Thought I’d give a shout out to Casa Yari, an amazing Puerto
Rican/Honduran fusion restaurant in Logan Square. For just about every
meat entree they also offer a vegeterian and a vegan version and it is all
delicious and beautifully presented. I first went with friends to check it out as a possible place for one of our Spice Group BYOB dinners. The verdict was unanimous and we went for it. And then we went back again for some folks who couldn't make that dinner. And I plan to go again soon! It's near the intersection of Fullerton and Kimball and not that difficult to get to with public transportation and again, it is well worth the effort.
These yucca fritters were amazingly delicious, with a light crunchy exterior and soft, pillowy interior. There was just enough seasoning to enhance the taste without overshadowing the delicate flavor of the yucca. It would be worth going there for these alone.
A lot of the food here is fried. But it is all fried with such a delicate touch that it is not at all greasy. It's not something I would want to eat every day for health reasons, but if it's going to be fried, this is definitely the way I want to go.
There were other appetizers we did not try that looked delicious as well. I plan to rectify that situation the next time I dine there.
For the paladar, they offer a meat version (Chicken-Cheese (flour) and Shredded Beef and Potato (corn dough)) and a vegetarian version (Spinach-Cheese and Potato (flour), Bean and Corn (corn dough)). Since there were vegetarians dining with us we opted for the vegetarian version, and both the flour and the corn dough empanadas were delicious. Again, the exteriors were light and crisp and the interiors were full full of flavor. Either the yucca fritters or the empanadas (or both) would make a meal in and of themselves.
The pastelon is the Chef's take on a Caribbean version of lasagna where the noodles are replaced with sweet plaintains. They offer a beef, vegetarian, and vegan versions of this dish. The vegetarian version was quite tasty, although I am not a huge fan of sweet plantain. I much prefer the less ripe, savory plantain so I think I would have liked this better if it were made with unripe plantains. But that did not seem to be a problem for anyone else.
And now for the piece de resistance. I felt obligated to try their mofongo, a staple of Puerto Rican cuisine. Although they offer a vegan version with jackfruit which was tempting, I had to go with the more traditional pork version. It was full of garlic and savory plantain, and the pork was tender and flavorful, with beautifully crisp edges.
They get as many points for presentation as for flavor. Every dish looked gorgeous and it was clear that great thought was given to how they should be presented. All three times we went the service was exceptional and the atmosphere was warm and inviting. For such well crafted, sourced and delicious fare it is wallet friendly, especially being BYOB.
If you are looking for something special you can enjoy on any occasion, you can't go wrong with Casa Yari. I cannot recommend it highly enough.
Their hours vary from day to day and they are closed on Mondays and Tuesdays so be sure to check the schedule before you go. The restaurant is small so I would recommend that you make a reservation. From what I observed the three times I was there they have a booming takeout business.
Casa Yari
3268 W Fullerton Ave, Chicago, IL 60647
(773) 661-9546
Hours: varied
This is what I did with the Caramelized Onions, Roasted Garlic, and Garlic Herb Flatbread I posted about over the past few weeks. I will admit that it is quite a bit of work but a lot of it can be done ahead of time and the end result is well worth the effort.
I made it for a potluck and forgot to take a picture of the finished product before I cut it up to take with me but you get the general idea. The sweetness of the onions and apricots, the almost smoky depth of the garlic and the slightly salty savory goat cheese bring a luscious umami sensation to the bread.
You can use any kind of purchased flatbread if you don't have the time or the inclination to make your own. It's really the toppings that make this so sublime.
Home Cookin v9.76 Chapter: Breads and Muffins
FLATBREAD WITH ROASTED GARLIC, CARAMELIZED ONIONS APRICOTS AND GOAT CHEESE
1 Garlic Herb Flatbread, or any purchased flatbreadOlive oil
1/4 cup dried apricots, chopped
1/4 cup sweet sherry
2 medium onions, caramelized
1 whole heads garlic, roasted, cloves separated and squeezed out of their wrappers
1 4-oz package plain or garlic & herb goat cheese
1/2 cup toasted walnuts
Place a baking stone in the oven and reheat it to 450° F. or, if you don't have a baking stone you can use a baking sheet.
Heat the sweet sherry and pour it ove the chopped apricots and let them steep while the oven is pre-heating. Drain and save the liquid for another use.
Spread olive oil over the flatbread. Spread the onions, garlic, apricots and goat cheese evenly over the tops of each piece.
Place two at a time (or as many as the stone/baking sheet will accomodate) and bake for 10 to 20 minutes, until the flatbread is crisp and the garlic, onions and cheese are browned. Remove from the oven and let cool for about 10 minutes, then cut each into 6 to 8 pieces as desired.
Repeat until all of the flatbreads have been cooked.
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exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)
I was looking for a flat bread recipe to use as the base for a roasted garlic, caramelized onion and goat cheese flat bread I wanted to make for a potluck. A quick internet search yielded this recipe for garlic herb flatbread, which seemed prefect given the other ingredients. I adapted it for sourdough so I wasn't sure what effect raw garlic might have and did not have time to roast the garlic, which I have heard reduces the possible impact that raw garlic can have on yeasted breads, so I used garlic powder instead. I will roast the garlic for next time, though.
This flatbread is cooked in a skillet on the stove, which is a bonus in the summer as you don't have to heat up your kitchen by turning on the oven. And it didn't take much time at all to cook the 6 pieces I made.
Next up: how I made the Garlic Herb Flatbread with Roasted Garlic, Caramelized Onions and Goat Cheese.
Home Cookin v9.76 Chapter: Breads and Muffins
GARLIC HERB FLATBREAD
145g starter
228g water
12g salt
4g sugar
2 Tbsp olive oil
4 cloves garlic, minced, or 2 tsp garlic powder
2 Tbsp minced herbs
403g all-purpose flour
Mix starter and water in a large mixing bowl. Add the oil, salt, sugar, garlic and herbs and stir to combine. Add the flour a cup at time, mixing well with each addition, until a dough forms. Transfer the dough to a floured surface and knead until it is smooth and elastic, about two minutes. Place in a greased bowl, turning to coat. Let rise in a warm place for about an hour, until doubled.
Take the dough out of the bowl and divide into 6 or 8 pieces, depending on desired size. Place a damp towel over the dough and let rest for about 20 minutes.
Place a large cast iron over medium-high heat. Roll each ball of dough into a thin circle no thicker than 1/8 of an inch. Lightly greased the preheated skillet and place the rolled dough into the pan. Cook for about two and a half minutes, until light brown spots have formed. Flip and cook for two and a half minutes on the other side. Place on a plate and cover with a towel to keep warm. Repeat with the rest of the dough.
adapted from a recipe found at https://minimalistbaker.com/garlic-herb-flatbread/
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)
What can I say about roasted garlic? Nothing that you don't already know. It's sweet, mellow, loaded with umami, and makes just about everything better. Here's how you do it:
Home Cookin v9.76 Chapter: Beans and Vegetables
ROASTED GARLIC
2 to 4 whole heads garlic
olive oil or butter
Preheat the oven to 400° F.
Remove some of the outer leaves of the garlic head and slice the top just enough so that the inside of each bulb is exposed. Wrap each head in foil and add about a teaspoon of olive oil or butter before closing it up.
Place each package in a custard bowl and place the custard bowls in a larger casserole dish, or if you are using enough heads of garlic you can nestle them against each other directly into the casserole dish.
Place the dish in the middle rack of the oven and roast for 30 - 45 minutes, until the heads are soft when the sides are pressed. Remove from the oven and let sit for about 20 minutes, then unwrap the packages. The cloves should be soft enough that you can squeeze them out of their individual skins.
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exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)
How do you get perfect caramelized onions? The key to caramelized onions is patience, my friends. Patience has never been one of my strong suits, I must confess. I hate waiting for water to boil. Browning meat is torture. I've ruined many a casserole by not letting the sauce thicken enough before adding it to the dish and putting it in the oven. My bread often splits because I do not let it rise long enough. I could go on but in all honesty I can't be bothered.
But I am working on it. I am doing my best to be in the moment and let each moment flow from the moment before into the next moment. It has not been easy, but it has its rewards.
Like with caramelized onions. In order to get them really sweet and toasty brown you have to cook them over a low heat for a long, long time. And when you think they are brown enough you have to cook them even longer. I would say no less than thirty minutes, but it doesn't always take the same amount of time.
What I have learned is to get them started first thing and let them do their thing while I work on whatever else I am cooking and check on them every five to ten minutes or so. I make sure to set the timer, though, so I don't forget about them. I would suggest that you do the same.
Why go to all that bother? Because caramelized onions are one of the beautiful things in life. They add an incredible depth of flavor to soups, stews, casseroles and flatbread. And having the patience to take the time to make them is a worthwhile endeavor.
Home Cooking v9.76 Chapter: Beans and Vegetables
CARAMELIZED ONIONS
2 large onions, slivered
1 Tbsp olive oil
1 Tbsp butter
Melt butter and olive oil (or any combination of fat equal to 2 tablespoons) in a large skillet over medium-high heat. Add the slivered onions and stir to make sure every sliver is well coated with the oil. Cook until the onions are extremely soft and well browned, which can take anywhere from 20 to 45 minutes. Stir occasionally to make sure the have a chance to brown evenly, adjusting the heat as necessary to make sure they don't burn.
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