If your like most brides in Chicago planning a summer wedding, hopefully you have already secured your cake or are tasting now! Taste is subjective, I know. However, when many people agree something is great, it pretty much is!

Enter Sarah’s Pastries & Cakes. 11 Oak Street, Chicago. Confectioner SARAH LEVY, the 25-year old sweet queen who is probably best known for her custom-made-candy but lately, more and more brides are turning to her for their wedding cakes.

The master of the Kitchen-Aid mixer says,”They are the ultimate example of the joy that sweets can bring to someone’s life.” Sarah, who has been written up in several magazines and the topic of a couple broadcast news programs, uses luscious fillings that range from traditional chocolate mousse to pumpkin creme brulee. And if you haven’t got a cake yet for your big day, don’t fret; while two weeks notice is preferred, I am told SOMETIMES, Levy can whip up something fabulous in a couple days!

It’s all about FRESH and high quality ingredients! “We roast fresh pecans to use in our batters, fillings are made with real Madigascar Vanilla beans and carmel that is freshly made in the shop, as opposed to using carmel flavored syrups.” said Levy. Wedding cakes range $500-$700, and they’ll serve 100 people.

The Inspired Goddess Cook Creates . . . .

TWICE BAKED POTATOES

By: Laura Hansen lhansen99@comcast.net

“I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.”
Nora Ephron, HeartburnOn Christmas Eve, our family decided that indulgence should be continued (and will carry on through New Year’s Day…as is tradition). My brother carefully tended to a crown pork roast – slow cooked in all of its delicious juices to perfection on the Weber grill. Instead of my “always easy” mashed potatoes, I decided to “shake it up” by creating some twice baked wonders. Although these tasty delights certainly are higher maintenance, they are always a crowd pleaser. Taking the extra time pays off.Some tips: be careful when scooping out the “potato” meat. It’s important to leave enough potato “protector” on the skins to allow them to stand up and support the newly configured mixture that’s put back in. Also, the “wonder” of twice baked potatoes comes from the fact that the mixture “expands” with added ingredients. You’ll always have more to spoon back in than what you took out. So…go ahead and overstuff them!It’s also important to “layer” a second heaping of flavors on top of these potato gifts. After some time in the oven, sprinkle on more shredded cheese, add some bacon, or snip on some chives. This added flavor really melts in your mouth!

THE COOKING GODDESS LOVES CAFÉ LUCCI 

By: Laura Hansen  LHansen99@comcast.net 

“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”
Auguste Escoffier 

When I turned 35, my friends took me to Café Lucci in

A word about service. The wait staff at Café Lucci is attentive and fully briefed on both the menu and the daily specials.  However Conrad is the best waiter I’ve ever had anywhere, anytime!  He has amazing recall and often times I simply turn place my ordering in his capable hands. Our family decided to have my mother’s 70^th birthday party at Café Lucci and Conrad treated her like a queen.  To this day, he asks me each time I come in how my mother is.  I feel that the entire group at Café Lucci is an extension of my family. 

Bobby is the best wine connoisseur I know.  I consider myself to be a pretty good judge of wine, but always learn something from his recommendation .. The selected wine always adds dimension to an already outstanding entrée.  Always ask him about wine and always take his recommendation, because his nose has been sniffing and his nose “knows.” 

I’m confident that I have sampled almost everything on the menu, but for my taste buds, a few things I can’t help ordering over and over again.  The cream of Portobello Mushroom soup is like heaven on earth.  I actually asked Augie if we could find a way to bottle and sell it.  I get inspired every time I have that soup, come home, and am unable to replicate it.  My favorite appetizer is the proscuitto with fresh mozzarella – a tribute to Chef Augie’s exquisite choice of ingredients.  His fresh Italian sausage sautéed with peppers is also a great choice. The flavor of the sausage can’t be beat. Again, the message about fresh, incredible ingredients stands out! My favorite entrée is the 16 oz double cut veal chop, served with a fungi mushroom sauce and slices of “Lucci” potatoes.  YUM!  Their Chilean Sea Bass (and simply every piece of fish they serve) are so full of flavors, yet retain the core mellow, fresh taste of the fish. For dessert, I love the “bananas lucci” – but many a time succumb to the Tiramisu.  On my last visit, Conrad dutifully made the dessert decision for our party, and we ended up with the richest, most succulent piece of cheesecake.  I never seek out cheesecake (I am not a fan), but ate the entire piece and almost licked the plate! 

Café Lucci’s interior’s were recently updated, and the new look is warm and inviting.  Sign up for the email updates and the “Lucci Letter” – each mailed newsletter features a gift from Augie – one of his signature recipes.  This one I saved from May of 2003…. 

POLLO

INGREDIENTS 

4         4 oz boneless skinless chicken breastsFlour for dredging½ cup olive oil1 oz pancetta diced½ shallot, minced1 red bell pepper, roasted, peeled and chopped into ¼ inch squaresSalt and pepper to taste½ bulb fresh fennel, julienned½ cup white wine½ cup chicken stock2 oz unsalted butter (optional) 

METHOD 

Preheat oven to 350 degrees. Preheat a large, oven proof skillet over medium high heat.  Dredge chicken breasts in flour, shaking well to remove excess. Add olive oil to skillet. Add chicken breasts, being careful not to overlap. Sear breasts until lightly golden, about 3-4 minutes per side. Remove chicken to a towel-lined plate and drain olive oil from skillet.  

Return skillet to stove, add pancetta, shallot and red pepper. Cook until shallots are translucent, stirring occasionally. Return chicken to skillet and season with salt and pepper. Top with fennel Deglaze the pan with white wine. Reduce wine by half and add the chicken stock. Place skillet in oven. Bake for 6-7 minutes, or until fennel is soft. Place to breasts on each plate. Return skillet to stove. Reduce sauce by half over high heat. Add butter and whisk to incorporate ingredients. Spoon sauce over chicken. Serve hot. 

Suggested wine: Lindemans Bin 45 Cabernet Sauvignon

WHIMSY is serious business at TRU Restaurant.
This is an ULTIMATE dining EXPERIENCE!

TRU has been around for the last 15 years. It’s been awarded the Wine Spectator Grand Award and Fodors Choice awards. And remains at the top of the city’s best 3 restaurants, consistently.

The Chefs:
Culinary food artists Rick Tramonto ( a blend of mad scientist and magician) and Gale Gand ( a blend of playful charm and seriously good taste) both pursue to create excellence. And do!

The Food:
Four star Upscale Mediterranean-influenced French food for the serious culinary guest.
Flavor, texture and appearances are all covered here.
Unique creations and surprises create sensory overload.
The best choices include the Prix Fixe 3 courses for $95, or the
Chef Tramonto’s Market Collection which is 9 courses for $145.
ALL OF THE FOOD HERE IS AMAZING–Period.
Dessert is breath-taking and heavenly.
P.S. – the Caviar Staircase is quite outstanding.

The Drink:
More than 1,000 wines are featured; two sommeliers, including resident celebrity Scott Tyree, can make recommendations.

The Ambiance:
Whimsical-Minimalistic styling. It’s a “gallery” of mixed mediums and styles.
Contemporary art pieces (among them an original Warhol) adorn stark white walls.

The Service:
Impeccable! Choreographed! Flawless. Elegant. Perfection. Meticulous. Did I say Impeccable?!
You usually have several people waiting on you and it is like orchestrated dance or food-ballet during your 3-hour dining experience.

After Theatre Deal:
Monday-Thursday 9:00 – 10:30 and Friday-Saturday 10:30-11:30 – Stop by TRU for a delicious 3-course
dessert sampling! Only $25!

The entire experience seems like a piece of art itself, right down to the bathroom sink! If you haven’t already, treat yourself and visit TRU.

676 North Saint Clair, (312) 202-0001, reservations required.

By: Laura Hansen lhansen99@comcast.net

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”

Craig Claiborne, Craig Claiborne’s Kitchen Primer

If you want to spend just a little time with that special someone in the kitchen on Valentines Day (or any other day for that matter), consider whipping up some crème brulee. It’s one of life’s perfect foods for many reasons. Can you think of any circumstance where you’ve tasted crème brulee and started to frown? I am always speechless when the creamy inside and crusty sugar meet my mouth! The first time I experienced crème brulee was on a Holland America cruise ship. With much pageantry, a large cluster of white coated waiters descended from the kitchen and placed the dessert gift in front of us. That first experience is still vivid. I asked our waiter if I could have a second, and he dutifully obliged. Why is crème brule the PERFECT dish to make with your main squeeze? Well, of course, aside from the taste, it’s the blow torch. Although your special man hopefully will participate in all aspects of whipping up the dish, firing up that blow torch and seeing that raw sugar bubble and melt takes one back to being in the chemistry lab. I am sending along two options. The Expresso Crème Brulee should keep the two of you awake for a night of passion. The chocolate offering just adds the right amount of decadence to make the evening even more special………….

Espresso Crème Brûlée
From Debra Fioritto Weber,
Recipe courtesy of: http://frenchfood.about.com/od/cremebruleerecipes/r/crbrespresso.htm