Category: Chicago Culture

Good Food and Times in Toronto , And A Recipe For Grainy Oriental Seed and Honey Mustard !

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Last week I had a  week long business trip to Toronto. I hadn’t been back in a few years, since my first visit , where I was lucky to meet Peter of Kalofagas. Naturally we were destined to meet again with more outrageous T shirts and high jinks planned, free time permitting. You see, Peter loves racy T shirts and he made me promise to wear one he chose especially for me. Not being uptight and pretty free, I went with it, warning Certain Someone ahead of time. The photos speak for themselves. I wont put up Thursday nights shirt as it really pushed the limits, but all in good fun.We had agreed to meet up in a cozy Gastro pub  called The House on Parliament , in Cabbage Town ,with fellow Canadian Food  Blogger and online friend Jasmine of Cardamon Addict. Jasmine, living a distance away made the  trek into town Monday night to meet up, bearing a Canadian Specialty , Butter Tarts. She was concerned about her crusts and unorthodox use of chocolate in one version, but I thought they were superb. These rich , flaky butter tarts served as snack and breakfast during my work week, and I’m grateful. I gifted Peter and Jasmine Chicago’s Famous Garrets Popcorn, the cheese and caramel mix. The Popcorn is like Crack , and I got them hooked. My colleague Irene wolfed hers down on the way from the airport. I gave her another bag with a chocolate mix,  that was evident in the car all week , as she nibbled.
Work was pretty intense , but we had agreed to one more rendezvous with Peter Thursday night. I managed to connect with my other blogger friend Gianna, who has a blog, not necessarily devoted to food, but should be. We had met once before in Chicago, and I find her a kindred spirit. We started out with my colleague and I meting up with Peter in the St. Lawrence Market, where I sampled some Peameal bacon, and purchased a few items. It was there where I fell in love with the Kozliks Mustard stand, and learned Canada is the largest importer of mustard seed to the world. Who knew!. I purchased a bag of the extra hot Oriental Mustard seeds, to make my own. We then picked up Gianna and wound our way to the lovely Distillery District. I wish I had more more time there as this was my favorite spot. Gianna showed me Soma Chocolates and A Taste of Quebec,where I purchased more goodies and the most amazing Gelato. Once home I made Soma’s Mayan Elixir of the Gods, an intense spicy Chocolate shot which was aptly named.
Dinner was at the Miller Street Brew Pub, where I imbibed more than I ate, being full from the previous goodies.Excellent evening with Irene, my colleague, Peter, and Gianna. Irene then took me to Mas Camps. Walking Mas in Caribana is a important yearly rite of passage for many Caribbean Canadians. Caribana is the largest Caribbean festival drawing hundred of thousands of people from all over the world.Street parades, bands, food, competition, and plain good fun celebrating the Caribbean Culture . Toronto profits from this event to the tune of over $400 million . It’s that huge. And with it comes year long preparation. The Mas Camps are scattered throughout where people drop buy to make and purchase their elaborate costumes. A perfect finale to fantastic week of work, and a little fun.I do heart Toronto.

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Grainy Oriental Seed and Honey Mustard

Mustard’s are one of the easiest condiments to make. So many variations are possible.I used the extra hot Oriental Seed , softened with honey.  Use this in BBQ, Salad dressings, sauces, or as a plain condiment for sandwiches .Enjoy.

  • 1 cup Oriental Mustard Seeds
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon mustard powder
  • 1 cup white vinegar
  • 1/4 cup Apple Cider Vinegar
  • 6 tablespoons honey

Pour vinegars over the mustard seeds and spices( mustard powder, cinnamon, ginger) in a non reactive bowl, mix, and cover/soak overnight at room temperature. The seeds will swell and absorb the vinegar. Using a immersion blender or food processor mix while adding the honey gradually. Mix and blend thoroughly . If you feel you need to add more honey or vinegar, do so gradually until its a smooth consistency(not to thick or not to runny). Spoon into clean sterilized jars and refrigerate . The flavor will blend more after a few hours setting in the fridge.I find it tastes even better the second day as any bitterness from the mustard seed has subsided. Store for up to four weeks in the refrigerator.

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61st Street Farmers Mkt demo

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Here is the video coverage from today’s demo at 61st Street Farmers Market. It was an honor that a few fellow bloggers and friends turned out. Also Stephanie Izzard was at the Market doing Market School on behalf of the Common Threads Organization. I made Lamb Sliders with Rhubarb Onion Sauce where you can find here. Note I used Brown sugar in today’s demo.


Some Words on Reinvention

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I like to think after all these years of blogging, I am finally finding my voice. The Courtney today isn’t the Courtney of yesterday which is apparent in old photos, views, passions, and beliefs. Today’s post is about reinvention, and not necessarily about food, or food blogging, but then again maybe it is? My friend AfroBella referred me to the PR folks at Eucerin to attend MORE Magazines Reinvention Convention. Eucerin sponsored Dr. Pamela Peeke, who gave a wonderful lecture on how to be your healthy fit best after 40. The same we focus on our overall health care, we need to do with our skin, the largest organ of our body. As cooks, proper care and nurturing of our skin, hands, and arms is essential to aid healing. Click here to take the Skin First Pledge.
More Reinvention Convention

Reinvent your career • Revive your look • Rev up your energy

Reimagine your future • Reinvigorate your sex life • Revise your priorities

Recharge your life
To say the day was so inspiring would be an understatement. Even now as I type this I am still buzzing on the wealth of information and shared stories I took away. With Speakers like Lee Woodruff, Dara Torres, Dana Delany. Dr. Pamela Peeke, and career coach Pamela Mitchell I realized I am in my Prime and there are so many new chapters to my story awaiting. I recognized pieces of me in stories ranging from coping with loss, being in a place career wise you don’t want to be and seeking change, tackling our changing bodies, and mostly important realizing being a woman over 40 is to be very relevant with knowledge to share. Funny thing I never really identified with being in that MORE demographic, but I am and I am proud. If you follow my tweets you will see I shared some tidbits from day with the hash tags of #skin first and #more invention.
For most of us blogging, we are already in some stage of Reinvention. I realized as I listened to career coach Pamela Mitchell that I was already practicing the 10 rules of reinvention by starting this blog. Coco Cooks has opened a whole new world for me that forced me to recognize my passion and give it legitimacy. Through the blog, I had many new opportunities, which parlayed correctly have led me to second career of sorts. It was evident that Age IS just a number (Dara Torres) and regardless if you are in the kitchen, playing field, or boardroom our hunger to succeed and have quality of life hasn’t subsided after 40. I’m reminded of a recent negative situation I have been going through with a person a decade younger. All I could think of as I listened to her know it all opinions, was  to keep on living little girl ( my mother’s favorite words). Life at 30 for you now will so different from when you reach 40.And 40 will be different from 50, etc. What you thought you knew or wanted, you really didn’t know or want at all. Reinvention, be it forced or planned, is key to a successful life.
Thank you Eucerin and MORE Magazine for reminding me of that.
*Disclosure. New Media Strategies, representing Eucerin US sponsored my attendance to attend More Magazines Reinvention Convention. A $198 value.


Cajeta with Black Strap Rum From a Chicago Point of View

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I love the diversity that is Chicago. Yet I have to admit, its still a segregated city in many aspects.
I find the only areas where you can be truly integrated are the more expensive areas, where money or education is the common denominator. Other than that, your ethnic origin separates you. I live on a street that cuts from the east by the lake and flows  all the way west. If you were to drive down it , you would see how the neighborhood shifts from shabby yet  solid and genteel high rises by the lake inhabited by a racially diverse mix of academics, lawyers,doctors, students, and the mainly bourgeois.My world. A little South off this main road is the home of our nations president, Barack Obama.Continue driving a a few blocks  later  there is an immediate shift. A busy mostly African American  thoroughfare of people ranging from people doing questionable activities, regular folks passing through on Public transit, and just people hanging out. Barber shops,   African Braid shops,liquor stores,cheap fast foods, and neighborhood lounges, I couldn’t even conceive of going into, but love to look into while driving by.This little section has another name, Tobacco Road which  is a paradox, because once this section of Bronzeville was alive and bursting with the greats of the African American music, and literary scene. Imagine these names hanging out and performing during the Great Migration of Blacks from the South,Nat King Cole, Lena Horne, Louis Armstrong, Billie Holiday, Sam Cooke, Dinah Washington, Miles Davis, James Brown, Redd Foxx, Richard Wright , Joe Louis,Bessie Coleman, and Gwendolyn Brooks.Off the main road  today , young and affluent  mostly African Americans are staging a neighborhood comeback.Keep driving then it shifts to a little pocket of blue collar  Caucasians who haven’t left the area and seems worlds apart from the whole  streets  dynamic.
Then the road  it shifts to a predominately Mexican  feel with Taquería,Fruterías ,Carnicerías,

Pasteleria and  Panaderia. In addition to the small shops there are

major super markets catering to the Latinos I want to visit and just explore, which I have been doing on occasion.It has been an education and eye opener . It was in one of these little shops I discovered Cajeta lollipops. Goat milk simmered down with sugar until it hardened to a lollipop .But Cajeta is often more recognized in a more sauce like  form. Spread on toast, , crepes,used as an ice cream topping, or eaten straight out the jar, its up to you to adapt it. I decided to mix my love of  Blackstrap rum with the slow cooked goat milk, vanilla  and sugar.

Cajeta with Buckwheat Crepes
Cajeta With Black Strap Rum
*this recipe requires frequent stirring and attention. It will take abut 3 hours to complete. I went ahead and did house work while checking on my Cajeta within 10 minute intervals to stir while it was on a lower heat.
1/2 gallon (2 Qts Goat Milk) Cows milk can be used as well.
2 teaspoons of vanilla paste ( Nielsen Massey or 1 vanilla bean)
2 cups sugar
1/2 teaspoon baking soda dissolved in 1 tablespoon water for this reason to prevent the milk proteins from coagulating  and aiding in the caramelizing, browning of the Cajeta.
4 tablespoons Black Strap Rum or dark rum
In a heavy stainless steel pot combine Sugar, goats milk, a seeded vanilla bean and pod, or paste.Whisk to combine. Simmer on a low heat until sugar is dissolved.Carefully add the baking soda water and the liquid will fizz up a bit. Continue to simmer on a low heat but with the simmering action visible. Stir frequently. Over time the mixture will start to deepen and brown ( 1 hour). After the first hour start to add the rum in intervals and continue to stir even more frequently. You may want to adjust heat to less or more.. The  mixture should be reduced by a third, eventually to by half or more. Towards the end of cooking it will be deep and golden and start to bubble and come to rolling aggressive boil  as it’s more sugar than liquid at this point.Don’t let let the Cajeta get to thick as it will thicken while cooling down. Store covered in the refrigerator. If its to thick heat for 10 seconds in the ,microwave or warm container  in a batch of hot water before use.



Lamb Burgers with Rhubarb Onion SauceL

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The past few weeks I have been in discussion with the 61st Street Farmers Market. At first we were discussing the possibility of me being a vendor of some kind, but after long thought and putting together a business plan, I had to pass. An offer was then made to volunteer this summer and perhaps do a few cooking demos. I naturally jumped on the chance. The 61st Street Farmers market is located in  a food desert behind the University Of Chicago. Their mission is to make great , healthy locally sourced food available to people that have little means otherwise of obtaining this. To help this , they are local participants of the Wholesome Wave Program, which enables the Farmers Markets to accept Link Cards( a public aid) and provide great programs such as Double Value Coupons. All in all a fantastic organization in which I’m proud to volunteer for.
61st Street between Dorchester and Blackstone
Every Saturday from May 15 to October 30, from 9am to 2pm
Rain or Shine
LINK Accepted
Double Value LINK Program –  Double LINK purchases up to $25 per cardholder, per market day
fruit, vegetables, chicken, beef, lamb, pork, cheese, eggs, baked goods, prepared food, etc.
Chef Demos, Market School and Music every week!

My first cooking demo will be Saturday May 22. In my excitement I’m brainstorming with what I can do that uses the great local products available and will be seasonal. At this time of year we are starting to see a lot rhubarb. So I was thinking Lamb Sliders with Rhubarb Onion Chutney as its easy for most home cooks, and accessible/affordable.I love Rhubarb  myself, but its a tough sell to family and Certain Someone. I want to find ways to use it  in savory applications , as opposed to a traditional Strawberry Rhubarb dessert. I had envisioned a chutney to go over a childhood favorite of mine, lamb burgers. However the Chutney morphed more into a sauce which was delicious, but not the original plan. Nevertheless its worth a post as I can see this on not only burgers, but chicken, pork , salmon or any other fatty type protein.

Lamb Burgers with Rhubarb Onion Sauce
3/4 to 1 lb Rhubarb
1 onion chopped
2 cloves garlic minced
1 tablespoon vegetable oil
1 tbsp Apple Cider Vinegar
1 cup Brown Sugar
1 Cinnamon Stick
3 cloves
3/4 cup water

1 lb Ground Lamb
1tsp Cumin
Salt and Pepper to taste

In a saucepan heat the vegetable oil. Add the chopped onion. Turn down heat to medium and cook till translucent. and golden with minced garlic, Cinnamon stick, and cloves.Chop Rhubarb into small pieces and add . Add sugar and water and vinegar. Cook down on med/high heat until Rhubarb breaks down and mixture starts to bubble. Simmer for about 15-20 minutes. Remove from heat.
This can be stored in the refrigerator in a sealed jar for 2 weeks or so.

Mix Cumin, salt and pepper with ground Lamb and form patties. In a hot skillet cook until med  done.Serve with sauce on a bun.