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

Chicago Mercat and a new Quick Hit recipe!

It appears that spring is truly on the horizon as the early morning sunrises are sending bolts of golden rays of sunshine across the Chicagoland area even as Old Man Winter clings desperately to the landscape. The signs are everywhere from the sudden emergence of the buds on the trees to the vestiges of swarming birds in flight. I couldn’t help but notice the beauty of one last winter storm throwing the heaves of snow and wind into the ecosystem only to see it all melt away within hours. A calming drive through the forest preserves displayed an awesome sight of sunlight washing over the land between dark and harsh rain clouds pouring their streams of spring rain onto the trees that seemed to stretch in desperation to be freed from the grip of winter’s stranglehold. Within seconds, an awesome rainbow stretched over the area so close that you could all but reach out and grab its ultraviolet brilliance. Slowly but surely- the dull pall of winter is magnifying into the technicolor glory of spring and every day brings yet another example of nature at work to turn another chapter on a new season while putting the finishing touches on a past season.

Spring! Spring brings hope and it also brings the yearning for seasonal fruits, vegetables and herbs. The doors swing open and the windows are propped up to let the fresh air waft out the staleness of winter. The crack of the bat or even a quick check of the concert schedule for the spring and summer season can galvanize the senses. Nothing gets me going like a trip back into the city for a visit to a new and exciting restaurant experience so lets set some coordinates and toss a few levers. The destination is in the south Michigan Avenue area right across the street from the Hilton Towers in the newly refurbished Blackstone Theater where the DePaul Theater department runs out promising talent and a newcomer to the Chicago restaurant scene beckons to be noticed. Our next stop is Mercat a la Planxa!

I love restaurants that really understand the nature of producing a quality product with the consistency of spectacular service. Mercat is a great example of how this is accomplished. From the second that the valet greeted us I knew that we were in for a great dining experience. Mercat is located on the northwest corner of Michigan and Balbo taking up two floors of space in what used to be the old Blackstone. Memories of a teenager swinging to the giants of Joe Segal’s Jazz Showcase in the 80s came rifling thru as I quickly recalled the days of seeing studs like Art Blakey, Wes Montgomery, Lionel Hampton and a fresh faced Harry Connick Jr. at the Blackstone.

The ground level of Mercat serves as a small funky lounge where a friendly host awaits your arrival. Our host proceeded to escort us into the lounge for a warm up prior to the arrival of the rest of our party. The lounge is a great place for a date or to enjoy fellowship with a group. It is a full service lounge offering the benefits of the tapas menu, which defines Mercat. To the left of the entrance, a staircase spirals upward towards the main dining area revealing a large room ensconced with energy- dimly lit and supported by a periphery of services from the larger hostess station to the open kitchen line bustling with line cooks frantically at work to satisfy the evening’s clientele. There was an instant allure with this room and once the remaining party arrived we were seated at a large wooden table and handed a simple legal sized sheet of paper designed to be our menu. The music and the mood of the room was absolute and the killer service was already at work pouring water and refreshing our cocktails as we settled in for a night of eating. And make no bones about it! This was certainly a night of eating! The sangria was flowing and the party was just starting!

The menu is broken up into multiple sections designed to fill the table with a vast array of dishes to be shared by your party. Cured meats (Charcuteria), flatbreads (Cocas) traditional tapas (Tapas De Siempre) and cheeses (Quesos) are a great place to start. We started with a sample of the Patatas Bravas, which were divine and tirelessly kept arriving at the table throughout the meal only to be devoured as soon as they were served. They were little spicy potatoes with a paprika aioli dolloped on top served on a thin rectangular platter 8 per order. A never-ending parade of dishes started to arrive- garlic shrimp, bacon-wrapped dates stuffed with almonds, beef short-rib flatbreads slathered with horseradish, Parmesan and bacon, Spanish octopus and sautéed calamari.

Two of my favorites included the Butternut Squash Dumplings, Lamb Ragout, Beech Mushroom Escabeche with Black Truffle (Pelotas de Calabaza Cordero) and the rather delicious Catalan Spinach, Raisin, Pine Nuts and Apple (Espinacas A La Catalana). Everyone at the table ordered their own dishes but we shared, laughed and drank the night away. My favorite part of the place setting was the two-pronged fork that was perfect for spearing the foods from a small distance and as the little platters of lamb chops, olives and meatballs arrived we would laugh as the multiple spears shot forward finding their delicacies. Mercat is an exciting restaurant and the food is excellent. I love the tapas style for it’s array of food varieties and the manner in which it pulls together family and friends with the healthy benefits that everyone can enjoy. Check it out some day.

Quick hit recipe!

As spring arrives there are ample amounts of food choices that appear from now until the end of the year. I have been experimenting around with some quick fusion recipes and I had some fresh sprigs of tarragon in my pantry. This recipe is for everyone out there that has been looking for a very quick side dish.

Fingerling Potatoes with Tarragon, Cherry Tomatoes and Pablano Chiles

Ingredients:

8 fingerling potatoes scrubbed with the skin on
½ pint of organic cherry tomatoes
1 large sprig of fresh tarragon
1 Pablano Chile- roasted black, skinned and seeded
2 Tablespoons of extra virgin olive oil
1 teaspoon of fresh lemon
1 large pinch of sea salt
Fresh cracked pepper

Procedure:

Preheat oven to 450 degrees. Use a large pan with a metal handle that can go into the oven. Add all the ingredients with the exception of the lemon juice to the pan and toss with olive oil, salt and pepper. Roast in the oven for 45 minutes until the potatoes are fork tender. Toss with lemon juice and serve. To char the pablano peppers just cut off the stem and place the pepper right on a high flame or on a smoking hot grill. Char the skin until it is black. Make certain the entire chili pepper is black all the way around. Place the pepper in a brown bag and seal the top by folding it over. Reserve for 15 minutes. Remove the pepper and peel the skin off. Cut off the top and bottom of the pepper and pull out the seeds and the membrane. Slice in bite sized pieces. DO NOT wash the seeds and membrane from the pepper as you are going to wash away flavor! You can use any pepper by following this procedure.

Notes:

You can add two tablespoons of salsa verde to the vegetables as well. This makes for a great side dish. I have used pitted Kalamata olives in the roasting process as well and you will love the result. If you would like a heartier dish you can add cooked sausage that has been sliced as well as sautéed shrimps. Try to experiment with some favorite cooked meats and cooked finfish items as well. Just add them right into the pot after it comes out of the oven and voila!

Quinoa Salad with Sprouts and Trumpet Mushroom “Chips”

With the emergence of spring on the horizon, it seemed appropriate to create a light salad that was not only easy, but also incredibly healthy. Sprouts offer one of the most pure and unadulterated food sources for the body. The enzyme production within a sprouted grain, seed and nut can assimilate quickly during the digestive process offering “raw cuisine” strategies for consumers looking for healthier choices. There is a minimal amount of cooking application in this recipe with the germination process of the quinoa. This translates into a mere soaking of the quinoa in water for 24 hours in a bowl with water followed by a rinsing and a second soaking for an additional 24 hours before straining and drying completely. This technique will hasten the sprouting of the quinoa providing an incredibly nutritious staple to any meal while removing any impurities such as saponin from the grain. Of course, you can cook the quinoa in a hot liquid but this recipe is all about getting maximum benefit with as little effort as possible. The critical part about the soaking technique is making certain that you drain and dry the quinoa as much as you can. I drained mine and then spread it out on a plate to dry overnight. This method set the germinating process in motion and what you are left with is a shredded wheat type of result where the quinoa has a slight curl but holds a terrific texture and a taste that borders on a peanut. The nutritional benefits ascend to a very high concentration of amino acids, vitamins, minerals and fiber. Quinoa is indigenous to South America and has been consumed for over 6,000 years and is passionately known as “the gold of the Incas” considered a grain by some and an edible seed by others. It is an affordable alternative food product that is readily available in most commercial markets.

The trumpet mushroom “chips” are used here to compliment the flavor of the quinoa while adding more texture and color to the dish. It is an extremely rustic technique where you slice the mushrooms about 3-4 millimeters thick. Use a lengthwise cut and cruise your blade through the cap as well. I used a saute pan and about 4 Tablespoons of oil. You can use the oven or finish the mushrooms on the range with a medium heat. I prefer to lightly season with salt and pepper after the chips are completed. This is a very easy step that can be done ahead of time. Trumpets are available at Whole Foods or other specialty grocery chains. The rest is a snap so without further delay here is the recipe.

Ingredients:

1 cup of dry quinoa

Quinoa Salad with Sprouts and Trumpet Mushroom “Chips”

4 cups of water divided

1 Tablespoon of minced fresh shallot

½ cup of sweet pea sprouts (tops only)

1 red radish minced

6 fresh trumpet mushrooms sliced 3-4 mm lengthwise

4 Tablespoons of EVO

Dressing:

2 Tablespoons of EVO

2 Tablespoons of fresh lemon juice

1 pinch of sea salt

2 cracks of fresh pepper

Procedure:

Soak the quinoa in 2 cups of water for 24 hours. Drain and then soak the quinoa a second time for another 24 hours. Drain well getting as much water out of the sprouting quinoa as you can. Spread the quinoa on a platter and leave to dry on the counter top in your kitchen. To make the dressing, mix the EVO, lemon juice salt and pepper. Heat a large saute pan and add 4 tablespoons of EVO. Add the mushrooms and cook until one side is crispy. Turn the mushrooms to crisp the other side but as soon as you turn them extinguish the heat and allow the slices to crisp. Remove to a paper towel and season with salt and pepper. To assemble the salad, add the quinoa, shallot, radish and sweet pea sprouts to a bowl. Toss with the dressing. Form the salad into a one-cup mold and turn out on a chilled salad plate. Garnish with the chips on top. Drizzle some oil around the plate and serve.

Optimal Living- Spring in February!

Springtime in Chicago! How curious to see that it is only February and we have already had three days well above 50 degrees. Living in the Midwest has its benefits but I am certain that our good friends from the west coast can have a chuckle about such optimism with the weather. The blessing was magnified by having the warmest day fall on a Saturday which opened the doors to every household releasing “cabin fever” while filling up the roads, car washes and local clubs and restaurants to the brim.

The weather is not the only inspiration to get me out and about. A good show or the rumor of an exceptional restaurant will certainly do the trick and Saturday was the day when spring weather in February and the potential for a great meal collided.

The destination was the May Street Café. The heart of Chicago located in the Pilsen neighborhood on 1146 W Cermak Road. From the outside, the café looked like it was a burger joint once upon a time silhouetting and sharing the rough urban landscape with the likes of an old fashioned paper box, a towering billboard and a jet black old school Chicago water tower. The side of the building screams “gourmet eclectic Latino food” which means fusion folks.

May Street Café is a comfortable place with hand painted murals on the walls and a rather sedated dining area enlightened by table candles that split the shadows with a soft illumination bouncing to the rhythms of the equally fused funk that pumps from the speakers.

The menu has a combination of Mexican, Puerto Rican, Spanish, American, Asian and French techniques developed by Chef Mario Santiago. This adventure covers a vast amount of territories but the menu design is simple and uncluttered. May Street Café also features a full catering menu. BYOB is in full force here so plan ahead if you are going to enjoy a cocktail, glass of wine or a beer. My sister and brother in law were gracious enough to bring a wonderful bottle of champagne and some cold beers so we were set. No corkage fee!

We shared a very nice double Brie and pear quesadilla and house made guacamole, which I enjoyed thoroughly. The guacamole was a simple mashed delight without being loaded with the American garnishes that just over power the flavor of the avocado. The order was just massive and there was plenty to go around stretching into a great compliment for our entrees. I was really digging the dollop of chipolte puree that accompanied the quesadilla. The puree stung my senses sending me plowing into the guacamole for a little balance.

For an entree, I had my heart set on the salmon (shocking) taking advantage of the nutritional benefits. The salmon was roasted with the skin on which is exactly how I like it- crispy and fresh! I passed on the black beans and rice indulging on a mound of “cheesy” sweet potato puree, grilled vegetables and a crispy plantain chip. There was a wonderful side dish brimming with a chipotle-tequila cream sauce. We poured a glass of Hoegaarden beer to wash down the entrees and to salute Chef Mario as he gratefully greeted us and welcomed us into his café. Style points!

Once our table was cleared, Chef Mario sent out a nice tray of lemon sorbet mounds that were trickled with sweet honey and dusted with powdered sugar. Sublime! This little chef trick had us grabbing the desert menu in no time taking on the chocolate molten cake with the vanilla bean ice cream capping off a very nice meal and a wonderful dining experience on a balmy night in February!

Switching gears- I was asked to provide some ideas for quick menu options for people that are on the run and have started to expand their cooking skills in the kitchen. If you are interested in checking out some of these recipes you can see them on the Optimal Living Wall. I will post more recipes as the weeks go by but in this discussion I have a nice recipe that you will enjoy.

I decided to clean out some of the “orphans” that lingered in my fridge and the best way to do this is to make a nice soup! I had a few cans of organic pumpkin puree and half a bulb of fresh fennel so the cogs started to roll and I came up with Creamy Pumpkin Fennel Soup. This is a very basic recipe mingling the clean flavor of the fennel with the sweetness of the pumpkin.

I am using ginger and garlic as a base to accompany the pumpkin and the fennel in order to infuse a slight zip to the soup. I keep my ginger root in the freezer with the skin on and when it is time for its use a rip it on the microplane straight from the freezer into the pot. Ginger has some wonderful medicinal powers and I encourage you to experiment with it whenever you need a little kick in the system. Fennel bulb can be found in most retail chains. It has a wide bulbous base that extends out into “antlers” that are adorned by frilly green wafts. It is a very easy to work with and has a clean flavor that borders slightly on licorice and was often prized in the past for cleansing the palate and keeping the breathe fresh. I used the fennel here by slicing it from the bulb taking off the tough root and slicing it as thin as possible.

Please use pure 100% maple syrup as commercial brands are loaded with processed sugars that are devoid of any nutrients and will create havoc on the internal organs and your insulin levels. If you cannot find a quality coconut oil you can substitute warm almond milk, which is now available in just about every commercial retail grocery chain. Pacific Natural Foods is one of the best brands out there so keep your eye out for this product. The milk is shipped in cartons, which is exactly how you will find the vegetable broth. Stay away from canned broths and bouillon unless it is organic. The majority of these products are loaded with nasty amounts of sodium and bogus coloring agents.

I have a hand wand, which is a small metal stick that has a spinning blade on the end. The wand has three power settings and is a dream when it comes to making purees and dressings. If you do not have this tool you can use a blender but be careful when you blend hot liquids as heat rises and if you blast your blender you will be cleaning the walls, floor and ceiling. Always fill the blender 3/4s of the way and that is it! Pulse the blender on a low speed until the vortex of the soup is moving safely. You can then pop the lid off the blender and slowly add any remaining ingredients.

Creamy Pumpkin Fennel Soup:

Ingredients:

15 ounce can of organic pumpkin puree

2 Tablespoons of sliced garlic

1 1/2 cups of sliced fresh fennel

2 Tablespoons of grated ginger

3 cups of organic vegetable broth

1 Tablespoon of maple syrup

1 Tablespoon of coconut oil (or 1/3 cup of warm almond milk)

2 Tablespoons extra virgin olive oil

Sea salt and fresh cracked pepper to taste

Procedure:

Heat up a large soup pot to a medium heat and add the olive oil. Saute the garlic until it is starting to turn golden brown. Add the ginger and the fennel then crank up the heat. Sprinkle with a pinch of sea salt and cook for 5 minutes stirring frequently. Add the broth and the pumpkin puree. Whisk the pumpkin into the broth, cover and simmer for 30 minutes to allow the fennel to soften then cock the lid of the pot slightly and simmer for another 20 minutes to start the reduction process. Once the fennel is soft, puree the soup with the maple syrup and the coconut oil (or the warm almond milk). Adjust the seasoning with the sea salt and the cracked pepper to your taste and serve. If you need to thin the soup down add warm broth. You can garnish the soup with some chopped pecans or some of the small ferns of the fennel.

Seared Sockeye Salmon Glazed with Mirin and Leeks and Served with Bok Choy, Baby Spinach, Peppers and Shiitake Mushrooms

I was inspired to create another lighter dish melding the sweetness of mirin with the lushness of seared sockeye salmon and vegetables. This recipe is incredibly light on calories but it packs a wall of flavors and textures. Essential fatty acids are vital to the growth and development of a healthier lifestyle and with the salmon having an incredible amount of Omega-3s it is a benefit to our diet. The sockeye variety is indigenous to the Pacific Ocean with the majority of the supply coming from Alaska.

When purchasing sockeye salmon, look for a rich reddish-orange color and be certain to purchase the sockeye as fresh as possible. Turn away any fish that has a fishy aroma and/or if the flesh is starting to lose it’s color and firmness. Use a pair of sanitized tweezers or long nose pliers to carefully pull out all the bones that you can feel with your fingertips. I always rinse my fresh fillets with cold water in case there are scales or hidden bones adhered to the flesh. Pat the fillets dry prior to seasoning, as the excess moisture will have an adverse reaction to hot oil. You can eat the skin if you prefer or you can sear the fillets skin side up to make it easier to peel the skin from the flesh once you pull your pan from the oven. If you keep the skin on, make certain that you do not salt the skin prior to searing or the skin will buckle in the presence of hot oil. Crispy skin is quite awesome but it takes a strong palate to take it down, as the intensity of the flavor will magnify.

I wanted to stress the power of a fine reduction sauce when paired with a healthier main course so in this recipe you will get some great information on how a reduction sauce is constructed. I will break down the fine skill of searing and preparing some steamed vegetables. These are the secrets of the trade and hopefully I can make it as simple as it really is.

The mirin is a Japanese condiment that is similar to rice wine with a sweeter base. You can purchase mirin at Japanese retail stores, Sunrise Foods or Whole Foods Markets. I love to meld the mirin with savory and hot aspects of flavors in order to tame the sweetness. In this recipe, I use ginger, shallot, garlic, basil and stock to tone it back. The reduction is quite aggressive knocking the liquid ratio down to 80%.

I encourage you to try the salmon recipe and always toss in some of your own ideas. The great thing about cooking is the incredible array of ingredients that are out there. Once you nail the techniques, you are free to be as creative as you want unless you plan to work for an executive chef as you might be better served to follow the law of his/her kitchen!

For the Mirin and Leek Glaze:

1 10 oz. bottle of Japanese Mirin
32 oz. chicken or vegetable stock
1 cup of sliced shallot
1/3 cup of sliced ginger (skin on and slapped)
4 sliced garlic cloves
1/3 cup of sliced fresh basil
1 star anise
1-½ cups of sliced leeks (a medium stalk)
1 teaspoon of fresh lime juice
1/4 teaspoon of sea salt- divided
Fresh cracked pepper
1 Tablespoon of unsalted butter
1 Tablespoon of olive oil

Procedure:

Cut the rough green stalks from the leeks and trim the bearded base. Slice the leek in half lengthwise and wash twice in a cold water bath. Be sure that you separate the rings to expose any hidden soot and pull the leek slices from the water so the soot sinks to the bottom of the bath. Spin the leeks in a salad spinner until they are dry and reserve. If you do not have a salad spinner pat the slices dry on paper towels.

Heat up a medium sized sauce pot and add the olive oil and the shallot. Saute the shallot for 1 minute then add a pinch of salt, ginger and garlic. Saute for another 5 minutes. Add the star anise and the basil and then drop the entire contents of the mirin over the saute. Bring to a boil then add the stock. Once the liquids are about to boil reduce the heat and use a ladle to skim the brown impurities that will settle on top. Reduce this down to 85%.

During the reduction, heat up a medium saute pan and add the butter and the leek slices. Make certain that you do not burn the butter, as you only need enough heat to melt it down. Once you add the leeks you can crank up the heat then season with a pinch of sea salt and a crack or two of pepper. Saute for 5 minutes turn off the heat then reserve on the range. When the reduction is reduced to almost syrup like consistency, strain the liquid into the leeks and keep warm.

For the vegetables:

2 large baby bok choy split in half lengthwise then rinsed
8 oz. of baby spinach
½ cup sliced roasted red bell pepper
8 oz. sliced shiitake mushrooms (stems removed and brushed)
½ cup of chicken or vegetable stock
1 Tablespoon of unsalted butter
¼ teaspoon of sea salt
Fresh cracked pepper
1 quart of cold water
12 ice cubes

Procedure:

Setup a double steamer and bring water to a boil. Place cold water and ice into a large bowl and reserve. Add the baby bok choy and steam for 2-4 minutes. Remove the bok choy and immediately plunge into the ice bath. It is imperative that you realize that the ice bath must be in place prior to steaming any vegetables, as the timing is critical to stop the cooking process and retain the color of the vegetables. Also, after being in the ice bath for 2 minutes strain the water and ice out and pat the baby bok choy dry and reserve.

You can buy the roasted red pepper in a jar already cleaned and ready to go. I grabbed mine at the Whole Foods olive bar and just sliced it in ribbons lengthwise. If you would like to roast your own just char the pepper in a high flame or on a grill until it is black all the way around. There is no need to season the pepper just toss it on the flame or grill and let it blacken. Once the pepper is charred, add it to a paper bag and seal the bag tight for15 minutes. Remove the pepper and peel the charred skin from the fruit. Remove the stem and split the pepper in half lengthwise. Scrape the pith, membrane and the seeds from the pepper but do not wash them under water or you will wash away a lot of the flavor.

The baby spinach is now sold in small tubs already cleaned and ready to go but if you use fresh please make certain that you wash it three times prior to drying in a salad spinner. It is important for you to understand that you will not finish the rest of the vegetables until the salmon is in the oven and you feel as if you are about 8 minutes from serving. To finish the vegetables, heat up a medium saute pan and add the butter making certain that the butter does not burn. Add the mushrooms and saute for 3 minutes. Add the red peppers and the stock and simmer lightly. Add the baby bok choy cut side down and cover the pan for 2 minutes. Add the baby spinach, salt and cracked pepper then cover for 1 minute. Taste! Adjust to your desire! Serve this immediately. You are just heating the vegetables through and you want to avoid overcooking the baby bok choy and spinach.

For the Salmon:

4 6-8 oz pieces of sockeye salmon skin on
½ Tablespoon of sea salt
Fresh cracked pepper
1 Tablespoon of Olive Oil

Procedure:

Preheat oven to 450 degrees. Season the flesh of the salmon with the salt and the pepper. Keep salmon at room temperature at least one hour prior to serving. Heat up a large saute pan that can be moved to the oven until it is very hot. Start to finish the vegetables at this point. Add oil to the hot pan and sear the salmon skin side up for 2 minutes. Do not flip the salmon just place it in the oven for another 3-5 minutes. When the salmon comes out of the oven, the skin will peel off with ease if you use a pair of tongs and peel from a corner of each fillet. If you have any trouble just scrape it a bit until the skin starts to give. Place the pan on the range and crank up the heat then turn the salmon. The reason we never turn the salmon is to get the great color that will come with it. Spoon the glaze over the salmon pieces and once the glaze hits the pan and starts to reduce turn off the flame and just swirl the salmon in the glaze. Serve.

You can use a warm platter or a large bowl to serve. All you need to do is place a baby bok choy in the center of the bowl or platter and stack on some of the mushrooms, peppers and the spinach. Make sure that you let the bok choy drip all the stock free as you only need a little of the liquid. Place a salmon fillet on the vegetables and drizzle some of the glaze around the plate. Serves 4.

Baby Bok Choy, Broccoli Shards, Baby Carrots and Bell Peppers w/ Ginger Aioli

The New Year has cut half way into January and at this point in time there have been multiple resolutions shattered and broken. This is why I always encourage people to eat balanced meals and if they choose to indulge on pure organics and focus on moderation, several small meals during the course of the day and an exercise program that they are inspired to perform they will be deep into living a healthy lifestyle. I decided to share a recipe that makes for a great meal on its own or pairs up well as a side dish for a simple menu. This salad can be eaten at anytime of the year based on the nutritional benefits that you will receive with the raw vegetable content.

Raw organic vegetables are still one of the best methods of helping to scrub the internal organs while supplying the wholesome nutritional benefits that the body needs on a daily basis. The flavor combinations are sublime with the baby bok choy leaning into a crisp radish type flavor. Make certain to select firm bright colored bok choy. Avoid yellowed leafs and limp bok choy and when you clean the bok choy- cut the stem off and separate the pieces. This will make it easier to wash out the grit that will hide at the base of the choy. Be certain to dry the pieces prior to slicing as with any ingredients that are being tossed in a salad to avoid thinning out the dressing. You want the dressing to cling to the salad ingredients. A sturdy salad spinner should be a part of any well-stocked kitchen and you can get one online or at a specialty retail store. You can buy the baby carrots already cleaned and peeled and if you ask your vegetable monger he/she might have the broccoli slaw as well.

In the chef world- we use the cutting technique of slicing “on the bias” to employ more surface area from the length of a food product. It is an angled slice and with this salad the thinner you slice the better the results. It takes a sharp blade but then again- a dull knife is always more dangerous than a sharp knife.

Don’t be alarmed by the mayonnaise if you are watching calories. Also- if you do not want to go through the task of whipping oil into room temperature egg yolks to make your own mayonnaise, you can purchase jars of organic quality products that will save you time. For our vegan friends, there are alternatives sitting on the shelves of a Whole Foods right next to the traditional mayonnaise.

I love to keep a jar of tomitilla salsa in the pantry to help give my dressings and sauces a kick. For a thinner blast, pipe in some Green Tabasco and you will get the same zest. Here is a great trick with fresh ginger- go out and buy a flat microplane like the one in this hyperlink. You can see how the microplane helps with firmer cheeses as well. Keep the fresh ginger in a zip locked baggie and store it in the freezer. When you have the need for its use just rip it (bark and all) on the microplane right into your sauces, dressings or stir-fry meals. You can use the microplane for fresh spice as well so make certain to use fresh nutmeg pods and be certain to buy your spice in small amounts as it will lose its power sitting idle on your pantry shelf.

Enjoy this salad anytime of the year and as always please use organics as much as possible and with that- Spark Something New…

Ingredients:

2 heads of baby bok choy cleaned and sliced thin on the bias (green part as well)

8 oz of shredded broccoli stems sliced thin or 2 stalks peeled and sliced

1/2 cup of baby carrots sliced thin on the bias

1 yellow bell pepper sliced thin

1 red bell pepper sliced thin

1/3 cup of fresh basil sliced thin

3/4 cup plus organic mayonnaise or Vegan mayonnaise

1 T green tomitilla salsa or Green Tabasco

1 T fresh lime juice

2 T fresh grated ginger

1 waft of grated nutmeg

Sea salt and fresh pepper to taste

Procedure:

Save the broccoli stems and peel down the harder outer green surface until you reach the tender center. Slice into thin planks and then into very thin shreds. When cutting the peppers, slice the base and cap off (reserve for other uses) and prop the pepper upright. Slice into one side of the pepper, lay the pepper flat and then slice out the white membrane and the seeds. Discard seeds and membrane and slice as thin as possible across the shorter length of the pepper. Slice the cleaned baby bok choy, carrots and the basil. With the basil, stack the smaller leaves onto the larger leaves and roll them tight. Run the blade along the basil so you get paper-thin ribbons. Add the vegetables to a large bowl. In a smaller bowl, blend the mayonnaise, salsa, lime juice, ginger, nutmeg, salt and pepper. Add dressing to the salad and toss. If you desire a thinner dressing add more mayonnaise and lime juice. The dressing should cling to the salad to the point where you can mold the salad in a haystack and it will hold its shape. If the dressing is too thin simply add a little more of the vegetables. Serves 4 as a side dish and 2 as an entrée salad. If you need to prep the salad ahead of time, just cover the larger bowl with a damp clean towel and hold in a fridge. Chill the dressing as well until you desire to serve. If you toss the dressing with the salad in the summer, keep it covered and chilled in a cooler or on ice.

Chicken Paprika

Some of the recipes I post seem a bit long but they are quite simple. I add the tricks in as a bonus and to share the “short-cuts” that chefs use to impress their guests. How can you go wrong? This a perfect winter dish adding the heartiness of the pasta and the creaminess of the goat cheese. This is another one of these dishes where the reduction at the end is the key element. The technique (or the trick) is when you turn off the heat and then add the hot pasta and goat cheese to make the sauce. The remaining reduction will be warm enough to allow the cheese to melt, thus forming the sauce. Keep the cheese at room temperature to hasten the melting process. The Orchiette pasta is known as “tiny ears” as a metaphor for the round disk shape of the pasta. Orchiette pasta is easy to find and is on almost every retail grocery shelf.

Al dente is the texture of cooked pasta that is most desirable prior to adding to a sauce or when serving a pasta. Look for the tomato paste in a tube like toothpaste or substitute a tablespoon of San Marzano puree or Muir Glenn puree. Always use fresh lemon juice. As always- try to use organics as much as possible to enhance not only the flavor but the health benefits of the foods you eat!

Ingredients:

5 lg. Boneless, skinless, free-range chicken breasts sliced in finger length strips
1/2 cup of all-purpose flour
2 Tablespoons of fresh Hungarian paprika
10 Cremini mushrooms brushed clean and cut into quarters
2 Green peppers cleaned and cut into square pieces
1 lg. Spanish onion cut into square pieces
½ teaspoon of chopped garlic
1 Tablespoon of tomato puree
1 1/2 cups of hot chicken broth
3 Tablespoons of olive oil
5 oz. fresh goat cheese
Sea Salt and fresh cracked pepper to taste
2 Tablespoons of slivered and toasted almonds
1 lb. of dried Orchiette pasta cooked to al dente
2 Tablespoons of chopped Italian parsley
1 splash of fresh lemon juice to taste

Procedure:

Add the flour, paprika and some fresh cracked pepper to a large bowl or zip lock plastic bag. Dredge the chicken through the dry mixture and shake off all excess flour. Place a pot of salted water on the range for the pasta and bring to a boil but DO NOT ADD THE PASTA YET.

In a very warm but not smoking hot Dutch oven add the olive oil and warm until hot enough to handle the dusted chicken breast being careful that the oil is not too hot.

Lightly brown the chicken breast pieces and add to a plate lined with paper towels. Add a little olive oil back to the Dutch oven and sauté the garlic, onions, peppers and the mushrooms on high heat for ten to twelve minutes.

Cook the pasta in salted water until al dente for 8-10 minutes. Stir frequently.

Add the tomato paste to the sautéing vegetables and caramelize for 1 minute. Add the chicken back and then add the chicken stock. Reduce. Scrape the sides of the Dutch oven to get any of the flour into the liquid in order to thicken. Keep reducing. Strain the pasta but leave a little of the hot starch water in the pot in case you need to thin the sauce. Add the hot pasta to the reduction and reduce for a minute more. Turn off the heat and fold in the goat cheese. The whole dish will come together now. Adjust seasoning with salt, pepper and lemon juice.

After you add the goat cheese you will have a wonderful sauce. If need be add some sour cream and kick in some fresh paprika near the end to help with a creamier sauce. Thin down this sauce with some of the reserved hot pasta water if it is too thick in order to stretch the sauce. Add the parsley and mix in. Drizzle with olive oil. Garnish w toasted almonds. Serve immediately.