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

Now That's What I Call Lunch! Simple Summer Spaghetti

Readers, readers, readers!  School's out, and while I still have time in my pre-college schedule, I'm going to blog my socks off.  That means cooking, eating, and cooking some more.  Here we go...

This is the start of a new segment, born from my weekends spent at home with my picky eater of a sister.  I love her to death, but she never seems to want to try the things that I cook.  On weekends, it's just us, and I have the freedom to play around in the kitchen, usually just to feed myself.

Recently I've made fresh pasta (pappardelle with crisped onions and sausage), as well as sauteed spicy vegetables with rice.

But this post focuses on what I made for my lunch today.  With half a Vidalia onion, a handful of cherry tomatoes, and plenty of determination and spices, I made a delicious (and satisfying) lunch for me and my mom.

Simple Summer Spaghetti:

Ingredients:
Half a medium-sized Vidalia sweet onion
About 3/4 cup cherry tomatoes
4-5 large leaves of fresh bouquet basil, chopped
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
Pinch of red pepper flakes (to taste)
Salt and pepper (to taste)
Extra-virgin olive oil
Enough spaghetti for about 3 people
Grated Grana Padano cheese (to garnish) **You can use Parmigiano Reggiano if you can't find the Grana.

Instructions:

1. Chop the onion into fairly small pieces (about 1/2 inch dice).  Salt lightly and saute in olive oil over medium heat until caramelized and golden, stirring occasionally.
2. While the onion is cooking, halve the tomatoes.  Once the onion is golden, add the tomatoes to the pan, along with all of the seasonings except the fresh basil.  Be sure to add enough salt...tomatoes love it.  Put about a quarter cup of water in the pan, lower the heat, and cover.
3. Cook the spaghetti, according to package directions, until al dente.
4. During the last minute of cooking the pasta, uncover the tomatoes and allow excess liquid to evaporate.  You may want to add a few tablespoons of the starchy cooking water from the pasta to the vegetables so they combine properly.
5. Drain the pasta, then add it directly into the tomatoes and onions.  Toss to combine, and allow everything to cook together for about a minute.  Add the chopped fresh basil, a drizzle of olive oil, and some fresh-cracked pepper.  Serve topped with Grana Padano.

Buon Apetito!

Sláinte for St. Pat's Day! Shepherd's Pie that's a No-Brainer

Readers, readers, readers!  The Amateur Foodie has been neglecting you.  And she's upset about it.

Certainly I've not been fasting or anything silly like that (not that it's silly to fast...it's just a bit comical to think of me depriving myself of tasty food for an extended period of time).

I've been cooking and eating, but I've also been writing essays and doing Calculus homework, which makes it a little tough to get online and share with you.  The important thing is, I'm back!  So, now that I've apologized thoroughly, to the food!

Yesterday was that most hallowed Irish holiday, St. Patrick's Day.  Some like it for the beer, others for the whiskey...I happen to enjoy it because of the food, not the beverage.  I like fish and chips, bangers and mash (tee-hee, I know...we've been through this, readers...control yourselves!), shepherd's pie, and that quintessential Irish staple, corned beef, which I was regrettably deprived of this year.

Now, I was most upset at not being able to enjoy corned beef, but Momma was workin', and Daddy don't like corned beef, so I had to resort to my backup plan (one just as tasty, I assure you).

Ground beef, baby carrots, potatoes, frozen peas, and Coleman's Shepherd's Pie mix.  Delicious.  Yes, I know, AF made her shepherd's pie with the use of a spice packet!?!?  Oh, don't look at me like that, darlings, we all have our vices.

To be frank, Coleman's is the only spice mix that closely matches the flavor of my ab-fab favorite pie (from Shannon's, aforementioned in my blog).  And it's so easy to use!  Sagey and warm and delicious, it adds just the right amount of flavor to mincemeat (ground beef, to those of us from the opposite side of the pond) and veggies.

The only thing that might throw you off is the metric system measurements on the back of the packet.  Resort to the almighty Google if you need to.  It'll be worth looking up, because the thing turns out deliciously.

It says to add the veg right toward the end of cooking and bake the whole thing for a half hour.  But to me, it seems terribly inefficient to do that.  Plus it results in al dente veggies...this is Irish food!  We don't want al dente!  (So sorry, I'll calm down.)  To eliminate said issue, I cook the carrots and peas in the pan after I take the mince out to drain.

To make the whole thing just a tadbit more interesting, you can cook chopped button mushrooms in with the beef.  They add a nice sweetness, and they soak up the sauce like little sponges.

I mix the meat back in and put the whole concoction into a casserole dish, top with lots of mashed potatoes and bake for ten minutes at 400-Fahrenheit, plus some time under the broiler (which you'll have to watch so you don't petrify your potatoes...just go until they're golden-brown).

It was a tasty dish to sit down to at eight at night after Mom got home from work, but it just wasn't corned beef.

I'm gonna get my Reuben sandwich soon...very soon.  And I hope it's from Shannon's.

Until next time,

~Amateur Foodie

Spaghetti-sagna, or Spaghetti Casserole, Whichever You Prefer

Have you ever made a great spaghetti with meat sauce and ended up with leftovers that just don't seem to have as much pizazz after zapping them in the microwave?  Not to worry, Amateur Foodie is here for you, dearies.

My solution? A quasi-lasagna dish.  It doesn't matter if you have one serving of leftover pasta or six, this transforms it into something warm and melty that just seems to work.

Transfer your leftover pasta into an oven-safe pan (sized appropriately for your quantity of pasta).  Pack it down fairly well, then top with mozzarella and Parmigiano Reggiano.  Bake in a 400-degree (Fahrenheit) oven until the top is melted and the sauce is bubbling.  You can also check to make sure that the center is warmed through (Nothing's worse than a delicious, hot pasta casserole with a cold middle).

Enjoy with garlic bread, salad, whatever you want.

Buon Appetito!