SALT & PEPPERS: Charlie Trotter’s, A Dining Experience

Monday, February 25, 2008

Charlie Trotter’s, A Dining Experience - Lincoln Park, Chicago, IL

If you are looking for one of the most exquisite dining experiences of your entire life, then you must visit the lush, elegant Charlie Trotter’s. Charlie Trotter, owner and head chef, knows how to create an exquisitely high class setting, from the minute you enter the establishment, to the service and atmosphere, to the impeccable food and the presentation, you will be treated to the best of the best. This amazing experience will put a dent in the wallet of most of us, there are three daily menus, the Vegetable Menu, the Grand Menu, and the Kitchen Table Menu, each changing daily and ranging from $125 to $200, and wine selections will always add to that—especially considering the amazing selection, they are recipients of the Wine Spectator Grand Award.

Trotter, who has his own cooking show on PBS and is the author of 16 books on cooking and management, believes that guests should be treated to an array of petite courses, each exemplifying the previous while at the same time setting you up for the next. This experience will introduce you to new and innovative foods, styles, and parings, and each the of the highest quality and skill, utilizing premium naturally raised meat and game, line caught seafood, and organic produce. Trotter focuses on saucing with vegetables and juice based vinaigrettes; light emulsified stocks, purees, delicate broths, herb-infused meat and fish essences, each sounding more delectable than the next. The Grand Menu could include anything from quail egg and black truffle, spanner crab with tomato ice, to south Texan antelope with amaranth and chanterelle, or muscovy duck with bitter melon & Szechwan infused duck consommé, rounding out with black cheese with fig jam and candied hickory nuts, Indonesian chocolate with pine nuts and pandan broth, and finishing with coffee, tea, and caramel.

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RECIPE OF LAST WEEK

Spicy Potatoes with Preserved Lemon and Goat Cheese

2 pounds red potatoes
1 small onion, grated and squeezed dry
3 tablespoons extra virgin olive oil
1/4 teaspoon hot Hungarian paprika
Pinch of ground cumin
1 teaspoon crushed garlic
1 bay leaf
2 tablespoons chopped flat-leaf parsley
1 tablespoons chopped fresh cilantro
Salt and pepper
6 ounces goat cheese
1/2 preserved lemon

1. Peel the potatoes and cut into cubes and place in a pot of cold water on the stove. After all of the potatoes are prepared turn the unit to a boil. Cook potatoes for 15-20 minutes or until fork tender

2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the bay leaf, preserved lemon, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.

3. Drain the potatoes,and add to pan with the onion mixture, tossing to coat. Add salt and freshly ground pepper to taste.

4. Turn the stove top off and add crumbled goat cheese, toss so cheese is just melting and serve.

Note: Use a four-sided box grater to grate the onion, then squeeze to remove excess moisture.

PRESERVED LEMONS
Preserved Lemons are a citrus preparation that is technically a pickle, rather than a preserve. Common in Middle Eastern cuisine, it is also known as "country lemon" or leems. Diced, halved, or perfectly whole lemons are packed in a simple brine made up of a combination of lemon juice and salt. The lemons are packed tightly into a jar, with the lemon juice engulfing it and this sits at room temperature for 7 to 10 days. Simply wash before using to remove any surface salt, or blanch to remove all of the salt and bring out the natural mild sweetness, and then slice, chop, or mince as needed for the texture of the dish. After 7 to 10 days, or until the rind is soft, remove lemons from jar, rinse off, thoroughly clean the jar, and place lemons back in jar and cover with oil. The flesh of the preserved lemon can be used in stews and sauces, but it is the rind that is most valued.Preserved lemons are the key ingredient to many Moroccan dishes like stews and tagines, the flavor is mildly tart but intensely lemony.