Friday, March 30, 2012

Breakfast Sandwiches!

Today's food section in the Chicago Tribune featured breakfast sandwiches! This image isn't exactly a breakfast's from Foodgawker. But looks delish!
 I have been looking for new breakfast ideas to take to one of the schools I work in. I am always there, subbing and I would love to contribute either a breakfast casserole or, now I'm thinking, making some small breakfast sandwiches. The following are inspirational for me.
Bakin' & Eggs BLT- stacks of bacon, eggs, aged Cheddar, walnut and basil pesto, field greens and tomato-3120 N.Lincoln Ave.
And, at Chicago Cut's, 300 N. LaSalle, you get something similar with complimentary mini beignets, breakfast potatoes and a broiled tomato, all for $10!
Bodega N. 5's La Ribera- a pork sausage on a bun with egg, bell pepper, caramelized onion and Mahon -638 N. Michigan Ave
Corner Bakery's Anaheim Scrambler- a panini with bacon, mixed with tomatoes, green onions, cheddar and avocado, and scrambled eggs.
Fox and Obel has a similar one.
Jam's at 3057 W. Logan Blvd. has a sandwich with eggs, shredded pork cheek, ricotta salata and tart plum relish.
Other great sandwiches with the egg can be found at M.Henry, 5707 N. Clark; Juicy O's in Naperville and Willowbrook; Honey's Cafe in Glen Ellyn.
Nightwood's at 2119 S. Halstead has a bagel smeared with cream cheese, trout, over-easy egg, thick bacon slices and a dollop of slaw.
Rick Bayless has a great breakfast sandwich though available only briefly ( 7-10 a.m.) offers a slice  of bolillo that is slathered with roasted tomato, a bit of black bean, topped with poached egg which is topped with a dusting housemade queso fresco, green chile and raw onion. $5.

Monday, March 12, 2012

Pasta with Pistachios, Meyer Lemon and Broccoli

Recipe adapted from Jeff Cerciello, the artisan market at Farmshop, Santa Monica, CA.
1 c shelled pistachios
1T Kosher salt
1 1/2# medium, tubed pasta
1 large head broccoli, trimmed
2 garlic cloves
Juice and zest of 1 Meyer Lemon
1 tsp red pepper flakes
1 c flat leaf parsley leaves
1/2 c mint leaves
1 1/2 c evoo
2 T finely chopped chives
Seas Salt
Fennel pollen ( optional)
On a rimmed baking sheet, toast the pistachios for 5-6 minutes. Transfer to a large plate and cool then coarsely grind in a food processor. Transfer the ground pistachios to a bowl and set aside.
Meanwhile bring a large pot of water to a boil. Add some Kosher salt and the pasta and cook until almost al dente, about 8 minutes. When pasta is almost finished add the broccoli to the pot and cook for 2 minutes more. Reserved 1 cup of the pasta water and drain the pasta and broccoli through a colander.
In the same processor, combine, garlic, lemon zest and red pepper flakes and kosher salt and grind to a fine paste. Add parsley and mint and pulse to make a rough paste. With the motor running slowly drizzle in the olive oil. Transfer to a medium saucepan and stir in the ground pistachios.
Add the pasta water to the pesto; bring to a boil and simmer for 2 minutes.
In a large bowl, combine the pasta broccoli and pesto. Stir in the lemon h
juice and set aside for 5 minutes. To serve, divided the pasta among plates or bowls and garnish with the grated cheese, chives, sea salt and fennel pollen if using.

Monday's Mention

A late dinner at the YardHouse in the Glen ( GlenView, Illinois) and I had two of my most favorite dishes- a soup and an appetizer. The soup- chicken tortilla. I can't get enough of that soup when it's made as delicious as the YardHouse. And the appetizer I had for my main course: Hawaiin Poke- oh, so delicious! And I never feel full!