When my buddies at Coco Pazzo sent me this new winter menu, I loved the descriptions so much that I felt like lighting a fire, wrapping up in my snuggie and just reading their  wonderful food prose (if I could not eat there right away!)  So, read on and I’ll bet you’ll be taking direct action to be comforted at CP. LH

Pastas

Agnolotti del Plin, translates to stuffed pasta that is ‘pinched’ because you pinch with thumb and forefinger to seal the pasta packets, making the preparation very time consuming. Agnolotti are traditionally from the Piedmont region and stuffed with braised meat. Coco Pazzo breaks with tradition and fills the pasta with chicken, Mortadella and Parmesan, and simply finished with mushrooms, thyme and butter.

 

Cannelloni Melanzane

Cannelloni Melanzane, is treated with the same originality. The outside layer of eggplant is baked and then wrapped around a sleeve of fresh pasta and stuffed with a silky mixture of roasted eggplant and béchamel sauce, topped with creamy caciocavallo sheep’s milk cheese and served with a bright, tomato mint pan sauce.

 Game dishes

Uncommon in the U.S., but the bird of choice in Italy, is the Guinea Hen (aka: Guinea Fowl). In his signature style of twisting with tradition, Chef Macchia cooks the Grimaud Farms hen in Faraona due Sapori, two different ways. The breast is roasted to order, to keep it juicy, and the leg and thigh is slow braised until fork tender in saba juice (grape must). The hen is served with the surprise of Seckel pears poached in red wine sauce.

 The Scottadito de Cervo, is a spectacular, original presentation of ever-so-slightly-sweet venison loin medallions, accented by cipolline agro dolce––which is a cross between a sauce and vegetable preparation. Cipolline onions are cooked with pine nuts and currents in sherry vinegar creating a deep, rich sweet and sour  “agro dolce” flavor. This dish comes from Macchia’s heart ––  while growing up his father was a faithful deer hunter.

Coco Pazzo
300 W Hubbard
Chicago, IL 60654
312.836.0900
http://www.cocopazzochicago.com

 

Years ago, Tina Turbin worked in the entertainment industry. She became aware from her collaboration with children how widespread it was that actual food allergies were being misdiagnosed as ADD and so many kids were being given drugs to combat this. 

Tina also became aware of how impactful diet can be to overall health and well being. Years later, she started to feel horrible. Doctor after doctor could not help.  She finally self diagnosed as having a severe allergy to wheat (celiac’s disease) and eliminated it from her diet.  Tina is happy, healthy and now on a mission to spread the word about wheat allergies.

Her focus is to educate more doctors so they can make the correct diagnosis and get the word out about the symptoms to consumers. Estimates are that one in every 133 people have an allergy to wheat and don’t know it.

Through her website (http://www.glutenfreehelp.info/), appearances on radio shows and speeches, Tina is making an impact.  And, restaurants are listening. More chefs are including gluten free options on their menus.  Some grocery stores have also set up gluten free sections so that all product offerings are in one area.

For more information about symptoms and diagnosis, visit: http://www.celiac.org/.

Tina was kind enough to give us this gluten-free recipe.  For more recipes, visit her website.

Gluten-Free FLOURLESS chocolate cake

(Serves 10-12)

Cake ingredients

5 ounces bittersweet or semi-sweet chocolate

3 ounces unsweetened chocolate

½ cup (1 stick) unsalted butter, softened

5 large eggs, separated, at room temperature

2/3 cup sugar

1 ½ teaspoons vanilla extract

1-1/2 tablespoons instant coffee, optional

Pinch of salt

Glaze ingredients (with 2 options)

3 ounces semi-sweet chocolate

3 tablespoons unsalted butter, softened

1 tablespoon brandy or bourbon, option #1 

1tablespoon instant coffee, optional #2

Cake preparation

Preheat oven to 350 degrees.

1. Butter and flour a 10-inch spring form pan.  Line the bottom with a round of parchment or wax paper, then butter the paper.  Set aside.
2. For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well.  Set aside to cool.
3. Beat the egg whites with the salt until stiff.
4. Gently fold the chocolate mixture into the yolks, and then fold in one third of the egg whites.
5. Fold in remaining whites until no streaks of white remain.
6. Pour batter into the prepared pan and bake in the center of the oven for 35–45 minutes, or until a cake tester inserted in the center comes out clean. 
7. The cake will rise a great deal during baking.
8. Cool cake in pan for 10 minutes, and then remove sides of the pan.
9. Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
10. Let cake cool completely; it will fall considerably.
11. Remove parchment before glazing.

Glaze preparation/glazing of cake

    To make glaze, melt the chocolate and butter together in a saucepan over low heat, stirring until smooth.  Stir in the brandy.

1. Place the cake on a rack set over a sheet of wax paper. 
2. Pour glaze over cake and spread lightly with a spatula, if necessary to coat evenly, allowing extra glaze to run down sides.

Serve small wedges and complement with a dab of whipped cream.

CHICAGO AND SUBURBAN GLUTEN FREE RESOURCES

 Deerfield’s Bakery

25 S. Roselle Rd.

Schaumburg, IL 60193

www.deerfieldsglutenfree.com

 Roses Wheat Free Bakery

2901 Central St.

Evanston, IL

847-859-2723

www.rosesbakery.com

 Organica

289 N. Barrington Road

Streamwood, IL

630-872-2000

www.myorganica.com

A friend of mine (in his late 60’s) sent me this retro menu yesterday.  Everything about it brought back memories…the look of the menu, the prices, and what was on the menu.  Ham salad, bacon and tomato – remember those classics?  This was 1957.  When I was growing up, Woolworth’s was a 5 and dime that we went to every few weeks.

Very cool………..

I have been lucky enough to attend a few winemaker dinners at Cafe Lucci.  It’s both a value and a fantastic culinary indulgence.  Chef Augie goes all out and works closely with Bobby and the Vineyard to get the pairings just right.  Come hungry!

Café Lucci is proud to have Emilia Nardi  of Silvio Nardi Vineyards in Tuscany to kick off our winter series of winemaker dinners
At 7:00 (reception) 7:30 (dinner) On Tuesday February 2nd 2010
  
Menu

Primi Antipasti

Zuppa coda di bue

Braised Oxtail soup

2007 Silvio Nardi Rosso di Montalcino

 Secondi Antipasti

Capellacci con Funghi Mista

Veal filled capellacci served in a wild mushroom ragu

2006 Silvio Nardi Turan Rosso Sant’ Antimo

 Primi

Costole Brevi

Braised short ribs

2004 Silvio Nardi Brunello di Montalcino

 Secondi

Carne di Cervo in Vin Rosso

Loin of Venison served in a red wine reduction with currant and walnuts

2004 Silvio Nardi Brunello di Montalcino “Manachiara”

 Dolce

Zabalone con Vin Santo

1999 Vin Santo

 $110 per person plus tax and tip

Cafe Lucci

609 Milwaukee Avenue

Glenview, IL 60025

www.cafelucci.com

RSVP 847 729 2268

C-House will host the New American Table reception and dinner on Monday January 18th.  This reception and four course dinner will feature craft beer pairings by Goose Island and is priced at $65 per guest.  If you would like an autographed copy of Chef Marcus Samuelsson’s latest cookbook, the fee will be $85.

The reception at 6.30 pm will include oysters on the half shell, mini pork empanadas, housemade pretzels and artisanal cheeses.

The four course dinner includes trout rillette, pickled herring, scallop ceviche, pan seared wild salmon, beer braised short ribs and banana bread pudding with appropriate ale pairings.

Reservations are required. Call 312-523-0923