Delicious trio: Scallops with Smoky Chipotle Butter, Tomato Salad and Cornbread

Scallops with Smoky Chipotle Butter, Tomato Salad and Cornbread is actually three separate recipes. All are good on their own, but together they’re a restaurant-inspired, restaurant-worthy meal. Recipes below.

A few weeks back, I had to go to New York City on business. It was two days of intense meetings that actually turned out to be productive and valuable. At the end of the first day, we all went to dinner together. Someone in the New York office chose the venue, in part because it was near the office: Bobby Flay’s Bar Americain. I thought great, another giant midtown eating hall. But you know? It was terrific. Everything was delicious. Everything was interesting. The room was handsome, and the waitstaff was knowledgeable and invested. I had a ball. It was a delightful evening with great colleagues, really a treat.

What did I have? Skate with smoked chile butter, served with a small tomato salad heaped on a circle of crispy hominy. Continue reading “Delicious trio: Scallops with Smoky Chipotle Butter, Tomato Salad and Cornbread” →

In Conversation: Gale Gand on dessert, simplifying things and her new book Lunch!

James Beard award-winning pastry chef Gale Gand talks about her new restaurant, her new cookbook and other red hot irons she has in the fire.

Gale Gand wears a lot of toques. A co-founding partner of Chicago’s Michelin-starred Tru, world-renowned for its contemporary French tasting menus, Gale hosted the Food Network series “Sweet Dreams” for eight years, the first nationally televised all-dessert show. She appears regularly on TV shows like“Good Morning America,” “The Today Show” and “The Rachael Ray Show.” She produces her own artisanal root beer, volunteers, teaches, speaks and does cooking demonstrations. Gale also lists “mom” in her description on her website; she and her environmentalist husband Jimmy Seidita have a teenaged son and twin daughters.

Most recently, Gale opened a burger joint, SpritzBurger, with the Hearty Boys, Dan Smith and Steve McDonagh. And her eighth cookbook, Gale Gand’s Lunch!, hits bookstores this week. It seemed like a good time to check in with her. Continue reading “In Conversation: Gale Gand on dessert, simplifying things and her new book Lunch!” →

Thank you, Charlie Trotter: Cardamom Beef Stew with Roasted Root Vegetables

In this recipe from Home Cooking with Charlie Trotter, a braised beef stew flavored with cardamom, garlic, onion, celery and carrots is topped with roasted potatoes, parsnips and celery root. Recipe below.

Charlie Trotter died last week. The groundbreaking restaurateur and chef—and Chicago hometown hero—was just 54. In the world of food, proclamations that someone “changed the way we eat” or “changed the way we cook” get bandied about a lot. In Trotter’s case, both are true and then some. His eponymous restaurant, opened in 1987 in a Lincoln Park townhouse, was an immediate success. And his innovative approach to cooking created a seismic shift in Chicago’s restaurant scene. As William Grimes put it in The New York Times, “In the blink of an eye, the city’s lagging restaurant culture… took a giant step into the future.”

Trotter was a self-taught chef. He became interested in cooking through a college roommate, who was an avid cook. After graduating from college, he traveled around the U.S. and Europe, dining at the finest restaurants, seeking to figure out how the “best” gained that title. His first cooking job was for another famous Chicago chef, Gordon Sinclair. He opened Charlie Trotter’s when he was 28. Continue reading “Thank you, Charlie Trotter: Cardamom Beef Stew with Roasted Root Vegetables” →

Inspired by Columbus, again: Baked Eggs with Tomato and Spinach

Eggs baked with cream, tarragon and a compote of tomatoes, spinach and garlic are a simple vegetarian dish that feels luxurious and is infinitely tweakable. Recipe below.

Columbus, Ohio is a city that invites walking, from German Village up through downtown, Victorian Village, Short North, the University District and beyond. Which is fortunate, because it also encourages overindulgence at just about every turn. Inspired food options abound, from locavore breakfast spots to taco truck tours and the best small batch ice cream I’ve ever eaten.

I visited Columbus for the first time last fall on a press tour (you’ll find that story here), a guest of Experience Columbus, a non-profit organization that promotes the city as a travel destination. The tour was orchestrated by Weirick Communications, a Columbus-based tourism marketing firm. The city utterly charmed me, and not just because of the food. So a couple of weeks ago, Marion and I visited. It was her first time there, and she was as taken with the city as I was. Continue reading “Inspired by Columbus, again: Baked Eggs with Tomato and Spinach” →

Small Bites: 5 cool grilling tools and celebrating LGBT Pride Month in the kitchen

Five cool tools for summer cookouts and honoring the contributions of gay and lesbian chefs for LGBT Pride Month are subjects of recent USA Character Approved Blog posts.

A fun, exhausting weekend road trip and a surprisingly debilitating summer cold are conspiring to keep me out of the kitchen this week. I’ll return next week with a recipe.

Grilling equipment used to consist of a fire and a sharp stick. Or maybe two sharp sticks, so you could use one to protect your meal from a saber-toothed tiger. Things have certainly evolved since then. Our tandem loves of grilling and of gadgets have converged to create a dazzling array of tools and accessories for outdoor cooking. Some come with a princely price tag—how many pizzas would you have to grill in your artisan fire pizza oven to amortize its $6,500 cost? Others are just, well, silly. Do you seriously need your grill thermometer to alert your smartphone when the steaks are done? Continue reading “Small Bites: 5 cool grilling tools and celebrating LGBT Pride Month in the kitchen” →

Small Bites: Honoring a father/son chef team for Father’s Day and embracing kitchen contraptions

The award-winning father-and-son chefs Michael and David Cordúa and wonderfully weird kitchen gadgets are subjects of recent USA Character Approved Blog posts.

Having Esquire magazine call your first restaurant one of America’s best new restaurants is no small feat. Having them follow that by naming your second place the “Restaurant of the Year” means you really must be doing something right. Chef Michael Cordúa definitely is. The Nicaraguan-born, self-taught chef and restaurateur is credited with introducing Americans to upscale, inventive Latin cuisine. Through his growing group of award-winning restaurants in Houston, he is expanding our palates as he explores the diverse culinary cultures of the Americas. Continue reading “Small Bites: Honoring a father/son chef team for Father’s Day and embracing kitchen contraptions” →

Small Bites: Drinking (and dining) with dinos and artisanal ice cream goes big

Wine Enthusiast invades the Field Museum this Friday night with 500 wines and 45 restaurants for Toast of the Town 2012. And on the USA Character Approved Blog, Jeni’s Splendid Ice Creams keeps growing, but keeps it real.

We are serious museum geeks. Marion refers to the Field Museum’s annual Members Night event as “the happiest night of the year.” Not only do you get to go behind the scenes, talk to real scientists and poke around in their offices—you can do it with a drink in your hand. So when Wine Enthusiast asked us if we’d like to attend Toast of the Town Chicago at the Field, with 500 wines from nearly 60 wineries and foods from more than 45 restaurants, well, let’s just say we were excited. Continue reading “Small Bites: Drinking (and dining) with dinos and artisanal ice cream goes big” →

A classic French salad, by way of Manhattan: Salade Frisée aux Lardons

Crisp, pleasantly bitter frisée is dressed with a simple vinaigrette and topped with bacon and a poached egg for this classic French starter inspired by a recent visit to New York. Recipe below.

What is it with the French and salads? Granted, they do most food things well, but salads are an example for me of why their more complex dishes are so transcendent. It is because even the simplest things are treated with respect and done just so.

Several years ago, Marion and I were in Paris. Suddenly famished one afternoon, we stopped for a quick lunch at a frankly nondescript sidewalk cafe—the kind of place charitably described as “this will do”—along Rue de Passy. We ordered quiche and salad, expecting an okay slice of the former accompanied by a miserly handful of mixed greens. What arrived at our table were generous slices of quiche, each teetering atop an abundant salade composée. Continue reading “A classic French salad, by way of Manhattan: Salade Frisée aux Lardons” →

Fast food fast tracks Indian cuisine to mainstream

In my latest USA Character Approved Blog post, a bevy of new Indian fast food restaurants reflects the mainstreaming of food from the Subcontinent here.

Fast food gets a bad rap, often for good reason. But something it does well, I think, is spot culinary cultural trends and help make them mainstream. In many cases, it even speeds them along.

One of the latest cuisines getting the fast food fast track treatment is Indian food. Living in Chicago, we’re blessed with lots of good options for Indian food, especially along Devon Avenue. The many restaurants along the crowded street are stuffed with Indian and Pakistani immigrants as well as growing numbers of adventurous Westerners. But dinners there are often protracted affairs, and for the uninitiated, the menus can be daunting. Continue reading “Fast food fast tracks Indian cuisine to mainstream” →

Inspired by Columbus: Braised Pork Chops, Mashed Sweet Potatoes and Swiss Chard

A trip to food-obsessed Columbus, Ohio inspires this autumnal combination of Braised Pork Chops with Sage, Mashed Sweet Potatoes and Sautéed Swiss Chard with Garlic. Recipes below.

I don’t know if I’ve ever eaten so much in such a short time span as I did on a recent press trip to Columbus, Ohio. One afternoon, I called Marion from the hotel, where we’d been delivered to briefly rest and attempt to digest the day’s many delicious meals and snacks. I told her, “I’m full as a tick, and in an hour, they’re taking us to dinner!” Continue reading “Inspired by Columbus: Braised Pork Chops, Mashed Sweet Potatoes and Swiss Chard” →