The thing about Mole is that it takes all day, with many hands at work to complete the task. This recipe cuts prep time down to 2 hours. Then you have to simmer the sauce. You can simmer for 1 hour or 6, just wait until the end to add the salt. Pour this sauce […]
Read moreThanks for coming out to the class. It was a great way to kickoff Thanksgiving this year. Once you go Turducken, you’ll never go back. Here are the recipes: This turducken will feed 18 people. Serve with mashed potatoes and turducken gravy. Turducken 1 – 14lb turkey 1 – 4lb duck chicken breast and thigh […]
Read moreOnce the meatpacking capital of the world, this neighborhood evolved into one of the most diverse neighborhoods in Chicago. Our Dinner this time was served at an old sink factory that once supplied nearby meat processing plants. These days, the building houses artist studios and residents. Resident artist, G. Vincent Gaulin, performed as Wrinkledy Kinkledy, […]
Read moreFor this dinner, I paid homage to my fav Lolla bands, assembling a 5-course face-melting tribute menu that Gaga and Spoon would love. Chef Lauren Parton worked on the desert. My favorite part of this meal had to be the jams. And specifically the tomato jam. Who knew that when you cooked down some tomatoes […]
Read moreIf there’s such a thing as a strawberry overdose, I like to think we came close. Not every dish had berries though. The walleye dish contained NO berries. It was grilled Ontario style (wrapped in a tinfoil pouch with butter – grilled over hot coals). Colorful artwork and balloon art by Alexis Nido-Russo. New Discovery: […]
Read moreTrotter Noodle Soup w/ BBQ Pork Loin, Pickled Ramps and Rhubarb Serves 4-6 Prep time: 1 hour Cooking Time 4 hours This recipe explores the flavors of 2 of my favorite dishes: Mexican pozole and Chinese BBQ Pork and Noodle Soup. The trotters create a rich and flavorful broth, further fortified with mexican chiles and […]
Read morePear polenta cake, blueberry custard on crème anglais Ingredients For the Cake: 3 cups all-purpose flour 1 cup whole wheat flour 1 cup cornmeal 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 cup extra virgin olive oil 6 eggs 2 cups whole milk 2 Tablespoons lemon juice 2 Tablespoons lemon zest […]
Read moreCauliflower Ceviche Ceviche is the perfect summer dish. There are unlimited combinations of fruits, veggies, and seafood, and it’s always light and fresh tasting. This version is vegan friendly, substituting cauliflower for fish. If you can find purple cauliflower, you will get a very colorful variation on this dish. Ingredients: 2 heads cauliflower 1 medium […]
Read moreI’ve been venturing into the unknown lately when it comes to Clandestino desserts, but I’m finding that the more I do pastry, the more I love it. For this dessert, I used urban Juneberries, which I harvested the day before dinner from my secret spot near the UIC medical campus. They are so delicious. I […]
Read moreMy tomato galettes were based on a recipe by Donna Diegel and the pie crust recipe from America’s Test Kitchen. These galettes were served at our dinner in the studio of artist Elizabeth Buchanan in the Bridgeport neighborhood of Chicago. They were part of a dish called “Heirloom tomatoes, 2 ways”. Some of Elizabeth’s latest […]
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