Fall=Canning

Its that time of year again and I am getting excited about this fall!!!!   I have so much canning I want to do this fall its not even funny.  Also the fact that all of the jars that I have been getting back means I know have more empties than full jars.  I plan on doing more of the pickled tomatoes this fall as well as possibly branching out and doing some pickled peppers.  I will also be doing some more of my herb salts, I am coming out with a few new ones this fall so please stay tuned.  I will be posting more often in the months ahead on my culinary adventures of canning and preserving, until then Happy Eats!!!

Sushi House-La Grange

I had the day off.  It was a scorcher outside.  Just sitting in my apartment reading I was sweating.  I had not eaten much all day due to the heat.  I knew I had to have something.  I was not going to cook by any means.  I decided on sushi, fresh, light and I am not cooking.  I did not want to spend a fortune on sushi as I normally due.  I looked through the menu for Sushi House and saw that they have dinner Bento boxes and also dinner sushi platters.  They were in a good price range for what you were getting.  I decided on the Sushi Deluxe dinner.  Once I got home with my sushi I opened the bag to see a big to-go box full of sushi, the meal even came with Miso soup!!!  Anyways this meal cost me about $24 dollars and I could not be more satisfied.

     Here is a photo of my glamours meal!!!!

                                     Above:  The deluxe sushi platter consists of ten pieces
                                     of Chef's selection sushi with a California Roll cut into
                                     six pieces.

Back Alley Burgers-La Grange

I had heard good things from friends and family about this burger joint, I have only recently had the time to try this place out.  I had there Tailgate Burger.  This skyscraper of a sandwich started with a pretzel bun, 1/2# burger cooked medium, a brat sliced a top that with sauerkraut and fried onion rings.  I was amazed by the options and how the food was.  i finished the sandwich along with a side of homemade french fries and fried pickles.  That was Sunday.  I went back Tuesday with my girlfriend, Renee.
I took the time to read the menu more slowly this time instead of just picking the first thing that sounds good.  I finally decided on a Knead a Big Burger.  A white burger bun, 1/2 # burger, swiss, pastrami, fried egg, onion, lettuce, tomato and horseradish sauce.  This giant is so big it is served with a knife through the center to hold it upright.  Renee went the create your own burger route and did a veggie burger with pickles, onion, avocado and Merkts cheese.  We got a side of homemade french fries and fried pickles.  The fries are great, thin, crisp.  The fried pickles I have had twice and yes they are good, how ever i think they need less batter and more pickle.  I finished my burger, which was outstanding.  I needed a lot of napkins with the oozing of the egg yolk and juice from the pastrami.  Renee loved the veggie burger and said it was the best she has had.  We both will be heading back here in the near future and i strongly recommend this place to all of my friends out there that like fun and creative burgers and dogs!!!

My Pork Rinds Snack

We recently  hosted the cluster Cadre meetings at the hotel I work at and I was inspired by the food that I made, so I made this snack for myself.

Hinsdale Farmers Market-Opening Day

I got there around 9:30am Monday morning, my plan was to get there earlier, people who k now me know I am not a morning person.  The market is located on Chicago Ave, right next to the train tracks.  There is plenty of parking around.  Once I got there I was amazed by how many different vendors there was there.
I decided to walk the length of the market first just to see what was available.  I snaked my way through the crowd of people, a sign saying fresh eggs catches my eye, them Michigan blueberries, even the Olive Tap, located in Downers grove had a stand there.
My plan of attack at this market and every other market I go to is to spread the wealth.  What does this mean you say?  They are all local farmers in some shape or form, so why not help out the ones you know are growing the food that you are going to enjoy and build that farm to table relationship.
I was first pulled in by the cheese.  The gentleman had a variety of cheeses from around the world and some local.  I myself got some 8 year old cheddar.  I then stopped by the first of two stands selling produce and got some cucumbers for cucumber sandwiches and some purple carrots.  My next stop was the stand with the Michigan blueberries.  I bought a pint of the freshest, juiciest blueberries money can buy.  Next stop was the next produce stand, there they had some great purple kale, and garlic scapes.  Garlic scapes are the flower of the garlic, just chop them up and use them just like garlic cloves.
My last stop was a stand with two older women selling bread.  Here I had the best conversation with a sweet lady obsessed with making truly great organic bread with the best ingredients.  They had an variety of breads for purchase, but what caught my eye was the rosemary and sea salt focaccia.  Soft and so aromatic.  This was my last purchase of the day and a great one at that.  i will be sure to go back in the near future.  Such great people with the same passion for fresh local food.
Photos below of my purchases from the Hinsdale Farmers Market


                                          Cucumbers, Green Beans, Garlic Scapes, Purple
                                                Carrots, Blueberries and 8 year Cheddar

                                                        A closer look at the Garlic Scapes

My Window Sill Garden

At my apartment I have two windows that are side by side and looking west.  One of which is stuffed with a air conditioner.  After 1pm I get direct sunlight for the remainder of the evening.  I make use of the small space and have grown a lot of fresh herbs the summer.  What I am most proud of at this time is the garlic and how well it is doing.  i cant wait to see the results this fall.  There are not a lot of people that can say there grew garlic in a windows sill.  I have been watering it every other day and even was out of town for a few days and they held up well. The little bit that I am growing is more than sufficient for one person and will last me the summer and through fall if taken care of.
See the pictures below and get inspired to do this yourself, it is most rewarding to say you grew something even if it is something simple and garlic and herbs in a window sill.


                                                                     Basil & Cilantro

                                                                           Garlic

                                                                              Sage

                                                              Thyme & Parsley & Chives

Pig Roast, May 2013

I officially have been to my first pig roast if you will outside of the kitchen.  Renee's brother Todd was having one on a Saturday.  With some unforeseen circumstances of a car breaking down with both thought among other things was missing the pig roast.  Most of all I was given the privilege of carving up this monster of a pig.

We arrived around seven, the pig had been cooking for 8 hours already, everyone was getting anxious.  We spread out the coals and gave it more fire.  You see with this cooking process which I had never seen in action personally , was cooking from above.  The pig was in a wooden box, lined with aluminium foil.  A large piece of steel with handles wielded into it so you were able to lift it off was the lid.  On this lid you had you fire, and coals distributed for the best even cooking process possible.

Finally around ten-thirty in the evening the pig was finally ready to eat. We removed the coals and wood from the top, removed the lid and tipped the box on its side.  We had a six foot table on the ground as a gurney   All we had to do was slide the pig out.  The smell lingered the stagnant late spring air, soon a crowd was would gather.

We popped up the legs of the table and put it on stable ground.  I dawned a apron, grabbed my knife and meat fork and just pulled away the skin...aahhhhsss from the crowd.......people taking photos, you could hear peoples hearts stop........the rest, well its history.

For more pictures on the Pig Roast, please visit my Facebook page.

New Holland Brewery, Michigan

Renee and I went on a trip to Holland Michigan, and of course us both being foodies were wanted to stop here for some good brew and grub.
We were not disappointed either.  We both got beer samplers, we also ordered some appetizers;  pork belly, scallops, jalapeno polenta and a white fish pate served with homemade potato chips.  The food was amazing, the smell of fresh hops coming out of a copper pot just seats away topped it all.  We liked the ambiance so much that we really just soaked it all in, took out time.
A while after we ordered our entrees, I got the home-cured pastrami sandwich with a dill mayonnaise potato salad.  Renee got a marinated vegetable sandwich with the same potato salad.
I recommend this place to all who make the trip to Holland, I know we will be back sometime in the near future.

Mushroom, Asparagus, Onion Risotto with a Sunny Side Up Egg

I have a lot of veggies in my fridge lately   I have been trying to eat more fruits and veggies.  It has been working out ok, still trying not to eat after 8pm.  I am also trying to do my best by snacking on things that are healthy   I was hungry for dinner and did not know what to have.  I looked in the cupboard and saw that i had some risotto.  Perfect, I would saute up some of these veggies and have myself some great veggie risotto.  The only thing that would make this more healthy is if I had some brown rice risotto.
I have had risotto in the past with a egg on it and wanted to do it with this as well.  I got out my saute pan, put in some bacon fat and watched it melt and fill the air with the essence of a smoke house.  i then cracked the egg, centering the yolk as much as possible.  I then turn down the heat real low, I wanted a fully cooked, white of your eye white.  The yolk was to be cool, bright yellow, ready to ooze the second your fork or knife nicked it.
I placed that nice perfectly cooked egg on top of my nice, tender vegetable risotto.  Moments later I cut open that yolk, let it run down the side of the risotto like lava flowing from a volcano.  I married the two together and opened my mouth, I enjoyed this very much and continued until my plate was empty.

Pickled Tomatoes with Asparagus, Onions

I had the day off and wanted to do some pickling.  It has been a while and I had some jars leftover from this last Fall.  I have been told my pickled tomatoes are a hit and one of my friends likes them on his smoked salmon.
I used this info to create a mix of pickled veggie that someone would like to have on there smoked salmon.  I went to Natures Best and got myself some roma tomatoes, spring onions, asparagus and garlic.  I had enough to do 6 jars.  Once they were completed I saw that I did not pack the jars tight enough.  I could tell this by seeing how much empty space there was in each jar due to them being cooked in a water bath to seal them and preserve them.  Note to self next time, pack the veggie in tighter!!!
Below there are some picks of the process and the final product, enjoy!!!

Pickled Radishes

Just wanted to put up a picture of the radishes i pickled at home the other day.  I bought about 3 pounds of them and was able to can about 5 jars.   I about a week we will be able to see how they taste.  I used the pickled tomato recipe on these radishes.  Really want to do some asparagus, just waiting to have the price go down at my local grocer.

Craving Shellfish

I was off on Monday and was craving some shellfish.  I had been to work earlier in the day to work out and was going to be going by Standard Market.  I thought i would go in there and see what they had.  Sure enough they had some little neck clams and some mussels.  The little necks were about twice as much as the mussels.  I ended up getting a half pound of little neck clams and a pound of mussels. I went by the bakery and got myself a small french baguette to soak up the wonderful juices.  I went straight home.
I looked in my fridge to see what i could have with the clams and mussels.  I saw I had some onions, garlic, asparagus and kale.  I thought this would work well with my clams and mussels.  I sauteed them up, de- glazed with some wine and added the mussels and clams.  Minutes later the mussels and clams were open and ready to eat.  This hit the spot, I was so happy I was able to help with this craving of mine.

Peanut Butter, Chocolate Chip, Bacon Cookies

I am a huge fan of peanut butter, I have been craving something with peanut butter for sometime, but wanted to make it myself.  I was doing some searching on the web for peanut butter cookies.  I had scrolled through a few pages and nothing had caught my eye until i saw it.  A recipe that married together chocolate  peanut butter and bacon.  I mean it makes since right?  Its like eating a Resse's Peanut Butter Cup chasing it with a strip of bacon...sounds good I know.
I refined my search for this cookie, and I found what I was looking for.  This recipe I even got to use some of the bacon fat.
I made this recipe once and did not have the proper tools to do the job.  Meaning I did not have a mixing bowl and or a mixer of any kind.  I tried my best with a whisk and doing myself.  I also even used my hands to knead the dough.  I baked them not knowing what I was going to get and surprisingly they came out well.  I wanted to make them again.  I just so happened to get my tax return so I went out and purchased a hand mixer and a mixing bowl.  I doubled the recipe this time and added a little more bacon this time.  They are so moist, sweet and salty.  I cookies that makes you crave more...I have not had a cookie like that it quite some time.  Come to think of it not since I had one of my grandmothers Christmas cookies.

 My first batch

Second batch

My Dinners the Past Few Nights

So this past week was a slow week at work,  With hat being said I had a extra day off and took advantage of it by cooking and creating some new dishes.  I started this adventure off by heading to Natures Best to get all of my produce.  i cant stress enough how important it is to have fresh produce and in the burbs, Natures Best is the place to go.  My bill was not more than 30 dollars.  I got kale, onions, garlic, apples, potatoes, roma tomatoes, spring onions and a few other things.  

Monday night I made myself some homemade pasta with sauteed mushrooms, asparagus and kale.  It was delicious.  Kale is my new best friend when it comes to veggies and leafy greens.

Finally Wednesday evening I made a vegetable stew if you will.....a soup?  However it was great.  It was a caramelized onion, potatoes kale stew with pinto beans.  I used some of my leftover Turduckin stock from the freezer to give it a nice touch of flavor.  This dinner paired well with a bottle of Chianti.  

Enjoy some of the photos below of my dishes.

Beers Of Ireland Tasting-Ryan's Publik House

This past week in honor of Saint Patricks Day, Ryan's was having there weekly tasting with Irish beers.  The tastings are on Tuesdays at 6pm and I just so happened to have the day off.   I found myself a seat at the bar and was given a paper with some info on each beer we were going to be tasting.  I am not a huge fan of dark beers, however in honor of the Irish holiday I thought it would be good to broaden my taste buds when it comes to beer.  The beers I tasted are the following:  Kilkenny, Smithwicks, Harp Larger, Guinness Black Lager, all from Ireland.  The last beer was a Irish style stout made in Milwaukee, Wisconsin called Snake Chaser.  The two latter beers having the most complex flavors with chocolate, coffee, English toffee flavors.  Something like that is good for a pint or two on a cold day.  When I was done with the tasting I asked for a menu.  Looking at Ryan's menu I could tell that they had made some changes and was looking at there pork belly mac & cheese, I was sold.  I was crisp, cheesy and filling.  I barley finished as a washed down the last bite with the last of my Kilkenny pint.

Happy Saint Patrick's Day-2013

Well it was a great weekend of drinking and eating.  Saturday I got to pour my own pint of Guinness and enjoyed a nice Reuben and a Hawks win at the local Irish Pub, Ryans Publik House.  Then on Sunday I returned to enjoy a plate of corned beef, cabbage and boiled potatoes with a pint of Guinness.  Needless to say I left with a full stomach, it was such a big plate of food.  I would recommend this dish to any one that goes into Ryans and is looking for some great food.  Hope everyone had a good weekend!!!

Chicken with Vinegar Sauce-Recipe#4

I was hesitant at first about this recipe, reading vinegar sauce does not sound too appealing.  However being a culinarian i seized the moment and went ahead with making this dish.  I paired it with a mushroom risotto.  It was fantastic.

Chicken with Vinegar Sauce
Serves:  4 people

Ingredients:

Olive Oil
4# 8-Cut Chicken
8 Garlic Cloves, Smashed
2 Bay Leafs
3/4 cup Red Wine Vinegar
2 1/2 cups Chicken Stock
1/2 cup Creme Fraiche(Sour Cream Works Just as Well)


Method:

1.  Preheat your oven to 450 degrees.  Season your chicken with salt and pepper.  In a large deep skillet, a cast iron one if you can, heat some oil.  Add the chicken to the pan over medium high heat until browned on all sides.

2.  Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout.  Transfer the breast pieces to a plate. Add the Red Wine vinegar to the skillet and return to the oven and bake the remaining chicken, about another 15 minutes.  Then transfers the rest of the chicken to the plate along with the garlic.

3.  Add the chicken stock tot he skillet and boil, using a wooden spoon to scrap all the brown bits off the bottom of the pan.  Reduce till about a 1 1/2 cups, about 8 minutes.  Whisk in the creme fraiche and the remaining butter.  Return the chicken to the skillet along with the garlic.  Simmer all together until the sauce begins to thicken and the chicken is warmed through.  Serve with some herb rice, or as I did below with mushroom risotto.

Forks Over Knives-Documentary

I was impressed by this documentary.  Two food scientist explains the animal based food diet and processed foods have led to record high rates of obesity, diabetes, heart disease and multiple other diseases and cancers.  I found there studies to be not only interesting but eye opening.  They also explain the other side of things as well, like how are bodies need animal proteins to have good health.  Check this documentary out, I got it on Netflix.

Saigon Pho & Cafe

Located:  7237 Madison Street, Forest Park
Seats:  30-35
Reasonably priced

This was the first time i have been here and was surprised how small it looked from the outside.  I was having a craving for some good pho and did not have a clue were to look.  I did a Google search and Saigon Pho came up.

Once entering there was only a few folks there for lunch, i was greeted and given a table with a menu.  The menu is small, yet sufficient.  I looked around to see what others were having and noticed they all had these big bowls in front of them of either pho or other noodle soups.

I gave the menu a good luck and chose to have the Saigon Pho, it is a mixture of both pulled chicken and sliced beef.  I ordered the regular size since i didn't know what i was getting into.

While waiting i checked out the condiments on the table of Thai chili sauce, and hoison sauce.  The waiter returned to the table with the sides for the pho.  On the plate artfully placed was mung beans, Thai basil, thinly sliced jalapenos and two lime wedges.

My pho had finally arrived, I was glad that i had ordered the regular sized bowl of pho.  This fragrant bowl of had a mound of noodles, pulled chicken, sliced beef and scallions, the plate of sides was a great compliment to this bowl of deliciousness.

I did not add any of the hoison sauce and or Thai chili sauce to start, i wanted to see what it tasted like before adding a bunch of stuff.  The slippery and silky noodles went down like nothing.  The mung beans added a great contrast with its crunchiness. I was soon slurping it to no avail, soon i was out of breath and room in my stomach.  I could not finish the entire bowl, I had about 1 cup of broth left in my bowl when i was done.

My bill came, with tip and all i spent $17, so yeah a great place to dine for under $20 that will leave you fulfilled and more money in your pocket. Next time I go I am bringing Renee and a larger appetite so I can try there sandwiches.