Posts Tagged ‘raisins’

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Overcome Your Fear of Desserts

Thursday, April 24th, 2014 by Quincy

I love having friends over for dinner and sharing my love for food with them. When people walk into my home for a dinner party of any kind, be it an intimate gathering of four or a Thanksgiving table of 15, it needs to be a special, hopefully perfectly timed evening where everyone feels comfortable and welcome.

These dinners always begin with a special cocktail that I create for each occasion, along with appetizers or nibbles. Then there’s usually soup or salad and then the entrée.  At this point I’m very cool, confident and am patting myself on the back with how smooth everything is going. But now it’s time for dessert. Agh!

I start to panic a bit when I think of desserts because they aren’t necessarily my strong suit.  I love eating dessert; I enjoy making dessert; I was brought up in a great dessert-making family. My sister Kathy is, seriously, the best with desserts, as were both my grandmothers, my mother, and my other three sisters. I’m thinking it was a gene that was inherited by the women in my family.  I say this because my younger brother, who is studying to become a chef, and I didn’t inherit that gene. We’re definitely savory guys through and through.

But once you have a few tried and tested desserts up your sleeve, there’s no need to stress over the last course of your meal.

Here are some of the tastiest desserts I’ve created:

  • Italian Zabaglione

zabaglione

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I prepared this dessert to finish one of my favorite dinners for a small intimate party with good friends and neighbors.  I made Seared Cod with a Dry Riesling Beurre Blanc Sauce. For dessert, I served an Italian Zabaglione, which is a rich, egg yolk-based custard, made with Marsala wine. By whisking together egg yolks, Marsala wine and sugar in a heavy bowl over a sauce pan with simmering water, you can create one of the richest and most delicious desserts. I layered the Zabaglione with an assortment of berries that were macerated with Amaretto Liqueur.  For someone who shies away from sweets, I have to admit that this was a pretty spectacular dessert.

  • White Peach Upside Down Cake with a Brown Sugar Amaretto Crust

peach upside down cake

 

 

 

 

 

 

 

 

 

 

 

 

 

Over the summer, I had a small brunch on the back deck of my apartment for friends. It was a great brunch with Peach Bellinis, several breakfast meats, egg dishes, and several veggie dishes as well.  While shopping for the brunch, I saw some beautiful white peaches. I bought a few to make the nectar for the Peach Bellinis and then thought why not pick up some more and come up with a dessert using them as well.  I got home, did a bit of research and came up with White Peach Upside Down Cake with a Brown Sugar Amaretto Crust.  It turned out to be another one of my all-time favorite desserts.

  • Mexican Chocolate Pot de Crème, topped with Grand Marnier Whipped Cream and Chopped Dark Chocolate Bark

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The next dessert was inspired by my love of traveling! For the past 5 years or so, I’ve been traveling to an extremely beautiful colonial city located in the central highlands of Mexico called San Miguel de Allende.  I go once a year and spend an entire month there.  It’s a charming city with amazing restaurants, great chefs, friendly people and is very walkable.  There is a restaurant there, Café San Agustín, which specializes in Mexican hot chocolate and churros. You go there any given night and the place is packed with people there to experience the cooked-to-order churros and the hot chocolate.  So I wanted to pay tribute to not only San Miguel, but also Café San Agustín with a dessert inspired by their Mexican hot chocolate.  I’ve made this dessert twice already.

The inspired dessert was a Mexican Chocolate-Pot de Crème, topped with Grand Marnier Whipped Cream and Chopped Dark Chocolate Bark.  This is another one of those egg yolky, custardy, pudding-like desserts, except that it’s made with chopped Mexican chocolate which is found in most grocery stores in the Hispanic section. If you are not familiar with Mexican chocolate, it is sweetened with ‘piloncillo’, Mexican raw sugar, spiced with ‘canela’ (the Mexican variety of cinnamon), vanilla and almonds along with some incredible bittersweet chocolate.  It ends up being a very rich and very decadent, a truly special dessert, made with lots of love for very special friends.

Along with dessert and coffee, I also served this amazing liqueur called Mandarin Napoleon. Produced in France, it’s a liqueur that is Cognac-based and infused with macerated mandarin oranges as well as a blend of aromatic spices.  This is truly one of my favorite after-dinner drinks.  Years ago,  I worked as a wine bar manager at a popular Chicago French restaurant and this was one of the best selling items on the bar menu.  That’s why I love it!  Along with its great flavors, it brings back memories of this wonderful restaurant, its amazing cuisine and my fellow co-workers.  It also has a very special place in my heart because it was the place that my stepdad proposed to my mom.

  • Apple Crumb Pie with Walnuts and Raisins

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The last dessert was actually a spur of the moment decision that involved an abundance of Honey Crisp apples I had on hand.  It was an apple crumb pie with walnuts and raisins.  I loved the simplicity of the topping for this pie.  The recipe for the crumb topping was just ¼ cup of brown sugar, ¼ cup of all purpose flour, ½ a teaspoon of cinnamon and 4 tablespoons of chilled butter, cut up into small pieces, all blended together to resemble coarse corn meal. After tossing together ¼ cup of brown sugar, ¼ cup of granulated sugar, 1 tablespoon of lemon juice, 1 teaspoon of ground cinnamon, 3 tablespoons of flour in a large bowl with 6 cups of sliced apples.  I placed it all in a 9 inch, unbaked pie crust shell, top with the crumb topping, cover loosely with foil and bake in a preheated 375-degree oven for 25 minutes.  Remove foil after the 25 minutes and continue cooking for 25-30 minutes until top is golden brown.  If you prefer an apple that has a bit more tartness, I would recommend using Granny Smith apples.

The lesson I learned was that, even though I had not inherited the dessert-making gene from my grandmother, I was able to conquer my fear of making tasty desserts. And I encourage those dessert-challenged home cooks to conquer their fears as well!

 

 

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Quincy has been a Chef Instructor with The Chopping Block since 2006. He has a great passion for cooking and enjoys teaching others to cook. When he is not at The Chopping Block, he can be found trying out new recipes on friends and family. Quincy also travels throughout Mexico, especially in the town of San Miguel de Allende, where he checks out the many new and exiting restaurants opened by chefs from all over the globe. This love of traveling has also taken him to such far off places as China, as well as several European countries, which brings inspiration to his cooking and teaching.

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Brussels Sprouts: My Favorite Fall Treat

Wednesday, November 20th, 2013 by Mario

sprouts2In our household, we are what you might call Brussels sprout snobs, and yes, that is the correct spelling.  My wife will refuse to eat them before the first frost even though I tell her most of them are from California. For her, it is just a matter of principle. Both of us prefer them to be smaller than the size of a quarter as generally speaking, the smaller they are, the sweeter they are. I have always felt that these little beauties have gotten a bad rep, mostly due to culinary mistreatment.  Once Brussels sprouts become over-cooked and gray, they start to produce these little nasty compounds that become very bitter and stinky… not very tasty.  Not to mention that they lose most of their nutritional value. But when cooked properly, they are sweet, savory and down right delicious!

sproutsAbout a week ago, I was at a gas station, and I got a curious knock on my car window.  I rolled it down and a gentleman asked me if I happened to have a set of jumper cables.  I said “of course” and was happy to give him a hand in starting his panel truck.  He explained to me that he and his co-pilot are farmers and they were on their way to the last farmers’ market of the season and their truck had stalled out.  I helped them get it started and he wanted to show his gratitude by offering up some of his veggies that he had in the back of the truck. He opened up the door and I swear beams of golden light came pouring out!  These guys had some of the most beautiful vegetables I have ever seen!  There were fingerling potatoes, red and golden beets, kohlrabi, turnips and squashes of several varieties. Then I saw what would be my prize for my good deed… Brussels sprouts, and still on the stalk no less! Happily, he gave me two of them and said that I had a good eye for great food, as these were the sweetest ones that they had in years. I was so excited to go home and cook them, as I had just the recipe in mind for them.

brussels-sprouts-with-bacon-and-raisinsScordato Family Brussels Sprouts

  • 1 teaspoon olive oil
  • 3oz Pancetta, diced
  • 1 lb Brussels sprouts, trimmed, halved
  • Kosher salt and freshly ground black pepper
  • 1/4 cup golden raisins
  • 1 medium shallot, finely chopped
  • 1 (or 2) tablespoon unsalted butter
  • 1/2 cup chicken stock
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons toasted pine nuts

sproutcaramelizedHeat oil in a large heavy sauté or cast iron pan over medium heat. Add pancetta and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer pancetta to paper towels to drain. Let cool. (Make sure pancetta is unreachable by children and fathers, or it will disappear before you need it again.)

While pancetta cools, add the Brussels sprouts to drippings in pan and increase the heat a bit to caramelize them which should take 5–7 minutes. Add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and pancetta and pine nuts. Season to taste with salt and pepper.

This dish would make a lovely addition to any Thanksgiving table.

What’s your favorite way to eat Brussels sprouts?

 

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Mario Scordato is the Culinary Training Manager and a Chef Instructor at The Chopping Block. In addition to teaching, he is responsible for overseeing the training of all chefs and class assistants, as well as the scheduling of the culinary staff. Mario is an accomplished Sushi Chef of over 12 years, working both in Denver and Chicago, but his food interests and kitchen prowess don’t stop there. He grew up in a fairly traditional Italian family and has not lost his love for true rustic Italian fare. Mario has spent many an hour in several butcher shops perfecting his skills in butchery and charcuterie. When not in the kitchen, chances are that Mario is in the shop creating and working on his custom line of knives.

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A Chef’s Travels Through San Miguel de Allende, Mexico

Wednesday, October 30th, 2013 by Quincy

Walt HouseI love traveling. As a chef, it gives me inspiration for my greatest passion: cooking. Every year, I journey to San Miguel de Allende, Mexico. My trip always begins with dropping off luggage at the house that I rent for the month from my good friend, Walt. Just opening the doors and windows to let in the famous San Miguel light and breezes makes for a very happy and calm Quincy. My buddy Walt truly has an amazing house, and it’s centrally located to practically everything. San Miguel is a beautiful colonial Mexican city with cobblestone streets and charm wherever you look.

Now it’s off to Bonanza, a  local store that caters to the American expat community, for coffee and cream. After a long day of travel, I have to make sure there is coffee and cream for the morning. And what’s coffee in Mexico without some great Mexican bread to go along with it? So I head to The Blue Doors, for some of the best Mexican bread ever! The place really isn’t named The Blue Doors, and I’m not entirely sure if anyone really knows its true name. But it has these enormous blue doors, and if the doors are open, you’re in for a spectacular assortment of Mexican breads, cookies and empanadas, both savory and sweet. It is one sad day when you go and those gigantic blue doors are closed.

Chiles en Nogadas at Pegaso

Chiles en Nogadas at Pegaso

My next must-have is Chiles en Nogada. They are a welcome seasonal treat in Mexico, during Mexican Independence Day celebrations and shortly afterward. These are roasted poblano chiles that have been stripped away of their roasted char, leaving them a velvety green. Then their seeds are removed and filled with a savory & sweet filling made from pork and an array of spices, raisins and almonds. The chiles are then topped with a rich creamy walnut sauce. The sauce is a blend of spices, raisins, Mexican crema, toasted walnuts, all puréed together to create one rich and yet delicate sauce. The whole dish is then topped with a sprinkling of  beautiful gem-like pomegranate seeds. This dish is associated with Mexican Independence Day because the colors of the dish represent the Mexican flag. The poblano is green, the walnut cream sauce is white and the bright red pomegranate seeds are red.

Candelaria

Candelaria

My favorite places in San Miguel for Chiles en Nogada are Pegaso and Bugambilla Restaurants. Bugambilla always wins out because it has the tastiest filling, plus they have the best Guacamole con Totopos and they have Candelaria, the most amazing waitress, person and piece of history that San Miguel has to offer. I make a point of having dinner at Bugambilia every year to be greeted & hugged by this beautiful woman, who has been a fixture of the restaurant since 1952.

Brenda & Giulio

Brenda & Giulio

The other restaurant that is a must for me every time I’m here is Mare Nostrum. It has to be hands-down my favorite restaurant in San Miguel, and it’s because of the chef owner Giulio & his lovely wife Brenda. I always feel like family whenever I walk into this restaurant. And although I don’t speak a lick of Spanish, every bit of communication or my attempts at Spanish are understood & greeted with kindness & patience. This year, I brought Brenda & Giulio a gift of Cream of Balsamic and Casina Rossa salt collection from The Chopping Block.

Their restaurant is Italian. Giulio hails from Sardinia, Italy & Brenda from San Miguel de Allende. Their combining of Italian food and Mexican culture creates one of the finest restaurants in San Miguel. It’s a cozy restaurant that helps in creating an intimate and relaxed dining experience. They have some of the most authentic pizzas, great handmade pastas and beautifully prepared salads. I always start out with their grilled vegetable platter.

Pappardelle with Bolognese at Mare Nostrum

Pappardelle with Bolognese at Mare Nostrum

It consists of grilled zucchini, eggplant, red cabbage, mushrooms and roasted red peppers, dressed in a prefect drizzle of olive oil, with balsamic vinegar on the side if you want. My favorite entree is handmade Pappardelle pasta topped with an incredible Bolognese sauce  but you can choose from several other handmade pastas. It also has one of the best margaritas in the city, as well as a very nice assortment of red and white wines.

San Miguel offers a huge variety of food options and you never know what you’re going to stumble upon as you’re walking down the charming streets. Those dining options include Lebanese, Thai, Vietnamese, Uruguayan, German, Japanese, Argentinian, etc.  It’s truly mind blowing.

Margaritas at Sunset Lounge

Margaritas at Sunset Lounge

After having a couple of margaritas at the newly reopened Sunset Lounge, we stroll along the streets leading to the centro, where the Jardin is located, across from where you’ll see the iconic magnificent church, La Parroquia. Heading up a few more streets is where we discovered Los Milagros. One of the best discoveries so far on this trip!

Botanas at Los Milagros

Botanas at Los Milagros

We went there on a Friday night and started with a margarita. Hell, you should always start with a margarita in San Miguel! While waiting for your margarita, the waiter places before you an assortment of ‘botanas’,  accompaniments to snack on. They consisted of chunks of cucumbers, jicama, carrots, with a squeeze of fresh lime and topped with Tajin, a blend of ground up chiles and spices. There was pico de gallo, chips and salsas. We were going to order an appetizer but there was no need. My entrée consisted of a perfectly grilled medium rare skirt steak, rajas (sliced roasted poblano peppers), black beans, guacamole and an authentic cheese enchilada, covered in an incredible mole sauce. All for an amazingly reasonable price!

Salsa Tray at Don Taco Tequila Bar

Salsa Tray at Don Taco Tequila Bar

I also have to mention Don Taco Tequila Bar for their great tacos and a salsa tray that consists of every type of salsa you can think of. The outstanding one being ground up roasted chiles in oil & garlic. It’s so simple and yet so complex, with flavors of smoke, heat, sweetness and earthiness. And then there’s the pickled onions with habanero peppers. You know it’s going to hurt, but oh the hurt is so good!

There are several other wonderful places that I have failed to mention and several more I’ve yet to discover, but I’ve got two more weeks here in the city.  That makes me smile!

 

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Quincy has been a Chef Instructor with The Chopping Block since 2006. He has a great passion for cooking and enjoys teaching others to cook. When he is not at The Chopping Block, he can be found trying out new recipes on friends and family. Quincy also travels throughout Mexico, especially in the town of San Miguel de Allende, where he checks out the many new and exiting restaurants opened by chefs from all over the globe. This love of traveling has also taken him to such far off places as China, as well as several European countries, which brings inspiration to his cooking and teaching.

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Day One on the Trail

Tuesday, May 1st, 2012 by Shelley

It’s my first day on the Appalachian Trail! Right before I left, I realized I am not as minimalistic around food as I may have indicated in my last blog. My pantry list has grown considerably since then.

Fruits & Vegetables

I will not be taking everything on my revised pantry list with me at one time. I purchased additional items so they can be sent on occasion to post offices along the trail. My pantry will supplement my provisioning along the way and provide some real reprieve to the noodles and Slim Jims I will need to purchase along the trail.

I created “mini pantries” to represent my dietary needs, as well as flavor profiles. The categories are protein, carbohydrates, snacks, seasonings and beverages. From there, the ingredients are divided into sub-categories: Japanese, Indian, Thai, Mexican, Italian and Breakfast.

In the morning, I plan to have a simple snack or breakfast with some instant coffee or tea. I purchased dehydrated yogurt, which I’m kind of excited about! It has 9 grams of protein and can be simply dissolved in water and used like milk. I can soak oats and raisins in it overnight and either heat it or eat it room temperature in the morning. I can also use the yogurt as a simple protein shake. I’m considering adding chia seeds to the yogurt for a great protein, fiber and energy drink in the morning.

Throughout the day I plan to snack on nuts, nut butters, energy drinks, more chia seeds and food bars. I imagine that my snacks will ultimately be influenced by what I can find in the stores off the trail.

Japanese Flavorings

The evenings is where cooking will actually happen. I don’t think I will have a huge variety in styles of dishes but I’m hoping I can get really creative with the flavors. My dinners will be some kind of carbohydrate such as jasmine, Thai or short grain rice, quinoa or noodles. I’ll incorporate some kind of protein such as beans, canned meat or fish, vegetables, seasonings and fat. In my pack right now are sprouted lentils, Thai rice, red curry paste, and Hooray Puree spinach and coconut puree. This all cooks at a similar rate and although it may look a bit sloppy when I’m done, I think it will taste delicious!

My Updated Pantry

Protein:

Dehydrated yogurt powder

Tuna

Sardines

Canned trout

Nut Butters

Canned cockles

Nuts

Nut butters

Dehydrated and sprouted beans

Assorted prepared Dal

 

Carbohydrates:

Jasmine-Thai-Japanese Rice

Quinoa

Noodles

Oats-Muesli

 

Fat:

Olive oil

Coconut puree

Grains

Nut butters

Parmesan cheese

 

Vegetables:

Dehydrated blueberries

Dehydrated strawberries and bananas

Dehydrated mixed vegetables

Hooray Puree’s Carrots, Squash and Spinach

Assorted prepared Indian vegetables

Dried mushrooms

This is my last post on The Chopping Blog for a while. If you are interested in following my adventure on the AT, please check out my website 2200 To Go.

 

 

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Shelley has been teaching people to cook since she opened The Chopping Block in 1997. She spent 17 years as a professional chef, working in busy restaurants and private homes but realized her calling was to get other people to cook. Shelley’s unique concept of a recreational cooking school, gourmet kitchen store and private event business provides Chicago with over 300 cooking classes and private events each month. Shelley loves to garden and entertain for family and friends in her Lincoln Square home.

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Holy Molé

Thursday, October 13th, 2011 by Carrie

Well, maybe it’s not so ‘holy’, but if any of you have ever thought about or attempted to make molé, you know what I’m talking about.  Molé is one of my favorite Latin American sauces to eat and can be a beautiful sauce to make, given a little love and time.

I was inspired to make a batch at home after instructing a private event at our Lincoln Square location that had Braised Chicken in Molé on the menu.  I didn’t have a copy of the recipe with me as I went to the store, but I thought I could recollect most everything I needed and what I might already have at home.  I did pretty good, although, I forgot two ingredients – golden raisins and Mexican chocolate.  When I realized this, I started rummaging through my pantry. I substituted dates for the raisins and semi-sweet chocolate chips for the Mexican chocolate.  I did have to fine-tune the spices and sweetness due to the substitutions, but all in all, it didn’t turn out half bad.

That was a fun Sunday afternoon experiment for me, as I don’t always cook for myself in that way.  Now, I have several pint containers in my freezer that I can pull out to make a nice, flavorful chili as the weather gets cooler, or braise a little more chicken later on.

Here’s the recipe:

Braised Chicken in Molé with Rice

Yield: 8 servings

Active time: 30 minutes

Start to finish: 1 hour 15 minutes

2 tablespoons grapeseed oil

One 4-5 pound chicken, cut into serving pieces

Salt and pepper to taste

1 large tomato

1 yellow onion

3-4 tablespoons extra virgin olive oil

2 ounces dried guajillo chilies

2 ounces dried ancho chilies

2 slices stale French bread, cut into cubes

1 clove garlic

4 cups chicken stock

1/4 cup sesame seeds, toasted

1 tablespoon whole black peppercorns

5 whole cloves

1/2 disk Mexican chocolate

Salt to taste

Steamed long-grain rice

  1. Season the chicken on both sides with salt and pepper to taste. Heat a large, heavy pot over medium-high heat and add the grapeseed oil. Sear the chicken skin side down first until golden brown and crisp. Flip and repeat. Remove the chicken from the pan and set aside. (Save the pot the chicken was seared in to simmer the mole.)
  2. Preheat the broiler. Cut the tomatoes and onions in half, and rub them with a little of the olive oil. Place them on a baking sheet and broil for about 10 minutes, turning them once, until slightly charred.
  3. Pull the stems from the dried chilies and shake out the seeds.
  4. Heat 1 tablespoon of olive oil in a large sauté pan. Fry the chilies until toasty. Do not overbrown them; if they get too dark they will become bitter. Transfer the finished chilies to a bowl and cover with hot water.
  5. In the same pan you used to toast the chilies, add a little more olive oil as needed, and toast the bread cubes until golden brown.
  6. Combine the chilies, bread, tomatoes, onion, garlic and stock and puree in batches in a blender.  Transfer the pureed mixture to same pot the chicken was seared in.
  7. Grind the peppercorns, cloves and sesame seeds in a mortar with a pestle and add to the pot.
  8. Add the chocolate and chicken to the pot and bring the mole to a simmer. Simmer over low heat for 45 minutes or until the chicken is tender and falling off the bone. Season to taste with salt and pepper.
  9. Serve over steamed rice.

For those of you that are a little more ambitious, check out Diana Kennedy’s “Oaxaca al Gusto” (available at The Chopping Block), or this link to Rick Bayless’s famous mole that he prepared for the White House state dinner.

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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.