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A Night With Stephanie Izard, Executive Chef of Girl & the Goat

2 Feb

I get a lot of emails for events through my in-box, but this one looked really fun and for a great cause. Considering the waiting list for Girl & the Goat is months deep, this would be a great chance to experience Stephanie Izard’s fare a little sooner than you might otherwise.

Photo from StarChefs.com

Great Chefs Tasting Party: Wednesday, March 16

Stephanie Izard, executive chef of Girl & the Goat, headlines the 19th annual Great Chefs Tasting Party benefiting UCP of Greater Chicago

WHAT
Stephanie Izard, Season 4 winner in Bravo’s Top Chef competition and executive chef of Girl & the Goat, headlines the 19th annual Great Chefs Tasting Party® benefiting UCP of Greater Chicago. More than 40 of Chicago’s best-known chefs will share their fare with a crowd of food enthusiasts and avid diners. Last year, Great Chefs drew 800 guests.

This year’s event adds a VIP room where Izard will serve up cooking demonstrations with fellow Top Chef alum Dale Levitski, executive chef at Chicago’s Sprout Restaurant. VIP guests will have reserved seating, bottle service and an opportunity to bid on premium items in the new live auction.

It’s a great night for great chefs gathered to support a great cause.

WHEN
Wednesday, March 16, 2011
5 to 9 p.m.

WHERE
Sheraton Chicago Hotel and Towers
301 E. North Water St., Chicago
Ballroom and Promenade

WHO

  • Celebrity chefs Stephanie Izard and Dale Levitski
  • ABC7 food reporter Steve Dolinsky, honorary chair
  • Mike Ditka’s Restaurant Executive Chef Tom Kenny, chair
  • Charity auctioneer Jim Miller

TICKETS
$125 for general admission and $500 for admission to the VIP room. Call 312-765-0419, ext. 21 or register online at www.events.org/ucpa.

All proceeds benefit the children and adults served by UCP of Greater Chicago.

ABOUT UCP
United Cerebral Palsy of Greater Chicago is a nonprofit human services agency creating “life without limits for people with disabilities” through programs and services for children and families, adults, educators and caregivers. For more information visit www.ucpnet.org

Cauliflower and Celery Root Mashed Potatoes

12 Jan

Over Christmas, my sister and I decided to pull out the stops and prepare a feast for the history books. One of the offerings was a twist on the traditional mashed potatoes. We decided to make it unique by adding cauliflower and celery root. It was absolutely delicious and incredibly easy. It’s a good way to get some other nutrient rich foods into a comfort staple. Here’s my guesstimate recipe:

Cauliflower and Celery Root Mashed Potatoes

Ingredients:

  • 1 celery root, cut into 1-inch cubes (NOTE: celery root is kind of funky looking- like an oversized white beet. Just peel with a knife and cut into cubes)
  • 4 cups of cauliflower florets
  • 3 peeled potatoes in 1-inch cubes
  • 1/2 (or so) cup of milk
  • 2 tablespoons of butter
  • Salt and pepper to taste

Steps:

  1. Bring a pot to boil and put in the celery root cubes
  2. Let those boil for 5-7 minutes alone and then add potatoes and cauliflower
  3. Boil until tender with a fork (about 15 minutes)
  4. Drain and then place into a bowl
  5. Add milk, butter and mash until desired texture (lumpy or smooth)
  6. Add salt and pepper to taste

Enjoy!

RECIPE: Black Bean, Corn, Green Pepper, and Cheese Enchiladas Verde

14 Nov

Like lasagna, enchiladas are a meal I resort to often because it’s very easy, fun to change up, and tasty. Here’s my recipe for a version of enchiladas with black beans, corn, green peppers and cheese, but you can substitute it with pretty much anything you like.

 

The Chicago Foodie’s Easy Enchiladas:

  • Pack of corn tortillas (usually 12)
  • Enchilada sauce (store-bought, in this case I went with a verde, but you can get red or mole)
  • 2 onions, julienned
  • 1 green pepper, julienned
  • 1 can of black beans
  • 1 can of corn
  • 2-ish cups of reduce fat cheese (of course you can use any type you like)
  • Cumin powder to taste
  • Salt and pepper to taste
  1. Turn on the over to 350 degrees
  2. Spray a 9×13 (or so) baking dish with non-stick spray and ladle some of the enchilada sauce on the bottom
  3. In a frying pan, sautee the green peppers and onion until they’re soft and lightly browned
  4. Strain the can of beans and corn and add to the onion and pepper mix
  5. Add about a half a cup of the enchilada sauce
  6. Add salt, pepper and cumin to taste
  7. Warm the tortillas in the microwave for about 30 seconds
  8. Add the onion, pepper, bean and corn mix to each enchilada, then fold the tortilla over the filling
  9. Place the enchiladas in the pan with seam side down
  10. Once all are filled and in the pan, cook for 15 minutes with no sauce
  11. Take out after 15 minutes and cover with the sauce and put cheese on top
  12. Cook for additional 15 minutes
  13. (Note- the tortillas will get soggy on the bottom from the sauce, so just a heads up. They’re still deliciou though!)
  14. Serve with some rice, beans, a nice salad and enjoy!

Mastro’s Steakhouse Opening Party in Chicago

4 Nov

When you think of the restaurant scene in Chicago, meat plays a big part of that picture. As a recovering vegetarian, I’m still somewhat new to the realm of beef, pork, poultry and whatnot. Don’t get me wrong, it’s been more than three years since I saw the carnivorous light, but I’m still always excited to try new things and delicious cuts at that.

During my days employed a very well-known Chicago steakhouse empire, I had the luxury to enjoy the best cuts of meat the city, country and world hat to offer. I think I fit into my pants better now, but I do miss those power lunches. But, that was then and now it’s time to try out new steakhouses. That was why I was very excited to attend the grand opening of Mastro’s in River North. Including Chicago, Mastro’s Restaurants LLC of Woodland Hills, California is now comprised of six high-end steakhouses (branded Mastro’s Steakhouse) and three seafood-focused locations (branded Mastro’s Ocean Club).

Catherine Merritt (The Chicago Foodie) and Jillian Beard at Mastro's opening

Some of the 1,500 "close friends" at the Mastro's opening

Bubbly for all at the Mastro's opening

This was a party of all parties. More that 1,500 of Mastro’s “closest friends” were invited to this premier event , and no expense was spared. The evening included one of the most lavish menus I’ve seen: New York Strips, Lobster Mashed Potatoes, a Fruit & Cheese Display, Seared Ahi Tuna, a Cascading Seafood Tower with Jumbo Shrimp and Lobster, Mini Warm Butter Cake and Bite-Sized Chocolate Sin Cake. Guests also sipped on Mastro’s signature dry-ice martinis and award-winning wines. While it was very crowded, it was a wonderful gathering and a fun party.

The restaurant boasts two stories of dining space, private rooms and a bar. Everything is in the details with very sophisticated décor and ambiance. Service was stellar (and did I mention there were 1,500 people there?!) and everything was delicious.

Thank you to my friend Sarah Levy (of the AMAZING Sarah’s Candies) for the invitation. It was a fun way to spend a night out without the baby!

Definitely check out Mastro’s for a very high-end, lavish steakhouse experience.

Lincoln Square Eats, Oh My!

29 Oct

 

Bistro Campagne

Bistro Campagne

Lots going on this weekend. My best friend is visiting from New York City, it’s the baby’s first Halloween and we have two dinner dates in Lincoln Square.

Tonight, Friday, we’re going to a preview dinner at Due Lire (4520 N. Lincoln Ave., 773-275-7878) which opens to the public on November 2. Due Lire will feature about 20 authentic small-plate versions of Italian dishes. Massimo Di Vuolo, owner of Due Lire, is from Napoli and is bringing his passion for Italian food to Lincoln Square. Massimo is a friend of our friend and we’re excited to have this new restaurant in the neighborhood.

Saturday night my friend, Maritza, and I are going to one of my all-time favorite spots, Bistro Campagne, also in Lincoln Square. Expect a full recap of both experiences following the weekend.

Have a fun, safe Halloween and eat something delicious.

The Harvest Season

19 Oct

Fall is definitely upon us and with the beautiful weather we’ve been having, it’s a sin to stay indoors on these lovely days. This past weekend we trekked out to Glenview to Wagner Farm for some good ol’ fashioned tractor rides, pumpkin patches and Halloween fun.

The Merritts enjoying the autumn beauty

Checking out the tractor!

I love the strong correlation this time of year between autumn festivities and cooking in the kitchen. When I’m outside on crisp days, it inspires me to cook and even (gasp) bake! I don’t just want to decorate the house with gourds and squash, I want to make meals out of them. We’ve had butternut squash, spaghetti squash, and acorn squash at least once a week this season.

It’s also fun because now I’m not only making food for me and my husband, but for the baby as well. He’s a big fan of butternut squash and sweet potatoes as well as broccoli and apples (random and sounds kind of gross, but not bad).

For the other Mama foodies out there, here are a couple easy little recipes I’m using, with harvest ingredients, for the baby’s food.

Peas and Pears

  • Peel three pears, trim out seeds and dice
  • Steam for 15 minutes
  • Puree and place in a bowl
  • Steam about three cups of broccoli
  • Puree the broccoli
  • Mix in the pear puree
  • Voila!

TIP: store in small GladWare containers. They’re cheaper than the “baby” marketed versions and the lids stay on better.

Butternut squash and sweet potatoes

  • Peel (carefully!) the squash, de-seed it and cut into cubes
  • Peel potatoes (about three) and dice up
  • Steam squash and potatoes together for 20 minutes
  • Puree together
  • Voila!

Pastoral’s Fall Tastings and Classes

11 Oct
Pastoral

Photo from Yelp

 

Working in a very high-paced office and industry, I rarely go out for lunch during the day. Most often, my lunches consist of tuper-ware versions of whatever I had the night before at dinner. But once in a while, when I’m really craving a ridiculously delicious sandwich with stinky, soft cheese and chutneys, I escape my desk and head to Pastoral. It’s always a treat and my only regret is I can’t spend the rest of my day sipping their wines and sampling cheeses; alas.

 

In addition to enjoying their culinary achievements between sliced bread, you can also take classes from one of their shops. I am hoping to make it to one this fall, but you should definitely check them out. In addition to how delicious and fun they sound, I think they’re pretty reasonable compared to many other wine and cheese-type classes and tastings out there.

PASTORAL’S TASTE OF ARTISAN ITALY:
CLASSES AND TASTINGS


Saturday, October 16, 6:30 p.m. – 8:00 p.m. (Loop / Lake Street)
Exploring Italy
From Dolomite Alps to Venice, from Lake Como to Sicily, Pastoral is featuring all of our finest Italian delights. Resident sommelier Jill Pienta will cover artisan cheeses, small batch wines, meat and olives—and highlight pairing ideas that would make Dean Martin swoon. $45 per person; purchase tickets in advance at www.pastoralartisan.com or by calling any Pastoral store location. Includes 15% shopping discount at Pastoral on the day of the class.

 

FALL CLASS SCHEDULE
Pastoral will host a variety of new classes in fall 2010 as part of its growing in-store class and event program. Classes highlighted below will last approximately 90 minutes and include time for Q&A; reserved with a credit card online at www.pastoralartisan.com or by calling any store location. Includes a 15% shopping discount at the store on the night of the class. Cancellations must be made 72 hours in advance.

 

Saturday, October 16, 6:30 p.m. (Loop / Lake Street)
Exploring Italy

Tuesday, October 26, 7:30 p.m. (Lakeview)
Beyond Kraft Singles: Exploring American Cheese
Food culture in the United States has changed so significantly in the last 20 years that we have quality cheeses and wines being made by hand all over the country. Join resident fromager Cesar Olivares as we venture out of California and Wisconsin to discover some of the artisan gems of the great U.S.A. $45 per person.

Monday, November 1, 7:30 p.m. (Chicago French Market)
Pairing 101
Cheese + Wine = Flavor Utopia. With so many cheese styles and a myriad of wine choices available, pairing can seem like a shot in the dark. At Pastoral, the combination of wine and cheese is a lifestyle: we’ve studied the nuance, tested the theories and created philosophies on the subject of pairing that we’d love to share with you! Visit and taste with resident sommelier Jill Pienta as she introduces the classic combos, new-age ideas and avant-garde anomalies with cheese, wine and good company! $40 per person.

Tuesday, November 16, 7:30 p.m. (Lakeview)
Bubbles, Cheese & Chocolate
Who doesn’t love sparkling wine, cheese and chocolate?? Explore some of the most coveted foods in the world and learn why these foods are so well-known and well-loved. Resident fromager Cesar Olivares takes you on a world tour of some of the best producers of these sinful indulgences. Just in time for holiday party planning ideas. $45 per person.

Blueberry, honey and maple syrup granola with olive oil

11 Oct
Homemade Granola

Homemade Granola

It’s been a hot October in Chicago, but despite the sweltering temps, I decided to bring a little autumn harvest into our kitchen this weekend. A fall and winter breakfast staple is homemade granola. Ever since I came across this recipe in the New York Times last year for olive oil and maple syrup granola, I was hooked. It’s so easy and once you get the basics, it’s fun to play around and improvise with.

The batch I made last night had some dried blueberries, pistachios and walnuts. I was out of brown sugar, so I supplemented with honey and real Vermont maple syrup. Plus, the sweetness of the blueberries added at the end was a lovely flavor.

Blueberry, honey and maple syrup granola with olive oil:

  • 4 cups of rolled oats (I use multi-grain)
  • 1/3 cup of olive oil
  • 1/3 cup of maple syrup
  • 1/3 cup of honey
  • Cinnamon, nutmeg to taste
  • 1 cup of pistachios, chopped up
  • 1/4 cup of walnuts, chopped up
  • 2 cups of dried blueberries (or you can used craisins or any other kind of dried fruit.)
  • 1 small swig of vanilla extract
  1. Turn on the oven to 300 degrees
  2. Mix the oats, cinnamon, nutmeg, pistachios and walnuts in a bowl
  3. In a separate bowl, mix the oil, vanilla extract, syrup and honey
  4. Combine the wet ingredients to the oats bowl and mix until everything is covered (you may have to add a little more honey or syrup to get everything coated)
  5. Wipe a cooking sheet with a little olive oil (so it doesn’t stick) and put the oats mixture on the sheet
  6. Bake for 45 minutes but stir every 10 minutes
  7. Take it out of the oven and add blueberries (while granola is still warm)
  8. Store in a tuper-ware container and enjoy over Greek yogurt, fruit or as a simple snack!

Sinfully Simple Lasagna

9 Oct

 

Lasagna from Women's Day

Lasagna from Women's Day

 

Growing up, my mom was known throughout my family, immediate and extended, for her signature lasagna. I have memories of her making pan after pan for large family parties out in eastern Long Island; she even catered my uncle’s wedding with lasagna. So needless to say, the term lasagna was always one associated with much labor and ferocity. But my God was it delicious.

As I started to dabble in the kitchen, lasagna remained one of those culinary entities that intimidated the hell out of me. Visions of bubbling sauce, boiling noodles, messy aprons danced through my head. But it was the New Years eve of my sophomore year in college that I decided to embark on the quest to serve lasagna at a party with friends.

I called my mom, got her recipe and set forth. It wasn’t pretty. But, it wasn’t that bad. Once I was able to wrap my brain around it (sauce, noodle, ricotta, cheese, sauce and repeat) I realized this could be a really fun dish to improvise and play around with.

Fast forward 10 years and I still enjoy making lasagna. I love to add veggies, flavor aspects, etc… And just recently, I discovered the most amazing tool out there to even further simplify this no-longer-as-scary-as-I-thought dish: no-boil noodles. I thought they were a myth. I thought they would taste like leather (and maybe to more refined pasta pallets, they do, but not to me).  Turns out, the no-boil noodles just got lasagna back into our monthly meal rotation. This is also a great meal because you get a ton of leftovers for lunch throughout the week.

So in honor of my mother, who I love, and her famous lasagna, here is my, ridiculousy easy version of her acclaimed favorite:

Sinfully Simple Lasagna

*Please note- I don’t, ever, follow recipes to a T, so you’ll have to forgive that when I share my recipes, they’ll look like I how I prepare them- lots of guesstimates.*

  • Box of no-boil lasagna noodles
  • 2 jars of tomato sauce
  • Veggies (I like carrots, spinach, and mushrooms- but add whatever you want here)
  • 1.5-2 cups of Ricotta cheese
  • 1 large log of fresh mozzarella cheese
  • Fresh Parmesan cheese
  1. First things first: turn on the oven to 350.
  2. In a large lasagna-like dish, wipe a bit of olive oil on the pan and then put a layer of sauce on the bottom.
  3. Add noodles so they don’t overlap but cover the pan
  4. Add more sauce
  5. Add dollops of ricotta throughout, on top of the sauce
  6. Add a thin layer of shredded mozzarella cheese
  7. Add veggies (here I would add spinach and mushrooms)
  8. Add another layer of sauce
  9. Add noodles again
  10. Add more sauce
  11. (Do you see the pattern here?!)
  12. Add ricotta
  13. Add veggies (here I’d add the carrots)
  14. Add a little more sauce
  15. Layer the top with mozzarella cheese and fresh grated Parmesan cheese.
  16. Bake uncovered for about 45 minutes to an hour (the top should be browning, melted and bubbling).

VOILA!

Sit At The Table With Morton’s The Steakhouse And The Mondavi Family

20 Sep

I used to work for Morton’s managing their P.R. and social media. This is a class-act company, and not just because they serve amazing steaks. No, Morton’s is a company that strives to pioneer all things fine dining and wine and they are putting on a very exciting event this October.

Morton's The Steakhouse

Morton's The Steakhouse

On October 7, 2010 at Charles Krug winery, this gathering, the first of its kind in Mondavi family history, will celebrate the Mondavi family’s more than 90 years in growing and crafting wine and will be broadcast simultaneously to 54 Morton’s private dining rooms. This will also be a fundraiser benefiting the Make-A-Wish Foundation, a wonderful and worthy recipient.

Mondavi Family Blending

Mondavi Family Blending

The evening’s esteemed hosts will include Michael Mondavi of Folio Fine Wine Partners, Tim Mondavi and Marcia Mondavi Borger of Continuum Estate, and Peter Mondavi, Sr., Peter Mondavi, Jr. and Marc Mondavi of Charles Krug Winery.

The event will kick off an online auction of the first-ever red wine produced by the extended Mondavi family – Siamo Insieme, which means “We are Together” in Italian. The Mondavi family has collaborated to produce a 27-liter bottle (called a primat); a unique blend of Napa Valley grown Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, produced and blended by the second and third generation of the Mondavi family especially for this event. This bottle will be auctioned online on Hart Davis Hart Wine Co.’s website October 7, 2010 through October 30, 2010,with 100 percent of the winning auction bid benefiting the Make-A-Wish Foundation.

For more information about this historic and exciting event, visit Morton’s Prime Events. Tickets are $175 per person and the event will begin at the following times in each time zone:

EDT: 8 P.M.

CDT: 7 P.M.

MDT: 6 P.M.

PDT: 5 P.M.

On a personal note- I will say that I had the opportunity to work on this event before I changed careers and I was honored to have been somewhat part of the early process. Morton’s The Steakhouse and the esteemed Mondavi family are two staples among their industry and I couldn’t think of a better pairing. Is this thing on?

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