Chicago-area chefs name the best meal they ate this year - Evanston Review. We asked 50 Chicago chefs and food pros to name one meal they fell in love with this year. From new and trendy to fancy and decadent to trusted and traditional, here are 50 ways not to lose your love for the Chicago area dining scene. Anthony DiRienzo — executive chef, Nellcôte and RM Champagne Salon in Chicago Best meal: Dungeness crab, head on shrimp and fresh crawfish Restaurant: Angry Crab, 5665 N. Lincoln Ave, Chicago; /www.facebook.com/theangrycrabshop/ The skinny: "Angry Crab is BYOB, and it's a rad time eating shellfish and getting dirty doing it. " Steve Leviton — executive chef, Taste on Chestnut in Winnetka Best meal: Fig and Gorgonzola Risotto; Yellowfin Tuna and Fall Sea Scallop; Tuscan Artichoke; Carrots and Brussel Sprouts; Jamon Iberico Restaurant: Fig & Olive, 104 E. The skinny: "The Iberico … ridiculous. Gale Gand — founding pastry chef/partner, Tru and Spritzburger in Chicago Restaurant: Vie Restaurant, 4471 Lawn Ave., Western Springs; www.VieRestaurant.com Best meal: Tigelle.
Balsamic Vinegar, Aceto Balsamico Tradizionale, Whats Cooking America. The best Balsamic Vinegars have nothing else added to them - only the grapes. There is a lot of confusion about balsamic vinegar. On the grocery shelves you will find $3.00 bottles next to $25.00 bottles (often the $3.00 bottles have fancier labels). But, buyer beware! Not all balsamic vinegars are what they appear to be.
Standards adopted and administered by consortia in Modena and Reggio Emilia govern every aspect of how balsamic vinegar is produced and aged. This includes the bottle shape and even the foil that covers the cap. According to the Cook's Illustrated Magazine, March 1, 2007: Tasted straight from the bottle, there was no contest between supermarket and traditional balsamic vinegars. Guide To Balsamic Vinegars: What is balsamic vinegar?
You will find lots of balsamic vinegars in your local stores. True aceto balsamic vinegar comes in 3.4 ounce bottles and sells from $50.00 to $500.00 per bottle. Look at the seal, list of ingredients, and the cap for clues. How To Make a Fruit Crumble with Any Kind of Fruit — Cooking Lessons from The Kitchn. There will be a crumble of one kind or another on my table from now until Thanksgiving. Not to mention crisps and cobblers. Making any of these is so easy that you barely need a recipe — in fact, one basic recipe with some variations will serve for each. The only requirement is fresh summer fruit — the riper and closer to jamminess the better. Crumbles, crisps, and cobblers are humbler and more fruit-forward than their more elegant pie and tart cousins.
I typically add a minimal amount of sugar or spices and let the fruit speak for itself. I also don't usually bother measuring or weighing the fruit I buy for a crumble. When shopping, I imagine my baking dish and then grab as much fruit as I think I'll need to fill it. And don't worry if you see juices puddling at the bottom of the dish after you start to serve. Mix together the diced fruit, sugar, lemon juice, cornstarch, and spices. Serves 6 to 8 What You Need Ingredients Equipment Instructions Heat oven to 375°F. Additional Notes: How To Make a Fruit Crumble with Any Kind of Fruit Cooking Lessons from The Kitchn.
Peach and Blueberry Crumbles Recipe. Peach Blueberry Crisp Recipe. Food52. Blueberry Cobbler with Oatmeal Topping Recipe. Blueberry Crisp with Oatmeal Topping Recipe. Yield: 8 to 10 servings This recipe for blueberry crisp with oatmeal topping practically melts in your mouth. Top with a dollop of homemade whipped cream for a dessert that's simply divine. Photo/Art by Aimee Seavey Fruit Ingredients: 1 quart blueberries 1/2 cup sugar juice and finely grated zest of 1 lemon 3 tablespoons flour Instructions: Mix the berries, sugar, lemon juice and zest, and flour in a large bowl. Topping 1/2 cup butter 3/4 cup firmly packed brown sugar 3/4 cup quick cooking oatmeal 1/2 cup flour 1 teaspoon powdered cinnamon Arrange blueberries in a well-buttered shallow baking dish. Blueberry-Oatmeal Crisp Recipe. Blueberry Crumble Recipe. Ian Knauer | The Farm | Houghton Mifflin Harcourt, 2012 An old family favorite, this blueberry crumble recipe has been passed down to me from my Aunt Janet, who learned it from my grandmother and called it Blueberry Belle Crunch.
Honestly, I have no idea why it has such a funny title, but it doesn’t matter. The crumble is so easy to throw together that no matter what you call it, you’ll be more than happy with the result. It’s especially memorable when served warm with a scoop of vanilla ice cream on the side. –Ian Knauer LC A La Mode Note One of our intrepid recipe testers, Lori Widmeyer, encountered a rather interesting dilemma when she baked this blueberry crumble for her husband and sons. The verdict? Quick Glance 15 M 50 M Serves 6 to 8 Ingredients Directions 1. Hungry for more? Blueberry Crumble Recipe © 2012 Ian Knauer. Hey, there. Blueberry Crumble. The Ten Cookbooks Every Cook Should Own. A great cookbook is the total package: it has delicious recipes that work, beautiful photography, writing that inspires and intrigues, and, most importantly, it covers a type of food that people are excited to eat.
A truly amazing cookbook earns its stains through frequent use, and can almost become a family member as it reappears year after year at birthdays and holidays. But some books are even more than that. We are proud to herald ten such cookbooks as the inaugural class of the Epicurious Cookbook Canon. These are books that have either stood the test of time or are indispensable for a modern home cook. We chose these books to function as a library, as a group: If you only own ten cookbooks, these are the ten you should own. Some notes: These books may be on our ultimate cookbook shelf, but we're not saying other books are no good. And now, the list. The Pretty-Much-Every-Recipe-Ever Workhorse The Joy of Cooking, 75th Anniversary Edition By Irma S. The edition here is important. Momofuku. The Epicurious Cookbook Canon Longlist.
Buttermilk Starter | Homemade Buttermilk | Cultured Buttermilk. Easy and delicious Review by CW I use a heating pad on low, checking it often with my thermapen thermometer. Use it in my bread, kringla, afternoon snack, everything possible! (Posted on 1/28/2015) Mild and Pleasant Taste Review by Gwen The buttermilk culture is extremely easy to use and make. (Posted on 1/26/2015) Appreciate how easy it is to make. The first time I tried the starter it worked wonderfully.
CFH Note ~ Be sure to contact Customer Support if you're having trouble with a culture, we are always happy to help. (Posted on 12/24/2014) Very easy Review by IAT I have had very good luck with this product. (Posted on 12/22/2014) Has performed well Review by nick Had a good experience with this culture, did not have any problem getting it to perform.
(Posted on 12/12/2014) Really enjoying it Review by Cheryl First I must mention the Customer Service - they are GREAT! (Posted on 12/1/2014) Buttermilk Starter Review by Cajun Lady (Posted on 11/17/2014) Buttermilk - Learning to Ferment Review by dlh. Skimming 101. Enlarge Credit: David Brabyn The French sauces featured in "Mother Sauce" (December 2008, Issue 116) all begin as a meat stock; one of the keys to ensuring that you end up with a refined, velvety sauce is the careful and continuous skimming away of the fat and impurities that rise to the top of the pot as your stock simmers. Different sauciers have different methods for skimming, but all of them have the same goal: to remove as much of the unwanted foam as possible without removing the pure meat stock along with it. Here are four tried-and-true techniques we've come to rely on in the saveur test kitchen. 1.
The cold-spoon method: Dip a large metal spoon in ice water and run the bottom of the spoon along the surface of the stock. The cold metal will cause fats in the foam to coagulate and stick to the bottom of the spoon. 2. 3. 4. Butternut Sage Scones recipe on Food52. How to Choose Your Pasta Sauce. Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Chef Nick Anderer of Maialino in New York City tells us how to pick the right sauce for our pasta -- and shares a classic recipe. A guest at Maialino once asked me, “Why are you doing cacio e pepe with tonnarelli -- a fresh pasta? Clearly it should be done with dry spaghetti.” I quickly explained that tonnarelli a cacio e pepe was the version I fell in love with in Rome. The question -- and my answer -- nagged me for days.
While no one can be the definitive authority on what sauce goes with what shape and how to properly combine them, I can explain what has worked for me in my kitchen and share a little bit of my experience with marrying pasta and sauce. Here are four basic categories which help me dissect the vast pasta world -- and the sauces to pair with them. Fresh Pasta (Pasta all'Uovo) Dried Pasta Stuffed Pastas Doughy Pasta. Life, Death & Dinner. Lemony lentil salad. Grilled Stone Fruits with Balsamic and Black Pepper Syrup Recipe : Rachael Ray. Soba Noodle Soup. Ziti with Broccoli Rabe and Sausage. Ingredients 1 pound ziti 1/4 cup olive oil3 large garlic cloves, crushed1 1/2 pounds broccoli rabe, florets and tender stems only1/4 teaspoon crushed red pepper1/4 teaspoon salt1 cup chicken stock or canned broth1/2 pound cooked sweet Italian sausage, crumbled or chopped2 teaspoons unsalted butter1/2 cup freshly grated Grana Padano, or Parmigiano Reggiano Instructions Cook the ziti in a large pot of boiling salted water until al dente.
Drain well. Meanwhile, in a large deep skillet, heat the oil. Add the ziti to the skillet and toss gently. Orecchiette with Turkey Sausage and Broccoli Rabe Recipe : Giada De Laurentiis. Directions Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil. Heat the oil in a heavy large skillet over medium heat.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Simple Tomato Sauce: In a large casserole pot, heat oil over medium-high heat. Pour half the tomato sauce into the bowl of a food processor. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags.
Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour, 10 minutes. Orecchiette with Turkey Sausage and Broccoli Rabe Recipe : Review : Giada De Laurentiis. Can You Make Hot Sauce at Home? Can you make hot sauce at home that's better than stuff from the store? For years I've considered hot sauce to be something you just had to buy in those little glass bottles. I have a half-dozen of them to prove it. Open up my fridge door, and they clank around for a good 15 seconds, announcing that they are ready to be used. And you know what? I like them all. Franks, Tabasco, El Yucateco, Louisiana-Style, Texas Pete, and Sriracha: they are all good. Alas, I can't go back now to those simpler days. I mindlessly whipped it up, kind of forgetting to taste it as I was going along. Let me count the ways. It's cheap, especially if you live close to Mexican market.
It's quick. It lasts forever. It makes just about everything taste better. How can it do this? It's also way more fragrant and haunting than it should be. This has really changed how I think about hot sauce. But this is that rare hot sauce that can save bland dishes, while also enchancing properly made ones. Mexican Red Chili Sauce Recipe. Ingredients 3 dried Ancho (sometimes called pasilla in the US*) chiles OR 2 Ancho and 2 Guajillo chilesWater1 large clove garlic2 whole cloves, crushed2 black peppercorns, crushed1/2 teaspoon of salt, more to tasteOlive oil * According to Diana Kennedy, Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider.
However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. Method 1 Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. 2 Heat a large skillet on medium heat. 3 Add the chilies to a small saucepan and add enough water so that they are just covered. 4 Reserving the soaking water, remove the chilies from the pan and place in a blender. 5 Pour the sauce through a sieve into a skillet. Makes a little more than 1 cup. Homemade Chili Garlic Sauce Recipe (Tuong Ot Toi) Weeks ago we started a conversation about how to make Vietnamese chili garlic sauce without preservatives. Josh Levine began the whole thing by asking me if Huy Fong made a preservative-free version of their ubiquitous Rooster-brand sauces. Lili and Chuck ended up sharing their family recipes.
I mostly eat raw, unadulterated sliced chiles, so while I have those prepared condiments around, I use them only once in a while for certain applications, like when I mix up a little dip for corn and coconut fritters. Many people think the Rooster sauces are great but I find them a tad vinegary, too hot, and often overpowering. But something happened recently that changed my mind. Two weeks ago I dined at a Vietnamese restaurant in San Jose, CA, and instead of chili garlic sauce on the table, there was a small container of fresh pureed chiles. We threw a dollop of the pureed chiles into our dipping sauce but were woefully disappointed. Here they are for you to try. Lili’s Cooked Chili Garlic Sauce.
Chicken Stuffed Pasilla Peppers. I had pasilla peppers in the refrigerator that needed to be used up. I decided to stuff the pasilla peppers with leftover chicken mixed with roasted bell pepper, jalapeno and green onion. I topped the chicken stuffed peppers with a bit of cilantro and lime sour cream and cheddar cheese. They were rich and delicious. The chicken was really flavorful, the sour cream sauce made it moist and tangy while the roasted pasilla pepper was smoky and delicious. Our friends who were over for dinner really enjoyed them and so did I. My husband liked it but requested no sour cream sauce the next time I make it (he’s not a fan of sour cream). Roasted Vegetables: 4-5 baby red and orange bell pepper, cored, seeded and flattened1 jalapeno, cored, seeded and flattened2 green onions Position the oven rack close to the broiler and heat the broiler. Broil until peppers are blackened (make sure to watch the green onions so they don’t burn, remove from the oven when they are soft).
Shredded Chicken: Roasted Corn and Pasilla Pepper Salad « Denise’s Kitchen. Farro, Italy's Rustic Staple: The Little Grain That Could. Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe : Bobby Flay. Hummus Recipe at Epicurious. Nasu Dengaku/Miso Glazed Eggplant Recipe.
Preserving Autumn: Tomato Herb Sauce for Freezing.