Review: Oasis Cafe*

If you find yourself in downtown Chicago and hungry for Middle Eastern food, there’s only one place to go: the Wabash Jewelry Mall. There’s something oddly satisfying about making your way through a crowded bazaar of gold chains and pinky rings to suddenly encounter a paradise full of shawarma, falafel, lentil soup and hummus.

Oasis Cafe has a steady lunchtime crowd of Loop workers who have been clued in to this hidden gem (now back in its original location after a stay around the corner). The menu focuses on Lebanese Moroccan dishes, all of which cost less than $7. Daily specials like couscous with grilled vegetables or Moroccan chicken may tempt some, but loyal Oasis customers trudge through the jewelry store for one thing only: the falafel sandwich ($4). Deep-fried ground chickpeas, tahini sauce, cucumbers and tomatoes wrapped in pita make the perfect picnic food. If you don’t feel like hanging with the jewelry vendors, take your grub down the block to Millennium Park and lunch in the sun. Save room for dessert; homemade baklava is prepared every Tuesday by owner Suleiman Ahmad.

Oasis Cafe

21 N. Wabash Ave., Chicago
Tel: (312) 558-1058

*Originally published in Centerstage Chicago.

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Intermission

I’m heading to Florida tomorrow for a few days and this week’s passing in a flash. So until my return, here’s a melange of some of my food photos to keep you drooling. Enjoy!

Foie Gras, Café Absinthe, Chicago

Maya’s Chocolate Banana Cake, Passover 2008

Grilled Trout with Lentils, Balthazar, NYC

Scrambled Eggs in Puff Pastry, Balthazar, NYC

Pastries at Veniero’s, NYC

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First Look: Corner Cooks*

Corner Cooks, located in Winnetka’s affluent downtown area, was founded in 1999 by Betsy Simson, who aimed to “create a beautiful place on a beautiful street where something beautiful would be made every day.” With the recent addition of Jerry’s, a full-service fine dining restaurant, the place has quickly taken over scenic Chestnut Street.

Jerry’s hones in on casual fine dining. With the philosophy of “Come as You Are, Eat What You Like,” Jerry’s offers ecclectic dishes such as “It fell off the bone” crispy style pork shoulder with rice and beans ($17.00) and “Dolled up” cracked wheat salad with roasted chicken, tomato, cucumber, feta and garbanzo beans ($12).

Corner Cooks is a central culinary hub; not only does it specialize in catered events, but it offers couples’ cooking classes, guest chef lectures and demonstrations and food-focused events. Take a group trip to the Chianti region of Italy for an immersion in pasta and pinot grigio, or send your kid to culinary camp. Executive Chef Larry Smith, who held the position of senior chef instructor at Kendall College for eleven years, supervises every class, event, and meal created at Corner Cooks. Smith heads up a six-person team with impressive cooking chops: a former pastry chef from La Sardine, a designer of table-top accessories and a seasoned catering veteran make up the crew.

Events can either be held in the elegant space or at a venue of your choice. Private dinner parties on-site (with prices starting at $65 per person), cocktail parties (at $32.50 per person), team-building cooking events ($80 per guest) and off-site catered dinners (starting at $65 per person) can be arranged. Corner Cooks also offers “Bridal Cooking Shower Luncheons,” perfect for that foodie bride-to-be who wants to cook her bridal shower lunch and eat it, too (for $50 per person).

Corner Cooks

505-507 Chestnut St

Winnetka, IL 60093

P (847) 441-0134

*Originally published in Centerstage.

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When Life Hands You 20 Lemons Leftover from a Failed Master Cleanse….

Well, last week’s Master Cleanse was unsuccessful. After three days of feeling flu-ish, foggy and out of it, I had to quit. The timing of this fast was bad; I had too many personal and professional obligations that I needed my brain for. This doesn’t mean I’m not trying again (sorry, Mom!). I would really recommend beginning a Master Cleanse on a Friday, and staying home Saturday and Sunday. The first three days are typically the worst, but after the initial symptoms of detox fade away, you can function again.

Since I quit only three days into the cleanse, I had a ton of leftover lemons! After scouring my cookbooks for recipes calling for lemons, I devoted my weekend to the cooking with the lovely fruit. We hosted a few friends for dinner, and I made Lemon Risotto to accompany grilled fish and grilled asparagus. Lemon juice and peel offer a double punch of flavor in this delicious dish.

Lemon Risotto (adapted from Bon Appétit)

Ingredients:

• 6 cups low-sodium vegetable stock
• 2 1/2 tablespoons Butter or Earth Balance
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice
• 1/4 cup dry Vermouth
• 1 cup freshly grated Parmesan cheese or hard goat’s cheese of your choice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

Directions: Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt Earth Balance with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add vermouth and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese, parsley, lemon juice and lemon peel. Season risotto with salt and pepper. Serves 4-6 as a side dish or 2-3 as a main course.

Since we were still observing Passover, I whipped up some individual Passover Lemon Cakes for dessert. I couldn’t find my hand mixer, so we resorted to hand-beating the egg whites called for in the recipe. Good thing I’ve got a strong helper.

Passover Lemon Cakes (adapted from Gourmet)

Ingredients:

• 1/2 cup Butter or Earth Balance, softened, plus 1 1/2 tablespoons, melted
• 3/4 cup matzo cake flour plus additional for dusting
• 2/3 cup plus 1/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs, separated, at room temperature for 30 minutes
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• whipped cream or whipped soy topping

Directions: Preheat oven to 350˚F. Lightly brush 8 muffin cups (use a large muffin cup pan) with some of the melted butter/Earth Balance and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.

Beat together softened butter, 2/3 cups sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer (a food processor also works) at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.

Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks.

Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but throroughly. Spoon batter into 8 prepared muffin cups.

Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden toothpick inserted into center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) to cool. Serve with whipped cream or whipped soy topping.

I also made Vegan Lemon Cupcakes for a friend’s graduation party. This recipe makes two dozen cupcakes, so if you only need a dozen, cut it in half. You’ll also have a bunch of frosting left over, perfect for cake decorating or to top graham crackers.

Vegan Lemon Cupcakes (courtesy of Bake & Destroy)

For cupcakes:

• 2 cups soy milk
• 2 teaspoons apple cider vinegar
• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup canola oil
• 1 1/2 cups granulated sugar
• 1 tablespoon + 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon lemon extract
• 2 tablespoons finely grated lemon zest

Directions: Preheat oven to 350˚F, line pans with paper liners. Whisk together soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. Beat together soy milk mixture, oil, sugar, vanilla, almond and lemon extracts. In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients until no large lumps remain. Mix in lemon zest. Fill cupcake liners 2/3 full and bake 20-22 minutes.

For Lemon Buttercream Icing:

• 1/2 cup non-hydrogenated shortening
• 1/2 cup margarine or Earth Balance, softened
• 4 cups confectioners’ sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon + 1 teaspoon fresh grated lemon zest
• 2 tablespoons vanilla extract

Directions: In a small bowl, cream the shortening and margarine/Earth Balance until well combined. Add the sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy. Using a knife, frost the cupcakes and add grated lemon zest to each as a garnish.

After my lemon-filled weekend, I only have five left. Let me know if you have any other ideas!

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Chicago Gives a FIG*

FIG Catering isn’t trying to be the hippest caterer in Chicago. They’re not into molecular gastronomy, they don’t dig Rachel Ray and other Food Network “personalities,” and they are not the ones to call on for a family-style mostacciolli dinner for your next family reunion. Instead, FIG (”For Intimate Gatherings”) aims to provide customized menus with upscale, unpretentious, “non-catering food” for your small events. Created in 2005, FIG is comprised of Justin Hall and Molly Schemper, who just happen to be a couple.

Justin and Molly met at Poag Mahone’s, an Irish-American alehouse in Chicago’s financial district. Justin cooked and Molly waitressed; it was a match made in culinary heaven. With Molly’s marketing background and Justin’s culinary training from the Culinary and Hospitality Institute of Chicago, the two became business partners after dating for only five months. Justin prepares most of FIG’s savory items, and Molly covers the sweets. Both draw inspiration from cookbooks and frequenting their favorite Chicago restaurants: Molly’s latest frontrunner is Frontera Grill, and Justin’s is Spring World.

A little known fact: Justin has auditioned for Top Chef three times. “Unfortunately, Top Chef is all about personality, not raw talent,” Justin explained. He revealed that with each audition, the same casting agents asked him the same two questions: 1) “Why do you want to be on the show”, and 2) “What can you add?” On Justin’s third attempt at auditioning, he brought along his truffle white cheddar popcorn and white grape gazpacho for the panel. Much to his chagrin, they didn’t eat the food in front of him. Although he hasn’t received a call back, he’s confident in his versatile cooking style and is trying out again for the next season.

FIG offers individually packaged, fresh gourmet meals (menus change weekly) that can be delivered to your door, in whatever quantity you request. Don’t expect frozen meals á la Seattle Sutton; only fresh, organic ingredients are used. Try ethnic options like Chicken Tikka Masala with Curried Cauliflower and Potatoes or a seafood dish like Horseradish and Matzo Crusted Halibut with Steamed Broccoli and Potato Latkes. Take home a batch of Spring Rolls for an appetizer and Molly’s signature Red Velvet Cake with Cream Cheese Frosting for $25, and you’ve got yourself a dinner party without the work! Meals are $17 each, 6 or more of one meal costs only $14.

FIG specializes in small events; Molly and Justin stress that “an intimate gathering does not mean your daughter’s wedding for 300 guests or your company holiday party at the Field Museum.” Instead, FIG caters seated meals for up to 30 guests, buffets for up to 60 guests, and cocktail parties for up to 100. Molly and Justin typically will ask their new client what their favorite foods are, and will create three menu options for them to choose from. Every menu is different; there’s no set catering menu to choose from. FIG’s attention to the individual carries over to the in-home cooking classes they offer. Justin and Molly recommend cooking classes as a non-traditional Bachelorette party idea, for kids’ birthday parties, or for a girls’ night in.

Justin and Molly maintain a Food Blog, “Food Talk with Fig,” in which they list upcoming FIG appearances and events, cooking tips, food musings (”I love bacon, but…it can to easily be used as a crutch to help those with a lack of food knowledge look as though they were qualified”) and recipes. Molly’s Caramel Pear Torte is delicious and decadent, and we’re happy to give a FIG about it.

Caramel Pear Torte, courtesy of FIG Catering.

For the caramel:

½ cup sugar
2 Tbs. water
2 Tbs. butter

For the torte:

2 large firm pears (D’anjou or Bartlett), cored and sliced
½ cup sliced almond
1 ½ cup flour, sifted
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. ground ginger
pinch of salt
¾ C. Sugar
¼ lb/1 stick unsalted butter, cut in small cubes
½ cup sour cream
3 large egg yolks
1 tsp. almond extract

Directions:

Preheat oven to 350. In a heavy 9″ skillet, mix the sugar with enough water to moisten (it should look like wet sand – good for building a castle). Bring to a boil over medium high heat, without stirring; boil until it reaches a dark caramel color (swirl the pan if the caramel is not browning evenly). Remove from heat and add butter – stand back or cover to avoid splashing.

FIG Catering
1850 S. Blue Island Avenue
Chicago, IL
(773) 793-1035
info@figcatering.com

*Originally published in Gaper’s Block.

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