Chez Geoffrey Presents...

3-Cheese, Mushroom and Spinach Calzone (serves 2) with Sun/Roasted Marinara (makes about 3 cups)

2012-02-06T08:15:00.004-06:00

A super meal for Chez' Super Bowl dining experience... that is what we enjoyed on February 5th and regardless of how the game went, the food was at its finest.

We went with an easy to prepare 3-Cheese, Spinach and Crimini Mushroom Calzone along with a killer marinara made from both sun-dried as well as fire-roasted tomatoes. This one is a superb addition to the Chez' Recipe Book and should be added to yours as well.

- Chez

3-Cheese, Mushroom and Spinach Calzone (serves 2)

1 tablespoon olive oil plus additional for brushing

8-ounce package sliced crimini (baby bella) mushrooms

3/4 teaspoon fennel seeds

2 garlic cloves, minced

1/2 teaspoon dried oregano

4 cups (packed) baby spinach

All purpose flour (for sprinkling)

1 13.8-ounce tube refrigerated pizza dough

3 tablespoons grated Parmesan cheese, plus additional for sprinkling on finished calzone

1 cup grated Fontina cheese

1/4 cup whole-milk ricotta cheese

1/4 teaspoon dried crushed red pepper

Preparation
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Fontina, then mushroom mixture, distributing evenly. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.

Bake calzone until puffed and brown, about 18 minutes. Brush with oil, top with additional Parmesan and serve.

Sun/Roasted Marinara (makes about 3 cups)

6 oz. can tomato paste

6.5 oz. jar sun dried tomato pesto

14.5 oz. can fire roasted crushed tomatoes

3-4 oz. raisins

1 cup chianti

½ tsp. minced garlic

½ tsp. dried oregano

3 tablespoons finely sliced fresh basil

1 tsp. fennel seeds

1 tsp. red pepper flakes

Preparation
Place raisins in in bowl and soak in Chianti for at least 2 hours.
Place raisin/wine mixture in a food processor and pulse until a smooth puree is obtained.
Place raisin-wine mixture in a medium sauce pan along with the rest of the ingredients and heat over medium-low heat, stirring constantly, about 5-7 minutes, or until the sauce thickens.
Remove from heat and refrigerate for at least 4 hours. Reheat before serving.

Yeast (Belgian) Waffles

2012-01-29T18:14:00.005-06:00

Here is a tasty alternative to the standard waffle that plays exceptionally well as a side to chicken in the classic Chicken and Waffle Combo. Give this one a try, you’ll thank me.

- Chez

1 3/4 cups milk

8 tablespoons butter , cut into pieces

2 cups bread flour

1 tablespoon sugar

1 teaspoon salt

1 1/2 teaspoons yeast

2 large eggs

1 teaspoon vanilla extract

Directions:

1. Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes).
2. Cool milk mixture until it is warm to the touch.
3. In a separate bowl, whisk flour, sugar, salt and yeast together.
4. Gradually add warm milk mixture to flour mixture and whisk until smooth.
5. In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
6. Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
7. When you are ready to make the waffles, preheat the waffle iron.
8. Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and be foamy).
9. Whisk batter until smooth- it will deflate.
10. Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
11. Serve immediately or keep warm in a low temperature oven.

Scratch Mushroom Soup

2012-01-08T19:03:00.003-06:00

Sometimes the theme for the dinner is the date, or perhaps it is a holiday, but in the case of the dinner of 1/8/12 the theme was derived from the cocktail and while it didn’t win the Star it still represented well and will be forever remembered as the inspiration for the dinner.

So who did win? Well, that would be the ‘Made from Scratch’ Mushroom Soup. Give it a try and see if you agree that it is a ‘keeper’.
- Chez

Ingredients

1 1/2 c dried mushrooms (your choice)
3 c fresh mushrooms quartererd
32 oz vegetable stock
16 oz water
1 tbs unsalted butter
2 tbs Italian seasonings
2 tbs dried thyme leaves
2 tbs dry sherry
1 yellow onion, finely diced
2 tbsp flour or cornstarch
8 oz sour cream
salt and pepper to taste
chopped dill and dash of pepper, for garnish

1 Put dried mushrooms in a pot and cover them with 2 cups boiling water. Cover pot and let stand to soak until they are soft. This depends on the mushroom you use. This may take a few minutes.

2 After they are softened, rinse them and chop them up into diced bits, or into strips. Reserve mushroom water.

3 In your soup pot, add all mushrooms, mushroom water, Italian seasonings and the broth. Bring to a boil and then reduce to simmer.

4 In a saucepan, sautee onions in all the butter and thyme until brown and tender. Deglaze with sherry and add onions and butter to the pot.

5 In a small bowl, mix cornstarch with a ladle or two of the hot soup. Whisk until all lumps are gone. Add it all back to the soup.

6 Stir in the sour cream. Salt and pepper to taste.

7 Garnish with chopped dill & pepper and serve.

Bacon-Wrapped Maple Pork Loin

2012-01-01T19:33:00.003-06:00

New Year's Day and pork just work well together and here is a dish that says "Happy New Year, y'all!" 100% easy and 110% great tasting... I dare you to try it!

- Chez

For Brining pork

8 cups water

1/3 cup kosher salt

4 tablespoons maple syrup (Grade B or amber)

2 teaspoon crushed black peppercorns

2 sprigs fresh sage

1 large garlic clove, smashed

3 Turkish or 2 California bay leaf

1 (4- to 4 1/2-lb) boneless pork loin roast

For Roasting Pork

3 garlic cloves, finely chopped

2 tablespoons finely chopped fresh sage

5 tablespoons maple syrup (Grade B or amber)

5 tablespoon cider vinegar

16 bacon slices (about 1 lb)

Brine pork: Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.

Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.

Put oven rack in middle position and preheat oven to 350°F.

Roast pork: Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan.

Stir together garlic, sage, and syrup in a small sauce pan and heat over medium high until reduced by half. allow to cool.

Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

"Paint" roast with syrup mixture and roast pork until thermometer registers 140°F, about 1 1/4 hours.

Brush pork with syrup/vinegar reduction and continue to roast until internal temp reaches 150°F, about 10 minutes more.

Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip and let roast stand, uncovered, 5 minutes.

Carve and serve.

The Classic Tom & Jerry & Tom & Jerry Pancakes

2011-12-25T08:48:00.004-06:00

In the 1890s, the festive drink of the season was the Tom and Jerry and while the years have not been kind to this classic hot toddy, in select circles it is making a comeback… well at least in the kitchen of Chez.

Warm and rich, not too sweet despite what you may think… we hope it will be a welcome addition to your holiday gathering repertoire… and the good news is that Chez has found a great use for the leftover batter. Check out the drink recipe below and then check out what to do with what you have left.

- Chez

For the batter:

4 fresh eggs, separated

2 cups granulated white sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

4 tablespoons añejo rum

For the drink:

2 tablespoons of batter

2 tablespoons brandy

2 tablespoons añejo rum

3 or 4 ounces boiling water

Freshly grated nutmeg, for dusting

For the batter: In a large bowl, beat egg yolks until they are thin as water, adding the sugar while beating. In a separate bowl, beat the egg whites until stiff. Add the spices and rum to the yolks. Mix in the stiff whites and stir until the mixture is the consistency of a light batter. (1 teaspoon of cream of tartar or 1/4 teaspoon of bicarbonate of soda will prevent the sugar from settling to the bottom of the batter.)

For the drink: Put the batter in the bottom of a ceramic mug, add the spirits and the boiling water and stir. Dust with nutmeg and serve.

For the pancakes:

2 cups leftover Tom & Jerry batter

1 ½ cup cake flour

2 tablespoons baking powder

1/2 cup whole milk

To prepare: Preheat oven to 200.
In a lightly oiled, nonstick griddle over medium heat, pour ¼ cup of the batter and cook until bubbles form and remain open… about 4 minutes, Then flip and cook opposite side until brown, about 2 minutes. Transfer to oven and repeat until batter is all used up.

Serve warm with whatever sides you like.

Orange Spice Wine

2011-12-18T18:02:00.004-06:00

Here is a very nice alternative to traditional Glühwein or mulled wine, but this one uses a white wine as a base and is a great melding of orange, bay, clove and licorice.

Unlike traditional mulled wines, this one is served at room temperature and but it still ushers in the holiday season.

Note: Make this 4-6 days before you need it, store tightly sealed, away from direct light. DO NOT refrigerate.

- Chez

• 1 (750-ml) bottles dry white wine
• 1/4 cup sugar
• 1/4 cup orange liqueur such as Grand Marnier
• 1/4 cup Sambuca
• 2 whole cloves
• 4 Turkish or 2 California bay leaves
• 1 navel oranges
• 1 glass carafe

Bring all ingredients except oranges to a simmer, stirring until sugar has dissolved.
Remove zest from orange in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve orange for another use and place zest in carafe.
Fill carafe with wine mixture and cool, and seal carafe with plastic wrap.
Unwrap and allow to breath (and give it a gentle stir) 1 hour before service.

Doughnut and Bacon Eggnog Bread Pudding

2011-12-12T08:03:00.007-06:00

‘Tis the season to go all out…’, so how about starting the festive Holiday Season with this brunch treat that is guaranteed to bring a smile to your face. This Chez-original says “Welcome to the Yuletide” like no other dish, and the salty and sweet combo along with the yeasty goodness ‘makes the season bright’.

- Chez

Ingredients:

· 8 x 8 cake pan
· parchment paper
· 10 each glazed, yeast dough nuts (Krispy Kreme would work well), cut into eighths
· 12 pieces, thick cut bacon, cut into strips and fried crisp.
· 1 ½ cup eggnog
· 6 eggs
· pinch salt
· 1/2 tsp nutmeg
· 4 ounces cream cheese, room temperature
· 1/4 tsp cinnamon
· 1/4 vanilla extract
· toasted pecans (garnish)

Instructions:

Cut parchment paper and place in 8 x 8 pan, so that the pan’s entire surface is covered.(If you forget this step you will be very, very sad… so don’t forget it! Trust me, you will thank me later.)
Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth… 2 minutes.

Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces.
Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours… or better yet, overnight!

Preheat oven to 350 F.

Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!

Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.

Once done, place on cooling rack for 10 minutes and then remove from pan (see, I told you that you would thank me for the parchment paper.) and place on a cake platter.

Drizzle or ‘frost’ pudding with cream cheese topping, scatter with toasted pecans, slice and and serve.

A Full Meal Deal - Serves 4

2011-12-05T07:16:00.004-06:00

The meal served at Chez on 12/4 was so stupendous that no winning STAR could be selected… well, no problem. We will just post the entire meal. How does that suit you?
Enjoy - Chez

Golden Agave Mojito – serves 4
+ Demerara or raw sugar (for rims of glasses)
+ 1 lime wedge
+ 1 cup gold rum
+ 1/2 cup (generous) fresh lime juice
+ 1/3 cup agave nectar
+ 12 mint leaves plus 4 mint sprigs for garnish

Place enough sugar on small plate to reach depth of 1/4 inch. Run lime wedge around rim of 4 Martini glasses to moisten. Dip rims into sugar on plate. Blend rum, lime juice, and 1/3 cup agave nectar in blender until well mixed. Add 12 mint leaves and blend until small green flecks appear. Pour into prepared glasses. Garnish with mint sprigs and/or lime wheels.

Thyme mashed potatoes – serves 4
+ 2 pounds Yukon Gold potatoes, quartered
+ 4 1/2 tablespoons butter, room temperature
+ 6 tablespoons (or more) warm whipping cream
+ 2 tablespoons minced fresh thyme

Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonful if dry. )

Balsamic butter sauce
+ 1/3 cup balsamic vinegar
+ 1 garlic clove, finely minced
+ 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside. (Sauce will harden.) At the same time as you are searing the fish, rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time.

Butter and Garlic Sugar Snap Peas – serves 4
+ 2 cups sugar snap peas, strings removed
+ 1 tablespoon finely mince garlic
+ 2 tablespoons butter

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; add garlic and butter and allow the residual heat from peas to melt butter. Toss to distribute butter and garlic, cover and set aside.

Seared Tilapia – serves 4
+ 4 4-5-ounce tilapia fillets
+ 2 tablespoons olive oil

Heat 1 tablespoon oil in large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 4 minutes per side.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Citrus Pound Cake
+ 2 cups sifted cake flour (not self-rising; sift before measuring)
+ 1 teaspoon baking powder
+ 1/2 teaspoon salt
+ 1 cup granulated sugar
+ 1 tablespoon grated orange zest
+ 1 teaspoon lime zest
+ 1 teaspoon grated lemon zest
+ 2 sticks (1/2 pound) unsalted butter, softened
+ 4 large eggs, at room temperature 30 minutes
+ 1 teaspoons fresh orange juice
+ 1 teaspoon fresh lemon juice
+ 1 teaspoon fresh lime juice
+ 1/2 teaspoon pure vanilla extract

Garnish: confectioners sugar for dusting

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.

Sift together flour, baking powder, and salt.

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

NOTE: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.

Amaretto Whipped Cream
+ 1 pint heavy whipping cream
+ 1/4 cup amaretto
+ 1 1/2 cup confectioners sugar
+ Pinch salt

With a high speed mixer, whip ingredients together to make the best whipped cream you have ever had. Serve with Citrus Pound Cake.

Tart Raspberry Gelle (serves 2)

2011-11-27T19:03:00.004-06:00

I love dessert and a dessert that is both easy and tasty is one that scores high as far as I am concerned. Here is a recipe that I ‘invented’ that serves well in both easy and delicious categories. Note that in consideration of the alcohol in this dessert, this one isn’t for the kiddies.

- Chez

1 pkg raspberry JELLO

1/2 cup sour cream

1 cup Crème de Framboise

3 tbs Pomegranate molasses

1/2 cup boiling water

1 tbs lemon juice

2 scoops of vanilla ice cream

2 ‘spritz’ whipped cream

Bring water to boil

Add JELLO, whisk well to mix

Add sour cream, whisk well to mix

Add Crème de Framboise, molasses and lemon juice, mix well

Pour into 2 wine goblets, and allow to set up (4 hours)

NOTE: the ‘creamy’ component will rise to the top and the ‘clear’ component will sink to the bottom (think JELLO shots).

At service, add ice cream and whipped cream… enjoy!

Bananas Foster Pudding (serves 4)

2011-11-20T19:19:00.003-06:00

Dessert… it's the best part of the meal, and tonight’s star is indeed the best part.

Now this IS NOT you're kids pudding, this one is all about the Adult Dessert World, so don't even think about sharing this one, but if you are over 21... Enjoy!

- Chez

· 1 pkg 4-serving instant vanilla pudding
· 2 cups milk
· 8 oz light sour cream
· 1 tsp. vanilla extract
· 1 tbsp. dark rum
· 6 shortbread cookies – crumbled
· 4 medium ripe bananas, split long way
· No stick spray
· 4 tbsp. sugar
· 8 tbsp. whipped cream topping
· 2 tbsp. dark rum
· 2 tbsp. brandy

1) Mix pudding mix and milk until smooth
2) Add sour cream and continue to mix. Once smooth…
3) Add vanilla extract and 1 tablespoon dark run
4) Incorporate together and set aside
5) Place 1 tablespoon of cookie crumbs in bottom of parfait or pudding dishes
6) Lightly spray bananas with no-stick spray and sprinkle with sugar
7) In a hot non-stick pan, grill bananas for 1 minute per side. Remove from heat and place in dish in an ‘X’
8) Fill parfait dishes with pudding, leaving about ¼ inch to the lip of the dish
9) Sprinkle the remainder of the crumbled cookie on top of the dessert
10) Refrigerate 3-4 hours.
11) Before service, remove pudding from refrigerator
12) Mix remainder of rum and brandy in a coffee cup and tightly seal with plastic wrap
13) Microwave on high for 70 seconds
14) Add a dollop of whipped cream/topping to each dish
15) Move dessert to table, carefully remove plastic wrap from rum mixture
16) Pour about 1 tablespoon into each dish…
17) CAUTION!!! Light and enjoy the show. Alcohol will burn off in about 1 minute, and create a really cool, warm/cold aspect to this dish.

Rye Witch (serves 2)

2011-10-31T06:24:00.004-05:00

In keeping with out Halloween theme, our dinner of October 30th featured an all-spooky meal and wouldn’t you know it. Something spooky happened, because very rarely does the ‘adult beverage’ win the star at Chez, so when it does it is a monumental kinda day.

Here’s the recipe and I urge you to try it… if you dare!

- Chez

Ingredients:

3 jiggers Kentucky Rye Whiskey (no substitutions please)

2 jiggers Sherry (not cream sherry)

2 tbs Agave Syrup

Dash Orange bitters

4 pieces Orange peel

Directions:

Mix rye, sherry and Agave syrup and set in freezer to get VERY COLD (20 minutes).

Right before serving, add bitters to mixture and mix well.

Pour into a fluted glass and take one of the orange peels and squeeze out some of the oils over the surface of the drink and rub the rim of the glass as well.

Serve with fresh orange twist.

Smoked Mozzarella Fonduta (serves 4)

2011-10-24T06:12:00.004-05:00

The first time I had this at Olive Garden I knew that I would want to recreate it in my own kitchen. Here's the results, and they are pretty darn too, if you ask me.

- Chez

Ingredients:

1 loaf Italian bread, such as ciabatta or semolina, sliced into 1/4-inch slices

1/3 c. sour cream

1 tsp. thyme

1/2 tsp. crushed red pepper

1/4 tsp. cayenne pepper

1 c. shredde smoked mozzarella cheese

1 c. shredded provolone cheese

1 Tbsp. grated Parmesan cheese

1 Tbsp. grated Romano cheese

3 tsp. fresh diced tomatoes

Fresh chopped parsley

Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.

Preheat oven to 450 F.

Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 c. of mixture. Place individual bowls on a baking sheet.

Using a large spoon, spread cheese mixture to create an even surface.

Place casserole dish or baking sheet with individual bowls on center rack in oven.

After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.

Remove bread and fonduta from oven.

Garnish with diced tomatoes and parsley in center of fonduta among smaller bowls.

Arrange bread slices around bowls and serve immediately.

Entrecôte Béarnaise with Pommes Filigree (Serves 2)

2011-10-17T07:20:00.003-05:00

Here is a ‘Full-Meal Deal’ that is guaranteed to wow the crowd and get you rave reviews each time you serve it. The sauce makes the dish, but the artistry of the potato and the sheer beefiness of the steak all play well and make this a great addition to your repertoire.
Add a side salad and your work is complete.

- Chez

For steaks:

2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)

1 tablespoon vegetable oil

For béarnaise:

1/4 cup dry white wine

1/4 cup white-wine vinegar

1/4 cup finely chopped red onions

1 tablespoon chopped chives

2 tablespoons chopped fresh tarragon, divided

3 large egg yolks

1 stick unsalted butter, cut into 8 pieces

1teaspoon fresh lemon juice, or to taste

For potatoes:

About 3 cups vegetable oil for frying

1 large russet (baking) potato

Equipment: a deep-fat thermometer; a box grater

Make the potatoes:

Heat 2 inches oil to 375°F in a wide 2 quart heavy pot (at least 4 inches deep) over medium heat.
Meanwhile, wash and dry the potato and then grate the potato over the large holes of the box grater. Dab with paper towel to remove some of the excess moisture.

Place a portion of the potatoes (1/3 to 1/2 of the total) in the hot oil and fry potatoes until golden brown, about 2 minutes per batch. (DO NOT STIR. Potatoes will form a loose mesh/web. This is what you want.)

Drain potatoes on paper towels and season with salt and set aside.

Cook steaks:

Preheat oven to 400.

Pat dry and sprinkle all over with teaspoon salt and teaspoon pepper.

Heat a 12-inch heavy ovenproof skillet (cast iron is best) over high heat, then add oil, swirling skillet to coat bottom, and cook steaks 1 minute per side, turning once.

Transfer steaks to oven and bake for 5 minutes.

Remove steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:

Boil wine, vinegar, onion, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.

Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce and potatoes.

Spicy Cucumber and Red Onion Salad (serves 4)

2011-10-03T08:25:00.001-05:00

Just for Evelyn…

• 1 large English Cucumber, cut into 1-inch rounds and the quartered
• 1/2 red onion, cut into slivers
• 1/4 cup rice wine vinegar
• 1 tbs Sriracha sauce
• 2 tbs brown sugar
• 2 cloves garlic, minced and mashed
• 1 tbs crushed red pepper flake
• Pinch salt

1. Slice cucumber and onion as noted above.
2. Mix together the rest of the ingredients and whisk to combine.
3. Pour dressing over cucumber/onion mixture, toss to combine and refrigerate at least 4 hours before serving (overnight is even better).

Pecan, Orange & Nutmeg Bread

2011-09-28T06:01:00.004-05:00

This one is a 'SPECIAL' entry and a great way to start the day. The melding of the orange and the nutmeg, with the roasted pecans just exudes Autumn. Man... this one is just plain good and boy is it easy!

- Chez

What you will need:

1 can Pillsbury Grands 8 ct. buttermilk biscuits

1 can Pillsbury Grands 5 ct. buttermilk biscuits

1 c sugar

1 stk unsalted butter, melted

1 1/2 tbs nutmeg

2 sm oranges

1/2 c confectioner's sugar

1/2 c pecans, chopped

1 pkg cream cheese

2 tbs Grand Marnier (optional) or a dash of orange extract (also optional)

How you will prepare it:

Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.

Pour sugar and nutmeg into small bowl. Zest both oranges and add to sugar/spice mixture. Mix to combine. Reserve oranges to juice for glaze.

Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.

Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal.

Dip the biscuit in butter and then dip in sugar/spice-orange zest mixture, coating entire biscuit. Stand biscuit in Bundt pan on its side. Repeat with remaining biscuits, creating a circle around the Bundt pan.

Pour remaining butter over the biscuits and sprinkle remaining pecans on top.

Bake at 375 degrees for 30-40 minutes, or until biscuits are puffed and golden.

Remove from oven and turn bread out from Bundt pan onto desired serving platter.

Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a the Grand Marnier or the orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.

Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.

Gin-Gin Burro

2011-09-26T11:53:00.004-05:00

This is Chez spin on the traditional Gin-Gin Mule… a fine drink in and of itself. With the simple replacement of the simple syrup with amber agave syrup the Gin-Gin Mule become the Gin-Gin Burro. Think of it as a combination of a Moscow Mule, Gin and Tonic, Dark & Stormy and a Mojito.

Most excellent!

Ole! - Chez

1/2ounce lime juice

1/2ounce amber agave syrup

6 mint sprigs

3/4ounce best-quality ginger beer, such as Reed's

1 1/2ounces Bombay Gin

Splash of soda water

Lime wedge & mint leaf for garnish

1. In a cocktail shaker, muddle the lime juice, syrup and mint. Add the ginger beer and gin and shake well.

2. Strain over ice in a highball glass. Top with soda and garnish with a lime wedge and mint leaf.

Herbed Israeli Couscous (serves 2)

2011-09-19T05:04:00.003-05:00

Chez likes a good surprise and the winner of the coveted Star for the evening meal of 9/18/11 was a huge surprise;

It was a ‘known fact’ that the star would be going to the fennel seed and pepper seasoned, panko-encrusted tilapia served with a fennel bulb-mint tzaziki… but it didn’t get it...

Or perhaps it would be going to the Anjou Pears, poached in orange and lemon juice and served with a spicy, peppery, smoky caramel sauce… but it wasn’t selected either...

Maybe it would be the sweet and tart Normandy Cocktail, made of Crème de Cassis, champagne and macerated strawberries… but no.

Instead it went to a simple side dish, added as an afterthought, and it brought the house down.

Here is the recipe and if you want to experience greatness, give it a try.

- Chez

What You'll Need -

1 ¼ cup low sodium chicken broth

1 cup Israeli couscous

2 tbsp Italian parsley

2 tbsp pine nuts

4 tbsp butter

½ cup finely chopped shallots

1-3” cinnamon stick

3 Turkish Bay Leaves

How You Prepare It -

In a saucepan over medium heat, melt 2 tsp of butter. Add pine nuts and sauté until nuts are fragrant and brown (3 minutes). Remove from heat and allow nuts to cool on a paper towel.

In the same saucepan add the last 2 tbs of butter and melt over medium heat and add shallots and sweat 2 minutes.

Raise heat to medium high and add couscous, bay leaves and cinnamon stick, stirring constantly. Brown couscous 5 minutes and then chicken broth.

Raise heat to high and bring mixture to boil. When at a boil, reduce the heat to simmer and cover. Cook 7-12 minutes or until couscous is tender.

Before service, removed cinnamon stick and bay leaves and fold in parsley and toasted pine nuts.

Apricots with Amaretto Syrup (serves 4)

2011-09-06T05:13:00.001-05:00

A little salty, a little sweet… a simple to prepare dessert that will wow the crowd. Chez scored big with this one. Hope you think that it is just as good as he does.

- Chez

• 20 dried apricots
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 2/3 cup Disaronno Amaretto liqueur
• 2/3 cup water
• 1/3 cup Disaronno Amaretto liqueur
• 3 biscotti, crumbled (1/3 cup)
• 2 tablespoons pine nuts for garnish

Combine water and 2/3 cup Amaretto, mix well and soak apricots in liquid for 6-8 hours (or overnight).

The next day…

Drain apricots and reserve liquid.

Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, and then cook sugar, stirring constantly, until golden brown. Stir in reserved liquid (be careful; syrup will spatter) and simmer, stirring, 2 minutes.

Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, 3 to 5 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.

Add additional 1/3 cup Amaretto liqueur, over low heat.

Add crumbled biscotti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.

Gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.

Spoon syrup over apricots and sprinkle with toasted pine nuts. Serve warm or at room temperature.

Caribbean Flank Steak with Coconut Rice (Serves 4)

2011-08-29T06:44:00.004-05:00

Chez is back into the swing of things with this 'full-meal deal'. Sweet and savory meet to make this flavor combo a treat for just about any locale, after all... deep down, we are all Caribbean, aren't we?

- Chez

• 1 beef flank steak (about 1-1/2 pounds)
• 1 can (8 ounces) crushed pineapple
• 1/4 cup fresh lime juice
• 4 tablespoons finely chopped fresh cilantro (for marinade)
• 2 tablespoon Caribbean jerk seasoning
• 2 cups unsweetened coconut milk
• 1 cup uncooked brown rice
• 3 tablespoons shredded coconut, toasted
• 2 tablespoons sliced almonds, toasted
• 2 tablespoon finely chopped fresh cilantro (for rice)

Preparation

Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice.
Combine marinade ingredients and reserved pineapple juice in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or to overnight, turning occasionally. (The longer you marinate the better.)

Prepare Coconut Rice, combine coconut milk and rice in medium saucepan; bring to a boil. Reduce heat; cover and simmer 35 to 45 minutes or until rice is tender. Remove from heat.

To toast coconut on the stovetop, heat large nonstick skillet over medium heat. Spread coconut in single layer; cook 4 to 5 minutes or until lightly brown, stirring occasionally.

To toast almonds on the stovetop, heat large nonstick skillet over medium heat. Spread almonds in single layer; cook 5 to 7 minutes or until lightly brown, stirring occasionally.

Stir in reserved pineapple, toasted coconut, toasted almonds and finely chopped cilantro.

Meanwhile, remove steak from marinade; discard marinade. Preheat Broiler and place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Carve steak across the grain into thin slices. Garnish with mango (optional) and serve with the rice.

Cheesy Stuffed Peppers (serves 4)

2011-08-22T07:35:00.007-05:00

Well, yes, I admit it… I have been away for far too long.

With my move from Chicago to West Virginia, the new job, and all of the hectic disruption that accompanies such things I have let the blog slip. Well, this will happen no more!
Today’s offering is a slight spin on a traditional staple. Now I like a good ‘traditional’ stuffed pepper, with all of that ground beef, rice and tomato-goodness as well as the next guy, but sometimes you gotta look outside the box… and today’s recipe does exactly that. This one is worthy of a try, promise. (Think, Cheeseburger Stuffed Peppers).

Ingredients

1 ½ lb. ground chuck

½ small onion, finely diced

1 tsp. chopped garlic

4 bell peppers (any color)

4 - 6 c water

1 Tbsp. salt (for boiling water)

1 ½ c sharp cheddar cheese, shredded

½ c grated Parmesan cheese

salt & pepper to taste

Directions:

In skillet, brown the ground chuck, onion, garlic, salt and pepper. Drain if necessary and set aside.

Cut bell peppers in half and remove seeds and white membrane. Reserve 1 tbsp. of seeds.

In saucepan, boil peppers in salted (1 Tbsp) water for about 5 minutes.

Spray a shallow baking dish with cooking spray and place pepper halves.
Once cool, combined meat mixture, pepper seeds, the Parmesan cheese and ½ c of the cheddar. Gently fold to combine.

Fill peppers with mixture, packing slightly. Top peppers with remaining cheddar.

Place in baking dish, add carefully add 1/3 c water to dish. Bake at 400 for 20 minutes.
Remove peppers from oven aand set the oven to broil. Return the peppers to oven for 2 minutes, just to develop a crust on the cheese.

Remove and serve…. I went with sour cream & chive mashed potatoes but feel free to try just about any starch combo you like.

The chianti is totally optional... or is it? ;-)

- Chez

Pistachio Stuffed Dates

2011-05-29T19:07:00.003-05:00

Looking for a light, Mediterranean, candy-like dessert that is sure to wow the crowds? Well, try this one on for size. It is super simple to create, a healthy alternative to most desserts and combines salty and sweet in such a way as to amaze you with how good it is. Try it… trust me. (I served mine with a touch of Metaxa 5, but Ouzo would have worked just as well.

OPA! – Chez

1 c blanched almonds

1 cup pistachios (1/2 c coarsely chopped and 1/2 c whole… shelled of course)

1 tbs fig jam or orange marmalade

1 tbs whole milk

24 Medjool dates, pitted and split on one side and opened

½ tsp Kosher salt

Pulse almonds in a food processor to create a paste.

Add milk, jam or marmalade to paste and pulse to mix.

Add ¼ cup of the chopped pistachios to paste and combine

Mix salt and remaining chopped nuts

Stuff about ½ tsp of nut paste into each date, top with salted nut mixture

Serve on a bed of whole pistachios.

Spiced Orange and Honey Sorbet

2011-05-22T18:47:00.003-05:00

With the warmer weather upon us, its time to revisit the classics and perhaps create a few new ones that won't heat up the kitchen. This recipe won Star Status for 5/22 with its unique taste combination and its cool and bright flavor profile. Whether you use it as a palate cleanser or as a dessert it will ‘hit the spot’.

- Chez

• 3 cups water
• 1 cup sugar
• 1/2 cup clover honey
• 2 tablespoons finely grated orange peel
• 1 tablespoon chopped peeled fresh ginger
• 2 whole star anise
• 5 cardamom pods
• 2 whole cloves
• 1 small bay leaf
• 2 cups chilled fresh orange juice
• 3 tablespoons fresh lemon juice
• 1 tsp ground cardamom

• Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves.

• Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.

• Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. 5 minutes before complete sprinkle in the ground cardamom and allow to incorporate.

• Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

One Pan Whiskey Pork Chops (serves 4)

2011-05-01T19:40:00.008-05:00

Creamy pork chops with lots of mushrooms, goes great with mashed potatoes and garlic green beans! Think of it as Pork Stroganoff... and before you wrinkle up your nose, take this one for a test drive. Trust me, you are not being steered wrong!

It was, after all, the Star Winner for 5/1/2011!

- Chez

What you'll need:

4-6oz. bone-in center cut pork chops-trimmed and seasoned with salt & pepper

1 c fat free sour cream

1/2 c water

2 Tbsp all-purpose flour

1/2 tsp thyme, dried

1/4 tsp black pepper

1/2b tsp kosher salt

2 Tbsp olive oil, extra virgin

1/2 c chopped onion

1-8oz. pkg sliced baby bella mushrooms

1/2 c whiskey

Directions:

1 Preheat oven to 300.

2 Combine the sour cream, water, flour, salt,pepper and
thyme in a small bowl.

3 Heat oil in a large oven safe skillet over medium high heat.

4 Add the seasoned pork chops and saute 5 mins on each side or until golden. You really need to get a good sear on them!

5 Remove pork from pan. Add onions and mushrooms and saute for 3 mins.

6 Add whiskey, cook 1 min, or until most of liquid evaporates.

7 Stir sour cream mixture into pan.

8 Return pork to pan and spoon sauce over the pork.

9 Cover the pan with tin foil and bake in oven for 1 hour.

10 Serve as you see fit but mashed potatoes and garlic green beans work REAL well with this dish.

Personal Pineapple Up-Side-Down Cakes (makes 4)

2011-04-17T19:32:00.007-05:00

Just the right amount of sweet for the end to a perfect evening... this jewel won the star for April 17th. If you ask me it was the salty-sweet 'extra' sauce that took it over the top, but that's just me. Enjoy! - Chez

TOPPING:

8 Tbsp butter, melted (salted butter please)

12 Tbsp dark brown sugar

CAKE:

1/4 c butter, softened

1/4 c granulated sugar

1 egg, separated, slightly beat yolk

1 c cake flour, sifted

1 1/2 tsp baking powder

1/2 tsp vanilla extract

BOTTOM OF CUPCAKE:

1 can pineapple rings, save the juice

GARNISH:

4 maraschino cherries

Melt butter in a saucepan and add the brown sugar. Cook over low hear until well blended. Remove from heat and set aside. Drain the juice from the pineapple rings and save the juice, then set aside. Cream the butter and sugar, beat till fluffy. Add slightly beaten egg yolk and beat mixture. Sift cake flour and baking powder together, add in 2 increments with the pineapple juice to the mixture, then add vanilla. Beat egg white until stiff peaks form, and fold into the cake batter. Prep ramekin (you’ll need 4) with paper liners, and put one pineapple ring in each cup. Put 1/4 of the melted sugar mixture evenly in each ramekin. Pour cake batter evenly in each cup 2/3 full. Then pour ¼ pour the remaining sugar mixture on top. Reserve remainder for service. Bake at 350 degrees for 25 minutes. Remove from oven to cool. Turn cakes over on a cake plate and top with a maraschino cherry.

Stovetop Red Beans and Rice (serves 10)

2011-04-10T20:12:00.003-05:00

Tough economic times call for appropriate actions, but that doesn't mean Chez doesn't get to eat well... and this dish encompasses all that is right with dining on a budget. Served with a little crusty garlic bread... well, it was the hit of the evening, mon ami!

- Chez

Ingredients

1 lb dried red kidney beans

1/2 lb andouille smoked sausage, thinly sliced

3 celery ribs,chopped

1 green bell pepper, chopped

1 medium onion, chopped

3 clove garlic,minced

1 Tbsp creole seasoning

3 c uncooked long-grain rice

3 each sliced scallions

Directions Place beans in a dutch oven;add water 2 inches above beans. Bring to a boil. boil 1 minute;cover,remove from heat, and soak 1 hour.Drain Saute sausage and next three ingredients in dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic;saute 1 minute. Add beans,Creole seasoning and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish with scallions.

Old Fashion Peanut Putter Cookies (3 dozen)

2011-04-03T19:14:00.008-05:00

I know what your saying... "There goes Chez with another cookie recipe. Geez, doesn't this guy eat anything else?" Well the truth is... I LIKE COOKIES, so deal with it! And I am willing to bet that you'll like these cookies too. Super each, chewy and delicious, warm from the oven or straight out of the cookie jar. These beat the pants off any store-bought cookie and contain only the best of ingredients. Don't believe me... well, you'll just have to make these for your self. Now, where is that glass of milk?

1 cup sugar,

1/4 cup additional sugar to top cookies

1 stick butter, at room temperature

1 egg

1 cup smooth peanut butter

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Sparkling Apple Cocktail (serves 2)

2011-03-21T07:37:00.003-05:00

Spring is at long last upon us and that means that those light and refreshing cocktails that we all love are soon to be back on the menu.

For Chez, he decided to 'bump up the schedule' and bring this lovely in... albeit a bit early... but it is still good, and the winner of the Star for March 20th, 2011.

If apple-goodness is what you long for, then this one should hit the spot right nicely, with good old American Apple Jack, apple juice (or cider), bits of Apple floating amongst the ice cubes and just the slightest fizz supplied by the champagne. This one is a keeper!

- Chez

Ingredients

2 ounce apple juice (you can use filtered apple cider as well)
2 ounce Apple Jack
1 ounce simple syrup
4 to 5 red or green apple chunks
2 ounces champagne

Preperation

Combine the apple juice, Apple Jack, simple syrup, and apple chunks in a cocktail shaker with ice. Shake vigorously and pour into a cocktail glass. Add additional ice, if needed. Top off with champagne. Stir and serve.

Antoine’s, French Quarter, New Orleans

2011-03-14T16:51:00.008-05:00

It opened in 1840 and has remained in the same family since that first day. It has served as the creation point for such classic creations as Oysters Rockefeller, Eggs Sardou and Pommes de Terre Soufflés. It has been visited by dignitaries and stars the likes of General Patton, the Duke and Duchess of Windsor, Teddy Roosevelt, Franklin Roosevelt, Calvin Coolidge, Herbert Hoover, Bob Hope, Rex Harrison, Al Jolson, Pope John Paul II, Bing Crosby, Judy Garland and Carol Burnett. 14 charming dining rooms grace the establishment and each room excludes French Creole sophistication that cannot be described and can only be experienced and while it did not win the ‘top spot’ on Chez tour of New Orleans, it did come in a very close second place… and in this league, that is really very good.

We began with drinks and appetizers and both of us went with the essential Antoine creations of Pommes de Terre Soufflés and Huitres en coquille a la Rockefeller (Oysters Rockefeller). Both were exceptional, with the pommes being light, billowy potato clouds and the oysters being a cut above the standard one might get elsewhere. (I did manage to figure out two of the seven ‘special ingredients’ that make these jewels so unique to Antoine’s … but I’m not telling. I promised Clinton, our waiter.)

Our salad course, Salade de laitue au Roquefort, a simple house salad with a most excellent Roquefort dressing. Yes… it really is all about the dressing, provided you make it right, and Antoine’s did!

Our main course was quintessential Creole fare - Poulet Rochambeau, a grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham. Sweet, savory, texture beyond compare. Is it really so wrong to salivate all over again?

We ended our meal with Cerises jubilee; sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream. (Not pictured.) Sure… there is a lot of theater in that dish, but after all it was our last day.

Yes, we are going to miss New Orleans.

We are going to miss her a great deal.

Bayona, French Quarter, New Orleans

2011-03-14T16:20:00.005-05:00

We had already been to five restaurants… only two remained, and of these only one could be crowned all around champion. That distinction goes to Bayona. This restaurant, with is courteous staff and al fresco dining, coupled with its excellent food is worthy of a visit whenever you are in New Orleans. Man, its worthy of being the reason you are going to New Orleans… it really is that good!

So, how did we begin? Well that’s easy… the French 75, that stellar concoction of gin and champagne and just enough lemon juice to make it interesting. But it isn’t just the drink you know… it’s living in the moment as you sit on their open are patio, listening to the breeze ruffle the leaves overhead as you sip your drink and nibble on their fresh pickled cauliflower and peppers. Oh, to be back there again!

For a soup course, we went with a Smoked Chicken and Andouille Gumbo… perfection in a bowl I tell you! Go there, order this and you’ll confirm that this one is pure liquid love.

For our salad we selected a simple Mixed Green Salad with Blue Cheese and Balsamic Vinaigrette. Subtle and fresh, with just the right combination of crunch and creamy… here is a dish that you can feel good about eating as you devour it.

Main course was the Niman Ranch Pork Chop with Creamy Polenta, Broccoli, Roasted Tomatoes and a Rosemary Aioli. Be still my heart (in a good way)! Tender, succulent, flavorful… how many more adjectives can I use to describe the sublime perfection that is this dish? Bravo!

Will we return?

Heck, we wish we had never left!

Galvez, French Quarter, New Orleans

2011-03-14T15:50:00.007-05:00

Billed as a tapas restaurant, I was intrigued as to how true to the ‘tapas-theme’ Galvez would be. Being a newish restaurant (open less than a year), I was also interested in seeing how well the Spanish venue played in a predominantly French City. Sadly, Galvez was one of those New Orleans restaurants that did not live up to the hype that surrounds it.

For our cocktail we ordered a Pisco Sour. Now one would assume that if the name of a drink is a Pisco Sour one would want to include Pisco, yet this was not the case… and the resulting concoction was a far cry from that frothy Peruvian nectar that Chez has come to love.

For our appetizer course Sheb ordered the Bombas de Patata con Queso Manchego - Potato croquettes with Manchego cheese and scallions served with fresh roasted tomato sauce and reported that they were mushy and generally without flavor.

Chez took the safer route and ordered Plato de Quesos Iberico – Purported to be a selection of imported Spanish cheeses, candied pistachios and seasonal fruit. For the most part it lived up to its advertisement with the following exceptions. Rather than candied pistachios they were candied walnuts, the seasonal fruits were just a few slices of apple, there was an addition of Serrano Ham (a nice touch) but I am still befuddled by the inclusion of Danish Blue Cheese. Is this there to remind us of those heady days when Spain owned Holland? Well, it left me at a loss.

Our main course was our greatest disappointment. Paella Carne – the Classic Spanish rice dish with pork, chicken, chorizo and ham, seasoned with saffron. All the meat was present... okay; they used smoked sausage for the chorizo... but zero saffron. Who makes paella and doesn't use saffron? Heck, it's not even the right color. Where is Rick Bayless when you need him? This one score zero points with me.

There was a dessert course. Chez ordered the flan… but it was grainy and not worth mentioning.

Dejected by the meal, Chez and his wife walked back to their hotel with visions of the great Chicago tapas restaurants dancing in their heads.

Arnaud’s, French Quarter, New Orleans

2011-03-14T15:10:00.002-05:00

Arnaud’s doesn’t need me to sing its praises. It has been doing yeoman’s work, culinary speaking, since 1918… yet as our fourth dinning locale we review it nonetheless.

Atmosphere and grace are the two watchwords that best describe the interior of this refined dining establishment. Its Old World charm and attention to the finer things make this restaurant a feast for the eyes as well as the palette.

We will forgo the standard mention of cocktails and salads (Chardonnay and house salads with a Dijon vinaigrette) and concentrate our comments on the main course, the dessert and the ‘post game show’.

Sheb’s main course consisted of Red Fish Almandine - a crisply fried almond-crusted fillet, topped with more sliced almonds and served with a delectable Lemon Butter Sauce… all atop a rice pilaf. No ill comments were forthcoming and I do believe that she was quite please with her selection. Chez was please as well, when he ordered… and subsequently received, his Filet Mignon au Poivre - a seared pepper-studded center-cut filet with classic French Brandy Cream Sauce. This is classic French/Creole cooking at its finest!

For dessert, Sheb took on the Ice Cream Profiteroles and Chez selected the Crème Brûlée… after all, if the French can’t get it right, well then no one can. Here again… they did not disappoint!
We ended the evening sipping our Café Brulôt (after the show, of course) and soaking in the ambiance that is Arnaud’s.

Have you been yet?

No… well then you MUST go!

Yes… well then it is time to go back.

I know we will return.

NOLA, French Quarter, New Orleans

2011-03-14T13:04:00.004-05:00

Night three and a visit to Emeril Lagasse’s 2nd signature restaurant in New Orleans, NOLA and okay… I admit it, Chez decided to be glutton… but hey, it’s Mardi Gras Week!
Both the energy level and the décor were outstanding but it was the efficiency and service oriented attitude of the staff made the evening a fantastic addition to our week’s dining excursion. The wait staff was attentive, polite, and friendly; all in all… true professionals, now on to the food!

Gin and Tonic and a Dirty Martini were the call of the day as well as a Lobster and Roasted Corn Bisque. The sweet of the lobster offset the smokiness of the corn and made this dish sublime. For an appetizer, we ordered the Head-On BBQ Gulf Shrimp and the Wood Oven Roasted Pocket Bread, dressed with Garlic Oil, Basil and Parma. Both were excellent but the ‘puffiness’ of the bread made it the hands-down favorite for this round.

In an effort to bring some ‘healthy considerations’ to our gluttonous foray we opted for salads, with Sheb going for the Baby Spinach, Feta and Kalamata olive salad and Chez ordering the Duck Confit Salad. Sheb found hers good but lacking a certain ‘zing’ I, on the other hand’ loved the crispy duck-bits.

As time for our main course arrived, we knew we were in the right spot for the evening. Sheb’s Shrimp and Grits were straight from heaven, by way of the bayou. I’m not sure if it is lady-like to roll one’s eyes in joy during dinner, but suffice it to say… she did. I went with the Grilled Red Fish served on a bed of Cajun Rice Pilaf and Corn. Mine was good; however it was just the slightest bit dry… owing to being overcooked.

Stuffed as we were we still went dessert hunting and decided to share a seasonal favorite… King Cake ala Mode. What’s not to like with this choice?

So, what are the chances of a return visit? Pretty darn good, mon ami… pretty darn good!

Red Fish Grill, French Quarter, New Orleans

2011-03-14T12:13:00.007-05:00

Our second evening dinner plans took us to the Red Fish Grill, reputed to be one of those stellar establishments within the Quarter of New Orleans. Sadly, whether it was a function of the close proximity to Mardi Gras or the exceedingly high volume of business, this was one of the establishments that failed to live up to the ‘hype’. The noise level was beyond loud and at times bordered on painful. In order to accommodate all of the ‘extra’ customers, tables were added between the tables and this made the venue decidedly crowded. Now factor in the inebriation level of the clientele… well, let’s just say it wasn’t a fun experience.

As far as the food was concerned… I can honestly say that while the drinks were acceptable (Sazerac and a Mai Tai) this was the first time we were served our dinner bread in a paper bag. Not sure why they do this and it gave the meal a decidedly ‘take out’ feel… which maybe was their intent? Perhaps it was to speed the table turn-over? Moresthepity, since the bread was very good.

We both decided to forgo the appetizer and opted instead for salads, with Sheb selecting a Jerk Chicken Salad of field greens, creamy rosemary dressing, granny smith apples and roasted pumpkin seeds, which she found to be watery and a touch on the bland side. I chose the house salad of hearts of romaine with crumbled Stilton, tomatoes, red onions, and roasted pecans tossed with an apple-rosemary vinaigrette. While not very aesthetic and lacking any presentation points whatsoever, it was pleasing to the palette.

For a main course, Sheb selected the Grilled Jumbo Louisiana Gulf Shrimp with a crispy jambalaya cake, caramelized onion sauce and sautéed spinach. She found the shrimp tasty, the spinach and sauce quite good, but the crispy cake neither crispy nor enticing and left it on her plate. I chose a dozen of NOLA’s finest oysters. Yup… no BP residue here! These were excellent.

As the dessert cart appeared we wondered if we should quit on a high not… but alas, our waiter talked us out of that option and instead pointed us to the ‘house specialty’… Double Chocolate Bread Pudding, a Red Fish Grill Signature dish. Purportedly it was a rich dark and semisweet chocolate bread pudding served with white and dark chocolate ganache and chocolate almond bark. Reality on the other hand, revealed the dish to be a tepid, soggy concoction reminiscent of damp WonderBread covered in Hershey syrup. Factor in the lack of presentation and you can easily see why this was not a stellar end to the meal.

Perhaps one day Chez will return… but there are too many other restaurants in New Orleans to try first… so Red Fish will have to wait a very long time for another chance.

Bombay Club, French Quarter, New Orleans

2011-03-14T10:31:00.002-05:00

It was with high hopes that we visited the Crescent City to see the sights, experience Mardi Gras and sample the fare from many of the fine restaurants that grace this elegant city. For seven consecutive evenings we explored the byways and alleys of the French Quarter seeking sustenance and visiting the classic, historic venues that make New Orleans a culinary capital of the world.

Several of the restaurants that Chez will review over the next week hardly need his ringing endorsement… they have been serving the public for generations, yet Chez feels compelled to ‘give the devil his due’ and mention them if for no other reason than to add his voice to the litany of praises that have historically rained down on a few of the ‘notables’. In the case of a few others, well… let’s just say that the ‘hype’ does not measure up to reality, but enough of introductions. Let’s bring on the reviews!

We started our culinary adventure at the Bombay Club, a decidedly English-themed establishment filled with quaint, curtained dining booths, old world ambiance and a menu with a decidedly British slant.

Dinner began with cocktails… to do less just wouldn’t be civilized, and what better choice than a good quality Bombay Sapphire martini garnished with a Stilton-filled olive… magnificent! In addition, rather than the standard bread we received a pair of scones, fresh from the oven and kissed with touch of honey. Absolutely divine!

For our appetizer we selected the Bombay Shrimp Cocktail, gin poached jumbo shrimp, served with pickled okra, a gin and horseradish cocktail sauce and leaves of fresh spinach… good, but nothing exceptional, although the addition of the okra was a nice change from the traditional shrimp cocktail. I did note that the flavors from the gin poaching of the shrimp was lost amidst the rest of the flavors of the dish and I found the dish somewhat pedestrian and most assuredly ‘very old school’… but it did fit the décor and the theme nicely.

Main course was a most excellent cut of filet with melted English Stilton cheese, chive mashed potatoes & sauce bordelaise. This dish made the whole meal! The steak was tender, the tang that the Stilton brought to the dish was amazing but the sauce bordelaise and the creamy, smooth mashed potatoes rounded out the dish and kept all of the flavors in balance.

The only negative that Chez can concede was that, as far as dinners go, it was on the pricey side… but he is willing to choke that up to pre-Mardi Gras price increases and forego judgment until he is given an opportunity to get back (not during Carnival) and try it again!

Crispy Chicken Congee (serves 6)

2011-02-20T21:00:00.005-06:00

Congee, an Asian rice porridge, also known as jook, turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken and it was today’s surprise winner.

Think of it as Chinese comfort food that is just as 'comfortable' right here in the USA. From the creamy, smooth, risotto-like silky goodness to the crispy chicken bits, to the zing brought by the scallions… it’s all good.

Trust Chez, he knows what he’s talking about when he gets his Far-East on!

What you'll need:

• 3 boneless, skinless chicken thighs
• 2 Tablespoons Sesame seed oil
• 2 tablespoons soy sauce
• 1 quart chicken stock
• 1 cup water
• ½ cup Chinese rice wine or saki
• 3 (1/4-inch-thick) slices fresh ginger
• 3 scallions, halved crosswise and smashed with flat side of a heavy knife
• 1 ½ cup long-grain rice
• Garnish: thinly sliced scallions

How you'll use it:

Bring chicken and broth to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger and scallions and cook at a bare simmer, uncovered, 20 minutes, or until meat is just cooked through. Trasfer chicken to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 1 hour.

Cool chicken completely and tear into shreds. Place chicken in saute pan with sesame seeed oil and saute until chicken picks up color and begins to crisp around the edges. Add soy sauce, cook for an additional minute and then remove from heat. Set aside.

As for the stock, you should have about 7 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 1/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.) Season congee with soy sauce.

Laddle into bowls and serve, topped with chicken and chopped scallions.

'prasino' in Saint Charles

2011-02-14T11:53:00.010-06:00

So you might be asking yourself, “What exactly is it that makes Chez look so smug this evening?” Well the answer is simple and it goes by the name of ‘prasino’… the finest dining establishment that he has visited in Saint Charles to date, bar none!

Outstanding tastes, colors, smells, textures and ambiance are just a few of the ‘draws’ to this Chicago western suburb hotspot… but more than all of these things is the overriding adherence to the concept of a ‘green’, ethical, morale, humane and socially responsible dining experience. Here is a place that you can indulge your soul and exercise your hedonistic, excessive nature and walk away completely sated without the slightest tinge of guilt for sinning against the environment. (Sad that the same could not be said for sinning against one’s waistline, but alas that sin will require more penance on the ‘Stairmaster 2000’.)

Don’t take my word for it; instead look at their Mission Statement - “prasino’s commitment to sustainability is incorporated in each cafe’s eco-chic design. Tabletops and floors incorporate reclaimed wood and light fixtures are crafted from recycled wine bottles and corrugated cardboard boxes. Food is prepared in kitchens designed to reduce energy and water use, to incorporate recycling, and eco-friendly cleaning products.” Chez saw nothing that would indicate that they are not true to their promise. But enough about social responsibility, let’s bring on the nibbles!

We began with cocktails (did you ever doubt that?) in the form of a Spicy Bloody Mary and a Dirty Martini. Since the martini has made so many appearances here we will forgo any descriptions of it in favor of singing the praises of Chez’ choice. In truth, it was indeed on the spicy side, but the crushed red pepper-rim and the Wisconsin horseradish paired nicely with the tomato-goodness held within that tall flagon and the addition of a pickled tomatillo was a very tasty unique addition to the garnishments that graced the glass.

A butter lettuce wrap of assorted fresh veggies and feta served as our initial appetizer but the ‘Call of the Flatbread’ was more than we could ignore and we succumbed to the inevitable and added a Margherita as well as a Vegetarian Flatbread pizza to our eco-friendly table. (I’m sure that 45 minutes on the exercise bike will more than suffice for this excess.)

Our salad course was an Asian Chopped Slaw composed of Napa cabbage, carrots, bok choy and dressed with the most heavenly ginger sesame dressing and then garnished with lovely jewels of five-spiced cashews. (This healthy salad will undoubtedly undo some of the damage from the aforementioned pizza… perhaps only 30 minutes on the bike will be needed?)

Our next treat came to us when Executive Chef Scott Halverson graced our table with a ‘special creation just for us’, a hamachi and avocado tidbit. It was outstanding but what was even more outstanding was when he stayed to spend some quality time with us to chat about food, Texas and all things ‘cool’. It was a scene that was repeated throughout our meal and he is to be commended for not only his keen culinary eye and creative hands but also his friendly persona and conversational savvy. Bravo sir!

Our main courses arrived in good order with Sheb enjoying her Mussels, Laughing Bird Shrimp and Pappardelle pasta, garnished with fresh herbs, white wine, tomato vierge, chili garlic butter and a few parmesan crostini, just for added effect. In her words… “WOW!”

Chez went for the healthier option and chose Line Caught Ahi Tuna, Sesame Seared Rare, served with Soba noodles, edamame, radish, ginger-sesame Dragon sauce and Chive Oil. This dish was beyond excellent! In consideration of the heart-healthy aspects of this fish, one could almost rationalize that no additional ‘bike time’ was actually warranted. In fact, the Omega-3 factor of this sublime tuna dish should enable us to order a substantial dessert without fear. “Bring on the dessert cart!”

Ah, the best part of the day… The Gooey Butter Cake that was vaguely reminiscent of a deconstructed Snickers Bar (his) and a Dark Chocolate Lava Cake (her) that was to die for. Add a small snifter of a good 10-year old Scotch and another of Amaretto and you will come to realize that this was a fantastic day.

So, what’s the verdict? Well if you haven’t figured it out yet (you really should pay better attention) ‘prasino’ is a place that you MUST visit, whether it is for the eco-awareness or for the culinary adventure… you can’t go wrong.

- Chez

Salty Peanut and Fudgy Chocolate Brownies

2011-02-06T20:49:00.005-06:00

OMG... this one was the MVP of our Superbowl three-hour nibble extravaganza and even though we had to wait to the end to sample it, it was well worth the wait. Well, that seems only fair, cuz didn't you have to wait to the end of the Super Bowl to see who won?

So, were you cheering Green Bay on?

Were you behind the Steelers the whole way?

Well, I'm all about the chewy chocolate brownies and the PB ganache.... Go Ganache!

- Chez

Brownies

3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting and Ganache

1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

Preparation For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Crazy Cake

2011-01-30T18:55:00.002-06:00

If you are looking for a fast dessert in the chocolate venue, this one might find a spot in your recipe box. For those that suffer from egg allergies, this one is a definite keeper.

Sprinkle with a little powdered sugar and serve with some Rocky Road Ice Cream and this will take you back to the ‘30s… but in a good way.

Ingredients

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold water
• 1/3 cup vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract

Preparation

Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

Mini Mex Rolls

2011-01-23T19:04:00.006-06:00

Guy Fiery was the inspiration for our dining excursion of January 23rd and the “Mini Mex Rolls” from Psycho Suzi’s Motor Lodge was our Star winner for today. Her fine establishment can be found at: www.psychosuzis.com/ and the next time I’m in the greater Minneapolis area, I am so there… but until then I’ll just have to trust in this version to tide me through. Enjoy!

- Chez

Ingredients

• 1 chicken breast, cooked and finely chopped
• 1/4 cup taco seasoning
• 1/2 cup water
• 1 1/2 cups shredded pepper Jack cheese
• 1/2 cup diced roasted red pepper
• 1/2 cup chopped pickled jalapenos
• 1/2 cup corn
• 1 scallion, chopped
• ½ cup chopped cilantro
• 5 dashes of hot sauce
• 1/2 cup black beans
• 1 egg
• 2 tablespoons water
• Wonton or egg roll wrappers
• Canola oil, for frying

Directions

Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.
Combine the cheese, red peppers and jalapenos in with corn, cilantro, scallions, beans, and chicken mixture. Combine well, add hot sauce and set aside.

Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you're using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping tablespoons of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal.

Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving. Serve with creamy salsa (made of 1 part salsa and 2 parts sour cream).

Ricotta Gelato with Blackberry Sauce (Serves 4)

2011-01-16T20:40:00.004-06:00

So, it was a Bee Gees kinda day and we ended our day with a Bee-Gees kinda dessert, namely Blackberry Gelato. Yup, this one wins the day. Now if you are looking for creamy, dreamy American ice cream, this ain't it. The ricotta gives this dessert a decidedly grainy texture but that's just the way it's supposed to be, honest... And that sauce is awesome!

For the gelato

• 1 1/2 cups half-and-half
• 1 cup milk
• a 15- or 16-ounce container whole-milk ricotta
• 1/2 cup sugar
• a 3-inch cinnamon stick
• a 2-inch strip of lemon zest removed with a vegetable peeler
• 2 tablespoons light corn syrup
• 1/4 teaspoons vanilla

For the blackberry sauce

• 1 cup sugar
• 1/4 cup water
• 2 cups blackberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon crème de cassis
• blackberries for garnish

Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served.

Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the crème de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold.
Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with blackberries.

Bangkok in Downtown

2010-12-29T15:16:00.008-06:00

Growing up here many years ago, there were no Thai places (nor Sushi) within a hundred miles of Fort Pierce, so being able to explore a dining establishment other than a fast food establishment in his hometown was a very exciting moment for Chez.

So what was his evaluation of the Bangkok in Downtown, Fort Pierce? Well, at best I would say it is a mixed review.

We began our dining experience with a quick look around the venue. The downtown area of Fort Pierce has made huge strides in its gentrification process and it bares very little resemblance to the FTP of Chez youth. As for the bistro, it had a clean, neat and decided Asian air, as was expected… and it looked like it was smooth sailing for this riverfront downtown.

Our drink orders (no bar, just beer or wine) went the non alcohol route with the Thai Coffee for Chez and Thai Tea for Chez wife. The ice coffee drink was only fair and leaned toward the too much, too strong, kinda bitter side while the tea was refreshing and flavorful.

For appetizers we went with Fried gyoza and steamed vegetable dumplings. These both were outstanding and served as a very fitting start to the meal.

For the main course Chez’ companion choose the Chicken Stir Fry and while it was pleasant to the eye it was lacking any zing and left little in the way creativeness.

Chez order the Bento Box A, composed of a few tempura, sashimi, maki and a side of Pad Thai. The Japanese element of the dish was decorative and tasty and overall it was outstanding, but that was due more to the expertise of the sushi chef and the quality of the fish. The Pad Thai however was abysmal and lacked any ‘pop’.

So what’s the final evaluation? Well, Fort Pierce has come a long way since 1977, but it still has a ways to go in the Thai Food Department.

- Chez

The Ruby Grapefruit Gimlet (makes 2)

2010-12-12T20:15:00.002-06:00

Does the thought of grapefruit cause your taste buds to cry out in alarm and your pucker to go into overdrive?

Well, here’s an adult beverage that will supply you with all of that grapefruit goodness without all of that bitter/sour that haunts your grapefruit memories… honest!

- Chez

INGREDIENTS

• 1/4 cup Ruby Red Grapefruit Vodka
• 1/4 cup vodka
• 1/4 cup fresh lime juice (and don’t skimp here… make it fresh squeezed.)
• 2 tablespoons Simple Syrup (see below)
• 2 tablespoons fresh grapefruit juice (and don’t skimp here either… make it fresh squeezed.)
• Ice cubes
• 2 Grapefruit slices (garnish)

PREPERATION

Place first 5 ingredients in cocktail shaker; fill with ice.

Cover and shake quickly and vigorously for 8 seconds.

Strain into 2 Martini glasses.

Garnish with grapefruit slices.

Simple Syrup:

To prepare the simple syrup Stir 2 tablespoons sugar and 2 tablespoons water in small saucepan over low heat until sugar dissolves.

Bring to boil; cool.

Mill Race Inn 12/5/10

2010-12-06T12:36:00.006-06:00

Day Three brought us to the Mill Race Inn, a historic pub and eatery located on the east bank of the Fox River in Geneva, Illinois. Following on the heals of our outstanding experience of the previous evening, our hopes were high that tonight we would again experience a more-than-pleasant dining experience. Sadly, this was not to be.

We began with our cocktails, with Sheb ordering… yes, you guessed it, a Dirty Martini. For me, I chose a standard Manhattan. Sheb’s drink was fine but in mine was the harbinger of things to come for the evening. Too much bourbon, not enough sweet vermouth and no bitters? Well, then it isn’t really a Manhattan, is it! Well, it did have a cherry… three in fact, so sad.

With the appetizer course came the only ‘high spot’ for the evening, in the form of the Baked Mushroom Caps, which according to the menu were stuffed with spinach, onion and bacon, then drizzled with béarnaise sauce. We both found them to be quite acceptable.

Our second appetizer choice was the Crispy Coconut Duck Strips, supposedly tender strips of duck breast; coconut encrusted and fried golden brown, and served with a sweet and sour cherry dipping sauce and Asian-inspired coleslaw. Reality however was that while the duck was indeed succulent and flavorful, the heavy-handed coconut breading drowned out whatever ducky-goodness that might have been there and as for the sweet and sour dipping sauce… no sour, way too much sweet and not a good match for anything on the plate.

Now about that Asian inspired coleslaw… Note to Chef: Piling julienned red and yellow bell peppers on the side of the dish IS NOT the same as making coleslaw. What you made was a garnish and not a very good one.

Sheb’s main course for the evening came in the form of Swedish Meatballs in a sour cream sauce on black pepper fettuccine, topped with lingonberries. The pasta was acceptable and the sauce was a nice pairing with the dish, but the meatballs had the consistency of wet bread and were too soggy/mushy to be eaten.

Chez’ main course was the Grilled Ahi Steak, reported to be a fresh, Hawaiian tuna steak served medium rare with citrus lime butter, sided with wild rice blend and a fresh vegetable medley.

Reality was:

It wasn’t Ahi,
It was criminally over-cooked (despite my plea to the waitress to tell the chef to go sparingly with the heat) and,
It was over-salted and over-peppered at to make it ‘not fit for human consumption’ (Thank you Morimoto, for giving me just the right words to describe this dish!)

Even in the realm of service, the Mill Race Inn failed to deliver. Initially it was great, with a highly attentive server and visits from the manager. But with the arrival of a large party about thirty minutes after our arrival, we were relegated to the forgotten realm of the ‘corner booth’, in as much as there was only one server and the table of eight trumps the table of two. Filled with disgust, we left the restaurant and went to A & W for dessert.

So, as you can guess… we won’t be going back.

- Chez

Buckingham’s 12/4/10

2010-12-06T11:30:00.003-06:00

Day Two of our Restaurant Marathon took us to Elgin, Illinois and the Grand Victoria Casino. Now casinos are renowned for having good food so let me preface this review by saying… “The Grand Victoria and Buckingham’s did not disappoint”. From the elegant surrounding to the stellar service to the high quality of the food, the dining experience will need to be repeated and if not every evening… (As this isn’t practical or particularly cost effective) it is on Chez’ Repeat List for 2011. I have only high-praise for the staff and chefs at Buckingham’s.

Cocktail Time consisted of Sheb’s standard choice, the Dirty Martini but I ventured outside the box and went with a Rob Roy, if for no other reason than to see if they would get it right. They did!

Appetizers for the evening consisted of (for her) the Bacon Wrapped Scallops and (for him) Carpaccio. Concerning the scallops, Sheb had high praise for these jewels of the sea and while she abstains from eating the bacon wrapping, that just means that it will be available for my consumption!

Concerning the Carpaccio, the thinly sliced, meaty goodness was grand and the shaved Parma was exquisite. The chef strayed from the ‘traditional’ and went with a truffle oil rather than olive oil, and it gave the dish a nice touch... but when the chef continued to veer off the traditional path and opt for sunflower seeds in lieu of pine nuts? Not sure about that. I am not saying it was bad… just that I am not sure it was good. Tradition does have its place, you know.

The only real disappointment of the evening, and a minor one it was, was the soup course. Sheb declined the course but I went with a Lobster Bisque and when it arrived I found that it tasted reminiscent of canned Campbell’s Cream of Mushroom Soup. Sure, there were delectable bits of lobster in it, sure it had a cutesy cracker spoon, sure it was good soup… but it wasn’t lobster bisque. No ‘happy face’ here.

As our main courses arrived, we were both in a level of high anticipation that our culinary extravaganza would continue. For Sheb, it came in the form of several ‘small’ plates filled with Grilled Asparagus, Wine Sautéed Mushrooms, Potato au Gratin and Beef Tenderloin Kabobs. No negative comments here and all was quite well on her side of the table.

My main dining choice was The Tomahawk, twenty-six ounces of manly Beef Meat, served up on an eighteen-inch bone straight out of an episode of ‘The Flintstones’. Sure, there were potatoes and veggies with a cheese sauce, but who cares… and throughout the dining experience I had the strangest urge to utter a Neolithic grunt.

Dessert time brought two more items to our table. For her, a huge slice of Double Chocolate Cake that could, without a doubt, feed a family of four for a week. (Joy upon joy, there will be leftovers!) For me, it was a hope that this was where Brule Heaven resided. Sadly, not today, for the Crème Brule suffered from ‘density’ issues and was more of a flan than a crème.

Nonetheless, Buckingham’s is a topnotch steakhouse with excellent food, great service, wonderful ambiance and should be visited by anyone who comes within 100 miles of the Grand Victoria Casino.

- Chez

Wildwood 12/3/10

2010-12-06T10:32:00.006-06:00

Over the course of three days (12/3 through 12/5) we managed to visit three distinct restaurants; a local gem, a casino steak house and a riverfront icon, all within 20 miles of each other. The first of these visits was to the Wildwood, the local gem that is located in the quaint, scenic Dodson Place in Geneva, Illinois.

Despite it being ‘Kick-Off Night’ of the annual Christmas Walk Weekend, reservations were available and the restaurant was busy but well organized, with a good traffic flow that allowed customers to come and go without disturbing the clientele who were dining… a major accomplishment when one considers the sea of humanity that avails itself to the Geneva Christmas Walk each year.

The views of the square, decked out for the season as well as the tasteful décor inside gave the entire experience a very festive overtone and bode well for the night’s dining experience, which began with; yup you guessed it, cocktails. As is our custom, we both selected the Dirty Martinis with Blue Cheese-stuffed olives. (What is there not to love with this concoction?)

For our appetizer course we went with the French Goat Cheese, consisting of baked imported goat cheese, served atop spinach and surrounded by a sea of tomato basil sauce, served with an olive tapenade garnish. My wife and I differed on our rating of this dish. She found it quite tasty… while I found the sauce to be on the bland side, with it tasting more like pureed red peppers and having no tomato-esque zing that I was hoping for.

For the soup course we went old school, and both had the classic French Onion Soup. With this dish the folks at Wildwood kitchen hit it out of the park. The onions were done to perfection; the cheese was at a flawless consistency and all elements of the dish were equally represented without any one flavor dominating the dish. This one is a big thumbs up!

The Wedge Salad with Blue Cheese Crumbles and Bacon was standard fare, but there was an issue with the dressing. On my wife’s dish, dressing flowed like an endless sea of creamy goodness. Moresthepity too, when one considers she is a ‘light dressing’ type. My salad, on the other hand was a veritable desert with just the faintest hint of creamy goodness.

For the main courses, Sheb went with the Tuxedo Pasta, a dish of sautéed chicken and tender bowtie pasta, tossed with sundried tomatoes, spinach, garlic and mushrooms topped with creamy gorgonzola. She (and I concurred) felt that the dish was on the bland and lifeless side and could have used a lot more zip.

I chose the Baked Sausage Fettuccine, an Italian fennel sausage dish simmered with red and green bell peppers and broccoli with a red wine marinara cream sauce, tossed with fettuccine, topped with provolone and baked until golden. My choice was outstanding and if you are a fennel fan (and I am), this one is for you.

As the dessert cart appeared it was time to contemplate the sweeter things of life. Despite the warnings of my wife, I went ahead and ordered the Orange Crème Brule, delicate orange custard with burnt sugar crust. As followers of this blog know, I have been on the quest for the perfect Crème Brule ever since that incredible moment of five years ago when I experience Crème Brule Nirvana, while at sea enroute to Jamaica. Well, tonight came close… but not quite. The brule was perfect and most of the crème was too, but the bottom 1/4 inch was grainy, thus it is relegated to ‘Good… just not great’. Well, a snifter of their finest will help assuage the pain of this disappointment!

So, what is the final analysis? Overall, Wildwood scores an 8.5 out of 10 and garners a ‘worthy of a repeat’, if for no other reason than to evaluate their steaks. Hmmmmm … when can I fit that visit in?

- Chez

Old Fashion Molasses Cookies (Makes 2 dozen)

2010-12-02T12:25:00.004-06:00

I like cookies… heck, what’s not to like!

But if you like your cookies on the chewy side (I’m not a cookie snob. I’ll take them anyway I can get them) then these are for you.

The cracked and craggy structure, the heady molasses aroma and the bite from the ginger, coupled with subtle brown-sugar sweetness come together in this chewy cookie concoction that is sure to win 1st prize at your house.

Give them a try!

- Chez

Ingredients

• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/4 teaspoons baking soda
• 1 teaspoons ground ginger
• 2 teaspoons finely chopped crystallized ginger
• 1 1/4 teaspoons ground cloves
• 1 teaspoons cinnamon
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 1/2 cups dark brown sugar
• 1/2 cup unsulfured molasses
• 2 large eggs

Preparation

Preheat oven to 325°F.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.

In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls (I find that a standard Ice-cream scoop does a great job) and roll in sugar.

On baking sheets lined with parchment paper, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar. (6 cookies will fit on a sheet.)

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.

Smokey Swiss Steak and Herb Egg Noodles (Serves 6)

2010-11-28T19:56:00.007-06:00

In honor of the arrival of Albert Einstein in 1932, we had an 'All Swiss' day, and while Swiss steak does not originate from Switzerland, it does make a tasty addition to today's repertoire, and when its is paired up with these herb egg noodles, Das ist gud eats, ja?

Ingredients

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil or bacon drippings
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth

Directions

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Herbed Egg Noodles

Ingredients

• 8 ounces wide egg noodles
• 5 tablespoons unsalted butter
• Salt
• 1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced

Directions

Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.

Melt the butter.

Drain the noodles in a colander and return to the pot. Add the, butter, salt and parsley and toss.

Serve immediately.

Strawberry and Banana Smoothie (serves 6)

2010-11-21T19:08:00.004-06:00

Want a healthy start to your day?

Well you can't go wrong with this Star Winner of Chez 11/21 All Vegetarian-Themed Day. Fruity, creamy and destined to be an essential part of your day, if you know what's healthy and good for you.

"What will we need Chez?"

1 lb strawberries (about 1 qt), trimmed and halved
1 ripe banana, cut into pieces
1 cup ice cubes
1/2 cup silken tofu
1/2 cup orange juice
2 tablespoons sugar

"And what should we do then Chez?"

Blend all ingredients in a blender until smooth.

Cheese Ice Cream with Sherry Vinegar Syrup

2010-11-14T19:25:00.004-06:00

You want unique? Well you got it here! If you are willing to stretch your culinary horizons I can think of no better dish than this one to start you on your way.

Chez was having a “Movie Night” on November 14 and the feature of the evening was El Cid. Well, no sense in missing an opportunity to explore Chez’ Spanish side and this dessert was the spectacular close to an auspicious meal. Bear in mind that the sauce and the ice cream is a set. You may opt to only go with one, but don’t do it… this set is a powerhouse!

Think ‘Cheesecake ice cream with a tangy syrup!’… yum.

Sherry Vinegar Syrup

• 1/2 cup Sherry vinegar
• 1/2 cup packed light brown sugar

Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes, but don’t go by time. Keep your eyes open. There is a thin line between delicious and yuck… so be diligent! Pour into a heatproof bowl and cool completely. Syrup can be made 1 week ahead and kept in an airtight container at room temperature.

Cheese Ice Cream

• 3 cups whole milk
• 3 large eggs
• 1/2 cup sugar
• 4 ounces cream cheese, softened
• 4 ounces Fontina cheese, rind discarded and cheese coarsely grated (1 cup)
• 1/2 teaspoon vanilla
• Special equipment: an instant-read thermometer; an ice cream maker

Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

Let soften at room temperature 20 minutes before serving. Top with cooled syrup.

Spaghetti and Meatballs All'Amatriciana (serves 6)

2010-11-07T19:00:00.005-06:00

Want a killer spaghetti recipe? Love the tomato goodness of this classic pasta dish but getting just a bit tired of the ‘same old thing’? Want to improve on perfection? Yearn to experience a level of smokey goodness previously unknown?

Well here is an option that Chez tried and found to be well worthy of a coveted Star, Spaghetti and Meatballs All'Amatriciana, a spiced up version of the classic Italian sauce.

All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, Hungarian bacon stands in for the guanciale (Thank you Gary G.). If you don’t have garlicky, uber-smokey Hungarian bacon, you can us Applewood smoked, but know in advance… it just won’t be the same! Of course, you can always contact Gary.

On the down-side, sure, it is a bit labor intensive and yup, it will take a good portion of the day… but trust me. This ‘ain’t no jar spaghetti sauce’!

Meatballs:

• 6 ounces smoked bacon (about 6 slices), diced
• 2 large garlic cloves, peeled
• 2 pounds ground beef (15% fat)
• 2/3 cup chopped drained roasted red peppers from jar
• 2/3 cup panko (Japanese breadcrumbs)
• 2 large eggs
• 1/2 cup coarsely grated onion
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh marjoram
• 2 teaspoons dried crushed red pepper
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce:

• 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
• 2 large garlic cloves, peeled
• 6 ounces smoked bacon (about 6 slices), cut crosswise into thin strips
• 1 tablespoon (or more) extra-virgin olive oil
• 3 cups finely chopped onions
• 1 1/2 teaspoons dried crushed red pepper
• 2 cups dry white wine
• 1 tablespoon minced fresh marjoram

Pasta:

• 1 1/2 pounds spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh marjoram
• Freshly grated Parmesan cheese

For meatballs:

Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet.

DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.

For sauce:

Puree tomatoes with juice and garlic in batches in blender until smooth.

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot.

Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

For pasta:

Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

The Walnut Speakeasy, Elgin, IL

2010-11-07T08:20:00.020-06:00

Looking for fine dining establishments in and around the Hemmens Theater for the purpose of pre-symphony dining, Chez stumbled upon The Walnut Speakeasy in Elgin, Illinois. From their website (http://www.thewalnutspeakeasy.com/), their advertisements in the Elgin Symphony Orchestra Program and the reviews gathered from a host of locations, things looked promising.

The menu offered delectable choices, the pictures from the website documented the chef’s eye for culinary detail with his creations and the only negative that Chez could find from the reviews was the scarcity of suitable parking. Well-armed with this information, Chez and his dinner companion ventured forth to see if the ‘hype’ about this place was well deserved…

Sadly, it was not. The noise level of the placed had passed the ‘vibrant’ stage many dBs ago and was now operating in the ‘painful’ range. The background music and its over-amped bass setting was no doubt made all the worse by the presence of the plethora of televisions that festooned the walls, each on their own channel and adding to the cacophony.

The staff, who must have thought that it was still Halloween and all had decided to go as The Addam’s Family, did all of the ‘right things’ but from the demeanor of the host to the black fingernail adorned, waitress, to several of the clientele who wandered in during our stay, it gave the whole place a decidedly creepy feel.

Cocktails, our standard fair – the Martini, rated only a C-, due to the pronounced lack of ‘chill’ on the drink and the rather lackluster presentation… a bane of this establishment that was to permeate the entire evening.

The appetizer for the evening, the Saganaki (Flaming Cheese) was the savory highpoint of the evening and its distinct flavor won the day, but it too was lacking any panache in its presentation… so sad.

The salads, looking like refugees from the local Denny’s, failed to achieve any culinary points in either the taste department or in the presentation category. Now that I think about it, this statement might be doing a great disservice to Denny’s, since they DO NOT offer themselves out as a fine dining establishment.

For the main courses, Chez opted for the New York Strip with Au Ju and when it arrived, it did so:

a) Fatty and gristly,
b) Sans the Au Ju,
c) Served with over cooked veggie garnishes (no presentation points here),
d) And served with cold, limp, greasy French Fries.

The meal was a great disappointment and when you juxtapose this steak to the steak featured on their website… well, I am considering filing a Truth in Advertising Suit against the establishment, but I think my wife will talk me out of it.

For her main course, my wife chose the Chicken Piccata and she said that it was acceptable but hardly worthy of Star Status. (She is so much nicer than me.) I found the sauce to have a flour-taste reminiscent of library paste and it too lacked any beauty in presentation. No dessert course here. No sense adding insult to injury and besides… we were both getting a headache from the noise.

So, what is the bottom line evaluation? This one is easy…

The establishment may be a local hot spot and ‘The Place to Be’ in Elgin, but as a fine dining establishment, Chez warns you to steer clear of this place.

All it gets from him is the Big Raspberry!

Pork Wellington (serves 6)

2010-10-31T20:12:00.003-05:00

On this spooky evening of Halloween 2010, Chez finally got the opportunity to try out Alton Brown’s spin on Beef Wellington, namely Pork Wellington. This dish really is super-easy and produces results that will 'wow' your audience with both the outstanding visuals as well as its excellent flavors. Chez served his with Ghostly Mashed Potatoes… but that’s another show.

- Chez

Ingredients

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Directions

• Place a rack in the upper third of the oven and heat to 400 degrees F.
• Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
• Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
• Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
• Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
• Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
• Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

Cauliflower and Stilton Soup (serves 8)

2010-10-24T19:31:00.005-05:00

It was an abbreviated meal we enjoyed on the second to last Sunday of October, but it was all good, nonetheless.

With our choice as today’s star, the funk-factor of the Stilton is mellowed by the creamy cauliflower of this dish and the result blends together to make it an excellent accompaniment to any sandwich I can think of… except maybe PB & J.

Here at Chez Geoffrey’s, we served our soup with a big-boy version of a BLT, using pepper bacon, arugula, tomato and avocado on a whole wheat wrap, but feel free to expand your own horizons and try it with your favorite sandwich.

- Chez

• 1-pound frozen cauliflower florets
• 1/4 cup (1/2 stick) butter
• 1 medium onion, chopped
• 1 leek (white and pale green parts only), chopped
• 3/4 cup chopped celery
• 1/4 cup all purpose flour
• 3 cups canned vegetable broth
• 1 cup milk
• 5 ounces Stilton cheese, crumbled
• Ground white pepper
• Fine chopped chives (garnish)
• Crouton Round (optional garnish)

Thaw cauliflower florets in medium pot of warm salted water, drain well. Reserve 1 cup of florets.

Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth.

Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes. Puree soup in blender in batches until smooth. Return to same saucepan. Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Add the reserved cauliflower and season to taste with white pepper.

Ladle soup into bowls. Garnish with chives and crouton and serve.

Quiche Lorraine with Mushroom and Asparagus (serves 4)

2010-10-17T20:16:00.005-05:00

So... on this day in history, the Year of our Lord 1610, Louis XIII celebrated his coronation as the King of France, and through this event ushered in the Age of Gilded Opulence for France. What better way to commemorate this event than having an 'All French' day.

So, it could have been the Vichyssoise that won the star... but it wasn't. It could have been the Grand Marnier Soufflés with their light, ethereal cloud-like texture with the heavenly Crème Anglaise... but it wasn't. Instead, it was a Quiche Lorraine with Mushroom and Asparagus, served with a simple side salad dressed with a mustard vinaigrette. Ooo la la, this one won the day. Here's how you can do it at home.

- Chez

Ingredients:

frozen pie shell
8 slices bacon
1 small onion chopped
1/2 pound Swiss cheese shredded
½ cup sliced mushrooms
4 eggs
1 1/2 cups half-and-half
1/8 tsp nutmeg
1/2 tsp salt
dash pepper
6 asparugus spears, top-half only

Preparation:

Bake pie shell 10 min in 400F
Reduce oven to 375
Saute bacon till crisp and drain on paper towel
Saute onion till clear in bacon grease
Put bacon and onion in bottom of pie pan
Add cheese
Add mushroom
Beat remaining ingredients and pour into crust
Place the asparagus sticks on top
Bake 40 min or until knife is clean at edge of quiche
Rest for 3-4 minutes, slice and serve

Cherry Tomato Pizza Margherita

2010-10-10T20:22:00.002-05:00

It was a day of 10s, but what did you expect on 10-10-10?

Well, the day’s Star pick came from the appetizer course, a small pizza for two, but filled with big taste. Below, I have up-sized the recipe in order to serve four…

… Unless you don’t want to share any of it! Now, where is my Chianti?

- Chez

1 frozen pizza dough
2 tablespoon extra-virgin olive oil
1 pint cherry tomatoes, stemmed
1 garlic clove, pressed
1 teaspoon fennel seeds
1/4 teaspoon dried crushed red pepper
1 4-ounce ball fresh mozzarella in water (ovoline), drained and cut into chunks
1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F. Roll dough on heavy large baking sheet; pull to about 14-inch disk, pinching any tears to seal.

Heat large skillet over high heat 2 minutes. Add oil and garlic and sauté for 3 minutes. Add tomatoes and sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down (about 6 minutes). Transfer to large bowl and mix in fennel and crushed red pepper. Using a potato masher, crush tomatoes in bowl leaving some chunks intact. Return to skillet and cook over high heat to drive off excess liquid (2-4 minutes).Season mixture with salt and pepper.
Ladle sauce evenly over dough, coming to within ½ inch of edge. Scatter the 1/3-cup of the basil over the sauce and add the cheese, leaving some space between the chunks. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with remainder of basil leaves and serve.

Ratatouille Stuffed Bread (serves 8)

2010-10-03T14:22:00.005-05:00

For the 46th Anniversary Weekend of the invention/discovery of Hot Wings at the Anchor Bar in Buffalo, New York, one would expect a killer Hot Wings recipe to mark this day... or perhaps a tangy, new version of a blue cheese dressing. But as far as Chez is concerned, it is the new addition to the Anchor Bar Lunch menu that earns the coveted distinction of Star for the Week.

Chez has taken a few liberties with the 'official recipe', and added a few tasty items that enhance the savory nature of the dish, but it is still true to the spirit of The Anchor Bar. Good job, Ivano Toscani, Executive Chef and Host at the Anchor Bar.

Ingredients

3 tbsp olive oil
1/2 large Spanish onion, peeled and sliced
1 tsp kosher salt
1 tbs ground black pepper
1 small/medium eggplant, sliced into rounds about ½ inch thick
1 small zucchini, trimmed and sliced into coins
1 yellow squash, trimmed and sliced into coins
1 pint cherry tomatoes, halved
1 small red pepper, cored, seeded, and sliced
1 pint button mushroons, roughly chopped
1 large garlic clove, peeled and crushed
½ tsp granulated sugar
½ cup hot wing sauce (If you want to be true to the recipe, use Anchor Bar Medium Sauce, but any wing sauce will do just fine. http://www.anchorbar.com/catalog/sauces/.)
1 tbsp shredded fresh basil
1 loaf frozen bread dough
1 1/2 cup shredded mozzarella
2 tbs butter, melted

Directions

1. Heat the oil in a large skillet or wok. Add the onion, salt and pepper and cook over medium heat for about 5 minutes, or until softened, stirring often.

2. Add the remaining vegetables, mushrooms the garlic, sugar and hot wing sauce. Stir well. Cover the pan and cook over low heat for about 25 minutes, or until the vegetables are tender but still retain their shape. Stir gently from time to time.

3. At the end of cooking, drain mixture into colander, reserving ½ cup of liquid. Check the seasoning and sprinkle with the shredded basil. Toss to combine and set aside to cool to room temperature.

4. With a prepared dough ball that you have thawed in refrigerator overnight. Let rise, punch down and roll out into 9x5inch piece. Set aside.

5. Mix two cups of the cooled ratatouille mixture with cheese. Add back enough of the reserved liquid to maintain a moist mixture.

6. Place the mixture down the middle of dough. Brush all edges of dough with a small amount of water. Fold top flap onto bottom flap about 1in from the bottom. Press and seal with your finger. Lift bottom inch and fold over top and seal with your finger. Fold in both ends and press with your finger.

7. Apply melted butter to top of dough. Bake in a 350°F pre-heated oven for 35 minutes or until golden brown.

Country Captain Soup (Serves 6)

2010-09-19T21:16:00.004-05:00

Chez commemorated the Battle of Chickamauga from an all Southern perspective and for the brunch, Chez picked Country Captain Soup… a zesty soup that is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India. Give it a try but stick to the recipe. All of the ingredients are important and bring something to the dish, even the apple and the currants.

- Chez

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 1/2 cup chopped red bell pepper
• 4 garlic cloves, chopped
• 6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces
• 1 tablespoon curry powder
• 1 teaspoon grated peeled fresh ginger
• 1/4 teaspoon dried crushed red pepper
• 4 cups (or more) canned chicken broth
• 2 cups canned diced peeled tomatoes with juices
• 1 large Granny Smith apple, peeled, coarsely chopped
• 1/4 cup orzo (rice-shaped pasta; also called riso)
• 2 tablespoons dried currants
• Fresh cilantro
• Sour cream

Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sauté until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollop of sour cream.

Sweet Potato Chips (8 Cups)

2010-09-12T19:24:00.006-05:00

We had this on NFL Kick-Off Sunday for dinner and found these super-simple treasures to be a real 'keeper'. Unfortunately, we mated this with the wrong dip, but that doesn't decrease the Star Status of this dish! Give this one a try and see if you don't agree that this is a great alternative to to 'plain old potato chips'... and they're healthy too.

- Chez

What you'll need:

2 (about 1 3/4 pounds) sweet potatoes or yams scrubbed clean
2 quarts canola oil for deep-frying
coarse salt to taste

How you'll use it:

With a mandolin or knife cut the potatoes into 1/16-inch slices and pat them dry with paper towels.

In a deep fryer or cast iron Dutch Oven. heat enough oil to measure 2-4 inches to 380°F and in it fry the potato slices in batches, turning them, until they are golden brown.

Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with the salt.

Carrabba’s Italian Grill of Canton, MI

2010-09-07T11:51:00.014-05:00

Our last evening in Canton, MI brought us to Carrabba’s Italian Grill, conveniently located in our hotel parking lot (I do so love it when I don’t have to strain myself too much after a meal!) and while it is true that Carrabba’s is indeed a chain (and Chez tends to shun chains), it is also appropriate to note that Chez has done reviews of chains before… so the precedent does exist. On to the review!

We begin with what must be the most outstanding attribute of this particular establishment… namely the service. From the time we entered into this enterprise we were warmly welcome, made to feel at home and treated like an amalgamation of royalty and family. From our entrance and greeting by our hostess to our ‘adoption’ by the bartender (whom we later found out was the proprietor – Kim Janes, who mixes a mighty fine Dirty Martini, mind you) the ‘anticipation’ bar was set very high for the evening.

As already mentioned, Sheb once again chose the aforementioned martini, I went for the Vodka Tonic with lime and my daughter went for the Watermelon Martini. Sheb loved hers (I had no worries there), I found mine quite refreshing but Jenni thought that hers was a bit too sweet and way too ‘watermellon-esque’. Well, such is to be expected with frou-frou drinks. Stick to the old standards, is what I say.

Our dining started with the simple and the sublime. Carrabba's (well at least this Carrabba’s) has an excellent bread and oil herb dip. The bread, served warm, is a slightly dense white bread with a hard (but thin) crust. It a word, delicious! The herb mix with the oil was a great combination and while it was on the slightly salty side, the two complimented each other quite well.

Our appetizer course was the Antipasti Plate, composed of breaded and fried Calamari, Bruschette and Fried Mozzarella with Marinara. I found the calamari to be done quite well, with neither the excessive ‘breadiness’ nor the rubbery texture that I have been accustomed to. Great job on this one! The Fried Mozzarella was acceptable but I thought the marinara to be a bit bland… and as for the bruschette, well this one gets a big ‘thumbs down’, for it was far too oily for my tastes.

My dining partners then delved into the land of salads (a house salad for Sheb and a Caesar for Jenni) but I went forth and sampled the Tomato Basil Soup. The soup had a good tomato-tang, as I was expecting but what it didn’t have was that ‘basil punch’… in fact, I failed to note any basil at all, save a few flakes floating in the sea of red. In all, good… but not GREAT!

Main courses for us were composed of Spaghetti with Meat Sauce (Sheb), Lobster Ravioli (Jenni) and Baked Manicotti with a side of Italian Sausage (Chez). Sheb greatly enjoyed her dish and the rich, robust flavor of the dish was offset by the al dente of the pasta. If there were a negative (and I am not saying there was) it would be the lack of artistry in the presentation of the dish.

Jenni’s choice of the Lobster Ravioli had both flavor as well as the aforementioned ‘missing artistry’ and was a joy to behold, both for the palette as well as the eye. You can’t go wrong with a creamy white wine sauce. The Baked Manicotti with Italian Sausage (my choice) was also flavorful but it too was missing a certain flair that would have garnered it more presentation-points on Iron Chef America. Suffice it to say that in the taste portion of this competition it scored very high and there were no left-overs.

As the dessert cart made its way to our table we asked ourselves, “Do we really need more?”
Well, as you might have guessed, the answer was in the affirmative!

For Jenni it was all about the Limóncello Bread Pudding; a baked Brioche bread pudding, topped with vanilla ice cream and drizzled with a Limóncello liqueur sauce. Jenni found it a bit too lemony and a bit too ‘boozy’ for her tastes. I can respect that point of view since Limóncello is an aperitif that one must tread softly with, since the line betwixed too much and not enough is a very thin one indeed and one should always err on the side of caution. In this case, the chef erred in the opposite direction and a lower rating was the result.

For Sheb and myself, we went with ‘the old standard’, Tiramisú. Having it presented to us freshly prepared and ‘homemade’ rather than recently thawed and store-bought was a most pleasant experience and the addition of dark rum rather than Marasla was an interesting albeit non-traditional presentation. Rather than the coffee/cocoa dusting, as is also traditional, Carrabba’s garnishes this dish with shavings of milk chocolate… which I at first scoffed at, but then came to enjoy.

The two criticisms of this dish (small ones that they are) would be that I did indeed miss that coffee-flavor and I wish it could have found its way into the dish more prominently. As for the chocolate… call me an elitist but I think that a very dark chocolate (70% cocoa) shaving rather than milk chocolate would have better served the dish.

In closing, the evening at Carrabba’s was a pleasing dining experience, made all the better by the personal touches provided by the staff. Our server (Emily) was engaging, interesting and personable, with a gift for conversation and an abundantly cheerful attitude. Emily, you are hereby forgiven for forgetting my lime!

So, would Chez go back? Most certainly!

- Chez

O'Sushi of Canton, MI

2010-09-07T09:44:00.005-05:00

Another long weekend (this one in observance of Labor Day), and another opportunity to get out and explore our ‘options’… This time we went ‘East’ and ventured to Canton, Michigan to visit our youngest daughter and our oldest grand-daughter, delve into the world of the Michigan RenFaire and of course dine at a few local hot-spots.

Our journey began in the ‘culinary far-East’ with a trip to O’Sushi, an eatery of Japanese roots despite the somewhat Irish sounding name. As we entered the store front establishment I was surprised how cramped it was. To call it cozy is to take great liberty with that word and for any groups of four or more, well… seating is a bit more than problematic. Since our party was five adults and two children (high-chairs) I think we taxed the proprietor to her limit and our accommodations (despite our previous reservations and forewarning that out party consisted of seven) was a hastily assemblage of tables and chairs close to the door. This resulted in harried wait-staff and a poor first impression. Not a stellar first act but I am open-minded, so on to the feast!

We opened our flavor-excursion with the appetizer round, consisting of traditional Edamame, Agedashi Tofu – a fried tofu in Ginger Bonita sauce, and according to the menu an Ahi Tune Tartare. The edamame were good but it hardly rates high praise, the Agedashi was excellent with just enough ‘tang’ to keep it interesting and the tofu’s creamy inner texture was in perfect balance with its crunchy outer skin.

The tuna tartare on the other hand was a bit of a disappointment. To begin with it wasn’t a tartare at all but planks of tuna done up in a ceviche. It would have been marginal at best had it been what was ordered but it certainly wasn’t what was advertised and in truth… the quality of the tuna was lacking. It struck me that in this dish the proprietor had found a place to use the sushi tuna that was no longer at its prime.

Our sushi course was also composed of three parts; a traditional sushi sampler platter of sashimi and nigiri (but sadly no maki), a vegetarian sushi platter and an interesting assemblage called Sunday Morning Sushi – a tempura coated maki with a spicy sauce. All three dishes were good, with plenty to go around. The only negative on any of the dishes would have to be that the carrots on the vegetarian sushi were on the wilted side and not very palatable.

So… what is the final verdict? Well, O’Sushi is a fair, (not good & certainly not great) addition to our dietary repertoire, but I don’t think I would venture back.

- Chez

Moroccan Carrot Soup (serves 4)

2010-08-29T18:41:00.006-05:00

The motion picture 'Casablanca' was the theme for the meals served the last week of August and that meant an all-Moroccan day. The soup served at this day's brunch, Moroccan Carrot Soup, brought the best attributes of this hearty root vegetable... from the earthy tones of the root to the enigmatic notes of roasted cumin and finishing with the bright flavors brought by the yogurt. Give this soup a try.

- Chez

Ingredients:

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped white onion
• 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
• 2 1/2 cups low-salt chicken broth
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground allspice
• 1 cup sour cream
• 1/2 cup plain yogurt, stirred to loosen

Preperation:

Melt butter in large saucepan over medium-high heat.
Add onion; sauté 2 minutes.
Mix in carrots. Add broth; bring to boil.
Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool.
Finely grind in spice mill.
Remove soup from heat. Puree in batches in blender until smooth.
Return to same pan. Whisk in honey, lemon juice,sour cream and allspice.
Season with salt and pepper.
Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Beef and Guinness Pie (Serves 4)

2010-08-22T20:30:00.004-05:00

The anniversary of the English Civil War provided Chez with an opportunity to look for fine culinary offerings from England… and this is no mean feat!

Despite the reputation that English food has, several potential Stars did in the end, show bright… but it was the Beef and Guinness Pie that won the day.

Unique, pleasing to both eye and palette and hearty as the day is long … what else is there to say!

Enjoy,

- Chez

• 2 pounds boneless beef chuck, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons water
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness or other Irish stout
• 1 tablespoon Worcestershire sauce
• 2 teaspoons drained brined green peppercorns, coarsely chopped
• 2 fresh thyme sprigs
• puff pastry dough
• 1 large egg, lightly beaten
• 1 tablespoon water

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate.

Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer,

Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven.

Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters.

Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere.

Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Tinga Pueblana (Pulled Pork)

2010-08-15T19:12:00.005-05:00

August 15 is the anniversary of the completion of the Panama Canal so as expected, Chez did an all Panamanian Day, and while the day gave us many surprises (all of then good) like yucca root, plantains and Quinoa (pronounced keen-wa)... it was the Tinga Pueblana that won the Star for today.

Viva la pig!

- Chez

3 medium or 2 large russet potatoes to equal about a pound, peeled and diced
1 (2 to 3-pound) pork loin
1/2 yellow onion, whole, plus 1 onion, chopped
2 garlic cloves, smashed
2 bay leaves
12 ounces raw chorizo, casing removed and crumbled
1 (28-ounce) can diced tomatoes
2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
salt

For serving:

16 corn or flour tortillas
Lime wedges
1 avocado, halved, pitted, peeled and sliced
1 cup fresh cilantro leaves
2 serrano peppers, chopped

Directions:
Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.

Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.

In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.

While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).

To Serve:
Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Scatter the serrano on top of the pork. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

Kyoto Steakhouse and Sushi Bar, Crystal Lake, IL

2010-08-10T11:02:00.016-05:00

So, there we were in north-east Illinois on the second weekend of August in preparation to attend the second-helping of the Woodstock Mozart Festival. (Editor’s note: This is a MUST ATTEND for all Chamber Music aficionados out there.) With the pangs of hunger gnawing at our innards, we ventured to the Crystal Lake Region of Illinois to try out Kyoto Steakhouse and Sushi Bar. Sheb had had a hankering for Asian food for quite a few weeks and this place seemed like a safe place to sate those needs.

The décor was standard Japanese Steakhouse and nothing to get too excited about. The faux Japanese artwork, hibachi tables and shoji screens were in abundance but we hadn’t come to appreciate the furniture. Tonight it was about the food… so bring it on!

Round 1 –The Sake Martini: This one was a bit of a disappointment. Well, it actually was a bit more than ‘a bit’. When you order a sake martini you kind of expect sake to be the predominant tone but not in this case. Even on their second attempt, the sake was only a fleeting memory.

Round 2 –House Salad with Creamy Ginger Dressing: We were very glad that this was included in the cost of our main course because if we had been forced to pay for this we both would have been irate. Now in vegetal matters I tend to be more gracious than Sheb, but this salad was not good at all. The lettuce was wilted and flecked with brown age-spots that the chef had hoped to hide under a soupy abundance of cloy ginger dressing. So as my wife so aptly put it, “Ick!”

Round 3 –Sushi Appetizer Plate and Harumaki Plate: I refuse to go to a sushi house and not order sushi, even if it is just for an appetizer. Sheb on the other hand can refuse sushi 365 days a year, 24 hours a day. Faced with this conundrum we each ordered our own appetizer, with Sheb going for the Haru-maki (Japanese Spring roll) and I venturing into Sushiville. Sheb was happy with her order and found the dish to be light, fresh and a good opening course. For her, it was the first ‘thumbs up’ of the day.

I found my choice as ‘just acceptable’. Why? Well one of the fine points of sushi is the artistry of the dish and in my view this was lacking. It appeared that the items were just piled on the plate… no flair, no eye for the dramatic. It was just raw fish and rice.

Round 4 –Miso Soup: Since it was not Miso Soup, I guess that this one doesn’t qualify for a grade in the Miso Soup course. Instead we were given an anemic version of Chinese Egg Drop Soup, which we both found tasty… however what that had to do with a Japanese restaurant still has us baffled.

Round 5 (Her) – Hibachi Chicken Teriyaki: Sheb thoroughly enjoyed the dish, while I thought the chicken was a bit dry… no doubt a function of the excessive cook-time that she had requested of our chef. Moresthepity, but it was her meal and she can have it any way she likes.

Round 5 (Him) –Hibachi Steak and White Tuna: I was disappointed that this was done with a ‘white’ Albacore tuna rather than a ‘red’ Yellow fin tuna. The subtle flavor of yellow fin would have complemented the steak portion of the dish better but alas, it was not offered, and while the steak was cooked to perfection I did find the dish in it’s entirety to be ‘only average’.

Honorable Mention: Bar none, the brightest spot of the evening was our chef… a Masaharu Morimoto look-alike who was also quite the comedian. We have seen the ‘standard show’ at Japanese steakhouses many times in our travels so the ‘initial flame-on, onion volcano and smoking choo-choos’ don’t hold our attention as much as they once did. Our chef, on the other hand, seemed to sense this and pulled out all the stops to make the dinner preparation the centerpiece of our evening. From his amalgamation of Spanish and Japanese to his self deprecation to his bumbling antics, he managed to salvage a mediocre evening and bump it up to ‘enjoyable status’. Thank you sir for a great show!

As for the restaurant as a whole… well, I am going to have to give this one a ‘Thumbs Down’. The food wasn’t special, the décor was cliché and I have to ask myself, “Is a Benihana-look-alike really the best we could have done?”

- Chez

La Petite Crêperie, Woodstock, Illinois

2010-07-30T10:12:00.035-05:00

"Don't you guys ever just stay home on a weekend?"

Well, the short answer is, "No, there is just too much to see, do, experience, taste, savor, etc!"

So as fate would have it, upon our return from the Florida Keys (and for the next two consecutive weekends) we are privileged to attend the Woodstock Mozart Festival [http://www.mozartfest.org] in the quaint, and just a bit retro, village of Woodstock, Illinois... and as we are apt to do, this gives us an opportunity to sample the culinary efforts of a local hot spot and enjoy something new and exciting. For this week, it is all about La Petite Crêperie and Bistrot and all things French (with just a little Baroque thrown in for good measure).

So, what did the menu offer us? Well, suffice it to say, a great deal!

We began with cocktails; the Dirty Martini for her and I ventured into real France and ordered the absinthe. I do so love the gentle, licorice-tones and the sublime 'fogginess' that this drink offers.

As our eyes turned towards the appetizer course, we (I) found myself in a quandary... pate' or escargot... pate' or escargot, which to choose... oh my. Which to choose?

In the end, I took my lead from King Solomon and ordered both. The Pate' Trio, composed of duck, lamb and rib eye were good, with the rib eye playing first violin status and the duck a strong second and the lamb a somewhat weak third (it needed more zing).

The escargot, on the other hand was 'TO-DIE-FOR', with all of the garlicky-goodness and buttery-richness that any self respecting French dish is renowned for. Salty, flavorful, plenty of taste and texture... what else is there to say... except I wish there had been more bread available, so I could have soaked up more of that snail-love potion.

Sheb took the safer route and ordered the Tiger Shrimp in a Lemon Butter Sauce. She reports that this appetizer was most excellent and more than worthy of a big, fat, French thumbs up.

As we considered our main course options, I decided on the lighter fare of French Onion Soup. One would expect this to be most worthy at this French Bistro, and worthy it was indeed. The tang from the Gruyere and the sweet from the onion brought a tear to my eye... and it wasn't the onion, it was my nearness to greatness.

Sheb, on the other hand went for a savory crepe option and ordered the Country Crepe, filled with Brie, spinach and mushrooms. I can only assume that it was good since I heard no complaints from her side of the table and none was left on the plate to signify that there was a quality issue.

The dessert and cheese course soon loomed near and while Sheb was all about the cheese (not pictured) I was all about the Crepe Suzette, and while the flambe failed to perform as requested, the subtle orange notes and paper-thin crepe were an excellent ending note to a dinner composed of great food, good friends, excellent atmosphere and a quaint locale.

So... if you ever get to Woodstock, Illinois, give La Petite Crêperie a try. You might just find your 'inner Frenchmen (or woman)' and fall in love with the food of the continent!

- Chez

Marker 88, Islamorada, Florida

2010-07-24T21:12:00.010-05:00

As our vacation came to a close we managed to sneak in one last restaurant and appropriately, one last restaurant review. The place is called Marker 88, just south of Key Largo, in Islamorada at… yup, you guessed it, Mile Marker 88.

The establishment offers both interior and exterior dining and while the outside might have added to the spectacular views at sunset, I’ll wait until it is just a bit cooler before I try that. Instead we chose inside, by a window and with that, fine dining took place.

We began with cocktails (of course) and Sheb had a Blood Orange Margarita and I had the Hemingway; an interesting concoction of vodka and rum, cola and citrus. I’m certain this is just the kind of drink that ‘Papa’ would order.

Our appetizer course was highly interesting and incredibly flavorful warm flat bread topped with goat cheese, herbs and sliced tomatoes. In a word, fantastic!

Salad course was just a house salad, but at Marker 88 they do simple salads up right, from the threads of micro greens, to the crumbled bacon to the chopped egg. You will be hard-pressed to remember that this is just a house salad. As for dressings I can only speak to the one I had, an Asian Ginger Dressing that added a nice zip and zing to the dish. Who knew salads could be so good.

Our main course was the Filet Mignon and Lobster Tail Combo with a side of sautéed button mushrooms. The steak was incredibly flavorful and had the consistency of butter. The lobster was poached in a house specialty broth that brought a succulent tenderness to the dish and complimented the sweetness of the lobster.

For dessert I again delved into the land of Florida Crème Brule and while it wasn’t the best thing I ever ate I can say that it was the best I had eaten on our trip to the Keys. If I had to give it a grade then I guess B+ is where it would land.

In all, Marker 88 is cozy, scenic and a provider of top-notch dining in the Florida Keys and is well worth Chez ‘Thumbs Up’.

- Chez

Old Tavernier, Islamorada, Florida

2010-07-22T21:43:00.013-05:00

After close to a week of seafood indulgence it was time to give our palettes a break from the fishy sustenance that we had been enjoying. Fate would have us visit the OLD TAVERNIER, located just as you enter the Islamorada Isles of the Florida Keys from the north (US-1).

In truth neither my wife nor I were expecting much. After all, Italian and Florida are not exactly synonymous. It was with great surprise that we found this particular establishment to be one that offers Italian food that is well within the preferred offerings of any fine Chicago-based Italian eatery.

The obligatory Dirty Martini graced our table first, and while the bar did not have blue cheese olives on hand, the waiter assured us that he would pack us some… and he did. The service at Old Tavernier is excellent. (Well, at least our server was.)

We moved on to the appetizer which was a platter of Buffalo Mozzarella Carprese with pungent balsamic vinaigrette. Most excellent and worthy of any 5-star offering.

With the order of our main courses, we were optimistically hopeful. Sheb ordered the Spaghetti in Meat Sauce and I opted for the Baked Manicotti, and to both of our delights they were fantastico! Both dishes had all of Old World Italy imbued into them and while I could almost have asked for just the slightest increase in my oregano content (in the sauce), both were very good.

As the dessert course neared, I ask myself, “Should I risk it? Should I ask for the Crème Brule?”
Sadly, I answered yes and to my disappointment it was SO NOT right. The main culprit was the very dish it was served in… a soup bowl? What, no ramekins? Be still my Brule-wounded heart. Sheb took the easy route and ordered the Key Lime Pie, and she reports that it was great. Well, sure… they make the limes here, but to make the perfect Brule… that is skill.

So, what is the final evaluation? That’s easy! This place is a keeper and deserves to be on your culinary seeker-list when in the area. Just order something other than the Brule when the dessert cart rolls out.

- Chez

Banana Walnut Bread

2010-07-11T20:11:00.006-05:00

Familiarity and nostalgia were the watchwords of the day for my brunch and dinner of 7/11. The fact that I was able to share the day with my Dad made it all the more special... so it comes as no surprise that this dish won the Star of the Day prize.

Moist and flavorful, just pure comfort food, just slather on a generous pat of butter, grab a glass of cold milk and sink into your favorite memory with this treat.

- Chez

Ingredients

1 1/4 cup unbleached flour
1 tsp baking soda
1/2 tsp fine salt
2 eggs (room temperature)
1/2 tsp vanilla extract
1/2 cup unsalted butter (room temperature) plus more for pan prep
1 cup sugar
3 very ripe bananas, peeled and mashed with fork
1/2 cup toasted walnut pieces

Directions

Preheat oven to 350. Sift flour, baking soda and salt in a medium bowl and set aside.
Whisk eggs and vanilla together and set aside.
Butter a 9 x 5 x 3 loaf pan (glass is preferred.)
In a stand mixer, with paddle attachment, cream butter and sugar together until light and fluffy.
Add eggs, one egg at a time, incorporating each egg fully before adding the next one.
Add bananas to mixture and mix until fully combined. Mixture will appear curdled.
Remove from mixer and add flour, mixing until just incorporated. Do not over mix.
Fold in walnuts and transfer to loaf pan.
Bake 55-60 minutes or until toothpick is inserted and comes out clean.
Cool, in the pan, on a wire rack for 15 minutes and then de-pan and continue to cool.
Once cool, wrap in plastic wrap and store. Bread is best if served after 24 hours.

356th Fighter Group Restaurant

2010-07-06T12:48:00.011-05:00

So, there we were in Canton, Ohio on a Sunday night, enjoying our 4th of July Weekend and without a dining establishment in sight.

"What is an omnivore to do?"

Sure… we could have settled for some ‘chain’ or perhaps we could have ventured up I-77 to the big city of Cleveland, but we had our hearts set on dining local and enjoying what Canton had to offer.

With memories of our previous evenings dining extravaganza fresh in our minds (previous post) we sought a comparable experience. What we decided on was the 356th Fighter Group Restaurant (http://356fg.com/), nestled quietly beside the Akron/Canton Airport.

“Interesting place for a restaurant,” she said, “…and even more interesting choice of décor.”

“This place is most assuredly worthy of a visit,” I said, “… and so we will.”

As we walked the grounds and explored the exterior we were amazed. The level of attention to detail was astonishing and it really did feel like you were on a WWII American Airbase in England. From the ramshackle guardhouse to the vintage vehicles and equipment strewn on the grounds, it was indeed an astounding experience.

The visual assault did not stop there however and once we were inside we were accosted with the bric-a-brac of war; from broken pieces of Stuka dive bombers gracing the ceiling, to framed black-and-white photos of long ago aces, to ‘Kilroy was Here’ graffiti adorning the walls. It was a visual experience ‘to-die-for’. But we didn’t come here for the ‘visuals’… no, for us it was about the dining, and it was Cocktail Time!

Dirty Martinis were the call of the day and both arrived at the proper temperature, with the proper brine content and both were accompanied by the mandatory blue cheese olive. Things were looking very good for the Old 356th.

As appetizer time came around we chose the ‘Bomber Sauerkraut Balls’, served with a spicy mustard sauce. Both Sheb and I, while initially unsure about these but were pleasantly surprised once we tasted them. Nice texture, great taste and very unique.

The salad course on the other hand, had us a bit concerned, as the house salads arrived looking like something ordered off the local Denny’s menu. After tasting them, we found that they also tasted like they came from the aforementioned ‘fine dining establishment’.

“Well, it is only the salads.” we said, as we tried to convince ourselves that better quality was ahead of us. The main courses however had more in common with the salads than they did the appetizers.

Sheb’s choice, the Pecan Encrusted Tilapia served with a Honey Glaze, was neither pecan-encrusted nor flavorful. (A smattering of pecans strewn on a fish does not ‘encrusted’ make.) While the fish was cooked quite well, it had no flavor; no seasoning to speak of and to call it bland is to do a great disservice to that word. As for the Honey Glaze, it had apparently gone AWOL.

My choice was the General’s T-Bone, purported to be a 16 oz ‘hunk-O-meat’ smothered in mushrooms. What it was instead was a gristle-filled piece of low grade cow that had the texture of a wet combat boot and while I can not say with absolute certainty, I believe it had the flavor to match. In all, both of our main course selections were very disappointing.

Dessert was an Upside-Down Apple Walnut Pie, and while it had merit it didn’t make up for the terrain that was lost during the main course… there would be no victory here today!

So, if for some reason you are at the Akron-Canton Airport… and if you are feeling the pangs of hunger gnawing at your innards and if you are so inclined… go to the 356th Fighter Group Restaurant. Enjoy the ambiance of the grounds, marvel at the decorative details within the establishment, order a refreshing adult beverage and sample the ‘Bomber Balls’, perhaps even nibble on a dessert…

… But under no circumstance are you to order a meal there. That’s an order!

- Chez

The New Peter Shear's Downtown

2010-07-06T11:07:00.008-05:00

4th of July weekend brought us to Canton, Ohio and the Pro Football Hall of Fame. While there, we managed to find two interesting establishments that are worthy of note and while ‘worthy of note’ does not necessarily denote ‘good’, that doesn’t necessarily mean ‘bad’ either. Confused? Well don’t be. Read on and clarity will come to you. Here is the review on the first of these finds.

We began our culinary quest on July 3rd, and while our plans had been to enjoy the offerings of ‘The New Peter Shears Downtown’ on Sunday, much to our chagrin we found out that all ‘worthy’ dining establishments are closed in Canton on Sunday. “Hey, Canton Chamber of Commerce… want some advice on how to weather these difficult economic times? Open your doors on 3-day holiday weekends!” Now that I have vented, let us continue…

We rearranged our dining plans and put ‘Peter Shears’ on our Saturday list and it was, in a word, FANTASTIC! Located in the sub-level of a 100-year old building, the décor is comparable to anything you will find in an upscale ‘Big City’ bistro and the place exudes a metropolitan chic and sophistication that I was not expecting in Canton, OH. If I have one negative about the place, it was the quality of the web site, which does not do this fine dining locale justice (http://www.petershears.com/).

We started with the obligatory cocktail order, Sheb had The Bahamas Martini (she was feeling particularly ‘fruity’) and I enjoyed the P.S. version of an Old Fashion. Both were good, but both paled in comparison to what was to come.

For the soup course I had the Creole Roasted Tomato Bisque garnished with Chive Oil and it was ‘Bliss in a Bowl’. The slight bite of the pepper coupled with the subtle tang from the tomato was beautifully tied together with the floral notes of the chive oil. This one is a real keeper!

When the soup course ended and the salad course drew near our expectations were running pretty high and we were not disappointed. I had the P.S. Goat Cheese Salad; tender greens with both dried and fresh strawberries, a few smokehouse croutons, candied walnuts and herbed goat cheese with just enough maple syrup vinaigrette to keep it interesting. Sheb, on the other hand opted for the daily special; a melding of arugula, Danish blue cheese and blackberries, dressed with a Muscat Grape vinaigrette. Bother offerings were outstanding!

Our main course choices continued the high level of quality with Sheb’s selection, a vegetarian linguine dish of pasta, sweet peppers, corn, baby spinach, roasted tomatoes, roasted button mushrooms all served in an herbed butter wine sauce. Sheb reports that is was blissfully delicious.

For me, it was all about the protein and I went for the Pistachio Minted Pesto Encrusted Rack of Lamb served with a sweet mint purée. Words cannot describe the tender melt-in-your-mouth texture and sublime taste. As I write these words I already miss them!

The dessert tray brought us two offerings to sample. One was very noteworthy and the other was a bit of a disappointment. The former was the Fried Banana Cheesecake topped with a bourbon caramel sauce. Salty, savory and sweet come together in this divine dish and had this been our only choice the evening would have ended on a very high note. Unfortunately, I had to ‘push the envelope’ and risk the Madagascar Vanilla Bean Crème Brule… but alas, they rushed it and the Brule had no ‘crack’ thus the top was grainy. (Call me a Brule snob, I don’t care. If you are going to do it, you gotta do it right and this just wasn’t right!)

In all this dining experience was very noteworthy and the efforts of Chef and Proprietor Nathan Mushrush are to be commended. Good job sir and keep up the great work. We may have been in ‘Little Old Canton’, but our dining experience had Chicago appeal!

- Chez

Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé with Salade Verte à la Vinaigrette (Serves 4)

2010-06-27T20:28:00.002-05:00

It was complexity alone that brought a win to this set and gave ‘Star Status’ to our brunch dish on our last theme-meal of June 2010. That is not to say that we didn't have a lot to choose from, on the contrary it was a difficult choice... but in the end, it was 'the level of difficulty' that took this dish into the Winner Circle.

As for the dish, it was the richness of the soufflé that balanced very well with the tang from the dressing on the salad that made this a fine brunch meal set. Try it the next time you have the need for a killer brunch dish.
-Chez

Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé

6 large garlic cloves, flattened
1 teaspoon olive oil
1 teaspoon salt
3/4 teaspoon ground black pepper
Nonstick vegetable oil spray
4 tablespoons plain dry breadcrumbs
1 tablespoon butter
2 tablespoons all purpose flour
1 1/4 cups milk
1/2 cup finely chopped drained oil-packed sun-dried tomatoes
2 1/2 teaspoons chopped fresh thyme
4 large egg yolks
4 ounces mild fresh goat cheese, crumbled (about 1 cup)
6 large egg whites
1/8 teaspoon cream of tartar

Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.

Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute.

Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy.

Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.

Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

Salade Verte à la Vinaigrette

2 teaspoons sherry vinegar
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1 small clove garlic, peeled, green germ removed, and minced
1/4 cup (60 ml) extra-virgin olive oil
7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

Sparkling Wine Ice (serves 6)

2010-06-20T20:25:00.006-05:00

It was a close contest…

Picking a Star 10 in a sea of 10s is not an easy task, but in the end the light and bright taste and the cool element that this dish brought to the table won out against its competition and the Sparkling Wine Ice won the contest.

If you have an extra bottle of champagne waiting for an application and if you are in need of light dessert with a serious ‘touch of class’, this one is for you.

- Chez

Ingredients

1 cup sugar
2 lemons
1 bottle (750 ml.) champagne or other sparkling white wine, refrigerated
ice cream maker (optional)

Preparation

Combine the sugar and 1-cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Refrigerate if possible.
Using the finest grater you have, lightly scrape the skin of one lemon, removing only the top surface of the peel. Squeeze the juice and remove the seeds from both lemons.
Open the champagne or sparkling wine, and pour it into a 9 x 12 x 2-inch pan, or a container of equivalent volume. Mix in sugar water, lemon juice, and grated zest.
Place mixture into the ice cream maker and run until it has incorporated enough air to double its volume.

If you do not have an ice cream maker, Place mixture into the freezer.

Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. The mixture will begin to take on a slushy consistency and eventually form into a sorbet or granizado of small ice crystals. Before serving, fluff the granizado by "chopping" up any clumps with the spoon or gently whisking the frozen mixture.

(Although this can be made in an ice-cream maker, one is not a necessity for this wine-based ice. The alcohol in the sparkling wine acts as an antifreeze that prevents the liquid from freezing solid. A few stirs every hour is sufficient to obtain the fine ice crystal consistency.)

A Trio Combo Just for You

2010-06-13T08:36:00.007-05:00

A few weeks ago a friend reminded me that good old sausage gravy on warm, fresh biscuits is a delicious comfort food straight from heaven. Flakey biscuits just seem to be made for a flavorful cream gravy and the flavors brought by a good quality ground pork sausage is a perfect fit with this dish.

While it is true that I have taken a slight liberty with his gravy recipe, I will just have to accept the criticism… a roux and bourbon were just made for each other and who doesn’t like minced mushrooms for breakfast?

Now add the Roasted Bosc Pears topped with a sublime almond cream and sprinkle a few toasted almond slivers and all is well with the world.

What? There is more? A orange spritzer with a kick? Be still my heart!

- Chez

Double Orange Spritzer

Ingredients

4 1/2 ounces Cointreau
9 ounces strained fresh orange juice
3 tablespoon strained fresh lemon juice
Chilled seltzer or club soda
orange slice for garnish

Preparation:

In a tall glass, combine the Cointreau, the orange and lemon juices, and four ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the orange slice.

Mike’s Biscuits and Sausage

For the biscuits:

2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
Pinch of salt
3 oz. (6 tbsp) cold butter, diced
8 oz buttermilk

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together.

[It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.]

Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Do not make them too high or the outside could become over browned by the time the inside is cooked.

Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.
If you start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the gravy:

½-pound ground breakfast sausage
1 cup minced button mushrooms
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
1 tbsp bourbon whiskey
Salt and pepper to taste

Sauté the sausage and mushrooms until they are cooked and the sausage has released as much of its fat as possible. Remove the mixture with a slotted spoon but DO NOT drain the grease.

You will need it to make the roux. (I said this was delicious, not health food.)
You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 4-6 minutes. [You are going for a ‘tan to medium brown', about the shade of ice tea. If you go any darker, you will not get the thickening you are looking for.]

Now, start adding the cold milk a little at a time, whisking incessantly. Once you have added all of the milk, whisk for an additional minute and then add the sausage mixture back in. Continue to whisk as the mixture thickens. When you reach the desired consistency, add the bourbon and salt and pepper to taste.

Odds are, your biscuits are golden brown and ready to serve right about now!

Roasted Bosc Pears w/Almond Cream

Ingredients:

For Pears:

2 tablespoon butter
2 tablespoon olive oil
2 Bosc pear, halved
2 tablespoon water
2 tbsp vanilla sugar
1 cup blanched almonds, toasted (reserve 2 tbs for garnish)

For Almond Cream:

1/2 cup powdered sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 tablespoons plus 1 teaspoon all purpose flour
1 large egg
1 large egg yolk
1 tablespoon Amaretto

Preparation-Pears -

Preheat oven to 375°F. Melt butter with oil in small ovenproof skillet over medium heat. Add pear halves, turning to coat. Arrange pears, cut side down, in skillet; sprinkle with water. Roast 15 minutes and then sprinkle with sugar. Continue to roast until tender, about 5 minutes more. Core roasted pears and set aside to cool.

Preparation-Cream -

Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended. Once pears are cool, fill core cavity with cream, garnish with reserved almonds and serve.

The Melting Pot-Brookfield, WI

2010-06-06T09:17:00.007-05:00

Chez is not a fan of chain restaurants. The cookie cutter décor and clone-like food tends to diminish his appetite rather than excite it. On a recent trip to Brookfield, Wisconsin however, a notable exception was found in the form of a fondue-themed establishment called “The Melting Pot.” Now while it is true that the establishment has been around since the 70’s, the limited number of franchises helped keep this establishment of his radar and the existence of this place was news to him.

So, how was the food? Well, before we can start to write about that we have to talk about the ambiance … and the staff. The décor was excellent, with just enough of a hint of retro-70s to keep you interested without going overboard into gouache. Dark woods and real paintings decorated the open walls and added an air of a bachelor-pad to the place. Now, since each of the Melting Pots is allowed to decorate their establishment as they please, I cannot speak about the ambiance of other locales… only the one in Brookfield, but if that location is an indication of other franchises, I’ll have to make a trip to another, just to reminisce about the good-old 70s.

The staff, specifically our waiter, was a pure jewel. He was polite, friendly, helpful, explained all of the nuances of the place, and made some very good dining suggestions for us. Again, if he an example of the caliber of the staff of these establishments, they hire very good people, train them well and they are incented to remain with the organization… and this speaks well of management.

Now… on to the food. We opted for the ‘4-course’ specialty of the month, a Polynesian-themed food extravaganza that began with cocktails. I had a traditional Mojito, which was just the right balance of sweet and mint. Sheb chose the Mango Margarita, which she found to be fruity and refreshing and she was well pleased with her choice.

The appetizer course was an interesting concoction of shredded Gruyere, sake, and wasabi… all heated to perfection in a ‘at the table’ double boiler and garnished with chopped scallions. The ‘dippers’ were the standard fare… apples, bread (3 types), and assorted veggies. This appetizer could very well have served as a meal but this was just a hint of what was to come. 10 out of 10 for this fondue fiesta of flavor!

The salad course was an interesting change on the standard offering of lettuce in a bowl. The Melting Pot offers their salad in the form of wraps (3), garnished with honey toasted almond slivers and served with a ginger/honey dressing-dipping sauce. WOW!

As the main course arrived, we wondered if we could finish it! (Sheb wondered… I had no doubt!) The proteins; Ahi tuna, teriyaki steak, succulent pork, shrimp, lobster, delicate veggie-filled dumplings and chicken accompanied the veggie tray filled to the brim with mushrooms, broccoli, and potatoes. Plenty of food here, and all of it requiring just the quickest of ‘bath’ in the boiling cauldron of flavor that found its home in the center of our table.

And then on to the dessert course (like we needed more food)… a simple combo of white chocolate, amaretto and brandy heated to perfection at the table and served with chocolate brownie cubes, white and chocolate marshmallows, mini rice-crispy treats, bananas, strawberries, pound cake cubes and a slice of cheese cake. (Can you say, “Sugar-induced coma?”)

The Melting Pot, at least the one in Brookfield, Wisconsin is well worth a return visit by Chez and his soul-mate but if you are up in the land behind the ‘Cheese Curtain’, feel free to swing in and see if you agree.

- Chez

Shannon’s Red, White and Blueberry Trifle

2010-06-01T08:26:00.008-05:00

Chez has been closed for two weeks, with one more week to go before we open again it looked like Chez would not be posting any recipes for a full month. Then, just before the Memorial Day 3-day Weekend, one of our friends told us about a recipe that was so great as to demand public distribution again. (She posted it on her FaceBook page.) Well, we tried it the evening of our return from our Memorial Day Camping Trip and it was phenomenal... and so patriotic!

Now, it may be a Pampered Chef recipe but as far as Chez is concerned, it will be forever known as Shannon’s Red, White & Blueberry Trifle. Give it a try; it is like having ‘Summer in a Trifle Bowl’.

- Chez

1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 (8 oz) containers strawberry yogurt (blended)
1 pkg (3.4 oz) white chocolate pudding & pie filling
2 cups frozen whipped topping, thawed

PREPARATION: Cut cake into 1-in. cubes using a bread knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In bowl, combine remaining fresh and frozen strawberries; mix well. Juice lemon to obtain 2 tbsp of lemon juice. In mixing bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into trifle bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the spreader to create a flat surface. To garnish, fill a piping bag with a star-tip with remainder of the whipped topping and pipe onto trifle, decorating with the reserved berries. Refrigerate until ready to serve.

Cava, Strawberry and Orange Sorbet

2010-05-22T21:13:00.004-05:00

Viva España!

Having said that, we enjoyed our Spanish theme dinner on 5/22/10. Sure... it's not a Sunday meal, but hey we had Sunday plans! Anyway... this was the winner of the coveted star for the weekend!

Ingredients

1/2 cup sugar
1/4 cup water
1 10-ounce package frozen sweetened strawberries, thawed
1 cup orange juice
1 cup brut cava (Spanish sparkling wine)
Fresh strawberries (Garnish)

Preparation

Stir sugar and water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.
Process strawberry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to covered container and freeze until ready to serve. (Can be prepared 4 days ahead.) Scoop sorbet into glasses. Top with fresh berries and serve.

Americana Fried Chicken and Buttermilk Waffles (Serves 4)

2010-05-16T08:50:00.005-05:00

Although it won by default, this one has 'All-American' written all over it. Crispy fried chicken and buttermilk waffles, all slathered in warm maple syrup, are made for each other and then you add a side of country style applesauce, dusted with a little cinnamon... oh be still my heart!

Try it some morning and see if it doesn't make the whole day just a bit better.
- Chez

Ingredients - Chicken:

4 skin-on, boneless fryer chicken breasts
1 cup all purpose flour
1/8 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 teaspoon onion powder
vegetable oil, for frying

Ingredients - Buttermilk Waffles:

2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
Unsalted butter, topping
Maple Syrup

Directions - Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the spices. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 10 to 12 minutes. Remove and drain on paper towels.

Directions -Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Potato, Leek and Fennel Soup (makes 8 servings)

2010-05-09T20:02:00.005-05:00

Another Sunday and another theme-meal. This time we did all things 'Hollywood' and brunch was graced with the debut of a fine soup... Potato, Leek and Fennel Soup that is. Smooth and creamy, with no one flavor too predominant. In short, they all played well together and made a delicious dish.

If you are so inclined, perhaps you might try this recipe out and see if you too agree that this one is a Star among Stars!

- Chez

Ingredients:

2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
4 14 1/2-ounce cans low-salt chicken broth
2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
1 tbs white pepper
1 tbs English Mustard

Preperation:

Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

Amaretti Ice Cream Balls (Makes 4)

2010-05-02T20:46:00.005-05:00

Friends from church graced Chez this evening and while the salad, main course and side dish were killer, it was the dessert that got the loudest 'rave reviews'.

The preparation is so simple as to be laughable and the results are so grand as to make it a sure-fire dessert when you need to 'Wow' them and just don't have the time.

Give this a try!

- Chez

INGREDIENTS

35 shortbread cookies
1/2 cup amaretto liqueur
1 pint vanilla ice cream
heavy chocolate sauce (fudge)
whipped cream

PREPARATION

Crush cookies by hand or in plastic bag.
Place onto a sheet pan.
Dampen the cookie crumbs with the liqueur.
Scoop ice cream balls onto the sheet pan and roll around until covered.
Return to freezer and freeze at least 3 hours.
Plate a ball on dish and drizzle with remainder of amaretto, drizzle with chocolate sauce and top with whipped cream.

Yogurt Mousse with Apricot Sauce (Serves 6)

2010-04-18T22:00:00.003-05:00

Our dessert from our Greek-themed meal,

The sweet and tangy apricot sauce that anchors this dessert is a nod to the spoon sweets — fruit preserves that are eaten from small spoons — traditionally served in Greece to arriving guests.

The tang of the yogurt and the sweet of the sauce is a perfect match and our dinner guests said it was a winner.
Try it and see if you agree,

- Chez

Ingredients-For mousse

1 1/2 teaspoons unflavored gelatin (from 1 envelope)
1 cup whole milk
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1 (4- by 1-inch) strip fresh lemon zest
1 (32-oz) container well-stirred whole-milk yogurt
3/4 cup chilled heavy cream

Ingredients-For sauce

1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1/4 cup water
16 oz canned (in light syrup) apricots, drained, rinsed, and quartered
1 teaspoon fresh lemon juice, or to taste

Preparation-Make mousse:

Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl.
Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved.
Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly.
Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.

Make sauce while mousse chills:

Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes.
Cool to room temperature, about 30 minutes.
Add lemon juice to taste and discard pod. Serve sauce topped with mousse.

Cooks' notes: · You can substitute 1 1/2 cups Greek yogurt for the whole-milk yogurt. (Do not drain Greek yogurt.) · Mousse can be made 1 day ahead and chilled, covered. · Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before serving.

Avgolemono (serves 4-5)

2010-04-18T21:54:00.005-05:00

Here is a classic Greek soup that's thickened with eggs and spiked with lemon. When you add some shredded rotisserie chicken breast you can call it a meal. We enjoyed it on 4/18 during our Greek-themed meal as our appetizer and no matter how you try it, appetizer or main course, we hope you will enjoy as well.

- Chez

Ingredients

5 cups chicken broth
1/2 cup uncooked orzo
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice
1 cup shredded chicken

Preperation

1. In a large saucepan, bring the broth to a boil.
2. Add the orzo cook until tender but still al dente, about 7 minutes. Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper and chicken. Heat through and serve.

Artichoke and Mushroom Frittata

2010-04-12T08:31:00.004-05:00

Served warm and with a dollop of either sour cream or plain yogurt atop the golden crust, this dish is a pleasant experience for both the eye and the palette. Chez and his lovely wife/sous chef selected this dish as co-‘Star’ for our Anniversary-themed day (it shared ‘Star Status' with the dinner’s dessert) and it set the tone for of the rest of the day’s activities. We hope that you try it and see if you don’t agree.

- Chez

4 tablespoons extra-virgin olive oil, divided
1 package frozen artichoke hearts (thawed)
2 garlic cloves, chopped
6 large eggs
8 tablespoons coarsely grated sharp cheddar cheese, divided
4 ounces fresh crimini (baby bella) mushrooms, thinly sliced

Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and sauté an additional 2 minutes. Remove from heat.

Preheat broiler.

Whisk eggs and 3 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes.
Sprinkle with remaining cheese.

Transfer frittata to broiler. Broil just until set in center and the top is golden brown, about 3 minutes. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm with a dollop of sour cream or plain yogurt.

Natillas [Basque Crème Brûlée] - (Serves 4)

2010-04-12T08:08:00.002-05:00

Celebration of eighteen years of wedded bliss and having friends over for dinner is a killer combo and this dessert topped off our multi-course anniversary meal. It was a big hit for us and I hope that it will be for you as well.

Natillas is a sweet custard with a hint of cinnamon. The Basque country of Spain claim this sauce as their own, but the English make a similar sauce, although it is vanilla-based, and call it crème anglaise. Here I have added my own spin on the dish by breaking out the brûlée torch and giving the custard a sweet/bitter sugar shell and adding France to this ethnic-fusion dessert. Enjoy!

- Chez

1 quart heavy cream
6 cinnamon sticks
6 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
Baker’s sugar (fine sugar)
brûlée torch

In a saucepan, combine the cream and cinnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.

In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.

Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.

Strain the cooled custard through a fine-mesh sieve into individual ramekins and cover with plastic wrap so that the wrap is in contact with the surface of the cream. Refrigerate for at least 4 hours (up to 24), until it is cool.

Before serving, sprinkle enough of the Baker’s sugar on the cream to cover the surface and heat with the torch until the sugar melts and turns golden. Re-refrigerate for 2-3 minutes to harden the crust and serve.

Roasted Pork Tenderloin with Cherry Chutney (serves 6)

2010-04-04T20:38:00.003-05:00

The winner of our Easter Dinner by unanimous decision. Flavorful and juicy pork with a tart and sweet/savory chutney… Mmmmm, yummy!

Chez served his with Roasted Golden Potatoes with Brown Butter and Capers and Roasted Fennel and Carrots, but that's another show!

Ingredients

3/4 cup cherry preserves
3 tablespoons balsamic vinegar
3/4 teaspoon ground allspice
1 tablespoon vegetable oil
2/3 cup chopped onion 2 cups cherries, pitted (frozen or fresh)
1/4 teaspoon cayenne pepper
1 1/4-pound pork tenderloin

Preparation

Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; Place tenderloins in plastic (gallon-size) bag and add balance preserves mixture.
Marinate for at least 2- but not more than 24 hours.
Heat oil in large skillet over high heat. Add onion; sauté 1 minute.
Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes.
Season with salt. Cool chutney.
Preheat oven to 375F.
When ready to cook, sprinkle pork with salt and pepper.
Cook over high heat on cast iron frying pan to brown (3 minutes per side).
Move pan to oven and roast until thermometer inserted into thickest part of pork registers 155°F, turning often and brushing with glaze, about 45 minutes total.
Transfer pork to platter. Let rest 10 minutes.
Re-warm reserved chutney; serve with pork.

Garlic Roasted Chicken (Serves 4)

2010-03-28T19:22:00.005-05:00

Simplicity itself to create and this recipe produces a tender, juicy and tasty chicken dish with hints of woody Rosemary and pungent garlic... and since it is served on the sourdough... well, this one is an 'all-in-one meal'. Give it a try!

- Chez

Ingredients

2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 11/2 pounds)
Kosher salt and freshly ground pepper
3 heads garlic
5 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
4 tablespoons white wine vinegar

Directions

Preheat the oven to 425 degrees F.
Heat the olive oil in a large ovenproof skillet over medium-high heat.
Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
Separate the heads of garlic into cloves but do not peel.
Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven.
Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
Place the bread on a platter and top each slice with a chicken breast.
Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes.
Pour the sauce and garlic over the chicken and bread.

'Big Boy' Mac & Cheese

2010-03-22T08:14:00.008-05:00

Chez may be closed for the next couple of weeks but that doesn’t mean that he didn’t fix himself some mighty fine ‘eats’… and this recipe fits the bill to a tee. Not your grand dad’s Mac & Cheese, this one carries with it a level of sophistication that makes it a show stopper.
- Chez

Ingredients

6 strips thick-sliced bacon
Kosher salt
2 cups elbow macaroni
2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
6 ounces extra-sharp Cheddar, grated
4 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 tablespoons freshly chopped basil leaves
½ cup Panko bread crumbs
2 tablespoons unsalted melted butter

Directions

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack.
Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! (Reserve 3 tablespoons of this grease!)
Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle bacon grease into a large pot of boiling salted water.
Add the macaroni and cook according to the directions on the package, 6 to 8 minutes.
Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add all the Gruyere, half of the Cheddar, half of the blue cheese, 1 teaspoon salt, pepper, and nutmeg.
Add the cooked macaroni, basil and crumbled bacon and fold gently.
Pour 1/3 into lightly greased gratin dish. Layer with ½ of the remaining blue and Cheddar cheese.
Add another 1/3 of the mixture into a gratin.
Layer with remaining blue and Cheddar cheese and add the remaining noodle mixture.
Sprinkle Panko over the top of the pasta and drizzle remaining melted butter over the top.
Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Allow to cool for 3-5 minutes and serve.

White Bean Chicken Chili and Cheddar Scallion Toast

2010-03-14T19:53:00.004-05:00

This dish was a single winner on 3/14/10, which was in truth a double feature. The White Bean Chili, when paired with the Cheddar and Scallion Toast... well, this dinner is best appreciated when it is experienced over soft candlelight!
- Chez

White Bean Chicken Chili -

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls. Serve with Cheese Toast.

Cheddar and Scallion Toast -

Ingredients

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally

Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden. Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Swordfish Contemporary Sushi

2010-03-14T09:09:00.017-05:00

Sushi is the ‘food of the gods’… well, at least it is in my little world, so when I get to indulge I am always on board. Swordfish Contemporary Sushi has been on our way home for quite a while and yet it never seemed to be visible on our gastronomic radar… well, at least until March, when we crossed its threshold and entered into a sublime, fishy Nirvana.

As is our custom, the martinis graced our palettes first. Sheb with her standard Dirty Martini, although this version was garnished with a wasabi olive, which she enjoyed. I opted for the Starfish Signature Martini. This drink was a subtle white grape and vodka infusion and was ‘darn tasty’.

When appetizers were ordered, being the most daring of the pair, I ventured to Deep Fried Tofu-land. I found these bits firm, crunchy and creamy all at the same time. The sauce was a sweet and salty pairing of ginger, soy and a fruit juice reduction. I felt that the sauce could have been slightly more salty, but even as-is, it was more than acceptable.

Sheb defaulted to the Grilled Scallops and found them to be ‘really good’ with the mushrooms and scallops, graced by a demiglaze, to be a nice pairing. Both dishes (as well as all of the remaining ones) were artistically presented and were a joy to behold. Artistry presentation is the hallmark of this establishment.

Salad and Miso soup were then presented, and these were pretty standard Sushi-fare… nothing to get too excited about but still edible.

Main course for my wife was the Vegetarian Sushi Platter, composed of four veggie maki and four vegetable nigiri of shitake mushroom, sweet potato, avocado & asparagus.

Chez [once again, the braver of the pair] ordered the Samurai Bento Box, composed of nine pieces of delicious sashimi, three awesome nigiri, one shrimp tempura roll of exceptional quality and a chef's special… an interesting (and not in a good way) pairing of avocado, eel and mango sauce. This would have to be the big ‘Black Mark’ of the evening .

Well, you just have to get that ‘eel taste’ out of your mouth, and what better way is there than ordering dessert, with mine being the tempura ice cream, and Sheb went for the Chocolate Soufflé. Both were most excellent and were a fine end to an exceptional dining experience (sans the eel).

Chez recommends this dining establishment, but then so does Zagat. Take a trip over there when you are in the neighborhood and give it a try. See if you don’t agree that the place is pretty darn nice.

Francesca's by the River

2010-03-08T09:55:00.011-06:00

The first weekend of March was slated to be a good one with a scheduled evening of dining with friends and a trip to the Elgin Symphony for an excellent performance of quality Baroque music. The dining experience was accomplished at Francesca’s by the River in Saint Charles, IL (http://www.miafrancesca.com/restaurants/river/), and overall it was a very pleasant event that is more than worthy of a ‘repeat’ when the opportunity presents itself again.

The evening began at about 5:30 PM on a Saturday, which looks like the onset of ‘busy time’, so I would have to say that reservations are a must at this fine dining establishment. The décor is simple, tasteful and chic, and the energy of the room was very high. Conversation was a bit difficult considering the background noise level, but if you select a table off of the ‘main path’ of traffic and away from the bar area, odds are you can converse without too much difficulty.

Service was initially only fair, but I will attribute this shortfall to the ‘rush’ that seemed to happen just as we arrived. Once we were settled and the initial spurt of frenzy was over, the waitstaff fell into rhythm and more than compensated for its earlier failings.

Dining began with a good, stiff cocktail. All four of us fell back into old habits; my wife with her Dirty Martini, our guests with Perfect Martinis and I with a simple, ice-cold Vodka Martini… Cheers.

It was at this point that we discovered our only major ‘negative’ of the establishment, namely the menu… Not the contents mind you, but the format. The ‘artsy, hand written, artisanal-style' may indeed be effective, however its effectiveness is a direct reflection of the quality of the handwriting on the menu... which we all found lacking, thus the menu was difficult to read; yet we did manage to muddle through!

When it came to our nibbling time, I opted for the Carpaccio Platter. As expected, my wife and our guests took a pass on this delicacy and opted to go their own way. Moresthepity, but since it left all the more for me, I am content! Delicate, aromatic and subtle bordering on the sublime… this one is worthy of a repeat!

My main course consisted of the Pesto and Cheese filled Ravioli in a Tomato Béchamel. The sauce had just the slightest hint of tang and the ravioli were cooked to perfection (past experiences at other locales have jaded me a bit on raviolis, since they tend to over-cook them, thereby making them mushy, bordering on inedible.) but in this case, Francesca’s chef got them right!

My wife chose the Shell Pasta in Lemon Cream Sauce. This was a very interesting dish, since the lemon gave it a level of brightness usually lacking in pasta dishes and while I wouldn’t make it my first choice, she greatly enjoyed it and would order it again.

So, would we return to the confines of Francesca’s by the River in Saint Charles, Illinois in the future? Most assuredly! Sublime food and a great value for the dollar are always a killer combination. Make a reservation there and see for yourself!

- Chez

Boeuf a la Ragout (Beef Ragoût)

2010-03-07T21:13:00.004-06:00

Our Baroque Theme meal of 3/7 was a close contest between the Cheese Tart, the Wine sautéed Mushrooms and this dish… but in the end, the Boeuf a la Ragout (Beef Ragoût) nosed out the completion and won the Star. Give it a try and see if you don’t agree.

Chef’s Note - The red food coloring is not essential to the taste of the dish, it is there to add a brightness to the dish and make the meat look more like venison (since wild game was believed to have greater nutritional value, over domesticated forms of protein) and while it isn’t essential to the taste of the dish, it does make the dish more eye-pleasing.

- Chez

3 lbs. boneless beef chuck
1 cups beef stock
2 cups strong red wine
2 cloves of garlic, crushed
1 1/2 tsp. salt
1 bay leaf
1/2 cup onions, chopped
1 1/2 tsp. pepper
fresh ginger – 5 each 2” x ¼” planks
1/2 tbs turnsole (red food coloring can be used as an alternative)
1 lb. turnips, peeled & sliced
½ lb baby carrots
2 stalks celery, thinly sliced

Salt beef on all side and allow to rest 3 minutes.
Brown beef in shallow frying pan (Not a non-stick pan),brown 5 minutes on each side and set aside.
In a slow cooker layer turnips, carrots and celery,
Once meat is browned, add stock and 1 cup red wine and return to high heat. Reduce by half and set aside to cool slightly.
Add stock, wine, garlic, salt, bay leaf, garlic and onions. Add beef on top of vegetables. Add pepper and ginger and simmer covered for 3-4 hours on high (until meat is very tender).
Remove meat and shred, removing and gristle and fat found.
Strain wine broth mixture into sauce pan. (The veggies have given their all, so throw them away.)
Add 1 cup red wine and place over high heat and reduce by half. Add red food coloring to broth mixture and whisk well.
Return meat to slow cooker and pour broth mixture over. Place on ‘warming heat’ until ready to serve.
Serve atop buttered egg noodles and garnish with chopped parsley.

Creamy Potato Soup - Minestra di patate cremosa (Serves 8)

2010-02-28T19:23:00.004-06:00

Winner of our Star for the last day of February. We both agreed that while it was a close contest between this dish and the main course, this one just nudged the competition.

We used it as an appetizer but serve a larger portion and it’s a full meal. Silky in texture and complex in flavor. This one is a keeper.

- Chez

· 2 large leeks, thinly sliced (use twice as much of the white parts as the green parts)
· 6 medium potatoes, diced
· 4 cups chicken broth
· 1 tsp salt
· 1 cup sour cream
· 2 cups milk
· 1/3 cup white vinegar
· 2 tbsp chives
· Kosher salt
· Fresh black pepper-garnish
· 1 tbsp chives-garnish

In a large saucepan, combine leeks, potatoes, chicken broth and salt. Bring to a boil.
Reduce heat and simmer for 15 minutes or until the potatoes are tender. Puree the mixture in a blender or food processor or with a stick blender.
Return to the saucepan and stir in the sour cream, milk, vinegar and chives. Salt to taste.
Heat gently and serve with hearty bread.
Garnish with chopped chives and fresh ground pepper or for ‘extra man-points’ garnish with bacon.

Shrimp 'n' Grits (serves 4)

2010-02-21T20:12:00.004-06:00

This dish is a true Southern delight, Chez' riff on Louisiana-style spicy shrimp combined with cheesy grits.

It's amazing how easy this is to whip up. Make it for your family, and they'll swear you spent all day tied to the stove, Mon Ami!

GRITS

1 1/2 cups milk
1/4 teaspoon salt
1 cups old-fashioned grits
1 1/2 cups grated cheddar cheese

SHRIMP

6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 medium green bell pepper, seeded and chopped
1 medium onion, chopped
2 jalapeño peppers, seeded and finely chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
Freshly ground black pepper to taste
1 1/2 cups heavy cream
1 14 1/2 ounce cans diced tomatoes
1 pound large shrimp, peeled and deveined
Tabasco or other hot sauce to taste
Grated Parmesan cheese, for garnish
2 tablespoons chopped fresh parsley, for garnish

1. To make the grits: Combine 2 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
2. To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, 1/2 teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
3. Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 1/4 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
4. Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.

Coconut Cilantro Rice (serves 10)

2010-02-14T21:20:00.006-06:00

Valentine’s Day…
A day of love and we both loved this dish. I had expected it to be too sweet and too ‘cilantro’, but I was pleasantly wrong on both counts. Give this one a try; it makes a fine side dish for any meal.

Ingredients

3 cups basmati rice (20 ounces)
3/4 cup sweetened flaked coconut
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh jalapeño including seeds
3 tablespoons vegetable oil
4 cups water
1 teaspoon salt
2 cups packed fresh cilantro sprigs
4 scallions, chopped (1 cup)

Preparation

Put oven rack in middle position and preheat oven to 350°F.
Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, and then drain well in a sieve.
Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until jalapeño is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes (rice will stick so keep stirring it off the bottom of the pan).
Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.
Remove from heat and let stand, covered, 5 minutes.
Fluff rice with a fork and transfer to a large bowl.
While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.
Add cilantro mixture to cooked rice and stir gently until combined well.
Plate and serve warm.

Chive and Pine Nut Dip with Sourdough Toasts

2010-02-07T20:10:00.002-06:00

Here is an appetizer that is Super easy to make and Super tasty too...

This one won Star Status on Superbowl Sunday and helped us survive through the halftime show and The Who.

Here is an excellent addition to any dining experience and one worthy of a try.

- Chez

Ingredients

3/4 cup coarsely chopped fresh chives plus 2 tablespoons finely chopped fresh chives (2 to 3 bunches)
1/4 cup vegetable oil
3/8 teaspoon salt
1 (12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick
1/4 cup pine nuts (1 oz)
2/3 cup mascarpone (4 3/4 oz) at room temperature
2 tablespoons cream cheese at room temperature

Preparation

Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.
While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Divide bread slices between 2 baking sheets and toast, switching position of sheets halfway through toasting, until golden, 8 to 10 minutes. Leave oven on.
Toast pine nuts in a shallow baking pan in lower third of oven, shaking pan occasionally, until pale golden, 4 to 5 minutes. Cool, then coarsely chop.
Pour chive oil through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Stir in pine nuts and remaining 2 tablespoons chives.
Whisk together mascarpone, cream cheese, and remaining 1/4 teaspoon salt in a bowl until smooth. Fold in chive oil with pine nuts until cream is streaked (do not mix in thoroughly).
Transfer dip to a shallow bowl and serve with toasts.

Cooks' note: Dip can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving (this will take about 30 minutes).

Apricot and Walnut Varenikis (makes 2 dozen)

2010-01-31T20:49:00.003-06:00

Chez must admit that he was ‘generous’ in his Star selection this week. These varenikis get the nod since they show so much potential. The tartness of the apricot and the subtle sweetness of the cinnamon and brown sugar brown butter crumble gives this dish high points despite the dough needing a bit more evenness and thinness but we will attribute this to hand rolling and a lack of a pasta roller attachment (perhaps I will get one).

One word of caution… these are not a quick and easy dessert, but I think they could be a future great one. We will have to revisit once that roller attachment is obtained.

Dough Ingredients

1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water

Dough Preparation

Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour.
Continue stirring, gradually incorporating flour into well until a soft dough forms.
Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.)
Cover with plastic wrap and let rest at room temperature at least 30 minutes.

Cooks' note: ·Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.

Varenikis Ingredients

1/4 cup water
1/4 cup plus 2 tablespoons sugar
2 tablespoons apricot brandy
6 oz dried apricots (1 cup; preferably California)
1/2 cup walnuts (2 ounces), finely chopped
1 stick (1/2 cup) unsalted butter
1/2 cup fresh (homemade is best) bread crumbs
1/4 teaspoon cinnamon

Varenikis Preparation

Make filling: Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not purée). Transfer to a bowl and stir in 1/4 cup walnuts. Cool.

Roll out dough and fill varenikis: Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Trim dough to a 13-inch square. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
Put 1 slightly rounded teaspoon filling in center of each square. Working with 1 square at a time, moisten edges with water and fold in half diagonally to form a triangle, pressing edges firmly together to seal. Overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer varenikis to a flour-dusted kitchen towel. Repeat with remaining squares, and then make more dumplings with remaining dough and filling. Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes.

Make topping while varenikis cook: Heat 2 tablespoons butter in a skillet over moderate heat, then cook bread crumbs and remaining 1/4 cup walnuts, stirring frequently, until golden, 2 to 3 minutes. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.

To serve varenikis: Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter. Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.

Cooks' note: Filled varenikis can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking.