Food Mosaics

I had a blast making food mosaics today for a great client of mine. This is one of my favorites made our of celery, red grapes, blueberries and black beans. After much time, and plenty of patients I think it paid off as a beautiful piece of art.

Pumpkins and Pests

OK, Speaking of how much I love pumpkins I recently went out to pick a few very cute ones from the pumpkin patch.

 However, today I realized that some one else had already made a healthy snack of out them.

The culprit was caught with cheeks full of pumpkin.

 I guess squirrels also enjoy this fall treat. He seems to prefer his pumpkin seeds raw. Sadly I will not be carving these but I do get to go and pick out more. If you have any advice on how to keep squirrels away from my pumpkins I would love to know.

Pumpkin Time, Sweetened, Salted or Spiced

It’s that time of year again and I have to be honest it’s my all time favorite. There is something magical about the way the light shines through the colored leaves, the warm sun during the days and cool crisp earthy air at night that makes me so happy to be alive. It is this time of year that I love to bake and take in the joy of pumpkins. I have always loved pumpkins ever since I was a little girl they have been special to me. I don’t know if it is because my birthday just happens to land in this month or if  it’s the comfort of warm pumpkin pie or pumpkin soup. I love cleaning them out to make faces for Halloween and just letting a little one sit on the table as a decoration to brighten my day. I think pumpkins are one of the best things of earth.

With pumpkin time and all the many uses of pumpkins there is also a special treat, the seeds! Not only is pumpkin good for you it gives us tasty little seeds to snack on as well. When you are carving your pumpkins this year don’t miss out on these tasty treats. Which brings me to this challenge what tastes better, sweetened, salted or spiced seeds. I have three delicious recipes below for enjoying these seasonal seeds. I would love to know what one is a Halloween hit at your house this year.

Here is how to get started:

Basic Salted:

All recipes are for approximately 2 cups of seeds

1.     1.  As you carve, separate the seeds as best you can from the pumpkin flesh and the slightly slimy membrane (I love this part)

2.     2.  Put the seeds in a large bowl of cold water to clean then. The seeds will float to the top. Rub then between your fingertips to remove any extra pumpkin that may have made it into the bowl. Remove the seed and rinse them in strainer.

3.      3. Lay out two clean kitchen towels on the counter. Pour seeds on one of the towels and use the other to lie on top and help dry off the seeds. Allow to rest as oven heats so they will continue to dry out.

4.     4. Preheat the oven to 350 degrease. Transfer seeds to a baking sheet in a single layer. Drizzle with olive oil, 2tsp Worcheshire sauce (optional) and sprinkle with season salt.

5.     5. Bake for 20-40 until seeds turn lightly brown and become slightly crisp, stirring every 5 min to prevent burning. (If your seeds are too wet, this will take a bit longer to achieve)

6.     6. Remove from baking sheet, allow to cool and enjoy. Store in an airtight container.

Spiced:  

Follow directions above but instead of sprinkling with olive oil and salt in step 4 melt butter in a small pan; add all the spices listed below. Toss the seeds in the spiced mixture and bake as directed in step 5 above.

       1 1/2 tablespoons butter

      1 tsp cinnamon

       ¼ tsp nutmeg

       1/8 tsp allspice

       1/8 tsp cumin

       1/8 tsp cayenne pepper (more if you like them really hot)

       1/8 tsp salt

Sweet:

1 ½ teaspoon Pumpkin Pie Spice

1 teaspoon Salt

½ cup Sugar

3 Tablespoons Olive Oil

Mix the spice, sugar, and salt. Blend well.

1.Bake seeds as directed above with just a little olive oil on them

2. Heat olive oil in a large non-stick skillet over medium-to-medium high heat. Add the pumpkin seeds and then the sugar mixture. Stir constantly.

3. Keep stirring until partially caramelized on to the seeds, leave partially sugary. Do not allow to burn. The sugar should be mostly melted but with a bit of un-melted sugar remaining.

4. Pour out onto parchment paper to cool and enjoy.

Now it’s your turn try one or all three. Maybe even get a little adventurous and make up your own. I would love to hear what you do to make these little seeds an unforgettable treat.

Pierogi 101, My Recent Culinary Discovery

I find that life has a strange way of giving me exactly what I need in ways that I could have never imagined. If you would have told me 3 years ago that one day I would fall in love with a polish boy from Chicago I would have said you were nuts. As it turns out my new love has many more skills than that of being a wonderful and supportive man in my life. Although, he can cook if he really tries I thought I would go to the source. I would ask his mother Stefania how to make the traditional Polish filled dumplings called Pierogi.  I have eaten them before and always wondered how they get that dense pasta like dough that is slightly thick but still light and buttery. I have found that it is actually much easier then the fresh ravioli I have been making all these years. I may be converted to this new method of doing things and never make the very time consuming ravioli again. See below for our cooking methods and try it out for yourself.

Pierogi
2	+	cups flour
1/2		teaspoon salt
1		egg
2		teaspoons sour cream
1/2		+ cup water

	First mix the flour with the salt in a deep bowl. Add the egg, sour cream and water to make a medium soft dough. Knead the doug in a floured board until it is smooth and elastic about 10min. Add more flour/water if necessary.
	Divide the dough into 2 parts. Cover with plastic wrap and let rest while you prepare the filling.
	Roll the dough into a long rope about an 1 1/2 inches wide on a floured board. Then cut finger width sections from the rope. Be sure not to make them too big like I did a few times. They will take too long to cook and be tough.
	Once the rope is cut up flatten them slightly into rounds. Stefania used an old glass bottle which I thought was very cute but a rolling pin would work too. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. Be sure the edged are sealed to prevent filling from getting out. I also had a few issues with this part at first.
	To cook drop a few pierogies into a large quantity of rapidly boiling salted water. Do not crowed the pot.
	Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
	Continue boiling for 3-4 minutes. Pierogies will be ready when they are floating and puffed. Remove them with a slotted spoon and drain thoroughly.
	Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking and serve warm with sour cream.
	Pierogi are easy to freeze and taste just as good re-heated
	To re-heat, you can: 1) pan fry pierogies in butter until they are light in color 2) place pierogies in the top of a double boiler until they are hot/plump 3) deep fry them Potato and Cheese Filling 1 tablespoon grated onion 2 tablespoons butter 2 cups cold mashed potatoes 1 cup cottage cheese  salt and pepper Cook the onion in butter until tender. Combine it with potatoes and cheese.The filling should be thick enough to hold it's shape. Season to taste with salt and pepper. His mother made her own cottage cheese it was much drier then store bought ones and had smaller curds.

Burger Bliss

Alright burger lovers I know everyone has their favorite burger joint that claims to have, "the best burgers". I am sure they are good however, you are missing out if you have not tried the masterpieces being made at Kuma's Corner. Over the weekend I was in the bustling city of Chicago a place filled with delicious eats and I am taken to a place called Kuma's Corner. From the outside it looks like nothing out of the ordinary a simple restaurant on the corner. Inside the heave metal music screams, the wait staff can't crack a smile, it seems to be a requirement to have tattoos to work there and the place is packed with people. 

We order a beer and wait by the bar for our table when I realize that not only do they have a decent list of beers but they also have Woodford Reserve and Jack Daniels on tap for the whiskey lover in you.  Only when we are seated do I truly understand why the people never stop walking in the door. The burgers all named after heavy metal bands are works of art. These 10 oz burgers are served on soft pretzel rolls and cooked to perfection yes, that means when you order it medium rare it is nice and pink in the middle. This feat alone is grounds for a gold medal in some burger places. After much thought we chose the YOB with smoked Gouda, Bacon, Roasted Red Peppers and Roasted Garlic Mayo and the Lair of the Minotaur with Caramelized Onions, Pancetta, Brie, Bourbon Soaked Pears.

It was truly burger bliss mouthwatering with creative and unique flavors that go so well together. It's times like this when I wish I had a bigger mouth. It was a hard choice with other varieties such as the  Judas Priest with Bacon, Bleu Cheese Dressing with Apples, Walnuts, and Dried Cranberries, the Motorhead with Goat Cheese, Kalamata Olives, Oregano, Tzatziki, Onion, Tomato or the Insect Warfare with Panko-Crusted Goat Cheese, Bacon Roasted Corn and Green Chili Medallion, Topped with Roasted Corn, Cilantro, Green Chili Salsa and Paprika Creme Fraiche. Talk about a mouth full! 

Next time I think I am in for the original, the Famous Kuma Burger with Bacon, Cheddar, Fried Egg as well as the Make Your own Mac & Cheese which I could not help but see pass by quite a few times to other tables you can Choose from the following ingredients: Bacon, Prosciutto, Andouille, Chicken, Roasted Red Peppers, Caramelized Onions, Sun Dried Tomatoes, Broccoli, Peas, Mushrooms, Scallions, Sweet Corn. Only next time I think I may bring along some ear plugs. Enjoy!

Kuma's Corner
2900 West Belmont Avenue
Chicago, IL 60618-5804
(773) 604-8769

Subway: Belmont-Blue
They do not take reservations

Open Weekdays 11:30am-2am; Sat 11:30am-3am; Sun 10am-11pm

Red Apples, Inside and out

Check out this new apple with a red core. The Redlove Apples are not genetically modified but were created through cross-pollination of the Royal Gala, Braeburn and a secret variety which has a pink flesh. They are expected to hit supermarkets in 5 years. What will they think up next?
Click here to see the Redlove Apple

When in Rome

I recently had an opportunity to go to Italy again. This time a short trip to Rome in honor of my best friend who was getting married. When she asked if I would be alright going to Italy for her ceremony I didn't think twice. In my mind I had the chance to support my friend and get access to some of the best pasta in the world. What better reasons to take a trip.

The wedding was lovely, my friend looked like an Italian princess. They had the ceremony at Sant' Anna Del Palafrenieri in Vatican City a charming little old world church adorned with marble, gold and glorious paintings. It was funny to me when taking pictures in St. Peters Square how a bride in Rome is very much like Mickey Mouse in Disneyland. Everyone seemed to stop, look and take pictures of the beautiful bridal party. The part I appreciated most was that the few guests who did make the trip really knew the couple well and wanted to be there. The meaningful conversations, funny stories, and endless glasses of wine made this fariy-tale wedding one we will not forgot.

When I was not assisting with wedding plans my time was spent taking in the essence of Italian food relishing in the abundance of fresh, simple and truly delightful offerings. I wandered the streets popping my head into any little market I could find. I was in awe at the assortment of meats, cheeses and breads that were so readily available. I stopped often at little coffee shops to sample the sweet elixir of espresso and take in the city views. I think some of the best coffee in the world can be found in Italy.

Some of my favorite food memories are the simplest. The classic long pizza boards by the Trevi Fountain with shredded zucchini and cheese. The creamy risottos with a rich earthy black truffles. Gnocchi that melts in your mouth like butter and crispy seared duck breast with a roasted orange pepper sauce and balsamic vinegar. The presentation is as easy as it  ever could be. My caprese salad came to the table with a ball a fresh mozzarella, a few basil leaves and some sliced tomatoes. It just goes to show when food is done right it needs nothing but a plate. Italy is a food heaven!