Grass Fed in Bucktown

Catie checks out the Bucktown neighborhood restaurant Grass Fed!

For more info on Grass Fed, click HERE.

Brussels Sprout Salad
Serves 4
1 pound Sprouts
1 lemon
3 tbls extra virgin olive oil
1/2 cup Tea Poached Raisins (see below recipe)
1/2 cup toasted or smoked almonds
salt and pepper

1) Use either a Japanese style mandolin or a sharp knife and julienne the sprouts

2) Combine raisins, almonds, and Brussels Sprout together in a large bowl and mix thoroughly

3) Dress with lemon juice, olive oil, salt and pepper to taste

Tea Poached Raisins
Makes ½ cup
1/2 cup golden raisins
2 tea bags (Lipton works best)
2 tbls champagne vinegar

1) Combine raisins, tea, vinegar, and enough water to cover in a sauce pan

2) Bring to a boil. Allow to boil for 10 min

3) Cover and let steep for another 10 min

4) Drain in a colander and let cool

Tarragon Steak Sauce  Makes 2 cups

2 onions finely chopped
2 shallots finely chopped
6 cloves garlic
8 oz butter
3 cups chicken stock
1/4 cup heavy cream
1 bunch tarragon  1 bunch parsley 1/4 teaspoon mustard   1/2 cup white wine vinegar

1) Finely chop onions, shallots, cloves

2) Combine chopped vegetables with butter and chicken stock in a sauce pan

3) Cook on very low heat for six hours covered

4) Blend until smooth. While continuing to blend, add cream, tarragon, parsley, mustard and vinegar and continue blending until smooth

5) Push through a fine mesh strainer, season with salt and pepper to taste and serve warm

Butterscotch Pot de Creme Makes 10 servings

3 cups heavy cream
2 cups muscavado sugar
5 oz butter
1 vanilla pods scraped
10 egg yolks

1) Melt sugar and butter in large heavy sauce pan

2) In separate sauce pan warm cream

3) Whisk yolks and scraped vanilla pod until mixed

4) Fold cream into sugar, then add mixture to yolks. Stir until combined

5) Place into small ramekins and put in a water bath in a 200 degree oven, let sit for about 2 hours

6) Cool and serve with salted caramel ice cream