Gyros and Mythos

Chris and I got to enjoy some tasty foods while honeymooning in Greece and Italy. Here's a photo that Chris took of me in Santorini, Greece. We were grabbing lunch on a black sand beach on the Aegean Sea.
The gyros were tasty! And having a pint of the local brew, Mythos, was a perfect compliment to the fresh tomatoes, lamb, pita and Tzatziki sauce.
Here's a recipe on how to make a a yummy Tzatziki (yogurt) sauce:
Ingredients:
2 cups plain yogurt
2 teaspoons pureed garlic
1 teaspoon salt
2 cucumbers, peeled, seeded, grated ( use large holes on grater)
1/2 teaspoon black pepper
2 teaspoons olive oil

Drain yogurt for 1 hr. in cheesecloth lined strainer.

In bowl, combine yogurt, garlic, 1/2 tsp. salt.

Sprinkle rest of salt on grated cucumbers, drain for 10-15 minutes.

Add drained cucumbers to yogurt.

Drizzle with olive oil, mix well.

Note: This is wonderful with salads, as a dip with crackers.

Mrs. Olivia Hein

Here is a photo of our wedding cake: vanilla with Italian Buttercream frosting and orange fondant ribbons with real roses cascading down the side.

I took one bite out of this cake, and it was the bite fed to me by my husband. It was the best bite ever. :)

White Peach Sangria

This cocktail was a hit at our engagement party!! It is also the reason why Chris and I had a headache all day Sunday. In total, the party went through 9 pitchers of Sangria (count that 9 bottles of white wine and 2 bottles of peach vodka). Coupled with a keg of beer and Prosecco for toasting. Cheers! Less than 1 month to go! :)

INGREDIENTS

* 1 (750 milliliter) bottle dry white wine
* 3/4 cup peach flavored vodka
* 6 tablespoons frozen lemonade concentrate, thawed
* 1/4 cup white sugar
* 1 pound white peaches, pitted and sliced
* 3/4 cup seedless red grapes, halved
* 3/4 cup seedless green grapes, halved

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DIRECTIONS

1. In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Province

For my birthday dinner, Chris surprised me with dinner at Province!
Province is an American restaurant with cuisine inspired by Central and South America and Spain. Located in Chicago’s West Loop in a gold-level LEED-certified building, the restaurant incorporates green building materials and equipment, farm-to-table cuisine from Executive Chef Randy Zweiban, and a true blending of old world and new world culinary sensibilities.
We dined on the following:
-goat cheese fondue
-crusty bread with diced radish, onion, other things and a dollop of mustard sauce on top.
-chris ordered the flat iron steak (medium rare) with buttermilk mashed potatoes.
-i had the crumbed chicken breast over green beans.
-for dessert he had a bittersweet chocolate brownie with coffee ice cream
-i had blueberry sorbet (with fresh blueberries!) over angel food cake with whipped cream

holy cow this place was incredible and the food was delicious!

Province:
6 out of 5 spoons!!

Sweet Mandy B's

I decided to wait to blog about Sweet Mandy B's until a very special occasion, like my birthday! Sweet Mandy B's is a dessert shop in Lincoln Park that Chris and I have visited a few times now. Their buttercream cup cakes are mouthwatering and Barrett has founded a national holiday based on their Double Doozie cookies (two cookies with frosting in the middle).
So if you've got a sweet tooth of any sorts, I recommend you check out Sweet Mandy B's!

Thomas Better Start English Muffins

I'm sick of oatmeal.

So thank goodness my co-worker Beth suggested these Thomas English Muffins; only 100 calories and full of fiber. I've been toasting one of these for breakfast this week, with just a sprinkle of cinnamon sugar. It's filling and IT'S NOT OATMEAL!!!

Filippo's Ristorante

On Friday night, Barrett and Megan took Chris and out for dinner at Filippo's Ristorante to celebrate our engagement. Chris and I have wanted to check out this restaurant for months now and were so thrilled that we got to dine there with such great friends.
The service there was ify (we stood by the door for almost 5 minutes before being acknowledged and seated) but the food was INCREDIBLE! I'm so excited for our trip to Italy after dining here!

Our meal consisted of:
Appetizer: ASPARAGI DOSE'
asparagus rolled in eggplant and prosciutto topped with fontina and parmigiano, served with a lemon butter sauce

Chris' Entree: the day's special: sausage lasagna

Olivia and Megan's Entree: ROTOLO PRIMAVERA
Stuffed with ricotta, spinach and prosciutto, served in a light pink sauce

Barrett's Entree: RIGATONI NAPOLETANA
Backed rigatoni in tomato sauce with smocked mozzarella, ricotta and parmigiano cheese

Each plate looked fantastic and Chris and I both agreed we would have to come back to order what Barrett got, because it looked so flipping delicious!

We both highly recommend Filippo's Ristorante (at Webster and Clybourn) for a romantic dinner or a fun gathering of friends. Just be prepared to be there for awhile as the service is a bit slow but the food is definitely worth the wait!

Ethiopian Diamond

Last night Chris and I met up with some friends at Ethiopian Diamond in Edgewater. I've never had Ethiopian food before and was a bit skeptical about whether I would like it or not.
The evening was quite enjoyable and I learned a lot about Ethiopian culture. How you order and eat food in Ethiopia is by a system of sharing. Everyone eats off one giant plate (or three giant plates, in our case) of food. You use a flat bread (which was quite spongy and bland)to pick the food up and eat with. We played a bit of musical chairs last night, each wanting to try different foods off the other plates.

What I ate was:
Doro Tibs: chicken breast meat cubes marinated in lemon juice and garlic sauteed with onion and green pepper
Shrimp Tibs: shrimp marinated in lemon juice and garlic sauteed with onion and green pepper
Yebeg Tibs: lamb meat cubes marinated in lemon juice and garlic sauteed with onion and green pepper
Yemisir Azifa: cooked whole lentils mixed with chopped onions and green peppers, seasoned with garlic, white pepper and lemon
South African Beer: Castle (yum!)
a sifter of honey wine (super sweet)
and Ethiopian coffee (incredibly strong, with the consistency of melted chocolate)

There were some vegetarian foods down at the other end of the table but I opted to stay with the food in front of me. :)

I enjoyed the food but I don't think I would ever seek out Ethiopian food. I can't imagine craving it, but it was fun to try!

Waterfront Bristro

I found another fantastic fish I love cooking! Dominicks sells this brand called Waterfront Bistro and I bought the Pacific Cod with a Tuscan marinade (tomatoes, garlic, herbs, etc)
I put it on the grill for about 20-25 minutes, till it was opaque and flaky, and holy cow it was delicious!
And only 220 calories for a really large filet!

I'm excited to try out some of their other flavors now! I love this sort of food for weeknight cooking: delicious, reasonably priced, healthy, and super easy to make!

Grilled Potatoes

Over the weekend, Chris and I went to Waterloo, Iowa for our friends' Lindsay and Alans' wedding. On our drive back on Sunday we passed an Amish farmstand. What luck, since we missed our regular weekly farmer's market here in Chicago!
At the farmstand we picked up some onions, apples, potatoes and green beans.

Last night we decided to grill hamburgers (for Chris) and fish (for me) with grilled potatoes and sauteed green beans. It was delicious!

Here's how we grilled the potatoes:

chop up the baby potatoes into chunks
chop up half a sweet onion into chunks
smash up about 4-6 cloves of garlic

mix all that into a bowl

take some rosemary (from our herb garden!) and add it to the mix
add salt and pepper to taste
pour in some olive oil and mix everything together

wrap it all up in some aluminum foil and then lay that on the grill for 25 minutes. Turn over and grill for another 25 minutes.

The potatoes were delicious! the garlic, onion and rosemary had seeped into the potatoes for a rich, full flavor. Yum!!!

Kraft Fat Free Ranch Dressing

I'm still watching my waistline as we get closer and closer to the wedding date. I wish I was able to just avoid snacking throughout the day but I get pretty hungry so I've had to come up with healthy snacks to help tie me over to the next meal.

For instance, every afternoon at 3pm I eat 2 cups of organic spinach with 10 slices of cucumber and 1 Tbsp of Kraft Fat Free Ranch dressing. (total calories: 45) I had tried my share of dressings and this one tastes the best to me. The fat free Italian dressings were too strong in flavor and the raspberry vinagrettes were still pretty loaded with sugar (and calories).

So I recommend Kraft Fat Free Ranch dressing if you're looking for a light alternative to top your healthy salad!

Grilled Pizza

Last night, after Chris and I returned from our weekend in St. Louis, we decided to try grilling a pizza for dinner. It turned out really well! Here's how we did it:

Roll out pizza dough and then brush vegetable oil on both sides of the dough. *You must use vegetable oil, not olive oil, because it will cook at a higher temperature and can handle the heat of the grill.
Put dough on grill for a few minutes and then flip it onto the other side to cook the other side of the dough. This part you just have to eyeball until you think the crust is cooked pretty well through. While grilling the crust, heat up pizza sauce in a pan on a stove.
When the crust is pretty much done, lay a sheet of tin foil on the grill and put the crust on top of the foil (this will keep it from being over-cooked/burnt). Spoon on the pizza sauce and then add a layer of mozzarella cheese on top. I also clipped some fresh oregano from our herb garden and chopped it up and sprinkled it on top of the cheese.

Let that grill for a few minutes until the cheese is melted.

And dinner is served!

Less Than 3 Months to Go

So there is less than 3 months to the wedding and I finally bought my dress last Saturday. (Thank you Michi and Sarah for all of your help with that!!)

There is zero wiggle room in this FANTASTICLY awesome dress I bought which means super healthy eating for the next three months. Which also means, no more Goat Cheese Medallions. :(

Luckily the Logan Square Farmer's Market is open every Sunday to supply me with fresh fruits and veggies. I enjoy organic strawberries in my morning bowl of Oatmeal and a fresh spinach or mixed greens salad as an afternoon snack. This week I was able to slice up a cucumber to go on top!

So I mostly eat the same thing day in and day out, which makes my blog a bit boring, but I will try to post some light, tasty treats for those who are also watching their waistline this summer.

First up, the beer had to go. My drink of choice is now an Arnold Palmer. I make my own sun tea (no calories and full of good anti-oxidants) and I mix in a bit of lemonade. 3/4 part tea, 1/4 part lemonade. serve on ice. :)

Goat Cheese Medallions

Yesterday was the first day the farmers market was open in Logan Square. Summer is officially here! Chris and I took our puppy Fred over and did our weekly shopping. Last night we dined on 99% local, organic foods: grilled pork chops, arugula salad with cucumber, cherry tomatoes and feta, and goat cheese medallions dipped in a warm marinara sauce.

Chris and I have ordered this goat cheese appetizer at a couple of restaurants and LOVE how they taste! So I decided to try it out myself and they turned out fantastic! We used chive goat cheese which we bought at the market. Yum!

1. Preheat the oven to 425 degrees.
2. Divide the coat goat cheese into 8 rounds.
3. Wisk together in one bowl an egg white, salt and pepper.
4. Pour bread crumbs into a second bowl (I used oat bread which I tore into small pieces with my hands)
5. Bread the cheese by first dipping each round into the egg and then into the crumb mixture, dusting off the excess between each step.
5. Arrange the 8 breaded goat cheese rounds on a parchment-lined baking sheet and drizzle with just a touch of olive oil over the top. Bake for 10-12 minutes, until the crust is crisp, and the cheese oozing.

Super easy and amazingly delicious!

Goat Cheese Medallions 5 out of 5 Spoons

Low Fat Ranch Chicken

Thanks to Sarah for passing along this recipe to me! Chris and I made this last night, along with a side salad of mixed greens and blueberry shortcake for dessert. Yum!

¼ cup fat free ranch dressing
½ cup corn flakes – crushed (we used Special K, b/c that's all we had)
spices of choice (parsley, garlic powder, onion powder, etc.)
salt (optional)
PAM

Preheat oven to 350°

Mix spices, salt and corn flakes in a bowl and set aside.

Spray cooling rack with PAM. Put chicken on rack on a cookie sheet.

Dip chicken in FF ranch dressing.

Roll chicken in corn flake mixture.

Lay chicken on cooling rack (on cookie sheet)
Cook until chicken is done, about 45 minutes.

Makes 4 portion
4.5 WW points each.

Low Fat Ranch Chicken: 5 out of 5 spoons

Cherries!

It's the of May which means we've officially hit Cherry Season! Last week I noticed bags of cherries at the grocery store and couldn't help but by buy two bags full! They make such a great mid-afternoon snack.

Here's some info on this tasty fruit:
The cherry is generally understood to have been brought to Rome from northeastern Anatolia, historically known as the Pontus region, in 72 BC.[1] The city of Giresun in present-day Turkey was known to the ancient Greeks as Kerasous or Cerasus.
By the Middle Ages, however, cherries had disappeared in England. They were reestablished at Tyneham, near Sittingbourne in Kent by order of Henry VIII, who had tasted them in Flanders.
Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation in rats.[6] Anthocyanins are also potent antioxidants under active research for a variety of potential health benefits. According to a study funded by the Cherry Marketing Institute presented at the Experimental Biology 2008 meeting in San Diego, rats that received whole tart cherry powder mixed into a high-fat diet did not gain as much weight or build up as much body fat, and their blood showed much lower levels of inflammation indicators that have been linked to heart disease and diabetes. In addition, they had significantly lower blood levels of cholesterol and triglycerides than the other rats.
Cherries have a very short growing season and can grow anywhere, including the great cold of the tundra.[citation needed] In Australia they are usually at their peak around Christmas time, in southern Europe in June, in North America in June, in south British Colombia (Canada) in July-mid August and in the UK in mid July, always in the summer season. In many parts of North America they are among the first tree fruits to ripen.

Cranberry Oatmeal Cookies

Jenn originally introduced Chris and I to these cookies, and we couldn't be more grateful! Trader Joe's has these Cranberry Oatmeal cookies in their freezer section. It only takes 14 minutes in the oven and you have fresh baked, warm cookies. And they're pre-rolled, so you can bake just 2 or 3 cookies if you want.
The tartness of the cranberries is a perfect compliment to the sweetness of the brown sugar. I highly recommend these cookies for an easy late night snack.

Trader Joe's Cranberry Oatmeal Cookies: 5 out of 5 spoons!

Doggie Biscuits

Here's a great recipe for homeade doggie biscuits. The yeast will keep their pee from killing your grass. The garlic will keep the fleas away.

2 c. whole wheat flour
1 c. cornmeal
2/3 c. Brewer's yeast
2 tsp. garlic powder
1/2 tsp. salt
2 egg yolks
3 beef or chicken bouillon cubes dissolved in 1 and 1/2 c. boiling water

Preheat oven to 375 degrees. Mix well. Working with half the dough at a time, roll dough to 3/8 inch thickness. Cut into desired shapes. Bake for 20 minutes on ungreased cookie sheet. Turn oven off but leave biscuits in oven until crunchy. Makes about 1 pound of dog biscuits that you dog is sure to love.

*You can substitute slow-cook oatmeal for cornmeal

Feed a Cold, Starve the Flu?

I have a very sick fiance at home. He either has a severe case of the stomach flu or he has food poisoning.

For once, I don't know what to feed him.

Anyone have any suggestions??

Grill

Last night Chris and I bought a new grill for our apartment. It's a Weber Spirit E-210. I don't know much about grilling but I'm sure Chris will put this to a lot of use this summer. In a couple of weeks our farmer's market opens up for the summer and we'll start buying great cuts of meat from our local farmers, Beth and Jody. I'm looking forward to my first smokey brat, hot off the grill!

Twirl and Swirl

Last night, BK offered Chris and 2 complimentary tickets to the Joffrey Ballet's spring performance. I have never been to the ballet before and wasn't sure what to expect but Chris and I both LOVED the show. The evening consisted of 4 performances and we both truly enjoyed each one. Those women are so tiny, muscular and flexible!!!
I just watched them amazed as they stretched their bodies into long, lean poses. And how they floated across stage, with such grace, it was truly breathtaking.

After the show, we headed to Swirl Winebar on Hubbard St. (downtown Chicago). BK's wife, Stephanie, is a flaminco dancer there.

Swirl is the type of place I typically would not visit, as it appears pretty swank and trendy from the outside. But Chris and I were both impressed with their menu. We shared a bottle of Malbec wine and nibbled on empinadas and toasted goat cheese and pesto on crisp flat bread.

Swirl Wine Bar food: 5 out of 5 spoons

Nothing to do with Food, but Inspiring None the Less

Mrs. Obama's speech at last night's New York gala:
"Our success was made possible with the encouragement of a diligent parent or teacher, a grandparent who told us we had real talent, an older sibling who paved the way and set a good example, a scholarship or grant that created an unexpected opportunity, or a neighbor or community leader who told us to dream big. That's certainly been the case in my own life...As global leaders, let's not underestimate the power each of us has to change the world for someone -– and let us not be afraid to try."

Morey's Seafood

For the life of me I can't remember if I've blogged about Morey's Seafood before. So I figured I would risk the double-blog and write on it today.

I discovered Morey's Seafood last summer and can't suggest this enough for a fast, flavorful and healthy meal! I often serve the Salmon with dill sauce when I have company over (Sarah can attest to the number of times we've dined on that fish). It's incredibly easy: 20 minutes in a 375 degree oven. They even provide the dish to cook the fillets in so there is little-to-no clean-up! And with each package you get 2 separately sealed fish fillets, perfect for those nights where you are only cooking for 1 person.

Tonight Michi is coming over for dinner and I'm cooking us up the lemon pepper tilapia. I'll be sure to post on how the food tasted.

You can find Morey's in the seafood section of your local grocery store. Jewel has them in the refrigerated section while Dominicks has it in their frozen fish section. A package of 2 fillets will run you about $8.00. You can see all of Morey's fish on their website: http://www.moreys.com/products

Morey's Seafood: 5 out of 5 spooons

Stella and Chewy's

Chris' and my dog, Fred, has allergies. We discovered this last summer when she itched most of her fur off. We had her on a special dry food for the past year and it helped a bit but it didn't cure her 100%. So at the suggestion of the people at her doggie daycare, we're now feeding Fred a 100% organic, hormone-free, raw food diet (along with some Benedryl and vitamins everyday). And wouldn't you know it, she is rarely itching anymore! Her fur is starting to grow back in on her knees!

Mixed in with the organic meat are 100% organic veggies and fruits. It's a bit gross to handle (it's like a raw meat patty) but Fred likes the taste a lot and it really does seem to be making a difference. And because there is no filler (i.e. salt, sugar, grain, etc.) in the patties, Fred rarely needs to poop anymore! Double bonus!! Here's a blurb from the website:
Our frozen dog food is made of 95% human-grade,USDA Inspected meats and bones, and 5% organic fruits and vegetables. It will help strengthen your pets’ immune system and add healthy years to your pets’ life. Contains naturally occurring taurine, an important amino acids.

Here's the food's website (it's even made sort of local, in Wisconsin!)
http://www.stellaandchewys.com/

Stella and Chewy's : 5 out of 5 Barks :)

Kashi

I was really excited a few weeks ago when my friend Sarah alerted me that Kashi was giving away free frozen entrees. You just had to go to their website, click the free button and they would send you coupon in the mail.
I like Kashi's crackers and oatmeal and so I was happy to try out their frozen lunches.

Yesterday I cashed in my coupon and got 1 box of Lemongrass Chicken. It was disgusting.

The texture was too grainy (it was the same as their oatmeal). The smell was unpleasant and the taste wasn't good either. I only got about 4 bites down and ended up tossing the entire meal.

Kashi Frozen Entrees - 0 out of 5 spoons

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.