A Week of Quiet...Too Quiet

Readers, I am terribly sorry for abandoning you like this.  But the Amateur Foodie has been cooped up in the house.  I've missed talking with you!

Now, a couple nights ago, I had a real hankering for risotto.  You know, that delicious, creamy rice dish that takes a half hour and far too much stirring to create.

Well, I was going to get my risotto, whether I felt like making it or not.  Unfortunately, my ab-fab favorite Italian spot is just a tad too far away to hop in the car and pick up a quick dinner.  Plus, I'd never want to rush my meal from Antico...far too precious.

So I searched the pantry of the family kitchen.  We had arborio rice...but none of the chicken broth that would be necessary for my risotto.  Bummer, man.  But we did have some dried shiitake mushrooms, the kind that need to be boiled and rehydrated before you can use them.

When you reconstitute (or rehydrate) dried mushrooms, you are left with a tasty mushroom-flavored stock that can be used for other applications.  Bingo!  I had my solution.

And so my Shiitake Mushroom Risotto was born.

Ingredients:

1 c. arborio rice
~3 c. water
~1 c. dried shiitake mushrooms
3 Tsp. unsalted butter
~1/2 c. minced sweet Vidalia onion
3 Tsp. olive oil
Salt
Pepper
1 large clove of garlic
Grana padano or parmigiano reggiano cheese.

Instructions:

1. First you need to prep the mushrooms.  Put them in a saucepan with the water and a liberal helping of salt and place over medium heat until the water reaches a boil.  Then shut off the heat, cover, and allow to sit and steep for about 20 minutes.  For extra flavor, I smashed a clove of garlic with the side of a large knife and floated it in the cooking water.  Remove the mushrooms from the broth and chop them into reasonably sized pieces, and return the stock to the stove, allowing it to come up to a simmer.
2. Next, cook the onion in the butter and olive oil until softened and translucent.
3. Add the dry uncooked rice to the onions and allow to toast for about 2 minutes, stirring constantly.
4. Begin adding simmering stock, about a cupful at a time, stirring constantly after each addition until the rice has absorbed all the liquid.
5. Once all the liquid has been added and the rice is thick and creamy, stir in as much or as little cheese as you like, plus salt and pepper to taste.  Garnish with a sprinkling of cheese and a twist of black pepper.

There's nothing like a good mushroom risotto.  Trust me.  And you can make a mushroom risotto almost as good as the one you get at your favorite Italian restaurant.  And even if it isn't that great, you'll have killer biceps on your stirring arm (Trust me: I made my risotto a few nights ago and my arm is still sore!).

Until the next,

~AF

(Oh, and by the way, my posts regarding our family tapas adventure will be up as soon as I can figure out how to edit [i.e. brighten] my photos from the restaurant.  Who knew being polite and turning the flash off on my phone in the restaurant would prove to be so detrimental...Anyway.  You'll hear about it soon.  Don't worry.)

Making Father's Day Leftovers Work

Ah, Father's Day.  If you're like our family, then you probably grilled something and had some of your standard barbecue side dishes.  Our meal on Sunday was comprised of bratwurst, Italian sausage, sweet corn, potato salad (but not just any!), and a sauteed mixture of peppers, onion, and tomato that we affectionately refer to as "Garbage."

The way we did Father's Day this year was unique.  We found out whether or not my Grandma's grill was working, and when she told us it was, we came to her, ingredients and all, and made an entire meal in her kitchen.

My aunt brought an awesome potato salad, modeled after Greek tzatziki sauce (the stuff you put on your gyro).  It had sour cream, Greek yogurt, feta cheese, and shredded cucumber all mixed in.  So delicious!  I can picture it being eaten in a pita with some nice crunchy Romaine lettuce.

We were lucky enough to bring home plenty of leftovers (a couple of bratwurst, the rest of the garbage, some of the potato salad, and five ears of leftover corn on the cob, plus some ingredients we'd brought to make fresh salsa like cilantro, limes, cherry tomatoes, and spring onions).

Come lunchtime on Monday, I wanted to do something to recycle the tasty tidbits we'd brought back.  Then it hit me: Corn salad.

Ingredients:

4 medium-sized ears of sweet corn
1 spring onion (the kind that comes attached to the leaves, nothing too big)
~1/2 c. sweet cherry or grape tomatoes
~1/8-1/4 c. fresh cilantro
2 limes
Olive oil
Red wine vinegar
Honey
Garlic powder
Chili flakes
Paprika
Salt and pepper

Instructions:

1. Use a sharp knife to remove the kernels from the corn cobs.
2. Mince the spring onion finely.
3. Chop the tomatoes.  I like to cut each tomato in half, then cut each half into 3 or 4 pieces.  They blend a little better with the corn this way.
4. Chop the cilantro finely and add it to the rest of the ingredients in a bowl large enough to mix everything in.
5. Roll the limes to make them easier to juice, then add all the juice from both limes to the corn, tomatoes, and onion.
6. Now start to season the salad.  Add as much chili and garlic as you like.  Add about a quarter teaspoon of paprika, then drizzle in some olive oil and honey.
7. Now, the most important step: Taste!  If it needs salt and pepper, add them.  If it isn't acidic enough, splash in a little red wine vinegar.  The most important thing to remember is you can make any recipe your own.  Maybe you like a little less tomato or a little more chili...go for it!

Now, you may be saying, one cannot live by corn salad alone.  Very true!  I guess it's a good thing corn wasn't the only thing I had to work with.

I made up a nice little batch of couscous and sliced up and heated a bratwurst.  With a little bit of peppers and onion heated up and mixed in, suddenly I had a tasty meal.  All it took was a few extra ingredients and a little ingenuity.

Leftovers have so much potential...why smother them by just throwing them on a plate and nuking them in the microwave?  As long as you have some basic ingredients to add in, your leftovers will never be blah again.

Until next mealtime,

~AF

A Beautiful Day in the Neighborhood...Farmer's Market, That Is

Readers, if there is one thing your friendly suburban Chicagoland foodie loves, it is an event that celebrates almost nothing but great food.  And if it's an event that comes together on a weekly basis, then it's even better.

Such is the case with Wheaton's French Market.  Located along the train tracks in the heart of the downtown area, the market brings together local farmers, bakers, coffee vendors, cheese salesfolk, and more booths for knickknacks than you could shake a fist at.  The market isn't really close to where I live, but I go there anyway (often with my aunt, sister, parents, etc.) just because I love it.

It is crowded.  Do not be surprised if you show up and find you hardly have enough room to turn around.  Patience is the key.  And hydration.  Especially if it's hot outside like it was today.

Regulars at the market have earned little nicknames from my aunt.  There's the pickle guy, the olive lady that sells the awesome pita bread, the pesto guy, the donut guys, and the Sisters (some French nuns from a local parish that sell fantastic pastries).

Today's trip focused on the donut guys and the fine vendors of 'I Have a Bean' coffee.  Last time we went to the market, the donut guys weren't there, and we were very upset.

Now, you may be saying, 'Donuts? Oh, there's a Dunkin right down the street.  What do I need donut guys for?'  Well, I'm gonna tell you!  Read this next part twice if you have to.  THESE ARE NOTHING LIKE THE DONUTS YOU GET FROM DUNKIN.  THEY ARE SO MUCH BETTER.

The donuts they sell at the market are made fresh.  At the market.  Seriously?  Seriously.  I know!  They literally have a donut-making machine that fries the cake donuts right there outside. 

You can get the donuts plain or with cinnamon-sugar or powdered sugar (we got cinnamon-sugar because they're delicious...plus, it's just a little too easy to choke on a powdered sugar donut.  Don't believe me?  I don't mess around, friend).  They're small enough (and fresh enough and delicious enough) that you will have no qualms about having two.  And I did.  Hey, I spent all day yesterday wandering around the city in bad walking shoes.  I've earned a treat.  (Look at that gorgeous thing!  Thanks for the photo, Auntie! Makes that snack look even tastier.)

We decided to wash down our crispy-cakey donuts with some iced coffee.  Now, there's a Starbucks just across the train tracks, and I love me a Caramel Macchiato on any given day.  But there's also a vendor that sells iced coffee at the market itself.  Speaking as one whose feet are still aching from yesterday, the closer coffee seemed like the better coffee.

'I Have a Bean' sells coffee in cups sized about the same as a grande, for those of you familiar with barista-speak.  They literally hand you a cup with nothing in it but ice and coffee.  If you want cream, they'll leave room, but you're putting it in yourself. 

I've never really been one for a non-flavored iced coffee, and I generally only like coffees with espresso in them (unless the coffee is hot).  But this coffee left me pleasantly surprised.  It was strong enough that it didn't get watered down by the ice, and it wasn't bitter at all.  Do I dare say perfect?  Not yet.  It's hard to judge when I know for a fact that I was super-thirsty.  Bottled water would have seemed perfect at the moment.  But I would definitely get it again in a heartbeat.

Other highlights of the day included some fresh-popped kettlecorn (the vendor's there every week, and it's way better than microwaveable) and some amazing-smelling peaches from a farm downstate.

The fact that we had already purchased our sweets for the day kept us from the French nuns' booth.  But their apple tarts are incredible.  They are the first pastries I have ever eaten where I've enjoyed the crust just as much as I've enjoyed the filling.  The apples are sliced extremely thin, and there's just a little bit of a caramel-like sauce between the fruit and the crust, the flavor of which I can only really liken to a cookie.  It's well-sweetened but not too sweet, and to me always seems to taste a bit of almond. 

They always have palmier cookies, chocolate croissants to satisfy your sweet tooth, and plain croissants that are buttery and flaky, just the way I like them.  If you're lucky, they'll have seasonal fruit tarts.  I've had one before with fresh blackberries.  The fruit sits atop a silky custard, and is covered with a light gel (meant usually to keep the fruit from looking dull, but it really adds to the overall effect).  Proceeds from the sale of the pastries go to charity.

If you're lucky enough to be there when the "guitar girl" is playing, take a moment and listen.  I can't believe I don't remember her name.  She's got a great voice and plays the guitar beautifully.  And if I remember correctly, she sells CD's.  Unfortunately we missed her today; she was on a lunch break when we got there.

I can't wait for my next opportunity to go to the market.  Maybe I'll get some ingredients for a new AF recipe.  But for now, I'll just dream of those donuts...

~AF

Bear With Me As I Deal With Technological Difficulties...

Dearies, the Amateur Foodie works with fire, whisks, paring knives, and other such things.  A new computer presents somewhat of a challenge.  I did go to a fantastic tapas restaurant the other night, and you will hear about it.  However, I am having trouble getting my pictures off my phone and onto my computer.  It shall be dealt with.

Within the next few days, be ready!  I will blog said tapas joint, Meson Sabika (delicioso), and I will show you around one of my fave farmers markets!  Veggies, anyone?

May the technology gods smile mercifully upon me,

~AF

Mexican Lunch in the Near North: Cantina Laredo

It was hot in the city of Chicago today, food fans.  It could've been worse, but it also could've been better.  And making the conscious decision not to take the bus has done a number on AF's feet.  Put it this way: I'm home now, and I'm wearing slipper socks.

We as a family hiked it all the way from Union Station to the Near North neighborhood, all in search of a good meal.  We really wanted to visit my buddy Rick Bayless, but apparently his place gets a little crowded on a Friday...darn!

We were en route to his tortas-and-caldos cafe, Xoco, but we were feeling famished.  We just happened to pass another Mexican place and decided to stop and rest our tired tootsies.  I felt like I was cheating on Frontera, but honestly, Cantina Laredo is a completely different story.

The entire place feels very chic and zen (not a bad thing, but I much prefer Frontera's splashy colors and cozy booths).  It is altogether modern and airy, with enormous windows all along two sides of the space that let in lots of sunlight.

But you're not hear to read a critique of the design, now are you, readers?

When you sit down, your server brings you crispy corn chips and two different kinds of salsa, one warm and one cold, neither overly spicy.  Pretty tasty.  But the party didn't start until we gave an emphatic 'Yes' to the server's offer of fresh guacamole.  We weren't prepared for what happened next.

A lady rolled a food cart to our tableside.  On the table was a basket of fresh avocado, and bowls of limes, roasted mild green chiles, red onion, cumin, salt, tomatoes, cilantro, and  jalapeño (there might have been some other stuff too, but I wasn't paying much attention.  You can pick mild or hot for your guac, and it is mashed and mixed right before your eyes.  Can you say 'awesome'?


The guacamole gets points just for being so darned fresh.  Plus it's fun to watch your food being made.


My entree was good.  I had enchiladas de barbacoa (really just enchilada de barbacoa, pictured below).  Pretty basic, it was a corn tortilla filled with pull-apart, juicy and delicious seasoned beef.  At Laredo, they top it with a ranchera sauce (tomatoes, garlic), plus chopped fresh cilantro (a must for Mexican food) and crumbled Chihuahua cheese. 

I really appreciate their decision to think beyond the arroz con frijoles most places decide to serve up.  Instead, each entree came with Mexican rice and sauteed zucchini.  I love zucchini, so I thought it was mighty tasty.


When we go out to eat, I'm usually lucky enough to get a taste of what everybody else is having.  This time, I got to try my mom's barbacoa tamale (they called it a tamale, not a tamal...that sort of bugged me) and my dad's entree, which was their fish special (grilled salmon with cilantro chimichurri sauce and cilantro rice).


The salmon was really good.  But I had always thought chimichurri was primarily made with parsley, not cilantro...maybe we're going for moderno, not autentico.


But I must say that tamale was disappointing!  The meat inside was flavorful, but the poor little thing was dry, dry, dry!  The masa they used to form the tamale was unseasoned, and the whole thing was crumbly and...blah.  Even the barbacoa inside, so delicate and tender when used to fill my enchilada, was tough and chewy (kind of like jerky...such a shame).  

I'm so sorry, Laredo.  Your enchilada was tasty but you killed your tamale.  I'll go back for your guacamole and enchiladas, and when I'm able to drink I'll try one of your mojitos (they were about a foot tall and looked wicked!).  But Frontera will always be my #1 in the Near North, and I'll always love their tamales more.  Lo siento...lo siento mucho.

**Side note: PEOPLE WATCHING: I didn't see Rick Bayless there, for obvious reasons.  But I believe I did see Chicago newswoman and co-host of ABC's Windy City Live, Val Warner, eating lunch a few tables away.  I didn't take any pictures of her.  I save that privilege for the inimitable Mr. Bayless.

Until next time, readers,


~AF

It's Hard to Look Classy Sometimes, Kids...

AF has just discovered something, darlings...there are a few foods which one should only consume among close friends.  Not acquaintances, and definitely not around a new date (although if you're just not that into him, by all means, chow down!)

During a visit to my favorite tapas restaurant ever, I tried to enjoy the delicious, marinated Spanish olives offered up as a pre-tapas tapa (an appetizer to the appetizer, you could say). 

Much to my chagrin, the olives had pits. Pits, I tell you!  And there is no way to gracefully eat an olive with a pit in it (Why, oh why did I have to sit in the direct sight line of the rather nice-looking maitre d'?).

But you know what you do then?  Place the pit in the designated pit bowl, smile cheerily, and have a nice sip of your beverage before rejoining your group's conversation.  Ahh, much better.  And smile.

Now, pitty olives are not the only problem food.  Ever tried eating a maki roll?  Those Japanese sushi things with the sticky rice and the seaweed?  Yeah, it's kinda tough to maneuver...

You have two options: You can bite the roll in half and end up with rice (and in all likelihood wasabi and some sort of seafood and soy sauce) all down the front of you, or you can jam the whole blessed thing into your mouth.  The second option is not recommended, but quite honestly you'll either end up looking like a slob or a chipmunk.  Your choice.

Save sushi-eating for when you're among old friends who've already had the opportunity to mercilessly make fun of you.  Or for when you're with your family and all you'll have to endure is your mother saying, 'Why do you always miss your mouth when you eat?' 

That's much better than facing someone important like a boss or a boyfriend giving you that oh-my-lord-she-just-stuffed-a-whole-maki-roll-in-her-mouth look (it sort of resembles this: o.O).  Oh, and if you're a guy, it isn't going to be very flattering either.  I can only speak from my own experience, but I'd be a little grossed out. Just saying.

So dearie darlings, enjoy your messy, pitty foods.  Just don't enjoy them in front of someone that's not too familiar with you, or they may never be familiar with you.

Ta-ta for now!

~AF

Now That's What I Call Lunch! Couscous and Sausage-Veggie Ragout

Hello, readers! Sincerest apologies for my absence.  But when AF gets the sniffles, she doesn't like to use the family PC.  I'm feeling refreshed, revitalized, and super-amped about this week's food.  Last night we had gyros from one of the most bang-for-your-buck places around (and they were delicious!), and we have scheduled a super-fun dinner outing with my food-loving auntie to one of my favorite (favorite!) Spanish tapas restaurants ever.  There shall be photos.

But for now I must once again wax poetic about one of my favorite activities (second only to eating amazing food): Cooking!

This morning I was hungry for lunch, and not just some blah turkey-sandwich-and-carrot-sticks-type meal.  But we as a household are in desperate need of a trip to replenish our food supplies.  Now, in these dreary days just before you must, must, must hit the grocery store, ingredients are sparse and, quite often, puzzling.  What's a foodie to do?  Give up?

No, sir!  Instead, I decided to employ the ingenuity required of a contestant on Food Network's Chopped.  The mystery basket ingredients? Dry couscous, one frozen bratwurst, mini sweet peppers, and frozen spinach.

What I came up with was pretty tasty (just ask my mom!).  And here it is:

AF's Couscous and Sausage-Veggie Ragout:

Ingredients

About 4-5 mini sweet peppers
1 frozen bratwurst
1 c. frozen spinach
1 c. dried couscous
Paprika
Granulated garlic
Nutmeg
Chili flakes
Olive oil
1/2 Tsp. unsalted butter
Feta cheese (or any cheese you like for garnishing...we just happened to have feta)
Water

Directions:

For the ragout:

1. In a frying pan or skillet, let the frozen bratwurst start to sear.  As the brat is cooking, prep the sweet peppers.  I like to just cut off the tops, halve them lengthwise and clean out the seeds and ribs, then slice them into strips.
2. Once the brat is seared on both sides, use a sharp knife to cut it up into small chunks.  Return the chunks to the frying pan and let them caramelize a little.
3. As soon as the meat has some nice color on it, add the peppers.  If there isn't much brat grease in the pan, you may need to add a little olive oil.
4. When the peppers become fragrant, add the spinach.  I would recommend covering the pan with either a lid or a splatter shield until all the spinach is nicely thawed...it might spit at you a little.  Allow the greens to heat through and shrink a little.
5. To finish off the ragout, add a pinch or so of each of the spices (paprika, garlic, nutmeg, chili), to your taste.  Then add a touch of water, no more than a quarter cup, turn down the heat to low, and cover for about two minutes.  Then it's ready to serve.

For the couscous:

1. In a small saucepan boil 1 cup of salted water.
2. Once the water boils, add the cup of couscous.  Stir quickly and cover for about 5 minutes.
3. After 5 minutes fluff the couscous with a fork.  I like to add about 1/2 tablespoon of butter.  Mix it in, and taste to see if the pasta needs any more salt.

Just top a nice pile of the couscous with a hearty spoonful of ragout, then garnish with cheese to taste.

Until next time (when we talk tapas), happy eating!

~AF