Category: Chicago Culture

An Ending And A Beginning

The past week for me had me saying goodbye to an old friend and hello to a new one. Mama Roxy’s two funerals were held on Thursday and Friday. I got to see some other long lost acquaintances. Why is that when people usually catch up its at funerals? We all had a nice lunch at Dixie Kitchen after the service. Since the repast would be on Friday out of the city, everyone and Roxanne’s family ended up there for lunch before they hit the road. It couldn’t have been orchestrated better. A nice laid back informal lunch.
On Saturday I was a guest at a Chinese Banquet to celebrate the birth of Baby K . I represented both Marc and I at this new experience for me. I tried not to over indulge that day to make room for the feast.The above symbol I was told means long life. On my way to the event I found a great kitchen store in China town. My eyes were drawn to the vegetable cutters. How fun is this! I cut the above out of a potato. I cant wait to play some more with this. I can even see me using it on cake designs.I need to revisit and get the Double Happiness symbol. I’m going to apologise for the pictures on today’s post. As I mentioned in an earlier post, Certain Someone has reclaimed his camera and I reduced to an antique digital and my Blackberry camera with flash. I cant figure out how to deactivate the flash on it. I photo shopped some pictures to make a tad better, but its still doesn’t the food justice.

These shots show 9 out of the 12 courses we had that evening. I was seated at the American table unfortunately . Because we weren’t Chinese, they felt one course of braised Pigeon would be to exotic for us. I could have ate the Pigeon. But the other people at the table were not so keen as they passed on it before at the older child’s banquet years ago. Here is a menu of what we were served:

Tea Dyed Eggs and Pickle
Assorted Chinese Cold Cuts( pork belly, beef, bean curds,
jelly fish,pork with crispy rinds,etc.)
Peking Duck ( Braised Pigeons for the other guests)
Shrimp Puffs( The best!!!!)
Chinese vegetables (mushrooms, bamboo, etc.)
Scallops and Chinese Broccoli
Steamed Lobster
Shark Fin Soup
Crispy Chicken
Noddles
Steamed Whole Fish
‘Fried Rice'( More like steamed rice with 2 types of toppings, very saucy)
Did I mention they had cake too? I could barely stand and walk after this.And there were so many kids running around and rolling about under the table I was getting antsy. But it was a joyous time . I’m not a preachy person but I think this verse sums up my week and life best.

To everything there is a season,a time for every purpose under the sun.A time to be born and a time to die;a time to plant and a time to pluck up that which is planted;a time to kill and a time to heal …a time to weep and a time to laugh;a time to mourn and a time to dance …a time to embrace and a time to refrain from embracing;a time to lose and a time to seek;a time to rend and a time to sew;a time to keep silent and a time to speak;a time to love and a time to hate;a time for war and a time for peace.
ecclesiastes 3:1-8

Hazelnut Crusted Pork Chops and Nectarines , A Favorite Pudding.. It’s Sunday Dinner!

I don’t know if its summer or what, but my mind is slowing down on blog worthy entries. I am cooking, but just to eat and not to blog.Yesterday I started in the kitchen of the caterer. I arrived promptly at 8 am Saturday morning. It’s a rented commercial kitchen up in a funky yet non gentrified area of Chicago. Anyway I waited and called as no one was in yet. The janitor said they should be there. When I was about to give up I called the head chef, who was not supposed to be there. I feared waking him up. But he answered and was en route. Seems Chef #2 was supposed to be there but was called away for a private cooking assignment in some glamorous Eastern European locale. The caterer has a contract for some private residences and businesses in Europe. How fun.Anyway my first task was washing and slicing a case of strawberries. Then making fruit infused sugar for drink rims,then washing and chopping a case of Romaine for salads, and finally slicing and baking dough for the signature canapes. All went swimmingly well until they started to cook to fast. I’m not used to all the commercial ovens and ranges and some were not crisp enough and some too crispy. Anyway another dough log was pulled out for more and they were cool with them. It’s fascinating watching the detailed organization, lists and prep that go into off premise catering. All to be whisked away to assemble and finish on site.Tough but fun work. I barley looked at the clock and before I knew it it was over. 6 hours of mindless enjoyable tasks. I could have worked the event , but Certain Someone and I had dinner plans at the wonderful Korean BBQ place called Solga later that evening. The only unpleasant part is washing the dishes.That’s an operation in itself. I cant wait to be called back again and actually go on site. I so love being back of house rather than front of house. The atmosphere is way more pleasant. Enough of that lets get home cooking.

So Sunday dinner is always a special for me. If we don’t go out, I like to cook something .So whats new about that? But its a way to unwind and indulge before we go back to the grind. I created both dishes based on what I have on hand.
For the main course we had Hazelnut Crusted Pork Chops and Nectarines. Basically I used toasted hazelnut flour( which is just ground hazelnut not flour, so this can be gluten free) which was sitting the freezer .Pork goes so well with fruit, and I have a lot of fruit. This is rather simple. Dredge your chops in hazelnut flour, chopped fresh rosemary, salt and pepper . Spray a baking sheet with non stick cooking spray . Bake the chops in a preheated oven at 350 degrees until done. Turn once.In a separate sauce pan, add 4 tablespoons butter. Place halved fresh nectarines and 3 tablespoons sugar and cook down. We want to keep the fruit intact but turn occasionally to soften and cook through.The mixture should start to slightly bubble and caramelize.Add about 1 tablespoon of sherry and let mixture cook down some more. You should a nice syrup from the juices, sugar, butter and sherry. Serve atop the chops.

For dessert I made a pudding.Linda over at one of my favorite blogs Make Life Sweeter , has an event going on called Got Milk. The purpose of the event is to raise awareness for Word Breastfeeding Week during the first week of August. I know nothing about breastfeeding,other than I was breast fed and it has tons of benefits for both baby and Mommy. If my day ever comes, that’s the route I’m going. Anyway Linda is asking for recipe involving milk as the key ingredient. I wanted to experiment with fried milk, a Spanish treat, but the heat and laziness won. So I decided to use what I had on hand and create a Pistachio Tapioca Pudding. Certain Someone loves puddings, as do I. As I kid my favorite flavor was that instant pistachio pudding you get in a box. Now with more grown sophisticated tastes,I have created my own. I had leftover pistachio paste in the refrigerator.This was a store purchased variety.I also had some granulated tapioca in the pantry. The rest is history. How real and natural a real pistachio pudding looks without food coloring. The flavor has way more depth too.

Coco’s Pistachio Tapioca Pudding

5 1/2 tablespoons of pistachio paste
3 cups of milk
1 1/2 teaspoon Almond Extract
6 tablespoons sugar
3 tablespoons granulated tapioca( fast cooking variety)
In a large bowl whisk eggs,almond extract,sugar, and pistachio paste. Heat the milk in a pot.Do not burn. Slowly add about 1/3 of the hot milk mixture to the egg/sugar mixture. Note, I used my stand mixer and added hot milk as the it was whisking the egg mixture. Add the egg mixture back to the reaming hot milk. Mix. Add tapioca. In a double boiler heat the mixture over med/high whisking constantly until thickened. It will take approximately 15 minutes for the tapioca for the tapioca to get clear and start thickening the mixture. When mixture coats the back of a spoon it its ready. Pour into serving dishes. Place a film of plastic on top. Let cool at room temp, than place in the refrigerator.
Well I know this was a long post, but I wanted to show the meal altogether. It wasn’t too heavy at all. Certain Someone may have preferred his chops fried more Southern Style, But I was trying to keep it lighter and healthier for us.

Getting Out And Meeting My Blogging Neighbor With A Mango Pineapple Tarte Tatin

I have a kind of neighbor here in Hyde Park Chicago that blogs. OK, for the most part she resides in Champaign Urbana, but she and her husband still have a Condo here. Some of you Daring Bakers may know her.Chou ,as I will call her here, and her husband invited Certain Someone over to their home for dinner as they were in town this weekend. It was a gracious offer as it was bare and they were preparing it for sell. We ate picnic style. Chou had made watermelom smoothies,beet greens, beets and apples( all from her garden), Italian style meatloaf with loads of basil and sundries tomato. Very aromatic and tasty! We spoke of things perhaps polite company shouldn’t speak of(no politics or religion). Mainly Obama, but we live in Hyde Park and history is being made, so of course we speak of politics. He’s our neighbor and we love him.At first I had planned to buy a dessert as I wasn’t prepared for the invitation. But then I realized I can whip up something quick. I pulled out Baking: From My Home to Yours by Dorie Greenspan and decided to adapt her Tarte Tatin to an Mango Pineapple Tarte Tatin. Rather than puff pastry, I used Dories Good For Almost Anything Pie Dough, Where the recipe called called for shortening I pulled out my Atora brought in from the UK. It makes a great crust. They seemed to like it. Certain Someone is not much of sweet eater,but I was happy Chou complimented me.You see she is the baker and a food scientist! She can go on about different techniques, theories, and experiments that just go way over my head. She’s brilliant . We really enjoyed meeting these two and we hope when they come back for a weekend in Chicago it will be our turn to do a deck BBQ for them. Also don’t forget the Sweden offer you guys! This is my 4th blogger I have met in the past few months and I seem to be on a roll. I hope to meet many more. So far each one has turned out just as I have imagined them to be.

Here is Dories recipe as told by her. Going by her suggestion in Baking: from My Home to Yours, I just used firm mango’s and fresh pineapple with a light sprinkle of cardoman.

Nouvelle Soul….Oven Fried Catfish Nuggets and Spaghetti Squash

Currently in Chicago its that time of year for food festivals like Taste of Chicago, and family picnics/cookouts. In the Black(or to be politically correct African American) community one will find the usual standard fare of rib tips,burgers, hot dogs,potato salad,macaroni salad, some fried chicken or catfish served alongside with a spaghetti dish . It s good eating and tradition . The younger generations may try to infuse some healthier alternatives. I remember when I introduced my family to grilled salmon with a brown sugar teriakye sauce. Its a staple now at every Fourth of July.
I got to thinking about health today, OK ,I always think of it. But when my doctor was concerned with the weight increase in just a year I started reviewing. All in all its work, inactivity, and the food blogging doesn’t help. But I love it. I like to think I eat healthier or at least a more diversified diet than my parents. They were successful professionals who had genetic time bombs ticking away.African Americans have higher rates of heart disease, cancer, high blood pressure, and diabetes . My mother passed away from ovarian cancer at the age of 54 and my father was a diabetic who in the last decade went downhill with strokes, heart attacks, and eventually ended up on dialysis.He developed adult onset diabetes when he moved from Nigeria to the West. Natural diet and sugars to refined processed foods. I was the sole care giver of both parents . Did I mention my step father had Parkinson’s? Lets just say illness has hovered around like a bad penny all my life. Then I read Giz’s story and got to thinking some more.If you haven’t thought about Organ Donation, start.Its a personal subject, but one we can’t ignore.This will impact you one way or another in your lifetime. So here is my entry for Tried ,Tested and True Two.Its my healthier lower fat version of a fried catfish and spaghetti dish. Call it Nouvelle Soul. There is a lot going here with flavors and influences. Certain Someone said it was OK for healthy. He would have preferred the real spaghetti, but he liked it.That’s just him . I thought it was great and full of spice.Of course I added hot sauce to my fish.Enjoy.
Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 292.6
Total Fat: 10.8 g
Cholesterol: 67.5 mg
Sodium: 299.0 mg
Total Carbs: 23.9 g
Dietary Fiber: 2.1 g
Protein: 24.3 g

Oven Fried Catfish
1-2 lbs catfish nuggets
1 cup reduced fat milk
1/2 cup bread crumbs
1/2 cup Panko
1 teaspoon garlic powder
1 teaspoon Sichuan pepper ground
1 teaspoon chili flakes
Maldon Salt
1 teaspoon Smoked Paprika
1 teaspoon Lemon Pepper
Cooking Spray
Soak catfish for 1/2 -1 hour. In a zip lock bag mix all dry ingredients and spices. Pre heat oven to 350 degrees.Take fish and drop in bag. Shake until evenly coated. Place on a baking sheet which has been pre sprayed with the the non stick cooking spray. Bake for approx 30 -45 minutes.
Spaghetti Squash
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 96.0
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 312.6 mg
Total Carbs: 15.3 g
Dietary Fiber: 4.5 g
Protein: 2.3 g

1 Spaghetti Squash
1 can plum tomatoes
1 bell pepper chopped
1 half cup chopped onion
1 tablespoon olive oil
salt
pepper
Italian Seasonings
Pierce the rind of Spaghetti Squash and Microwave 5-6 minutes per pound.Let stand for 5 minutes when complete. Spilt ope length wise and scoop out seeds. Take a fork and scoop out pulp which resembles spaghetti.

In a sauce Pan heat the olive oil. Brown onions and bell pepper, Italian seasonings, and salt/pepper Add crushed plum tomatoes and their juices and lower heat. Cook for approx 20 min.
Toss in spaghetti squash.
If your looking for a nice salad to add your cookout inspired dinner try this.
Basically I took my leftover lean pork loin and tossed with spinach leaves and and cubed sweet potato. The dressing is Rice vinegar, honey, and olive oil.

A Euro Evening with The Green Fairy

I can just imagine my Monday morning water cooler chat.


Absinthe.
Originally uploaded by DonnellyImages


How did you spend your weekend.Oh I tried some Absinthe and went to see ATB.They would look at me blankly and wonder what the hell I was talking about. ATB was new to me, however Absinthe was on those ‘Things to do before I reach 40 list”,which is rapidly approaching. Where did all those years go?Back in the day , just released from the nuns at a school which will remain nameless, my parents turned me loose in Paris. A night like last night would be a weekly occurrence.Certain Someone loves DJ’s like ATB. Unfortunately he was away and I had to represent . I planned to have fun because I havent had a evening like this in a while. A German friend had brought over some Tabu Absinthe. Its legal now to bring into the US, and there are some US producers. A few of the group had it in Prauge and don’t have pleasant memories of it, taste wise.In reading I hear the Czech ones are the worst. The Thirty Something Frat Boy men gathered shots glasses lighters,and sugar and tried to prepare it.No one knew what they were doing. I was trying to recall this sexy scene with Susan Sarandon and Jude Law in Alfie where she tries to educate him on to prepare a proper glass. Cant find it on You Tube. Needless to say we just downed it with some sugar on the bottom. Now water ,as I am to find out is essential. However I read the brand we consumed can be taken straight. Half liked the anise flavor,and half wanted to hurl. All of us were warm and fuzzy as it was 100 proof someone said.We all started talking about how old were getting and how our joints don’t seem to be like before.I thought it was just me. We were skeptical of the twenty somethings that would be at the event. Nothing hallucinogenic happened to us that evening. We all continued to imbibe vodka as we watched the Go Go type dancers in their neon pink underwear and boots, on raised platforms , dance to the ‘Messiah’ like DJ. Thank goodness we were cordoned off in our Yuppish VIP section while the masses in hundreds danced on. Where did these people come from and what do they do by day we asked. Then I remembered I was one of them once and I turned out alright.All in all a clean crowd. I was rather surprised. I made it to bed at 4:45 forgoing the after hour party in some Russian Bath House. No Thanks. The old timer Thirty Somethings grabbed some Burritos from one of those Taquerias on Ashland(good eating), and bitched about how we were going to make it through the week. I woke up and felt like I had been hit by a truck, and I didn’t even get drunk.That’s why I don’t party anymore. I leave you with Monsieur Creepiness to see how to prepare Absinthe properly.