Steakhouse-Style Pan-Roasted Steaks

If you have ever eaten at one of the larger steakhouses, you have had your steak cooked fast and quick on top of the stove to create a flavorful crust and then transferred to the more gentler, indirect heat of the oven to finish. This style of cooking steak is called pan roasting. Pan roasting is searing steak quickly on a high heat on top of the stove in a heavy-bottomed pan, and then finished in the very same pan in the oven. Pan roasting ensures that your steak gets that gorgeous, brown crust on the outside, yet stays nice and juicy on the inside. This method makes Pan-Roasting great for thicker cuts of steak.

The only seasonings I ever use are olive oil and some salt and pepper. Lastly, I finish it off with a little pat of cold butter to garnish. The juices from the steak and the melted butter create a very simple and beautiful sauce. 

By following these step-by-step instructions, you can make a very beautiful steak at home and save yourself the cost of eating out.

You will need:

Thick-cut steaks (Your choice)

Olive oil

Kosher salt

Black pepper (freshly cracked)

Compound butter, garnish

Coat your steaks with olive oil. Season with salt and pepper. Let them sit out on the counter until they come to room temperature. Preheat the oven to 375 degrees. When the oven reaches 375, heat your pan, I use a cast iron skillet, on high heat, until it smokes a bit. Then add some oil into your pan, rolling the oil around so that it is distributed evenly. 

Place your steak in your pan seasoned side down. Sprinkle some salt and pepper on the unseasoned side of the steak. Do not touch the steak. Let it sit for 3 to 4 minutes. until you get a nice brown crust.

Flip, while keeping the heat on high. (I could have let these go longer on this one side or my pan was not hot enough.) After another 3 to 4 minutes, There will be smoke and that is okay. Don't worry, you are almost done.

Pop the steak into the preheated oven.  Be very careful, your pan will be hot and the oil will be spitting. Roast the steaks in the oven for 4-10 minutes. That depends on two things, how thick your steaks are and how you prefer them done. The thinner they are, the quicker they will be done. Steaks that are about an inch thick will cook quicker than 4 minutes. Start checking your steak early so it doesn't over cook. 

120 F = rare (cold, red center)

126 F = medium-rare (warm, red center)

134 F = medium (pink center)

150 = medium-well (brown on the edges with a small amount of pink in the center)

160 F = well done (brown throughout the center)

When your steaks are done, take care while pulling them out of the oven for the pan will be very hot. Transfer to your cutting board or plate and lightly tent with some foil. Let them rest for about 5 minutes. This will allow the juices to stay inside the steak.

Plate and add a pat of compound butter to your steak. Serve immediately.

Enjoy!

Stay tune for, compound butters...

Freezing Peaches, Plums and Nectarines

Freezing Peaches, Plums and Nectarines:

1) Using a sharp knife, make a small X on the bottom of each piece of fruit.

2) Blanch - Bring a large pot of water to a boil, fill a large bowl with ice water, and working in small batches, place a few pieces of fruit into the boiling water for 30 seconds to a minute.

3) Use a slotted spoon and transfer the fruit from the boiling water into the bowl of ice water.

4) When the peaches are cool enough, use a pairing knife or your hands to peel the skin. Also, remove the pit.

5) Slice

6) Freeze in either the Syrup Solution, Water, or Sugar.

Syrup: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled.

• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.

Freezing Apples, Pears and Apricots

Freezing Apples, Pears, and Apricots:

1) Need to be cored, peeled and quartered or sliced.


2) Packing. They need to be tossed with some lemon juice or some cider vinegar to keep them from browning prior to freezing. 

• Syrup solution: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled. *The syrup solution must be made before hand.
• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

• Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

• Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.

Freezing Pineapples and Melons

 

Freezing Pineapples and Melons:

1) Cut up your pineapple however way you like. Melons can be cut into cubes, slices or scooped into balls.


2)  Lay them on a baking sheet lined with Parchment and freeze them for 4 to 8 hours or overnight, making sure that they do not touch each other. Then bag them in freezer safe bags or in a freezer safe container leaving some room at the top of the container.

Freezing Berries, Cherries, Grapes and Rhubarb slices

 
 


To Freeze Berries, Cherries, Grapes, and Rhubarb slices:


1) Rinse with cold water and inspect, making sure to remove the stems. (Hull strawberries) (pit Cherries).


2) Dry with a paper towel or a dry kitchen towel.


3) Lay on baking sheet lined with Parchment and freeze them for 4 to 8 hours or overnight, making sure that they do not touch each other. Then bag them in freezer safe bags or in a freezer safe compartment leaving some room at the top of the container.

My take on a no-bake Blueberry Pie / deconstructed Blueberry Pie.

On a cool day this recipe is so easy and quick to make. Not to mention, heavenly. 

9 years ago I ate a blueberry pie that was so amazing I found myself repeatedly begging for the recipe until my friend shared it. I found myself craving it during the summer every time I saw blueberries. Baking, during the hot summer in every small kitchen I ever had was just an insane idea.

I thought to myself "Why bake a pie?" I have a bowl and the ingredients... What a brilliant idea!

I always make my blueberry filling early in the afternoon and place the filling the microwave, covered with tight fitting cling wrap and allow it to cool. I also make my whip cream and cream filling a head of time, cover and refrigerate until I am ready to assemble the dessert.

Grab a custard cup or a ramekin, cover the bottom with graham crackers, then a layer of blueberry filling, whip cream, cream filling, and repeat, starting with the graham crackers until the dish is full. Once full, top with a little whip cream and a sprinkle of graham crackers.

(In the old days I crushed graham crackers with a meat cleaver in a towel. Today, I use my food processor. Ah the convenience of modern technology!) To make the graham crackers taste like the baked pie crust, I use the stove but mostly I just use plain graham crackers because I love the flavor.

Heavenly!

no-bake Blueberry Pie/deconstructed Blueberry Pie Recipe:

For the whipped cream:

16 ounces of heavy cream

2 teaspoons of vanilla extract or one vanilla bean

2 tablespoons confectioners' sugar (powdered sugar)

Procedure: Add the heavy cream, vanilla and powdered sugar into a large bowl, whip with a whisk or mix with a hand mixer until smooth and creamy. I like my whip cream to be stable so that it does not fall apart as easily. So, I whip my cream until it has stiff peaks and is firm. (Cover and refrigerate.)

For the cream filling:

8 ounces of cream cheese-soft

1 cup confectioners' sugar (powdered sugar)

1 cup whipped cream

Procedure: Place the cream cheese and powdered sugar in a large bowl and stir together until creamy and all the powdered sugar is mixed well with the cream cheese. Gently fold in your whipped cream. (Cover and refrigerate.)

For the blueberry filling: 

3 cups of blueberries (fresh or frozen)

2/3 cup sugar

1/4 cup corn starch

1/2 cup water

1/4 cup lemon juice

Procedure: In a pot, heat the sugar, cornstarch, water and lemon juice until smooth. Stir in the blueberries. Bring to a boil over medium heat. Cook and stir for about 2 minutes or until thick. Cool for 5 minutes. Transfer to a bowl, cover until you are ready to assemble.

To assemble the no bake: Grab a custard cup or a ramekin, cover the bottom with ground graham crackers, then a layer of blueberry filling, whip cream, cream filling, and repeat, starting with the graham crackers until the dish is full. Once full, top with a little whip cream and a sprinkle of graham crackers.

To assemble the pie: Spread the cream filling over the bottom of the pie crust, then layer with the blueberry filling, top with whip cream, then sprinkle some ground graham over the whip cream.

For the graham cracker crust: Makes one pie crust (if you want to make a pie)

1-1/2 cups of finely ground graham cracker crumbs

1/3 cup of white sugar

6 tablespoons butter, melted

Procedure: Melt some butter. Add the sugar and the graham cracker into a food processor. Pulse until finely ground. Slowly drizzle the butter in while pulsing. Layer into a 8 or 9 inch pie pan, 375 degrees, 7 minutes. Cool

Rachel Khoo book signing.

Last Thursday I had the chance to meet the chef from The Little Paris Kitchen. She is everything I thought she would be and then some! She is so adorable and very friendly. I just love her take on french cuisine and I can't wait to start cooking some of her recipes from the book. She did a quick cooking demo before the book signing, allowing some young audience members to help her out. Rachel made a Cafe Gourmand, a trio of desserts, and then she did a quick Q & A. She is definitely the kind of person who could be one of your girlfriends. I mean, if I lived in Paris, if I knew her, I could see myself hanging with her on a regular basis. She just has that energy about her. This day was made possible due to one of my best friends, Renee. She has a great eye for catching these things that pop up. If it wasn't for her, I would have never met one of my top 10 Chef's. Thank you Renee!

I did get the chance to discuss school, cooking styles, my blog, social media, and food styling. She was super sweet, very much tuned into having our little conversation and giving sound advice. Something I am not used to experiencing at a book signing.

(A little back story, I was flipping channels one day and stumbled across her show, Little Paris Kitchen, on the Food Network. The show is no longer being filmed and has since closed. I fell in love with the recipes and with Rachel in just one episode.)

The book....

A personal message for yours truly... :)

Me with Rachel

Rachel giving a demonstration...

A Cafe Gourmand!

Other than food...is there such a thing?

I have been spending my summer off of school actually preparing for my Fall Semester. I know that sounds crazy but it is very true. I have recipe's that I have been saying I will organize for the last couple of years and they have multiplied in the last year since I got married. My husband's family has been gracious enough to share their Swedish recipe's with me. Imagine having over 1,000 recipes to organizing that you have been collecting or that have been handed down ever since you were 14. I am 38 now, you do the math...

So here I am, organizing all my recipes in one place as many as I can until Fall Semester approaches. I also had emails to catch up on, hundreds, and school work to organize and put away. I have 13 to 17 semester credits each semester and that can be anywhere from 4 to 6 classes each semester. (I don't want to be in school forever.) I am in school nearly 4 days a week for more than 8 hours a day. After school, I have dinner to make, a house to clean, email to check, homework to do. It really is a full time job and then some. I have no idea how some of my classmates work PT or FT jobs on top of going to culinary school. Perhaps they live at home? I just know it takes me 2 weeks to relax at the end of each semester.

I also spend time reading culinary books, researching other blog sites, reading about food photograph, reading culinary magazines; and then there is my personal Facebook and Email; Forkly Speaking's Facebook, Blog, Instagram, Email and Twitter; cooking for my blog and home; house work, laundry, and time with my husband when he is home. My summer is by no means boring. I don't remember a day where I did absolutely nothing except for the first 2 weeks of my summer break when I was very sick. (Not even since I started my journey in Culinary School.) My cell phone, laptop and tablet are my work horse and I would honestly be lost without them, or well, any one of them.

Food is my life. I write about food in hopes that when I graduate I can say to a potential employer, "Hey, I have kept a blog since starting Culinary School." Chef's spend a lot of their free time doing research, reading, taking continuing ed courses, and helping friends at their restaurants. So why not train myself now to live my life the same way? Nothing is worse than being in a room with people in your profession and not have something to donate to a conversation or understand the latest trend.

I do have a life and it involves...food! You guessed right. Spending time with friends and family always involves a good meal and I really do like it when I don't have to cook. Nothing beats getting to eat something you did not have to cook. Whether it be a great restaurant or someone else's dining room table. Food brings us all together. :)

Hope you all had a great weekend. I am still working on a new format just weeding through some things.

Bastille Day

On Sunday, July 14th  was Bastille Day. 

My friend Renee & I decided to celebrate the day with some bread pudding. 

Mon Ami Gabi

(Oak Brook, IL)

YUM!

My weekend...

Montana Charlie's Little America Flea Market

Pepper's 

(I bought a quarter pound each of Ancho and Pasilla peppers to make more mole.)

Farmer's Market too!

Red Seedless Grapes...

I also met a friend near O'Hare airport for some Giordano's stuffed pizza and some rainbow sherbert.

What a wonderful weekend!!!

From My Bookshelf to Yours...

Some of you have asked for recommendations based on the books that I read. Every week I will post a new book. This week I am reading:

                                                  

Modern Sauces: More than 150 Recipes for Every Cook, Every Day 

by

 

Martha Holmberg, 

Ellen Silverman (Photographer)

This book is great for the beginner or the advanced cook. Easy to read and follow recipes. From the basics, to more modern sauces, and then on to advanced sauces. A great read!

Of all the recipes that I have read about so far, some of my favorites are:

• Tangerine-Brown Butter Vinaigrette
• Spicy Ginger-Lime Garlic Vinaigrette
• Balsamic Beurre Rouge (Balsamic-Red Wine Butter Sauce
• and Smokey Red Pepper Mayo

Lynfred Winery

I had the chance to spend my Sunday afternoon at Lynfred Winery, in Roselle, IL. My friend Renee 'twisted my arm' into submission. ;) We had a great time, and I had my first tour of the facility.  I cannot believe that I had never heard of the place. Lynfred is a quaint little B&B / Winery all in one. An unexpected happy find of some finely crafted wine in the suburbs of Chicago!

I brought home a bottle of Sangiovese 2009 Reserve and a bottle of Pomegranate. I have never been a fan of fruity wines until Renee gave me a bottle of the Pomegranate for my birthday. Just one sip turned me into a fan. I really love their Mango and Black Raspberry flavors as well. Next trip will involve trying more of the fruity flavors. Surprisingly enough, the Pomegranate pairs well with pasta. I am still a red wine girl at heart but I can definitely get used to the fruity flavored wine when I have a taste for something sweet.

Pasta alla Formiana and sauteed Green Beans

Sunday was a fun-day. Kim, one of my best male friends came over for dinner  and a movie. I enjoyed having the chance to cook a very hearty dish for him before he leaves for his new job that will take him over a thousand miles away. What made this meal even easier for me to make for this vegan-since-birth, was that he consumes dairy products. :)

Doesn't this look so yummy? You don't even miss the meat!

Pasta alla Formiana is a recipe from Giada De Laurentiis that I made a few changes to. I added a chipotle pepper to the sauce because in my house we like heat in our sauce. I used some extra garlic and instead of using beefsteak tomatoes, I went with a hearty tomato that still used the title beef/steak. It was cheaper than the Burpee beefsteak tomatoes and tasted just as succulent. 

What I love best about the dish is that you don't have to cook the pasta before hand. I used the food processor to blend my canned crush tomatoes for the sauce along with some garlic and veggie broth. After a few pulses, I added the sauce to a pot and brought it to a boil. I also added some herbs to the sauce. I sprayed my baking dish with a nonstick coating and lined it with tomatoes on the bottom and sides. Added the noodles to the boiling sauce and then poured everything over the tomatoes. Lastly I topped the pasta with more tomatoes, drizzled some oil over and then added a thin layer of mozzarella. Bake for 30 minutes at 450F.

(Make sure you buy a mezze penne or smaller pasta. Anything bigger and you will have to pre-cook the pasta until al diente. We wound up buying a penne instead of the smaller mezze penne so I had to pre-cook my pasta for 4 minutes. Half the time and no big deal because I had it cooking while the sauce was going.)

While in the oven...I blanched and sauteed some gorgeous green beans.

Then I couldn't resist mixing some brownie batter and popping it in the oven while we ate.

The men, my husband and Kim ate, and ate...until they were in a state of bliss! ;)

We threw in a movie - Django - and ate brownies.

Oh and I didn't forget about the wine! Kim and I shared the bottle, half for him and half for me. Now that is a great friendship. Don't you think?

A vegan kind of weekend...

I have a very dear friend coming over for dinner this Sunday. He is a vegan through and true since birth and I am cooking dinner for him. I am feeling a little intimidated because my house is full of carnivores. We take our meat very seriously. It will certainly be a challenge for tomorrow to develop a menu within his limits (and to eat without meat for one night) but it is a challenge I am prepared for. Tomorrow I will be a bit busy gathering some ideas and I look forward to sharing the menu and pictures with you all. Wine and beer are also a part of the nights festivities so you may have to wait until Monday. Have a great weekend and a wonderful Father's Day!

The sweet side of Guacamole...

On Wednesday we had tostadas for dinner. Nothing fancy, I had two more bowls of leftover refried beans from my husbands birthday dinner that needed to get eaten.So instead of a salad topping, I made my half mashed, half chunky sweet guacamole.

Ingredients:

2 avocados (dark = ripe)

cherry tomatoes (1 carton will do)

1 sweet pepper (I like Ancient Sweets)

1 bunch of green onions

The juice from 2 small limes

2 to 3 garlic cloves (minced)

salt

pepper

2 tsps of olive oil

You want to make sure you chop the cherry tomatoes, sweet pepper, and green onions very fine into small dices. Then add everything into a bowl. Mash to your desired consistency and enjoy!!!

I was able to have a couple of tablespoons right after I first made it to taste all the flavors. I went back to the fridge to get more the next day and it was all gone. I did not put any on my tostadas. I was not very hungry at dinner time and now I wish I had some. My guacamole lasts as long as chocolate does in our house. I should have made twice the amount and I made a very large bowl of it. I never learn...

Now you can certainly switch out the cherry tomatoes for regular tomatoes but if you are going to do that I would suggest a roma tomato, however, any tomato will do. Taking out the cherry tomato will remove some of the sweetness in the guacamole. 

If you are looking to add heat you can certainly switch out the sweet pepper. This was my first time using Ancient Sweets. I usually just use a red pepper but it wasn't in stock that night. So if your store doesn't carry the Ancient Sweet, don't fret and don't be afraid to try something new. The best part about cooking, is always experimenting with different flavors.

The Flight Deck

Last night my husband and I were invited to a graduation party at the Flight Deck Bar and Grill in Rochelle, IL. The atmosphere is warm and friendly and it is a fairly new place. The Flight Deck is where they hold sky diving lessons and jumps. They have many televisions playing sports games but last night every one of them was playing the Blackhawks game. Let's not forget about the food and service. The servers, owner's and managers were always asking if we needed anything. The place was packed and the food was amazing. I had the Balsamic Marinated Steak special while my husband had the burger. He loves his burgers. My steak was cooked perfectly! For appetizers we had some sliders and they were delicious as well. I was able to try a few other appetizers, all so very amazing. The food has so much flavor. It is quite a long drive yet very worth the use of your gas and time. They have a garage door that looks like a window and when it was raised, we were able to enjoy the beauty that is mother nature while we ate. Head down there and check it out for yourself. You will be glad you did!

(They forgot to blanch the green beans before they sauteed them and didn't salt them. If you look closely, you can see the loss of  color but that was the only flaw I found all evening.)

Flight Deck Bar and Grill 

1207 West Gurler Road, ​Rochelle, IL 61068

(815) 561-3664

http://www.flightdeckbar.com/

A Birthday dinner for my husband.

I got home late last night and started my husband birthday dinner for Monday night. We will be having Refried Beans Stuffed Poblanos, Rice, and Pork Enchiladas. Last night I soaked the beans while I slept. 3 cups of water per 1/2 pounds of dry beans. It is much cheaper and tastes way better than buying them in the can! I woke up at 6am, after 7 hours of them soaking and put them to warm. Then I marinated the pork and went back to bed. Here is what they looked like at 7am. The only ingredients I added, aside from water, was an onion (minced) and some minced garlic.

When I got up around Noon, hey, don't judge, I was tired, I cooked two sticks of chorizo and added them to the beans for a little kick. We love chorizo with the beans in our house. Other than that I just added a little salt to taste and let it cool a bit before I stored the beans in smaller bowls. Into the fridge they went and I was done with the beans. We did have a little taste before they were put away and all I can say is...Yum! Is it Monday yet? :) Here I am mixing in the chorizo.

For the pork marinade -  I used the juice of 2 whole limes, salt, pepper and my special dried pepper blend that I grind from dried peppers. If I gave all my secrets away, no one would come over to eat because they would all be eating at their own home. I wrapped it tightly in plastic and then placed it on the bottom shelf in the fridge at 7am. Around 2pm I put it in the crock pot with some water and it will sit and cook for about 8 hours. When the meat is done I will shred it and put it away until tomorrow. 

Come back later...I will update this post as I keep cooking. I still have mole to make today as well as roast the peppers. Tomorrow will be a whole new post of the meal and the dessert! Have a great day everyone!!!

This was the pork after it was done. I tried to get a pic of it whole but the moment I tried to lift it out of the crock pot, it fell apart. So I shredded it in moments and put it away for today. I woke up very early this morning and didn't remember to take pictures of the stuffed peppers but, I do have a picture of the final meal! All I had to do was assemble the enchiladas and the peppers, pop them in the over at 350 F for 35 minutes.

Here you go...Pork Enchilada's with Mole and Chihuahua Cheese, Refried Bean stuffed Poblano and Refried Beans. There was Guacamole made, then it was eaten. Sorry, no pictures but if my husband is as awesome as I know he is, he will get me some more avocado's and green onions and I will make it later this week and give you all the recipe. It really is amazing! You are probably wondering about the rice. Sorry, I took a little break to sit down and ran out of time. No one noticed and/or cared! :)

Hungry yet? :)

A wonderful find...

Sometime in March...yes, that long ago, was Chef's week all over the City of Chicago. I was able to enjoy a dinner with my husband and my best friend RC at Balena. I had been dying to go there for sometime and RC made that happen! :) She knows the Chef and got us a table. I have to say I was very impressed. Valet parking, courteous staff and a much larger place than what you can tell from the outside. The place is a modern take on being rustic and definitely a very unique experience. They managed to keep the old brick in tact as well. Before I forget to mention, that food was amazing too!

For starters we ordered the Herb Focaccia, Ricotta Burrata di Panna and the Margarita Pizza. We shared everything, very reluctantly, I am, wait that was me who was being selfish. :) While we waited for our main entry to arrive, the Chef was awesome enough to bring out a couple of things for us to try, on the house of course. The Rigatoni Pork Ragu and the Hen Egg Tajarin were brought to our table and fought over until the last bite was consumed.The favorite seemed to the Rigatoni Pork Ragu, however, I loved both and yes, you guessed it, I was the one with the last bite of each! :) I have issues and I am aware of it.

Our meals were individual, actually, not so much, we shared everything. With the exception of me counting who took how much of what. What can I say? The food was just that good! :) We ordered the Ravioli, a 36 oz Bistecca with a Roasted Garlic Head (for my husband and I), Baked Polenta with Tomato Fondue and lastly, a Sweet Onion Gratinato. Now, my husband and I are not big fans of the onion but the Sweet Onion Gratinato was delicious!! RC wasn't into sharing all of it but it was very kind of her to let us have a taste. The Bistecca was done to medium and the crust on the outside was this beautiful salt, pepper, spice crunch that was truly an orgasm in one's mouth. I kid you not!! The Polenta was good, I was hoping for a little more moisture, it seemed a little dry to me but sometimes that happens with Polenta or really any dish. Not everything can be perfect all the time on any table.

For dessert we had the Tiramisu and the Pistachio Gelati. No one shared because Chef was kind enough to bring out a refreshing Grape Fruit Sobetti just for me! :) I have a tree nut allergy that we told the waitress about when we walked in (the Chef's menu had tons of nuts on it and so we ordered a la carte) she remembered and he remembered. Made the experience all that more wonderful. Dessert was just as wonderful as the meal itself. If you get the chance head on over to Balena. I can't wait to go back!!

Balena
1633 North Halsted St.
Chicago, IL
60614
(312) 867-3888
www.balenachicago.com

I'M STILL HERE

Well I know that I haven't posted in a while. Trust me when I say I have wanted to and that I thought about frequently but it was a tough April with a lot of papers to write and finals the first week of May. Then, I got very sick the day after my last final. I had the pleasure of feeling great just in time to attend the Restaurant Show at McCormick Place and then, I was sick again for the next week. I have a lot of back posts that are half written, that have not been proof-read. I promise to get on that write away. Thanks for being patient. I have the summer off of classes and so much to tell you about! :)

Did you know...?

The word mole comes from the Aztec word ‘molli’, meaning “concoction” or “sauce”. Mole can be spicy or mild; thick and somewhat paste-like or have it can have the consistency of a thin soup, silky or slightly chunky; it can take on any shade from a bright green to yellow to even a rusty shade of red or black. Mole is a thick sauce used in Mexican cuisine. It has a very complex flavor and although it can be added to any kind of meat, it is mostly used with chicken and pork. Classic mole is known for being very time-consuming to prepare but well worth the hard work that you will put into it. Promise!

 Ingredients that can be found in mole: 

• The main ingredient = Chile's – Poblanos are the most commonly used fresh chile, Ancho (dried Poblanos) Pasilla, Mulato, or Guajillo are the most commonly used dried chiles. (Chile's can be fresh, dried, pan-toasted, and rehydrated. Chile's add spice, smokiness, sweetness and richness.)
• Raisins or Dried Fruit add a touch of sweetness that balances the heat from the chiles 
• Corn Tortillas, stale bread torn-up or Masa for thickness
• Spices to add flavor and aroma, commonly used spices include cinnamon or Mexican canela, cloves, black pepper, cumin, coriander, anise seeds, allspice, and cinnamon
• Herbs like oregano, cilantro, epazote (a Mexican herb similar to cilantro) and hoja (a large, leafy Mexican plant like the flavors of tarragon, basil, and fennel)
• Fresh Fruits like tomatoes, tomatillos, bananas, and plantains, the fruits add flavor, texture, and juiciness
• Nuts and Seeds like almonds, peanuts, pepitas, (pumpkin seeds), or sesame seeds, they add body and flavor
• Onions and Garlic, all moles contain one or both
• Fats like olive oil, vegetable oil, or lard
• Broth to thin the mole to the desired consistency
• Chocolate usually the Mexican kind. Mexican chocolate is dark, slightly bitter, and usually is made with cinnamon and nuts. Mole recipes can sometimes call for unsweetened chocolate as well.

Each ingredient in mole contributes something to the finished sauce, flavor, texture, color, or body. A mole with 30 ingredients is not unheard of, and some mole recipes can contain up to 10 different varieties of chile's. 

Every village in Mexico has its own recipe and some are better known for their mole than others, but every region clams its own sauce. Puebla and Oaxaca are well known for their mole sauces than all the other regions. There are many variations of each sauce out there and there are many recipes that have been passed down from generation to generation. 

I make Mole on a regular basis in my house! My dad passed down my recipe and he got it from my great-grandmother. It's my husbands favorite sauce next to my homemade Honey BBQ sauce. I make mine with chocolate and my sauce has a rusty red color with a good kick that sticks to your gums for a long time. Now, go make some Mole!

I was told that I had been slacking on my blog posts. All I can tell you is 5 classes is a lot of homework and I will do my best to have at least one post a week! I should be working on a paper right now but I just made one of my favorite appetizers for lunch and I just had to share it with you.

Goat Cheese baked with Marinara Sauce

For the Marinara Sauce:

1 carrot chopped

1/2 onion chopped

Chicken stock

16 oz of canned tomatoes (whatever kind you like, I use San Marzano whole tomatoes)

minced garlic

whatever spices you like (I use chili powder, mild green chilies, oregano, basil, and a touch of cayenne,)

• Put it all in a pot, let it go for 30 minutes, remove the onion ( toss it after it cools), use your immersion and puree the sauce to the consistency you prefer.

For the Goat Cheese:

6 to 8 oz of Goat Cheese

4 oz of Cream Cheese (keep it real)

2 ounces of Ricotta (optional...I have made it without and I didn't miss it)

• Place all your cheese in a bowl and mix well. Form your cheese into a ball.

Set your oven to 350F. Grab a casserole dish, add the 2 cups of marinara to the dish then add the Goat Cheese mix on top of the marinara sauce. Place in the oven for 25 minutes.

In the mean time....

Grab your Baguette, French Bread or whatever kind of bread you like to make garlic bread. Brush with some Olive Oil, Extra Virgin or whatever you like. Next spread some minced garlic over the top and sprinkle with some basil or oregano. Place it in the oven during the last 10 minutes with the Goat Cheese.

There you have it, my favorite appetizer ever! Bon Appétit!

Recently I had to write a paper for class on a trend in the industry. If you know me, you know I am big into cooking from scratch and since moving in with my new husband, plus having my mom move in with us, I have since done away with anything that comes pre-made form a box or a can. There are a few exceptions, the occasional quick Mac N Cheese, beans and tomatoes. Otherwise, if I make it, you know it is all scratch. So my topic for class was easy to choose. I decided on the Farm-to-Table movement. Maybe you heard of it with a different name like Farm-to-Fork or even Farm-to-Plate? The concept is easy, purchase local products that are in season so that we maintain the food's natural health benefits and their nutritional quality, while also helping to improve the economy of our local markets and ensuring that our food is safe to eat. We also avoid any GMO's in our foods, encourage diversity of foods that are regional to our area and decrease any environmental impact of mass food production. Who doesn't want food that tastes better, is healthier for you and helps our local economy? My research led me to many farms in our area that are seasonal farms. If the farms have livestock, most are grass grazing. They exist? What? Yes! More and more restaurants are getting into the movement all over the country and they are utilizing farms from Wisconsin, Illinois and Indiana, joining Seafood Watch Programs to ensure our seafood is healthy and sustainable; and if it is not local, you can be assured that the ingredients are coming from sustainable farms elsewhere. I can't get into the Vegan, Vegetarian, Plant Based, Paleo or any kind of diet. I believe in moderation! So don't fear that I will get all preachy on you. However, wouldn't you want something fresh and healthy on your table? 

 If you haven't been to one of these local restaurants hit them up!

• One Eleven Main in Galena
• the Harvest Cafe in Delevan
• Season's 52 in Oakbrook and Schaumburg
• the North Pond in Chicago
• The Bank in Wheaton
• TWO Restaurant and Bar in Chicago 

I will add more as I get them in. 

Local farms? There were so many! One stuck out and let me interview them on the phone. 

• Kinnikinnick Farm in Caledonia, Illinois
• they have been growing seasonal produce since 1994 and not only to they supply to local restaurants, they sell at two local Farmer's Markets - the Green City Market in Lincoln Park and the Evanston Farmer's Market.

Welcome to my blog! I will start working on my first official post in the next couple of days. I hope you enjoy all the recipes, short cuts, tips, and stories I have to share with you. This blog will be all about food, spices, herbs, restaurants, wine, and so much more.