Frank's

Chris and I headed down to Myrtle Beach this weekend to spend time with his family. On Saturday evening, Aunt Katie treated everyone to a lovely dinner at Frank's, a well-renowned restaurant often featured in magazines such as Bon Appetite and Gourmet.

For an appetizer, Chris and I shared an order of the tasting Pan Seared Goat Cheese Medallion with Tomato Basil Fondue with Grilled Bread
Chris opted for the house salad where I chose the Arugula Salad with Roasted Beets, Goat Cheese, Corn Bread Croutons, and Citrus Vinaigrette
For dinner Chris ordered the Grilled Hanger Steak with Carmelized Balsamic Onions, Garlic Mashed Potatoes and Red Wine Demi Glace
While I ordered the Grilled 8 oz Filet with Parmesean Creamed Spinach, Garlic Mashed Potatoes and Red Wine Demi Glace

For dessert, I made homemade vanilla ice cream with fresh blueberries for the family.

Thank Katie for the wonderful meal!

NutriGrain Waffles

I love breakfast. Or more specifically, I love cereal! But with trying to eat healthy, cereal isn't the best option for me. In order for it to fill me up, I have to eat 2 big bowls, which is an easy way to consume hidden calories.
So instead, every morning I toast 1 NutriGrain Low-Fat Wheat waffle. Each waffle is 70 calories. I put a bit of peanut butter on top, for protein, and I'm full for a few hours!

This probably isn't the most local or organic breakfast option but it fills me up and is (hopefully) healthier than 2 bowls of Frosted Flakes. :)

Chew Chew

On Saturday night a group of us dined at The Chew Chew in Riverside, IL, for Chris O's birthday. Yet again I had a fantastic spinach salad with a honey mustard vinaigrette. Actually, it was a spinach salad with apples, candied pecans, bacon, grape tomatoes and a honey mustard vinaigrette. I'm drooling just thinking about it.

So I did a bit of research and there seems to be a million different ways to make this dressing. So, I've boiled it down to these simple ingredients:

Honey Mustard Dressing
olive oil
dijon mustard
honey
salt and pepper

I'm not sure how much of each to mix in, so it's going to take some experimenting. I like sweeter tastes, so I'll probably go heavier on the honey than the mustard. Has anyone made this dressing before? Any suggestions?

Bistro Campagne

Chris and I got engaged on Saturday night! It was such a wonderful evening and he took me to the best restaurant I have ever eaten at. Let me tell you a little bit about Bistro Campagne, located in Lincoln Square.

Per the website: Bistro Campagne is committed to the use of organic food products and strongly supports the sustainable, low impact agriculture movement.

Appetizer:
we both dined on Salade Maraichere au Chevre Chaud (mixed greens with a dijon vinagrette with a goat cheese crottin)

never have i ever loved a salad as much as i loved this one. holy cow, it was delicious.

Main Course:
Olivia: Steak Frites - pan-seared Tallgrass bistro steak prepared to chef's choice with french fries (chef chose to prepare it medium-rare, it was perfect!)
Chris: Porc au Pomme Cidre - Gunthrop Farms pork shoulder braised in apple cider, roasted loin, semolion cake and apple-celery salad

both of our main courses were incredibly delicious.

Dessert:
Olivia: creme brulee - chilled vanilla custard with carmelized top
Chris: Pot-de-creme au chocolate - dense milk chocolate pudding with creme chantilly

all with a bottle of Pinot Noir and some champagne.

This is my new favorite restaurant in the city of chicago. The food was incredible, the service was amazing and the atmosphere is cozy and lovely. He couldn't have picked a better place to take me to celebrate our engagement. Yay!!

Simple Seasoning: Day 5

On the final day of our week of seasoning, I've decided to ask the question, "What do I almost always have nearby when I'm cooking a meal for friends?"
Cocktails!
So there are lots of things you can do with red wine to add a more robust flavor to your food.
- Stir some of the red wine into a marinara sauce and serve over pasta
- pour some red wine on top of a roast and let the meat simmer in the juices for a few hours in the oven
- add some red wine to a beef stew recipe and let your crock pot do the work!
- do a red wine reduction for a glaze over meat

And for you beer lovers out there:
- marinade your chicken with a tasty beer, for a juicy bird
- fry up some cod in a beer batter
- add some dark beer (like guiness) to your stew for an extra rich, hearty flavor


Bon Appetite!

Simple Seasoning: Day 4

I didn't grow up putting salt on food. Honestly, I can't even remember if salt was put on the table during dinner. When I did eat salty food, growing up, it usually was too salty to the point where I didn't enjoy the flavor.

Salt can be a great, simple seasoning for most foods. When I began adding pinches of salt to my cooking, it took awhile for me to figure out how much a 'pinch' should be. I also have cooked using sea salts but I don't care as much for the large grain in sea salt.

So, instead, I keep salt in a salt cellar (as shown in the attached image) right next to my stove. It's easy when cooking meats, vegetables or pasta to grab a pinch and sprinkle it on top. I think I salt lightly, compared to other folks, but the flavor is just enough for my palate. And I prefer adding the salt during cooking, versus while at the table, so the flavor can cook/seep into the food during preparation. Doing so will give a fuller flavor to your dish.

Simple Seasoning: Day 3

Garlic has to be one of my top favorite seasonings of all time. I'll throw garlic in or on just about anything. A couple ways I cook with garlic:
1) when cooking chicken I will cut slits into the skin of the chicken and slide whole cloves are garlic under the skin so when the chicken cooks in the oven, the garlic flavor will seep into the meat. be sure to throw away those cloves of garlic though, do not eat them, because they'll have touched raw chicken.
2) i'll mince up garlic, throw it into a skillet with olive oil and some fresh green beans and sautee over low heat. yum!
3) i'll rub cloves of garlic on fresh, crusty bread and then heat the bread up in the oven for some yummy garlic bread
4) when i'm in a rush for dinner but want to add just a bit more flavor, i'll mince up fresh garlic and add it to canned tomato sauce (like Ragu or something) to put over a plate of pasta. Just this smallest bit of fresh garlic will add wonderful flavors to any Italian dish!

If you get frustrated peeling the outer layer off the garlic clove, try this easy trick: take a wide chef's knife and rest it on top of a clove of garlic (horizontally, so it's parrallel with your cutting board). take the heel of your palm and give the knife a good wack and the skin of the garlic will just fall off. Here's a video to show you how:
http://www.youtube.com/watch?v=rEJbfJlkfCs

Simple Seasoning: Day 2

Lemons are cheap, delicious and beautiful! Grab a low glass bowl and fill it up with bright, yellow lemons. Place that bowl in the center of your dining table and voila!, you have a gorgeous centerpiece!

Then grab one of those lemons and slice that puppy up to do the following:
1) add slices to a pitcher of ice water for a zingy springtime drink
2) squeeze half a lemon over fish, veggies or into a salad dressing for a hint of zip!

Tip: be sure to squeeze that lemon over the cupped palm, of the opposite hand. The juices will run through your finger tips onto the food but your hand will catch any stray seeds that decide to spring free.

Simple Seasoning: Day 1

It feels a bit like spring here, in Chicago, with the warming temps and constant drizzle. I love the changing of seasons (as long as it's changing from winter to spring, that is). So in honor of seasons, I have decided to dedicate this week to the art of seasoning.

I used to think seasoning food was a tricky thing which I found daunting and scary. I figured only the best cooks knew how to season food properly, but I've come to find that anyone can make their food taste better. It doesn't take much and it doesn't have to cost much either. Keep a certain few key items on hand, and you can easily season any dish you prepare!

First up, own good pepper. By good I mean whole pepper that you freshly grind up when preparing a dish.
I really like Crate and Barrel's 5 Pepper Blend. There a bit of spice to the blend, but not too much (and thank goodness because my midwest palate can't handle too much heat).

So when preparing any dish, sauteed green beans, meat, or pasta, grind up some fresh pepper on top for a simple seasoning solution!

Enoteca Piattini

This is one of my new favorite Italian restaurants. It's not new to the city but it's new to me, as Chris just took me there for the first time about a month ago. We dined there again this past weekend and plan to meet friends there this coming weekend. On Sundays they have a 'Buy 1 Entree Get One Free' special!
Here are the details of this fantastic restaurant:
Neighborhood: Sheffield/De Paul
934 W. Webster Ave.
Chicago, IL 60614
773-935-8466

John Butera, of the Butera Foods family, brings fireside fare at a fair price to the De Paul neighborhood. The spacious two-room wine bar offers a relaxed and romantic setting for couples, friends and families to enjoy delicious Italian cuisine by candlelight. Select from the 40 wines by the glass behind the long, copper bar or choose from the list of 600 bottles. The menu (served in portions that will leave you full, but not unbutton-your-pants full) includes Italian favorites like penne, rigatoni and spaghetti as well as trademark dishes like bistec alla Webster, steak in red wine reduction served with mashed potatoes, and taglio dell'agnello, New Zealand lamb served over spinach. The mista salad, with dried cranberries, goat cheese and walnuts, and the daily ravioli come recommended by the staff. Save room for espresso or desserts like panna cotta and made-from-scratch cannoli.