Bargain Hunting with the Foodie

Bargain hunting is hardly something I would generally encourage for the hard-core foodie.  But there are places one can acquire foodie-worthy items at deeply discounted prices.

Discounted foodie-worthy food?!?  I know.  You're thinking, 'Arrabiata that expired a month ago?'...Maybe at some places.  But many stores (the one I'm thinking of rhymes with "Rome Woods"...you with me?) sell overstock food items, many gourmet, and for the most part, not expired. 

Note!  Label reading is a great skill to acquire, just saying.  If it expired before last Christmas, you should be able to tell from the label.  If it doesn't have a listed expiration date, put it back!  I don't care if it's your favorite horseradish mustard!  Put it back now!

Sorry, had to get that out of my system.  I digress.

While perusing the aisles at the above referenced retailer, I have encountered such things as jarred Arrabiata sauce that looked ah-mazing, along with blocks of pink Himalayan salt (known by the foodie set to be pretty awesome) sold with a microplane to grate it with.  I've seen smoked sea salt and French mustards, dry pasta, and the one item that I didn't find, but rather got to taste when my mother brought it home, Scottish jam.

Now, you're probably a little curious.  This imported Scottish jam is usually sold for around $8.  My mom bought it for less than $4.  It's raspberry, in all its seed-filled glory, and it doesn't expire until...wait for it...wait for it...next year!

Being of Scottish descent, I was naturally happy to see such a product (without even tasting it or having prior knowledge of the Scots' jam-making prowess...turns out they're pretty awesome at it).  And when she told me where she got it, I was shocked!  Now whenever we go to [aforementioned retailer], I scour the food aisles for great deals on peppercorns, jams, and mustards (just a few of my favorite cooking items; I'm partial to the French mustards, in case anyone was wondering).

Look for a [aforementioned retailer] location near you.  You have nothing to lose!  And hey, you might also find a nice lamp while you're there (yes, they sell those too).

Peace, Love, and Fabulous Eating Cooking,

~AF

AF on the Tweety! Check Out My Handle

Reader, darlings, your very own Amateur Foodie has joined the 21st century and is tweeting!  Yes, like a little birdie, I have been chattering it up on the web.  And guess what? The uber-cool Rick Bayless answered one of my tweets!

For up-to-the-minute news about when the posts are hitting the page, check me out at @KaitlynKesler1 on Twitter!  Retweets are always appreciated, as well as feedback on places I've mentioned.

Thank you, lovies, and as always, Peace, Love, and Fabulous Eating!

~AF

Putting My Must-Haves to Work: Pepperoncini Peppers

Okay, I said I'd try to help you out.  I gave you a list of essentials, and then I didn't follow through and tell you what to do with them!

Pepperoncini peppers look like a wild card on the list.  What are you supposed to do with a spicy pickled condiment?  Actually, you can do a lot.  My suggestion today is just one example of the many possible uses of this tasty ingredient.

If you're someone who likes tuna salad sandwiches like I do, then you're gonna love this quick tip.  Use the peppers, along with some Romaine lettuce and Greek feta cheese to perk up a classic.  Instead of doing the traditional tuna, mayo, and pickle relish version of tuna salad, leave out the pickles.  Just drain the tuna really well (the peppers will add liquid back in, and we're not making tuna soup sandwiches here), then mix in just enough mayonnaise to sort of bind the tuna together.  After adding just a pinch of salt and a twist of cracked pepper, you're ready to assemble.

I always toast my bread for any sort of meat salad sandwich, whether it be crab salad, tuna salad, or chicken salad.  The bread du jour in our house this weekend was English muffins.  They actually go surprisingly well with the tuna and peppers.  I too was shocked.  You can really use any bread you like, but I prefer something a little more adventurous than just your standard white bread.  Whole grain and 12 grain bread are my favorites when I have them on hand, although a nice hearty sourdough or marble rye would also be really tasty.

So set up your bread, adding a couple leaves of romaine to the bottom piece (this keeps the underneath of your sammy from getting soggy).  Please don't chop up your lettuce.  It's not as good that way, and if your bread is still hot, it'll just wilt faster.  Top the bed of lettuce with a healthy scoop of tuna.  Then nestle a few slices of pepperoncini pepper in the tuna.  Sprinkle with crumbled feta, then finish by topping the sandwich with more lettuce and the top of the English muffin (or other slice of bread).

The spice from the pepper acts as a more flavorful and savory alternative to sweet relish, and the feta ties everything together and makes it feel a little like a Greek salad on a sandwich.  It's something to try.

You can use pepperoncinis just about anywhere you would otherwise use pickles.  And pairing them with ingredients like feta or Kalamata olives can turn something like a burger, chicken sandwich, or salad into a Greek-style treat.

Opa!

~AF

We're Ba-ack! Frontera Grill, Take Two!

Darlings, darlings, darlings!  We made it in! Lunch on a Friday at Frontera!  Admittedly, I was upset when I called yesterday to make a reservation and they said they weren't accepting any more.  But we arrived 20 minutes before the doors were set to open for lunch service, and we were seated right away!

Unfortunately the Chef (a.k.a. the Rick Bayless) wasn't in the dining room for me to photograph this time around.  According to his Twitter feed, it sounds like he's spending some time in Mexico.  Good for him...Chicago's weather lately has been far from ideal.

We ended up seated in the bar area (gorgeous! Absolutely phenomenal!).  And we got to see Alfredo again.  Now, I didn't mention Alfredo in my previous post.  But he was our waiter then too.  You can tell he loves being there, and believe it or not, he recognized us!  Once again he took great care of us...when you go, I'm sure any waiter would be fine, but I hope you get Alfredo.

As far as my meal, it was a mixed bag.  A delicious, phenomenal mixed bag.  I tried a new drink!  I tried a new coffee!  I had more guacamole and a tamal!  Here's the scoop:

Now, I read somewhere that a tasty beverage called "agua fresca" was "trending" right now.  I don't normally follow trends, but when I saw that there was an agua fresca on the menu, I had to try it!  It was a delightful passionfruit-orange spritzer.  It's pictured in the photo at the top (the drink to the left is my sister's non-alcoholic sparkling limeade, the middle one's mine, and the drink on the right is my aunt's zingy mojito...although tasty, not something I can order.  I just needed a third drink to balance the photo.  It's...nevermind...).

We got guacamole!  Ah, yes.  Delicious, velvety, perfect guacamole!  You've already seen pictures of it, so I didn't take another.  It's the same, and just as tasty.  (Plus, we'd already ravaged about half the bowl by the time I realized I needed to snap some blog pics).

My entree was a tamal yet again.  I know, I know.  For the sake of my dear readers I should be going out on a limb!  But it wasn't any tamal.  It was a duck tamal!

Delicious, luscious duck tamal at Frontera Grill on Clark St.

I have not ever had duck before.  (I know!  Gimme a break, already!)  It was delicious.  The meat was not seasoned to death; you could still distinguish its unique flavor.  The tamal itself was enrobed in a smooth, spicy sauce and topped with mushrooms (I ask you, could that get any better?).  A small garnish salad completed the dish.  The salad provided that perfect brightness needed to lighten up what could otherwise have been a really heavy dish.

The mark of a truly great restaurant is the ability to present a dish where there is nothing on the plate that the diner does not want to eat.  If the decorative banana leaf underneath my meal were edible, I would've given that a shot too.  Need I say more?

Now you know me, readers.  I tasted everybody's dishes too.

Pork tenderloin that unfortunately wasn't mine.

Mom and Dad both got a pork tenderloin dish that included some fantastic mashed sweet potatoes, spinach, and a deep, dark, savory sauce that I think was a mole (I'm sorry, I'm not absolutely sure!).  It was finished off with walnuts.  If I didn't consider emoticons to be poor blog etiquette, I would insert a smiley here.  I could find no fault in the pork tenderloin.  Except maybe for the fact that it was on someone else's plate.

Pork tinga tacos...before they become tacos

I had another case of food envy when I tried my aunt's pork tinga.  Slow-roasted pig with chorizo mixed in?  Ah-mazing.  The dish came in a boat, topped with fresh avocado, with corn tortillas on the side.

Mexico City-style cheese quesadillas with guacamole

My sister had cheese quesadillas.  But not just any.  They were Mexico City-style.  Think potsticker-shaped pastry filled with ooey-gooey Jack cheese and served with guacamole.  As someone who generally finds cheese quesadillas to be sort of blah, I have to admit I wanted to ask for a second taste.

But the fun was only starting.  Dessert was still to come.  I was being stubborn, and I thought I couldn't possibly eat one more bite of food.  Instead of a dessert, I ordered a beverage and offered to have a bite of my aunt's dessert.

I saw cafe de olla on the dessert menu.  I've heard this referred to as "cowboy coffee" by somebody...I'm not quite sure who.  It's a staunch brew, sweetened with Mexican piloncillo sugar and spiced with a heady blend of cinnamon, clove, and orange zest.  I had no idea how amazing it would be...I just wanted to give it a try.  It's now my new favorite caffeinated beverage.

Blueberry bread pudding.  Cue the applause!

My aunt had a blueberry bread pudding (Budin de pan) with a citrusy-tasting ice cream and granola crumble.  I'm a bread pudding fanatic, and although I already felt ready to explode, I have to admit I pretty much split it with her.

Lime flan (L) and caramel flan.

My mom and sister shared a duo of flans, one lime and one caramel, each topped with macerated raspberries and teeny-tiny sugar cookies.  The lime was unexpected.  It had the flavor of citrus while still feeling luscious and silken.  And raspberry-lime?  A match made in dessert-food heaven.

Chocolate cheesecake and coffee

And then we have the chocolate cheesecake...the chocolate cheesecake my dad ordered.  In a Mexican restaurant?  Yes.  Don't knock it 'til you try it.  Cookie crust, marbled vanilla and chocolate filling, served with a strawberry coulis and smooth strawberry ice cream.  Don't question it.  Just love it.  Put it this way, my dad was reluctant to let us taste it.  He wanted it all to himself...frankly, I don't blame him.

Our outing was capped off with a visit to Chicago's Art Institute to view the visiting Roy Lichtenstein exhibit, along with a stroll though Millennium Park to snap a photo in front of the Bean.


Lunch was hours ago, and I'm still full.  The verdict?  Success.  And now, on to the next spot.

Peace, Love, and Fabulous Eating,

~Amateur Foodie

Liveblog Coming at You from the Big City!

Happy Weekend, lovies! Lunch at Frontera, after receiving recommendations from the only waiter we've ever had, Alfredo. No Bayless sightings (a shame, really...) but I did see ABC7's own Hungry Hound, Steve Dolinsky (whose job, by the way, I would love to take someday...no offense, but spending my day eating good food then writing about it is something I already love to do). He was enjoying his lunch, but surely not as much as we did. Be ready, kids! The full report will be up in a matter of hours, because typing on my phone isn't nearly as efficient as using a computer keyboard.

Until then, dearies, ¡Hasta luego!

~AF

The Ten: My Essentials (For the Moment) in the Kitchen

There's a lot of stuff to cook with.  But everyone that cooks on a regular basis understands that there are those few ingredients that can be used over and over again in innumerable dishes that are absolutely essential.  And then there's those ingredients that are just so good that you need to have them on hand at all times, whether you can use them in everything or not.

Here's my Top Five of all time (the stuff you should always have):

1. Onions: If you try to think of as many onion-containing dishes as you possibly can, you'll undoubtedly run out of fingers to count on.  Meatloaf, soups, pasta sauces, my egg casserole, stir fry, sandwiches...the list just goes on.  Onions add flavor, and not having them on hand?  Tragic.
2. Eggs: Here's yet another versatile ingredient.  It can be used to make pasta, casseroles, French toast, scratch-made pancakes, omelets, and egg sandwiches that can rival a McAnything.  Just be sure that you use them.  It's always a terrible feeling to buy a whole dozen and realize after a couple weeks that the "use by" date has passed and you still have enough eggs left to make scrambled eggs for a hungry family of six.
3. Flour: Okay, maybe this seems a little too basic.  But you need flour on hand if you're going to make pasta, pizza dough, bechamel sauce, breaded pork chops, or chocolate chip cookies.  And you can't make a good baked macaroni without bechamel or, indirectly, flour.
4. Herbs and Spices: I'm not going to be too specific with this one.  Only you can determine what spices you like or need.  I like chili flakes in my tomato sauce, nutmeg in my bechamel, and paprika on my sauteed mixed vegetables.  Maybe you like something different.  Experiment!  Try new flavors!  Build your own spice pantry, and this will ensure that you won't be wasting ingredients you only use once in a while.
5. Bell peppers: Surprised?  Bell peppers may be a little non-traditional, but along with a few of my other all-time essentials, I know I can make just about anything.  With the addition of a protein, flour and egg (for a pasta, perhaps?), onion, and maybe some tomato, a dish can be built from seemingly nothing at all.

Here's my Top Ten for the month (ingredients that are just good):

1. Vidalia sweet onions: Onions are used in so many dishes, and if you're able to get a sweet onion, I feel that it can often improve a meal that's already going to be delicious.  They're available now.  Take advantage of it!
2. Cherry tomatoes: Whether they're from a local farmer's market, your own garden, or just the grocery store, these little sweeties are so useful.  I love them in pasta dishes (simply sauteed with olive oil, salt and pepper, then tossed with linguine), on English muffin pizzas (less gourmet, I know, but so tasty!), or in my breakfast egg casserole!  Shameless recipe self-promotion?  Perhaps.  Check it out on the blog.
3. Sliced pickled pepperoncini peppers: Now I know you're thinking, 'Whoa, whoa, whoa now...pepper-what?'  Trust me, you've seen these little guys.  It's the just-spicy-enough, sharply vinegary pepper that they toss into your salad at the Olive Garden.  It works for a Mediterranean-style salad, but I really like it with eggs, macaroni and cheese, bratwurst, and baked beans.  Baked beans?  Weird, I know, but the little tickle of heat from these little guys, coupled with their bright acidity, contrasts incredibly with creamy, barbecue-y beans.  Notice all my pairing suggestions are sort of fatty?  It's that acidity, kids.  A match made in food heaven, whether you realize it or not.
4. Green Tabasco: Holy promotions, Batman!  I have to do it!  I just do!  I'm a big fan of the so-hot-it-hurts, clear-that-stuffy-nose-right-up, regular old red Tabasco.  But its milder green cousin is so much nicer to your taste buds!  It's jalapeno-flavored, which wins in my book anyway.  But it's also super vinegary and has a heat that builds up in the back of the palate instead of just punching you in the face.  I put it on a ton of stuff.  But I especially like it on eggs.  Any eggs.  It's just awesome.
5. Parmigiano Reggiano or similar cheeses: I cannot stress how important it is to have delicious sprinkling cheese!  Yes, sprinkling cheese is a technical term.  And I'm not talking about the stuff that comes in a green canister and looks a little like breadcrumbs.  Parmigiano Reggiano is an aged, incredible cheese.  Grana Padano is similar and can be used in similar applications.  Asiago is a little less nutty-tasting, but it also works great.  Don't do the processed stuff, and try to get cheese that is well aged (even imported if you can find it).  All of these cheeses have huge flavor, and a little goes a long way, so keep that in mind if the price freaks you out.

I'll hopefully be able to direct you to some awesome applications for these ingredients over the next couple weeks.  That is if I can get to the grocery store to replenish our house's supply of a few of these essentials.

Peace, Love, and Good Eating!

~AF

A Tasty Egg Casserole for the Weekend

Now, readers, I may have been slacking off a little lately, but just because I haven't been posting doesn't mean I haven't been hard at work gathering material to share with you.

On the weekend, I like to cook.  Actually, I like to cook any time, but especially the weekend.  It shouldn't make a difference since I'm on summer vacation right now, but I digress.

I like to cook on the weekend!  And this weekend, I raided the veggie crisper and came up with something I just had to share.

We've all been there.  The last two or three eggs in the carton are about to pass the "best by" date, and the veggies are nearing the point where you're not quite sure if they should be consumed.  Fear not!  This will solve your problems.

With an array of veggies that complement each other and enough eggs to turn them into a casserole, you too can have a delicious breakfast to share with your mom (and then reheat the next morning for breakfast again, but we'll get to that later!).

Basic Egg Casserole

Ingredients:

•  4-5 mini sweet peppers (or 1 medium-sized red or yellow bell pepper)
• 1/2 medium Vidalia sweet onion
• 3 medium-sized button mushrooms
• ~1/3 c. sweet cherry or grape tomatoes
• 3 large eggs
• 3 Tsp. 2% milk
• 1/2 tsp dried thyme
• 1/3 c. shredded sharp cheddar cheese
• Fresh-cracked black pepper
• Salt
• Extra-virgin olive oil
• Butter (to grease the casserole dish)

Instructions:

1. Prep your veggies:  Chop the onion into a 1/4 inch dice.  Cut the peppers into small strips.  Slice the mushrooms.  Halve or quarter the tomatoes, depending on the size.  If all of your veggies are prepped ahead of time, you won't need to rush back and forth trying to get everything ready for the pan.  Also preheat your oven (or in my case toaster oven) to 375 degrees Fahrenheit.
2. Put a couple tablespoons of olive oil in the bottom of a saute pan over medium heat.  Add in the diced onion and allow to cook, stirring occasionally, until translucent.
3. Once the onion has had a chance to cook, add in the sliced pepper.  Add just a pinch of salt to draw the moisture out and help it to cook.  (If you want to speed up the cooking process, add a few tablespoons of water to the pan to generate steam and put a lid on it.  Let the veggies steam a few minutes, then let them cook uncovered for a bit to let the water evaporate.)
4. Once the peppers are softened and the onions and peppers are starting to brown just a bit, add in the mushrooms.  After the mushrooms soften and shrink up a little, toss in the tomatoes, stir a bit, and shut off the heat.  You want them to remain plump and juicy in the casserole.  The veggies will rest a while in the pan while you prep the eggs and casserole dish.
5. In a small bowl, crack the three eggs.  Add in the milk, along with a pinch of salt, a few twists of ground pepper, and the dried thyme.  Beat the eggs vigorously with a fork until the yolk and white are well-blended.  (If you want to use more or fewer eggs, it's fine.  You should add as many tablespoons of milk as the number of eggs that you use.  If you use four eggs, use four tablespoons of milk, and so on.)
6. Here's where my recipe differs from most.  Grease the casserole dish with butter.  Put the veggies in the dish first, then sprinkle the cheese on top of them.  Pour the egg mixture over the veggies and cheese, and gently stir until everything is well-dispersed.
7. Place the casserole in the preheated oven.  The eggs will cook at 375 for about 20 minutes.  Stir the whole mix after the 5-minute mark and the 10-minute mark.  This will make the casserole fluffy.  But after that stop mixing.  The casserole develops a nice souffle-like puff as it finishes cooking (thanks to the milk we added, along with some residual water from the veggies).
8. You know it's time to take the casserole out when the middle is set.  You can gently part the eggs in the middle of the dish with a fork and just make sure there's not any liquid egg remaining.
9. Allow the dish to rest for about five minutes after it is removed from the oven.  Tent it with foil (loosely cover it up) so the top stays nice and warm.  You can serve it with some extra cheddar for on top.  Serves 4.

Here's some important stuff to note:

Use milk and not water for a creamier casserole.  Substitute water and it'll be much puffier, but not as smooth.  Plus, I think the milk gives it a nice flavor.

You can use just about any vegetables that go together.  Just remember, aromatics like onions and garlic cook first.  Don't leave garlic by itself in the pan for too long because it'll burn, and burnt garlic tastes yucky.  'Yucky, you say?'  Yes, yucky.  Don't burn it.  Veggies that contain more water take less time to cook and should be added toward the end of cooking so they don't become mush.  And never steam watery veggies.  Never.  They are soggy enough already.  These veggies include mushrooms, zucchini, eggplant, and tomatoes.  Greens like spinach and kale can wait to go in until the end.  And peppers and eggs are a match made in heaven.  I recommend using peppers.

Don't use a mild cheese if you're going to bake it in!  The flavor will just disappear into the eggs, and you'll be left panicking and asking yourself if you forgot to add the cheese.  Sharp or extra-sharp cheddar go so well with eggs...use them!

Do not be afraid to add salt.  Say it with me.  Don't be afraid to add salt.  Eggs love salt.  Plus they'll taste like Spackle if you skip the seasoning.  That's Spackle, not spaetzle.  One is a delicious German food, the other is, well, drywall putty.  Not that I know what Spackle tastes like, but I would imagine it would be something like unseasoned eggs.  Get it? Got it? Good.

Thyme is super-traditional with eggs, especially in French cuisine.  And it's tasty.  But you could use any herbs you like with your eggs.  Except maybe mint.  But I'm not a big fan of mint anyway, so use it if you'd like.

Unless you have high cholesterol anyway, please don't be afraid of using eggs.  They contain lots of protein and important nutrients and stuff.  Plus they're much tastier than that fake-egg-in-a-carton stuff.  (I've just used the word "stuff" twice...well, now three times.  The journalist in me is having a temper tantrum...but you're picking up what I'm laying down, right?)

When you go to reheat any leftovers, add a teaspoon of milk to the top of your serving before you microwave or bake it.  This will keep it moist and delicious, instead of making it the consistency of a kitchen sponge.  Preferable?  Yes, indeedy.

Enjoy your breakfast, and try to share it!  Eggs are good for you, but not if you eat the whole casserole.  Plus, your parent/significant other/kid/whoever's eating with you will really appreciate the fact that you cooked for them!  (Because you were cooking for them, right?  Wink, wink?)

Happy Cooking!

~AF