A Recipe by Alex Dana from Rosebud

A Recipe by Alex Dana

When I was a little boy my mother always took us to Rosebud on Taylor Street. So naturally whenever I have the chance to write about Alex Dana and/or the Rosebud Restaurants I put my two sense in.

Reposted from http://alexdanachicago.wordpress.com/

Tuscan Beans

Serves 4 | Difficulty: Medium

These buttery beans pack an incredible amount of flavor. Be sure not to let them boil hard or they will begin to break apart.

Filed as Antipasto / Beans / Sides / Starch

Ingredients

• 1 lb Giant Peruvian Lima Beans, Dry
• 1 gallon Water
• 1 Carrot, Lare Diced
• 1 Onion, Large Diced
• 2 stalks Celery, Large Diced
• 2 Bay Leaves
• 2 cloves Garlic, Crushed
• 1 bunch Parsley, Chopped
• Kosher Salt
• Fresh Ground Black Pepper
• Extra Virgin Olive Oil

Preparation Instructions

1. Rinse the beans and make sure they are free of any rocks or stones. Place the beans in water and allow them to soak overnight.
2. The next day, in a large sauce pot, add the beans, water, celery, carrots, onions, bay leaf, garlic and herbs to the pot and bring to a very light simmer.
3. Allow the beans to cook for about two hours, barely simmering, until they are al dente.
4. Add 2 tbsp of salt and let the beans cook for 10 more minutes.
5. Drain the beans and vegetables from the water, cover with olive oil and parsley while still hot and allow them to cool in the oil.
6. Season the beans with salt and pepper and serve

For other great recipes CLICK HERE

I hope you enjoyed this recipe and check back for more.

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Cooking Classes with Chef Mike Ponzio

Learn Cooking Tips from a Celebrity Chef at Rosebud Culinary Classes!

 Join in the rich Italian tradition of bringing the ones you love together around the table to celebrate with fine food and wine.

Allow Rosebud’s Culinary team to demonstrate several ways to entertain with the class and style only Rosebud restaurants can bring.

Our talented chefs, like cookbook author Michael Ponzio, will prepare and serve numerous Italian favorites in true Rosebud style — portions are generous, participation is a must!

Guests will receive a copy of all recipes, as well as servings of the dishes paired with complimentary glasses of wine!

Attend a Rosebud Culinary Class with friends and enjoy an evening of helpful tips, delicious cuisine and, of course, fun! Classes are held one Monday a month from 7pm-9:30pm.

Dates are as follows:

April 16th: Learn tips on these extraordinarily delicious dishes: Spring Vegetable Salad, Mushroom Risotto, Lamb Chop Oreganato, and Biscotti di San Martino.

The Rosebud

1500 West Taylor
Chicago, IL 60607
773-325-9700
Map it

http://www.RosebudRestaurants.com

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Key Lime Pie at Rosebud Steakhouse

Rosebud Steakhouse in Chicago has Amazing desserts, but if you had to pick one of them, we all agreed on the Key Lime Pie. After all it is voted one of best desserts year after year by the local Chicago media. While Rosebud keeps this recipe under lock and key, we decide to give you the closest version we have and share a few pictures of this beauty.

A Key Lime Pie Recipe to Share

Adapted from Gourmet via Epicurious

Ingredients

2 Tbsp. sugar
1 1/4 cups Biscoff cookie crumbs
5 Tbsp. unsalted butter, melted
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
3/4 cup heavy cream chilled
2 Tbsp. powdered sugar

• Preheat the oven to 350°F and get out a 9-inch pie plate, preferably glass.
• Use a fork to stir together cookie crumbs, sugar, and melted butter in a bowl, then press mixture evenly onto bottom and up side of the pie plate.
• Bake for 10 minutes and set aside to cool. Leave oven on.
• Whisk together condensed milk and yolks, then add lime juice and continue whisking until thoroughly combined and slightly thickened.
• Pour filling into crust and return to the oven for 15 minutes. Cool pie completely, then cover and chill overnight or for at least 8 hours.
• When you’re ready to serve, beat the cream and powdered sugar in a bowl using an electric mixer (Jaime wowed me by using her food processor) until it just holds stiff peaks. Add more powdered sugar to taste, if desired. Spoon and smooth the whipped cream over filling and serve.

About Rosebud Steakhouse 
YOU’VE NEVER HAD A STEAK LIKE A ROSEBUD STEAK.

Rosebud. A rare steakhouse, well done. Our medium is prime beef, including bone-in filet mignon. At one block east of Michigan Avenue near the Drake Hotel, we offer an irresistible menu that will tempt your stomach as much as the cool, hip atmosphere will tempt your eyes.

FINE, FRESHLY-CAUGHT SEAFOOD. FOR WHEN YOU’RE NOT IN THE MOOD FOR MEAT.

If steak isn’t on your mind, we have a diverse selection of fine, fresh seafood. Take a look at our blackboard which lists five to eight types of the freshest fish available. Not to mention Dover sole that will make you swoon, our legendary Spinach Salad with Warm Bacon Dressing, Lemon Garlic Whole Boneless Chicken, and BBQ Glazed Bacon Wrapped Scallops. There’s also a daily Rosebud Classic Specialty that changes, well, daily. Plus, our colossal side dishes are a perfect accompaniment to whatever you order, surf or turf. At Rosebud, we pride ourselves on dishes that never fail to turn a drop-in guest into a regular customer.

EAT LIKE A CELEBRITY. DON’T GET BOTHERED LIKE ONE.
A hideaway for locals and celebrities, our menu is as diverse as our clientele. From our wall-spanning granite bar featuring a wine list with over 300 selections, to a variety of single malt scotches that will keep you warm during any Chicago winter, you can be assured that your experience at Rosebud will be like none other you’ve ever had.

COME FOR A GREAT MEAL. STAY FOR THE EXCITEMENT.

As soon as you walk through the door, you’ll know what we’re talking about. Even if it’s your first time at Rosebud, you’ll feel like part of the family right away. This is just one of the reasons celebrities, VIPs, and the like love Rosebud. If we can satisfy them, we’re sure you’ll go home happy.

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Roasted Branzino with Lemons on the Food Network

Sea Bass: Roasted Branzino with Lemons

Roasted Branzino with Lemons on the Food Network.

Ingredients

• 2 teaspoons olive oil
• 8 ounces pancetta, diced into 1/4-inch pieces
• Vegetable oil cooking spray
• 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
• Kosher salt and freshly ground black pepper
• 2 lemons, zested
• 1/4 cup roughly chopped fennel fronds
• 2 tablespoons chopped fresh thyme leaves
• 2 lemons, thinly sliced
• 1 medium bulb fennel, thinly sliced
• 1/2 cup white wine
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.

In a small skillet, heat the oil over medium-high heat. Add thepancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.

Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay thefish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.

The picture above is from Chicago’s own Pelago Ristorante.

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New Years Eve Celebration at Pelago Ristorante

Pelago’s New Years Eve Celebration

 

Pelago’s New Years Eve Celebration will begin at 9pm this year on 12/31.

It will entail a Special 5 Course Chef’s Tasting Menu with live music and dancing to bring in the New Year with live music by Jazz Musician JL Russell.

Please contact them for more details and reservations at (312)280-0700.

http://www.PelagoRestaurant.com

 

About the Food:

The Food
Chef Mauro Mafrici is a Michelin starred Italian chef who has worked in some  of the greatest international kitchens and luxury resort hotels of the world. His long resume of prestigious experiences in revered establishments culminated in the opening of his own critically acclaimed restaurant, Lo Scalco, in New York City which earned a coveted Michelin star in its first year open. Mauro has now brought his talents to Chicago with PELAGO.

The basis of Mauro’s cuisine is “sapori veri’: true, honest, genuine flavors used masterfully to create new sensations, forms and colors. Fresh seasonal ingredients from Italian and local sources will tantalize every taste bud as Mauro allows each bite to speak for itself in a clean, straightforward flavorful vocabulary.    With each endeavor Mauro continues to look for new ways to incorporate regional Italian ingredients as he redefines Italian cooking.

 

 

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Spiced Pumpkin Soufflés Recipe, a Thanksgiving Tradition

Spiced Pumpkin Soufflés at Benny’s Chop House:

This year’s Thanksgiving menu at Benny’s Chop House brings forth an especially elegant and delicious pumpkin dessert that will add more than a touch of taste delight to your Thanksgiving meal. The Spiced Pumpkin Soufflés, created by Benny’s pastry Chef Aaron Lindgren, are a delicate and creative way to transform the traditional pumpkin dessert experience into something truly memorable.

You can enjoy this dessert at Benny’s Chop House on Thanksgiving (Thanksgiving dinner is served from noon to 8 p.m. on Thursday, November 24) or, if you’re planning to enjoy Thanksgiving at home, you’ll be thrilled with the accolades you’ll get from your friends and family when you serve this sophisticated dessert creation, made with spiced rum. This year, let the kids enjoy the pumpkin pie while the grownups marvel at your dessert-making prowess.
Here is the recipe and preparation from Chef Lindgren:

Spiced Pumpkin Soufflés

Serves four (4)

Ingredients

4 tablespoons (2 ounces) butter, plus 3 oz. of butter for ramekins
½ cup plus 3 tablespoons sugar for ramekins
½ cup spiced rum
½ cup plus 2 tablespoons canned, unsweetened pumpkin puree
1 tablespoon cinnamon
1 teaspoon powdered ginger
¼ teaspoon clove
¼ cup of milk
¼ teaspoon allspice
Pinch of nutmeg
½ teaspoon salt
8 eggs
6 tablespoons pumpkin powder
3 tablespoons of flour
Pinch of cream of tartar
4 soufflé ramekins, 4 inches or 16 ounces in diameter
Directions

How to prepare the soufflé molds:

Generously grease your soufflé ramekins with 3 tablespoons of melted butter and. Refrigerate the buttered ramekins and then butter them again. Dust the insides of the ramekins with 3 tablespoons of the sugar and return them to the refrigerator. Keep the remaining butter at room temperature.

How to make the pumpkin pastry cream:

Separate the eggs, reserving the whites in the bowl of a stand mixer. In a small bowl, whisk together the pumpkin puree, egg yolks, 1/4C or 2oz. sugar, spices, salt, flour, and pumpkin powder. Gradually add milk and whisk until lumps are removed. Heat the mixture on low, stirring with a whisk, until it begins to thicken. Cook over medium heat stirring vigorously until you can see the bottom of the pan. Cool slightly and stir in the butter and rum, set aside to cool.

Make the meringue:

Combine all but 2 tablespoons of the remaining sugar and 4 tablespoons water in a small saucepan over medium heat and attach a candy thermometer to the side of the pan. Simultaneously place the egg whites in the bowl of a stand mixer and whisk on medium high speed. Once the egg whites begin to foam up, add the cream of tartar. When the egg whites are completely foamy, shiny and begin to hold the lines of a whisk, add the sugar. The whites should become shiny and gain volume. If you see the whites beading (small lumps of egg whites forming on the side of the bowl), you have whipped them too dry; slow the machine down and add the remaining sugar.

Prepare Soufflé Mixture:

Add about a quarter of the meringue to the pumpkin custard to lighten it and then add the remaining meringue by placing a spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top. Rotate the bowl 45 degrees and continue folding until all the egg whites are incorporated.

Fill the prepared ramekins:

Using a rubber or plastic spatula, fill the prepared ramekins with the mixture, avoiding leaving any air pockets under the mixture in the ramekins. Flatten the tops of the ramekins with a metal spatula, scraping any excess mixture back into the bowl. Clean off any bits of mousse that might have dropped onto the sides of the ramekins.

Bake the soufflé:

You can now either bake your soufflés or place them in the refrigerator, covered, for up to 4 hours or in the freezer for up to 24 hours. Before baking frozen soufflés, allow them to sit out at room temperature for 1 hour. When you are ready to bake the soufflés, preheat the oven to 375°F. Bake the soufflés until they are raised over the rims by about ½ their original volume, 9 to 12 minutes in a convection oven or 15 to 20 minutes in a regular oven without a fan.

Egg Nog Crème Anglaise

1 qt heavy cream
1 cup sugar
6 egg yolks
1 tablespoon vanilla extract or 1 vanilla pod
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
Directions:

Heat cream in sauce pot but do not boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Pour through a fine strainer and chill.

If the pressure to make them are too much, here’s Benny’s Contact info.

Benny’s Chop House

444 N. Wabash Ave.

Chicago IL.

312-626-2444

http://www.BennysChopHouse.com

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Best Server in Chicago: Danny at Rosebud

Who’s the Best Server in Chicago?

Server Danny Levin and Earl Bennett of the Chicago Bears

The Votes are in and Chicago’s Best Server is Danny Levin .

No server in Chicago has a bigger following than Danny at Rosebud Trattoria. For over Twelve years and counting the Rosebud Restaurants had been blessed with the New King of Hospitality.

Danny was a member of the original staff that made Rosebud’s Ballo famous for world-class Italian fare and customer service. Ballo was transformed into today’s Rosebud Trattoria, and with the start of Rosebuds new euro style diner Eatt, Alex Dana called upon Danny to lead his wait staff. Eatt has been a fantastic success, but now our Top Server Danny has decided to come home to Ballo aka Trattoria and reunite with his General Manager, Yvonne Contreras.

This Dynamic Duo have brought the fire back to Rosebud Trattoria by providing the best food and service in the city. Please make your way to Rosebud Trattoria and say Hello to Danny, Chicago’s Best.

Rosebud Trattoria

445 N. Dearborn
Chicago, IL 60610
Tel: 312-832-7700

(Click here for reservations)

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Monday Night Dinner at Rosebud Steakhouse

Rosebud Steakhouse: A Rare Steakhouse, Well Done!

When dining in Chicago on a Monday Night you need a little excitement in your life besides watching Monday Night Football. Rosebud Steakhouse is always a happening place and here’s why.

YOU’VE NEVER HAD A STEAK LIKE A ROSEBUD STEAK.

The Chopped Sirloin Steak is the Featured “Monday Night” Special: Grilled Prime Ground Sirloin with Caramelized Onions and Mushrooms, finished in a Veal Demi Au Jus. Each and every bite of the Prime Grilled Sirloin melts in your mouth with little burst of flavor as you snatch up the onions and mushrooms with your fork. Now add two of our favorite sides to share and your dinner party at Rosebud Steakhouse has just hit a new level of fine dining heaven.

First up, Tempura Wasabi Fried Green Beans with Horseradish dipping sauce. Which are perfect as a side order or as an appetizer. Nothing like crisp tempura green beans with your Steak. Another must have is the Cauliflower Au Gratin. The robust cheese’s bring out a unique flavor from the fresh Cauliflower which are hand-picked by Executive Chef Steve Coppolillo’s culinary team. Both dishes are fit for foodies and you may want to order seconds to stop everyone from fighting over them, but please save room for the dessert.

Rosebud Steakhouse is famous for their Key Lime Pie and the Banana Cream Pie, but tonight one of the featured desserts was a childhood favorite of mine. It is the Cranberry Chocolate Chip Brioche Bread Pudding. Something my Sicilian Great Grandmother picked up while working as a pastry Chef in Paris and feed to my mother that is a Thanksgiving Tradition at our house.

The picture of the bread pudding speaks for itself but we also enjoyed an excellent cup of cappuccino to end our meal and figure it to deserved a picture in this month’s Blog Post at Great Food Pics. As a bonus we have decided to share a recipe for the Cranberry Chocolate Chip Brioche Bread Pudding. Enjoy!

SERVES 10 TO 12

INGREDIENTS:
1 loaf (16 ounces)  brioche

8 tablespoons melted unsalted butter (1 stick)
2 cups fresh or dried cranberries
1 2/3 cups milk
1 cup heavy cream
Scant cup sugar
14 ounces bittersweet or semisweet chocolate
7 eggs
1 teaspoon vanilla extract
Lightly sweetened whipped cream or crème fraiche (optional)

EQUIPMENT

13×9-inch glass or earthenware baking dish or two 9-inch glass pie pans, buttered

Position the rack in the lower third of the oven. Preheat the oven to 350 degrees F.

Tear the loaves into large shreds, about 2×3/4 inches. To do this, pinch a piece of bread at the top of the loaf and start pulling. If the loaf is sliced, tear the slices. Spread the shreds on a large baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately drizzle melted butter over the bread. Sprinkle the cranberries over the bread. Top with remaining bread. Set aside.

In a heavy saucepan, heat the milk, cream, and sugar to a simmer. Off heat, add the chocolate and stir until melted and smooth. In a medium bowl, whisk the eggs and vanilla. Add the chocolate mixture to the eggs, stirring until well blended. Pour the mixture over the bread, making sure the top layer of bread is completely moistened. Cover the pan loosely with a piece of foil.

Bake for 15 minutes. Remove the foil and bake 15 minutes more, or until the pudding bubbles vigorously around the edges although the center is very liquid if the pan is jiggled. Remove the pudding from the oven (it will continue to thicken) and cool on a rack. Serve warm, at room temperature, or cold, plain or with a dab of whipped cream or crème fraiche.

To view more articles about Rosebud Restaurants please click here: Rosebud Restaurant News

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Eatt: A picture says a thousand words

EATT: American European Bistro with a Twist

Eatt is a friendly setting that conveys a neighborhood charm where guests can experience great food, libations, and entertainment in a fun and unpretentious environment (they are pretty laid back and casual). Eatt is open seven days a week serving breakfast, lunch and late night dinning. The daily specials and desserts are some of the best in Chicago.

Here are a few pictures from EATT.

Lox Platter

Eatt Crab Cakes Eggs Benedict

Eatt’s World Class Carrot Cake

Eatt our Parfait: homemade honey laced with granola fresh berries yogurt and mandarin oranges

Dip and Eatt

Frozen Strawberry Margarita

Our Prime Tuna Nicoise Salad

Patty Melt

Mussels and frites

Tiramisu

Dynamite Wings

Old School Porterhouse

This casual diner in River North is a concept brought to us by Alex Dana of the Rosebud Restaurants and is focased on a casual American yet European atmosphere with comfort food that pulls together influences from across the U.S. and Europe. Eatt is truly amazing and Mr. Dana has brought Chicago another Amazing Diner in the Heart of River North.

Eatt is Located in the River North area of down town Chicago at the corner of State and Hubbard.

Eatt Restaurant

6 W. Hubbard St.
Chicago, IL 60654

312-494-3288

www.EattChicago.com

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