Crispy Chicken Congee (serves 6)

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

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

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

What you'll need:

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

How you'll use it:

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

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

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

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

'prasino' in Saint Charles

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

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

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

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

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

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

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

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

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

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

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

- Chez

Salty Peanut and Fudgy Chocolate Brownies

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

So, were you cheering Green Bay on?

Were you behind the Steelers the whole way?

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

- Chez

Brownies

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

Frosting and Ganache

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

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

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

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

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

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