which my waistline can attest to after my recent visit. In this column I will share a few of the here-to-for secret recipes from Chicago's wonderful restaurants. For an appetizer, it will be hard to beat Chef Klara Muchnik of the Russian Tea Room's unique, simple-to-make, delicious Beet Caviar:6 beets 12 ounces, pitted prunes1/2 cup walnuts, shelled 2 cups mayonnaise 1 teaspoon garlic, minced1/4 cup lemon juice 1/4 cup sugar1 teaspoon salt Boil the beets until tender. Cool and peel. Trim off the knots and the top and the bottom of the beets. Put the prunes in very hot water and let soak for 15-20 minutes. Drain off the water. Using a food processor or grating attachment, puree or finely grate cooked beets and put them in a large bowl. In a food processor, pulse the walnuts until ground. Add the drained prunes and puree. Add the pureed prunes and walnuts to the beets and mix well. Add the mayonnaise, garlic lemon juice and salt. Mix well and taste if it needs more salt or sugar. Cover and refrigerate. Serve cold as an appetizer or a side dish for at least four.For the Entrée or Main Course for four people, Le Meridien Hotel's Chef David Burns' recipe for Pan Roasted Chicken with Shiitake Mushrooms, Sun Dried Tomatoes and Fingerling Potatoes:1 tablespoon oil and one tablespoon of butter (optional)4 pieces of 10 ounce chicken breast (skin optional) salt and pepper to taste2 ounces shiitake mushrooms, sliced1 ounce sun dried tomatoes, reconstituted1 pound fingerling potatoes (or whichever potatoes you prefer)1 bunch leeks (white part only)2 pounds green beans 12 ounces chicken broth (low sodium)2 ounces white wine1/2 ounce fresh chopped herbs (thyme, rosemary, tarragon, basil, chives, parsley or whatever you have.)In a medium pan, heat up one tablespoon of oil and one tablespoon butter (optional). Season the chicken breast with salt and pepper. Place the skin sides down, and let brown until golden. Then turn the chicken over and cook for another five minute. Place in a 350 degree oven and roast for 12 minutes. Remove breasts from oven and pour off any extra fat. In the same pan, put in the fingerling potatoes and cook until brown. Then add the shiitake mushrooms and sun-dried tomatoes. Sauté until mushrooms are soft. Add the sliced leeks and white wine. Cook until there is no more wine. Add 12 ounces of chicken broth and reduce to 6 ounces of sauce. Finish the sauce by adding fresh herbs. Cook the green beans in a separate pot of water for about five minutes, until they are tender.Assemble the plate by putting the green beans on the serving plate first as a bed for the chicken. Then place the other vegetables around the chicken and finish by pouring the sauce over the top.My thanks to Nancy Miller who gathered more than 300 recipes from 100 top Chicago restaurants for the book, "Secrets of Chicago Chefs Cookbook." It covers everything from soup to nuts, a good many that I sampled and passed on to you, readers of the Herald.Bon appetite and happy eating!Copyright by Marcia AbramsonE-mail:mascribe@aol.com
