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News From North Pond April 2009
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NORTH POND NEWS / UPCOMING EVENTS
- EGGS AND BACON: April's Green City Markets (Saturdays, April 4 and 18 at the Nature Museum)
 feature the bacon and eggs theme. Come to these last-of-the-indoor(!) markets to scramble up some of these goodies before the spring weather takes the excitement and greenery outdoors May 6th, at the permanent home. - EASTER: It's never too early to book for Easter on the pond. But soon it'll be too late. Our extra-special prix-fixe holiday brunch is less than two weeks' away, so call now to
 book a table (or two) for the festivities on the 12th of this month. We'll be open early, at 10:00 a.m. and serve through 6:00 p.m. Consider joining us for one of our first rites of spring.
- SOCIAL NETWORKING: After a fascinating and successful dinner with an all-star
 economic panel discussion last month, Wednesday April 29th we'll be all atwitter. Or will we? Yes, this month's dinner and conversation will focus on the underpinnings, assumptions, possibilities and role of Facebook and the social network behemoth. Consider joining us for another round of delicious food and intelligent chatter as we'll assemble another rock star team of experts. Stay tuned for details.
- TOOTING THE HORN: I'm pleased and honored to announce I've been nominated (again) for the prestigious 2009 James Beard Foundation's Best Chef: Great Lakes culinary award.
 Go online to view all of this year's other nominees: James Beard Foundation
- FOR THE SCHEDULE: Heads-up for next month (May), we'll re-open for dinner service on Tuesdays. This can only mean summer's not far off...
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Tips from the Green Market
Radishes
Now that Spring is finally upon us, let's talk about one of the first, fastest, and finest of the season's under-appreciated vegetables: the radish. With a seed-to-maturity time second to few other vegetables, radishes can be plucked and consumed sooner than most. And for those lacking the green thumb, these babies can practically be grown without even opposable thumbs. They need water, some light and a temperate environment. Otherwise they're (almost) idiot proof.
But regardless of whether you choose to grow them yourself, don't be a fool and think their only place is under the sneeze guard at the local salad bar or in the bowl nestled between the wedge of industrial iceberg lettuce and the ramekin of ranch dressing. No, these refreshing gems are delicious straight from the ground or market - although a brief ice water bath is always beneficial - with simply a touch of lemon and a sprinkling of whichever-of-today's-trendy salts you prefer. Raw (or crudo as we prefer to say on this side of the white tablecloth) radishes are delicious, too, whipped into a savory minted butter (see April 2008 newsletter archived on our website) and spread on pumpernickel or any fresh crusty bread. Yet radishes can easily and successfully be pickled for use later, or better still, glazed with some chicken or vegetable stock, oil and seasoning for accompanying meats or grilled fish. The brief cooking can mellow the sometimes-overwhelming spiciness for those with a more delicate disposition (or more sensitive palate!).
And by all means, don't let the bags of topped red globe salad radishes in the grocery store mislead you, radishes come in a proliferation of shapes, sizes and colors. Some of my favorites include the Easter Egg - so named for the beautiful pastel hues of the elongated orbs - and the French Breakfast, delicate and tapered magenta bleeding into a white tender tip. Go ahead, grab a bunch from the market and live a little...
For inspiration, check out this quick video.
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Drink of the Month
Absinthe Makes the Heart Grow Fonder
Too many of these'll knock your block off. Careful.
1/3 c water
1/3 c honey
1 T star anise (pieces)
2 tarragon sprigs
Bring water and honey to simmer. Add anise, cover and let steep off fire for 30 minutes. Bring back to a boil, then strain over the tarragon; cover and steep an additional 15 minutes. Strain, chill and reserve.
1.5 oz Absinthe
1 oz gin
1 oz spiced syrup (above)
3 slices (Blood) orange
Add first three ingredients to ice-filled shaker and shake well. Strain over rocks, garnish with oranges and enjoy!
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Farm of the Month
Three Sisters Farm (312.399.5585)
For almost 10 years, Tracey Vowell and Kathe Roybal have been growing vegetables on their ten acre farm just south of Kankakee, IL. But just in the past couple of years - thanks to Tracey finally "retiring" from her (other) full-time managing chef position at Frontera - many of us in Chicago have been fortunate enough to share in the delicious sustainable bounty. Three Sisters Farm currently provides us with exceptional pea tendrils, sunflower  sprouts, milled white corn meal, beautiful microgreens, and even pecans from the family farm. These items and more are available indoors at these last two Green City Markets. And when the excitement moves outdoors, TSF offerings will multiply exponentially. Stop by and buy! Check out their Facebook profile here.
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Tips from the Fish and Meat Market
Squid
Squid. Mmmmmm. Many shy away from this delicious and nutritious mollusk, perhaps because of its spooky appearance. But these voracious predators (normally) eat only other fish (and their own, sometimes) so we needn't fear them. In fact, they're a great source of nutritionally complete heart-healthy protein - containing very little saturated fat - and beneficial Omega-3 fatty acids. Additionally, squid is a great sustainable seafood choice, typically captured with minimal bycatch, and can be easily sourced at the local fishmonger or grocery. But most of all, Squid just tastes good!
While most are familiar with the battered and fried goodness, typically accompanied by spicy tomato sauce, squid's even more delicious off the grill or plancha or even braised. Yet due to the nature of the squid's musculature - no skeletal support has evolved a network of connective tissues which form tough elastic bonds if improperly cooked - cooking is best done for less than three minutes or more than thirty. Treated this way, the meat is rendered tender and succulent, avoiding the need for mucho mastication.
Here at the restaurant, we've just  introduced a squid appetizer featuring squid a la Plancha, with squid ink pasta handkerchiefs, green spring garlic, petite greens and citrus. Come in and give it a shot.
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Recipe of the Month
Asparagus, Radish Salad
Serves four, as appetizer
3 T red wine vinegar
1 T sugar
dash Tabasco 1/3 c finely diced red onion, ¼"
1 lb large asparagus spears, bottoms peeled
2 oz red or Easter Egg radishes, ¼" dice 3 T extra virgin olive oil
½ orange, zest only
1 T minced chives
1 T chopped fresh Italian parsley
1 sprig mint, leaves only, chopped
1 sprig tarragon, leaves only, chopped
salt, white pepper
· Whisk vinegar, sugar, pinch of salt and Tabasco together until dissolved, then pour over onions. Macerate 20-30 minutes.
· In large pot of boiling, salted water, cook asparagus spears 2.5 minutes until just tender.
· Remove to ice water bath, chill, strain and reserve on plate.
· Combine radishes with oil and orange zest, salt and pepper. Stir to coat.
· Add in herbs, stir, then add in strained radishes.
· Correct seasoning then spoon over asparagus spears.
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Charity of the Month
C-CAP (312.505.0534)
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. This month we highlight another worthy contender: The Careers through Culinary Arts Program (or C-CAP) began in 1990, as the vision of Richard Grausman, cookbook author and culinary educator. What started as his idea to teach inner-city New York high schoolers the satisfaction and value of cooking at home has grown today into a national network preparing underserved students for college and career opportunities in the culinary arts. Today, the nonprofit boasts of reaching over 10,000 students each year through their training, internship and scholarship programs. C-CAP |
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Yet Another Pithy Article / Think Piece
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