Truffle Truffle’s Aphrodisiac Truffles include flavors to stimulate the senses of mango ginger, double dark chocolate, raspberry mint and chili. Founder, Nicole Greene explains the vision behind her aphrodisiac line, “I wanted to play with flavors that combined both the sweet and savory side of the kitchen and also have a history of being associated with beauty, love and arousal for a fun take on the standard sweets for Valentine’s Day.”

In addition to unique truffles, truffle truffle’s Aphrodisiac Caramels include tantalizing flavors inspired by ingredients used throughout history in rituals of love and seduction such as bananas foster, pear anise, amaretto peach and vanilla saffron. Or for a personal touch, try a jar of housemade Marshmallow Hearts with natural ingredients of passion fruit, coffee or raspberry enrobed in rich white, milk and dark chocolate respectively.

To see truffle truffle’s complete Valentine’s Day Collections and selections, please visit http://www.truffletruffle.com/valentines.php.

For places to get Truffle Truffles around town:

Southport Grocery & Café, 3552 N Southport, Chicago, IL 60657
http://www.southportgrocery.com

Olivia’s Market, 2014 W Wabansia, Chicago, IL 60647
http://www.oliviasmarket.com

W Grocer, 2060 W North Avenue, Chicago, IL 60647
http://www.wgrocer.com

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Still looking for that New Year’s resolution? Why not vow to try all things new and in Chicago there is no better place to start then the ever evolving nightlife scene. From swanky hotel hotspots to dark wooden bars, the top 10 newcomers of last year’s bar scene are not to be missed in 2010.

1. Bar Novo –With a large selection of inventive hand-crafted cocktails and small plate menu items from the interactive chef station in the middle of the bar, Bar Novo is the perfect Downtown location to chill on the communal couches or belly up to the 32 seat bar.

[View with PicLens]

www.barnovo.com
1 West Wacker Drive, Chicago, IL 60601 (312) 372-7200

2. Cuvee – Get your champagne fix at Chicago’s newest bubbly bar. This River-West hotspot offers a swanky club atmosphere and serves up delicious champagne cocktails, giving you reason to pop bottles every night of the week.

http://www.cuveechicago.com/ (Awesome animated intro on their website! )

308 WEST ERIE – BACK ALLEY ENTRANCE

3. Roof at the WIT – With amazing city views and a DJ spinning the beats, this new high-rise hotspot has Chicagoans looking forward to warm weather more than ever before.

201 North State Street,Chicago, IL‎ – (312) 239-9501‎

4. The Red Canary – A sexy 1920’s vibe lends itself the River West watering whole that offers gourmet cocktails and small dishes that incorporate everything from southern style grits to sushi.

695 North Milwaukee Avenue, Chicago, IL‎ – (312) 846-1475‎

5. Rootstock Wine and Beer Bar – This quaint Humboldt Park haunt features local artwork and a long list if artesian beers and wines.

954 North California Avenue, Chicago, IL‎ – (773) 292-1616‎

6. Big Star – Wicker Park’s newest bar serves up trendy tex-mex one taco at a time. Featuring lesser known libations, Big Star is a great time if you are looking for something a little south of the border.

1531 North Damen Avenue, Chicago, IL‎ – (773) 252-7767‎

7. Bernard’s Bar – Located in the Elysian Hotel, this cozy second floor den turned bar is the perfect spot for a beer and delicious bites.

11 East Walton Street, Chicago, IL‎ – (312) 646-1300‎

8. Old Town Social – An antique parlor feel complete with a dark wood bar, makes this Old Town hangout feel a little more sophisticated than the average watering hole.

455 West North Avenue, Chicago, IL‎ – (312) 266-2277‎

9. Sweetwater – An instant Michigan Avenue favorite that boasts over 50 craft beers and a sleek atmosphere perfect for a casual lunch or after work drink.

225 North Michigan Avenue, Chicago, IL‎ – (312) 698-7111‎

10. New Line – A former powerhouse, New Line Tavern offers a truly unique atmosphere for that after work cocktail. Staple bar dishes done right and well priced drinks make, New Line Tavern an instant favorite.

201 North Clinton Street, Chicago, IL‎ – (312) 212-5463‎

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You can’t have a good bowl of onion soup without a healthy layer of baked Jarlsberg cheese on top, but before you can get to that point, you have to ensure that the soup itself is decadent and flavorful.  At Morton’s The Steakhouse, they use five different types of onion and home-made croutons and of course, Jarlsberg cheese, to achieve the most delicious onion soup you’ll ever taste!

The secret to Morton’s Five-Onion soup uses a combination of Spanish and red onions, leeks, shallots and garlic to create a truly savory soup that is a perfect starter for any fall feast! And, with the purchase of Morton’s newly released second cookbook, Morton’s The Cookbook, you can even make their legendary Five-Onion Soup at home!

Morton’s Five-Onion Soup Recipe

1 tablespoon olive oil
1 1/4 pounds Spanish onions (about 2 large), thinly sliced
1 large red onion, thinly sliced
1 small leek, halved, thinly sliced, and well rinsed
3 to 4 shallots, thinly sliced
1/2 cup minced garlic (about 20 cloves)
5 tablespoons dry sherry
1/4 cup Madeira wine
1 1/2 teaspoons beef base
1 1/2 teaspoons chicken base
1 teaspoon fresh thyme leaves
3/4 teaspoon herbs de Provence
1 small bay leaf
1 3/4 quarts (7 cups) reconstituted store-bought demi-glace, or beef broth
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
Croutons (See recipe below)
1 1/4 pounds Swiss or Jarlsberg cheese, grates or shredded
Chopped fresh flat-leaf parsley, for serving

In a deep stockpot, heat the olive oil over medium-low heat.  Add both types of onions, the leeks, shallots, and garlic and cook very slowly, loosely covered, for 30 to 35 minutes or until the onions release their juices, are very soft and syrupy, and are lightly browned.
Add the sherry, Madeira, beef and chicken base, thyme, herbes de Provence, and bay leaf.  Raise the heat to medium and bring to a simmer.  Simmer 4 to 5 minutes to cook off the alcohol.
Stir in the demi-glace and bring to a boil.  Lower the heat and simmer, partially covered, for about 20 minutes.
Preheat the broiler.

Remove the bay leaf, adjust the seasoning with salt and pepper, and ladle the soup into 10 broiler-safe soup crocks.  Lay 2 croutons on top of each bowl of soup and sprinkle the cheese over the croutons.  The cheese should cover both the crouton and the soup.
Working in batches, broil the soup crocks 2 to 3 inches from the heat source for about 2 minutes, or until the cheese browns and the soup bubblesx around the sides.  Use heavy oven mitts to handle the crocks and take great care removing the crocks from the broiler.  Garnish each bowl with parsley and serve soup immediately.

Croutons for Five-Onion Soup
Makes 20 to 25 Croutons

One 18- to 20-inch-long baguette or 4 Portugese or Milano rolls

Preheat the oven to 450°F.
Cut the bread on the diagonal into croutons that measure about 2 1/2 inches long, 1 1/2 inches wide, and 1/2 inch thick.  Spread the croutons on a baking sheet and bake for 4 to 6 minutes or until golden brown.  Turn and bake for 4 to 6 minutes on the other side, or until golden brown.
Remove from the oven, slide the croutons onto a cool pan or rack and let cool.  Use right away or store in a lidded container for up to 3 days.

About Morton’s: Morton’s Restaurant Group, Inc. is the world’s largest operator of company-owned upscale steakhouses. Morton’s steakhouses have remained true to its founders’ original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment. The Company owns and operates 77 Morton’s steakhouses located in 65 cities in 27 states, and in Puerto Rico and six international locations (Toronto, Vancouver, Singapore, Hong Kong, Macau, and Mexico City), as well as two Italian restaurants.

For reservation visit – http://www.mortons.com

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Photo by: Kim Bohstedt

Toast to the Red, White…Pink and Bubbly this Labor Day

Labor Day is a weekend to kick back and relax and enjoy one of the last celebrations of summer. Whether its steaks, burgers or brats, we all have our favorite BBQ fare to celebrate the long weekend, but some party-throwers get stuck when it comes to what to serve with all the BBQ favorites.

Efrain Madrigal, Wine Director of Sam’s Wines and Spirits, explains, “Many people serve what they know and are comfortable with– which is usually just beer. But barbeques can be the perfect opportunity to try some new wines as well that pair perfectly with our grilled favorites.” Here are Efrain’s picks for the upcoming holiday weekend for under $20.

White: Ferraton Cotes du Rhone Blanc ‘Samorens’ Blanc 2007 ($11.99) If there was a BBQ capital on Europe, France’s Provence might just be it. It’s from this beautiful, Mediterranean region that this gorgeous white hails from, and it is a great partner to a multitude of grilled dishes. Try this luscious, fruit-driven white with spicy chicken sausages, cedar-planked salmon or vegetable kabobs.

Rosé: Charles Smith Charles and Charles Rose 2008 ($11.99) Rosés are practically made for the barbeque season, and this version from Washington is one of the best. A perfect summertime companion, this wine has an unreal depth and richness of fruit with a big dry finish. This would be great with “Beer Can Chicken” or other grilled chicken dishes.

Red: Arbor Highlands Zinfandel Lodi 2006 ($15.99) Red Zin is the quintessential BBQ wine. This one is a beauty, dark, intense fruit flavors, with a fat, long finish. This dynamic red would be great with burgers, steaks or spit-roasted pork.

Sparkling: Riondo “Sheraz” Sparkling Red ($11.99) Sparkling wines are not only made white or pink, but increasingly sparkling reds are hitting the market. One of my favorites is from Italy, and it is a natural with barbequed beef brisket or pork. It’s rich enough for the smoky meat, and zesty enough to handle any kind of barbeque sauce- from sweet Kansas Cityto vinegar-based Carolina.

Sam’s Wines and Spirits: Founded in 1946, Sam’s Wines and Spirits has grown to be the nation’s leading independent wine and spirits retailer. The company’s success is due to its focus on customer service, selection, price, and knowledgeable staff. The company has been honored by both Wine Enthusiast and Wine Spectator magazines as Retailer of the Year and has also earned Forbes’ Best of the Web award. Sam’s Wines and Spirits has three Chicago-area locations in Lincoln Park, Downers Grove and Highland Park. Sam’s Wines and Spirits, Wine Director, Efrain Madrigal, has exceptional knowledge of wine and spirits and is bilingual in both Spanish and English. To learn more about what Sam’s Wines and Spirits has to offer visit www.samswine.com.

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Francesca’s Restaurants Chef Shares His Eggplant Secrets

When it comes to well-rounded Italian menus, good eggplant is a must. But making the perfect eggplant requires skill and a few tricks of the trade – fortunately, Chef Massimo of Francesca’s Restaurants has expert tips for any chef.

“The main thing to remember is that eggplant is extremely absorbent, so you must be careful when it comes to the sautéing; use only a small amount of extra virgin olive oil,” says Francesca’s Restaurants Corporate Chef Massimo Salatino. “I prefer to cook eggplant in the Sicilian-style where you sauté only lightly and then bake the eggplant in the oven at 400 degrees for about 12 to 15 minutes.”

There are dozens of ways to serve your finished product. One of Chef Massimo’s favorite ways to serve eggplant is in a salad with aged balsamic vinegar, extra virgin olive oil, arugula, beefsteak tomatoes, grilled onions and fresh crumbled blue cheese. The dish is so popular that it was added to the Francesca’s Restaurants menu, called Insalata Massimo.

Chef Massimo learned this style of cooking from his days in working at Il Passatore (The Traveler), a small pizzeria on the Lake of Varese in Italy’s Lombardy region. You won’t find a stove in a classic Italian pizza restaurant, so chefs find themselves using the oven.

About Francesca’s Restaurants: Since 1992, the family of Francesca’s Restaurants has grown from a single location on North Clark Street to 19 locations throughout Chicagoland. With a focus on exceptional service and quality ingredients, Francesca’s consistently changes the menu to offer the freshest, seasonal rustic Italian dishes. Touted as casual dining in a sophisticated, trattoria ambiance, each individual Francesca’s restaurant has become ingrained in their community, and tailor both their menu and special events such as exquisite wine dinners to match the tastes and energy of their guests. The consistency is in the amazing food, great service and even better prices. For more information, please visit www.miafrancesca.com.

For Location Info here is a link to Google Maps

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