Cook of the Week: High-quality ingredients, simple meals the hallmark of Palatine cook
Asking a cook to name a favorite meal is perhaps an unfair question. For Palatine's Lynne Traci, it's impossible to answer.
“I made a great lasagna for my dad's birthday not long ago … I make good carbonara … I don't know!” she laughs. “There are too many different things I enjoy making to name my favorite!”
Her choice often has to do with the time of year.
“What I cook depends on the season. I believe there is a time and place for meals. I love making homemade soups in the winter. In the summertime, it's lighter. We like to grill.” As evidence, Lynne shares her recipe for a flavorful grilled marinated flank steak as well as two suggested sides with us today.
Lynne says her mom loved to cook and nurtured her interest in cooking at an early age.
“My mom taught me the basics — like buy good ingredients. I never had canned vegetables growing up. I love vegetables. I never had margarine. Butter is better.”
While she may use butter, she doesn't tend to make heavy sauces or use a lot of cream.
“I think simple meals are healthier. I use lean meat or chicken, and have one or two vegetables.”
She also makes her own salad dressings so she can control the amount of oil. “It's amazing what a difference it makes,” she adds.
Another short cut that Lynne does not take is using a food processor for prep work.
“I'm old-fashioned. I like to chop my own stuff. I'd rather hand chop, because otherwise, you end up with too much liquid. I'd just rather take the time to do it.”
That said, Lynne believes good knives are the most important tool in her kitchen and continues to use the well cared-for Chicago Cutlery knives she received as a wedding present more than 30 years ago.
Lynne and her husband love to entertain, whether it is family (they have three children) or friends, they would always prefer to cook a meal at home than go out.
“When the kids come home they never want to go out — my husband says they are very spoiled. One daughter usually asks for chicken enchiladas, the other likes some type of pasta. My son always wants meat! They all love my chicken parmesan at Christmas,” she says. The Tracis also belong to a gourmet club, a group of friends who meet several times a year to enjoy a themed meal.
In fact, because they love to have people over all the time, when it came to building their house the design of the kitchen was a main concern. A stove with six burgers and pot filler were on her must-have list.
“I wanted a big, open kitchen. The designer kept saying, ‘are you sure you want it this big?' Yes! I told him. … When we entertain, everybody likes to be in the kitchen and they always pitch in to help.”
When planning a meal for guests, Lynne has no qualms about trying a new recipe.
“I can usually look at a recipe and visualize how it will taste. Don't get me wrong, I've had some losers, but I like to believe I have more winners than losers! Practice makes perfect.”
• To suggest someone to be profiled here, send the cook's name, address and phone number to food@dailyherald.com.