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Terrific Tenderloin That’s Easy As Pie

19 Jan
Beef Tenderloin

Photo from MyRecipe.com

It’s no secret that since Teddy arrived on the scene, going out to eat doesn’t happen as often as it once did. But that’s okay. We love entertaining and cooking, so having people over for dinner parties has been a fun way to still see friends, enjoy delicious food, all while Teddy snoozes away in his bedroom.

Recently, inspired by a delicious Christmas dinner, I decided to reenact the star of the show, a beef tenderloin. Turns out beef tenderloin is a dinner party super star. It’s insanely easy to prepare and cook and everyone loves it. Here’s how I made mine and it was a huge crowd pleaser.

I bought a five pound trimmed tenderloin at Costco. Note: normally when I buy beef, I get Prime grade. It’s the top 2% of been produced and is graded on the marbling (fat). When you’re doing a tenderloin, since it’s a lean cut, you should stick with Choice grade. There’s just not enough fat in a tenderloin to justify paying the amount for Prime.

Take the meat out, pat it down and season with some salt and pepper. Then use some cooking twine to truss it so it cooks evenly. Once it’s trussed, stick cloves of garlic and sprigs of Rosemary between the meat and twine and drizzle with a few tablespoons of EVOO. Let it sit out at room temperature for a few hours before you cook it.

Once it’s time to cook this bad boy, heat the oven to 400 degrees. Then, in a roasting pan, sear the meat so it browns on all sides. It should take about 10 total minutes. This is really key as it locks in the juices and flavor.

After you’re done browning it, pop it into the oven and cook for about 30 minutes. You may have to cook for additional 5-10 minutes, depending on how well done you want it. Use a meat thermometer to check the temperature (registers 120°F to 125°F for rare, 125°F to 130°F for medium rare).

Serve with potatoes, a green, some delicious bold red wine and you’ll be the toast of the dinner. Enjoy!

 

Due Lire Serves up a Delicious Wine Dinner

1 Oct
Massimo Di Vuolo behind the bar at Due Lire

Massimo Di Vuolo behind the bar at Due Lire

Since I had my son, getting out to restaurants has become harder and harder. Don’t get me wrong, my husband and I still make a great effort to eat out three or four times a month, but when we do go out to a restaurant, we’ve started staying closer to the neighborhood. One of our absolute favorite staples is Due Lire. The genius behind owner, Massimo Di Vuolo and chef, Kevin Abshire, is one of those rare dynamics that is few and far between. Massimo brings forth his hospitality experience and expertise and Chef Kevin has developed a reintroduction to fine Italian dining. My husband and I may have become creatures of habit, but dear lord do Massimo and Chef Kevin make it easy to come to Due Lire time and time again.

This past Thursday, Due Lire hosted their first (of many, rumor has it!) wine dinners. I will save the suspense. It was amazing. Each course was thoughtfully created and expertly executed and the wine pairings were perfection. Oh, and it was only $65 a person, including tax and gratuity. It was also one of those great neighborhood experiences where people shared tables and got to mix and mingle with each other.

The menu started out with the antipasto, of fresh figs, citrus whipped mascarpone, honeycomb and brioche toast. This was all paired with a cataratto bianco blend from Tasca D’Almerita Leone Igt, 2009. The unoaked and vibrant flavors picked up on the citrus in the mascarpone. A sweep and delightfully light first course.

The primo course was straccetti al ragu’ di faraona, which was homemade rag-shaped pasta, guinea hen ragu’, porcini and fresh pomegranate. This was paired with Tenuta di Fessina Erse Etna Rossa, a level red that picked up the rich guinea hen and porcini. The homemade pasta was divine and held court among the other savory flavors.

Next up was tonno alla scapece, seared ahi tuna loin, scapece style zucchini, and a petite fennel salad. This was paired with a crisp Tasca d’Almerita le Rose di Regaleali. The crisp rose paired with the superbly prepared tuna was an amazing combination. The only thing that didn’t coordinate with this course was the crisp fall weather, but when planning for an event in September, you never know what it’ll be like outside!

The dessert course was poached pear, fried dunbarton blue pastry cream with a pistachio brittle. This was accompanied with a glass of Tasca d’Almerita Lamuri Nero d’Avola, a robust and juicy Italian red. The blue cheese pastry with the pears (poached in simple syrup) was perfect. I love sweet and savory together and the blue pastry was a well matched blend of those flavors.

Congratulations to the entire team at Due Lire (Massimo, Kevin, Kelly, Cyndi, and everyone else)- I know that it was a lot of work to put this first event together, but they really nailed it and everyone (literately, EVERYONE) was buzzing about when the next dinner would be. Whenever it is, I’ll be there. But I’m pretty sure I’ll be there in a week or two regardless. And so should you.

 

 

Zucchini Boat B”Z”T

10 Jul

Inspired by all the amazing produce at farmers markets, I decided to transform a normal BLT with zucchini in place of bread and lettuce. It’s super easy, delicious and even healthy. Here’s the recipe:

Zucchini B”Z”T (2 servings)

2 zucchinis, sliced in half and hollowed
12 strips of turkey bacon
2 ripe tomatoes, sliced
1TBS lowfat mayo

In the zucchini halves, fill withd tomatoes first, then add mayo and finally bacon.

Enjoy!

20110710-083328.jpg

Midwest Clambake

11 Jun
Painting of Clams by Mary E. Whelan

Painting of Clams by Mary E. Whelan

Who says you can’t have a true New England clambake in the Midwest? We did just that and it was a wonderful evening. With 12 dear friends in attendance, we sipped on Dark and Stormies, enjoyed couture deviled eggs and had a feast of clams, mussels and lobster out on the deck. Here are some photo highlights and recipes from the night.

 

The Dark and Stormy Bar

The Dark and Stormy Bar

Dark and Stormy:
This is a New England staple, and its namesake creates the portrait of a cold and rainy night on Martha’s Vineyard. To make this refreshing cocktail you only need a few things.

Ingredients:

  1. 3 ounces  of Black-strap run (Goslings is typical)
  2. 5 ounces of Ginger beer (not ginger ale)
  3. Ice
  4. ¼ Lime
  5. 1 sprig of Mint

Directions:

  • Mix the run and ginger beer together and pour over a tall glass full of ice
  • Add the lime and twist the sprig of mint into the cocktail
  • I recommend drinking out of a mason jar with a straw
  • Enjoy!
Clambake Cheese Platter

Clambake Cheese Platter

 

Catherine Merritt Clambake

Catherine Merritt Clambake

New England Clambake
This recipe is inspired by Ina Garten’s Kitchen Clambake recipe. I was unsure of how to cook everything and after reading her recipe, I realized it’s quite easy. So I added my own ingredients and such, but used her recipe as the model.

Ingredients: (for 8-12)

  1. 8 dozen clams
  2. 4 pound of mussels
  3. 4 1.5 lb lobsters
  4. 5 pounds of red potatoes
  5. 5 ears of corn cut into 2” slices
  6. 1 pound chorizo
  7. 3 sweet onions diced
  8. 4 leeks sliced thin (only white parts)
  9. 1 shallot diced
  10. 5 garlic cloves
  11. 4 cups of dry white wine
  12. 1 stick of butter
  13. Salt and pepper to taste

Directions:

  • Place pot on a burner at high heat
  • Add the stick of butter into a large pot for the bake
  • Once it melts, add the garlic, onions, shallotts and leeks, stir until well cooked (about 15 minutes)
  • Add in this order:  potatoes, corn, chorizo, clams, mussels lobsters
  • Cover and cook on high for 15 minutes. After 15 minutes, reduce heat and cook on medium high for another 15 minutes. You’ll know when it’s done when the clams are open and the potatoes are tender
  • Serve on large platters and don’t forget graveyard bowls for the shells
  • Enjoy!
Clambake

Clambake

 

Lobsters

Lobsters

Pork Belly and Coconut Risotto

12 Apr

 

Lemongrass chicken binh mis, Asian slaw and coconut and pork belly risotto

This weekend I cooked a Vietnamese inspired meal. On the menu was lemongrass and coconut chicken Binh Mis, coconut and pork belly risotto, Asian slaw and banana and mango spring rolls for dessert.

It was a delicious meal and despite how laborious it sounds, it was quite easy. Cook the chicken in the slow-cooker, dice up the slaw and stir up the risotto. I’ll share the ingredients for all items, but today we’ll start with the risotto. Like most things I make, this recipe isn’t a science, but rather a guestimation. I rarely ever follow recipes and this risotto is one I made up. Feel free to reach out with questions if you have any. Enjoy!

Pork Belly and Coconut Risotto

Ingredients:

  • 2 cups abrozo rice
  • 4 cups chicken stock
  • 1 cup coconut milk
  • 1 cup dry white wine
  • 1 cup shredded (unsweetened coconut)
  • 1 diced white onion
  • 2 tbs butter
  • 2 tbs olive oil
  • 1 lb sliced pork belly (cook like bacon and then dice up)
  • Salt and pepper to taste
  • Cilantro to garnish

Risotto Directions:

  1. Place the diced onion in a deep stock pot and sautee with butter over medium-high heat
  2. Meanwhile- put the chicken stock in a pot and bring to a hot temperature
  3. Once the onion is well sautéed, add the rice and olive oil, stirring continuously until the rice is transparent
  4. Add white wine and continue stirring
  5. Add the coconut shreds and porkbelly
  6. When the liquid is dissolved, begin to add half a cup of chicken stock at a time, stirring constantly and adding more liquid as it is absorbed
  7. Halfway through the use of the chicken stock, add the coconut milk
  8. The texture of the risotto should not be crunchy (I know it sounds obvious, but just saying!). Keep adding broth until you get the right level of consistency. It should take about 40 minutes of stirring, adding liquid and rinse and repeat.
  9. When the risotto is done, garnish with some chopped cilantro and serve.
  10. Enjoy

On tonight’s menu:

8 Apr
The Chicago Foodie

Catherine Merritt (it's me!), The Chicago Foodie

Tonight we’re having friends over- the kind of friends that make me nervous to cook for (he’s a professionally trained chef), but this Chicago Foodie is going for it.

On the menu:

  • Lemmongrass chicken banh mis
  • Coconut risotto
  • Asian slaw
  • And for dessert: truffle bananas, honey, mango spring rolls with a blueberry compote

I’m taking photos and will share the recipes this weekend.

Have a delicious weekend!

Vietnamese Sandwich Delight

7 Apr
NhuLan's Bakery

NhuLan's Bakery Lemongrass Tofu Sandwich (photo from Chicago Tribune)

I made a discovery yesterday. My favorite kind of discovery. The delicious kind.

After reading the Chicago Tribune’s ’30 sandwiches in 30 days’ piece, I realized that day 28′s was from NhuLan’s Bakery- mere steps from my house. I consulted with a co-worker, who also lives in the area, and she confirmed the sandwiches from NhuLan’s Bakery are to die for.

Well, you don’t have to tell me twice!

We put the baby in the stroller, put the leash on the dog and strolled a few blocks to experience the wonders of Vietnamese sandwiches from NhuLan’s Bakery last night. I got the tofu lemongrass sandwich and my husband got the grilled pork equivalent. At the bargain basement price of $3.50 each sandwich, we were already happy with our dinner decision.

When we got home, we tore into our respective sandwich bags and dug right in. The result? AMAZING. I was skeptical at first because the tofu was a little too good. Surely they had mixed mine up and put in pork instead. But no, it really was tofu. Sliced deli-thin and perfectly seasoned. My husband’s pork sandwich was equally delicious.

So the verdict: Yes. Yes, yes, and a million more times, yes. We will be back. Soon. And if you’re in Lincoln Square, we definitely recommend you checking it out as well.

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!

Date night: LM in Lincoln Square

10 Jan

This weekend we had a wonderful dinner with friends at LM in Lincoln Square. It was one of those rare nights out, without the baby, and we took full advantage.

LM Bistro

LM Bistro

LM is a small restaurant, but they’re able to get a lot of tables and easily accommodated our larger group. It’s like Mary Popins carpet bag- fits a lot more than you’d think.
We started with cocktails and I was disappointed to find out they weren’t equipped to make my bourbon Old Fashioned. Seemed a little strange that a bar would be left without oranges, but my second choice Manhattan quickly erased any disappointment.

They offer a prix fix menu, even on weekends, and a few people from our party took advantage. I, on the other hand, was hankering for a steak, so stuck to the menu.

I ordered the Arugula salad which came with aged goat cheese and toasted hazelnuts. The salad was nice, but could have used a little more flavor. The aged goat cheese was nice but there wasn’t enough and the hazelnuts weren’t toasted enough so that their sweet flavors really came through.
My Hangar steak was incredibly well seasoned and the peeled Brussel sprouts and potatoes were amazing. Unfortunately, I did not love the cut of meat itself. Having worked for one of the world’s leaders of fine-dining steakhouses, I know what a good steak is. Mainly, a good steak is prime. The fat melts right it and you can cut if with a spoon. This was definitely not a prime piece of meat. It was pretty chewy and not enough marbling.

That being said, given what they had to work with, it was still a tasty entrée.

For dessert, I ordered my staple cheese tray. It came with a soft Brie, a Manchego and another type of cheese, of which I’ll never know because they didn’t explain what cheeses were included. They also only provided four walnuts, which seemed pretty stingy and instead of crackers or wafers, the tray was accompanied with bread. Pretty cumbersome.

Now, despite some of these flaws, the meal experience was wonderful. The company was terrific, the cocktails were delicious and we had a really nice night out with the baby at home with a sitter. A sitter, who by the way, baked macaroons while we were gone, and were much better than the desserts at LM.

I will go back to LM, but will be more guarded by what I order next time.

Address 4539 N. Lincoln Ave, Chicago, IL 60640
Phone 773. 942. 7585

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.

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