Apple Picking and Pie Baking Field Trip
at Now We’re Cookin’, Evanston, IL
October 5, 2009
Dame Gale Gand and group are ready to pick the apples.
The booty
Dame Karen Levin demonstrates a peeling technique
Peel! Peel! Peel!
Dame Mary McMahon giving a good stir
Dame Jill Van Cleave offers helpful suggestions
by Les Dames d’Escoffier Chicago
edited by Carol Mighton Haddix
from Chicago Cooks
(Surrey Books, 2007)
Makes 8 servings
Serve this recipe to guests who enjoy and appreciate the foods of Mexico. Using Mexican oregano and cinnamon adds to the authenticity of the dish. Make this combination a day ahead to enhance the flavors. —Marilyn Wilkinson
Ingredients
For the meatballs
1 pound ground beef chuck
1 pound ground pork
1/2 cup minced flat leaf parsley
1 large white onion, grated
3 cloves garlic, minced
1 teaspoon dried Mexican oregano, or to taste
1/2 teaspoon ground cumin, or to taste
3 eggs, beaten
3 slices coarse white bread, crust removed and soaked in 1/3 cup milk
Salt and freshly ground pepper to taste
For the sauce
6 large ripe tomatoes, or 1 can (28 ounces) fire-roasted whole tomatoes, drained
4 cloves garlic, peeled
1 medium onion, peeled, quartered
2 1/2 cups chicken broth
1 to 3 canned chipotle chilies in adobo (to taste)
2 to 3-inch piece Mexican cinnamon bark, or 1 teaspoon ground cinnamon
2 teaspoons coarse (kosher) salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup olive, or vegetable, oil
1 sprig mint, or pinch ground dried mint
Method
1. To make the meatballs, combine the meatball ingredients in a large bowl; mix with your hands. Refrigerate, covered, for 1 hour.
2. Meanwhile, for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins blister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) into a blender or food processor. Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched. Add to the blender along with 1/2 cup of the broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth. Taste, and add more chipotles if desired.
3. Heat oil in a large, heavy, and deep skillet over medium heat until quite hot but not smoking.
4. Add the tomato mixture and “fry” until it thickens (it will splatter), about 10 minutes. Stir in the remaining 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
5. Shape the meat mixture into meatballs (about 1 inch diameter); the mixture should make 60 meatballs. Add the meatballs to the sauce. Shake the pan once or twice in the first five minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.
We chose to divide the $2,500 scholarship funds earmarked for Washburne between two worthy and financially needy candidates—Arianne Kendrick and Tania Merlos Ruiz. Each will receive $1,250 from LDE Chicago Chapter.
Arianne Kendrick has no apparent family income, is single and has one dependant. Her essay was heartbreakingly honest and well written. She impressed us with her candid nature, her devotion to her chosen field, her belief in herself to succeed, and her gratefulness to those who have helped her along the way. She wants to learn everything she can about the culinary industry. Arianne works very hard, achieves small goals she sets for herself, and also has a huge desire to someday give back to others like herself who had to overcome obstacles to make something of themselves.
Tania Merlos Ruiz is married and the proud mother of a six year old son. Her family income is under $11,000 annually. Tania is the fourth child of Guatemalan immigrants and was first exposed to the food industry at her parent’s taco stand. She is extremely family-focused, particularly with her son, and, unfortunately, has had to endure the passing of both her parents. Tania’s mother’s long illness with stomach cancer opened her eyes regarding the link between culinary nuturing, nutrition, and providing for healthy lifestyles. She is passionate in her thirst for culinary education and has a strong work ethic. Her recommendations are glowing with regard to her abilities and dedication. At this time, she sees catering as her career goal. She catered the Adelante fundraising event held at the Mexican Fine Arts Museum and has developed a resume for volunteer projects. She is a member of the American Culinary Federation Windy City Chapter.
Kendall College’s Jia (Emma) Mei was the most focused on her career of all Kendall candidates. We feel that she will make an outstanding recipient of this year’s award, and will actively participate in our mentoring opportunities. We are going to award her the full $2,500.00.Emma immigrated to our country from China at the age of two. She has strong ties to the Chinese culture and food; evident by the fact that she has been making her own family’s meals since the age of twelve. Gallery 37 helped to provide a strong foundation for her love of cooking during high school, and it was there that Emma began to hone her skills and speed for “Asian Fusion Cuisine.” She realizes there is a lot to learn in the world of food, and upon graduation she plans to travel to Spain, Italy or China. After returning home to the US, she will work for several chefs before attempting to open her own restaurant; which will be a mixture of fine dining and family food “where everyone can eat.”
Les Dames d’Escoffier Chicago Adopts a Green Tables Project
By Dames Sharon Olson and Mary Abbott Hess
The Green Tables Initiative is a Les Dames d’Escoffier sponsored program, which turns our attention to sustainability and a wholesome diet for our citizens and especially for our children. The Chicago Chapter of Les Dames wishes to participate fully in this initiative by volunteering the expertise of our members to promote good healthy food by classes, seminars, gardening, cooking demonstrations, and by using any and all educational means at hand. It is our desire to make our communities and city GREEN.
Gardeners in the Making
The Soil Arrives
Studying the seedlings
It’s A Worm!
Dame Patty Erd brought spices for the children to savor and invited them to The Spice House for a demonstration.
