A hiatus

The date is fast approaching -- I'm moving next weekend.  This, of course, means that all of the associated tasks and emotions begin right about now.  To that end, I'll probably take a little time off from blogging as I deal with packing and settling in my new place.

a goodbye to my apartment

 

Cooking generally isn't an activity that calms me down, except in specific situations.  Usually I'll pick a recipe that involves too much chopping, or timing, or effort, increasing my level of stress until I'm saved by something delicious at the end. 

This one is different: warm, comforting, and incredibly quick.  All it takes is polenta, a jar of spaghetti sauce, and some cannellini beans.  All pantry staples (well, maybe not if you're emptying out your pantry in anticipation of a move...) and pretty much fool proof. 

Really it's a 1, 2, 3...

1. Make your polenta:  3 parts salted water to 1 part polenta, plus butter, cheese, or whatever else you'd like to add
2. Heat up the sauce and add the cannellini beans
3. Serve and calm on down...

Bayless does breakfast

If you're at all a fan of Rick Bayless, you've undoubtedly heard about his continued takeover of the corner of Clark and Illinois in Chicago, in the form of the wildly popular Xoco (sho-ko, if you ever want to say it out loud).  Yet another addition to his empire of Mexican cuisine, this outpost serves street food -- tortas, churros, caldos -- in a casual, laid-back atmosphere.  Order at the counter and your food is brought to your table, but be prepared to wait in line, outside if it's long enough.  That people have been willing to stand outside in 40-degree weather for over an hour just for an $8 sandwich is something of a testament unto itself.

(I linked that from the Tribune's review... read it here)

I managed to avoid the crowds and go for breakfast, around 9 (oh the benefits of vacation days).  Twice, actually.  The first time I ordered the chorizo egg torta.  I love breakfast, breakfast sandwiches, Mexican food, chorizo... this really couldn't have gone wrong, but my expectations were far surpassed.  Egg, chorizo, cheese, avocado, salsa, all smushed between halves of bread and crisped in the wood-fired oven.  And Intelligentsia coffee -- a great way to start the day.

The second day I knew I was in for a big lunch, so I took it easy, ordering yogurt with granola and fruit.  I can honestly say I was blown away by this yogurt, which is something to say about yogurt, which I eat pretty much every day. It's organic and grass-fed, from Farmer's Creamery.  Really the best, creamiest, most delicious yogurt I've ever had (unsweetened, of course).  Added to it is Mexican granola (cashews, a grain I presume to be millet, just sweet enough) and berries.  A much lighter and completely different, but equally delicious breakfast.


Oh, they also grind their own cacao beans for hot chocolate, in full view of the sidewalks on the corner.  Who can't love a place like that?

North Pond

another one that was live from Chicago...

The restaurant North Pond is lucky enough to occupy some amazing real estate -- the north side of North Pond in Lincoln Park, with some serious views of downtown.  It's one of those places where I'm sure bridal parties go for pictures.


Inside the restaurant, which was first a warming hut for skaters on the pond, then a concession stand, a cafe, and finally a full service restaurant, the decor can best be described as "craftsman," reminiscent of Frank Lloyd Wright (according to my mother and I'll take her word for it).  Dress is classy (they ask no jeans or shorts), but not overly stylish.  All ages would feel very comfortable here; it's a homey place.

The menu (here) goes with the decor; everything is seasonal, sustainable, and local when it can be.   

Once again we were served by an incredibly knowledgeable and friendly waitstaff that was even willing to create wine pairings with our various courses, even providing different wines to each of us when they weren't consistent across the table.

Some highlights of the meal included a kabocha squash-apple soup, smooth and not sweet as squash soups can be, accentuated by a perfectly soft, creamy goat cheese gnudi, crisp, salty cubes of pancetta, and topped candied pecans.  A fitting way to begin a meal on an unseasonably cold day.  For entrees, the standout was red snapper served atop "bacon-infused" sweet potatoes.  These were so good, so smoky and bacon-y that I had to ask how they were prepared.  Cardiologists, avert your eyes:  they render bacon in cream, then fold it into a puree of squash that's been roasted in butter.  Pure heaven, I promise.

North Pond
2610 N Cannon Dr, Chicago, IL‎
(773) 477-5845‎

Blackbird

I wrote these earlier this week while I was in Chicago and am just now posting them... oops.


I'm in Chicago for a few days and have been lucky enough to have some great meals lined up.  I'll do a brief review of the highlights.


Blackbird sits just across the river from Chicago's Loop, occupying a stylishly minimalist space.  All white walls are accentuated only with grey banquettes and an open kitchen that is similarly white and stainless steel.  Atop the restaurant's bar, a large display of white daisies is the only non-booze-related item in sight.  Clean and classy, the food is what's on display.

Patrons are dressed in what I'll call business chic; men are in jackets, but it's not a conservative atmosphere.  Everyone is well dressed, including the waitstaff in suits and stylish dresses.

Speaking of the waitstaff, they're very knowledgeable, describing the seasonally-focused menu in detail with ease and providing wine pairing recommendations.  These people know their stuff and are happy to tell you all about it.

I won't rehash the menu (you can check it out here), but to give you an idea, we ordered veal sweetbreads, duck tartare, and the goat charcuterie platter to start, followed by the sea trout, pork collar, and sturgeon.  The sturgeon was my dish and favorite of the three; it was perfectly cooked and I loved the zucchini "breads" that were more like dense little croutons, providing just the right amount of crunch.

What was to follow would prove to be the highlight of the evening.  Chocolate-pistachio was a delicious chocolate mousse atop moist pistachio cake, with chocolate sorbet, but the sweetcorn bavarois really stole the show.  Cubes of cornbread pain perdu (basically, french toast) and maple sorbet served alongside a sweetcorn cake topped with corn custard, dehydrated corn, and maple syrup.  Truly phenomenal; I'd go back just for this dish.

The check arrived with freshly baked madelines.  They know how to send off guests on a high note.

Blackbird
619 W. Randolph
Chicago, IL 60661
(312) 715-0708‎

Quinoa Linguine

As I think I've mentioned, I'm making an effort to eat everything in my pantry before I move out of my apartment at the end of the month.  I've used up all the easy ingredients:  cous cous, premade sauces, spaghetti, etc., which leaves me with some oddballs.

Earlier this summer I found quinoa pastas at Whole Foods; I really love quinoa as a grain, so I thought I'd give it a shot (it is a super food, after all), leaving the store with rotini and linguine. 

The rotini was decidedly not good.  Kind of grainy, the way bad whole wheat pasta is, but worse.  Needless to say, the linguine was sentenced to the back of the pantry and not thought of again.  Until today.  When I didn't have any more normal pasta.

Throwing caution to the wind, I boiled the "pasta," which I tossed with some more pantry staples:  sauteed canned artichoke hearts, cannellini beans, pesto, leftover tapenade, and some cherry tomatoes I picked up at the grocery store.  Tossed it all together and topped it off with some grated parmesan.

And... it wasn't bad.  Really not bad, almost borderline good.  I would never compare it to fresh pasta or good-quality dried, but it was certainly better than some of the whole wheat pastas I've had.  I think the difference is that this variety is made with a corn and quinoa flour blend, where the rotini may have been strictly quinoa.  I'm not sure that I'll "never god back to 'plain' noodles again," as the package says, but I just may be a repeat customer, if I'm feeling carb-guilty.

Chalk up another one for health food overcoming the odds.

Ginger Park...

The restaurant on my corner, Banq, has recently changed names and chefs (I believe the ownership remains the same, but I'm not positive) to become "Ginger Park."  Lame name, if you ask me, but no one did.  Luckily, they've kept the award-winning interior the same (Wallpaper best restaurant design this year), and have removed the back of the bar so you can see all the way through the restaurant, a huge improvement.

I haven't actually eaten there yet, but there's been a lot of press about how it will be Asian small plates, similar to the concept at Myers + Chang, one of my favorite neighborhood restaurants.  I was reading an interview with the new chef at Ginger Park, Patricia Yeo, and when asked about the restaurant's similarity to M+C, she said, "Myers + Chang is an old Boston stalwart that I don't even really want to compare myself with. I don't want to sound pretentious."

Stalwart?  Really?  First of all, M+C was not even open when I moved to the South End, meaning it's been around for two years at the absolute maximum.  And while they have received national recognition and turn out some pretty fantastic food (Mama Chang's pork and chive dumplings may be the best I've had outside Beijing), I'm not sure I'd give them quite that much credit.  However, the match-up of Joanne Chang (Flour Bakery) and Christopher Myers (Radius, Via Matta, the late Great Bay) is one to be reckoned with.

I do appreciate the deference to a local favorite, even if I think it's a dubious business move to change your restaurant concept to one that's being executed successfully a few blocks down the street, literally.