Peach Melba (Serves 4)

When Chez does retro he doesn’t mess around. This dessert was an excellent trip down the “1960’s Memory Lane” and brought a level of flavor that was [sadly] missing in most of today’s ‘retro’ dishes.

(Hey, is it Chez fault that the 60’s were a little light on flavor?)
Well, trust me on this one. This dish makes up for it.


Ingredients

For peaches:

• 2 medium firm-ripe peaches
• 1 1/3 cups sugar
• 2 cups water
• 1 vanilla bean
  

For raspberry sauce:

• 1 (12-oz) package frozen raspberries (not in syrup), thawed
• 1/2 cup sugar
• 1/3 cup water
• 2 teaspoons fresh lemon juice
  

Serve With…

• 2 pt super-premium vanilla ice cream
  

Preparation

Poach peaches:

1. Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
   
2. Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved.
3. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
4. Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
   

Make raspberry sauce while peaches cool:

1. Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
   
2. Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
3. Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice.
4. Serve peaches over ice cream and drizzled with sauce.

Blue Devil (Serves 2)

Chez needed a ‘blue’ cocktail for his BMG-themed dinner of 9/13. Oh sure, he could have taken the easy road and opted for a Zombie but this one was more of a taste challenge and ventured into that unknown area of Flavorland that often yields gratifying results. In this case, the floral elements of the gin married well with the almost ‘tea-like’ flavors of the Maraschino.

[NOTE: This is definitely not the juice in the Maraschino Cherry bottle. Don't even try to substitute! Go visit your liquor store… and if it doesn’t carry Maraschino… well, keep looking!)

So, get out your pony and your shaker and take this treat out for a test drive. It is, in a word... INTERESTING (In a good way). Chez says that you won't be disappointed.

- Chez

• 4 ounces dry gin
• 2 ounces maraschino*
• 2 ounces lime or lemon juice
• Dash blue vegetable coloring
• 3 or 4 ice cubes
  

Combine all ingredients into a cocktail shaker. Stir well and strain into a chilled martini glass.

*Maraschino (pronounce marr-ə-SKEE-noe, as in Italian, or marr-ə-SHEE-noe) is a bittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).

The liqueur's distinctive flavor comes from the Marasca cherries, and the crushed cherry pits lend an almond-like flavor to Maraschino. Honey is also part of the ancient recipe. The distillate is allowed to mature for two years in Finnish ashwood vats (because this wood does not lend its colour to the liqueur even after many years of maturing), and is then diluted and sugared. It is typically bottled in a straw-coated bottle.

Café Ba Ba Rebba

Sheb and I have been to Café Ba Ba Rebba before and while we have been to quite a few other Tapas Bars in the ‘burbs’, when we are in the city this one is our favorite venue. It was also a chance to share this local eatery with my daughter and son-in-law from Waukesha, a location lacking in the tapas experience.

As is our custom, the four of us each ordered 3 dishes, all designated for communal consumption. Rather than listing each and every dish, I will just hit the ‘high notes’ of the evening… based on the joint consensus of the group.

In the Appetizer Section, two are notable mentions. The first is the House Marinated Olives – these jewels are sublime and worth the trip into Chicago all by themselves. Heaven in a brine and herb flavored green orb. YUM!

The second was the Artisanal Cheese and Quince cubes. Who knew that these flavors went together? Well, the chef for sure. Nice pairing!

In the Salad Section, there is a single star. It was the Endive Salad. This one was much better than I had expected and I was pleasantly surprised by the melding of the many distinct flavors and textures.

In the Standard Tapas Fare Section, you just can’t go wrong with either the Baked Goat Cheese in Tomato Sauce or the Stuffed Mushrooms. What the lack in ‘new and cutting edge’ they more than compensate in pure, unadulterated taste.

In the Seafood Section, the scallops were once again outstanding. Sweet, flavorful and pleasant to both the eye and the palette.

In the Challenge Yourself Section, the quadruple offering of traditional Spanish sausages was a star player for the guys. The gals were a bit squeamish once they learned that there was a Blood Sausage on the plate. Their loss, we guys say… and more for us!

Overall, the meal was pleasant, the company exquisite and the evening a fine example of the Chicago nightlife. This one is a ‘FOR SURE’ repeat.

-Chez