined. Then another third of the flour mix, then the milk/Irish cream mixture, then the last of the flour. Make sure not to overbeat the mixture!
Fold whipped egg whites into the batter. Fold by introducing about 1/3 of the egg whites into the batter and gently mix by hand until incorporated. Then, add the rest of the egg whites. Cut the spatula directly through the center, scraping along the bottom, then bring up that batter and fold it directly over the top. Turn the bowl slightly and repeat. Mantra here: cut, fold, turn.
Ladle batter into cupcake cups and bake for 10-12 minutes, until you can prick the cupcake with a toothpick and it comes out just clean.
While cooling, brush the tops of the cupcakes with Irish cream to keep them moist.

Directions for the frosting:

Mix together butter and sifted confectioners sugar until just incorporated and immediately add the Irish cream, mixing for 15 to 30 seconds (longer may whip the ingredients, and we don't want that!).

Once cooled (about 45 minutes in the cupcake pan), decorate the cupcakes however you would like with a pastry bag.

Enjoy with Irish coffee:

Brew fresh coffee for however many guests you're serving.
In each coffee mug combine 1 1/2 fluid ounces of Irish cream and 1 1/2 fluid ounces Irish whiskey.
Fill coffee mugs with coffee.
Top off with a dab of whipped cream and a dash of nutmeg.

Enjoy!

Sweet Potato Gnocchi with Maple Cinnamon Sage Butter

2011-12-05T17:46:00.000-06:00

Sweet Potato Gnocchi is a delicious dish to accompany your Thanksgiving or any other seasonal dinner. Gnocchi (Italian, derived from the word nocchio, 'a knot in the wood') is a traditional Italian pasta, most commonly made from potato or flour, but sometimes even squash, cheese or polenta, but to match the season we're going with sweet potatoes! The sweet potato's natural warmth accompanied with the slightly peppery sage proudly display the season's comforting plants, while the cinnamon adds a bit of kick, balanced off with the sweet maple syrup. Fair warning, this will hit your sweet tooth, so I would recommend small servings-- enjoy more like a side than a main!

Before I share the recipe with you, I will say a bit about cinnamon, one of my all-time favorite spices. Obtained from the inner bark of several trees of the genus Cinnamomom, cinnamon is one of those fantastic spices that can be used both in sweet and savory foods. Native to South East Asia, cinnamon began to be imported to Egypt as early as 2000 BC and was so highly prized among ancient nations that it was often used as currency, even gifted to gods in temples. Chinese medicine even advocates the use of cinnamon as a health remedy, especially for its warming qualities. Although this spice is now grown in many countries in Asia and South America, my absolute favorite cinnamon comes from Vietnam. More spicy than its homogenized cousin often found at grocery stores and your Aunt Lucy's spice cabinet, Vietnamese Cinnamon has this intense flavor that stands up and makes you notice it. I buy mine at Whole Foods, but a few other grocers carriers the bolder kinds. Alright, let's get cookin'!

Ingredients
For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus more for baking

For the Maple Cinnamon Sage Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 and 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cupels. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork (Swedish Chef Tip: this is for looks. If you're in a time-crunch or just flat out feeling lazy, this is ok to skip... I won't tell anyone ;-) ). Transfer the formed gnocchi to a large baking sheet (Swedish Chef Tip: grease this with some Pam or butter, it'll help the gnocchi from sticking to the sheet). Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon or a wok skimmer onto a baking sheet. Tent the foil to keep warm and continue with the remaining gnocchi.

For the sauce: While the gnocchi are cooking melt the butter in a large sauté pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Swedish Chef Commentary:
The cooked sweet potatoes take much longer than chef and recipe author Giada de Laurentiis accounts for in the prep time for this dish. I don't know about you, but I dislike working with extremely warm root vegetables. Account for maybe an hour more. Now, when I made this I didn't check to see that I had mashed about 2 cups of the sweet potato from the skin. I ended up nearly doubling the amount of flour I used in the mixture because the darned dough would not form. Besides that, and the "forking" difficulties (oh grow up!), this was a pretty straight-forward, albeit intermediate and time-consuming, recipe but worth the delicious reward. Perfect dish to make with children after the dough is formed. They'll have a fun time rolling out and cutting the pieces! Thanks, Giada, for this seasonal spin on a classic Italian dish!

Super Simple Shrimp Scampi Recipe

2011-12-01T21:07:00.000-06:00

Now I'm a girl who likes a good culinary challenge-- I love making complex dishes from scratch-- but we all have lives to lead, and I was so happy to discover this dish. This easy, fast, and delicious recipe will have you doing naked cartwheels around the house!

First, start out with a frozen pack of shrimp scampi. I like Gorton's, but there are many brands out there that are just as good. When you open the package you'll notice that each shrimp is surrounded by a thick layer of butter and spices. All you need to do is pop however many you want in a pan over medium heat for a few minutes and voi la! Instant shrimp scampi! I made this as a lunch for myself over the summer, served up with some (also instant) garlic bread and sprinkled with a bit of feta, but this kind of prepared thing can creatively be used as a base in so many ways! Cook up some pasta with it, fettuccine would be perfect. Or try it on a pizza with some instant dough. Or maybe pick out the shrimp and give them a rough chop, mix in with some eggs and make an omelette, serve with the sauce on top. Get creative! You'll wow yourself and any guests you chose to serve this deliciosity with.

Wine Review - Norton Ridge Pinot Noir 2009

2011-11-30T13:03:00.000-06:00

I bought this bottle at a small wineshop in the financial district of New York called Downtown Cellars a few weeks ago during a business trip per the recommendation of the store owner. I asked for a fantastic pinot for a reasonable price and that is exactly what I got!

This light bodied, modern pinot noir come from California's Russian River Valley, an area of Sonoma that is renown for producing some of California's finest Pinot Noirs, Chardonnays, Zinfandels, and sparkling wines. This pinot is produced by Norton Ridge, a winemaker project-- each varietal is designed by a different winemaker-- and guarantees to be a crowd-pleaser at any occasion.

My eye drew to the ruby redness and clarity of the wine. The nose offered cherry notes, with a hint of spice. The taste was slightly sweet, black cherry with a smooth, clean, short finish and a luscious mouthfeel. Served slightly cold (I'd recommend 50-55 F), this wine will make you say "ah!" after every sip, and leave you wanting more. Well-balanced and straightforward, the Norton Ridge pinot pairs excellently with spicy food or is perfect to drink on its own. Easily a new favorite of mine that I will enjoy again soon!

Restaurant Review - Commander's Palace, New Orleans

2011-11-29T12:15:00.001-06:00

Commander's Palace
1403 Washington Ave
New Orleans, LA
Reservations recommended: (504) 899-8221

New Orleans is a beautiful and unique city that I have visited many times. A city renown for its food, including the local Cajun and Creole cuisines, you'll find fantastic food almost anywhere you go. However, if you find yourself in the beautiful Garden District during lunchtime with a few extra bucks to spare on a decadent meal, I strongly recommend Commander's Palace. One of the Crescent City's most beloved restaurants, this establishment boasts over 130 years of mouth watering food and exceptional service.

Why lunch in particular? How about 25¢ martini's? That won me over! Although a select few martini's are included in this special, I was happy to see one of my all-time favorites featured-- the one and only Corpse Reviver #2. This turn of the century drink has recently experienced a revival of its own, and although it won't bring zombies back to life, it does provide slight relief for those suffering a hang-over:
1 ounce gin
1 ounce Lillet
1 ounce fresh lemon juice
1 ounce Cointreau
1 drop absinthe
Shake and serve in a martini glass with a Marachino cherry

Next came the garlic bread. Simple, buttery with a nicely balanced garlic flavor. To my delight, after I ordered I was offered an amuse bouche. Amuse bouche is French, literally meaning "amusement for the mouth," and is unlike an appetizer in that it is seldom if ever featured on the menu, but rather a little something extra from the chef as a gesture of thanks to his patrons as well as a little preview of his skills. I always do a little dance and clap quietly to myself when served an amuse bouche since I know its a sign that I'm in for a treat! The amuse bouche I received at lunch courtesy of Chef Tory was a delicious creme cheese with with roasted mushroom and truffle mix served on top of a brioche cracker. I love roasted mushrooms and I love truffles, so of course I was in heaven. However, as anyone who has played with truffle knows that a little can go a long way and a little too much becomes disastrous, rest assured that Chef Tory balanced these flavors well, and the crunch of the brioche served as an excellent contrast to the creaminess of the mushroom-truffle mixture.

Per the recommendation of my courteous server, I had the Shrimp and Tasso Henican as my main. One of Commander's Palace most popular items, this dish features wild Louisiana white shrimp stuffed with spicy Cajun ham, with Crystal hot sauce beurre blanc, pickled okra, and a five pepper jelly. This delish dish definitely packed a punch and I will warn that this is not for diners that can't handle a bit of heat. Every bite had a bit of kick, but once I passed the threshold of initial spice-high, I noticed the differences in heat each part had-- the "my mouth may be on fire" feeling of the ham with the slight saltiness of the shrimp, the cool-heat of the pickled okra, and the kick-in-the-butt overall spiciness of the five pepper jelly is the kind of heat that makes you pray you can just blow it out of your mouth, or extinguish it by waving your hand in front of your face. The Corpse Reviver #2 came in handy to help handle the heat, and I found that the lemon juice of the cocktail in particular helped to bring out the saltiness of the tasso ham as well as its cayenne rub.

Commander's Palace gets 5 stars in my book for its 25¢ martini's and absolutely delectable dishes, but also for its impeccable service. A must during a New Orleans visit!

Cheesecake-Filled Pumpkin Cupcakes

2011-11-28T17:41:00.001-06:00

A few days ago I brought these delicious cupcakes to a post-Thanksgiving party, and they were a total hit! I love the idea of converting cakes into cupcakes. To me cupcakes are a much more social dessert, since they are handheld and are also easier to clean up afterwards, not to mention they're just plain ole' cute! This recipe is brought to you by Rachel Ray and the website for her magazine, Every Day with Rachel Ray. I would say this is an intermediate-advanced cupcake since there are two separate recipes for the actual cake, and then a frosting recipe that is fairly advanced and time consuming (but sooo good!). My last tip is to let them set overnight. I found that they were a bit messy a few hours after, but perfect the next day-- a sweet, moist pumpkin cake with a light cheesecake filling. I would recommend this cupcake recipe, and I will definitely use the frosting recipe again. I'm thinking a Cheesecake-Filled Peppermint Cupcake? And/or maybe a Cheesecake-Filled Gingerbread Cupcake? Stay tuned ;-)

Ingredients:

One 8-ounce package cream cheese, at room temperature

1/2 cup confectioners' sugar

2 large eggs, plus 5 large egg whites

2 teaspoons pure vanilla extract

1 1/2 cups flour

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup vegetable oil

1 cup light brown sugar

Simmering water

3 sticks (12 ounces) unsalted butter, cut into tablespoon-sized pieces and chilled

Directions:

1) Place a rack in the lower third of the over and preheat to 350 F. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

2) In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.

3) Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

4) Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 F on an instant-read thermometer.

5) Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time (Swedish chef note: I doubled the recipe so this part was annoying, but so worth it!), then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.

6) Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcake.

7) Let set overnight and enjoy!

Hey Mambo!

2011-11-28T12:05:00.001-06:00

The other day I got the crazy idea in my head that I really wanted to make my own pasta from scratch. No, not the sauce, the actual noodles. This endeavor was partially fueled by a longing for the fresh pasta I was spoiled with while studying at the John Felice Rome Center during college, and also by a zest for making nearly everything from scratch. With "Hey Mambo!" playing in my head, I was a woman on a mission!

I gathered my ingredients:

- 2 cups unbleached all-purpose flour

- 3 large eggs

- 1 teaspoon each: water, olive oil, salt

and tossed them into my trusted and ancient food processor (from Sweden circa 1984), with a smugness and overconfidence I'd later regret.

The difficult/time consuming part about making fresh pasta is the rolling and folding, done over and over again roughly 7-9 times. I am not sure of the scientific explanation for this, although I think it would have something to do with stretching out the molecules of the egg and flour mixture. However, if you skimp on the repetitive folding and rolling, you end up with a pasta that falls apart while cooking, and since we're not making mashed pasta, a patience and perseverance all authentic Italian mammas possess is mandatory for making your own fresh pasta.

After about 20 minutes of rolling out and folding the dough, I had come close to running out of expletives and upper body strength, but since my vodka sauce was already simmering, I pushed past the pasta pain and completed my goal! The pasta turned out rather well for a first-attempt. The noodles were inconsistent in thickness and width, but the freshness was palpable, and the satisfaction was unreal. Upon further research I found that fresh pasta should rest for about an hour before cooking, to dry just enough to help preserve the constitution of the noodle while cooking. I could tell that the noodles were indeed slightly mushy, but all in all I'd give myself a solid B for a first attempt. Of course, the next day I went out and bought a proper pasta maker, an Italian Marcato Atlas from Sur La Table (aka Mecca).

It was love at first sight, nay, at first crank of the handle! The flat rolls are gauged down each time you pass the pasta through, essentially doing the work of rolling out the dough for you. Although the heels of my hands were sore from rolling the night before, I proceeded to make capellini (aka capellini d'angelo, angel hair pasta), fettuccine (Italian for "little ribbons"), both with the attachments that came with the machine, and lasagna sheets, and ravioli, which I filled with a cheese-salami puree and cut with a ravioli cutter. I also played around with some dough scrap and was able to make a rough penne and a few farfalle. I learned from the night before and let the ravioli rest for an hour before I cooked them for 3 minutes, tossed them with a simple and easy Merlot Marinara, and enjoyed them with a glass of wine. The rest of the pasta I zip locked and tossed in the refrigerator to use for another meal.

Although the process of making your own pasta with your own two hands is rewarding, if the idea of eating your own home-made pasta on a regular basis is appealing, I would absolutely recommend the Marcato Atlas. Just remember to channel your inner Nonna (Italian grandmother) and have a glass of wine at the ready to wash away any frustrations. Making your own pasta won't be easy the first few times, but the learning curve is pretty low and the reward is endless!

Born again omnivore

2011-11-23T13:31:00.000-06:00

My name is Ida and I am a foodie. However, when I was a child I was perhaps THE pickiest eater. At home or at restaurants whenever my parents would suggest I try something new, my answer would always be, “You know I don’t like to eat things I haven’t had before.” Fortunately I grew out of this phase. As far as I remember, I can pinpoint this exact moment to a family trip to Florida. My brother ordered what appeared to be a plate of curly fries. Starving, I helped myself to some generous fistfuls of the golden deep-fried pile of wonder at the center of the table. Wanting to save some for himself, my brother asked our mother how he could get me to stop eating his food. “Why don’t you tell her what those really are,” she answered. Overhearing the conversation I inserted, “Curly fries. They’re delicious!” To my dismay, I learned that these were not fried potatoes, but rather fried squid. I recoiled in horror for a few minutes, furious at my family for allowing me to eat such a disgusting dish! However, as the shock wore off, I remembered how delectable this oddity of an appetizer actually was and I ate a few more pieces before the crumby remains on the pile were bussed. This opened my eyes and my pallet gastronomically to food, and I slowly abandoned my conservative eating habits.

Around age 14, I started timidly cooking in the kitchen for my best friend and myself. The dishes were simple, but I was quickly addicted to the formulaic science and art of cooking and baking. I am still remembered by many of my high school classmates as the one who brought in treats all the time. Although I did this all throughout those four years, this part of the story has a much darker side. Like many adolescent females, I became increasingly image-conscious and began dieting and exercising on top of a busy dance and athletics schedule. I quickly lost a great deal of weight, but gained very unhealthy habits to achieve this. I still made and brought in baked goods for my classmates, but I seldom enjoyed the treats myself. Food became less and less about taste and enjoyment, and more about how many (or rather, few) calories every bite contained. Then something else happened. Something I have never been sure of how connected it was to this mild eating disorder I kept secret. Enter, the morality of meat.

I became a vegetarian when I was 17 after learning of the cruelties of meat production during an English class. At first I simply cut out meats and poultry, but over the years I fell deeper into the rabbit hole of the truth of what we eat. Veganism was the next step, then raw veganism and fasting. I became involved in the veg culture of Chicago and even worked for a time under one of Chicago’s most sought after raw food experts. As an adamant raw foodist I could not understand the world around me. Why wasn’t everyone else doing wheatgrass shots and disconnecting their stoves, microwaves, and other heat producing heathen machines for their health?! I felt like young Indiana Jones in The Last Crusade—“Everybody’s lost but me!” Truth be told, the more I became involved in this subculture the more I felt disconnected from my family, friends, and the world around me. It wasn’t until the fall of 2010, around my 24^th birthday, that things changed.

During that fall I went through a very physically and mentally painful procedure. While I was in recovery I researched the psychological repercussions, and I was disheartened to read that many reported changes in diet and tendencies towards eating disorders. I had never quite figured out “that eating thing” I had gone through in high school, so out of curiosity I continued my research. I was not entirely surprised to find that vegetarians/vegans have a higher percentage of eating disorders than non-vegetarians/vegans. I decided then and there that perhaps the healthiest thing for me to do during recovery was to let go of this strict adherence to an entirely plant-based diet. So I began to experiment with eating meat again.

At first I felt guilty. Then I felt physically ill. Then I’d feel relieved, then guilty for feeling relief. It was a mess and I had no clue what I was doing. Out of fear I reverted back to the safety of veganism for a few months, then in February 2011 I decided to embark on a 25-day juice fast to cleanse my body and my mind—hit the “reset” button, so to speak. Although many worried about me along the way, most of all those who had known of my eating disorder history, that I was fasting for the sole purpose of weight-loss, this was never the goal. I did lose some weight, but I gained a perspective and appreciation I never thought I would have.

After I broke my fast I had a week or two of sheer confusion. Did I want to continue on this “enlightened” path and be a “raw goddess?” Or did I want to want to continue my meat-eating experiment and see where that would lead? More importantly, what would make me happier—to live by this diet/moral code of raw veganism or to enjoy my food as I had done so many years ago? I happened to stumble upon Michael Pollan’s The Omnivore’s Dilemma and brought the book along as my companion to a work conference in San Diego. Surrounded by restaurants that supplied their patrons with local and organic dishes and infused with Pollan’s words, I decided to answer my question on happiness—my answer was the happiness of enjoying one’s food.

Weeks after San Diego and my decision to become a born-again omnivore, I noticed a few changes. I felt happier, less stressed, and socially connected again. I could go out with friends to restaurants and order anything(!!!) off the menu. Similarly, any dish on the table at family gatherings was fair game; I didn’t have to pick at my food for the veggies and grains. The guilt I had when I had started eating meat again was beginning to cease. I also noticed a change in my appearance. Although after my fast I had sworn to never put myself through the cruelty of daily weigh-ins, I noticed my clothing fit a bit looser, and the pudgy areas of my body start to disappear—I was losing weight. I accredit this to the portion control that naturally results from a mentality of enjoying one’s food slowly, taking pleasure in each bite, much like French Women Don't Get Fat author Mireille Guiliano advocates. Or maybe by just giving myself back that part of my brain that had been occupied with constant worry of weight-gain or the morality of what was on my plate, I had allowed myself to see my own beauty and also the beauties and delights of the abundant gastronomic world around us.

In any case, I am back to being a full-fledged foodie, bursting with enthusiasm every time I open a menu or stir something on the stove—I feel like Jasmine in Aladdin when she and her man sing “A Whole New World!” My mantra is now “fear no food,” and I dare you to find a food that I will not try at least once!

Paris, je t'aime....

2009-03-02T16:41:00.000-06:00

Sometimes I wonder if I am truly Swedish. My go-to dinner does not call for salmon and cooked potatoes with dill, but rather a fine wine, baguette, some fruit and cheese. Obviously, at heart I'm Parisian!

Sunday night I decided to forgo going out. I'd rather stay in and have one of my favorite, simple yet sophisticated, dinners of wine and cheese. Let's start at the canvas of the dinner: the bread. Although I usually purchase a baguette* or demi-baguette for these occasions, to my sadness Whole Foods was out of them. Granted, this was a last minute decision I made and did not get to the store until 7:30 p.m. Let that be a lesson. The best French bread is made and purchased in the morning. However, I made due with a Tuscan boule** and was not disappointed. However, I found the bread much easier to cut after it had sat in the refrigerator overnight-- as if the coldness had softened it. Much easier to cut and much easier to chew. But besides that, it was a typical crispy white loaf of bread.

Next, the essential accoutrements. I like to enjoy my Parisian dinners with red grapes (seedless for convenience) and red apples. Most French cheese have a bitter fruitiness built in, so I find that apples and grapes help bring out the sweet fruitiness the cheese and that of the wine as well. The wine I purchased the night before at a boutique in Chicago called Que Syrah, which deserves much more credit than a sentence. Look for a review covering them soon!

Brie is always a go-to for me in the Parisian dinner situation, but even more suiting for my dinner was the name of the cheese: Brie de Paris, manufactured by Fromagerie de Marcillat Corcieux. Accurate to the description, this cheese was mild and creamy, a totally simple and innocent brie, like the girl in the picture. Sure, I've had more complex, pungent brie before, but that lazy Sunday I wanted a single-cream brie that had but a whisper of mushroom taste to it. And that's what I got. However, I did add an extra something for a bit more tasting entertainment.

Membrillo is a simple Spanish confection or paste made from fruit, sugar, and water and sometimes with lemon juice. Sometimes referred to as Quince Paste, this gel-like substance tastes great with cheese. Just make a thin slice and layer it on the bread with the cheese for a Parisian experience. Although I did not toast my bread, I could envision membrillo spreading well on warm toast or a toasted bagel as well. The Mitica brand tasted faintly of strawberries, blueberries and lemon.

There's something about cheese on a crispy bread with a jelly like substance that makes me feel so good and so Parisian, a certain Je ne sais quoi... The way the creamy texture of the cheese and the jelly of the membrillo on top of the rough cripsness of the bread makes me hear an accordion in my head and if I close my eyes, I can almost envision myself sitting at a cafe on the Champs-Élysées.

*French word for "stick" or "little rod"
**French word for "ball" or "round"

Cannellini Bean Dip

2009-02-24T16:40:00.000-06:00

Over the past few years, hummus has become a popular choice for parties as a snack or as an appetizer. Don't get me wrong, I'm as much of a hummus lover as the next party-goer, but before I was wanted to create something a bit different, but that could still serve the same purpose. Then, I discovered the Cannellini bean. This little white Italian bean, also known as the white kidney bean, has a thin skin and has a very mild, creamy texture with a whisper of nuttiness. Most commonly used to top salads, I decided to break the bean out of its shell and reincarnate it as a delicious dip. In this recipe I use Ground Coriander to complement the nuttiness of the cannellini. Coriander, a prized spice in Indian cuisine, is actually the seed of the cilantro plant, but it has distinct citrus and nutmeg flavor. As you can tell, my Cannellini Bean Dip combines flavors from to different cultures-- its a cosmopolitan variation of hummus that is creamier and sweeter than it's predecessor and is sure to please.

Equipment:

Food processor

Ingredients:

One can of Cannellini Beans
1 Garlic Clove
2 tablespoons Olive Oil
1 1/2 tablespoons Tahini (sesame paste)
1/2 teaspoon Salt
1/2 teaspoon Ground Coriander

Strain and rinse the can of cannellini beans and pour them into the food processor
Add remaining ingredients and process on high for 2-3 minutes or until all the ingredients are thoroughly mixed.
Pour dip into a bowl and serve with veggies, crackers, or whatever you'd like.
Enjoy!

Jack's on Halsted

2009-02-22T19:54:00.000-06:00

Jacks on Halsted, located at the corner of W. Belmont and N. Halsted in Boystown, has quickly become one of my favorite contemporary bistros in Chicago. Although I typically frequent Jack's bar for a delicious, well made cocktail a few times a month, I recently had the pleasure of treating my dear friend Eddie to Jack's restaurant and its bold-flavored food.

The 2006 Avalon California Cabernet Sauvignon is a wonderfully complex cab that I have had the opportunity to enjoy a few times before. The nose has a sweet, rhubarb jam hint, but the taste has notes of vanilla. Eddie commented that the Avalon smells like wine soaked oak from a vineyard-- it reminded him of the smell of his grandfather's vineyard in Italy especially. In fact, this is trademark of many California cabernet sauvignons, which age in oak barrels with the intention of imprinting that oaky, woody taste onto the wine. This oakiness is exactly the 2006 Avalon Cabernet Sauvignon finishes. With a blend of 80% cab, 9% merlot, 7% syrah, 3% tempranillo and 1% sinfandel, what's not to love? I will absolutely have this one again!

For our appetizer, Eddie and I shared the Chipotle Grilled Gulf Shrimp, topped with a tomato-feta relish. Four shrimp headlined the dish. Grilled to perfection, each piece retained a balance of crunchiness and juiciness with a burning spiciness that sets the lips on fire before scortching the taste buds. However, when coated with the sweet tomato-feta relish, each bite is like sinning in heaven. The slightly sea-salty tasting feta, incredibly soft and silky like ricotta, glides around the mouth, extinguishing the chipotle spice and paving the way for a sweet tomato and green bell pepper relish finish.

Instead of ordering a main, I decided to order another appetizer that I have had before at Jack's and have been incredibly fond of due to its uniqueness and shear boldness. The Brie Cheese Pizzatizer tastes almost more like a dessert than a pizza. The pizza is topped with a lettuce mix, tossed with a sweet dressing that tastes creamy, but is not cream based-- an oddity that stumped both Eddie and me. Halved grapes top the melted brie cheese, drizzled with a very light honey. The brie tasted very young, still retaining a bounce with only a hint of nuttiness. A perfect complitment to both the honey and grapes. The crust itself also has a bit of a sweet twist to it, but not like a pie crust or tart crust. All in all, I find this dish delightful and inventive-- a sweet departure from the standard Italian pizza.

While we were finishing up our entrees, Jack himself stopped by our table to say hello. After a few minutes of catching up and discussing our meal so far, Jack took his leave back to the kitchen and sent over a dessert on him. Thank you, Jack!

The Chocolate Molten Cake is not for the faint of heart nor anyone who is not an absolute chocoholic. Speckled with powdered sugar and accompanied by chocolate ice cream, the rich, liquid chocolate oozes out from the cake like lava as the spoon cuts into it. The warm cake almost has a flourless density to it. The warm initial sweetness of the cake like a classic brownie, is met with the bitter-sweet, devilishly dark chocolate melted middle. The richness of the whole dessert can be very intense, but just remember to scoop a tiny bit of ice cream on to your spoon before diving into the molten cake and your mouth will be guaranteed to be melting with happiness.

What I discovered at Jack's on Halsted is that Jack is a chef that likes to experiment. He challenges opposing flavors to duke it out on the plate and eventually balance out to a perfect mingle of taste in your mouth.

Garlic Salt Popcorn

2009-02-21T12:49:00.001-06:00

Garlic Salt Popcorn is easy to make, messy to eat. It is the perfect companion to a movie at home on a dull Wednesday night.

I like to make mine with 365 brand microwave popcorn that has no oil or salt added. The only ingredient is organic popcorn. I love using plain popcorn because it is much more resilient than buttered popcorn. Since the kernels react only to the heat and not the butter or preservatives, there is a significantly smaller risk of burning the popcorn, which means you can pop it for longer, yielding more popped corn.

Once the popcorn is done in the microwave, I grab a large bowl (the bigger the better, you'll see why) and pour the popcorn in. To make the garlic salt stick, I spray a generous amount of spray oil onto the popcorn with one hand and scoop and mix the popcorn with the other so that every piece has a thin coat. Pam spray is fine to use, but lately I have been a fan of Sectrum Naturals First Cold Pressed Organic Olive Spraying Oil. This product is best when used for cooking medium heat dishes up to 325 degrees Fahrenheit. I love the way that this spay oil has a sweet, Mediterranean taste to it-- a perfect contrast and complement to the garlic salt.

Next, I trade the spray for a container of Simply Organic's garlic salt. This Iowa based company has a Vietnamese ground cinnamon that will kick your taste buds awake in the morning if sprinkled on top of some oatmeal. Like I did before with the spray, I lightly shake the garlic salt on the popcorn with one hand while scooping and mixing the popcorn wth the other. Now, I am a garlic salt-aholic, so I tend to be quite generous with my shakes, but I invite you to add as much or as little as suits you. The result is a popcorn with a twist-- the sweetness of the oil and the kick of the garlic and salt is an excellent way to add a little more excitement to a movie at home.

Chaource

2009-02-21T11:50:00.000-06:00

This traditional French cheese became an instant favorite of mine as I stood in front of the cheese bar at Whole Foods in Boystown, Chicago. As my taste buds were hit with this creamy cow's milk cheese, my eyelids drooped to a slant and the world around me blurred. The next bite, however, snapped my attention back to the present and I looked at the employee who had handed me the cheese and said, "Oh... weird, in an exquisite way."

Chaource has been made in its small, namesake village in the Champagne region since the early 14th century and continues to be manufactured there. Made from a recipe similar to Brie cheese or a Camembert, Chaource is made from unpasteurized cow's milk. I tasted the Chaource made by Lincet, a family company that has been in the cheese business for five generations.

Chaource is a lactic cheese that is matured in a cellar for at least 14 days. A soft, white rind engulf this soft, creamy cheese that has a slight mushroom smell, but a fruity taste. When aging, the cheese starts to get a consistency in the middle that is almost like a Feta with a nutty, salty taste.

Sold in a miniature wheel at 500 grams, Chaource would serve excellently as an appetizer with a chilled glass of Champagne or a white wine such as Sancerre or Chablis, perfect for an outdoor lunch party during spring time.

Fage

2009-02-18T22:16:00.001-06:00

Fage (pronounced FA-YEH) is a deliciously creamy, dense Greek yogurt that is very easy to get addicted to. I love Fage's products because they use all-natural, Grade A milk and not much else. You won't find any added sugar or sweetners, artificial flavors, or nasty perservatives. You'll find nothing but goodness in this plastic tub.

There are two main differences between what we know as conventional yogurt and Greek-style yogurt. First, Greek yogurt is a blend of milk and cream, which creates a more rich and complex flavor. Second, Greek yogurt is strained. This process removes much of the water from the product, leaving a denser yogurt.

For those watching their waistlines, Greek yogurt is a blessing! A cup of skimmed Greek yogurt is more filling and nutritionally dense than a cup of regular yogurt of a glass of skim milk-- a cup of skim Fage fills you up with 20 grams of protein whereas a cup of skim milk barely conqueres hunger with about 8 and a half grams of protein. The best part is that Fage 0% is just as deliciously creamy and dense as the higher fat percentaged Greek yogurts. Can I get an "Oopa?"

Enjoying a bowl of Fage yogurt with fruit like a sliced banana or blueberries topped with a drizzle of agave nectar or raw honey is a great way to start the day or an excellent snack between meals. Fage works great in smoothies as well and adds an incredible richness in flavor and texture. For the more adventurous, there are plenty of decadent recipes that call for this old-world classic. I hope you try out some of the recipes linked bellow-- I know I will.

Brunoise

2009-02-17T23:15:00.000-06:00

Brunoise is a French cooking term that refers to cutting vegetables into very small, diced pieces. The easiest way to do this is to julienne* the vegetable. Then chop the strips to create small cubes.

Although brunoise is often used as a garnish, but there are many recipes which utilize this cutting style in the main dish. See bellow!

Pico de Gallo
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Pyttipanna
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*To cut into long, thin strips usually about 1/8 in or 3 mm wide.

Welcome!

2009-02-17T22:49:00.000-06:00

At fourteen, I almost gave my mother a heart attack with my cooking. I was readying a cream sauce for a steak I had been sautéing and nonchalantly asked her where we kept the white wine. Naturally, she reacted like any mother would to a daughter my age, she was stunned. Of course, this is how she would learn about my passion for cooking, with a cardiac arrest and the thought of having an alcoholic for a daughter.

But my time in the kitchen dated months beforehand. Alone, under the cupboards, I had prowled around my parent’s pantry with a hungry heart and an open mind. My little hands fumbled around dusty glass jars, old cereal boxes, and grainy what-have-you’s. I never thought I’d find solace on the back of a Barilla box, even now, but that’s where my first recipe had been: simple bowtie pasta primavera with tuna. I felt the urge to make it. I felt what would eventually become my passion. Thank god, I never got in trouble.

Eventually, my cooking experiences heeded fewer traumas. In some ways it became less a passion and more a craving. By high school, I found myself fantasizing in class, not about boys, but about what spices would be innovative and tasteful together or whether or not I should tell my mother to buy a new copper-bottom frying pan because I read in a cooking magazine that they were an unbelievable asset to any kitchen. This was normal, right?

Once college rolled around, I had already worked in various cafés and kitchens. The word “career” just never came to mind. Then one nondescript lunch in my school’s bland cafeteria I realized just how much I had been missing my parent’s kitchen and the ability to make my own food. Immediately, I ran to the closest Jewel and called my friends. I was making dinner. Shortly after, I began researching culinary schools.

My parents insisted that I at least complete college before I followed my (to them) crazy dream of becoming a chef. I have to admit that I am glad they did. The things that I learned in college and my own experiences helped me understand even better that I was never meant to sit at a cubicle and stare at a computer. My passion has always been food, from preparation to nutrition to the history and culture behind various cuisines.

This site is one of the places my passion has brought me. Following the suggestions of a close family friend, I am starting this blog to immerse myself deeper into a world I love so much. Here you can expect to find anything from my personal reviews of restaurants to attempts at new recipes to where upcoming wine tastings will be. Of course, I am more than open to suggestions from visitors, be they tips on great places to dine to other things I should blog about. However, please bare with me as I am a neophyte blogger.

Thank you for visiting. I hope to see you again very soon!
-Ida