Pumpkin Pie-Off

I made a pumpkin pie for a party last weekend but completely neglected to note anything about it (it wasn't an incredible feat of baking, I used a frozen crust and the recipe off the Libby's can... can't mess with a classic).  However, today at work we have two: one from Flour and one from Domenic and Anthony's in Norwood.  The D&A pie was purchased through Community Servings' Pie in the Sky program, where area bakeries donate Thanksgiving pies that are then purchased by anyone for $25, with proceeds going to Community Servings' programs (delivering meals to the terminally ill).  Great cause, great pies.

On to the battle...

Domenic and Anthony's on the left, Flour's on the right

Domenic and Anthony's was good, if a little overcooked.  Not an overly remarkable crust, but nothing wrong with it.

Not surprisingly, Flour stood out, even if this one was a little undercooked.  Superior filling -- more pumpkiny, better spices, though a little mushy -- and a flaky crust that would have been even better had it been given the time to crisp up a bit more.

Overall, both a little disappointing, but I suppose it's not too surprising given that I'm sure both of the bakeries bake hundreds of them for pickup today.  I say make your own, even if you outsource the crust.

On lunch

I count myself extremely lucky to work more-or-less down the street from Barbara Lynch's Sportello.  Not only is it a great place to go out for lunch (as infrequently as that may occur), they have a phenomenal take-out selection.  In addition all sorts of baked goods, the refrigerated case is filled with soups, salads, pastas, and polentas, and a bakery case contains the flatbread pizza of the day, in addition to more salads and sandwiches premade on mini baguettes.

 (my phone really does not do this justice)

Today I chose the amazing spicy tomato soup (in the restaurant, it's served with cheese crostinis) which came with a slice of the bread of your choice (whole grain for me; a generous amount), and wild rice salad with feta and pine nuts (and golden raisins, parsley, red bell pepper, and red onion).  Great texture with a light dressing, slightly sweetened by the raisins.

And a pistachio macaroon, of course.

I heart my coffee

This is my attempt at a mobile post... And this is my new favorite mug. Pantone forecasts colors -- suggested names for this one are red hot, post box, lady bird, and my personal favorites, roof tile and paprika.

live from Somerville...

Everyone does a stint in Slummervile, right?  Ha, really, it's fine, I'm closer to friends and have tons of little ethnic places to check out.  I'll be eating my way through Harvard, Porter, and Davis Squares over the next few months; more on that to come.

Now that I've finally settled in I've started to get back to my normal routine, which involves a lot more cooking.  I've also discovered Smitten Kitchen, which may be my new favorite blog.  Great recipes, even better photography... I love it.  I think I need a more high tech camera or sophisticated software to achieve the level of photographic greatness on so many food blogs, but for now my little point and shoot will have to do.

Meet my new roommate, Swift.  Her favorite foods include Kleenex and paper towels.  She does not, however, enjoy raw onion or swiss chard.  Shocking.

Tonight I tried a recipe from SK's archives -- Curried Lentils with Sweet Potatoes and Swiss Chard.  It was delicious; lentils cooked al dente contrasting with creamy sweet potatoes and just the right amount of curry and garam masala.  A little brightness at the end from lime juice and zest, it was a perfect fall one-dish meal that I can't wait to have for lunch tomorrow.

SK's photos are, of course, much nicer.  I tend to exclude garnish when cooking for myself unless it's a crucial ingredient, but they certainly do add to the aesthetics of the dish.  Check them out on the link below.

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07 <http://www.nytimes.com/2007/11/14/dining/142arex.html?ref=dining>

Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

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