Kristina Eats: Chicago

Chicago: bright, electric, innovative, resilient.

I was born in Evanston, Illinois, but I moved to Ohio when I was two months old. Needless to say, I hardly had any memories of Chicago or the surrounding area. Last weekend, I finally made the trip for the first time as an adult. Here are some of the places my friends and I fell in love with.

The Publican

A few of my colleagues at America’s Test Kitchen recommended this West Loop restaurant to me. The Publican and Publican Quality Meats boasts high-quality, local meats and cheeses. They diligently document where they source their ingredients. Our meal was guaranteed to include seasonal ingredients.

To start: Honeycrisp Apple—a salad featuring a whole ball of fresh, ultra-creamy burrata, mouthwateringly sweet honeycrisp apples, julienned brussels sprouts, and walnuts topped with a whole-grain mustard vinaigrette. Every bite was at once sweet, earthy, crunchy, tangy, and creamy. Gorgeous.

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For the main affair: Pork Belly, seared and placed atop creamy, chewy grits. Roasted pears and hazelnuts were placed on top of the pork belly with greens and crumbled farmers cheese. This portion of pork belly featured the meatiest part, with hardly any fatty sections. Pure heaven.

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Bombobar

Located on the side of Bar Siena, this is a walk-up gelato and bomboloni (Italian donut) joint with picnic tables for you to sit at (and heat lamps for when it gets cold outside). The flavors are out of this world. I chose to have one scoop of Caramelized Coconut Fudge and one scoop of S’Mores gelato. Creamy, decadent, and incredibly unique.

Tip: If you ask, they will make you a bomboloni ice cream sandwich. Yes, you read that right.

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Portillo’s

Chicago’s go-to place for the quintessential Chicago hot dog (poppy seed bun, yellow mustard, sliced tomatoes, sweet pickle relish, chopped onions, a dill pickle, pickled sports peppers, and celery salt). I was skeptical, but the poppy seed bun made it work and I loved the combination of flavors. That’s not a soda I’m drinking there, either. Nope, that’s a cake shake. Portillo’s puts a whole slice of double-layer chocolate cake in a milkshake. And that’s their size small. Worth a try, but you’ll probably need to share!

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Lou Malnati’s 

My Chicago friends all told me one thing: feast on deep dish pizza at Lou Malnati’s. Below marks the first moment I’ve ever had this deep dish pizza pie. The crust was crunchy yet buttery. The cheese was melty, gooey, and stringy, even with fresh tomato sauce placed on top (still a conundrum to my Regina’s pizza heart).

Tip: If you have to wait a long time for a table, never fear. You can place your pizza order on the spot. Since the pizza takes almost an hour to make, your pizza will be ready for you by the time you sit down.

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Fork

Situated in Lincoln Square, this casual brunch spot specializes in cheese and charcuterie. Because of this, I ordered their burrata cheese plate (can you tell I’m a bit of a burrata freak?). This cheese plate featured a ball of homemade burrata placed on top of pistachio pesto. To the right of that is grilled grapes with a balsamic vinegar reduction. Grilled, buttered crostini complete the plate. I loved the smoky grapes and the savory, nutty flavors of pistachio in pesto. The burrata was also top-quality.

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The Allis

For an affordable, casual-chic afternoon tea, I could not have imagined a better place in my mind than The Allis. Situated in the West Loop, this historic building features glass chandeliers and chairs upholstered with various colors of velvety fabric or soft leather. So while the building seems to have once been a warehouse, the furnishings make the space chic and luxurious (hence the casual-chic descriptor). I loved the dishes. I wanted to steal them and take them home with me (I didn’t though, don’t worry!). While I would have loved more tea sandwiches, the buttery, flaky scones and the expertly crafted pastries made the experience well worth it.

Tip: If you run out of tea, just ask for more hot water!

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Here’s to you, Chicago. Thanks for treating me like a queen. Until next time!

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Fall Apple Bake and Bourbon Apple Oatmeal

Have you gone apple picking yet? If not, go now and embrace the season!

I went apple picking a few weeks ago. Here in New England we had a drought, so I had to prepare myself for a different sort of crop. Less water means smaller, less abundant apples. However, when we got to the orchard, the apples were still beautiful and delicious.

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Nature shows us that life does not always happen the way we plan it, and that is okay. Beauty still comes from the unexpected events. This was an imperfect year for apples in New England, but that doesn’t mean these apples were useless. Ohh no. I made two fabulous recipes from them. We, too, can create beautiful things in times of uncertainty, when we are in our own “droughts.” I’ve come to find that expectations can easily disappoint, for they hardly ever represent reality. The true measure of resilience is making the most of your present circumstances, rather than discrediting them for not living up to what you thought was perfect.

On to the APPLES!

My Momma made this apple bake for my sisters and I every year. I unabashedly have it for breakfast, lunch, or dessert with vanilla ice cream.

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Fall Apple Bake

  • 8 medium size tart apples; peeled, cored, and sliced (McIntosh and Cortland are best)
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons flour
  • 1/2 tsp cinnamon
  • 2 tablespoons orange juice
  • 1 tablespoons lemon juice
  • 1 tablespoons grated orange zest

Topping

  • 3/4 cup flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 tsp salt
  • 6 tablespoons chilled unsalted butter
  • 1/2 cup chopped pecans or walnuts
  1. Preheat oven to 375 degrees. Grease a 2 1/2 quart soufflé dish, deep casserole dish, or 12-inch cast iron skillet.
  2. Mix sliced apples, brown sugar, flour (2 tbs), and cinnamon in a large mixing bowl.
  3. Add orange juice, lemon juice, and orange zest to the apple mixture and transfer to your baking dish.

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  1. For the topping, mix flour (3/4 cup), salt, and brown sugar in a mixing bowl. Add the butter and break down with either a fork and knife or your fingers until the mixture resembles coarse meal.
  2. Add the chopped pecans or walnuts to the topping and spread this over the apples.

20160925_144619Bake at 375 degrees for 40-50 minutes. You’ll want the top to be golden brown and the filling to be bubbly!


But wait…there’s more!

Below is the most beautiful breakfast on earth. Make this topping for your oatmeal, and you will start your day off like the champion you are.

Bourbon Apple Oatmeal

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  • 1 Mcintosh Apple, sliced
  • 2 tablespoons butter
  • 1.5 tablespoons water
  • 1 tablespoon brown sugar
  • Cinnamon and Nutmeg to your liking (I like a lot of spice!)
  • 2 tablespoons bourbon
  1. Melt butter in a skillet.
  2. Add apple slices, water, brown sugar, cinnamon, and nutmeg. Sauté for about 5-7 minutes.
  3. Add bourbon. Sauté for another 3-4 minutes.

Add topping to a serving of steel cut oatmeal. Happiness will ensue.