Summer Dining 101

Our panel of expert chefs and restaurant owners – Chelsea Kalberloh Jackson of Pleasant House Bakery, Dan Smith of Hearty Boys, and Cleetus Friedman of Fountainhead – weighs in on how you can get the most out of dining out this summer. They join us on Chicago Tonight at 7:00 pm. View recipes from each restaurant below.

Pleasant House Bakery
Mushroom and Kale Royal Pie

As published in Locally Grown: Portraits of Artisanal Farms from America’s Heartland (Agate 2012)

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Mushroom and Kale Royal Pie4–8 Servings

8 ounces (227 g) Russian or black kale (or a combination)

2 ounces (57 g) plus 1 ounce (28 g) unsalted butter, divided

5 ounces (142 g) shallots, thinly sliced

8 ounces (227 g) cremini mushrooms, sliced

8 ounces (227 g) shitake mushrooms, sliced

1 head roasted garlic

2 ounces (57 g) all-purpose flour

4 ounces (120 mL) white wine

1 quart (948 mL) plus 1 Tablespoon milk, divided

3 ounces (85 g) grated Parmesan cheese

Salt and pepper, to taste

Pie crust dough for a double 9-inch (22.5 cm) crust*

*Store-bought puff pastry can be substituted. Instead of a pie with a double crust, use the puff pastry just on the top.

1. Remove the stems from the kale and tear the leaves into 1-inch (2.5-cm) pieces. Cook the kale in a large pot of rapidly boiling salted water until tender, about 5 minutes. Remove with a strainer and set aside. Gently squeeze kale in strainer with the back of a spoon to remove most of the water.

2. Heat a large skillet over medium heat and add 1 ounce (28 g) of butter. Add shallots and sauté until they begin to soften, about 5 minutes. Add the mushrooms and sauté until they release all of their water. Continue to sauté until mushrooms are dry. Add the remaining 2 ounces (57 g) butter and roasted garlic, then stir in the kale. Stir in the flour. Stir in the wine and cook 5 minutes. Add 1 quart (948 mL) of milk, stirring until well blended. Cook and stir the mixture another 5 minutes. Stir in the cheese and season to taste with salt and pepper. Remove from the heat and cool to room temperature. Stew can be refrigerated a day ahead at this point.

3. To assemble the pie, roll out half of the pie dough and line a 9-inch (22.5-cm) pie pan. Fill with the mushroom mixture. Roll the remaining dough and over the filling, crimping the edge. Beat the egg in a small bowl and beat in the remaining milk. Brush the egg mixture on the top crust. Bake at 350 degrees F (180 degrees C) for 45 minutes to 1 hour, or until the filling is hot and the crust is golden brown.

Fresh Bean Succotash

What you need:

1 lb. of assorted fresh green beans, cut in 1” pieces

1 lb. fresh corn, removed from the cob

4 oz red onion- small dice

4 large basil leaves- chiffonade

4 large tomatoes

juice and zest of one lemon

Extra virgin olive oil - to taste

Salt and pepper - to taste

How to make it work:

1.  Bring large pot of water to a boil. Boil beans until fork tender.

2.  Heat a sautee pan over medium heat. Add oil and sweat onions until translucent. Add corn, tomato and beans and warmed through.

3.  Season to taste with oil, salt, pepper, and lemon.

4. Garnish with fresh basil.

Hearty Boys
Cilantro Garlic Pulled Pork

2 tablespoons minced garlic

1 large bunch cilantro washed, leaves coarsely chopped

½ cup sweet chili sauce*

¼ cup vegetable oil

1 cup soy sauce

1 Tb sugar

5 pound pork butt

3 bay leaves

1 tablespoon peppercorns

1 whole carrot

1 onion, halved

1 celery rib

6 garlic cloves

Vegetable oil

Salt & pepper

*can be found in the Asian section of your market

Preheat oven to 350 degrees F.

Put the garlic, cilantro and sugar into a blender or food processor and process until a paste forms. Add the sweet chili sauce, vegetable oil and soy sauce. Pulse until well combined. Pour the mixture over the ribs in a large non reactive container, making sure to coat well. Cover and refrigerate overnight.

Coat the bottom of a large skillet with oil and place over high heat. Season the butt generously with salt and pepper and place in the hot oil. Sear on all sides until brown and crispy. Remove from the pan and place in a 9 x 13 deep baking dish. Add the carrot, onion, celery, garlic and peppercorns. Cook until the vegetables are a bit scorched. Fill the pan with water and bring to a boil. Pour all over the butt. The liquid should half cover the meat – if not add more water. Cover with foil and put into the preheated oven for 4 hours. Remove, let cool and shred. Toss with the sauce and reheat before serving.

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