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Provenance: Keeping us classy at home

7 Jan

 

Provenance Chicago

I’m not going to lie. In the old days, going out to dinner was part of our routine. It was an expectation. A constant to look forward to.

These days, not so much.

But, that doesn’t mean we have to give up delicious things as a result. Instead of going out for these acquisitions, we’re now bringing them home. Rather than enjoying a plated cheese platter with wine at Fiddlehead, we bring the fromage and vino to the living room.

A major aid in our efforts to do this is the amazing Provenance. Locale less than 40 steps from where I get off the train every night, Tracy, the owner, has become a familiar and friendly face as I stock up on delicious bottles and stinky cheeses.

Tracy does an amazing job of rotating in great bottles usually all under $14. On any given day she’ll have about 6-7 whites and the same amount of reds. On her back wall, she’ll have a few more options, but those are the fancy bottles, priced upwards of $25-40.

But they don’t just have wine. They also carry small batch, specialty brews that my husband loves. Whether it’s a bottle of Goose Island’s Matilda or Éphémère, he’s equally happy with their options.

There are also local made treats from B True Bakery, Sarah’s Candies and Vosges. Need some Truffle salt? They usually have at least four options. Grape seed oil? Yep. Red Hen Bakery baguette? You know it. Basically, they keep us civilized even when we’re enjoying happy hour in our living room.

B True Bakery

Provenance has two locations, one in Lincoln Square and another in Logan Square.

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!

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!
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