A Girl & Her Food
                   

23.1.15

DIY Immune Boosting Tonic






Terry Walter's book Eat Clean Live Well introduced me to a DIY immune boosting tonic. This recipe was passed on to Terry by a wise woman, the founder of The Institute of Sustainable Nutrition, it is a vinegar based tonic which helps with everything, literally! The concoction destroys both gram-positive and gram-negative bacteria. It is also a potent anti-viral and anti-fungal or yeast, and will increase blood and lymph circulation to every part of the body. 
It is so effective that it is said to be the cure for colds and the flu, and infections!  

Immune Boosting Tonic

Take one tablespoon of immune boosting tonic each day during the flu season. I suggest mixing it with juice or tea as it is quite strong.  You can also incorporate the tonic by adding it to salad dressings, marinades, soups…..


recipe from Eat Clean Live Well

ingredients

1/2 cup fresh ginger root, peeled and grated
1/2 cup fresh horseradish root, peeled and grated
1 cup onion, chopped
10 garlic cloves, crushed
3 tablespoons fresh turmeric root, peeled and grated
1 fresh cayenne pepper, minced 
1 lemon, zest and juiced
3 sprigs of fresh rosemary
3 slices of dried astragalus root 
Bragg's Apple Cider Vinegar
Local raw honey 

preparation

Tips: 

Use gloves to peel and grate the turmeric as it stains (badly!)  Terry recommends wearing the gloves when mincing the hot peppers.

When grating the horseradish, make sure to be in a well ventilated room as the fumes from it are strong and overwhelming! 

There was no fresh cayenne peppers at Whole Foods, so I substituted with a serrano pepper. 

You will not find dried astragalus root at Whole Foods, only in liquid and capsule form, so you have to head to a Chinese herbal store like Vinh Hoa  in Uptown or order it on Amazon

preparation

Place ginger, horseradish, onion, garlic, turmeric, cayenne, lemon zest and lemon juice in a non-reactive bowl. I recommend using a large glass bowl. Use your hands to mix ingredients together and pack firmly into a 1 quart mason jar. 
Wedge the rosemary and astragalus root down along the sides of the jar and below the top layer of ingredients. Pour enough of apple cider vinegar to cover the ingredients. Place a sheet of parchment paper over the top of the jar and screw on the lid. Shake the jar and set it aside in a cool dry place out of direct sunlight. Let cider sit of 1 month, but make sure to shake it daily. 

After one month,  drape a piece of cheesecloth over a large bowl and empty the contents of the jar into it. Pull up sides of the cloth, twist the top to close and squeeze as much juice as possible into the bowl. Discard the solids and fast cider. Add honey, a little at a time , to achieve desired taster and return to jar. 


20.1.15

Stephanie Izard Cooking Demo: "HomeGating" with Macy's Culinary Council 1/28 @12pm

With Superbowl Sunday quickly approaching, I am willing to bet many of you are either hosting parties or going to them. If you are hosting (or required to bring a food dish), I've got an event for you to attend which will make you the MVP of the big day. Tom Brady Who?  Macy's Culinary Council, led by superstar Chef Stephanie Izard, are putting on a FREE cooking demo on January 28th, at Macy's on State.  Stephanie will not only share her favorite tailgating munchies, but she will show you how to prepare them and impress all your friends.





If you have been on the culinary sidelines, here are some of



          1st women to win Top Chef (Season 4, 2008) and "Fan Favorite" 

     F &W asks ADVANTAGE TO WINNING TOP CHEF SEASON 4 ?
 "After oversleeping and missing my flight to the South Beach Wine & Food Festival, I was 20th on the standby list for the next flight. Then a woman at the counter saw me and said 'That's my Top Chef!' She snapped her fingers and said, 'Get my Top Chef on the plane!'" - Stephanie Izard


In addition to getting a close up look of Stephanie preparing easy and delicious game day dishes, there will be plenty of food samples to taste as well.  After the demo, everyone is invited to come explore the Macy's Home and Kitchen department on the lower level.  With any purchase of $35 or more, you will receive a $10 gift card in addition to a copy of Stephanie's cookbook Girl in the Kitchen, which she will autograph for you. 





GameDay Demo Details
Wednesday, January 28 
12:00pm


Gate: Macy's on State Street
Section: 7th floor
Row:  Culinary Studio

Seat: RSVP by calling 1-800-329-8667.  
Seating is limited on a first come first serve basis, and it will sell out.  

twitter: @culinarycouncil @macys @StephAndTheGoat #culinarycouncil

                
                Stephanie and I hope to see you there!  
                           


@LittleGoat opening! 


@Macy's Culinary Council 





To learn more about Macy's Culinary Council and upcoming events, visit macys.com/culinarycouncil.  



I am a part of Everywhere Society and this post has been compensated by them. All views and opinions definitely come from my food loving self, and any instances of greed are totally mine too.








17.1.15

Emeril Lagasse's Creamy Tomato Soup With A Fontina, Mushroom, Prosciutto Truffled Grilled Cheese Sandwich #Snapware Winter Warm up



It's #NationalSoupMonth so Chef Emeril LagasseLaura in the Kitchen, ‪#‎Snapware‬  and I are participating in a Snapware Winter Warm-Up.  Chef Emeril shared a delightful and comforting recipe of cream of tomato soup with fontina, mushroom, prosciutto and truffled grilled cheese sandwiches. The soup was easy to make and so delicious that even your kids will be double dipping their grilled cheeses in the creamy and flavorful soup! In the winter,, I try to enjoy soup everyday as it fills my belly and warms my soul. I suggest you try this recipe if you are one of the millions of us currently dealing with arctic temperatures.  

A huge thanks to Emeril, Laura, Snapware and Google Live Hangout Chat for having me participate in the live chat and sharing many delicious Winter warming soup recipes with me! 



That's me in the orange/red sweater along! 





Cream of Tomato Soup

ingredients


2 Tablespoons olive oil 

3/4 onion, diced small
1/2 cup carrot, diced small
1/2 cup celery, diced small
1 Tablespoon garlic, minced
3 Tablespoons tomato paste
2 (28-ounce) cans whole tomatoes, crushed by hand and juice reserved
1 quart chicken stock
1 Tablespoon marjoram
2 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper 
1 cup heavy cream
2 Tablespoons chopped fresh basil leaves

preparation

Set a 3 quart saucepan over medium-high heat. Add olive oil and once hot, add the onions, carrots and celery to the pan. Saute the vegetables, stirring occasionally, until the onions are translucent and the carrots are soft, 4 to 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate. Continue to cook until the liquid comes to a boil. Add the chicken stock and marjoram to the pan and return to a boil. Reduce to a simmer, season with the salt and pepper and cook until flavors are marries, about 30 minutes. 

Remove the soup from the heat and, using an immersion blender, or in batches in a bar blender, puree the soup until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream to the soup. Cook for 5 minutes, stir in the basil, and serve immediately with the grilled cheese sandwiches.







Fontina, Mushroom Truffled Grilled Cheese Sandwiches 
(to pair with Cream of Tomato Soup) 




ingredients

1 cup grated fontina cheese 
       (Girl & Her Food tip: put the cheese in the freezer for a bit as it is easier to grate!) 
2 cups grated sootocennere cheese or other truffled cheese 
20 slices of white sandwich bread (I love Mariano's baked daily!
20 very thin slices prosciutto 
(I recommend heading to the deli for the thinly sliced prosciutto as packaged tends to be expensive and thicker) 
10 thinly sliced crimini mushrooms
1/2 cup olive oil, divided 

preparation 

Combine the cheeses and set aside. Lay 10 slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto the bread being sure that the prosciutto does not reach over the edge of the bread. Lay between 9 and 12 slices of mushrooms over the prosciutto in 1 layer, and top with 1/4 cup of the cheese. Place a piece of bread on the top of the sandwich and brush with about 1 teaspoon of olive oil. Heat a grill pan over medium heat and once hot, place 2 sandwiches, olive oil side down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a frill press or another pan to weight the sandwiches. Cook the sandwiches. for 2 1/2 minutes to 2 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2 1/2 to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in a half diagonally. Continue to cook the remaining 8 sandwiches in the same manner. Serve each sandwich with a cup or bowl of the cream of tomato soup! ENJOY!




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12.1.15

Pierogi Making Class with Me and my Babcia on Dabble.com #Pierogi

CHECK OUT THIS AWESOME UPCOMING CLASS IN CHICAGO

PIEROGI MAKING CLASS

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When:
Sunday, Feb 08 2015
01:00 PM

Where: A Girl & Her Food's Kitchen

Cellar Door Provisions


"Cooking, as we all know, has much to do with timing, getting the elements of a dish to the plate at just the right moment. But what makes that timing possible is really time, in the sense of duration. Given time, flour and water become yeast for bread, pastry – even for mushrooms; apples become vinegar for dressings, pickles, and brightening dishes; tomato seeds become fruit, a meal all their own. When we give ingredients time, we as cooks, bakers, and farmers become more shepherd than engineer, and we as eaters regain the sense that food is fundamental, that it is what sustains life. Given time, food can really be something worth gathering around, with friends, family, neighbors, visitors, co-workers. And gathering in that way can really be something: organic, vital, truly warm and heartening – fulfilling."

Cellar Door Provisions. GET THERE. 

It has been on my "to eat list" for awhile now. My restaurant list is loooooooooooooooong and I add to it daily. I love that I live in a city, Chicago, that has never-ending dining experiences. 
I had plans with my friends, Brenda & Peter, for Sunday brunch. When they recommended to go to CDP, I became so excited that I can finally try their pastries and quiche. 

kouign amann




quiche

black garlic 




staff meal 

greens, bread, butter, soft boiled egg 

potatoes 

celery root, shaved parsnips, parsnip butter, black beans, fried egg, greens




Cellar Door Provisions
3025 W. Diversey Avenue
Chicago
Cellar Door Provisions on Urbanspoon







7.1.15

Join me and Emeril for a LIVE Google Hangout Chat tomorrow 1/8 12pm EST #SoupInASnap

GOOGLE Hangout LIVE chat tomorrow 1/8  @12 pm EST

Emerils.Com

And A Girl & Her Food 



Moderator Laura Vitale from “Laura in the Kitchen”

If you have a Google Plus account, you can watch along and Tweet questions in real-time and the moderator, Laura will ask them to Emeril, along with the questions from the bloggers (That’s me!) #SoupInASnap
Tweet ?s 
@emeril 
@snapware

@lauraskitchen
@emerilsorlando
Make sure to follow me on twitter @agirlandherfood



Pho Vortex @ Tank Noodle


With Chicago's Polar Vortex II here, the only way to survive is with warming soups, like PHO.  Phở or pho is a Vietnamese noodle soup consisting of broth, rice noodles called bánh phở, and usually a meat like beef or chicken and herbs such as basil and cilantro.  Lately though, I have been slurping a vegetarian one with hoisin, lots of hot chili sauce and extra napkins. It's belly warming, super healthy, and clears your nasal passages. Pho is served with a side plate of garnishes generally consisting of bean sprouts, Thai basil, jalapeños, coriander leaves and lime. It makes me want to jump for joy. 



To get my fix, I head to Tank Noodle on Broadway.


How to eat Pho: 

I recommend holding your chopsticks in right hand, soup spoon in left. Sip the broth first while you work the noodles with your chopsticks. It’s OK to stick your face into the bowl while slurping.  Once the noodles are gone, raise the bowl to your lips with both hands and polish it off. 


V#78 
$7.95 


4953-55 North Broadway 
Chicago
(773) 878-2253
Tank Noodle (Pho Xe Tang ) on Urbanspoon