« March 2006 | Main | May 2006 »
One of my favorite dining experiences in the windy city was breakfast at Orange. It's fresh, it's tasty, and it’s only open for breakfast/brunch, so be sure to get there before 2:30pm.
Orange 3231 N Clark St
75 W Harrison St
Chicago, IL 60605-1533
(312) 447-1000
Chicago, IL 60657-1601
(773) 549-4400
Recommendations: fresh juices, frushi, pancake flight
Bloghungry rating: 9/10 A-
After a marathon night spent catching up on The Next Food Network Star last week, I was inspired to try some of the contestants' test recipes. First on the list was this quick and easy tart by sassy contest runner-up Reggie Sutherland. It's like a homemade poptart with lemon and rapberry filling drizzled with chocolate ganache and searved with ice cream. Almost everything can be bought premade and all you have do is assemble it, bake it, ganache it and serve.
Hot Raspberry Lemon Tart w/ Chocolate Ganache 1 frozen pie crust Preheat the oven to 375 degrees F. Roll the pie crust to 15 by 15 inches, and cut into 4 equal squares. Create a small border around the end of the crust by running a damp finger around it. Staying inside the border spread 1 tablespoon of lemon curd on half of the square. Spread 2 tablespoons of the jam on top of the curd and fold the square over, pressing the edges closed. Place the tarts in the freezer for 5 to 7 minutes, to firm. Bake the tarts on a cookie sheet for 10 to 12 minutes, until browned. You may have to turn the pan once to get even color. Meanwhile, in a double boiler on the stove, melt the chocolate chips. Remove from the heat and whisk in the cream. To serve, put a scoop of ice cream on a plate, top with a warm tart and drizzle with chocolate sauce.
4 tablespoons lemon curd (store bought)
8 tablespoons raspberry jam
1 (8-ounce) bag chocolate chips
1/2 cup heavy cream
Favorite ice cream, for serving
While touring Chicago's Boystown, last week I happened on a small vegetarian diner for lunch.
The Chicago Diner The Chicago Diner's atmosphere is comfortable, hip, and earthy, like a young lesbian that has managed to avoid the bitter wholegrain self-importance of her foremothers. Their menu is all vegetarian and full of modified diner style favorites. I ordered their Sloppy Joe with home fries. My sandwich was so rich and well seasoned that I almost forgot it was vegetarian. I am a total convert and actually preferred the veggie Sloppy Joe to its meaty predecessor. The whole experience was friendly, healthy, and refreshing.
3411 N Halsted Chicago, IL 60657
(773) 935-6696
Recommendations: Sloppy Joe, Iced tea
Bloghungry Rating: 8/10 B
Last week was Bloghungry's Spring Break. Instead of binge drinking through Cancun, Lake Havasu, or Daytona Beach, I decided to binge eat my way through Chicago. Watch your back $40 a Day, Bloghungry is on the move. On my first night in town, my friend Lauren took me to dinner at a southern reconstructivist restaurant called Wishbone. Afterwards, we stopped by a local ice cream/frozen custard shop called Scooter's.
Wishbone 1001 W. Washington Blvd. Wishbone is a quirky Chicago restaurant with a Southern/Cajun inspired menu. Upon first glance, its chicken inspired artwork and slightly over the top decor felt a little crafty and zany, not unlike Monica and Rachel's apartment on Friends. However, after being seated, the menu immediately won me over with its diverse and reasonably priced selection of chicken, beef, fish, and vegetarian dishes. We all shared an order of fried green tomatoes and I ordered the Virginia Veggie Burger with Feta cheese and Macaroni & Cheese. Overall my food was good, but it lacked the slow cooked pounds of fried bacon, butter, cream, and cheese that make up true southern cuisine. Paula Deen can sleep easy tonight. The decor is a little kooky and the food is kind of average, but the service and price make it the perfect restaurant for a family or group of poor twentysomethings looking for cornbread. Scooter's
3300 N. Lincoln Ave.
Chicago, IL 60657
(773) 549-2663 tel
(773) 549-4154 fax
Chicago, IL 60607
(312) 850-2663 tel
(312) 850-4332 fax
Recommendations: Lemonade, Mashed Potatoes
Bloghungry rating: 7.5/10 C
1658 W Belmont Avenue
Chicago, IL 60657
Scooter's is a local ice cream/frozen custard stand that offers a variety of ice cream, milkshakes, and other desserts with your choice of mix-in toppings. Their specialty "the Concrete" is a frozen custard version of a Blizzard with an ever-changing variety of flavors. I decided to try the Concrete of the Month. This month's concrete flavor is Peanut Butter and Jelly, which is made up of a Vanilla Custard and Peanut Butter blended with Black Raspberry. I was amazed at how well the flavors combined together. Despite my full stomach and any reservations about appearing too gluttonous, I shoveled the whole cup down my throat. It was truly amazing.
Recommendations: PB&J Concrete, a smaller sized cup
Bloghungry rating: 9/10 A-
Nilblog and Nilblogette came over yesterday to celebrate Easter early by watching Left Behind II. We wanted a Springtime selection of food without the traditional ham or lamb. We decided on a creamy Champagne Chicken and a fresh Pasta Primavera. They're both quick and easy recipes, but reqiure more steps than regular Bloghungry fare.
Champagne Chicken 4 chicken breasts/boned/skinned Melt the butter and olive oil in a large heavy skillet. Saute the chicken and shallots for 5 to 7 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the Pasta Primavera 1/2 lb. fresh pasta
Cook the fresh pasta in rapidly boiling, oiled water for about 45 seconds. Because it is not dried, it will be tender, with the starches set, in this very short time. Drain it using a colander and chill it with ice cold water. In a large frying pan, heat the oil over high heat. Add the broccoli and sauté for 2 minutes, stirring to allow the broccoli to begin turning bright green without browning. Without removing the broccoli, add the zucchini, cooking the same as the broccoli for 2 minutes. Add the peppers, repeating the same cooking process for 2 minutes. Add the garlic and the sun dried tomatoes, cooking for one minute. Add the herbs and the fresh cooked pasta, tossing all the ingredients until they are well combined. Plate the pasta, and top the dish with the parmesan cheese and fresh ground pepper.
2 tb olive oil
2 tb butter
1/4 c champagne; dry
1/2 c heavy cream
3 tbsp tarragon; fresh (1 tbsp dry)
Salt & freshly ground pepper
3 shallots; finely chopped
cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta.
1/4 cup olive oil
1 cup fresh broccoli flowerettes
2 medium diced zucchini
1 sliced red bell peppers
1 sliced yellow bell pepper
2 cloves fresh garlic, chopped
1/4 cup sliced sun-dried tomatoes, in oil or soaked for 1/2 hour in hot water
1/4 cup fresh chives, chopped
1/4 cup fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and fresh ground pepper
Arugula and Pepper Salad 2 bunches arugula, washed and dried
I went to the Nilblog and Nilblogette's house last night for dinner video games and Sky High. We had london broil, corn on the cob and an arugula and pepper salad. Here's the salad rundown.
1 tablespoon dijon mustard
1 red pepper, sliced
1 cup olive oil
1/2 red onion, thinly sliced
2 cloves garlic, peeled and smashed
4 tablespoons balsamic vinegar
salt & pepper
In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper. Store any extra dressing in the fridge.
Without a computer, I had to rely on my cookbooks for most of my recipes. It was a time of personal growth and exploration. This recipe is from Anne Byrn's follow up book The Dinner Doctor. The book is full of Sandra Lee style shortcut meals that are actually edible. This recipe is quick, easy, and pretty decent. Serve in small bowls as a side dish with sandwiches or premeal appetizer.
Creamy Lemon Asparagus Soup
10.75oz can cream of aparagus soup Place asparagus soup, cream, broth, lemon juice, and 1/2 lemon zest in a 2 quart pot over medium high heat stiring to combine. Bring to a boil and reduce to simmer for 3-4 minutes. Ladle into bowls and garnish with remaining lemon zest.
1/2 cup heavy cream
1/2 cup low sodium chicken broth
2 teaspoons lemon zest (from 1 lemon)
2 tablespoons lemon juice (from 1 lemon)
In my time away from Bloghungry, my brother had his 29th birthday. Every year I make him a birthday cake and every year he requests a chocolate cake with chocolate icing. To make it more interesting I try to use a different recipe each time. These recipes are from my friend and mentor Anne Byrn, The Cake Mix Doctor. This was my first experience with marshmallow frosting. It was a rollercoaster of emotions for me, but I was very happy with the result. These are best made a day in advance to allow the frosting to set.
Chocolate Chocolate Chip Cupcakes (makes 24-26) 18.25 oz pkg devils food cake mix Place rack in center of oven and preheat to 350 degreees. Place muffin liners in muffin pans. In a large bowl, place cake mix, pudding mix, eggs, oil, sour cream, and water and blend with an electric mixer on low for 1 minute. Scrape the sides of bowl and continue to blend on medium speed for 2-3 minutes. Fold in the chocolate chips, making sure they are evenly distributed thoughout the batter. Scoop even amounts into muffin cups and bake for 12-14 minutes or until cake springs back to the touch. Remove from oven and let cool. Chocolate Marshmallow Frosting 4 cups powdered sugar Sift sugar and cocoa together into a large bowl and set aside. Place marshmallows, butter, and milk in a medium sized sauce pan over low heat. Stir marshmallows until melted, 3-4 minutes. Remove from heat and combine with sugar mixture. Add vanilla and stir until smooth and satiny. Use at once to spoon over and ice cup cakes.
3.9 oz pkg chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chips
24-26 muffin liners
1 cup cocoa powder
1 stick butter
12 large marshmallows
2/3 cup milk
2 teaspoons vanilla extract
I would like to take a moment to endorse Balance bars and one of Bloghungry's must have food items this year. As a teacher of special needs students I need something I can eat while potty training and restraining students with aggressive behaviors. As a food addict and gay man, I need somehting that will taste good and help me shed a few pounds for bathing suit season. With only 100 calories per bar and flavors like peanut butter, lemon meringue, and chocolate fudge, Balance bars are the answer. Sure, I've experimented with Zone bars and Luna bars in the past, but they were just a roll in the hay compared to the comfort, security, and happiness I've found with my Balance bars. Have you hugged/eatten a Balence bar today?
Recent Comments