Chef Katie Simmons Summer Newsletter, 2016: Montreal, Germany, Cacciatore, and Chefs in Training

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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.

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Chef Katie's Summer Newsletter

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Pretzel Love

Summer 2016:

 

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.

Farmers' Markets and Featured Recipes:  I've been soaking up Chicago's Green City Market every week, and right now is the height of the season!  There are about 50 varieties of tomatoes and peppers the whole spectrum of the rainbow.  Inspired by this produce, I've had recipes that are featured on: Kuli Kuli Foods, and Colin Campbell Center for Nutrition Studies.  Plus, I wrote the recipe for the Zyliss Salad Spinner Facebook competition, and have been collaborating with Slow Foods Chicago.


 

What have you been eating?

Some of the most popular recipes I've been cooking this summer are:

Barbecue Turkey Meatloaf (DF, GF)
Asian Salmon Burgers (DF, GF)
Chicken Picatta (DF, GF)
Gluten-Free Vegetable Lasagna (Veg, GF)
Blueberry Lemon Muffins (DF, GF)
Whole Foods' Detox Salad (V, GF)
Paleo Chocolate Coconut Cookies (Vegan, GF)
Oatmeal Raisin Cookies (Vegan, GF)

See below for links to my blog posts, videos, and favorite summer recipes.


 

News:  

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.

Chef Katie
 

 

ETHIOPIAN BERBERE BLACK EYED PEA STEW

Bavarian Pretzel Love: Warmth and Comfort Apprenticing in a German Bakery

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

Markthalle Food Tour, Germany's Indoor Farmers Market Video

The Salad That Traveled the World:
A 10-Minute Healthy Solution for a Vegan, Gluten-Free, Paleo Diet while Traveling

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.

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Contact: chefkatiesimmons@outlook.com