I like to think that I'm a good sort of person, not one that really holds a grudge. But I know that is not always true. I've had a grudge against eggplant parmesan for 8 years.
The last time that I had eggplant parmesan was in Boston in 2001 at a sandwich shop near the Financial Center. Two bites into that sandwich and I declared myself done with eggplant parmesan forever. Their take on it was a soggy, bland, runny mess tossed into a hard roll. My belly revolted and I was nauseated the rest of the day. Thus, my 8 year grudge.
On Wednesday I was visiting a pastry supplies shop in Beverly, a neighborhood on the very southwest edge of the city. I had never been to Beverly and I found it to be a charming neighborhood with beautiful houses set back from the street. I was hungry and looking for a place to eat. At 1905 West 103rd Street I noticed an Italian storefront called Calabria Imports and I pulled into the available parking right in front.
Once inside I found pantry items including imported pastas, nuts and sauces. On the right wall is a large refrigerator case holding gelatos, house-made sauces and more pastas. I headed to the back where there is a very long deli counter with meats, cheeses and plenty of salads on display. Above the counter is a menu announcing hot sandwiches, paninis and traditional Italian dinners. Perfect. It was about -5 degrees outside and I wanted something warm.
I was all set to order a dinner of mostaccioli when I noticed the dreaded eggplant parmesan on the menu. As stated before I have not had this dish in 8 years. Grudge aside, I was curious and asked the guy behind the counter how it was prepared. The response was: 'Sliced eggplant, fried in lotsa oil, layered with lotsa fresh mozza cheese, lotsa sauce, baked, an da roll. It's good'. I think it was his friendly Southside Chicago accent that convinced me to let my guard against this dish down and I ordered it.
Fifteen minutes later I was served a huge steaming portion of eggplant parmesan. I started right in and found it to be an outstanding dish. It was perfectly salted and so cheesy. I could also taste and feel the textures of the layers of fried eggplant. Even though I could have eaten it all, I stopped at half of the dinner and wrapped it to take home and share with Nate. I needed him to taste how wonderful it was so that it would be easy to talk him into the drive down to Beverly next week. Yes, it was that good. I'm clearly over my grudge thanks to Calabria Imports.
2.06.2009
2.05.2009
Berghoff Family Cookbook
My mother is in a book club and a few months ago the club chose to read the Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining. This book is filled with family history, anecdotes about entertaining, and recipes.
If you are not familiar with the Berghoff, here is a quick history. Herman Joseph Berghoff, a German immigrant, began selling beer out of Fort Wayne in the late 1800's. He wanted to expand and chose the Chicago World's Fair in 1893 to introduce his product to a larger market. His beer was well-received and he opened a cafe on State & Adams where beer was sold for a nickel and you received a free sandwich. (Ah, the gold old days). During Prohibition, Herman also developed one of my personal favorites, Berghoff's Root Beer. It was during this period that they moved one storefront down and opened a full-service restaurant serving traditional family recipes which are showcased in the Berghoff Family Cookbook.
During the holidays my mom was raving about the cookbook and its recipes so when I sat down to select a menu for last Saturday's Supper Club, I channeled classic Chicago and chose Berghoff recipes. The full menu is below:
Classic Vodka or Gin Martinis
Pistachio-Crusted Goat Cheese with Crackers, Smoked Almonds & Olives
Roasted Pork Tenderloin
Mashed Potatoes with White Wine Sauce
Creamed Spinach
Pistachio Cheesecake Squares
We were responsible for the appetizers, pork and potatoes. I was still working on the white wine sauce when the guests arrived. I tried to hide the fact that I was whisking 12 tablespoons of full butter into the sauce. I couldn't hide it so I just whisked away knowing that the fat would be worth the smooth and delicious sauce floating on top of our potatoes.
During dinner the guests shared their enthusiasm for the tenderloin, mainly due to its tenderness. This I attribute to the sauce ladled on top of the meat since I had almost overcooked the meat. I am filing this recipe away in my standby section of my recipes since it was simple and was so well-received.
While everyone chatted I concentrated on the creamed spinach, my favorite part of the meal. I had taken a nice-sized portion and tried to not make it disappear so quickly off my plate! Our friends were responsible for this dish and I was impressed. The texture was perfect and its flavor was savory and rich.
We topped the meal off with the pretty pistachio-dusted cheesecake squares (and more wine) and I now looking forward to the next Supper Club and being assigned my dish. Thanks to the Berghoff Family for a fun and delicious evening!
If you are not familiar with the Berghoff, here is a quick history. Herman Joseph Berghoff, a German immigrant, began selling beer out of Fort Wayne in the late 1800's. He wanted to expand and chose the Chicago World's Fair in 1893 to introduce his product to a larger market. His beer was well-received and he opened a cafe on State & Adams where beer was sold for a nickel and you received a free sandwich. (Ah, the gold old days). During Prohibition, Herman also developed one of my personal favorites, Berghoff's Root Beer. It was during this period that they moved one storefront down and opened a full-service restaurant serving traditional family recipes which are showcased in the Berghoff Family Cookbook.
During the holidays my mom was raving about the cookbook and its recipes so when I sat down to select a menu for last Saturday's Supper Club, I channeled classic Chicago and chose Berghoff recipes. The full menu is below:
Classic Vodka or Gin Martinis
Pistachio-Crusted Goat Cheese with Crackers, Smoked Almonds & Olives
Roasted Pork Tenderloin
Mashed Potatoes with White Wine Sauce
Creamed Spinach
Pistachio Cheesecake Squares
We were responsible for the appetizers, pork and potatoes. I was still working on the white wine sauce when the guests arrived. I tried to hide the fact that I was whisking 12 tablespoons of full butter into the sauce. I couldn't hide it so I just whisked away knowing that the fat would be worth the smooth and delicious sauce floating on top of our potatoes.
During dinner the guests shared their enthusiasm for the tenderloin, mainly due to its tenderness. This I attribute to the sauce ladled on top of the meat since I had almost overcooked the meat. I am filing this recipe away in my standby section of my recipes since it was simple and was so well-received.
While everyone chatted I concentrated on the creamed spinach, my favorite part of the meal. I had taken a nice-sized portion and tried to not make it disappear so quickly off my plate! Our friends were responsible for this dish and I was impressed. The texture was perfect and its flavor was savory and rich.
We topped the meal off with the pretty pistachio-dusted cheesecake squares (and more wine) and I now looking forward to the next Supper Club and being assigned my dish. Thanks to the Berghoff Family for a fun and delicious evening!
2.02.2009
Dreamy Egg Salad
About a month ago Nate and I were in a hurry to get to the movies (Revolutionary Road - so good!) and needed to have a quick lunch so we stopped into Ashkenaz Deli in the Gold Coast at 12 East Cedar. I used to work in a Jewish deli and I love delis so I was pretty excited. I scanned the deli case for my lunch choices and picked an egg salad sandwich. It just looked so good. Unfortunately, it was not. It was so salty and the consistency of the bread didn't help either. Nate tried it and agreed.
I love egg salad sandwiches. I make a good one, but the best I've ever had is at Uncle Abe's Deli in the Loop at 136 S Franklin. As I threw my Ashkenaz Deli sandwich away and made a mental note to get popcorn at the movies, I told Nate that we would be going to Uncle Abe's Deli by the end of the month because I just had to rectify this egg salad situation.
So, last Wednesday I met Nate for lunch. Uncle Abe's Deli is not a sit-down restaurant, but a true deli and the set-up kind of looks like the set-up at the Soup Nazi's from Seinfield. Fortunately, it is tucked inside the Marquette Inn and since Nate was ordering off that menu, we were able to sit down while I ate my egg salad sanwich. I hadn't had it in 2 years and the taste was still perfect - so dreamy. My sandwich was just salty enough, the texture was creamy and it was delicious. The salad looks like soft yellow clouds and it is just as light, too. I advise you to get downtown and order your egg salad sandwich from Uncle Abe's soon. And go hungry because a big cup of soup comes with your meal. Enjoy!
I love egg salad sandwiches. I make a good one, but the best I've ever had is at Uncle Abe's Deli in the Loop at 136 S Franklin. As I threw my Ashkenaz Deli sandwich away and made a mental note to get popcorn at the movies, I told Nate that we would be going to Uncle Abe's Deli by the end of the month because I just had to rectify this egg salad situation.
So, last Wednesday I met Nate for lunch. Uncle Abe's Deli is not a sit-down restaurant, but a true deli and the set-up kind of looks like the set-up at the Soup Nazi's from Seinfield. Fortunately, it is tucked inside the Marquette Inn and since Nate was ordering off that menu, we were able to sit down while I ate my egg salad sanwich. I hadn't had it in 2 years and the taste was still perfect - so dreamy. My sandwich was just salty enough, the texture was creamy and it was delicious. The salad looks like soft yellow clouds and it is just as light, too. I advise you to get downtown and order your egg salad sandwich from Uncle Abe's soon. And go hungry because a big cup of soup comes with your meal. Enjoy!
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