Rox City Grill Revisted

In August of '09, we tried the Rox City Grill... I believe it was after a visit to the symphony, and since we were planning to ring in 2010 at the Hotel Baker, the opportunity to enjoy Rox' offerings again presented itself.

Rather than just ordering the same thing as what we ordered last time, Chez opted to 'walk on the wild side' and try something new for each and every course... well, not the cocktail, of course. Chez simply will not 'Do a Meal' without his snifter of angelic love juice.

On to the meal! We started out with the appetizer course and rather than the 'Most Excellent' Lobster Martini that graced our mouths last time, Chez decided to try the Kumamoto Oyster Shooters. These shooter (three) were served up in trumpet flutes and suspended in a tomato, scallion, red jalapeno and ponzu broth. As any gourmand knows, Kumamoto Oysters are grown suspended in nets above the sea floor, thus removing any chance of getting that 'telltale grit' that many oysters bring to the plate. Chez was just a bit disappointed when he felt a bit of shell in shooter #2. Now in fairness, it wasn't sandy grit, but it still messed up that mouth feel that good oysters bring to the meal. So what is the final score for these beauties... B+.

On to the main course! Sheb decided to go with a traditional Fillet Mignon served on a bed of truffled smoked potato salad, mushrooms and a green peppercorn Szechwan sauce. She reports that the steak, which she ordered done 'medium', was grilled to perfection but that the star of the plate was the potato salad, which was an excellent alternative to the traditional steakhouse fare. The peppercorn sauce complimented the steak nicely and the overall presentation of the dish was quite enjoyable. Score - A+.

Chez decided to try something 'new' with his choice and he ordered the Pan Roasted Skate, served with cauliflower, radicchio, capers, lemon gel and whipped saffron-ginger foam. Since his experience with skate is extremely limited (as in none) Chez has no baseline to evaluate the dish. He will say that it was tasty, had the subtle flavor of scallops or perhaps King Crab Legs. The presentation on the dish was fair, and could have used a 'dark, green or leafy' element... but the foam was 'pretty'. As for the grade... A-

And then there was dessert! Now Chez knows his desserts and Chez loves his desserts... his ever expanding waistline can attest to this, but this dessert was the 'Hands Down' winner of the evening and worthy of a re-order. It was light, sweet, savory, a multitude of textures and to top it off... it was a delight for the eyes. So, what was this jewel on the Fox called? Date Fritters, stuffed with cream cheese, served with pistachio gelato atop a toasted cranberry pound cake. If you order nothing else off the Rox City Grill menu, at the beautiful Hotel Baker in Saint Charles, Illinois, make sure that this is ordered. You will not be disappointed.... Chez promises it is an A+.

Vegtable Latkes (makes 10)

It was most appropriate that these were the winner of the Star for Chez Hanukkah-themed dinner.

This lighter take on the classic recipe will be gobbled up as quickly as the original—and while it can be served with applesauce and sour cream, just 'all by themselves' is just as good... and no doubt, good for you.

Try them out, and see if you don't agree that these are a real 'keeper.

- Chez

Ingredients

• 1 large parsnip, peeled and shredded
• 1 large russet potatoes, scrubbed and shredded
• 1 large carrots, peeled and shredded
• 1/2 red onion, chopped
• 3/4 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• 3 large eggs, beaten
• Salt and pepper to taste
• 3/4 cup vegetable oil

Preparation

1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.


2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.


3. Heat the oil in a large skillet over medium-high heat.


4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side.


5. Transfer the latkes to a paper towel–lined baking sheet in a 200°F oven until serving.

Thyme Infused Individual Yorkshire Puddings

Chez has never delved into the world of Yorkshire Puddings until Christmas Dinner - 2009. After sampling these little morsels they may become an annual tradition in his kitchen. Heck, they might be a tradition for every weekend!

Chez has to give credit where it is due. This was not his recipe, he has Claire Robinson to thank for expanding his culinary horizons. You can check out how easy it is to make these at: http://www.foodnetwork.com/yorkshire-pudding/video/index.html.

If you have never tried [or wanted to try] Yorkshire Pudding before, set aside your preconceived ideas, give your food prejudices a rest and try these.
Trust me, have I ever let you down?

- Chez

Ingredients

• 1 teaspoon kosher salt
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 3 eggs, beaten
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup reserved pan fat from a Roast Beef [Cook's note: olive oil can replace cooking fat if none is available]
  

Directions

1. Sift the salt and the flour into a large bowl.
2. Add half the milk and all the eggs into the flour mixture and whisk until smooth.
3. Whisk in remaining milk, and then the thyme.
4. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes.
5. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray.
6. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires!
7. Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven.
8. The batter will sizzle when being poured into the hot fat.
9. Bake in the oven for approximately 20 minutes or until risen and golden brown in color.
10. Turn oven off and leave puddings in the oven for just 5 more minutes to help set.
11. Remove puddings and serve while hot and puffed.

Sage Shortbread Cookies

This cookie says, "Welcome to the holiday season", like no other cookie I have ever had, The subtle sage and the salt/sweet combo along with the buttery overtones combine to make a classic cookie even better. And to make it even better, these jewels are super-easy! From now on, this one will be in Chez' permanent Cookie Recipe Box! {I'm wondering if the flavors would play as well together if the herb was rosemary? Hmmmm...}

- Chez

INGREDIENTS:

• 2 cups all purpose flour
• 1/2 cup powdered sugar
• 1 1/2 tablespoons dried - Rubbed Dalmatian Sage
• 1 teaspoon coarse kosher salt (This is a must so don't use table salt!)
• 1 cup (2 sticks) unsalted butter, cut into 1/2-inch-thick pieces, room temperature
• confectioners sugar

Preparation:

1. Blend first 4 ingredients in processor.
2. Add butter; using on/off turns, process until dough comes together.
3. Divide in half. Shape each dough piece into log about 1 1/2 inches in diameter.
4. Chill until firm enough to slice, about 30 minutes.
5. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment.
6. Cut each dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes.
7. Reverse sheets so bottom sheet is on top rack of oven and top sheet is on bottom rack.
8. Bake until cookies are golden, about 10-15 minutes longer.
9. Cool on racks.
10. Once cool, dust with confectioners sugar,

Mashed Potato Bread (makes 2 loaves)

While not technically a 'Star', Chez did want to share this recipe with you, if for no other reason than to proclaim that he managed to make a bread that wasn't so dense as to serve as an anchor for a steamship. Even when one considers that it is potato bread, it was surprisingly light and the crispy crust (gained through the 'double bake') was very good with just a smear of butter and a dollop of jam. Give it a try and see if you don't agree that this one is a keeper.

- Chez

Ingredients:

• 1 9- to 11-ounce russet potato, peeled, cut into 1-inch pieces
• 2 cups (or more) water
• 2 teaspoons dry yeast
• 1/4 cup warm water (105°F. to 115°F)
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 cup whole wheat flour
• 3 3/4 cups (about) unbleached all purpose flour
• 1 large egg white, beaten with 1 tbs water

Instructions:

1. Boil potato in 2 cups water in medium saucepan until very tender, about 15 minutes.
2. Strain 1 1/2 cups cooking liquid into large bowl (add more water if needed to measure 1 1/2 cups).
3. Cool liquid to 105°F to 115°F. Mash potato in small bowl until smooth.
4. Add mashed potato and 1 teaspoon yeast to cooking liquid.
5. Cover bowl with plastic and let starter stand at room temperature overnight.

=============================

1. Pour 1/4 cup warm water into small bowl. Sprinkle remaining 1 teaspoon yeast over; stir to blend.
2. Let stand until yeast dissolves, about 10 minutes.
3. Stir yeast mixture into starter. Stir in melted butter, honey and salt.
4. Mix in whole wheat flour. Mix in enough all purpose flour, 1/2 cup at a time, to form soft dough.
5. Turn dough out onto floured work surface. Knead until smooth and elastic, about 4 minutes. Form dough into ball.
6. Butter large bowl. Place dough in bowl; turn to coat. Cover with plastic.
7. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. Lightly flour 2 large baking sheets. Punch down dough.
9. Turn dough out onto floured work surface and knead until smooth, about 3 minutes.
10. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf.
    Transfer to prepared baking sheets. Cover with dry towel.
11. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes.
12. Position 1 rack in center and 1 rack in top third of oven and preheat to 500°F.
13. Using sharp knife cut 5 diagonal slashes in surface of each loaf.
14. Brush loaves with egg wash.
15. Bake loaves 10 minutes. Reduce oven temperature to 400°F.
16. Bake until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking, about 15 minutes longer.
17. Cool on racks.
    

(Can be prepared 2 weeks ahead. Cool completely. Wrap loaves separately in foil, seal in plastic bag and freeze. Thaw loaves, then re-warm, wrapped in foil, in 350°F oven 15 minutes.)

Creamy Tomato Soup (makes 5 cups)

The tingle you get in the back of your throat when you eat this soup makes it all worthwhile. This one will fill your kitchen with wonderful smells both while you are cooking it and when you serve it. - Chez



Ingredients

• 2 1/2 tablespoons butter
• 1 small onion, chopped
• 2 celery rib, chopped
• 2 teaspoons dried basil, crumbled between your fingers
• Pinch of ground cloves
• 2 tablespoons flour
• Two 15-ounce cans diced tomatoes, with packing juice
• Pinch of baking soda
• 2 1/2 cups vegetable stock or water
• 1/2 cups milk
• Sea salt and freshly ground pepper
• 1 can tomato paste
• Sour cream
  

Preperation

1. Melt the butter in a soup pot over medium heat.
2. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes.
3. Stir in the flour, then add the tomatoes, baking soda, and stock.
4. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
5. Add tomato paste and stir in well. Let cool briefly, then puree in a blender or stick blender until smooth. (If you decide to make this a day ahead, this is your stopping point. Refrigerate until ready to use.)
6. When you are ready, return the soup to the pot, add the milk, and season with salt.
7. Garnish with a dollop of sour cream… or go all out and make the garnish boat from a basil leaf and add either scallion or chives as the sail (see photo).

Chicken and Mushroom Quesadillas (makes 12-16 appetizers)

Mexican cuisine was the call of the day and Chez did not disappoint with today's Star Winner. Lots of textures and flavors going on here.

So, pour yourself a big glass of sangria, plate yourself a few of these treats and dig in. You won't be disappointed and they may just be the high-point of your whole day... Ole'.

Ingredients

• 1/4 cup butter
• 2 1/2 teaspoons chili powder
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 ounces fresh shiitake mushrooms, stemmed, sliced
• 4 ounces button mushrooms, sliced
• 1 1/2 cups shredded cooked chicken
• 2/3 cup finely chopped onion
• 1/3 cup chopped fresh cilantro
• 2 1/2 cups grated Monterey Jack cheese
• Olive oil
• 16 - 5 1/2-inch-diameter corn tortillas
  

Preparation

1. Melt butter in large skillet over medium-high heat.
2. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute.
3. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro.
4. Cool 10 minutes.
5. Mix in cheese.
6. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
7. Prepare cast iron griddle or frying pan to medium heat. Lightly brush oil on 1 side of 8 tortillas.
8. Place tortillas, oil side down, on large baking sheet.
9. Divide chicken mixture among tortillas, spreading to even thickness.
10. Top with remaining 8 tortillas; press, then brush with oil.
11. Grill quesadillas until heated through and golden brown, about 3 minutes per side.
12. Cut into wedges.
13. Serve with sour cream or guacamole.
    

"Finger" Cookies (Makes 3 dozen)

Since it was Halloween, we couldn’t very well ignore the spookiness of the day… and what would people think is Chez didn’t take a walk on the ghoulish side.

Here is the winner of the day’s Star based on sheer creepiness. You wouldn’t believe how realistic these cookies look like their namesake. Enjoy!


Cookie Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup sliced almonds
• 2 tablespoons Icing Glue (see below)
• red frosting
• red food coloring
  

Icing Glue Ingredients:

• 1/4 cup powdered sugar
• 1 teaspoon lemon juice

Preparation:

1. In a large mixing bowl, beat the butter until smooth and creamy.
2. Add the sugar, egg, and vanilla extract and mix well. Add the flour, baking powder, and salt and beat until completely mixed.
3. Cover the dough and refrigerate for 30 minutes.
4. Preheat the oven to 325°F. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
5. Place fingers on an ungreased cookie sheet about 3 inches apart.
6. Use a butter knife to make knuckle marks on the finger cookies.
7. Slightly flatten the front of the finger to create a nail.
8. Bake 20-25 minutes, until fingers are slightly golden.
9. Remove from the oven and let cool.

Meanwhile, prepare the Icing Glue:

1. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
2. Attach almond slice fingernails to the tips of the fingers with Icing Glue.
3. Let glue dry for about 30 minutes.
4. If you choose, mix frosting and red food coloring and dipped the severed end in the mixture… for a particular ghoulish touch.

Chicken and Corn Chowder (Serves 8)

It was a spooky end for our 11/1 Halloween-theme brunch and dinner. The day started normal enough and the winner of the Star, the 1st of two today, was the Chicken and Corn Chowder. Each of the ingredients, corn, squash, potato, chicken, bacon, thyme… was well represented and they all complimented each other. This ‘soup that eats like a meal’ would be a great addition to your recipe book.

Ingredients

• 10 bacon slices, chopped
• 2 tablespoons (1/4 stick) butter
• 3 medium onions, chopped
• 2 cups chopped red bell peppers (about 2 large)
• 1/4 cup all purpose flour
• 3 cups low-salt chicken broth
• 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
• 1 1/2 tablespoons chopped fresh thyme
• 16-ounce bags frozen corn kernels
• 2 cup whipping cream
• 4 cups diced skinned roast chicken
• 2 cups chopped green onions
• 1/2 cup plus 2 tablespoons chopped fresh cilantro
  

Preparation

1. Cook bacon in large pot over medium-high heat until crisp.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 1/4 cup drippings from pot.
4. Add butter to pot; melt over medium-high heat.
5. Add onions and 1 cup bell peppers.
6. Sauté until onions are soft, about 10 minutes.
7. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil.
8. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
9. Add corn, cream, and 1 cup bell peppers.
10. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled.)
11. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
12. Season with salt and pepper.
13. Ladle chowder into bowls; sprinkle with bacon, remaining 1 cup green onions and 2 tablespoons cilantro.

Shrimp Broth with Lemongrass, Chili and Ginger (serves 4)

It was a hectic weekend the second to last week of October. It was marked with joy, sorrow, anxiety and hope. Over and above all of that, Chez went ahead and had his weekly thematic dinner, and this week it was in the style of Korea. The winner of the star was a refreshing and filling broth with spicy goodness and herb-laden flavors. This one is most assuredly worth a try.

So what are you doing just sitting there? Give it a try!

• 3/4 pound uncooked large shrimp
• 6 14 1/2-ounce cans low-salt chicken broth
• 1 cup finely chopped carrot
• 1/3 cup thinly sliced fresh lemongrass
• 3 tablespoons finely chopped fresh ginger
• 2 tablespoons minced garlic
• 1 1/2 tablespoons finely chopped fresh basil
• 1 1/2 tablespoons finely chopped fresh mint
• 1 1/2 tablespoons finely chopped cilantro
• 1 small serrano chili, stemmed, thinly sliced into rounds
• 2 tablespoons fresh lime juice
• 4 thick sliced mushroom (garnish)

1. Peel and devein shrimp; reserve shells.
2. Halve shrimp lengthwise.
3. Transfer shrimp to small bowl. Cover and chill.
4. Combine reserved shrimp shells, broth and carrot, lemongrass ginger and garlic in large pot.
5. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally.
6. Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids.
7. Return broth to pot. Bring to simmer.
8. Remove from heat. Add shrimp, herbs, chili, mushrooms and lime juice.
9. Cover and let stand until shrimp are opaque, stirring once, about 3 minutes.
10. Ladle into bowls and serve.

Grilled Apple with Honey, Toasted Hazelnuts and Parmigiano-Reggiano

It was a hard decision as to who would be the Star for 10/18/09 but the unique nature of today’s choice beat out its closest contender.

Since it has fruit you know it's good for you and if you like sweet and savory this is a match made in heaven.

We enjoyed this one at our Italian-themed Brunch but this side dish could compliment any meal. Enjoy
- Chez

Ingredients

• 2 large tart apples (Granny Smith) and sliced into 1/2-inch-thick rounds and cored
• 2 teaspoons canola oil
• 1 tbs confectioners’ sugar
• 1 ounce sharp Parmigiano-Reggiano cheese
• 2 tablespoons chopped hazelnuts, toasted
• 4 teaspoons honey
  

Directions

1. Preheat grill or grill pan to medium heat.
2. Split apples vertically and remove core (I have found a melon baller works well for this.)
3. Cut apples into ½-inch rounds
4. Toss apple slices with oil and sugar in a large bowl.
5. Grill the apple slices until just tender and lightly marked, turning once, about 2 minutes per side.
6. Shave cheese into thin strips with a vegetable peeler.
7. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.

Airy Chocolate Mousse (Serves 4)

NEWS FLASH: A selection from the ‘No-Theme Brunch’ shared Star Status with the ‘No-Theme Dinner’, when on 10/11/09 we had Twin-Star Winners.

Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse in that the eggs are not cooked. You'll find it unbelievably smooth and voluptuous.

We found it a good enough to earn the other Star at Chez on 10/11/09. We hope you enjoy.

Ingredients:

1. 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
2. 3/4 stick unsalted butter, cut into 6 pieces
3. 3 large eggs, separated
4. 1 tablespoon Cognac or other brandy
5. 1 cup very cold heavy cream
6. 1/8 teaspoon salt
   

Preperation:

1. Melt chocolate and butter in a large metal bowl set over a saucepan of barely simmering water, gently stirring occasionally until smooth.
2. Remove from heat.
3. Meanwhile, beat yolks in a small bowl with an electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve, 2 to 4 minutes.
4. Whisk yolks into chocolate mixture along with Cognac, then cool to warm.
5. Beat cream in a medium bowl with cleaned beaters until it just holds stiff peaks.
6. Beat whites with salt in another bowl with cleaned beaters until they just hold soft peaks.
7. Fold whipped cream and beaten whites into chocolate mixture gently but thoroughly.

Transfer to stemmed glasses and garnish with a light dusting of powdered sugar.

Chez Note: Mousse can be chilled, its surface covered with parchment paper, up to 2 days.
Let stand at room temperature at least 30 minutes before serving.

Mango, Blueberry and Ginger Fruit Salad (Serves 4)

NEWS FLASH: A selection from the ‘No-Theme Brunch’ shared Star Status with the ‘No-Theme Dinner’, when on 10/11/09 we had Twin-Star Winners.

While not without precedent, it is a very rare occasion... but today’s winners are both worth the effort.

The first winner is a sublime pairing of mango and blueberries with the entire exotic flavor pantheon that ginger brings to a party. If this is something you plan on making, Chez has two suggestions;

· Make it with one ripe mango and one under ripe one. This will give you both texture and flavor. Trust me… this is the way to go.

· Make it one day ahead and allow the flavors to meld and mingle, but more importantly it allows the crystallized ginger to rehydrate and sweeten. You gotta trust me on this one too.

Ingredients:

1. 2 limes
2. 1/3 cup water
3. 1/3 cup sugar
4. 2 large mangoes, peeled and cut into 1-inch pieces (one ripe and one under ripe)
5. 2 cups blueberries
6. 1/2 cup finely chopped crystallized ginger (1 1/2 oz)
   

Preparation:

1. Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife.
2. Squeeze 3 tablespoons juice from limes.
3. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes.
4. Remove from heat and stir in lime juice.
5. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
6. Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.
7. Refrigerate covered overnight.
8. Gently toss before serving.

Onion, Cheese, and Bacon Tart on Spinach with a Creamy Basil Dressing

Today’s star is a combo set, composed of a quiche-like dish served on a bed of fresh spinach and drizzled with a tangy, creamy basil dressing. This brunch set won the ‘Oktoberfest-themed’ Star status for 10/4/09 and serves and a tasty brunch dish for any occasion.

Chez has included the recipe for the pie crust but if those pesky crusts just aren't in your plans… not to worry, just buy a deep dish pastry pie crust, give it a blind bake and move on.

Crust

• 1 cup unbleached all purpose flour
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water
  

Filling

• 3 thick-cut bacon slices, chopped
• 1 large onion, thinly sliced
• Pinch of sugar
• 1 cup whipping cream
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon ground black pepper
• Generous pinch of salt
• Generous pinch of ground nutmeg
• 1/2 cup (packed) coarsely grated Gruyère cheese
  

Dressing

• 1/2 cup plain low fat or non-fat yogurt
• 2 tablespoons white balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into1/4-inch strips
• 3/4 teaspoon shallots, chopped (about 1/4 small shallot)
• 1/4 teaspoon garlic, chopped (about 1/2 clove)
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups fresh spinach
  

Preparation

For crust:

Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.

For filling:

Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

For dressing:

In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes. Stir in sliced basil and serve.

Peach Melba (Serves 4)

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

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


Ingredients

For peaches:

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

For raspberry sauce:

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

Serve With…

• 2 pt super-premium vanilla ice cream
  

Preparation

Poach peaches:

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

Make raspberry sauce while peaches cool:

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

Blue Devil (Serves 2)

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

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

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

- Chez

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

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

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

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

Café Ba Ba Rebba

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

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

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

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

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

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

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

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

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

-Chez

Chike Endored with Lombard Mustard

Medieval chicken bites with a honey mustard sauce called Lombard Mustard. (And you thought that chicken tenders and honey-mustard is a new invention!)

This delicious appetizer was the winner of the coveted Star Status for the week on 8/30 and was created in honor of our trip to Bristol. Keep the memory alive and give it a try... This one is a real 'keeper'.

• (Marinade)
  
  
• 3 chicken breasts, skinless
• ½ tbs salt
• ½ tbs pepper
• 2 tbs olive oil
• 1 tsp Angostura Bitters
• 1 tsp turmeric
  
  (Batter)
  
• 6 egg yolks
• 4 - 5 Tbsp. flour
• 1/2 tsp. pepper
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 1 tbs turmeric
  

1. Cut chicken in approx 1 inch pieces.
2. Add ½ tbs salt, ½ pepper and bitters and turmeric.
3. Massage meat and allow to rest for 3 hours covered in refrigerator.
4. Soak skewers in water for 3 hours
5. Preheat oven at 350
6. Skewer chicken and place on wire rack (on a baking sheet) and bake for 25 minutes.
7. Remove chicken from oven and allow to cool at least 2 hours.
8. Preheat oven to broil – 10 minutes.
9. Mix batter ingredients to form a thick batter.
10. Coat chicken with batter and broil until coating is just turning golden. (4-5 minutes)
11. Turn the chicken over halfway through broiling and continue broiling (4-5 minutes)
12. Serve with Lombard Mustard
    

Lombard Mustard

• 1/3 cup honey
• 4 Tbsp. prepared mustard
• 1/4 cup red wine

1. Mix ingredients in a small saucepan and bring to a low boil.
2. Simmer for about 15 minutes.
3. Serve warm.

Farmhouse Butternut Squash Soup

Chez often chooses the soup course as his star and today is no exception. Here is a soup that screams "I'm rural and I'm proud!" Maybe it might have been better if he had waited until Autumn, but since it won Star Status anyway... why wait for harvest to enjoy harvest-time flavors.

Green apple and a dash of balsamic vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits. This was the Star Winner from our dinner of 8/23. Give it a spin and see if you don't agree that this one is a keeper.

• 8 bacon slices
• 4 large garlic cloves, chopped
• 2 teaspoon caraway seeds
• 2 pounds butternut squash, peeled, seeded, and chopped
• 1/2 pounds carrots, chopped
• 1 Granny Smith apple, peeled, cored, and chopped
• 3 thyme sprigs
• 2 Turkish bay leaves or 1 California
• 4 cups reduced-sodium chicken broth
• 1 cups water
• 1 to 1 1/2 teaspoons balsamic vinegar
  

Preparation

1. Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp.
2. Transfer bacon to paper towels to drain.
3. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute.
4. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes.
5. Discard thyme and bay leaves.
6. Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids).
7. Return to pot and season with salt, pepper. Serve topped with vinegar and crumbled bacon.
   
   

- Chez

Rouladen

After an evening at the theater watching 'Church Basement Ladies' Chez used the concept for his 8/16/09 theme. Here is his offering from that meal.

Serve the dish with mashed potatoes and green beans and you'll be a hit in and out of the church basement. (Disregard the plastic ware. That was just in keeping with the evening's theme. Chez really has dishes...honest!

Ingredients

• 1 1/2 - 2 lbs round steak, 1/2 inch thick1 1/2 tsp salt
• Freshly ground pepper
• Dusseldorf mustard (Don't skimp on this and don't substitute.)
• 8 slices bacon, chopped
• 1 medium onion, finely chopped
• 1 large or 2 medium size dill pickles
• 3 TBS butter or other fat
• 1 cup beef broth
• 1 cup red wine
• 1 Tbs butter
• 1 Tbs flour (plus flour for dredging)
  

Preparation

1. Pound steak to 1/4 inch thickness.
2. Cut into 8 serving pieces.
3. Season with salt and pepper and brush with mustard.
4. Top each piece with some of the chopped bacon, onion, and thin slices of pickle.
5. Roll firmly and fasten with thin white cord or small wooden picks.
6. Melt butter or other fat in a heavy skillet.
7. Dredge rolls with flour and brown on all sides over moderate heat.
8. Add broth and wine and simmer until fork tender, about 1 1/2 hours.
9. Transfer to a warm serving dish.
10. Combine remaining 1 Tbs of butter with flour and blend.
11. Add to pan drippings and cook and stir until thickened. [If mixture is too thick, thin to the desired consistency with a little water.]
12. Pour over rolls and sprinkle with minced parsley.

The Rox City Grill at the Hotel Baker

After the theater last evening we managed to find a dinning establishment that was still open. (Okay, we cheated and did a little research first... but face it, it sounded like we 'just bumped into it, right?)

Well, back to the review...

The location: The Rox City Grill [http://www.roxcitygrill.com/] in St. Charles, IL.

The time: 10:20 PM (reservations were for 10 PM, but coming in 20 minutes late didn't dissuade them from giving us good food and excellent service.

The staff: Our waiter (we had one all to our selves... gee, I wish we knew his name) was more than excellent and was a real 'find'. The wine steward (a.k.a. "The Wine Guy - Marcello) was great too and we will not speak of the Dirty Martini misstep... but it was REALLY BAD!

The ambiance: The restaurant is located within the historic Hotel Baker and it reeks old, classic, posh and upscale. (Note to self, we should make plans to spend a long weekend there... just because! (Rumor has it that the hotel is 'haunted'... well, that is just what Marcello said, that the Irish Bus boy said he saw those couple of times... Man, this gets so confusing.

The meal: For the both of us, we opted for the Lobster Martini. This was the evening star by unanimous choice. Light tempura batter covered chunks of lobster (Big Chunks!) served on a bed of wasabi mashed potatoes with edamame and a killer drizzle of soy cream and a orange-tangerine glaze. The tasty morsel make the whole evening worth it and is worth a return trip all by it self!


The next course was soup. Sheb passed on the offerings but I opted for the Lobster Bisque. Once again I was not disappointed. The dish was creamy, flavorful, with just a hint of delicious butter, chunks of the soups namesake and a glorious dollop of chive creme fraiche. Yum!



For the main course I went the for the Rox City Skewers, shrimp chicken and filet mignon along with veggies, served on a bed of coconut rice and drizzled with a sweet Asian BBQ sauce. This one was a bit of a disappointment. The shrimp was overdone and as a result... a bit rubbery. The beef was fair, bordering on poor (it was almost gamey) but the chicken was tender and flavorful and the rice was KILLER!
Sheb had the Heirloom Pork, panko encrusted pork medallions served on a bed of Ginger-Yams and a balsamic reduction. The dish was garnished with a deep-fried root of unknown type. Sheb scored the overall dish as good (the pork could have been a bit more tender and the balsamic reduction was almost too overpowering) but the ginger-yams was a real 'keeper' and moves the overall dish from fair to good.

I completed the meal with a dessert of Pot de' Creme, a dense chocolate custard with mandarin orange sections and a orange water syrup. It seems to have been missing the promised vanilla bean... well, it was overkill anyway and I sure didn't need the extra calories. It was fair but I would order something else the next time.

The final evaluation: We both agree that we would go back. I would revisit the appetizers and the soup courses but I would go a different direction on the main course and dessert. Sheb would repeat the Lobster Martini (unless they have scallops) but for the main course she would try another of the menu's choices. Rox City Grill is a definite 'Do over'!

- Chez

Cuban Black Beans

A Cuban-themed dinner graced the table at Chez this week and the star of the evening was the mighty flavorful, Cuban-style Black Beans. The key to this dish is the cumin seeds, roasted in a cast iron frying pan and then doing a fine grind in either a spice grinder or a coffee grinder. If you never had fresh ground cumin, you have to give it a try. It blows 'store bought' cumin out of the water and has a level of smokiness that has to tasted to be believed.

INGREDIENTS:

• 1/4 cup olive oil
• 1 large onion, chopped
• 1 large green bell pepper, cut into 1/2-inch pieces
• 6 large garlic cloves, chopped
• 1 tablespoon dried oregano
• 1 tbs freshly roasted and ground cumin
• 3 15- to 16-ounce cans black beans, rinsed, drained
• 1 cup minced smoked pork chop
• 1 cup vegetable broth
• 1 1/2 tablespoons cider vinegar
  

1. Heat oil in heavy large saucepan over medium heat.
2. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes.
3. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely.
4. Add cumin, remaining beans, pork chop, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes.
5. Season beans to taste with salt and pepper and serve

Double Star Status from Camping

Chez went out to explore the wilds of Illinois the last weekend of July but while he was there he had to eat... and thus two Star Recipes made their debut under the trees. The first is a veggie must that is so simple as to be laughable and yet so good as to be the ONLY way you will ever eat corn on the cob ever again and the second is our new favorite way to do bacon...Mmmmm, bacon.

Chili Lime Corn on the Cob

Ingredients

• 4 ears corn, in husk
• 3 tablespoons unsalted butter, at room temperature
• 1 teaspoon lime zest
• 1 tablespoons lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon granulated garlic
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper

Directions
In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside. Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes.
Make sure to weigh down the ears so that they are fully submerged.
Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling).
Serve immediately.
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Brown Sugar Cayenne Bacon

Ingredients

• 1/4 cup light brown sugar
• 1/2 teaspoon cayenne
• 1/4 teaspoon fresh ground black pepper
• 1/2 pound thick-cut bacon, 8 slices

Directions
Preheat the oven to 375 degrees F. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss. Line a baking sheet with a wire rack and lay bacon on the rack. Pat any remanding spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving.

Mushrooms & Egg in Crispy Ham Cups

This one was an incredible brunch treat and while it was a bit labor intensive it was well worth it. Giving this one a try is a must!

- Chez

Ham Cup Ingredients

• 3/4 lb mushrooms, finely chopped


• 1/4 cup finely chopped shallot


• 2 tablespoons unsalted butter


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1 cup sour cream


• 1 tablespoon thyme


• 12 slices Black Forest or Virginia ham (without holes; 10 oz)


• 12 large eggs
  

Garnish: Fresh chives and fresh thyme sprigs
Accompaniment: Hot Sauce Paste (recipe below)
Special equipment: Muffin tin with 12 (1/2-cup) muffin cups

Preheat oven to 400°F.

Prepare mushrooms:

Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Lower heat and stir in sour cream. Reduce volume by half.

Assemble and bake:

Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Hot Sauce Paste

• 1/4 stick butter
• 5 tbs hot sauce
• 1/4 tsp red pepper flake
• 2 tbs flour
• 1 tbs milk
  
  1. Melt butter over medium heat
  2. Add flour and whisk into paste
  3. Add hot sauce and pepper flake, stirring constantly (sauce will thicken)
  4. Remove from heat, stir to cool slightly and add milk.
  5. Allow paste to cool at room temperature before serving.

The Moscow Mule

We saw this mentioned on ICA (Iron Chef America) on 7/12 (Michael Symon added pineapple) and since it was unknown to us, we did a bit of research followed by a bit of creation. Bottom line... good stuff! Try this one, cocktail aficionados!

What you'll need:

• 1 lime


• 3 ounces vodka


• 1 bottle ginger beer (You can use ginger ale but ginger beer brings much more KICK and make it MUCH MORE better!)
  

How you prepare it:

• Squeeze lime into mixer.


• Add 2 or 3 large ice cubes,


• Pour in the vodka and fill with cold ginger beer.


• Serve in Tom Collins glass with a lime slice, a few ice cubes and a stirring rod.

Roasted Garlic & Cauliflower Chowder

Here is a super-simple and super-great addition to your soup repertoire. If you like creamy goodness this one is for you.

This recipe won ‘Star Status’ for 7/12 and brought a veggie goodness coupled with a velvety texture to our table and the roasted garlic addition was sublime.

Service with a salty stick pretzel is a must.

I hope you enjoy!

- Chez
Ingredients

1. 1 small russet potato
2. 3 heads of garlic
3. 1 ½ lbs frozen cauliflower
4. 1 1/2 cups heavy cream
5. 3 cups chicken stock
6. ¼ tsp salt
7. 1/8 fresh ground pepper
8. Fresh ground nutmeg to taste
9. Garnish with curly parsley
   

Instructions

1. Preheat oven to 400 F.
2. Break apart (but leave in skins) the garlic cloves and wrap in aluminum foil.
3. Roast garlic for 30-45 minutes.
4. In a medium sauce pan, bring chicken stock to boil.
5. Add peeled and quartered potato. Cook until just fork tender.
6. Add cauliflower and continue to cook for an additional 3 minutes.
7. Remove from heat, strain out solids and place them in a food processor.
8. Reserve 1/3 cup of cooking stock.
9. Remove garlic from skins and add to processor.
10. Add cooking broth and process for 2-3 minutes.
11. Drizzle in cream slowly as the puree is processed.
12. Continue to process until smooth and velvety.
13. Plate, garnish with just a touch of fresh nutmeg and add sprig of parsley.
14. Serve with a hard pretzel stick or two.

Spinach Salad with Pecorino, Pine Nuts, and Currants

Here is a great recipe if you are looking for a healthy side dish, or if you choose, just add a piece of crusty artisan bread and it magically becomes a complete summer meal.

Chez tried it on 6/28 and has added it to his permanent rotation... perhaps you will too?

- Chez

Ingredients

• 1 1/2 tablespoons dried currants
• 1 1/2 tablespoons pine nuts, toasted
• 1 1/2 tablespoon sunflower seeds, toasted
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons minced shallot
• thin strips of Romano cheese
  

Preparation

1. Whisk first 5 ingredients in small bowl.
2. Whisk in oil.
3. Season with salt and pepper.
4. Toss spinach with vinaigrette in large bowl.
5. And cheese and toss.

Fresh Strawberry Napoleons

Here is the winner of Star Status for 6/21/09. This dish is an interesting variation on the traditional strawberry shortcake. The toast brings a texture that you don’t find with a sponge cake-based dessert, the praline powder brings a butter richness and all of the flavors meld into a delicious little treat. Take it for a test drive and see for yourself.
- Chez

Ingredients

• 6 slices fresh thin sliced white bread, crusts removed
• 4 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 cup thinly sliced strawberries
• Sugar, to taste
• 2 teaspoons lemon juice, or to taste
• 3/4 cup chilled heavy cream, whipped
• Praline Powder, recipe follows
• Confectioners' sugar
• Chocolate Sauce, recipe follows
  

Directions

1. Preheat oven 350 degrees F.
2. Roll out bread between two pieces of waxed paper very thin.
3. Cut bread in half in rectangles to yield 12 rectangles. Brush both sides with melted butter and sprinkle with sugar.
4. Transfer to parchment lined baking sheet.
5. Bake in oven for 15 minutes or until browned lightly.
6. Remove from oven and let cool.
7. Toss strawberries with lemon juice and sugar.
8. Arrange 1 bread rectangle on each plate, top with whipped cream, praline powder, and strawberries, cover with another rectangle, add some more cream, praline powder, and strawberries, another bread rectangle and sprinkle with confectioners' sugar.
9. Serve with chocolate sauce drizzled on top.
   

Praline Powder:

• 3/4 cup sugar
• Pinch cream of tartar
• 2 tablespoons water
• 1/2 cup blanched whole almonds

1. In a heavy saucepan bring to a boil the sugar with the cream of tartar and water over moderately high heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water.
2. Cook the syrup over high heat without stirring, swirling the pan until it is a light caramel.
3. Add the almonds, swirl the pan until the nuts are coated with the caramel, and begin to make a popping sound.
4. Pour the mixture onto an oiled marble surface or jelly roll pan and let cool until it is hard.
5. Transfer the praline to a cutting board, chop it coarsely, and use a food processor or blender to pulverize it in batches.
6. Store the praline powder in an airtight container.
   [Yield: 1 cup]

Chocolate Sauce:

2 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

1/4 cup heavy cream

1. Place chocolate in medium bowl. In a small saucepan heat cream over medium heat to scald, do not boil.
2. Pour cream over chopped chocolate whisking until smooth.

Potato & Cheese Croquettes

These gooey mozzarella gems are encased in a crunchy golden shell makes this simple and classic dish irresistible. Chez took this one for a test drive during his 'Scandinavian-Themed Day' and now it is a permanent fixture at the Bistro.

I hope that they become a mainstay in your kitchen too.

- Chez

Ingredients

• 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered


• 1/2 pound mozzarella, chopped


• 1/4 cup grated parmesan


• 1 tablespoon onion salt


• 1/4 cup chopped parsley


• 3 large eggs


• 1 cup fine dry bread crumbs


• About 2 1/2 cups sunflower seed oil

Preparation

1. Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes.


2. Drain potatoes and chill in a large bowl until cool, about 45 minutes.


3. Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste.


4. Stir in 1 egg.


5. Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each).


6. Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl.


7. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat.


8. Transfer to a parchment-paper-lined baking sheet.


9. Repeat with remaining croquettes.


10. Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers.


11. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch.


12. Transfer to paper towels to drain.


13. Serve immediately.

Sunflower Seed Wild Rice Pilaf

On 6/7, Chez did a Native American Themed meal. This little gem was the selected Star Recipe. The multi-textures, sweet and savory flavors and the downright wholesome goodness of these grains makes it an easy choice.

I hope you like it as much as we did.

- Chez

Ingredients

• 4 cup chicken broth


• 1/2 cup wild rice, rinsed well


• 1 1/2 cup cracked wheat


• 1 cup toasted sunflower seeds


• 1 cup dried cranberries


• 1 scallion bunch, thinly sliced


• 1/2 cup Italian parsley, chopped


• 1/2 cup fresh mint leaves, chopped


• zest of 2 oranges, grated


• 2 tablespoon olive oil


• 1 tablespoon orange juice


• black pepper, freshly ground to taste

Instructions

1. In a medium saucepan, bring 2 cups of broth to a boil.


2. Add wild rice to boiling broth.


3. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook.


4. Remove to a large bowl.


5. While the rice is cooking, in another saucepan bring another 2 cups broth to a boil.


6. Stir in the wheat, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until tender.


7. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice.


8. Add remaining ingredients and toss well.


9. Serve at room temperature.