Garlic Roasted Chicken (Serves 4)

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

1. Preheat the oven to 425 degrees F.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
4. Separate the heads of garlic into cloves but do not peel.
5. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven.
6. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
7. Place the bread on a platter and top each slice with a chicken breast.
8. 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.
9. Pour the sauce and garlic over the chicken and bread.

'Big Boy' Mac & Cheese

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

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

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

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)

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

1. Salt beef on all side and allow to rest 3 minutes.
2. Brown beef in shallow frying pan (Not a non-stick pan),brown 5 minutes on each side and set aside.
3. In a slow cooker layer turnips, carrots and celery,
4. 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.
5. 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).
6. Remove meat and shred, removing and gristle and fat found.
7. Strain wine broth mixture into sauce pan. (The veggies have given their all, so throw them away.)
8. Add 1 cup red wine and place over high heat and reduce by half. Add red food coloring to broth mixture and whisk well.
9. Return meat to slow cooker and pour broth mixture over. Place on ‘warming heat’ until ready to serve.
10. Serve atop buttered egg noodles and garnish with chopped parsley.

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

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

1. In a large saucepan, combine leeks, potatoes, chicken broth and salt. Bring to a boil.
2. 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.
3. Return to the saucepan and stir in the sour cream, milk, vinegar and chives. Salt to taste.
4. Heat gently and serve with hearty bread.
5. Garnish with chopped chives and fresh ground pepper or for ‘extra man-points’ garnish with bacon.

Shrimp 'n' Grits (serves 4)

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)

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

1. Put oven rack in middle position and preheat oven to 350°F.
2. 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.
3. Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely.
4. 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).
5. 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.
6. Remove from heat and let stand, covered, 5 minutes.
7. Fluff rice with a fork and transfer to a large bowl.
8. 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.
9. Add cilantro mixture to cooked rice and stir gently until combined well.
10. Plate and serve warm.
    

Chive and Pine Nut Dip with Sourdough Toasts

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

1. Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.
2. While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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).