Greece prostest photos - 29. june 2011
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With the long weekend ahead of us and the Fourth of July right around the corner you might consider this as one of your meals, Ricotta and Herb Stuffed Chicken. Placing an herby, cheesy and citrusy mixture of creamy ricotta underneath the skin turns a simple chicken into something quite amazing!
I get all my chicken from Whole Foods, I know where they come from and I love how clean and fresh they look and the friendly butcher behind the counter is always happy to do anything I ask so I don't even have to get my hands messy! Lately every chicken I buy I've been asking him to cut the back out for me, better known as spatchcocked or butterflied. I just love how even and fast it cooks up being cut that way.
For the ricotta filling mix up 1lb of ricotta with fresh herbs of your choice, I used basil and parsley along with grated parmesan or romano cheese, salt, pepper, lemon zest and chopped sundried tomatoes. In a small pan, saute 1 clove of minced garlic and either sliced green onions or the lighter part of a leek, when soft, toss and stir into the ricotta mixture.
While the chicken is cooking in the oven you can be outside grilling up some vegetables for this delicious side dish of Grilled Vegetable Couscous, better yet get it done earlier in the day so you can be sipping your favorite drink instead!
Cook your couscous according to the package, I like the large Israeli couscous, toast it first in olive oil then add water, it's usually equal amounts. I had 1 1/3 cups of couscous and the same amount of water. When it cools down to room temperature add your grilled veggies, I used red, yellow, orange and green peppers, Vadalia onions, portobello mushrooms and fresh corn. Add lots of chopped basil, olive oil, lemon, salt and pepper to taste.
I'm excited to share my first romaine salad of the year that my green thumb husband grew for us, he has it growing in pots as well as in the ground.
He won't let me cut the leaves off for fear I might destroy the plant, he's very particular. Look how proud he is!
The leaves were so tender and fresh even the core was delicious, simply dressed with my very best olive oil, fresh squeezed lemon juice and light shavings of Parmigiano Reggiano, simply the best!
This past Saturday I was invited along with other Chicago based bloggers to spend the day experiencing authentic Italy in Chicago through the eyes of Bertolli. I was told to prepare my palate for a truly delectable day, and it certainly was!
The weather was beautiful and the deli was bustling with people inside and out enjoying all their favorite Italian eats like gelato, cappuccino, espresso, fresh baked pastries, cookies, sandwiches, subs and much more!
As we dipped our biscotti and savored each bite of authentic Italian cookies we enjoyed hearing how this family business got started and how much it has evolved through out the years.
You could imagine our excitement when these beauties were brought to our table, Affogato, a classic Italian dessert consisting of creamy vanilla gelato being "drowned" in warm espresso, a match made in heaven! If you haven't tried Affogato yet, you must! It's the perfect summertime dessert! I was so impressed with their gelato, very authentic taste and texture and their exclusive use of Illy brand coffee. Check out a previous post I did on Affogato here.
Our next stop was at Chicago French Market to visit Pastoral Artisan Cheese, Bread & Wine. Waiting for us was an Italian cheese tasting, custom made especially for our event.
Our taste buds were heightened as we sampled, ***Montasio Vino Rosso, a cows milk cheese covered with Cabernet and Merlot. *** Podda*** Taleggio*** a wonderful Gorgonzola DOP Piccante, somewhat spicy, loved it! and the king of all cheeses, *** Parmigiano Reggiano.
After the tasting we had time to walk around the French Market which is actually a year-round indoor marketplace filled with local artisans and purveyors.
Next stop on our journey was to Old Town Oil, located on Wells St. where we had the opportunity to taste specialty olive oils and balsamic vinegars from around the world.
Each one unique in it's own special way, grassy, fruity, spicy, full bodied. Tasting olive oil is similar to a wine tasting. I especially loved their Tuscan Herb, I pictured it drizzled over grilled vegetables, it has a wonderful infused herby flavor!
It was fun sampling all the balsamic vinegars, aged, white and specialty, Some of my favorite flavors were, fig, tangerine, pomegranate, raspberry, honey and ginger, Sicilian lemon, white peach and jalapeno. I never knew there were so many different flavored vinegars!
We still a little time left before dinner so we all walked over to The Spice House, where I was introduced to my new favorite ingredient, tomato powder. Rich tasting and very tomato-ey I can't wait to add it into pasta dough.
The last stop on our journey was dinner at Coco Pazzo, on Hubbard St. Coco Pazzo was the first Chicago restaurant to focus solely on the Tuscan region of Italy. The minute you walk in you're welcomed by the beautiful loft style setting.
But my focus was all on the antipasto table which caught my eye immediately, a colorful display of all my favorite vegetables, meats and cheeses, all cooked to perfection!
Owner, Jack Weiss graciously spent time at our table welcoming us and telling us his story of how Coco Pazzo came to be. Manager Roberto explained the type of wine we would be having with each course from their award winning all Italian wine list, and the talented Executive Chef, Chris Macchia explained the custom pasta menu he created for us.
We started out our meal with amazing antipasto platters along with slices of warm homemade foccacia bread, I would have been happy stopping right there!
Then came the pasta, Mezzelune Gorgonzola, handmade half moon pasta, gorgonzolla filled, asparagus sauce. Tagliolini Neri, black squid ink pasta, rock shrimp, zucchini, tomato, chilles and basil. Pappadelle al Coniglio, homemade wide flat noodles, braised rabbit, white wine, aromatic vegetables, thyme.