Food4Talk

This recipe comes from http://www.eatingwell.com/recipes/kale_potato_hash.html

My variation from it is indicated by italicized text  surrounded by single brackets. For example, [Variation].

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. [I have served with poached and eggs over medium. Both are equally good.  I have not served it with pork chops or steak but I get no complaints with ham or bacon.]

Makes 4 servings, 1/2 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

8 cups torn kale leaves (about 1/2 large bunch; see Tip) [You can substitute with spinach]
2 tablespoons horseradish [I have cooked without horseradish but it is really good with it.]
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt [I don't add salt]
2 cups cooked shredded potatoes (see Ingredient note) [I use frozen shredded potatoes]
3 tablespoons extra-virgin olive oil

1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. [I do not microwave kale but saute it.]
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.  [I cook the potatoes first and separately.]
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total. [I have put it in the oven and let it bake unti potatoes brown, then crack two eggs over until the eggs are medium texture.  ]

NUTRITION INFORMATION: Per serving: 240 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrate; 6 g protein; 5 g fiber; 244 mg sodium.

TIP: Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it–allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

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Pizza Capri

http://www.pizzacapri.com/

1501 E 53rd St
(between Harper Ave & Lake Park Ave)
Chicago, IL 60615
773.324.7777

It was a beautiful Saturday (8 August 2009) afternoon and I was running my usual errands so that my work week would run a lot smoother. I called one of my friends to see what she was up to because the day before she talked about being in the ‘hood. She picked up on the second ring and I asked her what she was doing and she said that she and RL were at Pizza Capri in the Hyde Park neighborhood and was I close enough to stop by. They had just ordered and I said I was about 15 minutes away and asked them to order a Salmon salad for me.

I arrived and was happy to hang out with them. We made small talk and joked with each other. In fact, I asked CYT if she were okay and if Facebook was down because she hadn’t posted all day. We laughed and laughed. Their food arrived. A few minutes later my salad arrived. CYT and RL had talapia and salmon dishes, respectively.

The food is always consistently fresh at Pizza Capri and easy on the wallet and they deliver. I have ordered on the coldest, wettest days and the food has arrived warm and tasty.

After we ate, we paid and went our separate ways. What I liked about that perfect in-the-moment moment was it all came together quickly, took almost no time at all, and had a positive impact on my day and the rest of my weekend. We are all so over-scheduled that it is easy to say no to a spontaneous invite. So, the next time your girls or boys call for a quick no fuss get together, throw caution and schedule to the wind.

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Park Grill

http://www.parkgrillchicago.com/

11 N Michigan Ave
Chicago, IL 60602-4812
312.521.7275

In my opinion, The Park Grill makes an excellent burger. Generally, I try not to order hamburgers at “fancy” restaurants because there are too many other choices. However, on Wednesday, July 29, 2009, I felt my inner carnivore surface and craved a hamburger. In addition, I had heard they make great burgers. CYT and I ordered salads and split the burger on the specials menu. Neither CYT nor I was disappointed.

We also ordered a lovely quartino, that is, a half carafe, of Viognier. For all the wine purists who say beef and white wine don’t go together, well, I say it ain’t so. The wine, salad and half burger went well together. I did not have the heavy feeling of eating too much. The meal was very satisfying and I felt the wine complementary.

There was one tiny glitch. It is almost not worth mentioning but I have to because Food4Talk is about the whole dining experience. Overall, the service was good. However, when we ordered the quartino, CYT tasted it and thought it was okay. As the waitress was filling CYT’s glass, the waitress noticed a crack in the carafe. She immediately replaced it. When CYT tasted the wine again, she said to the waitress, “You opened a new bottle, didn’t you?” The waitress said yes. CYT remarked that there was a marked difference and the wine from the newly open bottled tasted extremely good. Since I didn’t have a taste of the first quartino, I cannot comment on the difference but the wine I tasted was light and fresh.

Okay, there was one other thing. There seemed to be a huge gap between the time we finished our salad and the arrival of our burger. This was a bit disappointing since the woman two tables over arrived later than we did and was served her meal of a salad and scallops before us. Overall, it is not a huge thing but when you are hungry….  The good news is that when the burger arrived it was nice and hot.

This was my third visit and I will certainly visit again. The food was very satisfying and the issues were small. Some might say it is a bit touristy but when hunger strikes and you are near Washington St. and Michigan Ave it doesn’t really matter, does it? 

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The Chicago Firehouse Restaurant

(312) 786-1401

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1530 S State St (at 15th St)
Chicago, IL 60605
312.842.4444

Best Valet Parking

 www.tapasvalencia.com/

I have been to Tapas Valencia several times.  I think it is a great find.  I love the food, the wine, the service, and the price of valet parking ($5).  Now I have another reason to like this place: $2.00 appetizers between 4:00 p.m. and 6:00 p.m.  I think it is Friday only.

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Macello
1235 W Lake St – Btwn N Elizabeth St & N Racine Ave
Chicago, IL 60607
312 850-9870
Menu

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Magnolia Café
1224 W. Wilson Ave
Chicago, IL 60640
(773) 728-8785
6:00 pm

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Your reservation request for a party of 6 at 6:00 PM on Thursday, July 26, 2007 has been confirmed.

Diner’s Name: C. Smith
Confirmation Number: 4WU0GYS

Restaurant Details:
Erwin, an American Cafe & Bar
2925 N. Halsted St.
Chicago, IL
60657

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The Food4Talk blog is about food, friendship and conversation.  It’s goal is to capture the essence of the dining experience.  This blog is about what my friends, acquaintances, colleagues, and I like.  Service is a huge component to the dining experience.  If the service is non-existent, then chances are our comments will not be kind.

If you feel you have some good things to say about dining in your city, consider being an author to Food4Talk.  In addition, if you have a recipe you think is “off the chain”, please contact me at info@food4talk.com.  You never know, it may show up on the recipe page.

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