Basilmomma

Ina…My Best Chicago Bite…

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My husband and I have a hard time deciding where to eat when we travel. We tend to gravitate to places our culinary friends have recommended to us. We aren’t looking for glitzy or commercialized.  We are looking for a place that epitomizes the art of culinary perfection at least once while on a trip. One good bite that we will think about for months to follow.  We found such a place in Ina’s.

Ina Pinkney, the charming chef and owner of Ina’s is a trailblazer in the Chicago restaurant scene.  Found in the progressive West Loop area of Chicago, her place is a haven for diners seeking a breakfast to remember.  The touches are natural and the environment just works.  It isn’t forced but flows in a comfortable way that one that knows what they are doing can pull off with finesse.

We were greeted by Ina’s head chef and right hand, Seana. I instantly knew that she could quite possible be one of the nicest people I had ever met and by far the most knowledgeable in the kitchen. I think I could have gotten quite an education had I spent a whole day with her.  She made several suggestions on what we should order after we were shown to our table.

I couldn’t decide what to get. I looked around to see what people seemed to order the most. That didn’t help, so we decided to order a little of this and that. I wanted to have the full experience and since we were driving back to Indiana after we were were done, I didn’t see the harm in having a little of everything….

We ordered a meat sampler that supplied us with veal sausage, chicken and chive sausage, crispy bacon and smoked sausage. All from Ina’s kitchen or made locally.  Next we ordered a ham and cheese omelet. Not any ordinary ham, but a meaty flavorful ham that was freshly shaved and expertly crafted into a light and fluffy creation.

I ordered the light and dainty Heavenly Hots. I believe when you look at a chef and ask what is their favorite on the menu you should order whatever they say. That is what we did. It was exactly what Seana, our chef companion said it would be. Delicate, thin sour cream pancakes that melt in your mouth. The addition of the fruit compote was neither too sweet or too savory. Just right.

I couldn’t be there and not order the Pasta Fritatta. Seana had raved about it so I had to give it a try.  I loved it and savored every bite. It was crispy where it needed to be and soft and cheesy in just the right places.  The bed of fresh tomato sauce it sat in was the perfect touch. I mopped up the sauce with a piece of crusty whole grain bread that was provided, almost like our waiter knew how I would finish this dish.

We left happy and satisfied and I vowed to return as soon as we could. It was a fantastic dining experience and one I will not soon forget.  
Please visit Ina’s site HERE for direction and a list of upcoming events. 

Heavenly Hots, aptly named, with bread service, fresh butter and  Burton’s Maplewood Farms syrup 



Heavenly Hots
Courtesy of Ina Pinkney, Chef and owner of Ina’s in Chicago

4 eggs       large
2 cups       sour cream
1/4 cup      cake flour
2 Tbsp.      potato starch
3 Tbsp.      sugar
1/2 tsp.      baking soda
1/2 tsp.      salt
In a mixing bowl (or blender or processor) beat the eggs. 
 Add the remaining ingredients and blend until smooth.
 Heat a griddle or fry pan on medium high heat.  Coat with a thin film of oil.
 Carefully ‘drop’ a large spoonful of batter until it makes a circle of about 3 inches.
 When a few bubbles appear on the top, turn them over very carefully and cook until lightly browned.
 We serve them with a peach, raspberry, blueberry compote.  I personally think maple syrup is too strong a flavor for them.
I had to sneak a picture

The Pasta Fritatta
Courtesy of Ina Pinkney, Chef and owner of Ina’s in Chicago

MAKES (1) 10” ROUND   –   CUT INTO 8 to 10 SLICES
3/4C.               red pepper, thinly sliced
1 1/2C             mushrooms, sliced
1 1/2C          zucchini, cut into a thick julienne
3/4C                onion, chopped
2                      cloves garlic, minced
1tsp.                dried oregano
              salt/pepper to taste
                        olive oil
12                      eggs
1/2 C.              whole milk
1 1/2C.           sharp white cheddar, shredded
1/2C              Parmesan, grated
1 1/2t              salt
1t                    pepper
1LB.                cream cheese
3C                   cooked spaghetti
Preheat oven to 350.  Brush 10” round pan lightly with oil. (Use either a one piece pan or one of the new leakproof springform pans.)   Cut a piece of parchment to size and place in bottom of pan.  Brush again with oil.  Set aside.
Saute onions and garlic in olive oil until soft.  Add red peppers, mushrooms and zucchini.  Continue to cook until soft.  Add oregano, salt and pepper and set aside. (If the vegetables have given off a lot of liquid, drain before adding to the spaghetti.)
In large mixer bowl, beat eggs, milk, salt and pepper.  Add cheddar and parmesan on low speed.  When combined, and with machine running, add cream cheese in small bite-size bits. (Pull pieces by hand.)
Put cooked spaghetti into prepared pan.  Do the same with the vegetables. Pour in the egg mixture.  Mix with your hands so that all the components are equally distributed within the pan.  Pat down so that as much of the solids are covered with the liquid as possible.
Bake for 30-40 minutes until firm to the touch and lightly brown.  It will puff up and settle when cool. Serve immediately or remove from pan by loosening around the edges and inverting the frittata onto a plate.  Refrigerate and when cold, cut into portions for use the next day.  Wrap well for overnight refrigeration.
 Reheat for 10 minutes at 400. Serve on a bed of tomato sauce.