The Clever Root

Fall / Winter 2015

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f a l l / w i n t e r 2 0 1 5 | 2 3 WHAT'S IN THE DISH? Trim from Creekstone Farms' 35- and 55-day aged rib eye, New York strip, and filet mignon (all grass-fed and antibiotic- and hormone-free), raw and sweated shallots, cornichons, capers, Dijon mustard, fresh parsley, chive, and Italian olive oil. HOW IS IT PREPARED? In a mixing bowl over another bowl filled with ice, they mix the in- gredients and slowly add small increments of olive oil to emulsify the dish. It's then plated with toast points and topped with a raw quail egg sourced from Chicago's Local Foods and dressed with sea salt, black pepper, and chive. WHAT MAKES THIS DISH SPECIAL? The dish, which is mixed by hand to order, had its debut at Cochon 555 in 2014 as a special appetizer and won an award. DOES IT EVOKE ANY MEMORIES? The chefs realized they both learned to make the dish from different chefs with the same French technique. "We both had done that dish thousands of times," Finnegan said. "We had the same approach and it further validated we were doing it properly. It brought back memories to when we were younger cooks and learning basic techniques." 2/ Jamie Finnegan and Brian Ahern's Tartare of Boeuf Chef Rachel Dow of The Betty with her Potato and Mushroom Pierogi with Dill Cream and Apple Agrodolce. WHAT'S IN THE DISH? Buttery Nichols Farm Yukon Gold potatoes; a mush- room duxelle with garlic, shallots and thyme; dill- mustard cream that's a mix of sour cream and Greek yogurt, dill, whole grain mustard, chives, and apples. HOW IS IT PREPARED? Each day, Dow rolls out the pierogi dough (milk, eggs, sour cream, water, and flour) with a pasta machine and puts it through a pierogi press with the filling. The pierogis are boiled and tossed with butter before being plated with the tangy and rich dill cream and smooth and sweet apple agrodolce. Guests can also add housemade kielbasa to their pierogis. WHAT MAKES THIS DISH SPECIAL? "Our pierogies are more al dente and toothsome," Dow said. "And they're made with Parrano, a Dutch cheese that's somewhat between Parmesan and Gouda." DOES IT EVOKE ANY MEMORIES? "Chicago has a very high Polish popula- tion and some of the best pierogis I have had here are at street fairs from the pierogi ladies," she said. "You could get 10 to 12 pierogis and that's all I would want. It's comforting and deli- cious." ■cr 3/ Rachel Dow's Potato and Mushroom Pierogi with Dill Cream and Apple Agrodolce Chefs and owners Jamie Finnegan and Brian Ahern of Boefhaus, with their grass-fed and grain-finished tartare of boeuf, a favorite on their menu.

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