Working With Kaitlyn McQuaid from (C)lick the Plate

Lentil Soup: The Power of the Legumes.

I always mix this soup up with whatever is in my fridge but, it usually tastes pretty similar. I normally use the same spices. I add saffron which makes this soup addicting yet, I ran out. INCLUDE it if you have it around! I almost forgot to mention this is a vegan dish. I didn't even do this on purpose.

What you will need:

1/2 red onion, sliced
1 Spanish onion, sliced
2 whole cloves of garlic, 1 minced
1/4 Jalapeño, finely sliced
1 leek sliced
1 tsp cumin
2 tsp turmeric
1 tablespoon curry powder
Salt to taste -USE IT
Pepper to taste- USE IT
Pinch of saffron
Cup or more of French Red Lentils, washed

6 cups water

5 or 6 potatoes, diced

1. Saute Onions in 4 Tablespoons Olive Oil 

2. Add fresh jalapeño and leeks, and all garlic.

4. Add spices to the saute mixture. The cumin, turmeric, curry, salt, pepper

5. After the vegetables have softened and spices distributed.

6. Add French Red Lentils

7. Stir

8. Add about 6 cups of water

9. Add potatoes

10. Simmer, do not boil 

11. Wait for lentils to soften (turn golden) and potatoes to soften.

12. TASTE IT AND THEN salt and pepper it!

13. ENJOY

KOREAN FOOD!

This morning I was in searching for a picture of my favorite appetizer, Yukhoe. It is my favorite thing in all of the land. If you are every hungry in the Northern parts of Chicago I would highly recommend going to San Soo Gab San. This is a great place for a large group of friends to enjoy each others company and have a fun interactive diner. I would of course recommend the Yukhoe. It is a Korean beef tartare. The video below is just to give you an idea of what it is.

I had to post this video because I do not know Korean. In my mind I think they are screaming, 'This is not yours' 'oh really' 'yeah, it is all mine'.

While looking for an attractive picture for this post, I happened upon this really amazing site. I fell in love with this woman! Her videos are informative yet, short and sweet. Visit her website, it is a great treat. I hope that she is discovered by Food Network sometime soon.

No Kissing Boys/Girls Tofu Salad

I guess you could kiss a man/woman after eating this but, only a man/woman that understands garlic is amazing! Can you tell I was a photo stylist all day? Why not put your salad right on top of the sun-loving-evergreen-chamaecyparis? Mmm...my bed sheets are drying in the heat and the summer air of Chicago!

You will need the following:

• Package of Yellow Tofu cubed
• Half a red cabbage sliced
• One red pepper diced
• Quater of an onion diced

In a food processor blend:

• Handful of basil
• Juice of half a lime
• Two large cloves of garlic
• 1/4 cup olive oil
• 4 tablespoons apple cider vinegar
• Pinch of each salt, pepper, oregano

Top off:

• Handful of parsley

Then go kiss some men not the boys.

Vegan Mayo! Vegan Mayonnaise! Vegan Mayo! Vegan Mayonnaise!

O.k. every vegan should know about this! This is the boom. Plus everyone else who likes garlic and thinks mayo is a bit heavy on the stomach please enjoy! I highly recommend not going out to dance after eating it. This recipe is from the epic cookbook, The Cuisines of Spain, which was written by Teresa Barrenechea. There is no revision needed since Barrenecha has found the simplest and most amazing Alioli:

1 tsp salt
6 cloves of garlic
3 tablespoons water
1/2 cup corn oil or vegetable oil
1/2 cup of olive oil

1. In a blender or food processor, combine the garlic, water and salt and process it.
2. Add the oils together in anything with a nice spout.
3. Add the oil a little bit at a time in a slow steady stream.
4. Keep mixing until the sauce has emulsified.

Tango Sur and Chimichurri Sauce

Tango Sur is an incredible carnivore's place of worship. This Argentinian BYOB knows what is up in the meat department. It specializes in grilled beefs which come with a side of Chimichurri. The beef is cooked to perfection. It is worth all the waiting and Southport parking issues. I would recommend bringing a slightly nicer bottle of red ( or 2). Also, if you cook any beef at home, I suggest that you buy the Chimichurri sauce from the corner store right next door! It is so good and very inexpensive. What is in Chimichurri....

Chopped parsley

Minced Onion

Red wine vinegar

Garlic cloves

Dried oregano

Salt

Pepper

Olive oil

I think there are variation on the amount of each item. Leave me a comment if you would like more information.

Location:

3767 North Southport Avenue

Chicago, IL 60613

(773)477-5466

Corn Chowder

3 corn cobs ( boiled for 8 or until tender and then cut of cob) substitute: 3 small cans of corn

1/2 package of cream cheese
1 Cup of milk
2 Cups of chicken stock or vegetable stock
1/2 lb. green beans (cut into thirds)
3 cloves of garlic (crushed)
3 Tb. Extra virgin olive oil
5 sprigs of thyme
Flat leaf parsley
2 tsp. dried shallots
1/4 stick of butter
1 tsp. salt and more to taste
1 tsp. fresh black pepper
1 tsp. red pepper flakes
1 small pinch of white pepper

Mix all ingredients together in large skillet on med heat, stir occasionally. Keep eye on it, since it should not come to a boil. Once it is close to a boil let simmer and stir occasionally. Once 1/16 of it has evaporated and green beans are tender (about 45 minutes) add 1/4 cup flour and whisk in rapidly, to avoid clumps.

I really enjoy this soup just as it is, others might recommend adding chicken, but I would say see what you think first. Serve with crackers and enjoy the benefits of this bountiful earth!

Chanterelle Quiche A Summer Treat!

Chanterelle Bacon Quiche

1/2 Ib. mixed mushrooms, Chanterelle (sliced thin) and Portobello (sliced thick)

6 strips of bacon, crispy and chopped roughly

1 small zucchini, sliced into rounds and quartered

3 cloves of Fresh garlic (2 of regular), diced fine and made into a paste

1 small onion diced

6 eggs

1/2 C. cream

1/2 tsp sea salt

1/2 tsp pepper

1 Tbs Fresh parsley chopped roughly

1 Tbs Fresh lemon thyme ( don't have it, use regular thyme and zest of only 1/4 lemon)

1/2 tsp chili garlic sauce

Pre-heat oven to 400ºF.

Cook bacon in a sauce pan at a medium to medium high heat, let it crisp. Remove bacon and leave fat in pan. Sautee garlic, onion and zucchini in bacon fat! No wonder it is so good!

In a medium size bowl mix eggs, cream, salt, pepper, parsley, thyme chili garlic paste.

Once onions are transparent take off heat and let cool. Mix with egg mixture and place in Quiche crust. Bake for 30-45 minutes. If omitting crust bake time changes to 20-45 minutes.

Middle should still jiggle a wee bit.

Enjoy!