Indigestion day

So, it's not my fault that I have such a ravenous appetite. But it kinda is my fault that I ended up giving myself and quite possibly, Spencer, indigestion with our eating habits. Today. We were looking for a cheap lunch and through browsing Metromix I managed to find Franks 'n Dawgs, which was relatively close to Spencer's place. I was still unsure, because, really, how many freakin' hot dog places are there in Chicago that are actually worth hiking over to? If this was going to be another hot dog place claiming to have the best Chicago style hot dogs I was out.

This place was something entirely different and nothing I even expected. It is indeed, "5 star dining on a bun," as their motto states. The ingredients are high class. The restaurants boast chefs from such highly acclaimed Chicago restaurants as Sixteen, Blackbird, and even Alinea.

Among the place's creations were two items that looked the most appealing. These were, coincidentally, the items we decided to order. The first was the Frank-n-stein hot dog (top left), which was a steak and foie gras sausage with crispy onions and a beer mustard aoili. It was the most rich hot dog I've ever tasted. Really, rich in both senses of the word. Rich as in creamy and rich as in "I am P. Diddy consuming this extravagant hot dog." If you don't understand, then you'll have to order this yourself.

 The second hot dog was the Peking Duck hot dog (above). This was a duck sausage with cucumbers, hoisin sauce, and crispy puffed rice with sesame seeds. One bite (one, giant, inclusive bite) and anyone who consumes Peking duck can taste the tell-tale Peking duck flavors from this hot dog. It is an incredible flavor and it is such a shame that the menu changes so often to include newly crafted items because this creation should have stayed.

I should mention here that the buns at Franks 'n Dawgs are brioche buns. They are buttered and grilled when you order your hot dogs. Are you drooling yet? If not, you are not human and are therefore either a spambot or cylon. Those are the only two options.

Not that we needed sides, but we ordered some fried cheese curds. They were alright. A little too battered up for my liking, but I really can't complain much having eaten my own slice of heaven.

And not that we needed dessert, but you know, what the hell! We searched for the elusive Doughnut Vault in River North. Obviously by 1:30pm the specials had already sold out but we were able to try the chocolate-glazed and the vanilla doughnuts. These gigantic, flaky, fried goodies were worth the search. I don't know if it was finding something that was somewhat a city secret, or if these were indeed some of the most delicious doughnuts I've ever had (I say both), but I thoroughly enjoyed myself.

Sigh.

I can't say the same for the walk back to campus. Indigestion. Sucks.

xo,
k.

Restaurant Week 2012

I remember when only a few people knew about Chicago's annual Restaurant Week. During this time, chefs showcase their dishes in a prix-fixe menu for the public to try. Lunches are $22 and dinners are $33 or $44. Of course, being a magnet to discounts I had to take avail of this every year. This year, Spencer and I had a dinner date at Prosecco in River North.

Photo courtesy of Food Mafia

The restaurant was much too romantic and intimate for me to be snapping shots of my food but our experience was incredible. The orecchiette tartufate was creamy and woodsy, as one would expect from a pasta dish with a creamy truffle sauce. Spencer's veal saltimbocca was tender and the mashed potatoes were the lightest and fluffiest I'd ever had. Here's a recipe I found for a truffle pasta dish. If you're fortunate enough to find some fresh black truffles, try grating some over your finished pasta using a vegetable peeler.

The second destination for Restaurant Week was Province. This restaurant's concept is Central and South American and Spanish cuisine with a green conscience. It's right in the heart of the West Loop, which is a burgeoning restaurant neighborhood, but that's for another post. Right next door is Sepia, another restaurant that I wanted to try during this week but had to cut.

Our set menu was regular, everyday food but well-executed. And amid all the crazy gastronomic creations that always pushes the limits, somehow a finely cooked piece of fish just surpasses everything else. As my friend Katie said, "I like restaurants like that. You know, like, here's a piece of chicken that doesn't suck." And that's basically the concept behind this restaurant. Don't come here with an expectation to be blown away with creative sugar sculptures on your dessert plate, or a clever and unexpected form of bacon that you've never had before.

The first course we got were the beer-steamed mussels (top left). There was only one thing I didn't really like. I hated that the mussels were so tiny. The broth was flavorful and the marinara bread was delicious, but it was disappointing to have to dip this crunchy bread into a wonderful broth with tiny mussels swimming in it.

Duck confit rice bean stew and Alaskan sole with spaghetti squash

The main courses were on a different level, however. My Alaskan sole with spaghetti squash  was a.m.a.z.i.n.g. Yes, that was necessary. The fish was buttery and the skin was crisp. The spaghetti squash might as well have been real spaghetti because Spencer managed to eat them without vomiting. The citrus butter that the whole thing was sitting on was the proverbial cherry on top.

Spencer ordered the duck confit rice bean stew. We bickered for a moment about whose dish was the most delicious and I guess his won, only because I love crunchy things. It seemed that he was kind of on a roll ordering stews (what, with his cassoulet at The Bedford on Valentine's Day. You don't remember? Here.). I would call this comfort food but it was so much more than that. It was homey but you still felt like you were eating a 5-star dish. Did I mention there were hunks of pork belly in there as well?

The desserts were equally deserving of praise. My white chocolate brioche bread pudding was just the right consistency. I hate soggy, or worse, hard, bread pudding. This was soft and just moist enough to be enjoyed and not violently thrown off the table. Spencer's parfait, though, was the winner. It had brownie bits, crema, and a dark chocolate sorbet. I mean, just describing it takes me back to that wonderful lunch and I'm already salivating.

For $22 each I'd say that this lunch was definitely well worth it. It might have been the best deal we've had during Restaurant Week.

xo,
k.

My version of everyday Italian

After years of watching Giada prepare meals in her impeccably white kitchen I've learned two things: she never gains weight and meals should never take forever. So really, Giada de Laurentiis has convinced me that a 4-ingredient tomato sauce can be delicious and just because it takes 4 things from your pantry it doesn't mean it will taste horrible.

Enter Marcella Hazan's recipe for the quickest and easiest tomato sauces ever. I've added a few modifications of my own, but the basic foundations of the recipe remain. The foundations, being the four ingredients (a can of tomatoes, butter, onion, and salt). Raise your hand if you had the quickest pasta dish you've ever made? I'm raising my hand.

Of course, you  can always choose to modify and customize this to suit your tastebuds.

***

Spaghetti with Easy Tomato Sauce

Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients:

28-ounce can peeled plum tomatoes

5 tablespoons unsalted butter

1 small white onion, peeled and cut in half

Kosher salt

3 sprigs fresh oregano (tied with butcher's twine, or finely chopped)

Fresh Parmesan (for garnishing)

Cracked black pepper (for garnishing)

8 ounces of dry spaghetti

2 tbsp extra virgin olive oil 

2 tsp tomato paste (optional)

Directions:

In a medium-large pot, bring salted water to a boil and add the spaghetti, stirring occasionally. In a medium saucepan, bring the tomatoes, butter, onion, salt, and oregano to a simmer.  If you prefer a more tomato-y or acidic sauce, add the tomato paste, otherwise you can omit this. Lower the heat once the sauce is simmering. Use the back of a wooden spoon to crush the tomatoes. Continue to simmer until droplets of fat appear on top of the tomato sauce. If you tied your oregano with twine, you can fish it out of the sauce once it's cooked. Discard the onion. 

Once the pasta is cooked, drizzle with olive oil and toss in a large serving bowl. Pour the tomato sauce over the pasta and garnish with shaved Parmesan and cracked black pepper.

***

xo,

k.

Cruciferous vegetable night

I'll admit: my weakness is bacon. Just chunks of frying fat can send any diet out the window. But! when it's paired with a vegetable that almost all children (and even many adults) detest, it can't be thaaat bad, right?

Well, it's still pretty bad for you but I don't care. This is why they invented gyms.
After a tiring workout I definitely needed vegetables but I didn't want to spend forever preparing a meal. The fastest thing I could think of were pan-seared brussels sprouts with bacon. Seriously, it couldn't have been quicker.

The cranberries add an extra zing to the whole thing and it definitely helps cut through the grease of the bacon. But, who am I kidding? That's the whole point of adding bacon to this dish, isn't it?

***

Pan-seared Brussels Sprouts with Bacon and Cranberries

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Ingredients: 

About a pound of brussels sprouts

5 strips of bacon (pancetta works also)

1/4 large white onion

Salt and pepper for seasoning

1/2 tbsp olive oil (or extra-virgin if you're feeling guilty)

A handful of cranberries (optional)

Directions:

Steam the brussels sprouts for about 10 minutes or until fork tender. The brussels sprouts should give under a fork, and should also be dark green. You'll notice the difference once they start steaming up. Once steamed, set aside on a cutting board and let them cool for about 3-4 minutes.

On a separate cutting board, finely slice the onions. Slice the bacon strips into thirds. In a large skillet over medium heat fry the bacon and onions with the olive oil. You can even omit the oil if you want. 

At this point, the brussels sprouts should be cooled. Slice off the ends of the sprouts and slice each sprout in half lengthwise. In a mixing bowl, season the sprouts with the salt and pepper. 

Once the bacon is done frying, place them on a paper-towel-covered plate and carefully place the sprouts flat side down on the pan with the bacon fat. Make sure that the sprouts aren't crowded in the pan. You can caramelize them in batches if you need to. 

To ensure a good caramelization, brown the sprouts for about 4-5 minutes without turning them over. When all of the sprouts have been seared, serve them with the cranberries--or alone and enjoy!

***

xo,
k.

From the roots

I have decided to start with this natural foods thing. I'm getting more and more into healthy eating and it was only a matter of time before I started preparing my own meals so I knew exactly what was going in them. The menu for tonight?

Cumin-roasted cauliflower, courtesy of my co-worker, Casey. The recipe is from her blog, D*Lish.

***

Cumin-roasted Cauliflower

Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

1 head cauliflower, washed and trimmed into florets
2 tbsp high quality olive oil
1/4-1/2 tsp salt
1/2 tsp cumin spice rub

Cumin-spice blend
1/4 cup ground cumin
1 tsp smoked paprika
1 tsp light brown sugar, packed
1/2 tsp freshly ground black pepper
1/4 tsp ground coriander
1/4 tsp cayenne pepper

Directions:
Preheat oven to 375°F. Line a large baking sheet or pan with aluminum foil.
To make the cumin spice rub, stir together all the ingredients in a small container with a tight-fitting lid. Cover and shake vigorously to mix. Store in an airtight container in a cool, dark place for up to 1 month.
Once you've prepared the spice blend, toss with cauliflower, olive oil, and salt in a large bowl. Spread cauliflower flat on the prepared baking sheet and bake for 40 minutes, tossing halfway through to ensure even browning. Cool slightly before enjoying. To store, seal in an airtight container and refrigerate.  

***

Kale is so in right now. I can't even explain why. It's healthy and extremely versatile. I made a spiced kale and walnut salad to accompany my roasted veggies. You can find the (really easy) recipe below.

***

Spiced Kale and Walnut Salad

Prep Time: 5 minutes
Cook Time: 10-15 minutes

Ingredients:
Half a bunch of kale
A pinch of nutmeg
1/2 tsp cinnamon
2 tbsp extra virgin olive oil
Salt and pepper to taste
Parmesan cheese for grating
1/2 cup whole or halved walnuts

Directions:
Cut the kale into two-inch pieces, removing the stalks and the vein running between the leaves. Toss the kale and seasonings in a large mixing bowl, making sure that everything is well-coated. 
In a medium skillet, heat the olive oil on medium heat and sautee the kale for about 7 minutes, or just until the leaves start to turn darker green. You don't want the leaves to be wilted.
In a separate pan, toast the walnuts for 2 minutes and set aside.
Once the kale is cooked, place in a serving platter and grate Parmesan cheese over it. Add the walnuts and consume!

***

xo,

k.

Be my Valentine

Celebrating our second Valentine's Day, Spencer and I decided to head over to The Bedford in Wicker Park. If only we had realized that taking the North Avenue bus might have gotten us there without a hassle, I wouldn't have spent the 30 minutes before our reservation freaking out that our taxi hadn't arrived, and then freaking out some more when we couldn't find a cab.

The Bedford was an old bank turned restaurant and remnants of the bank were kept for the theme of the restaurant. The drinks lounge is tucked away in a giant bank vault (yes, the doors of the vault were kept) and the checkered black and white tiled floors tied the whole look together. The front slats of safety deposit boxes lined the back wall by the plush leather booths and right by the booth the DJ would spin on weekend nights. Almost everything the restaurant gets is from the Green City Market in Lincoln Park. Following The Bedford on Twitter, you can keep up-to-date on the chef's picks from the market and specials that the restaurant promotes (half off oysters and bubbly on Tuesday's and prix fixe for $35 on Wednesdays, for example).

Oysters and artisan cheese plate

We ordered a cheese platter that was served with artisan bread, preserves, and granola. Obviously, for an aphrodisiac (and also so Spencer could try them for the first time) we got some oysters. Yes, he liked them. And how could we both NOT like cheese? We were ready for our main courses.

 
Horseradish gnocchi and the "Cassoulet" 

I got the horseradish gnocchi with short rib ragout, and holy cow, this was so damned delicious it should have been illegal. Gnocchi is one of those things that if done wrong, leaves you full after the first 5 pieces of potato dumplings are ingested. The gnocchi at The Bedford was light and fluffy and was contrasted by the hearty short rib and creamy marrow, and the sharp cut of the horseradish. Spencer's "cassoulet" was basically a thrown-together stew of beans, pork belly, and sausage. To be specific, his dish had: Toulouse sausage, duck confit, pork belly, duck breast, and white beans. Nobody complained. It was a heavy meal and it was comfort food that was elegantly designed.

Cinnamon doughnuts

The evening's meals were subdued by a plate of warm, powdered sugar cinnamon doughnuts. It wasn't something to really rant and rave about, but it was a playful dessert that gave the both of us appropriate "sugar lips" for the occasion.

Our Valentine's Day dinner was intimate and it was made livelier by two men who decided to dress up as old-timey bank robbers and pretend to "hold up" the place, only to serenade their dates. We went home, snuggled up, and decided to watch some Battlestar Galactica before going to bed. That, folks, is the grown-up way to spend your Valentine's Day.

xo,
k.