Recently in Chef Ideas Category

Want to add pizzazz to almost any meal? Try Lizano Sauce, popular in Costa Rica. A favorite Tastybeat restaurant and featured gem, Irazu, serves this zippy condiment at every table. This all-natural sauce is packed with onions, carrots, cucumber, chili pepper, cauliflower, molasses, salt, and spices. Tastybeat suggests using Lizano Sauce to enhance your summer-grilled chicken, pork, and beef, or on tamales with rice and beans.

This slightly sweet and tangy sauce gets its name from Prospero Lizano who created this sauce in Costa Rica in 1920. Lizano's salsa took the country by storm and soon became a national staple. In fact, this zippy condiment is now as ubiquitous on the Costa Rican table as the salt and peppershakers we North Americans are so accustomed to.

You can purchase Lizano Sauce at Irazu, La Unica market on Devon, or any well-stocked Latin market. A 700ml bottle will run you about $5.50, so grab two bottles while you're at it....you'll soon be addicted to the kick.

La Unica
1515 W. Devon (map)
773-274-7788
Hours
Monday - Saturday 8:00am-9:00pm
Sunday 8:00am-5:00pm

Irazú
1865 N. Milwaukee Avenue (map)
773-252-5687
Hours
Monday-Saturday 11:30am-9:30pm
Closed Sundays

For an outrageously delicious summer treat, it's time to head to The Spice House (The Spice House a previously featured Tastybeat gem) for vanilla beans. They're the key ingredient in Amanda Hesser's Vanilla Bean Loaf Cake. This super moist cake contains pure saturated vanilla bean, homemade vanilla syrup, and juicy summer berries. It's a stunning but surprisingly simple-to-prepare dessert.

For a very special cake, Tastybeat recommends The Spice House's high-quality Tahitian vanilla beans. These beans are much plumper, have many more seeds per bean than most vanilla beans, and are favored for their depth and complexity by many pastry chefs. And here's a fun Tastybeat tip to get some more life out of your Tahitian vanilla beans--place the empty pods in your sugar jar for a special flavor boost.

Happy Baking,
Tastybeat

Vanilla Bean Loaf Cake
(This recipe is from Cooking for Mr. Latte, A Food Lover's Courtship, with Recipes, by Amanda Hesser. Amanda says she adapted this recipe from the Hi-Rise Bread Company in Cambridge, Massachusetts.)

3 sticks unsalted butter, at room temperature
2 1/2 cups sugar
1 vanilla bean
1 tablespoon pure vanilla extract
8 large eggs, room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 batch vanilla syrup (see recipe below)

Heavily butter or spray two similarly sized loaf pans, and preheat oven to 325 degrees. Using a paddle attachment in your mixer, cream butter and sugar until mixture is pale and fluffy. Scrape the vanilla bean and flick its seeds into the mixer, along with the vanilla extract and eggs. Beat to mix.

Sift flour, baking powder and salt into another bowl. Add to the batter and mix just until smooth. A few turns of the paddle should do it. Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended.

Divide the batter between the two prepared pans. Bake for 30 minutes, then turn the pans, and bake an additional 25 to 40 minutes or until a cake tester or skewer comes out almost clean.

While the loaves bake, prepare the vanilla syrup.
When loaves are done, cool for 10 minutes on baking racks, then turn loaves out of their pans and set back on the racks. Place the racks, with loaves, over parchment paper or a baking sheet and brush bottoms, tops, and sides of loaves generously with vanilla syrup. Brush a couple more times as loaves cool. Serve with fresh summer berries. Cakes may be wrapped and frozen, if you can resist eating them right away.
Makes 2 loaves.

Vanilla Syrup
1 3/4 cups sugar
1 cup water
2 vanilla beans, split and seeds scraped

In a small pan, dissolve the sugar in water over medium heat. Add the vanilla beans and stir a little so the seeds and fragrance disperse. Take the pan off heat.

Now available, Chicago Cooks is a cookbook celebrating Chicago's food history over the last 25 years, told through the eyes of the Chicago Chapter of Les Dames d' Escoffier Chicago. Innovators and trailblazers from Chicago's rich culinary landscape have contributed recipes, reflecting the many ethnic and cultural influences that make up our great city. With a focus on simple, fresh cooking, it's a practical resource for any home kitchen. Tastybeat especially likes the everyday recipes from brunch to dinner as well as the fun dinner party concepts. What's more, a portion of the royalties from Chicago Cooks will go to the Community Kitchen Program at the Chicago Food Depository.

On Friday, June 6, join some of Chicago's top women culinarians at Now We're Cookin' in Evanston as they demonstrate recipes from Chicago Cooks. Book signing to follow. Reservations required at nwcookin.com.

Now We're Cookin'
1601 Payne Street
Evanston, IL
847.570.4140

Chicago Cooks was edited by Carol Mighton Haddix, Chicago Tribune Food Editor and Les Dames Escoffier member.

Chicago Cooks, Agate Press 2007

This gem comes to you chock full of flavor. Local Argentinean Lilliana Zecker has turned Tastybeat on to the diverse tastes of Argentina right here in Chicago. Here's the perfect itinerary for your next open afternoon:

First stop: El Mercado, a small market found on Southport. This corner store has been in the Di Sapio family for over thirty years. Lilliana recommends their outstanding, ready-to-cook chorizo sausage. Argentinean chorizo is a mild pork sausage with garlic and a blend of delicious spices. Lilliana also suggests bringing home their empanada wrappers so you can make your own fried or baked empanadas when the mood strikes. Lilliana has graciously shared her family's recipe.

Next stop: If you're getting hungry, head next door to the restaurant Tango Sur. Here, stylish owner Sergio Di Sapio serves up mouth-watering traditional meat empanadas. In Lilliana's words, when you eat Sergio's empanadas, "The grease trickles down to your elbows....so worth the experience!" And Lilliana shares this pointer: "Empanadas are to be eaten by holding the whole thing in your hand, and biting into it, no fork and knife."

Third stop: Now it's time to make your way to Buenos Aires Liquors and Deli. Here, warm and gregarious owner Mario Gimenez will greet you with a smile and a sample of one of his proud creations. Mario is famous for his triples de miga (simple, layered finger sandwiches), an Argentine staple. Tastybeat also recommends taking home these favorites:

Chimmichurri Sauce
This traditional condiment is made with parsley, oregano, garlic, salt, onion, red chile pepper, red wine vinegar and olive oil. Serve this flavorful sauce with grilled steak.

Empanadas
Mario serves empanadas daily, full of traditional ingredients—green olives, hard boiled eggs, red onions, raisins, paprika, red pepper, parsley, oregano, and garlic. Available with beef, chicken, or spinach.

Alfajores
A beloved popular dessert, alfajores are sandwich cookies made with flour and cornstarch dough. These baked cookies are filled with a sweet caramel mixture and coated with coconut. Mario bakes them fresh daily.

Wine
Mario recommends trying the wines of Argentina. He suggests a pleasant, full-bodied red Malbec with earthy notes. Or try the white Torrontes—a fruity, floral wine that's surprisingly dry. Mario is glad to help you choose the perfect bottle.

Happy Exploring!

Tastybeat
www.tastybeat.com

El Mercado
3767 N. Southport
773-477-5020
Hours
8:00am-8:00pm Monday-Saturday
8:00am-5:00pm Sunday

Tango Sur
3763 N. Southport
773-477-5466
BYOB
Hours
5:00pm-10:30pm Monday-Thursday
5:00pm-11:30pm Friday and Saturday
12pm-11pm Sunday
Tango on Tuesday nights after 7:00pm

Buenos Aires Liquor and Deli
3100 North Cicero
773-685-4241
9:00am-2:00pm Monday-Saturday
9:00am-2:00pm Sunday

With spring's promise in the air, what better place to celebrate than in our kitchens? For inspiration, we look to our French friends, known for their natural Joie de vivre (zest for life). The Thouvenots, who hail from Neuilly sur Seine in France and currently live in Evanston, have discovered many of their favorites away from home. If you too pine for that special joie de vivre, or if you just want to explore some fine French delicacies, here's a gem of a list:

• Reblochon cheese--a delicious cheese from the Alps region of Savoie. The soft, washed-rined cheese is made from raw cow's milk and is well aged with a soft center and nutty flavor that lingers on the tongue. This special cheese is traditionally served with a crusty baguette and a butter lettuce salad dressed with walnut oil, red wine vinegar, salt and Dijon mustard. Available at Whole Foods Market.
  
  
• Maille Dijon mustard and Maille gherkins--used as accoutrements with any meal. Can be found at Foodstuff's. Tastybeat Tip: While at Foodstuff's, consider picking up a container of decadent Aloutte creme fraise.
  
  
• Baratte butter--a high-quality European butter embedded with sea salt crystals called Fleur De Sel. Try spreading this flavorful treat on a good loaf of bread. You can find Baratte at Treasure Island.
  
  
• French Saucisson--a zesty sausage full of flavor and spice. This garlic sausage is made with chicken, pork, milk and cognac that together make a robust flavor. French Saucisson is typically enjoyed warm with a baguette and fresh roasted garlic. You can find it, along with a special selection of outstanding pates, at Schaefer's Market.
  
  
• Pineau de Charentes (pictured)--a special aperitif. Pineau de Charentes has a rather unique taste made from a blend of unfermented grape must and cognac brandy. Found at Schaefer's Market.
  
  
• Framboisier cake (pictured)--a vanilla cake bursting with a light vanilla cream and topped with fresh raspberries or a raspberry glaze (Tastybeat highly recommends ordering it topped with a layer of fresh raspberries.) Created by Dimitri and Keli Fayard of Vanille Bakery, this cake is a scrumptious treat for your eyes and palette. Be sure to check out Vanille Bakery's wonderful selection of French cakes, pastries, croissants, and of course, macaroons!

Bon Appétît!

Tastybeat

Whole Foods Markets

Foodstuffs Gourmet Foods

Treasure Island

Schaefer's Wines, Foods and Spirits
9965 Gross Point Rd
Skokie, IL 60076
P: 847-677-WINE (9463)

Vanille Patisserie
2229 N. Clybourn
Chicago, IL 60614
Tel: 773-868-4574
Fax: 773-868-0648

With its vibrant and alluring red interior, what better than the beet to celebrate the passions of the heart this Valentine's Day? To this end, Chef Bruce Sherman of Chicago's beloved North Pond restaurant and Tastybeat want to suggest some tasty beet recipes for this February 14.

The Beet Fettuccini is perfect for the couple who wants to grab a bottle of wine and make an afternoon of it, cooking together in the kitchen. Or if you want delicious gratification with a little less effort, the Walnut-Encrusted Goat Cheese and Candied Beet Salad might be just the thing. And for love birds who do not feel like making any dirty dishes, consider North Pond, a lovely and romantic setting with fine service and always-exceptional seasonal cuisine.

Beet Fettuccini
Chef Bruce Sherman, North Pond
Serves 4

Ingredients
2 ea large red beets, peeled, quartered, and juiced
1.5 c bread flour
¼ c all-purpose flour
1 ea large egg
1 ea egg yolk
3 Tbl olive oil
1 pinch fine sea salt
1 pinch ground white pepper

Melted butter
Fresh herbs of your choosing
Parmesan cheese for topping

Plastic wrap
Pasta maker

Preparation

• In pot over medium heat, reduce beet juice by half its volume. Chill and reserve.
• Mix bread flour, salt and pepper. Pour mixture on countertop and form a well in the top.
• Add egg, egg yolk, 2 tablespoons olive oil and reduced beet juice to well.
• Gently fork liquids until combined, gradually incorporating flour from the sides until all flour mix has been used.
• Use hands to knead dough back and forth for 2 minutes. Wrap in plastic. Rest for at least 1 hour.
• After pasta dough has rested, set up pasta machine to widest setting.
• Cut dough in half, roll to flatten through rollers, dusting with all-purpose flour.
• Continue rolling pasta, reducing roller width with each pass. Stop at next-to-last setting.
• Cut into 10"- 12" lengths to dry for 10 minutes. Use ½" noodle attachment to cut sheets into fettuccini.
• Bring 8 quarts of slightly salted water to boil. Drop in pasta for 2-3 minutes.
• In separate pan, heat remaining olive oil.
• Pull pasta from water, drain and add to pan. Salt and pepper, toss, and place on plates.
• Top with herbs, a sprinkling of parmesan cheese, and melted butter, to taste.

Walnut-Encrusted Goat Cheese, Candied Beet Salad
Chef Bruce Sherman, North Pond
Serves 6
Prep Time: 1 hour

Ingredients
1 lb medium red beets, 2" diameter
½ lb large yellow beets
2½ c water
1 c orange juice
¼ c red wine vinegar
¼ c honey
2 Tbl Apple Cider, unfiltered if possible
1 Tbl Whole Grain Mustard
1 tsp Sherry Vinegar
1 tsp Walnut Oil
¼ c Canola or Sunflower Oil
Salt and Pepper, to taste
6 oz fresh goat cheese
1 Tbl honey
1 Tbl chopped fresh herbs - Mint, Chives, and Parsley
1 ea egg
1 tsp salad oil
1 tsp water
½ c all-purpose flour
8 oz walnut pieces, crushed
Salad Greens - Mesclun Mix, Frisée, Endive, etc.

Preparation

• Wash red beets well and place in small pot with water, orange juice, vinegar and honey.
• Bring to boil then turn down to simmer and cook slowly.
• Put another medium saucepan full of water to on high heat.
• Peel yellow beets with vegetable peeler, then cut into 2.5" long ¼" wide strips.
• When water in second pot boils, add in generous amount of salt. Place yellow beets into water and re-boil. After 2 minutes, remove beets and place in ice water bath.
• Check red beets after 45 minutes. When easily pierced with small paring knife or toothpick, remove them from stove and cool down in their liquid.
• When cool, peel beets and cut into ¾" wedges around the center.
• Whisk apple cider, mustard and vinegar together. Add in the two oils while whisking. Season with salt and pepper. Reserve.
• Heat oven to 350 degrees.
• Mix goat cheese well with honey, herbs, salt and pepper. Form into 6 2" X ½" discs.
• Beat egg with oil and water, then dip beet discs into flour (pat off excess), then into egg, and then press in crushed walnuts. Repeat, with only flour and nuts the second round.
• Rub thin coating of vegetable oil on nut discs and place in oven 3-5 minutes until brown.
• Place a few wedges of cooked red beets on each plate. Toss strained, cooked yellow beets with vinaigrette and season. Divide between plates.
• Dress salad greens with vinaigrette and place on plates aside warm cheese. Serve.

Pairs nicely with 2001Vonkesselstatt, Scharzhofberger Riesling, Spatlese Mosel-Saar-Ruwer Germany

Happy Eating,

Tastybeat

North Pond
2610 N. Cannon Drive
Chicago
773-477-5845

Dinner
Wednesday - Sunday
Reservations available
From 5:30pm

Brunch
Sunday
10:30am - 1:30pm

Lunch (June - September)
Tuesday - Friday
11:30am - 2:00pm