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Recipes

  • Chrissy Camba Makes Gnudi on WGN's Lunchbreak

    Bar Pastoral's Gnudi on WGN's Lunchbreak

    Chef Chrissy Camba was recently invited to WGN's Lunchbreak segment.  Watch the segment below to see how she does it, and be sure to click here for the full recipe!

    (Segment begins after a short advertisement, thanks for your patience!)
  • Meatless Monday Recipe

    Meatless Monday Recipe

    Meatless Monday is a newfound tradition amongst many home cooks, who have pledged to go meatless one day a week. Today, we present to you a veggie-rific dish that can be served as a delicious side dish or a light and tasty main meal for this Meatless Monday. Enjoy tasty Dijon & balsamic roasted vegetables resting atop a bed of pearl couscous and topped with nutty Sar Vecchio Parmesan.

    Serves 4 as Main Meal, 6 as Side Dish

    Ingredients

    • 1 large zucchini
    • 2 red bell peppers
    • 1 head of broccoli
    • 1 large red onion
    • 10 oz crimini mushrooms, sliced
    • 2 cups Pearl couscous (Also called Israeli Couscous)
    • 2 tbsp Dijon mustard
    • 3 tbsp good balsamic vinegar
    • 1 tbsp olive oil
    • 1 tsp dried basil
    • 2 tsp Italian seasoning
    • Salt & pepper to taste
    • 2 tsp garlic powder
    • Cooking spray
    • 10 oz Sar Vecchio Parmesan

    Instructions

    1. Preheat oven to 450 Degrees
    2. Chop up vegetables into about 1 in pieces and place in large mixing bowl
    3. Top vegetables with mustard, balsamic, olive oil, basil, Italian seasoning, garlic powder, and salt & pepper – stir to coat evenly
    4. Cover 2 cookie sheets with aluminum foil and spray with cooking spray
    5. Spoon vegetables onto cookie sheets in a single layer 
    6. Place in oven for 20-25 minutes, or until char marks begin to appear on vegetables and they are fork-tender – Stir vegetables halfway through the cooking process
    7. Follow package directions to cook Pearl couscous
    • For main meal, divide couscous into 4 portions and top evenly with vegetable mixture. Finish the dish with a shower of Sar Vecchio Parmesan
    • For side dish, divide couscous into 6 portions and top with vegetable mixture & Sar Vecchio
  • Staff Recipe: Fondue

    We've chosen some of our favorite melty cheeses for this Fondue Recipe!

    fondueIngredients

    • 12 ounces shredded Reading Raclette (about 5 cups)
    • 12 ounces shredded Castelinhos (about 5 cups)
    • 3 tablespoons cornstarch
    • 1 medium garlic clove, halved
    • 1 1/2 cups dry white wine
    • 1-2 tablespoons Kirsch (optional, or substitute with Brandy)

    castelinhosInstructions

    1. Toss the cheeses and cornstarch in a large bowl with your fingers until thoroughly combined; set aside.
    2. Rub the cut sides of the garlic halves all over the inside of a medium saucepan.
    3. Add the wine and bring to a boil over medium heat.
    4. Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed.
    5. Add the Kirsch, if using, and stir to combine.
    6. Transfer the mixture to a fondue pot* and serve immediately with bread for dipping.

    * If you don't have a fondue pot, any apparatus that will allow you to keep the cheese warm and melted will work.

  • Thankgiving Recipes, Pastoral-Style

    Untitled-1As we close the doors on another fantastic American Cheese Month, our minds here at Pastoral turn to the upcoming holiday season and the joyful and inevitable feasting and drinking in the coming weeks.

    We're busy planning our own meals, looking up traditional beloved family recipes and calling our moms and grandmas with obscure questions about differences between dressing and stuffing. As we look out over the cheese case, dreaming of hearty meals and pie, we're sharing our own twists on classic side dishes for your holiday table.

    Here are three recipes with some of our favorite ingredients to share (or not!) with your family and friends this season. Designed with simplicity and speed in mind you can add, subtract or swap out at your leisure (and we're happy to help with suggestions!) to make these all your own. Enjoy!

     

    Recipes Page 1

    Recipes Page 2

  • Merchant Park Community Garden Recipes: A Special Fall Two-For-One!

    We've been pretty busy here at Pastoral over the last few weeks, what with Bar Pastoral opening soon and gearing up for American Cheese Month and the holidays. Sadly, our friends over at the Merchant Park Community Garden
    didn't get their September recipe up as a result. But not to worry, recipe fiends! This month we present both this months' recipe AND last month's, in a special two-for-one edition with even more delicious, cheese-centric goodness than you can possibly imagine.

    Enough typing, let's get to the good stuff!

    Up first, a delightful...

    Beetroot bisque with Humboldt Fog mini-toasts!

    Good for your heart & cholesterol reduction, rumored to be an aphrodisiac and a hangover cure to boot. Vibrant in color, interesting to look at when sliced: all those milky colored concentric rings, and easy to grow in relatively small spaces of shallow ground. What isn’t good about beetroot? Folks love it or hate it. I’m a big fan, and despite memories of crinkle cut pickled beets from a jar (only consumed during Christmas Buffet Season), I remain a beetroot groupie. This is my straight from the garden offering of chilled beetroot bisque with goats cheese croutons. Definitely not too good to be true.

    beetroot

    Beetroot Bisque

    Serves 4-6

    Ingredients

    ● 4 large beetroot, raw, (if you prefer cooked, rub with olive oil and salt and roast them at 400 degrees C for 45 minutes in the oven, peel when cooled)
    ● 8 medium sized radishes (optional but give a spicy kick)
    ● ¼ cucumber, roughly chopped
    ● ½ red onion, roughly chopped
    ● 1 garlic clove
    ● handful of fresh parsley
    ● 1 slice of stale bread, roughly chopped
    ● ½ cup best quality olive oil
    ● 3 teaspoons sherry vinegar
    ● water as needed
    ● seasoning

    Steps

    1. In a food processor, place all the ingredients up to and including the sherry vinegar.
    2. Blend all the ingredients and add water as necessary to loosen
    3. Season according to taste
    4. Serve with the croutons below.
    * If a more refined dish is preferred, push the bisque through a sieve before serving. Optional - mix 1 tbsp horseradish with 1 tbsp sour cream and stir a small amount into each serving as desired.

    humboldt fog toasts

    Goat Cheese Croutons

    Ingredients

    ● half a french baguette sliced into 1 cm rounds
    ● 6 oz Humbolt Fog (or other slightly aged goat cheese)
    ● black pepper

    Steps

    1. pre-heat the oven to 400 degrees C
    2. brush both sides of the baguette slices with olive oil and lay them on a tray
    3. place the tray in the oven and bake for 10 minutes or until lightly toasted
    4. remove the tray from the oven, cool the baguette rounds and smear with humbolt fog
    5. sprinkle with freshly ground black pepper

    And now for the second installment!

    Backyard Basil Pesto - easy as 1-2-3

    basil

    Backyard gardening is a reality of city living and as Victory Gardens (Community or Urban Gardens) continue their renaissance, I love watching the movement grow while being a part of it. My 8 x 8 space in Merchant Park Community Garden remains the same a year on, with the exception of varied successes in growing certain crops. I’ve pulled pounds of fat, bright orange tasty carrots from the plot and two crops of tender beets. I struggled with both of these last season. We enjoyed bountiful supplies of beans and peas back then, but no such luck this year. Compared to larger scale vegetable growing, there isn’t much room for failure. If i plant one tomato vine, i cross my fingers that it will grow and yield succulent, sweet, ripe fruit. There is no back up.

    Turn to my backyard and the seemingly endless bumper crop of basil, with gigantic leaves, which grows from a pot. Last year the yield was pathetic, but something about this summer has had the reverse effect. All that sunshine has put me in the enviable position of having homemade pesto on-tap. (I think my children would argue that perhaps we’ve eaten too much of the stuff)

    The recipe varies in my house according to the nuts and seeds available in my pantry, so feel free to substitute as suggested. Stir into your favorite pasta or spread on toasted ciabatta and top with freshly sliced tomatoes and cracked black pepper.

    Backyard Basil Pesto

    pasta

    Serves 4

    Ingredients

    ● 2 cups fresh basil leaves, packed
    ● 1 garlic cloves, minced
    ● 1/3 cup pine nuts, lightly toasted (or almonds, pumpkin seeds, sunflower seeds, walnuts)
    ● 1/2 cup freshly grated Parmesan Cheese

    ● 1/2 cup extra virgin olive oil

    ● Salt and pepper

    Steps

    1. In a food processor, pulse the the basil, garlic and pine nuts until roughly chopped.
    2. Add the parmesan cheese and olive oil, blend until almost smooth.
    3. Season to taste.

    Jane McKay is a member of the Merchant Park Community Garden - "a backyard for us all."

    Merchant Park Community Garden (MPCG) strives to provide an opportunity for neighbors and their children to work, play, learn and grow together. MPCG is not only for the benefit of our members, but also aims to benefit the community at large through outreach efforts such as donations to local food pantries. In short, MPCG is an oasis in the 30th ward - a backyard for us all.

    Everything we grow is within 8' x 8' raised beds, constructed by the members in May 2011. Each raised bed has a dedicated owner for a year and all of our produce is organically grown.

    Please visit our website or Facebook page for more information or contact Jane McKay at chalkynaylor@gmail.com.

  • Garden Recipes: Comté Summer Salad

    radishes

    A fresh summer salad from my garden is defined daily by whatever is "ready to pick". Today, in the sweltering heat, I quickly watered and plucked a handful of radishes and some rosemary before escaping indoors to prepare a simple salad lunch. Radishes aren't always the easiest vegetables to insert into a recipe. Generally speaking we eat them as they are, perhaps with a little olive oil (or butter - eek!) and salt, but the radish I have this year are super spicy and require a morcel of attention. Historically, radishes (which have been around in culinary terms for over 1000 years) have the role of “clearing the taste & preparing for food and drink” (Grigson, Vegetable Book
    ) and should be eaten raw and without much fuss. The combination that follows is a crunchy, peppery, sweet and sour salad with a hint of fragrance from the fresh rosemary. I added tiny cubes of aged Comté cheese which deliver an earthiness and complementary texture.

    summersalad

    Radish, Apple and Comté Salad (serves 4 as a light appetizer)

    • 8 medium radishes, sliced thinly into circles
    • 1 granny smith apple, cored, quatered and sliced thinly lengthways
    • 1 shallot, quatered and sliced thinly
    • 8 oz Comté cheese, cubed
    Dressing:
    • 1/4 cup olive oil
    • 1/8 cup cider vinegar
    • 1/2 tsp honey
    • 1 tbsp fresh rosemary, minced
    • salt and pepper
    Recipe:
    Mix all the salad ingredients in a bowl, being careful not to break the apple slices. In a separate jar with a lid, combine the dressing ingredients and shake well. Pour the dressing over the salad and mix to ensure all the morcels are coated. Serve immediately or chill for later.

    Jane McKay is a member of the Merchant Park Community Garden
    - "a backyard for us all."

    Merchant Park Community Garden (MPCG) strives to provide an opportunity for neighbors and their children to work, play, learn and grow together. MPCG is not only for the benefit of our members, but also aims to benefit the community at large through outreach efforts such as donations to local food pantries. In short, MPCG is an oasis in the 30th ward - a backyard for us all.

    Everything we grow is within 8' x 8' raised beds, constructed by the members in May 2011. Each raised bed has a dedicated owner for a year and all of our produce is organically grown.

    Please visit our website or Facebook
    page for more information or contact Jane McKay at
    chalkynaylor@gmail.com
    .

  • Merchant Park Community Garden Recipes: A Treat That's a (Cheese)Cake to Make

    image01

    Expect the unexpected. It’s not a motto I live my life by, but it certainly has its place in the context of the weather we’re experiencing right now and I have no complaints. Our higher-than-average seasonal temperatures and prolongued days of sunshine have ensured that our strawberry season has arrived with gusto. We’ve waited patiently for some color in our urban garden and, like the first glimpse of sunshine after a storm, were rewarded with these rich red, textured, heart-shaped fruit nesting in their foliage. A good percentage of home-grown strawberries are popped straight into the pickers mouth. For any that make it into the kitchen, try this no-bake Strawberry Cheesecake using some tangy, creamy, fresh Michigan Cream Cheese.

    Strawberry Cheesecake

    image00

    Serves 4-6 depending on glass size

    Ingredients

    ● 6oz Graham Crackers, crumbed
    ● 2oz butter, melted
    ● 12oz Michigan Cream Cheese
    ● 2oz confectioners sugar
    ● ¼ tsp vanilla essence
    ● ⅔ cup/5 fl oz heavy cream
    ● 8oz (approximately 10 medium) strawberries
    ● 2tbsp confectioners sugar

    1. In a bowl, mix the melted butted and the crushed graham crackers (you can do this in a processor or by hand by putting into a plastic bag and using a rolling pin)
    2. Press into the individual glasses for serving and refrigerate for 30 minutes.
    3. In a bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add the heavy cream and combine.
    4. Spoon the cream mixture onto the individual cooled biscuit bases and refrigerate.
    5. Puree half the strawberries with the 2tbsp sugar and seive.
    6. Slice or dice the remaining strawberries and pile onto the cheesecake bases, then drizzle with the puree.

    Jane McKay is a member of the Merchant Park Community Garden
    - "a backyard for us all."

    Merchant Park Community Garden (MPCG) strives to provide an opportunity for neighbors and their children to work, play, learn and grow together. MPCG is not only for the benefit of our members, but also aims to benefit the community at large through outreach efforts such as donations to local food pantries. In short, MPCG is an oasis in the 30th ward - a backyard for us all.

    Everything we grow is within 8' x 8' raised beds, constructed by the members in May 2011. Each raised bed has a dedicated owner for a year and all of our produce is organically grown.

    Please visit our website or Facebook
    page for more information or contact Jane McKay at chalkynaylor@gmail.com
    .

  • Tuesday Treat! Chiriboga Blue and Garlic Dip

    We hope you're enjoying your return to your various work places after the long weekend. If you're anything like us, the warm weather has you itching to go to the lake and to as many barbecues as you possibly can before the march of time leads us right back into the fall.

    Our own Lisa is renowned among her co-workers for her inventive and always-delicious recipes. This one is pretty simple and a sure-fire party-pleaser, even for professed blue cheese naysayers. Here are the details:

    2 cups sour cream
    1/4 cup mayo
    1/4 pound Chiriboga Blue (new to Pastoral!), crumbled
    2 tablespoons chopped green garlic or shallot
    salt and pepper to taste

    Combine all ingredients and allow to sit overnight in the refrigerator. Serve as a dip for wavy potato chips, carrots, radishes, and baby turnips.

    Have you tried this recipe or have a different cheese dip recipe you want to share? Tweet or Facebook the results and we'll share them with our fans!

  • Merchant Park Community Garden Recipes: Jumping on the Street Food (Band) Wagon

    OLYMPUS DIGITAL CAMERAAs a European immigrant to America, I’m continually inspired by some of the little known ingredients adorning the displays of my local Windy City grocery store, where the avocados are always ripe and delicious, the watermelon seed free, juicy and sweet. Despite backpacking in Mexico some years ago, I never ate cactus or jicama, but filled up on street side tacos, quesadillas, pickles and oil drum rotisserie chicken with the occasional splurge on a restaurant meal which invariably wasn’t half as good as the street food.

    The street vendor struggle is well documented in our city, where officially no one is allowed to prepare and sell food on the street for public consumption. There are a number of dormant food vans awaiting a change in the law to legalize the preparation and sale of food streetside. The culinary landscape in Chicago is already diverse, add this movement to our repertoire and it’s a new dawn. There’s been a burgeoning of artisanal businesses, a movement which in some cases reflects the food truck model.

    Operating in a confined space with limited ingredients to produce quality, freshly prepared goodies for waiting customers can be best served by employing a refined and focused menu. Just as the spatial limitations of a food truck do nothing to hinder the quality of the output, the same applies to our small 8’ x 8’ raised beds in our garden Urban Community Garden. The smaller the space, the more resourceful you have to be, a lot of it is about the preparation.

    The winter months put a stop to most growth in the raised beds, with the exception of some winter salad leaves grown under plastic. The augmentation of small scale street vendors of late correlates to that warm sun we've been feeling, and is the inspiration for this Mexican style chili-dressed salad, using the winter leaves which are available. It’s vibrant and refreshing, made more substantial with the addition of some sticky and salty Valbreso feta cheese and a chilli kick from mixed spiced nuts.

    Mexican inspired crunchy, spicy salad

    OLYMPUS DIGITAL CAMERA

    Serves 4 as a starter

    8oz spinach, washed and torn
    1 cucumber, peeled and sliced into batons (no need to peel if using an English Cucumber)
    ½ / 8oz Jicama sliced into matchsticks
    16oz watermelon cubed into 1cm cubes
    4 salad onions sliced lengthways
    7oz Valbreso Feta cheese, crumbled
    3 limes, juiced
    1tspn salt
    1tspn mexican chilli powder
    2oz spiced nuts (see recipe below)

    1. Put the spinach, cucumber, jicama, watermelon, onions and feta into a large bowl
    2. Mix the lime, chilli and salt and pour over the salad ingredients, toss together carefully
    3. Sprinkle the salad with the spiced nuts and serve

    OLYMPUS DIGITAL CAMERA

    Spiced and candied Mixed Nuts

    8 oz mixed nuts
    2 tbspn confectioners sugar (icing sugar)
    ½ tspn of each of the following: cayenne pepper, ground cinnamon, allspice, cumin, salt, ground black pepper
    2 tbspn vegetable oil

    1. Place the nuts in a bowl and blanch in boiling water for 1 minute then drain.
    2. Stir the confectioners sugar into the nuts to coat.
    3. Mix the spices together in a bowl and set aside.
    4. Heat the oil in a heavy bottomed skillet (frying pan) and fry the nuts until they take on some color, about 1 minute.
    5. Remove the nuts from the pan with a slotted spoon and toss into the spice mixture, making sure all the nuts are evenly coated.
    6. Spread the nuts out onto a tray to dry out and store in an airtight container in a cupboard for up to 2 weeks

    Jane McKay is a member of the Merchant Park Community Garden - "a backyard for us all."

    Merchant Park Community Garden (MPCG) strives to provide an opportunity for neighbors and their children to work, play, learn and grow together. MPCG is not only for the benefit of our members, but also aims to benefit the community at large through outreach efforts such as donations to local food pantries. In short, MPCG is an oasis in the 30th ward - a backyard for us all.

    Everything we grow is within 8' x 8' raised beds, constructed by the members in May 2011. Each raised bed has a dedicated owner for a year and all of our produce is organically grown.

    Please visit our website or Facebook page for more information or contact Jane McKay at chalkynaylor@gmail.com.

  • Cupid Takes A "Shot"

    Just in time for Valentine's Day: an artisinal vodka sure to start or end your date on a pitch-perfect note.

    Pastoral is proud to add Detroit's very own Valentine Vodka to its small roster of artisinal spirits. Valentine is the vision of ex-Wall Streeter and now Master Distiller, Rifino Valentine. Distilled from a proprietary blend of Michigan raised red wheat, barley and corn, Valentine's goal was to produce a small-batch vodka geared toward the dirty martini. His secret blend creates an on-the-rocks worthy sipper as well as a finessed addition to cocktails. For the truly indulgent, stop by Pastoral for a bottle of Valentine Vodka and take home some selections from our olive bar.

    Don't like dirty martinis? Accompany your Valentine Vodka with Fentiman's Ginger Beer available at all three Pastoral locations and check out this recipe for a classic Moscow Mule.

    Moscow Mule
    1.75 oz. Valentine Vodka
    .75 oz. Fresh Lemon Juice
    2 oz. Fentiman's Ginger Beer
    Several dashes of Bitters (Cherry if available)

    In a shaker with ice, add vodka, lemon juice and bitters. Shake gently and pour contents into tall glass. Top with ginger beer and garnish with a lemon twist.

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