Flirty Cupcakes

I want to tell everyone a story. It's filled with adventure, love and of course, a hero. Our story begins like so many others; one day I was glancing at my Twitter feed when I noticed a re-tweet about a "flirty cupcake." Intrigued, I clicked on the link and was taken to a Facebook page where there are different times and locations scheduled around Chicago. I'm no genius, but I quickly ascertained that we were dealing with some sort of traveling cupcake machine...SOLD.

Street food is nothing new to me, but in Chicago, Mayor Daley would prefer that we not have street vendors so it's been a while since I've had the pleasure of stumbling along say, a Mr. Softee...so you can understand my compulsiveness checking out the list of times and locations and the disappointment in realizing none are near me for a couple of days. Tragedy of all tragedies.

For several days I stalk the Facebook and Twitter sites for any indication that Flirty Cupcakes and their trusted van, Big Blue will be headed my way. Nothing. Nothing in a 5 block radius. I am beginning to think that maybe the Flirty Cupcake and I just aren't meant to be.

Then one hot summer day, my co-worker Emily tells me the good news - Big Blue will be by our office around 3pm! Alarms set, bags packed and 2 hours to go! I will finally have my cupcake! Then as if the universe is really trying to tell me to stick to my diet, we see the update that Big Blue is out of cupcakes and they will return first thing tomorrow. Hope, sorrow, extreme feelings of loss. I can't describe the pain of that moment.

So we waited...and at 10:55am the next day, we head out the door. It's time.

As we walk up the stairs onto Illinois street, I am taken back at what can only be described as a batman mobile for cupcakes. Well actually, what a batman mobile would be like if all it did was eat cupcakes, either way this thing was awesome. Big Blue is in fact blue with pink accents everywhere. There's a large contraption at the top which I assume cools the van down so the cupcakes can maintain a constant temperature.

They have quite a variety of choices, but eyes go straight for my favorite - red velvet with cream cheese icing. This will be the ultimate test, because after spending a decent amount of time down South, I learned what a proper red velvet cake and cream cheese icing should taste like (not to mention it's my best friends favorite and I need to do right by my Elizabeth). With cute names like "Devil in Disguise," "McDreamy," and "The Curious George" etc. it definitely takes a minute to register all the deliciousness that could be had.

Headed back with my "Devil in Disguise" I am ready to indulge (before lunch nonetheless). I sit down at my desk and bask in the glory that is the cupcake. First thing I notice - strong proportions of frosting to cake. It seems like cupcake shops clobber on frosting like they never want to see me in a bathing suit. Next I notice that the wrapper is almost translucent; no complaints from me - this just means the cake is moist. I take my first bite. White noise. This is good. This is really good. 

The cake is so moist its almost hard to believe, the icing is a little hot from our trek back the office, but it is the RIGHT proportion of cream cheese to butter and sugar and not so sugary that you can feel the sugar crystals (you know what I am talking about - where the icing is almost crunchy/gritty). In general the proportions are just right, cupcakes now seem like they could be enough for three people, I can happily say that this cupcake was perfect for little ole me. And, yes, the cupcake is the hero in this story :)

So if you are in Chicago, follow Flirty Cupcakes on Twitter and Facebook - their dedicated team updates constantly throughout the day letting you know their positions. You won't be disappointed!!

Berry Yogurt Bars

What is this delicious thing you are looking at? Well considering it was over 100 degrees yesterday in Chicago it was a little piece of heaven, but on all other days it's merely a double berry frozen yogurt bar. Refreshing, healthy, and easy to make!! I am telling you - this month's Everyday Food was rocking! This recipe was straight forward and definitely delivered on flavor. I deviated a bit, but hey, that's what recipes are for :)

Ingredients (for 6 molds)

• 1 cup of strawberries
• 1 cup of blueberries (or really any berry - I used black raspberries that I bought from Farmer's Market)
• 1 1/4 cup low-fat plain yogurt
• 3 tablespoons sugar
• 1 lemon or lime (optional)
• Popsicle molds (I bought mine at Bed, Bath and Beyond)

Directions

Prepare yourself: this is going to be easy and fairly painless. If you can puree and pour you are going to be good to go. 

First add your cup of strawberries and 1 tablespoon of sugar to a food processor and blend until smooth (about a minute). Pour into bowl.

Next add your blueberries to the food processor, with a tablespoon of sugar and a little lemon or lime juice and zest. This is optional, but I really think it adds a little kick. Blend until smooth and pour into separate bowl.

In a separate bowl (I know lots of bowls going on) add a tablespoon of sugar to your 1 and 1/4 cup of yogurt. 

Next pour your mixtures into the popsicle molds, alternating between berries and yogurt. You want to get anywhere between 3 and 5 layers. 

Once all the layers have been added, take a skewer or knife and swirl and mix the layers. 

Place in freezer for several hours until frozen.

I made this recipe and a whim and can honestly say it's the perfect summer treat to escape the heat and all things considered incredibly healthier than ice cream and has the same effect. The Everyday Food recipe estimates that each of these bars has a measly 56 calories and about 2 grams of fat. When you compare that to a cup of ice cream, the numbers can be as high from 400 calories and 16 grams of fat. 

The frozen yogurt has such a nice cooling effect and the hint of sugar to the berries gives me all the sweet I need (and trust me I have a SWEET tooth). 

I hope you enjoy these as much as I have!!  

Soba Noodle Stir Fry

I live alone, and I like living alone and because I live alone, I often talk to myself or make comments on how awesome I am. This is actually probably why I live alone, but that doesn't matter. The night I made this meal, you would have thought that Food Network was there filming me. I was describing textures, flavors, complexity all to myself, but you know what? I really don't care - this meal was just that awesome. 

I've been out of my kitchen for a while now and am slowly starting to get back in it. After a night of yoga in the park, I knew that I needed something hearty. Luckily I went on a random shopping trip earlier in the week and bought a bunch of Asian ingredients. I knew they would come together but I didn't know how...

After a brief search on my Whole Foods app it appeared that a stir fry would be the way to go. 

Ingredients (this should make enough for two!)

• Soba noodles
• 1 carrot
• mushrooms
• 2 tbsp scallions
• 1 tbsp ginger
• 1-2 garlic cloves chopped
• 1/4 c. Hoisin sauce 
• 1tbsp Soy sauce
• vegetable oil 
• any other veggies you would like to include

Directions


First off let's get our pans ready to go - fill a sauce pan with water and bring to a boil. Also add a tablespoon of vegetable oil to a large skillet or wok and apply medium heat.

Next chop up the ginger and garlic into a fine chop and slice the scallions into 1/8 pieces. Julienne the carrot and thinly slice mushrooms and onions.

Add the ginger, garlic and scallions to the skillet. Cook until fragrant (and trust me you will know - we're working with some seriously good smelling stuff). Once the ginger, garlic and scallions are smelling good (about a minute or two) add the mushrooms and onions.

Hopefully by now your water is boiling - add enough Soba noodles for two. I generally take a pretty good handful and drop them in. Remember we are going to add to our stir fry so only cook the noodles for about five minutes (set a timer! overcooked noodles will taste like mush).

So just to recap: we have our noodles in the pot, and the skillet is full of onions, mushrooms, garlic, ginger and scallions.

Once the mushrooms and onions have cooked for about 5 minutes, then add the carrots. I found that by adding the carrots too early, they lose all their crunch.

Hopefully by now you have removed your noodles from the water and rinsed with cold water to stop the cooking. In a medium skillet add a touch of oil and set on medium high heat. Once the oil is able to easily slide from side to side, add the Soba noodles. We are just going to cook until they are lightly browned, about 3 minutes. Once the noodles are browned, add the larger stir fry mixture.

In a small sauce bowl, combine the Hoisin and soy sauce. By now your noodles and veggies should be in one skillet, add the sauce to this mixture.

Stir constantly on medium low heat.

Plate and serve!!!

There you go! Veggie stir fry! I've made this many times and whats great is you can really use whatever vegetables you have on hand, anything can go in this. This night I paired with a the honey-soy glaze that I love and it was just AMAZING. Healthy, fresh and light - I couldn't ask for much more :)

Happy Eating!

Garlic Scapes

Ahhh, garlic scapes. This ingredient is one of the main reasons I love coming to the Green City Market; they have such a delight assortment of vegetables, fruits, and cheeses that I have never seen or heard of before. Naturally when my eyes set on what appeared to be a very large scallion, I had to inquire, what is that thing? A sign and a polite - it's a garlic scape - from the farmer led me to the obvious conclusion, oh, a garlic scape.

I often feel pressure at the farmers market to buy things, especially when I show a hint of interest. Not because the farmers themselves are pressuring me, but because I feel like I should be trying new foods all the time. That morning was no different. After noticing the "scapes" for weeks I decided to bite the bullet and buy them. Despite my purchase I still didn't have any clue how to use them or what they were...

After a brief bit of research (and help from my friend Megan) I found that the garlic scapes are actually the green things that grow out of the bulb of garlic. They are often cut so that the growth can focus on the bulb below. The green stalks eventually produce a flower and is why garlic is known as the "stinking rose."

Ok so now we know what the scapes are - still what do we do with them? Luckily Megan sent me this Serious Eats recipe for garlic scapes pesto which is copied verbatim below:

Ingredients

4 to 5 garlic scapes, roughly chopped

Large handful basil leaves

1/4 cup almonds, toasted in a dry skillet until slightly browned

1/2 cup olive oil

1/2 cup Parmesan cheese

1/2 teaspoon salt

1 pound linguine or other pasta

Procedure

1. Combine the garlic scapes, basil, and half the oil in a small food processor or blender. Process or blend until the leaves and scapes are finely chopped, then add the nuts and remaining oil. Process or blend until nicely pureed.

2. Remove to a bowl and stir in the cheese. If necessary, add more olive oil to create a loose paste. Season with more salt if needed.

3. In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. Drain, reserving 1 cup of the pasta water, and toss with the pesto. If necessary, add some of the pasta water to create a creamy texture. Serve with more grated Parmesan cheese.

It's not a far cry from this pesto recipe involving walnuts. It was so creamy, and the garlic is much milder than regular cloves. Whenever I see garlic stalks I will definitely make the the purchase again! 

Skinny Cow Cups

This past weekend I signed up to attend The Perfect Cup free event with my friend Sara sponsored by Skinny Cow. I didn't know much about the event, but I knew that there would be the following:

1) Free Booze

2) Free Ice Cream

3) Bra fittings (perfect cup - get it?) 

Regardless of why we were really there I was obviously more focused on #1 and #2.  

I have to be honest, I was mostly excited about the cocktail when we first walked in. I have had Skinny Cow ice cream sandwiches in the past and while tasty they never really did that much for me. Signature cocktails and I have a  lot more in common and this was a great one; lavender infused lemonade with sparkling wine. Don't mind if I do...Needless to say I briskly made my way through both my drink tickets. Next step: ice cream bar!

Walking up there was a display showcasing the five flavors of skinny cow's "perfect cups." Each of these cups have less than 150 calories and 4g or less of fat. Not too shabby if you ask me! They offered the following flavors:

• Chocolate Fudge Brownie
• Dulce de Leche
• Strawberry Cheesecake
• Carmel Cone
• Cookies 'N Cream

Nothing too left field, but some big hitters in there. I went for Strawberry Cheesecake and Sara opted for Dulce de Leche. I have to say, I was kind of impressed! The ice cream was very creamy and the strawberry preserves were tasty and not overboard sweet. I didn't get to try Sara's but she said she enjoyed it although it was a little rich.

 

Would I buy these again? Yes, especially because they are sold individually. I wouldn't eat too many though considering the only ingredient I really recognized was skim milk, but hey, for 150 calories I may just put all of that aside and enjoy the delicious ice cream.

As if this event wasn't wonderful enough. The beautiful super model Veronica Webb was a guest MC! I actually got to meet and talk with her and she caught me googling her...model fail. 

I love Chicago. 

Top Chef Masters with A Top Chef Master

I can't believe that I am about to write this post; everything from tonight seems so surreal. Tonight I watched Top Chef Masters with Chef Marcus Sammuelsson (of Aquavit in NYC) one of the five chefs chosen to compete in tonights episode, at the rooftop bar of the fabulous Affinia Hotel in Chicago. 

I heard about this event courtesy of one of Chicago's best food blogs 312 Dining Diva. Immediately I knew I had to invite my cousin and fellow foodie, Dory, to come along. Naturally, she was in, along with her foodie friend Amy. So tonight we met up with very little expectations; at the most we were hoping to get Chef Marcus to sign a cookbook...ah, naivety you keep me young...

We arrive at the Affinia hotel and take the elevator straight to the top to C-view, the sky bar for the Marcus Sammuelsson restaurant downstairs in the hotel, C-house. We head outside to the beautiful patio and sit a long table that stetches nearly half the porch. Looking around I can't believe I am here. The view is unreal, the weather is perfect (70 with a soft breeze) and I know the food is going to be amazing. 

We start off cautiously with couple of cocktails (I got the Yes Chef!) and a plate of three cured meats, a special running on Top Chef nights for $10. To start we had:

- Salmon - "pastarmi" style

- Guanciale - cured pork jowel

- Jamon Serrano - dry-cured Spanish ham 

This was served with grainy mustard and grilled french bread. Out of all three, I think my favorite would have to be the Guanciale. There was such a nice blend of fat and meat that it made each bite melt in my mouth. Before I knew it I had consumed about half the portion and had to be put in cured meat time-out. The salmon was in a close a second. So light and delicate, I easily could have eaten half. the Jamon Serrano was delicious as well, but compared to the other two, this one was my least favorite. While a nice blend of fat and meat, I felt like I had the flavors before. I loved them, but again, the other two were just amazing. 

For dinner we ordered:

- Mini Yellowfin Tacos

- Lobster Club

- Bacon and onion jam flatbread

Thinking about these make my mouth water. The tacos were in fact mini, I dare say even bit size! I didn't order them but was completely happy with the one I sampled. Light, fresh and clean are all the adjectives that come to mind. This would be a great dish to share among a group. The lobster club was about as decadent as they come. Lobster, bacon, mayonnaise - what's not to like? And that's exactly the sentiment I had. It was so delicious and creamy I easily could have eaten the whole thing, but alas it was not my main meal; I ordered the flatbread. When it arrived in front of me I instantly smelled the bacon. Ah, sweet, sweet, bacon. Cheese, bacon, pears, and onions are never a bad combo and this was no different. The flatbread itself was a great balance between crispy and chewy. 

So you would think the food and atmosphere would be enough right? You would be wrong. To top this evening off, we watched the episode in which Marcus is featured with him all night. It was truly an amazing experience to watch someone on TV while they are standing (and yes, he was standing right next to me) during the show.

Chef Marcus was so kind, fielding our questions, signing our cookbooks and in general, just hanging out. He was completely unpretentious and inviting (much like the food at C-view) and created a memorable night for me. I wrote on a napkin my blog, so Marcus if you are reading - thanks for making my night!

It's going to be hard to top this one, but I have a lot of big foodie events coming up so stay tuned!!

She and Him - Millennium Park

Mr. Charles Shaw (some of you may know him as $2 Chuck), pretzel roll, brie, sausage and my good friend Sara (she has a blog and it's awesome) made for an absolutely amazing Monday night in Chicago.

DMK Burger Bar

Truffle parmesan fries, blue cheese/onion straw burger, olive tapenade/tzaziki lamb burger. Heaven? Close enough (well to me at least). These delectable items can be found at one of Chicago's new burger joints - DMK Burger Bar.

What started as the love child between David Morton and Michael Kornick (DMK - get it?) has turned into Lakeview's premiere gastropub/burger joint. Boasting 14 different burgers (eight meat and six "others"), this place has been on my radar for quite some time. The timing was perfect when my dad was recently in town and we wanted to check out someplace to new eat. Normally I have an ongoing list of places where we should go, but this time around I got a little busy and didn't plan. We started walking around my neighborhood when I remembered - DMK...

As luck we have it we were about a block away when the idea stuck me and so we went. Always hungry and ready for a good meal, we dove right into the menu and started with the caesar and wedge salads. The presentation of these were great; the caesar had fresh anchovies strewn across the top of the crisp romaine (pictured) and the wedge, large crumbles of blue. If I know I am going to be indulging in something as decadent as a burger, I like to get a salad to start in hopes of filling up my tummy a little bit before diving into the deep end of meat and cheese. These salads did their best to curve my hunger - I didn't even finish mine! Had we known the sheer mass of both salads we could have easily gone with one.

On to the next round: burgers. DMK Burgers offers only grass fed beef, which is great because cattle are suppose to eat grass. Seems simple enough yet a lot of grocery stores, restaurants (even high end ones) still use corn fed beef. Cows are designed to eat grass - not corn. Got it? Good. I could go on forever about my position on industrial farming, but thats for a separate post. ANYWAYS, burgers. We ordered:

1) The roasted hatch green chile, fried farm egg, sonoma jack, fresh bacon turkey burger (also known as #4)
2) Sheep's milk feta, olive tapenade, greek salad, tzaziki grass feed lamb burger (aka #11)
3) Chili rubbed onion strings, blue cheese, spicy chipotle burger (aka #2)

Coupled with our three orders of fries, sweet potato with lemon tabasco aioli, parmesan truffle cream, and amish blue and smoked bacon, this meal was a total knock out. The first burger was a great mixture of salt, sweet and spice from the bacon, egg and chiles. The lamb burger actually felt very light; the cucumbers from the greek salad and the brininess of the olive tapenade was a great background for the lamb. Then there was the onion strings/blue cheese burger. My burger. I have to be honest I normally don't go for the blue cheese burgers because I often feel that the cheese overwhelms the flavor of the beef, however this burger balanced all the flavors very well. The spice from the ketchup and the chili in the onion strings played right into the tang and pungent flavors of the blue cheese. All three burgers were dynamite and packed with great flavors - cooked perfectly too!

Not only was the food great, but the bar offers a unique selection of beers and homemade sodas. Being that it was a Monday I got the blood orange soda and I couldn't have been happier. Refreshing, sweet and unique this soda definitely hit the spot for me. I can definitely see craft sodas becoming a trend in the culinary world. When I go back (and I will go back) I want to try the Allagash, white wheat ale. Several people were drinking it and it looked mighty tasty.

For about $8 a burger, $2-$5 for fries and $5-$14 for beer you can get a gourmet burger in a great atmosphere. I am just looking for someone who wants to indulge with me again!

DMK Burger Bar
2954 N. Sheffield
Chicago, IL 60657

Two Year Anniversary :)

Well Dear Foodies, if you can believe it today marks my two year anniversary of when I decided to start this little ole food blog. Blogging has allowed me to meet some incredible people/culinary icons including Art Smith, Marcus Sammuelsson and recently Dean Fearing. It's also lead me to some of the greatest meals (Prune, The Bristol, Extra Virgin, Craft) of my life with some of my best friends in the entire world. I wouldn't take back all the calories, spell or grammatical errors in the world for it (despite the fact it physically pains my mother - sorry Mom!) :) 

I want to thank my five dedicated followers for putting up with my harassment over reading the latest post, or blasting it all over you facebook and gmail statuses. I probably don't say it enough but it means the world to me!  

The only way I really know to celebrate is to head to the first outdoor Green City Market in Lincoln Park and take lots of pictures. 

Thank you all so much for reading and happy eating!

Much Love,

Renee 

Also special birthday shout out to Baby Beth who turns 25 today!!!!! WAHOO!!

Stone Ridge Creamery

I'm in love. One of those loves where you can just find no faults, everything is perfect and when your together all is right in the world. That's how I feel every time I eat a bowl of Double Berry Cheesecake from Stone Ridge Creamery. 

The ice cream has a bit of marscapone in it which creates the most rich, yet light texture (honestly more so like cheesecake than ice cream), inter-weaved with blackberry and strawberry preserves. To top it off, throughout this wonderful creamy paradise are little tiny bits of graham cracker. 

If you see this in your grocery store take my advice and BUY IT NOW!!

Beer Margaritas

So this recipe is from an Websuite party from the good ole college days and recently from a now infamous Dos de Mayo party. I think everyone can agree - they are amazing.

I normally do not do margaritas, but these are so light and the beer really cuts into the tequila so I don't instantly get a headache...

Ingredients

• 1 (12oz.) can frozen limeade concentrate
• Tequila
• Sprite/Soda Water 
• Beer (preferable a Corona, Tecate etc.)
• Ice
• Lime slices (for garnish)

Directions

In a pitcher empty limeade. Using the can as a guide fill with tequila, then empty into pitcher. Add the bottle of beer and stir till the limeade till dissolved. Pour over ice, top off with soda water or sprite and garnish with a lime.

If you don't like margaritas, I promise these will change your mind.

Roasted Brussel Sprouts

I know what you are thinking: she's finally lost it, brussel sprouts? Brussel sprouts...but look at that picture. They don't look that bad do they?

Well I'd like to think that I haven't lost it all, but rather I've taken an ingredient that gets a bad rep and turned it into something I think is pretty darn good (and not to mention incredibly easy!) So come on, let's all get crazy and make brussel sprouts!

Ingredients:

- Brussel sprouts (Trader Joe's has a great selection)
- Extra Virgin Olive Oil
- Butter
- Salt

Directions (Cook time - 20 minutes):


Preheat your oven to 375 degrees. Clean your brussel sprouts then halve down the middle. Add the brussel sprouts to a shallow roasting pan and dizzle with EVOO, then season with salt. Place brussel sprouts face down and put the dish in the oven.

After 10 minutes of cooking lightly toss (at this point your brussel sprouts should be browned on the bottom). Return to the oven and cook for 5 more minutes, then add 1/2 tablespoon of broken up butter and spread over the brussel sprouts. Cook for 5 more minutes and remove from oven.

Trust me, this recipe is a keeper. I have cooked this multiple times in the past week and can't seem to get enough of these little guys!

Simple Salmon Recipe

This is one of my go to recipes. It's simple, healthy and only requires three ingredients!

Ingredients (serves two)

• 2 6-8oz salmon filets (with the skin on, you don't have to but I think it adds a lot of flavor)
• 1/4 cup orange juice
• 1/4 cup djion mustard

Directions
First, set your oven to broil and heat a skillet to medium and lightly coat the pan in a little extra virgin olive oil.
In a bowl mixture together orange juice and djion mustard.
Salt and pepper salmon filets. Place the filets in the skillet skin side down. After about two minutes flip, then remove after two minutes. We are not fully cooking the salmon here, just trying to get the skin crispy and some nice color.
Remove salmon and start brushing on the orange juice/mustard mixture.
Once coated (I like to get the sides and everything) place in the oven for about 5-7 minutes.
Salmon is easy to over cook, so make sure you are watching. Once done the salmon should have a nice crust from the mustard on top and a flaky tenderness.
Serve with your favorite vegetable (green beans are great!) and you have a healthy dinner that is ready to go in about 20 minutes!

Help Me Win The Moleskine Passed Down Contest!

Dear Foodies, 

I recently submitted my Sweet Potato Soup recipe inspired by my mother's love for soups, and my love for sweet potatoes, to the Moleskine Passed Down Recipe contest. If you like this recipe, it would be GREAT if you could go here and write a nice comment for yours truly. The announce a winner soon so the more comments, ratings the better. 

 Much love,

The Frugal Foodies 

Happy St. Patrick's Day

Ah, St. Patrick's day. For some it means the celebration of St. Patrick, for other it means debauchery, and for my Mother it means her favorite day has arrived. She has been sending me email updates about this day since March 18th, 2009. 

In honor of my dear mother Auddie, here are some great traditional Irish recipes taken from Irelandseye.com:

Potato Soup - The basis of a good soup - especially a simple soup such as this - is a good stock.
Apple Jelly - This well-flavoured jelly is very easy to make and will keep -if given a chance.
Beef in Guinness - The Guinness in this recipe has the same function as the wine in Coq Au Vin.

Boxty - Boxty is a traditional potato dish, celebrated in the rhyme. 

Whether it's with Guiness or a potato I am wishing everyone a very safe and happy St. Patrick's day. 

May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
The rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of his hand.

Moleskin Recipe Journal

I can honestly say I haven't been this excited in a long time; Moleskin has introduced their new "recipe journal" and it looks beautiful. Granted I can't really find more information than what is shown in the video, but it looks like there are conversion charts, different sections for different recipes, not to mention the cover features different cooking utensils. I currently use a moleskin to house all my recipes, but it's a mess and I really looking forward to organizing this! 

Thanks to Megan and the heads up about this amazing find. I intend to purchase one soon, if not today :)

UPDATE: I found a template of the notebook pages, and now I am even MORE excited!

The basics are: Recipe, Ingredients, Preparation. On the side the notebook features: difficulty, serving size, cooking and prep times, wine parings, notes and overall rating.

I seriously can not handle the excitement. I may have to run to boarders during lunch to pick one of these bad boys up. WINE PAIRING?! They really thought of everything! 

Hansen's Natural Blueberry and Pomegranate Soda

When I ate at the Meatloaf Bakery I just so happen to stumble in on Tuesday and therefore received a free soda. I hesitated and debated for a moment whether or not I wanted to indulge in a little sweetness. Luckily I followed my instincts and moved forward with the Hansen's Natural Blueberry Pomegranate soda.

Walking back I studied the back of the can (yes, after purchase) and was very pleased to see that Hansen's uses cane sugar. Granted everything else is likely artificial, but at least it has real sugar.

If you see Hansen's I would definitely try it. I mixed it with a little vodka for a night cap and it was a great success! 

The Bristol - Chicago

Every now and again I eat a meal that reminds me of why I love food and The Bristol in Chicago's Wicker Park was one of those experiences. A self-proclaimed "neighborhood eatery and bar" The Bristol offers local, Mediterranean inspired cuisine at reasonable prices. With a menu that changes daily (they print the date on each menu and I know this because I stole one to accurately write this post) there is something for everyone.

Jef and I met up with my Dad and headed to Wicker Park. Upon walking in I already knew that this was going to be a great experience; a large chalkboard displays the menu and daily specials, a long bar lined with liquor and a friendly hostess that immediately greets us. We are seated quickly (quite a feat, normally they are packed!), ordered a cocktail (the sparkling batida if you must know), and based on recommendations from my friend Kori the monkey bread with dill dipping sauce and the duck fat fries with house ketchup and aioli.  Kori is good. Really good. Dear foodies you may not know this but I have a problem when it comes to the following:

• Bread, in any sort of capacity so long as it's freshly baked (we're not talking about white sandwich bread - don't insult me)
• Duck fat - if you haven't had it, then you don't know, and if you have had it, then you know why I have a problem controlling myself in it's presence

The soft monkey bread pulled apart so easily and the dill dipping sauce was the perfect complement to the sea salt that was lightly sprinkled on top. I am not embarrassed to admit that I ate 75% of this appetizer. Then the fries. Much like the meatloaf from the Meatloaf Bakery, I looked up 5 minutes later and was confused about what just happened. I know there were fries on the plate, but now they are all gone...weird. We also got scotch olives with pork sausage and lemon (pictured above), but I am not a huge olive fan so I can't really say. They seemed tasty to me and Jef and my Dad liked them enough to eat them all, so take that for what it's worth. 

After the first round of appetizers, or bar snacks as they call them, we decided that we just aren't ready for the main courses and would like to sample a couple more things. That's right appetizers round two. This time we decided to go with the pretzel crusted smelt with mustard hollandaise and the raviolo with ricotta, egg yolk and brown butter. I have never had smelt before and when the server informed us that you are suppose to eat this tiny fish whole, even I was a little nervous. One bite in and all anxiety was gone. It was the most bizarre and delicious combination I have had in a while. Obviously pretzels and mustard go together, but this little fish really took everything up a notch. It's a really interesting pairing and if you have never had smelt, I would suggest it. The ravilo with egg yolk, was good, not great, but definitely good. The pasta was a little too thick for me and overall it was a little rich after everything we had just eaten. I know that my heart rate officially slowed with every bite. 

Moderately full and ready for the next round, our entrees of chicken with mustard spatzle and crunchy salad (pictured top) and head on prawns a la plancha, anchovy butter and tarragon appeared just in time. I ordered the chicken which is unusual for me, but I just thought that everything had been so good, I imagine the chicken would be no different and I was correct. The chicken was perfectly moist, the spatzle was so different I found myself eating that more than the chicken. Spatzle is a type of egg noodle that is commonly found in German cuisine (thanks wikipedia...) and offered a unique texture and flavor to the dish. Jef ordered the chicken as well and actually thought that the whole roaster that I make was better (aw), but I am awesome so this is no surprise. My dad ordered the pawns and inhaled them before I could try so I can't say with certainty that they were good, but he really left me not evidence that they shouldn't be.

For dessert we ordered the cookie plate and it was delightful. Going again, I would probably be more adventurous but honestly we were so full we each just wanted a little something to nibble on. 

The Bistol is up there with one of my favorite eats in the city. A small, well crafted menu, with a knowledge staff and a chef that obviously cares about the quality and integrity of every dish that he serves. My Dad was so impressed that he said he would gladly take clients there over other restaurants in Chicago. I mean people, it was good. 

You can follow The Bristol on twitter here for daily specials and updates.  

Thanks to Kori for a great recommendation and The Bristol for a fabulous meal. I will be back!

The Bristol

2152 N. Damon

Chicago, IL 60647

Meatloaf Bakery

Photo Credits: TheMeatloafBakery.com

I know you are reading the title of this post and thinking that I've officially lost my mind and may need to hire an editor. No, dear foodies, that is not a typo. In my delightful neighborhood of Lincoln Park there is a bakery that is taking meatloaf to the next level by creating "cupcakes" or "meatcakes" as I like to call them. The Meatloaf Bakery (MLB) is located at the end of my street and has been gaining attention since it opened. Coupled with the idea that meatloaf is delicious and definitely does not have to be in loaf form, owner and founder Cynthia created these delectable treats to resemble something we all love - dessert!

After passing by the store front many times, I finally committed to giving the MLB a try. Upon walking in I am greeted by two members of the charming staff who were heating up samples - talk about timing! They are patient with me as I ask a million questions about each individual meatloaf, and help to guide me towards the loaf that was right for me. Currently they offer 8 varieties:

• The Mother Loaf - beef, pork and veal mixed with herbs and seasonings then topped with their Yukon Smashers and served with demi-glaze on the side
• Herb Turkey Loaf - lean ground turkey mixed with spices, garlic, red pepper and herbs, sprinkled with parmesan and topped with herbed bread dressing and cranberry sauce on the side
• A Wing and A Prayer Loaf - ground chicken mixed with hot sauce, bleu cheese and celery make this a one stop wing shop. Topped with bleu cheese and served with ranch dressing
• Loaf-A-Roma - beef and Italian sausage combined with mozzarella cheese, sun dried tomatoes, basil and splash of red wine topped with angel hair pasta 
• Omega-3 Loaf - Alaskan salmon mixed with lemon, dill and parsley topped with wasabi mashed potatoes and served with lemon-dill yogurt. 
• No Buns About It Burger Loaf - beef, bacon, cheddar, onions, mustard, ketchup, pickles, topped with cheesy taters and served with special sauce 
• El Loafo Del Fuego - ground pork mixed with chorizo, green olives, almonds, garlic and a touch of sherry, topped with garlic spuds and served with a sherry mushroom sauce 
• Yentil Lentil Loaf - lentils with brown rice, with veggies and cheese. Topped with bell peppers and served with cous cous. 

While all of them looked delicious, I had to focus and order just one. I opted for the Herb Turkey loaf, because, yeah, I like Thanksgiving and I like it more than once a year. The kind staff packed up my purchase and I even got a free drink (free drinks on Tuesdays!) and I raced home to re-heat my "meatcake."

The MLB provides reheating instructions with two different routes - the microwave or the oven. Ah, yes, the classic struggle between patience and hunger. I was so hungry, but I knew that the oven would offer a more delicious treat. So I decided to ride it out and let my meatloaf warm in the oven at 350 degrees for 20 minutes.

When the buzzer finally went off, I removed my beautiful meatcake from it's tray, set the table and then tried to figure out where I would start. I didn't want to dive right in because I would knock the dressing off the top, but I was hungry and this was war, patience was losing. So yes, I took my fork cut through the dressing straight through the meat, then assembled a fork full, dipped in cranberry sauce and then sighed. Ah, sweet, sweet, Thanksgiving. I have missed you.

This meatloaf was not only juicy (and were talking ground turkey here!), but the dressing was the perfect blend of herbs and had a nice crust on the top from the oven. The sauce was sweet but not overbearing.

I have no idea what came over me next, but let me put it this way - I'm glad I live alone. Before I knew it my fork was on a rampage shoveling this masterpiece into my mouth and I didn't try to stop it. Ten minutes later I looked at my clean plate and was proud of what I accomplished (maybe a little ashamed too, I mean, you would think I had never seen food before).

Either way, this is my new favorite local shop. Friendly staff, innovative entrees, and most importantly fabulous food. This is a great place for a quick meal or to take people in from out of town to show a different side of Chicago.

Vote for the MLB on Time Out Chicago's Eat Out Awards! They definitely deserve to win Best Specialty Shop. Click here to vote!

The Meatloaf Bakery 
2464 N. Clark Street
Chicago, IL 60614

200th Post

Well Foodies, I can't believe it but today is my 200th post. It's hard to believe that I started this blog in May 2008 as a way to chronicle my grazing through New York City and 199 posts later here we are... 

I am not the type of person that really sticks to things that I am ambivalent about so I am happy to say that if I get nothing else out of this experience at least I have found something that I am truly passionate about: food.

I know for some people food is the last thing on their mind and they simply eat to survive. Well friends, I am the exact opposite of that. I love food more than a lot of things. I love the idea of creating something that is good for the mind, body and soul. Nothing else can bring people together like a great meal. Some of the best times I have had in my life have been with good friends over dinner. 

So moving forward I promise to keep writing posts about my culinary adventures and new great finds from all over so long as you keep reading. Well, even if you don't I will likely keep writing as this blog serves as a great cookbook (just tonight I looked up one of my favorite recipes: white bean stew) 

In honor of the 200th post, I've created a slide show of my favorite pictures :)    

Po Restaurant

What I love about my real job is that it affords me the luxury of living in one of my favorite cities and visiting my all-time favorite city, New York. Not to mention the fact that some of my co-workers are serious foodies and give me great suggestions of new places to try like Po (thanks Megan!). Po is a quaint little place in the heart, and I mean heart, of the West Village. Tucked away on the adorable Cornelia street this tiny eatery boasts fresh Italian cuisine. According to their website most of their ingredients are hand delivered to the restaurant from the surrounding shops. With such greats as Murray's Cheese, Amy's Bread etc. near by, you know you are in for a treat.

I was meeting my two dear friends and serious foodies, Maggie and Brad. Before trying out a new restaurant I always feel a tinge of pressure - what if it's not good? Do I pretend I hate it so I don't look like a fool or take it down in flames with me? Lucky for me this was not a problem at Po.

I was greeted by a warm host who offered to take my bag and my jacket immediately (a big deal in the North, especially for me because I hate feeling bulky and bad service). I walked quickly to the back of the restaurant where Maggie and Brad has already ordered the white bean bruschetta. The creamy white beans and the tang of the fruity olive oil was a big hit with my taste buds. Not to mention the bread was chewy and delicious.

After several minutes of debate we all decided on our main courses. All three of us opted for something different:

• Renee: Pappardelle with duck confit ragu
• Maggie: Porcini Crusted Cod, borlotti beans, kale and Sweet red pepper vinaigrette
• Brad: Braised Short Rib soft polenta and sweet carrots

Honestly, everything was perfection. I am a big fan of a salty and sweet combination and my pasta was giving me just that. The salty duck with the sweet pasta made for a very rich and hearty dish. I was full about half way through, but it was so good I pushed through the pain and finished the entire dish. There really is nothing better than fresh, homemade pasta.  Maggie's porcini cod echoed the same flavors of salty and sweet, with the salty porcinis on the sweet cod mixed with bitter kale and sweet red pepper vinaigrette.  Brad's braised short rib dish was a very full and robust dish. The meat was sincerely sliding off the bones and was so tender no knife was needed. The polenta was so creamy and meshed perfectly with the meat. For me the carrots were a nice side note, but definitely not the star. 

Probably the best part of the meal was receiving the check and having sticker shock - but in a good way. For all three of us to eat this fabulous meal with appetizers, entrees, and several glasses of wine was about $40 a person; unheard of by New York standards. Po will be my new go-to restaurant when people ask me for amazing Italian in the city. 

Po

31 Cornelia Street

New York, NY 10014 

Green City Market

For me, I always associated farmer's markets with spring, summer and fall; so basically just not winter. When I moved to Chicago I was so excited to try out the Green City Market. Having heard so much about it and seen the bounty of produce on shows such as Top Chef, I knew this would not be a regular's farmer's market. However, I moved in the middle of fall with a swift (and I do mean SWIFT) transition into winter, I feared that I would not be able to taste fresh produce for a while. So you can imagine my pure delight when I learned that the Green City Market extends through all seasons and in fact provides an inside facility near my apartment in the winter!! Just pure elation.

Over the past few weeks, I have purchased a wide variety of root vegetables, breads, meats, poultry. Tried cheeses from all over the Midwest and had the delight of meeting the proud farmers and producers of these great products. While it is only every two week the Green City Market is often the highlight of most of my weekends.

The market goes beyond just a traditional produce stand; it offers chef demos, recipes, scholarships and volunteering efforts etc. Check out their entire list of programs here.

If you are in Chicago, this is one event that should not be missed. Even if you are here on vacation - it's a great way to taste the local produce and learn more about the Midwest.

Their logo reads "Fresh. Local. Delicious." I couldn't agree more. For dates, locations etc. check out their website here. You can also follow them on twitter here or look at their pretty pictures on Flickr.