Category: Stylish Entertaining

Dinner with Top Chef Stephanie Izard

seared foie gras served over smoked duck wontons
with a smoked duck broth

Stephanie making smoked duck wontons in Kristy’s kitchen.

menu
 
seared foie gras served over smoked duck wontons 
with a smoked duck broth
 
smoked goat with potato gnocchi 
summer squash and salsa verde
 
seared miso marinated lamb 
with market potatoes and blackberry gastrique
 
grilled bison strip steak 
with smokey blue and sweet onion panzanella
 
frozen nougat with peach and tomato coulis



Kristy’s Summery Table

How This Amazing Evening Came About…

You may remember me writing about the over-the-top birthday present from my brother, Don, and sister-in-law, Kristy, last year, Guest-Chef-For-The-Day in Charlie Trotter’s kitchen? So this year, my generous little brother, always outdoing himself, bid on having Top Chef Stephanie Izard come to their home to cook dinner for six people for my birthday present. It would be the three of us plus three guests of my choice. The silent auction benefits my nephew’s school, North Park Elementary School. The gift also included a Top Chef chef’s coat and cookbook. How cool is that? Thank you, love you!

That morning Stephanie and her Sous Chef Dave shopped at the Farmers’ Market, then they spent the day smoking the duck and goat, and prepping the meal. They arrived at Don & Kristy’s home carrying a huge cooler filled with all the ingredients to make one extraordinary dinner!
 
smoked goat with potato gnocchi
summer squash and salsa verde

In Her Own Words
Experience
In Chicago, my restaurant Scylla and before that sous chef at La Tache, roundsman at Spring, line cook at Vong. In Phoenix, line cook at Christopher’s Fermier Brasserie and other restaurants. In 2008 I was the winner of Bravo’s Top Chef.
Hometown
Born in Evanston, IL but grew up in Stamford, CT.
Education
University of Michigan, with a degree in Sociology, then headed to Arizona, where I attended the Scottsdale Culinary Institute in Arizona.
Chicago Love
In a very spur of the moment decision, I decided to just pack up and move to Chicago nine years ago from Phoenix. It is such a great food town, with a wonderful community of chefs. I plan on staying here for a long time.
The Drunken Goat
It’s definitely going to be representative of my style. There will be a lot of seafood, definitely a lot of pork products and some fun flavor combinations going on. I will take comfort-style foods and just bring them that one step further. It’s going to be a lot of tasty food.

Stephanie’s food is amazing, unique, delicious. We were all so impressed with her fresh, interesting and bold combination of ingredients. The dishes were very creative, yet balanced and harmonious. Stephanie and Dave themselves made the evening even more memorable. They were gracious, easy-going, good-humored, unpretentious, and a lot of fun!

Global Wine Pairing
 
Ruinart Brut Rosé Champagne NV
 
Domäne Wachau Grüner Veltliner Achleiten Smaragd 2006
 
Château de Ségriès Tavel Rosé  2008
 
Paul Hobbs Russian River Valley Pinot Noir 2007
 
Weingut Robert Weil Rheingau Riesling Spätlese 2007

Stephanie describes each dish after it is served.
seared miso marinated lamb 
with market potatoes and blackberry gastrique

Stephanie and Dave are such good-sports! Taking a break from cooking to play with Stone. If it were still light out, I bet they would have been shooting hoops in the alley too!
 
grilled bison strip steak 
with smokey blue and sweet onion panzanella

 
frozen nougat with peach and tomato coulis


Little Chef Jett

Stone, Stephanie, and Jett

My dear friend Peggy and I met in college. We are Alpha Phi sorority sisters. After graduating from the University of Illinois Urbana Champaign in 1977 we moved to Aspen, Colorado to put our college degrees to good use, we were ski bums. There we worked in restaurants cooking, bartending, and waitressing. Life was great, a free ski pass included.
Since Peggy and her husband, John, live in Chicago, it was a special treat to invite them to the Top Chef dinner. It was also a pleasure to invite Kristy’s sister,Wendy, who was visiting from Arizona.

Stephanie Izard’s new Chicago restaurant, The Drunken Goat, will be opening in the West Loop in February. Her site “Stephanie Izard,”  is in the midst of being redone right now but there is some content available, including some awesome recipes. Definitely keep checking back.
To my Blogger Friends in the Chicago area:
How about we finally get together and plan a dinner at The Drunken Goat in early April? I will be in town for Passover. It would be so great to meet in person. Let’s go visit Stephanie! If you are interested, please leave a comment here, and we will make some plans come March, OK?
Dear Stephanie:
Thank you so much for the outstanding meal 
and best wishes for continued success! 
Don, Kristy, Peggy, John, Wendy, Stone, Jett and I 
are your biggest fans!
Lori Lynn

Super Summer Soirée

Baked Ricotta
Summer Soirée Menu
Grilled Lamb Steak over Baby Arugula
Grilled Corn on the Cob
with Mayonnaise, Cayenne, and Parmesan
Baked Ricotta
Salvadorian Red Beans with Herbs and Hazelnut Oil
Grilled Ciabatta
YYY
Vanilla Ice Cream, Rhubarb Jam Parfait
Amaretti Cookies dipped in Chocolate with Cashews
YYY
Vertical Tasting Wild Horse Pinot Noir, 2006 and 2007 

Grilled Lamb Steaks with Herbs de Napa recipe by Michael Chiarello can be found here. Herbs de Napa is a combination of dried rosemary, lavender, fennel, thyme, savory, and bay – an amazing combination with lamb steaks!

“Lamb steaks aren’t in many supermarket meat cases, so you’ll need a friendly butcher to make this dish. But every butcher will know what you mean if you ask to have steaks cut from the top of the leg, using the band saw. It’s the same cut as a ham steak, and like a ham steak, it has a bit of the leg bone in it. Grilled until crusty and medium-rare, these thick steaks make much more satisfying eating than a butterflied boneless leg of lamb. I like to serve them with undressed greens and let the flavorful juices from the meat dress the greens,” Michael Chiarello.

Pour accumulated juices over the steak and arugula.
Father Adam grilling by candelabra light…

Tom’s excellent idea was to grill corn on the cob, then brush hot corn with mayonnaise, dust with cayenne pepper, and sprinkle with Parmesan.

Chef Allison
The baked ricotta recipe is from Suzanne Goin’s Sunday Suppers at Lucques. You can read the recipe straight from this fabulous cookbook, page 186, at Amazon here. The baked ricotta is from her Summer Menu collection made with fresh whole milk ricotta, olive oil, and herbs.

Salvadorian Red Beans are cooked until tender with a couple bay leaves and smashed garlic cloves. Drain off any water. Sauté a generous amount of minced garlic and shallot in olive oil. After about a minute or two, add the beans and heat through. Add lots of minced fresh herbs; we used parsley, basil, chives and a minced jalapeño pepper. Finish with a drizzle of hazelnut oil and sea salt to taste.

Wild Horse Winery & Vineyard
2006 and 2007 Central Coast 
California Pinot Noir 
2006 
Aromas of seasoned wood, rose petals, dried cherry, and alpine forest floor, with flavors of pomegranate and Asian spices, with a rich lingering mouthfeel. A versatile wine, this Pinot Noir complements meals of salmon, lamb, poultry and grilled vegetables. $25

2007 

Aromas and flavors of bright raspberry, ripe strawberry, and dusty spices leading to a rich, juicy, well-balanced mouthfeel. A food friendly and very approachable wine, enjoy this Pinot Noir with baked penne, roasted vegetables or pork short ribs. $25
Consensus: We all found the 2007 to be a more lively, bright, fruity, and overall a more enjoyable wine paired with our summer meal. Thank you to Father Adam and Kirk for bringing the wines!

“I like this baked ricotta warm and slightly underbaked to a soft, creamy consistency. Avoid the grainy, flavorless commercial ricottas from the supermarket, and seek out a fresh artisanal version. Bake the cheese in a Spanish style cazuela or small attractive casserole and serve it at the table so your guests can help themselves,” Suzanne Goin.

Dessert

Layer vanilla ice cream and confiture de rhubarbe in small clear parfait glasses. This delightful complex green jam was one of my souvenirs from our trip to Paris. Having fallen in love with rhubarb jam, it is now on our list to make from scratch. Perhaps you have a recipe to share?

Lauren dipped amaretti cookies in melted chocolate and chopped cashews, which were served with the parfaits. 
Consensus: We all agreed that this was one super summer meal! 
YYY
Thank you to my dear friends and excellent cooks:
Father Adam, Allison, Kirk, Tom, and Lauren
It is always an adventure and great fun to cook with you!

Dinner Party: A Tribute To Jackie O

A Tribute to Jackie
Jacqueline “Jackie” Lee Bouvier Kennedy Onassis
(July 28, 1929 – May 19, 1994)

Remembering Jackie
15 Years Later
My foodie girlfriends and I enjoyed another themed dinner party. This theme: A tribute to Jackie Kennedy Onassis. I have been dreaming of hosting a stylish, elegant, graceful “Jackie” party for years, and coincidentally held this on the 15th anniversary of her passing. We wore pill box hats and pearls, toasted to her memory, and cooked recipes from various Kennedy-related cookbooks including:
  • In the Kennedy Style recipes by René Verdon
  • Cooking for Madam by Marta Sgubin
  • In the Kennedy Kitchen by Neil Connolly

Le Menu
Welcome Platter
French Cheeses (Saint André and Bucheron), Fruit Chutney,
Lucques Olives and Accompaniments

Appetizer
(Served on Vintage Glass China)
Barbecued Cajun Shrimp, Honey Dew Melon, Midori Sauce
Soup
Cauliflower with a Goat Cheese, Pepita, Red Pepper Garnish
Salad
Petite Caesar, Anchovy Rosette
Palate Cleanser
Rose Petal and Lemon Sorbet

Main
Mini Beef Wellington
Seared Filet of Beef, Slice of Truffle, Mushroom Duxelles, Foie Gras Pate
Baked in Pastry
Perigourdine Sauce
and
Mini Beet (vegetarian) Wellington
Roasted Beet, Slice of Truffle, Mushroom Duxelles,  Gorgonzola
Baked in Pastry
Brie and Gorgonzola Cream Sauce

Vegetable
Fancy Ratatouille

Side
Green Risotto (recipe here)

Dessert
Poached Pears in Pepper and Bay Scented Wine

Handmade Vintage-Style Pill Box Hats
I am so blessed to have such amazing creative friends. Everyone perused the cookbooks and chose a dish to prepare that inspired them. And this time, talented restaurateur (and seamstress) Gina Lee chose to sew the hats for everyone with vintage materials, true to style and form. Fabulous!


Wilson gets a mini pill box hat too!

Val’s Refreshingly Unique Appetizer
Great for summer dining al fresco!

Cajun Spiced Shrimp on a Rosemary Skewer
Honey Dew Melon
Barbecue and Midori Sauces
Try this Midori Sauce with Shrimp or Fruit!
Whisk together 1 c. sour cream, 2 T. heavy cream, 1/4 c. honey, 2 T. Midori (melon) liqueur.
from In the Kennedy Kitchen

Noramae’s Velvety and Complex Cauliflower Soup

Gail’s Elegant Caesar Salad

Anchovy Rosette

Lauren’s Palate Cleanser
Rose Petal and Lemon Sorbet
(rose petals, sugar, vanilla, lemon juice and zest)
Served in rose petals on a lemon frozen cap
Basil leaf garnish

Pat’s Perfect Ratatouille



Lauren’s Beef and Beet Wellingtons
with Faux Pearl Design



French Champagne, Wines and Perrier
All the roses were from my garden.

Sally and Yvonne’s Gorgeous Poached Pears

Poached Pears
Port and Red Wines
Black Peppercorns
Lemon Peel
Vanilla Bean
Bay Leaves
Honey
Mint Garnish

Jackie Photos and Memorabilia

“The life of Jacqueline Kennedy Onassis was her art, a finely wrought miniature that history enlarged and then tempered and finally veiled in privacy. As a Bouvier she inherited a tradition of elegance that became her way of life and her fortress in misfortune. She had a gift of grace, an innate sense of right proportion that shaped her values and her choices. Everything she did was done with style, a style that was shaped by her mind and her heart. She was civilized and civilizing; whatever she touched, she refined.”  Hugh Sidey
We’ve Just Returned From Paris!

A few days after the Jackie dinner we left for Paris to celebrate my sister-in-law’s 40th birthday. Joyeux Anniversaire Kristy! We were walking to the Musée du Vin (Wine Museum) located in the former cellars of the 15th Century Passy Abbey, just up the street from Avenue du Président Kennedy. So of course I had to include this photo in my Tribute to Jackie post. And I cannot wait to share our heavenly “Parisian Gastronomic Experience” with you. Please come visit Taste With The Eyes again soon for a Taste of Paris!

Luncheon in the Library

Each May, Mrs. Parker recognizes all the parent volunteers for their time, energy, and dedication in helping maintain the library at Rolling Hills Country Day School by hosting a fabulous luncheon in their honor.

Library Volunteer Appreciation Luncheon

Mrs. Clifford works her usual amazing magic by setting out such a charming buffet on top of the lower bookshelves. The menu consisted of Mrs. Parker’s curried chicken salad, mixed baby greens with Parmesan, sunflower seeds and vinaigrette, rolls served in an adorable picket fence corral, the perennial favorite deviled eggs, cream puffs, chocolate eclairs, flower-shaped sugar cookies, fresh strawberries and lemonade.

The buffet was decorated like a precious garden with flowers and seed packets and books (of course).


Mrs. Parker has been the beloved librarian at Rolling Hills Country Day School since 1983. Her daughter, Leslie, started attending the school in 1982. A year later Mrs. Parker came on board and has been here ever since. And Leslie has gone on to graduate from Georgetown and receive her MBA from UCLA.

Mrs. Parker’s specialty: Curried Chicken Salad. She makes it exactly from the recipe found in Gourmet June 2002 issue. There is a synergy in this combination of ingredients. Everyone loves it, year after year. Chicken, curry, yogurt, lime, honey, ginger, red onion, mango, red grapes, cashews…intrigued? Go here for the complete recipe. You’ll be glad you did!





Library Before and After

I love before and after photos. In the summer of 2005 it was my pleasure to update the library at Rolling Hills Country Day School.

It is amazing what color can do to enhance a space. The remodel consisted of a new paint palette, new computers, bookshelves, lighting, carpet and rug, furniture, and other design elements. I worked with Mrs. Parker to make sure we met the needs of the students while preserving some of the historical features in the library. We retained the old card catalog (no longer in use) and installed special shelving for Mrs. Parker’s antique books.

Those big red leather chairs continue to be a magnet for the children. Sometimes we’ll find three of them sitting in one chair, reading one of the books that Mrs. Parker has painstakingly chosen for the library. It is an awesome space, warm and inviting, enhanced by Mrs. Parker’s enchanting personality and love of children and books.

Alas, there were no Legumes at the Library Luncheon, but don’t let that stop you from submitting your fabulous legume-centric dish to the global event taking place the entire month of May. My Legume Love Affair, go here for details!

And remember, as a special treat to one of the lucky participants in My Legume Love Affair, there is a GIVEAWAY. A book, how apropos! A World of Dumplings – Filled Dumplings, Pockets, and Little Pies from Around the Globe by Brian Yarvin.

Do join us, won’t you?

Passover Round-Up 2009

Herbed Matzoh Balls
What would make the perfect introduction to this year’s collaborative Passover meal? I think Matzoh Balls says it all. Come, have a seat at our Seder Table, and Taste With The Eyes.
Our Collective Meal Served by Course:
First Course

Karen’s Haroset

Stacey’s Haroset

Giz’s Gefilte Fish


Soup

Julia’s Stuffed Matzo Ball Soup
Salad

Zahavah’s Fennel and Pistachio Salad

Father Adam’s Spinach Salad
with Mandarin Oranges, Olives, Oakwood Smoked Bacon
Main Course

Zahavah’s Moroccan Meatballs in Saffron Sunset Sauce

Amy’s Baked Tilapia with Lemon Parsley Matzah Crust

Father Adam’s Roasted Leg of Sonoma Lamb

Elra’s Braised Cornish Hen with Coriander
Kirmizi Biber and Preserved Lemon
Sides

Father Adam’s Fresh Asparagus with Garlic and Butter

Lori Lynn’s Roasted Carrots, Parsnips, and Shallots
with Olives and Gremolata
(Brisket in background)

Father Adam’s Scalloped Russet Potatoes with Cheddar


Dessert

Penny’s Chocolate Cloud Cake

Penny’s Low Fat Cherry Cheesecake

Penny’s Peach Melba Torte

Penny’s Strawberry Shortcake

Penny’s Hazelnut Pear Tort

Stacey’s Chocolate Covered Macaroons
Après Passover

Phyllis’ Tempura Gefilte Fish
Contributors (alphabetical):
Amy
“As our ancestors ran from Pharaoh’s army on their escape from slavery and their journey out of Egypt and into the promised land, they had no time to wait for their bread to rise. Instead, the bread baked unleavened on their backs in the hot desert sun. This was the first matzah, and we eat it today to remember the sacrifices that our people had to make so that we could be free. The following is an application of matzah that I doubt our ancestors would have ever imagined, much less had the time or ability to prepare on their backs!”
Elra
“The Kirmizi Biber will add a little bit of spiciness to the dish.”
Father Adam
“On Holy Thursday, our meal is a little nicer than usual. On that night, we remember Jesus’ Passover Meal (the night before he died) and the night he instituted our Eucharist. We don’t imitate the Seder meal, but we do remember that Jesus was an observant Jew and that he would have celebrated the Passover just as Jews have done throughout the ages. As Roman Catholics, we are proud to look at this as our heritage.”
Giz
“Here’s babba’s recipe that’s been kept under lock and key. We think it’s ‘the best’.”
Julia
“Finally, finally this year, I synthesized all my mistakes and wisdom to create feather light matzo balls. The secret is to make the batter as wet as possible and still hold together when cooked. The water in the batter turns into steam when cooked, pushing against the dough, expanding it to create air pockets. When the matzo balls “set” (i.e. the proteins coagulate and the starches gel), the air bubbles are trapped inside.”
Karen
“I was supposed to prepare Haroset (aka Charoset) for a “Last Supper” reflection in my parish on Maundy Thursday (9 April 2009). The first time I tried making Haroset (using a recipe that I had randomly come across while surfing the web) about 3 -4 years ago, the results weren’t good. This year, I was given a “killer recipe” except that it came without any measurements, indication of proportions, and the directions were simply to mix everything together then refrigerate for 2 days. Panic, panic…what if I got the proportions or sequence wrong etc?”

Lori Lynn
“Our Passover Menu does not change much from year to year. We always have matzoh ball soup, tomato onion brisket, chicken with honey orange ginger glaze. This year I did change up the vegetable dishes however, one of the new dishes we made was Roasted Carrots, Parsnips, and Shallots with Olives and Gremolata inspired by Marie, the Proud Italian Cook.“

Penny
“We didn’t have anyone who was kosher this year, so I opted to make lowfat dairy desserts, which I made by mixing recipes from my CD, Amazing Passover Desserts, with some of the recipes from Light Jewish Holiday Desserts. We had 4 desserts: Lowfat Strawberry Shortcake – made with Passover Genoise, Strawberry Filling and Lowfat Whipped Cream, Chocolate Cloud Cake with Lowfat Ganache, Lowfat Cherry Cheesecake, and Coconut Macaroons. Each cake was made in miniature so that the portions were small and no one felt stuffed even tasting all of the desserts.”

Phyllis
“But wouldn’t this be a great way to use up leftover gefilte fish once Passover is over?”
Stacey
“Here is my recipe for Haroset. It is more of a Sephardic, Middle Eastern version with different nuts and dried fruits, unlike traditional haroset (also spelled haroseth & charoset). It is absolutely delicious. I always say each year ‘why don’t I make this all year long? It would be a great appetizer, and great on a turkey sandwich!’ But, I never do. It wouldn’t be as special, if I did.”
Zahavah
“On Wednesday, April 8, the morning of the first Passover seder, many Jews will partake in a rare ritual called Birkat HaChamah (”blessing over the sun”) after sunrise…Supposedly every 28 years, the sun is in the exact same position that it was in on the fourth day of creation, and many take advantage of this opportunity to remember creation and bless our Creator. The prayer said roughly translates to, ‘Blessed are you, Eternal our Lord, who makes the work of creation.’ “
As our virtual Seder draws to a close I wish you peace and extend my sincere thank you to all the cooks of this exceptional meal.