Lunch Update

By the way, the soup and scones are amazing! It was really easy to make both recipes and they are really good. I didn't pay much attention to the amounts for the soup. I just cut up a couple onions and carrots and added a few cloves of garlic and cooked them in olive oil in one of my big le creuset pots until they were soft and cooked through. I added a little salt, pepper and dried basil. Then I added 2 big cans of peeled plum tomatoes and some chicken stock. I pureed it all with an immersion/hand held blender right in the pot and finished it off by adding a little more broth, a little cream and some more dried basil and a pinch of garlic salt. It is so good. For the scones I followed the recipe and they were so easy. I may have added more cheese than called for, but I am glad, because I can actually taste a cheese flavor in the finished product. The point is...you should make this soup- it is really good- and the scones are pretty awesome too- I like to dip them in the soup....

Soup and Scones!

This is what I am going to make this weekend so I can bring it for my Lunch nest week. I am sick of paying $10.00 for soup and a scone....

If you are ever at a Nordstrom Cafe, you should try the Tomato Basil Soup, which they always have- it is awesome. The scones are amazing too- but everything on Michigan Avenue is over priced, including lunch, so I have decided to to matters into my own hands and make them both myself!

Nordstrom Tomato Basil Soup

12 cups canned peeled plum tomatoes
3 lbs carrots, chopped
3 lbs onions, chopped
4 tablespoons dry basil
1 cup olive oil
2 gallons water
1 lb chicken base
3 quarts heavy cream
4 tablespoons kosher salt
4 tablespoons black pepper

In a large stock pot, saute the olive oil, carrots, and onions at medium heat for 15 minutes.
Add the basil, salt, pepper, and tomatoes and bring to a simmer.
In a large bowl, whisk the chicken base into the water until dissolved.
Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.

(Disclaimer- not positive if the nutritional info is accurate since I found that and the recipe in different places on the web...)

Sour Cream, Cheddar, and Chive Biscuits:

Recipe from: Pinch my Salt

2 C. Bisquick

1/2 - 3/4 C. shredded cheddar cheese

2 T. snipped fresh chives

1/3 C. sour cream

1/3 C. milk

Garlic Butter (optional):In small saucepan melt 2 T. butter over low heat. Crush one small clove of garlic and add to the butter. Cook for a couple of minutes and then turn off heat. Brush biscuits with garlic butter as soon as they come out of oven.

Preheat oven to 450 degrees.
In bowl, mix together dry biscuit mix, cheese and chives. Blend milk and sour cream together in measuring cup then pour into dry mixture. Mix with spoon until just combined (do not overmix!). Sprinkle counter with some extra Bisquick and dump mixture onto counter. Knead gently a few times until everything is fairly well incorporated. At this point more Bisquick can be added if dough is too moist to work with. Pat out to 1/2 thickness and cut into biscuits (whatever size or shape you want). Place on ungreased baking sheet. Bake for about 8 - 10 minutes until golden. Brush with garlic butter (optional), place on rack to cool for a couple minutes then eat while warm.

Lunch

How much do I LOVE Jimmy John's #6 Sandwich. I order it ever time I go there- it is always good, and it is the only thing that I know won't make me feel ill when I eat it for lunch. ( I have some pregnancy related after noon eating issues). It is provolone, cucumber, tomato, avocado and lettuce (It usually has sprouts but I am not allowed to have them). I really can't say enough good things about this sandwich. I love it! What do you girls eat for lunch- or what is your favorite go- to lunch food?

Wedding Memories: Food

The first thing I learned from planning my wedding is that I am far more type A than I ever knew. I don't have the dominating personality that often comes with it, but I completely exemplify the attitude of: If you want something done right you've got to do it yourself. Of course I did have help, but my Aunt is incredibly talented and has impeccable taste, and my mother and sister were willing to help and are good at taking direction.

The food at my wedding was spectacular. We ordered the beef for Argentina since we were in England and didn't want any one complaining about the whole English beef issue. We chopped apple wood and piled it into an open fire chimney on the grounds where the meat was cooked-which infused it with the smokey apple wood. We also chose to serve local asparagus because it was in season and my mother, sister and I went down to a farm in the area and pick each and every stalk ourselves. Some of you are probably thinking that this sounds awful- and the last thing you would want to do the week of your wedding, but i loved every minute of it. I felt SO MARTHA.

Before dinner, we had a fresh chilled avocado soup served in a white mug and garnished with a chive blossom. We also had this adorable bread baked in flowerpots that was meant to be passed and shared around the table; everyone tearing off a piece.

The beef was served with a smoked sun dried tomato and tarragon chutney and accompanied by horseradish crusted garlic potatoes and asparagus. The vegetarians were served a Salmon en Croute that my cousin Daniel made.

At first I wasn't excited about my cake- I had wanted several small tiered cakes in shades of palest blues and green, but when I tasted the cakes that I helped to bake and frost- I was convinced. They had a lovely almond flavor and the lightest hint of lemon in the butter cream frosting.

After the cake, we did a cheese board loaded with fresh strawberries. The table was decorated with tulle from France and real ivy and grape leaves. It was a huge hit and people still talk about the apple wood smoked cheddar that we served.

One of my favorite touches was the wine- we had labels made so that every bottle was a custom tribute to the wedding-- and looked fantastic in the great silver tubs. I loved the way the bar looked.

The food was fantastic and since I love food as much as I do, it meant so much to me to be involved in everything and to see it come out the way it did. People still talk about the quail egg and caviar that we had during the cocktail hour and I smile as I remember how hard it was to peel those tiny little eggs, and they get excited when they tell me that they had never had endive before and now they can't get enough of it- and I am glad we decided to do that when we planned the menu. It was the most perfect wedding that I could imagine- it was such fun to prepare for. To see my husband's face and know that he was so proud of what I put together was a real treat.

It is such a fun memory and I love sharing it with the 100 people that made the effort to show up in England to celebrate with us. The gratitude that I feel toward my aunt and uncle for hosting the wedding is beyond words. That was the best wedding gift I could have asked for.

Berry Chill Grand Opening

Berry Chill has arrived in the Windy City-and just in time for summer! If you have ever tasted Pink Berry, this tasty treat is very similar. it is like frozen Greek yogurt and has just a refreshing tangy zip to it! I love to top mine with pineapple and coconut. They just opened at Ontario and state next to the Chili's.

Attention Chicago-ans: Today Berry Chill is giving away free yogurt to Daily Candy Readers. Many people had print outs of the email but we didn't and we were fine.

It was really refreshing- especially on such a nice sunny day. I would love to go back and try to some of their other flavors!!!

Blog Party

This post is to welcome anyone popping over from the Ultimate Blog Party- and a re-introduction to anyone who has recently started checking out my blog. I started blogging this year in October. I am a Midwestern girl who has settled in the Windy City. I was married last May in England and have enjoyed a fantastic first year of married life with my husband Big Guy (he is big...really big 6'5" and 265lbs) and our tiny preppy puppy who just turned 3 this year.


I really love living in the city, but since we are thinking about starting a family starting next fall, we are looking for a house in the burbs...but not too far in the burbs!!!! We are looking at the towns just outside the city limits, but Chi-town is expensive and I have always had champagne taste with out the matching budget, so I need to try to keep things in perspective. Thinking about the house I could have if someone gave me a million dollars is not productive. So if you are new to the blog I am glad to have you, and if you have been reading for a while then hi again! I am glad you're back. A few of my blog friends are recently back from vacation- so i would like to say welcome back to them. Today I wanted to do a montage of some of my favorite kinds of Posts.

J. Crew Coveted Outfit of the Day

5 Random things about me

1. I love Navy and White together- I think it is classic preppy and always looks chic- sort of like black and white with a preppy kick.

2. I love to cook. I am really excited about Top Chef Chicago and love trying new recipes and restaurants to get ideas. I also like cooking with exotic ingredients and food I have never tried before. I have a very supportive husband who loves my food and enjoys my culinary experiences

3. I don't have my ears pierced...or any other piercings or tattoos or anything like that. I have a fear of needles and never thought earrings fit my style. Now that I am nearing 30, I find myself longing for a pair pf pearl studs and diamond studs....wondering if I should reconsider....

4. My grandmother is one of the most chic women I know... or she was in her day... She is the one who told me about the Plaza in New York, and Burberry in London, I am the only person I know who routinely says-- I found this in my grandmother's closet...She has been generous enough to pass down her mink coat, her china and countless fantastic pairs of pants, blouses and coats that she doesn't wear anymore. She lives in Florida now on an Island called Longboat Key, and my parents bought a place right next door, so I have a free family vacation whenever I can get away for the weekend (which is sadly not often enough!!)

5. I am slightly nutty and have more than my fair share of quirks. I am afraid of lunch meats---especially ham...I don't like to touch them let alone eat them. I hate revolving doors and try to avoid them...I don't like touching the glass, they are heavy and just seem to take a lot of time. Plus one time I got nervous and like jump rope at the playground..I jumped in too early and ended up behind someone in the same compartment. I tried to act like I wasn't there but it was really embarrassing and I thing the girl was terrified I was a nutjob. I am also afraid of spiders, butterflies, sharks, mice, rats, cats that I don't know, random men walking on the street and clowns.

Fantastic Recipe

I made this up with some inspiration from similar recipes that I saw on the foodnetwork. I have made it a million times... It is insanely fast and easy and is a huge crowd pleaser! Plus you don't have to measure anything and it is really a rustic meal that you can customize to your own taste. I hope you enjoy! (the picture is courtesy of http://cookalmostanything.blogspot.com/2007/10/presto-pasta-night-35.html and isn't the recipe exactly but I wanted to show you what the pasta looked like)

Orecchiette with Greens and Tomatoes

Ingredients:

Orecchiette

Garlic salt (a few shakes)

1 Cup grated Parmesan cheese

Two handfuls of cherry or grape tomatoes

Half a bag or 4 large handfuls of arugula or spinach

2 ladles of reserved pasta water—can be set aside just before straining pasta


Cook orecchiette according to package instructions- make sure to add salt to the water at some point to season the pasta. (make sure to reserve about 2 ladles of the pasta water when draining)

Meanwhile, in a large serving dish, layer ¾ cup of grated Parmesan cheese, two handfuls of halved cherry or grape tomatoes, garlic salt to taste, and about 4 large handfuls of spinach or arugula.

When the pasta is cooked al dente and you have reserved the two ladle-fuls of pasta water- drain the pasta and pour directly into the bowl that contains the greens, cheese and tomatoes. The pasta should rest directly on top of the greens layer. Then ladle the pasta water over the top and toss to incorporate. The heat of the pasta will wilt the greens and the water will combine with the cheese and garlic salt and tomatoes to make a light sauce. Add salt pepper and additional cheese to taste and enjoy! This is such an easy spur of the moment meal and it really tastes fantastic!

So that is kinda what my blog is usually about.... I also talk about stores I like, interior design, my house hunt, crafts, learning to sew, marriage, and anything else that comes across my mind. I hope you come back and I hope you enjoyed my mini introduction to Midwest Prep!

Whats for Dinner?

I tested this recipe last night and my husband cancelled dinner reservations we had for this weekend at a very nice steakhouse- becuase he said he would rather stay home and have my steaks again! How is that for a success story? It was so simple, and turned out looking very impressive. I wanted to share the recipe which I found online--it said that it was courtesy of Executive Chef Bob Martin of Wildfire Restaurant in Chicago.

RECIPE INGREDIENTS

For the Horseradish Crust:
6 tablespoons salted butter, at room temperature
3 to 4 tablespoons grated fresh horseradish or prepared white horseradish
1/2 cup panko (Japanese bread crumbs)

For the Horseradish Sour Cream:
3 to 4 tablespoons prepared white horseradish
1 cup sour cream

For the Filet:
Four 1/2 pound center cut filet mignons, 2 pounds total
4 slices good-quality bacon, optional
Salt and freshly ground black pepper, to taste
RECIPE METHOD
TO MAKE THE HORSERADISH CRUST: In a medium-sized bowl with a wooden spoon cream the butter. Once the butter is light and fluffy, add the horseradish and season to taste with salt and pepper. Add the breadcrumbs and mix until they have been incorporated. Use your hands to shape the butter and breadcrumb mixture into 4 flat disks the diameter of your filets. Place on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.
TO MAKE THE HORSERADISH SOUR CREAM: In a non-reactive medium bowl, mix together the horseradish and sour cream until smooth. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
TO PREPARE THE FILETS: Wrap each filet with one strip of bacon and secure the ends with a wooden toothpick. Repeat this with the three other filets.
Preheat the broiler or the oven to the highest temperature. Place the oven rack on the top third of the oven. Over medium-high, heat a large heavy, ovenproof frying pan. Season the filets with the salt and pepper. Sear the bacon by standing the wrapped filets on their sides until the bacon just begins to brown and become crispy, about 30 seconds per side. Then sear the filets until dark golden, 2 to 3 minutes on the first side. Turn the filets over and sear the other side. Cook another 3 to 4 minutes for medium rare. Place the horseradish breadcrumb topping over each filet and place in the broiler until the crust becomes golden.

Wellfleet Valentines Day Dinner

Last night we went to Wellfleet, a really cool chicago concept called occasional or underground dining. (Not sure if the same thing exists elsewhere) For most of the year it operates as a specialty fish shop called The Fish Guy Market, but a few nights a month you can be treated to an imaginative multi-course seafood extravaganza! Big Guy and I gave an evening at Wellfleet as Christmas presents to his parents and his sister and her boyfriend(who may as well be our brother-in-law).


Everything was amazing-the atmosphere, attention, service and food.
When you walk in you can see the juxtaposition of the seafood cases and deli counter against the luminaries and candles, the tapered vases filled with Iris, and the white linens. it almost has the feeling of being on a boat-with that hazy etherial and reflective feeling. Since there are only 12 seats in the venue-with one dinner seating a night- we had a lot of attention. The owner explained everything - from the origin of the Sturgeon caviar we were about to eat-where the Tuna was from and even about the guy who sells him the lobster. I totally recommend the place if you live here- and even if you just come for a visit - it is such a unique experience. For more info you can check out their website.
I did want to share pictures of the menu since I know there are some foodies out there.
The first course was an amuse bouche- Fois Gras with scallion, lemon zest and truffle oil...so good!!!
The second course was a few blini with creme fraiche and caviar- which was so salty and fresh tasting. The owner explained that it was probably caught within the past two weeks-which-for caviar is really fresh. (so they said) Big Guy's parents bought a bunch of caviar to take home for our Academy Awards party.

The next course was so delicious that I ate it before remembering to take a picture, but luckily I was able to find a picture of it on the website. We had Oysters prepared with an asian flair with notes of soy sauce, cilantro and a little spicy kick!

Next Course: Lobster Thermidor- which was almost an au gratin taste, full of rich cheese and cream and butter...and lobster of course!

Then finally, tempura maki with ahi tuna-

But instead of the tuna tempura being rolled inside the maki- they tempura battered and fried the entire roll! It was so different- I really loved the idea.

For dessert we had freshly made hand dipped chocolates- the heart shaped one was adorable and so good! It was such a cute finish to a spectacular meal!

I recommend Wellfleet to locals and visitors. It is definitely a taste of the Cape transplanted in the Midwest. It was so interesting to hear the stories of the owner growing up summering on Cape Cod and how the memories of that time go into everything he does today. The atmosphere is friendly and inviting and it is upscale with a twist! I really enjoyed this memorable Valentine's day dinner.