Eat up at Cravings on Clark

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Foodies are flocking to Lincoln Park in Chicago on Thursday, June 16, 2016 for the 3rd Annual Cravings on Clark restaurant crawl. (WLS)

Foodies are flocking to Lincoln Park in Chicago on Thursday, June 16, 2016 for the 3rd Annual Cravings on Clark restaurant crawl. Over 20 restaurants are offering delicious bites and sweet treats from 6:00pm - 9:00pm. Tickets are $30 in advance, or $40 the day of the event. A portion of every ticket will benefit the Lakeview Pantry. Martin Sorge from the Lincoln Park Chamber of Commerce, and Chef Sean Tehrani, owner of the Basil Leaf Café, joined Eyewitness News Weekend Mornings to sample some of the delicious dishes you can try at the Cravings on Clark.

Name of event: Cravings On Clark
Date: Thursday, June 16th, 2016
Time: 6:00 - 9:00 PM
Where: Clark Street from Armitage to Diversey and the south side of Diversey from Orchard to Lakeview.
Admission: $30 in advance, $40 day of event.

Rigatoni with Fresh Spinach and Chicken

2 pounds fresh plum tomatoes or 1 (28-oz) can whole tomatoes in juice
2 large garlic cloves, crushed with side of a large heavy knife
1/4 cup diced onions
1/4 cup olive oil

1/2 tsp salt, 1/4 tsp pepper
8 fresh basil leaves, torn into bits
1 pound rigatoni
1/4 cup heavy whipping cream
2 chicken breast cut in cubes
1/2 lb. fresh baby spinach
Grated Pecorino Romano or Parmigiano-Reggiano

1. If using fresh tomatoes, cut a shallow X in bottom of each with a paring knife and blanch tomatoes in a 5- to 6-quart pot of boiling water, about 2 minutes. Transfer blanched tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then halve lengthwise and seed. Chop tomatoes (fresh or canned), reserving juice (from cutting board or can).
2. Cook garlic and onions in oil in a 4-quart heavy pot over moderate heat, stirring, until it is golden, about 5 minutes, add chicken and sautée for 6 minutes then remove the chicken so it doesn't get overcooked. Add tomatoes with their juice, salt and pepper. Simmer, uncovered, until sauce is thickened, about 20 minutes. Add heavy cream and simmer for additional 10 minutes, stir in chicken, basil and fresh spinach and remove from heat.
3. Cook pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.
4. Toss pasta with the warm sauce in a large bowl with grated cheese.
Cooks' Notes: Sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.

Creamy Tomato Basil Soup

1/2 oz unsalted butter
1/2 cup chopped onions
1 tablespoon chopped garlic
2 lb peeled tomato strips
1 pinch of salt & pepper
1 med sized chopped carrot
2 tablespoon sugar
1 cup of chicken stock or vegetable stock
1/2 cup fresh basil leaves
1 cup of heavy whipping cream

1. Melt the butter over low medium heat. Add onions, garlic, carrots and cook for 6 min.
2. Add tomatoes, sugar, basil, stock, salt and pepper and cook for 45 min puree the soup with a processor.
3. Reduce the heat to simmer. Add cream and adjust the seasonings
Related Topics:
foodrecipecookingrestaurantsfestivalcommunityChicago - Lincoln Park
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