The Rest of my San Fran Trip (the abridged version)

So for sake of time, and the fact that I have sadly been lacking in keeping up with my writing lately, I will finish off the exploits of my San Fran trip but keeping to the key points.

Sunday, February 21st-  Conference begins early (8am-5pm).  Afterward myself, sukriti, Daniel, and Kim head over to the Queen Anne Hotel (historic Grand Pacific Heights where the richest of the rich settled in the early 1900's, it was the place to be when the roaring twenties came about).  Here is where we met our Ghost Tour Guide, who took us on a delightfully eerie tour of the hotel (which is allegedly haunted) and the surrounding area.  I highly recommend this tour, even if you are not into the whole paranormal scene, the architecture and history lessons are well worth it alone.

GHOST HUNT WALKING TOUR SAN FRAN

Monday, February 22nd-Again conference is a full day affair, but we have our lab dinner to look forward to in Chinatown. We have reservations for all 10 of us at the R & G Lounge, which came highly recommended by Anthony Bourdaine on the travel channel.  It is not a particularly far walk from the hotel, and the night air is brisk, so we hike it.  Although, perhaps in retrospect a different pair of shoes would have been a good idea, since I decided to dress in my best and was sporting four inch wedges (i suppose beauty is worth the pain..right?).  We arrive and the place is packed, which I take as a good sign, considering the other endless possible "authentic" chinese restaurants to choose from.  Needless to say, I was less than satisfied.  The service was shoddy, which of course could be overlooked if the food was impeccable, alas this was far from the case.  I'm definitely not a food snob, especially since takeout chinese can hit the spot sometimes as much as my mom's home cooking, but this was just NOT good.  I splurged and ordered the whole Peking Duck, which other than the market priced seafood was the most expensive item on the menu. I got the duck cut up into its associated pieces, yet it was a seriously small amount.  The skin was not particularly crisp, nor flavorful, and their "famous" peking duck sauce was most undoubtedly something they poured out of a jar.  The only thing that came with the meal were these rolls, that were most likely frozen and simply thawed/warmed and placed around my plate.  Sukriti ordered the Mushroom Chow Mein, which if you asked my opinion (which you are going to get whether you like it or not, lol) was less satisfying then a bowl of ramen (sad right?).  The only thing I ate which was absolutely delish, were the salmon and avocado egg rolls.  To add to my chinatown disappointment, there were no beautiful lanterns, or people about, fireworks for sale, etc etc.  I was expecting something out of the movie Big Trouble in Little China, and instead got a couple of touristy shops and empty street corners.  

The only saving grace for the night, because now I was officially grumpy, was a little dive bar called Gold Dust Saloon (located around the corner from where we were staying). They had an awesome three man live band (older rockers), that played well known classic rock songs, and took requests.  The drinks were very well priced (and best of all there was no cover), and if you want something that will knock you on your 'arse' make sure to get their Long Island Ice Teas (mmm...mmm...good).  I ended up requesting Brandy by Looking Glass (I think the salty sea air and long islands were making me nostalgic at this point lol) and followed up the request by belting out the lyrics with the main singer.  I definitely made friends with all the 50 somethings sitting at the bar and the band with this one.  One of the highlights of the evening was Daniel disappearing for thirty minutes, where apparently he stepped outside to get some fresh air, and talked to a very interesting hobo for the entire half hour period....he doesn't remember the convo whatsoever.  If you are ever visiting and staying in the Union Square area, make sure to frequent this establishment!  

Tuesday, February 23rd-Not much happening at the conference today (thankfully, since it was definitely a lil hazey when waking up).  So after hearing our speakers of choice in the morning, sukriti and I ventured off towards The Ferry Marketplace, located along the area known as The Embarcadero, on the bay.  If you are a food lover, this is the place to go.  First and foremost we headed to Cowgirl Creamery where we tasted over twenty some different cheeses, and bought 70 dollars worth of cheese, jams, olives, and other tasty treats for our vineyard trip.  I bought a truffle and olive tapenade from Far West Fungi, which was beyond delish and worth every penny (there were whole black truffles there, for $95 an ounce, where one truffle was close to two ounces!!!! can you imagine having the money to cook with those?!?!?!).  We bought specialty truffles from Scharffen Berger Chocolate Maker, organic fruit from Farm Fresh to You, a balsamic vinegar and olive oil with herb dipping sauce from Stonehouse California Olive Oil (there blood orange and also sea salt and lime infused olive oils were heavenly) and of course rosemary rolls from Acme Bread company.  We then enjoyed a delish coffee from Peet's Coffee and Tea (far far far superior to Star Bucks) and looked out onto the Bay. 

 That night we had made reservations (make sure that you do as well) at a swank south Indian restaurant called DOSAS (make sure to go to the one on Fillmore).  We met up with my good friend Joe Zamaria, rowed at the Detroit Boat Club together in highschool, who now goes to grad school out in San Fran studying to be a psychologist.   The place was spectacular: the ambiance, the drinks (a multitude of potent potables that will have your mouth watering), and the food were everything I was hoping for, and more.  The price was very reasonable, and portions were for sure sharable.  I must recommend ordering the Young Raja: Buffalo Trace bourbon, Heering cherry,Carpano Antica & birds eye chili, and mango nectar.  A masterpiece for your palate to enjoy!

Wednesday, February 24th-last day of the conference.  After all of the symposiums were over, Sukriti's family picked us up from our hotel and drove us back to there home in Milpitas.  We then enjoyed a nice family dinner at Spaghetti Factory (for a chain restaurant, food was not half bad), where a multitude of Aunt's and Uncles (including those we were staying with) and cousins were all present and counted for.  

Thursday, February 25th-we had originally planned a day trip to Napa Valley (which of course is like my MECCA), but due to extenuating circumstances we were not able to go, sigh*.  However we did make the best of the situation, which was pretty easy to do when the weather is 65 and sunny.  The area we were in was particularly hilly, and quite a combination between suburb and rural, so we decided to take a long hike.  Which for me turned into a long 4 mile hike, followed directly by a 2 mile run.  I was exhilerated by the breathtaking views from the hills (no not going to break into the Sound of Music soundtrack), and of course from my lack of oxygen post run.  That night after cleaning up, and relaxing around the house, we had a family dinner where Mamiji (Sukriti's Aunt)  made delish northern indian cuisine (which was my favorite).  As appetizers (since we were not able to get to Napa) we pulled out all of our culinary finds from the Ferry Place Market, and made a mini feast.  This was probably one of the best evenings of the trip, good food, great friends, and excellent conversation!

Friday, February 26th- Today we headed back into San Fran with Mamaji (Sukriti's Uncle).  Who so graciously offered to take us to see Golden Gate Bridge, and then to  The California Academy of Sciences.  This museum only just opened back in November of 2009, and if you are EVER in San Francisco you MUST go!  From the four story indoor rainforest where exotic butterflies flit around you and land lightly on your clothing, to the aquarium housing a plethra of different genres of fish (I totally saw Nemo), and of course do not forget the penguins that I watched get fed for a good 45 minutes and asked questions pertaining to their lives in the wild verse their indoor habitat. Did you know that though people call penguins monogamous creatures this, does not mean that ALL penguins stick with the same partner, some will for the majority of there lives mate with the same partner, but will also venture off vodeeodoe with other female penguins (they sound like human males more and more).  Yes I am a dork....but you all know how much I <3 penguins.  We also visited Stanford's campus which was so incredibly beautiful that if I had visited it when looking at colleges, I would have never stayed in the midwest.

Saturday, February 27th-  Last day in California.  Tagged along with Mamiji and Sheel (sukritis cousin) to Wente Vineyard in LivermoreValley (only 40 miles outside Milpitas).  It wasn't Napa, but was still amazing. The weather started out a bit rainy, but turned into a beautiful, sunshiney day.  Sukriti's family was there celebrating a wedding shower for one of Sheel's good friends, so while they were at the party we ventured off by ourselves to the tasting room.  The wine selection was delish, and for only $15 we were able to taste 6 different Reserve wines, AND they were nice enough to throw in a couple extra that just sounded too good NOT to try.  I of course bought a bottle, The Charles Wetmore Cabernet Sauvignon, which was not the tastiest one I tried, but was the only one in my price range...lol.  The wine was still awesome, with a rich bouquet of earthiness and twinges of berry flavor coming through, delectable.  We then made our way over to the restaurant where we split two different dishes, and instead of waiting on a table, sat up at the bar and enjoyed a drink or two (or three).  The bartender was hilarious, and about our age.  Highlight of the day may have been two "cowboys", dressed in wrangler jeans, boots, and hat sat down next to us (I guess they were delivering and picking up hay bales or something).  They were awfully nice, and we (sukriti, myself, the bartender, and the cowboys) all enjoyed some friendly banter.  We realized they were even nicer when after they had left, and I went to pay my bill, they had bought our last drinks.  Sadly sukriti had decided to switch over to a cup of coffee, dumb luck, I of course in the spirit of the occasion had yet another glass of Pinot Noir...lol...I thought I was splurging, but the Gods of  Vino (perhaps Bacchus himself) thought I deserved a reprieve, especially considering my initial disappointment with no Napa.

We headed back to Chi-town Sunday early evening, and arrived VERY VERY late back in Chicago (12:30am to be exact).  The lack of sleep was of course well worth it, and I certainly cannot wait to get back to Cali very soon.  This time it will be Napa or Bust!

CHEERS!

San Francisco Trip Day 1: A Seafood Feast

So I have been a bit absentee when it has come to writing in my blog lately.  I have been gone for over a week in San Francisco.  The weather there was definitely not the proverbial "Sunny California", however it was definitely better than "Snowy, Cold, Chicago", and I did enjoy two days of 65 and sunny, which was particularly glorious.

Arrived in San Fran Saturday, February 21st. My entire lab went, to attend the Biophysical Society Meeting, which happened to be at the Moscone Center. After heading over to the Moscone to pick up our badges and itineraries, we headed to Fisherman's Wharf for the evening (via antique trolley car), where we planned on having dinner at one of the many famous seafood restaurants in the area.  I had been warned of it being highly touristy, and was a little wary that perhaps the food would be the same, but stayed optimistic.  We ended up down there fairly early (around 5) and were absolutely famished.  We happened upon Boudin's Bakery and Cafe, they are nationally renowned for their sourdough breads, and we could certainly see why.  We headed into the cafe where we proceeded to buy one loaf of bread, a jar of olive tapenade, and a bottle of very tasty red wine (sadly I cannot remember the name of the vineyard).  It was a great first experience in san fran, where we had to ask the cashier to open our wine, went and sat at a side table with a view of the boulevard, and drank wine out of plastic water cups (sooo classy).  The sourdough was probably the best I have ever tasted, and I literally had to force my hand to stop from eating more so that I wasn't too full for our seafood feast.
We then ventured over to Scomas's, which is located right on the waterfront.  We knew the wait would be a while so we made sure we gave ourselves plenty of time.  They don't take reservations there, but that certainly didn't diminish the multitudes of people lined up to get a table.  We were told the wait would be no more than an hour and so we ventured off in search of something else to keep us preoccupied.  I was roaming around with my friend Sukriti, and Kim (both labmates) and waiting on Dan and his friend Stephen.  By luck, we ended up coming across the Buena Vista Cafe, which Sukriti desperately wanted to try the irish coffee's that they are famous for there.  We mosied on in, and ordered our drinks.  I was in the mood to start the evening off right with a extra dirty martini (lots of olives) and sukriti got her irish coffee fix.  I had a sip of it, and it honestly was one of the best I've ever had (my martini wasn't too shabby either, and they not only give you a very large glass, but bring the shaker with what ever is extra to the table).  Once the boys got there and had a beer we cashed out, and I was extremely surprised when the bill arrived.  My martini was only 5 bucks! and the total came to a whopping 26 dollars.
We made it to dinner, and we were seated immediately.  We started off the meal sharing the Seafood Platter appetizer for 4, which contained Dungeness crab meat out of the shell, oysters and clams on the halfshell, and jumbo prawns.  Was relatively inexpensive, especially with how much you get.  I had to teach the table the fine art of oyster shooters, which to my liking is a bit of cocktail sauce, a little extra horsey sauce for kick (or hot sauce), and some lemon juice.  Needless to say, highly enjoyable by all.  We ordered a delish Pinot Noir the was light and fruity, pairing well with all our seafood choices. Everyone at the table ordered something different.  Dan enjoyed broiled Swordfish with white beans, swiss chard, and pancetta, Sukriti broiled King Salmon atop crab raviolis, Kim the Crabcake dinner with spicy remoulade sauce, and myself Ciopinno alla Pescatore: A San Francisco Fisherman's Wharf Original. Prawns, Shrimp, Clams, Sea Scallops, Fresh Fish, and a 1/2 Dungeness Crab cracked in the Shell in a rich tomato broth (with grilled/buttered bread for dipping).  My meal was so hearty and filling, I ended up making it through with ONLY half of it gone (though I did make sure to pick out all the tasty whole prawns and scallops) talk about mmm mmm good. The flavors all melded so well, and the broth was rich and robust with tomato flavor and hints of the seafood.  Nothing was overpowering.
My first night in San Fran and I was already hooked. I couldn't wait for the next adventure with good food, good friends, and salty night air.

A Joe and Kirsten Valentine's Dinner Extravaganza

So yesterday was valentine's, and the very most important thing on this day is not roses, chocolates, or jewelery, but to spend time with your loved ones.  This day should not be all about what you get or have to give to someone.... Anyhoo,  though joe and I don't like to make a huge hullaballoo about this alleged holiday (as seen from my mild rant above), we do feel the need to of course spend this day together (thus we decided to cook an extravagant dinner for two), and gives an excuse to perhaps splurge on some fancier ingredients and more take more time constructing recipes than we might normally try.  What we decided to make was homemade Artichoke and Goat cheese Raviolis in a Mushroom Ragout, paired with a Bacon Wrapped Filet Mignon, and for dessert Fried Ravioli filled with Nutella and served with whipped cream and fresh berries.  Needless to say this was quite a meal and a super fun production (and honestly was surprisingly easy!).  There was of course the mishaps that began when we could not for the life of us get are darn raviolis to stay together when they boiled.  Low and behold, joe came up with a architectural difference in the wrapping of said ravioli, that then worked beautifully (he was a culinary genius in the kitchen last night!).  So without further ado, Valentines Recipe's For Two!

Artichoke and Goat Cheese Raviolis

in a Creamy Citrus Mushroom Ragout

Ingredients

• Wanton Wrappers (find them in your grocers' refrigerated section, often near the  fresh vegetables)

The Filling

(makes at least 48 raviolis)

• Two 8 oz jars of Marinated Artichoke Hearts (Diced)
• 16 oz of goat cheese
• 4 cloves of garlic (minced)
• 1/3 cup of whole milk Ricotta cheese
• two egg yolks (put the egg whites into a separate bowl to the side add a tblspn of water and mix, will use for sealing the edges of the raviolis)
• salt and pepper to taste

1. Mix all of your ingredients above, in medium size bowl, and set to the side.
2. Bring large pot of water to boil, and begin filling your raviolis.
3. Take one of the wanton wrappers, and using a pastry brush, brush the edges with your egg whites. 
4. Using a Teaspoon (for eating) add about half a teaspoon of your filling to the wanton.  Make sure that you place it a little off center towards the upper edge.  Now take that upper edge and fold over towards bottom (you will now have a rectangle).  Making sure your filling is not squishing out, seal the edges together (should have a couple centimeters of just the dough on three sides of the filling), fold these edges over onto themselves, then using the prongs of the fork, press the edges down being careful not to puncture where the filling is.  If you seem to be having trouble getting it to have a couple centimeter edge, use less filling.
5. Place each ravioli onto a cookie sheet that has been lightly oiled (you do not want them to stick to the sheet nor to each other).  Once you have made as many raviolis as you would like you can start placing them into a pot of lightly salted boiling water.  If using a large pasta pot you can probably cook about 8-10 at a time.  Use a slotted spoon to extract the raviolis from the water once they float to the top (should take a matter of minutes), get excess water off, and place onto another oiled cookie sheet.
6. With the amount of filling you have made, you can make around 48 raviolis (maybe more).  You certainly do not have to make all of them at once.  As long as the wanton wrappers are kept in a tightly sealed container in the fridge (for up to seven days) or frozen for long time use, and the filling can either be refrigerated for at least a week, or frozen for long term use as well. 

Mushroom Ragout
(if making the full 48 raviolis, you might want to increase your ingredients by 1.5, if you like a ton of sauce)

Ingredients

• 16 oz baby portabella mushrooms (chopped roughly)
• 16oz of shitake mushrooms (chopped roughly)
• 1/3 cup of fresh basil (finely chopped)
• 3 tblsp butter
• 3 shallots (chopped fine)
• 4 cloves garlic (minced)
• juice of one lemon
• 1 cup of half and half or whipping cream
• 1/3 cup grated parmesan/romano cheese, and extra to sprinkle later

1. In large saucepan (with high sides).  Melt butter over medium heat.  Once completely melted add your shallots and garlic.  Let sweat for a few minutes.
2. Add all of your mushrooms, the basil, and your juice of one lemon, salt and pepper to taste. Mix and cover for 3-5 minutes.
3. Add your cup of cream and mix thoroughly.
4. Add parmesan and again stir well.  Leave uncovered, simmering over low heat for about 15 minutes or until your are ready to plate.

Place your raviolis on a large platter and spoon your mushroom ragout evenly over the top.  Sprinkle with the excess Parmesan/Romano cheese.  Serve immediately.

Bacon Wrapped Filets
pre-heat oven to 400 F

• Two thick cut filets 8-16 oz
• thick cut bacon, (preferably pepper bacon)
• garlic salt
• ground pepper
• toothpicks
• Olive oil

1. Wrap your bacon around the edge of your filet, tightly.  Hold in place with one or two toothpicks
2. If your bacon is not peppered, then place some ground pepper onto a plate and roll the filet, bacon side, in it.
3. Then garlic salt and pepper each side of the filet, pressing it down into the meat.
4. Bring a pan of olive oil up to a sizzle.
5. Place your filets bacon side into the pan.  Let cook until golden brown, and then flip so that all of the bacon around the filet is golden brown.
6. Then sear the top and bottom of your Filet.
7. Place onto a cookie sheet (or if your pan is oven proof), and onto middle rack of oven.
8. If you like medium rare to rare, and is a thick cut, probably only need to be in for about 15 minutes (tops).
9. Take steak out, place onto plates, and let sit for 5 minutes so juices do not leak out once cut into.

Fried Nutella Raviolis

• Wanton wrappers
• 1 egg white (with 1/2 tblsp water)
• nutella
• powdered sugar (for dusting tops of raviolis)
• vegetable oil/crisco (for frying)
• assortment of fresh berries, (blackberries, blue berries, strawberries)
• Whipped cream (either freshly whipped or out of the can)

1. Melt your crisco in a pot of small to medium size, depending on how many raviolis you need to make.  They fry up quickly so you can use a smaller pot with about 2 cups of crisco melted, if only make 10-12...if more might want to use a bigger pot. (bring this up to frying temp)
2. Take wanton wrapper, and egg white the edges with a pastry brush.
3. Using about half a teaspoon of nutella place slightly off center more towards one corner of the wanton.
4. Then bring this upper edge over towards the bottom corner (forming a triangle).  Make sure you have a couple centimeters of just dough around the filling, seal edges using fingers.  Fold these edges onto themselves, and using prongs of a fork press down.
5. Place these into oil, and fry until lightly golden on both sides (will have to flip the ravioli so each side is golden, do so using slotted spoon).
6. Place raviolis onto plate, covered in paper towel to soak up excess oil.
7. Once all raviolis are done, and cooled, sprinkle powdered sugar over the tops.
8. Serve on plate with whipped cream and mixed berries.

Voila' ENJOY!

Helpful Hints and Time Saving Tips

So I know that my blogging has been a little absentee over the past couple weeks, but it has been truly hectic at work, and on the weekends I haven't done much cooking (because of birthdays, get togethers, dinners out).  However, I thought perhaps a few ideas/helpful hints on how to cook something tasty for serving of one or two might be of interest, and using some very basic things that I, for the most part, always have at my disposal.

First of all there are a few items you should try to keep in your pantry and freezer.

• flour
• italian breadcrumbs
• dried spices (red pepper flakes, basil, oregano, dill, rosemary). 
• white rice
• box or two of pasta (even if you don't have any tomato sauce)
• potatoes (whether idaho or red skin, they last for a long time, and you can make quite a few different dishes with this wonderfully delish staple). Make sure to place in crisper drawer, loose...as in not in a plastic bag.
• a head of celery
• white onions
• eggs
• garlic
• olive oil
• frozen veggies: spinach, peas, broccoli (or your favs)
• Chicken breasts, frozen (see recipe for Italian breaded chicken!)

Based on this limited list of ingredients at one's disposal, you can make a plethora of different meals that are quick, easy, and delicious!  The nice thing about all these items, is how long they will last, in terms of shelf life.  Not to mention you will definitely get more than just ONE use out of each of these items.

So what can you make?  

Chicken Salad

servings 2

Ingredients: 

• 1 large chicken breast of 2 smaller ones (thawed)
• 1/2 cup of celery (chopped)
• 1/3 or 1/4 cup of white onions (chopped)
• 1/4 cup of Mayo (or til dry ingredients are just wet)
• 1 tblspn of dried dill or 2 tsp of fresh dill
• pepper and salt to taste
• you can also add a clove of minced garlic if you would like

1. Roast your chicken in oven for 30-40 minutes at 350 F.  Make sure to salt and pepper the outside of the breast.  Take out and let cool to room temp.
2. You can either chop your chicken into little cubes (after it fully cools), OR shred it using one fork to hold the chicken in place and the other to grate it into shredded pieces (if you plan on shredding, is easier to do so while chicken is somewhat warm).
3. Now add the rest of your dry ingredients, and mix so everything is evenly dispersed.
4. Add your mayo, can add a little at a time so you do not make it too wet.  Make sure everything is well mixed, and then cover and let sit in the fridge for a few hours or overnight....this allows all the flavors (especially of the dill) to come out.  

Serve as a sandwich, eat a top lettuce, or on its own!


HINT: instead of chicken, hard boil 4-6 eggs.  Let cool completely as is easiest to peel and handle. Using same amount of ingredients as above, add your diced eggs and you can make an absolutely delish egg salad!  


HINT: Boil 1/2 lb of pasta (your choice though I love farfalle) and simply mix your chicken salad into the pasta...you now have something hearty, fresh, and tasty!  Go ahead and even dice some eggs into the mix, makes a great side dish at a BBQ.

Chicken Cutlets

servings 2

• one thawed chicken breast
• 1/2 cup flour
• 1/2 cup italian bread crumbs
• 1/2 cup milk
• 1 egg
• Olive oil
• salt and pepper

1. In one medium sized bowl mix together the flour and italian breadcrumbs (you can season with more dried herbs and salt and pepper if you like).  In another medium sized bowl, scramble your egg in the 1/2 cup of milk.
2. In medium skillet add a few tblspn of olive oil.  Turn on medium to high heat, do not let it start to burn.
3. Butterfly/filet the chicken breast so you now have two much thinner pieces.  Dip one into the egg/milk mixture, then thoroughly coat with the flour/breadcrumbs, dip again into the milk and then again into the flour.  Repeat with other filet, and place in skillet with the olive oil.  Cook on medium til golden brown, then flip.  Place on cookie sheet, into oven at 350 F for an additional 20 minutes.  (If the filets seem thin enough, they are probably cooked all the way through after frying).

Serve as entree' (along with a side of veggies and/or mashed or pan fried potatoes),  slice lengthwise and serve a top a salad, or add some tomato sauce and mozz for italian breaded chicken (see previously written recipe).

Stuffed Chicken Breast 

(this chicken is dressed to impress, whoever you make it for will think you slaved....we'll keep it our little secret!)

1. Instead of cutting the chicken into two equal pieces.  Cut so it is still connected (called butterflying). Pound out with a meat mallet to thin it out a little more, but do not create holes.  Still coat with the bread crumb/flour mixture but only on one side.  
2. On the side that has no coating, stuff with anything you particularly like/have in your pantry. I like to use spinach and feta cheese but you could use anything including ham and swiss (make simple chicken cordon bleu), or with peppers and onions.  
3. Make sure whatever you are stuffing it with is more towards middle of one half of the breast.  Then roll over the top and tuck in the edges, secure using some toothpicks...you don't want the insides to cook out.  You can fry it first if you want OR simply place into oven at 350 degrees and cook for about 45 minutes.  If you want that golden brown effect, spray with cooking spray OR lightly brush melted butter/margarine on the top of it.

Chicken Fried Rice

servings 4-6

• Day old (or more) 4 cups of cooked white rice
• 2 chicken breast (thawed and cubed)
• 1 cup of celery (coarse chopped)
• 1/2 cup of white onion (chopped)
• 1/2 cup of sliced carrots
• 1 cup of peas (bring frozen peas to room temp before using)
• 4 garlic cloves (minced)
• 3-4 eggs (scrambled)
• soy sauce
• 1/2 cup of green onion 
• if you want to make spicy add 2 tsp red pepper flakes or some Rooster/Srirachi sauce.

1. In large pan with sides OR preferably a wok, add a couple tsp of olive oil OR peanut oil.  Turn on medium/ high and make sure to cover as much surface of Wok with olive oil.  Throw in your chicken, season with salt and pepper to taste.  Cook all the way through.  Take out of pan and place to the side.
2. Add your garlic, carrots, celery, and white onion.  Cook til carrots are tender and celery/onion is translucent (you do not want mushy veggies).  (at this point add your spiciness as well)
3. Add your eggs, and mix.  Cook til just done.  Add your white rice, and mix thoroughly so everything is evenly distributed.
4. Add your chicken and your peas, stir thoroughly.
5.  Drizzle soy sauce over top of rice, and mix.  You want the rice to take on a slightly brownish hue due to the soy sauce, so add enough for your own taste or serve the soy sauce on the side
6. Plate your fried rice on a platter (or as individual servings) and sprinkle the green onions over the top.  

I actually made this last night, because all I had in my fridge was left over white rice, celery, onions, and carrots lol.  Boy did it hit the spot though!!! 

HINT: you can replace the chicken with shrimp, beef, or pork, or do vegetarian style.  You can also use cilantro with, or in lieu of, the green onion, and add peanuts for crunch (more Thai-like then).

Chicken and Spinach Fettucini, in a Lemon and Garlic Olive Oil Sauce

servings 2-4

• 2 chicken breasts, thawed
• 1lb of fettucini, or pasta of your choice
• 1 8oz package of frozen spinach (try and get the bag, you don't have to drain it as much)
• Olive oil
• juice of 1 lemon, or 1/3 cup of fresh lemon juice
• 4 cloves of minced garlic 
• 1/2 cup of finely chopped white onion
• 1/2 cup of Parmesan
• salt and pepper to taste
• 1 tsp red pepper flakes (optional)
• 2 tsp dry basil or 1/4 cup of fresh (optional)

***If you want to use fresh spinach make sure to get at least a 16 oz bag and chop the spinach before adding to pan.

1. Either cut your chicken into strips and saute in a few tblsp olive oil til golden brown OR grill whole chicken breasts and cut afterwards (I prefer grilling, especially if on the BBQ, adds a smoky flavor to your cooking). Set to the side
2. Boil your pasta, approximately 10 minutes.  You do not want it to be overly cooked. Set to the side, add a little olive oil so noodles do not stick together.
3. Thaw out your spinach, and make sure it is drained well.  Easiest way to do this, place couple sheets of paper  towel in colander, pour your thawed (wet) spinach in and using your hands squeeze out as much excess water as you can. set to the side
4. In a large pan, with sides, add about 1/4 cup of extra virgin olive oil.  Turn to medium heat.  Add your garlic and let sweat for a few minutes. 
5. Add your onions, pepper flakes, and basil (if dry).  Saute' til onions are translucent.
6. Add in your spinach and basil (if fresh), along with salt and pepper to taste, mix.  Add the juice of one whole lemon to the spinach mixture.  Either bring spinach up to temp (if it was frozen) or let the fresh spinach cook down some.
7. Finally add into pan (if large enough) your pasta, mixing so everything coats and is distributed equally.  If your pan is not large enough, simply pour everything into a serving bowl, and stir in there. 
8. Plate your fettucini either on a platter or individually.  Top with the sliced chicken breasts and with your parmesan cheese.  Serve immediately.

If you have the luxury of using fresh parmesan or even romano cheese it makes a huge difference!

What to do with potatoes???  This is probably the easiest ingredient to make a meal/side dish out of.  First and foremost there is the baked potato.  Top with some sour cream and either chives and green onions you have a meal in itself, or how about broccoli and cheddar cheese.  But if you want something a little more impressive.....

Rosemary Roasted Potatoes

Servings 2-4

• 1-2 lbs of potatoes (preferably red skin but any will do)
• dried or fresh rosemary
• olive oil
• salt and pepper

1. In a baking dish or cookie sheet with sides, add some olive oil, and place your potatoes (quartered).  
2. Drizzle enough olive oil over potatoes and mix so they are evenly coated
3. Sprinkle salt, pepper, and a couple tsp of rosemary.

Place in oven at 400 F, turn them every 20 minutes.  Bake til tender and golden brown.

Don't like rosemary, instead sprinkle with parmesan, romano, or even asiago cheese. OR add the cheese along with the rosemary, I promise you will not be disappointed!

Got the Kraft Mac n Cheese Blues?

So there were certain staples in our diets as undergrads: One was Ramen, and of course Kraft Mac n Cheese. And as good at the time as both of those were, mostly cause we were so hungry we would have eaten day old, left out all night, pizza (which Im sure in a hungover stupor I have), the thought of powdered, day glow orange cheese that would stain your whites/counters, quickly lost its luster.  Not to mention for how much work/other ingredients you STILL had to put into making it (milk, butter, and boil the darn noodles), you might as well just make totally awesome, scrumptious, mouthwatering, mac n cheese that will feed an army, or you for days.  I am certainly not going to claim this to be GOURMET, but ask my constituents and they will tell you that this recipe is a winner!

Baked Macaroni and Cheese

Ingredients

preheat oven to 350 F

• 2 X 16 oz boxes Macaroni Elbow Noodles 
• 1 large block of velveeta 
• 3/4 of a half gallon of milk
• 1 stick of butter
• 2/3 cup of flour
• 1 small-medium white onion (finely chopped)
• 6 cloves of garlic (minced)
• 6 roma tomatoes
• 1 cup of parmesan cheese (fresh or from shaker)
• 1/3 cup of fresh parsley 
• 2 tblsp paprika (not necessary)

1. Bring a large pot of water to boil. Add a couple dashes of salt, add your noodles. Cook til just tender (about 10-15 minutes, you want them slightly el dente).  Drain noodles thoroughly, and in a 9 X 13 greased pan, add your noodles.Set to the side.  You will probably end up having some noodles left over. 
2. In medium to large saucepan, melt your butter over medium heat.  Add your onion and garlic.  Let simmer for about 5 minutes, stirring occasionally.
3. Add your flour to the butter/onion mixture.  This will make your roux.  Mix til evenly distributed and is a thick paste.
4. Add about half of your milk to the roux.  Using a whisk, over medium heat, stir until the paste is completely dissolved.  Bring the milk mixture up to temp (hot enough to easily melt your cheese) but do not let burn.  Stir occasionally.
5. Cube all of your velveeta.  Add about a quarter of the block in at a time.  Make sure to keep the cheese from sitting on the bottom of the pot or else it will burn, continuously stir until all of your cheese is completely melted. The consistency should not be soupy, more like a thinned out version of cheese dip.  So at this point it will probably be super thick.  Add more milk according to how ooey gooey you want your sauce to be.  You very well might want to add the rest of the milk, but use your own discretion.
6. Add your fresh parsley, and if you want about 2 tblspns of paprika
7. Make sure the noodles in your 9 X 13 are broken up, not clumpy.  Simply just use your hands to do this.  You can then take your sauce and pour evenly over the top of the noodles (start with a little more than half of the sauce).  Mix the sauce and noodles until evenly distributed.  Then add the rest of your sauce, and do the same.  It should be extremely saucey!
8. slice your roma tomatoes, thin but not paper thin. Place them on top of your mac n cheese evenly (make sure to press down your MacnCheese into the pan so you have a flat surface to put the tomatoes on).
9. Sprinkle the Parmesan over the top of the tomatoes.
10. Place in oven at 350 degrees F for about 30-40 minutes, or until bubbly.

There are lots of things you can do to this basic recipe to diversify.  Personally I like to add bacon, but you could even add spinach or bleu cheese. Or if you just love basil use that instead of parsley!

Served this, along with homemade chicken tenders at a potluck/game night I threw this past weekend.  Unfortunately I was not able to take a picture of my mac n cheese because the minute I put it on the table, the masses dove in, and it was quickly polished off....which is obviously a happy moment for any cook :0)  This served, with some leftovers, 10 people (8 of which were hungry men).

COOKING TIP:  This mac n cheese can totally be frozen.  Just make sure to take off the tomatoes before doing so, as they get a little mucky if you freezem'.  Then simply cut your Mac n Cheese into squares of appropriate serving size, and individually wrap them in plastic wrap.  Then place them all into large freezer bags.  This way if you are at a loss of what to eat, especially if its JUST yourself, you have an easy, serving for one size, mac n cheese!

Perfect Friday Dinner: Goat Cheese, Caramelized Onion, and Prosciutto Flatbread Pizza

So you get home from work, and you want to have your significant other over for dinner, drinks, and a movie.  The only problem is time right?  Not with this recipe!  I made this tasty concoction this past friday after joe and I had a helluva week, and wanted to simply enjoy each others company and a nice glass of wine (by the way may I recommend the Stellina di Notte Chianti, was extremely well priced and very smooth).

not a pic of my ACTUAL pizza but looks pretty darn close.  Mine used basil instead of arugula.

Goat Cheese, Carmalized Onion, and Prosciutto

Flatbread Pizza


Ingredients (serves 2-4 people)

• 1 medium sized pre-made flat-bread, or for individual sized pizzas get the gyros pita bread.
• 16 oz goat cheese
• 4 cloves of garlic, minced
• 8 halved/quartered cloves of ROASTED garlic (see below how to make)
• 2 tsp lemon zest
• 1/2 cup of fresh basil
• 1/4 lb of thinly sliced prosciutto (make sure when you order it from the deli that you ask them to place paper between each slice)
• 3 medium white onions, chopped
• granulated white sugar
• olive oil
• seasoning salt (or creole seasoning)

The night before you plan on making this (or you can make a couple days before)  take your goat cheese and bring to room temp.  Then in sealable container mix together the lemon zest, garlic, and goat cheese. Cover and store til needed.

In medium to large pan add a couple tbl spn of olive oil.  Chop your onions so that they are in hearty strips.  Add to pan over medium heat.  Sprinkle about 3 tblspn of sugar over the top.  Cover, and cook for about 30 minutes or until golden brown.

Set temp of oven to 400 degrees F.  Place your halved/quartered fresh garlic, tblspn of olive oil, and a dash of salt, on a large enough piece of tin foil so that you can scrunch the sides together so no steam can escape.  Put in oven for about 20 minutes, open up tin foil and bake for additional 15 minutes. Take out of oven and place to the side.

Once your onions and garlic are done; flip over your flat-bread or gyros pita breads and lightly oil with pastry brush on the bottom, season with seasoning salt or creole seasoning. Place on cookie sheet oil side down.

Make sure your goat cheese has been brought to room temp, you can even put in microwave for 20-30 seconds to make sure it is easily spreadable.  Spoon over bread (s) evenly.  


Add your onions, along with your roasted garlic. Then make wide strips out of your prosciutto and add them as well, sort of scrunched up all over the top.  Drizzle a small amount of olive oil over the pizza (s), and bake for 20 minutes or until proscuitto is browned.

After pulling pizza out of oven, sprinkle with the basil, and serve immediately.  

    I served this with a very simple salad (tomatoes, onions, iceberg lettuce, and some fresh basil, tossed in balsamic vinegar and olive oil).  Was the perfect end to a not so perfect week....Next week get ready for another cooking lesson adventure as Daniel and I plan on making Baked Macaroni and cheese! mmm mmm good....

ENJOY!

Social Butterfly vs. Thrifty Spender....can you be both in the big city???

So I thought I ought to give a little background about The Thrillist link I have so conveniently placed under the Links That You'll Love category on my blog.  Essentially I stumbled upon this mecca of culinary information.  I had JUST moved to Chicago and so was in search of ways to learn about interesting and delicious restaurant option in the city, and do so without depleting all monetary funds.  Now although my boyfriend has been a resident of chicago his entire life, and lots of our mutual friends as well, I was certain that there were "must try" establishments being looked over.  So I googled, and clicked on The Thrillist Chicago .  I signed up, and I am emailed about new and exciting restaurants and events going on in the city.

I have actually been to two parties sponsored by The Thrillist and had the most amazing time ever.  The first was through Patron Social Club Chicago  and went with my good friend Liz, who sadly hates tequila, but was fortunate to find that they would make her ANY drink she wanted.  Imagine limitless amounts of tequila concoctions (we are not talking shots here either, but delish martini's and tropical drinks) at the Landmark Grill and Lounge located downtown.  I definitely recommend this place!    The second time was for the Holiday party, the locale being Lumen (pretty squanky).  It was sponsored by Stoli Vodka, they had a liquor luge, open bar, were giving out presents, and made my BF wear a santa hat...obviously couldn't have gotten any better. Me with Antlers on @ Lumen (apparently I made the cut ha)


ALSO- if you haven't already signed up for GROUPON do it.  Basically it's a website that offers a deal each day, that they send you via email.  For example I recently got a 40 dollar gift certificate, but only paid 20 bucks for it, to one of Joe's and my favorite sushi places, TANK on Lincoln ave (Lincoln Square area).

So go sign up!  Keep a look out for new places to try and FREE things to do.  This is the best way to be social and not go broke!