Wednesday, March 21, 2012

A spring day in the Chi...

In Chicago there are two ways to know it’s spring…the daffodils are blooming and the Lake Shore Drive bike path is full of clowns.    For all of us christens, this means the Easter bunny will be arriving soon and for all of us foodies it mean that the most delicious bean of all has arrived in area markets…the Fava Bean.  
Growing up in Poland, my parents had a little vegetable stand at a local indoor market.   Before I was old enough to go to school, my parents would let me take my afternoon naps on the empty wooden cases at their stand.   Springtime always meant bountiful supplies of leeks, asparagus and fava beans.  (This was the mid 1980’s in the midst of the Solidarity Movement.  Nothing was bountiful but somehow my parents were always able to stock their stand with the freshest and most in season veggies.)  During these times, my entire family would spend our evenings sitting around the bowl waiting for my mom to fill it with peeled and blanched favas.   As soon as a fresh batch hit the table we would race to peel off the thick skin so they wouldn’t burn our hands, devouring them instantly. 
Although snacking on Favas brings back fond memories, lately I have been experimenting with some recipes.   Below you will find two great dishes that work very well together.  For each of these recipes the favas should be peeled and blanched before adding them to the dish.

Unpeeled
Fava Beans

Prepping the Favas (For both dishes)
1lb of fresh favas
1 teaspoon of kosher salt

Boil about two cups of water.   While waiting for the water to boil, peel the fava beans from the green pods. 
Shelled Fava Beans

Salt the water and boil the Favas for about 5 minutes.  The skin will turn from green to white.  Using a slotted spoon rescue the Favas from the boiling water and immediately place them in ice water.  This will stop the cooking process. After 5 minutes of soaking in ice water, remove the favas and recruit a sucker to peel them. J  These will keep in the frig for a couple of days.
Peeled Favas
White skin of Favas

Grilled Lamb with Fava and Heirloom Tomato Relish

4-5 lbs of Boneless leg of lamb*
½ cup of coarsely chopped parsley
4-5 large cloves of garlic
Kosher Salt
Course ground pepper
Juice of ½ a lemon
2 tablespoons cider vinegar
2 tablespoons of regular olive oil
Lamb Prep
Trim excessive amounts of fat off of the leg of lamb.   Some fat is good because it will naturally baste the lamb as it grills; so don’t go nuts with the miracle blade.   Crush 4-5 garlic cloves and combine them with chopped parsley, cider vinegar, the juice of half a lemon and regular olive oil.  Spread the mixture onto the lamb and allow the lamb to marinate overnight. Make sure to give it a turn at least once.    

Grill the lamb at medium heat till it is medium rare or reaches an internal temp of 130-140.   Allow the lamb to rest for at least 10 minutes before slicing.

Fava Heirloom Tomato Salad
3 colorful organic Heirloom Tomatoes
1 cup of prepped Fava Beans
1 sprig of chopped basil
Juice of ½ a lemon
1 tablespoon chopped red onion
1 tablespoon of high quality extra virgin olive oil

Cut up large heirloom tomatoes into 1 inch squares.  I found some really ripe ones at Whole Foods.   I like a lot of color so I made sure to choose one orange one, one green, red etc.  In a bowl, combine the finely chopped red onion and tomatoes.  Season with a bit of kosher salt and allow the juices to render through osmosis(remember Bio?).  This will take about twenty minutes but will yield the most flavorful juice you have ever tasted.   Add the Fava beans, lemon juice, extra virgin olive oil and season with fresh ground pepper.


I served the lamb on a bed on the fava tomato salad.   The juice from the lamb combined with the tomato juice to make a heavenly sauce I could drink as dessert. 





The Fava feast continues with a delicious Fava, Baby Spring Onion and Pancetta Pappardelle.   I chose to make my own pappardelle using Ethan Stowell’s recipe substituting ½ cup of 00 flour with whole wheat flour.  If you don’t have the time or patience, dry pappardelle or store bought fresh would work.      
Ethan Stowell’s New Italian Kitchen Pasta Recipe
4 egg yolks at room temperature
4 cups of 00 flour
2 tablespoons olive oil
½- ¾ cups of water
In a food processor combine flour, olive oil and eggs.   Pulse together.  Slowly begin adding water, pulsing in between additions. The dough is done once it has formed little pearls but has not come together in a ball.  Pour out of food processor and kneed together for about five minutes.  The dough will become soft and smooth. Wrap in plastic wrap for at least 30 minutes.
I rolled my dough with my kitchen aid pasta rollers and then cut it by hand.

Now, let’s talk pancetta.  Love it cooked or even raw.  Yes, raw.  I never tried raw pancetta(till my visit to PQM) and I don’t even know if it’s safe? Recently a brand new butcher shop opened up in Chicago called Publican Quality Meats. It is an amazing little shop with great local meats and grocery items. They also have the most amazing bread in Chicago. The pancetta I use in this recipe is from PQM.   Pancetta meaning “little belly” in latin is cured pork belly sometimes seasoned and typically rolled.   PQM seasons their pancetta with an unbelievable combo.   I know there’s pepper in there but I’m still trying to figure out the rest.  Whenever I cook with it I can’t help but nibble on the raw pieces.
Fava, Baby Vadalia Onions and Pancetta Pappardelle
2  ½ inch cuts of pancetta, cubed 
Greens & white tops of baby Vadalia Onions
Olive oil
Basil
Pecorino Romano
Goats Milk Butter (optional)


Start by combining the pancetta with a drizzle of olive oil on low heat.   Once the pancetta starts to brown add some sliced Vadalia Onion tops and continue to sauté till the onions start to caramelize. Season with salt and pepper.   Boil the pappardelle till it is al dente and save some pasta water to add to the sauce.  Right before serving, add the prepped Fava beans and pappardelle to the pancetta onion mixture.  Add about ½ a cup of pasta cooking water and gently toss the pasta with the sauce on low heat.    Finish with a sprinkle of basil, some Pecorino Romano, fresh ground pepper and a drizzle of high quality extra virgin olive oil or a bit of goats milk butter. 




*The leg of lamb from Publican Quality Meats

Sunday, February 19, 2012

Eggplant and Chicken Spaghetti Squash

 
Scottie and I met with an insurance agent yesterday to discuss life insurance plans. (Great fun for a Saturday afternoon)  We came to find out that in order to qualify we would need to undergo a health exam.  We nervously joked around with the agent for a bit about the type of tests we would be faced with and our current health as we thought about all the homemade pasta and sausage that we have been indulging in every Sunday for the last month.  When the agent finally left we realized we have 3 weeks to get into top shape or pay an extra two hundred a month for life insurance.   So here we go…tonight’s modified Sunday dinner, Eggplant and Chicken Spaghetti Squash 

One medium spaghetti squash
One medium onion
One can of cherry tomatoes
3 garlic cloves
One bunch of parsley
Organic chicken breast
One eggplant
Baby kale (Whole Foods
Extra Virgin Olive Oil
Dijon Mustard
One lemon
Spaghetti Squash


Spaghetti squash
Microwave spaghetti squash to soften it for four minutes.  Cut the spaghetti squash in half, remove and save the seeds and place it cut side up in baking dish.  Bake for 45 minutes. After 45 minutes remove from oven and pour out any liquid that has accumulated in the crevice.  Bake for another 15 minutes. Separate the seeds from the inner membrane and toast them with some salt on low heat. Using a fork, slowly break or separate the meat of the squash from the skin.  If you need a little bit of substance cook one fourth of a pound of whole wheat spaghetti which you can mix in with the squash. Make sure you undercook the pasta and save a cup of pasta cooking water.
Roasted Spaghetti Squash

Pulled Squash

Cherry Tomato and Eggplant Sauce
Sauté chopped onions and garlic in a large pot with olive oil.  Once the onions and garlic are caramelized, add cubed eggplant and sauté for 10 more minutes.  Season with salt and pepper and add one can of Cherry Tomatoes (I like San Marzano’s) Allow sauce to render down for 20 minutes.
Sauteed Onion, Garlic and Eggplant
Eggplant and Cherry Tomato Sauce

Lemon Garlic Grilled Chicken Breast
In the mean time, make a quick marinate for the chicken breast.  Combine one grated garlic clove, two tablespoons of chopped parsley, one tablespoon of Dijon mustard, the juice of one lemon, salt, pepper, red chili flakes  and one tablespoon of olive oil.  Add a couple of organic chicken breasts and allow them to sit in marinate for about thirty minutes.   

Grill the chicken breast for eight minutes on each side on high heat. Allow it to rest for about 10-15 minutes so that the juices don’t run. 

While the chicken is resting, toss the meat of the spaghetti squash, whole-wheat pasta with the rendered tomato sauce. Add some of the pasta water and allow the squash to absorb some of the liquid.  At the last minute, add a handful of baby kale, sliced chicken breast and a handful of chopped parsley. Finish with a little Pecorino Romano, the toasted squash seeds and a drizzle of high quality olive oil. 
 

A month of cooking school...

I have been playing the last couple weeks and working on my pasta and sausage making skills.  Here are just a few pics of my adventures.  I hope to host a pasta making class soon.  Look for details. 
Bucatini Test Kitchen
00 flour and Egg Bucatini      



Organic Chicken Sausage Mix


 
Scott working the Sausage marker..It's a two man job
Spicy Pork Sausage
Chicken Fennel Sausage

Spicy Pork Sausage with fresh fennel bulb
Homemade Semolina Rigatoni tossed in Spicy Pork Sausage and Fresh Fennel Tomato Sauce

Wednesday, January 18, 2012

Savory Butternut Squash Soup


It’s that time again, only 180 days till bikini season.  Instead of starving myself this winter, I have decided to simply focus on eating healthy and delicious meals that are high in protein, fiber and full of veggies.  I will start with one of my favorite fall fruit, butternut squash.





Yes just like all members of the gourd family (which includes pumpkin, melon, and cucumber), butternut squash is technically a fruit because it contains seeds.  It is rich in phytonutrients and antioxidants is low in fat, high in dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida.  Just in time for baby making! HA! 


Now, I’m sure everyone you know has a recipe for butternut squash soup (BNS), mine is a bit different.  I prefer savory dishes. So unlike most BNS recipes, mine yields a spicy finish instead of the typical sweet finish.


Butternut Squash Soup

1 large or 2 medium Butternut squashes
4 carrots
2 garlic cloves
1 bay leave
1 bunch of sage
1 medium onion
1 tablespoon red pepper flakes


In a large soup pot, sauté in olive oil 1 chopped medium onion, 4 chopped carrots, cubed butternut squash and 2 whole garlic cloves.  Once the veggies are caramelized, season with salt, pepper, 1 bay leave, 1-tablespoon red pepper flakes and 2 tablespoon of chopped sage.  Cover the ingredients with water and bring to a boil. Simmer at low heat for 1 hour.   

When the squash is finally soft, remove the bay leave and using a hand mixer or blender, puree the soup.   Finish the soup with the remaining chopped sage. 

I like to serve my BNS soup with a short grain rice or pasta.  Since we are all on “Carb Watch 2012”, a good alternative would be brown rice, wheat berries or farro. Garnish with some goat cheese or Pecorino Romano.  Or hell, go for both :)


 www.wholeliving.com

Sunday, November 13, 2011

Split Pea Soup

 When temperatures drop into the forties in Chicago, I pull out my Le Crueset, fill it up with winter veggies, some kind of smoked meat, a legume and don’t stop till the tulips emerge in spring.  Soup weather has arrived and no one is as excited as my friends and family.  One of our favorites is Split Pea.  My recipe uses smoked turkey, which is a bit leaner than the convention ham hock and still yields a delicious smoky flavor.



Split Pea Soup

1 lb yellow or green dried split peas
1 smoked turkey drumstick or 2 smoked turkey wings
1 medium yellow onion
3 ribs of celery
4 carrots
6 garlic cloves
4 bay leaves
3 medium potatoes
2 tbsps marjoram


Start by rinsing the dried peas with cold water.  Then combine the peas in a large saucepot with 3 cups of water, 2 garlic cloves, 2 bay leaves and 1 tablespoon of marjoram.  Season with salt and pepper and cook at low heat for about 1 hour or till the peas are soft.

In a large soup pot, sauté 1 chopped medium onion, 3 chopped ribs of celery, 4 chopped carrots and 2 whole garlic cloves.   

Once the veggies are caramelized, add the smoked turkey, pealed potatoes, 2 bay leaves and a tablespoon of marjoram.  

Cover the ingredients with water and bring to a boil.  Add salt and pepper, and simmer at low heat for 2 hours. 

When the peas are finally soft, remove the bay leaves and using a hand mixer or blender, puree the peas and boiling liquid. 


 Return your attention back to the broth.  When the meat starts to pull away the bone, remove the turkey leg and bay leaves.  Using a fork and a knife to remove the skin, bones and tendons from the drumstick.   This should be fairly easy if the turkey leg has been cooked long enough.  Discard the bones, skin and tendons and save the meat.
  Skim off the excess fat off the top of the soup.  Using a potato masher, smash the potatoes and veggies in the broth.  I prefer smashing potatoes in soup as opposed to cubing them because I feel the cubed potatoes get hard after cooking for too long.  Return the turkey to the broth and add the pureed peas.  Continue to cook the soup for another 45 minutes. 
Finish the soup with a bit more marjoram and salt and pepper to taste. 

Alicja’s Croutons

Oregano
Day Old Italian bread
Garlic
Red pepper flakes
Ollive oil

Growing up my mom would make homemade croutons whenever she made split pea soup. My husband Scott loves croutons in his soup so I always recreate my mom’s crouton.  I use day-old Italian bread, which I cube, and sauté in olive oil with red pepper flakes, one grated garlic clove and oregano. 

Tuesday, November 1, 2011

Raw Brussel Sprout Salad


After a short hiatus I’m back with a great Brussels sprout recipe.  Yesterday, I enjoyed the last day of the outdoor Green City Market; next weekend we will visit the market at the Peggy Notebaert Nature Musuem.  The market was filled with Brussels sprouts yesterday; some venders were even selling the growing stalk with the Brussels still attached. 

I myself planted some Brussels sprouts on my roof top garden, although I planted them too late so I will not be able to harvest them before the first frost. 


I need to give credit to Michael Chiarello of Bottega for influencing this recipe.   I first had this salad several years ago on a trip the Napa Valley with the girls.  I have worked to recreate it for a couple of years and believe it’s pretty spot-on.  Maybe Michael could comment?

Raw Brussels Sprout Salad
1 lb of Brussels sprouts
1 tablespoon of chopped shallot
1 tablespoon of chopped roasted hazelnuts
1 large organic hard-boiled egg
1 lemon
½ cup grated Pecorino Romano
¼ cup of Extra Virgin Olive Oil (California*)
a handful of Italian parsley leaves

To start, make sure you find some really large Brussels sprouts, we will be using a mandolin to shred them and don’t want to recreate a scene from Saw V. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Use a mandolin to shred the Brussels sprouts down to the core.  I have a pretty unsophisticated mandolin I picked at whole foods, if you do not have one, just carefully slice the Brussels sprouts by hand.   

In a separate bowl combine 1 tablespoon of chopped shallots, the juice of one lemon (~1/4 cup) and a ¼ cup of extra virgin olive oil. Whisk these together and season with salt and pepper.  Ten minutes before serving combine the dressing, Brussels sprouts, Italian parsley leaves, Pecorino Romano and a chopped hard-boiled egg.   

Leave the salad to sit for 5-10minutes to allow the favors to mingle. As you bring the salad to the table sprinkle the roasted hazelnuts on top.  


*I prefer California Extra Virgin Olive Oil because it has a very woody flavor in comparison to the Greek and Italian Olive oils.   My favorite, Pasolivo is from the central coast of California, from a region of great food and wine, Paso Robles.  In Chicago it is sold at Olivia’s Market in Bucktown and FoodStuff in the burbs.