Optimal Living and the Fall of 2011

WoW! It has been quite a while since my last blog. A lot has changed for me in the last 12 months. I started to look at some opportunities in the IT field and have since obtained passing the Project Management Professional (PMP) certification which was quite a challenge. In addition, I have been taking some terrific SharePoint 2010 (SP) courses getting some great career advice (on the IT side of the ecosystem) and charging forward towards using my PMP and SP skills to bring some much needed technical energy to the fascinating world of health, fitness and cuisine. I must say that I am overly impressed with the way in which Idea Health & Fitness has embraced the social media revolution and I look forward to more companies embracing this methodology to drive their members to greater successes. I can only hope that Muscle Activation Techniques (MAT) will take note of this technology to help raise awareness about MAT.

On the culinary side of life, I have been exploring more recipe ideas and trends. Twitter seems to be the most simplistic use of social media with the celebrity chefs and aspiring small business owners stretching their legs to get their brands out on Twitter to get into the social media game. Likewise, the tablet revolution is really pushing the card with the plethora of “apps” that have come along to help people gather information about the culinary scene. Windows 8 is starting to creep out there and it is extremely “web based”.

I have been ramping up my services by taking on some small projects of my own and have some plans in the hopper for future projects but it has been a journey of expanding the foundations of my culinary arsenal while maintaining a very clean, healthy and simple approach to the style of cuisine that I am most interested in.

On the restaurant front, there is a great new restaurant that opened in the summer called Autre Monde which was conceived by several friends and colleagues I have had the pleasure of toiling with in my past culinary experiences. Autre Monde is a wonderful spot and is located on Roosevelt Road in the heart of downtown Berwyn, Illinois. The main room in the restaurant is charming and has a most inviting warmth that I immediately embraced. The colors are soft and the space is alive with textures and activities easily making this place a unique stand out in the area. There is an intimate “al fresco” out back that has a very cool greenhouse, a lovely garden, a functional grill and a comfortable smattering of tables that give the diner an urban feel in an intimate setting.

The food is stripped down Mediterranean with minimal ingredients and a menu that is designed for diners to share plates on top of the hand crafted Ohio “ash” table tops. Dan Pancake and Beth Partridge take the reins in the kitchen and their long time travels with Tony Mantuano (Tuttaposto, Mantuano’s Mediterranean Table, Spiaggia and Cafe Spiaggia) are noted within the flourishes of their own independent creative juices. 

Ruby and I were fortunate enough to sample a wonderful “sand box” baked bacala that was served with braised fennel, orange supremes, olives and a very simple fish stock based broth. The textures and flavors were sublime and the entire meal was crafted in this balance of flavors merging lovingly with textures and creativity. The entire bacala “sand box” was served in a mini-cast iron pan and after this hit we proudly told Chef Pancake that this dish had to make it’s way onto the menu soon!

We sampled another cod offering only this time the cod was stuffed in a roasted piquillo pepper and served with fresh boquerónes and a garbanzo bean smear. The grilled octopus was packed with flavor and the pecorino cheese croquetas were excellent. The highlight off the menu was the Tortellacci pasta which was stuffed with herbed goat cheese and paired brilliantly with browned butter and black truffle. This is excellence personified with simplicity! We had a silky chocolate pot a crème and the mini-lavender honey cheesecake to round out our meal and it was a satisfying end to a spectacular meal which is everything that you would ask for when it comes to a fine set of desserts.  

The wines are plush and offer a variety of choices to help you pair grape with the goodness of the seasonal menu items that will change at the whim of the Partridge/Pancake culinary tour de force. The prices are very reasonable for this type of execution which makes Autre Monde an attractive choice in this economy. The restaurant has embraced social media to help announce some great events which includes wine tastings and cooking demonstrations. Check out Autre Monde when you have a chance and bring a large group as they have some awesome “tall tops” in the main room. This is a place for a romantic meal or to engage in some much needed fellowship with a large group!

On November 16th, I will be presenting a Cuisine Alive event for The Bridge Teen Center of Orland Park. This is a great organization that helps teens find a place to hang out after hours with a generous group of people that have worked hard to put together a first class facility. If you have a teen that is looking to engage with other teens in an incredible place check out the “Bridge”. Priscilla and Rob Steinmetz have set a great concept in motion. There are a variety of workshops as well as games, a kitchen, a stage and a recording room. The facility looks like a set for a sitcom and has plenty of activities for teens between the ages of 12-18 years old.

I will be preparing three items at the demo including a pasta, a salad (see below) and a simple dessert at the house of a volunteer in Orland Park. Contact me if you would like to support our event or if you would like to help out the “Bridge” with a financial donation or to become a volunteer.

Finally, fall is in full bloom and MY is it a great fall this year. The colors are just popping and if you have the time to get out with family and friends take advantage of this awesome weather before the weather turns into winter. Ruby and I have been making our way out to the Morton Arboretum and we plan a trip to Giant City in Southern Illinois later this month. I have some great new fall menus up on Optimal Living so stop over and check out my latest offerings! Until next time, have a safe fall season and remember to Spark Something New in your life…

 Fall Italian Salad- Fennel, Arugula, Radish, Endive and Parmesan Reggiano w/ Pancetta and Lemon

 

Ingredients:

1 large fennel bulb trimmed and sliced paper thin

4 large radishes scrubbed, trimmed and sliced paper thin

3 Belgian endives sliced paper thin lengthwise

6-8 ounces of baby Arugula that has been washed and spun dry

2- ¼ inch slices of Italian Pancetta cut into small dice

6 ribbons of shaved Parmesan Reggiano

3 T of fresh lemon juice

Fresh cracked pepper to taste

Procedure:

Heat up a medium sized pan and add the pancetta. Render the pancetta until it is crispy which will take about 20- 25 minutes. While the pancetta is rendering, add the fennel, arugula, radish and endive to a chilled salad bowl. Once the pancetta is crispy, allow the pancetta to cool in the pan to room temperature. Keep the rendered liquid from the pancetta and add the lemon juice and pepper to the pan and mix to make a dressing. Toss with the salad and then add the ribbons of cheese and serve. This recipe will serve 10 people.

You can substitute sun-dried tomatoes and 2 T of EVO if you would like to omit the pancetta. I have used white asparagus in the past with great success. You will need to steam the asparagus for 4 minutes until it is firm and not mushy. Shock the asparagus in ice water, drain then slice it thin and add to the salad.

Arugula is a spicy little leaf that has an oak leaf type shape. It is also called “rocket” due to the peppery/mustard kick that it has. Arugula mixes well with other softer greens and can be used in salad, tossed in pasta or topped on wood burned pizza. 

Pancetta is known as Italian bacon which is salt cured and spiced with nutmeg, fennel, peppercorns, garlic and peppers. It is rolled and left to cure producing a strong yet unique type of flavor. Pancetta can be used in salad, sauces and appetizers.

Endive was created by a Belgian scientist and has either a white or reddish color. It is a very small, delicate and firm type of “package” of leaves. It has a hint of bitterness to the taste but works very well in salad and as a vehicle for fillings, stuffing’s and chopped salads.

Optimal Living- Cuisine Alive Fall Menu 2010

I am so excited to present this wonderful fall menu with Cuisine Alive! Cuisine Alive is simply a personal chef service that is part of Optimal Living.

The fall menu options are prepared with the highest quality organic ingredients. The menu items are designed for efficiency and can be utilized for days when the family is on the run.  This menu can be prepared according to your wishes. It would be a great benefit to have information about what the family enjoys for dinner in order to help me be as flexible as possible.

The fall menu can range from meats to vegetarian options. All of these items can be altered to suit your preferences. I have been formally trained in French and Italian cuisine with a vast array of professional experience with Mediterranean, Chinese and Middle Eastern cuisine.

Dinner Menu Options:

Slow Roasted Chicken Vesuvius w Herbs and Roasted Potato

Seared Chicken Breast with Fennel, Tomatoes and Zucchini

Pineapple Chicken with Korean Bar B Que Sauce and Brown Rice

Braised Chicken Thighs w Charred Tomatoes, Orzo and Feta

Turkey Chili w Corn Casserole

Turkey Meatloaf with Roasted Root Vegetables

Grilled Short Ribs w Giant White Beans

Greek Style Beef Stuffed Peppers

Classic Beef Stew w Vegetables and Vosges “Mole”

Dijon Pork w Bell Pepper Sauce and Potato Gratin

Pork Medallions w Cherry Sauce and Quinoa Salad

Herb Crusted Salmon with Braised Shallots and Cous-Cous

Seared Halibut w Orange Mint Salsa and Mashed Sweet Potatoes

Shrimp w Pasta, Tomato, Garlic, Lemon and Parsley

Tuna and Mushroom Casserole w Broccoli, Lemon and Garlic

Appetizers:

Spicy Black Bean Quesadillas with Avocado Cream and Radish

Roasted Mushrooms Stuffed w Eggplant Caponata Au Gratin

Chilled Filet Sandwiches on Croissant w Green Goddess

Shrimp Couscous “Dijon”

Mushroom Ragout w Skordalia Croquette

Braised Short Rib w Grilled Polenta and Shallot Agrodolce

Salads:

Sweet Pea Sprouts, Garbanzo, Roasted garlic, Red Onion and Sun Dried Tomato

Baby Bok Choy, Carrot, Yellow Pepper, Broccoli Slaw w Ginger Aioli

Quinoa with Roasted Mushroom and Root Vegetables

Shaved Fennel, Figs, Orange Supreme Salad with Crumbled Stilton

Chilled Shrimp, Dill, Piquillo and Marcona Almond

Arugula, White Asparagus, Pancetta and Parmesan Reggiano

Sides:

Herb Roasted Potatoes w Kalamata Olives and Feta

Forest Mushroom Corn Casserole

Yukon Gold Crab Hash

Sweet and Sour Japanese Eggplant

Pan Seared Gala Apples w Shallot and Fresh Thyme

Duchess Potato w Chive and White Truffle Oil

Sprouted Long Grain Wild Rice with Brunoise of Vegetables

Please contact me to make an appointment to enjoy these wonderful fall flavors!

Dave Howley   *  dave@optliving.com  *   www.optliving.com *  630-835-4931

Pineapple Chix w Korean Bar-B-Que Sauce and Brown Rice

Brown Rice:

10 oz. cooked brown rice

½ cup chix stock

Procedure:

I like to use a store purchased cooked brown rice. You can get the rice in an air sealed package at most gourmet or eastern flavored grocery stores. Once you open the brown rice it will need a little moisture. Add the rice and stock to a pot and lid it. Set on medium and allow the rice to hydrate until moist but chewy. You can perfume the rice with some lemon grass or lemon zest. Cover and hold.

Chicken and Pineapple Marinade:

2 organic chicken breasts

1/12 cups of fresh organic pineapple- cut in large cubes

1 small Serrano chili- split, ribbed, seeded and diced. Use some of the seeds for heat!

1 Tablespoon apple cider vinegar

2 Tablespoons Tamari soy sauce

1 teaspoon brown rice vinegar

1 teaspoon maple syrup- 100% organic

1 teaspoon of balsamic vinegar

1 teaspoon fresh garlic- minced

1 teaspoon fresh ginger grated

1/8 teaspoon of clove- crushed

1/8 teaspoon of cinnamon- grated

1 cup chix stock

2 Tablespoons canola oil

3 Tablespoons of Chix stock

1 teaspoon of corn starch

Procedure:

Look, this is a long list but everything is already in the pantry. Feel free to improvise with your favorite flavors and spices. Add the chicken and all the ingredients up to and including the cinnamon to a bowl and marinate the chicken for at least 20 minutes.

Heat up a large professional pan or wok. Get it hot! Add the oil and coat the pan and the base of the wok and sear the chicken breasts until they are golden brown for about 4 minutes on a good sear. You need heat so make certain you use a smoking hot pan or wok. Be careful to allow the chicken to drip free of the marinade prior to the sear. This is important. Once you get good coloring on the chicken breast turn it and add the cup of chicken stock. Now place a lid on the chicken and let the breasts steam for 8 minutes. Use a tight fitting lid and make sure the chicken is being steamed. Now add the rest of the pineapple marinade and cover for another 4 to 5 minutes. Remove the chicken reserving in a warm bowl. Let the liquid reduce on high for a few minutes.

Make a slurry with the corn starch and cold chicken stock. I used cold coconut water. Once the liquid is reduced to about a cup, add the cold slurry and stir until thickened. Turn off the heat immediately. Add the chicken and any resting juices from the chicken to the Bar-B-Que sauce and coat the chicken. Serve half the rice in a bowl and add a chicken breast then half the sauce. Garnish with fresh shredded cilantro and basil and serve with hot green tea and fresh water.

This meal is perfect for two people- healthy, flavorful and nourishing!

Organic Roasted Pear Cheesecake with a Cashew Crust!

DavE’s Gourmet Cheesecake made from the finest and freshest ingredients. Organic goodness encased in wonderful crusts. The flavors are sublime. The spices are fresh. The texture is ethereal.

My latest cheesecake is a Roasted Pear with a Cashew Crust made with pure organic ingredients!

Fresh from the oven, DavE’s Gourmet cheesecakes are blended with the creamiest ingredients and infused with the most wonderful extracts and spices.

The results are profound. This is a cheesecake that will absolutely melt in your mouth. Light. Creamy and Dreamy!

A luscious treat that always satisfies the most stubborn dessert critics. Wrap your lips around a slice of heaven!

DavE’s Cheesecake is brought to you by Optimal Living!

www.optliving.com

Red Miso and Blue Agave Dressing

Red miso is a wonderful ingredient that lends itself well to soups, sauces, dressings and marinades. The miso is actually a result of a natural fermentation of white rice, barley and soybean. Red miso has a high protein content and holds extremely well in a refrigerated space. Miso is a product of Japan by way of China and has a paste like consistency with a very rich savory flavor. Tastes can vary by the duration of the fermentation process, salt content and the type of fermentation vessel used. Red miso is also known as Akamiso and the variety that I use is safe for vegetarians and is unpasteurized. Miso is comprised of all eight of the essential amino acids and the end product is reinforced by living enzymes that help bathe the flora of the intestines aiding in digestion. I love to add a tablespoon of red miso to water for an instant stock. I used the dressing as a marinade for grilled chicken and the results were sublime. As you can see- a well stocked pantry helped me put this dressing together quickly. Red miso is inexpensive, healthy, stores for months and tastes great. Sounds like a winner to me. Give it a try!

Ingredients:

½ teaspoon of organic red miso

1 tablespoon of organic blue agave syrup

1 teaspoon of organic shallot- minced

¼ teaspoon of organic Sriracha

1 tablespoon of organic brown rice syrup

2 teaspoons of organic apple cider vinegar

½ teaspoon of organic Dijon mustard

¼ teaspoon of organic red paprika

½ teaspoon of organic lemon juice

1 teaspoon of cold pressed EVO

¼ teaspoon of sea salt

¼ teaspoon of fresh cracked black pepper

Procedure:

Simply add all to a small glass bowl and stir with a whip. Use as a dressing or use as a marinade for steak, chicken, vegetables, flat fish or shrimp.

Summer Salad- Black Bean, Avocado, Cherry Tomato and Basil

When time and health considerations are prevalent, a summer salad can step in and provide the essentials needed to kick start the energy required for the day’s activities.  I can usually pull together a quick summer salad in less than 10 minutes if I have a well stocked pantry, a cutting board and a few well tuned gadgets.

The following recipe was developed by adding the goodness from the garden with the essentials of a well stocked pantry. Keep in mind that a well stocked pantry will always be the liaison between time constraints and filling in the void for a healthy meal. I always stock the pantry shelves with canned organic beans, legumes, flavorful oils, spices, condiments and vinegars. A quick trip to the grocery store and the garden fills in the rest of what we would need to construct a great summer salad.

The benefits of raw vegetables help the immune system pack the punch needed to keep the body healthy and happy. I like to mix in multiple colors to help boost the appeal of a great salad and in most cases these colorful combinations taste great and generate the approval of a hungry crowd. Feel free to use this recipe for lunch, brunch, dinner or even on a picnic. You can stretch this salad by adding in more proteins such as grilled chicken, shrimp, steak or other cooked beans. Enjoy the simplicity!

Black Bean, Avocado, Cherry Tomato and Basil Summer Salad

Ingredients:

15 oz can of organic black beans- rinsed

1 T of organic shallot- minced

1/2 pint of organic cherry red and/or yellow tomatoes- sliced in half

1 organic avocado- pitted and cut into a medium dice

1 T of fresh basil- chopped

2 T organic mayonnaise

1 t fresh lemon juice

Sea salt and cracked pepper to taste

Procedure:

Mix all of the ingredients and serve immediately. You can make this salad ahead of time but make certain you chill the salad. I recommend that you only hold the salad in the refrigerator for an hour.

Early Fall City of Chicago 2009

What a fall to remember.  Every weekend was chock full of activities from a glorious wedding in Lemont, Illinois to a full U2 weekend at Soldier Field in Chicago. Toss in the start to the NFL season, the Chicago Gourmet Food and Wine Festival and a complete hands on tamale making demonstration from Ruby’s awesome friends Lucy and Miguel and what you have is a great ending to summer and a perfect segue into fall.

I always tell people that live outside of Chicago that September is the best time of the year to pay a visit to the Windy City (before the real wind starts to blow). The weather for the U2 shows was just incredible with temperatures topping out in the mid- 70s with pure sun and very high skies. We had tickets in the nose bleed section on Saturday night and after a great lunch at the Chicago Firehouse Restaurant, Rick and I strolled under Lake Shore Drive and into Burnham Harbor. The city has done a terrific job of designing the public walkways within these areas giving pedestrians and bikers complete access to the Shedd Aquarium, Field Museum, Burnham Harbor and Soldier Field. The walkways are clean and marked with placards that designate the location of any of these facilities. A world-class biker trail meanders south or north on LSD going miles and miles. Lake Michigan serves as a backdrop for people on the go with an incredible array of sailboats, powerboats and luxury cruisers gliding across the water.

As we worked our way towards the southeast entrance to Soldier Field, we stumbled upon a massive pre-show party being thrown by Guinness Beer. The company was out and about doing some promotion on the 250^th anniversary of Guinness so they worked out a deal to set up a giant inflatable Irish Pub in this area. The “Pub” looked like something out of some outlandish cartoon but the beer was free! Now that is a great way to get riled up for a U2 show. We had a great time but I was back on my horse the following morning taking Ruby into the general admission line for a shot in the inner circle. We camped out with hundreds of fans for at least eight hours but our patience paid off as we were within a few feet of the massive stage and mere inches from the cat walk the band used to get closer to the audience. It was a great show and we were both just drained by the energy from the band and a wonderful day waiting out the hours with scores of very cool U2 folks, snacks and a transistor radio. I cannot wait until the lads come back in 2010.

The "Bean" at Millennium Park

A week later, we were back down in the city. This time it was the Chicago Gourmet Food and Wine Festival held in Millennium Park. This is the second year of the event and the growth between the 2008 festival and the 2009 version was just awesome. The entire park is filled with tents and small pavilions showcasing a multitude of wine and food demonstrations and tastings.

Marcus Samuelson with Rick Bayless

Throughout the weekend, chefs from all over the country gathered to do cooking demonstrations and to host a food pavilion where their respective teams of sous chefs and staff members served up some of the best late summer and early fall selections. Ruby and I decided to take on a cooking demonstration on the main stage, which is the actual stage where musicals, symphonies and other assorted entertainers put out their creative energies for the Millennium Park faithful. We wandered around the back halls watching the chefs prepare for their demos but we quickly grabbed a seat in the upper balcony to observe a wonderful exchange from the culinary genius of Rick Bayless and Marcus Samuelson.

A makeshift studio kitchen was assembled for the chefs and it was so well organized as to allow both chefs to cook at once as if there were two kitchen stations. The sessions lasted a half an hour but with the availability of wine and spirits it was nice to warm up to a little vino while the demo rolled on. After the first demo, Ruby and I strolled around the park taking in the views while we chatted with friends and sampled the never-ending array of spirits and culinary delights. Eventually- we settled back in on the main stage for a rousing demo by Tony Mantuano, John Hogan and Thierry Rautureau!

Thierry Rautureau, Tony Mantuano and John Hogan!

This is such a great event and I am serious when I tell you that it is an event that culinary enthusiasts should put on the schedule. The price for a daylong ticket is $150 but it is well worth it. We were blessed with the weather as well and I was even fortunate enough to meet Ryne Sandberg.

The start to the NFL season brings great times with friends and family. Cooking up a storm on football Sunday is definitely the way to go. I always try to work with my good friend Kevin on a theme for these culinary journeys making sure that I have a dish or two prepared for the games. It is always best to plan ahead by making something that requires the least amount of preparation on game day. Our theme was “Spanish” inspired so we pulled in with some stuffed Piquilla peppers and a beautiful Lime Cheesecake with a Coconut/Macadamia Crust. The crust was prepared with no butter so it was a softer crust high on flavor but without the extra calories. I actually had several pieces left over from a dinner party the evening before where I served the cheesecake with a macerated grape “chutney” and it was fantastic!

The Piquilla peppers were stuffed with goat cheese, shrimp, corn and chives and I served them up with an avocado crème. I stuffed the peppers the day before and lined them up in a casserole dish. The only thing that I had to do on game day was pop them in the oven and then make the avocado crème. This is a great appetizer and thanks to Kevin’s dad John we had an NFL table assembled and filled with some terrific eats. How can you go wrong with friends, food and a giant screen with eight games going on simultaneously?

Lime Cheesecake Coconut/Macadamia Crust w Macerated Grape Chutney

Piquilla Peppers Stuffed with Shrimp, Goat Cheese and Corn with Avocado Creme

Ingredients:

12 Piquilla peppers- I found mine at Trader Joes and two jars did the trick

½ pound of raw shrimp- peeled, deveined and chopped coarsely

12 ounces of gluten free goat cheese (room temperature)

1/3 c of corn kernels

1/3 cup of chopped chives

1 small egg yolk

Pinch of sea salt

4 good cracks of pepper

¼ cup of stock (chicken or vegetable)

Procedure:

Add shrimp, goat cheese, corn, chives, egg yolk, salt and pepper to a medium sized bowl. Mix well. Drain the peppers. Use a teaspoon and carefully fill each pepper with the stuffing. Leave a little space at the top but pack in the stuffing. Line the peppers in a casserole dish. If you want to hold them cover them and hold overnight. Pre-heat your oven to 375 degrees. Add stock to the bottom of the dish and cover with foil. You only need enough stock to create steam once the peppers are covered and inserted into the oven. Bake for 20 minutes and serve immediately.

Avocado Creme

Ingredients:

1 Large organic avocado

1 T tomitilla salsa

1 shave of fresh nutmeg

1-teaspoon fresh limejuice

1 pinch of sea salt

2 cracks of fresh pepper

Procedure:

Add all the ingredients to a small food processor and pulse until smooth. Garnish with a sprinkle of paprika or dices tomato.

Until next time enjoy the fall season!

Penne Pasta with Roasted Chicken, Chickpeas, Garlic, Rosemary and Chili

A killer dish that combines roasted chicken with pasta and chickpeas. The foundations for the subtle flavors are built up from garlic, red chili and fresh rosemary. I love making this dish in the late summer when I need a healthy meal and I am craving pasta. I used organic ingredients across the board and only needed two pots. This dish can be prepared from start to finish within 35 minutes. You can serve this dish as a chilled salad as well. This recipe will serve two for a full meal and six for a small course across several menu items.

Ingredients:

Roasted Chicken:

2 large organic boneless and skinless chicken breasts

4 T of EVO (I used the Greek Whole Foods 365 brand)

1 large pinch of sea salt

3 twists of freshly cracked pepper

Procedure:

Bring a large pot of salted water to a boil. Preheat oven to 400 degrees and leave a large ovenproof pan in the oven to get hot. Add oil, salt and pepper to a plate and coat chicken well. Pull your pan from the oven and place on a burner with the highest flame. When that pan is smoking hot carefully add the chicken breasts with the breast side down. Pour any of the remaining marinade on the chicken and immediately place in the oven. Do not flip the breast. Roast for 12-15 minutes. The breast should be firm to the touch. Remove the breasts to a platter or shallow bowl and cover.

Ingredients:

Pasta:

6 ounces of dried organic penne pasta

8 oz. can of cooked organic chickpeas (garbanzo beans) drained and rinsed

3 large fresh garlic cloves sliced as thin as possible

¼ teaspoon of minced fresh rosemary

1 medium dried red chili or a shake or two of red chili flakes

4 T of EVO (divided)

2 T freshly chopped Italian parsley

2 T freshly grated Grana cheese

Sea salt

Freshly cracked pepper

Procedure:

Take the pan that you roasted the chicken with and heat it again over a flame. Be certain that you leave all the bits of chicken flavor in that pan. Add 2 T of EVO, garlic, rosemary and the chili. Add the pasta to the boiling water and give it an initial stir. Brown the garlic. Do not burn the garlic or under cook the garlic. Add two 8-ounce ladles of the pasta water to the pan with the garlic, rosemary and chili. It will be hot but let the steam loosen all that goodness from the pan. Start to reduce. When the pasta is tender but not over cooked, drain and add to the pan. Slice the reserved chicken in strips and add to the pan. Pour any juices from the chicken into the pan. Let it reduce using a large spoon to carefully mix. Add the chickpeas. When the liquid is almost evaporated, turn off the heat and add the remaining oil, parsley and the cheese. Season with salt and pepper and then toss until cheese melts and pasta is coated. ENJOY!

Great New Summer Recipe- Two Quick Hits!

Summer fun is in full rage so let’s get cooking with a great recipe and a few quick hits on places that I have visited in the past week.

One pot cooking is a great way to minimize cleanup while pulling together a healthy meal. This chicken dish has all of the freshness of the summer garden while being hearty enough to fill the void come suppertime. The recipe looks long but it is essentially a quick process. You need a bowl a hot pan and an oven! How easy is that?!?!?

Ingredients:

7 fingerling potatoes, scrubbed, cut in half lengthwise

1 T of chopped fresh basil, rosemary and tarragon

4 T EVO

Pinch of sea salt

Crack or 3 of fresh pepper

2 large chicken breasts skinned

6 baby carrots peeled and sliced thin on the bias

½ green pepper diced

½ t of chopped fresh basil, rosemary and tarragon

¼ t grated ginger

½ lemon juiced

2 T EVO

½ t ground coriander

¼ t ground cinnamon

3 T relish

¼ c cherry red tomatoes sliced in half

1 T maple syrup

1/3 cup of chicken stock

1 T of fresh basil cut in ribbons

1 T grated Parmesan Reginno

Procedure:

Preheat oven to 400 degrees. Heat up a pan that can go from the range to the oven. Add the first 5 ingredients to a bowl coating the potatoes well. When the pan is hot, add the potatoes cut side down to the pan and roast in the hot oven for 15 minutes.

Add the chicken breasts, herbs, lemon juice and spices to the bowl with any of the leftover potato marinade. Coat well with marinade and reserve. Take the pan from the oven and place on a burner with the highest flame. Do not flip the potatoes but just move them to the perimeter of the pan creating a space in the middle of the pan to cook the carrots and the peppers. Use the 2 T of EVO if you need more oil. Add the ginger and toss with the peppers and carrots for 10 minutes using a stir-fry method. The trick is to leave the potatoes undisturbed. Now- clear a section in the center of the pan again and add the chicken breasts with the smooth breast side down. Sear over the highest flame for 4 minutes; cover the breast with relish then roast in the oven for another 10 minutes. Do not turn the breasts at all. Remove from the oven.

Transfer potatoes and vegetables to a serving platter. Bring the pan to the range and turn up the heat. Add the chicken stock, syrup and the tomatoes then cover the pan for 3 minutes. The steam from the chicken stock will pressure cook the tomatoes. Remove the chicken to the platter turning the relish side over onto the potatoes and vegetables to reveal the golden seared surface of the chicken. Reduce the liquid in the pan down to a sauce. Turn off the heat then blend in the basil and the cheese until the sauce thickens. Cover the chicken, potatoes and vegetables with the sauce and tomatoes. Serve and enjoy!

QUICK HITS:

I was recently at the Spacca Napoli Pizzeria to enjoy a nice meal in the summer elements. What a great pizza! Wood burned, great dough and fresh regional toppings. For my money- the three-tomato pie was terrific pairing the various summer tomatoes with the charred chewy crust, EVO and true mozzarella. Check this place out but get a reservation or get there early. The chef is a very friendly man who balances great flavors with a very loyal passion to the Italian simplicities of pizza and antipasti. A very nice wine and beer menu round out the reason as to why I say that this place is a fun little stop. Cool web site as well.

Spacca Napoli Pizzeria

1769 W. Sunnyside

Chicago, IL. 60640

773-878-2420

http://spaccanapolipizzeria.com/

After a long Saturday of activities, Ruby and I pulled into the Plush Horse in Palos Park on the far south west side about a mile east of La Grange Road on 123^rd Street (McCarthy Rd.). Southwest Highway cuts a swathing path into this area and it is here that you will find a great little ice cream shop. Walking into the Plush Horse is like walking back into time as the operation has been going steady since 1937. There have been a few other businesses in this building over the years but make no mistake when it comes to understanding the real value of the Plush Horse- the killer ice cream and gelato. The Plush Horse has all the usual trappings of the charming old fashioned ice cream shop- nestled in a forest preserve, gravel roads, a horse hanging in the window actually taken from a carousal, old wooden floors and ice cream treats that just seem to take forever to melt in your mouth. Ruby and I grabbed some pistachio and hazelnut chocolate gelato and hit the luscious garden for an intimate hang out. Watch out for long lines in the summer especially on weekends.

The Plush Horse

12301 S 86th Ave

Palos Park, IL 60464-1831

(708) 448-0550

http://www.theplushhorse.com/

Anteprima and the Lincoln Park Whole Foods Grand Opening

I wanted to jump on board quickly to give some very fast hits on a great grand opening event and a wonderful restaurant experience in the Andersonville area. May is probably my second favorite time of the year coming in just behind October for a pure seasonal experience. It seems as if spring just cascades right into summer as we get past Memorial Day weekend which is here so I hope that you make some wonderful summer plans with your family and friends!

The past 6 months have been incredibly busy for me. I have been on five major projects so the hours are long but fulfilling. I did have time to step out with my lovely friend Ruby as we walked north Clark Street looking for a meal that would satisfy the spring offerings that restaurants are bringing to their menus. With so many restaurants in the neighborhood, we settled on Anteprima and that was more than a wise choice. We were pulled into Anteprima by the lure of a full menu and the charming red brick exterior replete with the old school round sign hanging out front from a flag pole. Green wood framed windows serve as a wonderful backdrop to the stout concrete benches and rectangular flowerpots that add to the look and feel of a true Italian bistro. As Ruby and I walked through the front door, two colleagues of mine from my experiences at Tuttaposto greeted us. Jeff Downing and Doug Kotoske have this place roaring like a well-oiled machine and the level of service and the quality of the food was impeccable!

Jeff escorted us past full tables of patrons directly towards a wonderful table that sat adjacent to a small Meze counter that was loaded with platters of starters, breads, olive oils, various tarts and other gems. The Meze counter was part of a comfortable wine bar in which diners can pull up a seat to sample some of the wonderful Italian wine selections and/or to put down a generous meal.

I was left with an initial impression that Anteprima was about as comfortable as a rustic Italian bistro can be. The wood floors have been stained to a dark caramel while lightly textured walls hold some wonderful oil paintings of Italian ports and markets. There is a great view of Clark Street from within Anteprima and the tin ceilings help frame the allure of the whole scene with a visual ease that one could tell was well planned and superbly maintained.

Alas- we came to eat and we were not disappointed. We started with some quartino carafes and a tasty amuse which was a springtime zucchini tart. The tart was fresh and succulent with a wonderful crust and a very firm filling with paper-thin slices of zucchini and a pop of cheese. It was part of the Meze for the evening, which provides local ingredients prepared in the rustic style that I love to taut when I help people find that road to wellness. The tart was paired well with the wine choices that Doug selected and that came as no surprise to me as Doug has been an expert of wine for many years and his knowledge of Italian wines is nothing short of outstanding. I especially enjoyed the Benuara (avola-syrah blend) and the quartino concept, which lends itself well for people that are looking to sample several wines if they are not going to commit to a full bottle.

A basket of fresh baked bread hit the table after we ordered two appetizers. The bread is sliced at the Meze bar and comes accompanied by house made bread sticks that were crunchy and holding a waft of rosemary somewhere in all that brilliance. We enjoyed a beautiful salad of arugula, beets, walnuts, Gorgonzola cheese and a lemon-infused olive oil dressing.  We had to sample a starter from the specials menu so we agreed on the purple asparagus and pancetta frittata with shavings of Parmesan Reginno completing the dish. Both appetizers were exceptional.

Our gracious waiter gave us his blessing for a split tagliatelle prepared with shallot and fresh morel mushrooms and when Ruby started to tell me some wonderful stories I was ready to reach over the table and dig in on her side of the split. We kept the split theme going when we settled in on the seared halibut with purple asparagus, morels and a watercress pesto. The split halibut presentation was gorgeous with a subtle lacing of cold pressed olive oil serving as liquid velvet to pull everything together- simple, rustic and healthy eating. I must add in a nod to the chefs for preparing the watercress pesto for this is no easy feat to pull off. Watercress has a tendency to become somewhat bitter if it is manipulated in a processor but this was a delicious portion.

The dolci selections are sinful with some of the offerings being infused with Italian spirits. The chocolate hazelnut tart floored us but the lemon panna cotta proved to be ethereal. I must say that I have never seen a restaurant GM work as hard as Doug Kotoske. Doug pays constant attention to his restaurant and patrons and it is no wonder that the results of his efforts help provide a great restaurant experience within the Andersonville area and the neighboring communities. Check out Anteprima when you get a chance and be sure to take advantage of the outdoor seating and the weekly specials that are updated on the restaurant’s web page.

Anteprima

5316 N. Clark Street

Chicago, IL 60640

773-506-9990

www.anteprimachicago.net

A Grand Opening- Whole Foods Lincoln Park!

It is with a great amount of pride that I write a synopsis of my experience walking the aisles of the brand new Lincoln Park Whole Foods. Eight years in the making with the city of Chicago, which is no easy feat to pull off what is best described as “Chicago’s Largest Grocery Store”! Now that is quite impressive and from the view of the store from the descending escalator I can understand the magnificence of this operation. This is a city dweller’s organic dream come true and Whole Foods has set the bar even higher when it comes to supplying organics at every possible level of the spectrum. The new Lincoln Park store has come a long way from it’s humble beginnings if not by location but rather, by the vision and scope in which team leader (and brother) Rich Howley had the ability to understand what Chicagoan’s demand from the experiences that they seek on a daily basis. This is more than just a grocery store. It is a culinary walk through Chicago’s past and present, a midway under towering skylights, a carnival of experiences and a boardwalk of treasures.

Nestled between the west branch of the Chicago River and the old rail line that runs along Kingsbury Street, the Whole Foods Lincoln Park is about 4 blocks south of its original location. You cannot miss the massive concrete and steel structure as it stretches south along Kingsbury. The largest illuminated Whole Foods sign in the history of the company fronts the new store. The parking garage (400 spaces) is easily accessible from the north and east entrances of the building with plenty of room to usher shoppers north from their parked cars towards glass sliding doors and onto escalators that descend into a beer and coffee bar. How cool is that!

The layout of the store follows a pattern kicked off by a massive display from the produce department traversing a course of other departments filled with the freshest and healthiest choices that consumers can buy. Merchandising displays holding pre-packed items for any type of occasion surround the seafood and meat departments staffed with mongers at your beckon call. Across from the dairy section, a clever department pulls together beer, wine and the Da’Vine Wine Lounge, which is a wonderful area for sampling flights of spirits and cheese. You can even have a taste of wine from a new device that will allow you to get an auto-sample prior to making your choice on a bottle of bubbly and/or vino.

A serious cheese section melds into the fresh bakery and winds a path east into an awesome area called the Chicago Eats where a variety of Chicago style restaurant themes are represented. You can sip a frosty Goose Island brew while digging into a Wicker Park Sub. Perhaps you would like to slather some pico de gallo onto a sizzling steak taco from the Pilsen Taqueria. The Asian Express will roll out the freshest sushi or fire up the wok for a delicious stir-fry to order. A brick oven pizza at the Taylor Street Italian turns out beautiful piping hot crusty pies while the Chicago Smokehouse and Rotisserie serves up pulled pork that will melt in your mouth. The coolest theme of all- the Riverview Diner will spin milk shakes to order with a throw back to a time when a hot burger and a steaming hot dog hits the spot. I sampled a good majority of these “Chicago Eats” and I can tell you that I loved all of it. The tacos and the lemon chicken from the Asian Express where just terrific.

The Whole Body, floral, grocery and frozen food section form the heart of the retail side of the operation. These departments have been expanded to showcase more options for shoppers and with such an emphasis on people moving into organics I cannot think of how beneficial these departments will be when folks want to employ strategies for health and convenience.

There are outdoor seating sections and a great view of the river from two levels. The Mezzanine section will have cooking demonstrations while serving as a place for multi-functional activities and workshops in an area that is described as the Whole Lifestyle Center. This is the place to catch local bands getting a chance to showcase their talents. Plans for outdoor movie nights, a large catering section and express registers round out the services.

I cannot express how proud I am for my brother Rich and his staff of professionals that are so down to earth and as helpful as can be. Like Doug Kotoske, Rich is always ready to roll up his sleeves to do whatever it takes to help the team make every bit of your shopping experience an enjoyable experience. This crew has what it takes to make you want to come hang out when you need a break from the world. You have come a long way from pushing carts at 87th and Cicero my brother so cheers to you and your staff on a great job. The results are compelling and success to me is a man that has a vision and a plan that produces great results on every level…

Lincoln Park Whole Foods

1550 N. Kingsbury St.

Chicago, IL.

312-587-0648

www.wholefoodsmarket.com