Southern Mac Truck

So happy! Finally got to try The Southern Mac truck! Macaroni and cheese has slowly buy surely become one of my favorite dishes (still trying to find one that beats J Alexanders). I was picking up Kevin from the el today at Fullerton and the truck was there. I've been wanting to try it for probably a year now and Kevin already had 2 Mac and cheese dishes in his hand when he got into the car! I didn't even have to ask :)!

We tried Sundried Tomato and Smoked Bacon and mushroom. Both were quite tasty! Can't wait to try others!

They also now have a store on lake street with lots of Mac and cheeses to choose from. Next time I'm in the loop I'm stopping!

The Capital Grille

Kevin and I LOVE The Capital Grille! My first experience was with Jaime and Erin for my birthday a little over a year ago. They gave us free champagne to celebrate! I decided to take Kevin there for his birthday and then again for our 5 year anniversary (I know, right... Long time) because we had such a great experience on his bday. Both times they gave us The free champagne to celebrate, took a picture of us, printed it out and put it in a paper frame and gave us free dessert...most amazing cheesecake! I don't even look at the dessert menu when I go because it's that fantastic! They really go above and beyond! Not to mention their food is to die for! I need to start lunching there-I would be beyond happy with just their lobster mac and cheese and cheesecake!

If you go to the downtown Chicago location, sit in Val's section! She's the best!

Apples (cont.)

I almost forgot!  Apple Pancake!  Best apple recipe in the world!  I made this on Sunday for Kevin and me.  It was gone in a matter of minutes.  Mom must have doubled the recipe when we were kids, because there used to be enough for the whole family to eat.  

Walker Bros. Apple Pancake

• 3 Tbsp butter
• 1 tsp cinnamon
• 1/2 cup superfine sugar
• 3 eggs
• 1/2 cup all-purpose unbleached flour (i used bleached - it was fine)
• 1/2 cup whole milk
• 1 apple, peeled and thinly sliced

Place butter in a 9-inch oven-proof skillet.  Place skillet in a preheated, 425 degree oven for 3-5 minutes until butter is sizzling and skillet is heated.  

In a small bowl, thoroughly combine the cinnamon and superfine sugar.  While skillet is heating, beat the eggs well in a large bowl.  Gradually add the flour in 3 parts, beating briefl with a wire whisk after each addition just until batter is smooth.  Add milk, 1/4 cup at a time, beating after each addition until a smooth batter is formed.  

Tilt skillet, making certain that the sides and bottom are well-coated with melted butter.  Quickly place the apples in a thin single layer on the bottom of the hot skillet.  Sprinkle sugar mixture evenly over apples.  

Very carefully, so as not to disturb the bottom layer of sugar and apples, pour the batter evenl over the skillet bottom and return it to the preheated oven.  Bake 10 minutes then reduce heat to 350 degrees.  Continue baking 10-15 minutes or until pancake is puffy and golden brown.  

Lift the edge of the pancake and peek at the sugar coating.  Quickly set the skillet over high heat on the top of the stove for 15-30 seconds to completely caramelize the sugar; peek again - the sugar should be liquid and bubbling.  Tug the pancake a bit to make sure it is loosened completely, then invert the skillet onto a 12-inch serving place, being cautious to avoid any drips of caramelized sugar, which may cause burns.  Serve immediately.  Makes one 9-inch pancake.  

Mine wasn't that pretty looking.  Mom's were always way prettier.   

Apples

With all of my delicious Jonathan apples, Chelsea and I decided to have a festive fall dinner.  Of course the first place I looked for apple recipes was The Food Network.  I found an awesome Sweet Potato, Apple and Bacon Hash from Anne Burrell whose show I've really started liking.  Here is the recipe.  Instead of green pumpkin seeds because we didn't know what those were, we just used regular pumpkin seeds and it turned out great.  Also, we used Maple bacon to give it that extra sweetness.  This was a great dish that I will definitely be making again.  Chelsea did mention that she would have like the apples a little crunchier.  The apples instead were very soft and sweet, so you could probably wait a couple more minutes before throwing in the apples.  

I had bought some sweet pickled beets at Kuipers farm, so we threw together a quick salad with beets, thinly sliced apples, feta, walnuts and spinach.  Then we topped it with salt, pepper, lemon and olive oil and mixed it all up.  It was very good and a good "marrying" (Anne Burrell would be proud) of the flavors.  

Chelsea cooked the pork over the stovetop.  I'm always nervous I don't cook meat long enough so I left her in charge of the meat.  She just crusted it a bit with salt, pepper and olive oil.  It was very good and made the meal complete.  

Kuipers Family Farm- lesson in shining an apple

Kev and I went to forever away today to go apple picking! It was fun yet freezing! We tried Empire, Royal Empire, Golden Delicious and the two kinds we stocked our bags with because they were our favorite: Jonathons and Gibson Golden. Then we proceeded to spend a ton of money on apple products in the gift shop. Good Saturday morning!
Now Chelsea and I will be cooking with the apples tonight so hopefully I'll post apple recipes soon!

Tarragon Potato Salad

Amazing potato salad. It has a sweetness to it that makes it fantastic. It was very easy to make and although I was a little nervous about using herbs I do not normally use (tarragon and dill), the dish turned out delicious! Thanks Ina Garten for another amazing dish. 

Tarragon Potato Salad

• 2 lbs medium Yukon Gold potatoes (6-8 potatoes)
• Kosher Salt
• 1 cup good mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons tarragon or white wine vinegar
• 1 teaspoon freshly ground black pepper
• 3 tablespoons chopped scallions, white and green parts
• 3 tablespoons minced red onion
• 2 tablespoons minced fresh tarragon leaves
• 2 tablespoons minced fresh dill

Place the potatoes in a pot with enough water to cover them.  Add 1 tablespoon of salt, bring to a boil, and simmer for 15-30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.  Drain in a colander.  put a kitchen towel over the colander and all the potatoes to steam for 10 minutes.  When cool enough to handle, peel the potatoes and slice 1/2 inch thick.  Place the potatoes in a mixing bowl. 

Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper.  While the potatoes are still warm, pour the dressing over the potatoes and toss well.  Add the scallions, red onion, tarragon, and dill and toss gently.  All the salad to sit for at least 30 minutes for the flavors to develop.  Sprinkle with salt and serve at room temperature.

Banana bread french toast

 

I made mom's banana bread again yesterday so today I wanted to try banana bread French toast! Just cut a couple slices of banana bread. In a separate bowl mix together a little bit of cinnamon, sugar, nutmeg, one egg, 1/8 cup of milk and whisk. Pour mixture in a shallow dish and coat both sides of the banana bread with mixture. Put the bread in the frying pan on medium heat and flip when the bottom side is slightly brown. Other side should brown in a minute or 2 more.

Serve with syrup!

The first Groark Girl Wedding

It was a blast!  The photographers said they have never seen so many people dancing.  

The ceremony and reception were held at Las Campanas, a country club about 20 miles outside of Santa Fe.  The scenery is beautiful with mountains (and a fire) in the background.  The ceremony had an earthy officiant that I thought was very fitting for the setting.  We were sending our love everywhere...haha. 

The reception was in an enclosed outdoor adobe patio that had windows cut out.  It was absolutely beautiful.  The tables we sat at were long wooden tables with wooden benches.  The food was delicious, but I must admit, the hanging frames took people away from the food for a bit so we could all take fantastic photos with the props Kelly made for the wedding.  

The weather was perfect as once the sun goes down, it cools off.  Erin and Keith, your wedding was a rockin' time.  I'm glad Mr. Vain could be played, but let's not forget the dance off either or the 21 year old flower girl...best wedding ever.  

New Mexico: Margaritas and Sopapillas

As soon as we arrived in Santa Fe, we were starving. So we headed on over to the plaza area and walked around a bit looking for a place for a really good margarita.  I'm sure there are tons of great places there, but Erin suggested Coyote Cafe to us as we could sit on the roof patio.  Kevin ordered some pork tacos (pictured above) that were delicious and I had chips and guacamole.  We both had margaritas, but I tried the prickly pear margarita - my new fav margarita and Kelly's new favorite color: Prickly Pear Margarita.  They are DELICIOUS!

Not so many hours later, we ate again.  We all met up (well, 22 of us met up) at Tomasitas.  It had great Mexican/New Mexican food to choose from and sopapillas came with each of the entrees.  Sopapillas are a light fluffy almost biscuit like (but not as heavy) food that you smother with honey and eat right up.  I miss sopapillas so much in Chicago (but I'll have to head back on over to Abiqui Cafe on Belmont to get another one).  Tomasitas was very good and relatively inexpensive.  No prickly pear margaritas offered there though :(.

My favorite meal of the trip, however, was at Hotel La Fonda right in the plaza.  Erin, Kelly, Jaime, Kevin and I went to the restaurant (i can't remember the name...ergh!), and had lunch.  It has beautiful stained glass small squares that make up the one side of the wall, and skylights that let in the light.  I ordered the red snapper tacos...to die for.  Best fish tacos I've ever had.  If any of you make the trip to New Mexico, these are a must try.  Kevin had a steak with asparagus and arugula salad.

 

Now onto the unhealthy.  Kevin and I ate at Marble Brewery which actually brings in pizzas from the pizza place next door.  The Brewery has outdoor seating that looks down on the plaza.  We ended up spotting Erin and Nicole and everyone came up to join us for a few beers.  We ordered a pepperoni, garlic, truffle oil, pizza with alfredo sauce.  It was SOOO good.  But Kevin was not a fan of the huge garlic cloves all over the pizza.  I said, "Garlic is so good for you though."  His reply was "so are friends and we're not going to have any after eating this."

Two mornings in Santa Fe, we walked over to Whole Foods behind our hotel.  They have GREAT breakfast food including Raspberry Donuts and French Toast with Mascarpone Cheese.  I need to start walking over to the Whole Foods on School and Ashland on Saturdays and Sundays for breakfast. 

We also went hiking up Atalya Mountain.  It was a great hike of about 9 miles and took us about 4.5 hours.  The ski basin hiking trails were closed on Monday because of the fires in Santa Fe, but luckily the REI guy told us that Atalya Mountain was open.  We felt accomplished rather than just wandering around the plaza again.   

After our hike, we went and saw the Loretto Chapel that has had scientists and mathematicians from all over try to figure out how this guy built the staircase there.  The story is that the nuns prayed for 7 days to figure out how to get a staircase from the ground floor up to a choir loft.  Everyone told them it couldn't be done.  Then on the 7th day, a man named Joseph showed up and built the staircase.  The wood is all from the Middle East and there are no nails holding it.  There are also 33 stairs which I guess was how old Jesus was when he died.  

And after the chapel, we cleaned up and went to dinner at The Shed.  We heard from multiple people that it was the best mexican food in Santa Fe.  To be honest, I thought it was just ok.  Their drinks were incredibly strong, and unfortunately, they don't serve sopapillas, but GARLIC BREAD.  Weird, huh?  I had a cheese enchilada and a taco and it was good, but nothing special.  Aunt Cece and Mary, you didn't miss much! But they did have Prickly Pear Margaritas!

 

Note to whoever travels to Santa Fe: Don't take a cab.  They are so expensive.  4 miles = $25!  We went and saw Green Lantern the last night we were there and it cost us $50 roundtrip for the cab, plus $30 at the movies.  Expensive movie!

The Rail Runner was super easy to travel to the airport from Santa Fe.  It drops you off in downtown Albuquerque and there's a bus that takes you from the train to the airport.  It's also $7 per person, I'd say that was the cheapest part of the trip.  Santa Fe is an expensive town, but beautiful.

Lickety Split

We went to Lickety Split after Kevin's bday dinner at his parents. It's a cute old-fashioned style custard shop with a mix of modern. It's located at Glenlake and Broadway and the menu includes standard sundaes, banana splits, shakes and malts and the more modern concrete (aka blizzard). Their custard is homemade with two flavors to choose from-vanilla or chocolate.

I got a butterscotch sundae. It was good, just maybe too much butterscotch. I need to balance it out with some hot fudge as well next time. Kevin got a concrete which he devoured with butterfinger and butterscotch. They have a bunch of topping flavors to choose but only a few candy toppings. Most are fruit or nut toppings. We also got a couple chocolate covered cherries (not for me-yuck!) that were good according to Kev and his dad, but very overpriced in my opinion.

They sell cute individual caramels in cherry, vanilla or licorice flavor and also have some awesome cupcake flavors I definitely want to try: strawberry limeade, salted caramel, key lime... I'll just have to go back!

Danye's Baby Shower!

Chelsea and I threw Danye a baby shower yesterday!  She looks absolutely adorable and I believe everyone had a really good time.  We made it an appetizer party and there was plenty of food to go around.  I made everyone take plates home of food!  I bought a Babycakes Cake Pop Maker machine for the favors and it was so worth it!  This machine (looks kinda like a waffle maker) is super easy to use and makes these adorable circular cakes which Chels and I decorated. 

Menu
Truffled Popcorn
Deviled Eggs
Fruit Skewers with Vanilla Vinagrette
Stuffed Mushrooms
Cucumber Sandwiches
Chicken Salad on Crostini
Mini Frittatas

Red Velvet Cupcakes (I made these a little different from the bridal shower - they were a little more moist!)
Funfetti Cupcakes with Funfetti Frosting (this was out of the box, I'm kind of embarrassed, but who doesn't liek funfetti!)
Raspberry Thumbprint Cookies
Chocolate Covered Pretzels
Chocolate Cake Pops for favors

Recipes

Truffled Popcorn

• Popcorn Kernels
• Truffle Oil
• Parmesan
• Pepper

 

- Make Popcorn according to specifications on bag.  Once down drizzle truffle oil, some parmesan and pepper and mix! :)

 

Fruit Skewers Southport Grocery's Vanilla Vinagrette:

• 1 cup extra virgin olive oil
• ½ cup white balsamic vinegar
• 2 T. vanilla extract
• 2 T. sugar
• ½ t. salt
• pepper to taste 

Directions

Mix all ingredients and enjoy!

 

Stuffed Mushrooms (Ina Garten How Easy Is That?)

• 16 extra-large white mushrooms, caps and stems separated
• 5 Tblsp good olive oil, divided
• 2.5 Tblsp Marsala wine or medium-dry sherry
• 3/4 pound sweet Italian sausage, casings removed
• 3/4 cup minced scallions (white and green parts - 6 scallions)
• 2 tsp minced garlic (2 cloves)
• 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup panko (Japanese dried bread flakes)
• 5 oz Italian mascarpone cheese
• 1/3 cup freshly grated Parmesan cheese
• 2.5 Tblsp minced fresh parsley

Preheat the oven to 325 degrees.  Trim the mushroom stems and chop them finely.  Set aside.  Place the mushroom caps in a shallow bowl and toss with 3 Tbsp of the olive oil and the Marsala.  Set aside. 

Heat the remaining 2 Tbsp of olive oil in a medium skillet over medium heat.  Add the sausage, crumbling it with a wooden spoon.  Cook the sausage for 8-10 minutes, stirring frequently, until it's completely browned.  Add the chopped mushroom stems and cook for 3 more minutes (Comment: I didn't use the stems - i threw them away).  Stir in the scallions, garlic, sat and pepper and cook for another 2-3 minutes, stirring occasionally.  Add the panko crumbs, stirring to combine with the other ingredients.  Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy.  Off the heat, stir in the Parmesan and parsley and season to taste.  Cool slightly. 

Fill each mushroom generously with the sausage mixture.  Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer.  Bake for 50 inutes, until the stuffing is browned and crusty.

 

Cucumber Sandwiches

• Wheat Bread
• Horseradish
• Whipped Cream Cheese (plain)
• Cucumbers

Mix up cream cheese and horseradish to taste, spread on bread, add cucumbers. 

 

Chicken Salad: Chelsea will have to help out here - this was her dad's recipe!

 

Mini Frittatas: Martha Stewart - here's the link 

 

Red Velvet Cupcakes - I mixed two recipes together - one is Martha Stewart's one is Ina Gartens.  I use Ina's cream cheese frosting though because it's AMAZING! :)

 

• 2.5 cups all-purpose flour
• 2 Tbsp Unsweetened Cocoa Powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/4 lb (1 stick) unsalted butter, at room temperature
• 2 large eggs, room temperature
• 1 Tbsp liquid red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons distilled white vinegar

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

 

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

 

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

 

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

 

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

 

Cream Cheese Frosting: Ina Garten How Easy Is That?

• 8 oz cream cheese, at room temp
• 12 Tbsp (1.5 sticks) unsalted butter, at room temp
• 1/2 tsp pure vanilla extract
• 3.5 cups sifted confectioners' sugar (3/4 pound)

Placethe cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined.  Don't whip! Add the sugaand mix until smooth. 

 

Raspberry Thumbprint Cookies: Food Network: Here's the link!  

 

 

 

 

 

Wigged Out Bachelorette!

For Erin's Bachelorette we made it a WIG party!  It was a BLAST and I highly recommend the wigs.  Everyone rocked theirs the whole night. 

Jaime did all of the Bachelorette planning!  She said Jane's was super easy to work with and they let us order off of the main menu.  A lot of the restaurants we spoke to said a party over 14 requires a fixed menu - so not my style.  I like to try things.  Everyone was really happy with their food there as well.  I thought the wait staff was wonderful and very accomodating for our slightly obnoxious group of wigged out girls. 

We went to Louie's Pub afterwards.  Again, Jaime said they were accomodating and pleasant to work with, but boy was the DJ a huge brat.  Forewarning - if you ever go there, don't expect your song to get played unless you pay the DJ.  The manager and I had some words that night and all worked out well! :)

And the Hangge Uppe - disaster as always but fun! I kinda got into a tiff with a guy dancing on the stage.  Guys should not be on the stage.  That's the girl's territory. 

Erin posing at Jane's

Kelly made Skittle Vodka.  It looks pretty and tastes like the rainbow, but it's pretty much straight vodka with sugar.

For more pictures please visit Erin's Bachelorette Weekend Shutterfly Page!

Bridal Shower!

Jaime, Kelly and I (the bridesmaids) threw Erin a bridal shower a couple weeks ago!  It was a PACKED weekend as we did the bachelorette that night, but I think everyone had a really good time and enjoyed the food!

 

 

Menu
Appetizers: Baked Brie, Hummus (storebought) with Veggies, Stuffed Mushrooms
Lunch: Grilled Cheese (6 different kinds), Strawberry Poppyseed Salad and Watermelon Arugula Salad
Dessert: Red Velvet Cupcakes, Carrot Cake and Petit Fours from Dinkel's Bakery, Mini Cheesecakes, Lemon Cake Roll

 

Comments: Red Velvet Cupcakes were a little dry - try the combo recipe I made from Martha Stewart and Ina Garten's recipes under Baby Shower post.  The Mini Cheesecakes are amazing! The Stuffed Mushrooms are quite possibly the best stuffed mushrooms I've ever had and I made a comment by the grilled cheeses, but my fav was the White Cheddar, Cherry Preserves and Basil grilled cheese with a close second being the White Cheddar, Jalapeno and Cilantro. 

 

Recipes

 

Baked Brie

 

Stuffed Mushrooms (Ina Garten: How Easy Is That?)

• 16 extra-large white mushrooms, caps and stems separated
• 5 Tblsp good olive oil, divided
• 2.5 Tblsp Marsala wine or medium-dry sherry
• 3/4 pound sweet Italian sausage, casings removed
• 3/4 cup minced scallions (white and green parts - 6 scallions)
• 2 tsp minced garlic (2 cloves)
• 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup panko (Japanese dried bread flakes)
• 5 oz Italian mascarpone cheese
• 1/3 cup freshly grated Parmesan cheese
• 2.5 Tblsp minced fresh parsley

Preheat the oven to 325 degrees.  Trim the mushroom stems and chop them finely.  Set aside.  Place the mushroom caps in a shallow bowl and toss with 3 Tbsp of the olive oil and the Marsala.  Set aside. 
Heat the remaining 2 Tbsp of olive oil in a medium skillet over medium heat.  Add the sausage, crumbling it with a wooden spoon.  Cook the sausage for 8-10 minutes, stirring frequently, until it's completely browned.  Add the chopped mushroom stems and cook for 3 more minutes (Comment: I didn't use the stems - i threw them away).  Stir in the scallions, garlic, sat and pepper and cook for another 2-3 minutes, stirring occasionally.  Add the panko crumbs, stirring to combine with the other ingredients.  Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy.  Off the heat, stir in the Parmesan and parsley and season to taste.  Cool slightly. 
Fill each mushroom generously with the sausage mixture.  Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer.  Bake for 50 inutes, until the stuffing is browned and crusty.

 

Grilled Cheese options courtesy of Martha Stewart:

• Prosciutto, Arugula & Tomato with Gruyere
• Gruyere, Apple & Sage on Rye
• Gruyere, Red Onion, Prosciutto & Pepper on Rye
• Cheddar, Dijon, Bacon, Tomatoes, Avocado & Pepper on Sourdough
• White Cheddar, Jalapeno, & Cilantro on White
• White Cheddar, Cherry Preserves & Basil on White (BRIDESMAID FAVORITE!!!)

Strawberry Poppyseed Salad (Mom's Recipe)

• 1 package of spinach
• 1 pint strawberries

Dressing:

• 1/2 cup of sugar
• 1 Tbsp poppy seeds
• 1/2 tsp minced onion
• 1/4 tsp Worcestershire
• 1/2 tsp paprika
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar

Blend Together. 

 

Watermelon & Arugula Salad Ina Garten: How Easy Is That?

• 1/2 pound baby arugula leaves
• 2 lbs seedless watermelon, 3/4 inch-diced (3 pounds with the rind)
• 1/3 cup good olive oil
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 lb chunk Parmesan Cheese (although for the shower we used Goat Cheese)

Place the arugula and watermelon in a large bowl.  In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.  Pour enough dressing on the arugula to moisten.  Toss well and place on salad plates.  With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon.  Sprinkle with salt and serve. 

 

Red Velvet Cupcakes Ina Garten: How Easy Is That?

• 2.5 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup buttermilk, shaken
• 1 Tbsp liquid red food coloring
• 1 tsp white vinegar
• 1 tsp pure vanilla extract
• 1/4 lb (1 stick) unsalted butter, at room temperature
• 1.5 cups sugar
• 2 extra-large eggs, at room temp

Preheat the oven to 350 degrees.  Line the muffin tins with paper liners.

 

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.  In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla. 

 

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.  Add the eggs, one at a time, and beat until combined.  With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined.  Stir with a rubber spatula to be sure the batter is mixed. 

 

Scoop the batter into the muffin cups with an ice cream scoop or large spoon.  Bake for 25-30 minutes, until a toothpick inserted in the centers comes out clean.  Cool completely in the pans and frost the cupcakes with Red Velvet Frosting. 

 

Cream Cheese Frosting: Ina Garten How Easy Is That?

• 8 oz cream cheese, at room temp
• 12 Tbsp (1.5 sticks) unsalted butter, at room temp
• 1/2 tsp pure vanilla extract
• 3.5 cups sifted confectioners' sugar (3/4 pound)

Placethe cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined.  Don't whip! Add the sugaand mix until smooth. 

Mini Cheesecakes: The Cupcake Calendar

• 1 cup graham cracker crumbs
• 5 Tbsp sweet butter, melted
• 2 cups ricotta cheese
• 2 cups cream cheese, softened
• 2 tsp vanilla extract
• 1.5 cups cofectioners' sugar, sifted
• 3 eggs
• 1.5 cups fresh blueberries

Preheat the oven to 325 degrees.  Place 12 paper baking cups in a muffin pan.

 

Put the cracker crumbs into a medium bowl and stir in the butter.  Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom.  Chill until set.

 

In a large bowl, beat the ricotta until smooth.  Add the cream cheese, vanilla and confectioners' sugar, bledning until smooth.  Slowly add the eggs, blending well.  Spoon the mixture into the cups (Comment: fill almost all the way to the top!)

 

Bake for 25 minutes.  Remove pan from oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.  Chill until time to serve.  Serve topped with blueberries.  Store covered for up to 2 days in the fridge.  Makes 1 dozen. 

Check out more pictures from Erin's Bridal Shower and Bachelorette here!

Fish bar

I went to dinner with Joe last night to this relatively new restaurant (~2 months old) at the corner of Wellington and Sheffield. I had driven by it before and the outside is really inviting in a baby blue pain with FISH bar painted quite large. The interior really surprised me! I thought it would be kinda like a higher end fish restaurant like Mitchell's Fish Market but inside were just bar seats and a couple of booths where you could sit at max 4 people. They serve 1-4 people there. That's it. It's even written on their menu. I have no idea what Seattle's Pike's Place is like but I'm expecting something like this place.

Joe had been there previously as he lives down the street so he suggested some things he had tried beforehand. To start with we ordered some Belgian beers (I think that's all they had) and some fried calamari with hot peppers on top. The hot peppers really made the dish. It was great! Then because the dishes are all small plates, we split a white tuna carpacchio that was good, but I'm not a huge caper fan, so not sure I'd order it again. We also split the white fish with a simple mustardy sauce which was good too. Expensive restaurant quality for sure. And, because Joe raved about it, a lobster roll. It was very good (but what isn't good about lobster, mayo and bread!). Initially, I had read lobster roll and thought it would be a sushi roll, but it turned out to be a very good lobster poor boy. The lobster roll alone was $18 which I thought was a bit pricey but all in all between the drinks (3 beers), all the food, plus key lime pie for dessert (yum!), it was only $68! And I felt like we ordered a lot.

I would definitely go back there. I loved our waitress and it was a fun atmosphere. Not sure if I'd rank it a date place or not, more like a chill place to meet a friend or even eat some good food on your own. We did go at 7pm on a Tuesday night and had no wait, however by the time we left at 8 it was packed. I suggest going before 7:30!

The Bedford (by Kevin)

This post is going to be a little different than those in the past for a couple of reasons. First off, Cece isn't writing it, I am. Second, I have a distinctly different writing style than Cece does, so I apologize in advance if its not what you've come to expect from the "Groark Board".

A little about me. If you've read the blog in the past I am (or at least hope that I am) the "Kevin" being referenced by Cece and act as the guinea pig for all of her new recipes. I'm more of a meat and potatoes type than Cece, but I will generally eat just about anything put in front of me (to which Cece can attest). I tell you this so you can better gage my opinion of food as it pertains to your own taste. When I say something was "kinda spicy" or "tasted pretty good", take it at face value, I'm by no means a true foodie with specific likes and dislikes, nor do I have any sort of taste for haute cuisine.

The Bedford


The Specifics: The Bedford is located at 1612 W. Division on the edge of the Wicker Park Neighborhood near the intersection of Division and Ashland. Hours are from 5pm to 2am M-Fri and 5pm-3am on Saturdays. It is located in what was once the basement of a bank and boasts a lounge in the bank's retired vault.

The Menu: Dinner

My Experience: Going into my dining/drinking experience at The Bedford I had very little in the way of expectations either good or bad. The restaurant has only been open since April 29th so I hadn't heard anything via word of mouth in terms of whether my friends thought it was a good time or not. Based on what I could find online in a brief search I had been able to determine that it was supposed to have the feel of a speakeasy circa 1920's Chicago and was supposed to be a sort of Mixology bar.

Walking into The Bedford we were greeted by a bouncer/doorman who seemed to be dressing the part of a 1920's thug. We arrived at a little past 8pm on a Saturday so there wasn't much for him to do other than stand aside and let us down the stairs to the restaurant a floor below.

The Good: The restaurant, looks awesome. Safety deposit boxes line the walls and the old bank vault has been converted to a drink lounge (which is available for rent). The restaurant doesn't take reservations so after putting our names in w/ the hostess we were able to snag a table near the bar (I assume the actual tables were the booths lining the walls, we didn't pick up when they called to tell us a table was ready) where we were able to be served our dinner and drinks. After sitting down we were promptly greeted by our waitress and made our orders.

We ordered a bunch of different things off of the menu and while nothing really stood out as spectacular, it was all very good. I can't say that any one item on the menu would be what someone would consider a meal but since we wanted to try as many things as possible we shared and it ended up doing the trick. The list of items is below, for a more specific description of each Dinner.

• Hand Cut Fries
• Macaroni and Cheese
• Potato Gnocchi
• Duck Confit
• Grilled Cheese (came with fries) 
• The Scallops

The Bad: I assumed the bar would be a mixology bar in the mold of The Violet Hour offering a relatively limited food menu, but more than compensating with a thorough drink menu. Unfortunately this was not the case. We were presented with a paper menu that listed wines, beers, and only 4 "Bedford" cocktails. The cocktails we did order were good but the lack of options was definitely disappointing. Determined to try some new cocktails made by supposed "mixologists" I pulled out my trusty iPhone and started googling only to find that AT&T doesn't get particularly strong reception inside of bank vaults, which was frustrating but understandable.  I had also assumed, that like The Violet Hour, there would be an attempt to recreate the ambiance/nostalgia of a 1920's speakeasy. The architects and interior decorators seemed to have gotten the memo but the rest of the staff seemed to have only been informed at the time of their arrival, most wearing simply a paperboy cap or nothing resembling era wear of any kind. Even the doorman, who I had originally thought dressed the part, seemed to be only half aware that there was a theme to the bar (from the waist up he was wearing 1920's garb, waist down jeans and gym shoes). It looks cool but they could do so much more with the place than they do.  Lastly, on our way out there was literally 40-50 people crammed around the top of the stairs waiting for admittance downstairs. From what I could see there didn't seem to be any sort of line and a number of people were advising the doorman that they in fact should be let down first because they knew "insert generic name". It reminded me of waiting in line for bars in Champaign where it wasn't so much your place in line but your social status that determined when you might get in. I'd advise going before 10pm on the weekends or going during the week to avoid the mass of people.

The Awesome: I don't know how many of you have ever been allowed to drink inside of a bank vault before, but this was a first for me. For all its shortcomings and growing pains (remember its only been open for 2 or 3 weeks) the restaurant is gorgeous and definitely somewhere I'd go again. Unfortunately I hadn't planned on writing this blog otherwise I would have found a way to take some pictures but I still think the best way to experience this place is by seeing it yourself.

Palette Bistro

 

I drive past Palette Bistro every single time I go to Kevin's apartment.  It's located at Southport and Wolfram.  It's a cute corner restaurant.  Kevin and I had a date night, much needed because although I write about going out to restaurants a ton, we're more likely found on the couch eating Thai food (from Cozy or Joy's - we can't decide which place we like best). Anyways, I had purchased a Groupon and wanted to use it so we went last Thursday.  It was very empty with only two other tables occupied.  The waiter was very friendly and introduced himself to us and gave us time to decide on drinks.  I opted for the California Red Flight and Kevin ordered a specialty cocktail named Dan something after our waiter (which I guess the cocktail was just ok, but the service there was awesome).  We chose the sausage appetizer with polenta and it was phenomenal.  It was some type of beef sausage but the polenta was super creamy and paired with the sweet peppers really made the dish.  Kevin had the filet for dinner which he said could have been better, but I ordered the seared duck breast and loved it.  The duck was served with radishes and fava bean puree which I was obsessed with.  It was amazing.  We ordered a side of bacon mac and cheese.  The top layer of it was nothing to write home about, but when you got to the cheesy creamy layer below it was so good, and just as good reheated for lunch the next day.  The dessert menu was limited, but we still chose the lemon pound cake with raspberry sorbet and ate it all.  It was nothing special, but still a nice way to end the meal.  I was super happy with the service at Palette Bistro and would definitely go back.  I hope they do well!  It doesn't seem super crowded in there when I drive past usually.  It is a nicer restaurant, not just somewhere to try with a friend.  I would recommend it for a date, but you'll probably be spending at least $110. 

Franks & Dawgs

Try Franks & Dawgs.  It's on Clybourn between Racine and Sheffield next to Ann Taylor Loft and across from Crate & Barrel Outlet. It is very good.  Slightly expensive when you think about the fact that you're getting a hot dog, brat or sausage, but it is absolutely delicious.  Chelsea and I went there during a day full of errands and it was definitely an upscale hot dog shoppe.  You have to enter in the back because there's usually a line that forms between the building that holds Franks & Dawgs and the Ann Taylor Loft building.  Once you get in there are tons of dogs to choose from and the sausages are all homemade.  I opted for the Turdoggin which was amazing!  It was a turkey and date sausage with pork belly, an herb aioli and carrots on top.  When you order, you have to pick a wall of shame actor to stick on your table so the people can bring your food out for you.  Chelsea and I chose Charlie Sheen (when I took Kevin there (had to go back - it was so good, we chose Mel Gibson).  The fries were good - not amazing but good.  The truffle fries there looked very good but I have yet to order them.  Check out their site and go!  It's so good!

When Kevin and I went he had the Crazy Kimchi Dog and I ordered the Black Sheep.  Turdoggin was better than both. 

 

The Tasting Room and Bespoke Cuisine

I had a cooking class at Bespoke Cuisine a couple weeks ago and decided to try The Tasting Room for some wine before the class.  It's at Randolph and Ogden pretty much.  I really liked the restaurant.  I sat at the bar and the bartender was helpful and informative but not pushy.  I tried the Otis Redding Riesling Flight.  They have a very large book of flights to choose from but I felt in the mood for something light and sweet so Riesling is perfect for that!  The second one was my favorite!  I took a look at their menu and it's more small dishes, but this is a great place in my opinion for people to catch up with their friends!  I want to go back and try the food!  This was definitely the best part of my night.

I headed over to Bespoke Cuisine - a block from The Tasting Room on Randolph - for the "Eat like Giada" class.  I was really excited about that class until I read the day before that we would be breaking up in groups to make the appetizers, so you wouldn't make them all.  I got there and met a friend, Lauren (who I met at Cooking Fools pasta making class) and we signed up for the stuffed mushrooms and almond cake team.  We broke up into our groups shortly after a quick talk from one of the owners and the teams each had a chef to work with to show us how to do everything.  I'm a little more advanced than a food assembler, so this class was kind of a joke.  I can pull off mushroom stems, mix the filling together and put it inside the mushrooms no problem.  Also, I have no issues using a Kitchen Aid mixer to make a cake, so I really learned nothing from this class.  I was extremely disappointed in the Bespoke class and Giada, the recipes they chose of yours weren't that good. I was so surpised because I usually LOVE everything that Giada makes.  I think the best recipe was the almond cake but for some it was too almond-y.  I would not recommend making the Tuscan Bean Soup Sips or the Mozzarella Mini Meatballs (too cheesy - and that's hard for me to say).  I did like the Shrimp Pesto Skewers and I think the Marscapone/Chive sauce would be good with regular potato pancakes, but the zucchini wasn't needed in the Zucchini-Potato Pancakes.  The Stuffed Sweet Peppers I was indifferent to as well as the Basalmic Chicken Wings.  The Stuffed Mushrooms would have been good without the olives (sorry, not a fan of olives - but SUPER easy to make) and the Lemon Artichoke Crostini was too lemony.  (If it does not have a link that's because I could not find the recipe on Foodtv.com.  Please email me and I will provide you with the recipes that Bespoke had sent us after the class). 

If you are looking for a place to eat appetizers, waste some time with friends and stand around talking for $80, this place would be great, but if you're looking for a cooking class, I suggest Cooking Fools, The Chopping Block or Cook Au Vin where you'll really learn something. 

 
 

Dairy Queen

Stella had her first dairy queen of the season!