Holiday Leftovers

Learn how to create dishes from your holiday leftovers with Chef Ryan’s simple receipes which were featured on ABC 7 Chicago.

Watch Chef Ryan’s Demonstration

 

Recipes

Spiced Christmas Ham and Polenta Casserole

  • 1 cup polenta
  • 1 cup heavy cream
  • 3 cups chicken broth
  • 1 1/2 grated Gruyere cheese
  • 1 1/2 shredded ham
  • 1/2 cup golden raisins
  • 1 1/2 sliced mushrooms
  • 2 each eggs
  • 1 each diced yellow onion
  • 3 cloves garlic minced
  • 2 tablespoon whole butter
  • 1 cup scallion

 Method:
In a large sauce pot melt butter. Add onion and mushrooms. When soft and slightly caramelized, add garlic and cook until translucent. Add golden raisins and stir for a bit. Add cream and chicken broth. Bring to a boil and add polenta and season with a bit of salt and pepper. Bring mixture down to a simmer and cook until smooth and tender (about 10 to 15 min) all while continuously stirring.

When polenta is cooked remove from heat and fold in the ham and 1 cup of gruyere and the scallion (Reserving 1\2 cup for later).

Mix the two eggs into the polenta and pour the mixture into a greased baking dish. Bake in the oven uncovered at 350 degrees F for 25 minutes. Sprinkle the remaining gruyere cheese on top and continue to bake until golden brown delicious (About 7-10 minutes).

Pan-Roasted Brussel Sprouts, Roasted Turkey, Nueske’s Bacon, Banyuls and Cranberry Vinaigrette

  • 1 pound Brussels sprouts, trimmed, halved and blanched
  • 1/2 cup Nueske’s bacon lardons
  • Fleur de sel salt and freshly ground pepper
  • 1/3 cup pickled pearl onions plus 2 tablespoons brine/pickling juice
  • Chopped turkey/chicken/game bird
  • 1 each farm egg
  • Soft herbs
  • Leftover pan gravy
  • Any kind of leftovers you can think of.

 Cranberry Vinaigrette

  • 1/2 cup toasted nuts
  • 1/2 cup dried cranberries
  • 1T Agave nectar
  • 1/3 cup balsamic vinegar
  • 1 cup vegetable oil

 Method:

Render the bacon in a large skillet until slightly brown. Remove and set aside. Place the sprouts in the bacon fat, half side facing down and cook until brown. Add the pickled onions and bacon until warm then add the juice. Fry the egg in a pan and set aside. At the end, mix all ingredients together and place in a serving vessel. Slide the egg on top and drizzle with the pan gravy. Season with sea salt and black pepper.

Ginger Bread and Cream Cheese Bread Pudding

  • 8 whole eggs
  • 1.5 lb. cream cheese
  • 2c sugar
  • 1qt half and half
  • 1T vanilla extract
  • Pinch salt
  • Leftover croissants, bread or cake scraps*
  • Berries, apples, gingerbread or other fruit (optional)

Method:

Preheat the oven to 325 degrees F

Warm the cream cheese slightly in the microwave.

Paddle it in a stand mixer with the sugar and salt until creamy.

Slowly add the eggs.

Drizzle in the half and half, mix until all are incorporated, scraping the bowl well. Place the bread scraps in an ovenproof casserole dish (if you are using fruit, add that now as well).

Pour the cream cheese mixture over it until the liquid reaches almost the top of the dish.

Cover with plastic wrap and let sit for 20 minutes so the bread can soak up the liquid (can be refrigerated overnight at this point).

Press down with the plastic wrap and top up with more liquid.

Place a rimmed baking sheet in the oven and fill halfway with warm water.

Place the casserole dish in the baking pan — this will prevent the custard from curdling.

Bake until no liquid comes to the surface when you push down slightly on the bread.

Serve warm.*You can use just about any scrap you have lying around — we have used croissants, brioche, baguettes, gingerbread, pound cake, chocolate cake, fruit and nut bread, etc. Roughly chop whatever scraps you are using. If you want a bread pudding with more texture, lightly toast the scraps in a 350 degrees F oven first. If you want a softer pudding, don’t toast the scraps.

Turkey Noodle Soup

  • 8 cups turkey stock (or low sodium broth)
  • 1 cup carrots
  • 1 cup celery
  • 1 cup onion
  • 1/2 cup diced potato
  • 3 each chopped garlic clove
  • Soft herbs
  • Cooked Noodles
  • Salt and pepper

Method:

In a pan with a little vegetable oil, quickly sauté the diced vegetables to take away the crunchiness. Immediately place the vegetables in the refrigerator. Heat up the broth and place all ingredients in when ready to serve. Season with salt and pepper last minute.

Masters of Food & Wine

A much-anticipated follow up to September’s inaugural event, Park Hyatt Chicago will again celebrate “Masters of Food and Wine.”  The concept behind “Masters of Food & Wine” is to create a series of seasonal, locally-inspired events across Park Hyatt hotels globally from January 13-15. 

During the month of January, chefs all over the world are looking to the Eastern seaboard of the United States where fresh fish and seafood are plentiful and at its best.  Take advantage of this bountiful season and join Executive Chef Ryan LaRoche for an interactive kitchen experience where you will learn how to shuck oysters, filet a fish and bring home culinary notes from your northern Atlantic feast.  Enjoy your dinner experience in the intimacy and comfort of our wine cellar.   Our Sommelier will pair each course with carefully selected wines from our extensive wine library.

Guests will begin the evening with a champagne toast behind-the-scenes at NoMI Kitchen.  You will then proceed to the wine cellar for a three-course dinner specially prepared by Executive Chef Ryan LaRoche with wines hand selected from the cellar to complement chef’s creations. 

$125 per person includes champagne arrival

and three-course dinner with sommelier selected wines.

*Credit card required to secure reservation

*Tax and gratuities not included

NoMI Kitchen Wine Cellar

Saturday, January 14, 2012

To secure your reservation, please call +1 312 239 4030.  Limited availability. 

 For more information on other Park Hyatt Masters events in renowned destinations around the world, please visit www.mastersfoodandwine.com

 

‘Tis the Season to go to the Movies

What better way to spend a cold winter night than eating popcorn, drinking a soda, and watching a good movie.  Here are a few movie recommendations from Michael Kutza, Director and Founder of The Chicago Film Festival.

You Asked For It!

By, Michael Kutza

Lately I’m being asked the same question over and over, “What films should I see?!” Though I rarely express an opinion on what to see during the holiday season, and because there are so many wonderful titles in the theaters now and since I probably screen more films per year than any local critic, I wanted to offer my suggestions.

Try these on for size (or don’t):

“HUGO” is a must. Martin Scorsese’s new 3D film will take your breath away with its creativity, style and heart. For non-stop action and excitement, head over to IMAX and see “MISSION IMPOSSIBLE 4: GHOST PROTOCAL.” Tom Cruise is terrific and the film is pulse-pounding to the point of  O M G ! I can’t wait for another sequel in the future.

The film of the year, of course, is “THE ARTIST,” a newly created silent film that has charm and inventiveness to keep you smiling long into 2012. We were so proud to premiere it as our Closing Night film at this year’s Festival.

You must see Michelle Williams as Marilyn Monroe in “MY WEEK WITH MARILYN.” Williams will no doubt be nominated for her Oscar worthy performance. Another great actor worth catching is Leonardo DiCaprio in the unfortunately messy biopic “J EDGAR.”

I am becoming a big fan of Brad Pitt, and he’s in two films this year both worth your movie dollars: “MONEYBALL” and “THE TREE OF LIFE”. “MONEYBALL” actually made me care about baseball, and “THE TREE OF LIFE” (which is reminiscent of Stanley Kubrick’s “SPACE ODYSSEY”) is mesmerizing – if you have the patience for the over two-hour running time, including the seemingly rushed final act.

If the end of the world is on your mind, the best title on that subject is Lars Von Trier’s “MELANCHOLIA,” which demands to be seen on the big screen (and not at home!).

I had a ball with “DRIVE,” which already has left most theaters but will surely pop up with award nominations for Ryan Gosling. My hopeless romantic side is still in love with “LIKE CRAZY” that never ending challenge of long-distance relationships some of us will always have!

We’ll see if Meryl Streep delivers in “THE IRON LADY,” though I worry we’ve already seen this performance from her, and hope David Fincher’s “THE GIRL WITH THE DRAGON TATTOO” is worth the remake of the already brilliant original. George Clooney will likely take home the Oscar for “THE DECENDANTS,” though I’m not a fan of the film. And while “TINTIN” might look as good as a 3D thrill ride of “INDIANA JONES” meets “POLAR EXPRESS,” I still find motion capture animation a little creepy!

I would save the really dark films for the new year not over the holidays: “SHAME,” “MARTHA MARCY MAY MARLENE,” “YOUNG ADULT” and even “TINKER, TAILOR, SOLDIER, SPY”.

Really, the film that worked for me best this year is “THE ARTIST,” which I look forward to seeing again (for the third time). Check out the trailer, you’ll be hooked: http://www.youtube.com/watch?v=ixqr8D7J_Kc&feature=youtu.be

Keep warm and keep going to the theater.

Michael

Holiday Brunch

After a morning of opening gifts from family, friends, and the man himself – Santa Claus, join us for a delicious meal at NoMI Kitchen.  Chef Ryan has created a delicious buffet filled with both traditional holiday dishes and NoMI favorites such as Braised Short Rib, Open Faced Crab Cake Sandwiches, and Wild Mushroom Risotto.  Don’t forget to save room for Chef Meg’s delectable desserts.  The pastry table (or should we say tables) will be filled with extraordinary sweets that truly make the day feel like Christmas.  With beautiful views of snowy Water Tower Square and Lake Michigan, our holiday brunch is a beautiful and memorable experience that you and your family will cherish.

Holiday Brunch
11:30 am – 8:00 pm

$115 per person

$35 per child (ages 5-12)

  Exclusive of tax and gratuity

 

For reservations, please call 312.239.4030

NoMI 2011 Christmas Menu