Hi there. It’s been awhile, hasn’t it?
I’m not going to bore you with explanations of my two-month blog hiatus. Suffice to say, I’ve been busy … and lazy on my off days.
In my defense, this has been an especially punishing winter in Chicago. It began in late November (not December 21, as the solstice claims) and has relentlessly kept us inside ever since with subfreezing temps and more than a handful of blustery snow days.
Thankfully, Sean and I have kept ourselves warm with lots comfy, decadent meals–some made by me and many more made by the professionals who feed Chicagoans oh so well.
So here are a few of my favorite eats from the month of December, plus one recipe for soul-satisfying potato leek soup.
The seacuterie plate at Travelle: An innovative take on charcuterie that included a silky trout mousse, octopus mosaic (the chef’s take on headcheese, suspended in natural gelatin from the octopus) and whitefish salad served alongside a pile of pickled winter vegetables, grape-sized capers and a stack of beautifully charred sourdough–which they were kind enough to replenish. Truly unique, and worth the hefty price of a meal at this Mediterranean-inspired, midcentury-decorated fine dining spot in the Langham Hotel in the Mis van der Rohe building on the river.
The tacos at L’Patron in Logan Square. From battered fish tacos piled high with a lightly dressed, vinegary slaw to still-pink grilled carne asada topped with onions and cilantro and rajas filled with charred poblano, sweet caramelized onion and stringy melted cheese with roasted tomato sauce, this tiny box of a joint (that is painted the color of lime-aid) has some of the best tacos I’ve had in the city. Even better, you are guaranteed to be filled up for less than $8.
Chicken paillard with arugula and parsley salad (aka chicken schnitzel or as Sean calls it, chicken patty), made by me. You don’t need panko breadcrumbs to make this–plain old breadcrumbs work great. Flat and curly parsley work equally well. And you can either fry it in a little olive oil or shallow fry it in a 1/2 inch of vegetable oil. The point is, this dish is very forgiving, and so delicious. All you really need is a blunt object for pounding out the chicken breast, a little anger to get out, and this recipe.
Roasted scallops at Brindille: Honestly, I can’t afford to eat at this restaurant. My dad treated the family to a generous holiday meal after we saw a heartstring-tugging rendition of The Little Prince at the LookingGlass Theater on a cold, rainy night just before Christmas. Every dish was superb, but the roasted sea scallops appetizer, topped with oceanic sea urchin tongue and served with bright parsley-scallion puree and a smear of rich marrow emulsion, was the perfect marriage of land and sea.
‘Shroom Italian beef sandwich at River Valley Farmer’s Table in Ravenswood (in the former City Provisions location). This cafe-market hybrid from the Wisconsin-based River Valley Kitchens is serving up comfort food that’s elevated for city dweller palates. Take this sandwich, which combines balsamic-marinated, grilled portobellos, house roasted red bell peppers and melted provolone on a housemade mushroom baguette (!). It even came with a small cup of mushroom jus for dipping. Quite possibly the cutest eating experience I had all month.
And last of all, this rustic, heavenly potato leek soup that I made for an early Christmas dinner with my city family.
2 tablespoons butter
1 tablespoon olive oil
3 medium leeks (white and light green parts only), rinsed well
Salt and freshly ground black pepper, to taste
4 sprigs thyme
5 medium russet potatoes, scrubbed and sliced thin or cut in 1-inch cubes
3 1/2 to 4 cups low-sodium chicken broth (enough to cover the potatoes)
1/2 cup heavy cream
Fresh parsley, chopped, for garnish
Crusty bread, for serving
Method: In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the leeks and a sprinkling of salt and pepper. Saute until the leeks soften and start to brown, 5 to 7 minutes.
Add the whole thyme sprigs and potatoes and another sprinkling of salt and pepper. Cook for another 3 to 4 minutes, then add the chicken broth. Cover the pot and bring to a boil. Turn the heat down to medium low, and simmer until the potatoes are fork tender, 15 to 20 minutes. Taste the seasoning and adjust as needed with salt and pepper.
Puree the soup with an immersion blender if desired.
Stir in the cream. Ladle the soup into bowls and garnish with a sprinkling of fresh parsley. Serve with crusty bread for sopping.