Stave off the Chicago chill with a few recipes from our favorite restaurants:
French Onion Mash from Executive Chef Craig Couper of Michael Jordan’s Steakhouse
Ingredients (serves several)
5 Yukon gold potatoes, peeled and quartered
4 c heavy cream
1 stick unsalted butter
2 sweet onions, julienned
2 oz olive oil
3 c Gruyère, shredded
salt and pepper to taste
Preheat oven to 400 degrees. In a sauté pan, heat oil over high heat. Add onions and caramelize until lightly browned. Cool onions and place in a food processor, purée, and set aside. In a pot of heavily salted water, add potatoes and cook for 25 minutes. Drain and place potatoes through a food mill. Add onion purée, butter, cream, salt, and pepper to potatoes. Top with shredded Gruyère and bake until golden brown and bubbly.
Veal Chop alla Sassi from Topo Gigio Ristorante
Ingredients (serves one)
15 oz veal chop, frenched
5 oz mushrooms, quartered
2 Tbsp chopped garlic
3 oz olive oil
2 artichoke hearts, cut in half
4 oz white wine
6 oz beef stock
1 Tbsp butter
For veal chop: Preheat oven to 500 degrees. On a grill, cook veal chop for approximately 3 minutes on each side until a nice crosshatch pattern and crust has formed. Remove veal chop and place in an oven-safe pan. Bake for 5 minutes and turn the veal chop over until medium, or internal temperature reads 140 degrees.
For sauce: In a saucepan on medium heat, add olive oil, garlic, salt, pepper, thyme, artichoke hearts, mushrooms, and white wine. Sauté for approximately 5 minutes. Add beef stock and cook for additional 5 minutes to reduce. Add butter until melted and evenly distributed.
To serve: Place three-quarters of the sauce, including the artichokes and mushrooms, on a plate. Place veal chop on a plate and ladle the rest of the sauce on top. Garnish with parsley.
Bleu Cheese Mashed Potatoes with Bacon from Morton’s The Steakhouse
Ingredients (serves 3-4 people)
2-1/2 lbs russet potatoes, peeled and diced
4 oz unsalted butter
1/2 c heavy cream
1/2 c sour cream
1-1/2 tsp salt
1/2 tsp ground white pepper
12 oz bleu cheese crumbles
2 bunches of scallions
salt and ground black pepper, to taste
2 lbs applewood-smoked bacon
For mashed potatoes: In a pot, cover potatoes with water, ensuring they are completely submerged. Cook potatoes over high heat until tender, approximately 20-25 minutes. Drain potatoes and mash them. Set aside. In a small saucepan over medium heat, add butter and cream until melted. Add salt and pepper to mashed potatoes and mix.
For charred scallions: Preheat oven to broil. Cut the root ends off all of the scallion stalks. Season the scallions with salt and pepper. Place the scallions on a sheet pan and broil until the scallions begin to char. Turn them over and cook until charred. Remove and cut the charred scallions into 1/2-inch pieces. Set aside.
For bacon: Cut the bacon into 3/8-inch wide pieces. In a large sauté pan over medium heat, cook, stirring frequently until bacon is crispy, about 10-12 minutes. Strain the bacon and reserve the bacon fat.
To serve: Place the hot mashed potatoes in a bowl. Add half of the bacon, bacon fat, 8 ounces of bleu cheese crumbles, and half of the charred scallions. Fold everything together. Place the mixture into a serving dish and top the potatoes with the rest of the scallions, bacon, and 4 ounces of bleu cheese crumbles. Serve immediately.