Chicago can’t quite seem to commit to warm weather–we had four days of 80s and sun (perfect for working outside all last weekend at the plant sale and getting a little done in my garden), then, as soon as I get my tomatoes in the ground, down to 40s. Thankfully this weekend is supposed to be solidly beautiful, perfect for grilling, gardening, and generally being outside and eating all the almost-summer foods.
With that in mind, here’s what I’m thinking about making during the long weekend.
With rhubarb season in full swing and strawberries close behind, it was a good opportunity tonight to clean out my freezer of some of both that I haven’t gotten around to using. Easiest thing? Rhubarb-strawberry syrup. A bag each of frozen rhubarb and strawberries, enough water to cover, a few cups of sugar, zest of a lemon, simmer about 20 minutes or until it tastes good. Take off the heat and add the juice of a lemon, refrigerate. I love it with seltzer (and maybe a splash of triple sec).
I loved this grilled chicken I made last summer, and it would go perfectly with grilled asparagus tossed with green garlic and thinly sliced French radishes, a beautiful salad, a glass of wine, and some friends on my porch. Yum.
As for any leftover chicken? A batch of this pesto on a warm flatbread or spread on a toasty pita with some of the lemony grilled chicken tucked inside sounds like a perfect lunch after I finish planting my garden with tomatoes and basil and some new herbs.
And because this is the start of pie season for me, rhubarb pie is a must. I made this to celebrate my first “blogiversary” because it represented so clearly what I wanted from this blog–a new skill learned or perfected (pie crust), a new favorite ingredient discovered (rhubarb) and a recipe to bring them together. And hey, May 21 also marks happy 3 years blogging to me!
The past six months have felt a bit like a real-life “Where in the World is Carmen Sandiego?” minus the red hat and the international intrigue. Which is to say, last week I spent four incredible days in (and just outside of) Barcelona.
It was a trip of firsts–first time in Spain, first time baking bread in a wood-burning oven, first time taking a cooking class in someone’s home, first time using AirBnB, first time using the tiny bit of Spanish I remembered from high school (which, as I learned, was only marginally helpful as all the signs are in, and many people speak, Catalan). Most significantly for me, though, it was the first trip I’ve done completely by myself, with no agenda or priorities other than my own. It was a transformative experience, one I’m still processing, but that I could not be more grateful to have had.
I’m still organizing my thoughts (and nearly 2,000 photos), but more, so much more–all the amazing people I met, the beautiful sights, the food (oh, the food!)–to come soon. Bon dia!
On the spectrum of grills and grilling, this is how I view things:
Charcoal grill > Any grill > No grill
A few years ago, I moved into my first apartment with a porch and my first must-do was learn how to grill. Happily, I got a little cast iron Lodge hibachi grill as a housewarming gift (you know what’s really smart? giving a person who likes to cook stuff to cook with because they will often use it to cook for you).
For four years, I used the hell out of that thing. It’s just the right size to cook for one or two people, but I easily had enough space to grill a whole pizza or a few burgers when I needed to. It was fast to heat up, holds just enough charcoal for one meal (with enough left over to melt a few marshmallows), and took briquette (the kind most grocery stores sell in summer) and lump (the kind that looks like chunks of burnt wood) charcoal. I can guarantee there were weeks in summer I did not touch my stove in favor of cooking on my porch (yes, breakfast too–do you know how good grilled bacon is?).
As much as I love that grill, it has a few drawbacks. The lack of a lid is the biggest one, making it a challenge to cook larger pieces of meat for longer periods of time. Foil or a pot lid worked to melt cheese on a burger, but not so well for cooking, say, a whole chicken, or smoking anything. A little Weber or tabletop/tailgating grill would have solved this, but I really like how the cast iron maintained heat. That’s why my housewarming gift to myself with my new place (after I made sure there were no rules about grilling, and yes, being able to grill was one of my “must-haves” when I was looking to buy) was a small ceramic grill, a Kamado Joe Jr.
I love my new baby for a lot of reasons but it came with a bit of a learning curve. The biggest selling point for me: it’s easy to get temperatures really low (180º F), really high (900º F), and everything in between and hold that temperature steady for a very long time–the whole thing is essentially a brick oven with grill grates. The lid and the steady temperatures also mean I can cook larger things like chicken; smoke salmon, or even bake (some people get excited about a pulled pork on the grill, I’m excited about baking cobbler. Ok, and the pork too.).
Compared to my cast iron grill, the ceramic needs a little more attention and takes a little longer to get the hang of. It’s slower to heat up than my cast iron, and only uses lump charcoal. Also, with the cast iron I could see my food as it cooked and so was quicker to figure out how much charcoal to use, how to set my hot and cool spots, when to turn or otherwise fuss with the food. With the ceramic, the cooking is mostly hidden under the lid, so I’ve had to learn a bit more by trial and error (and a few overdone burgers). But as I figure it out, I realize how much I will be able do–baking pizzas at near-professional pizza-oven temperatures and smoking my own bacon, for instance.
The difference between my two grills is essentially the difference between having a stovetop and having a full stove with an oven. I can cook nearly everything with just the first, but having the flexibility of the second gives me so many more options that it’s worth dealing with the learning curve.
If I had a porch big enough to have both grills out at the same time, I would, but for now I’m defaulting to my ceramic. My next place though…both grills.
It shouldn’t come as any surprise considering how much I talk about them, but the Peterson Garden Project is hands-down one of my favorite organizations. I love their mission to teach people to grow their own food and, now that they have the Fearless Food Kitchen, to cook and eat the food they grow; I love their community involvement; I love how they align with so many of my own values. And now I’m officially part of their team!
It’s a gig that I couldn’t be more thrilled about. I’ll be helping them with communications, especially getting the word out about their new classes. There’s some great stuff coming up–I can guarantee I’ll be at this class on making your own bacon–and I can’t wait to share!
In other news, while I don’t have a recipe for you this week, last weekend was the most inspired I’ve been in the kitchen in what feels like months. It was wonderful. I will have a recipe (hopefully two) to share next week (a hint–one of the recipes is pictured below).
Almost two weeks ago, my grandpa died. I’ve been debating writing about this for a lot of reasons, but if this blog is about anything other than food, it’s about family, and he was an important part of mine. It would be selfish of me not to share what I can of him with the world.
There are many, many things that made my grandpa a great man, but they can all be distilled down to one undeniable truth–he loved people, especially his family, and people loved him. Sometimes–well, let’s be honest, often–that love, and his sense of humor, was kind of goofy, a little teasing or sarcastic, possibly, occasionally crude (though never crass or dirty; he (almost) never swore), but always unique to him–even if the joke itself wasn’t unique. I wouldn’t be surprised if my grandma’s (lovingly) rolled her eyes at the same joke for the entire 63 years they were married.
Three weeks before he passed away was Paczki Day, Fat Tuesday. I hadn’t planned on making any, or shipping them overnight to Cleveland where there’s no shortage of good paczki to be had. Still I found myself frying up two dozen golden little donuts filled with my homemade jam that Sunday night, tucking them safely into boxes for their journey. My grandma brought one to my grandpa in the hospital, leaving instructions with his nurses to microwave it a little; paczki are better warm. She told me later that he called her that night to tell her to thank me and that it was delicious.
I was lucky enough to see him the next weekend and despite how simply not like my grandfather he looked–there’s something that twists your heart and makes you feel so old when you realize the people you always, always knew to be big and tall are not so much anymore–the eye-roll-inducing humor and good spirit remained, for which I could not be more grateful. We chatted for a bit and I asked again if he liked the paczki and he said he did, joking he gained four pounds just from one. I reminded him I could make and ship him anything he wanted, cookies, or maybe brownies. “Ooh, brownies…” My grandpa, as my mom later reminded me, loved chocolate.
Two weeks later, as I prepared for another trip to Cleveland, this time to be with my family and celebrate my grandfather’s life, his “Ooh, brownies” kept ringing in my ears. And so, again, I found myself in the kitchen mixing and baking when I should have been packing and sleeping. Somehow the brownies were more important than anything else at that moment. There’s comfort in sharing food with loved ones, especially during a hard time, but making and bringing those brownies with me was purely selfish–it was the last thing my grandpa asked me for and what kind of granddaughter with a food blog and a penchant for cooking for an army would I be if I didn’t deliver?
There isn’t enough time or space or simply the words to share my memories of him, but it’s the little things I keep thinking about and telling anyone who will listen. How he made me his specialty of bacon scrambled into eggs when I had chicken pox as a kid. How we’d always go out for Italian food when he and my grandma were in town and he’d always joke with the waiter about how he was on a fixed income before placing his usual order of veal parmesan and a glass of “white zin.” His voice in the back of my mind as my car crapped out the week he died: “You should’ve bought a GM. When’s the last time you got the oil changed? And maybe take it to the car wash once in a while.” The pride in his voice echoing through the hall as I walked across the stage to get my Master’s degree: “You go, girl!!”
My sisters and I are so lucky, not only to have had him as an incredible grandfather and for the limitless love he gave us, but for how we’ve benefited from how he and my grandma raised their first born, my mom. My aunt said in her eulogy that my grandpa raised his daughters to be independent (and, among other essential life skills, to know the power of duct tape; how to use a lawnmower and a snow blower; and to appreciate a good power tool). Through my mom, how she’s lived her life, made her own way, my grandpa’s lesson came to me. I know he was so proud of her just as he was proud of me. And I could not be prouder to be his granddaughter.
Sorry for the silence lately, the weather has gotten me a bit down and, with it, any kitchen inspiration other than egg sandwiches, take out, and freezer leftovers. But this weekend starts Daylight Savings and an extra glorious hour of light when I get home, the temperatures are slowly creeping above freezing, and I got to spend last weekend enjoying this view. I can’t complain.
You know who throw the best parties? People who love food. That pretty much explains why the Peterson Garden Project’s “Dig In!” kitchen warming and benefit for the new Fearless Food Kitchen was such a blast–an event put on by a group that helps people grown their own food in order to raise money to teach people how to cook good food. (Not to mention, it’s always fun to get a little fancy, especially for a good cause. And really, really good food.)
The party kicked off with fantastically creative cocktails (many with homemade liqueurs and infusions) and a delicious spread of cheese, fruit, and other nibbles while everyone mingled and checked out the new kitchen space (and snuck a peek of dinner being prepared in the kitchen). It was wonderful to talk with so many people excited about the space and see so many equally happy to donate towards everything from whisks and spatulas to serious kitchen hardware like mixers and ovens. My favorite part, though, was watching the inspiration wall fill up as people wrote about those who inspired them to cook and garden.
As cocktails ended, everyone moved to the dining room, long tables beautifully decorated and perfect for a community meal. And oh, the food. Delicious doesn’t begin to describe, and really should go without saying, considering the chefs for the evening were some of the best (and some of my favorites) in Chicago. It took all my willpower (and the reality of a very small purse) to keep from swiping a basket of bread from Baker Miller to take home. Two distinctly different, but equally amazing salads, started the meal: a hearty dish of creamy white beans, potatoes, and pickled vegetables from Joe Frillman (Balena)was a wonderful reminder of what can be done in mid-winter with produce put up in spring and summer; on the opposite end of the spectrum, a fresh, bright, citrusy, spicy salad of apple, mango, and tomatoes from Patty Neumson (Herb, now topping my lists of restaurants to try). I could have been happy eating just these three things for dinner.
Oh but there was more. My first taste of lamb sweetbreads (they were good!), fried and served over white beans and a salad of corn and squash from my favorites, Brad Newman & Michael Taormina (Cookies & Carnitas). Perfectly braised pork with olives and melon by Chris Pandel (Balena, The Bristol, Formento’s); a tasty and light tofu and vegetable dish from Alvin Yu (Fyusion Dining).
The main course that everyone was talking about at the end of the night though, was the short rib by Erling Wu-Bower (Nico Osteria). You could tell who took their first bite by the chorus of “oh my god”s running down the table–I didn’t even get a picture it was gone so fast. It was perfection down to the Roman gnocchi (my new favorite thing, more like polenta cakes than the traditional potato dumpling-style of gnocchi) and roasted celery root. I don’t even like celery or celery-flavored anything and this converted me. Lord, that was good.
And of course, dessert. Because what would a meal like this be without it? Cranberry upside-down cakes with a perfectly sweet and sour sour cream gelato from Amanda Rockman (Nico Osteria, who is also teaching a class on making her iconic gateau basque next month) and a chocolate chip cookie from Baker Miller that was bigger than the saucer for my coffee. I wasn’t the only one who figured out that the best combination was putting the gelato on the cookie, which tasted like what every ice cream sandwich wishes it could be. (Want to know how good that cookie was? So good I actually forgot my purse in favor of searching for a cookie to take home.)
Everyone involved in putting this dinner together did an amazing job on every detail, from the gorgeous centerpieces and the wonderfully attentive waitstaff, to the great live music, the cute garden gift bags. Extra kudos to the volunteers who came back the next day in the midst of the fifth largest snowfall in Chicago to clean up.
While digging into a great meal is always a treat, it’s almost time to dig into the soil too (I know, it’s hard to imagine the ground will ever not be frozen). PGP’s new gardener sign-up just opened this week; if you’re interested, register soon spots go fast (and don’t be afraid of the waitlist, it’s how I got in last year)!
I just renewed my little plot at “Vedgewater” and can’t wait to get back outside, tending to my tomatoes, getting dirt under my nails, trying to figure out what’s killing my cucumbers, plucking sweet peas and strawberries to eat as soon as I get home. Soon, soon!
I write about food. That’s hardly a controversial topic, and a pretty privileged one at that, but I have the opportunity to write because others actively push the limits of and fight to protect freedom of expression–including those who satirize and mock in the extreme. I, we all, benefit from their efforts regardless of personal politics or religious affiliations. Those who operate on the edge make it possible for the rest of us to have–and express–our own beliefs.
Relatedly, 2014 was one of the worst years for the rights and safety of journalists. Journalists attacked, kidnapped, and brutally murdered like James Foley; journalists arrested and held by state governments–it’s unconscionable. There is no free society while the truth-tellers are silenced.
I won’t pretend that, based on the few days I spent there, I know Parisians or the French in any deeply meaningful way to speak to their character as a city or a nation, but I see and hear their response, and the response by the world, and it says enough. And while I’m sure it’s small comfort to the families and loved ones of those who were killed, there’s immeasurable power in turning such a crime into a rallying cry.
I’ve been a bit neglectful here over the past few weeks, but I hope everyone had wonderful holidays to end and start the year!
It was nice to reflect and realize what an incredible year 2014 was. It started with four weeks of the best cooking class I’ve taken, had a pretty nice midpoint with buying my first home and growing my first garden, and ended with my first of hopefully many visits to Paris, just to list the highlights. And of course continuing to share food, pictures, and stories with you all here. 2015 has a lot to measure up to!
Plus I got all kinds of new kitchen toys I can’t wait to play with–a madeleine pan, pretty kitchen towels, duck fat (very excited about this one! just making a note for next time not to try to put it in my carry-on as it managed to set off all kinds of alarms and earn me a TSA pat down for my efforts), cookbooks, a little chest freezer (can’t wait for farmers market season!).
For a final look back on 2014, the three post popular posts of the year (all of which happen to be three of my personal favorites as well):
I first posted this last January and I’ve been making a batch about every two months since; it’s basically the only mustard I’ve eaten all year and it’s pretty popular at the Chicago Food Swaps too. Lately my favorite variation is with white wine and white wine vinegar, though it’s also good with stout (I’m tempted to try it with the Great Lakes Christmas Ale that’s so popular right now). The cider version was also a pretty spectacular addition to the glaze for my family’s Christmas ham.
I also love this post because it earned this comment in an email from none other than America’s Test Kitchen: “We actually saw your post yesterday and passed it around to people in our office because we loved it so much.” Still one of my proudest moments of 2014.
Another recipe from January, this has been one of my favorite fast meals, especially when it’s cold outside. It’s five simple ingredients–cauliflower, leek, onion, butter, vinegar–that end up being far more than the sum of their parts. It was also my favorite exercise in understanding taste and flavor.
If you have any bags of cranberries left over from holiday celebrations, stick them in the freezer so you can make this when strawberry season comes around again (or you can make it now if you have strawberries stashed in the freezer). It’s by far my favorite jam and is an especially nice reminder this time of year that, really, strawberry season isn’t that far off.
Damson plum gin (this turned out spectacularly, and went amazingly well with champagne)
Cookies (full list in the next post)
Plus the usual bread, crackers, nuts, beer, sparkling wine. It was quite the spread if I do say so myself!
In other news, while I didn’t put together a gift guide, the Chicago Food Bloggers saved me the trouble and put together a great one. My fellow foodies gave some awesome suggestions–books, edibles, experiences, gadgets–for just about anyone on your list. If I had remembered to contribute, I would have suggested a cooking class or two at the Peterson Garden Project.
And finally the Chicago Restaurant Week(s) lineup was announced today! These two weeks starting January 30 are great for getting out and trying new places around the city. My favorite discovery from last year was Ada Street and their amazing cocktails, creative (and, more importantly, delicious) small plates, and the most spectacular buttermilk pannacotta. Yum. This year they’re doing a pretty funky menu based on the last meals of criminals–a bit morbid, but intriguing.
I always end up over-analyzing my options and then only end up going to one place, but this year I want to hit at least 3. Now I just have to pick some places and actually go!