Fire up the Grill!

Last night I grilled our entire dinner, and it made me long for the days of summer that still seem so far away. School is done for me next week, and I feel like the weather should be sunny and warming up, instead of windy and cold enough for a jacket. No matter what the weather is acting like, I'm going to start grilling as though it's warm outside.

This was a simple dinner, all based around the fact I had some Gorgonzola I wanted to use up. I grilled cremini mushrooms (on skewers), zucchini (cut into planks), and a red and yellow bell pepper. I sprinkled the veggies with a little Herbes de Provence, crumbled Gorgonzola, and a splash of balsamic vinegar and olive oil. I also grilled some chicken sausages from Trader Joes, and some slices of rosemary bread that I brushed with olive oil. The flavors were fresh, the colors were beautiful, and the dishes were almost non-existent. This is a dinner I'll repeat in various ways throughout the upcoming warm months. Does it feel like summer (or at least spring) where you are?

A Summertime Feast

Can you believe it's already the end of summer? Kids are headed back to school, and we're starting to feel some cooler temperatures here in Chicago. I'm headed back to school soon, too. If you missed it before, I'm going back to school for certification to teach high school mathematics. I used to teach elementary school, and have decided it would be a better fit for me to teach my favorite subject to older students. I'm so excited about the opportunities I'll have this next year, between school and my multiple part time jobs. It is going to be busy, though, and I'm sure cooking will have to take a back seat at some points during the year. During this lull before classes start, I've been cooking like crazy to get it all out of my system. Too bad I know I can't resist cooking no matter how busy I get, so I'm sure I'll still be putting my kitchen to good use either way. This blog, however, might get a little neglected in the next few months... just warning you :)

For a refreshing summer drink, mix equal parts of pureed
watermelon with lemonade. You could strain the watermelon
if you want to avoid chunks of fruit, or leave a little texture in it for
something different. Either way, this will quench your thirst!
I have a feeling a little vodka would mix nicely, too.

Last week I was with my sister in St Louis, and I took some time out on Friday afternoon to make a nice summer meal for us to enjoy on the back porch. I took some inspiration from the Kirkwood Farmers Market, where I found beautiful heirloom tomatoes, juicy watermelon, farm fresh green beans, and little red potatoes.


I got the tomatoes from the CJ's stand, and I was so pleased with the whole experience. The girls working at the stand were friendly and knowledgeable, and they seemed to really take pride in the local products they were selling. If you're in the St. Louis area, look out for this seller at Kirkwood Market. I'd go back to them anytime! The tomatoes are (clockwise from the top) German Striped, Brandywine, and Cherokee Purple.

I wanted to serve the tomatoes simply, so we would focus on their flavor. I sliced them up, added some blanched green beans in the middle, and drizzled a little olive oil, balsamic vinegar, and salt and pepper over the whole platter. They were amazing! So sweet and juicy, we couldn't get enough of them. Between me, my sister, and my dad, we finished off the whole platter! We did agree that we had a hard time tasting the difference between the three types, but also said we would tell the difference between these babies and store bought tomatoes any day.

I also kept it simple on the potatoes. I quartered them, and tossed with minced fresh thyme and some salt and pepper. I roasted them in an incredible non-stick casserole pan my mom bought when they lived in Europe. It browns potatoes better than anything I've used in my kitchen. I tossed in some halved cloves of garlic when the potatoes were starting to brown, and the bits of garlic browned nicely without getting burned. Yummy!

The final part of our meal was a goat cheese and herb tart inspired by David Lebovitz. He posted an Herbed Ricotta Tart on his blog about a week before, and I stumbled across it when I was catching up on blogs while stuck at my parents house with no keys. It looked too good to resist, so I decided the tart would complement my farmer's market finds. I pretty much followed his recipe, but used scallions and goat cheese in my version. It was quite delish, although I realized as we were eating that I'd made a different goat cheese tart before, and I wish I'd tried this one with ricotta. The crust was the Chocolate and Zucchini recipe for Olive Oil Tart Crust, and I didn't love it. I was so happy when it didn't shrink when I blind baked, but it ended up pretty hard and not at all flaky. I don't know if it was over baked, or if it had to do with the whole wheat flour. I might try it again, though, because I really did like the ease and ingredients in this tart crust.

Summer in the City: Picnic Time!

Just in case you haven't figured it out yet, let me be clear: I LOVE living in Chicago! To me it is just about the perfect city... full of culture, amazing food, shopping, tall buildings, and there is always something to do! Yes, I will admit the weather is not perfect. But that is why summer is the best season here, because everyone has to get outside to enjoy the nice weather! From street festivals to picnics to movies in the park, there are tons of options for how to get your outdoor fix once the temperature warms up.

This is me and my little sister on the bridge leading to
the Art Insitiute's new Modern Wing. If you've never
been to the Art Institute, I would highly recommend
it next time you're in town!

One of my favorite places to enjoy a weekend afternoon is at Millennium Park, located in the heart of the city. While it can be quite the tourist destination, I love that this park is really a hang out spot for all types of locals as well. On the weekends you can spread a blanket on the grass at Pritzker Pavilion, and enjoy a picnic while listening to performers rehearsing on the stage. Even on a beautiful weekend it isn't too crazy crowded, so you can throw a frisbee or football to balance out all the cheese eating you might be doing.

The day of our picnic, there was a tap dancing troupe practicing.
They were fun to listen to AND to watch.

If you really want to treat yourself, you should get your picnic supplies from Fox and Obel, a fantastic gourmet market in Streeterville. The French boule with herbes had a soft interior with a chewy crust, and was the perfect vehicle for shoveling cheese into our mouths. It was huge, too, so I brought some home and used it for breadcrumbs a couple nights later. We had three types of cheese, which the friendly and knowledgeable cheese monger helped us select. We told him our picnic plan, and he picked a balanced spread which he cut into perfectly portioned pieces.
The top cheese (next to the turkey) is Taleggio, a soft cow's milk cheese from Italy. It was stinky in the way that makes cheese so tasty! The one next to it was Mona, a hard cheese made of sheep and cow milk. This cheese from Wisconsin had a texture that reminded me of asiago, and was salty and almost buttery. The third cheese, on the bottom of the picture below, was our favorite. It's Bethmale de Chevre, a washed rind goat's milk cheese from France. It was creamy and rich, and had a hint of goat cheese flavor without being as zingy and overpowering as some chevre can be. All three cheeses were quite enjoyable!

This is our idea of the great outdoors. Can you tell how happy it makes Joe?

Another trick for a kick butt picnic... wine in juice box form!
These cute little sangria boxes came from Target, and I would highly
recommend picking some up before your next visit to the park!

If you want to be an authentic Chicago 20-something, after the park you should head to a street festival. Listen to cover bands and people watch while drinking a ridiculous yet awesome pina colada in a pineapple. Also, the chicken gyro in his other hand was quite delish... I ate mine before I could document it!

Ile de France Goat Cheese

I recently had a chance to try a second type of french cheese from Ile de France. I had really enjoyed the Camembert I tasted a few months ago, so I was eager to taste the goat cheese to see what I thought of it. I enjoy using goat cheese in recipe for the creamy zing it adds to dishes. I wanted to taste the cheese on its own, but also decided to use the cheese in a couple different recipes.

I have determined that I like this type of goat cheese (the dryer, crumbly log type) for using in recipes, but I prefer other cheeses when I'm just eating with crackers or something simple. The Ile de France goat cheese is not a bad one-- in fact, I found it to have a nice tangy, creamy taste. I think it's a texture thing, though, that makes me prefer softer, more spreadable cheese when creating a cheese platter. For recipes, though, this simple goat cheese was a great addition to any dish needing an extra layer of flavor.

First, two dishes without pictures to illustrate. I love adding a chunk of goat cheese to mashed potatoes, especially now that it's fall and mashed potatoes seem so appropriate. Just mix the goat cheese in with some heavy cream and salt and pepper; instantly your mashed potatoes will be elevated to a new level. I also used this Ile de France goat cheese on top of a fresh place of spaghetti with marinara sauce. If you add crumbles on top of the hot sauce, it will melt in an add great flavor to the sauce.

I also wanted to use the goat cheese in a recipe, especially since Ile de France is hosting a recipe contest. In keeping with the French background of this cheese, I decided a tart would be the perfect dish. For nice fall flavors, I sauteed crimini mushrooms with shallots and garlic, then added artichoke hearts to the mix. I made a custard of eggs, cream, and goat cheese, and poured it on top of the tart. The result was rich and creamy tasting, with earthy vegetables complementing the goat cheese flavored custard. The buttery crust held it all together. I can't wait to have a dinner party sometime soon, because I know this will make an impressive started with a simple salad.


Pâte Brisée- Adapted from Chocolate and Zucchini by Clotilde Dusoulier

1 1/3 cups all purpose flour
1/2 tsp kosher salt
8 Tbsp (1 stick) butter, cut into small pieces
1 large egg, lightly beaten
2-4 tsp ice cold water

In a food processor, combine the flour, salt, and butter. Pulse about 10 seconds, until it resembles coarse meal. Add the egg and mix again for a few seconds, until the dough starts to come together into a ball. If the dough is too dry, add ice water 1 teaspoon at a time until the dough comes together. Turn onto a lightly floured work surface, shape into a disc, and wrap in plastic wrap. Refrigerate for at least 3o minutes.


Tart Filling
1 tbsp extra virgin olive oil
1 medium shallot, finely chopped
5 ounces crimini mushrooms, roughly chopped
1 clove garlic, minced
1 tsp herbs de Provence
3 artichoke hearts, cut into eighths
salt and pepper

1/4 cup cream
2 eggs
5 ounces goat cheese, softened


First, make your Pâte Brisée. Let it chill for at least 30 minutes, then let stand at room temperature before using it.

Preheat the oven to 350 degrees while you work on the tart filling. While the dough is resting, heat the olive oil in a saute pan. Add the shallot and garlic and saute for about 2 minutes, until softened. Add the crimini mushrooms and saute about three minutes more, stirring to avoid burning the onions and garlic. Gently add the pieces of artichoke hearts, stirring carefully so they don't break apart. Season with herbs de Provence and salt and pepper. Set aside.


On a floured surface, roll out the dough to about 1/4 inch thick. For mini-tart pans, trace with a knife around each tart pan, leaving about 1/2 inch border around the tart pan. Press each circle of dough into the tart pans, cutting off any extra dough. Blind bake the tart shells for about 10 minutes, until they start to turn golden.

In a blender, mix the two eggs, heavy cream, and softened goat cheese.


Take each pre-baked tart shell and carefully heap the artichoke and mushroom mixture into the shell. Pour the goat cheese mix on top, being careful not to have it overflow. Bake the tarts for about 15 minutes, until the custard is completely set and does not jiggle when you shake the pan.

Ile de France Camembert Cheese

I recently had the chance to sample some cheese from Ile de France, a french cheese company that imports to the United States. I am a cheese addict, so I jumped at the chance to try a new brand of cheese. I decided to sample the Camembert, because I've had less experience with this type of cheese. It was a treat to receive a chilled UPS package in the mail at work, and I couldn't wait to get home to try the cheese.

I knew that the round of cheese was enough for me to enjoy more than one way. I decided to eat some with crackers and grapes, for a before dinner snack, and to make a recipe with some of the cheese, too. I've learned a few tips about cheese from my mom, so I tried to use my best practices to enjoy the Camembert properly. I know, I know, any French person would be appaled at my cheese snacking before dinner, since the cheese course comes after the main meal in France. As much as I love all things French, though, I'll still an American girl at heart, and for me cheese's rightful place is before the meal begins.

One part of French cheese culture that has rubbed off on me is eating it at room temperature. Cheese straight from the fridge is rubbery and bland, so you really miss a lot if you have been eating your cheese chilled. Once the cheese has warmed up, it becomes soft and full of flavor. The camembert was no exception to this rule.

As soon as I started to feel faint hunger pains, I knew it was time for my preparation to begin. I took the cheese out of the fridge, cut out a piece that I wanted to eat, and set it on the plate. I added some Port Salut cheese (a soft, mild French cheese that I love) and a bit of goat cheese I had left over, then I just walked away. Though it sounds simple, this may be the hardest part. But trust me, the cheese will be so much better tasting if you just wait 20 or 30 minutes, I promise.

The Camembert was fantastic! Creamy, and just sharp enough to catch your attention. I am no cheese expert, but I do know that I liked this! It had a rind that was not tough or moldy, so it was easy to eat the cheese without going around it. I think Camembert is a cheese that almost anyone would like, while still being interesting and gourmet. I ate it with simple crackers and some grapes on the side, and was very happy with the combination.

The recipe I found for the Camembert was the Leek and Camembert Tart from www.epicurious.com. I had some problems with the execution, but the taste of this tart was fantastic. I couldn't get the walls of the tart to be high enough to hold all the custard, and I think next time I'll make this in a tart pan with sides. The leeks and camembert were a perfect pairing, though, so I think with a little tweaking this will become an all star dish to serve to company.

Leek and Camembert Tart from epicurious.com

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

2 tablespoons (1/4 stick) butter

4 leeks (white and pale green parts only), sliced (about 4 cups)

1/4 cup water

2/3 cup whipping cream

4 ounces Camembert cheese, cut into 1/2-inch pieces

1 large egg

Pinch of cayenne pepper

Pinch of ground nutmeg

1/4 cup freshly grated Parmesan cheese

Directions

Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.

Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.

Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.

Spur of the Moment Party Food

I've been pretty uninspired in the kitchen for the last couple weeks, with the start of summer and a lack of planning on my end. Usually, I plan a few menus on Sunday and make a complete list before heading out to do my grocery shopping. The last couple weekends have been busy, though, so I've just ended up stocking up on random stuff when I made it to the grocery store. This provides the sustenance Joe and I need to get through the week, but doesn't give me much to share in my blog. Tonight's meal of chicken w/ BBQ sauce and quinoa with sauteed zucchini was an example of the kind of meal we've been eating lately. Not bad tasting or particularly unappetizing, but also not something I feel the need to share with all my foodie friends out there on the web.

Last weekend I did pull out a few tricks, though, when we had some friends over for a housewarming party. Leave it to me in my uninspired state to leave all the planning, shopping, and cooking until the day of the party, but that's just how things have been going lately! I fell back on a couple sure-fire recipes, and also tried a couple new recipes that caught my attention. It was a crazy day of prep, but the party ended up being a great time. The sangria got everyone in partying spirits, and it turned into a great celebration with the awesome friends we've made here in Chicago.

The recipe I need to share with you is one I got from my mom. It is a perfect summery salad that works really well in a party situation. It's simple, and since you serve it at room temperature you can fix it and forget it while you're preping other parts of the meal. I promise, you will make your guests happy if you serve this side next time you have friends over for dinner. Sorry about the horrible picture... hard to remember to use the camera when you're busy with hosting duties :)


Green Bean and Feta Salad

1 1/2 lbs green beans
1/2 cup feta cheese, crumbled
1/2 cup red onion, finely chopped
1/2 cup toasted walnuts

1 Tbsp lemon juice
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 tsp dried basil
1/4 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

1.) Plunge the beans into a pot of boiling water. Cook until tender crisp- about 5 minutes. Meanwhile, prepare a large bowl of ice water. Drain the beans and plunge into ice water until cold. Drain beans and pat dry with paper towels.

2.) Whisk together ingredients from lemon juice through olive oil, making a vinaigrette.

3.) Place beans on a platter and drizzle with vinaigrette. Top with red onion, feta, and walnuts. Serve at room temperature.


And since it was a housewarming party, I guess you might want to see a picture or two of our new condo!