Blackbird

So I was finally able to eat at Blackbird. I've been here once before and have been trying to make it back for some time now. Enjoy the pics, then we can talk about the menu!

Sorry for the lack of photos of appetizers but I had a hearty bowl of hill bouchet mussel soup with white fish, saffron, garlic and basil. The best part about the ambiance were the handsome waiters in their sharp suits. Our waiter brought over a crisp white bowl with only a few mussels, then poured the broth table side. My sister got the seared ahi tuna.

For the entrees my sister got the aged pekin duck breast and sausage with sauerkraut dusted yukons, black raisin and savoy cabbage. I had (above) the slow-cooked halibut with uni, black trumpet mushrooms, spring radishes, baby parsnips and chive. The photos speak for themselves, the food was truly a work of art. 

For dessert I got the satsuma chiboust with campari, pineapple, semolina, and zingerman cheese ice cream

Sanaz got the criollo chocolate with cupuacu, milk meringue and tonka bean ice cream (above).

I can barley pronounce half of the ingredients on the menu, but wow was it amazing. If you don't appreciate food dont dare step foot in blackbird. 

Masouleh

To celebrate the Persian New Year we went out to celebrate in true Persian style, feasting!! There are several Iranian restaurants in Chicago and I've been to all of them except for Masouleh in Rogers Park. The yelp reviews boast authentic Persian food, great atmosphere, and BYOB - all the ingredients for a great meal out. Here are a few basic dishes you'll find in most Persian restaurants , none as good as my moms.

You aren't a true Persian unless you know how to cook Basmati rice. A core dish of fluffy non-sticky rice, with a little saffron mixed on top, and a side of tadik (a thin layer of crusty potato resting on the bottom of a pan of cooked rice). Then there is a basic starter side-dish called mast-khiar, a yogurt, cucumber and mint side served alongside parsley and turnips.

This is a bowl of ashe- a hearty lentil soup served with a dollop on yogurt and minty olive oil on top. This is truly a deliciously comforting item, my favorite!

 Next comes saffron chicken to eat with your white rice or dill rice.

 

So if you've never had Iranian food before check it out, you might really like it. I suggest all of the above dishes, especially the ashe soup!

Norouz

Happy Norouz! Sorry a little late, but this past Saturday was the first day of Spring, and the Persian New Year. In case you don't know me, I am Persian and was born in Shiraz, Iran. My sister and I try to do what we can to celebrate Iranian traditions, although most of our close family is scattered in Iran, Europe and the States.

Part of the tradition to celebrate the New Year is to set a table called Haft Sīn. The table includes seven specific items starting with the letter "S" or Sin in the Persian alphabet. These items are symbolic representations with traditional meanings. Each families table represents not only tradition but a reflection of their good taste. Here is our table above.Happy Norouz :)

Organic is yummy

Hi!! So it's been awhile, eh? It has been a very busy couple weeks, which means not much time to eat out. Boo. But this week will be looking up with reservations at Blackbird, and I'll be filling you in on this past weekends Iranian New Years celebration.

First I'd like to mention a little Saturday afternoon outing I had at the Family Farmed Expo 2010 at the UIC campus. Warren's company sponsored this food festival which celebrated local food and urban agriculture. I didn't realize there was such a thing as urban agriculture but there is! For instance, did you know that Devon streets Uncommon Ground location boasts the city's first certified organic rooftop garden? This showcase was a wonderful way to learn more about not only the city's organic restaurants but learn more about local farmlands surrounding Chicagoland.
The food festival was a three day affair. Warren snagged some free tickets to the Saturday afternoon trade show, which included food demo's (Rick Bayless among others), workshops, stands of local farmers and trade buyers. It was a fun and educational event to get to experience what local farmers and businesses have to offer.

 This is an all organic spread of dried flax-seeds, herb encrusted cheese and a green salad. It was remarkably tasty and very good for you. Although it was a rather dry dish, washing it down with 100% organic pomegranate juice hit the spot -after the lovely afternoon chatting with local farmers.