An 81 year old and a beer filled boot!

Denise is my adopted Grandma. Some people adopt kids, I adopted a Grandma. It's been over 10 years since I've met Denise. She's a card; completely happy-go-lucky- but also completely ready to 'go' ...because then she gets to be with her guy. Denise came to visit (from Denver) for her 81st birthday. She loves to try new things, see loves to travel to new places and most important - she loves to eat ethnic food. Which works well for me. She is Serbian and loves German food, so one of the first places we took her to was the Brau Haus in Lincoln Square. And the first thing we ordered was a boot of beer! She loved it as you can see from the photos below!!! In the beginning I had to help her lift the boot in order to drink out of it because it was so heavy. The funny part is a photographer from the Chicago Tribune happened to be there taking photos for an article that night, and took photos of Denise drinking out of the boot for the paper. I can't wait to see that paper!

Denise ordered the wiener schnitzel which was such a huge portion that she took half of it home. I ordered the grilled meatloaf with a fried egg on top. Now I must say, when I read 'grilled meatloaf' on the menu, I envisioned the classic meatloaf- you know, ground meat in the form of a loaf. What came was a big piece of ham, maybe spam, I'm not even sure. The cabbage and potatoes and fried egg were fabulous. The 'meatloaf', not so great. But I tried it and now I know what German meatloaf is.

We also took Grandma Denise to a Greek restaurant (Santorini's) where I had a fabulous whole grilled sea bass. Santorini's had a great warm feel like an old Greek farmhouse, complete with a big open fireplace.

Cafe Iberico for Spanish tapas was a fun place and an interesting menu. It's a large interesting feel with a great old deli case, two separate long bars with Spanish dishes, pans and wares for sale.

I did also take Grandma Denise to the Russian tea house for lunch. The Borscht was outstanding as usual and I opted for the classic cabbage roll which was also outstanding. It is an expensive place, but how often do you turn 81? She's worth it.

Lavender, Wine and Olive Oil Cookie

We've all heard the term 'Opposites Attract'. And we can probably all agree that this is true; but the real question is do they actually belong together? Seriously, think of a couple friend you know that are complete opposites- how long have they been together and/or how long did this last?

I worked for a dating agency once upon a time and let's just say I witnessed crazy experiences.

Overall, I can sum it up like this: people are set in their ways and refuse to go beyond what they think they want which causes a dating rut. Huge mistake, but what do I know? Dave and I have only been together for two weeks! 

So what does this have to do with cookies? Well, I've got a cookie that not only falls under the 'opposites attract' category (olive oil, wine and cookie) but also shatters the cookie rut (you know what I'm talking about: this is the type of cookie I like and I always eat it and cookies should be chocolate and gooey or crunchy or sweet..all of those ruts!)

Take some olive oil, add some wine, a little flour and sugar and you've got a fabulous cookie! Not kidding. Dave thought I was crazy ... until he ate one. Then he ate another, then another and then as he shoved another in his mouth he mumbled that he was addicted to these cookies. The addition of the dried lavender makes this by far my favorite strange ingredients recipe yet.

How does it taste? It has a nice personality. Not too crunchy, not too chewy. It's been described as a sweeter pizza dough. I put it together with a nice olive and cheese platter with a dry red wine, but it could easily be an after dinner cookie with coffee.

So what was my point with all the dating jargon? I'm simply saying that maybe sometimes it's true - not only do opposites attract, but sometimes really do belong together and I'm asking you to step outside of your cookie rut and try something new. I know it might be asking a lot, but think of it this way - unlike a blind date, if you don't like it- you can spit it out! Mix, bake, eat, kiss and most of all - be fat and happy!

Tips and Techniques: You can omit the dried lavender and still have a great red wine cookie.  Do use dried lavender over fresh to avoid picking the buds from the flowers. I sprinkled the pink salt on top which lent itself more to a cheese platter taste. You may want to omit this for a straight sweeter cookie.


Lavender, Wine and Olive Oil Cookie

2 1/2 cups flour
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp fresh ground black pepper
1- 2 tsp dried lavender
3/4 cup sugar
2 eggs
1/2 cup olive oil, plus some for the cookie sheet
1/4 cup dry red wine

Preheat the oven to 375 degrees. Combine the dry ingredients in one bowl, then the wet ingredients in a separate bowl; mix together - just enough so everything is combined, don't over beat. If the dough seems to thick, add a few more tablespoons of red wine.

Drop by the spoonful onto a lightly oiled cookie sheet or a sheet lined with parchment paper. Use a small glass and push down slightly, lightly sprinkle with course salt and dried lavender.  Bake until lightly browned, about 15 minutes. Note-  If you want these to be more sweet than savory, skip the salt on top.

Let me know how they turned out for you. I got rave reviews on these!!

Himalyan Pink Salt & Black Pepper Cookies!

One of the great 'strange ingredients' that was in my mailbox not long ago was Himalyan Pink Salt, and yes, it really is pink as you can hopefully tell in the photo to the right. It's quite pretty actually, which made me think about how best to utilize and show this off flowery fashion. I did do a little research on this pink salt and what I found is that is a fossil marine salt and is rich in many minerals including Calcium, Magnesium, Potassium, Copper and Iron. In ancient times, the Himalayan people used this salt to keep fish and meat all year long. I have to wonder if this is why curing salt is now colored pink?

Every salt out there is it's own flavor profile and there are many salt fanatics that could do the blind taste taste - similar to a wine sommelier, I guess that would make them a salt sommelier, strange- in any case, I am not one of them. But that is not to say that ordinary foodies like myself can't have fun with this delectable mineral!

Whatever I made had to stand out, I knew the salt needed more showcasing than just mixing it in. I have three recipes, all centered on baking. Chocolate cookies, lavender wine cookies and bread sticks! Look for a pretzel recipe coming soon too! Today I'm talking about the chocolate cookie. I started with basic chocolate cookie that I adore, it's a black pepper chocolate cookie to be exact. I really wanted to match the saltyness with a sweet balance and I thought the spiciness of the black pepper would be a good mix as well. The results? Truth is that the salt is not needed. It's a great cookie by itself, and the additions of the nuts and chips, were good, but unnecessary; then every few bites you get a hint of salt that was an interesting combination but also left you wondering if it was meant to be or if perhaps the dough was not stirred enough. Overall, make the cookie because it's a fabulous cookie. Divide the dough in half and then coat the cookie with and without the salt and you make the call. Looking back, I think what I had in mind was a salt and pepper cookie similar to the salt and pepper potato chips that I have uncontrollable urges for now. I will try this again, but I'll use a plain white/vanilla cookie as the base instead of chocolate.

If you're a salt diva then you'll probably love these. If your not a big salt eater, then look to the Lavender Wine cookie as this will be more to your liking and they are simply fabulous! Either way try the pink salt, have fun with it, use it on something strange like ice cream or cheese...go ahead, try it and be fat and happy!

Sift together:
1 1/2 cups flour
3/4 cup cocoa powder
1/4 tsp salt
1/4 tsp finely ground black pepper
1 Tbls espresso powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground clove
1/8 tsp ground cayenne

Cream together
3/4 cup butter (use the butter - do not use margarine, ever!)
1 cup sugar

add:
1 egg
1 1/2 tsp vanilla

Now slowly add the sifted dry ingredients until mixed. Scoop the dough out onto parchment paper and roll in to a log - it will look like a bit tootsie roll! Now I find it easier to roll into my ingredients while it's still soft before placing into the refrigerator. You can wait if you want, what ever you find easier.
Roll into sugar and black pepper, or roll into chopped pecans, mini chocolate chips and Himalayan Pink Salt. Place in fridge for about an hour. Heat oven to 375 degrees. Take the log out of the fridge and slice the cookies. I like this cookie really crunchy as I think the crunch plays nicely with the black pepper and the salt. If you like a chewier cookie then just slice thicker. Bake for about 10 minutes. Try it both ways, cook just one or two slices and taste test. After all, testing is what it's all about! Let me know how you like the salt!

Mahi Mahi and Olive Orzo Pasta

Fish is so good for you, we hear this all the time. So why do many of us have a problem eating more of it? I think the key is finding fun and different recipes; new ways to cook the fish beyond the basic frying and oven baked! When I come up with a fish recipe that even Dave enjoys, then it's gotta be blog worthy.

I chose a Mahi Mahi for this which is a meatier white fish, definitely more filling than simple filet's and these will stay together better, but any white fish here will work well.

My Grandmother introduced me to orzo pasta. It's tiny little pasta- almost as small as rice. You can use the tasty little pasta in soups or in salads. The orzo pasta side salad is quite versatile and can be paired with meat too. If you haven't tried orzo before, pick up a box today and see comes to mind. Try these two dishes together, or separate - either way, they are both great. And I think you'll find this a great and tasty way to prepare fish. Eat healthy, enjoy the fish and be fat and happy!

Mahi Mahi in tomato sauce
1 quarter onion, chopped
1 tbls dried oregano
1/2 cup sundried tomatoes, chopped
1 can tomatoes, chopped
1 cup white wine
1 can beans, white is preferred but any will work
1 quartered lime

Salt and pepper
toasted pine nuts

Sautee the onion in olive oil until tender, about 6 minutes. Add the chopped sundried tomatoes, pepper and oregano and continue to cook another 3-4 minutes. Add in the can of tomatoes, beans and wine. Let this mixture simmer for 10 minutes. Add in the Mahi Mahi, or whatever white fish you like. You can use frozen, but have it thawed before adding in at this point. Cover the pan and let this simmer for another 10-15 minutes; when the fish turns opaque and flaky then it's ready. Squeeze the lime over the fish just before serving.

Greek Olive Orzo Pasta

1/4 red onion, chopped fine
1/4 olives, variety of green and black
1 cup orzo pasta
1/4 cup cream
1/4 cup of Parmesan cheese (feta would work great here too), dice this extremely fine
Fresh parsley

Fill a pan with about 6 cups of water and 1 tsp salt, bring to a boil. Begin sauteeing the onions in the olive oil in a small fry pan on a low setting while the water is comes to a boil. Add the chopped olives to the onions and add the pasta to the boiling water - cook al dente (until slightly chewy) then drain leaving some water in the pasta. To do this, pour the pasta in a strainer and rather than shake the water out, pour the past directly into the fry pan with the onions and olives. Add 1/4 cup cream, toss. Turn the flame up slightly on the pasta. Add in Parmesan cheese and allow the cream to warm and the cheese to melt just slightly, top with fresh parsley. Serve with the Mahi Mahi topped with the toasted pine nuts.

Triple Layer Caramel Banana Pecan Torte

The triple layer caramel banana pecan torte cake... I'm not even sure anything more needs to be said. Seriously - look at it. It is so beautiful I had to put extra photos in of it. They are all great images.

This mountain-like cake is so decedent, so sweet, so beyond explanation. This anomaly of good fortune is best served warm with a little helping of fresh whipped cream, it helps the caramel ooze into and out of the cake while keeping it moist and rich. This cake was one of our best sellers at the restaurant, selling out in under eight hours average time, so unfortunately, I can't divulge the secrets just yet (there are still plans in the work for a cook book!) The Denver Police dubbed this cake "Crack Cake"- does that tell you anything?

But if you've been one of the lucky ones to experience it, you must be blessed; consider it like a being a Jedi- you're one of the chosen few. Don't fight, eat it, lick the plate even and be fat and happy!

La Pomme Rouge

Do you remember when it became really popular to garnish drinks with random candy and other assortments? Let us pay tribute to the Bloody Mary because this was the first drink to sport food - a salad really in some cases. Celery, olives, salami, cheese or peppercini's, the more the merrier. But the movement I'm describing was the one that used candies and gummies , gum drops and gummie balls. One of the best examples of this that I've experienced was in Denver at a place called Double Daughters. Fabulous, dark circus-like atmosphere with railings made of axes and 8 foot tall booths.
Now enter La Pomme Rouge in Chicago. It's where hip beautiful people lounge, local celebrities are known to stay a spell and it features a less evil, less theatrical, yet extremely elegant with a circus-y/bayou feel. Expect a small but eclectic menu from alligator in a perfect slightly spicy cream sauce, luscious whipped lobster mashed potatoes and a decadent double espresso vodka martini with a little powder donut on the rim. Our great friend Raul ordered this drink and that little donut was fun to see, fun to talk about and fun to eat! Except he didn't eat the donut - I still don't get it. I'm not even a donut fan, but how could he just let it sit there on his glass the whole time and not eat it?? I eat the gummie bears and the gum drops, why not the donut? There is just something so fun and exciting when you get a little snack in your drink. These drinks are the cracker jacks of drinks - you get a fun little surprise in every package! Have you heard the expression "there's a pork chop in every beer?" This version would be "there is a dessert in every glass!"

On a side note, the double espresso vodka was really something and I suggest ordering this straight up or over the rocks as your last drink before heading out dancing for a special kick!

As you can tell, La Pomme Rouge ranked high in my books. It's fun, hip, and tasty with very odd mix of drink offerings ranging from the classic Harvey Wallbanger and Tom Collins to a quite nice champagne selection to the silly appetizer-studded drinks. Strange drink menu but it somehow works for them. I look forward to going back soon and this time I'm ordering that powder donut drink myself. And when I do, that donut will be in my belly and I'll be fat and happy!

St Patty's Day, Beer and Mr Beef

Chicago is one of those cities that is alive and full of life. Sure we can become a little shut in during a month or two in the dead of winter, but when a holiday comes around, or the slightest hint of spring shows - this city comes alive! And being that it's almost St Patrick's Day and we saw temperatures climb as high as 40 degrees...this is one city that does not mess around when it comes to celebrations, and St Patty's Day is no different- well lets just say we started celebrating weeks ago! It started with the South Side Parade. This annual event appears to be attended mainly by thousands of 20-something Northsiders who are all bussed down in yellow school buses (loaded with beer of course). Keep in mind these Northsiders would generally never dream of heading into this part of town any other day of the year. This area reminded me of a real small town, especially with the John Deere trackers in the parade. It was a fun way to spend a day and see new parts of the city, but Dave and I decided we may just be a bit too old for this event. Glad we experienced it once though!

Fast forward a week to the dying of the river and the main Chicago Parade. Now add in our friends from Seattle, and a few from Denver and we've got a daunting weekend on our hands!

I don't know why the river gets died green; seems to me that it has a 'green hue' year round, but I still love to watch this process. Last year we were on the wrong bridge and didn't really see anything. We learned, and this year we made our way to the perfect location! We also spent a few hours at Lizzie McNeils. Us and about 1,000 other people all dressed in green, until they ran out of beer. Yup, ran out of beer. Workers were hauling in cases of warm beer as fast as they could. We saw three bars run out of beer before 5pm and I'm sure there were many more.

A visit with a beagle, a chat with a gorilla, 24 ounces of Guinness and Mr Beef to top it off (the original Mr Beef on Orleans. All in all it was a good 15 hours. Monday morning I weighed in at a healthy 7 pounds heavier - ouch. It's going to be a long week of working out and detoxing but it was worth it. After all, it was St Patty's weekend in Chicago - and we were fat and happy.

Turkey Cheddar Sandwich

Saturday was another lazy afternoon - for Dave! I on the other hand been to yoga and played two hours of women's (two's) volleyball before lunch - then there was a coed doubles match planned for after lunch. No rest for the wicked, huh?

What I did know is that I had about 30 minutes to get some lunch in the belly with an hour of digestion time before getting back to volleyball. I needed protein and carbs and the quickest way to get them both is in a sandwich. There is a theory out there that it is harder for your body to digest protein and carbs at the same time. The book called Fit for Life talks of this and I recently read an article about why office workers are often tired after lunch. In the article it claims the same sentiment toward the digesting of protein and carbs and recommends staying away from sandwiches, opting for salads at lunch instead. I clearly did not listen to this article today as I went right for a hot, melty turkey sandwich.

Toast a French Roll under the broiler, there isn't any reason to slop on butter here - the extra fat isn't needed. If you happen to have guacamole in the fridge, spread this on the bottom of the roll (otherwise use just plain avocado.) Layer on thin slices of turkey, then add artichoke spinach dip on top of the turkey. Place slices of a mild cheddar cheese on the open top portion of the roll and place back under the broiler. The roll should be open flat to melt the cheese, this will also warm the dip! Once the cheese is melty, simply press the two sides together and bite away!

I have to admit I did not play nearly as well that afternoon...perhaps it was the sandwich or it could have been that I was spent from the morning activities. Either way, it was a great sandwich and I'll have it again.... maybe I'll have it after the sports activities next time though! Go ahead and play hard (rest hard for some of you!) but don't forget eat fun; and above all be fat and happy!

Lavender Pork Pasta with Port Fig Sauce

Stay late at work, hit late yoga and get home after 10 or leave work at a decent hour, skip yoga to head straight home and play with my new strange ingredients sent by my friends Alina and Aaron? Guess which one I picked....

Again, it’s just something I made up, but it turned out wonderful...this time! Sweet fig mixed with the deep Port enhanced the succulent lavender pork. I chose a wheat penne pasta with a slight fear that it might be too heavy for this dish, but it complimented the pork, hearty zucchini and squash perfectly. I was contemplating couscous, but it would have been completely lost in this dish.


Don't avoid a strange ingredient like lavender by staying late at work, embrace it with port and pork and remember it's all a matter of trial and error. Let this delightful flowery herb help you be fat and happy!

Tip and techniques:  I started this process early in the morning with the use of a crock pot so plan ahead, but it is quite simple. Let the pork sit in the crock pot all day while you’re at work and it will be perfectly moist when you return.  Cooking the pasta in a chicken broth helps to flavor the pasta, plus some of the pasta water will be used in the pork.

Lavender Pork Pasta with a Port Fig Sauce

Lavender Pork Pasta
1 pork loin (about ½ lb)

Place the pork in the crock pot with a little bit of water; fresh ground black pepper, salt and about 1 Tbls of dried lavender. Put the cover on, set to low and let it cook for 8-10 hours (you can also cook this in just 2 or 3 hours at a higher temperature if you need to).

Sautee in olive oil until they begin to soften:

1/2 cup of white onion, medium diced
1 Tbls of dried lavender

Add
1 small zucchini, sliced into quarter inch pieces
1 small yellow squash, sliced into quarter inch pieces
Continue to sautee just a few minutes keeping a little bit of crunch in the veggies.

Use 2 forks to ‘shred’ the pork. Combine the veggies with the pork in the crock pot to keep warm. 

Start the water to boil the pasta, follow package directions but use at least 1 can of chicken broth or add two chicken bouillon cubes into the water.  Add the pasta when the water boils (start the sauce while the pasta is cooking), drain and save at least 1 cup of the water if you haven’t make the sauce yet.  Toss the past with a little olive oil after straining to keep it from sticking together.

Port Fig Sauce
In the same veggie sautee pan, heat for about 3 minutes over medium high heat:
2 Tbls of fig jam
1 teaspoon of dried thyme

Whisk in:
1 cup of the pasta water
1/2 cup of port
Fresh black pepper and a pinch of salt

Let the sauce boil until thick and reduced by half.

Whisk in 1 Tbls of butter to the sauce, remove from heat.

To plate:  Place pasta in the middle of the plate, add the pork and veggies on top, now drizzle the port sauce over everything. The sauce on its own may seem lackluster, but once it hits the lavender pork - it’s fantastic.  Enjoy immediately.

Crab with Thyme Butter

What better way to pass another cold night in Chicago than with some fresh crab legs? Here is a simple addition for a fun butter to go with your crab. First, I baked my legs. Simple preheat the oven to 400 degrees, place the crab legs on a baking pan, add a little water and bake for about 10 to 15 minutes. You can check the top of the crab, when it opaque white and flaky it's ready. While the crab is cooking, place one stick of butter in a small pan on the stove, keep the flame on low to avoid burning the butter. Add 1 tsp garlic powder and 2 tsps of dried thyme. Let that become melty. When your crab is ready, try using a lime instead of a lemon, it's goes nicely with the thyme butter. While your licking the butter dripping off your fingers, don't forget to be fat and happy!

Pasta Lettuce Salad

There are times when our day jobs really get in the way of our lives and now is one of those times. Dave and I have both been so busy, between traveling and working late, we have not made it to the grocery store in weeks! We are completely living out of the pantry and the freezer, which is another reason I love making extra soup and casserole, to freeze for these busy times! It's seriously getting down to slim pickings now -even with a real quick grocery stop for a few veggies the other day. So tonight, I had a few veggies and I have some wheat pasta, put those together and what do you get? A pasta lettuce salad. This actually worked out great, and you can substitute whatever you have in your fridge! The pasta gives the salad some substance. I would have loved some croutons or nuts in here, maybe some fruit or craisins. If you have it, top this salad with some protein like chicken for a more complete meal! I'm just don't have any!

Boil the pasta according to directions. Drain and rinse in cold water. Place in a large bowl and add lettuce, chopped avocado and chopped tomatoes. Toss with a balsamic dressing and fresh ground pepper, then top with Parmesan cheese. So simple, light and versatile. The second option here is to add the pasta while its hot. This is going to wilt the lettuce slightly, so serve immediately after tossing. But the warm pasta will give this salad a more hearty and wintery feel.

Plate your salad and for just a few minutes forget about work... enjoy your salad and be fat and happy.!

Strange Ingredients!

Recently I was window shopping on Devon Street in Chicago; this area is also known as Little India. The streets are lined with great shopping, -you can find beautiful sarees, Indian knick knacks and fabulous restaurants (I find the tiny hole-in-the-wall one's the best!) But there are also wonderful grocery stores as well which are filled with authentic ingredients like fruits I've never seen before, bags of flattened rice bigger than me and dirt cheap spices!. Then there's Chinatown where I encountered these great little stores that are packed with open air ingredients like dried seaweed and dried octopus...everything was dried (I must tell you, these stores have quite an odor to them!) When was the last time you picked up an item at a grocery store and felt like your head was swimming and the walls were closing in? It's an odd feeling to pick up an ingredient and have no idea what to do with it or if it's even edible!

A couple of friends, Alina and Aaron were visiting a few months ago and we were discussing this blog, see the posting with them in early January. They had a great idea ... to offer viewers a chance to send me a crazy ingredient and I would then need to come up with a recipe for it. I love this idea. It can be what you find in a spice shop or in an ethnic grocery store. How exciting! So imagine my surprise when I opened my mailbox today and found packets of spices from Alina and Aaron. And so it begins. Without hesitating I started cooking. Look for my postings on lavender and Himalayan pink salt coming soon. Until then, next time you pick up an ingredient and feel dizzy - send it to me and I'll have you feeling fat and happy in no time!

Acai Berry

It's nearing the end of winter but you wouldn't know it by how much snow and cold we still have in Chicago. I know Puxotany Phil decided we would have 6 more weeks to go, but could someone remind me why we are listening to a groundhog? Along with the winter comes the cold and flu season, which is funny because I don't remember seeing this season on the calendar. So what's my point? This is also the time when everybody has their own 'remedy' for either not getting sick or for when you are sick. Drink orange juice, feed a fever, take lots of zinc, snort water through your nose and I even been told to bath in vinegar. Ya right, like thats going to happen! My approach is simple, eat right, exercise and take in as many antioxidants as possible. Typically to me that meant eating a lot of fruit, especially blueberries. Then I moved in to pomegranate juice when this was widely available. My newest antioxidant craze is the acai berry. I first heard about the acai (pronounce a-sigh-ee) berry at a gelato shop in Denver. Turns out the acai berry is widely consumed in Brazil as juice and ice creams (This berry grows in the Amazon region of Brazil and looks similar to a blueberry and tastes berry like with a hint of chocolate.)

This powerful little berry has 10 times the antioxidants of grapes and twice that of blueberries.
It is now classified as a super food! I understand that an unsweetened pulp is now available, which is best form of acai to take. 3.5 ounces of the acai berry is also loaded with amino acids, dietary fiber and mono-unsaturated fats. If you Google the acai berry, your search will return about 3 million results. There is no question about the power of this little berry other than which brand to buy. Amazon Thunder gave some great product comparisons on their website; but please do your own search and see what works for you. Most grocery and whole food stores not stock some form of the acai berry, I picked up this bottle of juice at Dominick's. Be forewarned that this is not a cheap product and keep an eye on the ingredients, many juices can be loaded with sugar! But if these powerful antioxidants keep me from being bed ridden with sickness, help with energy, diabetes, arthritis, sexual drive and help my skin and digestive systems and tastes great, then it's worth the price to me. Let me know if the acai berry helps you and remember, take your antioxidants and be fat and happy!