mfk. restaurant in Chicago
Look for Donostia Foods products soon at mfk. restaurant. As the Michelin Guide describes it:
"First we eat, then we do everything else,” said M.F.K. Fisher, the food writer who serves as both the inspiration and namesake for this young neighborhood darling. Thanks to large windows, whitewashed brick walls, and gleaming silver-and-white tilework, the subterranean space manages to evoke a breezy seaside oasis. And with a seafood-centric menu featuring modern interpretations of Iberian-inspired plates, the food follows suit.
You'll find this fig and almond cake in most Spanish homes at Christmastime, one of the flavors of the season. Handmade for over thirty years, Pajarero figs known for their sweetness are dried in the Mediterranean sun and combined with the best Spanish almonds for a natural, sweet dessert.
Chocolate fig bonbons crafted according to an old family recipe. The Spanish Calabazita variety of fig, known for its fine texture and sweetness, is filled with a delicate truffle mix that includes authentic Brandy de Jerez, then covered with a thin layer of the finest chocolate.
photo by Andy Suarez
The eighth and final (for now) installment in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Squid in American Sauce
1 bag or homemade gnocchi
2 cloves garlic
1 stick of butter
¼ cup white wine
parmesan cheese
salt to taste
basil or parsley to garnish
chili flakes to taste
Directions
1. Bring pot of water to a boil. Cook Gnocchi.
2. In a saute pan melt the butter and mix garlic. Cook until soft and add white wine.
3. Add chili flakes and squid.
4. Add gnocchi and remove from heat.
5. Serve hot with parmesan cheese and garnish with basil or parsley.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The seventh in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Cockles in Brine
1 cup crushed tomatoes
¼ cup feta cheese
1 tsp Donostia Foods Extra Virgin Olive Oil
2 garlic cloves
½ bunch parsley
1 tsp oregano
salt and pepper to taste
French or Italian bread (slice and toast with olive oil)
Directions
1. Heat iron skillet with olive oil and add garlic. Add crushed tomatoes and let sit on medium heat.
2. Add parsley, oregano, salt and pepper.
3. Stir in the cockles and remove from heat. Garnish with parsley.
4. Serve hot with bread and crumbled feta cheese.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The sixth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Razor Shell Clams
3 cloves garlic
½ bunch parsley
2 lemons, zest
bread crumbs
1 egg
mayonnaise
oil for frying (canola)
Directions
1. Using a microplane grater zest the lemon and repeat for the garlic. Rinse parsley and chop. Combine the lemon zest, garlic and parsley to make a gremolata.
2. Using the egg as a binder bread the razor clams in bread crumbs and pan fry them for a minute.
3. Combine mayonnaise with lemon juice and garlic to make a lemon garlic aioli.
4. Serve with lemon wedges and lemon aioli.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The fifth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Squid in Ink
1 avocado, small dice
2 whole tomatoes, small dice
1 small red onion, small dice
½ jalapeño, seedless
½ bunch of cilantro
2 limes
1 cup ketchup
1 cup tomato juice
1 tbsp tomato paste
1 tbsp Tabasco hot sauce
salt & pepper to taste
scallions for garnish
crackers (saltines) or tortilla chips
Directions
1. Cut avocado, tomatoes, onion, jalapeño and chop cilantro and mix with lime juice.
2. In a mixing bowl mix together tomato juice, ketchup, tomato paste and Tabasco until smooth with a soup-like consistency.
3. Mix all ingredients together and then finally add squid in ink. Season to taste.
4. Serve cold with crackers or tortilla chips.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The fourth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Squid in American Sauce
Donostia Foods Cantabrian Anchovies
1 pizza crust or pita bread
1 cup Donostia Foods Extra Virgin Olive Oil
1 cup garlic
1 tbsp rosemary
¼ cup Donostia Foods Manzanilla Olives
¼ cup Donostia Foods Piquillo Peppers
½ cup mozzarella cheese
salt to taste
Directions
1. Combine garlic and olive oil in a saucepan and bring oil to boil. Remove from heat when boiling. Allow to cool and mix rosemary and salt. Blend until smooth.
2. Warm flatbread ahead of time in oven for a 1 minute at 325F.
3. Spread the garlic rosemary spread on the flatbread.
4. Top with olives, piquillo peppers, anchovies, squid and mozzarella and cook for 5 minutes at 325F.
5. Serve hot.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The third in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Cockles in Brine
2 red beets
2 small radishes
¼ cup feta or goat cheese
1 cup Donostia Foods Extra Virgin Olive Oil
¼ cup honey
½ cup Donostia Foods Sherry Vinegar
2 tbsp lemon juice
1 tbsp orange juice
mixed greens (salad) of your choosing
salt and pepper to taste
Directions
1. Bring a pot of water to boil and boil beets for 15 mins. Let cool.
2. Combine olive oil, honey, sherry vinegar, orange and lemon juice to make dressing. Season to taste.
3. Peel beets and cut to medium dice.
4. Slice radishes and mix with greens and dressing.
5. Top salad with beets and cockles. Serve.
Follow Chef Suarez on Instagram for additional culinary creations.
