WED., AUG 13: Share our Strength's Taste of the Nation Chicago

Meet, mingle, sip and eat with over 100 of Chicago's top chefs and mixologists at this year's Tast...

Week of AUG 4: The NEW High Summer Issue is Here!

We are pleased to announce that the NEW issue of EDIBLE CHICAGO will hit the streets the week of Aug...

SEASONAL RECIPE: Gluten-Free Peach Cobbler

Gluten-free peach CObbler   BATTER 1/4 cup butter 1 cup King Arthur Gluten-Free All-...

Edible Chicago Available by Print Subscription and Digital

EDIBLE CHICAGO is available by print and now digital subscription on our website. Or compliment...

 

EDIBLE CHICAGO is available by print and now digital subscription on our website. Or complimentary print copies are available from many of our advertisers and at select distribution points around the city and suburbs. If you want to get your hands on a copy right away, download our digital for iPad, Iphone at iTunes (Newsstand) and for android with Google play. 

By subscribing to EDIBLE CHICAGO you help us to be able to GROW so that we can tell more inspiring stories about our city's great artisans, chefs, growers, local food distributors and our local farmers. Together we can help strengthen our food system and local economy.

Thursday, 31 July 2014 13:08

SEASONAL RECIPE: Gluten-Free Peach Cobbler

Written by

Gluten-free peach CObbler

 

BATTER

  • 1/4 cup butter
  • 1 cup King Arthur Gluten-Free All-Purpose Baking Mix
  • 1/2 cup sugar
  • 3/4 cup milk
  • 1 large egg
  • fruit
  • 2 1/2 cups fresh or frozen peaches (about 3 or 4 peaches)
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg, optional
  • Directions:

  • 1) Preheat the oven to 375°F.

    2) To prepare the pan: Melt 1/4 cup of butter in the bottom of an 8" square or 9" round pan; set the pan aside while you make the batter.

    3) To make the batter: Mix the baking mix and sugar.

    4) Blend in the milk and egg; pour the batter over the melted butter in the pan.

    5) To prepare the fruit: If you're using fresh peaches, peel, pit, and slice them. If the peaches are sliced/frozen, thaw them.

    6) Mix the sugar, salt, and cinnamon or nutmeg into the peaches.

    7) To assemble and bake: Spoon the peach mixture over the top of the batter.

    8) Bake until the top is lightly browned and the fruit is bubbling, about 40 to 45 minutes.

    9) Remove the cobbler from the oven, and allow it to cool for 5 to 10 minutes before serving.

  • Garnish with a mint leaf and a scoop of your favorite vanilla ice cream.
  •  

    Yield: 8 servings.

  • Recipe source: King Arthur Flour
Thursday, 31 July 2014 12:52

Week of AUG 4: The NEW High Summer Issue is Here!

Written by

We are pleased to announce that the NEW issue of EDIBLE CHICAGO will hit the streets the week of August 4. Highlights include Mic Klug Farms peaches, cold summer soup and heirloom tomato recipes. Also up close and personal stories about Terry Opalek of Terry's Toffee, Angela Lee of Grange Hall Burger Bar, Jessie Oloroso of Black Dog Gelato. Get to know the husband and wife team of Aurora's Katic Family Breads.We also include mason jar libation recipes for your favorite outdoor events and a list of some of the season's hottest craft beer picks. And we include a listing of some of our favorite U-Pick it berry destinations, amd more!

We'll be listing our places of distribution here and by social network next week - Facebook and Twitter. To our subscribers, we thank you - your copy is on the way to your door!

HAPPY HIGH SUMMER from all of us at EDIBLE CHICAGO! 

Meet, mingle, sip and eat with over 100 of Chicago's top chefs and mixologists at this year's Taste of the Nation Chicago at Navy Pier on Wed., August 13 from 7PM-10PM. This five star culinary event is produced by the non-profit Share our Strength's No Kid Hungry. 100% of ticket sales support NO KID HUNGRY's efforts to end childhood hunger in our country. For the evening, guests will also enjoy live entertainment and a silent auction. A few of the top-shelf restaurant participants include Acadia, Bar Pastoral, bellyQ, Big Jones, Cicchetti, City Winery, Fat Rice, Girl & the Goat, Honey Butter Fried Chicken, Nellcote, Osteria Via Stato, Perennial Virant, Trenchermen, Tru, Urban Belly and Vie. Expert Mixologists include Bridget Albert (Southern Wine & Spirits), Adam Seger (The Art Institute of Chicago), Chris Cavarra (Sable Kitchen & Bar) and Christiana DeLucca (Bangers & Lace) and many more participants. Full list is located on their website.
 
General admission tickets are still available: $125.00. VIP tickets at $200.00 which inlcudes a preview hour and VIP-access only areas with open bar. Tickets are tax deductable.
 
The event chair is R.J Melman of Lettuce Entertain You Enterprises. The event itself will be held at Navy Pier Grand Ballroom which lends to a spectacular view and fireworks over Lake Michigan.
 
Don't miss out on one of Chicago's best culinary events of the season for a great cause - ending childhood hunger. You can buy tickets online. 
 
 
 
 

Local wine aficionados will have a unique opportunity to sample over 150 wines from more than 15 local wineries and taste locally-produced artisan foods at Downtown Oak Park's annual Uncork Illinois. Event is scheduled from Saturday, May 31: 1PM-9PM.

Admission is $20 at the gate (cash only) or $15 advance tickets. A glass and 7 tastings is included with the ticket. Additional tastings are $1.00. In addition to the tastings, vineyards will sell wines by the glass or bottle. To purchase online: http://www.downtownoakpark.net/special_pages/uncork.html

Participating wineries from Illinois include: Alto Vineyards, August Hill Winery, City Winery, Cooper's Hawk, Glunz, Illinois River Winery, Illinois Sparkling Company, Sleepy Creek, Spirit Knob Winery, Village Vintner, Waterman Winery, Wild Blossom Meadery. Wyldewood Cellars.

Some of the participating local food vendors include: Autumn Berry Jams, Butter Bella Cookies, Cave Chick Cookies, Katherine Anne Confections and Well St. Popcorn.

Live jazz will also be part of the event. Transportation is encouraged: Metra and CTA Green Line are kicated at Marion and North Boulevard. Limited street parking available in Downtown Oak Park. 

A portion of the proceeds will benefit http://www.prevailon.org

 

 

 

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