After leaving Calumet Fisheries, Nate and I continued our Harley ride via Route 12 into Indiana. Route 12 takes you through Hammond, Gary, Calumet City, Michigan City and the Indiana Dunes before you reach Michigan.
After crossing the border into Indiana, I looked forward to arriving in Michigan soon. I dropped my expectations on our timeline when we lost Route 12 and got lost in Gary. After 45 minutes we were back on track and I started to relax. My respite from frayed nerves was short-lived when, at least an hour from Michigan, night fell on us. The moon brought worries of deer and possums lurking in the fields of the Dunes just waiting to run out in front of our bike. Nate suggested I help him keep an eye out and I believe I didn't blink for the next hour or so.
Finally, gratefully, I cheered as we crossed the Michigan border at 10:30. Just a few miles up the road, in Union Pier, we found a restaurant named Frankie's Place that was still open for dinner. After dinner we would have an hour's drive yet to our final destination. I could tell that Nate was glad to be off the bike and considered it a treat to have a seat on the patio on such a nice night so I withdrew my decision to have a beer and opted for indulgence, a dirty Grey Goose martini.
I was served the ultimate martini. It was severly cold, with little ice chips the bartender had created while shaking the mixer. The vodka was mellow, the olive juice was subtle, and the combination of the two was soothing. Two plump bleu cheese olives were speared with a toothpick and proudly tempting me from the middle of my martini glass.
Forgetting about the dark, the deer, and the fact that we still had to drive further on the bike, I simply enjoyed this fantastic martini. I was very happy to be in Michigan and was enjoying myself. In retrospect, I think that it was a very good thing that I hadn't checked the weather forecast for the next day. I couldn't have relaxed as much if I had known about the rain that was to come!
6.30.2009
6.28.2009
Calumet Fisheries
I am pretty open-minded and somewhat adventurous, but last weekend Nate pushed my tolerance's envelope. He wanted to rent a Harley Davidson and drive along Route 12 to Michigan for a night. I really wanted to be a fun wife, impulsive and open-minded, so I pushed aside my fear of dying and agreed to accompany him. I'm a sucker for southwest Michigan.
We went to the Harley dealership, signed all kinds of papers saying that we wouldn't sue in case of an accident, packed our saddlebags, strapped on our D.O.T.-safe helmets, revved up the engine and took off. After a full 30 minutes I relaxed my clenched jaw and my extremely tight grip on the guard rail and started to enjoy the ride.
I stopped relaxing when we got close to the Illinois/Indiana border and Nate told me he wanted to stop at Wendy's for a burger. This is a frequent debate on road trips (he tries the 'it's fast' angle and I go for the 'it's gross' angle) and I sometimes let him have his meal - if you can call it that. But last Saturday, I could not abide with his request. I was already on the back of a motorcycle, I wasn't going to go further out of my proverbial box and go to Wendy's.
We were almost out of the city when I started shouting for him to pull over. I had spied the answer to our fast-food debate in the form a shabby little white building next to the 95th Street bridge that was featured in the The Blue Brothers movie. The building was Calumet Fisheries, a traditional smokehouse that had been on my must-eat list for several years. Recently, even Anthony Bourdain had given it his discerning approval during a Chicago taping of No Reservations.
Nate begrudgingly parked the bike and gave a weary look at the non-impressive little building, the bridge, and the river. I could tell that he was trying to calculate how he could talk me into getting back on the bike for his fast-food burger. But, since I was literally standing on the sidewalk punching my fists in the air and chanting, "Finally! Calumet Fisheries! Smoked shrimp!", he knew there was no way was I backing down.
Once inside, his eyes brightened as he reviewed the menu - smoked salmon, perch, fried shrimp, catfish and more. We ordered smoked salmon and smoked shrimp. There are no tables or stools inside so we took our treats back outside, sat down on the sidewalk, and dug in. His salmon was moist and flaky and I could tell he was no longer thinking of a greasy burger. Calumet Fisheries uses natural wood in their humble-looking smokehouse and my shrimp were infused with the flavor. They were also large and meaty and crunched when I bit into them. After Nate tasted these shrimp he started lobbying for a return visit on our way back from Michigan.
I really enjoyed Calumet Fisheries and think it is absolutely worth the trip down to 3259 East 95th Street - on a motorcycle or in a regular car. I shouldn't have put it off for so many years and I encourage you to learn from my mistake and go get some smoked shrimp for yourself.
As we pulled away on our Harley, I started to wonder about the name. Why is it plural? There is only one location for Calumet Fisheries. I know it is likely not a possibility, but I'm hoping that maybe, just maybe, they are planning on opening an additional smokehouse on the northside. Call me a dreamer.
Satisfied with our smoked snack, we headed out of the state and into Indiana. More on our Route 12 excursion to come....
We went to the Harley dealership, signed all kinds of papers saying that we wouldn't sue in case of an accident, packed our saddlebags, strapped on our D.O.T.-safe helmets, revved up the engine and took off. After a full 30 minutes I relaxed my clenched jaw and my extremely tight grip on the guard rail and started to enjoy the ride.
I stopped relaxing when we got close to the Illinois/Indiana border and Nate told me he wanted to stop at Wendy's for a burger. This is a frequent debate on road trips (he tries the 'it's fast' angle and I go for the 'it's gross' angle) and I sometimes let him have his meal - if you can call it that. But last Saturday, I could not abide with his request. I was already on the back of a motorcycle, I wasn't going to go further out of my proverbial box and go to Wendy's.
We were almost out of the city when I started shouting for him to pull over. I had spied the answer to our fast-food debate in the form a shabby little white building next to the 95th Street bridge that was featured in the The Blue Brothers movie. The building was Calumet Fisheries, a traditional smokehouse that had been on my must-eat list for several years. Recently, even Anthony Bourdain had given it his discerning approval during a Chicago taping of No Reservations.
Nate begrudgingly parked the bike and gave a weary look at the non-impressive little building, the bridge, and the river. I could tell that he was trying to calculate how he could talk me into getting back on the bike for his fast-food burger. But, since I was literally standing on the sidewalk punching my fists in the air and chanting, "Finally! Calumet Fisheries! Smoked shrimp!", he knew there was no way was I backing down.
Once inside, his eyes brightened as he reviewed the menu - smoked salmon, perch, fried shrimp, catfish and more. We ordered smoked salmon and smoked shrimp. There are no tables or stools inside so we took our treats back outside, sat down on the sidewalk, and dug in. His salmon was moist and flaky and I could tell he was no longer thinking of a greasy burger. Calumet Fisheries uses natural wood in their humble-looking smokehouse and my shrimp were infused with the flavor. They were also large and meaty and crunched when I bit into them. After Nate tasted these shrimp he started lobbying for a return visit on our way back from Michigan.
I really enjoyed Calumet Fisheries and think it is absolutely worth the trip down to 3259 East 95th Street - on a motorcycle or in a regular car. I shouldn't have put it off for so many years and I encourage you to learn from my mistake and go get some smoked shrimp for yourself.
As we pulled away on our Harley, I started to wonder about the name. Why is it plural? There is only one location for Calumet Fisheries. I know it is likely not a possibility, but I'm hoping that maybe, just maybe, they are planning on opening an additional smokehouse on the northside. Call me a dreamer.
Satisfied with our smoked snack, we headed out of the state and into Indiana. More on our Route 12 excursion to come....
6.17.2009
Pick Me Up, Indeed!
The phrase 'tira mi su' means 'pick me up' in Italian. And since the dessert, tiramisu, has espresso or coffee and plenty of sugar, the phrase is an appropriate title for this very popular dessert. Unlike my mother and my husband, I have never been swept away by tiramisu. I have found it to be a little too boozy or coffee-flavored for me. And while I enjoy booze and caffeine as much as the next gal, they have never turned me on to this dessert.
After a successful creme brulee soiree, which you can read about here, my friend suggested we continue the pastry lessons and prepare tiramisu. A night of fun with the girls appealed to me even though the dessert did not. Also, I never pass up an opportunity to learn how to win Nate's heart through his stomach (again!).
Tiramisu is a simple dessert cake with these main components: ladyfingers, coffee, liquor, and a custard made with eggs, mascaporne and sugar. The liquor is traditionally marsala or amaretto wine or you might have tasted it with rum before. My friend, Brenda, who is our pastry chef instructor makes it with brandy.
Brenda's recipe is posted below and if you decide to try it out, here are a few tips that she gave us while making tiramisu. During the white whipping stage, she encouraged us to not overwhip as they must be a medium peak in order to create the correct texture of the custard. Additionally, when you combine the egg yolk and the white mixtures, she warned us frequently to be sure to be very gentle with the custard so that the custard remains light and soft.
The last secret is to dip your ladyfingers very quickly into the coffee mixture - I needed extra coaching on this step. If you dip the ladyfingers for too long it will give your tiramisu a soggy texture. The picture here illustrates this step and the creamy custard is in the background.
Brenda ensured me that this recipe would change my mind about tiramisu so instead of saving my tiramisu for Nate for the weekend, I served myself a small serving the next day. It was fantastic -- soft, light, and creamy. The coffee and the brandy were complements rather than the overpowering flavors I had experienced in the past. I found myself quickly finishing my portion and helping myself to a second portion. By the time Nate returned on Friday, 2/3 of the dessert was gone.
I am definitely 'picked up' by this tiramisu and since I ate most of Nate's dessert it is a good thing I know how to make more!
Tiramisu
recipe courtesy of Brenda Uraski
10 eggs, separated
1 ½ cups sugar, separated
2 cups marscapone cheese
1 cup cream cheese
~6 cups strong brewed coffee, cooled to room temperature.
brandy (or preferred liquor) to taste - we used a whole small flask
1-2 packages hard lady fingers
1.5 cups grated fresh chocolate
Starting with room temperature eggs and cheeses is best.
Begin by mixing the desired amount of brandy into the coffee and letting it sit.
With the yolks and whites separated, begin by beating the yolks in high speed. When they begin to get thicker, add 1 cup of the sugar slowly to incorporate. Continue to beat until they are to the ribbon stage......thick and pale white. Add the cheeses at this point and beat until very smooth. Set aside.
Next, with a clean whisk, beat the egg whites on high. When they begin to get frothy and fuller, add the remaining ½ cup sugar and beat until almost stiff peaks (when you hold the whisk upside down, it should almost hold a point). At this point fold the whites into the yolk/cream mixture....very gently! Try to use as many gentle folds as possible, so as not to deflate all the air that has just been beat into the whites!
To construct the cake, dunk the lady fingers for just about a second into the cooled coffee mixture and line them up in your pan, nestled snugly against each other. Top the ladyfinger layer with the desired amount of cream. If you have more cream and ladyfingers, you can create a second layer. Top with the grated chocolate, cover and let chill overnight. Enjoy!!!
6.08.2009
To Do: Relax
Often, on Saturday or Sunday mornings, we wake up with very good intentions. "Let's exercise, go to a movie, clean the house, organize the closets, put up the rhubarb (okay, that's just me), finish our to-do list" - you get the picture. But what usually happens is that we half attempt to clean up or organize things and the other half of our attempt is spent reading or watching Food Network. In summary, we didn't really relax and we didn't really accomplish anything.
My husband has solved this problem by adding 'Relax' to our to-do list. The other morning when I woke up and started suggesting all the things that we could do, he turned down all my ideas and told me me to brush my teeth and grab a book.
I was delighted to find out that he wanted us to put all of our efforts into relaxing and chose La Sera Cafe on Wells and Division as our conduit for this exercise. Upon entering, we snagged the soft, leather love seat and ordered our coffees. They serve Julius Meinl coffee in cups and saucers and I used my cute little spoon to help myself to the delicious foam on the top of my coffee.
We had been to La Sera in the past for brunch (great menu, especially the mushroom and bleu cheese omelet) and would highly recommend it as a place for a satisfying and well-prepared bite to eat. Now we know we can also recommend it as a place to relax and lose yourself in a good book or one of their many magazines. Our server did not hurry us out the door and refilled our waters regularly after our coffee was done without trying to push us to order more to bolster the bill.
I'm so glad that Nate added 'relaxing' to our to-do list. It's the easiest item to check off which makes you feel like you've accomplished something. And with a great cafe like La Sera Cafe that serves good coffee,I even leave with a nice caffeine buzz that gets me started on the rest of my list!
My husband has solved this problem by adding 'Relax' to our to-do list. The other morning when I woke up and started suggesting all the things that we could do, he turned down all my ideas and told me me to brush my teeth and grab a book.
I was delighted to find out that he wanted us to put all of our efforts into relaxing and chose La Sera Cafe on Wells and Division as our conduit for this exercise. Upon entering, we snagged the soft, leather love seat and ordered our coffees. They serve Julius Meinl coffee in cups and saucers and I used my cute little spoon to help myself to the delicious foam on the top of my coffee.
We had been to La Sera in the past for brunch (great menu, especially the mushroom and bleu cheese omelet) and would highly recommend it as a place for a satisfying and well-prepared bite to eat. Now we know we can also recommend it as a place to relax and lose yourself in a good book or one of their many magazines. Our server did not hurry us out the door and refilled our waters regularly after our coffee was done without trying to push us to order more to bolster the bill.
I'm so glad that Nate added 'relaxing' to our to-do list. It's the easiest item to check off which makes you feel like you've accomplished something. And with a great cafe like La Sera Cafe that serves good coffee,I even leave with a nice caffeine buzz that gets me started on the rest of my list!
5.26.2009
Creme Brulee Soiree
Silky, creamy, light and indulgent. What's not to like about creme brulee? Nate particularly adores this dessert and since I aim to please, I learned how to make it last week in my own kitchen.
I work with a former pastry chef whose creme brulee skills were highly touted so I called on her to help me with my mission. And then I asked a few of my adventurous friends to join me in my education.
We commenced the evening with snacks and wine before our instructor began the lesson. Almost two hours later (and two bottles!) we started with separating the yolks and the whites from our eggs. Next up was heating the cream. Once that was completed, we added the sugar to the egg whites, then whisked the cream slowly into the egg/sugar mixture. (The constant whisking reminded me a little of making mayonnaise). After this was completed, we added in a hint of vanilla to our creme brulee base.
The advantage to having a chef in your kitchen while learning a new recipe is the helpful hints that she can share. The secret to my friend's creme brulee is to strain it three times through a cheesecloth prior to putting in the oven. And the final secret is to cook it at 225 for 3 hours, in a water bath. This may not seem like such a secret but so many recipes tell you 300 or 350. You can certainly try it, but you will end up with a creamy scrambled egg.
I followed her advice later in the week when I baked my creme brulee and Nate was delighted in the results. Very smooth, very silky creme brulee that has been double-caramelized (another secret!) with my brand new torch. I'm looking forward to trying out the recipe with some twists such as coffee, lavendar and chocolate.
I work with a former pastry chef whose creme brulee skills were highly touted so I called on her to help me with my mission. And then I asked a few of my adventurous friends to join me in my education.
We commenced the evening with snacks and wine before our instructor began the lesson. Almost two hours later (and two bottles!) we started with separating the yolks and the whites from our eggs. Next up was heating the cream. Once that was completed, we added the sugar to the egg whites, then whisked the cream slowly into the egg/sugar mixture. (The constant whisking reminded me a little of making mayonnaise). After this was completed, we added in a hint of vanilla to our creme brulee base.
The advantage to having a chef in your kitchen while learning a new recipe is the helpful hints that she can share. The secret to my friend's creme brulee is to strain it three times through a cheesecloth prior to putting in the oven. And the final secret is to cook it at 225 for 3 hours, in a water bath. This may not seem like such a secret but so many recipes tell you 300 or 350. You can certainly try it, but you will end up with a creamy scrambled egg.
I followed her advice later in the week when I baked my creme brulee and Nate was delighted in the results. Very smooth, very silky creme brulee that has been double-caramelized (another secret!) with my brand new torch. I'm looking forward to trying out the recipe with some twists such as coffee, lavendar and chocolate.
5.24.2009
Province
For Nate's birthday he surprised me with tickets to the theatre, sweet man! In a display of gratitude I bought a very hot black dress with a low cut bodice I knew he would appreciate, sweet me! The last element of our date night was a reservation, which I made at Province located at 161 North Jefferson.
Province was wonderful and we loved it - all of it. The decor is fantastic. Hot pink walls and accents of urban grays and blacks lend to a very modern and fresh feel. The cork tables and floors tie to the focus this restaurant has on sustainability. The enticing menu was spattered with local and sustainable farmers. Even the cocktail menu highlighted Death's Door vodka, which I wrote about here. Before I decided on my meal, I ordered a very dry, very delicious Death's Door vodka martini.
While the ambience was chic, our waiter was knowledgeable and friendly, which we appreciated. After giving us a tasty amuse bouche made of radish, pea shoots, garlic, jicama and sherry vinaigrette, he guided us into ordering excellent dinners. I started with perhaps the best oyster I have ever had. It was slippery and smooth and my martini was a perfect accompaniment. Next I tasted the asparagus and poached egg salad and was inspired - I will be recreating this at home very soon! My husband was more than pleased with his chopped steak hamburger and he allowed me to confiscate half of his super-crispy, very addictive fries, which our amiable waiter aknowledged were double-fried to obtain their texture.
I was heady with the excitement of a night out, theatre tickets, and a handsome husband (and maybe also my martini)....thanks to Province for starting our night with a delicious meal and wonderful service!
Province was wonderful and we loved it - all of it. The decor is fantastic. Hot pink walls and accents of urban grays and blacks lend to a very modern and fresh feel. The cork tables and floors tie to the focus this restaurant has on sustainability. The enticing menu was spattered with local and sustainable farmers. Even the cocktail menu highlighted Death's Door vodka, which I wrote about here. Before I decided on my meal, I ordered a very dry, very delicious Death's Door vodka martini.
While the ambience was chic, our waiter was knowledgeable and friendly, which we appreciated. After giving us a tasty amuse bouche made of radish, pea shoots, garlic, jicama and sherry vinaigrette, he guided us into ordering excellent dinners. I started with perhaps the best oyster I have ever had. It was slippery and smooth and my martini was a perfect accompaniment. Next I tasted the asparagus and poached egg salad and was inspired - I will be recreating this at home very soon! My husband was more than pleased with his chopped steak hamburger and he allowed me to confiscate half of his super-crispy, very addictive fries, which our amiable waiter aknowledged were double-fried to obtain their texture.
I was heady with the excitement of a night out, theatre tickets, and a handsome husband (and maybe also my martini)....thanks to Province for starting our night with a delicious meal and wonderful service!
5.19.2009
To Each His Own
Birthdays are special in my house. In my large family, having a birthday meant selecting your own menu for dinner. Whether we chose spaghetti, blueberry muffins, fried chicken or angel food cake (my favorite), my siblings and I told Mom what we would like and she would make it ---- perfectly.
Now that I am a 'grown up' with my own kitchen, I am (or so I am told) very opinionated and have a lot of preferences when it comes to my meals. These opinions include a distaste for Wonderbread, a general unacceptance of sandwiches for dinner, and a preference of homemade mayo to Miracle Whip. In addition to that, I don't enjoy making bacon and I have a heavy dislike for crumbs, which is always caused by toast (forgive me, I am my mother's daughter). Due to the aforementioned 'issues', I am not a fan of making BLTs which is Nate's ultimate meal.
As it does with each of us, his birthday rolls around every year and I ask him how he would like to celebrate. His annual response is, "BLTs with Wonderbread and Miracle Whip". This year I tried to talk him into different bread and homemade mayonnaise, but he wouldn't hear of it - a traditionalist at heart. His only allowance in my change of the menu was thick-cut applewood smoked bacon versus lean turkey bacon.
For the dinner, his brother, Trent, joined us and the three of us celebrated Nate's birthday with BLTs prepared the old-school way, just as he had requested. We finished the meal with a strawberry rhubarb crumble and ice cream for dessert. While this may not be my ideal menu, it was definitely a very satisfying way of spending the evening. Happy Birthday Nate!
Now that I am a 'grown up' with my own kitchen, I am (or so I am told) very opinionated and have a lot of preferences when it comes to my meals. These opinions include a distaste for Wonderbread, a general unacceptance of sandwiches for dinner, and a preference of homemade mayo to Miracle Whip. In addition to that, I don't enjoy making bacon and I have a heavy dislike for crumbs, which is always caused by toast (forgive me, I am my mother's daughter). Due to the aforementioned 'issues', I am not a fan of making BLTs which is Nate's ultimate meal.
As it does with each of us, his birthday rolls around every year and I ask him how he would like to celebrate. His annual response is, "BLTs with Wonderbread and Miracle Whip". This year I tried to talk him into different bread and homemade mayonnaise, but he wouldn't hear of it - a traditionalist at heart. His only allowance in my change of the menu was thick-cut applewood smoked bacon versus lean turkey bacon.
For the dinner, his brother, Trent, joined us and the three of us celebrated Nate's birthday with BLTs prepared the old-school way, just as he had requested. We finished the meal with a strawberry rhubarb crumble and ice cream for dessert. While this may not be my ideal menu, it was definitely a very satisfying way of spending the evening. Happy Birthday Nate!
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