~Hot Apple Cobbler, Baked to Order!
Try our new Pumpkin Ale from Wild Onion Brewery
Monday, September 28, 2009
Monday September 28
~Home Made Bolognese Sauce over Linguine with Fresh Grated Parmesan
~Hot Apple Cobbler, Baked to Order!
Try our new Pumpkin Ale from Wild Onion Brewery
~Hot Apple Cobbler, Baked to Order!
Try our new Pumpkin Ale from Wild Onion Brewery
Saturday, September 26, 2009
Saturday September 26
Wow! What a great reception the specials had last night! Thanks to everyone who offered feedback. I had a couple of questions from patrons and I would like to address one in particular. A charming couple from Wilmette who had the Pan Seared Halibut over Pumpkin Risotto and Cranberry-Fig Compote inquired as to recreating the dish at home. After insisting it couldn't be done without paying me a ridiculous amount of cash up front, I relented. So here's my at home preparation for Pumpkin Risotto.
1 cup arborio rice(risotto rice, or carnaroli is another name)
1 tbls. minced yellow onion
1 tbls. olive oil
1/4 cup white wine
4 cups chicken broth
5-6 liquid oz. of heavy cream
1 tbls. butter
1-2 tbls. grated Parmesan cheese
salt and black pepper
1 cup roasted pumpkin(see recipe below)
Heat a pan to medium that is large enough so the rice will cover the bottom in one layer (more or less). Add the oil first, then the onion. When the onion has sweat a bit, 2-3 minutes, add the rice. Sprinkle with a pinch or two of salt and sweat the rice for a minute or so. Add all of the wine at once and stir the rice continuously until evaporation but before the rice begins to stick. A wooden spoon or heat resistant spatula is a good tool for this job. Add the chicken broth one cup at a time repeating the process used with the wine. Between cups 2 and 3 add half of the pumpkin and let it work into the rice, this will embed the rice deeper with pumpkin flavor. When all the broth has been incorporated add the cream*. When the risotto is thick and creamy taste it for doneness. If your rice seems a bit to "al dente" add a little more broth, otherwise proceed. Add the remaining pumpkin and cheese and taste again. It is a good idea to season risotto at this time since commercial broth and Parmesan cheese can be salty. Fresh ground pepper is a plus! With the risotto off the stovetop, add the butter and whip it in vigorously. The rice will hold while you cook the fish.
*I Make this risotto extra creamy since there is no real sauce on the dish, the compote is more for contrast and flavor enhancement.
Roasting Pumpkin Recipe-Fresh pumpkin is a plus and readily available this time of year. I prep mine by splitting them in half and laying the halves on a sheet pan lined with foil. Sprinkle the inside with salt and pepper and a bit of olive oil. Roast the pumpkin face up in a hot oven, 425 is good, until the meat is just tender. Let them cool and scrape out the seeds, which make great toasting! The skin and meat should separate with a butter knife or even peel away. Cut the chunks into bite size pieces and you are good to go.
Well that's all for today. I am always willing and able if anyone has questions or comments so feel free to blog and ask anything that comes to mind. We're gonna roll the same specials as last night to check out yesterdays post to read about them.
Thanks for checking in!
Chef Michael
1 cup arborio rice(risotto rice, or carnaroli is another name)
1 tbls. minced yellow onion
1 tbls. olive oil
1/4 cup white wine
4 cups chicken broth
5-6 liquid oz. of heavy cream
1 tbls. butter
1-2 tbls. grated Parmesan cheese
salt and black pepper
1 cup roasted pumpkin(see recipe below)
Heat a pan to medium that is large enough so the rice will cover the bottom in one layer (more or less). Add the oil first, then the onion. When the onion has sweat a bit, 2-3 minutes, add the rice. Sprinkle with a pinch or two of salt and sweat the rice for a minute or so. Add all of the wine at once and stir the rice continuously until evaporation but before the rice begins to stick. A wooden spoon or heat resistant spatula is a good tool for this job. Add the chicken broth one cup at a time repeating the process used with the wine. Between cups 2 and 3 add half of the pumpkin and let it work into the rice, this will embed the rice deeper with pumpkin flavor. When all the broth has been incorporated add the cream*. When the risotto is thick and creamy taste it for doneness. If your rice seems a bit to "al dente" add a little more broth, otherwise proceed. Add the remaining pumpkin and cheese and taste again. It is a good idea to season risotto at this time since commercial broth and Parmesan cheese can be salty. Fresh ground pepper is a plus! With the risotto off the stovetop, add the butter and whip it in vigorously. The rice will hold while you cook the fish.
*I Make this risotto extra creamy since there is no real sauce on the dish, the compote is more for contrast and flavor enhancement.
Roasting Pumpkin Recipe-Fresh pumpkin is a plus and readily available this time of year. I prep mine by splitting them in half and laying the halves on a sheet pan lined with foil. Sprinkle the inside with salt and pepper and a bit of olive oil. Roast the pumpkin face up in a hot oven, 425 is good, until the meat is just tender. Let them cool and scrape out the seeds, which make great toasting! The skin and meat should separate with a butter knife or even peel away. Cut the chunks into bite size pieces and you are good to go.
Well that's all for today. I am always willing and able if anyone has questions or comments so feel free to blog and ask anything that comes to mind. We're gonna roll the same specials as last night to check out yesterdays post to read about them.
Thanks for checking in!
Chef Michael
Friday, September 25, 2009
Specials for September 25
~Steamed Mussels with White Wine, Garlic & Cream
~Hunter's Pie with Rabbit Sausage, Chicken, Leeks, Mushrooms, Sliced Potatoes & Gruyere
~Pan Seared Halibut over Pumpkin Risotto with Cranberry-Fig Relish
~8oz. Venison Burger, Grilled and Topped with Sweet Pepper Jelly, Fried Jalepenos, Arugula and Smoked Gouda
Home Made Hot Apple Cobbler with Vanilla Ice Cream
Starting at 5:00 p.m. Specials go fast so get here early!
~Hunter's Pie with Rabbit Sausage, Chicken, Leeks, Mushrooms, Sliced Potatoes & Gruyere
~Pan Seared Halibut over Pumpkin Risotto with Cranberry-Fig Relish
~8oz. Venison Burger, Grilled and Topped with Sweet Pepper Jelly, Fried Jalepenos, Arugula and Smoked Gouda
Home Made Hot Apple Cobbler with Vanilla Ice Cream
Starting at 5:00 p.m. Specials go fast so get here early!
Thursday, September 24, 2009
Weekend Specials Preview
I'm going a bit country French this weekend with a couple of my specials. Firstly there's going to be moules mariniere. Quickly becoming a weekend fixture here at Bluestone, Mussels steamed with garlic, white wine and herbs; I add a pinch of chili flakes, cream and butter for extra flavor. Now with cool weather creeping around the corner I like to think of food in terms of what warms my soul. What sticks to my ribs? What sits in my belly and makes me happy for hours? So then I think ...casserole! That's right, it's not just for tuna or leftovers. It's called Hunter's Pie.
Sliced Potatoes, Rabbit Sausage, Pulled Chicken, Roasted Leeks & Mushrooms and a Savory Gravy all topped with rich, Gruyere cheese. Baked in the oven until bubbly, golden brown!
Look for these specials, and more, starting Friday September 25th.
Chef Michael
Sliced Potatoes, Rabbit Sausage, Pulled Chicken, Roasted Leeks & Mushrooms and a Savory Gravy all topped with rich, Gruyere cheese. Baked in the oven until bubbly, golden brown!
Look for these specials, and more, starting Friday September 25th.
Chef Michael
Last weekend of September!
We're going to end the month with a bang here at Bluestone! NU football game on Saturday and some great food and drinks to go along. My favorite season is almost upon us and that means comfort food. My plans for the weekend include a new wild game burger, pumpkin risotto, a country potato casserole and mussels. Maybe a few surprises if I feel saucy! Stay tuned in and I will have the specials for the weekend up soon.
Chef Michael
Chef Michael
Tuesday, September 22, 2009
Football Saturday 9/26!
Northwestern plays the Gophers of Minnesota at Ryan Field with an 11 a.m. kickoff so come in pre-game for a quick bite and a frosty ale...we'll be open at 10 a.m.!! And celebrate the 'Cats victory after the game 'cuz Chef Mike will be making specials perfect for a fall evening!
Sunday, September 20, 2009
Specials for Sunday Sept. 20th
Scallops with Pork Belly over Crisp Dumplings, Mushrooms and Leeks with Apple Cider Vinegar Syrup $18.99
Welcome fans of Bluestone! Chef Michael here with my first blog.
So how many people know about pork belly?........
Ok well a brief description then. Pork belly is just what it sounds like and is taken from the belly of a pig. It is where bacon is derived. The difference in cooking is where its at. While bacon is typically smoked and often cured, then sliced into strips, pork belly is cooked whole. There are many varying techniques but the end result is what's important. Tender, melt in your mouth meat with a slight cap of crispy fat is the objective. The pairing of sweet seared scallops along with the sweet and tangy vinegar syrup makes the flavors really pop! Here's how I prepare my pork belly.
And feel free to hit me with any questions or ideas!
1 pork belly (8-12 lbs. avg.)
2 tbls pork rub(black pepper, brown sugar, cumin, celery salt, kosher salt)
6 large onions sliced thin
Set your oven to 300 degrees. Place the pork in a 2-4 inch deep pan with the onions on the bottom. Rub the meat well and set it on the onions with the fat side up. Let it cook slowly, covered with aluminum foil, for about 3 hours. This an approximate time as size of the meat may vary. When the belly is easily pierced with a knife and the meat can be pulled away it is done. Further cooking will make the pork belly even more tender but more difficult to cut into easy to work with chunks, but cook it how you like. Let the meat cool before cutting and save the onions and drippings, they make a great sauce!
Welcome fans of Bluestone! Chef Michael here with my first blog.
So how many people know about pork belly?........
Ok well a brief description then. Pork belly is just what it sounds like and is taken from the belly of a pig. It is where bacon is derived. The difference in cooking is where its at. While bacon is typically smoked and often cured, then sliced into strips, pork belly is cooked whole. There are many varying techniques but the end result is what's important. Tender, melt in your mouth meat with a slight cap of crispy fat is the objective. The pairing of sweet seared scallops along with the sweet and tangy vinegar syrup makes the flavors really pop! Here's how I prepare my pork belly.
And feel free to hit me with any questions or ideas!
1 pork belly (8-12 lbs. avg.)
2 tbls pork rub(black pepper, brown sugar, cumin, celery salt, kosher salt)
6 large onions sliced thin
Set your oven to 300 degrees. Place the pork in a 2-4 inch deep pan with the onions on the bottom. Rub the meat well and set it on the onions with the fat side up. Let it cook slowly, covered with aluminum foil, for about 3 hours. This an approximate time as size of the meat may vary. When the belly is easily pierced with a knife and the meat can be pulled away it is done. Further cooking will make the pork belly even more tender but more difficult to cut into easy to work with chunks, but cook it how you like. Let the meat cool before cutting and save the onions and drippings, they make a great sauce!
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