Eat your greens!

After three years of living in Chicago, I finally managed to make it to the Green City Market for the first time yesterday and had a wonderful experience - I will definitely be making this a regular Saturday stop from now on! After only about 45 minutes of shopping, I had a handful of wonderful goodies including an array of salad greens (dandelion and beet greens), baby radishes, beautiful red and purple carrots, buttery oyster mushrooms, fresh cheese curds and the juiciest strawberries I have ever tasted. 


Yesterday for lunch, I used the greens, radishes, and carrots to make a salad. When I was prepping the carrots I cut off the green tops and *almost* threw them in the trash by habit, but was overtaken by a faint aroma that was very reminiscent of parsley and decided that rather than throwing them away as usual, I would try to find some sort of way to utilize them. After some quick internet research, I learned that carrot tops are indeed edible and very nutritious and according to carrotmuseum.co.uk, are loaded with protein, minerals and vitamins. Unfortunately, there aren't many recipes online so I decided to make something and cross my fingers. 


Fast forward to this morning - I offered to make my husband breakfast, but when he learned I was going to be experimenting with carrot greens, he very politely said he'd do his own thing... oh well, more for me. I ended up sauteing the greens with bacon, onions, and garlic, and serving them with a side of scrambled eggs and a strawberry smoothie. Overall, they were very delicious, and I'll definitely be experimenting with them again and thinking twice before I throw away my scraps! 


Sauteed Carrot Tops (serves 1)
1 1/2 cups carrots tops (I pulled the leaves off the stem parts)
1 piece of bacon chopped into small pieces
1 minced garlic clove
1/8 cup chopped onion
1/2 jalapeno chopped (optional)


In a saute pan over medium heat, add the bacon and cook until lightly browned. Add the onions, garlic, and jalapenos and cook until onions are soft (3-5 minutes). Add the carrot tops and cook until slightly wilted (1-2 minutes). 


Strawberry Almond Smoothie (serves 1)
1/3 cup vanilla greek yogurt
1/2 cup strawberries cut in half
1/2 banana
Handful blueberries
1/4 cup almonds
3-5 large ice cubes
I tbls agave nectar (or honey)


Put all ingredients in blender and puree until desired consistency. 

I'd like an extra dry gin martini, shaken, up, with 3 olives

When you think of martinis, do you think chocolate, lemon drops, or cosmos? While those might be tasty, I'm talking about something even more appetizing - yes, a gin martini (or if you must, a vodka martini, but what do you have against gin?!). 

The martini is an American classic and everyone has their own idea of the "perfect martini". Mr. Boston's Official Bartending Guide has the "Perfect Cocktail" recipe listed as equal parts dry and sweet vermouth (1.5 tsps of each) with 1.5 ozs. of gin. Yes, gin. Not Godiva chocolate liqueur. Not lemon juice and simple syrup. Not cranberry juice, but gin and vermouth. Today, every bartender has taken some liberties with the term "martini", but when I order one, I have a specific recipe in mind - extra dry, shaken, up with 3 olives (sometimes I like to mix it up and substitute olives for cocktail onions). 

Yes, you may prefer your martini a different way, which is fine (although really, extra dry, shaken, up, with olives is seriously the "perfect martini"), but navigating the martini lingo is sometimes difficult for some. Read below to decipher how to order your perfect martini at the bar, and while you're at it, try mixing it up at home. Being able to make a good martini is a skill that everyone should have in their back pockets. Like knowing how to start a fire with twigs. Or like knowing how to collect rain water if you're on a deserted island. 

Gin or Vodka

If you order a classic martini, you can call gin or vodka. Not Godiva chocolate liqueur, not lemon juice and simple syrup, not cranberry juice. Vodka or Gin. But really, why would you pick vodka when you can have delicious, yummy gin?!? If you want to specify a brand, do so when you specify gin or vodka (Me? - if its available, I'll have North Shore No. 6. If not available, Beefeater is good option as well). 

How Dry?

I like my martinis dry. Very, very dry. Which means I like gin in a glass and pretty much nothing else. But when your bartender asks you how dry, they're referring to the amount of vermouth you'd like in your martini. There is no universal proportion, but if you don't specify how dry you'd like your martini, you're likely to get a good half ounce of vermouth in the glass. Dry will be a few drops. Extra dry only affords you the slightest essence of vermouth. Today, you're also likely to get dry vermouth, but if you'd prefer sweet, be sure to ask. 

Shaken or Stirred

Shaking your martini will aerate the cocktail more than if it was stirred. This will slightly change the flavor profile, and the only way to figure out what you like best is to order it both ways, side by side and do a taste test. If you don't specify, chances are your martini will come to you shaken. 

Up or On The Rocks

Once the Martini is made, you can have it served on the rocks (over ice) or up, which is poured in a glass with no ice. Default at most bars is to serve it up.

Garnish

When most people think of martinis, they think of olives as a garnish. But you can also request a twist, which is a lemon rind twists and will give your martini a much different flavor. If you're up for it, order a Gibson rather than martini, and your olives will be replaced with cocktail onions. When I'm making mine at home, I like to do both olives and cocktails onions. There is truly nothing like a gin soaked olive or onion. If you want an olive soaked martini though, order yours dirty and splash of olive juice will be thrown in to your cocktail for good measure. But why would you want to disguise the wonderful flavor of gin with olive juice?

Experiment at home to figure out how you like your martinis and to practice your martini making skills, which as I have mentioned are necessary! Know how to order when your at a bar to avoid any confusion with your waiter, and remember to drink responsibly. 

My "Perfect Martini"

While crafting your cocktail put ice in a cocktail glass to chill it. In a shaker, pour 2 ounces of gin and a handful ice. Remove the ice of the cocktail glass and replace with a splash of dry vermouth. Wash the glass with the vermouth and pour out any extra. Strain gin from cocktail shaker into glass. Garnish with two olives and a cocktail onion. Enjoy and be happy. 

How do you like your martinis?

-B

"A Drink with Something in It"
There is something about a Martini,
A tingle remarkably pleasant;
A yellow, mellow Martini;
I wish I had one at present.
There is something about a Martini,
Ere the dining and dancing begin, 
And to tell you the truth, 
It is not the vermouth -
I think that perhaps its the gin.
-Ogden Nash

Its getting hot in here

Well, hello there warm weather.


Dealing with the biploar Chicago weather can be frustrating at times, but today is a work holiday, and the sudden 90 degree weather (wait, wasn't it almost freezing just four days ago?) is very welcome in my book.   Unfortunately, most of us aren't used to such heat yet, so make sure to keep your self cool in the blistering sun by sipping on this yummy concoction:


Basil Gimlet
2 oz. Gin (I recommend North Shore No. 6)
1 oz. Basil infused simple syrup (see my previous post on infusing your own simple syrups)
Juice of 1/2 of a fresh squeezed lime (fresh, seriously - put away that fake plastic lime - NOW!)


Shake. Serve over ice - Garnish with a basil leaf or a lime wedge (or both, just make sure to garnish!), and go soak up that sunshine, Chicago!

Hello world.

So the monstrous actuarial exam has been taken and (temporary) freedom is mine! I've been living in the real world again for the past week and a half, and I must say, I've missed it. I've spent the last two weeks making up for my lack of worldly existence by checking out new places that I've been longing to try and revisiting old faves for which it's been too long. This upcoming week will be no exception, and in between all the dining and cocktailing, I hope to have a little free time to post some reviews about a few of the new places I've tried or will be trying soon - but in the meantime, I want to chat with you about something very important - simple syrups. 

Go check your liquor cabinet - see that bottle of Collins Bar Syrup that you bought at a very cheap $4? Well, you spent $4 too much, my friend. Simple syrup is a bar necessity that just happens to be extremely simple to make yourself. Not only is it simple (and cheap!) to produce at home, it's easy to infuse with other flavors, and a great way to turn a basic cocktail into something that seems oh so fancy. Your friends will truly be impressed. Below is a new creation of mine using a berry infused simple syrup.

Basic Simple Syrup

Mix equal parts water and sugar in a small saucepan (I usually use 1 cup of each). Stir, and bring to a boil. Reduce heat, simmer for five minutes. Let cool and store in an air tight container for up to 3 months in the fridge. 

Violet Beauregarde

2 oz. Veev Acai Spirit

1 oz. fresh squeezed lemon juice

3/4 oz. Pomegranate Berry Simple Syrup (see recipe below)

4-5 blueberries

4-5 blackberries

Lightly muddle berries in the bottom of a glass. Shake Veev Acai, simple syrup, and lemon juice with ice. Strain into glass with muddled berries and ice. To create a non-alcoholic version for the kiddies, substitute 3 oz. soda water for the Veev Acai.

Pomegranate Berry Simple Syrup

1 1/4 C water

1/4 C pomegranate juice

1 1/2 C sugar

3 oz fresh blueberries

3 oz fresh blackberries

Place all ingredients in a small/medium saucepan. Stir and bring to a boil. Reduce heat, simmer for five minutes. Let cool. Strain berries out of syrup, and store syrup in an air tight container in the fridge.  

Try getting creative with infusions like basil, rhubarb, or habanero pepper. Let me know what you come up with!

-B

Goats Gone Wild

I have been in full study mode the past few weeks, but with only two weeks left until my actuarial exam, I can start see a little glimmer of freedom! As much as I know that the more study hours I can notch into my belt, the better my chances of passing, I still can't function without a mental break every now and then. And really, what better way to rebalance one's state of mind than with a satisfying meal with wonderful company - so I was ecstatic when some great friends of ours invited us to dinner at Girl and the Goat this past Saturday.

 Stephanie Izard's West Loop restaurant has been one of the most talked about dining locations over the past year and reservations are nearly impossible to get (our friends made theirs 4 months ago...). Upon arrival, guests are greeted with a very comfortable woodsy scent that was a nice complement to the simple yet rustic decor. The open kitchen with a wood burning oven is an exciting feature and we were very lucky to have scored the group tables right in front of the kitchen.

The menu is filled with sharable plates which is personally one of my favorite ways to eat. It lends itself to great conversation and a very familial atmosphere and of course you get to sample more goods - which I'm always up for (yes, I'm always that girl who wants to try a bite of everyone else's entree...). We took great advantage of this and ordered about half the menu as well as a 6.5lb goat leg (yes, a goat leg).  As far as drinks (we had many...), we spent most of the evening indulging in red wine, but their beer selection is not to be overlooked! We also sampled a few of the cocktails, but you really can't go wrong with any beer on their menu, a dark spirit served straight up, or a bold red wine like the Mas De Gourgonnier, a French red that happens to be one of our favorites and is also one of the cheapest on the menu at $40 - it paired well with the entire menu.

What suprised me most about the entire dinner, was that for such a meat focused restaurant, the vegetarian dishes were not forgotten and at the end of the night were some of my favorites. I seriously haven't been able to stop thinking about the pan fried shishito peppers with parmesan, sesame, and miso. This was one of the first courses served, and I truly would have been happy with not trying anything else the rest of the evening. The roasted cauliflower and sweet potato gratin were also perfectly executed and stood up to the meat courses exceptionally well.

So some of my favorite meat dishes? Definitely the goat belly with lobster and bourbon cream sauce (as the waitress exclaimed - you had me at Bourbon!). The goat liver mousseline with crumpets was mildly sweet and luxuriously creamy and the pig face topped with a silky sunny side up egg were also memorable, but to be honest I don't really remember what else we ate. To clarify - there wasn't a single dish that I didn't enjoy and that wasn't perfectly cooked, but with all the hype I truly expected it be one of the best meals I've ever had. Granted, my lack of remembrance is also partially due to the fact that my brain is currently filled with nerdy actuarial musings, but if it wasn't for the veggies (oh, those peppers were so, so good), I'd almost prefer to go across the street to Publican (and not have to sell my soul for a reservation) to get my fill of meaty goodness.

Oh yes, so what about the goat leg? This was the last item that we received, and it was served with the sweet potato gratin and roasted cauliflower (that were oh-so-delicious!). It arrived on a huge wooden slab served with various colorful sauces and housemade pickles (also oh-so-delicious) - it felt like a Thanksgiving dinner in April! The preparation of the leg was very simplistic and was a great way to honor the restaurant's namesake. The meat was tender and earthy with a very subtle and sweet wood flavor. Although the sauces made for a very eye catching presentation, I actually preferred the meat naked so that I could enjoy the subtlety of the flavor. But I couldn't stop eating those pickles. And the sweet potatoes. Ooooooh, and that cauliflower!

For dessert, we ordered a few of each on the menu, but the winner of the evening was a bittersweet chocolate cake with Black Dog shiitake gelato. The earthiness of the gelato was perfectly balanced with the chocolate and was one of the most creative flavor cominations on the menu.

At the end of the night, the meal was a great experience and I'm glad to finally say that I've tasted the creations of Ms. Izard herself. And while I may have not found some of the food "memorable", the laid back family atmosphere and the simple ingredients and presentations truly allowed my table to let loose, enjoy ourselves, and focus on appreciating each other's company and conversation - this is what I think makes the Girl and the Goat so special and why people just can't stop talking about it.

 

The moment Chicago's been waiting for...

Just got my password to try and get tickets to Next's Paris 1906 menu before reservations open up to the public early May. I'll be clicking refresh furiously tomorrow at 10am to hopefully score a reservation... more details to come!

Birthday Beignets

Homemade Beignets, Pepper Bacon, and French Press Coffee

Happy Birthday to my wonderful husband!

-B

Mobile Bliss

Friday mornings for me are always rough - especially Friday mornings that greet you with gloomy, grey skies and freezing cold rain and even more especially Fridays that you know will be followed by a weekend of intense exam cramming. Today was shaping up to be boring and insignificant.

Luckily for me, today was not insignificant! I work in a very food challenged area of the South Loop, and our usually neglected corner received a lunchtime miracle - a gleaming orange food truck parked right.across.the.street. Yes. Gourmet mac & cheese delivered straight to my front door.

The history of food trucks in Chicago has been brief - it wasn't until about a year ago that these mobile food miracles were allowed in Chicago - and today there are still some caveats - most notably that food can't actually be assembled on site and must be pre-packaged before hitting the streets. Regardless, the food truck trend has taken off, and there are several notable chefs getting in on the action.

One of the first faces to hit the scene was long time food truck advocate Matt Maroni with his "Naan-wich" filled Gaztro Wagon. I was fortunate enough to score one of his creations during the truck's maiden voyage last summer. Considering the food preperation restraints, my pre-packaged parcel of wild boar belly nestled in pillowly naan bread was quite delicious and enough to get me hooked on the mobile madness thats overtaken our streets.

Since then, I've had the pleasure of trying Phillip Foss's Meatyballs as well as Tiffany Kurtz's Flirty Cupcakes. Both have been wonderful food experiences. With the exception of today however, I've had to make quite a hike to other parts of the loop to get in on the action - so what a great surprise to learn that a truck would actually be stopping right.across.the.street.

Yes, The Southern Mac & Cheese truck - perfect for a mid-day pick me up. They were serving four options today and I was able to sample three - sundried tomato and carmelized onion with white cheddar, white truffle oil infused smoked gouda, and italian sausage, giardiniara, with mozzarella. I can assure you that it lived up to my expectations - all were well-balanced bowls of comfort. The truck sold out within an hour of being parked right.across.the.street, so hopefully word will spread about the potential profits to be had on my little corner, and I will be graced with more food truck goodness in the future.

In the meantime, I'll continue to support the Chicago food truck initiative and with warmer weather moving in, will most certainly be making many more voyages to do so.


-B

 What a beaute.

 Sundried Tomato and Carmelized Onion with White Cheddar

Italian Sausage, Giardiniera, and Mozzerella