El queso es viejo y mohoso

2 more days.

2 more LOOOOONNNNNNNGGGGGG days.

We've been so excited about it that pretty much every single person we know is aware that we leave for Spain in a couple of days. We've been planning this trip for almost a year now, and between talking about it constantly, counting down the days in our Facebook statuses, and organizing an army of cat/house sitters (thank you, guys and gals!) we're guessing our departure is catching no one by surprise.

The surprise might come while we're actually away on our trip, because if all goes to plan, we will be providing regular trip/Spanish food updates via our lovely but too-neglected blog. We won't have constant internet access while we're there, but don't be confounded to see an upload of photos either to this blog directly or to our Facebook pages. And don't let your hair go white if those photos are accompanied by informative and hilarious captions. And if, along with those photos, you notice something that LOOKS like a blog post, don't let your heart stop just from the shock of it.

We may be the worst bloggers ever, but we're still capable of a surprise every now and then.

Adios!



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Heeeeere’s Erin…..

Yes, we’re terrible bloggers. Considering the extraordinary amount of money we’ve spent in the last two months on a new apartment and a new car and saving for a vacation, we’ll be home more, hopefully blogging more. Until we go to Spain next month. Then I make no promises. We’ll be eating and drinking our way around the country and we may not come back.

It’s been an action-packed summer. Hell, it’s been an action-packed YEAR. But things are calming down. We’re settling into our new home. Our new car. Our new KITCHEN.

Yes folks, we moved. We moved to an apartment 2 blocks from our old one and it is a HUGE improvement. I won’t bore you with the delightful amenities such as ample street parking, free and private laundry, free internet and cable, storage galore, back yard with a hot tub, or the glorious sun room and new bathroom. These are all lovely things. However, they pale in comparison to the kitchen.

Oh, the kitchen. The retro, 50’s inspired, eat-in kitchen with the black and white tiles, dishwasher, built in shelving, the coffee bar, the actual bar, the huge floor plan (we plan on making an island) the STORAGE, the windows, and the coup de grace…the vintage, enameled cast iron, gas powered, six burner Roper range, circa 1948. WHA!? Yes, you should be jealous.

Every time I walk into the kitchen, I get the urge to put on my cute apron and bake a pie or cook something delicious in my cast iron pans. Which is pretty much all I want to use right now. There’s a symbiotic thing going on between the stove and our cast iron pans. Food is cooking at a better speed and more evenly. It tastes better. It’s more FUN. You know, I haven't named her yet. I need to do that. Suggestions are welcome.

We spend entire evenings in the kitchen, cooking, organizing, singing along to whatever is on the iPod, or just sitting at the kitchen table, drinking wine, making plans for the room...it’s been really, really nice.

We ran into a slight hiccup last week, when I discovered the oven wasn’t pre-heating. The pilot light was lit, but the heating element didn’t seem to be getting any gas. Doesn’t seem like that big of an issue, right? Call the landlord, and wait it out. But here’s the issue. I am a STRESS baker. When I get overwhelmed or start to feel disconnected or just need to hit the reset button, I bake. It soothes me. It gets me focused and ready to deal with whatever is coming next. So the thought of having NO OVEN about put me into a full on panic attack. So for the last week, we’ve been researching, trying to figure out what the heck was going on. We told our landlord, she promised to call someone, but then she hurt her ankle and has been out of commission and we didn’t want to bug her too much about it…but more and more time passed, and I was getting edgier and crankier. I needed to bake something. Quickly, before I made myself and Dave totally insane. Dave, being as awesome as he is (or acting upon self-preservation because I was LOSING IT) managed to communicate to our landlord that the oven needed repair and PRONTO before I went all “Heeeeeeeere’s Johnny” on him. It was repaired within 24 hours. When I got the message, I went straight home and got out Glory, my KitchenAid stand mixer, before I had my backpack off my back. I crossed my fingers and turned the oven on.

It worked. QUICKLY. I am not ashamed to admit that a few tears came to my eyes. I suddenly knew everything was going to be fine.


And then I spent the next 90 minutes quietly humming to the iPod, wearing my favorite apron and making the most amazing, delicate, delicious blueberry lemon buckle. The fruity, tart and tender cake with the crunchy, buttery, streusel topping was such an appropriate dish with which to christen my new oven that it seemed to cook itself. I filled the buckle with the sweetest blueberries ever from Klug Farms via Green City Market and used this recipe that one of my favorite food bloggers posted on her site last week. Check her out: http://www.thewednesdaychef.com/the_wednesday_chef/. I love her. She writes about food in a way that really speaks to me.

The buckle turned out beautifully. I pulled it out of the oven and everything went quiet. I’ve been like a completely different person since that moment. We’ve eaten the entire thing. I am going to try and make one with sour cherries, also from Klug, this weekend.



I’ll let you know how it turns out.

:)

Worst Bloggers Ever

Yeah, I know, I know, we suck. We've had so many great food experiences since our last post and have DISCUSSED so many postings that should have happened in the meantime that our lack of action can only be described as criminally negligent.

Ok, maybe not criminal. But disappointing, at least. I'm picturing each and every one of your faces frowning at us right now. It hurts, people. But we deserve it.

While we sheepishly accept your judgement and commence our self-flagellation, please enjoy this snippet from Michael Ruhlman's excellent blog (as recommended by Rick Bayless via Twitter) that perfectly addresses the term "foodie" in a manner that had me nodding like a bobblehead:

I must here make a distinction that surely will be debated. Since we are unlikely ever to get rid of the unfortunate term “foodie,” I would be grateful if we could separate people who like to cook from foodies. I have nothing against foodies, I hope it's clear. But we should recognize that they are a distinct species, and some people are both foodie and cook. Foodies are the first to hit the newest restaurant, or to plan a trip based on restaurant destinations; they’re are the first to order the coolest new ingredient and make sure you know it. Foodies love to talk about food and cooking. Foodies watch food television with their pants around their ankles and buy The French Laundry Cookbook for the pictures. Foodie is a social distinction, not a judgement. Cooks, on the other hand, cook; they like to cook, they enjoy the work and like feeding others and take pride in various successes in the kitchen, whether it’s their first mayonnaise or a Rachael Ray recipe, and they are not daunted by failure. (There is a third species, someone who does not like to cook, but loves to eat. This is called being human.)


To read the rest of the post, go to http://blog.ruhlman.com/. I recommend doing it on a regular basis. It's good stuff.

Now, off to my penance.

Ode to a morel...

We are OBSESSED with these little morsels of fungi perfection. They have an extremely short season and are very expensive. I spent all my money on ‘em this week. It’s easy to do at $3 an ounce. It’s also totally worth it. We got three awesome meals out of them.

Meal 1…invited Chef Jeff and Danielle over for dinner. Dave and I got up super early and went to the Green City Market, Chicago’s PREMIERE farmer’s market, http://www.chicagogreencitymarket.org/. We bought most of our ingredients there, including the morels and the tenderloin, which was incredibly fresh. We actually tried to figure out how much this meal cost per plate, and after we hit the $10 mark, we stopped. I mean, we didn’t really care. It was too delicious.

Here’s the menu:

Pork tenderloin medallions in a Belgian beer and pancetta sauce…this was inspired by a dish from one of our favorite restaurants, Hopleaf. The Hopleaf dish used quail, fava beans and a different beer, De Proef. We used pork, fiddlehead ferns, morels and Goose Island’s Matilda brew. I liked ours much better. Dave has a way with pork that is downright poetic. If he ever offers to cook pork, always say yes.

Morel mushrooms and fiddlehead ferns…fiddlehead ferns were new to me, I had never heard of them. Dave read about them doing research on morels, and like morels, they are foraged, not cultivated and very expensive, about $20 per pound here in Chicago. They're very green and in the shape of a spiral and their taste is a delicious combination of asparagus and artichokes. The earthy flavor of the morel and the sweet and tart flavor of the ferns match perfectly. Chef Jeff and Dave simply sautéed these in some butter with salt and pepper, which just enhanced the flavor of an already perfect dish.

Jeweled green salad with asparagus and radish sprouts…straight from the garden in the yard! Chef Jeff whipped up vinaigrette with oil, dijon, and sherry vinegar.

Whipped potatoes…I don’t have a potato ricer, and I wanted really smooth potatoes, so I boiled the russets, and the pushed the cooked potatoes through a sieve using a potato masher. Pain in the butt, but worked perfectly. I whipped them in the kitchen aid with butter, chicken stock, and a touch of cream. These were a great vehicle for the delicious pancetta/beer sauce that Dave made.

Passionfruit meringue pie…I was very proud of this pie. See picture below. It turned out so much better than I expected. I used a passionfruit puree that Chef Jeff ordered for me from one of his suppliers of his restaurant. The recipe is based on my lemon meringue pie recipe and I simply substituted the lemon juice with the puree. The tart passionfruit flavor, in custard form, considerably mellowed out. It was DELIGHTFUL! Silky and light and the meringue was whipped to the perfect consistency (what did I ever do without my Kitchen Aid? Her name is Glory, by the way) and Dave ate the leftover pie for breakfast for the next couple of days.

Meal 2…I made this dinner the night before Dave had to take the GMAT, so I wanted it to be quickly prepared and tasty as it could possibly be. I went to the Green City market early in the morning, looking for inspiration. Ended up with the pasta, leeks, morels, and the kale. Figured I could throw together a delicious pasta dish in a matter of minutes, and send Dave back to studying with a full belly.

Here’s the menu.

Caprese salad…it’s too early for the market to have tomatoes, but I found some lovely ones at the new Whole Foods, which is amazing, by the way. GO. Anyway, I kept it simple. Tomatoes, basil, fresh mozzarella served on a bed of baby spinach and drizzled with olive oil and 18-year aged balsamic vinegar, then sprinkled with sea salt and fresh ground pepper.

Fresh egg parpadelle noodles from a local company, Pasta Puttana, tossed with morels sautéed in butter, melted leeks, Italian kale, parmesan and fresh ground pepper. The pasta was made fresh by a woman that uses only the ingredients she can buy at the market that week. She was really fun to talk to, and helped me decide which pasta to buy after I told her what I wanted to put in the dish.

Meal 3…another meal with Chef Jeff and Danielle. Danielle, Dave and I had spent the day in the garden, and wanted a fast dinner. I had gone to the market in the morning and picked up the morels, leeks and ramps. The onions were from the garden and Chef Jeff grilled the bratwurst.

Here’s the menu:

Morels sautéed in butter….truly the best way to eat them. The earthiness of the mushroom is so much better all alone. There’s no real way to describe the flavor.

Sautéed kale, leeks, ramps and Egyptian onions…just softened in butter over a low heat in a cast iron pan. The garlicky ramps paired really well with the morels.

Grilled bratwurst... 'nuf said.

Now they are pretty much gone for the season and we are left with only the memory of how freaking delicious they are. Until next spring, you delicious, delicious fungus.

FUN FACT: Morel mushrooms are the official state mushroom of Minnesota!

TRIVIA: Only one other state has an officially recognized mushroom... Can you name the state and the mushroom? And a good recipe for cooking it?

Indians Do It Best

... But we gave it one helluva go! AWESOME dinner tonight.

Clockwise from top:

Tandoori Chicken "Wrap"

Wednesday Chana Punjabi

Saag Paneer (or Palak Paneer... does anyone know the difference?)

Rice

Mint Chutney

Mango Chutney

Yogurt


Two hours and practically every dish in the house later, and we were done. It was a fair amount of work, but totally worth it. The chicken wraps are spicy and satisfying, nicely balanced with crisp vegetables and the cooling yogurt sauce. The Chana Punjabi is DELICIOUS, a hearty stew of chickpeas and tomatoes that actually makes you crave a cold winter day. A quick Google search of saag paneer illustrates how much this dish is open to interpretation, but the creamy spinach filled with chunks of light cheese is a good compliment to the other dishes on tonight's menu. AND DON'T FORGET THE CHUTNEY! One of the hallmarks of Indian food is all of the condiments that are served with each dish, so don't leave them out.

And, for the first time ever on this lousy blog, RECIPES! There are probably some things we'll tweak next time we try making this all again, but we're really happy with the recipes as they are so we're happy to share them. Enjoy!

Tandoori Chicken "Wraps" from Everyday Food (total cheater, but try it; really good)

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks

4 scallions, thinly sliced

3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)

2 tablespoons freshly squeezed lemon juice (from 1 lemon)

1 tablespoon paprika

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

Coarse salt and ground pepper

Vegetable oil, for grates (respect your grill! keep it clean, keep it hot & keep it lubricated)

4 Indian Naan flatbreads, toasted on the grill

1 cucumber thinly sliced
2 tomatoes, sliced

1/2 cup fresh cilantro sprigs

Yogurt sauce
1/2 cup plain low-fat yogurt
1/2 teaspoon ground cumin
1 teaspoon chopped cilantro
1 teaspoon chopped scallion
squeeze of lemon juice; combine and season with coarse salt and ground pepper.

1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
2. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
3. Grill patties until opaque throughout, 2 to 3 minutes per side.
4. "Wrap" a couple of patties in naan, top with cucumber slices, tomato and cilantro sprigs. Serve with Yogurt Sauce.

Chana Punjabi, from The Wednesday Chef (we love her blog, and even more after making her recipes)

1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small Thai bird chili, chopped or 1 jalapeño, seeded and chopped
2 large tomatoes, chopped or a 14-ounce can of diced tomatoes, drained
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Cooked rice for serving (optional)

1. In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
2. Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

Saag Paneer (from the paneer box! If you're having trouble finding paneer, you can make your own, but check Whole Foods or Trader Joe's, you should be able to find it)

4 oz. paneer cheese cut into small cubes
1/2 lb. fresh spinach
1 medium onion, finely chopped
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely chopped
vegetable oil
1/2 teaspoon garam masala
1 small Thai chili
1 teaspoon ground cumin
season with coarse salt and pepper

1. Blanch spinach in boiling water for 1 minute and set aside.
2. Lightly fry paneer cubes in oil until golden brown and set aside
   
3. Fry garlic, ginger and dry spices in oil for one minute. Add onions and sautee until translucent. Toss in blanched spinach and chili, and buzz into a smooth paste with immersion blender (add water to loosen if necessary).
4. Add paneer to blended spinach mixture and cook through. Season with coarse salt and pepper and serve immediately. Seriously. Don't wait.

Mango Chutney (in true chutney fashion, I kind of made both of these up as I went. Mango was delicious, the mint was good too.)

1 large mango
1/2 cup vinegar
1/3 cup water
1 Thai chili pepper, thinly sliced
1/2 cup brown sugar
1 tablespoon fresh ginger, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon cardamom
1/4 cup golden raisins and blanched almond mixture (optional)

1. Peel and cut mango, removing the stone.
2. Cook the mango, garlic, ginger, chili pepper and water on a low fire.
3. When tender, add sugar, vinegar, cardamom and salt. Cook until mixture begins to thicken and turn golden brown.
   
4. Stir in raisins and blanched almonds. Allow to cool to room temperature and serve.

Mint Chutney

1 small handful fresh mint leaves
1 smaller handful fresh cilantro
2 tablespoons white onion, finely chopped
1 teaspoon Thai chili
Squeeze of lemon juice

1. Chop it all together and season with salt. Serve with yogurt. Plain and simple.
   

One Little Two Little Three Little Indians

Just putting together my shopping list for tonight's dinner. We've just started to test the waters on cooking Indian food, thanks to a little prodding from one of our favorite food blogs, The Wednesday Chef. We both love Indian, but the crazy number of ingredients necessary makes it a little daunting. Now that we've appropriately stocked our pantry, however, it should be a snap!

Tonight's menu:

Tandoori Chicken
Palak Paneer
Chana Punjabi
and of course, yogurt, various chutney (mango and mint, at least) and naan.

I'm excited. Wish us luck!

This blog is now set up to receive mobile updates, so expect lots more annoying updates from us soon, this time via a Twitter-like format!

Live from Colorado

We're in Vail working on the Vail Film Festival this week. The food in this town SUCKS (and our diets primarily consist of junk food and takeout while we're here, anyway) so don't expect too many rave restaurant reviews. But the inn that we're staying in used to be a gourmet cooking school, so I think there may be a very large group dinner in our near future...

In the meantime, check out these two new SuperCool links we found!

The first, from the Monterey Bay Aquarium, is called SeafoodWatch and is a GREAT guide for how an environmentally-conscious carnivore should approach buying seafood. It includes information on sustainability and fishing practices, health concerns and even recipe substitutions. If you haven't seen this before, we HIGHLY recommend checking it out -- it's cool stuff.

The second is StillTasty and it's a fun reference for shelf life and food safety information. If you're wondering what is the best way to store that loaf of fresh-baked bread, or how closely you need to observe the expiration dates on that jar of capers, this site is an easy-to-use guide for all questions of food storage.

Enjoy!

Big Winners

I had a cookie contest at my work today in celebration of St. Paddy's Day (yeah, I know, I don't see the connection either). There was a small entry fee and half of the pot went to the BubbleGum Club children's charity in Ireland, and the other half went to... US! Because we won!

We made Whoopie Pies (which were delicious but not victorious) and Lemon Biscuits with Sea Salt (the big winner!)

Besides the pride of winning, we also pulled in $46 which went straight into our Spain travel fund. To those who didn't win I'd like to say 3 things:

1. Every entry I tasted (which was all of them) was delicious.
2. It was for the kids, and when the kids win, we all win, and
3. Suck it, losers.

Chef Jeff Hearts Skate

Chef Jeff has been at it again -- two meals in the past four days.

On Saturday night with E outta town, I had a couple of the boys over for an evening of Men Cooking (meaning men are doing the cooking, not that we're cooking men... because that would be creepy).

The original plan was for all of us to cook, but I don't know why we even bother with such plans, because the Chef is always on the job. No one I know has ever objected to Jeff cooking dinner. But I supplied the oysters both nights, and seriously, if you see Kumomotos right now, pick them up because the ones that we've been getting in at Whole Foods have been GOOD.

Saturday night's menu:

• Cheese Plate -- 3 hard cheeses
• Avocado Tacos
• Kumamoto Oysters,
• Arugula Salad with fresh fruit
• Scallop Pancakes
  
• Pan Fried Skate with Melted Leeks and Kale
• Guajillo Shrimp Risotto a la Jeff

Then on Tuesday evening, he and D invited us over for dinner. It was an unusually sober affair (it was a school night for everyone), but dinner was familiarly delicious.

Tuesday night's menu:

• Kumamoto Oysters
• Roasted Cauliflower and Almonds
• Roasted Fennel
  
• Sauteed Leeks
• Crostini w/Herbed Goat Cheese
  
• Roasted Garlic Portobellos
• Pan Fried Skate
• Cookies and Milk

Jeff says that skate is his all-time favorite fish and he'll make it anytime. Okay by me. It's tasty, versatile, and scores extra points for being carnivorous.

Both evenings were pretty low-key affairs, but with so much food involved, it wasn't at all surprising to see this...

And he's not even drunk.

David Burke's Primehouse

PRIME

Meet Prime. A native of Creekstone Farms in Campbellsburg, Kentucky, this happy fellow is 2,500 pounds of pasture-grazed, corn-fed, purebred Black Angus, and according to his owners, he ranks nationally in the top 2% of the active 14,000+ Black Angus bulls in terms of the quality of meat produced from his offspring. Black Angus is the most popular type of cattle in the US, but only the most marbled, flavorful and finely-textured meat is certified U.S. Prime by the USDA (a socialist organization if ever there was one). The DB website likes to joke about how "cocky" their prized steer Prime is, and indeed, this senior herd sire is long on responsibility. The finely marbled steaks served at all five David Burke's restaurants across the country go directly from his gene pool to your plate -- after a long period of dry aging in an Himalayan salt-lined cooler, that is.

Dry Aging is a process by which an entire side or smaller cuts of beef are set out to dry in a cooler for a period of time. At Primehouse, this period of time ranges from what they call "lite aging" on their South Side Filet Mignon all the way up to a $69, 75-day aged 20-oz. Ribeye. The process enhances beef by two means. First, moisture is evaporated from the muscle, creating a greater concentration of beef flavor. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Dry aging is not a very common process because it causes a considerable loss of weight, so it is difficult to find dry aged beef outside of a fancy steakhouse like Primehouse. But flavor + tenderness = dry aged beef nirvana, and I promise that even the least experienced carnivore can taste the difference between a steak that has been aged and one that has not.

Chalone Pinot Noir - Monterey 2007 - $55. One of the cheaper bottles on the wine list, this unusually bold pinot was bright and full with a buttery finish that paired beautifully with the aged steak. This was brought at the same time as the bread course, which was fresh asiago popovers served with butter and the fancy sea salt that they use in so many applications. We were especially glad for the fancy salt later when the spinach arrived, and it also made us realize how few restaurants will bring you sea salt for your table. The eggy popovers were light and crispy, covered in toasted cheese. They didn't come to the table hot enough, as we missed the familiar puff of steam that should escape upon cracking into one, but they were still good.

You'll notice as we blog more that we're not much concerned with the aspects of a dining experience outside the food. Restaurant designs can be very nice or very bad, but that's not why we eat out. A great bar can entice me to visit a place more often, but it rarely influences my opinion of it. A really horrible server can ruin a meal, but we both spent many years working in the service industry so we're willing to give a server A LOT of slack. That said, Primehouse is the closest to a 'hip & trendy' steakhouse that Chicago has to offer, so if you go you'll see lots of pretty people in a pretty room, probably pay way too much for a bottle of wine and likely be treated rudely by a member of the staff at least once during your visit. But we're here for the beef, so let's bring on the beef!!

Kobe Beef Sashimi on Himalayan Sea Salt with Mushroom Chips and Truffle Mayo

For the first course we decided on a surf-and-turf combo by ordering the Kobe Beef Sashimi and the East Meets West Oyster plate. The sashimi was amazing. LITERALLY paper-thin slices of raw beef atop a brick of salt, served with toasts and a cup of truffle mayo. The presentation was very cool, a heavy brick of salt with translucent slices of beef fanned out over it. The meat was rich and velvety with a clean flavor, and since it hasn't even touched a grill the only seasoning was the essence of salt coming from the brick. We started by building tiny sandwiches, but by the end we were just peeling the meat off the brick and eating it plain. I love truffles, but the strongly-flavored mayo just got in the way for me, I only wanted the beef. I was also unsure of why they were featuring a Japanese beef when Prime and his American offspring are the pride of the establishment, but we loved it all the same.

East Meets West: 2 East Coast and 2 West Coast Oysters with Fennel Granita, Cocktail Sauce and Mignonette

The oyster plate came out in the classic serving on a bed of ice and seaweed. Oysters can be a bit tricky here in the center of the country, but these were right on the mark with their fresh brine and mild flavor. I wasn't given the tour when the oysters arrived, so I'm just assuming the smooth-shelled oysters (bottom of pic) were east coast. They were sweeter and slightly firmer than the west coasters which were more salty and very meaty for their size. The sauces were super, mignonette was vinegary and bold, cocktail sauce was extra spicy with a large dollop of horseradish added to it, and we will be stealing the fennel granita (we'll post a recipe for it once we figure it out, because it was PERFECT with the oysters and would make a very interesting cocktail, as well).

And now for the main event, the raison d'etre, The Steak. In no mood to try something more adventurous and miss out, we both decided on the 28-day aged Delmonico. Shhhhhh.... No talking now. Only eating.

28-day Aged 7 oz. Delmonico

MUH-GAW. So tender. So freaking tender. Beautifully grilled, deep ruby red color without an overwhelming amount of blood, the robust juice that runs out is almost clear. And that FLAVOR. It starts and ends with that pure buttery richness that would make you swear that they covered this steak in extra fat before grilling it, but it's what happens IN BETWEEN all that richness that makes it worth it. The aging produces such complexity of taste in the meat that it is possible to forget you're eating beef. It is in no way gamey or heavy, in fact it is exactly the opposite. Every ribbon of marbling seems to hold another nuance, and the free-range raising of the cattle comes through in the flavor via a fresh, almost floral quality. If happy cows come from California, then it must rain pure serotonin in Kentucky because these cows are fucking ecstatic.

As part of the Restaurant Week special, our steaks were served with shared sides of basil-whipped potatoes, pan roasted mushrooms, creamed spinach and sauteed asparagus & shallots. Just for good measure, we also ordered a side of the lobster fried rice. The rice had big chunks of lobster and it was spicy with thai peppers and ginger. It was a surprisingly good side dish for the steak (after Erin picked out all the peas, of course). The spinach was badly in need of some extra salt, but once we added that it was sweet and creamy and our favorite "complimentary" side dish. The asparagus was good, the potatoes were a fine classic. The mushrooms, on the other hand, were lousy. They were improperly seasoned and included thick, woody stems that had to be eaten around. We may have just gotten a bad batch, but they are not recommended.


Apple-Cheddar Pie with Salted Caramel Ice Cream

Slice of Prime Chocolate Cake with S'Mores Ice Cream

Dessert was fine. The Apple Pie was more like an apple wonton with a scoop of ice cream, and it reminded us of an upscale version of McDonald's apple pie -- for better and worse. The caramel ice cream was delicious but the super crispy "pie" was a little greasy and tasted like something you'd eat at the State Fair. The chocolate mousse cake was very standard, but nothing to blog about. On the whole I think we would agree that if you're looking for a place in the neighborhood for drinks and dessert, you can probably do better than DBs.

But dessert isn't why we went. We went for beef. And even with all the choices in Chicago, we went to David Burke's for beef. Before eating, I would have scoffed at the idea of paying $70 for a steak, especially since the best steak I've ever had (at the Irma Hotel in Cody, WY) couldn't have cost more than $20. But now... I think maybe I'll pinch my pennies and plan a return trip to try one of the "Reserve Cuts" (35 days or more aging in the salt vault), maybe even the extra-decadent 75-day aged ribeye. I mean, how good could it be? It can't possibly be worth the price, CAN IT? But the thing is, it will be at least on par with the steak I had Tuesday, and for a steak like that I'm willing to pay top dollar. How much better is a $70 steak than a $32 steak? I must research and will report back on any findings. Meanwhile, if anyone is interested in making that report happen sooner rather than later, please send a very large check payable to me, because this place is DAMN expensive.




Oh, and Brandon: socialist.

NAHA

We’ve been kind of ...obsessed with Naha for a few years. APPARENTLY, they have one of the best burgers in the city. We once played hooky from our jobs to experience this burger, but we missed their lunch window, and, frankly, their dinner menu is crazy expensive, so it hasn’t really been an option for us. Until Restaurant Week.

A little history on the group we had dinner with…last year, our friend Lauren organized a RW dinner to Aria with a few of her friends. We all knew Lauren, but not necessarily each other. We ended up having a ridiculous amount of fun, and 50 desserts, thanks to a friend that worked at the bar. We decided that this RW dinner group had to continue. This year, our visit was Naha.

Their RW menu was an excellent representation of their full menu. As a bonus, Naha had added a RW wine list, paired to go with the menu selections, and also at reduced prices. Lauren did all the wine selection, and boy was she good at it. I drank a RIESLING and enjoyed the hell out of it. I am not covering the wine in this, because I have no idea what it was. Lauren, feel free to refresh me in the comments. All I know, is that they were GOOD. And whatever red I was having during course two was a perfect match.



ANYWAY,

First course was the winter cauliflower soup for me and the gem lettuce, tangerine and blue cheese salad for Dave. The soup was constructed at the table. The waiter came out with a large soup bowl, with thick, fatty pieces of wild boar bacon, caramelized cauliflower and cracked hazelnuts in the bottom. He then poured the thick creamy broth over the bacon/cauliflower/hazelnut mixture in the bowl. The texture and flavor of the silky soup, crunchy hazelnuts, soft cauliflower and thick bacon was a perfect blend of salty and sweet.

I so rarely order salad at pre-fixe meals. I feel like I'm getting short changed or something. Well, this was no short changed salad. First of all, blue cheese is the bacon of the cheese world. It makes everything complete. Paired with a tender lettuce, a pomegranate vinaigrette and tangerines, it was a delightful salad.

For the second course, Dave ordered cannelloni of melted leeks, roasted sunchokes and housemade ricotta cheese with Door County whitefish caviar and Jerusalem artichoke broth. I have no idea what it was. Not a stew or a soup...it was like a pasta, but not really. It was truly its own definition, and boy was it GOOD. The textures together were more about the flavor than the actual flavors, if that makes any sense. The ricotta with the artichoke sauce was delicate but full of flavor. I'm sure it was full of butter, which is awesome.

I ordered the roast quail with pork belly, roasted potatoes, swiss chard, glazed cipollini onions and tarragon. It was even better than it sounds. The quail skin was perfectly seasoned and crisp and the meat was tender with a tug. Ended up just picking up the leg and eating it that way, as did everyone else who ordered it. We didn't want to miss a bit. The porkbelly was so delicious, I saved one small piece for my last bite. It was slightly caramelized with butter and maybe some brown sugar. If you've never had pork belly (where bacon comes from) get thee to a butcher! If you think bacon is good? Wow.

For the third course, I ordered the pear torte. It was...fine. Nothing too spectacular. The cake was a smidgen dry, but the demi-sec slice of pear on the top was killer good.

Dave ordered the cheesecake scented with pineapple, rum and toasted coconut custard. I am not much of a fan of cheesecake, but the smear of coconut custard really made this dessert.

Personally, I think the dessert award goes to the smart folks that ordered the chocolate delice with cara cara oranges and hazelnut cream. It was milk chocolate that was so rich, it almost tasted like a dark chocolate. The orange flavor was really delicate and lovely. So lesson learned, when all else fails, order chocolate.

To cap it off, the waiter brought out some delicious truffles to nosh on while we worked out the bill. The sugar coated apple jelly truffle was smooth and soft. Lovely. The big winner was the chocolate passion fruit piece. The sour passion fruit barreled like a train through the rich chocolate. It was a perfect finish.

Naha was awesome. Service was great, and the atmosphere was soft and subtle but still vibrant. I love restaurants in which the decor doesn't distract from the food. Sounds simple, but is hard to find.



I WILL have the burger some day....

Restaurant Week is Here!

David Burke's Primehouse 40-Day Dry Aged Beef "Burker". A half-pound of Prime beef on a toasted potato roll, it's schmeared with smoky bacon mayo & topped with garlic spinach and fried onions. Served on the side are truffle-asiago potato skins. The meat was outstanding; firm and fresh with a rich, buttery flavor. The accouterments were delicious as well, but the sum of the Burker wasn't as good as its parts . As a more unforseen negative, Erin nearly kicked me out of bed that night, if ya know what I mean.


Driven by local tourism bureaus and www.OpenTable.com, Restaurant Weeks are gaining in popularity across the country. For one week in February (a typically slow month for the restaurant industry), restaurants in markets across the country team up to offer special menus at special prices in an attempt to lure diners. First page results of a Google search show R.W.s in Washington D.C., San Diego, Philadelphia, Baltimore, NYC and Boston.

During Chicago's 2nd Annual Restaurant Week from February 20-27, over 130 local eateries are offering a 3-course menu priced at $22 for lunch and $32 for dinner (excluding beverages, tax and gratuity), and Erin and I are taking advantage. It provides a great opportunity for us to check out new places that we otherwise might not be able to afford.

We scheduled a dinner with friends at Naha which we enjoyed last night and a dinner at David Burke's Primehouse on Tuesday evening. As an added bonus, I went to lunch at DBurke's Friday afternoon with some co-workers and ordered the burger you see above as part of my meal. Stay tuned for the full stories!

Bakin' and Bacon

We talk often about how much we hate the word "foodie". The most obvious reason is the cutesy nature of it, the impression that it is more akin to baby talk than actual English, but the larger issue is the definition of the term and the people to which it applies. I bristle anytime someone refers to me as a foodie, because it conjures up the image of someone with a freshly poured glass of wine who spends the next 10 minutes swirling and sniffing and sniffing and swirling. "Hm, yes, the lovely overtones of a lavender field with a hint of smoked sea salt and deep ruby characteristics of a --" and my head just exploded. I've rolled my eyes through a sitcom-length analysis and they can't even tell me if they like it or not.

I think of a foodie as someone who spends their life on a quest for that one great flavor, that one perfect ingredient, that ultimate sip of wine. People like Erin and me (and, I'm suspecting, most of you) are more interested in sampling everything -- from the very good to the unfortunately bad -- in a mission to find the perfect flavor for right now. This may seem like a small distinction, but I feel it is an important one, nonetheless. So I ask you: What should we call ourselves? We've considered "food nerds", "flavor savers" and even simply "eaters", but none of them seem quite right...

We have created this blog as a forum for others and as a service to ourselves. We cook like mad but we rarely write our recipes down. Maybe if we had a little outside pressure, we'd be more diligent about documenting our creations. We also have the great fortune of living in Chicago, one of the greatest food cities in the nation, and we enjoy eating out fairly regularly. This forum gives us a place to post our adventures. Hope you all enjoy reading, and please don't hesitate to leave comments!