Charlie Trotter's
September 01, 2009
Charlie Trotter’s
To say that Charlie Trotter’s is simply one of the best restaurants in Chicago would be an understatement. The awards that the restaurant (and the chef) have received make Charlie Trotter’s one of the best restaurants in the United States, if not in the world. For 21 years, this Lincoln Park restaurant, located in two unassuming brownstone houses, has been serving some of the best and most innovative food in the world. With 10 James Beard Foundation awards, a Mobil Five Star designation, an AAA Diamond award, as well as several other awards, Charlie Trotter’s sets itself worlds apart from mainstream fine dining. If that’s not enough, they are celebrating their 22nd anniversary this year!
Their impeccable service combined with an incredible wine list available as tasting menus of either “The Grand,” “Vegetable,” or “The Kitchen,” accompanies their incredible food. With 8-10 courses for each menu and up to 12 for diners in the kitchen, Trotter weaves his way through some of the best meats and produce from the Midwest and beyond. The seasonally inspired tasting menus can keep diners eating for 3-4 hours, and with that average length time, diners need to be comfortable. The surroundings are beautiful, and cater to diners with crystal sconces and glasses covering each table set with white linen, fine china, custom-made silverware, and leather barrel chairs comfortable enough for an extended dinner.
If you’re looking for something more relaxed, head over to Trotter’s To Go, located off of Fullerton in Lincoln Park. Trotter’s To Go is the perfect stop for that special dish to bring to your next party. Trotter’s To Go has a chef case where you’ll find prepared dishes; a cold case where you’ll find packaged sides and soups; and, of course, a wine case where you’ll find the perfect wine to go with your food choices. Trotter’s To Go also has a retail section where you can pick up culinary tools, spices and sauces for your own culinary expeditions.
The recipe below is an example of some of the ingenuity and creativity that can be seen even within his vegetable menu alone.
The restaurant modified these recipes for the home cook from original recipes created by Chef Charlie Trotter.
Globe Artichoke Soup With Spearmint and Spun Honey
Serves 4
For Vegetable Stock
4 large yellow onions, peeled and coarsely chopped
6 stalks celery, coarsely chopped
1 celery root, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
2 red bell peppers, seeded, ribs removed and coarsely chopped
1 rutabaga, peeled and coarsely chopped
1 bulb fennel, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
2 cloves garlic, peeled and halved
1 tablespoon black peppercorns
Place all ingredients in large stockpot and cover with cold water. Bring to boil, decrease heat to low and simmer 1 hour. Strain through fine mesh sieve. Return liquid to pot and cook over medium heat 30 to 45 minutes or until reduced to about 2 quarts.
For Artichoke Soup
8 large globe artichokes
2 quarts Vegetable Stock (see above)
1 bunch parsley stems
1/3 cup olive oil
4 stems fresh thyme
1 bay leaf
1 bird's-eye chili pepper (available at specialty food stores)
1 bunch mint
1 bunch parsley, blanched
Trim artichokes, remove leaves until you reach hearts, and reserve them for later use. Remove thistles and place hearts in large stockpot. Over medium-low heat, stew hearts with 1 quart stock, parsley stems, olive oil, thyme, bay leaf and chili pepper about 45 minutes or until tender. Strain through fine mesh sieve and discard parsley stems, thyme, bay leaf and chili pepper. Purée hearts with mint and blanched parsley until smooth. Adjust consistency with remaining stock.
For Spun Honey
6 egg whites
1-3/4 tablespoons honey granules (available at health food stores)
1/4 cup minced mint
salt
Place egg whites and honey granules in metal bowl sitting in pot of simmering water and allow granules to dissolve. Pour into mixer and whip to form firm peaks. Add mint and season with salt to taste.
For Baked Chips
Reserved artichoke leaves from Artichoke Soup recipe (see above)
olive oil
salt
Preheat oven to 310°. Slice leaves into thin strips. Place on Teflon-coated baking sheet. Season with oil and salt to taste. Cover with second baking sheet to prevent leaves from curling. Bake 20 minutes or until crisp.
To Serve
Place small dollop of honey in each serving bowl. Position 3 chips in honey, pour soup around chips and serve.
To say that Charlie Trotter’s is simply one of the best restaurants in Chicago would be an understatement. The awards that the restaurant (and the chef) have received make Charlie Trotter’s one of the best restaurants in the United States, if not in the world. For 21 years, this Lincoln Park restaurant, located in two unassuming brownstone houses, has been serving some of the best and most innovative food in the world. With 10 James Beard Foundation awards, a Mobil Five Star designation, an AAA Diamond award, as well as several other awards, Charlie Trotter’s sets itself worlds apart from mainstream fine dining. If that’s not enough, they are celebrating their 22nd anniversary this year!
Their impeccable service combined with an incredible wine list available as tasting menus of either “The Grand,” “Vegetable,” or “The Kitchen,” accompanies their incredible food. With 8-10 courses for each menu and up to 12 for diners in the kitchen, Trotter weaves his way through some of the best meats and produce from the Midwest and beyond. The seasonally inspired tasting menus can keep diners eating for 3-4 hours, and with that average length time, diners need to be comfortable. The surroundings are beautiful, and cater to diners with crystal sconces and glasses covering each table set with white linen, fine china, custom-made silverware, and leather barrel chairs comfortable enough for an extended dinner.
If you’re looking for something more relaxed, head over to Trotter’s To Go, located off of Fullerton in Lincoln Park. Trotter’s To Go is the perfect stop for that special dish to bring to your next party. Trotter’s To Go has a chef case where you’ll find prepared dishes; a cold case where you’ll find packaged sides and soups; and, of course, a wine case where you’ll find the perfect wine to go with your food choices. Trotter’s To Go also has a retail section where you can pick up culinary tools, spices and sauces for your own culinary expeditions.
The recipe below is an example of some of the ingenuity and creativity that can be seen even within his vegetable menu alone.
The restaurant modified these recipes for the home cook from original recipes created by Chef Charlie Trotter.
Globe Artichoke Soup With Spearmint and Spun Honey
Serves 4
For Vegetable Stock
4 large yellow onions, peeled and coarsely chopped
6 stalks celery, coarsely chopped
1 celery root, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
2 red bell peppers, seeded, ribs removed and coarsely chopped
1 rutabaga, peeled and coarsely chopped
1 bulb fennel, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
2 cloves garlic, peeled and halved
1 tablespoon black peppercorns
Place all ingredients in large stockpot and cover with cold water. Bring to boil, decrease heat to low and simmer 1 hour. Strain through fine mesh sieve. Return liquid to pot and cook over medium heat 30 to 45 minutes or until reduced to about 2 quarts.
For Artichoke Soup
8 large globe artichokes
2 quarts Vegetable Stock (see above)
1 bunch parsley stems
1/3 cup olive oil
4 stems fresh thyme
1 bay leaf
1 bird's-eye chili pepper (available at specialty food stores)
1 bunch mint
1 bunch parsley, blanched
Trim artichokes, remove leaves until you reach hearts, and reserve them for later use. Remove thistles and place hearts in large stockpot. Over medium-low heat, stew hearts with 1 quart stock, parsley stems, olive oil, thyme, bay leaf and chili pepper about 45 minutes or until tender. Strain through fine mesh sieve and discard parsley stems, thyme, bay leaf and chili pepper. Purée hearts with mint and blanched parsley until smooth. Adjust consistency with remaining stock.
For Spun Honey
6 egg whites
1-3/4 tablespoons honey granules (available at health food stores)
1/4 cup minced mint
salt
Place egg whites and honey granules in metal bowl sitting in pot of simmering water and allow granules to dissolve. Pour into mixer and whip to form firm peaks. Add mint and season with salt to taste.
For Baked Chips
Reserved artichoke leaves from Artichoke Soup recipe (see above)
olive oil
salt
Preheat oven to 310°. Slice leaves into thin strips. Place on Teflon-coated baking sheet. Season with oil and salt to taste. Cover with second baking sheet to prevent leaves from curling. Bake 20 minutes or until crisp.
To Serve
Place small dollop of honey in each serving bowl. Position 3 chips in honey, pour soup around chips and serve.
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