An unforgettable meal is one of life's greatest gifts.
Since 2007, Clandestino Supper Club has been assembling unique culinary events, collaborating with artisan food producers, skilled cooks, and talented local artists.
Join us at our wandering dinner table and experience dishes that highlight the best of the season, prepared with ingredients from our favorite local farmers.
Dec 20, 2009
Pear polenta cake, blueberry custard on crème anglais
Ingredients
For the Cake:
3 cups all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups beet sugar
6 eggs
2-1/2 cups whole milk
3 tablespoons apple cider vinegar
For the Poached Pears:
4 Red Anjou pears
2 cups sugar
2 cups water
2 star anise pods
2 cinnamon sticks
For the crème anglaise:
1 cup whole milk
3 egg yolks
1/4 cup beet sugar
For the blueberry custard:
2 quarts whole milk
1 cup beet sugar
1 teaspoon salt
12 egg ... Read More
Aug 8, 2009
Cauliflower Ceviche
Ceviche is the perfect summer dish. There are unlimited combinations of fruits, veggies, and seafood, and it's always light and fresh tasting.
This version is vegan friendly, substituting cauliflower for fish. If you can find purple cauliflower, you will get a very colorful variation on this dish.
Ingredients:
2 heads cauliflower
1 medium spanish yellow onion, small diced
4-6 serrano chiles, fire-roasted, minced, (optional - seeds removed for less heat)
12 plum tomatoes, medium diced
1 bunch cilantro, stems removed and discarded, leaves roughly chopped
8 limes, juiced
Kosher Salt
Trim ... Read More
Jul 8, 2009
I've been venturing into the unknown lately when it comes to Clandestino desserts, but I'm finding that the more I do pastry, the more I love it.
For this dessert, I used urban Juneberries, which I harvested the day before dinner from my secret spot near the UIC medical campus. They are so delicious. I would describe the flavor as cherry-blueberry with a small seed that tastes like almonds.
I used Alton Brown's Blueberry Buckle recipe which you can find here.
You can simply substitute ... Read More
Jul 8, 2009
My tomato galettes were based on a recipe by Donna Diegel and the pie crust recipe from America's Test Kitchen.
These galettes were served at our dinner in the studio of artist Elizabeth Buchanan in the Bridgeport neighborhood of Chicago. They were part of a dish called "Heirloom tomatoes, 2 ways". Some of Elizabeth's latest work are photographs which have been symmetrically mirrored. The resulting printed image contains the grace of the original photo, but also morphs into something new, a statement of ... Read More
