BAKED CHICAGO RECIPES

Curried Carrot and Apple Soup Recipe

 

• 1 pound carrots, peeled and thinly sliced
• 2 small parsnips, peeled and thinly sliced
• 1 onion, finely chopped
• 1 celery stalk, sliced
• 1 tablespoon olive oil
• 1 1/2 teaspoon curry powder
• 1 Granny Smith apple, peeled and chopped
• 1 thick strip orange peel
• 6 cups chicken broth
• kosher salt
• ground black pepper

Mix vegetables with oil in large pot over low heat.  Cover and cook for 15 minutes, stirring often.  Stir in curry powder, then season with salt and pepper.  Add remaining ingredients. 

Bring to a boil, then lower heat to a simmer.  Cook covered for 20 minutes.  Puree soup, then serve with your favorite garnish.

Red Beet and Tomato Soup Recipe

 

• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 teaspoons extra virgin olive oil
• 1 teaspoon ground ginger
• 1/4 teaspoon honey
• 1 cup vegetable broth
• 14 ounces crushed tomatoes in puree
• 15 ounces canned beets
• kosher salt
• ground black pepper

Stir onion, pepper and oil together in large pot over low heat and cook until softened, about 3 minutes.  Stir in salt, ginger, honey, broth and tomatoes.  Drain the beet liquid into pot, chop beets and add into mixture. 

Bring to a boil and lower heat to gentle simmer.  Cook for 10 minutes.  Add salt and pepper to taste. 

Chocolate French Toast Recipe

• 3 eggs
• 3/4 cup milk
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 10 pieces Challah bread, sliced thick
• powdered sugar and syrup
• fresh berries for garnish

Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in medium bowl until smooth.  Heat griddle or skillet over medium-low heat.  Grease griddle with butter.

Dip both sides of bread in egg mixture.  Place on griddle and cook for about 4 minutes on each side, or until golden brown.  Serve immediately with powdered sugar and syrup.  Garnish with berries, if desired.

 

Zesty Cheddar Mac and Cheese Recipe

• 3 tablespoons butter
• 1/4 cup onion, finely chopped
• 1/3 cup all-purpose flour
• kosher salt
• ground black pepper
• 4 cups whole milk
• 1/8 teaspoon cayenne pepper
• 3/4 pound elbow macaroni
• 4 cups sharp Cheddar cheese, coarsely grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce

In medium saucepan, melt butter over medium heat.  Add onion and cook until softened (4 minutes).  Add flour and 1/2 teaspoon salt.  Cook 5 minutes more until mixture is pale golden - stirring frequently. 

Whisking constantly, pour in 2 cups milk.  Add 2 more cups and cayenne pepper; whisk until smooth.  Cook mixture, stirring constantly, until boiling (6 to 7 minutes).  Reduce heat to low.  Simmer gently until sauce thickens (stirring occasionally) - about 10 minutes.

Meanwhile in another large pot of boiling salted water, cook pasta until al dente.  Drain thoroughly and return to pot.  Remove sauce from heat and let cool 10 minutes.  Quickly whisk in cheese, mustard, and Worcestershire sauce.  Pour cheese sauce over past and stir to coat.

Season lightly with ground black pepper - and serve immediately.

Provenance:  inspired by recipe printed in Everyday Food magazine.

 

Homestyle Chicken Pot Pies Recipe

• 4 tablespoons butter
• 1 medium onion, diced
• 1 large carrot, diced
• 1/2 cup all-purpose flour, plus more for work space
• kosher salt
• ground black pepper
• 4 cups chicken broth
• 3 cups cooked chicken breast, cut into 1-inch pieces
• 1 cup frozen peas
• 1 1/2 teaspoons thyme leaves
• 1 sheet frozen puff pastry, thawed
• 1 large egg yolk

In medium saucepan, melt butter over medium heat.  Add onion and carrot - cook until onion softens (about 6 minutes).  Add flour and 1/2 teaspoon salt.  Cook about 5 minutes, stirring frequently, until mixture is pale golden and has a slightly nutty aroma.  The texture will look like cooked oat meal.

Whisking constantly, add broth.  Bring to boil, stirring frequently, until mixture thickens (about 8 minutes).  Reduce to a simmer and cook 10 minutes.   Stir in chicken, peas, and thyme.  Season with salt and pepper.

Divide mixture among four 12-ounce baking dishes.  Refrigerate until room temperature, about 20 minutes. 

Preheat oven to 375F degrees.  On lightly floured work surface, roll pastry to an 1/8-inch thickness.  Cut into 4 equal squares, one inch larger than ramekins.  With tip of sharp knife, cut vents into pastry.  In small bowl, lightly beat egg yolk with 1 teaspoon water.  Top potpies with pastry and brush with egg wash.  Refrigerate 15 minutes.  Bake until pastry is deep golden and juices are bubbling (about 35 minutes).

 

Homestyle Meatloaf Sandwiches Recipe

 

• 1 tablespoon vegetable oil
• 1 medium onion, diced small
• 2 tablespoons tomato paste
• 1 1/2 pounds ground turkey
• 1 cup Italian-style bread crumbs
• 1 cup sharp cheddar cheese, coarsely grated
• 3 large eggs
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• toasted sour dough bread, lettuce, sliced pickles and barbecue sauce for serving

Preheat oven to 375F degrees.  In small skillet, heat oil over medium.  Add onion and cook until softened (about 5 minutes).  Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant (3 minutes).

In large bowl, combine ground turkey, onion mixture, bread crumbs, cheese, eggs, Worcestershire sauce, salt and pepper.  On parchment-lined baking sheet, use your hands to form meat mixture into 9-inch loaf. 

Bake until cooked through, about 45 minutes.  Let rest for 15 minutes before cutting into thick slices.  Place meatloaf slices between toasted sour dough bread slices, with your favorite sandwich toppings.

Grandma's Lentil Soup Recipe

• 1 teaspoon extra virgin olive oil
• 1/2 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• kosher salt
• fresh ground black pepper
• 15 ounces chicken broth or vegetable broth
• 3/4 cup cooked lentils, rinsed and drained
• 2 teaspoons red wine vinegar

In medium saucepan, heat oil over medium high heat.  Add onion, carrot, celery and garlic.  Season with salt and pepper.  Cook, stirring occasionally, until onion softens (3 to 5 minutes).

Add broth and bring to a boil for 5 minutes.  Add lentils and cook until soup thickens slightly (another 3 to 5 minutes).  Stir in vinegar and season with salt and pepper.  Recommended pairing with toasted sour dough bread and butter for a hearty meal for one.

 

Buttermilk Pancakes with Blueberries Recipe

 

• 1 1/4 cups all-purpose flour
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons butter, melted, plus more for pan
• 1 1/2 cups blueberries
• maple syrup for serving

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  In another bowl, whisk together buttermilk, milk, eggs and melted butter.  Whisk milk mixture into flour mixture just until combined.

Heat large non-stick skillet or griddle over medium high heat.  Great hot skillet with paper towel moistened with small amount of melted butter.  Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make it round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.

Cook until surface of pancakes has formed bubbles and some have burst (1 to 2 minutes).  Flip pancakes with a spatula and cook until browned on underside (another 1 to 2 minutes more).  Transfer pancakes to warm plate or baking sheet and cover loosely with foil.  Repeat with more butter and remaining batter.  Serve pancakes topped with maple syrup, butter and additional blueberries - if desired.

Provenance: adapted from a recipe published in Everyday Food magazine.

 

Classic Barbecue Sauce Recipe

In honor of Chicago's Rick Bayless winning Top Chef Masters, here is my take on a classic barbecue sauce. 

• 2 tablespoons vegetable oil
• 1 small white onion, diced
• 3 garlic cloves, finely chopped
• 6 ounces tomato paste
• 2 teaspoons ground mustard
• 28 ounces tomato sauce
• 1/4 cup un-sulfured molasses
• 2 tablespoons Worcestershire sauce
• 3 tablespoons white vinegar
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground black pepper

In medium saucepan, heat oil over medium-high heat.  Add onion and cook until completely soft (about 5 minutes).  Add garlic and cook until fragrant (about 2 minutes).

Add tomato paste and mustard.  Cook, stirring constantly, until paste turns a brick red color (about 5 minutes).  Add 2 cups water, tomato sauce, molasses, Worcestershire sauce, vinegar, salt and pepper.  Stir until smooth.

Bring to a simmer.  Reduce heat to low and partially cover.  Simmer for 2 hours, stirring occasionally.  Season to taste with vinegar, salt and pepper.  Let cool completely before using.  Can last up to 1 week refrigerated, or up to 4 months frozen.

Plum-sauced Chicken Wings Recipe

• 16 ounces whole unpitted purple plums
• 2 tablespoons hoisin sauce
• 1 tablespoon frozen orange juice concentrate, thawed
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon ground black pepper
• 2 pounds chicken drummettes
• 2 teaspoons sesame seeds, toasted
• 1/4 teaspoon cayenne pepper, optional

For sauce, drain plums.  Reserve liquid.  Pit plums.  In food processor or blender, combine plums, plum liquid reserve, hoisin sauce, orange juice concentrate, soy sauce, ginger and black pepper.  Cover and process / blend until nearly smooth.

Transfer mixture to saucepan.  Bring to boil, then reduce heat.  Simmer uncovered for 15 minutes or until slightly thickened.  Stir occasionally.

Arrange drummettes on rack of unheated broiler pan.  Broil 5 to 6 inches from heat for 8 minutes.  Brush with some sauce, then turn and brush again.  Broil 6 to 8 minutes more or until tender and no longer pink.

In small saucepan, bring remaining sauce to boiling.  Transfer to small bowl.  Arrange drummettes on serving plate.  Sprinkle with sesame seeds.  Serve sauce with drummettes. 

For extra fire in the sauce, add cayenne pepper to the plum mixture before cooking.

• 16 ounces whole unpitted purple plums
• 2 tablespoons hoisin sauce
• 1 tablespoon frozen orange juice concentrate, thawed
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon ground black pepper
• 2 pounds chicken drummettes
• 2 teaspoons sesame seeds, toasted
• 1/4 teaspoon cayenne pepper, optional

For sauce, drain plums.  Reserve liquid.  Pit plums.  In food processor or blender, combine plums, plum liquid reserve, hoisin sauce, orange juice concentrate, soy sauce, ginger and black pepper.  Cover and process / blend until nearly smooth.

Transfer mixture to saucepan.  Bring to boil, then reduce heat.  Simmer uncovered for 15 minutes or until slightly thickened.  Stir occasionally.

Arrange drummettes on rack of unheated broiler pan.  Broil 5 to 6 inches from heat for 8 minutes.  Brush with some sauce, then turn and brush again.  Broil 6 to 8 minutes more or until tender and no longer pink.

In small saucepan, bring remaining sauce to boiling.  Transfer to small bowl.  Arrange drummettes on serving plate.  Sprinkle with sesame seeds.  Serve sauce with drummettes. 

For extra fire in the sauce, add cayenne pepper to the plum mixture before cooking.