Smokey Swiss Steak and Herb Egg Noodles (Serves 6)

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)

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

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)

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

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)

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)

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)

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

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)

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.