Gastronomy: Homemade Butter, Life's Simple Pleasures

High cholesterol be damned! I understand the need to cut back, eat healthy, and watch your intake, but it’s also important to live and appreciate the small beauties that life offers. Sometimes, the simplest of pleasures can be found in the humblest of places. In this instance, I’m talking butter. Not mass-produced, over-salted, sticks of trans-fat, but, rather, the creamy, lightly salted delicacy, that can be paired with a rustic piece of bread or a freshly-picked vegetable.

In less than 5 minutes time, my son and I whipped up a fresh batch of homemade butter. We served it on crackers with tomatoes and fresh herbs: An effortless act for a fanciful delight.

Homemade Butter
2 c heavy cream, organic or not ultra-pasteurized
Fine sea salt

Whirl cream in a food processor until it separates into buttermilk and clumps of butter. Keep processing until the butter forms into larger clumps, approximately 3 minutes.

Pour mixture into a strainer and let drain briefly. Squeeze butter to extract the remaining buttermilk.

In a clean bowl, add sea salt to taste.

Note, the extracted buttermilk can be saved to use in homemade baked goods. Yum!

Gastronomy: Homemade Gnocchi, an Easy Delight

I love gnocchi. And, although it continues to frequent more and more menus, it’s difficult to find a gnocchi that’s served the way it’s intended—light, airy, and delicate. Since I rarely make pasta, I shelved the idea of ever making homemade gnocchi, too. However, after watching season-after-season of Top Chef and repeatedly observing the chefs using gnocchi as their go-to pasta when under extreme pressure and time limitations, I finally realized that it may not be as difficult or tedious as I originally expected.

As fate would have it, the week I made homemade ricotta (http://modcitymom.blogspot.com/2011/03/gastronomy-homemade-ricotta-fun-making.html), I also stumbled upon Chef Michael Symon’s ricotta gnocchi recipe. No longer with any excuses in hand, I ventured to create my first homemade gnocchi and it was worth every last velvety bite.

Michael Symon’s Ricotta Gnocchi with Lemon Brown Butter

Gnocchi

• 3/4 c all-purpose flour, plus more to cover work space
• 1/2 c Parmesan cheese, grated
• 1 lemon zest
• 1 c ricotta cheese
• 1 egg

Lemon Brown Butter

• 1 stick of unsalted butter
• 1 lemon, sliced

In a large bowl, combine flour, Parmesan cheese, and lemon zest. Make a well in the center of the flour mixture and add the ricotta cheese and egg. Combine well with a wooden spoon or with your fingers until the dough just comes together, taking care to not overwork and causing the dough to toughen.

Scrape the dough onto a well-floured surface and pat into a rough square. If it’s tacky to the touch, add a bit more flour so you can form it with your hands. Evenly cut the pasta dough into 4 even pieces. Gently roll each piece into foot-long ropes, about 1-inch in diameter, flouring as needed to prevent the dough from sticking to the surface (think of making snakes with Play-doh). Cut each rope into 1/2- to 3/4-inch wide pieces. Place the gnocchi onto a floured, parchment or wax paper-lined, baking sheet and into the refrigerator, uncovered, until ready to cook.

In the meantime, add salt to a pot of boiling water. Reduce heat to a simmer, add gnocchi, and allow to cook, approximately 2-3 minutes. Continue to watch the gnocchi closely.

While the gnocchi is cooking, add butter and lemon slices to a sauté pan and melt over medium heat until brown and bubbly.

Once the gnocchi starts to float, remove from the water using a slotted spoon or hand strainer and add them directly to the butter mixture in the sauté pan. Allow to brown on medium heat for about two minutes.

Serve as a side dish for 4. Works wonderfully with a hearty salad and roasted pork or chicken.

Gastronomy: Homemade Ricotta, Fun Making and Eating for the Whole Family

My husband and I fell in love with fresh, handmade ricotta during our first trip to Italy. Richer yet more buoyant than the ricotta we were acquainted with, these creamy cloud droplets won both our hearts and palates. Upon our return to the U.S. with our new-found penchant for good ricotta, we were left with but one choice: To make it ourselves.

Ricotta recipes overflow on the web, but the proportions vary little. We ended up trying Maria Helm Sinskey’s recipe from her cookbook, Family Meals. Beautifully illustrated and down-right fool-proof, we found Maria’s recipe deliciously easy! Whether you fold in herbs to stuff a cream puff or accompany a sandwich, top it on pizza, mix it into your favorite pasta, or create a crowd-pleasin’ lasagna, handmade ricotta is an unrivaled velvety treat that the whole family can enjoy making and eating together.

Ingredients
1 gallon whole milk
2 c heavy cream
¼ plus 2 T distilled white vinegar (lemon juice can also be substituted for vinegar)
1 t kosher salt

Supplies
Large, nonreactive pot
Spatula
Instant-read thermometer
Colander
Cheesecloth (can be purchased from any hardware store)
Large bowl
Slotted spoon or strainer
Airtight container
Clean cloth/towel

Pour the milk and cream into a pot. Over medium-high heat, heat milk and cream to just below boiling or to 185 degrees. With a spatula, keep stirring so liquid doesn’t scorch. Just before the milk boils, the surface will bubble and begin to release steam. Do not heat to over 185 degrees. Turn off heat. Add the vinegar and stir for 30 seconds; add the salt and stir for an additional 30 seconds. Cover the pot with a dish towel and let the curds stand at room temperature for two hours.

Line the colander with a large square of cheesecloth and place the colander over a bowl to catch the draining liquid. Using the strainer/slotted spoon, gently transfer the curds from the pot to the colander. Let the ricotta drain for about 30 minutes.

Gather the cheesecloth by its corners and twist together to force out the liquid. When the liquid turns from clear to milky and the cheese starts to push through the cheesecloth, stop the draining process. Remove the ricotta from the cheesecloth to an airtight container; store in the refrigerator. The ricotta can be saved for up to 1 week.

Gastronomy: Everyone Loves a Good Chili

There are many preparations for America's favorite half-time meal, chili. People discuss it the way they do New York vs. Chicago pizza and everyone has a very personal opinion. There are television shows devoted to it and cook-offs all over the country where judges argue over whose is the best. Heck, I have several renditions of the famous dish myself. This particular recipe is made with beans, beer, and chunks of browned beef stew. I can't be the judge of whether it is the best chili, but it is easy, comforting, and a mouthful of love in every spoonful!

Browned Beef Chili

2 lbs stewing beef cut in ¼ inch pieces
1 large shallot, diced
3 minced garlic cloves
1 T dried oregano
3 T chili powder
2 T olive oil for browning meat
4 15 oz cans tomato sauce
1 12 oz beer (preferably a brown beer)
2 cans beans (I use kidney and pinto)
Sea salt and fresh ground pepper
Shredded cheddar cheese, sour cream, and chopped chives for garnish

Pat meat dry with a paper towel and season with sea salt and fresh pepper. Heat olive over medium heat in large Dutch oven. Add meat and begin to brown, turning over pieces every few minutes. This process takes about 20 minutes. When all water has evaporated in the pan and meat begins to brown, add shallot and garlic. Thoroughly mix together and let shallot sweat, being careful not to burn the garlic. Deglaze pot with the beer. Reduce by half. Add tomato sauce, oregano, and chili powder. Reduce heat to low and simmer for about three hours. Add beans, cook another thirty minutes. Garnish with a little sour cream and a sprinkle of cheese and chives.

Gastronomy: Irish Blond's Have More Fun

If you’re not a fan of beer, why not try Dale DeGroff’s Irish Blond for this Saint Patrick’s Day? “For each petal on the shamrock, this brings a wish your way. Good health, good luck, and happiness, for today and every day.”


Irish Blond Cocktail

2 oz Irish Whiskey
3/4 oz Orange Curacao
1/4 oz Fino Sherry
1 dash Orange Bitters

Add ingredients to a mixing glass or shaker; add ice. Stir or shake to chill and strain into a chilled martini glass. Garnish with an orange peel. Happy St. Patty's Day!

Gastronomy: Weekday Lamb

Our parents were never very fond of lamb. Naturally, I assumed that I wouldn't like it either and I managed to successfully spend most of my early culinary adventures avoiding any dish that featured this meat. It wasn't until my dear friend served a succulent lamb stew that my biases were challenged. This lamb was flavorsome, tender, juicy, and, quite frankly, love at first bite. Now, whenever I run across a lamb recipe or lamb on a menu, I'm both alert and ready to try replicating it at home.

With spring just around the corner, what better way to kick-off grill season than with sisters Jewels and Jill Elmore's lamb kebabs. I first discovered this recipe in Sunset Magazine: It's easy, delicious, and great served alone or with a soft bun or warm pita. Accompany with a side of cucumber salad and some roasted potatoes and this meal is sure to please everyone at your table, even those who traditionally shy away from lamb.

Lamb Kebabs

3 lbs ground lamb or sirloin (I often use a blend)
1 small yellow onion, very finely chopped (about 1 cup)
1/4 c flat-leaf parsley, plus more for garnish, finely chopped
1 T fresh mint leaves, finely chopped
1 large egg
2 t ground cumin
1 T paprika
1/2 t garlic powder
2 t kosher salt
1 t freshly ground black pepper
2 T tomato paste
Juice of 1/2 lemon

Line a baking sheet with parchment or wax paper. Using your hands, mix all ingredients together in a large bowl just until combined (do not over-mix).

Gently squeeze meat around metal skewers to form log-shaped kebabs, each about 8 inches long. Put kebabs on baking sheet. Cover sheet with plastic wrap; chill 30 minutes.

Prepare grill for high heat (approximately 500°). Grill kebabs, turning twice, until grill marks appear and meat feels firm; 8 minutes total. Sprinkle with parsley and serve.

To make ahead, prepare kebabs and chill up to 1 day; grill when ready to eat. Also, this recipe is great for hamburgers and can be used with beef only! Serves 8.

Details: www.jewelsandjill.com

Gastronomy: Monday Night Eats, Cumin Chicken with Red Pepper and Coconut Rice

This recipe is a savory and incredibly easy dish for a weekday meal. Preparation and cooking time take about thirty minutes. For picky little ones, you can easily remove the peppers. An added bonus is deglazing the pan with white wine gives the cook a chance to have a glass herself, which makes the "witching hour" a little easier. Mondays just became a bit more tolerable.

Cumin Chicken with Red Pepper and Coconut Rice

1 c white rice

1 c light coconut milk

2 c chicken stock

1 T olive oil

1 ½ lb boneless, skinless chicken breast, cut into 2 ½ inch pieces

2 large red bell pepper, sliced in julienne strips

2 large minced garlic cloves

2 t ground cumin

1 c white wine

1 T unsalted butter

1 bunch basil, roughly chopped

Cook rice according to package instructions—replace one cup of water with the coconut milk and 1 cup of water with chicken stock. Heat olive oil and butter in large deep skillet over medium heat. Pat chicken dry and salt and pepper both sides—brown about 10 minutes on each side until the chicken surface is brown. Add white wine and scrap the chicken bits off the pan—reduce wine by half and add garlic, cumin, and stock. This will take about 10-15 minutes. Add peppers and cook until softened, another 7 minutes or until juices are almost reduced. When rice is finished, salt and pepper to taste. Serve chicken and peppers over rice—top with basil. Serves 4

Gastronomy: The Perfect Winter Meal is Seafood Chowder

When I think of the ultimate winter meal, soup is always on the top of my list. What better way to spend a winter evening than a hearty bowl of soup, a chunk of crusty bread, and a frosty mug of beer?

This recipe for seafood chowder is savory and rich without being too thick, as many cream soups tend to be. It is sure to warm your heart, fill your belly, and make the bitter cold seem bearable. I recommend picking up some Goose Island Matilda to go with—it’s a top-notch, Chicago brewed, Belgian-style ale (and my obsession as of late).

3 strips bacon, diced
1 large shallot, chopped
1 T thyme, chopped
3 celery ribs, diced
½ c white wine
½ stick butter
¼ c flour
6 c fresh chicken stock or three cans
2 potatoes (skin on), cubed
1 c heavy cream
½ lb salmon
½ lb mini sea scallops
1 lb whitefish, cod, sea bass or tilapia (I usually use two of these—1/2 lb each)
¼ c parsley, chopped
1 c white cheddar cheese, grated
Sea salt and fresh ground pepper

In a large Dutch oven, sauté bacon until golden (about ten minutes). Add shallot, thyme and celery and cook until translucent. Deglaze with white wine, scraping the bits off the bottom of pan; simmer until liquid is reduced. Add butter and flour to form a roux. Cook roux over low heat until gold in color, about twenty minutes. Add chicken stock and potatoes; bring to a simmer. Cook on medium heat about 45 minutes. Add heavy cream and seafood. Cook another 30 minutes over low heat; add salt and pepper to taste. Serve in low bowls with grated cheese and a bit of parsley. Serves 8.

Style: Swanson Vineyards' Sweetheart Gifting

Cheap California Cabs are not easy to find. At Swanson Vineyards, they not only offer $25 Cabs that drink like $50 dollar Cabs, each label includes its own inspired saying. Why not try a bottle of "With Love" or "Lucky Night" for your Valentine's Day sweetheart this year? And, if that won't do, a bottle of "Please Forgive Me" may be just what the love doctor ordered. Details: www.swansonvineyards.com

Gastronomy: Festive, Flavorful Sausage and Chestnut Stuffing

Because of the warm temperatures across the country, it's hard to imagine that the holiday season is upon us. With Thanksgiving a mere two weeks away, it's time to start thinking about your menu.

A Thanksgiving meal is not complete without the stuffing. With endless variations to choose from, it can be a bit overwhelming. My recipe is a traditional sausage, chestnut stuffing—the original recipe, derived from William’s Sonoma. With a few changes over the years, I have made it my own. The sausage and chestnuts make it rich, moist, and earthy. Enjoy and happy holidays!

Sausage, Chestnut Stuffing

1 large loaf of sourdough or hard crusted Italian ciabatta.
5 T butter
1 finely chopped large shallot or half of a large onion
1 1/2 c rough chopped, mixed assorted mushrooms (about half button white)
1 1/2 c chopped, steamed chestnuts
1 lb mild Italian sausage, casings removed
2 T finely chopped fresh sage
1 T finely chopped fresh thyme
4 T finely chopped flat leaf Italian parsley
3 c turkey or chicken stock (preferably homemade)
Salt and fresh ground pepper to taste

Dice bread into cubes and dry out on cookie sheets for at least 24 hours.

Preheat oven to 375 degrees and lightly grease a 9 x 13 baking pan.

Brown sausage in a large frying pan, remove from heat and drain oil. Set aside. In the same pan, melt butter. Sauté shallot over medium heat, until translucent, stirring not to burn. Add mushrooms, salt, and pepper; sauté another 10 minutes. Transfer mixture to a large bowl. Add sausage and return to heat. Cook until lightly browned. Mix in thyme, parsley, and sage. Combine with the mushroom mixture. Add bread cubes and mix thoroughly together, adding stock a little bit at a time. The consistency should be moist, but not soggy. Place into 9 x 13 baking dish and cook for one hour until top is golden brown. Serves 12.

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Gastronomy: Menacing Mixes

Don’t let the kids have all the fun this year! Whether you’re throwing a soirée or spending a simple evening at home passing out candy, take time to whip-up a batch of menacing mixes. To please the inner-child in you, sample the Jade—this day-glow, pucker-punch of a cocktail easily satisfies any Skittles craving. If something a little more restrained is your style, try the Scary Screwdriver. Fresh juices paired with black vodka provide both the trick and the treat. Happy Halloween!

Scary Screwdriver

1/4 c ice
1/4 c orange juice
1/4 c pineapple juice
1 1/2 oz black vodka
1 gummy worm for garnish

Place ice in tall glass with juice. Pour vodka over the back of a spoon so it sits on top of juice. Garnish with gummy worm.

Jade Cocktail

Ice
2 oz pineapple juice
1 1/2 oz vanilla vodka
1 oz fresh lime juice
1/2 oz Midori
1/2 oz fresh lemon juice
1/2 oz simple syrup

Fill a cocktail shaker with ice. And add all of the ingredients. Shake, strain, and serve.

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Gastronomy: Compliment Fall with Classic Beef Bourguignon

Beef Bourguignon is a well-known French stew made of Burgundy wine-braised beef. What was once a traditional dish for peasants has become classic haute cuisine and a staple in many restaurants around the globe. For many, it is a favorite dish to offer for special holiday occasions, as it's rich on flavor, warm in comfort, and wonderfully festive.

There is no better time than fall to share this recipe, when comfort foods compliment the change in season. The next time the air is crisp and you search for your worn-out, winter chili recipe, put on a fire, crack a bottle of red wine, and try Bourguignon instead. This rich, flavorful dish is sure to bring warmth to the coldest of fall days.

Beef Bourguignon

4 lbs large-cube stewing beef
1 large onion, finely chopped
1 bottle red wine (preferably Burgundy, like Pinot Noir)
4 c beef stock
4 thick slices bacon, cubed
1 T olive oil
6 large carrots, peeled and roughly cut
4 T unsalted butter
1 large pack button mushrooms, sliced
2 T flour
3 large garlic cloves, minced
4 sprigs Thyme, chopped
1 small bunch of parsley, chopped
Salt and pepper to taste

Preheat oven to 325 degrees. In a large, cast iron pot brown bacon; remove with slotted spoon and set aside. Pat beef dry and brown batches in bacon grease and 1 T of butter, making sure not to over-crowd the meat; reserve meat with bacon. Add olive oil to pot and sauté onion and carrots until onion is translucent and carrots soften, about seven minutes. Mix in beef and bacon. Add wine, 2 cups stock, garlic and thyme. Bring to a simmer and transfer to oven for approximately four hours. Check liquids after 2 hours and add reserve stock as needed.

Sauté sliced mushrooms in 1T butter about one hour before serving; add to pot.

Combine remaining butter and flour in a bowl. When meat is tender, remove from oven and place on stovetop over medium heat. Add flour/butter mixture and bring to simmer to thicken sauce. Add salt and pepper to taste.

Serve over boiled, buttered potatoes or with crusty bread. Garnish with parsley. Serves 8.

Gastronomy: Top Chef’s Top Banana (Fritter)

The MCMs have been a long-time fan of Bravo’s Top Chef. Although this season took off with a slower-than-usual start, Ed Cotton’s banana fritter creation finally made us excited to try a Season 7 recipe at home. The perfect blend of sweet and spicy, this Asian-inspired delicacy is as easy to impress your guests as it is to make. Serve it with a dollop of coconut ice cream or simply dusted with some powdered sugar for the perfect ending to an evening with family or friends.

Ed Cotton’s Banana Fritters

1 c flour
1 T sesame seeds
½ t baking powder
1 ½ T sugar
½ t salt
½ T honey
1 egg
1 c beer
Chili paste or sauce
Sugar/cinnamon blend (2 parts sugar to 1 part cinnamon; just enough to dust fritters)
Powdered sugar
4 c vegetable oil
Bananas

In mixing bowl, hand mix the first 5 dry ingredients. Once blended, add honey, egg, and beer; mix until the dry ingredients are incorporated. Do not over-mix batter; set aside.

In a 2 quart sauce pan, add vegetable oil and begin to heat over high heat. While oil is heating, peel bananas and cut into 1 ½ - 2 inch rounds. Brush each round with a thin-layer of chili paste. (Plan on serving 2-3 fritters per person.)

Once oil is heated to 350 degrees, dip chili-covered banana rounds, one at a time, into batter and drop gently into oil; repeat. After 1 - 2 minutes or until golden brown, remove each banana fritter from oil using a slotted spoon. Drain on a paper towel-covered plate to remove excess oil.

While fritters are still warm, roll in the cinnamon-sugar mixture, dust with powdered sugar, and serve immediately. The lightly crisp outside married to the tender, heat-kissed inside is a taste sensation truly worthy of top chef.

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Gastronomy: Classic Lasagna

Recently, I had a rather hearty laugh reading about the very-Italian Matilda Cuomo (the mother of politician Andrew Cuomo) and her thoughts on Andrew's longtime girlfriend’s rendition of lasagna. Sandra Lee, Food Network’s notoriously awful cook and host of Semi-Homemade, believes that lasagna is prepared with cottage cheese and canned tomato soup. Supposedly Mr. Cuomo's favorite meal, his mother commented, “…that’s not the way lasagna should be made.” You need not be Italian, a famous chef, or even a consummate foodie to make that statement. Sandra's version of the classic dish sounds plain awful. Unfortunately, she is not the only person to be under the evil assumption that lasagna is a layering of grisly ground beef, a jar of Ragu, and cottage cheese.

Lasagna done wrong is one of the world’s most terrible casseroles and lasagna done right (and there are many renditions) couldn’t be more delicious. Here is my recipe for lasagna and a classic, easy marinara sauce—both can be prepared a day in advance. Made with three fresh cheeses, olive oil, and wine-rich sauce, this dish is still easy without having to subject your family to bland, curded cheese swimming in a sea of Campbell’s.

Basic Tomato Basil Sauce

4 T olive oil
½ can tomato paste
4 handfuls or 1 c chopped fresh basil
4 large cloves minced garlic
2 T finely chopped fresh oregano, or 1 T dried
4 28 oz cans tomato sauce
1 c red wine
¼ c grated Parmigiano Reggiano

Heat olive oil in a large pot over low to medium heat. Sauté garlic until translucent, 4-5 minutes. Stir in basil and oregano. Add red wine and reduce until almost completely dissipated. Add tomato sauce, cheese, and paste. Bring to a heavy simmer. Cook over medium-heat, one hour; cook over low-heat additional hour, stirring occasionally.

Sausage Lasagna

1 lb mild Italian sausage
1 package (16 sheets) no-bake lasagna pasta
2 eggs
1/2 c grated Parmigiano Reggiano
2 c shredded mozzarella cheese
15 oz container of fresh ricotta cheese
2 T chopped fresh flat leaf parsley
½ lb sliced mozzarella cheese
1 recipe Basic Tomato Basil sauce
1 c chopped bail (optional)

Preheat oven to 350 degrees. Mix together eggs, ricotta, shredded mozzarella, parmesan, and parsley until blended.

Spread 1 ½ cups of sauce on bottom of 13 x 9 inch baking pan. Layer four uncooked lasagna sheets, 1/3 ricotta mixture, half of the sausage, ½ of the sliced mozzarella, and 1 - 1 ½ cups sauce.

Layer four more lasagna sheets, 1/3 ricotta mixture, and 1 - 1 ½ cups sauce.

Layer four more lasagna sheets, the remaining ricotta, the remaining sausage, and 1 - 1 ½ cups sauce.

Layer the last four lasagna sheets, 1-1 ½ cups sauce, and the remaining mozzarella slices.

Bake covered with foil for 60 minutes. Uncover and continue cooking until cheese is melted, about 5 additional minutes. Let stand 10 minutes before cutting. Spoon warm sauce over each piece, dust with chopped basil, and serve.

Serves 8.

Helpful hints:

• Make sure sauce is thoroughly cooled, if not chilled, when assembling casserole.
• If you make the dish the night before, take out of fridge for 30 minutes prior to baking.
• When layering lasagna, spread ingredients to edges to seal in pasta during baking.
• Sausage may be replaced with 2 cups of fresh, uncooked, chopped spinach for a delicious, vegetarian alternative.

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Gastronomy: Love Life with a Little Carbonara

Sometime last year, while reading Michael Ruhlman’s blog, I was inspired. His article entitled simply “Carbonara” was about taking time out to have a meal and a glass of wine with his wife. I am sure you can relate: The conversations with your partner that were once about things you enjoyed have been replaced with logistics—a list of commitments, home maintenance, and child care schedules (a.k.a., the honey do list).

Ruhlman and his wife both work from home—he’s a chef and she’s a food photographer. His solution to “catching up” is to make lunch for his wife so they were able to partake in adult conversation over food and a good glass of wine. That particular day he made Carbonara.

Like most people, my husband does not have the luxury of working from home. And after taking care of the household tasks, children, and maybe squeezing in the occasional shower, the thought of cooking an easy meal seems overwhelming. Having an adult conversation seems almost lavish. However, we do have our weekend evenings, a heat lamp, and occasionally can escape to a good home-cooked meal and a glass of wine.

My version of Carbonara—spaghetti, thick cut bacon, eggs, cream, Parmesan, and Italian parsley is the ideal dish for this occasion or the simple weekday meal. When you have the chance, take an evening, cook an easy, mouthwatering pasta dish, and reconnect. You will find yourself in a state of contentment that you have not felt in long time and may be surprised how connected a good meal can make you feel. Sometimes as parents, we forget who we are as a couple. Cook a great dish, drink more wine, and most of all, love your life.

Carbonara

1/2 lb pancetta chopped or thick-cut bacon
2 T extra-virgin olive oil


2 large egg yokes
1/4 c heavy cream
1/2 c freshly grated Parmigiano-Reggiano cheese, plus 1/8 c extra for the top
Black pepper, ground fresh from the mill

3 T chopped parsley
1 lb spaghetti

In a large, pot boil water for pasta. Place pancetta or bacon into the pan and cook until crisp at the edges; turn off heat. Separate two eggs yokes and place into a large serving bowl. Beat with a fork. Add 1/2 c Parmesan and heavy cream. Mix well. Add cooked, drained spaghetti and olive oil to the bowl; toss, coating the strands well. 
 Add a liberal amount of fresh ground pepper and 2 T parsley. Add pancetta and toss again. Top with final T of parsley and 1/8 c reserved Parmesan. Serve immediately.

Serves 4.

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Gastronomy: Luscious, No-Brainer Brownies

I have previously blogged about my loathing of baking and my love of cooking. Precision and time consumption are not only against my nature, but also my lifestyle. Having a small child, our home on Friday nights is often filled with neighbors and friends who have small children as well. As a result, I am always left scrambling for a dessert option that is easy and the little ones will enjoy as a special treat. This usually means that I stop at my local, corner bakery, Dinkel’s, and pick-up cupcakes or cookies.

When I tire of the bakery pick-up, however, the other Mod City Mom has a fab recipe for brownies that has become a staple in our house (it has been in use so long, that she can’t remember where she first found it). They are everything that you would expect a good brownie to be—rich, chocolate flavor, velvety texture, and perfectly decadent. And they are what our mom would call a "no-brainer"—perfect for the active mom who doesn’t like to bake. These brownies are easier than a box mix—the only difference is the rich taste. All you need is six simple ingredients and thirty minutes (seriously).

Luscious Brownies

2 c sugar
1 c unsweetened cocoa powder
1 c unsalted butter, melted
4 large eggs
1½ c flour
2 t vanilla

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. In a large bowl, combine the sugar, cocoa powder, butter, and stir. Add the eggs, one at a time, stirring only until blended. Add the flour and vanilla. Stir until all the ingredients are blended. DO NOT OVERMIX. Transfer to pan and shake to even out. Bake in the top half of the oven for 20 minutes, until the center if firm to the touch.

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Adventure Chicago: The Publican-Heavenly Eats

In a world where the term "gastropub" is commonplace, bars serving upscale cuisine instead of greasy hot wings are just about everywhere you look. In Chicago, the gastropub is not only mainstream, but as universal as the hot dog joint. In the case of Paul Kahan's gastropub, however, the Publican (much like his Blackbird and Avec) is not just another gastropub—it's a destination not to be missed.

Publican is focused on beer and that list is so extensive and eclectic that it would surprise the connoisseur and certainly delight the enthusiast. Serving up delectable, mostly midwest, pork and fish-centered eats in an environment reminiscent of an aging beer hall meets mod-hip eatery, it is maybe as close to heaven as any of us ever intend to get.

Start with the yummy, spicy, crunchy Slagel Farm (Fairbury, Illinois) pork rinds that melt in your mouth and a half dozen oysters from the raw bar. These two are the perfect accompaniment with a good Belgium beer. Ask your servers for their favorite picks and parings, as they are all incredibly knowledgeable. Next up—the chef selection of three hams served with house-made goat butter and crusty peasant bread. You could stop there, but why? If you are a fan of charcuterie, don’t miss the platter with a pork pie, guinea hen galantine, sausage, pickles & mustards. The Waygu beef entrée is amazingly tender buttery. And the showstopper is Publican’s roasted chicken—yes, chicken. The chicken, also from the Slagel family farm, is served with slices of house-made summer sausage and perfect frites. The chicken is seasoned to perfection and some of the juiciest I have ever had. Don’t miss the sides at Publican either—creamy, cheesy cauliflower au gratin; frites topped with a fried egg; organic, summer white asparagus; or the amazing beet, creamy buratta cheese salad.

The menu changes seasonally and is never quite the same as the time before, so foodies, BEWARE! If you liked something, it may not be on the menu your next visit. But one thing always remains unchanging at the Publican—quality, never compromised and pretty close to flawless. Details: www.thepublicanrestaurant.com

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Gastronomy: Chicken Tarragon, an Ideal Weekday Meal

According to one really annoying celebrity chef, 30-minute dinners are easy to achieve. In fact, this particular chef boasts that there are hundreds of recipes that a home cook can prep, cook, and serve within the confines of a half hour. From my experience (and I cook often), unless you are making a sandwich, most dinners require more time than that. It’s not that I don’t appreciate the concept of a meal requiring little time and effort. During the week when work, school, and activities manipulate our schedules, most mothers would love to have a Rolodex of meals that were attainable in such a short amount of time.

I came up with the recipe for Chicken Tarragon when my finicky eating toddler decided one day that he actually liked chicken. It’s savory, easy, and quick—not 30-minutes-quick, but definitely less-than-an-hour-quick. Served with a side of steamed asparagus and a piece of crusty bread, it's well-rounded and pretty, too!

Tarragon Chicken with Asparagus
4 large boneless, skinless chicken breast
3 T unsalted butter for browning meat
2 ½ T fresh tarragon chopped
Juice from a half of lemon
¾ c dry, white wine
2 c chicken stock
¼ c heavy cream
1 bunch fresh asparagus
1 loaf crusty sour dough bread
Sea salt and fresh ground pepper

In a pot, boil salted water for asparagus. Meanwhile, pat chicken dry and season with a little bit of salt and pepper (be careful not to over-salt, because the sauce is quite savory). Heat butter in large skillet over medium-high heat. When butter is thoroughly melted and beginning to bubble, place chicken in skillet; brown both sides. Deglaze pan with white wine, making sure to scrape up the brown bits on the bottom. Reduce to half and add 1 ½ c of the chicken stock, tarragon, and cream. Reduce temperature to medium-low heat and cook about 25 minutes until the sauces thickens (if it becomes too thick, add the additional ½ c stock). Mix in lemon juice and simmer 2 more minutes. Remove from heat. While chicken is simmering, blanch asparagus for 3-5 minutes; remove from water and set aside.

Place one piece of chicken and a portion of asparagus in four low bowls. Spoon sauce in equal parts over chicken and asparagus and serve with a chunk of bread. This dish goes great with a crispy white wine.

Although I still haven’t convinced my son to try the asparagus, he gobbles up the chicken, sauce, and bread in way less time than it takes me to make it. Maybe that’s what the celebrity chef means by 30-minute meals—consumption time. If that's the case, Chicken Tarragon is a 10-minute meal that's sure to please even the pickiest palates in your house.

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Gastronomy: Pennsylvania Dutch Potato Filling

My husband's ancestors emigrated to Pennsylvania from Germany prior to 1800. When I found my partner, I didn't just marry a man, but an entire Pennsylvania Dutch tradition. My first Thanksgiving with my new family showcased the Pennsylvania Dutch specialties: Cope's dried, sweet corn; endive salad with a warm, bacon-kissed dressing; slow-stewed tomatoes; and, the prized show stopper, potato filling.

Instead of a traditional bread stuffing, many of the Pennsylvania Dutch filled their turkeys with a rich and buttery bread and potato mixture. My husband’s grandmother and mother never measured the ingredients, but were kind enough to estimate the quantities and let me shadow them a few times over the years. Because of its popularity in our family, we not only stuff the turkey with potato filling, but serve it as a side in a large casserole, baked to perfection. The filling provides a wonderful accompaniment to poultry, is brilliant left over, and can be made a day ahead of time or even frozen. To top it off, using this recipe means that you don’t have to prepare both potatoes and stuffing on the same day—the Pennsylvania Dutch managed to beautifully marry the two.

Pennsylvania Dutch Potato Filling

5 lbs white potatoes, peeled, quartered
5-6 onions, delicately diced
1-2 sticks butter, + 2 T butter
6 slices of white bread, broken into small pieces
2 eggs, slightly beaten
1/4 c fresh, Italian parsley, finely chopped (or 4 t dried parsley)
Milk, if necessary (usually ½ - 1 cup)
Salt and fresh-ground pepper to taste

Boil potatoes in a large boiling pot for approximately 20 minutes, or until you can easily stick them with a fork.

Meanwhile, in a separate frying pan, melt butter and add chopped onions. Cook over medium heat for approximately 10 minutes, or until onions are tender and translucent. Set aside.

Drain water from potatoes; return potatoes to pot to mash. (For a chunkier texture, use a potato masher; for a fine texture, use a hand mixer, which I prefer.) To the potatoes, fold in cooked onion, broken bread pieces, eggs, parsley, salt, and pepper. If too dry or stiff, add enough milk to create a light, creamy texture. Place in greased baking dish, dot with remainder of butter, and bake uncovered at 400 degrees for approximately 1 hour or until golden brown.

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Gastronomy: Dark and Stormy

It’s spooky, it’s creepy, it’s Halloween: How about a Dark and Stormy?

Last weekend, my wonderful, hospitable neighbors had us over for dinner after our local children's Halloween parade. While all of our crazy toddlers were running amuck from an overabundance of Halloween sugared treats, the adults decided to overindulge, too! The Dark and Stormy splendidly weather-proofed us from the noisy deluge of 10 overactive, rapturous children!

Dark and Stormy

2 c spiced rum
4 c light colored ginger beer
Ice
Orange sugar
Black gummy bat, spider, or worm

Mix rum and beer gently in an iced pitcher. Distribute evenly into six orange sugar rimmed glasses. Add creepy gummy worms, spiders, or bats and toast to All Hallows Eve!

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