Friday night was the celebration for a dear friend of mine, and her turning 27 years old. We are officially mid 20's. This is nuts! Where did all the time go? I guess growing up has proved to be a good thing (call me crazy but I do not miss headgear, being 4 foot 8 when everyone else was 5 foot 5 in high school, sporting Proactiv commercial "before shot" facial skin). My point? We went to Bin 36 Cafe and had a fantastic time. I absolutely loved it. I'm going back with both big groups and small groups. I've already recommended it to a handful of wine drinking friends of mine.
Bin 36 Wine Cafe, in Wicker Park (not downtown Chicago) embraces the Type A wine drinker. They give you a special type-out of all items you are drinking. What a fantastic idea. Maybe they would have been more helpful if I did not drink too much to forget them on the table, but that's besides the point. Note to self, put them in your bag as you receive them when you visit.
An organized menu offers flights or single glasses of wine. I am not a flight drinker for some reason. I like doing single glasses. I'd rather dig my heels into a larger glass of wine instead of dabble in a smaller taste while I'm eating dinner. That having been said, after learning the menu is for a total "grazer" (me) who eats smaller portions throughout the night instead of one huge meal, I think I might end up pairing different cheeses with different wine flights in the future. Yes, I said it, I'd probably do 2 or 3 flights if I went back. They aren't overbearing and really do offer a nice collection of tastes. They even have specially paired cheese flights to coordinate with the wine flights. Fantastic. Either way you slice it, my main goal as a developing wine taster (I'm wearing training wheels still) is learning what flavors I like, what those flavors coordinate best with food-wise, and most importantly, what the names/types of those wines are I enjoy most.
The menu is comfortable and simple. From flat breads and cheeses to smaller salads and sweet items. It's pretty relaxed and easy to digest (literally and figuratively) when consuming large amounts of wine like I did which slightly inhibited my focus on actually reading the menu (I'd had a few glasses of wine by that point).
To no surprise, the "habla espanol?" section of the wine menu immediately caught my eye. No, I don't speak Spanish, I speak French and Hebrew, thank you very much (the two most UN-useful languages), but Spanish wines are my favorites, and this venue does them well. On the wine menu, Spain was described as being "super red hot in the world of wine"and I completely agree. As we made our way out of the restaurant, I actually purchased a Syrah bottle on the way out and threw it into my purse (lesson #1, buy purses large enough to carry wine bottles in them) and ran to catch up with my friends. Name and Year: 2001 Syrah, Arrowood, "Grand Archer," Sonoma, CA - Medium bodied with smokey dark fruit, hints of black pepper and leather. Best wine ever.
I'm looking forward to venturing back to this cute little spot before the weather gets cold. There are large glass doors that open up to the front sidewalk onto Milwaukee Avenue. And by the way, the waiters are wonderful, patient, helpful, and will help to make your experience lovely (and drunk).
Click Here to View Bin Wine Cafe Menu
September 4, 2010
Your Eggo is Prego.
Let me first explain the symbolism of "Put it in my box" before everyone starts to wonder what kind of strange lady I am. No it doesn't mean what you think. We have friends of ours that my boyfriend introduced to me originally (about 5 years ago almost already) and they are absolutely fantastic & heartwarming. They are now expecting their first child & have moved to the burbs since we met them. They used to live in Lakeview off Southport, where we spent many a Saturday summer night drinking in their alley & playing "bags" (i.e. throwing a sandbag into a block of wood with a cut out on the top hole. it's three points to get it in and one point to throw it so it lands on the box). Basically, any of the lingo utilized while playing is just asking for a "that's what she said" joke or an awkward laugh here and there. Of course, I embraced this energy and nominated myself "Cornhole Cheerleader" of the year. I have a plethora of cheers, such as "put it in my box! woo!" (must be yelled in a peppy tone while performing an awkward dance move). We got such a kick out of it, it's become an inside joke. Thus, my writing it on the welcome chalk board note upon their arrival. 
I cannot wait for their baby to arrive! I can't wait to dress it in gingham J Crew pieces.
I made a special Lemonade Watermelon non alcoholic cocktail that I would certainly make again and blend in a cup of vodka or tequila. Ingredients below. It was fresh and delicious. Also, I found out that I really need a strainer for juices for future reference.
Ingredients:
2 lemons, quartered
1 cup fresh mint leave
1/2 cup packed light-brown sugar
1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunk
1 cup vodka (optional)
Directions: Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. Add vodka, if using; serve over ice.
I cannot wait for their baby to arrive! I can't wait to dress it in gingham J Crew pieces.I made a special Lemonade Watermelon non alcoholic cocktail that I would certainly make again and blend in a cup of vodka or tequila. Ingredients below. It was fresh and delicious. Also, I found out that I really need a strainer for juices for future reference.
Ingredients:
2 lemons, quartered
1 cup fresh mint leave
1/2 cup packed light-brown sugar
1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunk
1 cup vodka (optional)
Directions: Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. Add vodka, if using; serve over ice.
September 3, 2010
NCAA is Here! Horray!
Did i mention how much I like college football? Well, I do. It's absolutely one of my most favorite times of the year. Maybe it's because vest season is starting, maybe it's because Erin Andrews is my idol, but either way, there is something that makes me really excited when the NCAA season starts up. Thus, a special dinner was made on Thursday, September 2nd to celebrate the starting of the season. On the menu was two types of pizza & then cupcakes. I used a Basil Pesto Sauce (base for both pizzas instead of tomato sauce) on whole wheat dough that I purchased from Trader Joe's (my mecca). I juggled the preparation of both as the official Ohio State Buckeye kick-off took place. Luckily my living room is directly next to the kitchen (unlike my old 800 square foot apartment where the living room & kitchen were so close to ea ch other due to just lack of overall space).
Pizza Dough:
Directions: Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Basil Pesto Base:
Ingredients
Pizza #2: I used prosciutto, tomatoes and cheese. I wanted a simpler set of toppings for at least one of the pizzas.
General Directions for TJ's Whole Wheat Dough usage:
1. Use parchment paper.
2. When rolling it out, it's easier to make 2 smaller pizza's than just one huge shape. Also, saran wrapping an empty paper towel cardboard insert totally works if you don't have a rolling pin. I really need to purchase one, come to think of it!
3. Set the oven to 425 degrees. Put the dough in on sprayed parchment paper for 12 minutes. Pop any bubbles that randomly pop up when you are baking the dough to brown it. Take it out, put the toppings on, then bake for another 12 and check it to make sure it's browning the way you like it. Woo!
Check out the Nutrition Facts for the TJ's dough. A healthy alternative to the deep dish! Click here.
Frosting Recipe for Cupcakes: Makes enough for 1 dozen cupcakes (I added in extra of all ingredients based on the number of mini cupcakes I thought I'd have. I was wrong. This is good for about 2 dozen mini's in the quantities below). I am not sure if I cheated by using pre-packaged cake batter. I couldn't help it. I just don't have that much time on my hands! So shoot me! The frosting is the best part, in my opinion, so I think that's the most important to keep home made.
Ingredients:
Directions: Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Basil Pesto Base:
Ingredients
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parm
Pizza #2: I used prosciutto, tomatoes and cheese. I wanted a simpler set of toppings for at least one of the pizzas.
General Directions for TJ's Whole Wheat Dough usage:
1. Use parchment paper.
2. When rolling it out, it's easier to make 2 smaller pizza's than just one huge shape. Also, saran wrapping an empty paper towel cardboard insert totally works if you don't have a rolling pin. I really need to purchase one, come to think of it!
3. Set the oven to 425 degrees. Put the dough in on sprayed parchment paper for 12 minutes. Pop any bubbles that randomly pop up when you are baking the dough to brown it. Take it out, put the toppings on, then bake for another 12 and check it to make sure it's browning the way you like it. Woo!
Check out the Nutrition Facts for the TJ's dough. A healthy alternative to the deep dish! Click here.
Frosting Recipe for Cupcakes: Makes enough for 1 dozen cupcakes (I added in extra of all ingredients based on the number of mini cupcakes I thought I'd have. I was wrong. This is good for about 2 dozen mini's in the quantities below). I am not sure if I cheated by using pre-packaged cake batter. I couldn't help it. I just don't have that much time on my hands! So shoot me! The frosting is the best part, in my opinion, so I think that's the most important to keep home made.
Ingredients:
- 4 tablespoons unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted
- 1/4 teaspoon pure vanilla extract
- 6 ounces cream cheese, room temperature
September 2, 2010
125, 900, 25, 0, 70, 2136
No, don't worry. I'm not trying to write a new 80's song "8675309" style. These are the numbers which added up to my purchasing a new blue dress for my friends wedding in October. Yes, I plan ahead so I go shopping for things insanely early. Sorry for partying, I'm type A and can't help it.
This is the dress I bought. I hope it fits! Should be here this week. It's a one-sided bright blue piece.
125= Bus that I took from the corner of Madison and Canal to get off at Chicago and Michigan.
900= Address where I walked to on Michigan Avenue & saw a few people I knew on the street while walking to J Crew & eating pretzels out of my purse. I never go shopping on an empty stomach because I end up making terrible purchasing decisions.
25= The number of dollars I had via discount J Crew card. Finally that stupid J Crew credit card that I have has paid off. By the way, I am obsessed with J Crew and highly recommend against opening a J Crew card. I think they are absolutely worthless.
0= I'm Jewish. I am cheap with my money (getting better about that actually) and don't like to pay shipping. I'll do anything not to pay shipping like walk to a J Crew store or take a few buses to save the extra money. It adds up! I used the Red Phone within the J Crew walls to make sure that I wasn't charged shipping for any ground handling. Love that.
70= I walked about 5 minutes from the store, and right in front of the Newberry Library (my friend got married there a few years ago, I hear it's one of the most gorgeous places to tie the knot!) is a 70 bus stop. I must have timed it perfectly, because I only had to read 5 pages (i.e. one story about Chelsea Handler hooking up with a midget) of "My Horizontal Life" written by Chelsea Handler, and the bus pulled up. For some reason I was the only one on it. Must not have been anyone who actually wanted to leave the Gold Coast and head to Wicker Park, eh?
2136= My home address. I ate an entire meal standing at the counter while still wearing my purse. A common occurrence. I'm just always so hungry! Lay off me, I'm starving!
Morals of the Story:
J Crew has new Fall Wedding Dresses. Click here to see the collection. They are gorgeous.
CTA has an awesome Bus Tracker. Click here to use it. Find your bus.
This is the dress I bought. I hope it fits! Should be here this week. It's a one-sided bright blue piece.
125= Bus that I took from the corner of Madison and Canal to get off at Chicago and Michigan.
900= Address where I walked to on Michigan Avenue & saw a few people I knew on the street while walking to J Crew & eating pretzels out of my purse. I never go shopping on an empty stomach because I end up making terrible purchasing decisions.
25= The number of dollars I had via discount J Crew card. Finally that stupid J Crew credit card that I have has paid off. By the way, I am obsessed with J Crew and highly recommend against opening a J Crew card. I think they are absolutely worthless.
0= I'm Jewish. I am cheap with my money (getting better about that actually) and don't like to pay shipping. I'll do anything not to pay shipping like walk to a J Crew store or take a few buses to save the extra money. It adds up! I used the Red Phone within the J Crew walls to make sure that I wasn't charged shipping for any ground handling. Love that.
70= I walked about 5 minutes from the store, and right in front of the Newberry Library (my friend got married there a few years ago, I hear it's one of the most gorgeous places to tie the knot!) is a 70 bus stop. I must have timed it perfectly, because I only had to read 5 pages (i.e. one story about Chelsea Handler hooking up with a midget) of "My Horizontal Life" written by Chelsea Handler, and the bus pulled up. For some reason I was the only one on it. Must not have been anyone who actually wanted to leave the Gold Coast and head to Wicker Park, eh?
2136= My home address. I ate an entire meal standing at the counter while still wearing my purse. A common occurrence. I'm just always so hungry! Lay off me, I'm starving!
Morals of the Story:
J Crew has new Fall Wedding Dresses. Click here to see the collection. They are gorgeous.
CTA has an awesome Bus Tracker. Click here to use it. Find your bus.
August 29, 2010
Flexing Mussles.
Doug was out of town in Lost Angeles (as Samantha says from Sex and the City) visiting his grandfather for his 90th birthday party celebration. I didn't go & stayed behind in Chicago to get some things done around the apartment (let's just say that I'm officially off "breaking down shipping boxes and taking them down to the garbage" duty until the age of 50). Upon his return, I wanted to cook a nice dinner. I guess that the way to my heart is through my stomach and for some reason or other, I think others feel the same way. What better to welcome someone home than nice smells from the kitchen, right? Inspired by the meal that we enjoyed at Hot Chocolate last week, I choose to make steamed mussels for the first time. They seemed very complicated, so I was a little bit nervous about how they would turn out.Dear Tyler Florence,
I'm not crazy about you as a TV personality, but I have now revamped my perspective on your general knowledge of cooking since your mussels recipe was easy, fresh, simple and quick.
Many Mazels,
Mish
Mussels:
Ingredients
- 3 tablespoons butter
- 2 leeks, white parts only, finely chopped
- 4 garlic cloves, minced(I used a garlic press)
- 1/4 bunch fresh thyme (I just pulled off the leaves and threw them into the pot)
- 1 cup white wine
- 1/4 cup chopped fresh flat-leaf parsley (don't really need this if you aren't crazy about parsley, it is only for the end where you sprinkle it on)
- 3 Pounds Mussels (it only cost $12.00 or so at Whole Foods. Yay!)
- Olive Oil (1 Tablespoon)
Directions: Rinse the mussels under cold running water while scrubbing with a vegetable brush. I just used a brand new textured sponge that I got in a 1 million pack while at Gary's (dad's) Mecca, Costco. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. I just used "Light" Margarine and Olive Oil based Fat Free Spray. Either works! I just didn't want them to be too greasy.
Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat.
Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.When you serve, make sure to bring over another container to put in the shells. Some restaurants also serve with crispy bread. In my opinion, I would rather pile the leeks and tasty veggies onto the mussels while I enjoy, rather than fill up on carbohydrates.
Frisée Salad:
Ingredients
- 1/3 cup walnuts, chopped up
- About 4 slices of prosciutto, chopped into small squares
- 1/3 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 Teaspoon sugar (I used Splenda)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1 pound frisée (one of those clear containers from Whole Foods)
Directions: Toast the nuts in a large, dry skillet over low heat, stirring frequently, until golden, about 5 minutes. I used walnuts. I also browned them and added prosciutto instead of what the original recipe called for (bacon). I added salt and pepper while I cooked the nuts and meat.
Whisk the oil, mustard, lemon juice, sugar, salt, and pepper in a medium bowl. Tear the frisée into small pieces and place in a serving bowl. Add the meat and nuts. Toss the salad with the dressing. Add just a pinch of extra salt.Barley Sweet Potato Salad:
Ingredients:
- 12 ounces (so like 4 hand-fulls) of Barley
- Olive Oil Spray for the pan
- 2 Leeks (Just the white part chopped up)
- 3 cloves garlic, sliced
- 1/4 cup fresh sage, chopped
- 2 small sweet potatoes (or a pre chopped bag from Trader Joe's!) About 1 pound of them cut into 1/2 inch chunks
- kosher salt and pepper
- 3/4 cup grated Parmesan Cheese!
- 1/4 teaspoon ground nutmeg
Directions: Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.
Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring, until they begin to soften, 4 minutes. Stir in the garlic and sage and cook 2 minutes. Add the sweet potato, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes.Stir in 1/2 cup of the Parmesan and the reserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes.Add the cooked pasta and nutmeg and toss. Divide among individual bowls and sprinkle with the remaining Parmesan and 1/2 teaspoon pepper.
p.s. I added in extra cheese before I served. I made this about an hour before hand, then at the last minute decided to put low skillet heat beneath a pan, re-heat and mix in more cheese. SO delish!
Suite Sweet!
I had the privilege of visiting my company suite at Soldier Field for a pre-season game this past Saturday. How cool! We went up a series of elevators, down a strange winding hallway, then ended up at a marble counter-topped multi level suite with a view that nearly looked as though there was no protection between the exterior of the stadium and the interior of the sky box.Cheese, appetizers, snacks, wings, burgers, and drum roll please....GUMMY BEARS on the dessert cart truly made my weekend. Plus, the alcohol selection was DIY (where you don't feel bad for making a couple of cocktails every 20 minutes with someone monitoring the amount of alcohol consumption). That's all I need right? More free alcohol!
Although the Bears defense has struggled at times throughout the preseason, Pro Bowl defensive end Julius Peppers remains extremely confident in the unit. That didn't really show through so much in the pre-season game that we saw. I sat next to two 10 year old kids that had a larger appetite than I do (they were so cute I wanted to eat their faces) who were obsessed with #13, Johnny Knox. "That wouldn't have happened if Johnny Knox was playing" they kept saying.
Remember the super shuffle? I wish we were back to those days.
Let's go Bears!
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