It’s been a while since I posted . But I assure you I have been pursuing all things culinary and creative in my down time from Coco Cooks. My posts from my extensive travels the past month now are all up on Black Atlas. So come explore Vienna, Austria and Indianapolis, where I attended the Indy 500 , with me. Here is the link to all my videos and posts.Or check out my You Tube Channel.
Thankfully my good friend Marie over at Proud Italian Cook is looking out for me and making sure I take time and smell the roses. She was invited by the good people of Bertolli and the Zocalo Group to experience the best of Italian food in Chicago and asked them if I could come along. It was truly magical day with Marie and several other fellow Chicago Food Bloggers. There was so much to capture, I thought a video would be the best format. Thank you Bertolli and Zocalo Group.
Here are the some of the fellow bloggers that participated:
Xylitol….Sounds like a chemical doesn’t it? That’s what I thought and at first and ignored the request to review Xyla from Emerald Forest. Come to find out Xylitol is all natural, derived from fruits and vegetables, and is actually good for teeth. Imagine less cavities with this sweetener than from sugar! After two gum surgeries this year I am all over that fact! Xylitiol is popular in Europe and has been used extensively in chewing gum and toothpaste production for a while. But best of all it has a low glycemic index and can be used just as you would sugar, part for part. Thereby, making it safe for diabetics.Baking with Xylitol is a bit trickier but can be done. Products may be dryer and wont caramelize or brown. So a baker may need to add more butter, liquid, xantham gum or lecithin.Also Xylitol doesn’t react with yeast, causing it to rise, when bread baking. It can , however be even be grounded up and used as powdered sugar.
So naturally canning season is coming around, and I would rather can than bake in this heat. I was curious how Xylitol would perform in a jam or jelly. I haven’t been having the best of luck with jams or jellies, and maybe this would be a complete waste. But its all about learning from your mistakes. Yet, this wasn’t a mistake and never have I had a thicker jam/jelly without using pectin . I guess the two apple cores I added helped along with the lemon juice. But I loved how the Xylitol liquefied and then boiled down to a thick consistency. I had some onions and apples and wanted a savory jam to use for sandwiches or appetizers. The result is a bold savory sweet flavor that would be awesome with duck, chicken,turkey, or pork based sandwiches or quesadillas . What I love the most is that its fewer calories than sugar, yet still sweet. One pound of Xylitol produced a small batch of 2 pints, you can multiply this recipe easily.
* Note :
After refrigeration with an open bottle, I’m noticing some crystallization and hardening. I still used it as a spread in my hot sandwich and it was fine. So keep at room temp on shelf if unopened. If opened , expect for it to crystallize. But upon heat , etc, it should be fine.
Apple Onion Jam Made with All Natural Sweetener Xyla
I made three videos on my recent trip to Vienna for American Airlines Black Atlas. They offer some unique and different perspectives in what you normally think of with Vienna.
I returned home last Saturday after a fun, enlightening , and a bit hectic week in one of my favorite cities in the world, Vienna Austria. Some of my readers may know of my decade long connection to this city. The purpose of this trip was twofold, to produce content for American Airlines Black Atlas and for familial reasons. My late uncle, Bob Curtis, friends were having an exhibition for his works. I have to so much to share, so stay tuned for videos and articles from the trip. Besides food , my other passion is travel and I hope to record more of what I see as I explore the world.
So after along flight with connections a delays, there really is nothing like a home cooked meal. Chicago was cold , raining and bleak. My freezer was bare and Certain Someone was prepping to fly out later that evening.With turkey legs in the freezer , I decided to make us something satisfying and comforting as I decompressed and shaked off the jet lag and CS launched into his work week. My inspiration for this came from a New York Times article. I changed up my techniques and ingredients. In Vienna this past week I noticed a huge Asian influence from the diverse population. I have had some dubious Asian style style cuisines in my European travels, but everything I ate in Vienna was top rate. Malaysian, Thai, Vietnamese, etc. Fresh chilies added liberally to my dishes gave a great sinus clearing and metabolism inducing kick. The Viennese embrace the exotic.
Soy, Star Anise, Chili Braised Turkey Legs...A Centering Dish
Soy and Star Anise Braised Turkey Legs ( influenced by Roasted Drumsticks with Star Anise and Soy Sauce New York Times May 6, 2011) Slow braised Asian style Turkey legs. Sweet and Spicy.
Author: Coco Cooks
Recipe type: Entree
Serves: 2-4
Ingredients
2- 4 Turkey legs
8 Star Anise
1 tablespoon Ginger minced ( I actually didn't have ginger and substituted candied ginger minced)
⅓ cup Soy Sauce
1 tablespoon dried onion flakes or ⅛ cup fresh chopped onion
⅓ cup honey
2 tablespoons fish sauce
3 tablespoons vegetable oil
1 cup of water
3-4 dried chilies
Instructions
Preheat your oven to 375 F
In a deep roasting pan add your turkey legs.
Combine all your ingredients.
Slow cook for 2½ hours until tender turning/ basting at half hour intervals.
Without a doubt, Kendall College is one of Chicago’s leading Culinary Schools. So when my friend Monika , the Director of Dining and Event Services at Kendall College, invited me for lunch at the The Dining Room , I was eager to see. Its been a struggle to connect with her and we finally nailed a date.The Dining Room is a living classroom providing real world experience in a Zagat rated establishment under the tutelage and supervision of Kendall faculty.The students get in depth front and back of house experience, which is essential in managing their own establishments. If the chef doesn’t know whats going on out front, or the front doesn’t know whats going on in back, it spells disaster.
Did you know the Dining Room is the first and only Culinary School restaurant that is included in the Michelin Guide to Chicago?The Dining Room at Kendall college is committed to sustainability and is a certified Green Restaurant by the Green Restaurant Dining Association. They also source their ingredients locally , compost, recycle, and practice energy conservation. In addition the students have a sustainable garden on campus to provide even more ingredients for the restaurant.
I chose the Mozzarella Salad prepared table side for lunch as part of a $19 Prix Fixe main course. The starter was a divine dish of Salmon Quenelles. The mozzarella curds are pulled in hot brine while you watch and served with dressed arugula greens and roasted chickpeas. Dessert was a fried funnel cake with Rhubarb. An outstanding meal worth far more than the $19 charged.
Here is quick video showing how to prepare the mozzarella salad.
Kendall College offers great event space options for 6-200 guests . It truly is a Chicago Gem you need to explore. The following are some series coming up that you can’t miss. Or just come in and take advantage of the Prix Fixe lunch menu for $19 .
With an impressive and International student body,The Dining Room at Kendall College has so much to offer from future culinary stars, to some of the countries leading chefs , many based in Chicago, who pass through for special events and series.
Kendall College also offers Recreational Cooking Classes called Spice Up Your Life from beginner to advanced techniques.
With the beautiful Chicago Spring ahead , you owe it to yourself to check out the The Dining Room at Kendall College and then enjoy a nice walk by the river. Consider this for your next business meeting, friendly outing, or for a place to impress out of town visitors.
