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.