Chicago Foodies

Beurre Noisette Trout Kind of... and Asparagus Soup

After a wonderful trout dinner at Crofton on Wells I saw some nice looking trout at Dominick's and was off to the races. I was a little apprehensive at a potentially fishy kitchen but that didn't happen.

I let the fillet rest for a half hour with some kosher salt, dried lemongrass, parsley and fresh lemon juice over top while I made a simple asparagus soup. It's pretty simple from there... melt 2 tablespoons of unsalted butter (salted to taste), squeeze the rest of the lemon in and begin to reduce 3/4 cup of vegetable stock a bit.

Got Milk? - Only if the Mustache is rBGH-Free

This was contributed by the local Chicago Field Organizer for Food and Water Watch, Dan Cannon. Dan can be reached via email at dcannon@fwwatch.org.

When purchasing milk at a grocery store, more consumers are choosing organic milk or at least milk that does not contain recombinant bovine growth hormone (rBGH). Consumers are avoiding milk that was produced by cows injected with rBGH because of health concerns.
As consumers we have this choice, unfortunately, school children do not. This is why Food and Water Watch, a nonprofit consumer organization that works to ensure clean water and safe food, is running the “School Milk” Campaign. 

The Great Whisk(e)y Debate...

It's Whiskyfest-time again folks!

On Tuesday the 31st the 5-Star-Bar on Chicago Ave. is hosting "The Great Whisk(e)y Debate".

The premise is to get advocates from Canadian Club Whiskey, Laphroig Scotch and Knob Creek Bourbon to argue the nuances of the golden spirit. Seems like it could devolve into a good time after a few... The event includes a free tasting but since it's a free event with limited admission – get there on time people.

Thanks to Canadian Club, one lucky reader (in attendance) will even get a bag of swag... enter by email HERE.

Wonder what the undercard is...

5-Star-Bar
1424 . Chicago Ave.
Chicago, IL 60622
312-850-2555

Langostino at Trader Joe's

TJ's is a good place to occasionally find a real neat item. I've been very interested in Langostino for quite a while. It's been mentioned in comments here that Joe's has bagged langos. I've tried it a few times since they started carrying it and unfortunately haven't been a big fan. It seems like it retains water resulting in very dense bites. The texture is also not as good as any of the other times I've tried it. It's more mealy here than I care for it to be. That isn't to say you can quickly toss it in butter and enjoy but it doesn't live up to all the hype I've been lavishing on the item. It isn't representational of the potential of Langostino. It is nice that they have it. The mixed shellfish bag is in my mind better for a quick fun dinner.

Not to add to the nomenclature confusion with this shellfish but I snapped this at Harrod's in London. The "Dublin Bay Prawn" pictured here are simply wonderful. The "Crayfish" card was describing the batch of monster crayfish just behind them. The langos are pink when raw.

Cozy Noodles & Rice

Do you like robots? Want curry in a hurry? Ever wondered what it would be like to use Pez dispensers as wallpaper?

If the answer is yes, then you should make plans to schlep to Cozy Noodles & Rice. With a kitschy, vintage decor and a coterie of classic Thai dishes on the menu, this restaurant certainly puts the "D" in cognitive Dissonance.

Upon entering, you are greeted with a dining room that is busier than Obama's team of economic advisers. In an offbeat cross between a '70s diner and a five-and-dime store, the walls are jam-packed with retro signs and the shelves are lined with all manner of wind-up cars, plastic rockets and robots. A grinning, life-sized model of Elvis stands in the corner, crooning into a microphone and pointing directly at you. Be careful not to kick the jewel-studded tables, whose bases are made from sewing machines and have some moving parts.

Recipe for Rainbow Cake

Over the weekend, I did something completely out of character: I baked a rainbow cake. This is striking because I am pretty health conscious and strive to cook things from scratch, eschew the use of processed or packaged ingredients, and usually don't find a dish interesting unless it has some sort of esoteric ingredient, like sumac or harissa. Also, I hate baking and generally avoid it because it's very precise, error-prone and does not allow for creativity. (At least, I am not knowledgeable enough about baking to be creative with it.) At any rate, for this cake I used boxed cake mix and leaned on my buddies Red 40, Yellow 5 and Blue 1 for help.

Some recommended uses for cake:

• Centerpiece for your 3-year-old's Care Bears party
• Relive the '90s with a Lisa Frank sticker and stationery swapping bash
• Celebrate the discovery of the end of the rainbow
• Coming out party for your angsty teen
• Mark the release of the latest Radiohead album
• Offer your dieting guests a slice of the infrared spectrum cake; it's calorie-free

Best Bet $29 Prix-Fixe – Café Des Architectes

Due to the bad economy there is a surge of prix-fixe menu options at some of Chicago’s best restaurants.  For those that have extra cash to blow on food it is a great time to try some new places.  One such must try is Café Des Architectes in the Sofitel. Both Executive Chef Martial Nouguier and pastry Chef Suzanne Imaz were recently snatched from one sixtyblue to head up Café Des Architectes.  They’ve developed a family friendly menu using local ingredients from Chicago’s Green City Market.  The prix-fixe menu is offered Sunday and Monday night from 5PM to 11PM through April 27th.  The three-course offering is priced at $29.00. Children under 10 for $19.00 and children under five can enjoy a gourmet meal for free. 

Impulse Buy of St. Pat's Day – Irish Soda Bread

Yesterday afternoon, I was wandering around the Loop taking in the preternaturally warm weather, when it dawned on me that I wanted a loaf of Irish soda bread. Strike that: needed. Ah, a warm raisin-studded round of dense, hearty soda bread! I set course for Pastoral, which is more commonly known for its cheeses and wines, but also offers some breads and an excellent selection of sandwiches. Actually, Pastoral is one of my favorite places  to grab lunch, since it is one of the few casual, non-chain options in the Loop. In recent months, I have had their Barcelona-inspired Loma Costa Bravo sandwich (thinly sliced pork, sundried tomato tapenade, artichoke, feta, olive oil, field greens) and the Cali Chevre (goat cheese, avocado, red onion, shaved celery, almond pesto), both of which were excellent.

St. Patrick's Day and Beyond at the Ole St. Andrew's Inn

If for some reason you were not able to make it out by March 17th to celebrate St. Patrick’s Day, you have until the end of the week to enjoy cheap Guinness and shepherds pie at the Ole St. Andrew’s Inn.  This Edgewater favorite is keeping the Guinness flowing all week at just $4 per pint.  $4 will also get you a pint of Smithwick’s or a shot of Jameson.  Traditional Irish fare is on the menu to include their standard fish and chips with jalapeno tarter sauce, shepherds pie and corned beef and cabbage, each for just under $10. 

St Patty's Deals

Happy St.Patrick’s Day!

 

Go Chi-Irish today and celebrate St Patrick's Day at one of the many restaurants offering deals on Irish food and drinks! Dance to bagpipes and live bands, and don't forget to put your green on!

Grilled Honey-Glazed Pork Tenderloin

The National Honey Board is passing along recipes for this Easter. This looks like a nice pork tenderloin proposition. They also have a newsletter if you want to be inundated with Honey-focused recipes.

Grilled Honey-Glazed Pork Tenderloin with Onions
Makes 4 to 6 servings

Chopped! - hmmm...

Maybe I should give Chopped! another chance? In the upfront bios a contestant pulls a pig's head out of a pot... nice. But then they're thrown a "big" monkey wrench with Mac and Cheese and tilapia which the contestant, Gypsy, called "disgusting. It's not a beautiful fish". Because it's farm raised? Jeez.  There needs to be more  of an Iron Chef element. Make them all cook whole pig's head.

After the first challenge they don't cut the contestant who didn't use the cheese sauce from the Mac and Cheese... makes me wonder what the whole point is? I'm not getting this show at all...

I'm giving "Chopping Block" another week before canceling my season pass.

Pannenkoeken Cafe

I had resolved to some day venture out of my Lakeview neighborhood for brunch, and when I was promised "fat and thick Dutch pancakes", I jumped at the opportunity no matter which neighborhood it was! The name of the restaurant, Pannenkoeken Cafe (pronunciation pending), intrigued me and I was eager to learn more about these Dutch pancakes.

Woodford Reserve Dinner – Harry Caray's

Woodford Reserve is hosting dinner Tuesday night at Harry Caray's. Chris Morris will talk bourbon while you eat 4 courses, all utilizing Woodford in some way. It's like Iron Chef bourbon. Tickets are $75 a person which includes cocktails and drinks with dinner. Here's the link to purchase tickets. The full menu follows.

Crofton on Wells

I’ve been meaning to go to Crofton on Wells since it opened in 1998 with rave reviews.  Because it wasn’t particularly trendy and had a high price point (entrees range from $28 to $35) I never could convince anyone to go.  When I saw that they were participating in Restaurant Week I knew, 10 years later, that the time had finally come to give it a try and I’m I very glad that I did.

Cocina Tarascas

While planning a birthday dinner for someone who enjoys Mexican food, I thought I'd hit upon the perfect location in Mixteco Grill. Unfortunately, I also severely underestimated the popularity of the restaurant because when I called to make a reservation, I was informed that the earliest time we would be able to get a table would be 9:30 pm. Oy veh, where else to turn on a busy Friday night for a dinner that was to take place in two hours? Someone suggested trying Cocina Tarascas instead, a Lincoln Park restaurant featuring "Mexican cuisine with a Caribbean twist." Oh, and let us not forget their most infamous claim to fame: the 45 1/2 oz. margarita. Well, I surmised that even if the food was mediocre, the excess alcohol would be enough to cover all sins. Cocina Tarascas it was!

Little Gordon Ramsay Pt. III

Trellis and Napa River Chardonnay - Gone... damn.

That will teach me not to horde. BOTH of the kick-ass under $5 Chardonnays are GONE from Trader Joe's. Nothing is left in Chicago or Wisconsin. It's really too bad. I had thought that I could start looking for other varietals Falcon Ridge Zin being a great $5 bottle... etc. But I'm back to square one with nothing to show in the whites category. Trader Joe's Coastal may be good enough to put a TJ's on the label but it isn't as good as the afforementioned bottles. I'll have to keep looking.

VIA, Starbuck's Instant Coffee... Cook With It!

Why is there a picture of cheese in a post about Starbuck's coffee? Read on...

I'm a black coffee guy so I was pretty intrigued by the instant coffee packets that Starbuck's is now offering. Coffee crystals are not new and have never really caught on. I've never liked them at all. But sure enough, I could tell a huge difference between Maxwell House crystals and Starbuck's as I sipped them side by side.

Of the two flavors, Starbuck's Italian Roast tastes a bit better than the Columbian Blend. They're both approaching a cup of brewed coffee but not quite.  There's some sediment in the brew which apparantly helps the flavor and I would say that while they're both a bit sharp upfront, they also leave a pleasant aftertaste. Like the typical Starbuck's brew, cream and sugar would flatten out that sharpness and you'd likely be even more pleased with this product.

I don't know if that's enough to justify $.83 a cup. But here are the two things that get me over the fence, at least for now. First off,  it's water soluble so not only can you instantly make a cup of hot coffee but you can make an instant cup of iced coffee too... that's really nice. But the kicker is since it's water soluble you can cook with it. Add it to a rub and you won't get the grit from using coffee grounds. I can see the cheesecake with a thin layer of coffee in the center, like a virtual slice of Morbier... see the picture. There are some real interesting possibilities here.