As it sometimes happens, Sarah and I did a little stress eating this last week. We were both under the looming shadow of stressful deadlines and working elbow-to-elbow within the confines of our loft which, typically plenty spacious, can end up feeling like pretty tight quarters when we're both feeling anxious. To temper the mood, I fed us. It's what I do in times of disharmony. Cook, eat and cook some more. It began with last Monday's brunch, continued with duck ravioli on Tuesday, lamb burgers on Wednesday, Thursday we sought comfort at Tete (which is awesome, by the way - if you haven't been, GO!) and Friday - inspired by Tete - I made seafood sausages (which are also awesome and will be highlighted in this blog at some point). The weekend was a blur of work and almond butter sandwiches (plus the last scrapings of that Rhubarb Beer Jelly) so by the time Monday rolled around, we were both feeling a little guilty and craving a light cleansing meal.
With a sticky, humid 86 degrees, Summer officially marched into Chicago this weekend.
Though, I'm sure these temperatures will feel mild as the Summer progresses, today it felt
HOT! And in the restaurant's kitchen, with its roaring ovens and sizzling grills, it felt even
HOTTER. I dragged home, viscous and fuzzy headed and craving something cool and
refreshing. A good beer, obviously ... and Gazpacho!
As this first post lands right on the tail end of Spring, I've been spending lots of time lately thinking about the flavors and colors of this bountiful season. The farmers markets and purveyor stalls are suddenly bursting with a dazzling array of vibrant green produce. It is a chef's (and eaters) favorite time of year!
All this available bounty calls for preparations that are simple and clean and that highlight the ingredients in their own right. The technique of cooking "en papillote" (in parchment) is a one such example. Originating in France in the 17th century, this method requires the ingredients to be carefully wrapped in a pouch of parchment and gently steamed. It's a very easy but elegant way to cook seafood as the aromatics of all the ingredients are infused delicately throughout the fish, keeping it moist and light.
