Tuesday, May 5, 2015

April 2015 Swap Recap

The Chicago Food Swap‘s April event had a very special guest: food preservation expert Cathy Barrow of the blog Mrs. Wheelbarrow’s Kitchen. Cathy is touring the country promoting her new, award-winning cookbook Mrs. Wheelbarrow’s Practical Pantry and stopped by the Chicago Food Swap to sign some books and, yes, swap with us.
Cathy had sent ahead some jars from her pantry so she could join in the actual swapping. What a thrill for the attendees to trade with a food preservation celebrity! I swapped some of my coffee meringues for a jar of Cathy’s raspberry sauce which, I am told, is delicious swirled into vanilla ice cream. Needless to say, Cathy’s book is stunning and I am very pleased to have my own signed copy.
Perhaps because of Cathy’s presence, turnout for the April swap was especially high. It was wonderful to see many returning veteran swappers but also new faces, some of whom had recently moved to Chicago or had heard about the Chicago Food Swap from friends or through the Peterson Garden Project. I think all of the first-time swappers had a blast and many promised to come back. I will hold them to it!
It is a food swap truth that each swap seems to have a theme that is usually impossible to predict. Sometimes there seems to be pesto everywhere or five kinds of hummus. More than one person remarked that the April swap seemed to have an abundance of chick pea dishes. Who can say why? All I know is, I brought home some of Lori’s chick pea and feta salad and it made an awfully tasty lunch.
Other than the healthy chick pea salad, vegan asparagus soup from Leigh and some truly creative pineapple-goat-cheese guacamole from Elyse, I was very naughty and swapped for sweets upon sweets, from Betsy’s vegan cinnamon rolls to Connie’s beautifully decorated chocolate-covered pretzels to Katie’s lemon sugar cookies. Not to mention the caramels, the apple strudel and Leena’s galub jamun.
Although not a sweet, Sandy’s pimento cheese spread, of which I got two jars, could also not be called health food. But it sure is delicious! I have no excuse for my naughtiness — my children were not even with me. But they were sure happy when I got home.
Again, perhaps because of Cathy Barrow’s presence, there seemed to be quite a lot of food in jars at this swap. I saw many pretty jams, jellies and pickles on display. I suspect some of the home food preservation junkies are clearing out last year’s leftovers to make room ahead of the spring and summer preserving season.
Indeed, by the time the Chicago Food Swap meets again, on June 14, there should be local rhubarb, strawberries and asparagus at the farmers markets. Although June seems a long way off, registration for the June swap is now open.

In the meantime, the Chicago Food Swap will be having an informal meet-up at the Peterson Garden Project’s Plant and Bake Sale Fundraiser from 1-3 pm on May 16. This sale is one of Peterson Garden Project’s biggest fundraisers of the year and it is a great way to support their mission of teaching Chicagoans to grow and cook their own food. Shop for your garden plants and indulge in some tasty treats with your swap friends!
We also need people to donate canned or baked goods to the fundraiser.  The Peterson Garden Project staff will take care of packaging and pricing the items. All you need to do is drop it off. Here’s what we’re looking for:
  • something that is stable at room temperature (refrigeration is not an option)
  • any quantity is helpful- 5 dozen or more earns you a BIG HUG!
  • something that can be packaged individually or in pairs (ex. brownies, cookies, slices of quick bread, muffins, macarons, rice krispie treats, etc.)
  • gluten-free, nut-free, dairy-free, or vegan options are welcome!
  • savory baked goods are welcome as well (bread, scones, etc.)
Here’s how to donate:
Send an email to swap veteran Christina Bello- communications@petersongarden.org, and include the following:
  • Your name and contact info
  • Name of baked good item
  • quantity
  • List of ingredients (for signage)
  • Preferred drop off day (Thurs, Fri, or Sat) *drop-off location is 4642 N. Francisco Ave
Thanks so much for supporting Peterson Garden Project which does so much to support the Chicago Food Swap. See you in May or back at the swap on June 14.

Thursday, March 19, 2015

Announcing the April 2015 Swap with Special Guest Mrs. Wheelbarrow!

I am extremely excited to announce that we will have a special guest for the April 19 swap: Cathy Barrow of the award-winning food blog Mrs. Wheelbarrow’s Kitchen. Prior to the swap, from 11 am to 1 pm, Cathy will be teaching a class at the Fearless Food Kitchen on how to cure your own bacon in just seven days. The class is $25 and you can register for it through the Peterson Garden Project website.

Following the class, Cathy will be signing copies of her stunning new cookbook, Mrs. Wheelbarrow’s Practical Pantry, and she will stick around for the first part of the swap itself to sign more books and meet the swappers.  I am more than a little star-struck at the thought of meeting Cathy, who is a food blogging rock star, and I know that this is going to be a Chicago Food Swap event to remember. Registration for the April 19 swap is now open, so sign up today and take advantage of this unique opportunity to meet one of the food world’s home food preservation experts.
See you at the swap!

Tuesday, March 17, 2015

Recap of the March Swap at The Chopping Block

What a difference a month makes! While we all had to trudge through a blizzard to make it to the February swap, it was sunny and mild in downtown Chicago the day of the March Chicago Food Swap. For this event, we returned to The Chopping Block, Chicago’s premier recreational cooking school, located in the iconic Merchandise Mart. This was the fourth time that The Chopping Block had hosted a swap and every time is a delight. The demonstration kitchens are beautiful; the staff is beyond welcoming and no one can resist picking up a new kitchen gadget or hard-to-source ingredient from the retail store.

To the extent that the March swap had a theme, it was alcohol. One swapper, Leigh, told me that if February was the meat swap, March was the booze swap. Perhaps it was because of St. Patrick’s Day? Among the boozy offerings were this Apple Pie Moonshine, coffee liqueur and homemade Irish cream. I’m proud to report that I only came home with one tipple.

The St. Patrick’s Day theme extended to more family-friendly offerings as well, from Irish soda bread to corned beef and cabbage. Another theme that I noticed was pie, or should I say Pi? The day before the swap was March 14 after all.
Savory items continue to be popular, which makes me extremely happy. I should be all set for lunches this week between Lori’s broccoli quiche, Pamela’s chicken pot pie, Chris’s vegan tamale pie, Leigh’s actual tamales, new swapper Maren’s white bean and turkey sausage soup, Patty’s carrot soup and a chicken chipotle soup whose origin I forget. Although my allergies and quirky home kitchen rules prevented me from trading for them, the shrimp and pork rillettes from new swapper Julene were incredibly impressive.

Luckily, I did manage to bring home some sweets to pacify my children. My friend Gena and her daughter Ella brought melted butter-chocolate chip-dried cherry cookies that served as a special dessert for my whole family on Sunday night. And thanks to Maria for her homemade chocolate bars! Those I am saving for myself. I also saw shamrock cookies from Lori, chocolate-covered nuts from new swapper Courtney, and sweet pies from both Pamela and Chris. One of my offerings this time around was a homemade version of Nutella that was quite popular. So sweets remain food swap favorites.

All in all, the March swap was a lively gathering of new friends and old, all of whom were basking in the suddenly mild spring weather. Can spring produce, farmers’ markets and canning season be far behind?

Saturday, February 21, 2015

February 2015 Swap Recap

Last Sunday, February 15, was the February meeting of the Chicago Food Swap As I trudged through the snow, wind howling around me, on my way to the Fearless Food Kitchen in the Broadway Armory Field House, I suddenly remembered that the 2014 February Chicago Food Swap took place in similarly bad weather. Note to self: perhaps skip February next year?
chicago food swap
But then again, February will always be cold and blustery in Chicago. We can stay inside and hibernate or we can persevere, refusing to let the chill keep us away from friends and the things we love. For the brave souls who ventured out to the February 2015 Chicago Food Swap, the food and fellowship they found at the Fearless Food Kitchen made the journey worth every frozen, snowy step.
We welcomed back many returning swappers, including some who were returning after long absences, and greeted a handful of first-time swappers.  Several people noticed that there seemed to be fewer sweets on offer than usual. In fact, I struggled to find a treat to bring home to my kids to make up for my absence all afternoon. No cupcakes? No cookies?
chicago food swap
Luckily, a couple of new swappers brought soft, chewy homemade caramels and returning swapper Lori brought gooey cinnamon rolls dripping with icing, both of which I managed to snag. Whew! I also saw some beautiful truffles from another new swapper, which I missed sadly, and there were two kinds of flavored popcorn, but that might have been all for the sweets. Such a departure from the typical swap!
chicago food swap
So, what did people bring? Savory items, of course! Things like tamales, soups, tofu, dips, granola, almond milk, savory baked goods like buns and muffins, and salads. Plenty of canners brought food in jars from Meyer lemon marmalade to sweet pickle relish to caramelized pickled onions. There were pantry items galore from flavored salts and spice mixes to mustards to vinegar and crystallized ginger. There was even booze in the form of cranberry vodka and strawberry basil rum.
chicago food swap
But the most surprising trend seemed to be toward meat.  From new swapper Chris’s ham-and-cheese bread, to veteran swapper Lori’s smoked drum sticks to charcuterie expert Giuseppe’s sausages, made from a family recipe. What an interesting development!
chicago food swap
As I announced at the swap, next month will offer something different: the March Chicago Food Swap will take place at The Chopping Block, Chicago’s premier recreational cooking school located in the Merchandise Mart. This will be CFS’s third time at The Chopping Block and these swaps are always so much funThe Chopping Block has a beautiful space and the staff are the most gracious hosts. Swappers even get a 10% discount at the retail store on the day of the swap! That’s dangerous.
So sign up for the March 15 swap at The Chopping Block. Registration is now open. We will not beware of the Ides of March and while we will be around a lot of sharp knives, I am confident that no one will end up like Julius Caesar.

Monday, February 2, 2015

Valentine's Day Gift Ideas

Did you catch founder Emily Paster on WCIU's "You & Me This Morning" talking about easy, homemade Valentine's Day gift ideas? If you are visiting this site for the first time, welcome! You can  register for the February 15 Chicago Food Swap here.

If you would like the recipes that Emily demonstrated during her segment, here they are! Enjoy making homemade treats for all of your Valentines!

Valentine’s Chocolate-Drizzled Popcorn Mix

2 TB vegetable or coconut oil
⅓ cup popcorn kernels
4 oz. semi-sweet chocolate
1 TB butter
1 tsp. salt
Assorted sweet and salty toppings, such as dried fruit, nuts, small candies, citrus zest, candied ginger, and crushed pretzel sticks

Heat oil over medium-high heat in heavy-bottomed pot and add popcorn kernelsCover pot with a lid leaving a small crack for steam to escape. Listen for popping and remove pot from heat as soon as popping stops or slows to a few seconds between pops. (An adult should handle this step.)
Spread popcorn in an even layer on a foil-lined baking sheet and sprinkle with salt. Set aside.
Melt butter and chocolate in a double-boiler set over simmering water OR a heavy-bottomed pot over a very low flame. Stir to combine. Remove from heat as soon as the chocolate is melted and watch for scorching.
Scrape chocolate mixture into a quart-size plastic bag and squeeze the chocolate into one corner of the bag.
Cut off the very tip of the corner of the bag containing the chocolate.
Gently squeeze the bag to pipe the melted chocolate over the popcorn -- an older kid can do this with supervision.
While the chocolate is still warm, sprinkle the chosen toppings over the popcorn.
Chill the tray of popcorn in the fridge until the chocolate is set.
If desired, gently pack the popcorn mixture into jars -- a funnel helps here -- and decorate.

Cranberry Vodka

Makes one pint or two eight-ounce bottles

2 1/2 cups whole cranberries (fresh or frozen)
One lime
2-3 cups 80-proof vodka

Place the cranberries in a clean, quart-sized Mason jar. Crush or pop some of the cranberries to release their juices.
Cut just the peel, not the white pith, from the lime in long strips using a vegetable peeler and add to the cranberries.
Cover with at least two cups of vodka or more if there is room. Allow the mixture to steep in the refrigerator for several days, shaking it several times a day.
When the infusion is ready, strain out the cranberries and lime zest using a fine-mesh strainer lined with cheesecloth. Squeeze the fruit in the cheesecloth to extract as much liquid as possible. 
Pour the infused vodka into pretty glass bottles for swapping and label.

Raspberry Truffles

Makes three dozen truffles

1 cup heavy cream
1 1/4 pounds bittersweet or semisweet chocolate with at least 60% cocoa solids
Two teaspoons Chambord (or other raspberry liqueur)
2 tablespoons unsalted butter at room temperature
Cocoa powder for dusting

Bring the cream to a boil over medium heat. Turn down heat and keep warm
Finely chop the chocolate and place the pieces into a heat-proof glass bowl.
Pour the warm cream over the chocolate and stir vigorously to combine. It is imperative that the mixture be completely smooth. (If the cream was not warm enough to melt the chocolate completely, place the bowl in the microwave and heat in ten-second increments until the chocolate is completely melted and the mixture is smooth.) Add the Chambord and softened butter.
Cover the bowl and refrigerate until the mixture is firm, about two hours.
Cover two baking sheets with parchment paper.
Using a melon baller or two teaspoons, scoop round teaspoons of ganache onto the prepared baking sheets. You should be able to get at least three dozen.
Using your hands, roll the scoops of ganache into smooth balls. (They do not need to be perfectly round.)
Dust the truffles with a light coating of cocoa powder. (A baker’s dusting wand is helpful for this step.)
Store the truffles in the refrigerator until ready to serve. (Allow to come to room temperature before eating.) 

Package the truffles by the dozen in a treat bag, or for a fancier presentation, place each truffle in an individual paper or foil candy cup and place a dozen in a treat box. 

Tuesday, January 27, 2015

Recap of the January Swap and February Registration

The Chicago Food Swap started its fourth year off with a bang at the January food swap. A few timely mentions in the local press, such as the Chicago Reader and the Check Please Planner, brought a wave of new swappers who mixed right in with the returning veterans. And there was plenty of delicious food all around.
challenge butter
One of the highlights of the January swap was the presence of our terrific sponsor: Challenge Butter. Challenge Butter is the West Coast’s best-selling brand of butter and now it is widely available in Chicago. Two swappers, Michelle and Kristina, used Challenge Butter to create original swap items, including pineapple curd, salted caramel sauce and green tea whoopie pies. I tried all three and they were uniformly delicious.
Every attendee got to go home with a handy Challenge Butter reusable shopping bag — the kind that fits easily in your purse for when you are out and about — an adorable Challenge Dairy cow squeeze toy and, best of all, a coupon to try Challenge Butter for free. Thanks to Challenge Butter for your support and welcome to Chicago!
chicago food swap
Maybe it was just me, but I noticed fewer sweets than usual at this month’s swap. I think everyone has finally listened to my advice that savory items do well. New swapper Teri and her teen daughter Lucy brought several kinds of soup and an Ottolenghi rice salad, which made them very popular indeed. Vegan swapper Betsy was back with soup as well, including an amazing Brazilian stew that I cannot wait to try. Second-time swapper Lori is known for her sweets, like peppermint fudge, but even she brought a saffron potato soup that will make a very nice dinner for me this week.
chicago food swap
Savory baked goods were also popular. New swapper Benny brought several kinds of homemade bread, which will go very nicely with all that soup. Veteran swapper, and vegan. Alison, had several delicious items, one of which, a rosemary flatbread, was too good to pass up. The Kostyo siblings brought an English muffin toasting bread that was full of nooks and crannies.
Food blogger Christina brought a Yugoslavian cheese, egg and spinach pie that was so rich and yummy. I scored one and my husband and I are going to come to blows over who gets to eat it.
chicago food swap
Due to the season, there were fewer foods in jars than usual. But recipe-tester extraordinaire Gena did bring some pickled fennel that I happen to know is outstanding. (It’s from my recipe.) And I spied some trendy fermented foods, including Celeste’s kim chi and Christina’s miso dressing.
Drinks were also quite popular with new swapper Ruth offering multiple kinds of homemade wine. Danielle, a veteran swapper, brought a hibiscus syrup that people were going crazy for. Alison brought a super-trendy shrub and Mike of the Chicago Food Bloggers had an amazing cinnamon syrup that everyone wanted for their coffee.
All that savory food aside, there were plenty of baked goods and sweets to go around. In addition to the sweets already mentioned, new swapper Mia brought adorable miniature apple pies and homemade marshmallows. New swapper Katie had several kinds of quick breads, including a scrumptious lemon blueberry, and Gena brought cinnamon swirl banana bread in an effort to use up the bananas stashed in her freezer. (I do that too with brown bananas.) Elyse, a relatively new but very enthusiastic swapper, had homemade peppermint patties, which I was not quick enough to get, more’s the pity.

In short, the January swap was a great way to kick off the Chicago Food Swap’s fourth year. We are excited to return to the Fearless Food Kitchen in just a few weeks for the February 15 swap. Registration is now open, so won’t you please join us?

Monday, December 8, 2014

Edible Gift Ideas

Thank you for visiting the Chicago Food Swap website! Did you see our founder Emily Paster on Fox 32's Good Day Chicago talking about edible gift ideas for the holidays? If so, here is more information about the projects Emily mentioned on the show.
  • For fruit vinegars, combine 1 pint of crushed fruit with 2 cups white wine vinegar in a glass bowl or jar. Cover and store in a dark, cool place for up to four weeks. Strain out the fruit and discard the solids. Pour the flavored vinegar into a pretty glass bottle and decorate with a label or hanging tag. This recipe will yield two 12-ounce bottles.
  • For homemade vanilla extract, split open eight vanilla beans and place in a pint-sized glass jar. Cover with 16 ounces of your favorite alcohol, such as vodka, rum or bourbon. Allow to sit in a cool, dark place for four weeks. Strain the vanilla extract into a pretty bottle and label well. Use in baking. (If you want to give the vanilla extract sooner that that, just label it with the date you made it and tell the recipient to wait until four weeks after that date to use it.) This recipe will yield four 4-oz bottles. 
  • For herb salt, combine 1/4 cup chopped woody herbs, such as rosemary, thyme or sage, with one cup kosher salt in your food processor. Process until well-combined. Place in a pretty glass jar and decorate with a ribbon or label. This recipe will yield two 8-oz jars. 
If you would like to join us for the next Chicago Food Swap event, it will take place on January 18. You can register here. To stay abreast of all Chicago Food Swap events, like us on Facebook, follow us on Twitter or sign up for our mailing list: 

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