Trio of big flavors makes one simple meal: Salmon with Arugula Bacon Salad

Seared salmon fillets and an arugula salad are both flavored by bacon, for a quick, satisfyingly flavorful meal. Recipe below.

Is there anything bacon can’t make taste better? Okay, pig meat is having its moment, as we all know. Chefs everywhere are going crazy for every cut of pork, the fattier the better, and bacon is turning up in some pretty strange places. I’ll admit that it didn’t do a lot for a chocolate bar I once sampled. But when paired with the right partners—especially equally big-flavored ones—the addition of bacon is hard to beat and even harder to resist.

Salmon may not seem like an obvious choice to pair with bacon—or seafood in general, for that matter. But all of those “surf and Turf” combos of the late ’60s were on to something, I think, beyond the marketing gimmick novelty. Continue reading “Trio of big flavors makes one simple meal: Salmon with Arugula Bacon Salad” →

Women chefs raise $19,200 for Greater Chicago Food Depository at 14th annual Girl Food Dinner

We’re big fans of the Greater Chicago Food Depository and all they do to help fight hunger. So I was delighted to hear the results of the 14th annual Girl Food Dinner, held this past Sunday night at West Town Tavern. The sold out event brought in an amazing $19,200 to the organization; 100% of the $150 ticket price paid by 85 lucky attendees went to the Food Depository, as did the proceeds of a raffle held at the event.

The annual event is called the Girl Food Dinner because the meal is prepared exclusively by Chicago women chefs. Continue reading “Women chefs raise $19,200 for Greater Chicago Food Depository at 14th annual Girl Food Dinner” →

Sweet, spicy, surprising: Strawberry Gazpacho

Strawberries, cucumber, cayenne pepper, chives and hot sauce blend into a sweet, tangy, spicy take on classic gazpacho in this quick no-cook first course. Recipe below.

It’s always nice to start a dinner party with an impressive little surprise, especially if it’s simple and can be made ahead of time. Marion takes over the kitchen this week with a lively Strawberry Gazpacho that delivers on all counts.

As you know if you read last week’s post, beautiful fragrant strawberries are starting to appear in the stores, and we are thinking about them a lot. This recipe came together in our heads from a lot of places. The first chives appearing in the backyard; a wonderful, mysteriously flavored gazpacho we had a while back at La Boca, the tapas restaurant in Santa Fe; a dessert soup of strawberries my sister and I once had at Le Petit Lutécia in Paris; and memories of little kid Julys picking wild strawberries in northern Michigan. Of course as kids, we did much more eating than actually picking these tiny, intense strawberry bits. Continue reading “Sweet, spicy, surprising: Strawberry Gazpacho” →

Books, DVDs and… bananas? Baltimore turns libraries into Virtual Supermarkets

In an experimental program to improve nutrition, the Baltimore health department has turned two public libraries into virtual supermarkets where patrons can order groceries along with their bestsellers.

We have always been card-carrying fans of public libraries. The stack in the photo above is a modest example of how many books we may have checked out at any given moment. To us, libraries are one of the most noble inventions of civilization. So when we read about the public libraries in Baltimore taking part in a pilot program to help people in underserved communities have better access to healthy food, we were delighted, but not overly surprised.

I’ve written here in the past about food deserts—communities with little access to supermarkets or other sources of healthy food options. Continue reading “Books, DVDs and… bananas? Baltimore turns libraries into Virtual Supermarkets” →

Cornmeal Lemon Cake with Strawberries and Mint: Simply the taste of spring

A simple, not-too-sweet, lemony cake topped with strawberries and fresh mint makes a light, seasonal dessert. Recipe below.

I didn’t grow up in the South, but lots of my relatives did, and they had an influence on my mother’s kitchen. In real estate terms, you could call mine a childhood with Southern exposure.

In spite of that fact—or maybe because of it—I was never a big fan of cornbread. At family gatherings, this was cause for some mild concern, but the “oh-well-more-for-me” instinct swiftly and invariably soothed it. This cornbread/cornmeal indifference followed me into adulthood, despite occasional attempts on my part to overcome it.

What put it back on my radar screen recently and actually made it stick this time was a simple piece of cake at mado. I mention mado here a lot, I know. That’s because owners Rob and Allie give me a nickel every time I do (mado, mado, mado, mado). Continue reading “Cornmeal Lemon Cake with Strawberries and Mint: Simply the taste of spring” →

Watercress. It’s not just for tea time anymore: Flank Steak with Watercress Salad

Peppery watercress, tossed with a Dijon vinaigrette, serves as a lively bed for quickly pan-grilled flank steak topped with sautéed shallots. Recipe below.

Somehow watercress has picked up a genteel reputation, the stuff of crustless, triangular sandwiches nibbled on by ladies who lunch, preferably with tea. But this lively green has a peppery kick that probably made it the most exciting thing about those polite sandwiches; these days, it’s often used to spice up salads of more mild-mannered greens. And when tossed with a mustardy vinaigrette, it can even stand up to pan-grilled steak. Continue reading “Watercress. It’s not just for tea time anymore: Flank Steak with Watercress Salad” →

Hold the salt: FDA plans to gradually limit salt allowed in processed foods

Excess sodium in our diets is linked to hypertension and heart disease that kill thousands of Americans each year. The Food and Drug Administration has announced plans to wean us off oversalted foods.

Finally food and its effects on our national health are starting to get some attention. In February, First Lady Michelle Obama announced the launch of the ‘Let’s Move’ campaign to end childhood obesity in the United States. Films like King Corn and Food, Inc. have focused the spotlight on how our food is produced and what that does to our health, our workers and the environment. And now, the Washington Post reports that the Food and Drug Administration is planning an unprecedented effort to reduce the salt Americans consume each day, Continue reading “Hold the salt: FDA plans to gradually limit salt allowed in processed foods” →

In season now: “Wild leeks” star in simple, silky Ramps with Linguine and Fried Egg

In season for just a few weeks each spring, mild, oniony/garlicky ramps need little more than olive oil, butter, Parmesan cheese, pasta and a fried egg to make a satisfying vegetarian dinner. If you can’t find ramps, you can substitute leeks. Recipe below.

The other day, Marion called excitedly from her office, saying she would be bringing home some ramps. I knew I would be turning the kitchen over to her for this week’s post.

Last week when my friend Karin and I were talking about stuff we’d recently eaten, she told me she’d just made spaghetti with ramps, and I was immediately excited. She’d found the ramps at the Chicago’s Downtown Farmstand market. Immediately I called the market and began pestering the cheerful, cordial souls there for fresh ramps.

A few days later, the market got an e-mail—someone was going out to hunt for ramps right then. By the end of the workday, they had arrived—fresh and beautiful. Where did these come from? I asked. The answer was hazy, deliberately so. The Farmstand market shrouds its source in mystery, to prevent the general public from knowing where to find these trendy onions. But, I was assured, the ramps had been foraged by an organization devoted to sustainable harvest practices. This was conveyed to me with such gentle insistence that the first thing I did when I got home was Google ramps and sustainability. Continue reading “In season now: “Wild leeks” star in simple, silky Ramps with Linguine and Fried Egg” →

Should cookbooks come with expiration dates?

Recent gift-giving situations have had me rethinking classic cookbooks and their place in the kitchen. I’d love to hear your thoughts on the topic.

Last summer, 48 years after its first publication, Julia Child’s Mastering The Art of French Cooking finally made it to the top of the New York Times best-seller list. This was thanks of course to a certain movie, and it was totally cool to have Julia once again getting well deserved attention for her contributions to home cooks everywhere. But I can’t help but wonder how many people who recently got this groundbreaking cookbook will ever cook anything from it. Continue reading “Should cookbooks come with expiration dates?” →

Deconstructed Italian potato salad, reconstructed

With heirloom tomatoes, fresh basil, capers, red onion and garlic-infused olive oil, this colorful layered Italian Potato Salad tastes like the promise of summer. Recipe below.

The latest challenge to deep dish pizza’s reign in Chicago just opened in our Logan Square neighborhood. Ciao Napoli Pizzeria. We had lunch there last weekend.

The pizza was wonderful. The crust crisp and cracker thin, the toppings delicious. The space was lovely too—clean, airy and contemporary, with two walls of windows. But what really wowed us was a potato salad.

Specifically, their Neapolitan-style potato salad made with a handful of ingredients and beautifully arranged on a bright white plate, called simply “Old School Insalata.” Continue reading “Deconstructed Italian potato salad, reconstructed” →