Which mixer to buy...

[I apologize that I have not posted very frequently recently. I've lived in 3 different places in the last 2 months as I slowly make my move to Champaign, IL. So if you made it here from FoodieBlogroll, never fear! When I get settled into my new kitchen, I will be posting away. So follow me, bookmark me, whatever... Stay tuned!]

I need some input... I've decided that my cooking just cant continue to advance without adding a stand mixer to my kitchen :) So I was wondering... Does anyone have input on which Kitchenaid to get? The Pro Line Series? The Professional Series? The Artisan Series? I know I want one who's head tilts back, and I can tell that the Artisan has this feature, but I cannot tell for the others.

Any advice?

Cool Brunch Spot- Perennial

Our farmers market trips also led us to discover a new brunch spot. The very first time we headed to the market, we showed up as all the farmers were packing up. As we were walking to hail a cab to take us to Whole Foods, I spotted this place Perennial that I had read good things about. I audibled for brunch there and am I glad we did.... modern takes on classic breakfast foods served in an open, breezy space on a lovely Saturday afternoon :) It was good enough that we went this Saturday after the market too!

A good bloody mary is enough to please me and this one is too cool! I don't normally drink my bloody marys with beer, but when I do, I prefer Dos Equis.... (hehe-anyone?)



Mike ordered the biscuits and gravy both times, which looked so good even I tried the sausage gravy (two things I do NOT eat). I ordered the french toast made on some sort of almond baguette with spiced apples and creme.

Dinner from the Farmers Market

Mike and I have been frequenting the Green City Market in Lincoln Park on Saturday mornings. Given how much of my time I have spent reading about the horrors of industrial agriculture between last year's debate topic and my new job, I am excited to get to shop for local and organic produce. This particular farmers market does not require all of its vendors to be organic... yet. They have set 2012 as the date their vendors have to make the transition. So you have to wander around a bit and talk to the farmers about what they are selling.

I do a lot of cooking with onions and garlic, so these were natural pickups... I was psyched to buy my very own green garlic that has been popping up in recipes this season (and to try to cook something more delicious with it than the green garlic soup I had at Blackbird- fail).



We got there late two weekends ago, and all the meat vendors were out of beef. That was OK with me because I have been craving lamb. We got 2 chops each, which we seasoned with garlic. (I apologize for the way this picture looks. It came out of the camera looking funny, and it still looks wrong after my attempt to doctor it up)



Here is the final product, with fried rice made by Mike... also with local garlic and onions...



I was a little apprehensive about how the chops would turn out since we didn't have any cumin or other lamb-friendly spice (sigh, the tiny kitchen)... but the Natures Seasonings did the trick. Obviously, I don't know why I doubted it.

The taste...

I wish I had taken more pictures at the taste. But its kind of hard enough to carry around food and a drink dodging through thousands of people without having to worry about a camera too. I did catch a quick snap of what turned out to be my favorite selection... the fried potato chips from Harry Carrys, I got them each time we went....



By the way, this is the AFTER picture... it used to be a huge mound about a foot tall :)

Yes, I love the deep fryer

Ok, are you seeing a trend here? We like to deep fry things.



These onion rings are a casually followed version of a Barefoot Contessa recipe.

But really, we don't discriminate against any type of frying... Mike is getting good at the rice.

A couple new things

I know I haven't posted in a while... there hasn't been much cooking done in the little kitchen in the studio "apartment" (its really a dorm) that we have. But I do have a couple of pictures to share.

First, before we left Champaign, Mike and I made creme brulee. I don't know why, we were bored, and with a Meijer 200 yards away, why not. Why yes, I can buy ramakins and a flame thrower 5 minutes from my house.



One of them didn't set, but they turned out nicely overall. I want to flavor them next time.



We also made some fried olives.



Mmmm.



Next time, I really would like to do black olives or at least fresh ones... these tasted very briney.

Speaking of Beef Jerky...

One of the cool things about driving across the country is getting to eat all the cool food along the way. No, not Cracker Barrel... my two favorite things are side-of-the-road fruit stands and the regional selections of beef jerky at gas stations.

Driving through Lexington, we stopped to visit Brandi and Reuben, and sharp had this totally awesome beef jerky. I made two stops at gas stations before I found that the Shell stations sell this particular brand made in Kentucky. Mike thought I was crazy until we tried it... and quickly regretted only buying 3 bags.

I found that you can buy it online. We got the hot and the spicy cajun and both were really good.

Burn on Gordon Ramsay

I really like Gordon Ramsay's two shows on BBC America.... the F Word and Kitchen Nightmares (the American version on FOX is ok, but the BBC version is better... trend?). These were staples on the DVR at my house this year and are pretty entertaining.

But bollocks... according to Restaurant Magazine's new rankings of the top 50 restaurants, his are falling. Tom Colicchio lost his Michelin star at Craft after a couple years on TV. But its not like either of those guys work themselves at those restaurants anyways... they hire executive chefs. There definitely seems to be annoyance with those chefs who become TV stars... everyone hates Bobby Flay and Rachel Ray. I used to dislike Tyler Florence. He was that obnoxious guy on the TGI Fridays commercials. Then I tried several of his recipes and they were really good.

I'll just have to go to one of Gordon's restaurants to try it myself :)

Mmm Beef Jerky

I found this recipe for homemade thai flavored beef jerky. I definately want to try to make this asap.

Garam Masala Roasted Chicken

For dinner tonight I am making Garam Masala Roasted Chicken, which is my variation on a Food and Wine recipe. First, I don't mess with making their fig jus. I'm sure its delicious and all, but for someone who usually eats this chicken right after carving it and still standing over the pan, I can't even make it that far in the recipe. Second, if you stop with the amount of seasoning they recommend, its turns out pretty bland.



My spin on the recipe:

2-3 lb. whole chicken
1 cup garam masala
1/2 cup jerk chicken seasoning
1/4 cup cumin
2-3 tablespoons of olive oil
1 tablespoon each of salt and pepper

Preheat oven to 425 degrees.

I didn't take pictures of the prep for this one, cause well, there isn't really anything interesting to show. Rinse off the chicken and remove anything inside the cavity. Place in a roasting pan.

Mix the seasonings together in a small bowl with the olive oil until it becomes a spreadable paste. I know it's probably some culinary crime to combine garam masala and jerk seasoning, but whatever... it tastes awesome.

Today, I did not have enough garam masala left to complete the recipe so I improvised by including some of its components that I had on hand into the mix. I added some ground coriander, cardamom, cinnamon, allspice (I know, a loose fit), and then some chili powder, garlic powder, and black pepper (which aren't close at all, but they fit the flavor profile close enough that my roommates wouldn't know the difference). I also upped the cumin because I love it, but I understand there is already alot in the recipe :)

I digress. After you make a paste, rub it all over the chicken, including in the cavity, giving it a nice liberal coating. I like to give it another sprinkle of salt and pepper here too.

Cook the roast at 425 degrees for 15 minutes. Then turn the temperature down to 350 and cook for an hour, basting as needed. Raise the temp back to 425 for another 10 minutes. Use a meat thermometer to check the internal temp (about 165), then take the chicken out and let it rest.

Mmmm... this chicken makes your house smell awesome. I am writing this as its roasting because I can't stop thinking about it. At least I am turning that time into something productive.

Done! And ok, I do this every time... I forget that the brown sugar in the jerk spice burns if you turn up the heat again at the end. I need to remember to cut that step... its not necessary to cook the chicken, and the skin gets crisp enough as it is with the regular cooking time.





Don't ask about the biscuits. Seriously... something went horribly wrong. They tasted really funky. I need to stop trying to bake in a kitchen that doesn't have baking powder or cream of tartar... or shortening... or powdered sugar... or vanilla... sigh.



Ugh. They looked like they had so much potential.

Anyways, the best part of this endeavor: this left over chicken makes an awesome sandwich. I can't wait till lunch tomorrow. (Chicken + caramelized onions + bacon + lettuce + ranch + toast = COBLT mmm)