After a week of relatives (and eating/drinking), relatives (and bowling), relatives (and more drinking)…..why not continue the debauchery? I got back into Minneapolis on Sunday and headed over to a friends house for dinner.  Between three of us, we cleaned out a bottle of good tequila and made exquisite french bread pizzas.

Photo by Justin Evidon and his iPhone

Here are some of the ingredients and combos we used:

Fresh arugula, cherry tomatoes and mozzarella with prosciutto
Peppadew picante peppers (in the olive bar!), chicken and cheddar cheese with hot pepper flakes
Rosemary mushrooms with chicken and spinach

To throw a fun pizza making party, start with a few loaves of take and bake baguette, and back them about half the time it says on the package.  Then scoop out some of the bready inside to make room for toppings.  Have your favorite tomato sauce available as well as a few different cheeses (feta, mozzarella, cheddar), a meat or two (I usually choose chicken and one kind of ham or sausage like selection) and plenty of vegetables (spinach, olives, mushrooms, tomatoes, peppers, broccoli, onions etc.)

So easy, so fun, so tasty.  And may I recommend you wash these down with a few glasses of tequila?

December tastes good with Jameson and Ginger Ale, a first course of cheeses and bread and this beautiful Rosemary Chicken with Tomatoes and Beans.

Rosmary Chicken Photo by Justin Evidon

What are you getting from this combination of deliciousness (besides the possibility of a hangover?)

Skinless chicken breasts and navy beans are healthy, low calorie ways to take in some protein; the tomatoes help stave off colds (and cancer) with anti-oxidants and vitamins A and C;  and rosemary tastes great and helps immune system stimulation and increased focus!

Thank you to the Daily Northwestern for their interest in this blog and a BIG BIG thanks to all the NU people reading!  If you like, take a look at my interview in the Weekly Section of Wednesday’s paper.

Coming soon to I’d Rather Be Eating….

Eating adventures over two epic nights at The Publican in Chicago,
an owners dinner at Quince in Evanston
and a locavorian feast at Harvest in Madison, WI

Keep eating everyone!

Bread, that is, bread. What did you think I meant?

Well I am back in action, the oven is hot and I have set off my fire alarm at least three times this week. Although I am just getting used to the ancient oven — the door doesn’t close all the way and the dial has no temperatures listed– I think the loaves are starting to have a good crust and crumb.

Let’s break it down: when you want a good crunchy chewy crust, you need to create steam. So as you slide the raw dough onto the hot baking stone you have to simultaneously pour a cup of water into an oven safe receptacle and slam the oven door shut. It’s not as complicated as it sounds, I promise.

The crumb is the inside of the bread. My current loaves are made from a combo of all purpose and rye flours, which yields a cakey interior, and a great depth of flavor.

Different flours mean different protein contents, a crucial concept in baking. High protein flours provide more structure and make more chewy bread, Lower protein flours, like cake flour make for a soft buttery inside. Rye flour generally hovers around 7-10 % protein content by weight whereas all purpose has about 12-14%. This all adds up to the best kind of bread, at least in my opinion.

So here is my proposal. I want to bake. I hope you want to eat. Want to barter? Want to buy some flour?

I have been doing quite a bit of eating since I last posted. Some of it tasty (homemade bread, Asian meat balls) some of it not (midterm-in-the-morning dinner of yogurt and icky banana…) but I have some highlights to report.

Here are two new restaurants to check out, Jamaica Jamaica in downtown Evanston and Belly Shack, brain child of the couple behind Urban Belly. Luckily, I had help from my friends: Bentley, Ryan and Jake’s stomachs helped me try a huge variety of dishes.

Jamaica Jamaica

When I was little, I used to spend 2-4 weeks every year in Long Bay Jamaica, far away from the Club Med and sorority spring breakers. We stayed in “the glass house” not because it was made of glass, but rather because it had two windows with panes in them. I still have dreams about Mama Lou’s biscuits in the morning, always hot and fluffy and for lunch, rice perfectly done with so many spices…….oh I’m salivating right now.

Anyways, Jamaica Jamaica in Evanston does bang up jerk meats with tasty sides that take me right back. On my visit, which started with a Red Stripe (of course) I had the jerk chicken and my buddy had the oxtail. The two meats took to the jerk seasoning very differently, one creating a molasses like crust (below) and the other juicing pleasantly into the rice.

I am definitely headed back. Though it didn’t blow my socks off, I think they deserve another shot, especially with a full bar (Juice and liquor) and a great lunch special.

1512 Sherman Ave
Evanston, IL 60201
(847) 328-1000

I have to eat more before I recommend things…

Belly Shack

On Halloween friday, I skipped out of Evanston to try the new hot spot Belly Shack. This is the newest creation from Bill Kim and Yvonne Cadiz Kim chef owners of Urban Belly. They wanted “bring the outside in , in an urban way.” And that is just what they did, placing it under the EL tracks and tossing some graffiti art on the walls.  It has gotten a lot of press lately, and it’s worth a trip. The couple who hail from Korea and Puerto Rico respectively fuse the two cuisines in fascinating ways, sweet and sour soup based on a Central American hominy stew and roasted squash with pho spices.

The highlights for me included this Somen Noodle Salad with oil poached shrimp and tortilla chips. The oil poaching works some magic on the shrimp—the turn out velvety and sensual.

These Asian Meatballs did indeed live up to their hype. With mint and rice noodles, it’s a meal in itself, but that didn’t stop the intrepid eaters as we dove into the Roasted Squash and Brussels Sprouts with Chorizo (they were awesome.) “What, I’m eating Brussels sprouts??” said Bentley, “I’m a big boy now.” Chef Kim can really get you to eat your veggies; the menu is veggie friendly from start to finish.

Lastly the vanilla soft serve with chocolate chip cookie crumbles from HotChocolate’s Mindy Segal and bacon bits is out of this world. If you’ve never had bacon in a dessert you’re not only behind the trend (but who cares about that) but you are seriously missing out. This was great-sex good, after a massage good, and a perfect end note to a solid meal.

Last week, I went to Mercat a la Planxa for a birthday dinner.  Looking at the menu, it was like I was back in Spain: jamón ibérico de belota, boquerones en vinagre, pulpo con patatas and setas al horno.  It was heavenly, and nostalgic. Mercat’s warm and expansive interior full of yellows and reds cultivates the sexy and sensual side…just like Spain!  Walking in, you circle around a sunken center dining area, the bar is on your right and it absolutely gorgeous (as is the grade-A mixologist!).  The open-air kitchen stretches out on the left, letting all the smells mingle and drift into your nose.

Our meal started with drinks, I had the Shoko Cocktail– Peach vodka, fresh sour, orange juice, cucumber and basil leaves.  I detest sweet drinks and so I asked about this…our waiter assured me that I was safe. It was delicious. A true sock rocker.

The menu is focused on the Catalan region of the country– think Barcelona area. In Spain, they say they are a nation of nationalities, and it is true. From Madrid to Galicia and down into the south, regional foods are key and everyone has a favorite.  I’m a big fan of everything I ate at Mercat….

Here is a run down of my tastings:
Piminetos De Padrón– fried little green peppers with sea salt

Dátiles

Dátiles con Almendras– bacon wrapped dates with almonds

Cocas con Costillas de Ternera– flat bread with beef shortribs and horseradish

Espinacas a la Catalana– Spinach with pine nuts and raisins

Hongos Al Horno

Setas al Horno– Sauteed wild mushrooms
Escalivada– Roasted red peppers and eggplant with cipollini onions

Patatas Bravas

and of course….Patatas Bravas– potatoes with heat!

Mercat combines traditional food with haut cuisine styling. Everything gets a make over.  Honestly, the tastes were great, but there is something to be said for non-frou-frou presentation. The patatas were a little much (pictured above), who needs them to be so formatted!

I would go back, if for nothing else the great service and the Shoko Cocktail.

Things to eat right away: Pimientos De Padrón and the Hongos.
What I want to eat next :  A big plate of boquerones. I miss those little fish
Maybe take a pass: Cocas con constillas
Other Note Worthy Crumbs: stop in for a few drinks and a small plate or two for a VERY reasonable price. Its a great spot for a group, everyone can try a little taste and get to know the food. Mercat is a chef owner establishment, Jose Garces has cooked all over the world, focusing on Latin American cuisine.  Dig in to the archives of Iron Chef and you can see him defeat Bobby Flay!