Categories
food

Homemade Meal of the Month Risotto Cake

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So, this is where Gail really shines. Let’s call it the second sitting, which takes place at an actual table. The main dish was a chicken breast stuffed with goat cheese, prosciutto, and roasted red pepper topped with a marsala wine sauce with mushrooms. The sides were green beans and a fennel risotto cake. The muffin was a store bought job from Trader Joe’s but she popped it in the oven just the right amount of time so it tasted homemade.

I had a glass of red wine with it and things were all good, if you know what I mean. The crack staff here at Tasty Chicago really likes goat cheese and fennel, so this went over well.

Usually, when things get complicated like this, her time is monopolized with cooking. This wasn’t a 30 minute meal Rachael, trust me. But she was able to prepare it enough ahead of time so that she could actually interact with us common folk. I’m not sure how she did it because we are talking delicate sauces, a complicated risotto side dish, and a vegetable. Whatever, I bow to you honey.

It could have been that she felt no dessert anxiety. She actually suggested to our guests that they could “bring dessert if they wanted to,” so she did not have that hanging over head. It turned out to be a great decision so come back soon to hear about it.

Categories
books

The Americanization of Ben Franklin

Before this book, I’ve always had a tainted view of Ben Franklin because of the existence of those Ben Franklin stores. I could never figure them out. Were they supposed to be like a Walgreens, a Wal-Mart, or a Dollar General? Or are they a combination of all three? Well, here is what the Ben Franklin website says about it. Nonetheless, if the store reflected the man, a Ben Franklin store would be more like a Marshall Fields…famous, unpretentious, and dead. No seriously, this was an excellent book and I’m happy that I have a deeper understanding of the man.

He was born in 1706 of humble means in Boston but became famous in Philadelphia. By the time he retired at age 42, he was one of the wealthiest men in America and on his way to becoming a world famous inventor, writer, philosopher, and politician. He died in 1790 and his death was mourned far more by France than the United States. This book walks the reader through Franklin’s life and relates his successes and failures to the tumultuous times of the New World and Early America. I’m going to organize my description in the same way the author organized the chapters. I’m doing so because I think a major strength of this book is the way Wood defines the sections of Franklin’s life in a coherent, easy-to-understand method.

Becoming a Gentleman (1706-1756)
In the early 1700s, you were either a gentleman or a commoner, there was no middle ground. That is, until Ben Franklin turned this situation upside down. Wood says about Franklin:

In effect, he began acquiring some of the attributes of a gentleman while still remaining one of the common working people. In 1727 he organized a group of artisans who met weekly for learned conversation – a printer, several clerks, a glazier, two surveyors, a shoemaker, a cabinetmaker, and subsequently “a young Gentleman of some Fortune,” named Robert Grace, who did not have to work for a living……It was this kind of aspiring and prosperous middling man that was beginning to challenge the hierarchical network of privilege and patronage that dominated eighteenth-century society, and in the process blurring the traditionally sharp social division between gentleman and commoners.

He was so successful in his printing business that he accumulated substantial wealth by his retirement in 1948. However, he did not become a full-fledged “gentleman” until about a decade later after spending many years “organizing clubs, starting libraries, promoting schools, leading the Masons, and becoming involved in dozens of activities that were well beyond the reach and consciousness of nearly all tradesman and artisans.”

Becoming a British Imperialist (1757-1764)
The start of this stage in his life found Franklin consumed with electricity. This interest manifested itself in a book about electricity that was published in America and Europe and solidified his fame worldwide. By the end of this stage he was on a mission to align the interests of America and Great Britain. He loved London and believed that America and Great Britain could coexist and even thrive. Wood quotes Franklin and says that Franklin desired that

…the people of Great Britain and the people of the colonies “learn to consider themselves, not as belonging to different Communities with different Interests, but to one Community with one Interest.”

Wood does not sugarcoat the life of Franklin. It was during this period that Franklin acquired slaves and grew more distant from his wife Deborah. In 1764 he left for an extended stay in London and never saw his wife again, and he didn’t seem to care much about that.

Becoming a Patriot (1765-1774)
Franklin spent about a decade in London trying to get Great Britain and the colonies to get along. By this time, Great Britain was well into the mode of taxation without representation. He brawled with Parliament about the Stamp Act, a tax basically on “nearly every form of paper used in the colonies.” In front of Parliament “he made it clear as possible that Parliament had no right to lay a stamp tax on the colonists, and his pointed responses probably saved his reputation in America.”

Try as he might, through nasty politics on both sides of the ocean, conciliation between Great Britain and the colonies was not meant to be. Franklin eventually started to feel disfavor towards Great Britain and when he sailed for America in early 1775, he was described as “a passionate patriot, more passionate in fact than nearly all the other [American] patriot leaders.”

Becoming a Diplomat (1775-1784)
When Franklin got back to America the fighting had already started. Franklin’s main role in the Revolutionary War was to “seek foreign support for the war.” He went to France, achieved several diplomatic successes, and fell in love with the country (a feeling felt mutually by the French towards Franklin). Wood says,

Not only did Franklin hold the Franco-American alliance together, but he also oversaw the initial stages of the successful peace negotiations with Britain. And he did this all with a multitude of demands placed on him.

This, by a man in his 70s, in a time when people did not live as long as they do now. Wood concludes this section by making a big proclamation,

If Washington was indispensable to the success of the Revolution in America, Franklin was indispensable to the success of the Revolution abroad.

Becoming an American (1785-1790)
As Franklin’s life winds down, Wood brings the book to a rousing conclusion. Immediately before his death, Franklin made an effort to abolish slavery. It was rejected by America but Wood attributes the eventual abolishment of it partly to Franklin.

Virginia and the South always claimed that they had remained closer to the eighteenth-century beginnings of the nation, and they were right. It was the North that had changed and changed dramatically. Because northern Americans came to celebrate work so emphatically – with Franklin as their most representative figure – the leisured slaveholding aristocracy of Virginia and the rest of the South became a bewildered and beleaguered minority out of touch with the enterprise and egalitarianism that had come to dominate the country. As long as work had been held in contempt, as it had for millennia, slavery could never have been wholeheartedly condemned. But to a society that came to honor work as fully as the North did, a leisured aristocracy and the institution of slavery that supported it had to become abominations.

Wow, that is quite a tribute to Franklin. I am going to have to toss it around a little before I buy off on it though.

Great book.

Categories
food

Homemade Meal of the Month Cheese Plate

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My wife, well, she has a split food personality. In order to explain the multiple cooking personalities that my wife often displays, I’ll need to break out some sports metaphors – auto racing, in fact. I hope she doesn’t think I mean that she has a disorder, like a multiple personality disorder. And why use sports metaphors? Who cares…an artist uses the best tool available to explain the world! Sorry about that digression into self doubt. When I italicize stuff that means I’m talking to myself.

Let me state clearly that she is a good cook and by invoking references to auto racing I’m only trying to explain differences in a few cooking styles that my wife appears to have mastered. I’m not evaluating whether a certain style of cooking is better or worse, because it’s all good.

So let’s put it this way. Gail loves cooking up a NASCAR meal, like the ribs and mac and cheese last month. The NASCAR meal usually involves red meat and a side with a creamy starch, but I swear, it never involves a fat guy named Jimmy. Veggies and fruits are not very prevalent and the meal is usually served on one plate and consumed rather quickly. That is not to say it doesn’t take time to prepare, it’s just that the actual consuming of the meal is often done in front of the TV or from the back of a truck, making a one-plater a smart idea. God she’s smart, if I had half her brain I would probably be president, or at least an alderman.

But the meal pictured above is the start of something that is all Formula 1 baby. The F1 meal takes hours and is an event in and of itself. That’s why it’s going to take three posts to get through this meal because it’s as diverse as the countries and courses that F1 races on. It will include three distinct sittings and a guest pastry chef. The meal is more of the focus when in F1 mode and I think Gail enjoys it a little more.

So that tasty platter pictured above is the appetizer…or do you say hors d’oeuvres…or maybe antipasti platter? Let’s call it the first sitting. Starting in the upper left and going clockwise, we have Wolfie’s traditional coated nuts, homemade roasted red pepper in olive oil and balsamic vinegar, red grapes, shelled pistachio nuts, triple cream brie, and prosciutto ham.

She serves it up on a slate platter with a basket full of crusty bread. It was shared by four people and we knocked the whole thing off in about an hour. This first sitting is usually in the family room and it just kind of eases you into the meal. Nobody gets that full and its very casual and relaxed. I rarely attack this food with the same vigor that I attack the main dish with because it’s a community plate and I don’t want anyone to feel like they might lose a limb if we are competing for the last pistachio or something.

My favorite food combination in this situation is to take a piece of bread, spread a generous portion of brie on it, layer on a roasted red pepper, and then top it with a slice of prosciutto. It makes a very, tasty, mini, open-faced sandwich. I will toss down a few nuts, grapes, and pistachios separately just to get primed for the main dish. I love putting my feet up on the coffee table, having a beer or a glass of wine, grabbing a little chow, and talking about the topics of the day. Damn, I wish we could just talk about golf or college football…maybe even toss in a little discussion on Britney’s latest adventures.

Stick around, we are only about one third done. Come back soon.

Categories
food

Pockets

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C’mon, let’s take this thing national baby! Are you with me? The whole country should have the benefit of a Pockets Pocket. You have to be a little more than discouraged that we let Potbelly Sandwich Works get out of town without us. So let’s not let this one pass us by. There are like ten of them in town so we aren’t going to be able to keep it a secret forever.

Pictured above is the Tuna Pocket ($6.99). Let’s talk about this stroke of food-prep genius. It all starts with a square, mini-loaf of bread. They have the loaves sitting around in an “almost ready” state and when you place your order, they pop it in the oven for like five minutes just to finish it off. It comes out hot, they toss it on a plate or in one of those styrofoam trays, they slice it almost all the way through, then stuff it with tons of good stuff. This one has tuna, lettuce, tomato, carrots, mushrooms, green peppers, and mozzarella. It’s basically health food too because they don’t put any mayo or dressing on, you just get that on the side (I always get lowfat Ranch).

Much like a burrito, you don’t want to see me eat one, so I always get it take-out to spare you the agony. What I do is cut it diagonally so that you have two triangular halves. I pick up one half with my left and grab a fork in the right hand. In one fluid movement, I dip the fork in the creamy dressing, scoop up a little more of the filling with the fork, spread that forkful on the bite-target on the Pocket in my left hand (a point about one inch square where I intend to take my next bite), then hurriedly launch my jaws at the bite-target as I pull the fork away. Trust me, it ain’t pretty. But it’s really good. Plus, there are whole-grains in that bread. Certainly it’s not 100% whole wheat, but I dare you to find a fast-food that is this fresh and wholesome. If so, tell me about it.

Categories
books

By Order of the President

Boy oh boy, I’m fired up. I’ve never read any W.E.B. Griffin, but the guy can spin a yarn. It fires me up because it’s a new discovery for me in the genre of military fiction, which is something I’ve gotten away from the past few years. I read the first five or six Tom Clancy novels as soon as they came out, but I just tired of them. I think it was because I felt the characters were kind of hollow and there were too many military and intelligence technicalities.

Not so with Griffin. He has created a pretty deep and complicated character in Charley Castillo. This is the first one of what is called the Presidential Agent Novels. Castillo is a decorated army officer working for the director of Homeland Security and the President asks him personally to follow up on the disappearance of a plane from an airport in Angola. This sets off a huge, inter-agency, global search for this plane. Terrorists, shady Russian arms dealers, the FBI, the Philadelphia police, the CIA, the NSA, Delta Force, and Castillo’s ultra-cool half-brother are involved. It’s an excellent story.

Besides the story, I love Griffin’s methods. First of all, there’s a ton, I mean a ton, of dialogue. The story rages along with conversations on cell phones, radios, and fact-to-face. He often will only let you hear one side of the phone conversation because it’s usually interrupting another conversation happening at the same time.

Second, there is a lot of first-person thinking going on. The reader knows it’s one of the characters thinking because he just italicizes it. It’s often a conversation within a conversation but very easy to follow. I really liked the technique a lot.

And finally, he just peppers this thing with interesting, humorous, and often touching military stories. They are not necessarily part of the plot line, but added to expand on a certain issue. I have to believe they are based on the truth. For instance, he tells the story of an ex-military guy that becomes a millionaire after starting a hi-tech communications company and eventually donates some serious communications equipment to Delta Force because he feels duty bound to do so. It was really a cool short story that I did not see coming.

I can’t wait to read the other books in this series. In fact, I may grab another Clancy or Ludlum along the way. I am not sure why I have forsaken the spy/international intrigue/military intelligence novel. But I think they’re back in.

Categories
food

Lunar Brewing

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This is a shot of the Total Eclipse beer from Lunar Brewing in Villa Park (54 E. St. Charles). This place is a microbrew center of excellence. It’s like going to a microbrew all-star game. Somewhat akin to sitting in the seats at an Academy Awards of beer.

So I walk in. It’s in a nondescript building on a busy street. The bar side of the place is a dark, elongated room. I saunter up to the bar and have a seat because I was there before my friends showed up.

“What you gonna have?” says a burly, friendly bartender.

“Well, what you got?” I say, matching the bad English, just in case this turns out to be a bad English competition.

He slides one of those little plastic menu things over to me and says, “Those are the beers we have on tap.”

There’s about ten of them. I ask, “Are they all made here?”

He jerks a thumb towards the back of the place, “Yeah, makin’ more right now, back there.”

“Well, I like Guinness, so what do you have that’s comparable,” like anything could be comparable to the great Guinness, but I’m open-minded.

“Sure, I think you’ll like the Total Eclipse, but,” he pauses, ominously, “there’s only one problem.”

“What’s that?”

“After you drink it, Guinness will taste like sh&% for the rest of your life.”

Whoa, I was rocked back on my heels. Not so much by the comment, I’ve heard profanity before, but by the conviction with which this man made this statement. He looked me in the eyes and stated this as if it were just a simple fact. As if it were as unequivocal and believable as statements like “Jordan was the best ever” or “the Packers suck.” There was no arrogance or pretense, just a statement of what he believed to be the truth.

Lemme tell you, ’twas a great beer. I haven’t had a Guinness since, so I can’t verify the bartender’s proclamation. I’m not really worried that I’ll start hating Guinness, and I highly doubt that my next Guinness will taste any different from any other I’ve had in my life. But that brief moment after the comment, when I actually hesitated before ordering the beer, I had chills running down my spine from a mix of fear and excitement…chills that I haven’t felt since the last time I heard Ty Pennington say “MOVE THAT BUS!”

Categories
food

Pizza Metro Pizza

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This is a slice of sausage pizza from Pizza Metro. I think I paid $2.85 for it. It’s a decent size, but not huge. It followed the pre-meal cappuccino that I talked about a few days ago. And right on its heels was a post-meal cappuccino. That, my friends, is known in my brain as the cappuccino-pizza-cappuccino combo (CPC combo).

First, the pizza. What they do here for the by-the-slice pizzas is have a few sheets of crust already half-made. Upon your order, they add the sauce, cheese, and other toppings and heat it up. It takes about eight minutes. I love the way they cut it into the six mini squares. I usually take about three bites for each square. It’s a joyous piece of pie. Quality ingredients all the way around with a tangy sauce.

Now, let’s talk about the post-meal or dessert cappuccino. If you recall, the pre-meal cappuccino went down unsweetened. Not so with this one, I use two solid spoonfuls of sugar (it’s kind of a small spoon). I stir it in nicely so that I have frothy, sweet, espresso flavored, warm shake-like drink. What a capper, no pun intended, to this Italian feast.

You’ll see more from this place because their menu is massive and I aim to try it all. My wife usually gets the minestrone. You should see how they make that. No pre-made vat of minestrone at this place. The break out a small skillet, pour in some stock, throw some veggies and beans in, then just heat it up right on the stove. Good stuff.

All in, my cappuccino-pizza-cappuccino combo meal was $7.85 before tip. Do you believe that? That’s living the high life my friend, living the damn high life I tell ya’!

Categories
food

Pizza Metro Cappuccino

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Why is it that my favorite cappuccino in town is from a pizza joint? I will answer that in a few, but let’s first talk about this so-called pizza joint. It’s called Pizza Metro, and there are actually two of them, only about a half mile from each other. The original is at 1707 W. Division, the other is at 925 N. Ashland. It doesn’t matter which one you go to, they are both awesome, and they are actually much more than pizza joints. In fact, I’m doing this in two parts because all the greatness in this place cannot possibly be crammed into one post.

So, back to the cappuccino. How mouth-watering does that look? And, it’s only $2.50 (I think they decreased the price, because the website says $2.65). The froth has a perfect curvature and I think it actually tops out about a half inch above the top plane of the cup. This is actually my pre-meal cappuccino. For the pre-meal cappuccino, I don’t sweeten it at all. I slowly eat away the cocoa-topped froth then sip the milky bitterness before the main course comes. Mmm, mmmm. We will get to the main course and dessert in a few days with the next post.

Why is this cappuccino so good? Well, I can think of two reasons:

  • The guy behind the counter making it drinks them himself. Hey, if it’s good enough for the guy speaking Italian behind the counter, it’s certainly good enough for me and my primitive tastebuds.
  • The guy behind the counter making it as been making them since he’s been about 3 years old. Which is about 15 years before your average Starbucks barista even learns how to pronounce espresso.

If you’re going, depending on the time of the year, you may want to choose one location over the other. The Ashland location has much more indoor seating, so I have anointed it the winter-time Pizza Metro.

The Division Street location has hardly any indoor seating, but has a classic outdoor dining area, thereby making Division Street the summer-time Pizza Metro. They basically just commandeer the sidewalk in front, right in the heart of all the action on Divison street. It’s quite a scene.

Stop back in a couple of days for more details on the rest of the meal.

Categories
books

Old Man’s War

If you recall, the last time I tangled with sci-fi, it didn’t turn out that great. Well, I think I’ve made amends with the genre because this one turned out fine. Here is the route I took to the point of purchase:

  1. Read this article in the University of Chicago magazine about John Scalzi.
  2. Grabbed the feed to his blog, Whatever, in my Google Reader.
  3. Heard Dave Itzkoff talk about Scalzi on the NYT Book Review podcast.
  4. Purchased this book in paperback at Borders on Clybourn and Webster.

There was a lot of pressure on Mr. Scalzi because I was pumped about this book. His blog is fun to read and the accolades for the guy on all fronts are numerous. This is his first book and it was nominated for the ultimate award in sci-fi, the Hugo. I had very high expectations. Not to worry though, it was a trip worth taking and it exceeded my expectations considerably. It’s a great read and very manageable for someone who rarely reads sci-fi.

Here’s the plot. Earth is only one of many planets habited by humans. To protect all these humans, there is this interstellar group called the Colonial Defense Force (CDF). The main character, John Perry, joins the CDF when he turns 75. That happens to be the minimum age for joining up, but don’t worry, your body gets totally rejuvenated through some genetic mumbo jumbo. What ensues is a good amount of military sci-fi, but there is a heckuva lot more.

I just sit back in awe at Scalzi’s creativity. You can do stuff with sci-fi that you can’t do with regular fiction. Anything is fair game and it just makes for a ton of fun. For sure, it’s a lot more than hi-tech weaponry and virtually indestructible aliens. There is a lot of humor, a little romance, some physics, and a perspective on the victories and horrors of war.

Not that strangely, it’s part of a trilogy. What is the magic in a trilogy? All these sci-fi fantasy books seem to come in trilogies because I guess it beats writing a 1,000 page book. Plus, you charge pretty much the same for a 1,000 pager versus 300 pager, so you may make more money. But why doesn’t anybody do a quartet or a quintuple or something. It could be because the Dune trilogy really started to suck when Frank Herbert decided to do a second, follow-up trilogy. And look at Star Wars, that follow-up, pre-trilogy was kind of bad. I have a feeling that Scalzi will stay true to his trilogy because he just seems like the type of dude to do so.

Categories
food

BomBon Cafe Tres Leches

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Did you ever have a bad day? Ever start feeling down? Say you hopped on the treadmill and your iPod ran out of juice within the first thirty seconds and you were forced to watch a close-captioned episode of Hogan Knows Best. Or maybe your favorite sports team had their top defensive line recruit sniped by the juggernaut that is the University of Florida.

Well, if near-death experiences like the ones above happened to me, I would run out and grab a tres leches from BomBon Cafe, and everything would be better. As you know from one of my very first posts on this blog, I am a huge fan of the BomBon Cafe.

They usually have about five or six different flavors of tres leches. The one pictured above is the caramel flavor. For takeout, they come in a foil, mini pie-tin about two inches in diameter. Getting this cross-section was not easy and forced me to mangle the other half, but I did it for you, my fans…or should I say fan…singular (thanks mom).

As you know, tres leches stands for three milks. So yes, it is a cake soaked in three milks – specifically, evaporated milk, condensed milk, and either whole milk or cream. It has all the creamy, sweet goodness that you would expect from something with so much fat and sugar, but what I really like are the three distinct textures.

Look closely for a second at the pic. You should be able to pick out the three textures.

  • Creamy, whipped topping
  • Moist cake
  • Soaking wet cake dripping with three milks

In my view, the hallmark of a great tres leches is something I call TLMV (tres leches moisture variance ). You see, you want the cake portion to have two separate textures. The top half should be like a regular, moist cake, kind of like you would get from a well-made American style birthday cake. The bottom half needs to be a milk-soaked, dripping layer of saturated cake goodness. BomBon has a good grasp of this subtlety and hopefully, by looking closely at the pic above, you can see this. If not, send me an email and I will get you the full res pic.

When consuming this, you need to execute your bite strategy correctly. I use a fork, not a salad fork, but a long-tonged fork. You start at the top with the fork held vertically, apply pressure downward, perpendicular to the ground, and accelerate evenly until you hit plate. Pull away gingerly with the fork still touching the plate. Then start the upward movement to your mouth by rotating your wrist clockwise (if you’re right-handed) so that the tongs of the fork are immediately ahead of the handle. Good luck.