Rôti de Porc Poêlé

Just to mix it up, I cooked a dish from Julia Child's "Mastering the Art of French Cooking: Volume One." Some of her recipes involve very simple ingredients in very flavor-maximizing ways. For example, I made Rôti de Porc Poêlé or Casserole-Roasted Pork.

The dish looks very plain and mediocre but you realize the gravy sauce that you made from the pan juices and bits is phenomenally rich. There is a drawback to this richness, however, since all of the butter and pork fat used to make the dish is probably not the best thing for your health. It's definitely worth indulging once in a while to savor Julia Child's buttery French dishes.

Fried Green Tomatoes

Here's something that Zack and I picked up at the farmer's market... green tomatoes! I'm not being really creative by making fried green tomatoes but I had to have some. I used a recipe from The Joy of Cooking.

Here's my modified version:

1. Remove the stem ends of 3 large green tomatoes, then cut crosswise into 1/2-inch-thick slices.
2. Combine 1 cups fine cornmeal, 1/4 cup all-purpose flour, salt and pepper to taste in a shallow bowl.
3. Dip the tomato slices one at a time into 1/2 cup of milk and then coat with the cornmeal mixture. Shake off the excess and set on a plate.
4. Heat a cup vegetable oil in a large skillet until hot enough to sizzle a drop of water. Add tomatoes and fry until golden and crisp, turning once. Serve immediately.

I made it as a snack but it works as a breakfast item or appetizer. It's just fun to eat.

Thai-style Beef Salad

Zack is so great because he completely supports my crazy efforts to cook most of our dinners. In fact, he even motivates me on those nights when I come home a little late from work and feel like baking a frozen pizza or ordering Chinese takeout instead of cooking something new and exciting. On nights I come home really late, he even cooks up a storm and serves me dinner.

For example, he cooked me Thai-Style Steak Salad for me using Rachel Ray's cookbook 365: No Repeats.

He almost always makes dishes that contain some type of beef and this was no exception. He did have trouble with some of the ingredients such as rice wine vinegar. He ended up using rice wine instead and the dishes tasted sweet and without that vinegar kick that you would except from a salad. Overall, it was a really delicious meal especially the toaste shredded coconut garnish.

Green Zebra

After going to Custom House, I've been wanting to try out Spring and Green Zebra. Zack and I went out to Green Zebra with my friends Shawn and Vahideh this past weekend. It's a place with a mostly vegetarian menu (there's even an option to order most dishes vegan-friendly). Every dish has an interesting combination of ingredients in creative forms.

Apparently, they have seasonal menus and even these seasonal menus are dynamic because the menu online was slightly different than the menu for October 15. For example, Zack had a heirloom tomato appetizer that is not listed on the menu online. Also, the blue cheese cake (below) that I ordered came with a Reisling reduction instead of the port reduction on the online menu.

Here's what I ordered:

• Warm Blue Cheese Cake, pea tendrils, almond "ice cream" and Reisling reduction
• Creamy Beet Raviolis, black walnuts, torpedo onions and aged blue cheese
• Chestnut & Black Rice Cake, swiss chard, baby carrot & green cardamom
• Lemon Olive Oil Pot de Creme

The portions are a perfect size to order three or four dishes and a dessert and have yourself an intense tastebud workout. It was really fun to try and figure out what exactly you were eating. As Vahideh pointed out, most of the dishes were rich and really made you forget that you're not eating meat (for those of us that feel a meal is not a meal without meat). The dishes pay really close attention to contrast and balance. For example, the blue cheese cake had bitter (pea tendrils) against sweet (Resling reduction) and warm (blue cheese) against cold (almond "ice cream"). I also noticed that many dishes like the beet ravioli include a bitter element, which tends to get neglected in many dishes.

I also want to add that the service was outstanding and that the decor is very clean. The waitress was very helpful with explaining the dishes and recommending dishes. It's definitely not an everyday dining spot, but if you're looking for a culinary adventure and you're itching to burn some cash, this is the place to go.

Green Zebra
1460 W Chicago
Chicago, IL 60622
(312) 243-7100

Grilled Salmon with Mango Salsa

I had two very ripe mangoes ready for consumption. I put them to good use by making grilled salmon with mango salsa using several recipes on epicurious.com. This recipe includes red bell pepper, red onion, fresh corn, cilantro and fresh lime juice. The salmon steaks grilled for a couple of minutes on the grill.

I really enjoyed this dish because it took very little time to prepare and it is so full of color and flavor. The sweetness of the mangoes really worked well with the creamy and juicy salmon. It's always a plus when a dish is aesthetically pleasing as well as tasty. A lot of "sauces" don't necessarily allow for interesting color schemes.

Kevin

I was curious to eat at Kevin after reading about Kevin Shikami. His menu supposedly changes daily. I liked the general atmosphere of the restaurant and the decor was earthy and minimal. I just found the bar area to be obtrusive.

I went for lunch and had duck confit appetizer and wild Alaskan salmon roasted with red cherry tomatoes and purple potatoes for the main course. The appetizer was very tasty but had too much volume. I was already getting full after the appetizer. The salmon was deliciously roasted and the portion was just right. The dish was aesthetically pleasing because of the color palate of orange (salmon), red (tomatoes), and purple (potatoes).

The best part of my dining experience there was dessert. I had the marscapone cheese creamed in a cornet with orange segments, figs, and walnuts. The whole thing was drizzled with a orange-flavored honey which brought the flavors of the cheese and the fruits together. I would definitely go back. I am curious to see the daily menu changes but it's not exactly an affordable place for every day dining.

Kevin
9 W Hubbard
Chicago, IL 60610
(312) 595-0055

Chocolate chip cookie ice cream sandwich

Chocolate chip cookies are one of the simplest but most fulfilling foods to bake. It's hard to mess up and there are very few people that can actually say no to a chocolate chip cookie. I made a batch using the "classic chocolate chip cookies" recipe from the Joy of Cooking. You really can't go wrong with using this cookbook to make the classic dishes and desserts. I like my chocolate chip cookies very soft and chewy so I baked the cookies for a one or two minutes less than the cookbook recommended.

One of my favorite ways to take advantage of the warm fresh-out-of-the-oven cookies is to make an ice cream sandwich. The ice cream starts melting as soon as it touches the cookies and the chocolate oozes out when you break the cookie open with a spoon. It's worth making a whole batch just for this fugacious indulgence.

Mia Francesca

Some friends recently threw a "wig-out" party which required all attendees to come wearing his or her favorite wig. Of course, neither Zack nor I had any wigs so we decided to go to Ragstock in Lakeview before going to Mia Francesca, an Italian restaurant nearby. Zack bought a "Hollywood actress" wig and I bought a bright red "devil" wig with two horns coming out of the top.

We started out in the cobblestone terrace but were ushered inside to the second floor after it started drizzling. The interior was elegant and had interesting black and white photographs and antique lamps and finishings.

We ordered calamari fritti which came out piping hot right out of the fryer. The batter was very light and the squid very tender. For the main course, we shared a pesto pasta and roasted chicken with a tomato-based sauce. They were nice enough to bring out two plate with some of both dishes after we told them that we were sharing. The chicken was not bad and the pesto was good. The prices are very reasonable and I would go back or try one of their other locations.

Mia Francesca
3311 N Clark
Chicago, IL 60657
(773) 281-3310

Berry Almond Cake

I was in the mood for cake and really wanted to use some of the huckleberries that Zack and I picked in Montana. I searched for berry dessert recipes on epicurious.com and came across a recipe for almond cake with berries. I liked the idea of combining fresh berries with an almond cake.

I didn't have any problems making the cake but it was a hassle whipping the egg whites to stiffy, glossy peaks with only a hand mixer. I really need to get myself a real mixer!! I expected the cake to be a little bit lighter and more spongy than it actually came out. I suppose the almonds had something to do with that.

While it turned out great, I was a little disappointed that the cake was somewhat dense. The almond flavor was good but I would have preferred a plain spongecake with the fresh berries over the almond cake. Zack wasn't exactly fighting me over the last piece. In fact, he barely ate any of it and I ended up eating half and throwing the rest away. Note to self: Don't bake cakes for two.

Il Mulino New York

For my birthday, Zack took me out to Il Mulino New York, which opened around nine months ago right near our apartment in the historic Biggs Mansion. I was really excited to go since I would pass by it every day to go the grocery store, pharmacy, or train station.

We got dressed up and fit right in with the crowd. The lighting is dim and we were escorted to the room immediately to the right after entering the restaurant. The decor was very dramatic with the floor-to-ceiling dark drapery and chandelier in the middle of the room. As soon as we sat down, we were bombarded with a fleet of waiters in tuxedos. The first came to explain the food already on our table, which included a plate of soprasetta salami slices and a plate of spicy sauteed eggplant. A few more waiters came by (one with a whole half wedge of Parmigiano Reggiano that carved out a chunk for each of us, another with bruschetta and mussels, and yet another to show off some fresh langoustines). Finally, another waiter came with the menus. Before he handed them to us, he breaks out into a five-minute long oration of the specials, most of which was incomprehensible.

After the first exhausting fifteen minutes, things calmed down and we were able to take a moment to look at the menu. We ordered some wine by the glass, half orders of pasta, and entrees. Zack ordered seafood pasta and grilled steak. I ordered porcini-filled ravioli with champagne cream sauce and black truffle paste. The dish tasted even richer and more luxurious than it sounded. After seeing the langoustines, I made up my mind to get them for the main course. They give you a choice between having them prepared in or out of the shell. I had them in the shell. It was definitely fresh but was overpowered by the thin but greasy batter that covered them. Also, it was served with an enormous mound of garlic spinach that I barely touched. I thought the price wasn't too bad for the half portion of the pasta at around $18 but the entree was outrageous at around $42 for four langoustines. For dessert, we ordered a medley of "mini" desserts including tiramisu, ricotta cheese cake, and flourless chocolate cake. I really liked the cheesecake and the tiramisu was good too.

The service and prices were too over the top with not enough attention paid to the preparation of the food itself. I realized that you're paying for the atmosphere and service. While I did enjoy the experience of dining there, I would rather spend that kind of money elsewhere.

Il Mulino New York
1150 N Dearborn
Chicago, IL 60610
(312) 440-8888

Beef Stir-Fry

There's nothing that special about this beef stir-fry in terms of special ingredients or cooking methods. This dish was created by my bf Zack. He loves beef.

Things have been hectic at work so Zack has been dutifully taking over as head chef. I really liked this because there were a lot of fresh vegetables and really tender meat slices (as the sous chef, I was responsible for slicing the beef). We used the "beef and vegetable stir-fry" recipe from the Joy of Cooking. I love using the simple and traditional recipes from this book because it never fails.

Usagi Ya

On a very rainy Chicago night, Zack and I tried out Usagi-Ya because one of my managers from work recommended the place. The decor was trendy and modern. We were seated at one of the "two platform-style pillow-stuffed tea rooms" as described in metromix.com.

Ever since my bad experience at Tsunami (see my March 31, 2006 post), I've been skeptical about trendy new sushi bars that serve flashy and over-the-top rolls and traditional sushi that tastes subpar. I'm not claiming to being an expert on sushi by any means, but I'd like to think that I know a thing or two. I probably tell everyone this but the best sushi I've had was in Tokyo near Tsukiji Market, one of the largest fish markets in the world.

Here's our order at Usagi-Ya:

• Beef Tataki
  
• Tempura Udon
• Negi-Hamachi Maki
• Ikura Nigiri
• Anago Nigiri
• Amaebi Nigiri (wih fried shrimp heads)
  
• "Summer" Maki (tuna, yellowtail, cilantro, avocado, chili oil, spicy sauce, and lime juice)
• "Salmon Skin" Maki (grilled salmon skin, cucumber, yamagobo, and radish sprout)
  

Everything tasted great and I was assured that this place actually has good sushi. While the beef tataki and summer roll were delicious, my favorite piece was the amaebi with the fried shrimp heads that came with it. It was so good that I ended up eating both mine and Zack's. However, I was not sure that what I got was actually amaebi because I have always had it with two tiny shrimp side-by-side (see example picture). I would like to go back there but not before trying out some other sushi spots in Chicago.

Usagi Ya
1178 N Milwaukee
Chicago, IL 60622
(773) 292-5885

Near North Farmers Markets

Since my birthday, Zack and I have been going to the local farmer's market every weekend. We've been buying different vegetables and fruits like cucumbers, radishes, tomatoes, mushrooms, bell peppers, carrots, apples, watermelons, plums, etc.

Here are some cute cherry tomatoes that I couldn't resist buying. They pop in your mouth and were sweet and delicious. No need to prepare anything with fresh produce. Just wash and eat!


Near North Farmers Markets
Location: On Division between State and Clark
Address: Division & Dearborn (1200 N - 50 W)
Dates: June 3 - October 28, 2006
Hours: 7 am - 2 pm

Naha

I recently went to Naha restaurant for lunch and had a great meal. The decor is very simple and clean, which was very refreshing since some restaurants can get a little carried away with the interior decorating.

For appetizer, I had a chicken risotto and seared scallop. The chicken risotto was good but the scallops seemed a little tough and overcooked. For the main course, I ordered the halibut. The halibut was cooked to perfection and the accompanying vegetables complemented the fish well.

Unfortunately, I didn't have time for dessert. I definitely want to go back for dessert as well as dinner. They have seasonal menus that seem to change frequently so I'm excited to go back to see what's new on the menu.

Naha
500 N Clark
Chicago, IL 60610
(312) 321-6242

Trip to Montana (Part 2)

The views from around and at the top of Mount Oberlin, the mountain we climbed in West Glacier National Park, were phenomenal.

Wild flowers were growing everywhere and the sky was a perfect blue.

All this natural inspiration motivated me to make dinner for Zack and his family. I chose a theme of fresh summer ingredients like yellow squash, zucchini, huckleberry, and peach. For starters, I quickly whipped up a herbed goat cheese spread for toasted French bread using this epicurious.com recipe. Everyone loved it and couldn't seem to get enough of it. The extra touch of heavy cream really makes it rich and flavorful. For the salad, I based it on this asparagus and arugula salad recipe and added sliced peaches and freshly picked huckleberries, since we had gone up to Big Mountain in Whitefish to go huckleberry picking. Instead of arugula, I used mixed greens.

For the main dish, I picked out a chili and honey chicken legs recipe. It was a team effort by Zack and his sister Melissa to coat the chicken in the chili-honey mixture and get it into the oven.

As a side, I made orzo pasta with yellow squash and zucchini using this recipe.

I think everything turned out well and I loved all of the different summer flavors. The goat cheese spread was so good that I made more after getting back from Montana. The bits of tartness from the huckleberry and sweetness from the peaches went well with the shallot vinaigrette. The chicken had a ton of flavor from the chili-honey rub and the meat was really juicy and tender after being baked with the skin. The orzo pasta was fresh and had a good mixture of flavors and textures from the fresh herbs like parsley and basil, the lemon, shallots, the crunchy hazelnuts, and last but not least, the yellow squash and zucchini. We finished off the meal with a pure and simple huckleberry milkshakes using Häagen-Dazs vanilla ice cream. There's nothing else like it in the world!