Tag Archives: Chicago

Embarrassingly Easy Macaroni and Cheese

29 Sep

We are in full harvest/slow cooking mode at my house, and that usually calls for an accompanying starch of sorts for whatever is in the crock pot.

Lately, I’ve been on a chili kick, and nothing pleases me more than some elbow noodles to accompany it with (except shredded cheese, onions, sour cream and Franks Red Hot sauce!). Last night I had extra noodles and I knew my chili was going to be too spicy for my son, so I decided to make down-and-dirty homemade mac and cheese. It’s super easy and Teddy loved it. Here’s the basic overview:

Embarrassingly Easy Macaroni and Cheese

Ingredients:

  • 1 box of Cooked macaroni or elbow noodles
  • 1/2 to 1 cup of cream cheese ( more or less depending on taste)
  • 1/2 to 1 cup of shredded cheese (use whatever kind you like; last night I used sharp Cabot cheddar)
  • 1 TBS unsalted butter
  • Pinch of salt to taste

Directions:

  1. Mix in the cream cheese first to the warm/hot noodles until fully immersed (note- this will cook down the noodles, so either microwave them for a minute or do this in a pot and turn the burner up to medium/medium-low)
  2. Then add the butter, shredded cheese and salt
  3. Stir until cheese is melted and serve
  4. ADDED STEP: to make it extra tasty, turn the oven up to 400, put the mixed mac and cheese in an oven-safe dish, top with some bread crumbs and cook for about 10 minutes for a toasty top).
  5. Enjoy!

Big Star Food Truck on the Loose

28 Sep
Chef Paul Kahan

Chef Paul Kahan (photo courtesy of Blackbird, by Michael Stryder)

Last night, at a Foodie Feed-Up sponsored by NesCafe’s Dolce Gusto, Chef Paul Kahan spoke to the attendees and shared plans for the Big Star food truck to go rogue.

As we all know, food trucks in Chicago aren’t allowed to actually prepare food on the truck, but Kahan and his team of foodie bandits and working to change that.

“We’ll probably have to pay some fines and get some tickets, but we’re going rogue,” said Kahan.

I, for one, couldn’t be happier. I think Kahan is the man to help push change through the legislation and erase this ridiculous rule.

So we shall see how it goes, but go it will. Damn the man.

 

Chicago Gourmet 2011 is Almost Here

21 Sep

If you’re in Chicago this weekend and you’re a food and wine lover, then chances are you’re heading to the annual Chicago Gourmet Festival. With an amazing lineup of chefs, sommeliers, restaurants and participants, this will be the most delicious place in the city this weekend. Take a look at who’s going to be there. I will be attending Sunday and reporting a full recap. Tickets are still available!

2011 chefs

Ted Allen, Robert Mondavi Food and Wine Ambassador
Rodelio Aglibot, The Food Buddha
Michael Altenberg, Bistro Campagne
Luis Arturo “Artie” Aucaquizhpi, Gene & Georgetti
Jerome Bacle, Courtright’s Restaurant
Ariel Bagadiong, Aja at the dana hotel and spa
Jimmy Bannos, Heaven On Seven and The Purple Pig
Jimmy Bannos Jr., The Purple Pig
Rick Bayless, Frontera Grill/Topolobampo/XOCO
Jonathan Beatty, Davanti Enoteca
Greg Biggers, Café des Architectes at Sofitel Chicago Water Tower
Brian Binzer, Zapatista Lincoln Park
David Blonsky, Bull & Bear/ Public House
Viraj Borkar, Vermilion
Francis Brennan, L2O
George Bumbaris, Prairie Grass Café/ Prairie Fire
Cyril Calmet, The Lobby at The Peninsula Chicago
Niall Campbell, Firefly Grill
Evandro Caregnato, Texas de Brazil
John Coletta, Quartino
Federico Comacchio, Phil Stefani’s 437 Rush
Steve Coppolillo, Rosebud Steakhouse
Abel Cortes, e.leaven Food Company
Chris Curren, Blue 13 Restaurant & Bar
Jesse DeGuzman, Sunda New Asian
John des Rosiers, Inovasi
Stephen Dunne, Paramount
Kendal Duque, The Chicago Firehouse Restaurant
Graham Elliot and Brian Runge, graham elliot/Grahamwich
Greg Elliot, Lockwood at the Palmer House Hilton
Patrick Fahy, Café des Architects at Sofitel Chicago Water Tower
Christian Fantoni, Filini Bar and Restaurant
Joseph Farina, Salatino’s Restaurant
Dirk Flanigan, Henri/ The Gage
John Folse, Restaurant R’evolution
Mark Freedman, Myron & Phil Steakhouse
Jo-Marie Frigo, Nonna Santi’s Biscotti
Dirk and Terry Fucik, Dirk’s Fish and Gourmet Shop
Meg Galus, NoMI Kitchen
Gale Gand, Tru
Luigi Garcia, RIVA Restaurant
John Gatsos, Tavern on Rush
Carlos Gaytan, Mexique
James Gottwald, Rockit Bar & Grill
Elvia Granados, Francesca’s Restaurant
Rick Gresh, David Burke’s Primehouse
Tim Griffin, N9NE Steakhouse
Mark Grosz, Oceanique
Jeffrey Hedin, Leopold
Thomas Heinrich, Stetson’s Chop House & Bar at the Hyatt Regency Chicago
Perry Hendrix, Custom House
Roger Herring, Socca and Redd Herring Food & Wine
Kevin Hickey, Four Seasons Hotel
John Hogan, Keefer’s Restaurant/ Tavern at the Park
Sandra Holl, Floriole Bakery & Café
Trevor Hoyte, IPO
Tony Hu, Lao Szechuan
Dan Huebschmann, Hugo’s Frog Bar & Fish House
Jun Ichikawa, Japonais Restaurant/ Mirai Sushi
Stephanie Izard, The Girl & The Goat
Noel Jaramillo, Bacardi at the Park
Stefan Karlsson, Fond Restaurant
Paul Katz, Harry Caray’s Restaurant Group
Ryan Kikkert, Jake Melnick’s
Beverly Kim Clark, aria Restaurant and Bar at the Fairmont Chicago
Diane Kochilas, AVLI Estiatorio
Michael Kornick, MK The Restaurant
Sarah Kosikowski, Sixteen
Eddie Lakin, Edzo’s Burger Shop
Mariano Lanfranconi, 5411 Empanadas
Gilbert Langlois, Chalkboard
Ryan LaRoche, NoMI Kitchen
Chan Le, Le Colonial
Kai Lermen, The Peninsula Chicago
Aaron Lirette, Duchamp
JR Luna, LUXBAR
Tony Mantuano, Spiaggia
Anthony Martin, Tru
Justin Martin, Uncommon Ground
Shawn McClain, Green Zebra/ Sage Restaurant
Michael McDonald, one sixtyblue
Charlie McKenna, Lillie’s Q
John McLean, Sono Wood Fired Pizzeria
Mary Sue Milliken, Border Grill Restaurants
Cory Morris, Mercat a la Planxa
Jason Mousseau, HEARTY
Carrie Nahabedian, NAHA
Fernando Navas, SUSHISAMBA rio
Tommy Nevill, III Forks
Martial Noguier, bistronomic
Mary Nolan, Bon Appétit
Jessica Oloroso, Black Dog Gelato
Terry Opalek and Michael Frontier, Terry’s Toffee
Dan Pancake, Autre Monde Café
Chris Pandel, The Bristol
Beth Partridge, Autre Monde Café
Mark Payne, deca RESTAURANT + BAR
Nicole Pederson, C-House
Justin Perdue, LM Restaurant
Ryan Pitts, RL Restaurant
Celine Plano, The Peninsula Chicago
Ryan Poli, Tavernita
Tony Priolo, Piccolo Sogno
Patrick Quakenbush, ZED451
Joe Rosetti, Market Bar
Patty Rothman, MORE
Arun Sampanthavivat, Arun’s
Patricio Sandoval, Mercadito
Mario Santiago, May St. Cafe & Catering
Anthony Schmidt, Pierrot Gourmet at The Peninsula Chicago
Brian Schoenbeck, Stetson’s Chop House & Bar at the Hyatt Regency Chicago
Kevin Schulz, Fulton’s on the River/Bridge Bar
Nathan Sears, Vie
Alex Shalev, Park Grill Chicago
Patrick Sheerin, The Signature Room at the 95th
Bruce Sherman, North Pond Restaurant
Michael Shrader, Epic
Brian Shustrick, HEARTY
Larry Sinclair, Cantina Laredo
Mark Sparacino, Prosecco
Chris Spear, Uncommon Ground
Jeff Starr, Build A Better Burger
Sarah Stegner, Pairie Grass Café/ Prairie Fire
Kristine Subido, WAVE
Michael Taus, ZEALOUS Restaurant
Giuseppe Tentori, Boka Restaurant
Shin Thompson, Bonsoiree
Rick Tramonto, Restaurant R’evolution/ Tramonto’s Steak and Seafood/ RT Sushi Bar & Lounge
Melissa Trimmer, C-House
Jared Van Camp, Old Town Social
Paul Virant, Perennial Virant
Randy Waidner, Gibsons Restaurant Group
Scott Walton, Markethouse Restaurant and Bar
Jonathan Waxman, Barbuto
Jared Wentworth, Longman and Eagle
Matthew Wilde, Moonshine
Erick Williams, MK The Restaurant
Keith Willis, SugarToad Restaurant at the Hotel Arista
Shelley Young, The Chopping Block
Ivan Yuen, Shanghai Terrace at The Peninsula Chicago
Celeste Zeccola, Bittersweet Pastry Shop & Café
Bob Zrenner, Hubbard Inn
Randy Zweiban, Province

2011 master
sommeliers

Serafin Alvarado, Southern Wine & Spirits of Illinois
Jay Fletcher, Southern Wine & Spirits of Colorado
Eric Hemer, Southern Wine & Spirits of Florida
Alpana Singh, Lettuce Entertain You Enterprises
Joseph Spellman, JUSTIN Vineyards and Winery

2011 speakers

Bridget Albert, Southern Wine & Spirits of Illinois
Jimmy Bannos Jr., The Purple Pig
Xavier Barlier, Maisons Marques & Domaines
Bobby Gleason, BEAM INC.
Lynn House, Blackbird
Charles Joly, The Drawing Room
Stefan Karlsson, Fond Restaurant
Andrew Knowlton, Bon Appétit
John Legnard, Blue Moon Brewing Co.
Rob and Allie Levitt, The Butcher and  Larder
Tony and Cathy Mantuano, Spiaggia
Paul Mugnier, Premium Port Wines
Ira Norof, CWE, Southern Wine & Spirits of California
Adam Rapoport, Bon Appétit
Peter Scott, Premium Port Wines
Erling Wu-Bower, The Publican
Donald Ziraldo, TWG/Equifera Icewine

2011 emcees

David Blackmon, CPS
Lin Brehmer, Radio Personality, WXRT Chicago
Joe Campagna, ChicagoNow.com
Jason Carlen, Spiaggia
Catherine DeOrio, Culinary Curator
Steve Dolinsky, ABC 7
Shebnem Ince, Henri/The Gage
Chris Koetke, Kendall College
Kiki Luthringshausen, Beauty and Her Feast
Amanda Puck, The Foodarazzi
Adam Rapoport, Bon Appétit
LeeAnn Trotter, NBC 5

 

Tru was Truly Sublime

16 Aug
Tru Menu

Our menu from Tru, signed by Chef Anthony Miller

It’s important that I write this review now so I don’t forget a single moment from our dinner at Tru. To say it was amazing wouldn’t begin to do it justice. But let start at the beginning.

On August 11, Ian and I celebrated our fourth wedding anniversary. We’ve been married as long as we were in college. It’s not a Things Remembered milestone, but one that we were eager to celebrate. As you know, going out to dinner with a one and a half year old is not an easy task. Ian and I are able to sneak away sometimes for a dinner out in the square, but for our anniversary, we wanted to go beyond our comfort zone and do something special.

My friend, Jeffrey Ward, had been over in July and was telling me about how amazing Tru’s new Chef Anthony Martin was and I was sold.

I booked us a hotel room at the Sofitel and made reservations for Tru. The reservation was at 8:45, which was much later than we normally eat, but again, we were breaking all the rules (how dangerously we live!). I will add, on a side note, that before our dinner, we did something that was so fun and another highlight of our evening. We put on the plush bathrobes, opened the bottle of Veuve Clicquot and watch Bridesmaids in bed. It was bliss! But I digress…

We dressed up for dinner, I put on serious heels and Ian was dapper in his jacket and slacks. When we arrived at the meal, we were greeted with a glass of complimentary Champagne. Perfect.

We were going to order the Grand Collection, but Chef surprised us and brought us the Chef Collection as his treat. Along with the wine accompaniments. All 15 courses.

The first show-stopper was the suspended foie gras. The food was of course amazing; the buttery foie gras with the reinvented texture and the candied pecans. But what truly brought the dish to life was the impeccable pairing from Tru’s wine director and Sommelier, Chad Ellegood.  Ellegood brought out the 2007 Bonny Doon Le Vol Des Anges Roussanne Arroyo Seco. It was delicate enough to partner the heaviness of the foie gras, but substantial enough to enhance the flavor.  When people disregard how wine can compliment a meal, I want them to experience what we did with this bite and sip. It was incredible.

The halibut was another example of Chef Anthony’s ability to simply create a perfect dish. It didn’t have dry-ice or impeccable plating, but it was perfect. Poached in butter (when can you go wrong with that) it was hands-down the most perfectly cooked fish I’ve ever had.

And then the cheese cart. Any civilized meal should have a cheese cart. The one objection I had to this was that after Ian and I ate our cheese, at an admittedly quick pace!- one of the servers pointed out how fast we ate it. Not nice. But we were quick to forgive when the desserts came, one, by one, by one.  The natural cherries with black truffles and honeycrisp apple beignet were the things dreams are made of. If I could, I’d eat them, each, everyday for the rest of my life.

After our almost four hour Tru-athon was over, Ian and I made our way back to the hotel, full bellies and full hearts. In addition to the food, the experience was perfection. The service was the standard to which all other restaurants should aspire, and most importantly, it gave me and my husband a chance to really enjoy each other’s company.
Bravo to Tru, to Chef Anthony Martin and Chad Ellegood. The experience was absolutely amazing and it will go down as one of the greatest meals.

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

This Foodie Went To Schwa

11 Jun
Catherine Merritt at Schwa

Catherine Merritt at Schwa

About six months ago, my friend from Portland, Amy, said she and her boyfriend were coming in town in June to celebrate her birthday, and she wondered if we could do dinner with them. But of course! Then we had to decide where this dinner would take place. One restaurant immediately came to mind: Schwa. With about six months out, it was enough time to begin working on securing that highly coveted reservation. I was on it.

For those that don’t know, Schwa’s Chef Michael Carlson has been acclaimed one of the greatest chefs of our generation and certainly of Chicago. On par, hands down, with Charlie Trotter and Grant Aschatz, what separates Chef Carlson from the pack is that he’s continued to do this his way. From the way that he runs the restaurant, the frustratingly maddening reservation system, and the loud music in the dining room to the sublime food- it’s all a reflection of the genius of Michael Carlson.

 

Photo credit: Schwa

Chef Michael Carlson of Schwa, Photo credit: Schwa

Back to about three months ago, after calling Schwa daily (I knew and still know the number by heart), I finally got an answer on Thursday. I felt like my sixth grade self who just called B96 to find out I won tickets to see C&C Music Factory. I kindly asked for the date of June 9 for four and he said he’d add us to the wait list. He also told me that they’d call in advance to get my credit card number to hold the spot. Amazing.

As June 9 got closer and closer I was simultaneously excited and anxious. I was dying for our meal but still hadn’t gotten the reservation confirmed and from what I’ve read on other boards is that Schwa is notorious for dropping resos without much warning. Luckily, the night before our dinner, they finally called back and we were set.

Schwa is BYOB and a little inside tip: when you’re buying bottles for your table, also pick up a six pack of something good for the kitchen. More on that later.

We bought four bottles, a sparkling, Pinot Gris, a brut Riesling and a Pinot Noir from Willamette in Oregon. In retrospect, we could have used another bottle and they’re generous with the pour, but everything we picked was spot on.

NOTE: when I went into this meal, I made the decision to leave my pad of paper in my bad and just enjoy it. I didn’t write down one note. So we’re going off of memory.

In all the 11 courses at Schwa (it was a nine course menu but the extra six pack for the kitchen got us to complimentary ones) there were some standouts. The quail egg ravioli was the most superb thing mine lips doth tasted. It was amazing. We were told the accompanying forks were simply meant to fend off others and we were left to shoot the ravioli. It was in a brown butter truffle sauce and I can’t emphasize enough how incredibly it was. Same can be said for the deconstructed baked potato soup with stretched ‘barely buzzed’ cheddar cheese. The cheese is fermented in lilac and coffee grounds and if you ever thought Cheddar was an under sophisticated fromage, please enjoy this one first. It was incredible.

Schwa Cuisine, Photo Credit: Schwa

Schwa Cuisine, Photo Credit: Schwa

Another off-the-menu offering from the kitchen was the tuna sashimi, which was the most delicious, delicate, melt-in-your-mouth piece of fish I’ve ever had. The highlight of the meal was the Schaw version of smores. It was braised short rib in a cocoa sauce with graham crackers and marshmallows over a glass of campfire smoke. It evoked every single sense and I am still dreaming about each and every course.

Food was part of the experience at Schwa, but another thing that contributed to this meal was the exposed kitchen and watching Chef Carlson and his amazing team of six (yes, that’s six total people. Running both the front and back of the house). Our server was incredibly attentive without coddling. He was even so kind as to extend some beer from the kitchen after our wine had run out. The music played is loud and that is a testament to Chef doing this his way. And I loved that.

With all the hoopla about Next and Alinea, I would chose to eat at Schwa again any day over those. It was an authentically beautiful experience that I am already making calls to secure our next reservation. Likely a year from now.

Upcoming Chicago Foodie event: The Social Media Potluck

18 Apr
Potluck!

Potluck!

The Chicago Foodie is excited to announce an upcoming event it’s hosting: The Social Media Potluck. Taking place July 16th, it will give new meaning to “Food for Thought” with 40 top thought-leaders throughout Chicago, gathering for an afternoon of great conversation, ideas, questions and of course delicious food.

If you’re a food and wine vendor, we are in the midst of considering vendors for sponsorship opportunities. This is great exposure in front of some of the city’s most socially savvy and blogger-types. For information please email: thechicagofoodie@gmail.com

Here is more information about the event:

There’s something to be said about gathering 40 top thought leaders for an afternoon of ideas, questions, forward thinking and great food. This is the premise behind The Chicago Foodie and The Chicago PR and Marketing Network’s Social Media Potluck!

The Social Media Potluck is going to bring to life one of the greatest ways people have connected throughout history: around a table with delicious food.  If we think technology is the only way to bring people together, then we’ve forgotten about the power of a hearty, tasty meal.

With that in mind, we’re taking the idea of ‘food for thought’ to a new level with the Social Media Potluck. Don’t worry, this is also open to PR and marketing folks as well. As some of Chicago’s top thought leaders, we will convene for an afternoon of robust conversation, discussion and ideas  whilst enjoying amazing food and drinks!

There will be tweets, live blogging, podcasts and Tupperware. The cost of admission? A dish to share with about 25 people and a few ideas to discuss around the table. 

Time Out Chicago Eat Out Awards 2011 Winners

12 Apr

Best new restaurant: Girl & the Goat (photo from TOC)

Last night the Time Out Chicago Eat Out Awards 2011 held court. With both readers’ choice and critics’ picks categories, lots of great Chicago restaurants felt the love.

Congrats to the nominees and winners.

Readers’ choice winners
Best New Restaurant - Girl & The Goat
Best New Bar - Bangers & Lace
Best New Beverage Program - Sable Kitchen & Bar
Best Local Coffee Roaster - Intelligentsia
Chef of the Year - Stephanie Izard
Breakout Chef of the Year - Matthew Eversman
Restaurateurs of the Year - Kevin Boehm & Rob Katz
Best New Bakery - Sprinkles Cupcakes
Best New Steakhouse - Chicago Cut Steakhouse
Best Dessert Truck - Flirty Cupcakes
Best Food Truck - gaztro-wagon
Best New Pub Grub - Owen & Engine
Best New Barbecue - Lillie’s Q
Best New Italian - Davanti Enoteca
Best New Patio - Big Star

Critics’ picks
The “Extreme Makeover: Integrity Edition” Award – Ba Le
Best Cure for the Average Brunch - Sunday noodles at Takashi
Best Change of Pace - Jeff Pikus’s Cooking at Maude’s Liquor Bar
Best Cheese Course - The goat-cheese-cashew-caramel gelato at Black Dog Gelato
Best Location for a Murder Mystery - Owen & Engine
Best Reason to Fly Again - Tortas Frontera
Best Community Sponsor - Matt Maroni
Lifetime Achievement Award - Scott Harris
Best Box Lunch - The Bento Box
Least Insufferable Food Term of the Year - “Chimney Cake”
Best Chip Off the Old Block - Ed Marszewski
Latest Reason to be a Homosexual - Downtown Bar
Best Late-Night Destination - MingHin Cuisine
The Sorta-Annual “Proof that Evolution Exists” Award - Caffé Streets
Best Excuse to Be a Localvore – The all-Midwestern lineup of spirits at WaterShed

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!

← Older Entries
Newer Entries →

Follow

Get every new post delivered to your Inbox.

Join 29 other followers