News from North Pond

December 2007 - January 2008
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News from North Pond
- Happy Holidays to all for this, the final newsletter of 2007 and the first of 2008. As we ramp up for the busy month of December,
we hope whatever your plans are for the holidays (regardless of whether you
plan to spend any time with us!) you'll have an especially festive and warm
end-of-the-year, grateful for the friends, neighbors, patrons, and farmers with
whom you've shared meals, food and special occasions.
- And speaking of special occasions, I'm scheduled for another
spine-tingling Green City Market demo this month - Wednesday, December 12th
at the Notebaart Nature Museum. Come by to witness firsthand the
transformation of raw market product into delicious, finished, t
able-ready
goodness. Though I'm not sure yet what
I'll be cooking on-site, it'll surely involve something available for purchase
from the farmers present.
- And speaking of presents, check out the special ornaments decorated by a
select group of guest designers - including you-know-who - in the Sunday Chicago
Tribune on December 9th. Then please consider going online to bid on
them for charity.
- And speaking of bids, consider joining us on December 31st to bid goodbye
to 2007. We'll finish the year with an
extra-special seven-course meal, highlighting some new ingredients and preparations
yet-to-be-seen this season. Dinner will be $110 per person, exclusive of
beverages, tax, and tip - with an optional wine-pairing menu to complement the
food. Please call the restaurant to secure one of the ever-more-limited
reservations.
- And I have no reservations about trumpeting the 2008 celebration of
North Pond's 1
0-year anniversary. Though we don't yet have a secure plan to
commemorate it just yet, please watch this space...
- ...but not for a couple of months.
We'll again close the doors for the winter hibernation/revitalization on the 1st of January and reopen on Thursday, January 17th
for dinner service. And as a reminder
for our guests, our winter hours at the time of reopening will be Wednesday-Sunday for
dinner, and Sunday morning for brunch.
Hope you all have a fabulous and healthy New Year if we don't see you
before then.
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Tips from the Green Market Chestnuts - Not Just Roasting
As the weather turns
downright frosty, we start using more chestnuts here on the pond. Historically not only a
reliable food source, but a focal point in the economy and a symbol of wealth
and prestige, the American chestnut was nearly wiped out by a fungal blight at
the beginning of the 20th century. Fortunately, they've rebounded, thanks in-part to people like Paul Thelen at Hillside Orchards in Berrien Springs, Michigan. (See our Oct '06 newsletter for more on Hillside Orchards.) Chestnuts are actually full of energy
and B vitamins, are a great source of iron, and contain nearly as much vitamin
C as lemons. They're typically harvested fresh in October and November and keep best in cool, dark, and dry
conditions (the refrigerator is too humid).
Many, unfortunately, can think of chestnuts only in association with pungent, charred smells emanating from a homemade grill
on the street corner. But sweet, rich chestnuts are wonderful cooked in more mellow ways - whether glazed whole with a touch of honey and citrus, or roasted
in the oven and blended in to a rich warming soup with apples and a hint of roasted garlic. We've got them on the
current menu in a smooth puree, underneath a braised oxtail raviolo and topped
by a fresh sage emulsion. Mmmmm, warming... |
Drink of the Month Mulled Bold Wine
This sweet, spiced winter warmer will
get any evening or holiday get-together off to a tasty start. And why not make a big batch to keep in the fridge,
for when the neighbors stop by unannounced?
1.5c red zinfandel ¾ c ruby port 1 ea cinnamon stick, broken in half 3 ea cloves 25 ea black peppercorns 1 ea star anise, broken in pieces ½ tsp fennel seed 1 Tbl organic honey
- Combine all ingredients in
small saucepan.
- Bring to simmer and remove from
heat.
- Cover pot tightly with plastic
wrap and let steep for 2-4 hours.
- Strain, discard solids, and
reserve.
- Heat before serving, garnished
with cinnamon stick and orange zest.
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Charity of the Month The Chicago
Coalition for the Homeless 312-435-4548
Each year,
we accumulate donations through our wine program for four deserving organizations.
Their inclusion on our list is based on their work to help preserve diverse
food choices, contribute to the local community, support local farmers, and
help commit to a more sustainable future. As we're in the midst of holiday
giving, this month I've chosen a local organization which advocates an end to
homelessness, something many of us might not think about often enough during
the rest of the year. Though not affiliated with the present or past lists,
please consider a gift to those within our own community without the means that
we enjoy.
The Chicago
Coalition for the Homeless addresses the complex issues causing homelessness in
today's society and offers programs and services to assist those most at-risk.
Among the many ways the organization aids, the coalition seeks to create more
affordable housing and living wage jobs, educate the homeless youth population,
and create more options for susceptible women. The CCH employs community
organizers, development specialists, policy experts and legal advocates in an
effort to end homelessness wherever it exists.
Chicago Coalition for the Homeless Website
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Tips from the Fish and Meat Market
King Crab Season is Here!
What's more
exciting than the chance to sample some of The Deadliest Catch? That's right - now's the prime of Alaskan king
crab season (Oct 15-January 15). And we've got king crab in the restaurant - minus the
gnarly human characters off the boats!
There
are fewer than 100 boats that go out fishing for this prized crustacean. And,
fortunately for all of us, the crab population is reported to be on the
increase after a decline in the past years. The catch is monitored and
regulated in order to ensure that this delicious crustacean is around for years to come. And only
male crabs larger than 6 inches across are allowed to be kept on-board for
processing. The sweet and salty meat is
truly remarkable and only available now - fresh - until the quota is met. Come in to sample the king crab terrine we're
serving alongside a pickled purple cauliflower salad and cider syrup. It won't be around for long.
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Recipe of the Month Pan-Roasted Rosemary-Garlic Carrots, Apple Cider Reduction Serves 4
Ingredients
1 lb organic carrots, peeled 3 tbl olive oil 2 clove fresh garlic, peeled 2 sprig fresh rosemary 1 Tbl fresh parsley, chopped salt and pepper 1 Tbl unsalted butter, chilled ½c fresh pressed unfiltered apple cider ½c apple cider vinegar 
Preparation
- Place
cider and cider vinegar in small non-reactive saucepan on medium
heat. Bring to boil, reduce, and
simmer until 3 tablespoons syrup remain. Turn off heat, reserve warm.
- Lay carrots flat on cutting board and
cut on diagonal, into 1/8" ovals.
- Gently tap garlic cloves with the side
of a knife, until flesh just cracks.
- Heat olive oil over medium-high heat in
large (12") non-stick pan for 1 minute, then add in carrots, lightly
crushed garlic cloves and whole sprigs of rosemary. Let sit without
shaking pan for 3 minutes.
- After this time, agitate/turn carrots
so top sides become exposed to direct heat. NOTE: carrots should be
moderately caramelized without being "blackened".
- Salt and pepper carrots and cook
undisturbed for additional 3 minutes.
- After this time, pick out and taste
carrot for seasoning and doneness. If not tender to bite, cook for
additional minute.
- Finish by discarding garlic and
rosemary and evenly mixing in chopped parsley.
- Gently
heat apple reduction and whisk in butter.
- Drizzle apple syrup around and serve immediately.
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Farm of the Month
Herb and Kathy
Eckhouse began curing meat in 2000, as a dream business borne of their years
spent in Italy
on assignment for Herb's then-corporate job. Today they cure, age, and sell
delicious, luxurious prosciutto - lauded as some of the best available anywhere,
using artisanal methods and humanely-raised Berkshire
pigs. We're proud to use La Quercia (meaning "the oak" in Italian - for the
traditional symbol of the province of Parma)
product here at North Pond, and encourage you - if not to come in and eat
here! - to go online to both read about the fabulous job Herb and Kathy do, and
buy some for the holidays.
La Quercia Website
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