Brunch at BOHO Chicago

Luckily for me, BOHO Chicago started brunch last weekend and I was invited in to preview some items off the menu and believe when I tell you it is AWESOME. 

Chef Jimmy Papadopoulos has created a menu of Bohemian-inspired fare with influences from Eastern Europe, mostly Czech. But to be honest, Czechs, Russians, Germans, Austrians, Poles have very similar cuisine and interchangeable dishes and ingredients. 


As someone born in Poland and raised in a Polish family, I give the stamp of approval on every item I tried off the menu.  I love the concept and cuisine, and deem it expectational and comforting.  Eastern European cuisine doesn't get too much love in Chicago, which is a bit disappointing as we have the second biggest Polish population outside of Warsaw.  I'm hoping with Boho, that trend ends.  No other restaurant in Chicago does what Chef Papdopoulos is doing, and so it makes me extremely happy and proud.  You must give it a shot. Trust me, you will not be disappointed. 


My favorite dish was the steak and eggs spätzle. It was served with mushroom and pepper spätzle, sweet onions and aged gouda. I was not able to capture a picture of the dish because other food bloggers started to devour it before I was able to snap a picture. #PIGS (JUST KIDDING!) 

Gouda Bratwurst 

beer braised onions, radish & house mustard 

Smoked Beef Tongue Hash

poached eggs, mustard hollandaise, sweet & sour cabbage 

Bavarian Pancakes

apples, cider, pecans, farmer's cheese & powdered sugar 

Pulaski Mash 

Gin, honey, passion fruit, green bell pepper & mint 

Lox & Toast

Poached egg, cucumber,  cream cheese, salmon & dill 

Almond Poppy Seed Cake

Orange glaze & strudel

  Pork Schnitzel Sandwich 

rye bread, horseradish cream, sauerkraut, ementaler cheese & fried cheese 

Two Boho girls at BOHO

Kelly Rizzo of Eat Travel Rock 

She's one of my fave bloggers in Chicago! 

BOHO Chicago 

11 W Illinois Street

Chicago, IL 60654

312. 955.0439 

Brunch at The Bristol Chicago

The Bristol is one of my favorite neighborhood restaurants. Chef Pandel offers so many amazing sweet to savory brunch options, but I generally crave their eggs benedict and the hubby devours the chilaquiles! Additionally, the duck fries are a must. You can check out my previous post @TheBristol here to find out what else to order for brunch! 

Pastry cream filled bombolini, cinnamon and sugar

Smoked ham benedict, mustard hollandaise, potatoes

Braised pork chilaquiles, fried egg, lime, cilantro, queso fresco 

The Bristol 

2152 North Damen Ave

Chicago

773.862.5555

Reserve via OpenTable.com

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

Brunch at Joe Fish

Last weekend, I was invited in to try the new brunch menu at Joe Fish in River North.  Being part of the Rosebud family, I knew it was going to be great.  I grew up eating at Rosebud establishments and no matter which one you pick they never disappoint.  It was the most perfect way to spend my Sunday, as afterwards I was able to get some of my holiday shopping done being that its steps from Michigan Avenue.  I recommend stopping in for a great dining experience! 


Start with Dress your Biscuit, I ordered the Bang Bang Biscuit with Whipped Butter & Preserves

The Main Event

Eggs in Purgatory
poached eggs, pancetta, tomato sauce, parmesan 

New England Lobster Roll 
housemade pickles & slaw

Side

Sausages and biscuit 

Joe Fish

445 North Dearborn 

Chicago

(312) 832-7700 

Open Table 

Eggs in Purgatory. Uova in Purgatorio. Shakshuka.

Eggs in purgatory...

                 Uova in Purgatorio...

                                   Shakshuka....

                                                                 

Whatever you call this dish, it's easy to make, fool-proof and it tastes so good. 

It's my go-to as it is ready under 10 mins and a one-pot wonder.

Are you a health nut?

Watching your waistline?

In desperate need for the ultimate hangover cure?

Gluten-free?

Paleo?

Vegetarian?

Budget-conscious?

 I don't-know-how-to-cook type? 

or no-time-to-cook type? 

I got you covered! 

This recipe is probably the most friendly and forgiving recipe, to even the most brutal of home cooks, of any recipe that I have ever posted. I prefer to make it for a weekday breakfast or weekend brunch.  But it works as a lunch or a weeknight dinner too!  

Serves 2

ingredients 

1 Tablespoon olive oil 

1-2 garlic cloves, minced

1/4 teaspoon red pepper flakes 

2 cups of homemade marinara or 1 14oz can of organic diced tomatoes 

2 organic, cage-free or fresh farm eggs ( I only use fresh farm eggs) 

2 Tablespoons of freshly grated parmesan cheese

1/2 teaspoon freshly chopped basil 

Kosher Salt and Freshly ground pepper to taste

2 sliced of country bread (or bread of your choice)

preparation

Pour the olive oil into a cast iron skillet, add garlic and red pepper flakes, over medium high heat, cook, sitting often,  for about 1 minute. Pour in the tomatoes or marinara, season with salt and fresh ground pepper, bring it to a bubble so the liquid is hot enough to poach the eggs. 

Crack the eggs, sprinkle the grated parmesan cheese, and cover partially with a lid. Let it bubble for about 5 minutes. Be sure to keep an eye on it as you want the egg white set but the yolk still runny. 

Remove from heat. Place skillet on a trivet with a hand towel. Top with fresh herbs with basil, parsley or cilantro. You can also add  more parmesan cheese and salt and pepper according to your taste preference. Use bread of your choice to dunk into the goodness.  Enjoy! 

Baked Huevos Rancheros Tortilla Cups

When you love Mexican cuisine as much I do, huevos rancheros comes to the forefront as it has so many outstanding variations. Cinco de Mayo is one of my favorite celebrations, I wanted to share with you a fun, delicious, and simple Mexican breakfast idea.  It is a great dish and you can start your own Cinco de Mayo with these bites,  serve it for a brunch or shower, or mostly importantly, it's a great dish for a quick weekday breakfast.   I love that I can quickly prep this as I always have all these ingredients always on hand.  When I'm baking them, I hop in the shower, take my dogs for a quick walk, or take care of  any other morning chores.  That's why it is such an awesome dish.  My huevos rancheros isn't  a new recipe as  it has been featured  on The EveryGirl, but sans the tortilla. 

As I have lived in Cuernavaca, Mexico and spent a lot of time traveling through the  country, I became a tortilla connoisseur. Luckily, Chicago has the MOST tortilla factories in the world.  I buy my corn tortillas still warm, which indicates they were recently made and wrapped in paper with out any preservatives that plastic wrapped ones might have.  It's a world of a difference in flavor, smell, color, and taste.  When I get them my tortillas freshly made. I suggest to my fellow Chicagoans, Chicago "foodies", or Chicago Food Bloggers  to venture out and explore what my city has to offer in their international local markets in different neighborhoods. You will be surprised what you will learn about about cuisine and their ingredients spending time those markets. 

ingredients 

2-3 tablespoons olive oil, divided

Four 6″ flour or corn tortillas (I used a combination)

1 can of organic black beans, drained and rinsed 

1/2 teaspoon Tajin seasoning or  a homemade Mexican Seasoning

1-2 tablespoons fresh cilantro, chopped

4 fresh farm eggs

1/2 cup chihuahua cheese, shredded

Sea Salt and fresh ground pepper 

For garnish:   cilantro, green onions, pico de gallo & avocado AKA guacapico 
Optional: Chorizo, carne asada or pinto beans

Instructions

Preheat the oven to 350 degrees. Lightly brush the inner surfaces of four ramekins or muffin tin with olive oil.  Gently press each tortilla into each ramekin or muffin tin, I recommend warming the tortillas in the microwave first for 20-30 seconds. With a silicone brush, lightly brush the surfaces of the tortilla with the olive oil. In a large bowl, combine the beans, tajin or Mexican seasoning, cilantro and season with salt and fresh ground pepper. Spoon about a tablespoon of the black bean into each tortilla cup. Carefully crack an egg into the center of each tortilla cup. Lightly sprinkle the egg surface with cheese. Bake for 27-30 minutes, or until the whites of each egg are set.  Garnish with any of your favorite toppings, I recommend making my guacapico. Enjoy! 

How to make a perfect omelet: Spring asparagus, fresh herbs, red onion & Parmesan cheese

Do you ever wonder how your favorite breakfast spot serves up the most perfect egg omelet each time? With my easy tricks, you will master making fluffy and flawless omelets just like them.  When you feel more comfortable, you can experiment by adding sautéed veggies, different cheeses and even meats.  Leftover roasted veggies from dinner the night before make great additions to omelets the next morning.  For this dish, I used some leftover garlic roasted lemon asparagus. I prefer an open-face omelet and my husband likes to fold his omelet. What's in your favorite omelet? 

ingredients

2 large eggs (I use fresh farm eggs)
1/2 Tablespoon unsalted butter (I use grass fed butter)
1 Tablespoons grated Parmesan cheese
1 Tablespoon of chopped roasted asparagus spears (leftovers)
1 Tablespoon of fresh chopped fresh herbs such as chives, tarragon, oregano, basil & parsley (I used all of the above!)
1/2 Tablespoon of red onion, finely chopped (soak in cold water to mellow their bite) 
Sea Salt and fresh ground pepper
Olive oil

preparation

Make sure to prep all your ingredients chopped, grated, sautéed as omelet making is a quick activity.

In a medium bowl, gently beat the eggs add a couple pinches of salt and grinds of fresh ground pepper and set aside. Don't over beat your egg mixture.

Heat a small 8-inch nonstick skillet over medium high heat. After the pan has been heating, for about 3 minutes, add the butter coating the pan evenly. When the butter begins to bubble, add your eggs.  I usually turn down the heat to medium as I don't want to dry out my eggs if my pan is too hot.

Pour the egg mixture into the center of the pan and beginning tilting the pan to evenly spread the egg mixture on the entire cook surface. As the eggs are setting, gently stir them with a rubber spatula, pulling the set eggs up so to allow the  liquid to spread over the pan evenly without any gaps. This is called scrambling.Continue this scrambling as it allows the eggs to cook evenly. You want to cook the omelet until the bottom is set about 1-2 minutes.

Add your cheese and other ingredients. Make sure not to add too many fillings can prevent your omelet from folding shut.  Using a rubber spatula, loosen the edges of the omelet ant tilt your pan, letting gravity help you fold the omelet. I prefer my omelets round and not folded.  Gently side onto a plate. Serve immediately. Enjoy!

Here is a "his-and-hers" brunch at home. I love picking up breakfast sausage from The Butcher & Larder. 

Sunday Brunch at Carriage House in Wicker Park

Where do I begin about my love with Carriage House in Wicker Park? It's my neighborhood joint and I adore how the staff, chefs, and decor exude low-country Southern Charm. You know when Esquire Magazine names CH as one the best new restaurants in Chicago, this place must be really special. Time Out Chicago also awarded Carriage House as the Best Neighborhood Joint.  I was lucky to vote and be at those awards last year and celebrate with CH.

You must start your brunch with a french press and a Bloody Mary with a High Life pony. Sunday Bloody Sunday or Sunday Funday, right? 

During my most recent visit, we met friends, Michael and Jahaila, with their daughter Zoe, as Carriage House is kid and stroller-friendly. We started with an order of apple cider donuts as an appetizer, served with spiced sugar and mulled wine caramel, along side a super tasty warm press coffee. They are finger licking good!

Jahaila and Micheal ordered my favorite item on the menu and the BEST shrimp n' grits EVER.  The shrimp is a such a star dish that it is a staple on both the brunch and dinner.

Steve, my husband, and I split the garlic bologna sandwich. Ohhh Myyyy Goddd. It was served on a brioche bun, pimento cheese, bread and butter pickles, mustard aioli, fried egg. You may want to make get a checkup with your cardiologist after this one (wink, wink)! 

Other items I have ordered (and devoured) in the past are the chicken & biscuit, short rib, beignets and fried green tomatoes.  Head over to Carriage House for brunch and you can thank me later. 

chicken & biscuits

short rib

fried green tomatoes

beignets

Carriage House

1700 W Division Street

773.384.9700

Reserve a table 

Pesto and Prosciutto Breakfast Strata

My girlfriend, Carrie, invited me to her house for a Sunday "funday" brunch while the Bears were playing.  She's a talented home cook and I always look forward to her cooking more than watching football.  

For this get together, Carrie was serving a pesto and prosciutto breakfast strata, which she adapted from one of her favorite cookbook's, Colorado Colore: A Palate of Tastes.  This is a great brunch item for your guests and I would even recommend it as a go-to dish if you are planning a shower, holiday or any gathering. I promise it will be a hit!

adapted from Colorado Colore: A Palate of Tastes

ingredients

1 1/2 cup of organic whole milk
1/2 cup of dry white wine
1 loaf of day old French bread, cut in 1/2 inch slices
8 ounces prosciutto di parma, thinly sliced
1/3 cup of fresh dill,  finely chopped
3 tablespoons olive oil
1 pound Gouda cheese, smoked and shredded
3 large tomatoes, cut into 1/8 inch slices
1/2 cup of pesto
6 organic eggs, beaten
1 cup heaving whipping cream
Kosher Salt and fresh ground pepper to taste

preparation

In a medium-sized  mixing bowl, mix the milk and white wine together.  Take the sliced bread and dip it into the mixture until it is coated.  Squeeze the bread slices to release the liquid gently.
Take a 9x13 inch baking dish, coat it with nonstick coating spray, and begin layering the slices of bread overlapping. Next layer with the slices of prosciutto, dill, olive oil, cheese, pesto and tomatoes.  Set Aside.  In a mixing bowl, beat the eggs with salt and pepper until blended. Pour the egg mixture over and cover the layers in the backing dish.  Cover with plastic wrap and let it marinate in the fridge up to 10 hours.  Before baking it, let it stand for 30-40 minutes at room temperature.  Preheat your oven to 350 degrees, drizzle the heavy whipping cream over the strata and bake for about 50 minutes or until golden. Serve warm. Enjoy! 

Brunch @ The Bristol

The Bristol, located in Bucktown (my neighborhood), is the sister restaurant to Balena. I headed over there with my husband, my friend Nick and his out-of-town foodie friend to enjoy a lovely Saturday brunch.  Chef Chris Pandel's creations are some of the most delicious dishes in Chicago. From his pasta, charcuterie, to the most OMG farm to table vegetarian dishes this meat eating gal craves, Pandel brings it all. The Bristol is open for brunch both Saturday and Sunday, so do yourself a favor and go check it out this weekend! You can make a reservation by clicking here. 

We started with a shared "appetizer" of the cinnamon roll 

Nick's friend and I ordered the smoked gouda burger with duck confit, cherry peppers, vidalias with a duck fat fries. 

      Nick ordered the biscuits and gravy, black pepper and sage sausage with a poached egg 

Steve, my husband, is a chilaquiles aficionado. He always orders that for brunch.  This chilaquiles were served with fried eggs, lime, cilantro and queso fresco no corn tortilla/chips. 

The Bristol 

2152 North Damen Ave

Chicago 

773.862.5555