To quote the book inside cover “Sarah Levy has been making great-tasting treats her whole life – and since 2005 when she opened her first shop in Chicago, she’s been sharing her love for great baked goodies, candies and other sweets with the world.” So now Sarah has migrated successfully into the publishing of her first book, “Sweetness – Delicious Baked Treats for Every Occasion.”

I like the fact that Sarah is a 28 year old entrepreneur, with locations of Sarah’s Pastries and Candies on Oak Street and inside Macy’s in the loop.  She started in the business at 22, so she already has six years of running a very competitive business under her belt.  Sarah is a graduate of Northwestern and then attended the French Pastry School in Chicago I also like the book.  In general, pastry chef’s tend to intimidate me (right up there with IT people).  As a passionate cook, I know my “zone” so to speak.  The language and rules of pastry are quite different. I don’t feel studied in them.

Along comes Sarah Levy to demystify it all for me.  The first section of the book breaks down things like tools of the trade, methods and techniques.  I respect people who “open their kimono” so to speak about their passion.  There is some degree of wizardry in cooking; I know there is some in creating desserts and candy.

The actual recipes in the book are broken down by categories such as “Social Gatherings, Hostess Gifts and Matters of Love.”  Sarah choose fairly simple recipes and then was kind enough to break them down for the non-chef.  In each recipe she has a section called “Breaking it down which gives the reader some alternative ingredients, or some “hook” from the recipe.  On the left side of each recipe you’ll find “all you need” for prep and execution of the recipe. For example, in order to make Amy’s Awesome Cream Cheese Frosting on page 58, you’ll need a sifter and a stand mixer.  On this side, she will also tell you how many servings the recipe makes and information about storage life.

So, if you’d like this process to be demystified or if you have a passion for serving people delicious sweets made by you, here’s a link to buy Amy’s book on Amazon.

sola’s ice cream offerings

It is finally that time of year where the teaming millions leave their dwellings and get out and about in the city. When it’s anywhere above 75 out, these same people flock to that cool, sweet, creamy ice cream place.  This ice cream cool comfort becomes even more enticing when tempted with flavors like Buttered Popcorn, and Sesame Brittle.  Here’s a few “must try” places for avante garde ice cream Chicago style! LH

Tizi Melloul, located at 531 N. Wells, who is celebrating their 10th anniversary, also has delicious flavors of ice cream. Made in house by Chef Jeff Brantley, they include Buttered Popcorn, Mint Chocolate Chip and Vanilla Bean. Savor these flavors on Tizi’s outdoor patio, which rests right on Wells street. www.tizimelloul.com

Chef Carol Wallack of sola restaurant, located at 3868 N. Lincoln, makes all of sola’s unique flavors from scratch at the restaurant. You won’t get bored with out of the box flavors such as Sweet soy, Black vinegar, Sesame brittle, Buttermilk, Lemon basil, Bacon brittle and Green Tea, just to name a few! www.sola-restaurant.com

For a dessert you can drink, Executive Pastry Chef Toni Roberts introduces her brand new C-House Shakes. Sweet, creamy and made to order, shake flavors Super Dark Chocolate Malt and Strawberry Lemon ($6 each) include your choice of two toppings – whipped cream, brownie crumble, butter pecan, malt powder and shaved milk chocolate. To add even more decadence, guests can top on more ($2 additional) “Crushed Candy Bar Toppings” from the C-House dessert menu, or spike the shake with a liqueur of choice ($5 additional). www.c-houserestaurant.com

THE COOKING GODDESS DOES AIGRE DOUX

By: Laura Hansen LHansen99@comcast.net

“Ask not what you can do for your country, ask what’s for lunch.”
Orson Welles, actor, director (1915-1985)

My friend Allan had been bragging to me about Aigre Doux (www.aigredouxchicago.com) for a few months and I was ready to give it a try. Nestled corner of Kinzie and Franklin – a bakery (that was empty of pastry) greets you upon entering. At Aigre (sour) Doux (sweet), the ambience is minimalist, open and injects hints of simple elegance. Lined with Brazilian cherry wood and soft lighting, viewing the dining area – I rarely notice the wait staff buzzing about.

The husband and wife duo of Executive Chef Mohammad Islam and Pastry Chef Malika Ameen created their culinary magic at places like the Ritz Carleton/Chicago and Chateau Marmont in Los Angeles before launching Aigre Doux in early 2007.

The offerings kick up the culinary adventure, but also have classical roots. The French influence certainly is present (Steak Frites, Haricot Vert Soup), but infused with some contemporary American flair (Buffalo Ricotta & Corn Ravioli).

The appetizer choices are robust – ranging from traditional faire like Caesar salad, to ahi tuna or a roasted beet salad with fresh mozzarella and candied lemon. There are some pizza choices as well – ranging from a simple Greek offering with lamb, olives and feta to a tuna with wasabi cream and shisho.. We settled on the poached shrimp salad, with herbed butter lettuce, avocado and a tart champagne vinaigrette. The shrimp was luscious (although the serving was only two for each of us – I could have easily feasted on more) – the magic was certainly in the mysterious shrimp poaching liquid.

Although our waiter highly recommended the Grilled Chicken sandwich with avocado and herbed goat cheese – the chicken was dry, and I could find greens, but no goat cheese. The clear winner was Allan’s pan seared halibut – a beautiful piece of fish rolled in a heat infused rub with a splash of tomato vinaigrette. The fingerling potato accompaniment was a nice addition – sautéed baby moist delights.

Kudos to pastry chef Malika Ameen for her sticky toffee pudding offering. I’ve been pining for a sampling of sticky toffee pudding ever since it was under consideration as a new potential flavor for Hagen Dazs. It was served warm, with a dollop of Devonshire cream sorbet and citrus segments. I’m certain the clean plate club wins every time with whimsical dessert offerings such as Crème Fraiche Cheesecake and a malt infused custard with a hazelnut Kit Kat.

Sticky toffee pudding

Ingredients

8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
4 large eggs
1 3/4 cups self-rising flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
Powdered sugar
whipped cream
Caramel Sauce

Preparation

Preheat oven to 350°F. Butter 9-inch-diameter spring form pan. Line bottom of pan with parchment paper; butter parchment. Place chopped dates in small bowl. Pour 1 cup boiling water over dates and let cool, about 1 hour.
Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.

Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.

Makes 12 servings

Courtesy: www.epicurious.com

Lincoln Park is known for great places to eat, eclectic and unique stores and beautiful two and three flat buildings on shady tree lined streets. Now, it’s also known for sumptuous cupcakes!

Just off Lincoln Avenue on Belden, Swirlz Cupcakes is owned by Four Unlikely Friends who turned a love of the tasty treats into a flourishing business. Cupcakes are now “hot” all across the country – due in part to boomer nostalgia and the insatiable human need for a daily treat.

Pastry Chef Jeremy Sher’s passion for cupcake perfection is reflected in the use of top shelf ingredients such as Euro style butter, premium French chocolate and Italian buttercream frosting.

There’s not only love and beauty in the cupcakes – they also make their way across the street to Children’s Memorial Hospital. These treats always put a smile on the faces of children and their parents – a welcome oasis from daily adversity. The cupcakes are made fresh every day, so any unsold cakes also are donated to Deborah’s Women’s Shelter, the 18^th District Fire Department, and other local non-profit organizations. This community good will attracts more customers! There’s such loyalty to “the goodness” of Swirlz that people often board flights at O’Hare with a box or two of cupcake comfort in hand.

One of the unique aspects of Swirlz is their Gluten Free (GF) offerings. For those with this allergy, the search for food products that taste good becomes an obsessive quest. Customers come from as far as Wisconsin and Iowa to buy the flavorful treats. They are rice-flour based, moist and cakey. The GF cupcakes are available every day (with a different flavor each day). GF Flavors include Chocolate Grasshopper Mint, Lemon Twist and Chocolate Peanut Butter.

Swirlz has reduced sugar cake offerings every day, flavors include chocolate on Vanilla, Chinese 5-Spice and Lemon on Chocolate – a “Weight Watchers friendly” cupcake that will only cost you 4.5 – 5.5 of your daily points!

My friend Julie and I sampled the red velvet, carrot, chocolate, vanilla and the “surprise” cupcake of the day, mango. My personal favorites were the vanilla, carrot and red velvet. What’s interesting about these cupcakes is that the overall taste of the two key components is not “overwhelmed” by sweetness, as many cupcakes can be. The cake itself is rich, moist and dense. The two fabulous frostings: buttercream and the cream cheese based are silky smooth. The depth of the quality ingredients is apparent by taking the time to really taste each frosting. One is tempted to lick off all the frosting and go for more. The cream cheese frosting (which I confess is traditionally not my favorite) – is a perfect accompaniment to both the carrot and red velvet offerings.- It is blended with whipped Italian Buttercream!

Swirlz can produce cupcakes for catered events, weddings and showers. Traditional size cupcakes are $3 each, with mini’s priced at $1. Minis are made only for special events. Swirlz even delivers!

Chef Jeremy Sher was kind enough to share this recipe with us:

Swirlz Lemon Curd

Yield: approx. 1 cup

1. Whisk all ingredients together in a glass or stainless bowl just until combined.
2. Make a double boiler by placing bowl over a pot of simmering water (do not let boil) and stir occasionally for approximately 20-30 minutes until the mixture starts to thicken. It should coat the back of a spoon evenly when tested.
3. Strain and let cool (discard the zest).
4. Store in fridge for up to 1 week. Use on top of cupcakes, inside layer cakes or even on toast or pancakes in the morning. Enjoy!

BY LAURA HANSEN – THE COOKING GODDESS

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.

“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

This cute little shop on Belmont, draws rave reviews!

Opened in the summer of 1992, this sunny pastry shop has become a landmark in Chicago’s Lakeview neighborhood. Fresh, delicate pastries and breakfast breads, to miniature lemon meringue tarts to fancy decorated cookies and cakes. All day long, neighborhood regulars dash in or hang out for a quick bite!

Small tables scattered around the bright, comfortable and a bit romantic space. Wedding cakes are a specialty here! And they even delivery to the reception, free of charge! You can custom design anything   from a traditional tier cake topped with red roses to simple almond-butter cake filled with espresso-milk chocolate mousse. To die for sweet endings are the big draw here, Bittersweet also does a bustling lunch business; favorites include their quiche and also ham and cheese croissants and homemade soups like roast tomato and potato-leek and carrot jalapeno.

1114 W. Belmont  (773) 929-1100

The Inspired Cooking Goddess comments about….

By: Laura Hansen lhansen99@comcast.net

FLAN…………by any other name

“I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, and not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.”
Graham Kerr (the Galloping Gourmet) 1960s

A few days ago, my friend Dawn and I treated ourselves to a long, luscious lunch. The week between Christmas and New Years continues to be decadent, and this lunch was chock full of that. She picked a winner – The Red Light (www.redlight-chicago.com) on Randolph Street. Executive Chef Jackie Shen is one of the “50 best chefs in Chicago” and has been anointed the “Lady of Fusion.” We sampled lobster rolls, five spice pork ribs, calamari salad, steak infused with a variety of Asian spices, and fiery wasabi mashed potatoes were readily shared and gobbled up between us. But, somehow, there was still room for dessert.

And, what a dessert it was coconut flan – beautiful to the eye first. That first spoonful was a velvety smooth sensation of creaminess and a hint of coconut that provided a depth of subtle, comforting flavor that was truly amazing. On top were a few sumptuous blackberries beautifully anointing the flan. All desserts have been influenced by Pastry Sous Chef Susana Castillo. So, credit is always given when a chef creates magic.

Here’s a close recipe to enjoy. Flan is so very simple

A LITTLE FLAN HISTORY

Courtesy: Wikipedia

Crème caramel, known as flan in the US and Spanish speaking countries, is a kind of rich custard dessert with a layer of soft caramel on top. Both names are of French origin. The dish has spread across Europe and the world, and is known as ‘flan’ in Spanish-speaking countries. In the United States, the dish is now best-known in a Latin American context, so is called flan; in Europe, it is generally known as crème caramel, although in the UK it is sometimes colloquially called “caramel custard”.