Mirassou Winery Taste & Toast Tour by Chef Gale Gand

Last night was a fantastic evening with David Mirassou of Mirassou Winery from Monterey California. The Mirassou Winery is America's Oldest Winemaking Family and the dinner at the amazing TRU restaurant was to celebrate their 155th Anniversary. Joining me at the table were fellow Chicago foodie blogger friends and Chicago food writers/journalists including, Tammy Green and Bridget Houlihan of Chicago Bites, Louisa Chu of Moveable Feast, Chuck Sudo of Chicagoist, Josh of Chicago Foodies, Jill of Gaper's Block, and a few others. We were completely spoiled with delicious food and wine, which came in second only to the company and conversations we all enjoyed.

Our dinner consisted of a six-course tasting menu which was created and perfectly paired by Chef Gale Gand. Chef Gale and the TRU staff walked us through each course while David shared his tasting notes for every paired wine. It was evident there was a lot of thought and care in formulating the dinner. Each wine has a special characteristic that must be considered. Previous wine tasting dinners I've had paired wines to the courses served, however for this dinner, the opposite is true. The wines were the star and the courses prepared elevated the wines to highlight their nose, flavors and finish. It was a job well done by Chef Gale and her staff.


We started with an amuse bouche. This beautiful bite is salmon, surrounded with a cucumber gelee, cucumber skin puree and edible flower. It was a refreshing way to start and cleanse the palate.


Accompanying our meal were these delicious dinner rolls - French Mini Baguettes and a Pumpernickel Onion Roll...


We began with a warm starter course of Nova Scotia Halibut. Gorgeously presented in ying yang fashion, the halibut sat atop a reduced Chardonnay sauce and bacon vinaigrette dressing. Accenting the dish both aesthetically and with flavor is a parsley emulsion. This course was paired with a 2007 Mirassou Pinot Grigio. Definitely one of my favorite courses of the evening, the buttery halibut paired perfectly with the Pinot Grigio and the accompanying flavors of the Chardonnay reduction and bacon vinaigrette was amazing.

The 2007 Mirassou Pinot Grigio shows how refreshing Pinot Grigio can be.It's a crisp, clean wine that features subtle peach and citrus flavors. This versatile Pinot Grigio pairs beautifully with spicy dishes as well as grilled poultry or seafood. It can be enjoyed immediately upon release and should be able to age in the bottle for up to one year. Offering flavors of lemon-lime and peach with subtle floral notes, our Mirassou California Pinot Grigio is a bright expression of California's most celebrated growing regions.


Second course was a cold Peeky Toe Crab Salad. The presentation of this salad was beautiful. In the bowl was the peeky toe crab on top of diced cucumber. Decorating the top was a single piece of mache and a chili pepper emulsion. Gently poured into the bowl is a refreshing tomato water. This course was paired with a Mirassou 2008 Sauvignon Blanc. The Sauvignon Blance is very smooth with flavors of sweet peaches.


This Mirassou Sauvignon Blanc has a soft mouthfeel and crisp flavors of tropical fruit. I also tasted some hints of melon, grapefruit and pear.


Third course was another favorite of mine. This is a Quinoa Crusted Scallop with broccoli, chanterelle mushrooms and crushed peanuts. Who knew that quinoa could be toasted and used as a crust?! I'm looking forward to trying this concept at home. The flavor is nutty and really compliments the crushed peanuts. With the earthy flavors of the chantarelle mushrooms, it was perfect! This course was paid with a 2007 Mirassou Chardonnay that really played with the all the flavors nicely.


I really enjoyed the Chardonnay because it wasn't the typical oaky flavor I was expecting. Instead, this Chardonnay has intense aromas and flavors of stone fruits such as peaches and nectarines. There were some additional hints of melon, pears, citrus, floral and vanilla notes. The creamy mouth feel was very clean and had a nice concentrated finish.


Fourth course was a Roasted Skate. Atop the skate was duck confit and the entire dish was surrounded by a roasted garlic consomme.The saltiness of this dish paired well with a 2008 Mirassou Pinot Noir. The Mirassou Pinot Noir is the best selling California Pinot Noir and is a signature varietal of Mirassou. With a nose of cherries and a mixture of berries, this Pinot Noir has a silky finish.


This Mirassou Pinot Noir displays fresh fruit flavors of pomegranate, cherries and currants with complementing aromas of strawberries, pomegranates and cherries. This wine is at its best if enjoyed within a year of release, but can age in the bottle for up to three years if carefully cellared.


Fifth course was a Salt-Crusted Cervena Venison. The slice of venison was accompanied with a cocoa mousse filled with an olive gel, blood orange puree and a cocoa crusted tangerine slice. It may seem like an odd combination but it worked! The venison had a slight gaminess but wasn't overpowering when eating with the orange and cocoa mousse. This was paired with a 2006 Mirassou Merlot. The Merlot cut through the saltiness of the dish and really balanced it out.


This Mirassou Merlot is made of luscious fruit flavors of black cherry and blackberry. These primary flavors are augmented with flavors of vanilla, toasty oak and brown spices. The addition of Zinfandel and Syrah varietals contribute to a full-bodied mouth feel and lingering, smooth finish.


Sixth course was probably my most favorite course of them all. We had Short Rib which was served with a cocoa nib isomalt and coffee mash. Isomalt is a sugar substitute and in this dish, it was used as a sugar shard with bits of cocoa nibs. The combination of cocoa/chocolate and coffee is amazing in dessert but here as a savory dish, it was amazing. The course was paired with a 2006 Mirassou Cabernet Sauvignon. Another spectacular pairing where the rich, jammy flavors of the Cab were heightened more with the flavor of cocoa and coffee.

This 2006 Mirassou Cabernet Sauvignon has flavors of deep rich blackberry and black currant flavors. These flavors are complimented with additional hints of vanilla and spices. This is a full bodied wine with a soft finish.

(That's David Mirassou with a smile in the background!)

And now comes dessert. I made sure to have enough room for Chef Gale's sweet creations that she's known for. To end our meal, she prepared a Nectarine Tarte Tan with a sour cream ice cream. This amazing ending was paired with a 2008 Mirassou Riesling that had a sweet, apricot and peach notes.

This 2007 Mirassou Riesling is distinctly soft and approachable yet crisp and fruit-forward. The wine offers aromas of peach, apricots, and spice with intense fruit flavors of red apple and peach. As a result of the naturally firm acid levels, this wine is crisp and delicately structured and pairs beautifully with richly sauced poultry or seafood.


Now a dinner at TRU doesn't end with dessert. At TRU, they have a beautiful tiered dish of Mignardises. Tonight, Chef Gale provided us with Mini Almond Tarts, Buttery Caramel, Maracons, Chocolate Truffles, Peanut Butter Chocolate Lollipops, and Marshmallow Rounds - heaven!


The evening was an amazing way to celebrate Mirassou's 155th Anniversary. Here are some tidbits of information on the history of Mirassou Winery I learned about from David Mirassou throughout the night...

David Mirassou represents the sixth generation of America's oldest winemaking family. These days, David serves as Mirassou Winery's spokesperson, and is involved in may of Mirassou Winery's daily activities. David has been touring the country celebrating Mirassou's more than 150 years of winemaking, as well as introducing the Mirassou Winery's new premium wines.

Growing up at the family's history winery, David has been involved in every aspect of the winemaking process, from planting and harvesting to barreling and bottling. David knew at an early age that he would continue to be involved in the wine business.

Throughout his life, David's passion for wine has flourished. He believes that in the past 20 years, the vintners of his state have surpassed the rest of the world in their craft through their willingness to experiment with new processes in winemaking, while simultaneously respecting tradition.


I must say that although TRU restaurant is a fine dining establishment, they have impeccable service that makes you comfortable and relaxed, which is not always the norm at other fine dining restaurants. Chef Gale shared with us her own experiences dining at lavish restaurants and realized that the atmosphere must be just as comfortable and relaxed as the food is spectacular to provide diners a lasting, positive memory. With that, I left the dinner longing to go back once again.

BBA: Pain l'Ancienne

This week's Bread Baker's Apprentice Challenge is Peter Reinhart's recipe for Pain l'Ancienne (which you can get from his book below, starting on page 191-194). Friends joined me in the kitchen and together we prepared this super simple bread recipe.

I've mentioned it before but for a long time I avoided recipes calling for yeast like the plague. Ever since I joined the Bread Baker's Apprentice challenges, I've gotten more and more comfortable using yeast and learning some key things about homemade bread baking. With that said, this recipe is probably my favorite so far. If you're still hesitant to use yeast, please try this recipe. (I normally don't post the Bread Baker's Apprentice recipe since it can be found in Peter Reinhart's book, but I love this recipe so much I just had to share!)


This baguette recipe consists of 5 ingredients... all of which I'm sure you probably have on hand (with the exception of yeast if you normally don't bake with it.) Combine, chill, warm and bake is all there is to it! The result is a delicious bread. It's amazing with cheese, jam, buttered or just plain as is, fresh out of the oven. I'll be the first to admit that I pick up Trader Joe's brand parbaked loafs on occassion, but now with this recipe, I no longer need to. I can whip it up at home for a fraction of the cost and have even better bread, along with the pride of knowing I made it myself! But wait, there's more... aside from baguettes, this recipe can also be used as pizza dough or even focaccia!

Pain l'Ancienne
recipe from Peter Reinhart's Bread Baker's Apprentice

6 cups unbleached bread flour
2 1/4 teaspoons salt
1 3/4 teaspoons instant yeast
2 1/4 cups ice cold water
Semolina or cornmeal for dusting

Combine the flour, salt, yeast and water in the bowl of the electric mixer with the paddle attachment and mix for 2 minutes on low speed. Switch to the dough hook and mix for 5 to 6 minutes on medium speed. The dough should be sticky on the bottom of the bowl, but it should release from the sides of the bowl. If not, sprinkle in a small amount of flour until this occurs (or dribble in water if the dough seems too stiff and clears the bottom as well as the sides of the bowl).

Lightly oil a large bowl and immediately transfer the dough with a spatula or bowl scraper dipped in water into the bowl. Mist the top of the dough with spray oil and cover the bowl with plastic wrap. Immediately place the bowl in the refrigerator and chill overnight, to retard fermentation.

The next day, check the dough to see if it has risen in the refrigerator. It will probably be partially risen but not doubled in size (the amount of rise will depend on how cold the refrigerator is and how often the door was opened). Leave the bowl of dough out at room temperature for about 2 to 3 hours (or longer if necessary) to allow the dough to wake up, lose its chill, and continue fermenting.

When the dough has doubled from its original prerefrigerated size, liberally sprinkle the counter with bread flour (about 1/2 cup). Gently transfer the dough to the floured counter with a plastic dough scraper that has been dipped in cold water, dipping your hands as well to keep the dough from sticking to you. Avoid punching down the dough as you transfer it, to expel as little as possible of the carbon-dioxide gas that has built up in the dough during fermentation.

If the dough is very wet, sprinkle more flour over the top as well as under it. Dry your hands thoroughly and then dip them in flour. Roll the dough gently in the sprinkled flour to coat it thoroughly, simultaneously stretching it into an oblong about 8 inches long and 6 inches wide. If it is too sticky to handle, continue sprinkling flour over it.

Dip a metal pastry scraper into cool water to keep it from sticking to the dough, and cut the dough in half widthwise with the pastry scraper by pressing it down through the dough until it severs it, then dipping it again in the water and repeating this action until you have cut down the full length of the dough. (Do not use this blade as a saw; use it as a pincer, pinching the dough cleanly with each cut.) Let the dough relax for 5 minutes.

Prepare the oven for hearth baking, making sure to have an empty steam pan in place. Preheat the oven to 500 F, or 550 F if your oven goes this high. Cover the back of two 17-by-12-inch sheet pans with baking parchment and dust with semolina flour or cornmeal.

FOR BAGUETTES:
Take one of the dough pieces and repeat the cutting action, but this time cut off 3 equal-sized lengths. Then do the same with the remaining half. This should give you 6 lengths.

Flour your hands and carefully lift one of the dough strips and transfer it to an inverted parchment-lined pan, gently pulling it to the length of the pan or to the length of your baking stone. If it springs back, let it rest for 5 minutes and then gently pull it out again. Place 3 strips on the pan, and then prepare another pan and repeat with the remaining strips.

Score the dough strips as for traditional baguettes, slashing the tops with 3 diagonal cuts. Because the dough is sticky, you may have to dip the razor blade, serrated knife or scissors in water between each cut. You may also omit the cuts if the dough isn't cooperating.

Take one pan to the preheated oven and carefully slide the dough, parchment and all, onto the baking stone (depending on the direction of the stone, you may choose to slide the dough and parchment off the side of the sheet pan instead of off the end); or bake directly on the sheet pan.

Make sure the pieces aren't touching (you can reach in and straighten the parchment or the dough strips, if need be). Pour 1 cup of hot water into the steam pan and close the door.

After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, reduce the oven setting to 475 F and continue baking.

Meanwhile, dust the other pan of strips with flour, mist with spray oil, and cover with a towel or plastic wrap. If you don't plan to bake these strips within 1 hour, refrigerate the pan and bake later or the next day.

The bread should begin to turn golden brown within 8 or 9 minutes. If the loaves are baking unevenly at this point, rotate them 180 degrees. Continue baking 10 to 15 minutes more, or until the bread is a rich golden brown and the internal temperature registers at least 205 F.

Transfer the hot breads to a cooling rack. They should feel very light, almost airy, and will cool in about 20 minutes.

While these are cooling, you can bake the remaining loaves, remembering to remove the parchment from the oven and turn the oven up to 500 F or higher before baking the second round.

Makes 6 baguettes, 6 to 8 pizzas, or one 17-by-12-inch focaccia.

FOR PIZZA:
Heavily flour the counter and gently transfer the fully fermented dough from the bowl to the counter with a plastic scraper that has been dipped in cold water, dipping your hands as well to keep the dough from sticking to you.

Divide the dough by continually dipping the pastry scraper into water and cutting the dough into 6 to 8 equal pieces. Gently round the pieces into balls, being careful not to punch down and expel any more gas than necessary. Line a sheet pan with baking parchment and spray lightly with oil. Place the floured dough balls on the parchment. Mist them with spray oil, loosely cover with plastic wrap, and return the pan to the refrigerator, unless you plan to make the pizzas immediately. These pizza doughs will keep for up to 3 days in the refrigerator. (You may also put them into the freezer in individual plastic bags, and keep them for up to three months.)

Remove the desired number of dough balls from the refrigerator 2 hours before shaping and baking your pizza as you always do.

FOR FOCACCIA:
Line a 17-by-12-inch sheet pan with baking parchment. With floured hands, take the fully fermented dough from the bowl and continue with your focaccia-shaping instructions. Ferment at room temperature for about 2 to 3 hours, or until the dough rises and fills the pan, rising to about 1-inch thick. Continue your usual focaccia baking instructions.

Rusks (South African Cookies)

I really enjoy learning about other cultures through their cuisines. With the recent South African wine dinner I hosted this past weekend, I've learned how immigrants really influenced the South Africans, especially through food. This recipe is very much like Italian biscotti. An interesting point in this recipe is the use of buttermilk, whereas most biscotti recipes are made without any liquid aside from eggs. Oddly enough, even with the addition of nearly a cup of buttermilk, these cookies still had the same crispy consistency as biscotti. South Africans enjoy these rusks with a warm cup of Rooibos tea. Now that's an afternoon snack anyone can enjoy, regardless of what part of the world you're in...

Rusks
(South African Cookies)
recipe adapted from South African Recipes

2 cups unbleached white flour
2 cups whole wheat bread flour (coarsely ground if possible)
1/3 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 tsp. pure vanilla extract
2 tsp. pure almond extract

Preheat oven to 400 degrees.

In a large mixing bowl, thoroughly mix the dry ingredients.

Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.

Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches.

Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.

Now, eat a few "soft" rusks warm from the oven. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard.

Cool and store in an airtight container. Rusks will keep for weeks.

Variations

Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.

Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.

Peanut Rusks: Add 1 cup coarsely chopped peanuts.

Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp. pure anise extract or 1 Tbsp. anisette.

Chocolate Crunched Caramel Tart

This week's Tuesdays With Dorie baking challenge is Dorie's Chocolate Crunched Caramel Tart, chosen by Carla of Chocolate Moosey (who has the recipe within her blog). If you're looking for a rich dessert that combines chocolate, caramel and peanuts, this is definitely it!

There are three parts to this recipe - a sweet tart dough, caramel and chocolate ganache. These three components can be made separately in advance and then assembled the day you're ready to serve it.

The sweet tart dough is nothing more than flour, confectioner's sugar, salt, butter and an egg yolk. The entire dough is made in a food processor, making it easy. You could either partially bake this dough for a crust or fully bake it, just as we did for this recipe.


The caramel is the second part of this recipe. In a medium saucepan, heavy cream, sugar, corn syrup and butter is combined to make a creamy, sweet golden caramel sauce. The only issue we had with the caramel is that it hardened pretty quickly and was very much like a toffee.


The last and most decadent part of this tart is the chocolate ganache. Bittersweet chocolate, heavy cream and butter... how simple is that? Dorie even mentions that this ganache can be refrigerated or even frozen for future use.


To assemble, peanuts are stirred into the homemade caramel before pouring into the fully baked sweet tart crust. The tart is then cooled to set for a few minutes. Chocolate ganache is then poured over the caramel layer. After one final chill to set, for no more than 30 minutes, it's left out at room temperature before serving. For additional crunch and to garnish, peanuts are sprinkled over the top.

And there you have it... a simple, three part tart full of chocolate, caramel and peanuts! Be sure to check out how this tart came out for other fellow Tuesdays with Dorie bakers!

Parmesan Crusted Sweet Onions

There's a restaurant here in Chicago called Osteria Via Stato, which has a signature appetizer called Parmesan Crusted Sweet Onions. This antipasti on their menu is amazingly creamy and rich... and should be enjoyed in moderation. My friend Megan loves this dish so much (as do I) that she asked the restaurant for the recipe. Much to her surprise, the restaurant gave it to her! I guess the saying is true - "Ask and you shall receive."

We especially like this as a side dish to steaks or any roasted meat. Using sweet Vidalia onions pairs well with the saltiness of the Parmesan cheese... and who can resist the creamy white wine sauce with hints of thyme? Be as liberal as you'd like with the Parmesan cheese. The more you choose to use, the longer you may want to keep them under the broiler to get it perfectly browned and crispy.

Megan also mentioned that another version of the recipe can be found on Closet Cooking, known as Onion Gratin.

Parmesan Crusted Sweet Onions
recipe adapted from Osteria Via Stato Restaurant

1-2 large candy or Vidalia sweet onions
olive oil
salt, pepper and fresh or dried thyme to taste
1 pint heavy cream
1/2 cup white wine
shredded parmesan cheese



Preheat oven to 350 degrees.

Prepare your onions but peeling and cutting them in slices, being sure to keep entire rings. Place the sliced onions on a lipped baking sheet or baking dish. Brush with olive oil and sprinkle salt, pepper and dried thyme over them. Bake the onions in the preheated oven for 15 minutes.

Meanwhile, in a saucepan, combine the heavy cream and wine. Simmer until warm. Remove the onions from the oven and ladle the cream/wine mixture over them.

Sprinkle some parmesan cheese over the onions until covered. Bake the cheese topped onions in the broiler for 15-20 minutes until the cheese melts and slightly browns. If they don't brown, you can place them in the broiler for a minute or two.

Megan also says that leaving them in the oven a little longer will result in a nicer browned crust, which is delicious!

This was originally posted back on May 25, 2009 but I've updated it with a new pic and some additional information.

Snicker Surprise Cookies

If there's anything I'm a fanatic about, it's chocolate chip cookies. I tend to treat myself every now and then for an afternoon pick me up with coffee. There's just something about these cookies. Sometimes they have a hint of caramel flavor, sometimes it's butterscotch notes. I like them with nuts and even with out. They're great as traditional cookies or even as rectangle bars. I'll take them crispy, puffy, soft, hard, you name it. I can't get enough chocolate chip cookies!

Then there's my friend Megan. She's a wise woman when it comes to cookies. The first time she made these for me, I craved them well after I polished them off (and it didn't take long.) I'm ashamed to admit that one time she sent me home with a plate of cookies and I ate them while I was driving around and running errands. By the time I got home, I didn't have anything left on the plate aside from crumbs. Horrible, I know. I don't think Megan realizes how awesome her cookies are. They're 'famous' within her friends and family, but to me, they are seriously one of my favorite cookies ever. Ever!

So what's so special about them? For one, it's not just chocolate chips swirling around... it's better than that. Try chocolate chips and a chopped up Snickers candy bar. Envision that piece of Snickers tucked inside your favorite chocolate chip cookie dough. It's baked up and when you get these babies fresh out of the oven, the Snicker piece has melted a bit with some of the chocolate, caramel and nougat peeking through out of the dough. Heaven.

Megan's 'Famous' Snicker Surprise Cookies
makes 1 dozen

Your preferred chocolate chip cookie recipe
2 regular sized Snickers candy bars*



Preheat oven to 350 degrees.

Prepare your preferred chocolate chip cookie recipe.

Prep your Snickers candy bar by cutting each regular sized candy bar into 6 even pieces.

Take one piece of the Snickers candy bar and cover it with your prepared chocolate chip cookie dough to fully cover.

Place cookies on an ungreased or parchment lined baking sheet and bake in the preheated oven for 9-10 minutes. Megan says its best that they are slightly under done so they remain chewy.

Enjoy warm right out of the oven or before serving, heat in the microwave for 7-9 seconds to warm.

* Although you can use mini sized Snickers, it's a bit easier to chop up one large bar than smaller ones... especially if you use a decent sized knife.

This Week's Foodie Freebie: Rival Crock-Pot

Happy Monday! Has it hit you yet that we're going into the month of October in a few days? Where did the year go? Heck, where did the months of August and September go? It seems like yesterday when I was enjoying the Fourth of July! I hope you had a great weekend doing something fun and perhaps feasting on something delicious. This past weekend was busy in my kitchen and filled with friends. You can read about my culinary adventures I had including:

Wine & Dine: South Africa - A fabulous meal of home cooked South African cuisine paired with some great South African wines. Stay tuned this week to get the recipes of the South African dishes we tasted...

Baking, Baking & More Baking - Several friends, two days and 1 hard working oven. Friends came over to bake bread and sweet treats over the weekend. Stay tuned in the coming weeks when we share our experiences in the kitchen!

Farewell to Summer Dinner - Our close friends, Megan and Matt, out did themselves (as they usually do!) with an amazing meal as a final hoorah to summer. Check back this week for the recipes of their scrumptious dinner and check out the link for a cool tip to butter corn!

So it's officially fall now. The fact that I'm pulling out sweaters and wrapping in blankets on the couch is clearly a sign that summer has already checked out. But I'm coping with the fact that there won't be any more fresh, juicy berries overflowing in my grocery store... or sipping fruity cocktails poolside... or even picnics in the park. I've got a lot of fall things to look forward to. Tailgating fare for the upcoming game days, the smells of all the great things baking up in my oven more often, and making comforting foods special to this time of year. Let's not forget Halloween, Thanksgiving and the December holidays. (I'm still stunned the holidays are only a few weeks ahead!)

One kitchen item I relate to fall is a crock pot or slow cooker. The idea is that you use it to cook food for hours on end without any effort and at the end of the day, you've got something hot and ready waiting for you. I use my slow cooker mainly during the fall months for soups, chilis, stews and even braising roasts. It's time for me to dust mine off, but this week, one lucky reader will get a brand new one to enjoy.

Now keep in mind, that slow cookers are not just for the fall and can certainly be used all year round. You can use it for fondues, warm dips, cakes, etc. I have to remind myself of that and maybe after these cold months I'll keep it handy rather than tucked away in the depths of my cabinets. Maybe I should even send this woman an email and get some tips on how to use my slow cooker more effectively throughout the year!


I don't think slow cookers get enough credit as a great kitchen tool. There are so many advantages to cooking with them especially:

- Saving Money: a Crock-Pot^® slow cooker, only uses approximately 75 watts of electricity on LOW and approximately 150 watts on HIGH. It cooks all day for only a few cents!

- Saving Time: just add the ingredients, start the Crock-Pot^® slow cooker and go off for the day! You’ll come home hours later to a warm and inviting home cooked meal.

But here's a fun Chicago tip for you as it relates to slow cookers/Crock-Pots:

The Naxon Utilities Corporation of Chicago developed the Naxon Beanery All-Purpose Cooker. Rival Industries bought Naxon in 1970, and reintroduced it under the Crock-Pot name in 1971.

This week, one lucky winner will receive a brand new Rival Crock-Pot on Foodie Freebie Friday!

Model #3060-W

• 6 quart capacity
• Removable round stoneware
• Convenient warm setting
• Dishwasher safe stoneware and lid
• Power indicator light
• Recipes Included

Some guidelines:
- Giveaway is only for those who live in the United States - my apologies to my international readers!
- You must check back on my blog on Friday to see if you've won so you can claim your prize!

To enter the giveaway, leave a comment answering:

- What is your favorite dish or meal you especially like to enjoy during the fall months?


Deadline: Thursday, October 1, 2009 at 12 midnight CST.

ONE WINNER will be randomly chosen by Random. Org's Interger Generator based on the number of your comment and will be announced on Friday, October 2, 2009. Good luck!

Cape Kidgeree (Fish and Rice)

Being Filipino, it's natural that I love rice. It's a diet staple in Filipino cuisine and any meal involving rice is a comforting one in my book. Whether it's fried rice, chicken and rice or even rice noodles, all these dishes conjure up memories of my childhood. However I would never have thought South African dishes would have any similarities to foods I ate when I was younger.

In our house, frying whole fish like tilapia was a weekly thing. Preparing fried fish even required my parents to set up a 'dirty kitchen' in the garage. A dirty kitchen is a cooking set up outside of the main house or in the very back of the main house. These are pretty common overseas, as my vacation home as one. But here in the United States, my parents set our dirty kitchen in the garage. (Our garage rarely housed a car, but rather served as a storage room of random pieces of furniture, shoes, car stuff, misc.) There, they would cook messy and foul smelling foods such as fish, dried meats, anything requiring frying where lots of oil splattering was expected. It was a nice set up so that the main house wouldn't smell of fish and the kitchen would remain grease splatter free.

Whenever my mom made fried tilapia, we'd dig in and flake our fish, mixing it into garlic fried rice. For a special treat, we'd top it with a fried egg and add a splash of soy sauce and calamansi or lemon juice. That was how my mom got me to eat fish as a kid... no fish sticks for me, but a real whole fish at the table that we all flaked and mixed with rice.

My friend Yumi prepared this dish for our South African wine dinner and when I saw it, I knew I would love it. Flaked with bits of salmon and topped with finely chopped egg, this rice dish really took me back. I wouldn't have thought South Africans could relate to my fish, rice and eggs meal but this emphasizes how food really ties us all together.

Cape Kidgeree (Fish and Rice)
recipe adapted from Global Gourmet

2 ounces butter
4 cups cooked fish, flaked (salmon was used in this dish)
2 cups cooked rice
4 hard-boiled eggs, separated into whites and yolks
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup evaporated milk

In a saucepan, heat the butter over medium heat. Add the fish and rice and stir gently to combine. Chop the egg whites and add to the pan, along with salt, pepper, and milk. Stir gently until heated through. To serve, garnish with egg yolks, passed through a fine wire sieve.

Farewell to Summer...

The summer season here in Chicago has either came for a quick second or never came at all. But today we were pleasantly surprised when we reached a balmy 80 degrees. It's been the warmest day we've had in a few weeks, so to us it was just a taste of summer... barely. Despite the cool temperatures, we did have a delicious taste of summer on the dinner table tonight. Our close friends, Megan and Matt, hosted yet another wonderful dinner as one last hoorah of summer. The grill was warmed up, ready to go for an amazing meal of...

Megan's Signature Spinach Salad

Bacon Wrapped Filet Mignon

Parmesan Crusted Sweet Onions

Fresh Michigan Sweet Corn

Megan's Famous Snicker Surprise Cookies

Megan and Matt have grown to be close friends of ours over the past year and we do our best to get together every week. As much as we see them, it's always a great time and Megan never fails tends to show me some neat tricks in the kitchen! Her latest is how her family butters corn on the cob.

When I butter my corn on the cob, I'll melt some butter in a measuring cup along with freshly chopped herbs and some random seasonings then pour it over the corn. As much as this is good, it can be pretty messy and slippery. After tonight, I've found a new way to butter corn and to me, it's ingenious!

Megan's family takes a hot dog bun or slice of bread and places a few pats of butter in it. Taking the butter filled slice of bread in one hand, the warm corn on the cob is placed on the bun and rotated on the bun to butter all around.

Voila! Buttered corn without the mess and after you butter enough cobs to go aroundm you're left with a buttery bun to eat on the side too!

Stay tuned all this week when I share the recipes for the above dishes! Although it was a farewell to summer, these dishes can certainly be made and enjoyed all year round...