CBS Sunday morning is one of my favorite shows on TV.  It takes me back to childhood and watching it in my parents' family room.  Sometimes the stories are more intriguing than others.   A recent Sunday morning had a few stories I found relevant to All Natural Chicago.  One was about the Monks of Norcia (See blog post from Jan 22) and the other was about GMOs.  Such a dirty word in our kitchen.  We try not to bring them into our world, but alas, without labeling, how could you know?  This story isn't necessarily about safety or not, labeling or not, it is simply about where we stand in the world of GMOs, a bit about what and where they are.  CBS didn't try to persuade and certainly didn't answer the question for me.  It left me with more questions.  One thing I will say, there is a segment where the "expert" talks about how crops have been transformed by the hand of man throughout the millennia, hybridization and grafting only work in nature because nature accepts them.  Placing foreign genes at the nucleus level seems to be forcing the issue.  I do not agree they are the same.  Do your own research and decide for yourself.

When the news story about GMOs was announced on CBS Sunday Morning, my first thought was, "Getting these stories on mainstream news is great  exposure.  People need to know more."  Then I watched the story.  I am not sure it gives us more information, but it did have me asking more questions.  If it has you asking more questions too, that is a start.

When Chef visited the town of Norcia, Italy, he was there for the cured meats, not the music.  His memories of churches and cathedrals are of construction and closures.  They would enter the buildings never sure whether the needed repair or were undergoing repair.  It was good to see the care being taken, but completed projects were not the prevalent. I digress.  The reason I am posting this entry is that Norcia was featured on last Sunday's CBS Sunday Morning.  It wasn't for the unbelievable charcuterie, or the cheese made by members of the community, it was for the Monks of Norcia.  The Monastery had been quiet for 2 centuries, but thanks to a Benedictine Monk from Connecticut, the halls echo with chants now recorded and chart topping.

Bacon Jam makes an impact on the NBC News team.  The video of the broadcast is below.

It is important for Chef Micky to create and demonstrate dishes that work.  If you have ever used a cook book that left you feeling like a failure because your dish never looked like the picture or tasted like the description explained, it can be frustrating.  This short demo is a snapshot of our signature bacon jam.  The best way to taste it is to give us a call but here is how you can try making it at home.  There are a few ingredients and of course, you can adjust the recipe to your taste.

• 1 pound of bacon
• 2 onions - use any combination of sweet (vidalia), white, yellow (spanish) or red onion to develop your flavor
• 2 cloves of garlic
• 1 t brown sugar 1/4 t ground allspice 1/4 t chili powder1/4 t ground black pepper
• 1/4 maple syrup
• 1/2 cup coffee
• 1/4 cup apple cider vinegar

Method of production:  Chop the onion finely -  food processor works fine. Mince the garlic.  Grind the bacon into tiny bits - the food processor works for home cooks but this can also be ground in a meat grinder.  Cook bacon in sauté pan until all of the fat has been rendered.  Separate bacon from  fat and reserve the bacon bits (The bacon fat can be saved for other dishes like biscuits or fried potatoes).  Sauté onions until they caramelize, when there is about 5 minutes left before brown onions, add the minced garlic and saute until aromatic.  Once onions and garlic are done, add back the bacon bits, add dry ingredients (spices and sugar).  When they have been incorporated,  add the liquids.  Reduce to syrup like consistency then call everyone you know to come over to enjoy your new dish.  Spread it on sandwiches or a bagel with cream cheese to give them that extra UMPH!

I recently stayed at my childhood home.  My mom needed some help and I took a few days.  She lives alone and I don't believe she eats very well for herself.  She used to cook for us, growing up, but got away from it as the conveniences in "food" became more prevalent.  I made her herb roasted potatoes (I have seen Chef make them a bunch and knew I could too), Sauteed Swiss Chard (removing the liquid like I was taught) and Wild Caught Salmon.  I really thought I did a good job.  I snapped a picture, but I do not want to confuse it with anything Chef might make, so I will not post it.   I have decided, instead, to post the video clip that inspired this blog post.  Food means many things to everyone.  There are childhood recipes that never turn out like you remember.   There are the dishes that were made or eaten on first dates that will always remind you of great times.  People gather around food.  The party always ends up in the kitchen, you wind up at Wiener Circles at 2:00am, late morning brunch is always fun after a night out with friends. Weddings include food. Funerals include food.  There are scents and tastes that sculpt our memories.  We run  a successful catering business making a static menu that everyone knows is great.  We add in seasonal dishes to ensure variety and the best quality.  But once a month, Chef gets off the leash.  When we host an Underground Supper Club, the culinary gloves come off.  I love Chef's ideas and the execution usually astounds me.  I will conclude with his inspired menu for our January Supper Club on Jan 22...

• Caramelized onion & goat cheese galette
• Steamed mussels, saffron piquillo rouille, garlic crouton
• NY strips, sorrel purée, roast cauliflower, pickled mustard seeds
• Carrot cake with cream cheese anglaise

Wait for it...“Where I come from, the meal is the result of reflection and study.  Menus are prepared in advance, timed to perfection.  It is said without the culinary arts, the crudeness of reality would be unbearable.”