A Girl & Her Food

Pickled Red Onions

noreply@blogger.com (kat levitt) — Thu, 23 May 2013 23:04:00 +0000

Pickled red onions are great tangy addition into sandwiches, salads, and tacos.
I love the beautiful pink hue, it will brighten up any dish you serve!

ingredients

1 jalapeño pepper, cut into 1/4" slices

2 large red onions, finely sliced

1 cup distilled white vinegar

1 cup water

1 cup sugar

2 teaspoons kosher salt

preparation

Place sliced jalepeños and onions in a mixing bowl (I take the easy way out and use a mandoline set at 1/4 " for my penos and onions). In a saucepan, heat the vinegar, water, sugar and salt over medium-high heat. Whisk continuously until the sugar is dissolved and than bring to a boil. Pour the mixture over the onions and jalapeños and press down with a spoon until they are submerged in the pickling liquid. I recommend placing a double layer of paper towel on top to help keep the onions and jalapeños submerged. Allow to sit and cool for about 30 minutes. Place the pickled red onions in a sealed container, like a Ball mason jar, in the refrigerator. They are ready to eat and can be stored in an air tight container for quite some time.

Guacapico (Pico de Gallo with Avocado)

noreply@blogger.com (kat levitt) — Wed, 22 May 2013 03:06:00 +0000

Chicago is finally having a streak of warm weather. People are hosting BBQ's, picnicking and dining al fresco; it makes me crave my Father's guacapico, aka pico de gallo with avocado. My father is the pico de gallo master, and he chops up the best pico in town. His gucapico is great as an appetizer, snack, or as a topping for you grilled meat and fish! If you are planning a taco night, this is a must! Per the request of my of followers and friends, here is the recipe.

ingredients

1- 1 1/2 cups of tomatoes, diced
1/2 cup of green onion, sliced Note: discard stringy tip and use the green & white parts only)
1 jalapeño, seeded and finely chopped
1-2 avocados, seeded, sliced and diced
1/4 cup fresh cilantro, finely chopped
1 clove garlic, finely chopped
Juice of one lime
Salt and fresh ground pepper to taste

For dipping:

Corn tortillas chips

Jicama, cucumber or carrot slices. These are my favorite option and it's healthy!

preparation

Mix all ingredients in a bowl and mix gently. You can cover and refrigerate the mixture until ready to use or dig in immediately! Enjoy!

Time Out Chicago Eat Out Awards 2013

noreply@blogger.com (kat levitt) — Wed, 17 Apr 2013 00:08:00 +0000

As a member of the Chicago Blogger Network, I was lucky to attend the Time Out Chicago Eat Out Awards at the Terzo Piano, located in the Modern Wing of The Art Institute. The event featured 15 awards going to the best bars and restaurants in Chicago, voted on by readers choices and critics picks. Terzo Piano was filled with the industry's top players, and it made for quite an exciting night. Congratulations to all the nominees and the winners and it was so fun eating, drinking and mingling with you!

via

And the nominees and winners are...

BEST NEW RESTAURANT

Balena

Bavette’s

Elizabeth

Fat Rice

Grace

Trenchermen

RESTAURATEUR OF THE YEAR

Janan Asfour, Tom MacDonald

and Jason Normann at Telegraph & Reno

Matt Eisler & Kevin Heisner at Trenchermen

Jerrod, Molly & R.J. Melman at RPM & Bub City

Alpana Singh at the Boarding House

Brendan Sodikoff at Bavette’s & Au Cheval

BEST CHICAGO MICROBREWERY

5 Rabbit Cerveceria

Half Acre Beer Company

Metropolitan Brewing

Pipeworks Brewing Co.

Revolution Brewing

Solemn Oath Brewery

BEST NEW BAR

Billy Sunday

The J. Parker

RM Champagne Salon

Scofflaw

Ward Eight

BEST NEW COFFEE SHOP

Big Shoulders Coffee

Bow Truss Coffee Roasters

Elaine’s Coffee Call

Gaslight Coffee Roasters

Little Goat Bread

BREAKOUT CHEF OF THE YEAR

Abraham Conlon at Fat Rice

Iliana Regan at Elizabeth

Zoe Schor at Ada St.

Lee Wolen at the Lobby at the Peninsula Chicago

Jonathan Zaragoza at Masa Azul

CHEAP EATERY OF THE YEAR

Antique Taco

Armitage Pizza

ATK

Dak

Phil’s Last Stand

BEST NEW PASTRY CHEF

Erin Mooney at Maison & Eggy’s

Mitsu Nozaki at Urban Union

Bobby Schaffer at Grace

Anna Shovers at the Publican

Katie Wyer at Telegraph & Reno

BEST NEW SWEETS SHOP

Bang Bang Pie Shop

Do-Rite Donuts

Interurban Café & Pastry Shop

Julius Meinl Coffee Bar & Patisserie

Katherine Anne Confections

BEST NEW BARBECUE

Big Bricks

Bub City

Dat Bar-B-Q Uncle John’s

Milt’s Barbecue for the Perplexed

Wrigley BBQ

BEST NEW COCKTAIL PROGRAM

Justin Anderson at La Sirena Clandestina

Charles Joly at the Aviary & the Office

Paul McGee at RPM & Bub City

Tona Palomino at Trenchermen

BEST NEW SUSHI

Arami Go!

Hamachi Sushi Bar

Kai Zan

Masaki

Sushi Dokku

BEST NEW BRUNCH

Au Cheval

Carriage House

Nellcôte

Township

Trenchermen

NEIGHBORHOOD JOINT OF THE YEAR

Bar Pastoral in Lakeview

Carriage House in Wicker Park

Eggy’s in Lakeshore East

Pecking Order in Uptown

Reno in Logan Square

BEST NEW BYOB

ATK

Bistro Dre

Briciola

Kai Zan

Shaman

AVEC

noreply@blogger.com (kat levitt) — Tue, 09 Apr 2013 23:50:00 +0000

Avec is my FAVORITE restaurant in Chicago and for sure would be my last meal if it ever came down to it. When I used to live on Randolph I would frequent this wood-clan small communal seating spot all the time. However, no living in Wicker Park, with so many amazing new restaurants in Chicago and great foodie events, I rarely have a chance to eat at Avec. But when I do have time, I go; and so worth the wait (no reservations :(

Steve and I sat at the chef's table. Hands down the best seat in the house. I am warning you, we ATE a lot. Chef Fred was manning the station. I got a shot of him prepping our whole roasted red snapper.

We started with the warm tuscan kale salad with fennel, red onion, crimini mushrooms, parmesan and hard-cooked egg

I learned from Chef Fred that you can order a half order (2) of their notorious chorizo-stuffed medjool dates. These bad boys are amazingly delicious with bacon and piqullo pepper-tomato sauce. I ALWAYS get these and the focaccia.

The "deluxe" focaccia with taleggio cheese, ricotta, truffle oil and fresh herbs baked in the oven. As I write this, I am salivating thinking about the smell and the taste!

Earlier that day, via Instagram, I saw Avec was featuring a speciality pizza with salumi toscano, broccolini, parmesan and Gorgonzola crème fraîche. I was so excited to order this; It was unreal!

Steve and I live for a whole roasted fish. Chef Fred made us a perfect roasted red snapper in aqua pazzo with chills, tomatoes, taggascia olives and capers with little neck clams.

I can't leave Avec without having the nutter butters. As you may know, I am not a big dessert girl but I can eat these everyday.

Avec

615 W. Randolph

312.377.2002

Black Bean and Goat Cheese Quesadillas

noreply@blogger.com (kat levitt) — Mon, 08 Apr 2013 22:51:00 +0000

Happy Meat Free Monday! The NCAA championship is on tonight and I want to watch the games at home. I going to prepare an inherently quick and easy dinner with uses black beans and goat cheese, two ingredients I have on hand. What a perfect marriage of flavors on a crisp quesadilla!

Yields one serving

ingredients
2 flour tortillas
1/3 cup black beans, drained, rinsed and cooked
1/4 cup of goat cheese
Guacamole for serving (optional)

preparation
In a saute pan, over medium-low heat, place a tortilla in the pan. Spread the black beans evenly over the tortilla and sprinkle on the goat cheese.
Raise the heat to medium high and cook until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese and black bean mixture and press down lightly to form a quesadilla. Using a spatula, flip the quesadilla over in the pan and heat for about 1 minute or until cheese is melted and tortilla is browned. Remove from heat and place the quesadilla on a plate. Cut into quarters, (shown above) and serve with guacamole or salsa. Enjoy!

Stephanie Izard's Roasted Cauliflower

noreply@blogger.com (kat levitt) — Tue, 02 Apr 2013 23:48:00 +0000

Stephanie Izard shared this recipe with her guests at the Macy's Culinary Council cooking demo last week. It is actually an amazing dish featured on the menu at her vastly popular restaurant Girl and The Goat. The recipe consists mainly of roasted cauliflower, mint, pine nuts and pickled peppers. The pickled peppers are so good that after the demonstration I ran over to Little Goat and bought them (they come in a mason jar and cost only $5). Later this week, I plan to get the ingredients and pickle the peppers myself. This is a delicious and filling meal that is perfect for Meat Free Monday. I would recommend it as a main if you are a vegetarian or gluten-free, or as a great side dish for you carnivores. Enjoy!

and my retake in my kitchen.....

Stephanie Izard's Roasted Cauliflower

ingredients

2 Tablespoons Canola Oil (I used Grape seed Oil)

1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4 inch slices

2 teaspoons salt

3 Tablespoons Crunch Butter (see Recipe), At room temperature

1/4 cup mint, torn into pieces, plus 1 tablespoon set aside

1/4 cup pin nuts, toasted, plus 1 tablespoon set aside

1/2 cup Parmesan,grated plus 1 tablespoon set aside

1/3 pickled peppers (see recipe)

preparation

Heat oil in a large skillet. Add cauliflower and cook over high heat until caramelized and soft, 6 minutes.

Season with salt and cook an additional 2-3 minutes. Add crunch butter. When melted toss in the mint, pine nuts, and Parmesan. Cook an additional 2 minutes. Plate in a bowl and sprinkle with additional mint, pine nuts, and Parmesan.

Yields 4 servings

Crunch Butter

ingredients

5 ounces butter, room temperature

2 garlic cloves, minced

2 Tablespoons Parmesan cheese, grated

6 Tablespoons Panko bread crumbs

preparation

In a bowl, mash the butter until softened with a fork (or potato masher). Add the remaining ingredients and mix until fully incorporated.

Yield 1 1/2 cups

Pickled Peppers

ingredients

2 cups champagne vinegar

4 Tablespoons salt

3/4 cup sugar

3 banana peppers, seeds removed, sliced into thin rings on a mandolin

3 Hungarian peppers, seeds removed, sliced into thin rings on a mandolin

preparation

In a pot, bring vinegar, salt and sugar to a boil. While still hot, pour the pickling liquid over the peppers. Let cool to room temperature, keeping the peppers submerged in the liquid. When cool, cover and refrigerate.

Chef note: in the restaurant we use a Crumber to remove all of the seeds from the peppers to ensure that we keep them whole and not pierce the flesh. You can use a long spoon or a paring knife. Yields 1 quart.

Recipes compliments of Stephanie Izard

Macys.com/culinarycouncil

Macy's Culinary Council/Flower Show with Stephanie Izard

noreply@blogger.com (kat levitt) — Fri, 29 Mar 2013 17:27:00 +0000

The magic of Macy's was blooming yesterday on State Street; it's store windows drenched Asian-inspired blooms for the Macy's Flower Show, "The Painted Garden". It gave your eyes a much needed awakening that spring is FINALLY here and in the air. While inside the store, The Macy's Culinary Council was hosting a cooking demo with Chef Stephanie Izard, further delighting one's sensory palette. Crowds gathered to watch the Top Chef Season 4 Alum, winner of Food and Wine's Best New Chef, and a James Beard Nominee do her magic in the kitchen.

I am lucky to live in Chicago and have met Stephanie on several occasions, besides being a spectacular chef she has a vibrant, funny and warming personality. All the guests at the demo were gleaming to see her cook up some samples and to meet her as she is the newest member of the Culinary Council. Since the Macy's flower show is going on, the theme of the culinary demonstration was "FLOWER" and she came up with some great recipes to share.

Steph and I @LittleGoatDiner

For the first treat, Stephanie offered us a taste of two breads from her new spot, Little Goat Bread. A tortone (garlic.mashed potatoes.crusty.dark) and a Bacon Gouda bread, both being unbelievable. Its amazing how good bread can be if done right. It takes "flower" power to make these delicious breads.

via

Next, Stephanie demonstrated how to make home-made water crackers. She gushed over her love for cheese (especially, Parmesan) and crackers. I don't know about you but I am excited to have this recipe. It can be the "wow" factor for your next party telling your guests your crackers are homemade! Stephanie served the crackers with a crab dip. I am addicted to both and my mouth is watering as I write this thinking about that sample.

Water Crackers with Crab Dip

With Chicago's Green City Farmer's Market starting up soon, it was appropriate that Stephanie's next creation featured roasted cauliflower with pickled peppers (an amazing dish on the menu at her restaurant Girl & The Goat). The pickled peppers were so good that after the demo I ran over to Little Goat and bought them. Next time i will pickle them myself, but time is tight right now during the Passover and Easter celebrations!

My favorite taste came from the last sample, an Asian inspired "crepe" stuffed with goat meat served alongside a spring salad. The combination of flavors was incredible, and this dish was right on theme using different types of "flower".

"Crepe" filled with goat meat and Spring salad

(asparagus, blueberries, sunflower seed and sprouts)

All in all it was a great afternoon watching the demo and enjoying delicious food from Stephanie Izard. What more could a girl ask for? I look forward to attending more Macy's Culinary Council cooking demos, that is for sure!

I will post all the recipes as I will try to recreate Stephanie's dishes in my kitchen.....

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.

The Everygirl Feature: 12 Simple Breakfast Recipes

noreply@blogger.com (kat levitt) — Thu, 21 Mar 2013 01:56:00 +0000

Far too often in the mornings, we find ourselves rushing to the gym or the office or perhaps hitting snooze for a few more blessed minutes of sleep. And though breakfast is the most important meal of the day, we’ve all been guilty of making the excuse of not having enough time. Instead, we’ll grab a blueberry muffin or fruit-filled pastry from the local coffee shop out of convenience, or even worse, skip breakfast all together.

Yet, breakfast doesn’t have to be stressful, time consuming, or expensive. With just a bit of preparation and simple, affordable ingredients easily found at the local grocery story, breakfast can become an enjoyable and energizing start to the day.

Today, The Everygirl teams up with Kat Levitt of A Girl and Her Food to share 12 simple and savory recipes that you can whip up in less than 30 minutes. For those that take a little longer, we suggest preparing them the night before so you can grab it in the morning on your way out! From delectable dishes such as basil and red pepper quiche, a baked egg in a tomato, chocolate-peanut butter breakfast bars, quinoa cereal, and berry parfaits, each recipe is perfect for girls on the go and is an inexpensive and delicious way to recharge and get your day started.

BAKED EGG IN AVOCADO

Ingredients
2 eggs
1 ripe avocado, pitted and halved
Toppings: roasted corn, freshly chopped scallions, cilantro, and tomatoes

Directions
1. Preheat oven to 425 degrees.
2. Line a baking sheet dish with parchment paper.
3. Place the avocado halves face up, resting against the inside of the dish to help prevent them from tilting.
4. Carefully crack the egg into the center of avocado. Season to taste with salt and pepper.
5. Bake for about 10-15 minutes, until egg sets.
6. Add toppings and serve warm

CHOCOLATE PEANUT BUTTER BREAKFAST BAR

Ingredients
1 cup of flour
1 ½ cup of rolled oats
1 cup of creamy peanut butter
½ cup of brown sugar
½ cup of chocolate chips
½ cup of chopped raw almonds
¼ cup of chia seed or flax seed powder
1 teaspoon of vanilla extract
¼ teaspoon salt
Directions

1. Mix all ingredients in a bowl.
2. Pour the mixture onto a baking dish lined with parchment paper.
3. Place dish in the freezer for over an hour or so.
4. Cut and serve

BLUEBERRY AND ALMOND MILK SMOOTHIE

Ingredients
1 cup of almond milk
1 cup blueberries
1 cup ice
1 tbsp chia or flax seeds (optional)
Directions

1. Combine almond milk, blueberries, ice, and chia or flax seeds (optional) in blender.
2. Blend until smooth.
3. Pour into preferred glass and serve.

BAKED EGG IN TOMATO

Ingredients
1 egg
1 large tomato, vine-ripe or beefsteak
1 tablespoon of fresh chives, finely chopped
Salt and fresh ground pepper to taste
Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet or baking dish with parchment paper or a split mat.
3. Use a serrated knife to cut off the top of the tomato. Using a small spoon; gently remove the inner core and the seeds of the tomato, being careful not to break through the flesh.
4. Place the tomatoes in a dish and season with salt and fresh ground pepper.
5. In a bowl, whisk together the eggs and chives. Pour the mixture into the tomato.
6. Bake until egg is set, 40-45 minutes.
7. Serve warm.

Variations
Substitute chives with basil since you may have some leftover from your basil and red pepper quiches.
Add grated cheese such as Parmesan, pecorino, or mozzarella.

HUEVOS RANCHEROS

Ingredients
1 egg
1/3 cup of organic black beans, drained, and rinsed
A pinch of cumin
Salt and fresh ground pepper
For garnish: green onions, diced tomatoes, fresh cilantro, and avocado
Optional: Salsa, pinto beans, and shredded or grated cheese
Directions

1. Preheat the oven to 350 degrees.
2. Lightly grease the ramekin with cooking spray, olive oil, or butter.
3. In a small bowl, combine the beans with a pinch cumin, salt , and pepper.
4. Pour mixture into a ramekin.
5. Carefully crack an egg in the center of the ramekin. If you would like to add cheese, you can sprinkle it on top of the egg to your liking.
6. Bake for about 20 minutes or until the egg is set.
7. Serve immediately

BASIL AND RED PEPPER QUICHE

Ingredients
1- 1 ½ teaspoons of olive oil
½ red pepper, seeded and diced
4-5 fresh basil leaves, finely chopped
2-3 eggs (depending on size)
Splash of milk
Salt and fresh ground pepper to taste
Optional: shredded cheese

Directions
1. In a skillet, heat the oil over medium high heat.
2. Sauté the red pepper for 2-3 minutes. Remove from heat and set aside.
3. In a bowl, whisk the eggs with a splash of milk. Add the sautéed red peppers and chopped basil. Season with salt and fresh ground pepper.
4. If adding cheese, stir cheese into the mixture before pouring the mixture into the muffin tin.
5. Divide the mixture evenly among the six muffin cups, filling them a bit over halfway.
6. Bake until the quiches rise, for about 20 minutes or until egg is set and the tops begin to brown.
7. Quiches can be refrigerated for up to one week. Serve warm or cold.

QUINOA CEREAL

Ingredients
½ cup of quinoa, well rinsed and cooked
1 cup water
1 medium Granny Smith Apple, cored and diced
1 tablespoon pure maple syrup
½ teaspoon ground cinnamon
½ tablespoons or 1-½ teaspoons of butter
Toppings:
½ cup of milk or dairy free alternative
Add dried fruit, fresh fruit, nuts, or seeds as desired.
Directions

1. Soak the quinoa in water for a few minutes and rinse.
2. Place the well-rinsed quinoa and the water in a small saucepan, bringing it to a boil. Simmer and cover, until water is absorbed, about 15 minutes. Once quinoa is cooked, remove from heat.
3. While the quinoa is cooking, heat the butter in a skillet over medium high heat.
4. Add apples to the skillet and cook, turning occasionally for about 3-5 minutes or until soft and caramelized. Set aside.
5. Stir the cinnamon and maple syrup into a bowl with the cooked quinoa; fold in the apples.
6. Add milk or dairy-free alternative into the bowl and serve.

BAKED OATMEAL

Ingredients
1 -1 ½ cups of rolled oats
¼ cup of chopped raw pecans or walnuts/combination of both
¼ cup raisins, soaked in water for a couple minutes until plump
1 cup of Granny Smith Apples, cored and diced into ½ inch pieces
1 egg
1 cup of milk
1 tablespoon of brown sugar
1 teaspoon of baking powder
1 teaspoon of vanilla extract
½ teaspoon of ground cinnamon
A pinch of salt
Substitute various fruits and nuts based on preference

Directions
1. Preheat the oven to 350 degrees.
2. Grease rectangular baking dish and set aside.
3. In a medium bowl, mix the oats, nuts, cinnamon, baking powder, and salt.
4. Add in apples, nuts and raisins to bowl. Stir to combine and set aside.
5. In a separate bowl, whisk together the milk, brown sugar and vanilla extract.
6. Pour wet ingredients over the dry mixture and gently stir to combine all the ingredients.
7. Fold the mixture into the greased baking dish and bake for about 45 minutes or until golden brown.
8. Serve.

Tip: Use a white rectangular mini baker like this one available at World Market for $7.99
8.75″L x 5.06″W x 2″H; Without handles: 7.25″L x 5.06″W x 2″H
This dish is great to use for mini lasagna, baked chicken. or egg dishes. Fantastic for use from the kitchen to the table.

BERRY PARFAIT

Ingredients
1/2 – 1 cup of Greek yogurt (or preferred yogurt)
½ cup raspberries
½ cup strawberries
½ cup chopped raw walnuts
½ tablespoon of honey (optional)

Directions
1. Divide the yogurt, fruit, and walnuts in a glass.
2. Serve.

SOFT BOILED EGG

Ingredients
1 egg

Directions
1. Fill a small saucepan with enough water, about halfway, to cover the egg. Bring the water to a boil over medium high heat.
2. Lower the heat; so the water reduces to a rapid simmer and gently lower the egg into the water. I recommend using a slotted spoon.
3. Let it simmer for 5 minutes for runny yolk or 6 minutes for a barely set yolk. Set your timer.
4. Drain the egg and run it under cold water for about 30 seconds.
5. Using a spoon, gently crack the egg’s top and peel away the tip, or gently use a knife to cut the tip off the egg, leaving a hole just big enough for a small spoon.
6. Enjoy straight from the shell with a spoon; scooping out membranes until you reach the yolk.

MINI CROISSANTS

Ingredients
1 box of Trader Joe’s Mini Croissants

Directions
1. Break off one or two frozen croissants. Place the frozen croissants, with center point facing up on a lightly greased or parchment lined baking sheet.
2. Allow uncovered croissants to sit at room temperature for 7-9 hours (overnight). They will grow and double in size!
3. Preheat the oven to 350 degrees.
4. Bake for 15-20 minutes or until crisp and browned.
5. Let cool for about 7 minutes. Enjoy plain or with jam!

CRANBERRY OATMEAL BREAKFAST BAR

Ingredients
1 ½ cups of rolled oats
1 cup dried cranberries
½ cup honey
½ cup of flour
½ cup packed brown sugar
2 tablespoons butter, melted

Directions
1. Preheat the oven to 350 degrees.
2. In a bowl, add all of the ingredients, and stir until combined.
3. Grease a baking dish or pan. Spread the mixture evenly in baking dish or pan.
4. Bake for about 15 minutes, depending on crunch preference.
5. Let it cool before you cut into squares and serve.

Heirloom Tomato, Red Onion, & Maytag Blue Cheese Salad

noreply@blogger.com (kat levitt) — Thu, 14 Mar 2013 00:13:00 +0000

Tomato, red onion, and Maytag Blue cheese salad is simple,but is packed with lots of great flavor. I love to serve this delicious salad along with a great grilled steak. Steve and I made this salad for Bobby Flay, on Food Network's Bobby's Dinner Battle, along with a grilled flank steak. However, it was edited and not shown on TV. You have to make sure you are working with a ripe and seasonal tomato since they are the "star" of the salad. You can serve this salad layered (shown above) or tossed. As both the onion and blue cheese can overpower some palate, feel free to change the amount use depending on your taste preference.

ingredients

1 heirloom tomato, cut horizontally

1 red onion, cut horizontally

2 tablespoons Maytag Blue Cheese, crumbled

2 teaspoons balsamic vinaigrette

Sea or Kosher Salt

Fresh cracked black pepper

preparation

Cut the tomato and red onion with the same diameter or thickness. Place one slice of tomato on one end of your serving dish. Layer a whole slice of red onion on top, slightly offset. Repeat for the remaining slices of tomato and onion. Season with salt and black pepper, to taste. Drizzle with the balsamic vinaigrette. Crumble the bleu cheese on top. Serve immediately.

For a "tossed" version:

Cut the tomatoes in bite size chunks and thinly slice the red onions. Toss the tomatoes and onions in a bowl along with the balsamic vinegar, salt & pepper. Top with the crumbled blue cheese. Enjoy!

Bavette's Bar and Boeuf

noreply@blogger.com (kat levitt) — Fri, 01 Mar 2013 22:08:00 +0000

Bavette's Bar and Boeuf is a European style steakhouse with a speak-easy look in Chicago's River North. The retro-chic decor and dimly light atmosphere remind me of dining in Paris. In addition to the incredible food and drink, I can't stress how much I love the decor, atmosphere, and the downstairs parlor.

Bavette's is another creation of Brendan Sodikoff's, owner and operator of one of my favorite restaurants in the city, Maude's Liquor Bar (they serve the best steak tartare in the city!). In addition to Bavettes and Maudes, other Sodikoff restaurants include Gilt Bar, Au Cheval, Donut Vault. I recommend you check them all out.

Knowing most of his creations are amazing, I wanted to eat at Bavette's ASAP. So we gambled on Saturday night by walking in... and with lady luck, we were seated. However, I highly recommend making a reservation because this place is happening! I was excited to start our date night....

Like most steakhouse's, Bavette's has various seafood platters

(palteaux de fruits de mer), so we started with quartet of fresh oysters.

Salt Cod Brandade with Malt Vinegar Chips

I heard so much hype about the prime bone-in ribeye. However, the waitress highly recommended the steak frites over the bone in ribeye. I do pride myself as a steak frites connoisseur due to all my travels to France. She convinced me to go with the steak frites. Bavette's serves a flat-iron steak, delicious hand cut fries and bearnaise. This is a great value for $24 and least expensive steak option. I have to go back and try the bone-in ribeye, it looked mouth watering!

Steve, my husband, ordered the southern style fried chicken served with buttermilk ranch and crystal hot sauce. It was cooked to perfection - crunchy crisp skin on the outside and deliciously juicy on the inside.

We were eyeing the desserts coming from the kitchen, especially over the tall lemon meringue pie. It disappeared in minutes.

Bavette's Bar and Boeuf

218 W. Kinzie Street

Chicago

312.624.8154

Coconut, Chille & Lime Scallop Tostadas

noreply@blogger.com (kat levitt) — Fri, 01 Mar 2013 03:53:00 +0000

When I was in college, I had the opportunity to live in Cuernavaca, Mexico. During my time there, I fell in love with Mexican cuisine, and to this day it has greatly influenced me as a home cook. Seemingly always I try to incorporate the freshness, flavor, and authenticity of these wonderful regional ingredients into any meals that I cook.

Tostada

According to Rick Bayless, "What a lot of people don't know about Chicago is that we have the greatest concentration of artisanal tortilla factories in the world." He said it and its the truth. I have a little Mexican grocer where I find a pack of warm corn tortillas from Atotonilco Tortilleria wrapped in paper, indicating they were made recently and without preservatives- just lime, corn & water. I decided to incorporate this authentic Mexican staple into my appetizer by making a tostada.

Grab 2-3 tortillas from the stack. Using a 2-inch cookie cutter or a small glass and a pairing knife, trace and cut out a small circle. In a frying pan, heat oil until a drop of water sizzles immediately when added to it. Once hot enough, add tortillas in a single layer and fry lightly on each side, about 1-2 minutes, or until golden crisp. Remove and drain on a paper towel. Set aside. Repeat.

Scallops with Coconut, Chile and Lime

ingredients

1 pound wild caught sea scallops
1 can 365 Everyday Value Coconut Milk
1/2 cup yellow onion, diced
1/4 habanero chile, seeded and minced
1 tablespoon of 365 Everyday Value Organic Coconut oil
1 tablespoon butter
1 tablespoon of olive oil
1 small clove of garlic, minced
Juice and zest of one lime
Sea Salt
Fresh ground pepper
To garnish: 2-3 Tablespoons fresh cilantro, roughly chopped

preparation

Heat coconut oil over medium-low heat in a large skillet. Add onion, garlic, and habanero chile and sauté for about 5 minutes or until onion is translucent. Add the coconut milk and raise the heat to medium high and bring to a simmer. Cook, stirring occasionally for about 5 minutes, so the flavors can blend together. While the coconut milk mixture is simmering, we will turn our attention to the scallops.

Heat approximately 1-2 tablespoons of olive oil in a frying pan. Once hot, place the scallops in the oil and sear, turning once, golden on both sides, about 1-2 minutes per side. Transfer the scallops to a plate. Add a little sea salt while they are searing.

Next, add the butter, lime juice, and zest to your coconut milk, and add the scallops to this mixture. Cook until scallops are opaque throughout, about 5-7 minutes. Season with a bit more sea salt and fresh ground pepper.

Ladle the scallop onto the tostadas you set aside. Take another tablespoon and drape some coconut,
lime, and chile sauce on top of tostada and garnish with chopped cilantro. Serve immediately!

¡Buen Provencho!

Common Threads 10th Anniversary Chicago World Festival March 4th, 2013

noreply@blogger.com (kat levitt) — Wed, 27 Feb 2013 19:06:00 +0000

I am very excited to be attending the

Common Thread's 10th Anniversary Chicago World Festival this year.

Common Thread's "mission is to educate children on the importance of nutrition and physical well-being, and to foster an appreciation of cultural diversity through cooking. We help bridge cultural boundaries and strengthen our global family by teaching children about their similarities and differences in the warm comfort of the kitchen: Through the simple process of preparing and sharing a nutritious meal, children who participate in our programs learn to connect with their bodies, their neighbors, and their world in bite-sized lessons."

The Chef list is truly spectacular and I cannot wait to taste the world for a great cause!

To purchase your tickets, click here.

Tortilla Soup (Sopa de Tortilla)

noreply@blogger.com (kat levitt) — Tue, 26 Feb 2013 21:15:00 +0000

There are so many versions of tortilla soup, and I have an authentic Mexican tortilla soup recipe for you that's not gringo-fied! Sopa de tortilla. While I was in Mexico, Chef Pablo Ryler and I had a one-on-one Mexican cooking lesson. I love the flavor, and the preparation is very easy. This recipe calls for some authentic Mexican ingredients like ezapote, which you should be able to find it at your local international fresh market.

ingredients

6 corn tortillas
4 ancho chilies, seeded
1/2 cup of frying oil, such as canola oil
1/4 white onion, chopped
2 cloves of garlic, peeled
1 ripe tomato, chopped
6 cups of chicken stock
4-5 fresh epazote leaves
1/4 teaspoon of Mexican oregano
Sea Salt
Toppings:
Queso Fresco, cubed
Tortilla and Ancho Chile Strips
Avocado, pitted, peeled and cubed (optional)

preparation
Cut the tortillas in half and then cut crosswise into 1/2 inch wide strips. Let them dry for 5-7 minutes. Cut 5 chiles lengthwise into narrow stripes about
1 inch long and soak one chile in hot water for about 10 minutes.

In a frying pan over medium high heat warm 6 tablespoons of frying oil. When hot, add the tortilla strips and fry, tossing until crisp and golden. Using a slotted spoon, transfer to paper towel to drain. Next. fry the chile strips very quickly in the same oil, until crisp and remove and drain on paper towels.

Discard all oil but leave about 1 tablespoon in the frying pan. Over medium low heat, warm the oil, when ready add onion and garlic. Sauté for about 7-10 minutes. In a food processor or blender, transfer the onion and garlic. Drain soaking the ancho chile and discard the water. Tear up the ancho chile and add to the food processor with the chopped tomato. Purée until smooth. Add 1/4 cup of water to create a smooth consistency.

In a dutch oven or stock pot, warm 1 tablespoon of oil over medium high heat. Add the purée and fry, stirring continuously for about 5 minutes until is deepened in color. Stir in broth, epazote, and oregano. Simmer for about 15 minutes. Season with sea salt.

When ready to serve, divide half the tortilla strips in bowls, ladle the hot soup in bowls. Top with the remaining tortilla strips, the cheese, chile strips and the avocado. Serve immediately. Enjoy!!!

Chicago's Best WIng Fest

noreply@blogger.com (kat levitt) — Tue, 26 Feb 2013 04:00:00 +0000

Chicago's Best Wing Fest – Hands down the most fun and entertaining food festival in Chicago. It attracts die-hard wing fanatics. People whose top passion in life is to find the ultimate buffalo wing and sauce.

It is tough to describe this festival, but it seems much more like a party. The fun starts in the parking lot where a full on tailgate is going on from about 10:00 AM until doors open at 1:00 PM. What other festival attracts a tailgate? Its like a prefestival festival. When the doores open, the energy in the auditorium is electric. It's wild in there.

Preview before wing lovers pack the house

Let the wing-eating begin!

People are dancing like kids to a bland and celebrating the unmatched goodniess of the best wings in the city.

The festival also hosts a mens and women’s wing eating contest

(the women’s contest was one of the funniest things I have ever seen in my life), and also recognizes and awards the top wings in the contest as voted on by judges.

If you love wings, festivals, and fun, you can not miss this event next year. Get your tickets early though, I know they sell out months in advance every year.

One serious wing man!

Major of Wing Fest

Boys and their wings

I was too busy eating wings but here are some of my favorite wings

Gators Wing Shack Buffalo Wings

Bulldog's mango habanero wings

The Wing Winners

BEST OF FEST – TAP HOUSE GRILL!

Exotic

1st Tap House Grill

2nd Gators Wing Shack

3rd Frontier

Mild

1st Gators Wing Shack

2nd Fizz

3rd Wild Goose

Hot

1st Mahoney's

2nd The Pony

3rd Reggie's

BBQ

1st Mahoney's

2nd Bulldogs

3rd Timothy O'Toole's

If I was a judge, I would vote Best of Fest, Exotic and Mild to Gator's Wing Shack! Besides having the best wings, whenever I eat there; they treat me like family.

You must try the Garlic Buffalo, to die for! Look how fast they went.....

Here are some pictures from last year:

A Girl's Weekend

noreply@blogger.com (kat levitt) — Tue, 26 Feb 2013 02:19:00 +0000

Friday

Breakfast On-the-go:

Siggi's coconut with fresh organic raspberries

Lunch:

with the hubby, Steve, at Dear Franks in Deerfield

super chicken sandwich,cheddar burger,cheese fries & dill pickles

I happened to run into the #1 distributor, Mark, for Vienna Beef.

We were obsessed with his custom hand-knit beanie.

Top by Cynthia Rowley

Mark gave us a gallon of Vienna Beef's BBQ sauce. Every weekend we will be making our famous Levitt Baked Salami, who's coming over? Thanks Mark!!

Friday Night

Siena Tavern Opening Party

Top Chef: Season 5 Fan Favorite, Fabio Viviani teamed up with Lucas Stoioff and David Rekhson to open this vintage meets modern style restaurant in the center of Chicago's bustling dining and bar scene in River North. The party was flawless, fun and energetic with all the socialites of Chicago attending.

Fabio Viviani and a girl

The Pizza Bar

Fresh Herb Wall

The bartenders used fresh herbs for their signature cocktails

Siena Tavern's stellar cocktail menu:

NO. 1 absolut, ginger zest, lemon, sage tincture 12
NO. 2 grey goose, peach, lemon, blueberry lavender, cherry bark vanilla bitters, prosecco 12
NO. 3 hennessy vs, solera sherry, orange liqueur, winter spice, angostura bitters, orange bitters 12
NO. 4 plymouth, lavender honey, lemon, creme de violette 12
NO. 5 makerÃs mark bourbon, averna amaro, allspice dram, marsala chai, lemon, angostura bitters, sparkling apple cider 12
NO. 6 bombay sapphire, benedictine, angostura bitters, maple, lime 12
NO. 7 bacardi superior, creme de cacao, yellow chartreuse, winter spice, orange, lemon 12
NO. 8 johnny walker black, honey, apricot, bittercube jamaican, lime, grapefruit 12
NO. 9 jameson, gingerbread, creme de noisette, angostura bitters, lime 12
NO. 10 woodford double oaked, luxardo bitters & maraschino, apricot 12
NO. 11 patron silver, grappa, st germain, chamomile, orange bitters, lime, basil 12

A quick pic of my handsome date, Marc J. Sievers and my girles!

Yes, that's my competitor and winner from Bobby's Dinner Battle Chicago on Food Network!

Top by Marni and Pant by Naven

Sarah and I

(She won the Food Network Challenge: for a prize winning cake!)

Saturday

Brunch: Janik' Cafe

As featured on Chicago's Best episode on belly warmers, Chicken Lime soup at Janik's Cafe.
I am addicted to this soup, especially on a cold Chicago day! Click here to see how it's made.

Saturday Night

We started our evening celebrating Drew's Birthday!

Johanna made these gift bags for Drew's out-of-town guests; How cute are they?

We headed to dinner and drinks at Ay Chiwowa!

Steve was not happy when I suggested to order the $4k bottle of tequila

I loved all three sauces but my pictures of the tacos came out so dark

My best friend, Brooke and I!

We both enjoyed a Beerita! You must go and try one ASAP!

After dinner we headed out to our friend Danny's Birthday party. It was a long night, so Brooke and I ended up at Wiener's Circle!!! (Chicago's most famous hot dog spot!) Be sure to ask for a chocolate shake ; )

We walk in and the crew behind the counter yelled at us
"What do you anoxeric and bulimic b***tches want?

I was invited behind the counter which is so cool! Of course, someone ordered a CHOCOLATE Shake!!!! SO fun!

Hope you had a fun weekend!

Valentine's Day at Home

noreply@blogger.com (kat levitt) — Sun, 17 Feb 2013 00:45:00 +0000

Since we have been dining out and attending events, we wanted to cook and stay at home for Valentine's day.

We started with:

Hibachi style shrimp

Steamed King Crab

Grilled Baby Lamb Chops

Sauteéd Lobster Tail

Famous "Bobby Flay" Grilled NY Strip Steak

Cut against the grain and cooked to the perfect temperature

Served with a side of sauteéd organic spinach

and

Homemade version of Jennie's Style Potatoes from Joe's Chicago

Happy Valentine's Day!

Chinese New Year at Sunda Chicago

noreply@blogger.com (kat levitt) — Tue, 12 Feb 2013 23:59:00 +0000

Steve and I rang in The Year of The Snake at Sunda, for their celebratory menu recognizing the Chinese New Year. They offered delicious specials from Chef Jess DeGuzman along with a traditional Chinese Dragon Dance. Steve travels to China a lot and enjoyed the authenticity of the food and Chinese customs that were incorporated into the night.

To drink, I started with a Billy's Super Fresh Saketini.

Steve had the Grass Tiger. Both were fantastic and refreshing.

The Snake Charmer

soft shell crab, salmon, unagi, avocado, cucumber and tempura crumbs
Delicious!

Hot and Sour Soup

chicken, pork, tofu, mushrooms, bamboo shoots and water chestnuts

I always love the range of flavors in this dish and this time was no exception. The serving was plentiful, and no doubt great tasting.

Mushroom Siu Mai

mushroom medley and truffled soy

The mushrooms were excellent, and truffle soy was not over powering, just the way it should be.

The Dragon Dance

A girl and her dragon

Sesame Chicken

Bok choy, Scallions, Chili's, Crispy Noodles

Think your typical American style Chinese sesame chicken, and then jazz it up a bit.

Szechwan Long Beans

Sesame oil, Szechwan Pepper, Garlic, Chili's

I thought it was really good and reminded me of a dish I ate in Beijing.

“Off the Hook” Red Snapper

bok choy, carrots and xiao xing rice wine sauce

The presentation was incredible. They take the skeleton of the red snapper and deep fry it. The filleted chunks of meat once attached to the fish are deep fried and sit below the the skeleton on the plate for you to enjoy. Bok Choy is one of my favorite Chinese veggies! It was "off the hook"!

Pepper Steak

Pepper crusted Filet Mignon, arugula, frisee, chili lime sauce

The flavors were fantastic and an upscale version of pepper beef!

Mu Shu Duck

Asian pancake, roasted duck, cabbage, carrots, crispy skin, scallion, hoisin.

These were absolutely amazing. Probably my favorite dish.

It reminded me of an incredible China style taco.

Ginger Tofu

Boston lettuce, scallions, chili's, garlic

This was really light and the tofu acts like a sponge and soaks up the flavors from the scallions, chili's, and garlic. For those vegetarians, this is a good dish to get your protein on.

Steamed Fish

Mushroom, Ginger, Scallion, black beans, sesame soy.

The concept and presentation of this dish was wonderful. Steve remarked this was the most authentic Chinese style dish that was served, and that he has eaten many similar style dishes in Fuzhou, located on the China eastern seaboard across from Taipai.

Mango, Red Bean, Strawberry, Vanilla & Green Tea Mochi

Steve has a sweet tooth. Of course he couldn't pass on some Mochi mixed flavors served along side an assortment of dipping sauces. Yummy!

Our evening was fun and perfect. I highly recommend you plan to go to Sunda next year to ring in the Chinese New Year! The service was expectational and the staff was very friendly. Sunda is one of my favorite upscale and trendy Asian spots to eat in Chicago. It's a Chicago hot spot and you probably will see a celebrity there; I saw Olympian Jordan Weaver!

It was recently listed in THE ultimate guide,

Where Chefs Eat: A Guide to Chefs' Favourite Restaurants

Sunda

110 W. Illinois

Chicago

312.644.0500

The Monarch Chicago

noreply@blogger.com (kat levitt) — Tue, 12 Feb 2013 02:36:00 +0000

Steve and I headed to Monarch Chicago for our date night. It's located blocks away from our home in Bucktown/Wicker Park. It took over the former Uberstein location, with a royal face lift. I was very excited try Chef Andrew Brochu's, former chef at Graham Elliot and Kith & Kin, upscale bar creations. The menu offerings looked delicious and we wanted to order EVERYTHING!

Dinner for two
The bar was set beautifully. Brady was super-friendly and knowledgeable. If you go in, please tell him Kat & Steve sent you!

We started our evening with a King's tail

I ordered a glass of the 2007 Terra Noble ' Gran Reserva' Cabernet Sauvignon from Colchugua Valley, Chile and Steve had Lagunitas I.P.A

We started with the dill pickle wings with home-made ranch. Steve is a BIG wing guy and he was hooked! Steve thought the wings were a perfect size with a great crisp, and the dill pickle flavoring was unique and worked very well. Furthermore, the home-made ranch was spectacular. Steve has subsequently been back for the classic buffalo flavor (doctored Frank's Red Hot Sauce) and claims them as some of the best wings in the city. Apparently, the wings are steamed the night before to make the meat extra tender.

Drunken Bread

French onion broth, sausage & Gruyere

Incredible flavor, rich, and never put my spoon down. Think of all the best parts of a French onion soup!

For our entrees we ordered and split:

Diner Burger, lettuce, tomato, pickle, special sauce, and cheese
I have heard such great hype on their burgers and couldn't pass it up. It was mouth-watering.

King Salmon, Potato Puree, Brown Butter and Caper

Perfectly cooked salmon and would of drank the potato puree-no joke!

Clean plate club

Steve has a sweet tooth so he ordered the Ice Cream Truck $2 each. Great concept!

The Monarch Chicago

1745 W. North Ave

Chicago

773.252.6053

Bobby's Dinner Battle on Food Network: Marinated Mozzarella Bites

noreply@blogger.com (kat levitt) — Thu, 07 Feb 2013 21:48:00 +0000

On Food Network's Bobby's Dinner Battle, Bobby Flay gifted Steve and I a jar of Spanish olives with pimentos. I usually make this appetizer with a slow-roasted tomato but for the dinner battle challenge I substituted the slow-roasted tomatoes with Bobby's gift: Olives. Guests at my dinner parties always gobble these down however my competitor stated due to the rosemary sprig, my appetizer was difficult and awkward to eat. On the show, I originally planned to make roasted beet bites or a roasted beet and goat cheese tower/salad for Marc, but he said he didn't like beets! I was so bummed because the colors, taste, and presentation would of made it a winning vegetarian appetizer! I am an avid
Meat Free Monday cook and have many vegetarian friends, hearing him say that he doesn't like beets was a complete shock me! Beets are so good for you!

What do you think? What would you have made as a vegetarian appetizer???

Slow Roasted Tomatoes

Ingredients

Grape Tomatoes

Olive oil

Salt

Preparation

Preheat oven to 275 degrees. Cut the tomatoes in half horizontally and rub a little bit of olive oil on them. Place the tomatoes seed side up on a baking sheet. Sprinkle the tomatoes with a pinch of salt . Roast for about 2-3 hours (you can also use vine-ripe tomatoes and roast 3-5 hours) You want to make sure they are caramelized and the moisture is evaporated. You can store the tomatoes in refrigerator up to one week in an air-tight jar but drizzle them with olive oil.

Marinated Mozzarella

Ingredients

1 block of mozzarella cheese

12-14 slow-roasted or sun-dried tomatoes

1/8 cup of olive oil

1 tablespoon of finely chopped flat leaf parsley

1/2 teaspoon of dried oregano

1/2 teaspoon of Greek seasoning

Kosher salt

Fresh ground pepper

Garnish: fresh sprigs of rosemary

Preparation

Cut the block of mozzarella cheese into 1-inch cubes. In a bowl whisk together the olive oil, parsley, oregano, Greek seasoning. Season to taste with salt and fresh ground pepper. Stir or toss in the cubes of mozzarella cheese. Cover or let chill for up to 24 hours before serving. Transfer the cubes onto a serving plate, place the slow-roasted tomato or olive on top of the cheese cube and garnish with a short rosemary sprig. Serve and enjoy!

Extra Extra!

noreply@blogger.com (kat levitt) — Wed, 30 Jan 2013 20:28:00 +0000

"A Wicker Park couple will grace the small screen this month to show off their culinary and entertaining prowess on one of Food Network's latest series.

Wicker Park resident and food blogger Kat Levitt and her husband, Steve, will be featured on an episode of "Bobby's Dinner Challenge." The cooking competition series revolves around host Bobby Flay traveling the country and pitting teams of amateur cooks against one another to see who prepares the best dinner party.

Courtesy of the Food Network

The Chicago episode, which will air at 9 p.m. on Jan. 30, pits the Levitts against two other teams—"husbands Marc and Ryan" and "mother and son Doris and John," according to the official episode description—to throw a speakeasy-themed dinner party to impress Flay and a guest judge. The winning team gets to take home a "Bobby's Dinner Battle" trophy.

Levitt said she first got involved with the show when a friend of hers saw the casting call and encouraged her to try out.

"We filled out the application, we got interviewed and we had to present a dinner party for our casting people," she said. "And we got the news that we were casted for Chicago, that Bobby Flay and Food Network considered us one of the best home cooks in Chicago."

They were given a budget and theme to work with and sent to a grocery store to stock up for the party. She said they were given three hours to make the meal and prepare to host the judges—and their competition—in their home. They also got to attend their competitors' dinner parties. Levitt said the experience filled her with a mix of emotions ranging for apprehension to excitement.

"It was very cool," she said. "My husband and I were very excited to be casted. A little bit nervous. I've never been on TV. It's my first time being on TV, cooking under pressure and having a theme and kind of not knowing what the theme was, going into the challenge. It was exciting."

The Levitts have lived in their Wicker Park home—located on the 1400 block of North Hoyne Avenue between Schiller and Le Moyne—for about three years. Kat works for Bucktown's Tree House Humane Society and started her blog about two years ago after friends and dinner party guests began asking her to share her recipes.

"I actually don't cook from recipes," she said. "I kind of just go with the flow, and I would have to always explain how I made my dishes. Someone told me to start a food blog and start posting my recipes."

She said she was looking forward to watching the episode and seeing how her performance turned out. She and her husband are planning to host a party to mark the occasion.

"We're going to have a viewing party with our friends, neighbors, family, and I have several people that are active followers of my blog, too, that are coming," she said. "Just people that have supported us and love our food and our friends and family."

Written by Luke Wilusz from the Bucktown-Wicker Park Patch

What do you think I cooked for Bobby Flay on the Food Network?

noreply@blogger.com (kat levitt) — Tue, 29 Jan 2013 22:56:00 +0000

As you may already know, I was casted as one of Chicago's Best Home cooks for Bobby's Dinner Battle on the Food Network. It airs tomorrow, Wed Jan.30th at 10/9pm Central.

We (#teamkatandsteve) would love to hear what you think we "threw-down" for Bobby Flay?!!

En Hakkore

noreply@blogger.com (kat levitt) — Thu, 03 Jan 2013 02:22:00 +0000

En Hakkore offers an adorable space with delicious, fast food. It has taken over Melt Sandwich Shoppe’s short lived home on Damen, just a few blocks north of the six corners.

Chandeliers made of drying racks and a large oak communal table give this restaurant a casual cozy feel. As I walked in, I saw someone eating
thebibim-bap; it looked wonderful! It isn’t easy ordering from this menu because everything sounds so amazing.

It is also a menu that offers items that are not too common for quick service restaurants in the area. After mulling it over for a few minutes, we ordered the bibim-bap (with black rice and Korean barbeque beef), paratha tacos, and the tuna tataki twist roll (spicy tuna, asparagus, lettuce, sesame seed, jalapenos, with spicy mayo and garlic sauce). The bibim-bap and the tacos came out within five minutes… incredible! The bibim-bap features sixteen super fresh vegetables served with rice.

This is such a refreshing, healthy, tasty dish that is perfect for sharing. We ordered the tacos with pork belly, and they are served with kimchi, mushroom, green onion, cilantro, lettuce, and pickled radish. These two tacos were enormous; the ratio of ingredients was just right and using the paratha to hold it all together is genius!

Still working on the bibim-bap and tacos, our tuna rolls came out. Like everything else, these rolls were so fresh and flavorful. The pepper crusted tataki tuna that came on top of the roll was delicious.

The food is delicious and inexpensive, the space is charming, and the service is fast and friendly; this is such an excellent addition to the neighborhood. I admire every aspect of Misung Jang’s (owner) concept for this restaurant so do yourself a favor and stop in!

En Hakkore

1840 N. Damen

773.772.9880

Reno Chicago

noreply@blogger.com (kat levitt) — Tue, 01 Jan 2013 22:17:00 +0000

Reno is exactly what the heart of Logan Square needed. This restaurant, which is conveniently located across the street from the Logan Square CTA blue line stop, offers a cozy space to spread out and get some work done while enjoying a meal made in house. While doing exactly this, I thought to myself, this is so much better than sitting in a coffee shop for hours getting wired and eating mediocre pastries! There are communal tables, booths, and freestanding tables with plenty of space.

via

I came in during a rainy afternoon and had a difficult time choosing between the sandwiches available on the “Noon” portion of Reno’s menu. I placed my order and was given a playing card as my number; it's all about gambling at Reno.

I tasted three of the six lunch sandwiches. Stop judging, I did have my girl Shelby with me. The first of which was the Guapo, which is a simple fresh sandwich comprised of Spanish tuna, celery, artichoke pickled peppers, red onion, and romaine served on freshly made whole grain bread.

I then moved on to the more indulgent cowboy killer. This sandwich was a bit heavy (too be expected) as it included maple fennel sausage, a fried egg, béchamel, and rajas.

My final sandwich was the pine, my favorite. This chicken thigh sandwich was totally flavorful; perhaps it was the white cheddar, dill pickles, and hot honey. All three sandwiches were completely distinctive and were all clearly very thoughtfully put together with high quality, fresh ingredients.

After getting some work done, I took some bagels home with me. These bagels were delightful! Reno played their cards right by making great use of the wood-burning oven left from previous restaurant, Ciao Napoli Pizzeria. The bagels were smoky, crispy, and yet still chewy. It seems bizarre and unfortunate that there is a shortage of cafes and restaurants in Chicago that actually produce their OWN bagels. Thankfully Reno does just that.

via

Along with the bagels, Reno also offers an aesthetically pleasing spread of pastries. While I was in line ordering, I noticed the deviled egg quiche, which I am still daydreaming about. Reno offers Logan Square an excellent place to pick up a quick bite or a cozy space to sit down and stay a while, and I will definitely be back for more of those bagels and pizza!

Reno

2607 N. Milwaukee Ave

Chicago

773.697.4234

New Years Day Brunch

noreply@blogger.com (kat levitt) — Mon, 31 Dec 2012 17:05:00 +0000

While New Years Eve often gets most of the attention, its New Years Day that excites me.
What's going to be my first meal of 2013??
I'm starting my 2013 off right at Dragon Ranch Moonshine & BBQ, where they are serving up
64oz Epic Bloody Mary that will blow your mind, alongside what should be a spectacular brunch,
Eater Chicago rated this hot spot for brunch & to get your drink on New Years Day!!
To learn more, click here.

via

The Epic Bloody Mary is composed of 64oz of pure goodness:
"Made with White Dragon Moonshine, Fris Vodka, Guinness and scratch Bloody Mary Mix and garnished with beef jerky, pork belly steam bun, spare rib, fried pickle, pimento-stuffed Fresno chili, salami, pepperoni, artichoke heart, pepperoncini and okra, this colossal cocktail is available on Tuesday, January 1 from 10:30 a.m. to 3 p.m."

We will see where the day takes me from there....I hope to see you at Dragon Ranch. Make sure to make a reservation!!

Dragon Ranch

441 N. Clark

Chicago

dragonranch.com

312.955.1900

Roasted Beet & Goat Cheese Bites

noreply@blogger.com (kat levitt) — Sun, 30 Dec 2012 19:57:00 +0000

Mmmm beets. Roasted beet & goat cheese bites are perfect bite size hors d'oeuvres for NYE. I love a roasted beet and goat cheese salad, this is my take on a deconstructed version served as a finger food. Made like this, they're incredibly easy amd scrumptious. You can prepare the night before so they're ready to go when you're ready to impress your guests.

ingredients

4 medium beets, washed and thinly sliced
1/4 cup of Chèvre goat cheese
A handful of micro greens or fresh herbs
1 tablespooon of olive oil
Oil to toss beets
Kosher or sea salt
Fresh ground pepper

preparation

Preheat the oven to 225 degrees. Toss beets in olive oil and lay them in a single layer on a baking sheet.

Place the baking sheet in the oven and let them roast for about 1- 1 1/2 hours. Make sure to flip them during that time. Remove from oven and season with a bit of salt and pepper. Set aside to cool.

Top each beet with a dollop of goat cheese and place your choice of greens on top. Arrange on a plate and serve. Enjoy!