Beets are one of my recent obsessions. The taste, the color, the nutritional benefits—what’s not to love? Even the most thrown-together beet and goat cheese salads look fantastic, but I wanted to really up the ante to break in my new Sigma 70mm f2.8 EX DG Macro Lens. The result of some kitchen experimentation and a little consultation with the The Flavor Bible was my very own Beet “Lasagna”: delicious slices of roasted red and golden beets sandwiching creamy goat cheese, crushed walnuts, razor-thinly sliced shallots, topped with crisp micro greens and drizzled with blood orange balsamic vinaigrette. It looks beautiful, tastes better, and is easy as can be. And the new…
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Luck of the Chi-rish
There’s nothing quite like St. Patrick’s Day in Chicago. Starting at the crack of dawn, the city is a blur of green beer, irish whiskey and way more Flogging Molly music than should be legal. Our tradition is to wake up early, gather at someone’s house, eat green eggs, get a good buzz on and head for the bars. This year, I’m bringing a special pre-party treat that should have everyone feeling lucky. Courtesy of Jelly Shot Test Kitchen (with which I am OBSESSED), I give you, the Luckytini jello shot: Luckytini You’ll need: 3/4 cup pear flavored vodka 1/2 cup Midori 1/2 cup diet Sprite or diet 7-up 1/2…
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Tacos never looked so good
No one ever said tacos were sophisticated. Nonetheless, once the suburban soccer mom’s festive alternative to sloppy joes (ground beef and Old El Paso taco kits anyone?), they’ve become a more en vogue meal option. Exhibit A: the hipster-infested patio of Big Star on a summer evening. The humble taco: delicious, it is, pretty it’s not. So what’s an aesthetically-obsessed hostess to do? Why, stacked tacos, my dear. Admittedly a smidge over-the-top, they’re a manifestation of my feelings of domestic inadaquacy (spurred by complaints about one too many oven-baked chicken breast dinners). But, they’re easier than they look, and as delicious as ever. Mine were a little heavy-handed, ingredient-wise—if I had to…
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Like a Virgin—fed for the very first time
I’m a pretty loyal Southwest Airlines flyer, but with the frequent-flyer program revamp and climbing fare prices, I’ve been feeling a little … restless. So when Dave and I found cheap flights for our trip to California through Virgin America, I was ready and willing to be deflowered. I thought Southwest peanuts and pretzels were the last vestiges of edible airline snacks, so imagine my excitement over Virgin’s great food and drink selection and nifty personal touch-screen ordering. Regardless of the fact that we were sipping them from plastic cups, the specialty cocktails made us feel fancy. Along with expected snack-food stand-ins, Virgin stocks natural, off-the-beaten-grocery-aisle bites and libations. Best…
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Chow, Bella part 2: What to eat in Tuscany
Don’t book your tickets to Portofino just yet. There’s still two more virtual Italian food tours to go. Next stop: Tuscany. First off, let’s talk accommodations. There’s only way to stay in Tuscany, and that’s to take the agriturismo route, shacking up on a vineyard or a fattoria (a farm). We stayed at Fattoria Casa Sola outside the tiny village of San Donato in the Chianti region. Our room was an old converted farmhouse smack-dab in the middle of rolling vineyards as far as the eye can see. Not only is it breathtakingly beautiful and impossibly romantic, but you also have instant access to the best Tuscany has to offer: LOTS of…
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Cream of the crop: An easy, delicious cream sauce
Despite potentially giving you away as a boring, picky eater, it’s hard to deny the appeal of fettucini alfredo—or any other pasta slathered in rich, thick cream sauce, for that matter. The best thing about a making your own cream sauce is that the variations are innumerable. Use this basic recipe as a base, then add pesto, like I did, or any other ingredients that tickle your fancy. For the unimaginative among us, here are some combinations that would be fantastic mixed with the cream sauce base and tossed with pasta: Butternut squash puree + sage + a dash of nutmeg and allspice Crispy pancetta + fontina + peas Garlic…
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Chow, Bella part 1: What to eat in Portofino
What better way to get back to blogging than to reminisce about the food on our Italian honeymoon. Part 1: Portofino. I could describe every meal in glorious, pesto-drenched detail. Ok, let’s be real, no I can’t. That ship sailed after one too many glasses of vino. Regardless, that would do you no good—you’d just be terribly hungry and painfully jealous. Instead, being the fantastic food-obsessed tourist that I am, I sleuthed out and sampled nearly every local delicacy and regional specialty for your culinary education. So, should you ever find yourself in the Ligurian region—or Tuscany, Rome or Amalfi Coast for that matter—you’ll know exactly how to order for…
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A new look (albeit a year late, a blog post short)
So, it’s been a while. What can I say … I’ve let this little blog fall by the wayside in favor of a wedding, a new apartment, a lot of work, a little bit of travel and this little piggy: His name is Merle, and he’s even more insatiable than I am. If anyone is still reading, here’s my official declaration that I’m back—with a new look and a new last name. Stay tuned, good things to come : ).
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You have exactly eight days left to pig out at restaurants you couldn’t otherwise afford/get into. Go.
Yup, that’s right, it’s Chicago Restaurant Week again. Bloggers who inexplicably end up on the media contact list for the Chicago Convention & Tourism Bureau (yours truly) and hangers-on (Dave) had the pleasure of attending the Chicago Restaurant Week press kickoff event last week at the Chicago Theatre. It was nothing short of fantastic—but then again, give me free food and good champagne and filing my tax return would be enjoyable. My favorites: Berghoff’s bacon-wrapped shrimp atop a “Blue Moon” polenta cake. YUM. Definite validation of our choice of caterer Mexique’s Cochinita Rillettes: pork shoulder rillette (think pâté) on a crostini. Trout Amandine from the Cape Cod Room at the…
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‘Tis the season …
… for lots and lots of butter. That’s right. Even more than usual. I’m talking pounds of it. Restaurant-size vats. Because it’s time for my famous saltine cracker toffee. A quartet of the most nutritionally devoid—yet dangerously irresistible—ingredients on the planet: chocolate, refined carbs, sugar and BUTTAH. This is a combination more addictive than crack, and as a holiday present, it beats the hell out of scented shower gel and Christmas-shaped loofas. You’ll need: A couple sleeves of saltine crackers 1 cup of butter 1 cup of brown sugar 2 cups of chocolate chips (your choice of white, milk or dark chocolate) Nuts, sprinkles or other toppings of your choice…