tag:blogger.com,1999:blog-77941714747243986332024-02-20T22:29:00.887-08:00Real Food Rehab...Because Beautiful Food Is Your BirthrightUnknownnoreply@blogger.comBlogger86125tag:blogger.com,1999:blog-7794171474724398633.post-69061888582495441722010-09-29T18:25:00.000-07:002010-09-29T18:25:11.215-07:00Real Food Rehab in Chicago Sun Times Food Section<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG93UEDZp1uvKaxHea78XyHjF3hvM87Loku5r_K9nkFgGmHV7sfky2RTX1O1Y10RIW3EynOvV0wYmhwE4Bu4bE5u3Acwk-01t-O0z0mBx1IsgnTaQEOJ88VOJ-G7c3scmMp1OuLNjdrY/s1600/cst_logo_353_2.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="39" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG93UEDZp1uvKaxHea78XyHjF3hvM87Loku5r_K9nkFgGmHV7sfky2RTX1O1Y10RIW3EynOvV0wYmhwE4Bu4bE5u3Acwk-01t-O0z0mBx1IsgnTaQEOJ88VOJ-G7c3scmMp1OuLNjdrY/s320/cst_logo_353_2.gif" width="320" /></a></div><br />
Today I am so proud to share that my article (and photos) on eating for one that originally appeared on Melissa Graham's blog, <a href="http://littlelocavores.blogspot.com/">Little Locavores</a>, was picked up by the Sun Times Food Section. Click <a href="http://www.suntimes.com/lifestyles/food/2753056,solo-meals-cooking-092910.article">HERE</a> to read it in full.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7794171474724398633.post-37351593956069980752010-09-02T07:36:00.000-07:002011-03-01T07:07:52.089-08:00All The Single Ladies: Cooking For One<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbgysnBl8H4DtNFFzwUgWMNExQyXOelfWUCD6hGGj1ugwQVnJX2a7hBtDhWwiD-iKxIHe2JgS6C4OVHOSCVl3InglYOBvL6YxeffWrhWAynwAlShqmO8-4l55oa8qazQfeKQpkffPIHQ/s1600/littlelocavores_RGB_logo%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbgysnBl8H4DtNFFzwUgWMNExQyXOelfWUCD6hGGj1ugwQVnJX2a7hBtDhWwiD-iKxIHe2JgS6C4OVHOSCVl3InglYOBvL6YxeffWrhWAynwAlShqmO8-4l55oa8qazQfeKQpkffPIHQ/s400/littlelocavores_RGB_logo%5B1%5D.jpg" width="400" /></a></div><i>This is excerpted from a guest blog post I just wrote for Melissa Graham's <a href="http://littlelocavores.blogspot.com/2010/09/all-single-ladies-dana-altman-real-food.html">Little Locavores </a>blog. She is a passionate writer and real food activist and I hope you will click through and check out her site. </i><br />
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I'm a single gal and I work from home so, on average and with the exception of dining out, I have the luxury of preparing my own meals two or three times a day. Some of you may think I must be joking - luxury? But I'm dead serious. I do consider it a luxury to prepare my own meals. Why? Because I never have to question the quality of my food since I source it. I never have to compromise on what I feel like eating because it's me I'm satisfying. I also welcome the chance to break up a day spent inside my head in front of a computer, to get back into my body and work with my hands in an intuitive, tactile and sensual way.<br />
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<a href="http://littlelocavores.blogspot.com/2010/09/all-single-ladies-dana-altman-real-food.html"><b>CLICK HERE</b></a> to read the rest of the article...Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-7794171474724398633.post-19740137275738976232010-07-30T12:38:00.000-07:002010-07-30T15:11:41.065-07:00So Long, Mr. Coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1Gonl3ErGDEV7p0DLyfPllwCBmh0fh8re-BVNBjNIbg0E0UJ0wLFTsND3IGTiSnal1LAYyPXfCKxsiq1tSO5m43GrIWEcozdt1GHGaXtPsS0fo7dI82t4k3MLgw5gmAzlMcBYaCiYDg/s1600/metropolis_logo-720965.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1Gonl3ErGDEV7p0DLyfPllwCBmh0fh8re-BVNBjNIbg0E0UJ0wLFTsND3IGTiSnal1LAYyPXfCKxsiq1tSO5m43GrIWEcozdt1GHGaXtPsS0fo7dI82t4k3MLgw5gmAzlMcBYaCiYDg/s320/metropolis_logo-720965.jpg" /></a></div>I have a love hate relationship with coffee. I love it and it hates me.<br />
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It's like an abusive relationship. I'm addicted to the ritual of making it, intoxicated by the smell that permeates my home, the deep, rich flavor and how the caffeine highs can make me feel almost invincible. But then, the euphoria gives way to the heart palpitations, the extreme blood sugar dips and the fits of anger - but yet I stay - I love him anyway and convince myself we're good together. The angst, I tell you.<br />
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Recently, I switched to decaffeinated for the sake of my health and only treat myself once or twice a week. I treasure our times together and make sure I purchase only the best coffee I can find. Just a year ago, it was hard to find good decaf, but that's not the case anymore. <br />
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Coffee, like other foodstuffs these days, is going through a renaissance. All across the country, specialty purveyors are roasting limited-edition coffee beans using artisanal methods and sustainable practices. These are the beans you should seek out, whether going out for coffee or bringing the beans home. Because of the attention to detail, the taste is incomparable.<br />
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<b>Here are some of the best artisanal coffee roasters in the country who will ship you beans online tout suite:</b><br />
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<a href="http://www.intelligentsiacoffee.com/">Intelligentsia Coffee</a><br />
<a href="http://www.metropoliscoffee.com/shop/">Metropolis Coffee Company</a> (They make my absolute favorite - Decaf Redline.)<br />
<a href="http://store.bluebottlecoffee.net/StoreFront.bok">Blue Bottle Coffee</a><br />
<a href="http://www.gorillacoffee.com/#/shop">Gorilla Coffee</a><br />
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The real question is: Are you willing to give up your relationship with Mr. Coffee? The seemingly indefatigable, saggy-assed octogenarian who piddles out his weak-brewed love day after day? You really want to settle for that?<br />
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I didn't think so. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi-eubAe-FpXrvs18EzDLpZ77lsEpGs_TRSsEWE54-25y48oR-vsTkQRcDFhkOVzZ9n6m4SXVjQhidBIBEOYzXA0vy1FDYytRSxM-KfbbLwbZUFmv7qfF_hfhFUKUq_SolT5vJshBN3o/s1600/581345e.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRi-eubAe-FpXrvs18EzDLpZ77lsEpGs_TRSsEWE54-25y48oR-vsTkQRcDFhkOVzZ9n6m4SXVjQhidBIBEOYzXA0vy1FDYytRSxM-KfbbLwbZUFmv7qfF_hfhFUKUq_SolT5vJshBN3o/s400/581345e.jpg" width="400" /></a></div>You need an Italian Stallion. One who has proven his mettle time and time again creating a dark rich brew that really satisfies. <br />
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<a href="http://www.cooking.com/products/shprodde.asp?SKU=581345&mybuyscid=12958630254">Stovetop Espresso Maker</a>, $39.95 by Bialetti<br />
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<b>To learn more about what you need to make a great Latte or Cafe Au Lait at home (inexpensively!), click to read the rest of the article on <a href="http://www.possessionista.com/2010/07/real-food-rehab-goodbye-mr-coffee.html">The Possessionista.</a></b><br />
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Also, be sure to read my post on <a href="http://realfoodrehab.blogspot.com/2010/01/beautiful-food-rituals-maria-callas.html">Maria Callas & Coffee</a>. It's a goodie.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-7794171474724398633.post-45729702226781106092010-07-20T08:03:00.000-07:002010-07-20T10:59:46.146-07:00The Quick Fix: Baby Tomato Recipes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-3y_dQa2VIYQLfQuNhi3Nx7vsvC7S5j7cjg-xyhxliL_xmUWc3qc0mneC2Irx6wq6CMF3IjE3Eo11M1Rz24VGI7OMTeI3UM8f6x1xx6bgUeMsD1lwci6senVGjrIk0wDISQ75ElFpqg/s1600/yellowtomatoes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-3y_dQa2VIYQLfQuNhi3Nx7vsvC7S5j7cjg-xyhxliL_xmUWc3qc0mneC2Irx6wq6CMF3IjE3Eo11M1Rz24VGI7OMTeI3UM8f6x1xx6bgUeMsD1lwci6senVGjrIk0wDISQ75ElFpqg/s400/yellowtomatoes1.jpg" width="400" /></a></div><br />
Brace yourself for the onslaught of summer tomatoes. I especially love baby tomatoes. They're versatile, easy to use and as the band Cameo says, "They taste like Can-day." Get them at your local farmers' market now through September. Baby tomatoes come in a vibrant array of varieties, so the more you mix and match, the more colorful, tasty and healthy your meals will be.<br />
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Here are some super quick and easy recipes you can make with baby tomatoes throughout the season.<br />
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<b>One Recipe, Many Uses</b><br />
Slice the tomatoes in half and catch their juices in a big bowl. Mix with minced fresh garlic, torn basil leaves, olive oil, salt and pepper to taste. Let sit for a few minutes to let the flavors meld. Then, toss over:<br />
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A piece of fish, chicken or steak hot off the grill.<br />
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Hot pasta like farfalle or spaghetti and finish with lots of grated parmesan or pecorino cheese.<br />
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Some garlic-rubbed, grilled bread for a great bruschetta appetizer.<br />
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<b>Salsa</b><br />
Slice tomatoes in quarters, catch their juice and mix with chopped red onion, garlic, cilantro, jalapeno, lime juice and zest, salt and pepper to taste. Let the flavors meld and use as chunky salsa for chips, over grilled quesadillas, or fish or skirt steak tacos.<br />
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Also, check out this 15 minute <b><a href="http://realfoodrehab.blogspot.com/2009/09/last-call-tomato-pasta.html">roasted tomato pasta</a></b> recipe I wrote last summer.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794171474724398633.post-79989383940122771342010-06-29T20:23:00.000-07:002010-07-01T13:24:54.396-07:00The Beginner's Guide To Homemade Salad Dressing<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMGUHdxlAwgHW8gSYmKve_8eBVxEarhwIx2GA3XjI7Lkv0bNoz1XnXiYNw9HlWDDevockdQa_GDWlLz8zf2VgQGfmj4S1N_hYKR731paSuGq3YdcGMxpbH7mPK5jKyThRyEPCv-avzm8/s1600/36.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMGUHdxlAwgHW8gSYmKve_8eBVxEarhwIx2GA3XjI7Lkv0bNoz1XnXiYNw9HlWDDevockdQa_GDWlLz8zf2VgQGfmj4S1N_hYKR731paSuGq3YdcGMxpbH7mPK5jKyThRyEPCv-avzm8/s400/36.jpg" alt="" id="BLOGGER_PHOTO_ID_5486720186771455858" border="0" /></a><span style="font-size:78%;"><span id="ctl00_ContentPlaceHolder1_ViewProductControl1_lblProductTitle" class="product_header_title_bold">Antico Frantoio Muraglia 'Intenso' Extra Virgin Olive Oil at <a href="http://www.deandeluca.com/pantry/pantry-new/antico-frantoio-muraglia-intenso-extra-virgin-olive-oil.aspx">Dean & Deluca</a></span></span> </div><br />
Consider this an intervention. Those of you still buying bottles of Paul Newman's or Annie's or God forbid, Wish Bone salad dressings at the grocery store - it's over. I'm sorry but it's over. Additives? Corn Syrup? Xanthan Gum? That's not who you are.<br />
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<span style="font-style:italic;">You</span> are someone with exquisite taste who appreciates and understands <span style="font-style:italic;">quality</span>. And, you're about to become someone who confidently knows how to dress their own salad. Do not underestimate how important this is. I want you to experience real pleasure and satisfaction when you sit down to eat. The days of settling for mediocrity are over. Now, let's get down to business.<br />
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<span style="font-weight: bold;">Buy the best ingredients you can afford.</span><br />
Every time you use quality ingredients, your food is going to taste better. Period. You can buy the inexpensive extra virgin olive oils at Whole Foods and Trader Joe's and use them to cook with, that's fine. But if you are buying the freshest, best tasting produce for your salads at your local farmers' market, I want to suggest that you spend more money for high quality oils and vinegars. Ones that you use only for drizzling over foods and making into vinaigrettes, not heating.<br />
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<span style="font-weight: bold;">Ratios of oil to vinegar</span><br />
The traditional ratio for vinaigrette is three parts oil to one part vinegar. This ratio doesn't really work for me. I enjoy a brighter flavor. The ratio for my palate is almost equal parts oil to vinegar. To find the right acidity level for you, simply taste the dressing as you're adding the oil and stop or add more to your liking. Know that if it's too acidic, you can simply add more oil to balance it out. You are the master of your dressing domain.<br />
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The quick drizzle method</span><br />
Some days, I don't feel like making a full-on vinaigrette; I want super quick results. So here's what I do: Take the bottle of olive oil, cover the spout part ways with your finger and slowly drizzle lightly over your salad. Do the same with the vinegar, sprinkle some good sea salt, fresh ground pepper, gently toss with your hands and you're done. It's might seem like a crap shoot but it works. If you're unsure, start by adding less versus more because you can always add but you can't take away.<br />
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<span style="font-weight: bold;">The authentic vinaigrette method</span><br />
Grab a clean, empty jar with a lid. Add your minced garlic or shallots in the jar with your acid (i.e.vinegar, lemon juice, orange juice, verjus, yuzu, etc.) and your salt. The acid will help mellow the sharpness of the garlic and shallot, deepen the flavors and also help "melt" the salt. Salt doesn't melt well in oil. Let it sit for a few minutes - say 5 to 10. Then add your oil, screw the lid on tight and shake like mad. You can also make the dressing in a bowl and whisk the oil in slowly. You want to make sure it's emulsified. Do not make dressing in a metallic bowl unless it is stainless steel. Your acid will be altered in flavor and not in a good way.<br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSXyUVBQoHeLroJjO42pB2YUUrzhW7NXXWM0n99BRh3OcQlDpwcOFSfAvFZ3cF7rz2Ne7a1TW-B0xOpJWV96Fy-1EkfKwuSzQGiLDMdvsf4whhS4OXJ6-KwlP26efoObs7BSttLa_S10/s1600/51KAMJ44jzL._SL500_AA300_.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSXyUVBQoHeLroJjO42pB2YUUrzhW7NXXWM0n99BRh3OcQlDpwcOFSfAvFZ3cF7rz2Ne7a1TW-B0xOpJWV96Fy-1EkfKwuSzQGiLDMdvsf4whhS4OXJ6-KwlP26efoObs7BSttLa_S10/s400/51KAMJ44jzL._SL500_AA300_.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486803363025362690" /></a><span style="font-weight: bold;">RECIPES</span><br />
Here are two simple recipes to try from the great new cookbook, <a href="http://www.amazon.com/gp/product/0307453650?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0307453650"> Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen</a><img src="http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=0307453650" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /><br />
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvT7ECnhFQqIb0L7jcowvX-olgmsp9xR_OSNutXvh1OBZoXFHbQzCG6bZtM3hje65-EhGd5ueoOuDp6AZY1zxfUglQKSgHOdK7IfQc-iwwK7pPmnl3AGgyojual4LmUok-gQ9sS2-YIg/s1600/51KAMJ44jzL._SL500_AA300_.jpg"><br />
</a><span style="font-weight: bold;">Sherry Vinaigrette</span><br />
1 tablespoon minced shallot<br />
1 tablespoon minced garlic<br />
1/2 cup sherry vinegar<br />
1 teaspoon Dijon mustard<br />
1/4 teaspoon kosher salt<br />
1 cup extra virgin olive oil<br />
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Combine the shallot, garlic, vinegar, mustard and salt in a medium mixing bowl. Whisk in a few drops of the oil and then begin adding the oil in a thin stream, whisking continuously until all the oil is incorporated.<br />
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<span style="font-weight: bold;">Lemon Vinaigrette</span><br />
1 tablespoon minced shallot<br />
1 teaspoon minced garlic<br />
1/2 cup fresh lemon juice<br />
1/4 teaspoon kosher salt<br />
3/4 cup extra virgin olive oil<br />
1 tablespoon chopped fresh dill (optional)<br />
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Combine the shallot, garlic, lemon juice and salt in a medium mixing bowl. Whisk in a few drops of the oil and then begin adding the oil in a thin stream, whisking continuously until all the oil is incorporated. If using dill, add right before serving.<br />
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Storing your dressing</span><br />
According to Michael Symon, if your homemade dressing contains aromatics - garlic, shallots, herbs, it will only last about a day. If not, it will last up to one week in the fridge.<br />
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<span><span style="font-weight: bold;">ADVICE FROM THE PROS</span><br />
I asked some talented food professionals to offer up their tips on salad making as well as some of their favorite oils and vinegars. </span><span><span style="font-weight: bold;"><br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8ocKIcl-zNhGbbdzOj0neRthg9RCA-n4OKz21cSwDEOC_inlYtNmx8WprJxBQFnRHgzUGsU0FvLJmNdcYwxIoA2fXe9uOYaRFkE-0qSwLcYwlly_xke62cejY70M5LbGqpMcjBmV4A4/s1600/31YE+YeuoAL._SL500_AA300_.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8ocKIcl-zNhGbbdzOj0neRthg9RCA-n4OKz21cSwDEOC_inlYtNmx8WprJxBQFnRHgzUGsU0FvLJmNdcYwxIoA2fXe9uOYaRFkE-0qSwLcYwlly_xke62cejY70M5LbGqpMcjBmV4A4/s400/31YE+YeuoAL._SL500_AA300_.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486802880153884530" /></a><br />
</span></span><span style="font-weight: bold;">Christine Cikowski, Chef/Founder of </span><a style="font-weight: bold;" href="http://www.sundaydinnerchicago.com/">Sunday Dinner</a><span style="font-weight: bold;"> and </span><a style="font-weight: bold;" href="http://www.eatgreenfoods.com/">Eat Green Foods</a><br />
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<span style="font-weight: bold;">Favorites</span><br />
<a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B000ALLKSU?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000ALLKSU%22%3EOlio%20Verde%20Extra%20Virgin%20Olive%20Oil%202009%20Harvest%20%28Italy%29%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=B000ALLKSU%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22">Olio Verde Extra Virgin Olive Oil </a><br />
Estate bottled in Sicily, unfiltered and made from Nocellara Olives.<br />
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<a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B0007UQ73W?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0007UQ73W%22%3EVilla%20Manodori%20Balsamic%20Vinegar%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=B0007UQ73W%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E">Villa Manodori Balsamic</a> <br />
Made in small quantities, matured for 10 to 20 years. Aged in barrels of juniper, chestnut and oak.<br />
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<span style="font-weight: bold;">Salad making tips</span><br />
<span style="font-style: italic;">Mix your salad in a large bowl with your hands for even coat of the dressing. Don't over dress your salad. Start with a little and add slowly. </span><br />
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<span style="font-weight: bold;">Iliana Regan, Artisan and Chef of </span><a style="font-weight: bold;" href="http://www.onesisterinc.com/">One Sister Pierogi</a><span style="font-weight: bold;"> and the underground dining sensation - </span><a style="font-weight: bold;" href="http://www.dailycandy.com/chicago/article/83548/One-Sister-Underground-Dinners-Launches">Mermaid Dinners </a><br />
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<span style="font-weight: bold;">Favorites</span><br />
<a href="http://www.blogger.com/spanish%20olive%20oil,%20from%20365">BLiS sherry vinegar</a> - <span style="font-style: italic;">BLiS ages extra old, fine sherry vinegar in 18 year old, maple cured, single bourbon casks. It's AMAZING.</span> <span style="font-weight: bold;"><br />
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Salad making tips</span><br />
<span style="font-style: italic;">As for sourcing, I use my own garden. Most people probably don't know that you need fairly little soil - just a two inch even layer of moist soil - and you can just throw lettuce seeds on top, no rows or planting - to have an awesome patch of lettuce. And I use lots of my own sprouts and microgreens, like sunflower and radish in my salads at home. HERBS, fine herbs, tarragon, chervil, parsley and chive, make an awesome addition of flavor on top of any salad. And, I keep it simple: lettuces, sprouts, bright herbs, a touch oil, touch vin, a little lemon or citrus zest - Grapefruit is awesome if it's hot and you're outside drinking sauvignon blanc - and finally salt and pepper. I like to play with peppers. I use a five pepper blend.</span> <span style="font-style: italic;">One of my many favorite kitchen tools is the juicer. How that works for salads? Juice the greens, season with salt, and pour the juice onto a lined sheet tray and freeze. After it's frozen, drag a fork along in rows to make granita, mist with a little sherry vinegar and serve as a palate cleanser for a summer barbeque!</span><br />
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<span style="font-weight: bold;">Alisa Barry, Creator/Owner at </span><a style="font-weight: bold;" href="http://www.bellacucina.com/life_1.asp">Bella Cucina</a><br />
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<span style="font-weight: bold;">Favorites</span><br />
<span style="font-style: italic;">Bella Cucina's </span><a style="font-style: italic;" href="http://www.bellacucina.com/product.asp?pid=265">Taste of Tuscany</a><span style="font-style: italic;">. It's an estate grown and bottled oil, made exclusively for Bella Cucina that evokes my favorite flavors of the Tuscan hill towns. In Tuscany, the olives are picked in November while they are still green. This gives the oil its rich color and fruity, peppery and green flavor. </span><span style="font-style: italic;">Another fave is </span><a style="font-style: italic;" href="http://www.barianioliveoil.com/">Bariani California Olive Oil.</a><span style="font-style: italic;"> Estate grown and bottled in northern California. </span> <span style="font-style: italic;"><br />
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<a href="http://www.terrasonoma.com/products.html">Verjus from Terra Sonoma</a> in Northern California. This California winery lets nothing go to waste. Fine wine is left to age into a delicate and slightly sweet vinegar in the traditional French style. I love it as a seasoning for cooked bitter greens like lacinato kale and escarole. </span> <span style="font-weight: bold;"><br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzDz8Int3c505ubh4HsYQMPG7NyYtElnCvBELbqRqZczjW_KafRTtu_bcJFM0GvYMeB8w1CY-EoiTE_KWjDlKiyddynXrhyDn-Zrb9xE26aD5LTA18dnbcOLRuxHjg9SC3rEvtz6hm8k/s1600/bottles_splash.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 327px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzDz8Int3c505ubh4HsYQMPG7NyYtElnCvBELbqRqZczjW_KafRTtu_bcJFM0GvYMeB8w1CY-EoiTE_KWjDlKiyddynXrhyDn-Zrb9xE26aD5LTA18dnbcOLRuxHjg9SC3rEvtz6hm8k/s400/bottles_splash.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486803965400110178" /><br />
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Kim Shambrook of </span><a style="font-weight: bold;" href="http://www.bespokecuisine.com/">Bespoke Cuisine</a><br />
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</a><span style="font-weight: bold;">Favorites </span><br />
<span style="font-style: italic;">Some of my favorite olive oils are by <a href="http://www.yellingbo.com/buy_online.html#nav">Yellingbo</a> – produced in Australia and quite tasty – herbaceous, yet not too heavy. I’m also a big fan of the Greek extra-virgin olive oils. I find them to have a great depth of flavor, the color is beautiful, and all you need is a little lemon juice and salt & pepper to make a simple vinaigrette.<br />
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</span><span style="font-weight: bold;">Salad making tip</span><span style="font-style: italic;"><br />
I use a <a href="http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8">Microplane grater</a> to add lemon zest to my vinaigrettes.</span><br />
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<span style="font-weight: bold;"><br />
Chef Paul Virant of </span><a style="font-weight: bold;" href="http://www.vierestaurant.com/">Vie</a><br />
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<span style="font-weight: bold;">Favorites</span><br />
<span style="font-style: italic;">I love Spanish olive oils made from Picual or Arbequina olives. </span> <span style="font-style: italic;">As far as vinegars, we use Champagne or Cava vinegar the most in conjunction with leftover preserving liquids that usually have infused flavor. (read idea, below) Our source for Spanish olive oils and Cava vinegar is <a href="http://www.tienda.com/food/olive_oil.html">La Tienda.com</a></span>.<br />
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<span style="font-weight: bold;">Salad making tip</span><br />
<span style="font-style: italic;">Say you've made or bought some pickled dilly beans and the liquid is garlicky and spicy. Bring up the the acidity level by adding some fresh lemon juice and add some oil and your done. This could be a nice marinade or dressing.</span><br />
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<span style="font-weight: bold;"><br />
Terra Brockman, Farmer, Speaker and Author of </span><a style="font-weight: bold;" href="http://www.terrabrockman.com/">The Seasons on Henry's Farm</a><br />
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<span style="font-weight: bold;">Favorites </span><br />
<a style="font-style: italic;" href="http://www.worldpantry.com/cgi-bin/ncommerce/ExecMacro/napavalley/home.d2w/report">Napa Valley Naturals</a><span style="font-style: italic;"> extra virgin organic olive oil. </span><br />
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<span style="font-weight: bold;">Salad making tips</span><br />
<span style="font-style: italic;">Buy salad greens from a local farmer you know, and to ask them which variety of lettuce is best at the time you are buying, since some varieties are much better in the cool, wet spring, but get bitter in the summer.</span> <span style="font-style: italic;">Add Herbs! To liven up your salad, add some fresh herbs -- parsley, dill, tarragon, thyme or sorrel . . . whatever strikes your fancy.</span> <span style="font-style: italic;">Add Flowers! You can find these at some farmers markets, or grow your own: johnny jump-ups, calendula, chive flowers, sage flowers, nasturtiums.</span><br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HpnTd3L3cL69m69XPlzJTLNhV7NcSAkb8OQW289PWyWH-_gZBR-HNPa0VbeKCE4xnB-w0ejSjgwFnUMqVRznvSAgJkRbspZddWYCO8dmAt-R7Wyw39V4ZWR8daXJ7AIIXTaEdH5pYpk/s1600/max_A26D003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 350px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HpnTd3L3cL69m69XPlzJTLNhV7NcSAkb8OQW289PWyWH-_gZBR-HNPa0VbeKCE4xnB-w0ejSjgwFnUMqVRznvSAgJkRbspZddWYCO8dmAt-R7Wyw39V4ZWR8daXJ7AIIXTaEdH5pYpk/s400/max_A26D003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486805693273463586" /></a><span style="font-weight: bold;">Tracy Kellner, Wine Babe & Owner of <a href="http://www.provenancefoodandwine.com/">Provenance Food & Wine</a></span><br />
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<span style="font-weight:bold;">Favorites</span><br />
<span style="font-style: italic;">Right now anything by </span><a style="font-style: italic;" href="http://www.alolivier.com/index_a.php">A l'Olivier </a><span style="font-style: italic;">- I've tried their passion fruit, tomato, espelette, chili & fig...mild acidity and lots of the fruit's pulp is left in for a thicker, more flavorful texture. I've used them with any oil because the flavor is so good.</span><br />
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<span style="font-weight: bold;">Salad making tips</span><br />
<span style="font-style:italic;">I save small jars with lids and use them to make/shake/store my homemade dressings in smaller amounts so there is less waste. However, in summertime when there are so many great tasting veggies at their peak, I tend to use either one really high-quality oil OR vinegar, depending what flavor I want to complement or enhance in the dish or salad. That with a sprinkling of good salt and freshly-ground pepper, is all I need!</span><br />
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<span style="font-weight: bold;">Flora Lazar, Artisan at <a href="http://www.floraconfections.com/">Flora Confections</a></span><br />
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<span style="font-weight: bold;">Favorites<br />
</span><span style="font-style:italic;">I love the Cassis Balsamic vinegar from <a href="http://www.oldtownoil.com/">Old Town Oil</span></a>.<br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODyDwUenTbAsAm2YgctTiwlHk_zUa-exo-M2_4yPPKkv3iaBFaHk4JWZQ1vo9RmaYS_yKDqu2x49AKDz5HPJSG9GkAdN4LPrFxn6x8llgSla8gBR4JIBLcdw0ZhiNPXu_JOVbvtRvi2c/s1600/day1_test_choco-004046K.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 329px; height: 388px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODyDwUenTbAsAm2YgctTiwlHk_zUa-exo-M2_4yPPKkv3iaBFaHk4JWZQ1vo9RmaYS_yKDqu2x49AKDz5HPJSG9GkAdN4LPrFxn6x8llgSla8gBR4JIBLcdw0ZhiNPXu_JOVbvtRvi2c/s400/day1_test_choco-004046K.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486807080494280770" /></a><br />
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<span style="font-weight: bold;">Salad making tip</span><br />
<span style="font-style:italic;">I love, like <a href="http://www.balthazarny.com/">Balthazar</a> in NYC, to put a tiny bit of truffle oil in my salad dressing. I also love cut up <a href="http://www.floraconfections.com/confections/">pate de fruit</a> in my salad, especially the raspberry and blueberry varieties.</span> (Flora makes these beauties by hand using local, seasonal fruit. They're available <a href="http://www.floraconfections.com/confections/">online</a> and Saturdays at <a href="http://www.chicagogreencitymarket.org/">Green City Market</a>.)Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7794171474724398633.post-73576808150421936682010-06-22T14:53:00.001-07:002010-06-23T14:52:55.197-07:00The Quick Fix: Butter, Radish and Sea Salt Sandwiches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOEEVearSLc4HPq57QLUHiZW0axi7MlTLrHxkLyetDSVs0bFa_dnM9gLEdpnDwhaRAaGIgAL_LhMxT4TJ8uQDTl4c1ctJKhAXgdGC1D_gGD9PRZRyUVyivJBbkOoecKp6gsFAGKzscDs/s1600/100_3182.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5485719688493826706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOEEVearSLc4HPq57QLUHiZW0axi7MlTLrHxkLyetDSVs0bFa_dnM9gLEdpnDwhaRAaGIgAL_LhMxT4TJ8uQDTl4c1ctJKhAXgdGC1D_gGD9PRZRyUVyivJBbkOoecKp6gsFAGKzscDs/s400/100_3182.JPG" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
This was my dinner last night. This was also an appetizer I served to friends last week before a big, fried chicken dinner. It's incredibly delish, simple, fast and you will surprise and delight your friends and loved ones when you serve it.<br />
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You will find radishes on the scene at your local farmers' market right now. There are different varieties out there; you might want to try one you haven't tried before. They will vary in color, shape, size and flavor. Try French breakfast radishes if you can find them. They're oblong and red with a white tip. They have a crisp texture and more delicate flavor than some other varieties.<br />
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You can go about this a few ways: You can slice up a great loaf of bread, slather it with room temperature butter, throw some thinly sliced radishes on top, sprinkle it with sea salt (try <a href="http://www.saltworks.us/maldon_seasalt.html">Maldon</a> or maybe a chunky, high quality grey salt) and call it a day. For the bread averse (I know you're out there), you can simply dip your trimmed radishes in the butter, sprinkle some sea salt and enjoy it that way. Your call. On a hot summer day, these babies go great with a glass of <i>Rosé</i>.<br />
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It goes without saying you'll want to use the best ingredients you can find. Find an artisan loaf of bread. Nope, sorry, Panera, doesn't cut it. Check your farmers' market. Check your food coop. Check smaller gourmet shops and bakeries. Is there someone in your area making gorgeous hearth loaves of bread from scratch? That's the bread you want to buy. In Chicago, we have some great options which include Anne at <a href="http://crumbchicago.com/">Crumb</a>, <a href="http://www.cook-au-vin.com/cafe.html">Cook au Vin</a>, and the prolific Pamela Fitzpatrick at <a href="http://www.fox-obel.com/">Fox & Obel</a>.<br />
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There are also local creameries making small-batch butter with sweet cream from cows grazing on pasture! Once you taste pasture butter you will never go back. And ahem, this butter is loaded with good fat! <a href="http://www.eatwild.com/articles/superhealthy.html">Did you know that milk from pastured cows also contains an ideal ratio of essential fatty acids or EFAs including Omega 3s and 6s?</a> Read it and weep, people! It's healthy for you! Consider yourself unshackled.<br />
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The award-winning <a href="http://www.nordiccreamery.com/">Nordic Creamery</a> in Wisconsin is selling their Summer Butter right now at <a href="http://www.blogger.com/www.chicagogreencitymarket.org/">Green City Market</a> and at <a href="http://www.provenancefoodandwine.com/">Provenance Food & Wine</a>. You can also buy it <a href="http://www.wisconsinbutter.com/">online</a>. And it is not simply hyperbole when I say this butter is life changing.<br />
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This is butter that killer hostess gifts are made of. Enjoy!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7794171474724398633.post-87391699060495476422010-05-01T05:16:00.000-07:002012-07-23T22:12:46.713-07:00My Stage With Chef Paul Virant of Vie<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtDcAcmP9YxjPUBuaLOdL0ZtpT1VgRC7dlvEKAr73hkLqDRigJoYuLdq6sPSnl2uSxXe7rkDdvtLPhhT8tS8dOkL1O2EKcwUlGIUUrqac_zX3WxxBk5gvFhZdyUldqjnyphtT7DcOkfg/s1600/BlackTruffle.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466380338948680978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtDcAcmP9YxjPUBuaLOdL0ZtpT1VgRC7dlvEKAr73hkLqDRigJoYuLdq6sPSnl2uSxXe7rkDdvtLPhhT8tS8dOkL1O2EKcwUlGIUUrqac_zX3WxxBk5gvFhZdyUldqjnyphtT7DcOkfg/s400/BlackTruffle.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Black Perigord Truffles</span></div>
<span style="font-weight: bold;"><br />The Excuse</span><br />
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Here's a lame story for you: I was fortunate enough to stage in the kitchen with <a href="http://realfoodrehab.blogspot.com/2009/12/real-food-rehab-holiday-gift-guide-paul.html">Chef Paul Virant</a> of <a href="http://www.vierestaurant.com/">Vie</a> back in February and never wrote about it. Why? I took a gazillion photos then lost the memory card in my home somewhere, knowing it would eventually turn up. It finally did, inside a shoe I haven't worn in three months! So now, much after the fact, I finally get to share the experience with you, visually enhanced by my photos.<br />
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<span style="font-weight: bold;">The Restaurant</span><br />
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<a href="http://www.vierestaurant.com/">Vie</a> is a three-star restaurant serving seasonal contemporary American cuisine, located in Western Springs, an older, established and very charming suburb about fifteen miles west of Chicago. Lots of beautiful, architecture - everything from art deco bungalows to grand Arts and Crafts-style manor homes. You don't see any new construction or McMansions there, which I appreciate very much. There's a sweet, thriving business district with a family owned butcher shop, bakery and hardware store that have all been there forever. Paul's restaurant, Vie, is nestled on a side street off the main street in its own store front. The BNSF Railway also runs through the center of town, with its long, ambling freight trains which gives the place a slower, Mayberry kind of feel.<br />
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The reason I asked to stage in Paul's kitchen is Number One, I find him approachable, gentle and kind. I used to run into him at the <a href="http://www.blogger.com/www.chicagogreencitymarket.org/">Green City Market</a> a lot when I worked and shopped there. He never struck me as an irascible, fry pan-throwing, type of chef. This was comforting to me. Number Two, he is passionate about local, seasonal and sustainable food. That is what moves me most. Paul uses the best ingredients and has close, longstanding relationships with farmers and growers. He cures and smokes his own meats and seafood, pickles and preserves his own produce and he's been doing this long before it was trendy. For lack of better terminology, Paul Virant is the bomb.<br />
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<span style="font-weight: bold;">The Mindset</span><br />
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So, on my way out there, I was really nervous. I kept envisioning I was going to make a giant ass of myself which wasn't out of the realm of possibility. Working in a professional kitchen felt like a big challenge to me and I had no idea what to expect. I was imagining I would cut myself, burn myself, shatter many plates and drop expensive cuts of meat on the floor. It was like a montage from a bad Jerry Lewis movie. After all, this is a three star kitchen helmed by one of the best chefs in the city: <a href="http://www.foodandwine.com/bestnewchefs/paul-virant">Food & Wine Best New Chef 2007</a>, one of <a href="http://www.gayot.com/restaurants/vie-western-springs-il-60558_5ch050305.html">Gayot's Top 40 Restaurants in the Country</a>, the list of accolades goes on and on. The pressure in my chattering monkey mind was building. Not to mention I was a few minutes late because of that damn freight train. Oy.<br />
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<span style="font-weight: bold;">The Goal</span><br />
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<span style="font-style: italic;">My immediate goal?</span> To learn as much as I could. To have an experience without any expectation. To be open to everything. To not pretend I knew anything I didn't. To be gracious. <span style="font-style: italic;">My long term goal?</span> To use the experience as a building block to become more fluent in the use of seasonal ingredients. There are ingredients I long to take home from the farmers' market but feel mildly intimidated by how to best use them.<br />
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<span style="font-weight: bold;">The Menu</span><br />
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This was not an average night at Vie. This was a very special night. Paul often executes seasonally themed dinners throughout the year and this was his <span style="font-weight: bold;">Black Truffle Dinner</span>. Paul bought a large amount (serious Ca-Ching!) of fresh, black Perigord truffles to infuse into every course. They are a fungus named after the <span style="font-size: 100%;"><i>Périgord</i> </span>region in France and highly prized for their earthy, pungent flavor - nothing tastes quite like them. Paul explained that a lot of hard core Vie regulars were guests that night, many of them accompanied by prized bottles of wine from their own cellars. He told me about one guest in particular who was coming, who had eaten at Vie about 500 times! (but who's counting?) Here is the glorious menu:<br />
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<div style="font-weight: bold; text-align: center;">
<span style="font-size: 100%;">Black Truffle Dinner</span></div>
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February 3, 2010</div>
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<span style="font-weight: bold;">Reception</span><br />
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black truffle and parmigiano-reggiano gougères<br />
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<span style="font-weight: bold;">Amuse</span><br />
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edelweiss creamery emmenthaler fondue, celery root, croutons, black truffles<br />
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08 Rebenhof, Ürziger Würtzgarten, Riesling Kabinett, Germany<br />
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<span style="font-weight: bold;">First</span><br />
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moose island scallops, black truffles, puff pastry, honey vinegar<br />
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08 Westrey, Pinot Gris, Willamette Valley, Oregon<br />
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<span style="font-weight: bold;">Second</span><br />
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maine lobster, black truffles, leeks, yukon gold potatoes, butter “en papillote”<br />
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07 Pulenta Estate, Chardonnay, Mendoza, Argentina<br />
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<span style="font-weight: bold;">Third</span><br />
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terrine of au bon canard foie gras with black truffles and château montifaud cognac, three sisters pea shoots, roasted apple, black truffles<br />
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08 Domaine du Tariquet, Ugni Blanc-Colombard, Côtes De Gascogne, France<br />
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<span style="font-weight: bold;">Fourth</span><br />
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gunthorp farm chicken and black truffle “scotch egg,”<br />
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spinach, jus de poulet mayonnaise<br />
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07 Stoller, Pinot Noir, JV Estate, Dundee Hills, Oregon<br />
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<span style="font-weight: bold;">Fifth</span><br />
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roasted hawks hill ranch elk tenderloin, salsify, port and truffle sauce<br />
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07 Poderi Aldo Conterno, Masante, Langhe Dolcetto, Monforte D’Alba, Italy<br />
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<span style="font-weight: bold;">To Finish</span><br />
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local honey, truffle, and walnut butter cake,<br />
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truffle chiboust, black walnut and truffle nougatine<br />
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black walnut and honey infused death’s door white whiskey</div>
<span style="font-weight: bold;"><br />The Prep</span><br />
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My nervousness subsided a bit after I was greeted warmly by everyone in the kitchen. The staff were all young and very accomplished. There was one woman who had left a long stint at Alinea to work with Paul, another culinary veteran who owned her own farm in Michigan during the growing season and worked at a couple restaurants doing front and back of the house during the off season. One chef had been with Paul since the beginning and learned everything on the job.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwrFvazJuLYn0MLx4bkxTxJMa1GEFoCKMzqcUVXuIBRbsJ9AbZWwlR-GjlJDPdBRwSc83PRlQ_BFeiAMmsCCJ3btaVPiY2UjBTiiLYgwScq676RjupdC8EYR6euHg4qqyohCqqe-aGRY/s1600/Chef-Meeting.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466380765703143618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwrFvazJuLYn0MLx4bkxTxJMa1GEFoCKMzqcUVXuIBRbsJ9AbZWwlR-GjlJDPdBRwSc83PRlQ_BFeiAMmsCCJ3btaVPiY2UjBTiiLYgwScq676RjupdC8EYR6euHg4qqyohCqqe-aGRY/s400/Chef-Meeting.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><span style="font-size: 78%;"><br />Kitchen Meeting</span><br />
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Paul called a meeting to go over the specific preparation of each course and to delegate prep. He let me know this was not your average high stress night in the kitchen where everyone is ordering something different at different times. This was a pleasure trip by comparison: all courses would go out at the same time. We'd wait until the guests had finished one course, then put together the next and so on.<br />
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We were each put to work - there was another stage there, a recent culinary graduate named Tom, and he and I were assigned to peel the soft-boiled eggs for the Scotch Eggs without breaking them and spilling their runny centers. The eggs that didn't make the cut were served to the staff as a snack on grilled bread. Meanwhile, Paul was next to me killing live lobsters in the most humane way possible which I learned is by running a knife all the way through their heads into the cutting board to make sure their brains are severed before poaching them in water. It was a little heartbreaking for me to watch, I must confess. But I'm a very conflicted eater when it comes to living things and also a hypocrite. I love lobster.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOd6jKolHTidkgr_dv3m5dit_64y-_MljUQeHPmyYtBPIs53if_hsN6U1hh3UqyJG4-H6fwpQGad-nMXAxXqzLX3KK8r1YEjhyv5O_i4ANlKAoMfaa7noaypBpoUN5hY6SGkiu1xPKbO0/s1600/LobstersVie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466381139058754130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOd6jKolHTidkgr_dv3m5dit_64y-_MljUQeHPmyYtBPIs53if_hsN6U1hh3UqyJG4-H6fwpQGad-nMXAxXqzLX3KK8r1YEjhyv5O_i4ANlKAoMfaa7noaypBpoUN5hY6SGkiu1xPKbO0/s400/LobstersVie.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">The Kill</span><br />
<br /></div>
Nothing gets wasted - even the lobster shells. Everything is composted and recycled. Mint Creek Farms comes and gets their scraps for their compost pile.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRvEOqflz5B_Wl4mXunCMyAesBm38L7w_rsnv_HHBW-9qyb1BeA7wGdk1pgMNwjxnCI6NF3Fht6d-0bfrBeJfKskQ5M-HUnCE7whX738Ikf9x-FDFrwpGmWrL5q1GR8LWeofxlJoJBzk/s1600/Compost.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466382843994529042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRvEOqflz5B_Wl4mXunCMyAesBm38L7w_rsnv_HHBW-9qyb1BeA7wGdk1pgMNwjxnCI6NF3Fht6d-0bfrBeJfKskQ5M-HUnCE7whX738Ikf9x-FDFrwpGmWrL5q1GR8LWeofxlJoJBzk/s400/Compost.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-size: 78%;">Still Life With Compost Heap</span></div>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR5AF6u6O0UfTFcAGHKfcjclWXN-wa9PbTtqrvP3Qy9684SLHcH-rF0SqbBKBacRS1U05ZoaqawSWFm1LmnB7RDr5P7F7GVPCrxR60JGciyQs-h1AqlHyDQ1ukATvYtVyBBo39K9C20A/s1600/ChickenWrap.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466389665047822578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR5AF6u6O0UfTFcAGHKfcjclWXN-wa9PbTtqrvP3Qy9684SLHcH-rF0SqbBKBacRS1U05ZoaqawSWFm1LmnB7RDr5P7F7GVPCrxR60JGciyQs-h1AqlHyDQ1ukATvYtVyBBo39K9C20A/s400/ChickenWrap.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Chicken Wrap</span><br />
<br /></div>
Paul and the other chefs showed Tom and I how to complete all the steps for the Scotch Eggs. After they were peeled we wrapped them in housemade <a href="http://www.gunthorpfarms.com/">Gunthorp Farms</a> chicken sausage that were laced with a ton of sliced truffles. Paul estimated there was about $8 worth of truffles in each egg alone! He was very generous with the truffles that night. I gotta say, they were really flowing. The eggs were then rolled in flour, egg and bread crumbs and put in the deep fryer later before the course went out.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQFSmuqrZKMLdb31ZscWdznJWeJoAhU6jfFjOMpvOjgsIjCHwR3CuzPQmMcv60TtwVIH_tgU6M6cGCKx0-n2Fay4G3L4TqNxLNKeU6xnBdXd-kv4gYuoXCeZF6Z4aOtg3iVE9-GCm1-Y/s1600/Scotch-Eggs.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466382644581957938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQFSmuqrZKMLdb31ZscWdznJWeJoAhU6jfFjOMpvOjgsIjCHwR3CuzPQmMcv60TtwVIH_tgU6M6cGCKx0-n2Fay4G3L4TqNxLNKeU6xnBdXd-kv4gYuoXCeZF6Z4aOtg3iVE9-GCm1-Y/s400/Scotch-Eggs.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Scotch Eggs Right Out Of the Deep Fryer</span><br />
<br /></div>
I never got to touch a knife that night - but I cleaned spinach and also put together the papillote packages for the second course: we laid out circles of parchment paper and brushed them with butter. Then we stacked the ingredients on one half of the circle so we could fold over the other half to seal and then bake the packages. The Yukon Golds came first, then the sauteed leeks, lobster, black truffle slices, a big beautiful blob of butter, and a squirt of Pulenta Estate Chardonnay (the same wine paired with this course on the menu).<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LoHkMxKPbxVNPgwInqNJ177gSVMb-zj8nLZVgzLf3aWQsARlWV6Sll8Fyn2rt3oRpz4BpNBMTdWteuxglKblBmHr0XrwjdKiqHy9XFJXwAz6-rxoK2fIMqjDg9LE9wdHl7F8kj7LOKc/s1600/Papillote.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466383603403406098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LoHkMxKPbxVNPgwInqNJ177gSVMb-zj8nLZVgzLf3aWQsARlWV6Sll8Fyn2rt3oRpz4BpNBMTdWteuxglKblBmHr0XrwjdKiqHy9XFJXwAz6-rxoK2fIMqjDg9LE9wdHl7F8kj7LOKc/s400/Papillote.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Lobster en Papillote</span></div>
<br />
The terrine of goose liver, truffle and cognac was made in-house, in advance and here it is in all of its visually stunning glory. They look like granite paperweights from the shops along the Arno.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DPKzx6B1TNV3V4ZTCMksWYDdUGkkoJ6RWWkOrXWJIrhz-oYaZ40Cq8lzq_2_P0XTz0HeGSUVq0TlG9CKYHVvOVHGXYJPURMzjBVm1H-8qfJBTTDMlKeIc7IO5aWJvRvnYeNIJXCxs5A/s1600/Foie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466383968139028994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DPKzx6B1TNV3V4ZTCMksWYDdUGkkoJ6RWWkOrXWJIrhz-oYaZ40Cq8lzq_2_P0XTz0HeGSUVq0TlG9CKYHVvOVHGXYJPURMzjBVm1H-8qfJBTTDMlKeIc7IO5aWJvRvnYeNIJXCxs5A/s400/Foie.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Foie</span></div>
<br />
A couple of other cool things that were happening while I was there - the pastry chef was brewing homemade root beer and one of the chefs was smoking pork belly so the kitchen smelled like heaven all day long.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjFFht-tGyfR5dp2_4zu8agxcT6ZEYKB8uHQm3Sz2dx_XzSC8fMvatGSTBBGbshQiNC3Y1XMshWMpTAQBa4lIo1VehTynC53MuBIgi1h8SmBGWLuGM-XEcqXQZHKdN_pVcJ_KzFO4bcI/s1600/PorkBelly.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466389965668614498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjFFht-tGyfR5dp2_4zu8agxcT6ZEYKB8uHQm3Sz2dx_XzSC8fMvatGSTBBGbshQiNC3Y1XMshWMpTAQBa4lIo1VehTynC53MuBIgi1h8SmBGWLuGM-XEcqXQZHKdN_pVcJ_KzFO4bcI/s400/PorkBelly.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Smoked Pork Belly</span><br />
<br /></div>
<span style="font-weight: bold;">The Show</span><br />
<br />
Before guests arrived I went out with Paul to watch him go over the menu with the front of the house staff, talk about the wine pairings and how the evening would unfold. It was clear that Vie is a family restaurant and that Paul has cultivated a very devoted staff. I have worked in restaurants where there's lots of drama and dysfunction and Vie feels nothing like that. Paul had just gotten in a new small batch bourbon that day and he opened it and gave all of us a nice pour to take the edge off before service began. We drank out it out of short, plastic to-go containers. It was freaking fabulous.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NXpmY_0QhNToP1UaUXPskXhQ5mhBuqrOm3J5b3JB6_t7Bajyk1e6j-eprd8NNurPL6E7Vn5hyphenhyphenbahG_Ct7MES46kHYcVf-ekdznC1aXpmp-LTKnLad-dWmv9MFbQ1iL_zmm49Y1Msaqs/s1600/Bourbon.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466384429125985506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NXpmY_0QhNToP1UaUXPskXhQ5mhBuqrOm3J5b3JB6_t7Bajyk1e6j-eprd8NNurPL6E7Vn5hyphenhyphenbahG_Ct7MES46kHYcVf-ekdznC1aXpmp-LTKnLad-dWmv9MFbQ1iL_zmm49Y1Msaqs/s400/Bourbon.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Bourbon Neat en Plastique</span></div>
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Once the guests sat down I stood at the end of the line and watched the chefs do their thing. I did get to contribute to the plating here and there and Paul made a few extra dishes for the staff so we all got to try every course and also taste the wine pairings.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7AHYapUmXcwNWEaI3EMKQ1m8aNHBmClSCfkS-rjpcqLiKaRFyK8YqlEMK-RAEC0X0_mRqAH-GhDLYT9S6e4mJI8IoddbHhNT1IoKAQFdqsApeOvW0g6GRp6VYB1Gzi40ArjkkJ9v4IU/s1600/LineDance.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466386394206299170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7AHYapUmXcwNWEaI3EMKQ1m8aNHBmClSCfkS-rjpcqLiKaRFyK8YqlEMK-RAEC0X0_mRqAH-GhDLYT9S6e4mJI8IoddbHhNT1IoKAQFdqsApeOvW0g6GRp6VYB1Gzi40ArjkkJ9v4IU/s400/LineDance.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Line Dance</span><br />
<br /></div>
Another <span style="font-style: italic;">major</span> bonus were these Vie regulars, who would come back in the kitchen and leave the staff glasses of their 1983 Mouton Rothschild for us to try. Sweet!! I mean come on, this is my kind of place.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvLoDNNUls2GqWiPJ2gvmF8rLS1UapOcS4atcO2cFN5zcqfjW24RWiAT8lZ94SDIfEt761mSgkJJJeuIIzOwGHsQI7S2Hhzwe4FZpTT9H84TBAuQA_Mq07sSXnAFB7D2Bc_n37JeUplY/s1600/Moulin-Rothschild.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466385205693177154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvLoDNNUls2GqWiPJ2gvmF8rLS1UapOcS4atcO2cFN5zcqfjW24RWiAT8lZ94SDIfEt761mSgkJJJeuIIzOwGHsQI7S2Hhzwe4FZpTT9H84TBAuQA_Mq07sSXnAFB7D2Bc_n37JeUplY/s400/Moulin-Rothschild.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><span style="font-size: 78%;"><br />Mais Oui, Monsieur</span></div>
<br />
It surprised me how much I loved the dessert. The truffle-walnut-honey combo was a winner; the cake so buttery-moist and the truffle very subtle. That combined with the crunchy nougatine and the infused Death's Door white whiskey? It smacked of a real manly man's dessert. Lots of earthy and rich, deep and sweet flavors.<br />
<br />
<span style="font-weight: bold;">The Favorites<br /></span><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqKbmVZfHuCN1rZwou-UTcErmbUkr4TPUR88ibISw94UxU_h1kw6A8qU25CHwhXIHiRAnTsOlLbXe_qbEoVhTXkiMD-C6d8w-57J4LjhpievsPvoksP1ZftxQdAOVEA1qLkgD0KgO8Hw/s1600/Chicken-Crack.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466385615926198322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqKbmVZfHuCN1rZwou-UTcErmbUkr4TPUR88ibISw94UxU_h1kw6A8qU25CHwhXIHiRAnTsOlLbXe_qbEoVhTXkiMD-C6d8w-57J4LjhpievsPvoksP1ZftxQdAOVEA1qLkgD0KgO8Hw/s400/Chicken-Crack.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Chicken Brickle</span></div>
<span style="font-weight: bold;"><br /></span>My favorite things of the night were elements on the plates of two different courses but both were so simple and flavorful and I could replicate them very easily at home. One was the crunchy, seasoned chicken skin that topped the Scotch Egg. I call it <span style="font-weight: bold;">Chicken Brickle</span>. It is perhaps the greatest salty snack of all time. I can see serving that as a cocktail snack on it's own or as an accompaniment to a great salad. I know, completely decadent but so good. My dad eats this old world Jewish dish called gribenes - it's fried chicken fat - kind of like pork skins but chicken instead. I have to make it for him. Here's how:<br />
<br />
<span style="font-weight: bold;">Chicken Brickle Recipe</span><br />
Heat oven to 300, lay the chicken skin (seasoned with salt and pepper) between 2 sheets of parchment paper. Place between 2 sheet pans and bake until skin is crisp, 1 hr.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojdotVqljMNX3TyEr8ffV0OHruGa-D62bRmTUefM0ZKYinD1Uyz0nV2svQD-_EQcJTFJMpiv_oIZkcKSthIcO-fwpDTrhjXGd1SBd0h1PO-xS8bp4HQU3fOtg33uSWN8Q5qLFZsi31DE/s1600/AwesomeChickenSkin.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466397195700851602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojdotVqljMNX3TyEr8ffV0OHruGa-D62bRmTUefM0ZKYinD1Uyz0nV2svQD-_EQcJTFJMpiv_oIZkcKSthIcO-fwpDTrhjXGd1SBd0h1PO-xS8bp4HQU3fOtg33uSWN8Q5qLFZsi31DE/s400/AwesomeChickenSkin.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;"><span style="font-style: italic;">AWESOME</span></span></div>
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The other is this fresh, gorgeous pea shoot salad that was served with the terrine course. It's tossed with shaved black truffles, salt, pepper, olive oil and vinegar! So fresh and so clean, clean.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7mE_lfEzDA0MiupZEOGpOhH0ZJ4k4ZcQAn28cNsQHJE3MZxInyk04F2FWcOCzGsGi9AsLz3f17vew85K9tRjPehMVJEKlp4v2uG_BZZrBInx6VSWm30XbvWD9Jo2qdRW46VhynS_FDE/s1600/PeaShoots.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5466386186148721218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7mE_lfEzDA0MiupZEOGpOhH0ZJ4k4ZcQAn28cNsQHJE3MZxInyk04F2FWcOCzGsGi9AsLz3f17vew85K9tRjPehMVJEKlp4v2uG_BZZrBInx6VSWm30XbvWD9Jo2qdRW46VhynS_FDE/s400/PeaShoots.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<span style="font-size: 78%;">Pea Shoot & Shaved Truffle Salad</span></div>
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<span style="font-weight: bold;">The Recipe<br /></span>Since many of us don't have the budget for live lobsters, I've asked Paul to give us an easy, simple Spring recipe using papillote - which is wrapping your ingredients in parchment paper pouches and cooking them in the oven - which seals in juices and causes the ingredients to meld beautifully.<br />
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<span style="font-weight: bold;">Great Lakes Whitefish Papillote</span><br />
(serves four)<br />
<br />
4-5oz pieces whitefish filet, skin removed<br />
<br />
Salt<br />
<br />
5 T butter<br />
<br />
2 globe radishes, washed and thinly sliced<br />
<br />
2 spring onions, washed and sliced<br />
<br />
1 white hakuri turnip, washed and sliced<br />
<br />
4 dried tomato slices (olive oil packed)<br />
<br />
4 T sauvignon blanc<br />
<br />
1 c loosely packed herbs, picked (basil, tarragon, chervil, parsley)<br />
<br />
4 ½ sheets parchment paper<br />
<br />
Preheat an oven to 400F. Season whitefish with salt. Place sheets of parchment, shorter side facing you. Spread 1T of the butter evenly on each sheet. Place an equal amount of radishes, spring onions and turnips just below the center of the parchment sheets, season the vegetables. Place fish on top of the vegetable bed. Place 1T butter and 1 tomato slice on each fish. Top the fish with an equal amount of herbs. Fold shorter side over to meet the opposite shorter side. Starting by one crease, begin folding the parchment, each consecutive fold overlapping the one before. Continue folding to form a half cirlcle, just before you make the final fold to seal, add 1T white wine to each. Make sure each “bag” is sealed properly. Place in the preheated oven and bake for 8-10 minutes (parchment should puff and resemble pillows), serve immediately. Cut parchment tableside, discard paper, enjoy!<br />
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<span style="font-weight: bold;">The Big Thanks</span><br />
<br />
One of the unfortunate things I did, that I feared might have gotten on everyone's nerves, was my propensity to say, "This is <span style="font-style: italic;">awesome</span>," in a completely geeked out way every ten minutes or so throughout the day. It was an authentic statement for sure, but no doubt, highly annoying. I was so happy to be there, so honored to experience all that was going on, to learn, watch, taste and sip. And very grateful the staff was so kind and open towards me. I was like a kid in a candy store (chicken candy, that is). I love to learn and I value experience over things any day. I was tired when it was all over. I think I was on my feet from 1 pm to about 11:15 pm. But it was so worth it.<br />
<br />
Big thanks to Paul, Jimmy, Albert, Anne, Kyle, Abra, Kennard, Tom, the Pastry Team, the front of the house staff, that regular (you know who you are) who brought the amazing wines to the kitchen and anyone else I'm forgetting - I cannot tell you how much I appreciate it!<br />
<br />
For those of you who haven't experienced Vie, be sure to get there, special occasion or any occasion (the bar is great too) and also check out their <a href="http://www.vierestaurant.com/events.html">cooking classes</a> (scroll down the page) which I also hope to experience myself this summer.Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-7794171474724398633.post-40495395553018907122010-03-22T16:45:00.000-07:002010-03-23T08:15:05.834-07:00A Matisse-Inspired Apple Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghv3HJFtZTwfj3HCFdidcCyWwkpwSFtRI34DKAsjfqvY4r9ugr5iGa2p5uJJPryWHTw_yV8eVxecLKt2QLGIbico7qCqLzIqNqsqg1oICH5G_HbxB3-25A58tiEtpgfJrv98DJVwICsZw/s1600-h/matisse-apples.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghv3HJFtZTwfj3HCFdidcCyWwkpwSFtRI34DKAsjfqvY4r9ugr5iGa2p5uJJPryWHTw_yV8eVxecLKt2QLGIbico7qCqLzIqNqsqg1oICH5G_HbxB3-25A58tiEtpgfJrv98DJVwICsZw/s400/matisse-apples.jpg" alt="" id="BLOGGER_PHOTO_ID_5451844233721120322" border="0" /></a><span style="font-size:78%;">Henri Matisse (French, 1869-1954). Apples, 1916. Oil on canvas, 116.9 x 88.9 cm (46 x 35 in.) The Art Institute of Chicago, gift of Florene May Schoenborn and Samuel A. Marx, 1948.563. © 2010 Succession H. Matisse / Artists Rights Society (ARS), New York.</span><br /><br />This past Saturday, <a href="http://www.artic.edu/aic/"><span style="font-weight: bold;">The Art Institute of Chicago</span></a> launched an exhibition entitled, <a style="font-weight: bold;" href="http://www.artic.edu/aic/collections/exhibitions/Matisse/index">Matisse: Radical Invention 1913-1917.</a> In the words of the curator, "<span style="font-style: italic;">this exhibition examines what is without question the most innovative, momentous, and yet little-studied time in the artist’s long career.</span>" It's at the Art Institute through June 20. You must get there.<br /><div style="text-align: center;"><br /><div style="text-align: left;">For me, it was a great excuse to collaborate with fellow food blogger Megan Fizell and her site <a style="font-weight: bold;" href="http://www.feastingonart.com/">Feasting on Art</a>, which I <a href="http://realfoodrehab.blogspot.com/2010/02/feasting-on-art.html">profiled</a> a few posts back. Megan creates and photographs recipes inspired by great works of art. We decided to each create a dish - one savory and one sweet - inspired by a painting in the exhibition and, you guessed it, it's the one above, <span style="font-style: italic;">Apples, </span>which is actually in the Art Institute's permanent collection and a real stunner, especially in person.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCmFgMlJ0b-6Q2bj0CabYVSC38XzyjawdeuhNzm5zF5alJHqASgspoRnGyc7OWHwKX20tA4-UKxvOK1PQjoGsIVnENqBT4xVPxrYLB-oQ5kd_P13wnhqHRQqLOWtgJOlHUXQpwwUuDQg/s1600-h/organic+apples.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCmFgMlJ0b-6Q2bj0CabYVSC38XzyjawdeuhNzm5zF5alJHqASgspoRnGyc7OWHwKX20tA4-UKxvOK1PQjoGsIVnENqBT4xVPxrYLB-oQ5kd_P13wnhqHRQqLOWtgJOlHUXQpwwUuDQg/s400/organic+apples.jpg" alt="" id="BLOGGER_PHOTO_ID_5451845022007780706" border="0" /></a>Megan chose a savory apple recipe - <a style="font-weight: bold;" href="http://www.feastingonart.com/2010/03/matisses-apple-shallot-croquettes.html">Apple & Shallot Croquettes</a>, and I chose a rustic apple tart from David Tanis' brilliant book, <a style="font-style: italic;" href="http://www.amazon.com/Platter-Figs-Other-Recipes/dp/1579653464">A Platter of Figs</a>, which I cannot recommend highly enough. Definitely check out Megan's discourse on the Matisse painting on her <a href="http://www.feastingonart.com/2010/03/matisses-apple-shallot-croquettes.html"><span style="font-weight: bold;">blog post</span></a>. She's an art historian and her knowledge of this period of Matisse's career is highly illuminating.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d25HNy__J9CLpTVL1RstO3qsq_0uhVoUYFg_FKORCY5463F5VDySwRtQqnOBJpOLgWlh3JAf0-cGmCPQNDUHXVW-M5dT3aupqh_UogJ_znBTRh6f33AHDLSta5VGV5Ms7dC8sv3ek-U/s1600-h/organic+apples.jpg"><br /></a>But let's get on with the tart. It's both rustic<span style="font-style: italic;"> and</span> elegant. It's simple yet <span style="font-style: italic;">also</span> a showstopper. I think your guests will agree. Serve alongside creme fraiche.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Apple Tart</span><br /><span style="font-size:85%;"><span style="font-style: italic;">adapted from David Tanis' A Platter of Figs</span></span><br />enough for 2 tarts<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWQr_DxbO7Eg6Y3H0vjvpbmyTiqEzXlSwOHEnvnfEEFRMXtVkr3eXbVnoPk91FeB4bj6jW1YtRPUAHl8iW47GrthtpcNHyGhrYPzaC38faZA9nE-Ql9tzMmquk4iAqNb7fG6teR0yG_8/s1600-h/uncooked-apple-tart.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWQr_DxbO7Eg6Y3H0vjvpbmyTiqEzXlSwOHEnvnfEEFRMXtVkr3eXbVnoPk91FeB4bj6jW1YtRPUAHl8iW47GrthtpcNHyGhrYPzaC38faZA9nE-Ql9tzMmquk4iAqNb7fG6teR0yG_8/s400/uncooked-apple-tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5451842498879907090" border="0" /></a><span style="font-weight: bold;">ingredients</span><br /><br />2 cups all-purpose flour plus extra for sprinkling<br />2 sticks cold butter cut in thin slices<br />1/2 tsp. salt<br />1 egg beaten plus enough ice water to make one cup<br />8 medium, crisp apples<br />1 cup sugar for the glaze plus extra for sprinkling<br />1 cup water<br /><br /><span style="font-weight: bold;">method</span><br /><br />Put the flour, butter and salt in a bowl. With your fingers, work the butter into the flour until it looks mealy, with some large flecks of butter remaining. Pour the egg-ice water mixture into the bowl and quickly knead the dough for only a minute or two, until it comes together. It will be soft, a little sticky, and, though gathered together, a little rough looking.<br /><br /><br />Sprinkle the dough with a little flour and pat into a rectangle about an inch thick. Wrap and refrigerate for at least an hour, or overnight.<br /><br />Divide the pastry in half (there will be enough for 2 tarts; you can freeze one half for later.) Sprinkle your surface with flour and roll out the pastry to a rectangle, approximately 11 by 16 inches, using a 15 <span style="font-size:85%;">1/2</span>-by-10 <span style="font-size:85%;">1/2</span>-inch baking sheet as a template.<br /><br />Transfer the dough to the baking sheet and let it relax, then trim the edges to fit the pan with a little dough going up the sides. Cover with plastic wrap and refrigerate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMyFAMiL3k11ivSzHF3EDbG0DLVDUwcRLwsJbk9Z-Ffmg2qfU-k9h8HfjDiRM5XVLwJwxAdLlith1YRdpKt7gLp7DhrE-z1-m61w2YeByeT-woGbAd4BcdSzgnntC8q50uqwj1PhF9eA/s1600-h/apple-tart-served.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 314px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMyFAMiL3k11ivSzHF3EDbG0DLVDUwcRLwsJbk9Z-Ffmg2qfU-k9h8HfjDiRM5XVLwJwxAdLlith1YRdpKt7gLp7DhrE-z1-m61w2YeByeT-woGbAd4BcdSzgnntC8q50uqwj1PhF9eA/s400/apple-tart-served.jpg" alt="" id="BLOGGER_PHOTO_ID_5451842818735553218" border="0" /></a>Peel the apples and cut into quarters, Remove the cores and use to make a glaze as follows: Combine the 1 cup sugar and 1 cup water with the cores. Stir first to dissolve the sugar, then simmer to a thick syrup. Strain and reserve. Slice the apples as thin as possible. Arrange the apple slices over the pastry in 5 rows, overlapping them like cards in solitaire. <span style="font-style: italic;">You can see I wasn't so strict on this point, below.</span> Crimp the dough around the edges of the apples with your hands. At this point the tart can be covered in plastic wrap and refrigerated up to 8 hours. It's OK if the apples darken.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nofJjsQS1hsx5jxeDoVtOYKDIPVugrv-y3n9NDbabSlCeyMtNpz3x67gLGMTJ9B3qCYv_L2MtCgPRHFPTs_6aKn5UOyPNTC-wmkvxFQGx_07jquPkjHLOMrk6CyhBeQl56hcrrVdM7A/s1600-h/uncooked-apple-tart.jpg"><br /></a><br />Preheat the oven to 375 F. Sprinkle the sugar generously over the apples and bake until they are beautifully browned and the pastry is crisp about 45 minutes. Cool on a rack.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnJKDYaeHRdn-lC8KHWnGE5IQr2VTlVicvCByNF95m9GfE5LIqMCfCz4xoZQFePOUOT1OUlYwlvYbAzHmbBVPbucfd71KTJrdTye65f7abTz62o7ErtMoE-ONsBqkoJJq9vslSeVW5Zk/s1600-h/apple-tart-served.jpg"><br /></a><br />Just before serving, reheat the glaze. Slide the tart from the pan to a cutting board. Paint the apples with the warmed glaze. Slice into small rectangles and serve.<br /></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7794171474724398633.post-9922753784653904762010-03-11T10:54:00.000-08:002010-03-11T20:19:32.289-08:00Pairing Music & Drink with Wine Expert Josh Kaplan<span style="font-style: italic;">Josh Kaplan is someone who has seriously influenced my interest and education in wine. We both worked at </span><a style="font-style: italic;" href="http://mkchicago.com/index.swf">mk the restaurant</a><span style="font-style: italic;"> many years ago; he, as their beverage manager and sommelier and me, as their publicist. I used to eat and entertain there quite often and Josh never made the experience of selecting wine stuffy or uncomfortable. He also never assumed anything about your level of knowledge - it didn't matter. What he brought to the table was a genuine and palpable excitement about turning you on to great wines that would heighten your experience and make it a memorable one. You understood that beneath the suit and the elegant demeanor was a man who was downright giddy about wine. That kind of passion is what draws me to people. I love to learn and with Josh, there is no pretense or snobbery; just a desire to openly share with you all he knows.</span> <span style="font-style: italic;"><br /><br />Josh saw my post on </span><a style="font-style: italic;" href="http://realfoodrehab.blogspot.com/2010/01/beautiful-food-rituals-maria-callas.html">Beautiful Food Rituals</a><span style="font-style: italic;"> and asked if he could contribute his own. He's a serious audiophile and offered to turn us all on to some great beats perfectly paired with time and place, great coffee, wine and even a digestif. Here's his piece below. Thank you so much, Josh!</span><br /><br />The pairing of music and drink occurs for most of us on a daily basis. When you walk into a coffee shop or a bar, there is always something on. Usually in the background. Most likely that music was chosen to suit the overall vibe of the establishment, rather than as a specific accompaniment to an actual beverage.<br /><br />The approach I like to take when pairing music and drink is not so much literal (Joni Mitchell's <span style="font-style: italic;">Blue</span> and a blueberry frappé) but rather geared to the moment, the time of day and the season.<br /><br />One of my favorite times of day to pair music and drink is early Sunday morning.<br /><br />Just after the sun has risen, my home is bathed in a golden, yellow light. The beans are ground and the coffee is brewing. What to play?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEies__tRzqml_V_ameRyowyEyLYCQhE0inRIzFEAtGoQdl5FL5XiSRQ5BD-BW0TCMafYY5zWdITe0IjbP7BNjnjE9OsuOJXEMJ7lamqaC6-MLZb0LwDDYIqpZ_ov3MuB90y1OPkJE01hHY/s1600-h/RichardDavies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 390px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEies__tRzqml_V_ameRyowyEyLYCQhE0inRIzFEAtGoQdl5FL5XiSRQ5BD-BW0TCMafYY5zWdITe0IjbP7BNjnjE9OsuOJXEMJ7lamqaC6-MLZb0LwDDYIqpZ_ov3MuB90y1OPkJE01hHY/s400/RichardDavies.jpg" alt="" id="BLOGGER_PHOTO_ID_5447548861749525570" border="0" /></a><br />Well, I'm an amateur audiophile. I have an extensive collection of vinyl I've been collecting since the late Eighties. Gotta say, my favorite Sunday morning LP is side one of <a href="http://www.amazon.com/Theres-Never-Been-Crowd-Like/dp/B000003B9E/ref=sr_1_1?ie=UTF8&s=music&qid=1268336179&sr=8-1">Richard Davies' <span style="font-style: italic;">There's Never Been a Crowd Like This</span>.</a> The album is rich with crisp, strummed acoustic guitars, offbeat instrumentation, immediately tuneful melodies, witty lyrics and an overall sense of joy. There is a crystallized moment when the hot jolt of caffeine hits the bright morning and combines with Davies' lush arrangements that makes for a perfect way to start the day.<br /><br />OK, let's say it's not sunny. It's grey. It's nasty. Snow. Everywhere. Urrgh. You have to adapt to the conditions. Chirpy, happy music is just going to be aggravating, so you need something that has a lilting, melancholy, grey feeling. You need <a href="http://www.amazon.com/Sigur-R%C3%B3s/dp/B00006LLNU">Sigur Ros</a>. Maybe it's because they're Icelandic so I associate their music with cold. Maybe it's because they tend to release their albums in winter. Maybe it's because their music can be slow like a glacier. I think it's because there's an abstract quality to their songs that gives them a strong, cold weather feel. Most particularly the album <span style="font-style: italic;"><a href="http://www.amazon.com/Sigur-R%C3%B3s/dp/B00006LLNU">( )</a></span>. I mean...just look at the cover. It screams 'brrr' or maybe since we're talking about Sigur Ros, it gently whispers 'brrr.'<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-TUWjAMliMS-XjcGdWHp4wSyFDAzidqPJoOm90qw8Z1DHxEhRRciP2D2kpPI2TFU1lMu4qfWrtBVAnsWkNKQoOEn4QvguO7NGjjGqI9Mnv2WpQpDCKOO0uVskPFW3W3APEuiaotF-hM/s1600-h/sigur-ros-svigar-lg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-TUWjAMliMS-XjcGdWHp4wSyFDAzidqPJoOm90qw8Z1DHxEhRRciP2D2kpPI2TFU1lMu4qfWrtBVAnsWkNKQoOEn4QvguO7NGjjGqI9Mnv2WpQpDCKOO0uVskPFW3W3APEuiaotF-hM/s400/sigur-ros-svigar-lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5447549095193770418" border="0" /></a><br />I recently tried the much-hyped <a href="http://www.stumptowncoffee.com/">Stumptown Coffee</a> at <a href="http://www.facebook.com/pages/Chicago-IL/bagel-on-damen/355775930382?v=wall">Bagel on Damen</a>. Best cup of coffee I've had in my 20+ years of drinking coffee. Thick and oily in texture, super-concentrated and intense, vaguely hallucinogenic - prepare to be blown away.<br /><br />In general, since it is early in the day, I don't play anything too ruckus. I save the Sonic Youth for later.<br /><br />Music and wine presents a wider array of options. It's the start of your night and you're drinking Alsatian Riesling or Rose Champagne. The music needs to be upbeat, fun and not too heavy. I'm a fan of <a href="http://www.amazon.com/Unrest-Erlend-Oye/dp/B00006IK2K/ref=sr_1_1?ie=UTF8&s=music&qid=1268355254&sr=1-1">Erlend Oye's <span style="font-style: italic;">Unrest</span></a>. Definitely side 3. Quirky, stripped down beats, slinky eighties-style synths, gently sung lyrics. This record is just plain fun.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YsNq4Zosai2f23jvvuOBd1zmqv-mTsGOZyj4QTDvkkp-RE9-wa7_p7KEW-IGmp1KNp9Uu5cWCRHTSc7hB8FNvJZOapCGWeOsDCHNZeA2rSubgD6zFZqRVQF9qlvBAyLUZvLCj2p9cE4/s1600-h/erlend_oye-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YsNq4Zosai2f23jvvuOBd1zmqv-mTsGOZyj4QTDvkkp-RE9-wa7_p7KEW-IGmp1KNp9Uu5cWCRHTSc7hB8FNvJZOapCGWeOsDCHNZeA2rSubgD6zFZqRVQF9qlvBAyLUZvLCj2p9cE4/s400/erlend_oye-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5447549323485646658" border="0" /></a><br />For Rose Champagne, I was recently turned on to <a href="http://www.binnys.com/wine/Fluteau_Carte_Rubis_Brut_Rose_252528.html">Fluteau <span style="font-style: italic;">Carte Rubis</span> Brut Rose</a>. The wine is packed with crisp, bright red berry fruits and brimming with zesty bubbles. Another reason to pop the cork is the $32.99 price tag - a rare value from this typically pricey appellation. You can find the wine at <a href="https://www.binnys.com/">Binny's</a>.<br /><br />Moving on to red wine. Something heavier. A little richer. Bolder. Chateauneuf du Pape. On the stereo it's <a href="http://www.amazon.com/Still-Moves-My-Morning-Jacket/dp/B0010VHXMQ/ref=sr_1_1?ie=UTF8&s=music&qid=1268355379&sr=1-1">My Morning Jacket</a>. ROCK AND ROLL. Side one of <span style="font-style: italic;"><a href="http://www.amazon.com/Still-Moves-My-Morning-Jacket/dp/B0010VHXMQ/ref=sr_1_1?ie=UTF8&s=music&qid=1268355379&sr=1-1">It Still Moves</a></span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-y7En_TxZjym2z4hEyjkGnKNkr6idsSDk4iZuiGsfxdnSTgTH-WWm9WNZtUvKX4bQmFD_2u29TiqrtmnRQe2qCtQzyT-CBIqfqu8ZqWfqoqv0pP7ByE9V_z5ayUafliq3WRB39d6KJM/s1600-h/My-Morning-Jacket-It-Still-Moves-435607.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-y7En_TxZjym2z4hEyjkGnKNkr6idsSDk4iZuiGsfxdnSTgTH-WWm9WNZtUvKX4bQmFD_2u29TiqrtmnRQe2qCtQzyT-CBIqfqu8ZqWfqoqv0pP7ByE9V_z5ayUafliq3WRB39d6KJM/s400/My-Morning-Jacket-It-Still-Moves-435607.jpg" alt="" id="BLOGGER_PHOTO_ID_5447549769673338802" border="0" /></a><br />Everything about those first three songs is boozy and over the top: huge guitars, outsized hooks, Jim James' reverb-soaked vocals...easily the musical equivalent of 15% alcohol Chateauneuf.<br /><br />One of my favorite producers of high octane Chateauneuf du Pape is <a href="http://www.lajanasse.com/index.php?s=switchL">Domaine de la Janasse</a>. Their CNDP bottlings start around $50 retail, depending on vintage. A more cost effective way to sample their wares is buying one of their wines from a different appellation. The vin de pays <a href="http://www.binnys.com/wine/2007_Domaine_de_la_Janasse_Bussiere_284307.html">Terre de Bussiere</a> is a mouthful to say and drink. At $15, it is totally worth it. The fruit is so rich and jammy, it's practically spreadable. Like My Morning Jacket, it's a crowdpleaser with integrity.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGo4m_Ud4q_ZNYX2THgtAb9k3VfZYrwiD5ZSjCutv5Rnof-mBWOxsqfSYy7szD2EN0k090D1CXACO4l-hijuxEf12VnF3Upws9G4nKKXPH0rwhazvzADpxytOxN38SINafcY5btydObo/s1600-h/a8174e3aefcfe672a6ec3538268d8e16radiohead-in-rainbows.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGo4m_Ud4q_ZNYX2THgtAb9k3VfZYrwiD5ZSjCutv5Rnof-mBWOxsqfSYy7szD2EN0k090D1CXACO4l-hijuxEf12VnF3Upws9G4nKKXPH0rwhazvzADpxytOxN38SINafcY5btydObo/s400/a8174e3aefcfe672a6ec3538268d8e16radiohead-in-rainbows.png" alt="" id="BLOGGER_PHOTO_ID_5447550165550180354" border="0" /></a><br />One last record for end of the night contemplation. A nod to <a href="http://www.amazon.com/Rainbows-Radiohead/dp/B000YXMMAE/ref=sr_1_1?ie=UTF8&s=music&qid=1268355982&sr=1-1">Radiohead's <span style="font-style: italic;">In Rainbows</span></a>, a brilliant late night album, but instead, I feel the need to mention Woodbine and their album<span style="text-decoration: underline;"><span style="font-style: italic;"> </span></span><span style="font-style: italic;"><a href="http://www.amazon.com/Best-Before-End-Woodbine/dp/B0007LSYQE/ref=ntt_mus_ep_dpi_lnk">Best Before End</a></span> . Not too well known in the States, or their native England either. I just stumbled across this band a few years ago. They are kinda like Portishead minus beats, plus acoustic guitars. It's an intense way to end the night, but highly rewarding. Both sides. Fine with cognac. Or more red wine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IgVXLAzd7dZpSw7kLTT7x0OrR9KO5oQ7j36kCVmy7JOHy1ui_XRL-kfEWS8NvSsCTgEzhnGdbcyPqB5sH4drRvhuTSG-cEdlPom_HFzIx0JJWsPhOhoRzsKXDWtoreL0EdgJWy7dpO4/s1600-h/290913_1_f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IgVXLAzd7dZpSw7kLTT7x0OrR9KO5oQ7j36kCVmy7JOHy1ui_XRL-kfEWS8NvSsCTgEzhnGdbcyPqB5sH4drRvhuTSG-cEdlPom_HFzIx0JJWsPhOhoRzsKXDWtoreL0EdgJWy7dpO4/s400/290913_1_f.jpg" alt="" id="BLOGGER_PHOTO_ID_5447550388932440002" border="0" /></a><br />Although bourbon is fashionable now, let's not push cognac aside. <a href="http://www.binnys.com/spirits/Jean_Luc_Pasquet_Coeur_de_Grande_Champagne_103801.html">Jean Luc Pasquet</a> has a permanent home on my liquor cart for many reasons. Artisanal? Check. Cool label? Check. Value? Check. Warm fuzzies? Check.<br /><br />You should be good to go.<br /><br /><span style="font-style: italic;">Josh Kaplan grew up in the world of hospitality visiting Chicago's best restaurants with his father, well known restaurant critic, Sherman Kaplan. Early in his career, he worked at Evanston's Va Pensiero and at Michael Symon's Lola Cafe in Cleveland. Most recently he was the Beverage Director for mk the restaurant and theWit Hotel. Currently, he is the assistant General Manager at the soon-to-open Benny's Chop House in Chicago. Amongst friends, he is well-known for having an enviable record and wine collection.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7794171474724398633.post-52648707345101933642010-02-28T09:34:00.000-08:002010-03-03T06:25:34.840-08:00Changing Old, Ingrained Eating Habits<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxno6MJmKWX7yxt5vtIxoyUPrmTzSNgr4PTUAa3GXVyZxAyYczuofbsywvLG3rO-G6R3rBylm3MbeN501EG8qVtSV3M9pcSODcYrB0gygbr8nQV85S60wEt1szg9PSujITx1zMNn-QRk/s1600-h/lion-eating.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxno6MJmKWX7yxt5vtIxoyUPrmTzSNgr4PTUAa3GXVyZxAyYczuofbsywvLG3rO-G6R3rBylm3MbeN501EG8qVtSV3M9pcSODcYrB0gygbr8nQV85S60wEt1szg9PSujITx1zMNn-QRk/s400/lion-eating.jpg" alt="" id="BLOGGER_PHOTO_ID_5443320341510685138" border="0" /></a><span style="font-size:78%;"><span style="font-family:arial;">photo by</span> <a href="http://www.earth-touch.com/">earth-touch.com</a></span><br /><br /></div>This photo speaks to me in the most primordial way. I am a Leo, astrologically speaking, and an occasional carnivore. I also enjoy eating with my hands and have been known to voraciously enjoy my food. And for this very important post, I didn't want to use a tacky stock photo of someone nervously tapping their fingers next to a bowl of peanuts. It needed to have some weight, some gravitas. Because this is serious business. At least it is for me.<br /><div style="text-align: left;"><br />For the last few weeks, I've been keeping a journal of observations on how I eat, what I eat, what triggers my eating, what's working and what isn't. I've been feeling physically out of sorts for a while and winter sure doesn't help. I simply don't move my body as much in the winter and that's a big part of it. But there was something more - something deeper to untangle and it was time to face the music.<br /><br />I want to point out that this detective work I was doing on my own behalf came from a place of loving observation, not condemnation. This was the perfect exercise for me to experience that the old, mean-spirited and hyper-critical voice in my head had virtually disappeared which was stupendous news.<br /><br />So, here in brief, is what I've observed about myself:<br /><br />On a day to day basis, I am not in touch with my natural instincts around food.<br />I often eat because it's breakfast, lunch or dinner time and not because I'm hungry.<br />I occasionally use food as a means to distract and disassociate from the moment.<br />I sometimes eat to combat stress.<br />I can use food and cooking to procrastinate.<br />I eat too mindlessly too often.<br />I sometimes reach for foods that don't make me feel good but have long been a source of comfort.<br />I will often resist what makes me feel good. (<span style="font-style: italic;">what the?!</span>)<br />I desire to be more comfortable outside of my comfort zone.<br /><br />What I also know is this: I am going through major change. And along with the tumult and discomfort inherent in change, also comes this feeling of being ungrounded, which is no freaking day at the carnival, let me tell you. It brings up a lot of fear. So, I've found myself wanting to cling to patterns that are comfortable and familiar just to feel grounded. But the reality is, those old ways of being no longer serve me. I have to create new ways to cope, ones that are life-affirming and make me feel <span style="font-style: italic;">good</span> instead of keeping me physically and emotionally incapacitated.<br /><br />I love this quote by the brilliant numerology expert, <a href="http://www.creativenumerology.com/">Christine DeLorey</a>:<br /><br /><span style="font-style: italic;">"Feel your fear, accept its presence, and allow it to move through you, and out of you. This process develops courage, and the ability to recognize those things which really do need to be feared, </span><i style="font-style: italic;">and</i><span style="font-style: italic;"> those which need not be feared at all. Your feelings are your senses and instincts which, in turn, are vital to your survival."</span><br /><br />Here's the other MAJOR thing I figured out from my observational experiment:<br /><br />I do not allow myself the space to fully feel and acknowledge my feelings. This pattern was set in childhood. It is so old and obsolete and I am still, blindly following its lead. I need to slow down, breathe and acknowledge to myself what I'm feeling. I need to assure myself that everything's alright and that I am safe. This is a new pattern that will take time to gel but one I am forever committed to returning to.<br /><br />Again, another liberating insight from <a href="http://www.creativenumerology.com/">Christine DeLorey</a>:<br /><br /><span style="font-style: italic;">"You will learn that your feelings are your only means of activating personal freedom. We have all been conditioned to believe that emotional expression denotes weakness and is "negative." In fact, emotional expression is our strength, our own self-healing mechanism, our only means of freedom, and the ultimate tool of creativity. "</span><br /><br />Now, with this new found knowledge, I tried another experiment. I removed what I suspected to be "trigger" foods for me for one week and ate a very simple diet full of clean, organic animal protein and all the fruits and vegetables I desired. The foods I removed were coffee, alcohol, soy, wheat, sugar, dairy, red meat and my beloved salty, snacky treats. I also made a lot of green smoothies where I'd throw handfuls of dark leafy greens like spinach, kale and chard in a blender with berries I'd frozen in the summer, a banana, some papaya or pineapple and water and blend until smooth. I had a lot of energy that week. I started to feel great. I was definitely on to something.<br /><br />The question became, could I realistically sustain this? Wouldn't it interfere with my social life? Would I begin to feel lonely and outcast? Would I feel deprived? I love a good pizza and a cocktail from time to time. How could this ever work? I honestly don't know.<br /><br />But I do know that I don't respond well to absolutes. Ideally, I believe in finding balance. I like the idea of simply following what feels good for my emotional and physical well-being one day at a time. Noticing whether my body is saying "yes" or "no". Trusting myself to make decisions in the moment that are in my best interest and to catch myself when I hit slippery slope territory - when I'm building backwards momentum and not feeling my best. Right now, this is what makes sense to me.<br /><br />When I look back on my long relationship with food, I hit on some remarkable memories that are significant reminders of how far I've come. My ex-boyfriend Joe, whom I lived with for many years in my twenties, recently shared that one of the things that endeared him to me was that I used to like to smoke Camel Lights and eat mint chocolate chip ice cream at the same time! I mean, come on! That's hilarious - my ersatz version of a menthol - I totally love it. But, I'm just so grateful it would never occur to me to do that now!<br /><br />So, from what I've learned so far (and I'm sure there's more to come), these are my steps for changing outdated eating habits. I firmly believe that excavating the truth - your personal truth - will truly set you free.<br /><br /><span style="font-style: italic;">Observe yourself in a loving and kind way, not a critical one.</span><br /><br /><span style="font-style: italic;">Get clear on what your triggers are. Be honest with yourself about them and know that it's OK.</span><br /><br /><span style="font-style: italic;">See if you can begin to cut your triggers off at the pass by kindly acknowledging how you're feeling in the moment and breathe deeply into your body. </span><br /><br /><span style="font-style: italic;">Write about what you're feeling in a journal if you need to.</span><br /><br /><span style="font-style: italic;">Begin to take notice of your authentic hunger cues. Let yourself get hungry before you eat and see how that feels.</span><br /><br /><span style="font-style: italic;">Observe what foods make you feel good and which ones make you feel bad.</span><br /><br /><span style="font-style: italic;">Try removing those foods one at a time (or all at once if you're up to it) for a while and see how you feel.</span><br /><br /><span style="font-style: italic;">Find a movement/exercise practice that allows you to get out of your head and into your body.</span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">If any of you are moved or can relate to this in any way, I'd love to hear from you. danajoy at realfoodrehab dot com.</span></span><br /><br /></div>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-7794171474724398633.post-35889983623851367882010-02-14T13:25:00.000-08:002010-02-14T13:14:46.489-08:00Being A Contribution<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y0cTP8xj1NoX0jjAzZjewYhjrp1D5jaN4u5xjJCZ5Dk1im7N2fSJkvM7CvrSep0RYM7liKWAQkvFfOJY14HT7Yu_8oP74M7I6A50tzh1jyA-TDto4ctWVBnxk9lQjRNffTIW3AcCSg8/s1600-h/ArtofPossibility.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y0cTP8xj1NoX0jjAzZjewYhjrp1D5jaN4u5xjJCZ5Dk1im7N2fSJkvM7CvrSep0RYM7liKWAQkvFfOJY14HT7Yu_8oP74M7I6A50tzh1jyA-TDto4ctWVBnxk9lQjRNffTIW3AcCSg8/s400/ArtofPossibility.jpg" alt="" id="BLOGGER_PHOTO_ID_5433762241775662290" border="0" /></a><br />Not long ago, I set out to reinvent my life with the sole purpose of being the most authentic version of myself that I could be. In my search, I've found many books that have helped me on my path - books that synchronistically seemed to jump off the library shelves right when I needed them. This book, <a style="font-weight: bold;" href="http://www.amazon.com/gp/product/0142001104?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0142001104"><span style="font-style: italic;">The Art of Possibility</span></a><img src="http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=0142001104" alt="" style="border: medium none ! important; margin: 0px ! important; font-weight: bold;" border="0" height="1" width="1" />by Rosamund Stone Zander and Benjamin Zander, created a profound shift in how I view what's possible in my personal life, my relationships and in turning around difficult situations to the best advantage for myself and others.<br /><br />One of the chapters in the book that had the greatest influence on me was called, <span style="font-style: italic;">Being A Contribution.</span> It opened with this parable:<br /><br /><span style="font-style: italic;">Strolling along the edge of the sea, a man catches sight of a young woman who appears to be engaged in a ritual dance. She stoops down, then straightens to her full height, casting her arm out in an arc. Drawing closer, he sees that the beach around her is littered with starfish, and she is throwing them out one by one into the sea. He lightly mocks her, "There are stranded starfish as far as the eye can see, for miles up the beach. What difference can saving a few of them possibly make?" Smiling, she bends down and once more tosses a starfish out over the water, saying serenely, "It certainly makes a difference to this one."</span><br /><br />Reading this chapter was a beautiful wake up call. I recognized that I measure and judge my place in the world far too narrowly: everything is either right or wrong, I am a success or a failure, I am too much or not enough. I am also guilty of occasionally making decisions out of fear based on what other people might think instead of from a place of strong personal belief and integrity. Benjamin Zander, a successful speaker and conductor of the Boston Philharmonic, came to the conclusion that instead of measuring his achievements in traditional ways, he could simply declare himself to be a contribution:<br /><br /><span style="font-style: italic;">"I settled on a game called I am a contribution. Unlike success and failure, contribution has no other side. It is not arrived at by comparison. All at once I found that the fearful question, "Is it enough?" and the even more fearful question, " Am I loved for who I am, or for what I have accomplished?" could both be replaced with the joyful question, "How will I be a contribution today?"</span><br /><br />The idea of declaring myself a contribution was liberating. It redirected my way of thinking.<br />I started to view difficult situations as personal challenges where I had an opportunity to rise to the occasion. I was recently in a work situation that was new and very perplexing. I was mired in negativity about finding a solution to a big problem. I was feeling like a victim and wanted to blame others for my predicament. But then I realized I wanted to resolve this with integrity and for me, that means not finding fault and blaming others but taking personal responsibility. So, I asked myself, "What is the best contribution I can make to this situation?" I visualized a happy outcome for all without having expectations about how it might unfold. I held the tension of not having answers but believing I could find one and ultimately, I did.<br /><br />Frankly, I am tired of seeing the negative in every situation and of hearing myself say the words, <span style="font-style: italic;">"I can't."</span> (again, fear talking). I knew at my core, that's not who I am or who I want to be in the world. When pressed in dilemma, when I think I have no options, I remember there is always another way and that's the perfect time to declare myself a contribution.<br /><br /><span style="font-style: italic;">"Naming oneself and others as a contribution produces a shift away from self-concern and engages us in a relationship with others that is an arena for making a difference. Rewards in the contribution game are of a deep and enduring kind, though less predictable than the trio of money, fame and power that accrue to the winner in the success game. You never know what they will be, or from whence they come."</span><br /><br />Excerpted directly from the book, here are steps to <span style="font-weight: bold;">The Practice </span><span style="font-weight: bold;">of Becoming a Contribution</span>:<br /><br /><span style="font-weight: bold;">1. Declare yourself to be a contribution.</span><br /><br /><span style="font-weight: bold;">2. Throw yourself into life as someone who makes a difference, accepting that you may not understand how or why.</span><br /><br /><span style="font-style: italic;">"When you play the contribution game, it is never a single individual who is transformed. Transformation overrides the divisions of identity and possession that are the architecture of the measurement model, recasting the tight pattern of scarcity into a widespread array of abundance."</span><br /><br />We all desire abundance. Whether it's financial freedom, friendships, love or creative flow. What if abundance wasn't simply about "me, me, me - that's mine." The scarcity mentality thinks "I can't share this because then there won't be enough for me." The idea that no matter how much we have, there is never enough. That is surely fear talking; we've all experienced it but it is simply not true. I have lived with this mentality my whole life. It has been passed down from generation to generation in my family and I am committed to ending its legacy for good.<br /><br />I'm going to end with another parable from the book that speaks to possibility and to our "limited understanding of the nature of the gifts the universe holds in store for us."<br /><br /><span style="font-style: italic;">Four young men sit by the bedside of their dying father. The old man, with his last breath, tells them there is a huge treasure buried in the family fields. The sons crowd around him crying, "Where, where?" but it is too late. The day after the funeral and for many days to come, the young men go out with their picks and shovels and turn the soil, digging deeply into the ground from one end of each field to the other. They find nothing and, bitterly disappointed, abandon the search.</span> <span style="font-style: italic;">The next season the farm had its best harvest ever.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7794171474724398633.post-187825044872409572010-02-10T20:32:00.000-08:002010-02-11T12:33:13.976-08:00Feasting On Art<div style="text-align: left;">I recently discovered this incredible blog, <a style="font-weight: bold;" href="http://www.feastingonart.com/">Feasting on Art</a><span style="font-weight: bold;">.</span> Its proprietress, Megan Fizell, has combined her passion for food, art and photography and created a unique genre all her own: She creates culinary masterpieces inspired by classic and contemporary works of art, many of them still lifes.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2cuPVEDhzyZhOZh-AxBuZayzEEqQvt6eaCS-v60w2NfL3TY5ZWBYyTsZMoxzKT5GV3dIsAf3ekdHXsjVmW3nqW26Y5CdM008mn_8LCcqrjUo24_4ixSE6kVq4WZXkGB44KliYDMm0_k/s1600-h/mondrian_composition8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 369px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2cuPVEDhzyZhOZh-AxBuZayzEEqQvt6eaCS-v60w2NfL3TY5ZWBYyTsZMoxzKT5GV3dIsAf3ekdHXsjVmW3nqW26Y5CdM008mn_8LCcqrjUo24_4ixSE6kVq4WZXkGB44KliYDMm0_k/s400/mondrian_composition8.jpg" alt="" id="BLOGGER_PHOTO_ID_5437030544430940722" border="0" /></a><span style="font-size:78%;">Piet Mondrian, Composition No. 8, 1939-42<br />Oil on canvas, 74 x 68 cm, Kimbell Art Museum, Fort Worth<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAivQFPKmKIYFTIg9qN1TgzOsiActqvXlCQ4h3TlTFzFMU-A3DiE-Kc54Bn9pX7BjWDpbCfvU1HLk0YP2aC9vU70Wf7Ir5fP-XDCd-99UBb6sRgNFntTtxpsGXzK93lJ5Vre4eb8YbmVQ/s1600-h/3869279107_ba636918b3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 293px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAivQFPKmKIYFTIg9qN1TgzOsiActqvXlCQ4h3TlTFzFMU-A3DiE-Kc54Bn9pX7BjWDpbCfvU1HLk0YP2aC9vU70Wf7Ir5fP-XDCd-99UBb6sRgNFntTtxpsGXzK93lJ5Vre4eb8YbmVQ/s400/3869279107_ba636918b3.jpg" alt="" id="BLOGGER_PHOTO_ID_5436995198136130210" border="0" /></a><span style="font-size:78%;"><span style="font-size:100%;"><a href="http://www.feastingonart.com/2009/08/mondrians-pound-cake.html">Mondrian's Pound Cake</a> (click for recipe)</span><br /></span></div><br />Megan is educated as an art historian and currently lives and works in Sydney, Australia. I love the way she describes the original works - for me, it's like getting a double major in art history and culinary education at the same time. Moreover, her site is so visually and sensually exciting - a very inspired place to visit so I hope you will check it out. Below, is my interview with Megan. She also shares her culinary experiences in Sydney, a place I dream about living someday...<br /><br /><span style="font-weight: bold;">How do you describe </span><a style="font-weight: bold;" href="http://wwww.feastingonart.com/">Feasting on Art</a><span style="font-weight: bold;">?</span><br /><br /><a href="http://www.feastingonart.com/">Feasting on Art</a> is an innovative translation from painting to plate. Taking cues from the ingredients depicted in each work, recipes are composed to reflect the artist's creativity. As a broad survey of both the role of food in the history of art and the gastronomic traditions of the culinary arts, the blog acts as a feast for the eyes as well as the stomach.<br /><br /><span style="font-weight: bold;">Can you describe your day job and how <a href="http://www.feastingonart.com/">Feasting on Art</a> intersects with that? How do the two inform one another?</span><br /><br />By working at an art gallery I am exposed to new and exciting art on a daily basis in the gallery collection and by the Sydney scene in general. I used one painting on the blog that was sold at the gallery many years ago by <a href="http://www.feastingonart.com/?s=weaver+hawkins">Weaver Hawkins</a>.<br /><br /><span style="font-weight: bold;">Your recipes and images aren't literal, but inspired by the original work. Can you describe your process?</span><br /><br />The process varies depending on the painting but generally I start with an artwork I find interesting and want to learn more about. I have a large archive of paintings I hope to study and find myself picking art based on the season. I am currently in the middle of a series about Frida Kahlo who created bright and vibrant paintings - perfect for our hot Sydney summer. Sometimes I find beautiful produce at the market and then search for a matching painting to research. Those posts are much harder for obvious reasons.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnx_zO_IJjMFj5CtjjiCjhR57BBw_IkJeYLQ3QS-ggF7DMfAOsv63Qf1aBFm-R4_MDbkK1dcp7piG4PcqkjPWtVhRIo42b9Kf6fb1zKCdQ-2hXvLm69soqZWifRKNXepMPtxBINEYltUM/s1600-h/kahlo_still_life.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 395px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnx_zO_IJjMFj5CtjjiCjhR57BBw_IkJeYLQ3QS-ggF7DMfAOsv63Qf1aBFm-R4_MDbkK1dcp7piG4PcqkjPWtVhRIo42b9Kf6fb1zKCdQ-2hXvLm69soqZWifRKNXepMPtxBINEYltUM/s400/kahlo_still_life.jpg" alt="" id="BLOGGER_PHOTO_ID_5436999614925849858" border="0" /></a><span style="font-size:78%;">Frida Kahlo, <em>Still Life</em>, 1942</span><br /></div><div style="font-style: italic; text-align: center;"><span style="font-size:78%;"> oil on copper, 64.5 cm diameter, Museo Frida Kahlo, Mexico City<br /><br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUIPmF7lqi_jcy1ZaMFczdHv_-_u6cJ9BrtGC5W1CXq3RY9z1D7Sn1N0eru4pulyFI00aU7hJiuYWnLNOgPk5yup6imFgDRMR9CMih5o3JT9wHWrFYciIPEXtnm_tTrtDPhhJi5JlW-A/s1600-h/4308120095_10fc5eb6a6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 366px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUIPmF7lqi_jcy1ZaMFczdHv_-_u6cJ9BrtGC5W1CXq3RY9z1D7Sn1N0eru4pulyFI00aU7hJiuYWnLNOgPk5yup6imFgDRMR9CMih5o3JT9wHWrFYciIPEXtnm_tTrtDPhhJi5JlW-A/s400/4308120095_10fc5eb6a6.jpg" alt="" id="BLOGGER_PHOTO_ID_5436999864025847106" border="0" /></a><a href="http://www.feastingonart.com/2010/01/kahlos-roasted-chicken-with-pumpkin-mole.html"><span><span style="font-size:85%;">Kahlo's Roasted Chicken with Pumpkin Mole</span></span></a> <span style="font-size:78%;">(click for recipe)</span><br /></div><span style="font-weight: bold;"><br /><span style="font-size:100%;">Are these your proprietary recipes?</span></span><span style="font-size:100%;"><br /><br />It depends on the specific recipe - I alternate between adapting recipes by other authors and creating my own. I cite the recipe's original source if adapting so unless otherwise noted the work is my own.<br /><br /></span><span style="font-weight: bold;font-size:100%;" >What is your cooking background? How often do you cook for yourself and others?</span><span style="font-size:100%;"><br /><br />Up until my move to London my kitchen skills were very limited. I had a very inspiring roommate who introduced me to cooking as a creative outlet. I am self-taught and spend each Sunday testing new recipes. I cook for the blog on Mondays so that I can photograph the food in the fantastic natural light in my flat. When entertaining friends for dinner I often make chipotle chicken enchiladas and a <a href="http://www.feastingonart.com/2009/12/drews-berry-lemon-cheese-pie-with-lemon.html">berry lemon cream cheese pie</a> for dessert.<br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFj5VJ8ZaJYYDeUfcS28xTJJ4D9_k_ZDpGPNXsrzW0uWl1T5xh8R8Dxq7Zu3phwl8roGlNisduu1K0u3qcE6s5OrqgTOtA17-aho1rW__UbqVhppe463Fa7oaGYpr11Ik2yZ70K6IJGns/s1600-h/manet_still_life_ham.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 309px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFj5VJ8ZaJYYDeUfcS28xTJJ4D9_k_ZDpGPNXsrzW0uWl1T5xh8R8Dxq7Zu3phwl8roGlNisduu1K0u3qcE6s5OrqgTOtA17-aho1rW__UbqVhppe463Fa7oaGYpr11Ik2yZ70K6IJGns/s400/manet_still_life_ham.jpg" alt="" id="BLOGGER_PHOTO_ID_5437007382828764530" border="0" /></a><span style="font-size:78%;"><span style="font-size:78%;">Edouard Manet, <span style="font-style: italic;">The Ham</span>, 1875</span></span><br /><span style="font-size:78%;"><span style="font-size:78%;">oil on canvas, 13 x 16 cm, The Glasgow Museum</span></span><br /></div><span style="font-size:78%;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRa3n554Rd9yj0PZcrZbvJvWt8XKjmvP0tNsk0TgqnN4p0ex81-k2L1TEs3up9njfT0HlcARSAmToYNxqd5U9VyC3nBjRpznrzlrgBWoCPfnMhDgjcMMe4Jcc4RW3HFiBbjRKyUiv3y4/s1600-h/3780262029_f3f4012f2d_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 398px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRa3n554Rd9yj0PZcrZbvJvWt8XKjmvP0tNsk0TgqnN4p0ex81-k2L1TEs3up9njfT0HlcARSAmToYNxqd5U9VyC3nBjRpznrzlrgBWoCPfnMhDgjcMMe4Jcc4RW3HFiBbjRKyUiv3y4/s400/3780262029_f3f4012f2d_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5437007264886536578" border="0" /></a><span style="font-size:85%;"><a href="http://www.feastingonart.com/2009/08/manets-ham-gruyere-and-moutarde.html">Manet's Ham, Gruyère, and Moutarde Palmiers</a><span style="font-weight: bold;"> </span><span style="font-size:78%;">(click for recipe)</span></span><br /></div><br /><span style="font-weight: bold;font-size:100%;" >I love how much I learn about art and artists on your site. Tell me more about your fascination with still lifes. </span><span style="font-size:100%;"><br /><br />Still life paintings are the meeting place of my two passions, food and art. The paintings are so much more than a depiction of a pile of foodstuffs, often the works are saturated with iconography. Food is central to culture - illustrated by it's continual presence in the visual arts.<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Can you describe what it's like to be food-obsessed in Sydney, Australia? What are your favorite places to eat? </span><span style="font-size:100%;"><br /><br />For me Australia is a small slice of heaven. I can get my greedy little hands on beautiful tropical fruits including my favorite, lady finger bananas, as well as incredibly fresh seafood. I have been in Sydney for less than a year so I am still in the exploration stage of the food scene here. There are so many restaurants on my list to try that I haven't had the chance to go back to the few places where I've had really memorable meals. One of them was at <a href="http://www.buonricordo.com.au/page/home.html">Buon Ricordo in Paddington. </a>While photographing a friend's wedding reception I sampled one of the most tender, melt-in-your-mouth cuts of beef that I ever had. This was proceeded by the restaurant's famous dish, </span><span style="font-style: italic;font-size:100%;" >Fettuccine al Tartufovo</span><span style="font-size:100%;"> described as a fettuccine with cream and Parmesan, topped with a fried truffle egg that is brought to the table and mixed in front of you in all of it's velvety rich glory. </span>I have Buon Ricardo to thank for my current arancini infatuation. Before that fateful meal I had never even heard of the dish and now it seems, wherever I dine, the deep fried risotto balls are popping up on every menu. Last week I had a variety with spinach and parmesan at the <a href="http://www.idrb.com/northbondi/">North Bondi Italian restaurant below the RSL</a>. Perfect with a squeeze of lemon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o5f6OLYYy98b6fjB8Wd0Rc8Rc-Z5xQ_xUnOQhBVrIG_bXGV7YPP4lYRnlKu7H_ngNsqT74EeaCc0MkXMFBSliMpOTAI-IzY_UAs0EbLsdR5LsmKhKPlz1ZNYwAKGYf_RfCdrTUdGpJw/s1600-h/IMG_8406.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9o5f6OLYYy98b6fjB8Wd0Rc8Rc-Z5xQ_xUnOQhBVrIG_bXGV7YPP4lYRnlKu7H_ngNsqT74EeaCc0MkXMFBSliMpOTAI-IzY_UAs0EbLsdR5LsmKhKPlz1ZNYwAKGYf_RfCdrTUdGpJw/s400/IMG_8406.jpg" alt="" id="BLOGGER_PHOTO_ID_5437002505432390258" border="0" /></a><span style="font-size:100%;"><span style="font-size:100%;">The only restaurant I'm a regular at is a little place in Chinatown on Thomas Street. Sadly, I don't even know the name (if it even has one). It is one of those places that you are brought to, I would never have gone otherwise. It is a small room rented out in a large building that is always full of customers. People sit on whatever they can find including overturned milk crates. You order while you wait and mill about out front with the other 15 or so customers until the waitress calls you over. As you squeeze between the tables, you arrive at a table already laden with food. Everything I've had there has been delicious - thick homemade noodles with a sour-sweet sauce, floury pancakes with moreish meat filling that I spoon onto anything I can get my hands on, as well as the best hot & sour soup with thick meaty strips of black Chinese mushrooms. The decor is wonderfully bizarre, yarn tapestries of cows and fake plastic grape vines that hide the ceiling. I have a fondness for kitsch and appreciate that it provides a little clue for finding this hidden gem. Lastly, I love the restaurant <a href="http://www.svens.com.au/">Svens</a>, a Swedish wood-fire pizzeria. My favorite pizza is called Ragnarök - "Judgement Day", complete with chorizo, smoked ham, pancetta, pepperoni and chili creme - so delicious!</span></span><span style="font-size:100%;"><br /><span style="font-weight: bold;font-size:100%;" ><br />You're experiencing summer right now, and I am so jealous. What foods are exciting you? Can you describe it in detail and make all of our mouths water - we're in winter's dark trenches so please share anything you've got!</span><span style="font-size:100%;"><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUbEIIlX8xUsNOthpaToCf5AMyO56IHV7CqCNoihZ_yY9q9enj6hmbQWVq9fNg6_kWDxbSXD6PRTT4wtIDEQoGnC832DyJcvhQppwZF0EHYNGgmDF_ZN1JpnOIwFV4bQ6rqzhx8xNpZQ/s1600-h/coconuts.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 383px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHUbEIIlX8xUsNOthpaToCf5AMyO56IHV7CqCNoihZ_yY9q9enj6hmbQWVq9fNg6_kWDxbSXD6PRTT4wtIDEQoGnC832DyJcvhQppwZF0EHYNGgmDF_ZN1JpnOIwFV4bQ6rqzhx8xNpZQ/s400/coconuts.png" alt="" id="BLOGGER_PHOTO_ID_5437000434268162450" border="0" /></a><br /></span><div style="text-align: center;"><span style="font-size:78%;">Image top left, Frida Kahlo, Lágrimas de coco (Coconut Tears),1951<br /></span><span style="font-size:78%;">Oil on masonite, 22.8 x 29.8 cm, Los Angeles County Museum of Art</span><br /></div><span style="font-size:100%;"><br />I traveled to New Zealand during Christmas break and while walking along the harbour I found half a coconut on the rocks. To me, a girl from Flint, Michigan, the idea of a coconut washing up onto the shore was utterly romantic and for this reason the first post of the new year featured coconuts. To combat the summer heat I selected a <a href="http://www.feastingonart.com/2010/01/kahlos-coconut-milk-ice-cream-with.html">smooth coconut milk ice cream</a> - the combination of flavours couldn't be tastier: sweet coconut milk, sour lime juice and spicy ginger, with thick slices of caramelized papaya.<br /><br />More on Megan Fizell: Here is a great piece on <a href="http://parliamentoftwo.blogspot.com/2010/02/we-love-megan-fizell-and-she-loves.html">Megan's Top Ten Favorite Things</a> on the blog, Parliament of Two.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794171474724398633.post-68289237311664512032010-02-02T09:22:00.000-08:002010-02-02T11:33:33.526-08:00Professional Pizza At Home with Sunday Dinner Club<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZv815QrtL_0txm9v2dFR25ZAbnGADPmpa1QILoKI6d4riiC7fvqs0dZqFBPKfam5ZDj4LZzEv1SAykv8BEv9UsXzduYWJDaLT1TNG5a_3B5jhp_eX4OXDzFes3ENynQNA0C1DZT3rGH4/s1600-h/PizzaDinner-13.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZv815QrtL_0txm9v2dFR25ZAbnGADPmpa1QILoKI6d4riiC7fvqs0dZqFBPKfam5ZDj4LZzEv1SAykv8BEv9UsXzduYWJDaLT1TNG5a_3B5jhp_eX4OXDzFes3ENynQNA0C1DZT3rGH4/s400/PizzaDinner-13.jpg" alt="" id="BLOGGER_PHOTO_ID_5430692771536100114" border="0" /></a>What can a home cook glean from professional chefs? That's what I'm attempting to find out. I have a voracious hunger to learn from those far more experienced than I, so I decided last year to call upon some connections I have with local chefs and see if I could work in their kitchens. The name of this practice is called a <span style="font-weight: bold;">stage</span>. Pronounced with a soft a - <span style="font-style: italic;">St-ah-j.</span><br /><br />You might recognize Josh and Christine from my <a href="http://realfoodrehab.blogspot.com/2009/12/real-food-rehab-holiday-gift-guide_1907.html">Holiday Gift Guide</a>. They own <a href="http://www.sundaydinnerchicago.com/">Sunday Dinner</a> and <a href="http://www.eatgreenfoods.com/">Eat Green Foods</a> (best granola bars on the planet, have you tried them yet?).<span style="font-weight: bold;"> Sunday Dinner </span><span style="font-style: italic; font-weight: bold;">Club</span> is their underground community dining club; you have to be on their email list to get an invitation and it's not easy to get on the list - you have to know someone who's already on the list and be referred by them. They send out invitations for monthly, four-course themed menus, you respond with an RSVP and they let you know where to show up. It's all very hush hush because they are operating out of a private home.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKpukbsrCUMe-v9cQQJe-0mY4Sw_nuTkuw0s7yyJ6wKpKFFEuXVaoZxKii6ru8tqRGZKnuAKvPKSHhyphenhyphen8X4X9F6Lj8ItClwPhtdQdrbop1jP9Ltu35sTDN3gWWsRu-BrHcHUA-pwx8TAo/s1600-h/PizzaDinner-10.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKpukbsrCUMe-v9cQQJe-0mY4Sw_nuTkuw0s7yyJ6wKpKFFEuXVaoZxKii6ru8tqRGZKnuAKvPKSHhyphenhyphen8X4X9F6Lj8ItClwPhtdQdrbop1jP9Ltu35sTDN3gWWsRu-BrHcHUA-pwx8TAo/s400/PizzaDinner-10.jpg" alt="" id="BLOGGER_PHOTO_ID_5433696526429629426" border="0" /></a>So, it was at this secret location that I showed up to do my stage. It was a traditional, Victorian-style Chicago two-flat with a standard kitchen - a place you'd not expect to be served restaurant quality food.<br /><br />One of the deal breakers for me in choosing the chefs I wanted to work with was that they only use the best ingredients; that they buy local, sustainable, hand-crafted foods as much as possible. It aligns with my tastes and values and fortunately for all of us, there are so many chefs doing that these days. I have staged for three consecutive months with Sunday Dinner Club and I am blown away by the ingredients in their fridge and larder. Everything they buy and use (and personally eat themselves) is of the highest quality; they shop and source from the best local and international purveyors. Everything they make is from scratch in their kitchen - start to finish. It was a treat to learn and work with these ingredients.<br /><br />My first stage with Sunday Dinner, they did a series of pizza dinners and I was shocked that you could make professional, Neapolitan-style pizza at home without special equipment.<br /><br /><div style="text-align: center;">Here is the menu from their <span style="font-weight: bold;">Pizza Dinner</span>, last November 18, 2009:<br /></div><br /><div style="text-align: center;"><span style="font-weight: bold;">Soup</span><br />Tuscan Ribollita Soup with Pancetta & White Beans<br /><br /><span style="font-weight: bold;">Antipasti</span><br />Calamari, Chickpeas, Cauliflower, Red Chile Orange Vinaigrette<br />Butternut Squash and Rainbow Chard Gratin<br />Finnochiona Salami (fennel salami from <a href="http://www.salumeriabiellese.com/products3.html">Salumeria Biellese)</a> with Housemade Giardiniera<br />Fried Potato Cake with Leeks & Aioli<br />Winter Salad Greens, Marcona Almonds, Balsamic<br /><br /><span style="font-weight: bold;">Pizzas</span><br />Cavolo Nero (Tuscan Kale), Chile Flake & Ricotta<br />Tomato Sauce, fresh Mozzarella & Fennel Sausage<br />Wild Mushrooms, Creme Fraiche, Caramelized Onions & Rosemary<br /><br /><span style="font-weight: bold;">Dessert</span><br />Zeppole (Fried Donuts) with Local Honey & Cinnamon Sugar<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFq9i-udR0tw_sWQmIysIUfN6-QnBAHj-KuekRdFKKFcSlh8MKPmeCEz1l86LwaHs3zyaQHLieLmiLjcVldC6qeYoNq1REskpdx01VvKoXTJKVHIB_P-3wR8LKaZpUM5gIqqUAEUaI7c/s1600-h/PizzaDinner-11.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFq9i-udR0tw_sWQmIysIUfN6-QnBAHj-KuekRdFKKFcSlh8MKPmeCEz1l86LwaHs3zyaQHLieLmiLjcVldC6qeYoNq1REskpdx01VvKoXTJKVHIB_P-3wR8LKaZpUM5gIqqUAEUaI7c/s400/PizzaDinner-11.jpg" alt="" id="BLOGGER_PHOTO_ID_5433695965681261874" border="0" /></a><span><br />One of the elements of the dinner that I loved the most was their housemade Giardinera</span><span>. They served</span><span> it with fennel salami on a small bruschetta toast</span><span>. (By the way, the letters </span><span><span style="font-style: italic;">ch</span></span><span> together in Italian produce the sound of a K - broo-sketta.</span><span>)</span><span style="font-weight: bold;"> </span><span>It's fresh and bright tasting versus the giardinera soaked in oil you usually see, which has its merits too. They were kind enough to offer me their recipe, so here it is.</span><span style="font-weight: bold;"> </span><span>This is the kind of food I would keep in my fridge and just eat out of the container all the time.</span><span style="font-weight: bold;"><br /><br /><br /><br />Sunday Dinner Club Giardinera</span><br /><span style="font-size:85%;">Makes approximately one quart </span><br /><br /><span style="font-weight: bold;">Picking Liquid</span><br />6 cups water<br />4 cups vinegar (apple cider or white distilled or combination of both)<br /><br /><span style="font-weight: bold;">Aromatics</span><br />2 cloves crushed garlic<br />1 bay leaf<br />1 teaspoon red chili flake<br />2 Tablespoons kosher salt<br /><br /><span style="font-weight: bold;">Vegetables</span><br />1 cup cauliflower florets, roughly medium dice size<br />1 cup medium dice carrots<br />1/2 cup medium dice celery<br />1/2 cup medium dice sweet bell pepper<br />1/2 cup medium dice shiitake mushrooms<br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">Other Ingredients</span></span><br />1/2 cup sliced green olives (preferably Castelvetrano or Lucques)<br />2 Tablespoons extra virgin olive oil<br /><br /><span style="font-weight: bold;">Directions</span><br />Bring pickling liquid and aromatics to a boil, then reduce to a simmer for 5 minutes. Strain out aromatics and return the liquid to a simmer.<br /><br />Add carrots to the liquid and cook for one minute. Add cauliflower and celery, cook for one additional minute. Add peppers and cook for one additional minute. Add mushrooms and turn off the liquid. Allow vegetables to steep for 5 minutes. Strain vegetables and discard the liquid. Cool vegetables completely on a sheet pan. Once cooled, add olives to mixture and toss mixture with olive oil. Serve with diced finocchiona on toasted bread.<br /><br /><span style="font-weight: bold;">Best Home Made Pizza<br /><br /></span>Here's the pizza recipe. It is made with "oo" flour, which is as fine as silt and high in protein. It's the essential ingredient for the dough. I haven't worked with dough much at all and was very intimidated, but the trick is to not over handle it. You could make a batch of dough and after you divide it into four portions, keep them in the freezer until you're ready to use them. The other trick is to parbake the dough, which is thoroughly explained below. Buy the best quality ingredients you can afford for the toppings, that's what makes the biggest difference of all. The other great thing I learned is <span style="font-weight: bold;">how to make creme fraiche</span>. It's so expensive to buy at the store but so ridiculously easy to make and can be used for both savory and sweet dishes. Mix one part organic buttermilk to three parts organic heavy whipping cream in a container and let sit out covered overnight. Voila, you have creme fraiche. On the pizzas, we used a large spoonful of it, rubbed it across the dough with the back of a spoon and then put the caramelized onions, mushrooms and rosemary on top. It was my favorite pizza of all.<br /><br />OK, happy pizza making....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS3FDfRvOGd6j6HNiHhF15r8O4nw_WdeFSDwvusQwHT67dFpfbttQr-Ai0Pk2F3oF5FddvRrvnWZUtQqMyr0rbCvSkcNvcFZmezwWVBagoQYlSOBIRldovV-UZFeHQffP8nt5hlY77O8/s1600-h/PizzaDinner-14.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 223px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS3FDfRvOGd6j6HNiHhF15r8O4nw_WdeFSDwvusQwHT67dFpfbttQr-Ai0Pk2F3oF5FddvRrvnWZUtQqMyr0rbCvSkcNvcFZmezwWVBagoQYlSOBIRldovV-UZFeHQffP8nt5hlY77O8/s400/PizzaDinner-14.jpg" alt="" id="BLOGGER_PHOTO_ID_5433696148781383730" border="0" /></a><br /><br />Inspired by Jim Lahey 's Sullivan Street Bakery no knead technique - pizza dough recipe<br /><br />Makes 4 10-inch pizzas<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />3 cups "00" Flour (found at Italian Grocery Stores like Bari Foods and <a href="http://caputomarkets.com/">Caputo's</a>)<br />1/2 teaspoon Instant Yeast<br />1 1/2 teaspoons Kosher Salt<br />1 1/2 cups Water<br />Extra Virgin Olive Oil (good quality)<br /><br /><span style="font-weight: bold;"><br /><br /><br /><br />Method</span><br /><br />To make and portion dough:<br /><br />Combine the flour, yeast and salt in a large bowl. Add the water and stir until mixture comes together in a slack dough. It should look loose and wet.<br /><br />Cover the bowl with plastic wrap and allow to rise for 18 hours at room temperature.<br /><br />After the 18 hour rise, preheat oven to 500 degrees F and place a pizza stone on the middle rack. Flour your work surface and pour the dough onto the surface. Sprinkle the dough liberally with flour. Divide the dough into 4 equal portions and place on a heavily floured sheet pan with at least one inch between each of the doughs. Cover with cheesecloth or a kitchen towel and allow to rise for two additional hours.<br /><br /><span style="font-weight: bold;">To shape and parbake dough:</span><br /><br />Heavily flour your work surface and place dough on the surface. Begin to gently stretch the dough out from the center with your finger tips, rotating the dough and being careful not to create holes. Leave the rim in tact, trying to preserve as much air in the dough (especially in the rim) as possible. Once the dough is stretched to about 9 inches around, place the dough on a floured pizza peal or the back of sheet pan. Brush dough liberally with olive oil. Moving quickly (as to minimize heat loss), open the oven, slide the dough onto the baking stone and close the oven.<br /><br />Parbake each dough about 4-5 minutes until it is bubbly and lightly golden brown around the edges. Remove pizza crust from the oven and allow to cool in a single layer on a sheet pan. At this point, without compromising quality, you can hold the parbaked pizza crust uncovered at room temperature for a maxium of two hours before finishing baking with toppings.<br /><br /><span style="font-weight: bold;">To finish pizzas:</span><br /><br />Preheat broiler. Add toppings of choice to each pizza, leaving 1-inch around the rim and being careful not to put too much weight on the crust. Sprinkle pizzas with kosher salt and black pepper. Place pizza under the broiler for about 1 minute and watch carefully. Pizzas left unattended with most likely (and tragically) burn. Rotate pizza with tongs if neccessary to get even cooking and browning on the toppings. You might need a couple of additional minutes and rotations to get the desired finish, but you want the pizza toppings to bubble and begin to brown. Transfer finished pizza from the sheet pan onto a cutting board. Allow to rest for 1 minute, drizzle with olive oil and eat immediately.<br /><span style="font-weight: bold;"><br />Topping suggestions:</span><br /><br />Tomato Sauce, Fennel Sausage, Fresh Mozzarella and Stravecchio (or Parmesan)<br /><br />Creme Fraiche, Caramelized Onions, Roasted Shiitake Mushrooms and Fresh Rosemary<br /><br />Braised Italian Kale, Chili Flake and Ricotta Cheese<br /><br /><a href="http://www.tylermallory.com/"><span style="font-weight: bold; font-style: italic;">Photos by Tyler Mallory</span></a>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7794171474724398633.post-66173059489766235702010-01-29T06:18:00.000-08:002010-02-02T20:33:01.376-08:00Real Food Rehab on Chicago TonightHere's our segment from Chicago Tonight that aired on the 28th. The fellow bloggers that appeared with me are Natalie Slater from <a href="http://bakeanddestroy.net/">Bake and Destroy</a> and Angie Montroy from <a href="http://angiemontroyangiespantry.blogspot.com/">Angie's Pantry</a>. I hope you can check out their fabulous blogs. We were treated like gold by the WTTW staff and I am so grateful for the opportunity.<br /><embed src="http://player.theplatform.com/ps/player/pds/LKuixhzDPK&pid=iDTADTAolZ4kgsiPvYbrFS2bAHq086dQ" type="application/x-shockwave-flash" allowfullscreen="true" bgcolor="#ffffff" height="308" width="500"></embed>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7794171474724398633.post-43431748264108682182010-01-24T07:16:00.000-08:002010-01-24T21:08:55.822-08:00The Art of Living: Spider Saloff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLv70IGcbrSXyehfGO8TBM6J3sDrrLolueoTlcp36xjXUeqF7rAt11qAeGH878clttiwtUEn1EsX1llAdSf3l_V1IDAbr90zwj7LzjgCQtF6JZvhc7i8UsaasCm_gV6PjURcFVEauq_w/s1600-h/spider+saloff.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLv70IGcbrSXyehfGO8TBM6J3sDrrLolueoTlcp36xjXUeqF7rAt11qAeGH878clttiwtUEn1EsX1llAdSf3l_V1IDAbr90zwj7LzjgCQtF6JZvhc7i8UsaasCm_gV6PjURcFVEauq_w/s400/spider+saloff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5430442248957232274" /></a>I often speak about the importance of getting out of our heads and into our bodies. From experience, I know when I'm trying to make important decisions or move forward on something that's difficult for me, I make better progress when I focus on how I feel versus what I think. My mind can spin in crazy, vicious circles for eternity but my body speaks the immediate, visceral truth. <br /><br />I thought it would be interesting to ask people whose life's work or creative pastimes require them to be very in tune with their bodies, to share their process and personal stories on this topic. <br /><br /><a href="http://www.spiderjazz.com/">Spider Saloff</a> is an internationally celebrated jazz singer and she also teaches at the <a href="http://www.bloomschoolofjazz.com/">Bloom School of Jazz</a> which is where I took her brilliant Master Class in Vocal Phrasing and Improvisation. Spider actually facilitated one of the peak experiences in my life so far: I got to sing two jazz tunes accompanied by a great band at the famed <a href="http://www.greenmilljazz.com/">Green Mill</a> jazz club in Chicago. I saw her recently and knew she'd be the perfect person for this interview. In a beautifully candid way, she shares personal and practical wisdom we can all learn from.<br /><br /><br /><span style="font-weight:bold;">Why is this practice of getting out of our heads and into our bodies so important?</span><br /><br />It has to do with the “big picture” concept. Our entire way of living our lives has to do with a balance of body, mind and spirit. When one of these is out of balance, we are open to disorder, unrest and even illness.<br /><br /><span style="font-weight:bold;">What are some of the ways it helps you in your day to day life? </span><br /><br />I have recently been through some extremely stressful situations in my life. The big one being the sudden death of my husband. Carrying on with my life and creativity has been incredibly powerful and important in recovering from the experience. A major help to me was the daily practice of being present. By this I mean a real understanding of knowing where I am right in the moment - not being in the past or in an artificial future that I am just making up. When I can get myself to be present it almost immediately removes fear in just about any situation. And from this comes the capacity to be in a balanced state.<br /><br /><span style="font-weight:bold;">What are some of the ways it helps you in your work or creative practice? </span> <br /> <br />As a creative artist I need to be self motivated in order to carry on with my work. This of course can be difficult at times. You don’t always wake up and say, “<span style="font-style:italic;">Hey, I think I’ll write a song today!</span>” Most of the time you just want to put stuff off. But this, too, comes from fear. And that comes from not being present. The part of you that is in the past is saying, “<span style="font-style:italic;">Oh, what if I just can’t do it? I couldn’t do it yesterday. How will I be able to do it now?</span>” And the part of you that is making up the false future is saying, “<span style="font-style:italic;">Oh, what if I do it and it isn’t good? People will think I'm a failure. I'm better off just being safe and not doing anything</span>.”<br /><br />Yeah. You can see how well that works! So if you can get present you can be with, “<span style="font-style:italic;">What if I just write a couple of thoughts down. And if it isn’t good, it doesn’t matter. I am here and I am safe.</span>”<br /><br /><span style="font-weight:bold;">Has this practice affected other areas of your life that surprised you?<br /></span><br />Yes. Even in mundane chores that seem overwhelming. Like cleaning out a closet that has not been touched since dinosaurs walked the earth. (They may even be living in there.) If I can just get myself to stop the conversation about how hard it is and take out one thing. All of sudden I can get into the actual joy of it and the release of throwing stuff out and making my life easier. Then when it's over I feel great and can’t believe all the fuss I was making over it. What a bunch of nonsense goes on in our heads!<br /><br /><span style="font-weight:bold;">What are the signs to look out for in your body to know when something moves you? How do you check in with your body when making decisions?</span><br /><br />This, I suppose, is what one calls a gut reaction. When a situation calls for it, most of us will hear that little bell go off. It's getting used to knowing what the bell sounds and feels like that fine tunes the process.<br /><span style="font-weight:bold;"><br />Any other wisdom you'd like to share with us?</span><br /><br />I think as an artist and a human being one of the most important things to remember is to never get caught up in comparing yourself or your success to ANYONE ELSE. We are all on our own path and we don’t have the energy to waste on such devouring thoughts. <span style="font-style:italic;">Always focus on what is working and what is making you feel good.</span> That is the art of living.<br /><br /><span style="font-style:italic;"><a href="http://www.spiderjazz.com/">Spider Saloff</a> is a critically acclaimed singer and actress. Her syndicated radio series Words and Music has been heard world wide. She performs concerts with full orchestras as well as in intimate jazz venues. Her most well known work is her Gershwin concert in which Saloff worked directly with the Gershwin family. The show received rave reviews, toured nationally and was featured in St. Petersburg, Russia. Saloff has 7 CD’s to her credit and is the winner of 5 MAC Awards presented by <a href="http://www.macnyc.com/">The Manhattan Association of Cabarets</a>. Her newest project is a one woman musical, Entertaining Guests which Saloff wrote the book as well as the music. The play is slated for a Chicago debut in 2010.</span> Check out her website at <a href="http://www.SpiderJazz.com">http://www.SpiderJazz.com</a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7794171474724398633.post-45411460288488202122010-01-17T21:21:00.000-08:002010-01-18T13:35:28.454-08:00And The Winner Is...Mac & Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXM7cXiDyMwEgl0Cl-GeIlwLt7a4w0lg2WkBqh7oOfELP086Q1gFLk83IbhhY1QDQqy9QprcUNBlWA5SNf0p5DpL4qm5anzeGL2cHC0px06lKT3oIM18c9xaBI90bvVxoMYGDq4xbNkHU/s1600-h/_MG_4433.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXM7cXiDyMwEgl0Cl-GeIlwLt7a4w0lg2WkBqh7oOfELP086Q1gFLk83IbhhY1QDQqy9QprcUNBlWA5SNf0p5DpL4qm5anzeGL2cHC0px06lKT3oIM18c9xaBI90bvVxoMYGDq4xbNkHU/s400/_MG_4433.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427958967000287682" /></a><br />Here I sit at my friend Ryan and Brian's house watching <a href="http://www.goldenglobes.org/nominations/">The Golden Globes</a>. I'm a little blown away by how oddly tan, shiny, and privileged everyone is. I feel an inferiority complex coming on. Thank God I chose tonight to make an extra large pan of Macaroni & Cheese. <br /><br />This recipe expresses a lush mix of flavors and textures; you can use virtually any cheese that tickles your fancy. It's toothsome and crunchy, rich and satisfying. It would make a great dish to serve to a crowd or make for yourself on a weekend and eat throughout the week accompanied by a crunchy, raw salad tossed with a bright vinaigrette. Tonight we paired our Mac & Cheese with <a href="http://www.gooseisland.com/pages/pere_jacques/26.php">Goose Island's Pere Jacques </a>- a fruity, malty, Belgian-style Ale.<br /><br /><span style="font-weight:bold;">Mac & Cheese</span><br /><span style="font-style:italic;">adapted from <a href="http://www.amazon.com/Kitchen-Diaries-Year-Nigel-Slater/dp/1592402348">Nigel Slater's The Kitchen Diaries</a></span><br />feeds four main dishers, six side-dishers<br /><br />3/4 pound Macaroni, Strozzapreti, Shells or other short, hollow dried pasta<br />5 cups organic whole milk, half and half or a mix of both<br />a small onion, peeled and halved<br />a bay leaf or two<br />5 tablespoons organic butter<br />1/2 cup all purpose flour<br />10 white peppercorns<br />8-10 ounces cheese - I used cave aged Gruyere <br />2 teaspoons Dijon mustard<br />2 teaspoons whole grain mustard<br />1/2 tsp sweet paprika<br />1/1/2 cups fresh breadcrumbs<br />8 tablespoons grated Pecorino cheese<br /><br /><span style="font-weight:bold;">set</span> oven to 400 degrees. Cook the pasta in boiling salted water till tender. drain pasta and toss in a bit of olive oil to keep from sticking while you cook the rest.<br /><br /><span style="font-weight:bold;">warm</span> the milk in a saucepan with the onion and bay leaves until it's just ready to boil then turn off heat. melt butter in another pan and add flour and whisk over moderate heat until you have a pale biscuit colored paste. Remove onion and bay leaf from milk. Gradually pour in milk to the flour and butter paste and whisk until there are no lumps, then leave to simmer over a very low heat until the sauce is the consistency of heavy cream, stirring regularly so the sauce does not stick. <br /><span style="font-weight:bold;"><br />crush</span> the white peppercorns and season the sauce with both the white pepper, a few grinds of black pepper and a little salt. Cut the cheese into a large dice. Fold the drained pasta, the cheese, mustard and paprika into the sauce then taste for seasoning. Add more cheese if you like it cheesier.<br /><br /><span style="font-weight:bold;">tip</span> the whole mixture into a buttered 9 x 12 Pyrex dish. Toss the bread crumbs with the grated Pecorino cheese and scatter liberally across the top. Bake for thirty-five or forty minutes until breadcrumbs are browned and the mixture is bubbling underneath. Serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2w0_H1ENsPk_gapGUtBaOzT0iD3xc_J9jhySD_XE5nlj090_tutAt2Xw8ntFT6bpcg5tqEOI9drt4Op6gOJ4IZq_edk6d0FfM0kV2QUxhqZECRa9UNw2yDdKWi5x3VQQO6rnQt4Q7iKw/s1600-h/golden-globes-dinner.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2w0_H1ENsPk_gapGUtBaOzT0iD3xc_J9jhySD_XE5nlj090_tutAt2Xw8ntFT6bpcg5tqEOI9drt4Op6gOJ4IZq_edk6d0FfM0kV2QUxhqZECRa9UNw2yDdKWi5x3VQQO6rnQt4Q7iKw/s400/golden-globes-dinner.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427950963242321074" /></a><br />I'd like to thank the Hollywood Foreign Press, <a href="http://www.huffingtonpost.com/2010/01/17/meryl-streeps-golden-glob_n_426625.html">Meryl Streep and her heartfelt acceptance speech</a>, and my friends Ryan and Brian for making this night so special. <br /><br /><span style="font-style:italic;">photos by <a href="http://www.ryanrobinson.com">Ryan Robinson</a></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7794171474724398633.post-70983576462418274322010-01-16T08:12:00.000-08:002010-01-16T08:16:11.921-08:00do not let your fire go out<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IOIVLDgz8ecWkhru_9Wc22zAdVIjHXWF88wYkheQI2slYb0fXBK0bRb1pLFK2FaG2LKn1fEfvl9KYt3lKDVPyWRy9_etZesiUA_w4FZzKEuxH4w8wwx-oysUVDQR9ZufWFOr-ZQIVXE/s1600-h/fire.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IOIVLDgz8ecWkhru_9Wc22zAdVIjHXWF88wYkheQI2slYb0fXBK0bRb1pLFK2FaG2LKn1fEfvl9KYt3lKDVPyWRy9_etZesiUA_w4FZzKEuxH4w8wwx-oysUVDQR9ZufWFOr-ZQIVXE/s400/fire.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5427371989262739970" /></a><br />"Do not let your fire go out, spark by irreplaceable spark, in the hopeless swamps of the approximate, the not-quite, the not-yet, the not-at-all. Do not let the hero in your soul perish in lonely frustration for the life you deserved, but have never been able to reach. Check your road and the nature of your battle. The world you desired can be won. It exists, it is real, it is possible, it is yours."<br /><br />ayn randUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794171474724398633.post-14879285317774105412010-01-12T23:56:00.000-08:002010-01-13T00:20:30.316-08:00Ten Ideas To Make Your Life Better in 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKzTwfePqQEslCGEEXv_3UsvF25uirGCvjRhIQ-6pPsXe3NZs_wZtqJyScsI_-jWA9umYdbYLGBZIot9AVihzxl6tgHILtSmOkdOnfF6S-7sWFFbzBownaTxbeOu8pVg9cLLiDOJS68w/s1600-h/dana_joy_altman.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKzTwfePqQEslCGEEXv_3UsvF25uirGCvjRhIQ-6pPsXe3NZs_wZtqJyScsI_-jWA9umYdbYLGBZIot9AVihzxl6tgHILtSmOkdOnfF6S-7sWFFbzBownaTxbeOu8pVg9cLLiDOJS68w/s400/dana_joy_altman.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426133290649485634" /></a>Last week I was featured in a piece in the Chicago Sun-Times. Freelance writer, Sandy Thorn Clark asked me to contribute my top ten ways to make your life better in 2010. You can click <a href="http://www.suntimes.com/lifestyles/1977270,ESY-News-EasyTen07.article">HERE</a> to see the whole article but I thought I'd post my ideas here along with the photo that ran in the paper. It was an honor to contribute these and I hope they make a difference for you. They truly represent what me and Real Food Rehab are all about.<br /><br /><span style="font-weight:bold;">Remember that quality always trumps quantity.</span> This is true of shoes, friends, food - <span style="font-style:italic;">everything</span>. Be selective. Keep your standards high, and always be true to yourself, your taste and your means.<span style="font-weight:bold;"><br /><br />Take back control of your health by listening to your body.</span> You know in your heart there’s a connection between what you eat and how you look and feel. There’s no doctor or pill that can do for you what you have the power to do for yourself. <br /><br /><span style="font-weight:bold;">Stock your fridge and pantry with fresh, high quality, chemical free foods.</span> The food you buy should inspire, excite and energize you, not bore, repel or deplete you. If you have to question the integrity of anything you're bringing home or its effects on your well-being, then perhaps that's something to think about and change. <br /><br /><span style="font-weight:bold;">Embrace and elevate the foods you love the most.</span> For example, say you love a grilled cheese sandwich every now and then. Excellent. Now, elevate it by using an artisan loaf of sourdough from a local bakery, real, organic butter and some handcrafted local cheddar like <a href="http://www.pcmli.com/cw_bk.htm">Brunkow</a> or <a href="http://www.ottercreekorganicfarm.com/">Otter Creek</a> from Wisconsin.<br /><span style="font-weight:bold;"><br />Break out of a diet rut.</span> Explore farmers’ markets, ethnic markets and natural food stores to get your juices flowing. Find a cooking buddy to shop and cook with once a week. Sign up for a free subscription to <a href="http://www.notakeout.com">NoTakeOut.com</a> to learn how to make fast, easy, step-by-step dinners for yourself and your family.<br /><br /><span style="font-weight:bold;">Create a living space that reflects who you really are.</span> How? By only bringing things into your home that a) move you and bring you pleasure b) make your life better in a practical way or c) have personal meaning for you. Let go of everything else. This will change your life. <br /><br /><span style="font-weight:bold;">Stop thinking and start feeling.</span> In my opinion, we spend way too much time as a culture thinking instead of feeling. I’m convinced when we over-think, we lose touch with what it is we truly want. Try approaching things with your senses and from your gut - not your head. <br /><br /><span style="font-weight:bold;">Get clear on what you really want from your life.</span> Not what you think you should want or what your friends and family want – what <span style="font-style:italic;">you</span> want. Make a list and keep editing it over time until it’s the deepest reflection of who you are. Then, hold that vision and go for it.<br /><br /><span style="font-weight:bold;">Create!</span> Find ways to passionately express your true self in the world. It can be anything from the way you dress day to day, to writing a journal; making bread, singing at an open mike, making art from found materials, decorating your home; it all matters and the world needs your self-expression now more than ever.<br /><br /><span style="font-weight:bold;">Realize that change is a process.</span> Take comfort in the fact that your process will not look or feel like anyone else’s and that nothing that matters was ever built in a day. Always be kind, tender and loving with yourself because it takes great courage to change. Small steps are definitely worth celebrating.<br /><br /><span style="font-style:italic;"><a href="http://www.ryanrobinson.com/">photo by Ryan Robinson</a></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7794171474724398633.post-64718756066656490622010-01-10T18:57:00.000-08:002010-01-11T09:29:50.839-08:00Beautiful Food Rituals: Maria Callas & Coffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRV_hWygQOm3_X_TQVVgxhKAsfjDiBFAKMBQxl9V0RrL5KvlLYnHvPKlPJAAlnMIaq7S89NzDUdL0XsJmfGKRndVmkeAcVmKYVx2PL1x4kD3wUlBfNv1AWYVwkUVGnt-JdmhsBYGYisTg/s1600-h/mariacallas1957.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 390px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRV_hWygQOm3_X_TQVVgxhKAsfjDiBFAKMBQxl9V0RrL5KvlLYnHvPKlPJAAlnMIaq7S89NzDUdL0XsJmfGKRndVmkeAcVmKYVx2PL1x4kD3wUlBfNv1AWYVwkUVGnt-JdmhsBYGYisTg/s400/mariacallas1957.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5425346091576256210" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-F7r1PTntVXyCwuDt910Or77_SpMM6tAnuyXONnFBMbXgghsUyBK27s9t5i67Mf0moHzXSzXFV_hOVPagEC2E2sgBLHSHdIGNbEGz3uJhIro6YW11baZwl1PcUqTOkZ3aXRcvugz99k/s1600-h/20-6-Bialetti-ME.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 293px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-F7r1PTntVXyCwuDt910Or77_SpMM6tAnuyXONnFBMbXgghsUyBK27s9t5i67Mf0moHzXSzXFV_hOVPagEC2E2sgBLHSHdIGNbEGz3uJhIro6YW11baZwl1PcUqTOkZ3aXRcvugz99k/s400/20-6-Bialetti-ME.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5425346179801496194" /></a><span style="font-weight:bold;"><span style="font-style:italic;">"Your daily life is your temple and your religion."</span> Rumi</span><br /><br />You'd never think the little girl that got kicked out of Hebrew school would grow up to be the same woman who loves ritual. But I am and I do. I love ritual of all kinds as long as there's no oppressive dogma attached to it. I create rituals out of my need for comfort and connection and beauty. One of my favorite rituals is preparing and enjoying my morning coffee. I love getting up early when the world is quiet and I can wake slowly from my dreams, journal and putter about for a good hour before I have to do anything or be anywhere. I don't like to speak in that hour. But I do love music and one of my great joys and new passions is listening to opera in the morning. <br /><br /><br /><br /><br />It started with <a href="http://www.pandora.com/">Pandora</a>. Do you know it? It's a free internet radio station that allows you to create playlists with your favorite music. So early one morning, with the sun pouring through my windows and a steaming bowl of espresso and steamed milk in front of me, I innocently plugged in the name Maria Callas into the Pandora search function. <br /><br />The song that came on first was <a href="http://www.youtube.com/watch?v=SvrHxQ3qjAE">Callas' version of Puccini's O Mio Babbino Caro</a>. It completely stopped me in my tracks with surprise. Her voice alternately soared and delicately reverberated in the most gorgeous ways in my dining room and it was like my own personal church; so sacred in its way. It got me out of my head and into the moment. I love this ritual simply because it's a gift of time and space I give to <span style="font-style:italic;">myself</span>. For you, it might be Lady Gaga and Genmaicha or Radiohead and Rooibos or Roy Orbison and Oolong. It's just a thought, but I recommend it highly.<br /><br /><span style="font-weight:bold;">Recommended Listening</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhztAb9VukzvO9Dl9PMCqQwgZ-bSkF3ImDUWa56fvXS1H9yQ72Y7u3SqA_7QCVTYbZ-ARqGUG2Z5zJeyxyk-R_Wvq3LURsmxKm2HJXQZtnacv_aJpGnF6_Cd3aJ1WBRcV9o38gJk10N4/s1600-h/51tAtY+BqFL._SL160_.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 160px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhztAb9VukzvO9Dl9PMCqQwgZ-bSkF3ImDUWa56fvXS1H9yQ72Y7u3SqA_7QCVTYbZ-ARqGUG2Z5zJeyxyk-R_Wvq3LURsmxKm2HJXQZtnacv_aJpGnF6_Cd3aJ1WBRcV9o38gJk10N4/s320/51tAtY+BqFL._SL160_.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5425341996446336994" /></a><br /><a href="http://www.amazon.com/gp/product/B000TIO4ZA?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000TIO4ZA">The One and Only Maria Callas</a><img src="http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=B000TIO4ZA" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><br /><br /><br /><a href="http://en.wikipedia.org/wiki/Maria_Callas">Maria Callas</a> was one of the world's most legendary divas known for her dramatic vocal range and style. She was a high profile member of the international artistic and social circles of her day and was also known for her temperamental behavior and scandalous love affairs, including one with Aristotle Onassis. <br /><br /><br /><span style="font-weight:bold;">Coffee Preparation Notes</span><br /><br />My coffee preparation of choice is a big warm bowl of stove top espresso with organic steamed milk and agave nectar or demerara sugar to sweeten it just a touch. My espresso is made with an inexpensive <a href="http://www.amazon.com/gp/product/B000HVC9JW?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000HVC9JW">Bialetti Moka Express Espresso Maker 06799</a><img src="http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=B000HVC9JW" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> and I use a <a href="http://www.amazon.com/gp/product/B001EZTM40?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001EZTM40">Stove Top Milk Frother</a><img src="http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=B001EZTM40" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />to froth my milk. And trust me, it is <span style="font-style:italic;">gooood</span>.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-7794171474724398633.post-89317526448339437182010-01-06T21:09:00.000-08:002010-01-08T12:24:38.259-08:00The Chicago French Market: A European Shopping Experience<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTp2OBnEqcdjX5OnMlqcK4N8fu1Byt2ixTNZ-pqSkegzbQT4eqVa2zqejaQI2Mp2JHcbxo3EOtvqP2iGut7tXNPJpjuHZ7c5wkUnAUdgWHi96D5YPeGhw3cYR45X2kaWQO7rfYsVcP-s/s1600-h/FrenchMarketlogo.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTp2OBnEqcdjX5OnMlqcK4N8fu1Byt2ixTNZ-pqSkegzbQT4eqVa2zqejaQI2Mp2JHcbxo3EOtvqP2iGut7tXNPJpjuHZ7c5wkUnAUdgWHi96D5YPeGhw3cYR45X2kaWQO7rfYsVcP-s/s400/FrenchMarketlogo.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5423861257648576578" /></a><br />When I lived in Italy, one of the things I enjoyed most about my daily life was food shopping - if you've been there, you know that shopping for groceries is pure pleasure. At my local market in Florence, there were multiple vendors who sold cheeses, meats, seafood, flowers, produce, pastries, olives all under one glorious roof. Each vendor was a specialist and could tell you endless details about where their products came from and how they were made. You developed a relationship with your vendor and you went back again and again. I loved the ritual of only buying enough food for a few days at a time instead of having to fill your cart for a whole week when you don't really know what you might feel like eating only days later. The food I ate was fresher, healthier and more flavorful; and there wasn't aisle after aisle of food products that bore no resemblance to actual food. I also loved that I could walk there and only take home what I could comfortably carry.<br /><br />Well, I'm happy to report that <a href="http://www.frenchmarketchicago.com/">The Chicago French Market</a> has opened and I was so surprised to find that it isn't simply a food court in the Metra station - which was my fear going in - it's a legitimate market place inspired by traditional European markets. There's produce vendors selling organic, local and commercial produce (with some prices I saw beating the larger grocery store chains), there's two amazing cheese counters, a collection of small-batch cured and smoked meats to die for, a meat counter selling pasture-raised beef, artisan baked breads and pastries, wine, a juice bar, and they have vendors selling prepared meals that aren't from chains or franchises but instead offering freshly made preparations often from family recipes. There's Indian food, Mexican food, a raw food vendor (delish!!), a crepe stand, Vietnamese Banh mi sandwiches, and an espresso bar where you can stand and have your coffee just like Italy. This makes my heart happy. <br /><br />The only problem is that I don't live anywhere near this market, so instead of making this a habit, <span style="font-style:italic;">I'm</span> going to have to make it a destination. But for people living in the West Loop or Fulton Market neighborhoods or those who commute every weekday through the Ogilvie Metra Station, I'm jealous! Because you can walk there to pick up fresh ingredients to make a meal at home or purchase prepared food that's been freshly made with care by the person you bought it from. Where else can you do that 6 days a week? I mean really. <span style="font-style:italic;">Get there! </span><br /><br />Click <a href="http://www.frenchmarketchicago.com/">HERE</a> for their website with a list of vendors and hours.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7794171474724398633.post-2101007288106776862010-01-04T08:35:00.000-08:002010-01-10T22:05:28.867-08:00Live Your Values<span style="font-weight:bold;"><span style="font-style:italic;">"The privilege of a lifetime is being who you are."</span> - Joseph Campbell</span><br /><br />I was so excited to begin 2010. On New Year's Eve day, I went downtown to get my hair done. I had a long walk from the train station to the salon and I found myself locking eyes with strangers on the street and saying, <span style="font-style:italic;">"Happy New Year," </span>to them out loud. I never made a conscious decision to do it; it just came out of me like I was speaking in tongues. It was oddly exhilarating and my bursts were all met with smiles and the same response in kind. I'm so glad I didn't censor myself, which would have been a classic Dana Joy move of old. Nope, instead I chose to go with what felt good; I let the joy fly and just kept going. <br /><br />Real Food Rehab isn't your typical food blog. As I have evolved and changed over time, it has evolved with me. Real Food Rehab is essentially documenting my process of attempting to live what I value most and sharing all the resources, discoveries, tips, recipes and ideas with you along the way. <br /><br />These are the values of Real Food Rehab:<br /><br /><span style="font-weight:bold;">Health, Pleasure, Authenticity, Quality, Beauty, Integrity, Creativity/Personal Expression. <br /></span><br />My goal for this new year is to be the most authentic version of myself that I can be. This is not some fluffy aspiration. I take it very seriously. And I believe what it takes to get there is living what I value everyday. What does that mean? Stay tuned, because we are going to explore this in depth, in all kinds of creative, fun ways.<br /><br />I've asked someone I greatly admire to step in and give us her take on this topic. Her name is <a href="http://www.aliemcmanus.com/">Alie McManus</a> and she is my (favorite) yoga instructor. I love Alie because she makes me laugh out loud in yoga class (traditionally unheard of), and she's radiant all the freaking time and I'm reminded of that scene in the deli in <span style="font-style:italic;">When Harry Met Sally</span>, after Meg Ryan has her "orgasm," and the woman at the table next to her says <span style="font-style:italic;">"I'll have what she's having."</span> That's how I feel about Alie. If you are thinking about taking up a yoga practice, Alie teaches a great beginning yoga series at <a href="http://www.yogaview.com/">yogaview</a> in Chicago. So, here she is to give us a much needed boost for the start of our New Year... <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZcpPpAmhCa4pOXZ37rLl8AxyGwHqUaHptk39QfBkkBoOT7udBf24N0pGQ0LL-4TI2e8Uy_SoG6UGFT9C52i_42XkCoBOcNpYLvg-7wVPuCh2zcSx8tYnG4lxk7fJp8xvNdMG26fc1tA/s1600-h/Alie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 321px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZcpPpAmhCa4pOXZ37rLl8AxyGwHqUaHptk39QfBkkBoOT7udBf24N0pGQ0LL-4TI2e8Uy_SoG6UGFT9C52i_42XkCoBOcNpYLvg-7wVPuCh2zcSx8tYnG4lxk7fJp8xvNdMG26fc1tA/s400/Alie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422926124177400146" /></a><br /><span style="font-weight:bold;">Alie McManus</span>:<br /><br />As we begin a brand new year bright with inspiration to be our best, the question I find myself asking is "<span style="font-style:italic;">what do you value?</span>" <br /><br />This is an excellent question. <br /><br />I have freshly realized that what I value <span style="font-style:italic;">is what makes me feel good</span>!<br /><br />Okay, so this may be an obvious answer at first, but curious and profound as we begin to explore what it is we <span style="font-style:italic;">do</span> value in our lives. <br /><br />To start, things that make me feel good are life affirming, empowering, and fun. The idea is to get out of my habitual mindset and ditch thoughts like, "what <span style="font-style:italic;">should</span> I do” in favor of going for the <span style="font-style:italic;">joie de vivre</span>!<br /> <br />Being happy and feeling good are natural. But we often forget this.<br /> <br />It's the DOs and DON"Ts and SHOULDs we impose on ourselves that can make keeping our New Years goals feel like climbing Mount Everest. <br /><br />What may serve us most effectively in discovering what makes us feel our best is the act of getting out of our habitual-thinking mind and <span style="font-style:italic;">sensing</span> how we really feel. Immersing ourselves in our actual experience is the single most powerful act to affect positive change on a daily basis. <br /><br />What can we do to get out of our habitual headset and into the moment? Here are some ideas to try:<br /><br /><span style="font-weight:bold;">Breathe.</span> Allow your lungs to fill up, retain that energy for a moment or more, and then let it out slowly and smoothly—maybe even sounding a sigh of relief.<br /><br /><span style="font-weight:bold;">Get in your body.</span> Let it be as simple as a seated side stretch or seated twist. When you stretch you are focused on the sensation happening within your body.<br /><br /><span style="font-weight:bold;">Savasana. </span> This is a classical yoga posture for deep relaxation. Lie flat on your back with your knees supported by a pillow, or a rolled up blanket and notice the feeling of your entire body with your eyes softly closed. Notice the subtle expansion of your body as the breath flows in and the softening of your body as the breath flows out. Keep drawing your attention to your body as you breath even as you find your mind luring you in other directions.<br /> <br /><span style="font-weight:bold;">Stay True. </span> Be willing to say No. Be willing to say Yes. If you are not sure, be honest and say, “I don’t know, let me think about it.” <br /><br /><span style="font-weight:bold;">Take your time. </span> Do less and enjoy yourself more.<br /><br /><span style="font-weight:bold;">Just do it.</span> When you feel the energy or the excitement of inspiration, do it, whatever it is you want to do, do it! Or take the first baby step needed to reach your inspired goal. Look at Bob Wiley, from the film <span style="font-style:italic;">What about Bob</span>. Bob outlived his fears by taking baby steps, as well as a “prescribed” vacation from his problems!<br /><br /><span style="font-weight:bold;"> Pause.</span> Pause frequently and often. Pause, breath and relax. <br /> <br /><span style="font-weight:bold;">Meditate.</span> As long as 5 min-30min. Try as many mediation techniques as possible, there are lots.<br /><br /><span style="font-weight:bold;">Have fun.</span> Paint, play, run, walk, look, visit, watch, and be, without questioning or doubting your self.<br /><br /><span style="font-weight:bold;">Forget it!</span> Forget whatever is not serving your best interest. If your energy level goes down, if you are not excited, it you do not want to do it, then don’t!!!! Get rid of whatever is not working and focus on what is working! <br /><br /><span style="font-style:italic;">Alie McManus loves traveling around the world and currently lives and teaches yoga in Chicago. Join Alie for class at <a href="http://www.yogaview.com/">yogaview</a> and <a href="http://www.mokshayoga.com/">Moksha</a>. Find out more about Alie at <a href="http://www.aliemcmanus.com/">www.aliemcmanus.com</a></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7794171474724398633.post-30893443596921716692009-12-24T15:55:00.000-08:002009-12-28T21:11:25.756-08:00LOVE!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdpzUsC5_0N9ImUNgBfxt7a6iXDv17tnypBxU7OU5fPn4mXJgOPiBjqDS8IJuUwZk4wy_gTLL40pTb2Wmaz-FG5hDe6lozVisYHJWlpz93uflkBxqv53oCYu5Cr8FDxWd_KD1t2f9ZpU/s1600-h/IMG_5162.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 388px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdpzUsC5_0N9ImUNgBfxt7a6iXDv17tnypBxU7OU5fPn4mXJgOPiBjqDS8IJuUwZk4wy_gTLL40pTb2Wmaz-FG5hDe6lozVisYHJWlpz93uflkBxqv53oCYu5Cr8FDxWd_KD1t2f9ZpU/s400/IMG_5162.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5420521375212016834" /></a><br /><br />Wishing you all LOVE and a peaceful holiday. Real Food Rehab will be taking some time off and be back before the New Year! Yours, Dana JoyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794171474724398633.post-82250502876685594782009-12-24T12:00:00.000-08:002009-12-28T21:13:12.713-08:00The Real Food Rehab Holiday Gift Guide: Sandra Holl of Floriole BakerySandra Holl's pastries are beautiful to look at and even more beautiful to eat. And I'm not just using flowery language when I say they're infused with character and grace because they <span style="font-style:italic;">are</span>. She makes seasonal fruit bread pudding from homemade brioche and the flakiest, custard-style quiche and serves them <span style="font-style:italic;">warm</span> at her farmers' market stall. I am especially fond of her insanely rich shortbread and cornmeal lime cookies. She makes it easy to get up early and trek through rain, sleet and snow to get to her because hers are the foods worth living for. Eating them sets apart a special moment in time. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIRgzWJxfmoZ9xuzlT7LrAsee0tyMe6AW1DnMMBdf5WkpMFRhxXyi7YcRZqdc3gdvdIpWPs8x7DnHTGv9B59-dyv2uawVhyZRbpN2CJ3emV7OpvxqWDoaEcz3EQ604yBuka4FWXCdvHY/s1600-h/Sandra:Floriole.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIRgzWJxfmoZ9xuzlT7LrAsee0tyMe6AW1DnMMBdf5WkpMFRhxXyi7YcRZqdc3gdvdIpWPs8x7DnHTGv9B59-dyv2uawVhyZRbpN2CJ3emV7OpvxqWDoaEcz3EQ604yBuka4FWXCdvHY/s320/Sandra:Floriole.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417939413421429282" /></a><br /><br /><span style="font-weight:bold;">WHO</span> Sandra Holl is the chef and co-owner of the soon to open <a href="http://www.floriole.com/Floriole/Floriole/Floriole/floriole.html">Floriole Café & Bakery</a> in Chicago's Lincoln Park neighborhood. Floriole has been a staple for rustic, seasonal pastries using organic and local ingredients at the <a href="http://www.chicagogreencitymarket.org/">Green City Market</a> for the past four years. Sandra’s love of all things pastry started while studying and teaching English in France. Shortly after returning to the U.S., she decided to go to culinary school and started working at <a href="http://www.tartinebakery.com/">Tartine Bakery</a> in San Francisco. With a little experience under her belt she moved to Chicago and began selling her baked goods at local farmers’ markets. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWKgimPmOdN-KNj2RgOaf54iN_XCwtQ8-nWL4Y05mhTNYHmnxg8_T4hZ4VW7C5-jdVFHb0ZxjnGXP_d2bwSyvPMbCyco4puiHJmraNKBZE9HRymG1N-dA4RZsdfZxqdPL0EYCMmUcC0g/s1600-h/Floriole+book+cover_.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWKgimPmOdN-KNj2RgOaf54iN_XCwtQ8-nWL4Y05mhTNYHmnxg8_T4hZ4VW7C5-jdVFHb0ZxjnGXP_d2bwSyvPMbCyco4puiHJmraNKBZE9HRymG1N-dA4RZsdfZxqdPL0EYCMmUcC0g/s320/Floriole+book+cover_.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417937709526498162" /></a><br /><span style="font-weight:bold;"><br /><br /><br /><br />THE GIFT</span> <a href="http://www.amazon.com/gp/product/0870136291?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0870136291">Mes Confitures: The Jams and Jellies of Christine Ferber</a><img src="http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=0870136291" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />. You could simply give this book as a gift but I think you may be inspired to keep it for yourself and make some beautiful jams for your friends and family. The recipes are seasonal and fairly simple but the results are remarkable. Packed in a jar with a printed label and a sweet ribbon, homemade jam is a gift from the heart that anyone would love to receive.<br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight:bold;"><br />WHERE DO YOU LIVE?</span> Chicago, IL<br /><span style="font-weight:bold;"><br />WHAT INSPIRES YOU?</span> I am constantly inspired by the farmers and the produce I encounter every week at the farmers’ market. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdxWeR7MDDtHP4f9MSJSIJX-OKqG-BckVMxKR0lxmSK7mt7AgpqIUJGe0Sy4mkWjMvy8XrciTXMdcmTyEwW1QP01jPTLpvTP65jzxFhweIgf-wDFri69j7xihPMo5NK0NgUtJUu88djI/s1600-h/FFgoatcheesesouffle_264.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdxWeR7MDDtHP4f9MSJSIJX-OKqG-BckVMxKR0lxmSK7mt7AgpqIUJGe0Sy4mkWjMvy8XrciTXMdcmTyEwW1QP01jPTLpvTP65jzxFhweIgf-wDFri69j7xihPMo5NK0NgUtJUu88djI/s200/FFgoatcheesesouffle_264.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417939848199727378" /></a><span style="font-weight:bold;"><br />YOUR GO-TO DISH WHEN COOKING FOR YOURSELF?</span> I am always trying to find dishes that appeal to me, my husband and my three year old daughter. A perfect omelette made with farm fresh eggs, a little fresh goat cheese and chives served next to a simple salad is always a big hit at our house.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7794171474724398633.post-44905822757272629872009-12-23T21:33:00.000-08:002009-12-23T10:38:33.350-08:00The Real Food Rehab Holiday Gift Guide: Sunday Dinner ClubI just want to gush over Josh and Christine for a moment if that's OK. Because I've come to really love them. They've allowed me to stage in their kitchen for the past couple months and I've learned so much about cooking and using beautiful ingredients. Yes, I'm well-read and well-versed when it comes to food, but I learn by <span style="font-style:italic;">doing</span> and they've been providing me a very generous education. They're quite a bit younger than me but they've become mentors of sorts and it just proves that you never know who your teachers in life will be or where your great lessons will come from. They are the real deal and you should know them better... <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98nLCdXl9Lmw1lAXFaR3O5JESCSvJ9cUJAVvdT3mMtFyX4dzlkWn8Sczzwr3N70cFXR12X8-BiSJtDJCr37UW5U1sq-T_R5qeWV9lW4yIrc5F9LsNDV_9wOeD8rr7-j1SYQ5LBpM0i2M/s1600-h/Tine&Josh"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 286px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98nLCdXl9Lmw1lAXFaR3O5JESCSvJ9cUJAVvdT3mMtFyX4dzlkWn8Sczzwr3N70cFXR12X8-BiSJtDJCr37UW5U1sq-T_R5qeWV9lW4yIrc5F9LsNDV_9wOeD8rr7-j1SYQ5LBpM0i2M/s400/Tine&Josh" border="0" alt=""id="BLOGGER_PHOTO_ID_5417935217974112290" /></a><br /><span style="font-weight:bold;">WHO</span> Christine Cikowski and Josh Kulp are the chef/owners of <a href="http://www.sundaydinnerchicago.com/">Sunday Dinner</a>, an underground community dining club in Chicago and <a href="http://www.eatgreenfoods.com/">Eat Green Foods</a>, a line of granola bars handcrafted with local and sustainable ingredients. They also have a stall at Chicago's <a href="http://www.chicagogreencitymarket.org">Green City Market</a> selling locally sourced, pasture raised burgers and sandwiches. When not cooking or eating, they spend their time thinking about what, when and where they are going to cook and eat next.<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGr_Jgg-_7gHYF2gmZuoJC7Ly2npxx5_dcTjEi_YjBx-vt7bTZo9dWYABlwCFe_E5ytJp7laQ4gRBiaRVZFZ36LSLh3rSWg6RBXVf5f_vkXKG9Wj9fFbUqKk6mS70SgEc_3N2S28SBsc/s1600-h/satsumasTINE.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 276px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGr_Jgg-_7gHYF2gmZuoJC7Ly2npxx5_dcTjEi_YjBx-vt7bTZo9dWYABlwCFe_E5ytJp7laQ4gRBiaRVZFZ36LSLh3rSWg6RBXVf5f_vkXKG9Wj9fFbUqKk6mS70SgEc_3N2S28SBsc/s320/satsumasTINE.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417935368695654770" /></a><span style="font-weight:bold;">THE GIFT</span> Being fervent supporters of seasonal, local and sustainable foods has many known benefits — chief among them is the unparalleled flavor these foods so amply provide. We are strong proponents of keeping dollars in the local economy. However, when the Midwest turns into a veritable wasteland of cold, slush and snow, I look to <a href="http://paternosterfarms.com/">Paternoster Family Farm</a> in California to satiate our fix for fresh, delicious and responsibly grown produce. The Paternoster’s have been diligently attending to their citrus orchards in the San Joaquin Valley for over 50 years and recently started shipping Satsumas, Navel Oranges and Pomelo grapefruits direct to elated foodies and chefs alike. What better gift is there than supporting a small sustainable farm, not to mention unbelievably good citrus?<br /><br /><span style="font-weight:bold;">WHERE DO YOU LIVE?</span> Chicago, Illinois<br /><br /><span style="font-weight:bold;">WHAT INSIPRES YOU?</span> Seasonality definitely informs our cooking but I find we're most inspired by what fellow chefs and artisans are creating and how they continually channel their passion into their food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1TQlbSAbCiC6HBboDDT1CcGzFl-tL293ExAMcCdvdUE1LGfEadmPt_XycSPst363fYDVd-xwNfzvO0vfwBMR3mrh6eFOr_Ps3RntZvHb3cjpPHRkgMGqavkP9EnbZDrFyp9lDNnYCOg/s1600-h/bayless+book.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 196px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1TQlbSAbCiC6HBboDDT1CcGzFl-tL293ExAMcCdvdUE1LGfEadmPt_XycSPst363fYDVd-xwNfzvO0vfwBMR3mrh6eFOr_Ps3RntZvHb3cjpPHRkgMGqavkP9EnbZDrFyp9lDNnYCOg/s320/bayless+book.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417934195489058178" /></a><br /><br /><span style="font-weight:bold;">GO-TO DISH WHEN COOKING FOR YOURSELF?</span>(Christine) Since I live by myself and admittedly spend an excessive amount of time working, I gravitate towards dishes that can be made in mass and eaten over time. Lately, this has been tacos and assorted accoutrement - rice and beans, salsas and seasonal toppings of the like. I make all the parts on one day and spend the rest of the week happily consuming them in various tasty combinations. See Rick Bayless’ <a href="http://www.amazon.com/gp/product/068484186X?ie=UTF8&tag=reafooreh-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=068484186X">Mexico One Plate At A Time</a><img src="http://www.assoc-amazon.com/e/ir?t=reafooreh-20&l=as2&o=1&a=068484186X" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />for solid, user-friendly recipes.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7794171474724398633.post-48608714167117366642009-12-22T20:49:00.000-08:002009-12-23T10:35:34.114-08:00The Real Food Rehab Holiday Gift Guide: NoTakeOut.comIf you're like me, and you think about what you're going to make for dinner while you're eating breakfast, then you might love a free subscription to <a href="http://www.notakeout.com">NoTakeOut.com</a>. Because each weekday morning while I'm drinking coffee and checking emails, I get a yummy menu in my inbox with a grocery list and game plan to make a delicious dinner. The other thing that moves me about this service? There's not some huge corporate parent company behind it; it's three lovely people who live what they preach; who really care about food and bringing people back to the table. Here they are now... <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8FOr2AH1O65CbOs9kxXJdInWkoApbllBS9Sc7z08OKbNpvct_U7t5HARFN_LoXzTYt8oB_Dkx_EKXOfcmkboxULoUtsfRl2GpBINbLz76WAOaWFyOpLwtAt-73adEyQyep9zUnJpexo/s1600-h/nto_logo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 82px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8FOr2AH1O65CbOs9kxXJdInWkoApbllBS9Sc7z08OKbNpvct_U7t5HARFN_LoXzTYt8oB_Dkx_EKXOfcmkboxULoUtsfRl2GpBINbLz76WAOaWFyOpLwtAt-73adEyQyep9zUnJpexo/s400/nto_logo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417928881197451954" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiad8mwotnZKp2LW7FaB7CHEzv0U4EFVW4DuGqlSQFrbBXOs9L_ufqxxQf7OX2y8gbeVRWlF6RQDJA2Tru9NjiSOJudbvmsIquXwpiRAa0LJeh1bBpuw7OcoQ_VVW_q3SZK321SNh3AIjc/s1600-h/NTO.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiad8mwotnZKp2LW7FaB7CHEzv0U4EFVW4DuGqlSQFrbBXOs9L_ufqxxQf7OX2y8gbeVRWlF6RQDJA2Tru9NjiSOJudbvmsIquXwpiRAa0LJeh1bBpuw7OcoQ_VVW_q3SZK321SNh3AIjc/s400/NTO.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417919659339594674" /></a><span style="font-weight:bold;">WHO</span> Three of us are stirring the pot at <a href="http://www.notakeout.com/">NoTakeOut.com</a> - David and Kurt, two dads with day jobs and serious cooking hobbies, and Susan, an award-winning food journalist and author who lives – too good to be true — in France, where she founded and runs <a href="http://www.onruetatin.com/">On Rue Tatin</a>, a cooking school. It started with a craving, of sorts. David and Kurt, long-time friends, loved to cook but longed to expand their repertoire. And they wanted to help some of their food-loving, cook-shy friends produce a significant meal, worthy of serious table-time with friends and family. They envisioned a website to give really busy people the ideas and the tools to get organized and get cooking. So they enlisted Susan, the food expert, to help plan and structure menus to be delicious, seasonal, sophisticated and easy.<br /><br />No more mediocre meals cobbled together last minute. No more trolling recipe websites to figure out what side dish might work with steamed halibut. No more shopping fiascos — like when you arrived home without eggplant for the ratatouille. <a href="http://www.notakeout.com">NoTakeOut.com </a>helps you plan, prep and cook an entire meal, not just one dish. We provide a complete menu, a shopping list and a game plan – basically, we help you organize to go from kitchen to table with ease.<br /><br />Our menus call for seasonal, fresh ingredients, are uncomplicated and designed to be cooked in under an hour. <span style="font-weight:bold;"><span style="font-style:italic;">'Making mealtime manageable’</span></span> is kind of a mantra for us. When you say you’re busy, we get it: you’re taking care of kids, working, shopping, maybe grabbing a workout – oh yeah, and the laundry… You don’t need another hassle! Our goal is to make food, meals and dining-at-home an easy family ritual and a daily pleasure.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaqYbeZSiUL0eaHYT9bVtCzjhqQJoN-tRLd7JBxfONvqp688RwKuA7NnA0wMg623E0aKWHHWSQKqkxhO6elLgMfabL0e0_LG2nIPlPdjqea_eY_7RrunwZLFYAEJYvqODrugJFM49tEg/s1600-h/KorinKnives2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 267px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaqYbeZSiUL0eaHYT9bVtCzjhqQJoN-tRLd7JBxfONvqp688RwKuA7NnA0wMg623E0aKWHHWSQKqkxhO6elLgMfabL0e0_LG2nIPlPdjqea_eY_7RrunwZLFYAEJYvqODrugJFM49tEg/s400/KorinKnives2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417921805191261330" /></a><span style="font-weight:bold;">THE GIFT</span> If you're looking for something really special, how about a Japanese knife? Most people are better off with one really good Chef's Knife than a whole set of "specialty" knives and nothing is as well balanced or as sharp as these beauties from Nenox/Nenohi currently on sale at <a href="http://korin.com/site/home.html">Korin</a> in New York. The people at Korin are knowledgeable, friendly and ready to help you find a truly special knife that's perfect for that special someone. They offer a full range of Japanese and Western style knives in a wide range of sizes and prices. If properly cared for, Nenox/Nenohi knives will last a lifetime and hold an edge that most knives cannot. <span style="font-style:italic;">Think of these as jewelry for cooks.</span><br /><br /><br /><span style="font-weight:bold;">WHERE DO YOU LIVE?</span> New York City & Paris<br /><span style="font-weight:bold;"><br />WHAT INSPIRES YOU?</span> We are inspired to get people into the kitchen and help them rediscover how fun and easy it can be to make and share great food.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmj1SzvWhxVXU6fR1HlxT8fY4RIpECyjDJp-i_fCCydm2s9RuefDOvrvY5cBwNCRKOCYV0Yb0yJcV9FGRRrGrTMLaToIuYqp063FpzYoez0UbLOmnUqdm-m66dUdKyCE8rGQMRhcVGuJ4/s1600-h/aglio-olio.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmj1SzvWhxVXU6fR1HlxT8fY4RIpECyjDJp-i_fCCydm2s9RuefDOvrvY5cBwNCRKOCYV0Yb0yJcV9FGRRrGrTMLaToIuYqp063FpzYoez0UbLOmnUqdm-m66dUdKyCE8rGQMRhcVGuJ4/s320/aglio-olio.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417924912376751362" /></a><br /><br /><br /><span style="font-weight:bold;">YOUR GO-TO DISH WHEN COOKING FOR YOURSELVES?</span> Definitely <a href="http://www.notakeout.com/our-favorite-emergency-dinner-alio-olio-with-carrot-salad/">Alio Olio</a> (click for recipe!)Unknownnoreply@blogger.com0