Ham and Swiss Sliders

I have a love hate relationship with sports.  You would too if your home town teams built you up and broke you down year after year.  So is the life of a Chicago sports fan.  All hail to the great Ditka, the last person who made everyone in this city hope and dream.  If he didn't do it, the Super Bowl Shuffle did.  To this day I remember the homecoming parade down Michigan Avenue for the Bears when they won in 1985.  I remember walking around my grade school surrounded by kids wearing Sweetness sweat bands and McMahon style sunglasses.          

Blini's with Caviar and Champagne

Blini's with Caviar

Happy New Year!  If I was a serious blogger, I would have had this post up pre New Year's but I was too busy drinking champagne.  That said, who says that blini's or caviar or champagne have to be for a special occasion?  I say, if your kids are not around, that is reason enough to celebrate.     

A note on the champagne.  My significant other likes to remind me that although Verve Clicquot is excellent and their marketing team has been brilliant, it is not the only fantastic champagne in circulation.  There are many other excellent choices.  Yum.  Also, bubbly is best with something salty.  One of my favorite champagne accompaniments is french fries.  Yes, french fries.  That or potato chips, the above salty caviar or smoked salmon, cheese straws, cheese puffs...you get the picture.  If you can, make the appetizers yourself.  Everything tastes so much better when it is not bought pre-packaged from the middle aisles.  

The blini recipe is from Ina Garten and you can find it here.  I also used the crème fraîche and dill in her recipe but substituted caviar for the smoked salmon, which I was able to buy from Costco for a small fortune.    

Blini's with Caviar, Champagne and a Roaring Fire

Friday Cocktail, Spiced Nuts, Goat Cheese with Honey and a Long Run

Happy Friday, Folks.  A cocktail will be in order this evening after a hectic work week.  I would have more than one if I could but I have 12 miles to knock out tomorrow morning.  Since last weekend my run had shades of the Bataan Death March, I am hoping to make it through this one with toenails intact, knees in place, nausea kept at bay and sustained energy levels so the last two miles are not of me practically walking, like last weekend.  I had a Christopher McCandless moment before I headed out for said run and did not bring any fluids or food/ gels/ sports beans with me.  P.S. My iPod ran out of juice right around mile 7.  So, poster child of prepared I was not.

So what got me to the end of that run?  Food, of course.  Specifically, thoughts of the Oak Park Farmers Market Doughnuts that are served, usually warm, until 1pm every Saturday through the summer and early fall.  I have a deep infatuation with those doughnuts and they were going to be my prize for finishing strong.  Unfortunately, they never even made it to my lips since I was in the doughnut line for all of three minutes before, out of nowhere, I started sweating profusely, my head started spinning and I felt like I was going to dry heave since there was absolutely nothing in my stomach.  I bent over, put my hands on my knees and tried to look normal.  Unfortunately, I looked like some rookie college kid who spent the last night drinking and just happened by the doughnut stand on the walk of shame.  I realized that if I did not get out of that line, the scene would go from bad to scenes out of "The Hangover".

Deviled Eggs

Deviled Eggs

One of the issues with trying to be what I like to call, a "week-day vegan", is my little guy and his animal food palate.  I have been able to switch him to Almond Milk without fuss and he is ok with the veggie dinners, but take away his deviled eggs and there will be tears.  That said, a part of me likes that he loves what I consider to be an adult appetizer.  I have an image of kids who try deviled eggs having the same reaction as Tom Hanks in "Big" when he tries Caviar for the first time.  Priceless scene.

So this one is for my kid.  Happy munching.

Focaccia, Antipasto, Burrata Bliss

I don't mean to gush but I feel I must over two wonderful items in this post. Number 1, I have a glass of wine in my hand right now and I am raising it to The Bread Maker's Apprentice cookbook. I am an unabashed lover of bread. I love to make it (see Whole Wheat post), smell it in the oven, look at it and savor that buttery taste hot from the oven. There is no way I could ever follow the Atkins diet, I love carbs too much to give them up. Now, make bread with a ton of olive oil, caramelized onions and other delectable toppings and you have focaccia or one of the most sinful of all sinful carbs.

The second item that goes so wonderfully with homemade focaccia is burrata cheese. I will never forget tasting this mound of creamy goodness for the first time at Cafe Spiaggia in Chicago on a truly unforgettable date. He, (said date), ordered the antipasto platter which included the burrata and although we were still getting to know each other, he encouraged me to taste the cheese. Taste I did and it was as if I had just eaten a piece of high quality mozzarella with heavy cream and slight lemon undertones. In other words, it was mozzarella with the volume turned up and soon my date's plate was empty with only a drop of olive oil remaining from my ravenous siege of his appetizer. Burrata is difficult to find but if you come across it, please do pick it up and use it as a wonderfully flavorful and creamy alternative to mozzarella.

To compliment the two items above, I also added in marinated olives and tomatoes, salami and roasted red peppers. I am posting the recipes for the olives, tomatoes and peppers as those are the three items for which the recipes are mine. I think posting the focaccia recipe would be a disservice to The Bread Maker's Apprentice cookbook which includes so many tips, hints and different methods for making this focaccia as well as so many other bread recipes. If you have any interest in proper bread making, in my humble opinion, this book explains better than others how to make quality breads of all kinds and I highly recommend it. Enjoy! AJ

Marinated Olives

Ingredients
24 large unpitted Spanish olives
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons coriander seeds, crushed
2 teaspoons thyme
1 teaspoon dried rosemary, crushed
2 garlic cloves, minced

Combine all ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature.

Marinated Tomatoes, recipe adapted from Fine Cooking

Ingredients
2 pints cherry tomatoes
2 scallions (white part only), chopped coarse
1/4 cup finely chopped parsley
1 tablespoon finely chopped rosemary
3 cloves garlic, minced
1/3 cup extra-virgin olive oil
3 Tbs. balsamic vinegar
Salt and freshly ground black pepper

Method

In a shallow bowl, mix the tomatoes, scallions, parsley, rosemary, garlic, olive oil, and vinegar. Season with salt and pepper. Cover the bowl and let the tomatoes marinate at room temperature for at least 1 hour, but preferably 3 to 4 hours. Stir them occasionally so that all the tomatoes are marinated. If the tomatoes are very ripe and marinate long enough, they will crack and burst, allowing their juices to mix with the marinade.

Roasted Red Peppers

Ingredients
4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cups
Kosher salt
Freshly ground black pepper

Method

Preheat the oven to 500 degrees F.

Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.

When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour garlic or basil oil over the peppers and season with salt and pepper to taste.

Gougères (Cheese Puffs)

If I may be so bold, I would like to dispel what seems to be a common myth, that Champagne is for special occasions only. Au contraire! Life is a celebration everyday and although I am not saying one should drink Champagne when they get up in the morning to celebrate the sun rising, I do fully advocate drinking it just as much if not more than you would any other bottle of wine. In my mind, we only live once and the thought of relegating such a fabulous drink to weddings and New Year's is depressing! Buy it with reckless abandon and drink to celebrate that you are living a life that offers so many amazing pleasures and opportunities to consume delicious food and drink, hear the sweet laughter of children, feel the satisfaction of fulfilling work and to experience the divine bliss of being in love. On a side note, these are the basic themes of this blog because they are what I appreciate most in this crazy world.

Now that you have bought out Binny's, may I suggest a wonderful appetizer to accompany that fabulous bubbly you have sitting next to you. I believe that it is common knowledge that Champagne and salty and/or greasy food is about the best food/drink combination ever! On my trips to Paris, I love to do as the French do and order Champagne with an omelet or steak frites, sit in a sidewalk cafe and watch the beautiful people walk by which, in Paris, there is no shortage. When I am not moonlighting in the city of light, I love to make Gougères which, just as a side note, I cannot pronounce despite my best efforts. For those as verbally challenged as I am, feel free to refer to these little treats as cheese puffs. The combination of salt, butter and cheese would go well with just about any drink but have it with Champagne and the combination is addictive. Enjoy! AJ

Recipe adapted from the Christmas Card sent from The Inn at Little Washington, Washington, VA.

Ingredients:

1/2 cup all purpose flour
1/4 teaspoon freshly ground black pepper
Pinch of nutmeg
1/4 cup water
1/4 cup whole milk
3 1/2 tablespoons softened butter
1/2 teaspoon salt
2 eggs, lightly beaten
1 ounce Swiss cheese, grated (about 1/4 cup)
1 ounce gruyere cheese, grated (about 1/4 cups)

Method:

Preheat oven to 350 degrees, Line 1 baking sheet with parchment paper.

Combine the flour, black pepper and nutmeg and stir with a fork or whisk to combine.

In a small saucepan over medium heat, combine the water, milk, butter and salt. Bring to a boil and remove from the heat.

Add the dry ingredients to the milk mixture and return to low heat. Cook for 5 minutes, stirring constantly. Remove from heat and transfer the dough to a mixing bowl. Allow it to cool for 5-7 minutes.

Using a wooden spoon, beat the eggs into the dough until they are fully combined. (This will be quick but please beat rigorously). Fold in both of the grated cheeses.

Place the dough in a pastry bag and pipe the dough into small balls, about the diameter of a quarter, 2 inches apart on the lined baking sheet. Bake for 12-15 minutes until golden brown. Serve immediately. Leftovers can be frozen and reheated in the microwave or oven.

Super Bowl Apps

I'm not a huge football fan. I am from Chicago so I root for the Bears and after this past season, can you blame me for being a little sour on football? That said, I do have very fond memories of the '86 Super Bowl and from what I remember, it truly was a fantastical time leading up to and more importantly winning the big game. It is amazing how the Super Bowl transforms a city, especially a city like Chicago in the depths of winter, into a magical place where everyone is in a good mood, people are saying "Hi!" to strangers on the street and there is an air of optimism in the air that permeates everything. Unfortunately, Chicago hasn't seen that kind of happiness in February for a very long time. What to do with the winter blues without a winning team? Eat, drink and be merry!

So, if you are going to a Super Bowl party or hosting, make these appetizers!! I promise your friends will love you and they are about as easy as appetizers come short of going to the store and purchasing pre-made. Bonus is that they go so very well with beer. I have a particular weakness for Black & Tan and I highly recommend it with these. They are salty, buttery and have some serious depth of flavor that only a dark beer can stand up to. Ok, I would not exactly turn down a glass of champagne with these buttery salty delights but seriously, it's the super bowl, that would just be silly. Enjoy!

Recipes adapted from Fine Cooking

Recipe #1

Warm Cheese & Mushroom Toasts

2 Tbs. unsalted butter
1 large shallot, finely diced (about 1/4 cup)
Kosher salt
10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Recipe #2

Ham, Gruyère & Honey-Mustard Palmiers

1 sheet (about 9 oz.) frozen puff pastry, thawed
2 Tbs. honey Dijon mustard
3 oz. (about 1 cup ) shredded Gruyère
1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Recipe #3

Creamy White Bean and Herb Dip

2 15-oz. cans cannellini beans, rinsed and drained
4 oz. cream cheese (1/2 cup)
1/3 cup chopped yellow onion
2 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
3 Tbs. thinly sliced fresh chives
1 Tbs. chopped fresh marjoram or oregano

Crudités, crusty sourdough bread, or crackers, for serving

Put the beans, cream cheese, onion, lemon juice, 1 tsp. salt, and 1/2 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.

Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Cheesy Bacon Bread

I was at a dinner party a few weeks ago and a gentleman in attendance talked to me about a magical land in Italy, just outside of Tuscany where cheese was so abundant that it was literally sold in every store on the block. This was a guy who was well traveled and for him to say that he had never seen so many quality cheeses in one place in his life was quite a statement. Can you imagine such a wonderful place? Of course I forgot the name of the town but I will figure it out and post the name as soon as I do.

Anyway, so you see, I love cheese and I feel that it can make almost any meal fabulous. I have a particular weakness for Parmesan and Gruyere which I feel can be put into just about any sandwich, sprinkled on any meal and can end a meal with a drizzle of honey for dessert. Salty and sweet my darlings, nothing better.

So, below is one of my favorite recipes that I can make only if I know I have somewhere to use it or I will gobble it up in about two seconds if left alone with it for any period of time. Really, is there anything better than a bread with two cheeses, bacon and onions? Oh sorry, yes there is, make sure there is a Black and Tan ready when you bite into this concoction. The combination truly pops in your mouth. Enjoy!

Recipe adapted from "The Next Best Recipe" by Cook's Illustrated

Recipe:

Ingredients:

3 ounces Parmesan cheese, shredded on the large holes of a box grater
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne
1 teaspoon Kosher salt
1/8 teaspoon ground black pepper
4 ounces Gruyere cheese cut into small cubes
1 1/4 cup whole milk
5 slices thick cut bacon cut into 1/2 inch pieces
1/2 medium onion diced
1 large egg, lightly beaten
3/4 cup sour cream or creme fraiche

Method:

1.) Preheat the oven to 350 degrees. Spray a 9 by 5 inch or 4 mini loaf pans with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan over the bottom of the pan.

2.) Fry the chopped bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, lift the bacon out of the pan and onto a paper towel-lined plate. Add the diced onion to the left over bacon drippings, stirring frequently until softened, about 3 minutes and set aside.

3.) Whisk the flour, baking powder, cayenne, salt and pepper to combine. Using a rubber spatula, mix in the Gruyere, cooked onion and bacon until all coated with flour. In a medium bowl, whisk together the milk, egg and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix! Scrape the batter into the prepared loaf pan; spread to the sides of the pan and level the surface with a rubber spatula. Sprinkle the remaining 1/2 cup Parmesan evenly over the surface.

4.) Bake until deep golden brown, about 45 to 50 minutes. (If you are using 4 small loaf pans as I did, the cooking time will be about ten minutes less). Cool in the pan on a wire rack for 5 minutes; invert the loaf onto the rack and let cool for about 45 minutes.

Mom's Rockin' Guacamole

As my friends and family know, I have a tendency to talk down my Mom's cooking. I love my Mom to pieces but she would take her garden any day of the week over cooking. The beauty of her gardening obsession and her blasé attitude toward cooking is that she hides her disinterest so very well. Over the years, I have seen her host numerous dinner parties, family gatherings, impromptu visits from friends and of course, the dinner she made for my Dad, my Brother and me on a nightly basis. Throughout it all, I never saw her call a caterer, call in extra help, or buy a pre-made meal; she always did it all herself and it was always wonderful. So yes, she can cook but make no mistake, her heart is in her fabulous garden.

So, all of that said, my Mom has been spending her winters in Mexico for a few years now and she has amassed a treasure trove of Mexican friends who have guided her in making this guacamole; add a little of this, take out that, etc. So she has been coached and the result is some serious rockin' guac. Enjoy!

Rockin' Guacamole courtesy of my Rockin' Mom, Linda Jones.

Ingredients:

3 ripe Haas avocados
2 plum tomatoes, seeds and juice removed, diced
1/3 white onion diced
1 small lime
1/2 cup loosely packed cilantro, chopped
1/2 teaspoon cumin
Kosher salt to taste
Pepper to taste
1/2 teaspoon chile rellanos, seeds removed, chopped - to taste
1/2 teaspoon sauce/juice from chile rellanos - to taste

Method:

Dice the avocados and place in a large bowl. Squeeze the lime juice into the avocados and toss lightly. Add in the tomatoes, onion, cilantro, cumin, salt, pepper, chile rellanos and juice. Toss all together and taste for seasoning. Pile mixture high on tortilla chips and serve immediately.