It's been a busy summer in Chef Katie's kitchen. Chicago's farmers markets have been bursting with ripe tomatoes and sweet melons. Yet, I've managed to get away from the stove long enough to explore new flavors in Montreal, try my hand at pretzel-making in Germany, and serve as a mentor at COH's Silver Fork Culinary program.
Montreal, Germany, Cacciatore, and Pretzel Croutons
Hello from my kitchen to your stomachs,
I hope you've been enjoying the long days of summer and the plethora of juicy tomatoes it brings. This summer has been full of travel exploring new cuisines then bringing those flavors back to my Chicago kitchen. I thought I'd give you an update on some of the things that have been cooking:
Travel and Local Adventures:
Montreal: I experienced my first ever food tour and tasted some of the French-Canadian delights. Inspiration came back to the kitchen with Microwave Mug Poor Man's Pudding, an easy vegan, gluten-free 2 minute recipe
Germany: I apprenticed for a day with the masters at the Backerei Bohm, near Stuttgart. My failed attempts at pretzel-making brought chuckles that didn't required translation. The kitchen was full of warmth, though. I also toured the Markthalle, a 100 yearold indoor farmer's market. Check out the video I posted on YouTube.
COH Culinary Program: I've recently gotten involved as a teacher and mentor with the Center on Halsted's Silver Fork culinary program. This 9-12 week course teaches job readiness and fundamental kitchen skills so that students can find employment. I've been inspired by all of the energy of these students, and I can't wait to share more with them. You may be meeting an apprentice student in the coming months, as she might accompany me on shopping and delivering.
See below for links to my blog posts, videos, and favorite summer recipes.
New Way to Pay: In addition to cash, check, and Chase Quickpay, I now use Venmo for accepting payment. This is a free, secure way to send money.
Talk to me: I'm brain-storming new recipes for the Fall Menus, and I'd love to hear your requests. See a recipe you want to try? Email me a copy. See an ingredient you're not sure about? Send me a photo.
Thanks so much for supporting me and my passion. It is truly a pleasure to cook with love and nourish you.
The satisfying, chewy texture of a warm Bavarian Pretzel will always remind me of warm, German bakery where I apprenticed for one day. The rich history of these "little arms" is reflected in the twisted dough. The universal language of food came back to my Chicago kitchen with a healthy vegan salad recipe topped with Pretzel Croutons and German Mustard Dressing
This Salad has traveled the world. It is my go-to healthy meal, that I can whip up anywhere in under 10 minutes. It is vegan, gluten-free, oil-free, Paleo, with ingredients I can find in markets from Chile to Germany. My quick cooking video shows you how to make this plant-based recipe in no time.