Posts Tagged ‘holiday’

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Table for 16, Please

Monday, December 26th, 2011 by Andrea

Pumpkin Mascarpone, Chocolate Pecan and Apple Cranberry Pies

It’s no surprise many people find cooking a holiday meal overwhelming. There are large quantities of food to prepare, most likely some dietary restrictions to consider, plus the traditions people expect. It’s a lot to consider when planning a menu. This year, I prepared Christmas Dinner for 16 people. It’s a lot of work, but I thrive on entertaining. Plus, I’ve learned over the years that with some preparation and organization (and lots of help with the dishes from my mom), cooking a massive meal doesn’t have to induce stress.

Since my family only gathers together for Christmas now, I actually like to include some of the classic Thanksgiving dishes like Roast Turkey and Sausage Sage Stuffing on my menu. However, I have quite a few vegetarians in my family. So, that means lots of bacon-free sides (boo), so that they don’t feel left out.

One of my favorite vegetarian side dishes is The Chopping Block’s Wild Mushroom Bread Pudding (everyone always asks for the recipe, so I’ve included it below). This dish is great for meals year-round and the hearty mushroom flavor always mean few leftovers. It’s also suitable for the main dish in a completely vegetarian meal.

This year, I changed up a few of my traditional dishes. I became intrigued with the idea of a “slightly” tropical theme since I’ll be moving to Florida next month. I tweaked my usual fresh cranberry sauce to include pineapple, fresh lime juice, jalapeno and cilantro. It was a nice twist and for once, people actually put more than a tablespoon of cranberry sauce on their plate.

I also made my favorite cornbread recipe, Carribean Cornbread, from “At Blanchard’s Table: A Trip to the Beach Cookbook”. Those of you who know I’m from the South may be crying foul for using canned creamed corn, but the addition of this, Monterey Jack cheese, pineapple and jalapeno make this moist, slightly sweet cornbread a popular hit, especially with the kids.

Even the turkey got some tropical flair. I quartered limes, oranges and lemons and stuffed the cavity of my turkey with the citrus fruit. This lends extra flavor and moisture to the bird.

The desserts stayed traditional with a slight twist. When a five-year-old picky nephew requests pumpkin pie, you don’t want to change it up too much. He even ate two pieces!

Wild Mushroom Bread Pudding

2 tablespoons unsalted butter

2 shallots, chopped

2 cloves garlic, chopped

1 pound mushrooms, cleaned and sliced

1 ounce dried porcini mushrooms soaked in 1/2 cup dry sherry

1 teaspoon herbes de provence

sea salt and freshly ground black pepper, to tast

2 tablespoons chopped fresh parsley

5 eggs

1 1/2 cups heavy whipping cream

1 1/2 cups whole milk

freshly grated nutmeg

1 load day old French bread, cubed

1/2 cup grated gruyere cheese

Heat the butter in a large saute pan and add the shallots, stirring until translucent. Add the garlic and the mushrooms and cook about 5 minutes. Add the dried mushrooms, their liquid and the herbes de provence and cook about 5 minutes more. Season to taste, stir in parsley and set aside.

In a large mixing bowl, whisk the eggs with the cream and milk. Add a few gratings of nutmeg and a generous pinch of salt and pepper , then add the bread and allow to site for about 10-15 minutes. toss in the cheese and mushrooms and transfer to a buttered shallow baking dish. Bake in a preheated 350 degree oven until brown and firm, about 45-55 minutes. Serve warm.

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Andrea has been with The Chopping Block for 8 years in every role from Chef Assistant to General Manager to Private Event Coordinator and now Public Relations. Her journalism background and culinary school education from Le Cordon Bleu in Chicago give her the know-how to spread the word about The Chopping Block's mission to get people to cook. She also is devoted to working with dogs, enjoys reading, yoga, good wine, and being from Louisiana, she loves to cook Cajun food for her friends.

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Dessert Wine Convert

Friday, December 23rd, 2011 by Tulie

Dessert wines have rarely, if ever, appealed to me. But looking back, it’s likely I’ve never been introduced to the right one. I’ve certainly tasted overly syrupy, potpourri-like concoctions that essentially overtook the dessert at hand. At other times, I’ve had the opposite experience when I’d drink some of my leftover wine from the meal—no doubt a big, dry red wine—to enjoy with a chocolate cake or soufflé. That pairing failed, with the wine going completely flat once it hit the bite of dessert.

So, I was super happy to recently learn about a fantastic wine that not only is drinkable by itself as an aperitif, but also is one that goes deliciously well with desserts—chocolate, in particular. I was working a wine class with guest sommelier/wine instructor, and cookbook author Viktorija Todorovska. The class provided pairings of a variety of wines with some popular holiday foods. Starting with a prosecco, the class moved through pairing another white wine and two red wines with various foods before coming to the paring of Molten Chocolate Cakes with Pineto Brachetto D’Acqui, a dessert wine from Italy, where apparently, this wine/chocolate combination is a very typical way to end a great meal. This wine is known for its lush red color, light bubbles, low alcohol, and raspberry overtones.

As each student tasted the cake alone and then again with the wine, it became clear that this pairing was a surprising hit. I say surprising as most people I know need convincing to even try a dessert wine, let alone enjoy and then buy it. Viktorija explained that most desserts require an equally sweet wine to bring out the best flavors in both. I was so impressed by the unanimous praise that I decided to buy the last available bottle as a gift to bring to one of my holiday gatherings. I can’t wait to try the pairing with my family and friends!

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Tulie O’Connor is a part-time Class Assistant at The Chopping Block where she loves the creative outlet of helping people learn more about cooking and learning from the chefs as well! In her “full-time” life she focuses on business publishing—helping/encouraging authors to write books, articles or other publications. When not working, Tulie is usually expending energy in a pool or at a Pilates class and of course planning or cooking her next meal with friends or family nearby.

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Festive Dates

Wednesday, December 21st, 2011 by Amanda

It is that time of year when dates, the fruit, not what most people do on a Saturday night start showing up on our tables.  Sadly, most Americans only think of them as part of traditional holiday bread but dates have much more to offer.  When dried they are sugary, dense, and moist morsels perfect for savory or sweet treats.

If you are looking for a simple but elegant appetizer, I highly recommend Bacon Wrapped Dates.  This combo of sweet and savory is a favorite among students at The Chopping Block.  The best part is how quick and easy they are to prepare.  Just wrap each date with about a third of a stripe of bacon and bake at 375° for about ten minutes.  If you really want to “dress” them up just add some Cream of Balsamic and thinly sliced scallions.  You can also stuff the dates with goat cheese, nuts, etc.

When dates are dried they are mainly sugar so they are a perfect natural sweetener.   I have used them to sweeten my son’s oatmeal or make “healthy” cookies.  Another great use for dates is to add it to a tomato sauce to help balance the acidity.  I learned this tip in one of our classes.

The most delicious date recipe and one of my top winter desserts is The Chopping Block’s Sticky Toffee Pudding.  We had a cupcake version in this month’s Cupcake Boot Camp: Festive Holiday Recipes and this recipe will be part of January’s Winter Warming Dinner Party class.  It is such a holiday treat that I feel now is the perfect time to share it:

Sticky Toffee Pudding

Yield: 16-20 servings

Active time: 30 minutes

Start to finish: 1 hour, 20 minutes

 

For the cake:

12 ounces dates, pitted and roughly chopped

2 1/2 cups water

2 teaspoons baking soda

3 1/4 cups all-purpose flour

2 teaspoons baking powder

1 stick softened butter, cut into pieces

1 2/3 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

 

For the butterscotch sauce:

2 1/4 cups light brown sugar

7 tablespoons butter

1 cup half & half

1 teaspoon brandy

1/4 teaspoon vanilla extract

 

1 cup heavy cream, whipped to medium peaks, for garnish

 

1. Preheat the oven to 350°. Butter a 13 x 9 inch baking pan and cover the bottom with parchment. Butter the parchment and set aside.

2. Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (mixture will foam up). Set aside.

3. Combine the flour and baking powder in a bowl.

4. Place the butter in a large mixing bowl and whip with an electric mixer until light and fluffy. Add the sugar to the butter and cream until fluffy. Add the eggs one at a time, and mix until combined. Mix in vanilla.

5. Add about 1/3 of the flour mixture and 1/3 of the dates and water, and mix until combined. Repeat until all the flour mixture and the dates are

incorporated into the batter.

6. Pour into the prepared pan and bake about 40 minutes, or until firm and set in the center. Allow to cool in the pan.

7. Once cool, invert onto a sheet tray and peel off the parchment paper.

8. To prepare the butterscotch sauce, combine the brown sugar, butter, half and half and brandy in a saucepan and bring to a boil. Continue to boil for 3 minutes. Remove from the heat and stir in the vanilla.

9. When ready to serve pudding, preheat the oven to 400°.

10. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and the cake is heated through, about 5 minutes.

11. Cut into squares and serve with a dollop of the whipped heavy cream.

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Amanda Aristeo is originally from Traverse City, Michigan and has lived in Chicago for the past 7 years. After the birth of her son, Mario, she left her position at the Chicago City Clerk’s Office to dedicate herself to her family and pursue a part-time career in a field she is passionate about: food. Remembering how much she enjoyed attending classes at The Chopping Block, she applied at Lincoln Square and now works as a Class Assistant and Retail Associate. When Amanda isn’t creating meatless meals for her family, she is busy attending aquababies, Tiny Tots or spending time with her wonderful husband.

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Say Cheese Balls

Monday, December 12th, 2011 by Carrie

They come in all different shapes, sizes, colors and flavors this time of year.  Some are small and orange – of the cheddar variety, typically covered in sliced almonds; some boozy and jazzed up with herbs; and the fancy ones containing more than one type of cheese – usually goat cheese, cream cheese and cheddar.  Then, there is the one that I wholeheartedly adore and look forward to having at special occasions – my Mom’s, which is covered in chopped pecans and slightly misshapen as a result of being formed by hand, with love.

It’s a simple recipe, and can be made a day or two ahead of time if you need to take something to a holiday party.

Mom’s Cheese Ball

16 oz cream cheese, softened

2 T. onion, minced

¼ cup green bell pepper, minced

8 oz can crushed pineapple, drained

1 T. season salt (such as Lawry’s)

2 cups chopped pecans, separated

  1. Combine all ingredients except for one cup of chopped pecans and form into 1 large or 2 small balls.
  2. Roll the cheese ball(s) in the remaining cup of pecans to coat.
  3. Chill 30-60 minutes to firm cheese.
  4. Serve with your favorite crackers.

I love this recipe, not only because it’s the one my Mom makes, but because it has the savory bites of onion and peppers, the sweetness from pineapple, the salty season salt and texture from the pecans (which are my favorite).

For those of you interested in the ‘fancy’ cheese ball, come to our  ‘Girls Night:  Retro Appetizers’ class, watch the chef make it for you and then try a taste.  Or, here is the recipe so you can try it for yourself!

Goat Cheese and Pistachio Cheese Ball

Yield: 6-8 servings

Active time: 15 minutes

Start to finish: 1 hour, 15 minutes (includes chilling time)

4 cups (1 pound) sharp cheddar cheese, grated

8 ounces cream cheese, room temperature

8 ounces goat cheese, room temperature

2 tablespoons Worcestershire sauce

1 teaspoon Dijon mustard

2 teaspoons hot sauce

2 scallions, thinly sliced on the bias

2 tablespoons parsley, rough chopped

1 cup pistachios, toasted and rough chopped

1/4 cup sesame seeds, toasted

Assorted crackers

  1. Place the cheddar cheese, cream cheese and goat cheese in a food processor and puree until smooth.
  2. Add the Worcestershire sauce, Dijon mustard and hot sauce and process until smoothly blended. Pulse in the scallions and parsley.
  3. Mix together the pistachios and sesame seeds.
  4. Roll the cheese mixture into a ball and then roll the ball in the pistachio and sesame seed mixture until evenly coated.
  5. Chill the cheese ball for 1 to 2 hours or until slightly firm, and serve with
    crackers.

 

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Carrie finally found her culinary niche as a Chef Instructor for The Chopping Block in May 2008, but only after a hilariously traumatic demonstration interview (of which you will have to attend one of her classes to hear about). She gets a thrill of sharing the things she’s learned about food and cooking with others and the memories and experiences around food that have made her who she is today. Her hope is to take away the apprehension people have of cooking by pouring on her southern hospitality and charm and having fun in the kitchen. When she isn’t cooking, you can usually find her at a concert, a neighborhood restaurant or just hanging out with friends and enjoying their company.

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Full Expectations

Thursday, December 1st, 2011 by Jennifer

I learned a lot about myself and my business while I was home in Minnesota for Thanksgiving. Now that I’m back in Chicago and asked everyone how their holiday was, the overwhelming response was ‘UGH, I ate sooo much!’ I felt the exact same way (and have since abandoned my scale in the back alley). We all seemed to enjoy a similar meal and put away more than our fair share of pumpkin pie. There is no doubt there are great expectations around a traditional Thanksgiving feast. I couldn’t help but wonder, how does a ‘traditional meal’ show up if one has no tradition to fall back on?

Leading up to Thanksgiving, The Chopping Block had a class almost every day centered around Thanksgiving. For example, ‘How to Smoke your Turkey,’ ‘Thanksgiving Crash Course,’ ‘How to Carve your Turkey.’  ‘Thanksgiving Workshop,’ and ‘How to Deep Fry your Turkey.’ Clearly, we are committed to Thanksgiving success. What I didn’t realize prior to going home was that the only thing ‘traditional’ about my family’s Thanksgiving meal was the beautiful bird my mom has mastered, sans recipe. I have pulled from Chopping Block recipes since I began with the company to fill in the blanks in my holiday meals, and for the first time wondered where I would be without that support?

Personally, I’m not great at reading directions, following instructions, or watching You Tube videos to learn how to do things. Call it what you want, but  I like a chef to guide me through a meal so I know what I’m doing and why. It’s how I learn best, and how I have the confidence to know I’m going to turn out a great meal at home since I’ve already been through the practice round with direction, advice, and  supervision. As long as I hang on to my recipe packet I am good to go, and have had many successes since I took on cooking in this manner.

I learn something new about the business every day, and what I realized this holiday was that The Chopping Block IS tradition for a lot of people, and what we do here is why a traditional Thanksgiving Feast can still be celebrated even if the family cookbook got deep fried instead of the turkey! Interestingly, this year I noticed a large portion of the students attending the Thanksgiving classes were hosting the holiday for the first time, and committed to making it a familiar experience for all. I would love to hear how that went for everyone.  It reminded me of why our business is so much more than a two and a half hour class and gourmet retail wonderland. It is our way of bringing people together over food to celebrate family, togetherness, and tradition – whether old, new, borrowed, or deep-fried.

 

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Jennifer Rozman is the Store Manager at The Chopping Block Lincoln Square. Her favorite part of her job is sharing her cooking journey with others who are just beginning to explore the culinary world. When she's not taking a cooking class or researching her latest gourmet retail selection, you can find her working off all of the delicious treats the chefs share at hot yoga or on the tennis courts, when weather permits. Dining out at a restaurant she's never tried before is how she rewards herself, as she loves trying new things and celebrating others passions.

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