Pro Bono Baker

Lemon & Tahini Peas

I spent a busy Father's Day weekend between Chicago and northern Illinois. My mother is renting a fantastic apartment in a high-rise near Millennium Park this summer. I spent some time enjoying the view with her on Friday, followed by a fantastic dinner at Province with Nick.

Saturday and Sunday I spent at home with my parents, and in Lake Geneva with my Grandparents. We had a picnic at my Grandparent's land for Father's Day and enjoyed an excited hail storm that evening.

My brother came into Chicago for work on Monday evening and my father and I met him for dinner on the Small Bar patio in Logan Square. It was odd being there now that neither of us live in the neighborhood. It was a busy weekend, but I am glad I was able to visit with so many people.

I catch the train to New Orleans this evening for the American Library Association Conference. Feel free to share any recommendations you have for my stay!

Summer has officially arrived and I've been keeping cool with recipes that require very little heat to prepare. (Sometimes, I just eat an entire melon for a meal.) This recipe for peas in a flavorful lemon and tahini dressing is great on its own, or served with toasted pita.

Lemon & Tahini Peas

Ingredients

2 C frozen peas
1/4 C plain yogurt
2 Tbl tahini
2 Tbl red onion, finely diced
2 Tbl lemon zest
1 Tbl water
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp salt

Method

Bring a pot of water to a boil. Add the frozen peas for a minute or two -- just until they turn bright green. Remove from the heat, drain, and run cold water over them. You don't want the peas to cook, just to thoroughly thaw.

In a medium bowl, combine all of the other ingredients and mix well. Add another tablespoon or two of water if the consistency of the dressing seems too thick.

Add the peas, tossing to coat. With a fork or a potato masher, gently crush some of the peas. Serve room temperature or chilled.

Poached Egg Soup

The sky threatened to rain all day yesterday, and around 5 am the storm we were promised finally arrived with a magnificent display of thunder and lightening.

I can be a bit hard on the midwest sometimes. For much the year, it is intensely hot and humid or dangerously cold. But, nothing compares to a midwestern summer storm, the exhilarating feeling of a hot night and heat lightening, or the surprising beauty of a farm field lighting up with lightening bugs at dusk.

This will be my first summer away from Chicago in several years. While there are many things I will miss -- like the Hoyle Brothers at the Empty Bottle, Veggie Bingo at the Hideout, and the hop-fringed patio at Small Bar -- I suddenly feel quite comfortable here in Champaign. I never thought I would live in a town this small again, and while I am certain it is temporary, it is growing on me.

Last summer's routine of waiting for the Western bus on scorching hot asphalt in exhaust heavy air, to head to a job that slowly crushed my will to work for good in the nonprofit sector, seems long ago now. I feel lucky. While I look forward to the next transition when I graduate, for these last few months, I'm happy.

This dish, while appropriate for any meal, makes a great weekend breakfast for chilly mornings.

Zuppa alla Pavese
Adapted from Ciao Italia
Serves 2

Ingredients

2 thick slices of rustic bread, toasted and buttered
2 fresh eggs
2 Tbl grated Parmigiano-Reggiano
2 C hot broth (beef or vegetable)
Black pepper
Fresh thyme leaves, optional

Method

Preheat the oven to 375F.
Place each slice of bread in a large oven-safe serving bowl.
Crack an egg on top of each slice, carefully ensuring it doesn't slip under the bread. Top the egg with a tablespoon of cheese and carefully pour a cup of broth down the side of each bowl.
Place the bowls on a baking sheet and bake for 7 to 10 minutes. The dish is ready when egg whites have set and the bread is golden brown.
Serve with freshly ground black pepper and fresh thyme leaves.

Sweet Sourdough Cake

In the last seven years I have lived in no less than seven different homes. I'm sure many of you can relate. I've always loved getting to know new streets and neighborhoods -- enough to put up with an annual schedule of packing and moving and unpacking. My latest summer move took place last weekend and I couldn't be happier with the change.

When I first left Chicago for grad school last year, I found a suitable home and roommates by way of Craigslist. It was a fine arrangement, but the house was small for three people and we didn't have anything in common. Ultimately, it was just a place to sleep and fix quick meals.

I'm thrilled to be recently installed in a gorgeous, sun-filled house with two great women from my program. The family that owns the house is on sabbatical in Switzerland until late December -- exactly when we all plan to be graduating. Not only is the timing perfect, but the big dining room and garden patio already have dinner party planning in full swing.

This recipe comes to me couresty of my parent's neighbor Audrey (who you might remember from her amazing Raspberry Chocolate Torte recipe). Audrey gave me a portion of starter and a print out of the recipe, and after a bit of research, I found that the recipe is from a popular "chain-letter" starter called Amish Friendship Bread. The original cautions not to use metal containers or utensils, to keep the starter un-refrigerated, and to use only ceramic or plastic bowls. I haven't tested these recommendations.

You can find the recipe here. I modified the recipe by adding one cup of whole wheat flour to the starter on the tenth day instead of all-purpose. I also omitted the vanilla instant pudding and the nuts entirely and I didn't miss either of them. The cake is a bit like a quick bread, but the sweet sourdough starter gives it a more complex flavor. The cake is excellent served wtih some berries and plain yogurt.

*If you would like me to send you some of the starter, I would be more than happy to send a batch to the first three people who email me. You can find my contact information here.

Next & Aviary

Last weekend, I had the good fortune to visit Next and The Aviary, the new Chicago restaurant and cocktail bar from Grant Achatz and Nick Kokonas. It was an incredibly decadent evening and one of the best dining experiences of my life. The theme of the first Next menu is Paris 1906 - Escoffier at the Ritz. Every detail - from the silver serving platters to the superb wine pairings - created a unique and memorable dining experience.

First course: Hors d’Oeuvres. Eggshell filled with truffle-topped egg custard, toast with foie gras and apricot jam, quail egg with anchovy, cracker with pork rillettes, and mushroom and leek.

Third course: Filet de Sole Daumont. Sole and crawfish including a crawfish-stuffed mushroom and breaded sole roe.

Fifth course: Caneton Rouennais à la Presse. Duck breast and leg with duck jus prepared using an antique duck press. You can see the duck press in action here.

Eighth course: Mignardises. Included beet pate de fruit, salted caramel and pistachio nougat. You can view pictures of all eight courses on my flickr page.

After dinner, we were welcomed into the Next kitchen to watch the talented staff at work and chat with Next Chef Dave Beran (pictured on the right).

We were then escorted next door for drinks at The Aviary. When we arrived at our table, a server brought out bloody mary amuse bouches.

Aviary cocktails pictured above: Blueberry with verjus, sweet vermouth, rye, blood orange peel, strawberries, pomegranate seeds and peppercorns and the Dark and Stormy, served capped in a brown paper bag.

 
Rhubarb with lemon balm, cocchi, gin, and Peychaud bitter round ice cubes. Martini in three glasses: aged, vermouth, gin. Truffle negroni with Campari and black truffle being poured in the background.

With seven people, we were able to sample a large number of the drinks available at the Aviary. They were all wonderful, but I especially enjoyed the Aviary take on the classic Negroni. There isn't much a black truffle won't improve, but the deep, earthly flavor combined with the bitter alcohol made for a truly remarkable cocktail.

A very special thank you to Nick for getting tickets to Next and treating me to dinner. I hope Aviary drinks and Dolly Parton tickets made up for it.