Served Sonni Side Up

Review: Formento's

noreply@blogger.com (Anonymous) — Fri, 13 Feb 2015 19:46:00 +0000

The West Loop already has a few viable Italian spots (Viaggio, Macello's,Vivo) but you will not see me complaining about another one opening up. The Formento's space was under construction for months, seemingly no where close to opening, until POOF! Pasta!

Formento's has a refreshingly causal (relative to the area) and traditional vibe. Chef Tony Quartaro aimed to bring some of his childhood memories of Sunday Dinner to life and I appreciate the classic approach. White tablecloths and favorites like calamari, homemade pasta and chicken parmigiana fit the bill. Adjoined to Formento's is Nonna's where you can grab cold cuts or a meatball sub.

We went during the opening weekend and the service was amazing. The staff was extremely knowledgeable (the sommelier made sure to check in multiple times), friendly and accommodating. We all enjoyed our meals - I did have a friend tell me their dinner was over-salted (which is one of my pet peeves) so I'm hoping her meal was a fluke (and not the other way around). With the easy-going atmosphere and moderately priced menu, I'm sure I will be back soon to test it out again.

Excellent calamari with the perfect amount of breading and crispiness.

No one says no to Nonna's meatballs. They were very good, but no better than Viaggio or Siena Tavern (lots of competition in this city).

The homemade Orecchiette and sausage pasta hit the spot and still didn't feel too heavy (aka I ate dessert still). We found the other pasta dish we ordered, Rigatoni with Vodka Sauce (usually a fav) no saucy enough.

Yep, that's a whole fish alright. It was very fresh and light.

I was expecting big things from the brussel sprouts and dates, but didn't find them to be exceptional. They weren't bad at all, I think I just had high expectations.

THIS ICE CREAM. Homemade salted caramel ice cream. Heavenly. The other desserts they offer are HUGE.

See you again soon, Formento's! (shout out to my mom in the pic)

Review: BuzzFeed Clean Eating Challenge

noreply@blogger.com (Anonymous) — Mon, 19 Jan 2015 17:56:00 +0000

This detox couldn't have come sooner for me. After a long stretch of holiday gluttony, my body needed a shock to the system.

You have to start the challenge on a Sunday - BuzzFeed refers to the days of the week for prep and leftovers needed for various meals - it will just be too confusing to convert the days (especially in such a weakened state...)

This detox is extremely time consuming, even from day one. I've never spent so much time at the grocery store. We also tried to make the trip fun by grabbing a glass of wine at the Mariano's bar (last tox before the detox), so then I was stuck trying to open those produce bags with one hand...it's really difficult (and putting down the wine just wasn't an option). I'm pretty sure this added at least 20 minutes to the shopping trip. Our fridge was 95% empty before the grocery store trip - and barely fit all of our produce!

The prep and planning is pretty intense. I like to cook, and am used to the prep and cleaning that accompanies cooking, but I usually don't make 5 meals a day. Lots time spent cooking and washing dishes. If you really don't like to cook, I think this challenge may be too labor intensive.

Smoothie Packs

Lunch prep after dinner - for the next day's lunch at work

Pros

Printable grocery list, itemized with portions
Delicious and interesting menu
Filling (the first couple of days I was hungry but after that Struan and I were both fine)
Inexpensive (week one cost $300 and week two cost $200 - that's 70 meals for two people!). I also bought as much organic as possible and didn't pay much attention to the prices, so you can reduce the grocery cost easily if you want by being a smarter shopper.
Buzzfeed does an awesome job of utilizing leftovers and ingredients so that you don't have to buy as many different things (even though you are still buying a sh*t-ton). Nothing went to waste though!
Easy to replicate after the detox and nutritional info is itemized for each meal. For those who don't want to commit to the whole enchilada, I would recommend integrating some of these recipes into your routine.
IT WORKS! Mind you, I had an epic holiday season followed by an extreme night of binging before the detox (steakhouse dinner followed by pizza. I. Know. So bad.), but I had some really great weight loss results. Struan did as well (of course more than me because guys are annoying like that).

Cons

TIME CONSUMING! From the first grocery store trip, to the prep and cooking, our lives literally revolved around the meal schedule. I'm not exaggerating. You would need to have a pretty reliable work schedule and have evenings free to cook and prep. It also helped that Struan and I both could tackle cooking a meal and prepping for the next at the same time.
Directions for ingredients needed as "leftovers" weren't as clear as I would have liked. While BuzzFeed did indicate what would be used as a leftover for later (i.e. roasted chicken), I wasn't sure for how many meals I would continue to need that chicken (I may have overlooked something, but this happened with a couple of different meals). I ended up needing to go back to the grocery store midway through the week to pick up more supplies.

All in all, we both were really happy we went through with the detox. We had great results and discovered new, healthy recipes that we will definitely be making again.

The breakfasts were our favorite! We've already made the Overnight Oats and Banana Kale Smoother (pictured) again now that the detox is over.

Our usual breakfast is an over easy egg - the Buzzfeed plan includes more interesting options like this Green Onion and Feta Omelet. And so easy!

The Turkey Meatballs and homemade sauce was one of my favorite dinners. You use the leftover sauce to make an amazing poached eggs breakfast dish the next morning.

Stir fry without the self shame and MSG

Cauliflower Steaks with Lentils - it doesn't look that pretty, but it's really good. I found a new love for cauliflower during the detox and also now have an arsenal of vegetarian meals (while still high in protein).

I would love to hear feedback and recommendations from other BuzzFeed Detoxers! Let me know your success and war stories :)

Review: River Roast

noreply@blogger.com (Anonymous) — Mon, 18 Aug 2014 20:08:00 +0000

My daily commute has served as a countdown for the River Roast opening. Ever since it was announced that Fulton's on the River was closing, I've been monitoring the progress. Truthfully, I wasn't expecting anything real amazing to take over the space, but was looking forward to something new by my office with outdoor appeal.

By my estimations, the opening was delayed, much like our summer weather. Recently on one of those wonderfully perfect summer Chicago days, I knew I had to take advantage and find an alfresco lunch spot. Just my luck that River Roast had finally opened - game on!

You really can't beat the location on the patio - food, drinks, sun, skyline. I'm interested to see the results of the river walk construction and how it will add to the river beatification initiative.

All hail beef.

Carving station to-go upstairs by the bar. Although I would recommend staying for awhile and enjoying the atmosphere. The downstairs has another bar and open dining area. The place was packed for lunch - to get a first come patio spot you may need to show up before noon.

Soaking in Chicago summer. The fresh baked bread and sweet onion butter isn't bad either.

A manageable drink menu - enough options to please a crowd but not overwhelming. I love the description for the "Book Club" drink (it's like a sangria). For those cider lovers out there - get 'em by the bottle.

I went for the "Giant Peach of Doom" and am happy to report that the name is all talk - no doom here. It was just the right amount of booziness and the River Roast version of a traditional sazerac whiskey cocktail.

Trying to keep things light at lunch with the Seafood Salad (shrimp, calamari, octopus, hearts of palm, fresno chili, tomato). It had a kick to it, which I like. This dish is considered an appetizer but you can definitely order it as lunch if you're not too hungry (or to save room for dessert, so worth it).

The Shaved Salad (mushroom, artichoke, tomato, fennel, radish, parmesan, lemon, olive oil) with beef - I don't think my dining partner loved the salad, but did enjoy the beef. I enjoyed the seafood salad a lot more than this one - the shaved salad lacked in exciting flavor profiles. I would ditch trying to be healthy at River Roast, that's not their specialty and you'll miss out (noted for my next visit).

The famed Hoosier Mama pie shop has a few featured menu items on the dessert list. The peach pie was the seasonal specialty and it did not disappoint.

Flaky dough, crunchy sugar, warm and sweet peach with creamy ice cream...helllllllo amazing.

The wishbone decides who pays. My treat this time :)

I will definitely be back soon to check out the dinner menu - I've already heard rave reviews of the whole roasted chicken. I think River Roast is a nice addition to the neighborhood and look forward to enjoying the patio for as long as the weather will allow.

Caprese Eggs

noreply@blogger.com (Anonymous) — Tue, 29 Jul 2014 17:02:00 +0000

One of my favorite parts about summer...ripe tomatoes. That, and soaking up the sun, iced coffee, dining al fresco, bbq-ing, boating, brunching, walking around without 50 layers...and tomatoes.

Just like summer in Chicago, ripe tomatoes are a wonderful and fleeting pleasure. In my opinion, the best way to enjoy nature's treats are freshly picked (errr purchased) and simply prepared. Take some time this summer to enjoy the morning sun with this effortless breakfast that feels indulgent.

Ingredients:
- egg(s)
- tomato
- fresh basil
- fresh spinach
- balsamic vinegar
- salt and pepper

An instant classic.

It's almost too easy. These should be ingredient staples in your kitchen - I whipped up this breakfast on one of those days I was convinced there was NOTHING to eat in the house. Woe is me moment.

Lay down some spinach, tomatoes, chopped basil, drizzle the balsamic vinegar and season with salt and pepper.

Now comes the test - mastering the perfectly cooked egg. As frustrating as golf. And you know I had to get a shot sunny side up. Couldn't resist.

Dig in! What a way to start your day.

I hope you all enjoy this easy breakfast as much as I do! Bonus points - make some coffee and watch your favorite morning news. Caprese Eggs + Kathy Lee and Hoda = dream morning.

Review: Fulton Market Kitchen

noreply@blogger.com (Anonymous) — Tue, 17 Jun 2014 15:18:00 +0000

We all know I'm a sucker for any new restaurant opening, but combine that and a West Loop location - SOLD. Gotta have it. I barely even knew Fulton Market Kitchen had opened, which only made it all the more enticing. If you want to play a joke on someone, take them to this place without telling them anything about where you are going. They will think you are bringing them to a back ally to meet their maker. Fulton Market Kitchen is tucked away in the heart of the industrial buildings on Fulton Market. There is no way you are going to stumble upon this place on a nice, leisurely walk.

Upon approaching the front door, you already know this is going to be a unique spot. FMK is a mix of urban art gallery, restaurant and bar.

Cool vibe as soon as you walk in.

Each menu has different artwork on the cover and within the pages. We drank the "Beg. Borrow. Steal." with Cazadores Reposado Tequila, Thai Chili-infused Green Chartreuse, Pineapple, Lime, Cilantro and the "Eighth Ward" with Rittenhouse Rye, House Grenadine, Lemon, House Orange Bitters, Orange Peel (both pictured).

There's something about fries when you're really hungry. You just NEED them. It's also hard for us to ever turn down Beef Tartare with Prime Angus, Housemade Steak Sauce, Quail Egg, Herb Oil, Grilled Bread. Both disappeared within minutes.

Both of these dishes were way better than I had anticipated. Grilled Cauliflower with Celery, Capers, Currants, Quinoa, Roasted Grape Tomatoes - I'll be honest, I ordered to pretend to be healthy. But it was SO good. The Grilled Octopus with Bursted Cherry Tomatoes, Lemon, Frisee, Greek Vinaigrette was the best I've had. Seriously. So tender and the citrus was such a nice addition.

The "Two Tails" with Crisped Pig, Glazed Lobster, Melted Leeks, Artichokes, Burgundy Sauce was pretty good, but very rich. We probably would have enjoyed it more if it wasn't the last plate of our feast. Starting with a bowl of fries probably wasn't the best idea (but at the time was 100% necessary).

Even the exit makes a statement.

Looking forward to another visit to FMK, especially since it's now been awhile since I last went after it opened. Let me know if you have any menu favorites that I need to try for next time!

Review: Dusek's

noreply@blogger.com (Anonymous) — Thu, 01 May 2014 19:06:00 +0000

How do you lure me to a Sox game? Work a brunch into the plan. Struan knows me all too well.

On our way to the South Side, we stopped in Pilsen to try out Dusek's for bunch. The team from Longman & Eagle did not disappoint (as expected). My list of places to try in Pilsen has been growing and I will definitely be making a second trip to this spot in the near future.

Located in Thalia Hall, Dusek's pays homage to its founder. At the turn of the century John Dusek founded the hall. The front windows explains, "He was a family man, tavern owner, facilitator of the arts and visionary. He wanted to build a public hall for the community and succeeded." The renovated location restores Dusek's to its former glory as a neighborhood meeting spot - not only does it house a great bar and restaurant, but also a concert venue with shows launching this spring.

The bar boasts a large selection of craft beers, listed on the chalkboard wall. They also have a specialty punch menu.

Sometimes, you just want a good bloody. It comes with a High Life beer back? Even better.

I'm at a loss for words. The taste of this cinnamon roll is coming back to me. Just order it when you go. Don't hesitate. We thought the roll would be pretty small, since it's only $3 - but it's definitely shareable.

I don't usually order eggs benedict, but had a feeling Dusek's would pull it off. Very thinly shaved ham, house-made sourdough bread and a fresh hollaindaise sauce = success.

I have a burger problem as of late. I just want them all the time. With a menu name like "Juicy Lucy" there's no way I'm not ordering it. Those Minnesota folks are onto something. That's a bacon tomato marmalade on top if you're wondering.

Do you see that CHEESE. Also note the house-baked pretzel bun.

Have mercy.

Looking forward to coming back with a group and sitting in this perfect spot.

Thalia Hall - cool venue for a concert AND you have great food and drink all in one place.

I'm looking forward to trying out the dinner menu, as well as a concert! Let me know if you have any favorite dishes.

Teriyaki Salmon with Apple Cider Slaw

noreply@blogger.com (Anonymous) — Wed, 16 Apr 2014 01:32:00 +0000

The weather may not show it, but summer is coming. Lean protein and veggies reign supreme this time of year. This dish hits my priorities of quick, easy, healthy and flavorful - with bonus points for nice presentation. The tart and crisp Apple Cider Slaw complements the tangy and sweet teriyaki. Cook up this meal for guests and they will surely be impressed (and they don't need to know it only took you 30 minutes).

Ingredients:
1 lb Alaskan Sockeye Salmon
1/4 cup Soy Yay Veri Veri Teriyaki Sauce
2 tbsp minced fresh ginger root(1-2 inches)
5 cloves garlic

Apple Cider Slaw:
2 cups sliced red cabbage
1 cup broccoli carrot slaw
2 bunches green onion (9 stalks)
1/2 green apple

Dressing:
3 stalks green onion
1 tbsp olive oil
4 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper

Preheat oven to 425 degrees.

Fresh ginger root - break off about a 1-2 inch piece for the marinade.

Chop fresh garlic and ginger root for marinade.


Marinate salmon with chopped garlic, ginger and teriyaki for 1 hour [see next step for what to do while the salmon marinates]. After one hour (or whatever you honestly have time for) place dish in preheated oven for 8-10 minutes until cooked through and opaque in the middle. You may need to cut into the filet to make sure it's cooked through properly (I still have trouble knowing the exact correct time for salmon since I don't make it very often, practice makes perfect!).

While the salmon is marinating, get started on the Apple Cider Slaw. Make the dressing first so it has time for the flavors to mix and meld and all that good stuff.

Dressing:
3 stalks green onion
1 tbsp olive oil
4 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper

Directions:
- chop the green onion, using only the white and light green part of the stalks
- mix olive oil, cider vinegar, salt and pepper
- crush the chopped onion with a spoon against the mixing bowl to release the juices and flavor
- mix and let sit until you are ready to prep and serve

Apple Cider Slaw:
2 cups sliced red cabbage
1 cup broccoli carrot slaw
2 bunches green onion (9 stalks, this is in addition to the green onion in the dressing
1/2 green apple

Thinly slice the green apple.


Mix all ingredients and dressing in a serving bowl. Serve with the salmon and give yourself a high-five for a job well done!

Review: Green Street Smoked Meats

noreply@blogger.com (Anonymous) — Mon, 31 Mar 2014 18:54:00 +0000

My love for the West Loop may be a little biased, but you can't deny its foodie presence in Chicago. Randolph Street's "Restaurant Row" has been banging out hit after hit, and we can now add Green Street Meats to the list of "must try" in the neighborhood. It also happens to share an ally with one of my favorite spots - RM Champagne. Green Street Meats is unique to the area - it's inexpensive and you can go there for a quick bite or drink while still having a cool atmosphere. It's like the upscale trying to be hipster version of Freddy's (for those with a perplexed look, google "House of Cards", and get with it yo). Basically they have BBQ in common...

This ally is now full of large picnic tables - ready for dining al fresco. Seriously CAN NOT WAIT.

You enter and hit a fork in the road. Do we find a table...do we order...where is the bar...

The answer: divide and conquer. Struan went in line to order our food while I grabbed a spot at the bar to get drinks. Whiskey seemed like the right call for our BBQ dinner.

Or grab a cold one

We sat at the bar and ate, but there are plenty of communal tables around. I just really didn't feel like sitting with other people...

You order by the half pound - we went with pulled pork, brisket and ribs. All were excellent. Pulled pork was probably our favorite (we ordered extra in anticipation of this) and I thought the brisket was really good with the burnt ends. And it's healthy because there are no carbs...right?! There are also a couple of sandwich options, although they do give you slices of white bread with the meat. Real down home. The menu also includes cold sides, your basic picnic fare like coleslaw, potato salad, macaroni salad, etc. We ordered the broccoli salad and it brought me back to childhood. My mom would make that for summer BBQs all of the time.

I have a feeling I will be making quite a few visits to Green Street Meats in the near future. Those outdoor picnic tables are calling my name.

7 Days in Dubai

noreply@blogger.com (Anonymous) — Mon, 24 Mar 2014 17:34:00 +0000

Before my trip to Dubai was even halfway over, I was already thinking about how difficult it would be to articulate the experience. Even selecting which photos to use for this post was a struggle. The city is full of contradictions - it's old, but it's brand new; it's the Middle East, but Western culture is everywhere; the buildings are massive, yet seemly disproportional to the population. Dubai was such an amazing mix of touring and chillaxing - I think it's the most relaxed I have ever felt after a vacation (like most people, I usually complain about needing a vacation to recover from my vacation).

We were fortunate enough to have Struan's cousin and her boyfriend as our hosts during our trip. They live and work in Dubai (by way of London and Scotland) and are part of the growing expat community in the city. Staying with "locals" is such a great way to experience a new place and their recommendations and help (they set up a lot of what we did on the trip) really made our stay in Dubai the perfect week.

I've been asked to describe this trip by friends, family and coworkers - and it's hard! Here are some quick answers to the most ask questions:
1. Dress code - we were dressed more conservatively than a lot of the European tourists we saw. I erred on the side of caution and covered my shoulders and knees at all times in public. In the hotel restaurants you can pretty much wear whatever you want.
2. Alcohol - it's illegal, but you can drink there (one of the many contradictions I mentioned earlier). For residents you need an actual license to purchase and keep alcohol in your home (it's not difficult to obtain, just tedious). Restaurants are only allowed to serve alcohol if they are on hotel grounds of some sort. And as you can imagine, booze is pretty expensive. We drank every night if that tells you anything about the accessibility of alcohol.
3. Culture - although it's the Middle East, it's extremely Westernized. American chains are everywhere (but we rarely saw an American tourist or expat). I was in a bathroom at a nice restaurant on "ladies night" (woman drink free! contradiction alert) and I swear I could have just as easily been at Underground in Chicago by the way the women were dressed. Dubai is extremely safe, you can leave your purse on a table and no one will steal it. Most everyone we met was nice and friendly.

Below are a few parts of our trip that are worth sharing. I also tried to provide a photo recap for each day we were in Dubai. If you are interested in seeing more, my Instagram account actually provides the best play-by-play (@dsonni) with more details.

Day 1: "Dune Bashing" in the desert. The guides let some of the air pressure out of the tires and then drive around like madmen. Buckle up! But seriously, you need to wear your seat belt because you bounce around a ton. I should have worn a sports bra. The SUVs have roll bars in them so I felt pretty safe (even when we were driving horizontal along a dune). The sunset view against the sand was amazing.

After the dune bashing, the guides took all of the groups to a Middle Eastern-style BBQ in the desert. We took a few laps with the camel (you really need to hold on when it gets up/down!) and held a falcon (I was terrified). Apparently the falcon is a sacred bird and you can bring your pet falcon on flights with you (only on intra-Middle Eastern flights), you just put a little hood on its head so it thinks it's nighttime and doesn't bother anyone. WHAT?! I'll take snakes on a plane before birds.

Day 2-3: It ended up working out that we alternated "relax" days with touring days. Day two we spent at his cousin's building pool and hung out around the Marina (part of the city where a lot of expats live). Day three took us to the Burj Kahlifa, the tallest building in the world. It's INCREDIBLE. I expected to be like "oh, cool, a tall building" and that's it - but no, I was thoroughly impressed by its grandeur. It's almost twice as tall as the Willis Tower and you can see it from almost anywhere you go in Dubai. It's also built by a Chicago architect (same as Trump Tower) so of course we loved the hometown pride factor.

View from the 124th floor observation deck at the Burj. There's an open-air deck you can go out on and it's funny how just having that open component really adds to the intensity of the height. There wasn't a roof (duh, open air) and the side walls made of glass also had openings that you could stick your arms out of (or your head, as Struan did). The water you see in the picture surrounds the mall and restaurants (mall on left side). The mall is huge and there's a lot I could say about it, but the most unusual thing I saw was a Garrett's Chicago Popcorn store...what?! There's also light/water show (Bellagio style) each night in this area.

After spending the day at the Burj and the mall, we had dinner at a Lebanese restaurant (in the group of buildings in the water you can see from the Burj observation deck). Struan's cousin picked this restaurant because of the view (Burj light and water show) and because they served alcohol. Everything we ate during our stay was very, very good. I love Mediterranean food, but Dubai has also every type of cuisine (we had pretty good pizza and Mexican while we were there since Struan and I can only go a day or two without).

If you haven't noticed, we are kind of obsessed with the Burj. This picture looks superimposed (I swear it's not). The light/water show at night was fun to watch - especially since it was set to Whitney Houston's "I Will Always Love You". Classic.

Day 4-5: Our next relaxation day was spent at Nasimi Beach at the Atlantis. We were waited on hand and foot all day at the beach. Enough said. Day five we ventured to Old Town Dubai for some local culture. We went to the museum and it was better than we expected, I would recommend it. We also stumbled upon the cutest boutique hotel/art gallery/cafe where we had some mint lemonade and dessert.

It costs about $1 to take one of these water taxis down the creek. You get what you pay for.

Day 6-7: For our last full day in Dubai, Struan's cousins took the day off work and we chartered a boat. What's not to love about warm weather and boating?! It actually reminded us a lot of summer in Chicago, the boat goes along the city so you have some great tourist views. The building on the right is the famed Burj Al Arab "7 star" super luxurious hotel. The one on the left is the Radisson Blu "wave" hotel. And those two losers in the middle are Struan and me having an obligatory Titanic moment.

This is the one of the Sheik's private yachts that we passed by. This boat costs 40 million dollars just to maintain every year. Thought this was a good example of the extreme wealth you hear about in Dubai.

Let me know if you are planning a trip to Dubai and want any recommendations!

Review: Tanta

noreply@blogger.com (Anonymous) — Mon, 17 Mar 2014 16:15:00 +0000

It's been a crazy busy year and I have fallen off track with my "one post a week" promise to myself. The good news is, I have lots of backlogged restaurant visits, recipes, and travels to post about. With all of the great experiences I've had over the past couple of months, it's difficult to even know where to start. This overwhelmed feeling (in a good way) is often how I feel about Chicago - there is so much to do and see (and most importantly, eat) that I can't catch up. Isn't it the best though?! There is always a new experience to be had, or in this case at Tanta, a new type of cuisine to explore.

Tanta defines itself as Peruvian cuisine, but until my visit there I didn't realize how broad "Peruvian" was in terms of food. Apparently because of it's geographical location, Peruvian food has Asian and Spanish influences in additional to Latin. You realize this as soon as you look at the diverse (but not vast) menu and see dishes ranging from ceviche to sashimi to traditional Peruvian meals.

I definitely enjoyed our meal but I didn't LOVE the atmosphere. The bar area was cool, but small, and didn't have a real space of it's own. We sat in one of the small booths that lined one side of Tanta and for some reason the booth and bright lighting reminded me of a restaurant chain. I think I'm being a little too nit-picky, but giving my honest option. The food was great and I would go back if someone else wanted to give it a try, especially with a group so we could order more dishes.

I do love me a good bar.

One of the most traditional South American drinks - Pisco Sour

Of course I tried it

Now THIS was a good drink. I saw the bartender making it and knew I had to try it, I'm a sucker for cool presentation. That big orange ball you see is condensed and frozen hot peppers - so the drink gets spicier as it melts.

I think part of the reason I love Mexican food so much is for the chips and salsa they bring out (don't even get me started on the "fancy" places that make you order it off the menu and the salsa dish is the size of a thimble). Tanta brings out these crispy plantain chips and this AMAZING spicy ranch type dip (I apologize to the chef for my description, but sorry that's what it tasted like). Thank goodness they did not ask if we wanted a refill because I don't think I would have had the willpower to say "no".

Always with the red meat. Gotta have it. This is the Pobre Nigiris Nikkei with steak and quail egg on top of rice (like sashimi). On the menu it lists "chalaca" as part of the dish, which I learned is a traditional dish/term for food of the Lima coastal region.

Ahi Tuna Ceviche - can't go wrong with this order.

This picture isn't the most appetizing but it was very good. The Adobos de Res is listed under the "Peruvian Family Traditions" section of the menu. The slow cooked beef cheeks in adobo sauce was very rich and flavorful.

The desserts we ordered didn't photograph well either, but this chocolate concoction was delicious.


I had high expectations for these pumpkin "donuts" and maple syrup sauce, but they were a little heavy/greasy and not as flavorful as I would had liked. With a pretty good dessert menu, I would take your calories elsewhere.

Let me know what you think of your visit to Tanta! It's definitely worth a try, especially with a group so you can taste the variety of regional cuisines on the menu.

Park City Ski Ya Later!

noreply@blogger.com (Anonymous) — Tue, 04 Feb 2014 03:45:00 +0000

I think my Aunt Gina's affinity for all things punny has rubbed off on me from the weekend we spent in Utah. I consider this my first "real" ski experience - not to take anything away from my weekends shredding pow in good old Wisconsin. My skiing record is actually pretty awesome...ly...unfortunate. One of my greatest hits was at Villa Olivia where I found myself unintentionally going off a jump = yard sale. Concussion. Good times. But as the saying goes, you get right back on that horse. And off to Park City to tackle the big mountains I went.

My Aunt Gina and Brett have a house right outside of Salt Lake City - they take full advantage of this location with monthly trips, year round. They were amazing hosts to Struan and me during our long weekend there. Serving as expert tour guides, they took us downtown Salt Lake City (which we couldn't help but pronounce a-salt-a-lake-a-city thanks to Book of Mormon), snowmobiling, skiing, and out to downtown Park City for some Sundance people watching.

I loved the overall vibe of a ski-town, everyone is in a good mood and enjoying life. I look forward to going back again and again!

Day one at Snowbird for snowmobiling.

Snowbird - elevation 11,000 feet.

Just don't look down.

Avalanche beacon - I think this is supposed to make me feel safe.

All smiles...for now

I took the wheel...at least we went off into the woods instead of off a cliff. There were a lot of those pesky cliffs around.

Babes on bikes. The two trouble-makers of the snowmobiling gang.

Day two at Deer Valley - beautiful ski slopes with lots of narrow and scenic runs...did I mention they are NARROW. After a long day of heart palpitations, it was time for me to go to my safe place. The St. Regis at Deer Valley.

View from the St. Regis at Deer Valley. Coming from a hellish Chicago winter, being able to sit outside in the sun, without a coat, drinking champagne...it's everything.

Everything.

We also skied at Solitude and went downtown Park City during Sundance for dinner and drinks. I loved being so active while still enjoying great food and drinks - such a difference from Chicago hibernation.

Chipotle Chicken Bowls

noreply@blogger.com (Anonymous) — Tue, 28 Jan 2014 15:25:00 +0000

I've made this two weeks in a row because it's so good and EASY. If you don't mind eating leftovers, this will last you for a few dinners and lunches. I think this is agreat meal to make Sunday night when you have some time to let the chicken cook, and then serve it for dinner the next evening. This is the type of dish that only tastes better the longer it has been marinating together (i.e. excuse to not cook for a couple of nights and keep eating the same thing...). The most difficult part of trying to stay healthy for me is keeping up with it when work/life gets hectic. I've found that if I plan ahead (whhhhat grocery shop?!) it's easy to stay on track.

Ingredients:
Serves 6
- 1 to 1.5 lbs chicken breasts
- 2 jars Frontera Grill Chipotle Salsa
- 1 can black beans
- 2 bell peppers
- 1 cup corn (frozen)
- 1 poblano pepper
- 1 cup chopped yellow onion
- 1/4 cup chopped cilantro (plus 2 tbsp for quiona)
- 1/2 cup cooked quinoa
- 1 lime

Mariano's just started carrying "Simply Salsa" in the produce section and it's SO good. I am very picky with salsa, I rarely like any of the jarred brands. Simply Salsa is really fresh and has a nice kick (I've bough the hot, medium and mild - they were out of the medium one day so I mixed the hot and mild together). I've brought this to a friend's house and served it at my own and both times everyone commented about how much they liked it.

Start by placing the chicken breasts in a large pot (covered) with one jar of the Frontera salsa on medium heat. If you have a crockpot, you can always use this recipe and use frozen chicken if you want to have it cook while you're at work or something (about 3-4 hours cook time).

While the chicken is cooking, coarsely chop all your veggies and herbs.

Also make the quinoa and add 2 tbsp cilantro and lime juice while the chicken is cooking.

After the chicken has been cooking for 1.5 hours, remove from the pot and place on a cutting board (leave salsa/sauce in the pot). "Pull" the chicken with a fork until it becomes shredded.

Add shredded chicken back to the pot. IF YOU ARE MAKING THIS MEAL IN ADVANCE, STOP HERE. Throw the chopped veggies in a large ziplock/storage container and quinoa in a separate container. Cover the pot the put the whole thing in the fridge until you are ready to reheat with the veggies and serve (remove from fridge so it's room temp and just continue with the recipe as follows, but about 1 hour before you are ready to eat). IF YOU ARE MAKING THIS DISH TONIGHT - add in the chopped veggies and the second jar of Frontera salsa, simmer for 30 minutes

Top quinoa with chipotle chicken and garnish with avocado, salsa, green yogurt and green onion - burrito bowl style.

You can also serve on top of chopped romaine lettuce - quinoa optional - to switch things up.

Nutritional Info
Serving Size: 1 cup of chipotle chicken (without quinoa) including avocado and greek yogurt
Calories: 363
Fat: 12.7g
Fiber: 8.4g
Carbs: 40.2g
Sodium: 569
Protein: 23.5

Quinoa: add 155 calories for 1/4 cup serving

- 1 avocado (garnish)
- 1/2 cup green onion (garnish)
- pico de gallo (garnish)

Southwest Sweet Potatoes

noreply@blogger.com (Anonymous) — Mon, 20 Jan 2014 23:36:00 +0000

I'm excited to share this meal - it turned out much better than I expected. I love the sweet/spicy combo and it's low-cal/antioxidant rich. Win - win.

Ingredients:
Serves 4
- 4 sweet potatoes
- 1 can black beans
- 1 cup diced green pepper
- 1 avocado
- 3/4 cup diced yellow onion
- 1/2 cup diced cherry tomatoes
- 1/4 cup cilantro
- 1/4 cup chopped green onion
- 4 tbsp plain Greek yogurt
- 1 tbsp coconut oil
- 1 tsp cayenne pepper

Preheat oven to 425 degrees. Potatoes will bake for 1 hour.

While oven is preheating, rinse/scrub potatoes and cover in foil. The moisture from the rinse will help steam the potatoes and keep them from drying out while baking.

While the potatoes are baking, rinse the black beans and chop the green pepper, onion, tomatoes and cilantro. It will only take about 15 minutes to make the southwest mixture, so you may want to wait until the potatoes have been in the oven for 35-45 minutes so that it's all ready around the same time.

Heat saucepan and add in coconut oil. Once melted, add onions, green pepper and cayenne pepper - cook for 3 minutes.

Add beans, tomatoes and cilantro and cook until heated throughout (about 10 minutes).

Remove potatoes from oven/foil and slice lengthwise. Try not to cut through the bottom; works a little better if you can create more of a pocket. Fill each one with the southwest mixture.

Garnish with avocado, green onion and cilantro.

Add a dollop of Greek yogurt - I like how the cool and tart yogurt balances out the warm and spicy sweet potato.

Nutritional Info:
Serving Size: 1 Southwest Sweet Potato (including Greek yogurt)
Calories: 427
Fat: 11.7 g
Fiber: 15.7 g
Carbs: 67.4 g
Sodium: 98.6 g
Protein: 17.6 g

Turkey Quinoa Stuffed Peppers

noreply@blogger.com (Anonymous) — Mon, 13 Jan 2014 03:34:00 +0000

As you've noticed - I love to eat. This love affairs tends to catch up with you...especially after a holiday binge. I'm trying to reverse some of the damage I've done recently - and diet is a four letter word to me. I love to go out to restaurants and cook, how can I diet?! The only way I know how to make a lasting change is to create meals that are fun to cook and eat, while still being healthy. I hope to post recipes that are good enough to pass as "normal" (no-diet) meals. Each dish will (hopefully) be filling, fresh, high-protein and low calorie. I'm also trying to cut out cheese (the horror), but you can always add it in to the recipes you see. Everything is always better with cheese.

I love these stuffed peppers because they are truly filling and only 265 calories (what?!). Packed with veggies and protein, this dish is a great substitute if you're craving a hearty dish like lasagna.

Ingredients:
Makes 4 servings
- 1/2 lb ground turkey
- 1/2 cup cooked quinoa
- 4 bell peppers
- 1 yellow squash
- 1/2 yellow onion
- 6 cloves garlic
- 2 tbsp fresh chopped parsley
- 2 cans crushed tomato
- 1/2 tsp crushed red pepper
- 1/4 tsp Italian seasoning
- 1 tbsp coconut oil (or olive oil)
- fresh ground pepper (to taste)
optional - cheese (mozzarella, Parmesan).

Preheat oven 400 degrees. While oven is preheating, cook quinoa according to package directions.

Chop onion and garlic. Heat sauce pan on medium heat and add oil. Add chili flakes and Italian seasoning.

Add ground turkey to the pan and sprinkle some pepper. Stir and let cook while you prep the other ingredients.

Slice bell peppers and remove seeds (you will put the turkey and quinoa mixture in these later)

Chop squash and parsley, add to cooked quinoa.

Combine cooked turkey mixture with the quinoa. Add 1/2 cup of tomato sauce and mix together until evenly coated. Fill the baking dish with 1/2 cup tomato sauce and 1 cup water (may need more if you are using a larger dish). This liquid is important to help the peppers cook and not dry out in the oven.

Place peppers in the dish and fill with turkey quinoa mixture.

Top stuffed peppers with 1/2 cup tomato sauce. Cover with foil and cook for 45 minutes. If you decide to add cheese on top, remove foil and cook for another 10 minutes until cheese browns.

Mmmmm peppers are ready.

Top with chopped parsley and enjoy.

See - packed full of goodness!

Calories - 265
Fat - 9.5 g
Fiber - 5.3 g
Carbs - 29.6 g
Sodium - 247g
Protein - 15.2 g

Review: Perennial Virant

noreply@blogger.com (Anonymous) — Tue, 07 Jan 2014 02:07:00 +0000

Perennial was the perfect cozy winter date night spot to complement the holiday spirit I've been embracing all winter long. We started the night at the Lincoln Park Zoo Lights - my first experience - and it definitely set the tone for the evening. We made reservations at Perennial since it's walkable from the zoo (no wusses here) and also because I love their brunches but have yet to try dinner there.

My brunches at Perennial were before Chef Virant came on board and I was excited to taste dishes from the acclaimed chef. The menu states “Honoring the seasons, the local land, and its farmers, Chef Paul Virant brings you the craft of creating and cooking with pickles, preserves, and Aigre-Doux”. Apparently Aigre-Doux is French for sour-sweet, a combination we noticed was carried throughout most of our dishes. I really loved the atmosphere but was underwhelmed by some of our choices (nothing was bad at all, I just expected to be more impressed). I will go back again, probably to test out Chef Virant's brunch menu.

My first time at Zoo Lights - definitely does a good job of getting you in the holiday mood and brings backs the childhood excitement of Christmas (which I was totally feeling this year). There's hot coca, holiday music and the indoor animal exhibits are open.

While it's a good time, I wouldn't recommend centering your whole night around it. It's more of a 15 - 30 minute experience. It was perfect to walk through the zoo before dinner.

Warm atmosphere with low lights, candles and tasteful garland. Just what you want on a cold Chicago night.

Starting to warm up with some Prosecco and "Your Favorite Flannel" - which is not only the PERFECT winter cocktail name, it's also very delicious. Being a bourbon drink, I didn't expect it to come out in a champagne flute and was pleasantly surprised by the mild yet interesting taste (pictured on left).

My dinner photos turned out horribly due to the low lighting - and I was too embarrassed to be that person with the obnoxious flash going off (I'm already that weirdo taking pics of her food). The meal began with a fresh slice of homemade bread and butter with sea salt. Truly one of the simple pleasures in life. I've come to appreciate restaurants that limit my bread intake since I don't have any self control.

To start we ordered the Crispy Sauerkraut Pierogies with turkey confit, creamed leeks, fermented plum jam and turkey jus and the Gnocchi with crispy smoked ham, house sauerkraut, creme fraiche and cheese. We enjoyed both and they were very light, considering how heavy those types of dishes can be.

Trying to branch out from my usual entree order (where's the beef?!) I went with the Crispy Skin Baby Barramundi with marcona almond puree, grape aigre-doux, anisette butter, caramelized fennel, braised carrots, and barley. I loved the puree but the fish was...meh. It wasn't bad, it was just a really thin, small cut and left me yearning for my usually steak order.

We ordered both of the sides offered that night - the warm Brussels Sprout Salad and the Roasted Squash Gratin with brandied figs, ricotta, and thyme. The squash may have been my favorite of all the dishes.

For dessert we ordered the cookie plate - and we lucked out with the best selection. The night's assortment was a big brownie, cinnamon shortbread blondie, chocolate chip cookie and spritz butter cookies - they were all perfect. Seems fitting for our Christmas inspired night.

Balsamic Fig with Goat Cheese Crostini

noreply@blogger.com (Anonymous) — Mon, 16 Dec 2013 19:56:00 +0000

This appetizer is really fresh and simple - the sweetness of the fig is balanced by the tart goat cheese and complemented by balsamic vinegar and fresh rosemary. It's also great if you need to bring something to a party - no heating needed/easy to transport. I brought these to my friend Mer's fabulous holiday party and they were gobbled up pretty quickly (the best gauge of success).

Ingredients:
Makes 24 crostinis
1 loaf Italian bread
1 lb dried figs (about 15 figs)
2 tbsp balsamic vinegar
6 oz goat cheese
1 tbsp chopped fresh rosemary (and sprigs for garnish)
Olive oil
Fresh ground salt and pepper

Heat oven to 425 degrees.

I was lucky enough to be at Mariano's on a Saturday when they have freshly baked Turano bread delivered - it took a fair amount of will power to not devour that crusty goodness.

Slice bread about 1/2 inch thick and spread out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Lightly brown in oven for about 8 minutes. Let cool while you prepare the figs.

Chop off stems from figs and dice them. In a small bowl, marinate the chopped figs with the balsamic vinegar, salt and pepper to taste (about 1/4 tsp) for 15 minutes to an hour. After the figs have marinated, spread the goat cheese on each crostini and top with the figs.

Mine the rosemary and sprinkle on the crostinis. Add a little more salt and pepper (to taste). Garnish with the extra rosemary sprigs.

Looking for more appetizer ideas? Try my Prosciutto Brie with Honey Apple Crostini - I served the two apps side by side at the party.

Prosciutto Brie with Honey Apple Crostini

noreply@blogger.com (Anonymous) — Mon, 16 Dec 2013 19:54:00 +0000

Comfort food appeal that is "fancy"enough to serve at a party. This appetizer has it all - salty prosciutto, creamy brie cheese, tart and crisp apple with sweet honey drizzle.

Ingredients:
Makes 24 crostinis
1 loaf Italian bread
1/4 lb thinly sliced prosciutto
1 green apple
8 oz brie (small wheel)
Olive oil
Fresh ground salt and pepper
Honey

Heat oven to 425 degrees

All brie is not created equal. You want to make sure to get a good firm brie for baking - if it's too creamy the cheese will melt too quickly and run everywhere. The cheese connoisseur at Mariano's was able to point me in the right direction. I threw away the box and forgot the name of the brand...but it was a red box...that's all I got for ya.

Find some good quality bread - crusty on the outside and soft and doughy inside. Cut around 24 slices (depending on your loaf) about 1/2 inch thick each.

Spread onto baking sheet, drizzle with oil, salt and pepper (go easy on the salt). Tear the prosciutto into pieces so that they fit on your crostini.

Cut the apples into thin slices, you want them to be thick enough to keep the flavor and the crisp texture but you don't want them to be too heavy and cumbersome to bite through. Place one slice (two slices for larger pieces of bread) on each crostini.

Cut the wheel of brie in half. Slice the wheel so that you have long rectangular pieces of cheese, and slice each of those in half. You should have just enough rectangles to fit perfectly on each crostini. I know some people aren't a big fan of the brie rind, but it's important to keep it on to hold the shape of the cheese (not to mention enhancing the flavor). Drizzle honey on top of the crostinis and finish with fresh ground pepper (we don't need any more salt, the prosciutto and brie have enough of it naturally).

Bake the crostinis in the oven for about 8 minutes or until cheese is soft/starting to melt. Serve warm and garnish with apple slices.

Looking for more appetizer ideas? Try my Balsamic Fig with Goat Cheese Crostini - I served the two apps side by side at a recent party.

Trip to Arizona - the Wild West

noreply@blogger.com (Anonymous) — Mon, 09 Dec 2013 19:22:00 +0000

This Thanksgiving marked my first experience as a "snow bird"; taking a short break from Chicago and flocking to warmer weather. I've traveled to Arizona numerous times as a kid on family vacations, but this trip was my first as an adult. I definitely took notice of different aspects than I had as a child.

Constantly immersed in urban living, I was shocked at how remote Gold Canyon, AZ felt to me. Walking to restaurants or shops is laughable. While this may seem inconvenient to someone who is always on the go, this type of location also comes with beautiful views and an up close relationship with nature. Morning coffee was serene, and sunsets picturesque. I saw wildlife beyond the usual city pigeons and squirrels (I will NOT acknowledge any rats).

I was lucky enough to have an aunt who lives there and planned an amazing itinerary for us all; I left Arizona feeling like I had experienced the perfect smattering of Gold Canyon.

View from our rental house in Gold Canyon - appreciating a different kind of skyline.

Day 1 in AZ - hike at the Boyce Thompson Arboretum. It wasn't a real challenging hike but we were able to see a lot of cool sights. If we had stayed another day I would have liked to hike a larger mountain.

The Saguaro cactus - these are all over the place in AZ; it's actually illegal to cut them down. This type of cactus can only be found in the Sonoran Desert, which is mostly just in Arizona and little in Mexico and Cali. It takes 50 years for the cactus to grow an arm and they can live up to 150 years. I loved keeping an eye out for these guys and trying to guess how old they were. (source: Uncle Mick)

After our hike we wanted to grab a bite to eat. I searched on my phone and saw that the town of Superior was nearby and seemed to have a few restaurant choices. Man oh man. Superior was the epitome of an abandoned ghost town. It literally looked like a wild west movie set, tumble weeds and all. We came across Porter's Cafe and by default it was our lunch selection. Dollar bills graced the wall behind the bar, with relics and nick-nacs in abundance. It was the perfect amount of strange.

As hesitant as our group may have been to order at Porter's Cafe, I was happy as clam with my chicken tacos and Modelo Especial.

Found myself a rough and tough cowboy in Scottsdale. My mom, sister and I took a day trip to Scottsdale (about an hour away from Gold Canyon). There are lots of shops and restaurants to enjoy and we had the perfect weather to spend the day outside walking around. We spent most of our time in Old Scottsdale, a mix of wild west shops, jewelers, and art galleries.

Lunch in Old Town Scottsdale at The House Brasserie - such a PERFECT spot. This is actually the second oldest house in Scottsdale (built in the 1930's, shows how young the town is).

Inside the house is a warm and welcoming space with a bar and dining area.

Beautiful weather in late November (almost December!) OF COURSE we are sitting on the patio! Shaded by trees...drinking wine...ladies who lunch...gotta love it.

You knew the food pic was coming - and what a great meal it was. Left to right: Pork Belly on English muffin with Asian Kimchee sauce and fried egg; perfectly put together Chicken Parmesan with smoked tomato, fresh mozz, arugula and basil; Arizona Arugula Salad with crispy shallot, roast strawberry, Mission figs, Maytag blue cheese and sesame balsamic dressing. All three of us enjoyed a glass of Kim Crawford Sauvignon Blanc with our meal. All dishes had an emphasis on fresh and local. The ketchup was homemade from their garden and the fries were dusted with fresh celery salt...made with celery from the garden out back...really?! Really.

We took a drive through the mountains (note: winding mountain roads + sitting in back of large SUV = get the barf bag ready). Our group was able to secure primo seating on the top deck of the Dolly boat for the sightseeing tour.


Yes, Arizona has water. On this boat tour we saw two Bald Eagles and two Long Horned Rams - really amazing. We also saw climbers scaling a huge mountain, over 300 feet in the air - I can't even imagine.

Seeing new places and having new experiences is one of my favorite things in the world, and this trip to Arizona did not disappoint. While I loved hiking, golfing, dining and touring - the best part of this trip was spending time with family I don't get to see very often. It was easy to think of what I was thankful for this year.

Review: Eataly

noreply@blogger.com (Anonymous) — Tue, 03 Dec 2013 22:46:00 +0000

The long awaited Eataly is now open - and everyone in the city is flocking to the place. It's a madhouse. A fabulous madhouse. It's Whole Foods on Italian steroids (but not the Jersey Shore type). Located in River North at Ohio and Wabash, Eataly is a new lunch crowd-foodie-tourist-any-and-everyone staple. I would expect no less from culinary force Mario Batali (B&B Hospitality group) and may even forgive him for wearing those gawd awful orange Crocs.

My first (and not even close to my last) trip to Eataly was more of a scouting mission. I will be honest, it was a bit overwhelming. The restaurant/store was way bigger than I had imagined and I think I just need to live there for a few days to soak it all in. I'll give you a quick recap and photo tour - and urge you to see it for yourself as soon as possible (at non-peak hours).

Both floors consist of fresh produce, packaged goods, merchandise and "restaurants" (more like stations). The Baffo Restorante is on both floors and has some nice street views.
Floor 1: fresh market of fruit and veggies, Lavazza cafe, Nutella Bar, panini bar, gelato, pastry bar, and housewares (ranging from cool kitchen tools to beautiful entertaining bowls and platters).
Floor 2: homemade pizza (in 90 seconds!), pasta bar, fresh mozzarella bar, meat and seafood counters, cheese station, bakery, olive oil, wine, brewery and another cafe.

Eataly is a one-stop shop - I probably won't be going there for everyday groceries (the produce was pretty expensive) but will definitely visit to dine-in or grab something for dinner/entertaining.

I was greeted by this colorful display of fresh veggies - some items of interest included persimmons (had a sample, it kind of looks like a tomato but tastes sweeter like apricot) and figs.

All of the produce is beautifully arranged.

Nutella any way you want it.

Show up to a party with these - or better yet - serve them at your own soiree and avoid the hassle (I love to cook but am not big on baking).

Moving to floor 2...view of the produce and fresh market vibe carried throughout.

The Italian version of a Forty - of course it's better. The brewery is viewable through large glass windows - this open concept is at all of the food stations. Love to watch the magic happen.

Gift baskets from $30 - $200; perfect for the holidays!

Cheese on cheese on cheese. Cheese completes me.

While I probably won't splurge on the pricey fruit and veggies, the seafood and butcher counters look well worth whatever the cost.


I love this "season wheel" - they literally point you in the right direction.

I'm already planning on going back tomorrow to taste test...possibly bringing my sleeping bag. Let me know your favs when you go!

Roasted Veggies and Quinoa

noreply@blogger.com (Anonymous) — Mon, 25 Nov 2013 17:31:00 +0000

It’s cold out and I’m extra hungry. It’s hard to resist comfort food (and the calories that come with it) around this time of year. For nights when a salad just won’t cut it, I like to make a hearty veggie dish that fills me up with nutrients instead of guilt.

Superfoods that are high in nutrients and antioxidants like sweet potatoes, quinoa, garlic, onion, red pepper, zucchini and squash comprise this dish that can serve as either a main course or a side. Both calorie friendly and budget friendly - cook this up for dinner and use leftovers for lunch/dinner the next day.

Ingredients:
1 sweet potato
1 red pepper
1 yellow squash
1 zucchini
6 leaves fresh basil
½ cup quinoa
6 cloves garlic
½ red onion
½ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Cook ½ cup dry quinoa according to package directions. Slice potatoes and veggies - rustic style in thicker chunks. Make sure the potato is sliced thinner than the veggies since those will take longer to cook. Finely chop the garlic. Mix together in a large bowl with olive oil and balsamic vinegar until evenly coated.

Place mixture in a baking pan and cook for 15-20 minutes. While the dish is cooking, chop the fresh basil and grate the parmesan cheese. If you want to grill chicken or Italian sausage, etc., do so during this time.

Remove dish from the oven and top with basil and cheese; serve warm.

Gotta love all of the color in this meal

Chop and mix until veggies are evenly coated with oil and vingear

Spread mixture in a baking dish - stir halfway through cooking

Serve veggies warm and top with grated parm and fresh basil - can be in addition to a protein like grilled chicken or Italian sausage for heartier meal

Review: The Dawson

noreply@blogger.com (Anonymous) — Sun, 24 Nov 2013 23:00:00 +0000

The Dawson was a great spot to celebrate my sister's birthday - from the fun cocktails to the attentive staff, a good time was had by all. The Dawson occupies the space formerly held by the brunch restaurant Orange at the six corners intersection of Grand/Milwaukee/Halsted. I've been not-so-patiently watching the construction in anticipation of the new space. The full wall of glass windows and tall wooden fence hiding the outdoor space gave me just enough of a sneak peek and mystery to make The Dawson a must-try.

The Dawson was way more of a bar that happens to also be a restaurant than I had imagined. The large bar is center to the open space with tables flanking the perimeter. Both the first floor and top floor have the same set-up. The food had some hits and some misses, but the staff really added to an overall great dining experience. The manger (Abe Lincoln doppelganger) overheard that my sister was recently engaged (not to mention her birthday) and brought us a round of bubbly - and later comped the dessert. A man after my own heart. I look forward to returning to The Dawson once the weather warms up and I can enjoy what looks to be a really cool outdoor space.

View of entrance from upstairs


Walking into the dining area downstairs - bar straight ahead and our table was to the right.

Drinks all around! Left to right: Officer's Club whiskey drinks (we all took turns biting the lemongrass - really tastes like lemon!), Carillon Cup (gin, lemon, vanilla pear, apple, soda) and my drink the Safe Word (vodka, apple, St. Germain, cinnamon, lemon, bitters) - and of course the complimentary champagne! Each of us thought the drink we ordered was the best one of the group (once again, taste-testing all around), happy campers.

The Drunken Clams were a little too breaded and bland but the Crispy Pork Tacos were AMAZING! The al pastor was spicy with a hint of smokey-sweet; we each ate one taco and considered ordering more.

The burger came with a thick slab of bacon (pork jowl), comte cheese and jalapeno - although it's a step up from your standard burger, Chicago has some stiff burger competition these days and I wouldn't put The Dawson burger in my top five. (see Summer House burger review)


This is only half of the Pork Shank serving - Struan and I shared this meal. The pork was cooked perfectly; tender and rich with a crispy skin. The shank was accompanied by papardelle pasta and mushrooms - I would have liked more sauce with the pasta, but then again that may have taken away from the pork. Our other dinner orders included the Wood Grilled Chicken with glazed apple and ricotta gnocchi (way too buttery) and the Pickled Onion Rings (too greasy).


Our meal was finished off with the Bread Pudding (pictured) and chocolate cake with blueberries - we enjoyed both; I preferred the bread pudding with caramel.

I will probably wait until spring to go back to The Dawson so I can check out the outdoor area. Check this place out for yourself and let me know what you think!

http://the-dawson.com/

Review: Summer House

noreply@blogger.com (Anonymous) — Fri, 22 Nov 2013 01:09:00 +0000

Those Melman's really have the Midas touch. Hot off the heels of Three Dots and a Dash and they have yet another success to add to their impressive list. The Melman brothers were actually sitting next to my sister and I while we dined. One part of me wanted to run up to them like a crazed fan screaming, “show me how to make buckets of money!!!!”, while the other part wanted to act too cool and pretend like I didn’t even notice they were there. The latter prevailed.

My sister and I went to Summer House on a cold, rainy night usually reserved for the couch - yet upon walking into the restaurant we felt the whole Southern Cali vibe. With a retractable roof, this place will be unstoppable in the summer.

Summer House bar area

Garage doors will open in the summer


Retractable roof will open in the summer - day drinking!!

Bonfire cocktail - blanco tequila, grapefruit, honey, bitters. I'm loving the drink trends I've been seeing in the past year or so - and Summer House keeps in line with the competition. Their drink menu has a small selection of custom cocktails and my sister and I were able to try 3 of the 5 (all in the name of blogging...). I had two of the Bonfire so I guess I will call it my favorite for now. Must try them all - just to be fair.

The Monte Cali is for the whiskey lovers (I enjoyed it, but definitely had a stronger whiskey taste than the waitress said it would have). The Palm Fizz is light and fresh - what you would expect from a drink with the word "fizz" in it.

As a guac connoisseur - I wholeheartedly approve. The salsa was also excellent; wished we had more than just the little side.

WOW - ahi tuna tostadas with watermelon, cilantro and avocado. So fresh and light; a great starter that allowed us to save room for a burger...and dessert...

Fresh burrata cheese with roasted celery root, lemon and shaved fennel. The house-made grilled bread was a perfect addition - I found myself going back for more just for the bread.

Inspired by the West Coast chain, In-and-Out Burger, the Summer House burger is a must. I found it to be one of the best cooked burgers I've ever had. Not too thick or too thin, the beef patty was cooked medium (I rarely see a burger actually cooked to a true medium when I order it that way) and was simply delicious.

The dessert bar is the first sight you see upon entering (and leaving) Summer House. You can order off of the dessert menu or pick something from this bakery bar. I had the Brown Butter Rice Krispie treat - so buttery and gooey and everything it should ever be.

Like most of the other Lettuce Entertain You establishments, Summer House has a gluten-free menu.

http://www.summerhousesm.com/

Welcome!

noreply@blogger.com (Anonymous) — Sun, 17 Nov 2013 17:57:00 +0000

I've always been a foodie, they just didn't have a word for it when I was growing up (or at least I wasn't aware). Family and friends just saw my food obsessed nature as a funny quirk - or a dangerous one when I would get hangry (see link for detailed explanation).

This blog has been created due to popular demand from the same family and friends who have been subject to my verbose and animated descriptions of anything and everything I consume. I love to eat food. I love to make food. I equally love to talk about it.

Below is my foodie resume, a timeline of sorts:

As young as age 5 is when I started creating my own recipes - the cheese wrapped hotdog in a tortilla was my brilliant innovation. Fast forward 22 years later and I see THIS.
Some kids ask for ice cream or cookies for dessert - I took matters into my own hands by making homemade apple crisp from scratch at night. I don't even know how I knew what ingredients to throw together, but I would melt butter, add some oats, brown sugar, cinnamon and sprinkle over sliced apples. This concoction would go into the toaster oven until it was warm and gooey, ready for individual consumption by me.
In high school, my friends would come to my house for after school snacks. We're not talking about chips and dip here people, they came for the good stuff. Thankfully, the Sonni's stocked the fridge with some nice cold cuts and a wide selection of cheese. I would carefully construct sandwiches, add my secret ingredient (Carla's homemade Italian dressing), and place the sandwich in the toaster oven. Friends coined these "Danielle-belly" sandwiches. Potbelly had some major competition.
College was a dark period for my foodie-ness. Taco Bell played a major role and I think we can leave it at that.
Post-college living in Chicago is when I fully embraced the term "foodie" - cooking, entertaining and most importantly trying new restaurants frequently.

In this blog I hope to share my experiences in the kitchen, in the most fab spots as well as the hidden gems of Chicago, and new finds I discover during my travels.

I've started off with two posts to get the ball rolling and plan to post at least once a week from here on out. You can also follow me on Instagram @dsonni for a photo foodie journey. Please join me and enjoy!

2013 Celebrity Chef Ball supporting Meals on Wheels

Cliff jumping at the Rock House in Negril, Jamaica (yes, I plug my nose...)

Perusing the Louis XII Cognac selection at Mastro's in Chicago - only a few thousand a bottle, no biggie

Enjoy some local refreshments in a hidden alley bar in Old San Juan, Puerto Rico

A Slice of NYC in Chicago

noreply@blogger.com (Anonymous) — Mon, 11 Nov 2013 01:00:00 +0000

A weekend trip in NYC could not be complete without the famed Pomodora's "vodka pie". Struan's friends lured us to their place in Little Italy by ordering the pizza in advance; the extra-large box was waiting for us when we walked in the door. I've heard the lore - now it was time to taste it for myself. I was able to wrangle a piece before Struan devoured the entire pie (which is usually my M.O.) - it was pretty darn good. Then again, after a day of partying, I don't have the most discerning palette. I'm a huge fan of vodka sauce and pizza, so really couldn't go wrong here.

Back home in Chicago we decided to replicate the vodka pie. We make pizza quite often and I was excited for an excuse to try out a new recipe. I adapted some vodka sauce recipes I found online and stuck with our tried and true dough from Mariano's. See below for the homemade vodka pie recipe - and make sure to wear stretchy pants when consuming.

Vodka Sauce:

This just makes enough for one pizza; I would double it or just add more tomatoes/cream for pasta sauce. I like to play around with recipes depending on what I have on hand, and my taste preferences, so please do the same!

2 tbl spoons coconut oil (or olive oil) – I read an article about how great coconut oil is for cooking and they got me hook, line and sinker. I bought mine at Trader Joes, it comes in a jar in a solid form.

½ - ¾ shallot (or yellow onion)

3 garlic cloves

1 tsp red chili pepper flakes (I like it spicy)

2 tsp Italian spice mix (or just oregano)

¾ cup vodka

2 cans whole, peeled tomatoes
1 can crushed tomatoes

¼ cup heavy cream (to taste)
1/4 cup grated fresh Parmesan cheese (to taste)

Fresh basil leaves (to taste)

Salt and pepper to taste

Directions:

In a large sauce pan, heat oil and add shallots and garlic until translucent (3-5 min). Add chili pepper and Italian spices and cook for another minute. Add vodka and let the mixture reduce a bit (3-5 min).

Strain one can of the whole tomatoes – use your hands to crush the tomatoes over the sauce pan – be careful of the squirters. Add the can of crushed tomatoes as well. Let it reduce for another 3-5 minutes. Add salt and pepper to taste and let cook for an hour on low/med heat (if you are short on time, wing it).

Turn off heat and let mixture cool for 5 minutes. Cut up some basil leaves (depending on taste), add to sauce and put mixture into a food processor and puree until smooth (or use a blender, but this step is important in order to get a thick sauce).

Put mixture back into the sauce pan and add the cream (remember: you can always add more but you can’t take it back!). Open and strain the other can of whole tomatoes – use as much as you like depending on how chunky you like it (I added about 1/2 can). Add fresh parm. Feel free to add more herbs/spice as you like. Simmer the sauce for another 5-10 minutes.

Vodka Pie:

Crust: I’m a huge proponent of the pizza stone – BUY ONE! It will change your pizza life. My favorite dough is from Mariano’s but use what you like (Trader Joe’s is good too). Follow dough instructions on package. I also like to use cornmeal on the bottom for some crunch.

Cheese: I’ve tried using fresh mozzarella but it always turns out a little rubbery. I use Sargento shredded mozzarella cheese.

Heat the pizza stone in the oven for 15 min at 425 degrees. Take it out, sprinkle some cornmeal on top (enjoy the crackle sound), throw the dough on and get working.

Spread vodka sauce on dough (save some to top it off), then add shredded cheese. Add more sauce on top of cheese; make sure to get some good tomato chunks on there.

Cook 10-13 minutes until it’s just how you like it.

Enjoy!

Adapted from http://foodisfabulous.wordpress.com/2011/03/14/best-vodka-sauce-ever-2/

Did you say STEAK?

noreply@blogger.com (Anonymous) — Sun, 10 Nov 2013 03:00:00 +0000

In a loving gesture, my sister sent me an article from Dr. Oz about how to be healthier/live longer/blahblahblah and one of the pointers was to limit your red meat intake. No thanks. I’ll consume my red meat and my wine at whatever quantity I see fit and will be quite happy. I love my meat [insert inappropriate comment here] and one of my favorite cuts to make is flank steak. I like it because it is lean and I think it’s easy to make (it’s also easy to completely overcook and ruin it). Below are a couple of easy recipes – both have a Latin flare (I’m obsessed I know). If you haven’t made Mexican grilled corn before, you are really missing out. Prime corn season ended so put it on your bucket list for next year.

Flank Steak:

I go to the butcher or Mariano’s and usually ask them how much I should buy, as if they magically know how hungry I am. Prepping the steak can be as easy as seasoning with oil, salt and pepper – or you can add fresh chopped garlic, a marinade, whatever you are in the mood for! You can use a grill pan on the stove, or an actual grill (preferred). The key is DON’T OVERCOOK IT. You almost want to sear each side for a medium/medium rare finish. You can let the steak sit after you remove from the heat and the meat will continue to cook inside and the juices will seal in. It can take as little as 3 minutes on each side depending on how thick the cut is.

Flank steak with poblano corn sauce

Poblano Corn Sauce:

(Serves 2-4)

2 poblano peppers

1 cup corn (cooked fresh or frozen)

1 clove garlic

Cayenne pepper (optional)

I bought frozen ears of corn for this one; it’s a nice back-up if you can’t find fresh corn. On a grill pan (or grill) sear the corn and the poblano until they blister. Then peel and core the poblano, and finely dice. Cut of the corn kernels. Chop the garlic.

Transfer half of the poblano and corn, and the garlic to a food processor. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce. Season with salt and pepper. In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper (optional cayenne).

In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper (optional cayenne).

Spoon the sauce onto plates and top with the steak. Spoon the salsa on the meat and serve right away.

Sizzilin' the poblano and corn on the grill pan

Mexican Grilled Corn:
2 ears of corn
1/2 stick softened butter
2-3 tbsp diced chipotle peppers in adobo sauce (canned)
Salt and fresh lime (to taste)

You can find more complex and authentic recipes online; I made this when I didn’t feel like going out to buy a bunch of ingredients. I never realized how awesome grilling the corn on an actual grill was until I made this. Now I’m hooked!

Soak corn with husks in cold water for 20-30 minutes. Remove silk from husks. While soaking, mix softened butter, chili peppers, salt and lime in a bowl. Then rub the butter mixture on the corn (husks peeled back). Wrap the husks back around the corn and place on the grill. Turn the corn occasionally; you will see some burnt black spots, cook 8-12 minutes.

Place the corn on a serving platter and once again peel back the husks and add more of the butter mixture (it’s a Paula Dean kind of night). Finish with a little more lime if you would like.

Peel back the husk and spread butter mixture before grilling. Cover up corn with husk after application.

With husks on, grill corn until they brown (you will see burnt spots, that's okay) about 8-12 minutes.

Once grilled, add more butter and serve

Chimichurri Sauce:

I looooove this sauce. I’ve looked at so many recipes and they all vary a bit. Below is my preferred mix, but you can also revise to suite your tastes. You can use this as a marinade for the flank steak as well as a sauce. This recipe makes about 1 cup – and a little goes a long way.

(Serves 2 - 4)

1 cup fresh Italian parsley (flat leaf)

1/4 cup fresh cilantro

1/2 cup olive oil

1/3 cup red wine vinegar

3 garlic cloves

3/4 teaspoon cayenne or crushed red pepper

1/2 teaspoon oregano (or Italian mix)

1/2 teaspoon salt

Combine everything in a food processor and you are done!

Flank steak with Chimichurri sauce and Mexican corn