Poutine Fest

Charlie and I are out of control.  At least twice a week, we take the Chicago foodie scene by storm and do something utterly ridiculous.  On Saturday we had dinner at David Burke's Steakhouse and then rounded the weekend out with Chicago's Poutine Fest.  Yes...POUTINE FEST.  I just woke up from a four hour quick nap because I basically ate myself into a coma.  I'll take you on our tour of our Poutine Fest adventure.  

This is Sunday Dinner's Poutine, made with Schmaltz Gravy, Dill Sour Cream, Homemade Pickles, Cheese Curds, and Ranch Chicken Skin Chips. This was my absolute favorite  It was the first one I had all day and the only one I went back in for seconds. The fact I had seconds is just shameful considering I tried several others and washed it down with three beers.  

So I'm a huge fan of The Gage.  The brought it with Duck Confit, Pickled Red Onion, Wisconsin Cheese Curds, Jalapenos, and Smoke Box Gravy. What I liked about theirs was that they mixed everything together in a skillet before serving so the curds melted down a bit.

This was The Big Cheese's pirogi poutine.  What a cool idea, right?  Charlie really like this one. They also had the best/most fun staff.

The was Troquet Chicago's Duck Confit Poutine with Duck Cognac Gravy.  Giddy up.

The Green Door holds a special place in my heart.  It's one of those neighborhood bars you can go grab a bite and a few beers and call it a day.  It's also one of the oldest bars in Chicago.  They created an awesome Poutine - Chicago Style with Italian Beef, Sausage Gravy, Curds, and Spicy Giardiniera.

Here was Le Bouchon's french bistro twist on Poutine - Duck Confit, Escargot, and Red Wine Gravy. This was a little too busy for me.  I would have preferred if they either did an escargot and garlic butter poutine, or just went with the duck flavor profile.  Otherwise, it was really good.
 

Barrel House Flat had a super unique take with curried pigs head veloute, masala chicharones, and pickled banana peppers.  Loved trying something a little different.

This was soooooo good.  Really.  It was outrageous.  Haymarket Brewing, went cheese curds out with a Braised Beef, Beef Gravy, and Pickled Jalapenos and Red Onions.  YUM to the NOM.

I LOVED the creativity of The Brixton.  This was their version of "breakfast poutine" - complete with biscuits, hot sauce, crispy chicken skin, curds, and white sausage gravy.  RI DIC U LOUS.

Here was Atlas Beer Company's Duck Confit Poutine with Duck Cognac Gravy.  YUMMYYY.  So rich and delish.

Well I can officially say I've had my fill of poutine...at least until next year. 

Stay Hungry! 

Heirloom Tomato Quiche

I know it's a bloggerly thing to love fall.  Pumpkin spice everything, autumn wreaths, babies in pumpkins.  But as much as I enjoy fall (and I really do!), I'll always love summer more.  Maybe I'm feeling especially nostalgic for summer this year because I had a long wonderful chunk of time off with Will or maybe it's just because I've heard that the Farmer's Almanac is calling for a brutal winter around here.  Either way, I'm clinging to the last bits of summer wherever possible and this time, it comes in the form of late-season tomatoes.

I made up a quiche late last night (hence the lack of in-progress shots) using some beautiful heirloom tomatoes.  It was very easy and turned out super tasty.

Here's what I used:

1 pie crust (I used store bought.  Sorry, Mom)
3 medium tomatoes
4 eggs
2 cups of shredded mozzarella cheese
1/4 cup parsley
1 cup half & half
salt & pepper to taste
1/2 teaspoon herbes de provence

I preheated the oven to 350, then rolled out my crust into a pie plate.  I still have yet to buy a real quiche dish from last time I made one but a pie plate worked just fine.  I took about a third of the cheese and sprinkled across the bottom of the crust, then added a layer of tomatoes, followed by more cheese, more tomatoes, and then the last of the cheese, all the while sprinkling in a little salt, pepper, & herbes de provence.  In a separate bowl, I whisked the eggs together with the half & half, then poured it all evenly over the tomatoes & cheese and baked the quiche for 50 minutes.

It reheated beautifully the next day and was a hit with Jesse & my mother.  Served with a salad, a small slice of this tasty quiche made a perfect lunch that tasted like summer, even though the leaves are all almost down outside.

Enjoy and stay summery hungry!

Cheese Dips for Tailgating

Ah, cheese.  How I love thee.  I really love cheese.  Everything about it.  It's comforting and just amazing...in all forms.  I've never met a cheese I didn't like.  Grilled, melted, cold, off the block, and of course mixed with other amazing ingredients, too.  We are tailgating this weekend and I'm thinking about trying one of these.  What do you guys think?

Dude, check out Life's Ambrosia's Cheesy Jalapeno Dip with Tater Tot Crust.  Hello little love.




Hot Cheesy Mushroom Dip by Closet Cooking.  Charlie wouldn't touch this but I would hurt this thing.



Zesty Bacon Cheese Dip posted on Yummly.com.  Zesty = happy.



Beer Cheese Spread posted by Taste of Home.  This would be another great one for tailgating - you can serve it cold!  And it already has beer it in!  Score!



Pimento Cheese Spread by Pine Gate Road.  LOVE pimento cheese spread.  Perfect dip to make ahead of time and serve from your trunk.



Can't wait to tailgate this weekend! Stay hungry!

Cheesy Corned Beef Bread

If you're anything like me, you made WAY too much corned beef for St. Patty's Day and now you don't know what to do with it.  Don't worry.  I have JUST the recipe for you.  Actually...I have two recipes.  Although you have to wait until Wednesday to find out the second.  

Anyway, enter cheesy corned beef bread.  This. Was. Amazing.  Both Charlie and my brother-in-law flipped their lids over this one.  This bread is just hurtin' people up in here. 

Crispy, ultra savory, and just the right amount of cheese.  Loads and loads of it. 

If you're feeding a crowd, I would go ahead and make double.  Or even triple. My husband and bro-in-law ate half a loaf each.

Mommy likey.  Mommy want cheesy. 

Here's the recipe.  Read it and weep my friends.

1.5 Cups of Cooked Corned Beef, Chopped 

1 Block of Cream Cheese, Room Temp

1/4 Cup of Mayonnaise 

1/4 Tsp of Garlic Powder

1/4 Tsp of Fresh Ground Pepper 

1/4 Cup of Parmesan Cheese, Shredded 

1/2 Cup of Swiss Cheese, Shredded 

1 Baguette, Sliced in Half Lengthwise 

Mix all ingredients together, until creamed thoroughly.  Remove some of the inside of the bread to make a little canoe.  Spoon mixture into inside of baguette.  Cook in a 375 degree oven for 8-10 minutes.  Turn oven up to 425 to ensure the top is nice and golden. Cut it up and serve.  TIP:  if you don't want to cook up an entire corned beef just for this recipe, you can get sliced corned beef from the deli cut thick.  That would work great too. 

 Watch your fingers...I almost lost one.  Stay hungry! 

Bacon Ranch Cheddar Pull Apart Bread

Oh Super Bowl, how do I love thee?  This year we decided to lay low, but I still had to BRING IT in the food category.  This Bacon Ranch Cheddar Pull Apart Bread just hurts people... it's so good.

Ummmm yeah.  I gained ten pounds just looking at this.

And the best part?  The crispy bottom that catches all the butter...

 Here's how you make it.

1 Large Loaf of Crusty Bread 

1 1/2 Stick of Unsalted Butter 

2 Cups of Freshly Shredded Cheddar 

8 Slices of Bacon, Cooked and Chopped 

1 1/2 Tbs of Ranch Seasoning 

Cut bread horizontally and vertically to create "cubes" that you can pull off.  Make sure to not cut all the way through to the bottom, however.  You just want the bread to be like a blooming onion.  If you have an electric knife, use that.  It is SO MUCH easier.  Melt the butter and add the ranch seasoning.  I used Hidden Valley.  With a pastry brush, brush the inside of the bread generously with the ranch butter, being careful to get each side.  Next, stuff the cheddar in between each of the slices of bread. Add the bacon as well.  Put the bread in a pan and tent foil on top.  Cook in a 375 degree oven for 20 minutes and then for 5-7 minutes longer uncovered.

Stay hungry!

Buffalo Chicken Mac n' Cheese

My brother in law, Will, is staying with us for a few weeks.  It's fun having him around.  He likes to drink and eat...even more than I do.  Anyway, he loves buffalo chicken anything.  Remember the buffalo chicken cigars?  Those were his idea.  Then that recipe inspired a skinny makeover.  Needless to say, a lot of my recipes have stemmed from his insatiable quest for the perfect buffalo chicken dish.  

I started browsing some recipes and decided to make a buffalo chicken mac n' cheese.  UM.  You guys.  So good.

It was cheesy and spicy and creamy and oh my.

...not to mention the buttery panko bread crumbs on top.  Drool face.

If someone calculates the calories in this dish, I'll have to kill you. 

Here's the recipe.  You should make this.  Like now.

1 Whole Rotisserie Chicken, skin removed, meat pulled 
1 Box of Medium Shells
1 Stick of Butter 
4 Ounces of Cheddar, shredded
4 Ounces of Monterey Jack, shredded 
4 Cups of Milk
1/4 of Flour 
3/4 Cup of Panko Bread Crumbs 
1/2 Cup of Hot Sauce 
Salt 

Cook pasta for 8 minutes, drain and set aside.  You want pasta to be under cooked since it will finish in the oven.  Melt 1/2 stick of butter over medium heat.  Once melted, sprinkle in flour and cook for 1-2 minutes.  Add milk a little at a time.  Heat until it begins to thicken.  Remove from the heat and let it cool for 2-3 minutes and then add the cheese.  Add hot sauce and then season with salt.  Once incorporated, add the pasta and the chicken and stir.  Add to a casserole dish and top with some more cheese.  Heat second half stick of butter until melted.  Add panko breadcrumbs to the melted butter and stir.  Top the pasta with the breadcrumbs and then cook in a 375 degree oven for 15-18 minutes or until breadcrumbs turn golden brown.

Find the biggest fork you can and go to town.  My oh my.  Stay hungry!

Pierogi Casserole

Pierogies are one of my all time favorite things.  In fact, when Caitlin was visiting me in Chicago we ventured over to the Polish neighborhood to pick some up.  We have our Polish heritage in common as well as a deep love for potatoes, pasta, cheese and butter.  

The last time Charlie and I went to get pierogies it was a disaster.  We swung by our favorite Polish restaurant and asked if we could get some of their meat pierogies in bulk.  The lady came out with a GIANT bag and we were thrilled.  Until we realized that only about 1 in 5 of the pierogies were meat.  The rest were cherry.  Charlie dubbed dinner time "pierogi roulette."  Good times. 

Before I continue, I must provide a disclaimer.  If you have any new years' resolutions that don't include gaining 10 lbs, pick up your computer and throw it out the window because this recipe is going to totally mess. you. up.   

I was reading one of my fav food blogs, How Sweet Eats and stumbled across her pierogi casserole.  Child, this girl is cray cray. 

Here are the ingredients: 

5-6 Medium Yukon Gold Potatoes (or 10-12 small ones), peeled, quartered

1 Box of Farfalle, cooked for 8 minutes 

8 oz Cheddar Cheese, freshly grated 

1/4 Cup of Mascarpone Cheese 

1/4 Cup of Milk 

1 Onion, diced 

1 Stick of Butter 

Salt & Pepper 

Begin by simmering your potatoes for 15-17 minutes or until fork tender. 

Next, melt two tablespoons of the butter in a saute pan ...

...and add your onions.  If you are familiar with pierogies, you know that they often serve them with caramelized onions on top.  This is totally optional, but definitely adds that authentic pierogi flavor to the casserole. 

Please, please, please don't use preshredded cheese.  It makes me sad and tastes like death.  Buy a block and spend the milliseconds it takes to shred some up.  It's totally worth it.  I swear.

When the potatoes are done cooking, drain them but keep them in their original pan to cook off any extra moisture.  Next, add most of the cheddar cheese (leave some to top the casserole later), mascarpone cheese, caramelized onions, the milk, and 6 tablespoons of butter.

 Mash 'em until they are super smooth.  If it's a little dry, add some more milk.  This is the base of the casserole so just make sure it has lots of flava.  Season generously with salt and pepper.  Taste.  Good?  Good.  Too good. 

Cook the pasta for a few minutes less than normal.  I cooked mine for 8 minutes.  It was very al dente, but we're going to be cooking it more in the oven so you don't want it to be mush. This is totally optional, but I threw in a little more cheese.  STOP JUDGING ME.

So...I added more cheese to the top and...ahem...more butter.  Mostly because I have mental problems and because I thought it would taste good.

After 25 minutes in a 375 degree oven...THIS IS WHAT I GOT.  See that golden brown crispy cheese?  That's how I know Jesus loves me.

You totally don't have to, but I would suggest serving this as a side.  It's so delicious but also so rich.  A small amount goes a long way.

I don't know how this is possible, but my mouth just started watering.  It's just weird because I ate half the casserole about an hour ago.  So I should be full...right?

Normally I would garnish something like this with green onions or parsley or something green just to take away from the fact that this has negative nutritional value.  The only thing I have in my house that's green right now is kale.  Kale and this casserole shouldn't be together.  In fact, they shouldn't be in the same stratosphere.  So instead, I just used a green casserole dish.  Who is the problem solver NOW?



Alright peeps...I hope you enjoyed today's program.  Stay hungry!

Egg In A Hole Grilled Cheese

Ok so just one more grilled cheese.  You guys know how much I love eggs right?  

This is code for I haven't gone grocery shopping in a month and my best friend is getting married and I can't do anything besides sit and day dream about her wedding and turn whatever I have in my fridge into a grilled cheese.  

Anyway. 

I bought this cookie cutter type thing from Crate and Barrel.  If you don't have something like this, juse use the rim of a glass.  So...cut out the center circle of a piece of bread.  

 

The trick to making any good fried egg?  Use a nonstick pan and lots of butter. Put in the circle cut out piece of bread in the pan...

And crack an egg into the hole.  I would recommend cracking the egg into a glass or bowl and then dropping it in from there.  Let this sit for about 1-2 minutes over medium heat or until the whites start to become opaque around the edges and the egg fuses with the bread.  You'll see what I mean. 

If you knew how impressed I was for flipping this over and getting this result...you'd probably stop reading this blog. 

Ok so as soon as you flip it over add a couple of slices of cheese.  I just used American. 

Add your other piece of bread and re-butter the pan.  I just drop a little pat of butter in and swirl it around the outside, so once I flip I can move the new piece of bread around to get nice and buttery. 

Now flip.  

This is what you want...nice and crispy. 

Oh boy.  Get excited. 

BOOM.  Let's just take a good look here...shall we?

 

 

 

 Of course...I went right for the yolk.  AMAZING.   

 

Stay hungry!