New Kitchen

If you can avoid it (which we really couldn't), I wouldn't recommend trying to arrange the sale of your home, the purchase of another, visiting relatives homes out-of-town (twice), and having your brother in from L.A. all at the same time. Actually, the part about having Dave here has just made things more fun, but things have been pretty crazy. What I'm trying to say is, sorry about not posting lately. I'll be better next year (like after we close January 8th.)

Did I ever show you my old microwave? The one that had the handle that broke off, and fell in two large chunks into the pasta sauce I was cooking at the time?



The one I repaired with super glue, rubber bands, and garbage bag ties? No? Well, that might be because you were coming over for dinner, and I didn't want you to cancel when you saw this thing.



(Yes, we had to have that repaired before selling the place.) I have looked forward to getting a new house and a new, gigantic kitchen for longer than I can tell you.

Well, that time has finally arrived. As of January, I will take possession of my Kitchen of the Future, which is not gigantic, but it sure is new!



It has much more usable counterspace (and granite tops, yay!) than my current kitchen, and those new appliances... I can't wait. The stove is electric, which I do not prefer, but I can try to adapt. If I can't, I may have to go back to gas. I will no doubt burn countless dishes before I get used to it, but I am going to try. I had seen bigger kitchens in the homes we looked at, but this place overall was such a great fit for us that I think it is worth it (and hey, it is bigger than the alley kitchen I have now.) I plan on putting a built-in cabinet space, or just a large buffet at the head of the dining area for extra dish storage. I'm really looking forward to the new-ness of it all!

Enjoy Your Lunch with Grendel

I am so sorry about my infrequent posting of late... I have been cooking all week, however, just to keep myself sane in between the house-hunting. We put an offer on a house, which we have retracted based on the results of the home inspection. That's one that we paid for with real money, and one inspection by a lovely architect named Marco that we met through my friend Maira. We paid Marco with a bolognese pasta dinner I made him. And fudge.

I have a few photos of that for later, but for now I have something that you must read. My brother is the funniest person on earth, and when you read this account of his lunch with his boss (have a strong stomach), you'll see that I'm in no way biased.

Mmmm... Umami!

I found this article from the Wall Street Journal to be intensely illuminating, and I just had to share it. (Please do not get the impression that I am a regular WSJ reader; I am nowhere near that deep.) At first I clicked on the title and read it just out of curiosity: a new taste discovered? Neat.

But now I realize that this article is all about me. Some of you out there are sweetness junkies and carb-lovers. My husband is a good example: we have joked for years about the loving way that he hovers over any pastry, bread, rice, potato, sugary snack or, *gasp*, any combination of the aforementioned (like a cinnamon roll, or a sugared pastry.) I have always said that I like salt as much as he likes sugar, but that isn't exactly right. I do often find dishes to be too salty. But now I know what it is that I really crave: umami!

The article describes "umami" as the deep, meaty, satisfying and complex flavor that is present in a variety of foods: Worcestershire sauce, mushrooms, parmesan cheese, anchovies, and on and on. Just as table sugar is "just sweet," MSG is "just umami." Some parts of the article are a bit scary, like the goings-on of a certain food lab that is using "an artificial taste bud" (bringing sci-fi images of a large, disembodied organ to mind -- if I touched it, would it taste me?) to test artificial means of manufacturing umami, and a PR push to get the public to accept MSG as a "more natural product." But there are natural ways of bringing out the umami flavor that is already present in foods: by roasting, grilling, drying, and sautéing. To me, this gives a name to something that I have figured out in experimenting with vegetarian foods. Using certain ingredients, combined with certain techniques (mushrooms, parmesan, roasted veggies, grilled tofu and eggplant, sun-dried tomatoes, etc.) make a dish much more satisfying than those without. I'm not a vegetarian, but I think the knowledge makes my vegetarian dishes better. Personally, I think it is umami that separates the vegetarian entrées from the side dishes.

It also explains why I've always needed parmesan in my chicken soup! What I need now is a t-shirt that tells the world what I really am: "Umami Freak."

P.S. I first read this article on a tiny screen in small text -- I apologize, but I misspelled umami the first time around. My thanks to those who commented and shouted this at me in ALL CAPS. Oops.

Smoked Cheese and Broccoli Pizza

Things have been pretty stressful around here lately... We have been house-hunting, and trying to figure out how to balance what we want in a house (Chris wants a basement, and I want either a nice kitchen, or a house cheap enough to renovate the kitchen) with the area that we want to live in (we like a walk to either downtown Arlington Heights, Mt. Prospect, or Des Plaines). As I write this, we are in a price negotiation over a house. I have decided to post in an attempt to distract myself from the worrying!

When my time is limited, I tend to rely on Trader Joe's or other places that I can get simple, prepped food to put together (Market Day helps, too). Chris requested "broccoli pizza" one night, and I thought that sounded good, too. I dunno where he came up with that, but I was happy to provide something so simple.

I steamed a bag of pre-cut broccoli florets, and shredded some smoked jack cheese over some plain shredded mozzarella. I layered them over tomato sauce and extra minced garlic over a pre-made wheat pizza crust (Tabula Rasa is the Joe's brand.) While layering the pizza, I caught Chris making an appetizer out of the cheese and broccoli.



He was putting a small pile of smoked cheese atop a steamed broccoli floret and eating them one at a time. I tried it, and he was really onto something, there!



I knew that the pizza would turn out well because our snack had been so good. That rich taste that broccoli has, and the smoked cheese went really well together.

Pasta Regina Margherita

A lot of you are probably familiar with the basic pizza margherita, named after Queen Margherita of Italy. The colors of the neopolitan pizza are in honor of the Italian flag: the green of the basil, the white of the mozzarella, and the red of the tomato sauce. This cold pasta salad is my version of those same basic colors and flavors, and unlike a whole pizza, you can toss it in the air and catch it in your mouth, even if you're not a Border Collie.



one box of whole-wheat farfalle, or whatever pasta you like
a couple handfuls of the basil and scallions, chopped small
2 cloves garlic, minced fine
1 small bag of sun-dried tomatoes, cubed
1 drained container of ovoline, the pearl-shaped fresh mozzarella
1 large handful of pignoli, or pine nuts, toasted and tossed in a skillet first

Cook the pasta, rinse it and drain it. Combine all the other ingredients, then dress it: combine 1 cup olive oil, 1/4 cup balsamic vinegar, the juice of one lemon, at least a tablespoon of salt, some pepper to taste, and about a tablespoon of sugar. Whisk that in a Pyrex or shake it in a container. Toss the pasta in it, and taste it. Add salt or pepper, or red pepper flakes, as I like to do. You can chill this a little, or serve it at room temperature, which I think is better.



I brought this to a housewarming party some time ago, and I think everyone liked it. The sun-dried tomatoes and the pignolis keep it from being bland (and the red pepper, if you add it.) It was pretty cost-effective, and you could have fed an army with the amount it made.

Kinder Surprise

I've told you how much I love Joe Caputo's grocery store. Let me tell you how much. I dunno if you've read between the lines here, but Chris and I were seriously considering a move to Portland, which is just a wonderful place (now we'll find out if Chris' mom is really reading this blog.) We have 80-85% decided against it, and for Chris the big reasons are because his family and his sports teams are here. For me, the reasons to stay are the theatre scene and the extra-work I've been doing here, the fact that I am a true cold-weather jogger, the job that I love, and Joe Caputo's. Not necessarily in that order. I also just know that my cat wouldn't go poo for the entire three days it might take to get out there, and then he would detonate. He's a nervous poo-er.

So I got to take Ma into Caputo's when she was here, and she loved it, too. In the checkout line, which is always long, I freaked when I noticed this:



Ma has a degree in French, and she's always loved all things French. When Dave and I were kids, she had Asterix and Obelix hardcover books around the house, which she would generally have to read to us (as they were in French, and I think the Romans spoke in Latin.) The names translate to Asterisk (because he is the small one), and Obelisk (because he is the large one.) Anyway, later on, cartoons of the two appeared on the Disney Channel, if memory serves... And they were hilarious. The cartoon is based on Gaul's resistance to Roman occupation. The Gaul's drink a potion that makes them stronger, all except for Obelix -- who fell in a vat of it as a baby.

Caputo's has a wide selection of not only Italian stuff, but lots of imported food. So I had to grab one of the egg toys, for old times sake. They were little chocolate eggs with a prize inside of "Asterix and the Vikings."



When you open it, there is a little egg capsule inside the chocolate:



And inside the egg capsule is a figure and a comic! I was hoping to get Obelix, but I got a Viking. Still neat.



Le Gaulois en vie long!

Fish Tacos

Chris and I both love fish tacos, so I tried making them at home for the first time. I had some frozen cod, courtesy of Market Day, and I decided to use that.

First I thawed out the fish. The Market Day cod kind of comes in these little log shapes, so while they were defrosted and still wet, I rolled them in seasoned flour. Then I browned them in just a couple of tablespoons of olive oil, not messing with them at all until they were ready to turn. I browned them on four sides. They fell apart a little bit even with the minimal turning, but that was part of my master plan: to just scoop out the crunchy bits and the fish all together and drain them on paper towels. My plan worked.



I had asked Chris to try and get the cole slaw mix to use in place of the traditional shredded cabbage, but he came home with a head of cabbage saying he couldn't find any mix. So I shredded it in my food processor, but the shredding blade I used was the one that chops very fine. I decided to mix in the lowfat, spicy ranch sauce I was going to put on the tacos and just have a sort of coleslaw. Not traditional, really, but at least we could eat the leftovers as cole slaw the next day (I mean, it's easier to use than leftover shredded cabbage). And they were both going on the tacos, anyway.



I used some buttermilk, some ranch and mexican seasoning , and some lowfat mayo, salt, and sugar. It took quite a bit of sugar to taste the way I wanted it, which to be honest, was something like KFC's cole slaw with some spiciness to it.

We used corn tortillas, and topped the fish with salsa, some cheddar, and the cabbage/cole slaw. We doused them in fresh lime juice, too. They were crunchy, spicy, cool, hearty and refreshing. (That's lots of things for one dish to be, but they were!)

Butterscotch Sauce

Hello again, everyone! I am going to do a brief "comeback" post tonight, as a prelude to more in the coming week. I have been gone for a couple of weeks, here and there as I said, and in the last two days we have had a price negotiation, followed by an acceptance of an offer on our place. I am so excited. Chris, of course, has found a January move to be a new source of things to get nervous about and dread. But that's just his brand of anticipation.

I'm on a bit of a health kick at the moment, brought on by a feast of a Thanksgiving... But more on that later. For now, let me show you one of the sinful indulgences that brought on my currently healthy diet: butterscotch sauce. Oh, and pie. And ice cream.



At Chris' parents' house, I didn't have something to put on my ice cream (besides the raspberries, but you know, I mean something bad.) So I stuck some butterscotch morsels and a spoonful of milk in the microwave for about 20-30 seconds, and stirred them until they melted. Oh Katie, bar the door. Anyway, I came home and by happy chance, I had some butterscotch chips in the fridge, too! And I made myself a petite sundae each night with Slow Churned Light Praline until all the morsels were gone.



Hoo boy. I am going to be very, very good for awhile. Until David gets here at Christmas.

Chicken Tikka Masala

I find it is a bit intimidating to use new spices, but my curiosity about food tends to drive me over that fear. And I'm always pleasantly surprised to find that most dishes, the world over, contain plenty of familiar ingredients. The "base" for this dish could be the same as any number of Mexican or Italian dishes you may have made before. The only thing that may be new to you about it is the garam masala spice, which is available in most grocery stores now.

Give it a shot -- if you like warm, medium-heat dishes like chili with seasoning that is a bit more complex in flavor, you'll like tikka masala. I've changed and simplified a few things from the recipe I have, and the following recipe reflects my changes.

Marinade

• 1 cup plain yogurt


• 2 T. lemon juice


• 2 tsp. mediterranean seasoning, or just 2 tsp. cumin, and 2 tsp. cinnamon


• 1 tsp. red pepper flakes


• 1 tsp. salt


• 1 tsp. ginger


• 1 ½ pounds boneless, skinless chicken breast cut into strips or large cubes

Sauce

• 1 T. butter


• 2 T. flour


• 2 cloves garlic, minced


• 1 jalapeño chili, minced


• 2 tsp. ground coriander


• 1 tsp. each: ground cumin, paprika, garam masala spice


• ½ tsp. salt


• 1 8 oz. can tomato sauce


• 1 ½ cups fat-free half-and-half


• ½ cups chopped cilantro

Combine everything on the "marinade" list, including the chicken. Marinate in a plastic Ziploc gallon bag in the fridge for at least 2 hours (overnight is better.)

If you have a grill pan like I do, you can just grill the chicken on it directly. If you have a charcoal grill, thread the chicken onto skewers first (tastes better is you got the coals). My recommendation, either way, is to only partially cook the chicken. It goes into the sauce and will cook the rest of the way. If you thoroughly cook the chicken first, you will probably find it a bit dry after it goes in the sauce. I know it is a little creepy purposefully undercooking chicken, but trust me, it will fully cook in about a minute in the sauce.

Set the lightly grilled chicken aside on a plate (don't re-use the plate, just wash it later), and make the sauce. Melt the butter and flour in a large deep skillet over medium heat. Add the garlic and jalapeño, and stir for a minute. Stir in the seasonings, and salt. Combine the tomato sauce, and stir for one minute. Add the fat-free half-and-half, and simmer until the sauce thickens.

Add the chicken to the sauce (remove it from the skewers if you did this) and let simmer for a couple of moments. If you want to be sure that it is cooked, just take one of the thicker pieces out and cut into it. Don't overcook it.

I like to serve this over egg noodles with the cilantro over the top, but I think it would also be good with potatoes and peas. With the fat-free half-and-half instead of cream, it is really a healthy dish, and if you do the marinade the night before, it is also pretty quick. I served it with avocado slices with lemon, salt and pepper once -- and now I consider this to be a must-have accompaniment!

Apologies

I've been gone so long!

Chris and I went back to Portland, this time together. We both loved it. I got back on the train the day after we flew back here, to go to my mom's. And that was lots of fun, too. I'm really blessed to have the type of family that likes to sit around and laugh (on both sides). I only have two first cousins in the whole world (how un-Italian-like, and they're on the non-Italian side of my family), and they are funny, funny people. I feel very fortunate.

Anyway, I have pics of Portland (again), and I don't know what-all, since I haven't been able to face the prospect of unloading my camera and phone of all they contain. Tomorrow and Tuesday I work two long days (that's okay considering I have taken so much vacation -- the practice has been slow, anyway), and then off to Bourbonnais for Thanksgiving. My boss is giving us each a turkey for our families, so I will be hauling that down in a cooler for Wilma and I to cook!

Anyway, I will post today, and my apologies again if I am in and out all week (or out, mostly.) The funny thing is, I am up to a record number of hits-per-day and growing, so it doesn't seem to matter so much whether I am here of not. :)

Talk to you soon!

Gina

Brooke's Artichoke Dip

Now that I've posted about baking something from scratch (even if I didn't do the cooking), I have to post about something simple to make, or I may end up with a rash. And, eyw, no one wants that.



When I was a freshman in college (age 19, I think), my friend Brooke would also be home, because she was still in high school. Her house was on my way back to route 17, which I took through Dwight and over to I-55 to Bloomington. And what a sad, dark journey that was, especially in winter. So Brooke's house was something I could look forward to, and help stave off the inevitable homesickness I got from going back to school on a Sunday night. I don't remember the particulars surrounding this visit, or what season it was, but I do know she and her mom sent me back to school with two slices of "white pizza" with artichoke hearts. I unwrapped the slices from their tin foil before I went to bed that night. That's because when I was 19, what I really liked to do was stay up too late, eat too much 'round the clock, and complain about why I was gaining weight, sluggish, and still a virgin.

Anyway, I was totally knocked out by what I was eating. I thought it was one of the tastiest things I'd ever eaten, and it wasn't even warmed up, as I was instructed to eat it. Brooke gave me the simple recipe, and I've used it countless times since:

2 cups mozzarella cheese
1 cup parmesan (FINELY grated -- the powdery kind)
1 cup mayonnaise (I now use Hellman's Reduced Fat, the greatest lowfat mayo ever)

To that, you can add:

1 bag of rinsed-until-thawed artichoke hearts, broken up a bit with your fingers (canned works too, but the frozen ones are much fresher-tasting), as Brooke taught me originally,
or/and
1 box frozen spinach, thawed and drained (I started doing this sometimes later),
or/and
1 jar drained mushrooms
or/and
a little smoked shredded jack cheese across the top (this is a "new" alternative)
and
garlic seasoning, salt and pepper to taste

Pat dry any veggies you are using with a bunch of paper or one "real" towel. Mix well until combined, and then, in one version, you can place the dip in an oven-safe container (as in the photo above). Bake it for 45 minutes or so at about 350, and check on it. I like to put it under the broiler for a minute or two at the end, and serve it with pita bread or chips. Alternatively, you can spread it on a Boboli crust instead of the casserole dish, brushed beforehand with olive oil, and with some crushed garlic scattered about (then you can serve it as a white pizza).

As many times as I've made this, I've probably screwed it up just as many times. Benefit from my mistakes... Here are some things you should not do:

• Do not add the mushrooms/spinach/artichoke hearts until they are VERY dry, drained and then toweled off.


• Do not "eyeball" the measurements. Of COURSE I have attempted that, and it has always bombed, and the end result is "mayonnaise-y." When done properly, there is no hint of the mayo at the end. This was the first dish I made my husband, ever, and there was too much mayo in it. He was reluctant to try it again. (Now he likes it, knowing what it is supposed to taste like.)


• Don't over-salt it. The parmesan is already pretty salty.


• Do not forget the parmesan. Famously, I talked this dish up like crazy to my friends in college, made it, and served it to my friend Fred without adding the parmesan. The end result was too gross to even get into describing.


• Do not use shredded parmesan instead of grated parmesan. I find that it throws off the proportions.

Let ye all take heed. I know Brooke is laughing by now.

Anyway, when I make this for Chris and I as opposed to bringing it to a party, we have a lot left over. I found a third use for it: the dip makes great grilled sandwiches later on!



Just spread the cold, refrigerated dip between bread slices, or with grilled turkey as I've done here. Grill it as you would a grilled cheese. Delish.

Thanks for the recipe, Brooke! Hope I got it right. Love to you and your mom!

Mimi's Pumpkin Cookies

You all know how much I dislike baking. I dislike the powdery mess, the multiple dishes and bowls covered in the sticky mess, and most of all I dislike the measuring -- which I normally do not do any of in my cooking. I also dislike the subsequent weight gain. If I'm gonna gain weight, I'd typically like it to be from the consumption of deep fried cheeses. I get a lot more of a thrill from those items. That's just my bent.

But now, hello Diane, take a look at these cookies!



Aren't those beautiful cookies? Yeah, and you won't see me cranking out a product like that. And I didn't. Chris made these cookies. ALL BY HIMSELF.

If you haven't been reading very long, or if you don't know us personally, you may not be dropping your jaw to the appropriate level at this moment. I'm not trying to be condescending or rude to Chris. He's one fart smeller, and downright brilliant in a lot of areas. In one or two areas, he is actually Rain Man. But he's not so much with the cooking. So when he found a recipe in the Tribune for "Mimi's Pumpkin Cookies," I had my doubts. (UPDATE: scroll down for recipe). These cookies had FROSTING on them, for crying out loud. Oh, sure! And let's just turn the sofa into a rocket and fly our fat asses to the frigging moon while we're at it!



We had a bit of the "blind leading the blind" situation at first. It isn't that I refused to help, it was just that I wasn't much help. "Is pumpkin purée the same as pumpkin pie filling?" he asked when calling from the store. I had no idea. A call to his mom confirmed that the "pie filling" variety was probably seasoned, or had other things added. Ah. I should have thought of that, owing to my years of experience with canned puréed tomatoes, vs. "tomato sauce."

He came home and got to work, and there was only one further bump in the road. And it wasn't even his fault. The printed recipe had listed an egg, but didn't actually say when to add the egg. So once Chris realized this, he scooped up the dough he had already parceled out onto the cookie sheet and blended in the egg. Then he redistributed them. The only thing I added to the process was that I suggested adding a little ginger.



I'm not usually a fan of non-chocolate items, but these cookies were just about perfect. They were lightly spicy, crunchy and delicate. Chris was generous enough to bring over half of them to work, and he was more than a little insulted when they didn't vanish right away. "Don't they know how GOOD these COOKIES ARE??" he said when he got home.

Well, I do babe. And believe me, I won't forget it! In our house, the baker's crown is officially yours. "You complete me."

P.S. I should also mention that Chris took all the photos in this entry, too! My baby is all growns up and a food blogger...

UPDATE: I totally found it. I cannot believe I located this recipe, which I had clipped out but tucked into the pages of Saveur magazine, which I then took to my in-laws to make with the mac-and-cheese recipe in the magazine. Then promptly packed away and just UNpacked a year later. Anyway, here it is, out-of-print from the Chicago Tribune, and I hope they don't mind me reprinting it by popular demand! (And btw, Mimi is the name of someone's grandmother). My additions are in italics:

For cookies:
1 cup each: granulated sugar, vegetable shortening, pumpkin puree
1 egg
2 cups flour
1 tsp each: baking soda, baking powder, vanilla, cinnamon
1/2 tsp salt

For icing:
1/2 cup packed brown sugar
3 Tblesp. butter, milk
1/2 tsp. vanilla
1 cup confectioner's sugar

1. Heat the oven to 350 degrees. Sift (or whisk) the flour, baking soda, baking powder and salt together in a large bowl; stir in the vanilla and cinnamon. Set aside.

2. Beat sugar (and egg) and shortening with a mixer on medium speed until creamy; add the pumpkin puree. Beat until just mixed together; reduce mixer speed to low. Add 1/4 cup of the flour mixture, beating until combined. Repeat with remaining mixture, beating after each addition.

3. Drop by generous teaspoonfuls onto a cookie sheet. Bake until barely brown, about 15 to 20 minutes.

4. For icing, combine the brown sugar, butter, milk, and vanilla in a medium microwave-safe bowl. Heat on high (100% power) until brown sugar melts, about 1 and 1/2 minutes. Remove from microwave. Stir in confectioner's sugar until icing is smooth, adding a bit more milk if needed to desired consistency. Spoon icing over each cookie.

Resi's Bierstube

Happy Oktoberfest, if a bit late, to everyone! Chris and I love good beer, and we are lucky enough to have some friends that like the same types of dark brew that we do. Last year, we went to Resi's Bierstube on Irving Park Road. We didn't eat there, but we went after a meal to enjoy the beer garden and some drinks. I love the atmosphere of the place (kind of like your German grandparents rec-room, as I imagine it might be) inside and out, and if I lived in the neighborhood, I would hang out there until "everybody knew my name, and was always glad I came." We enjoyed some dark, ice-cold brews, and took some silly pictures.



I love that photo because I think Chris looks like a Berenstain Bear. Anyway. And then, there is Greg and I:



Yes, I made the face on purpose. No, I didn't expect the results to be quite that good.

Portobello-Eggplant Burgers

While I was in Portland, I visited Powell's City of Books, an amazing multiple-story used and new bookseller downtown (and apparently, the largest of its kind in the world). One of the books I scooped up was "Great Burgers: 50 Mouthwatering Recipes" by Bob Sloan. The first recipe I tried was the vegetarian burger. Aren't I silly?



This burger is called the "Portobello-Eggplant Burger with Smoked Mozzarella and Tapenade." In the book, there are instructions to grind your own olive tapenade with anchovy dressing, but I lazily got the jarred tapenade from Trader Joe's. I also like their smoky Jack cheese, and I used that instead of the smoked mozzarella the recipe called for. The recipe recommended a "sturdy roll," and that was good advice. However, I had some whole wheat pitas I wanted to use up, and they worked just fine, though the ingredients were practically busting out of them.

I grilled the portobello caps, and melted the cheese on them. Then I added a slice of grilled eggplant. I also changed the recipe by adding basil leaves, and a shmear of roasted red pepper and eggplant dip (also from Joe's.) We added sliced tomatoes, and having no room for the recommended grilled onions, we were done! It was delicious. The flavors went together perfectly, and it was one filling, monster burger. Next time I will use the sturdier roll that was recommended, so I can pile them high like Dagwood!

At the Bottom, on Top Chef

One of my favorite shows over the last month has been Bravo's Top Chef. I've watched every season so far (this is season 3), and this one has been, in my humble opinion, the best so far. So naturally, when my friend Jeff told me that his studio would be filming the finale in Chicago, I freaked out just a little bit. My friend Ann (also Jeff's wife) said, "Why don't you let Gina come be a PA, or work craft services or something? Then she could see the taping of the show." I said yes, yes Jeff, yes I think that would be a really really splendid idea. He told me he would email me about it, and (because he's a great guy like that) he actually did. I said I worked Monday and Tuesday, but luckily it worked out that I could come work Sunday, Wednesday, and Thursday at craft services. And so I did.

At first, just being in a studio was pretty exciting for me. And then, just seeing "Top Chef" written on stuff was even more exciting.



Well before taping started, I was running up and down stairs, hauling crates and carts and boxes of stuff, getting dirty doing cleaning and dishes, setting up catered meals, and keeping service tables replenished all day, plus various stepping and fetching. It was pretty much some of the hardest work I've ever done, but I was thrilled to be there doing it. Right about the time they handed me a nametag that read, "Gina, Magical Elves/Top Chef," you could have knocked me over with a feather. There it was, MY NAME on the same tag as TOP CHEF. (And yes, it was magical. And I was an elf.)



On Wednesday, everything was really getting into gear and things were ramping up. Several meals and snack tables were coordinated at once -- there was a fancy VIP reception, meals to set up for the crew, meals for the Bravo crew, and meals for people filming at the studio who had nothing to do with the finale at all.

It was a lot of pressure to be helping with the FOOD on this particular show... I pictured Anthony Bourdain arriving, and telling me "This coffee tastes like hot water with a brown crayon dipped in it!!" I would have wet myself on the spot. Luckily, I was more like the "lowest of the low," and there were some real chefs behind Top Chef.





Several VIP areas were ready, including the rooftop.



I had my misgivings about working around showbiz types, but for the most part, everyone was pretty cool and funny. The resident staff was really spectacular. (But of course, they are all midwesterners.) They all had much more patience with special requests than I did, and did their jobs with a lot of aplomb and tact (the last bit being the part that I could not do full time).

Right about the time they set up for filming on Wednesday, I got my first celeb sighting: there she was, Padma Lakshmi herself. I nearly poured hot coffee all over myself peering around a set piece at her. She seemed like a lovely person, full of mirth and a friendly attitude every time I saw her. And I think she's even prettier in person. A girl who was with me said, "I thought she'd be taller." I thought she was one of the tallest women I'd ever seen. She was what I would call "willowy." Every time she walked around a corner, or past the kitchen, everyone would rush to the doorway and stare until she was out of sight.



At first, she did some rehearsing with stand-ins.



The next time I had a chance to look? There they were. All of the judges: Tom Colicchio, Gail Simmons, and Ted Allen. Woo! I got chills watching from the catwalk. Even the appropriate music was playing. (If you watch the show, you know what I mean. It precedes them saying, "Please pack your knives and go.")



I stood and waited for Ted Allen to look up at me, and he did. I waved, and he waved back. Here is a transcript of the conversation we had:

Me: Love you!
Ted: Thanks! What are you doing up there?
Me: We're spying on everyone. It's like a fishtank.
Ted: Are you hiding from your boss?
Me: You've got my number, Ted!

And I didn't pee in my pants. Not even a little bit.

Other run-ins to note: I stood and watched all the cheftestants coming in and speaking to one another, and I had a WHOLE ELEVATOR RIDE with Gail Simmons. The other PA and I just stood there looking at one another with shit-eating grins on our faces while she spoke with her assistant.

One thing more to note... I had heard rumors that Padma and Tom C. might be dating. Well, I won't remark on that, because honestly, I don't know anything about that. But you might want to take a look at how closely they sit to one another. Ve-e-ery long sofa. Ve-e-ery close together. (I'm just noticing.)



I expect they are just very good friends. Cough.

I can also report that when I came in Thursday morning, the cast had all partied like the proverbial rock stars. I won't say who was reported to have knocked the most cocktails back, but their names both start with a "T." And I'll let you guess who cleaned it all up. Her name starts with a "G."



But I must say, nothing ilicit, illegal, or even a single cigarette butt. So who can blame them? It was the finale, after all.

And for my finale, the wonderful lady that runs craft services let my giddy coworker and I run some special veggie and fruit trays up to the finalists, who looked very tired and in need of refreshment.



When we went up, only Hung and Casey were in the waiting area. Here is a transcript of our conversation (the other PA was too timid to say anything, I think):

Me: Hello, chefs!
H & C: (trying to muster friendliness) Hello...
Me: How are you?
H & C: (Hung again struggling through what I imagine is jet-lag.) Gooood...
Me: You sound great!!
H & C: (Both laugh.)
Me: Do you guys need anything else? Besides a pizza? (the contestants had called up to the kitchen asking if we had any pizza, which I thought was funny)
H & C: (Both laugh again.)
Me: Okay then. Hey, do you guys mind if I get a picture with you? You're the whole reason I'm here today.
H & C: Are we really??
Me: Yeah! I'm really a dental hygienist!
H & C: Well, SURE!!

They were SO nice, both of them. I was prepared to stand there awkwardly, but they both immediately threw their arms over my shoulders like we were old friends, leaving me only to wish that I hadn't gotten myself so sweaty running up and down the stairs.



I was grinning long afterwards. Later, I wished I had ordered them all a Lou Malnati's pizza, had it delivered and signed the card... But there just wasn't time. I can't believe how much manpower, money, food and time it takes just to do what I think turned out to be about four minutes of live air time. On Thursday, they filmed the reunion show, which airs this week. On both days, I worked the day shift and didn't stay until evening for the actual taping. I was too exhausted!

Thanks Jeff... It was a great experience, and totally worth it. (But I think I will most definitely keep my day job. I get to sit down more...)

Katie, Kaci, Jen and I had an evening in Portland that I haven't documented, at a restaurant called Ten01 downtown... But unfortunately, none of my pictures turned out (left the good camera at home, again.) Still, not much of a loss there... I didn't think the food was that noteworthy. My foie gras and my clams were nice and not disappointing (except that it was probably my most expensive meal in Portland), but nothing to write home about, as they say. My favorite part of the meal was Jen's dessert, the churros with a chocolatey sauce. Katie got a dessert, too, but it was so very heavy with lavender I felt that I was eating a bar of soap.

More enjoyable to me was Yuki's Sushi on a different day. Ready to hear this old superlative tune again? Best sushi I've ever had. Really! I guess you can't beat the more coastal towns for seafood. Katie hit the nail on the head again with this one.

We started with some warm miso soup, then moved on to the sushi. Katie had the sashimi (the small fish fillet cuts on rice), and I had some tuna rolls with cream cheese, avocado, and cucumber. Lord, they were good.



My favorite, though, was the crunchy salmon rolls. The fried rolls had just a little spice, some crunch, and a deliciously balanced flavor that you just gotta go try for yourself.



Meanwhile, you might be thinking, what is poor Christopher eating back home? He had the wonderful idea of documenting it for me. He forgot to take a picture of his very first creation, a Boboli crust pizza, made with some of the leftover taco meat that I had made the day before I left. He said that he forgot the cheese should go on top, and he mistakenly placed the meat on the cheese. He said it was a burnt, runny mess and was sorry he didn't take a picture, because "I really would have loved it." His next meal was again, taco meat, this time on tortilla chips.



Next up: having run out of pizza crusts, and tortilla chips, Chris placed yet more taco meat on toast.



After that, Chris went to his brother's place and stayed for a couple of days. The reason was not just because he had run out of taco meat, but because he and his two brothers ran the Chicago Half Marathon, and they all finished together. Afterwards, they went to Cheeseburger in Paradise for drinks. Chris and his aversion to Jimmy Buffet resisted this suggestion for a long time, but he finally went, and had to admit he enjoyed the frozen "girlie" drinks. And it was well-earned, if you ask me.

Bernie's Southern Bistro

On a lazy afternoon, Katie and I went for chow just down the street from her place. I'd seen Bernie's Southern Bistro on one of my walks about the neighborhood, and since she is pretty new to that area herself, she had never been there either, and it was a perfect spot for us to check out together.



It was another incredibly beautiful, sunny and mild Portland day, and we were excited to dine al fresco. Bernie's, as Katie noted, had made a what we thought was a fairly bold move: the dining room wasn't even open. It was as though Bernie's was telling you, "There is no excuse for you not to eat on our patio today." And they were right, in my opinion.



The patio had a modern, Asian aesthetic. It was simple and casual, like a friend's well-maintained front porch. (The one with the manicured plants, and the re-finished vintage furniture, not the one with the musty upholstered love seat.)



As it was close to dusk, we picked a spot out of the direct rays of the setting sun. Katie had told me that Portland service was notoriously slow, and at first, that appeared to be the case. Our hostess said, "and can I get you anything else?" and I said, "do you have iced tea?" mistaking her for our server. She said, "I'll get your server," but no one came for several minutes. I think we may have hidden ourselves a bit too well in the corner, but presently, we got a friendly waitress who didn't stay away after the first delay. I got sweetened tea, and it was lovely -- made with sugar syrup as is proper. Katie got a deliciously chilled martini that had grapefruit juice in it. I thought the little iced caddy that carried her refill was innovative.



Katie, in my opinion, did a great job channeling Coco Chanel while we enjoyed the sun.



We got complimentary cornbread and honey butter. The bread was light and soft with just a little grit, as Katie said she likes it. Was it as good as the ultimate cornbread? No, no, of course not. But it was very good.



All of the starters looked very tasty, but of course we had to try the fried green tomatoes. They came on a mayo-based sauce, nicely seasoned and piping hot. I wanted them to be just a bit more well-done, but they were very good. They were crispy, and the breading wasn't too thick. We even ate the garnish.



When dinner came, one of the entrées we had ordered had been substituted with the meatloaf (which did look really good). Our waitress swapped it out fairly quickly, apologizing, and told us she would give us any dessert we liked with her compliments, which I thought was very nice. She needn't have worried, since Katie and I were sharing, anyway, we simply started on our first entrée, the smoked brisket with blueberry BBQ sauce, and a cheese and whitebread casserole (not appearing on the Bernie's website menu at the moment). I have a blueberry BBQ sauce recipe I've been wanting to try for some time, and I love brisket like I love beer and discount clothing, so I had to try that. Katie suggested the fried chicken, and I told her she was my soulmate.



My pic doesn't do the brisket justice, but it was perfect. It melted in your mouth, had just a light smoke, and even the sides were great. The asparagus was cooked with just the right amount of snap, and that whitebread and cheese soufflé (or casserole) had that flavor like something you'd get in a real southern diner. I wanted to dive into a mound of it, suffer a cave-in, and eat my way out.

When the fried chicken arrived, I didn't think it looked like it would be crispy. Happily, I was very wrong. It was well-seasoned and crunchy all over. Jack Sprat (I mean Katie) had the piece of white meat, and I had the boneless piece of thigh. The mashed potatoes and gravy, and the smoky and just-the-right-amount-of-heat greens were heaven.



We were stuffed, but of course we accepted our free dessert. We settled on the bananas foster bread pudding. I'm sure it was better warm, but Katie and I plowed into it cold later that night, and it was still sinfully rich and delicious.



Bernie's was, to me, just how dining should be: unpretentious, authentic, al fresco on a perfect day, beautifully presented, moderately priced, and within strolling distance from your own home. Especially after enough martinis.