Silky, creamy, light and indulgent. What's not to like about creme brulee? Nate particularly adores this dessert and since I aim to please, I learned how to make it last week in my own kitchen.
I work with a former pastry chef whose creme brulee skills were highly touted so I called on her to help me with my mission. And then I asked a few of my adventurous friends to join me in my education.
We commenced the evening with snacks and wine before our instructor began the lesson. Almost two hours later (and two bottles!) we started with separating the yolks and the whites from our eggs. Next up was heating the cream. Once that was completed, we added the sugar to the egg whites, then whisked the cream slowly into the egg/sugar mixture. (The constant whisking reminded me a little of making mayonnaise). After this was completed, we added in a hint of vanilla to our creme brulee base.
The advantage to having a chef in your kitchen while learning a new recipe is the helpful hints that she can share. The secret to my friend's creme brulee is to strain it three times through a cheesecloth prior to putting in the oven. And the final secret is to cook it at 225 for 3 hours, in a water bath. This may not seem like such a secret but so many recipes tell you 300 or 350. You can certainly try it, but you will end up with a creamy scrambled egg.
I followed her advice later in the week when I baked my creme brulee and Nate was delighted in the results. Very smooth, very silky creme brulee that has been double-caramelized (another secret!) with my brand new torch. I'm looking forward to trying out the recipe with some twists such as coffee, lavendar and chocolate.
5.26.2009
5.24.2009
Province
For Nate's birthday he surprised me with tickets to the theatre, sweet man! In a display of gratitude I bought a very hot black dress with a low cut bodice I knew he would appreciate, sweet me! The last element of our date night was a reservation, which I made at Province located at 161 North Jefferson.
Province was wonderful and we loved it - all of it. The decor is fantastic. Hot pink walls and accents of urban grays and blacks lend to a very modern and fresh feel. The cork tables and floors tie to the focus this restaurant has on sustainability. The enticing menu was spattered with local and sustainable farmers. Even the cocktail menu highlighted Death's Door vodka, which I wrote about here. Before I decided on my meal, I ordered a very dry, very delicious Death's Door vodka martini.
While the ambience was chic, our waiter was knowledgeable and friendly, which we appreciated. After giving us a tasty amuse bouche made of radish, pea shoots, garlic, jicama and sherry vinaigrette, he guided us into ordering excellent dinners. I started with perhaps the best oyster I have ever had. It was slippery and smooth and my martini was a perfect accompaniment. Next I tasted the asparagus and poached egg salad and was inspired - I will be recreating this at home very soon! My husband was more than pleased with his chopped steak hamburger and he allowed me to confiscate half of his super-crispy, very addictive fries, which our amiable waiter aknowledged were double-fried to obtain their texture.
I was heady with the excitement of a night out, theatre tickets, and a handsome husband (and maybe also my martini)....thanks to Province for starting our night with a delicious meal and wonderful service!
Province was wonderful and we loved it - all of it. The decor is fantastic. Hot pink walls and accents of urban grays and blacks lend to a very modern and fresh feel. The cork tables and floors tie to the focus this restaurant has on sustainability. The enticing menu was spattered with local and sustainable farmers. Even the cocktail menu highlighted Death's Door vodka, which I wrote about here. Before I decided on my meal, I ordered a very dry, very delicious Death's Door vodka martini.
While the ambience was chic, our waiter was knowledgeable and friendly, which we appreciated. After giving us a tasty amuse bouche made of radish, pea shoots, garlic, jicama and sherry vinaigrette, he guided us into ordering excellent dinners. I started with perhaps the best oyster I have ever had. It was slippery and smooth and my martini was a perfect accompaniment. Next I tasted the asparagus and poached egg salad and was inspired - I will be recreating this at home very soon! My husband was more than pleased with his chopped steak hamburger and he allowed me to confiscate half of his super-crispy, very addictive fries, which our amiable waiter aknowledged were double-fried to obtain their texture.
I was heady with the excitement of a night out, theatre tickets, and a handsome husband (and maybe also my martini)....thanks to Province for starting our night with a delicious meal and wonderful service!
5.19.2009
To Each His Own
Birthdays are special in my house. In my large family, having a birthday meant selecting your own menu for dinner. Whether we chose spaghetti, blueberry muffins, fried chicken or angel food cake (my favorite), my siblings and I told Mom what we would like and she would make it ---- perfectly.
Now that I am a 'grown up' with my own kitchen, I am (or so I am told) very opinionated and have a lot of preferences when it comes to my meals. These opinions include a distaste for Wonderbread, a general unacceptance of sandwiches for dinner, and a preference of homemade mayo to Miracle Whip. In addition to that, I don't enjoy making bacon and I have a heavy dislike for crumbs, which is always caused by toast (forgive me, I am my mother's daughter). Due to the aforementioned 'issues', I am not a fan of making BLTs which is Nate's ultimate meal.
As it does with each of us, his birthday rolls around every year and I ask him how he would like to celebrate. His annual response is, "BLTs with Wonderbread and Miracle Whip". This year I tried to talk him into different bread and homemade mayonnaise, but he wouldn't hear of it - a traditionalist at heart. His only allowance in my change of the menu was thick-cut applewood smoked bacon versus lean turkey bacon.
For the dinner, his brother, Trent, joined us and the three of us celebrated Nate's birthday with BLTs prepared the old-school way, just as he had requested. We finished the meal with a strawberry rhubarb crumble and ice cream for dessert. While this may not be my ideal menu, it was definitely a very satisfying way of spending the evening. Happy Birthday Nate!
Now that I am a 'grown up' with my own kitchen, I am (or so I am told) very opinionated and have a lot of preferences when it comes to my meals. These opinions include a distaste for Wonderbread, a general unacceptance of sandwiches for dinner, and a preference of homemade mayo to Miracle Whip. In addition to that, I don't enjoy making bacon and I have a heavy dislike for crumbs, which is always caused by toast (forgive me, I am my mother's daughter). Due to the aforementioned 'issues', I am not a fan of making BLTs which is Nate's ultimate meal.
As it does with each of us, his birthday rolls around every year and I ask him how he would like to celebrate. His annual response is, "BLTs with Wonderbread and Miracle Whip". This year I tried to talk him into different bread and homemade mayonnaise, but he wouldn't hear of it - a traditionalist at heart. His only allowance in my change of the menu was thick-cut applewood smoked bacon versus lean turkey bacon.
For the dinner, his brother, Trent, joined us and the three of us celebrated Nate's birthday with BLTs prepared the old-school way, just as he had requested. We finished the meal with a strawberry rhubarb crumble and ice cream for dessert. While this may not be my ideal menu, it was definitely a very satisfying way of spending the evening. Happy Birthday Nate!
5.18.2009
NRA Show = Gluttony
Last weekend my friend offered Nate and I tickets to the Natioanl Restaurant Association (NRA) Show. Always curious about this exhibition, we headed down to McCormick Place to see what the event was all about. If you are not familiar with the NRA, it is an association that markets to restaurants and others in the food industry. Restaurateurs, managers, caterers, buyers and the like attend to learn about products such as food, to-go containers, and ovens.
People like Nate & I go to eat all the samples and pretend that we are learning about the products. A large majority of the vendors have samples whether they are selling food or selling griddles on which you cook the food. This means that we walked up and down the aisles sampling almost all that there was to offer.
Between us we ate fried shrimp, noodle-wrapped shrimp, sorbet, fried fish, maki, tuna tartare, lamb chops, ice cream, cheese, smoked salmon bisque, Manhattan clam chowder, crackers, falafel, funnel cake fries, sweet potato fries, waffle fries, black bean burger, pastas, hot dogs, pretzels, ravioli, pizza, and prime rib. We also drank a bloody mary, fruit juices, coffee, smoothies, some kind of colada, amber lager, regular lager and almost every type of wine.
While the food was not top quality or something to write home about, spending a highly indulgent afternoon with my husband was time well spent. After 4 hours of the show, I finally called mercy and begged Nate to take me home. I've always been curious about the restaurant show and now I've been there, ate that.
People like Nate & I go to eat all the samples and pretend that we are learning about the products. A large majority of the vendors have samples whether they are selling food or selling griddles on which you cook the food. This means that we walked up and down the aisles sampling almost all that there was to offer.
Between us we ate fried shrimp, noodle-wrapped shrimp, sorbet, fried fish, maki, tuna tartare, lamb chops, ice cream, cheese, smoked salmon bisque, Manhattan clam chowder, crackers, falafel, funnel cake fries, sweet potato fries, waffle fries, black bean burger, pastas, hot dogs, pretzels, ravioli, pizza, and prime rib. We also drank a bloody mary, fruit juices, coffee, smoothies, some kind of colada, amber lager, regular lager and almost every type of wine.
While the food was not top quality or something to write home about, spending a highly indulgent afternoon with my husband was time well spent. After 4 hours of the show, I finally called mercy and begged Nate to take me home. I've always been curious about the restaurant show and now I've been there, ate that.
5.13.2009
Mmmorels........
The Green City Market is back for the season and I went this morning at 7 with a mission - MORELS. First off, I saw a very large pint on sale for $10 so I jumped on it. After that, I relaxed and enjoyed myself despite the raindrops that steadily fell. When I left the market I had the morels, spring onions, asparagus and linguine.
I had a very busy day and did not start to prepare my dinner until 9pm. I was discouraged and wanted to just eat cheese and crackers, but I was determined to not waste my fresh morels and was inspired by a simple recipe forming in my head. I created a pasta that combined the produce I bought at the market with a few grocery items. My dinner was basic, yet delicious. The morels were a perfect texture, slightly chewy but giving off an immediate and mild salty flavor while finishing with the flavors of wine and pasta broth. I loved it and I'd like to share it with you:
8 oz pasta, linguine would be good (go for Pasta Puttana if you are in Chicago), reserve at least 1/2 c broth
Olive oil - 2-3 tbs
Bunch of asparagus, trimmed and cut into about 2 inch pieces
Spring onions, about 3, sliced up to the greens
1 large clove of garlic, minced coarsely
Pint of morels, soaked, dried and sliced
Heavy splash white wine
Juice of 1/2 lemon
Salt and pepper
Pecorino-Romano as garnish
Boil water and cook pasta according to direction of package, reserving at least 1/2 c broth.
Meanwhile, heat olive oil in large skillet. Once heated, add asparagus and cook until they are just tender. Add spring onions and cook until just tender.
Add garlic and morels and wine. Cook until tender. Add in pasta broth if dry. Add salt and pepper to taste (~tsp salt, 1.5 tsp pepper). Add juice of 1/2 lemon. Serve into bowls, grate pecorino-romano over the top of the bowls.
Enjoy!
I had a very busy day and did not start to prepare my dinner until 9pm. I was discouraged and wanted to just eat cheese and crackers, but I was determined to not waste my fresh morels and was inspired by a simple recipe forming in my head. I created a pasta that combined the produce I bought at the market with a few grocery items. My dinner was basic, yet delicious. The morels were a perfect texture, slightly chewy but giving off an immediate and mild salty flavor while finishing with the flavors of wine and pasta broth. I loved it and I'd like to share it with you:
8 oz pasta, linguine would be good (go for Pasta Puttana if you are in Chicago), reserve at least 1/2 c broth
Olive oil - 2-3 tbs
Bunch of asparagus, trimmed and cut into about 2 inch pieces
Spring onions, about 3, sliced up to the greens
1 large clove of garlic, minced coarsely
Pint of morels, soaked, dried and sliced
Heavy splash white wine
Juice of 1/2 lemon
Salt and pepper
Pecorino-Romano as garnish
Boil water and cook pasta according to direction of package, reserving at least 1/2 c broth.
Meanwhile, heat olive oil in large skillet. Once heated, add asparagus and cook until they are just tender. Add spring onions and cook until just tender.
Add garlic and morels and wine. Cook until tender. Add in pasta broth if dry. Add salt and pepper to taste (~tsp salt, 1.5 tsp pepper). Add juice of 1/2 lemon. Serve into bowls, grate pecorino-romano over the top of the bowls.
Enjoy!
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