the Sunday Chef

5.11.2010

Hiatus

Taking a temporary hiatus while life works itself out. Be back soon.

5.06.2010

A stint on the near-East side one evening landed a friend and I at the newer of two Lao Laan Xang locations (original on Willy, newer on Atwood). We started with a sextet of deliciously over-sized and over-stuffed crab rangoons, my favorite appetizer. They were quite good, but no rival on flavor to Ha Long Bay.

[you'll have to forgive the hazy Star Trek effect in these photos, they were taken by phone]

On arrival of the main course, I was pretty sure our spice indications had been swapped in the kitchen, but we were too full from the monster rangoons to eat much of the entrees anyway, and thusly traded leftovers (primarily to appease my friend's delicately recovering digestive problem). Lunch later confirmed my suspicion. Irrespective of spicyness, however, our two very similar dishes were disappointingly low on the flavor spectrum. Heat is one thing, flavor is quite another and while chock-full of fresh veggies, the sauces left my tastebuds wanting.

Visits on previous occasions, however, have seen amazing curry and more great appetizers (the cohabitator claims they have the best eggroll in town), so I wouldn't quickly write off Lao Laan Xang. As the cohabitator says, 'isn't any Thai better than no Thai?' to which I reply, 'well...yeah.' It just confirms, yet again, that no one in MAD has yet been able to top the consistently amazing Sa Bai Thong. So, in a nutshell: go to Lao Laan Xang for apps and curry.

©2010 the Sunday Chef

5.05.2010

[photo]: First Strawberry Ever!

My very first home-grown strawberry ever! It's just a baby, but I'm already so proud.

My faith and excitement in horticulture is renewed.

Ironworks Café [a Review]

Ironworks Café, part of Vocationally Integrated Pathways (a local high school’s work and learn program) is an inviting, teen-run establishment housed in the East-side Goodman Community Center. This unique restaurant concept is spearheaded by Underground Food Collective's Ben Hunter, who emphasizes teaching teens the 'dignity of labor -- the pride that can be and should be found from doing a job and doing it well.'

The food is really good...really! This isn't cafeteria food, this is real, locally sourced, thought-out and gourmet-executed fare...and ridiculously affordable to boot. We hopped in for a very late brunch one Saturday and ordered quiche and eggs benedict (my favorite brunch order). Each dish was served with a spinach salad topped with curious bits of orange, deep-fried tastiness we decided were carrots. The use of gift certificates somehow mandated that we also polish off what was left of that day's bakery - three turtle brownies and a peanut butter cookie - which we were more than happy to oblige. The turtle brownies were great, more solid and dense than they first appeared with a dark chocolate, almost coffee flavor, but the pretty dry cookie longed for a bath in milk.

I loved the rustic, home-made muffins supporting my eggs benedict and although the eggs weren't pristinely poached, I can't poach an egg to save my life and it didn't effect the flavor at all, so I won't complain.

Good food, good prices, and a good cause make for an overall really good idea.

Click here for an Isthmus article about the cafe's inception.

5.04.2010

French Bread

French bread is one of those things I feel like I always need around the house. It comes in handy for so many things - garlic bread, stuffed french toast, sandwiches...I could go on. I know there are probably far more 'credible' sources for a french bread recipe, but I decided to try this relatively quick one from All Recipes. I'm sure my technique needs a little finessing, but taste, texture and functionality came through.

[Enjoyed with some amazing local jam (vodka cosmopolitan cranberry rhubarb, to be precise) alongside some savory Brunch Strata.]

[Photo]: Turkish Delight

Mmm, rosy.

Courtesy of Athina.

5.03.2010

50 Free Online Classes for Food Lovers [Resources]

I'm all for continuing education, especially when it's free. Here is a nice summary of educational materials for foodies from around the web, ranging in topics from specific diets to food history to culinary techniques. Some have videos, some are just articles and some are in a longer, lesson format.

Thanks Carol!

©2010 the Sunday Chef

Iced Oatmeal Raisin Cookies

We love us some oatmeal cookies in this house. Using a Chicago Diner recipe (which so far I have found is very successful with baked goods but still questionable on entrees), I only added raisins and chopped walnuts but can imagine a host of other tasty add-ins (chocolate, dried cranberry, pecan, etc - pretty much anything that works in a trail mix works in an oatmeal cookie, I think). I am definitely getting used to the idea of substituting more natural, liquid sweeteners like agave and maple syrup for granulated sugar. I neglected to flatten them to a normal cookie shape, but thoroughly enjoyed them in their mound form anyway...

...and finished them off with a coating of simple icing - 1 cup of powdered sugar whisked with a few tablespoons of milk and a little vanilla.

Yum!

4.27.2010

[Improv]: Brunch Strata with Rosemary Potatoes

Stratas are a great way to make something delicious out of random leftovers and whatever else you might happen to have on hand. I adapted yet another allrecipes.com recipe to include mushrooms, yellow bell pepper and veggie breakfast sausage links. I made only a half recipe, but that was more than enough to fill my pan and our bellies. The rest is pretty much the same.

I love potatoes in the morning (or afternoon, whenever brunch happens), so I threw some rosemary potatoes in alongside the strata while it was baking.

lc's Rosemary Potatoes

4 medium-large red potatoes, cut into 1/2-inch chunks

1 tablespoon olive oil

1-2 tablespoons dried or fresh rosemary

salt & pepper, to taste

Boil potato chunks for 5-7 minutes, until they start to soften. Drain water. Add olive oil and rosemary, toss to coat. Transfer to a baking pan, salt and pepper, then bake for about 30 minutes.

A great weekend meal accompanied by leftover biscuits & honey. Yum!

4.26.2010

[Foodie Exchange]: Athens, Greece

I'm participating in my very first Foodie Exchange this month! This site is a really awesome concept - kind of like pen pals, but with food. You sign up and list what regional specialties you'd be willing to send someone, watch the forums and if anything interests you, strike up a conversation and hopefully arrange an exchange! It's a great way to 1) try foods that aren't available near you and 2) meet other foodies out in Internet Land. We're still a fledgling community (105 as of this post and counting), but steadily growing and diversifying. It's definitely a case of 'the more the merrier.'

My first exchange package is from Athina of Athens, Greece:

My only specific request was for Greek saffron, but she included a treasure trove of other goodies as well! I am stoked about the authentic Lokum (aka Turkish Delight) - a soft, gooey, usually rose-flavored treat. Of course I originally learned about Turkish Delight via C.S. Lewis and have come to love it myself - rose is a really unique flavor, I recommend trying it at least once.

Athina also sent me vanilla spoon sweet, which is consumed "submarine style" in Greece (you take a spoonful of the thick, sticky paste, submerge in ice water and serve to your guests - I think the ice water is supposed to help wash down the paste, it does not dissolve at all), some nougat candies, and the drink they are famous for, ouzo. Ouzo is a licorice/anise flavored liqueur that is simply served diluted with ice and water.

I have so many things I'd like to make with the saffron, including our family-favorite saffron bread (the most similar recipe I can find is here), but think I might try these macarons.

Happy cooking!