What a blast to attend a Fabio Live event at Siena Tavern in Chicago with my friend Pamela. Chef FABIO is genuinely a nice guy. He even took this selfie of us!
It was also a delight to meet Chef David Blonsky, Executive Chef at Siena Tavern.
Chef Fabio and his lovely co-host, Cheryl Scott of NBC5 presented outstanding cooking demos for each dish.The menu of this delicious culinary event included:
Truffle Scrambled Eggs with roasted mushrooms, goat cheese and toast
Shaven Brussels Sprouts Salad with parmesan, toasted Marcona almonds
Orecchiette with proscuitto sausage, watercress,Pecorino cheese
(In case you are wondering what Monkey bread is, here is a photo of this yummy dessert)
Here are three Chef “FAB”io cooking tips to share with you!
1) Make your scrambled eggs fluffy
- You will LOVE this tip! Crack and beat your eggs in a bowl and leave them in the fridge overnight.
- Take the eggs off the burner before they are done and let them finish cooking in the pan. This way they will not overcook.
2) Eat your Brussels Sprouts!
- Use a mandolin slicer to shred raw Brussels sprouts
- Brussels Sprouts are considered to be one of the world’s healthiest foods! http://www.whfoods.com/genpage.php?tname=foodspice&dbid=1
RECIPE FOR BRUSSELS SPROUT SALAD:
Ingredients: Serves 4
1.5 lb Brussels Sprouts 1/4C Marcona Almonds (Toasted) 4oz Parmesan Cheese 1/2 C Cabernet Vinegar
1/4C Honey 2tbsp Shallots (minced) 1.5C Extra Virgin Olive Oil To Taste: Salt & Pepper
Remove bottom ends from Brussels sprouts. Using a mandolin, thinly slice Brussels sprouts about the thickness of a quarter (make sure to use plastic hand piece when using mandolin)
Chop Marcona almonds and set aside.
For the dressing, using a small mixing bowl, add cabernet vinegar, honey, shallots, garlic and olive oil. Whisk vigorously until well incorporated. Adjust seasoning with salt and pepper.
In a separate mixing bowl add Brussels sprouts and add 2 tablespoons of dressing, salt and pepper. Taste salad, add more dressing if needed.
Divide between four bowls and top with Marcona almonds and freshly shaved Parmesan.
3) Don’t be afraid to make homemade pasta!
- Use the food processor! Dust off that gift that is collecting dust in the back of your kitchen cabinet.
- Use one egg per person
- When the dough starts looking like it is doing a hula dance in the processor, then it is ready to be rolled.
Congrats to Chef Fabio on his recent engagement AND on his new cookbook! I’m looking forward to an upcoming Kitchen Chat with him. If you leave a question on this post for me to ask Chef Fabio on Kitchen Chat, you will automatically be entered to win an autographed copy of Fabio’s Italian Kitchen! Savor the day!