The Friday Chef

A la carte

<< April 2009 >>
Sun Mon Tue Wed Thu Fri Sat
 01 02 03 04
05 06 07 08 09 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30

If you want to be updated on this weblog Enter your email here:

rss feed

Wednesday, April 15, 2009
Chi Town

We really enjoyed our trip to Chicago during Spring Break, but we have been beyond busy since then, I didn't have the time to deal with the pictures until now. 

We spent the first day at the Museum of Science and Industry, which is a huge museum, with lots of hands-on activities.  The kids enjoyed it, and it was a great way to spend a cold and snowy day.  After that, we checked in to our hotel, The Wyndam, then headed out for a quick meal before turning in.

The next day was spent eating, shopping, and walking. First stop after breakfast was the Lego store, which is Jacob's whole reason for going to Chicago.   Later, we had lunch at the Signature Room on th 95th floor of the John Hancock building, and had such a horrible experience, I'm not even going to go into it. 

Alex, Erin and I spent some time at the American Girl Place and Lush Cosmetics after lunch, while the boys went to the bookstore.  We had a snack at the Hershey Shop before heading to the Apple store.  After that, it was time to grab the car and head to our favorite pizza place for dinner.  Gino's East never fails to disappoint, and this time was no exception.  We left Chicago with happy faces and leftover pizza.

Here are some photos from our trip:

Posted at 08:48 am by ChefGrace
(3) Shout Outs  

Friday, March 27, 2009
Friday Food Files

 Today's post is dedicated to Hideout, who helped me with some of my format issues. 

I'll be heading to Chicago this weekend, so I hope to have some blog-worthy tidbits to share next week.

This is one of my all-time favorite recipes, which I came up with about 12 years ago when I found a huge load of morels mushrooms.  Morel season is almost here!

If nothing else, make the sauce and spoon it over pasta.  Be sure to have some crusty sourdough bread to scoop up every last drop.  It's THAT good.

Also, if you don't want to make your own polenta, it's okay to buy some.  I've used Jaxon Cornmeal Mush for years, and it's pretty tasty.  It comes in a tube, (like ground sausage), and is typically in the refrigerator section, near the biscuits.

Morel Mushrooms in Gorgonzola Cream over Crispy Polenta

For Mushrooms:
Soak, wash, and pat dry 1 lb. of morel mushrooms, (feel free to substitute other mushrooms if morels aren't available). 

Heat 2 T. butter over medium heat, add 1 tsp. fresh, chopped rosemary, 2 cloves of garlic, and mushrooms.  Cook, stirring occasionally, until mushrooms are tender, about 5 minutes.  Season with salt and pepper, and add a tablespoon of sherry, (optional), before removing from heat.  BE CAREFUL not to let your garlic burn, or it will ruin your precious mushrooms.  If you're worried about this, add the garlic after the mushrooms are done. 

For Gorgonzola Cream:
2 T. butter
1 C. heavy cream, (half and half may be used)
1/2 C. crumbled Gorgonzola

Melt butter in small sautee pan over medium-low heat.  Add cream and Gorgonzola, stir constantly until melted.  You can continue to cook and stir for a while longer for a thicker sauce.

For Polenta:
3 1/2 cups  water
1 T. salt
1 cup polenta (not instant)
2 ounces butter
1/3 cup Parmesan cheese, grated
1/4 tsp freshly-ground black pepper
1 tsp. salt
Oil, for frying

Add salt to water and bring to boil. Once boiling, slowly stir in polenta. Cook, simmering on low, 20 minutes, stirring occasionally. Add butter, Parmesan, pepper and salt. Pour polenta into buttered 8 x 8- inch baking pan. Cool, then refrigerate until firm, 30 minutes to an hour, (or overnight.) Cut into 1/2" slices.  Heat 2 T. oil in non-stick pan over moderate-high heat.  When pan is hot, add polenta slices, and cook until crispy, a few minutes per side.  Add more oil to the pan, if needed for additional batches. 

edited to add:  I guess I could have posted the directions on how to assemble this, although it's pretty straightforward.  Put polenta slices on plate, top with mushrooms, spoon sauce over all and eat.  This pairs nicely with a sparkling wine, (what doesn't?!) or a zinfandel, (not the pink stuff.)


Posted at 03:51 pm by ChefGrace
(1) Shout Outs  

Wednesday, March 25, 2009
Technical Difficulties- Please Stand By

No need to adjust your set.

I'm currently trying to return to the way my blog used to look, and the editing may take a while.

HTML, it is a bitch.

eta:  It's getting there!   I'm trying to find the code to enlarge the title for each entry, but other than that, I'm fairly happy with it.  It's nice going back to the classic Friday Chef look.  If you have any suggestions, let me know!

Posted at 08:57 am by ChefGrace
Care to Comment?  

Sunday, March 22, 2009
Prize-Winning Cookies!

Alex won second place in the Girl Scout Bakeoff yesterday and was very happy with the results. We worked on this for about a month before deciding which recipe we wanted to use. Here's the list of rejects:

  • Potato Chip Cookies~ I loved these, (Eden's recipe), but Alex didn't like the texture.
  • Mexican Wedding Cakes~ We love them, but thought they might be too boring.
  • Mexican Wedding Cakes with crystallized ginger~ the ginger didn't make these any more exciting.
  • Chocolate Mexican Wedding Cakes~ the cocoa made them slightly bitter.
  • Chocolate Mexican Wedding Cakes with extra sugar~ We were sick of wedding cakes at this point.
  • Brandy Snaps~ it was a humid day and the snaps turned soggy.
  • Molasses Cookie~ too... Christmas-ish
  • Triple Chocolate Cookies (made with semi-sweet and milk chocolate)~ now we're getting somewhere.
  • Banana chocolate chip~ Alex turned her nose at these.
  • S'more bars~ we ended up wanting to keep these for ourselves.
  • Triple Chocolate (made with bittersweet and white chocolate). Yes.

My friend, Patti, said they each look like Mr. Bill.  Oh nooooo!

Here's the recipe, which we adapted from Ellie Krieger's recipe on The Food Network:

Triple Chocolate Cookies

1/4 cup butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup bittersweet chocolate chips
1/3 cup white chocolate chips

Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Posted at 08:42 pm by ChefGrace
Care to Comment?  

Friday, March 20, 2009
Potato and Apple Pancakes

This is a recipe I've had in my file for many years, and I used to make it all the time. I'd forgotten about it until last night, when I was rummaging through my file of side dishes. I clipped this recipe card from First magazine, some time in the early 90's. 

These tasty little cakes are really  more like hash browns than pancakes, and I typically serve them as a side dish for pork chops, but they go well with anything, as well as being great on their own as a light meal or breakfast. (Heh~ I just turned the card over and it said the same thing.)

Potato and Apple Pancakes

1 egg
2 Tbs.
1 tsp. salt
1/4 tsp. pepper
1 apple (I think crisp apples, such as Granny Smith work best)
1 lb. potatoes, (about 3)
2 Tbs. oil
Sour cream, optional

Heat oven to 250 degrees F.  Beat together the egg, flour, salt and pepper.  Peel and chop the apple. Peel the potatoes and grate them.  Stir the apple and potatoes into the egg mixture.  Heat 1 Tbs. of the oil in a large frying pan over medium to medium-high heat.  Once oil is hot, pour in about 1/2 cup of the batter for each pancake and flatten.  Fry as many pancakes as you can at a time without crowding.  Cook them until golden,  3-4 minutes per side.  Keep the pancakes warm in the oven while cooking the remainder.  Add the remaining oil as needed.  Serve with sour cream, if desired.

Posted at 10:47 am by ChefGrace
Care to Comment?  

Next Page