August 13, 2010

What You Mean, You Don't Eat No Meat?



Please tell me you have seen "My Big Fat Greek Wedding." If you have not, go rent it, and then come back to the blog, and you will be exponentially more appreciative of the title of today's post. "Tula, eat something please!" Ah, yes. The women in that film remind me of my Jewish grandmother (and for that matter, my non Jewish grandmother & mother too, who just love to feed people. Now my (over) eating habits all make sense!). I picked this title for a couple of reasons. First, like to think of this as a partially Greek inspired meal, also containing a large amount of protein (without the use of meat). It has a Yogurt Sauce that somewhat reminds me of Greek Tahini, and plus I use Feta Cheese in the barley dish, too. Another item I identify as being Greek. I pretty much made up both these recipes from seeing them in magazines and online but didn't follow any recipe, except for the yogurt sauce since I didn't know the specific ratio of ingredients that it's comprised of.

Eggplant Pita
Ingredients:
Whole Wheat Pitas
2 Eggplants (I got mine from the Wicker Park Farmer's Market!)
2 cups Arugula
1/2 a fresh Lemon
1 teaspoon Tarragon
Salt & Pepper
1/4 cup Greek Yogurt (I used Fat Free)
Garlic (1 to 2 cloves depending how bad you want your breath to smell)


Tomato Feta Barley
Ingredients:
Barley (I used 3 cups)
1 small container cherry tomatoes, cut in halves
1 clove garlic
1 handful (or 2) of feta cheese


I am going to explain how to just make everything at once. It's easier that way. Make sure you have chocolate or cheese available for snacking just in case you are hungry after working out (not saying I did that or anything, just suggesting it).

Major Cooking Instructions:
1. Pre-Heat the oven to be 425. Some people use the grill for these, I personally like to bake them instead. Set up a pot with boiling salted water on the stove for the barley.
2. Cut up the Eggplant in small slices so they look like little coasters. Slice up the Tomatoes in halves, and mince 1 clove of garlic.
3. Coat Eggplant with either Fat Free Olive Oil spray (from Whole Foods) or with Olive Oil, either one works. I like the spray better. Lightly coat on both sides of each disc and then put salt and pepper across all them as well. Coat the tomatoes with a little spray or Olive Oil, coat with salt and pepper, and mix together with the garlic.
4. Put Eggplant on a tin pan (covered in foil for easy clean-up) arranged in a pretty way (but most importantly so all them will cook evenly). On another pan, put the tomatoes and garlic mixture.
5. Bake Eggplant for 15 minutes, flip them over, bake for another (at least) 10 based on how rustic tasting you like them. Bake the tomatoes for about 25-35 minutes.
6. The barley needs at least 25 or 30 minutes to cook. Keep tasting it. When it's ready, strain out most of the water, leave just a little bit.
7. Combine tomatoes & garlic mixture and fold into barley, adding salt and pepper if needed. Also add in the feta to taste at this time.

Sauce Instructions:
1. Chop tarragon into tiny pieces. Combine with yogurt in a bowl. I used a tad more than 1/4 cup of yogurt and added more as I made the mixture, since I wanted it less "lemony".
2. Squeeze about 1/2 lemon into the mixture. Stir.
3. Add either a quick teaspoon of Olive Oil (I used Almond Milk, don't tell my boyfriend) for enhancing the liquidity of the mixture.
4. Add salt and pepper. More salt than pepper is good to go.

Combine sauce with arugula and toast the pita if you'd like before combining with the Eggplant patties. Another addition you can do to the patties, which I tried as an afterthought, is that I melted cheese on 1/4 of them during the last few minutes the pan was in the stove (mozzarella cheese was good).

Mazel Tov,
Mish

August 12, 2010

Lured by the Folk.

We were tempted to see if Folklore (in Wicker Park) could hold its ground against sister restaurant Tango Sur (in Lakeview), considering the two have the same owner. A bit skeptical that it wasn't BYOB (like Tango Sur), we headed to this Division street restaurant last night for a dinner with an out of town friend. I'm happy to report that our overall experience was positive. However, I will definitely continue to view Folklore as the little sibling of Tango Sur (I'll elaborate more below), as there were just a few ways it fell short (all smaller things that can certainly be made up through experience).

Stunning on the Inside & Out: The interior is inviting with bare light fixtures, and stripped brick walls, exposing the character of the building. Tables were also available outdoors nestled within large planters sporting ferns and flowers. We choose to eat indoors, given that the dusky night still offered an 80+ degree temperature. Both seating areas, however, were rustic and welcoming.

When it comes to "sibling rivalry" between Tango Sur & Folklore, looks like Tango Sur wins. Breakdown of my reasoning is to follow. Tango Sur obviously is more experienced when it comes to the small details, which often make a large difference to a foodie like myself.
Example One: I'm openly admitting if I may be having a blonde moment, and if this is Argentine culture that I'm not aware of--I apologize--but we received salads with our main course, with absolutely no dressing on them. There was olive oil and vinegar at the table, along with salt and pepper of course, but that isn't any way to enjoy a salad! Culturally pertinent or not, put some dressing on the lettuce, tomatoes, and onion slices that this dish was comprised of. Noted, the focus should be on the meat at a venue such as this, but I'm just noting my objective overall review.

Example Two: Others may disagree with my thoughts on this one, but since the bare lighting accessories on the ceiling were so gorgeous and simplistic, why not light them up a tad more? With a single flame at our table, (not to mention the 4 glasses of red wine I was swimming in) there were moments when I felt as though I was nearly groping for my food. Small detail, but still something relevant to point out from a customer standpoint.
Example Three: Doug said that he wanted his steak medium rare. Let's just say that after holding it up to our single flame to double check the color, it was extremely rare. To add, it wasn't even warm when it initially came out. Although the waiter and staff, who alleviated the issue immediately, were apologetic, it unfortunately took the explanation and request of my boyfriend to NOT have the cook simply re-heat the current piece of steak on his plate, but to use a new piece meat (best practices at a steak house it seems). After discussing with the wait staff, they re-made the dish, and it was perfectly done. Recovery is very important, but knowing how to cook meats perfectly the first time around is also equally important from my point of view (especially at an Argentine Grill known for red meat dishes). Yes, I'm being tough on them, but please know that I will go back for another visit.

From a more uplifting standpoint, everything that I tried was absolutely wonderful. Yes, I wasn't in a red meat mood (lame I know) but I must say that generally speaking, the portions and pricing at Folklore are excellent. I tried a salmon dish, and started with prosciutto cantaloupe. It was a "DIY" (do it yourself) dish when consuming it was concerned (I actually had to cut up the cantaloupe and tear pieces of the prosciutto off to combine the ingredients together), however, I didn't mind. It was a perfect fresh summer dish that I was able to share with all members at my table. Another perk was that there was absolutely delicious $5.00 wine available (Australian) that was the perfect match for my meal. Plus, who needs BYOB if the wine prices are so reasonable?

I don't mean to project negative reviews of this restaurant. What can I say, I'm a type A individual with high restaurant standards. Needless to say, we will for sure go back in the future as I expressed earlier. I will certainly be a repeat customer. There just so happened to be extremely high expectations upon my initial visit. That having been said, I would definitely recommend that, if in the neighborhood, you make your way to pay this cozy place a visit.

Address:
2100 W. Division St.
(Between Hoyne & Damen)

Cheers,
Mish


August 11, 2010

When the Lights go Down in Chi City.

I don't really know the meaning of that Journey Song "Lights" but I do know that when the sun sets in Chicago, there is one place that I want to be--on the rooftop of our new apartment (preferably with 2+ bottles of wine, a few besties, 3+ types of cheese, and fruits, chocolates, licorice, and good music--all of which we had after I changed from the "workout mix play list" on the iPod dock to Arcade Fire and Coldplay).

Last night, two of my closest ladies came for a visit to help me christen my roof deck. We changed into comfy clothes (which was a wise choice considering the amount of food we put down over the course of a few hours & the humidity that make me feel sticky), used my new furniture and place mats, and sat and enjoyed being alive while overlooking the Chicago skyline. I'm not sure what could be better than this (I guess maybe not having to be at work today for a start, but we got pretty close to the perfect night).
Table in Photo: Click here to go to Crate and Barrel
Stripe Outdoor Pillows in Photo: Click here to go to Pottery Barn

I guess this may be an accurate time to give Trader Joe's a call out for being the best grocery store in the world. It's not really a question as to why all items in t
he fabulous housewarming gift basket the two ladies purchased for me (who know me extremely well) came from that charming grocery store. Yesterday, in order to prepare for their arrival, I re-routed my CTA bus schedule to take the 66 Chicago Bus from the Ontario Street Trader Joe's holding a bag full of all the contents you are viewing below in the photo of the tray of food (it was certainly worth the 20 minute bus ride next to a baby that screamed murder the entire time I was on the bus). I could hardly believe how easy it was to get extremely "good full" (as opposed to that "full" state where you feel pretty much like you want to nap for 5 weeks) on something that is easy to prepare and looks fantastic, bright, and organized. I often call these "smorgasbords" to my boyfriend Doug, who sees these types of plates all the time around the apartment (since I love to snack, I'm a huge "grazer"). Yesterday, I merely picked up a combination of my favorite items from Trader Joe's (dried fruits, fresh fruits, dark chocolates, and sesame sticks) and arranged them on a platter. Sometimes I've cut up protein bars even, and put them on there. It was a hit (a co-worker of mine can attest to this). It's a fast casual happy hour plate, in my opinion. We enjoyed it on the roof until there was a mosquito on my head and we had enough of the summer night and came indoors. The night ended when I was doing the sprinkler in sweat pants. I'd say the night was a hit, thanks to my favorites who came to join me!

P.S. My favorite wine from Trader Joe's, one of their higher end items, ($3.99 per bottle) is called La Granja. Click here for the link on the TJ's blog for more information. It's my favorite Tempranillo.

August 10, 2010

Book Club

Real Book:
Good to Great
Click to Author's Website (Jim Collins). Design of it reminds me of Mad Men (unrelated comment, I know).


I'm trying to read as much as possible, now, since I'm more settled into my new home. I feel like Cher in Clueless "I'm going to read one non school related book per week." Well, I will not be reading "Men are From Mars, Women are From Venus" like Thai or Cher were focusing their energy upon, but I am always interested in books especially about great leaders who have led with integrity, honesty and humility, to build a company from "good to great" so to speak. Thus my interest in this book that I'm about 1/2 way through. It's extremely interesting (I promise) and I'm reading it almost as fast as the Emily Griffin books I like so much too (come on, what girl doesn't like a good light summer/airplane read here and there, I'm only human!). The story that I particularly enjoyed within this novel, regarding what the author called "Level 5 leaders" who lead for the good of their company, and not themselves individually, was regarding Colman Mockler, the previous CEO of Gillette. His leadership, risk taking, yet gracious and intellectual presence took the company from a medium earning company to huge profits and success in the early/late 90's. I highly recommend this read!

Pretend Book:
Kate Spade, Great Expectations
Click to Author Website (Kate Spade)

Ah, Kate. She's my favorite, what can I say. If I had an extra couple of hundred dollars laying around, I would certainly invest in her personal version of Great Expectations. And just look at it, with it's very Wicker Park Hipster feel and all. Just adorable and fresh.


Girl and the Goat (and the good Chickpea salad).

Decor is stunning, table set up is innovative, menu is unique, and (my main focus yesterday at a casual birthday happy hour) the drink menu is mighty.


Girl and the Goat, I will be returning shortly to enjoy a full blown meal, and can't wait. After getting a taste of what this newly established venue has to offer, I'm already impressed.


Website: http://www.girlandthegoat.com/

Location: 809 W Randolph St

Perks: 8 Halsted Bus to Lincoln Park and Lakeview very close, same with the 56 Milwaukee Bus to Wicker Park and Bucktown (yay for public transportation).


Items of interest to note upon my first (of many) visits to come, was the special tables featured at the back of the restaurants. Two "Kings Tables" grace the back of the restaurant. They each sit up to ten, at comfortable padded chairs fit for a King. Underneath them was a tile pattern on the floor which looked almost like a large rug to frame them. Super cool. Also, on each end of the kitchen, which is open to the restaurant, and Stephanie Izzard, the Executive Chef, checks each plate as it leaves the kitchen, are two tables of 2, which actually face the kitchen (they are called Expo tables I learned from one of the owners). I have been told that the one on the West side is ideal to sit at given that its closer to the action where all the meats are grilled. Shh! It can be requested, but they are usually always in demand, so scoring one of those items is quite a feat. Good thing no one reads my blog or else I would be worried about the unavailability of these tables if everyone knew about them!


I tried the Chickpea Salad 3 Ways--it was incredible & a nice textural representation of this ingredient. Along with that I had a nibble at some Goat Cheese Flat Bread with the most delectable caramelized onions on top, plus some greens (so I felt halfway healthy). They also had quite a nice representation of micro brews, so I'll be taking the boyfriend there for certain. The menu changes almost daily (I've been told), given the fresh ingredients locally grown by the handful of farmers they mention at the bottom of their menu, so I'm not even sure if these items will be around next time I visit. I'm going to eat there within the next few weeks, for sure. I will review my items and let you know what yummy items I come across.


Cheers,

Mish

August 8, 2010

Back to School.

I love chalkboards (I also loved having the chance to write on the overhead projector when I was in the 6th grade math class, but that's besides the point). That's why I purchased them for the apartment. For reference, they are purchased from Pottery Barn. I figured this would be a better start to just get a few of them rather than painting a whole wall with the chalkboard paint before being fully settled into our Wicker Park apartment (it's been 1 full week as of today).

Most things in my life relate to food in some way or the other, so I'll get to the main reason why I'm (a tad too) excited about my new place to write! I am overly amused with the idea of writing out all my menu selections for each meal I cook for public (Doug's) knowledge! Hooray!

Today was a big day for a couple of reasons as outlined below. (I'm a type A project manager so I make lists--using bullets and numbers).

1. I got to write the dinner meal on a chalk board (chalkboard photo).
2. We used our new dining room table (post to come shortly with photos).
3. We used our new grill for our turkey burgers.

Details of the first meal in our new dining room below! Nothing like a Sunday dinner before Entourage and Mad Men (is it bad to have wine on Sunday nights? I hope not!) This is the order that I set everything up. I'm just learning how to time my meal items so they are pretty much finished at the same time (the hardest part in my opinion).
1. Prep water to boil. Start the stove.
2. Pre-heat oven.
3. Wash and cut potatoes & sprouts (and the ingredients that go with the sprouts).
4. Put the potatoes in the water. Put the sprouts in the oven. They will be done around the same time.
5. While they are cooking/boiling, prepare the turkey burgers.
6. Drink at least 2 glasses of wine while you cook.

Healthy Light Thai Turkey Burgers:
Ingredients:
1 small shallot sliced into 5 pieces
2 tablespoons cilantro
2 1/4-inch thick slices of ginger (fresh ginger)
1 1/2 tablespoons Asian fish sauce (don't be alarmed. It sounds strange, but it basically tastes like sesame sauce with some sesame oil flavorings in it).
1 1/4 pounds lean ground turkey breast

Combine shallots, cilantro, ginger, fish sauce into food processor. It should only take a few "pulses" to make the mixture blend. Put the ground turkey in a bowl & knead in the contents from the food processor. Put it on the grill (and wash your hands 4 times like I did because it's technically raw meat) and then put on a whole grain bun.

FYI: I used Whole Foods purchased peanut sauce. It was absolutely delicious on the burgers. I didn't add anything else on there. I'd say to add tomato and arugula if more items are needed for flavor. I don't know if cheese goes with this--I don't think it does. It wasn't included in the original recipe that I looked up from Food and Wine Magazine (June 2010 Issue).

Potato Salad with Mustard Sauce:
This is the perfect way to have a potato salad without it being heavy. It's more fresh using mustard and vinaigrette (instead of a mayo and cheese). I got this recipe mostly from Real Simple, but tweaked a few things so the sauce wouldn't be super salty. Sous Chef Doug Malcolm had to re-make the sauce after tasting after the first batch given that the mix was extremely salty. The below recipe references the updated quantity of salt.

Ingredients:

Red and Yellow Potatoes (or whatever kind you like). About 20-25 mini potatoes (probably from 2 to 3 pounds based on how many people you are planning to feed.
1/2 tablespoon kosher salt
2 tablespoons coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped (about a handful. It smells and tastes like licorice, and is really good with the mustard).
1/4 teaspoon freshly ground black pepper
3/4 cup Basic Vinaigrette

Boil water. Add sea salt. Make sure you don't put too much water in the pot so that when the potatoes are put in the water they don't splash on your pants (what happened to me).

Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes and toss. The original mixture instructs to toss 1/2 of the sauce up-front and then add the rest + the tarragon later. It worked when we added it all at the same time while whisking and also just put it on the potatoes at the same time.


Brussels Sprouts with Shallots: I didn't know that these were called "Brussels" with an "s" on the end until today. Blonde Mish moment. (Thank you Doug for not judging me when I discovered this). Had to share that. Moving on...

Roasted Brussels Sprouts with Shallots:
Ingredients:
2 pounds of Brussels Sprouts
2 Cloves Garlic
2 tablespoons olive oil (trust me, I used the spray and it did make things crispy but the sprouts weren't as moisturized).
Salt & Pepper

Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts,oil, garlic, salt, and pepper. Roast until golden and tender, 20 to 25 minutes. Our oven took only 21 minutes, so definitely double check how everything is progressing.

Cheers!
Mish