Chicago Foodies http://www.chicagofoodies.com/ Chicago Restaurants, Home Cuisine, & the Food Scene en-US 2012-02-07T15:54:09-06:00 ChicagoFoodieshttp://feedburner.google.com The Urban Canopy http://feedproxy.google.com/~r/ChicagoFoodies/~3/00dVx8uhZWA/the-urban-canopy.html Speaking to Alex Poltorak about his company, The Urban Canopy, is a challenge. It's certainly not conventional. In many ways a product that allows people to grow produce anywhere is nothing new. Being an engineer, you can see that the Urban Canopy goes well beyond what you might expect. It's modular. It takes advantage of plants in each stage of their development. It's designed to grow up and out. It's very smart. It's also easy to explain until you start to think about the Urban Canopy vision. Alex breaks out a network of eaters, growers and composters and challenges us to redefine the city as an agriculture-ready space. We get sun. We get rain. We consume. We produce useful waste. Can we coordinate everything so that we can feed off of each other? His first step is developing a system for wheat grass. Growing it and getting it to the right juice bars. Using their compost to grow more. It's pretty simple. He's an idea guy and he has a good idea. It's facebook for food. Your roof is a field that Alex will farm He might even pay you to use it. Check out the Kickstarter. He's got 10 days to go. <iframe style="float:right" _mce_style="float: right;"> Speaking to Alex Poltorak about his company, The Urban Canopy, is a challenge. It's certainly not conventional. In many ways a product that allows people to grow produce anywhere is nothing new. Being an engineer, you can see that the Urban Canopy goes well beyond what you might expect. It's modular. It takes advantage of plants in each stage of their development. It's designed to grow up and out. It's very smart. It's also easy to explain until you start to think about the Urban Canopy vision.

Alex breaks out a network of eaters, growers and composters and challenges us to redefine the city as an agriculture-ready space. We get sun. We get rain. We consume. We produce useful waste. Can we coordinate everything so that we can feed off of each other? His first step is developing a system for wheat grass. Growing it and getting it to the right juice bars. Using their compost to grow more. It's pretty simple. He's an idea guy and he has a good idea. It's facebook for food. Your roof is a field that Alex will farm He might even pay you to use it. Check out the Kickstarter. He's got 10 days to go.

]]> Food in the News Food Science Josh 2012-02-07T15:54:09-06:00 http://www.chicagofoodies.com/2012/02/the-urban-canopy.html How to Make Polenta http://feedproxy.google.com/~r/ChicagoFoodies/~3/8IJmTvfg0kc/how-to-make-polenta.html Polenta is one of those dishes that is fancy, sophisticated and also extremely easy and cheap to make. There aren't many meals that fit into this category. You'll find polenta on the menu at fancy Italian restaurants, but why? Well, it's delicious, especially when it's made with plenty of cream and cheese. But you can make a lighter version at home that will cost you far less. Plus, a little bit goes a long way with this dish. Serve your polenta as a main dish or as a side to grilled steak or chicken marsala. I topped mine with roasted acorn squash. Some balsamic roasted mushrooms or peppers would also make a great addition to the dish. Here are the basics. Basic Polenta Makes about 4 servings 3/4 cup cornmeal 3 cups water (you can use broth here, too) 1/4 cup parmesan cheese 1 8 oz. can sewed tomatoes 1/2 tbsp minced or crushed garlic 1 tbsp butter Salt and pepper to taste Simmer water or broth until lightly boiling. Very slowly, pour in the cornmeal, constantly stirring. Lower heat to medium, and allow to cook for another 10 minutes, until mixture thickens. Cut up tomatoes until they are in large pieces. Stir in cheese, tomatoes, garlic and butter. Let cook for another 5 minutes. Add in salt and pepper. If you want a more liquidy mixture, serve immediately with your choice of meat or vegetables. Allowing the polenta to sit will make it solidify much more. Polenta really takes on whatever flavors you add to it. In this recipe, the sweetness of the tomatoes and the garlic perfectly complement the polenta and the creamy cheese. And the best part? The leftovers are even better. --Marly Schuman PolentaPolenta is one of those dishes that is fancy, sophisticated and also extremely easy and cheap to make. There aren't many meals that fit into this category. You'll find polenta on the menu at fancy Italian restaurants, but why? Well, it's delicious, especially when it's made with plenty of cream and cheese. But you can make a lighter version at home that will cost you far less. Plus, a little bit goes a long way with this dish.

Serve your polenta as a main dish or as a side to grilled steak or chicken marsala. I topped mine with roasted acorn squash. Some balsamic roasted mushrooms or peppers would also make a great addition to the dish. Here are the basics. 

Basic Polenta
Makes about 4 servings

3/4 cup cornmeal
3 cups water (you can use broth here, too)
1/4 cup parmesan cheese
1 8 oz. can sewed tomatoes
1/2 tbsp minced or crushed garlic
1 tbsp butter
Salt and pepper to taste 

Simmer water or broth until lightly boiling. Very slowly, pour in the cornmeal, constantly stirring. Lower heat to medium, and allow to cook for another 10 minutes, until mixture thickens. Cut up tomatoes until they are in large pieces. Stir in cheese, tomatoes, garlic and butter. Let cook for another 5 minutes. Add in salt and pepper. If you want a more liquidy mixture, serve immediately with your choice of meat or vegetables. Allowing the polenta to sit will make it solidify much more. 

Polenta really takes on whatever flavors you add to it. In this recipe, the sweetness of the tomatoes and the garlic perfectly complement the polenta and the creamy cheese. And the best part? The leftovers are even better. 

--Marly Schuman 

]]> $ Marly Schuman Recipes Marly Schuman 2012-02-07T15:21:59-06:00 http://www.chicagofoodies.com/2012/02/how-to-make-polenta.html White Wine Tasting at Oceanique http://feedproxy.google.com/~r/ChicagoFoodies/~3/m4ZIt4n5McE/white-wine-sampling-at-oceanique.html Last week the editor-in-chief of Chicago Foodies and I met Philip André, the wine director of Oceanique, an intimate French-American seafood restaurant situated in the city center of Evanston that has been in business since 1989. Philip was kind enough to show us a few wines on his day off, and most of them were from Alsace. While I've shifted my tastes in red wine over the years, for whites it was love at first sip for me when it came to Alsace, and I haven't looked back. In fact I may even take top Alsatian grand crus over first-growth Bordeaux, but I'd have to think about it first. Philip shared his philosophy on wine: "We can offer something to our diners that most restaurants want to do. We can represent winemakers in an appropriate manner." He mentions his disgust with restaurants tending to push bottles that are being promoted by their distributors or bottles that have not aged long enough to be served. "It's like putting underripe vegetables on the plate. If something needs cellaring we take it off the list. It's something really important that most winemakers won't do. It's only respectful of what my dad [chef/owner Mark Grosz] does in the kitchen. Why can't my wines do the same thing?" The first wine poured was a 2009 Chateau d'Orschwihr Bollenberg Pinot Gris. It was light in color, and relatively lean for an Alsatian Pinot Gris, some of which tend to be viscous and even orange-colored. It had 7.9 grams of residual sugar and was nicely off-dry. Acid is low, but rarely is Pinot Gris from Alsace acidic. There was a stoniness, reflective of its terroir, and I tasted notes of Asian pears and Meyer lemons. Next, we had d'Orschwihr's 2003 Rangen Riesling, picked from the Rangen Grand Cru sites and having an interesting nose of petrol, almost pesticide notes, though not in a bad way. The bottle we tried was oxidative, and had a limestone terror with massive acidity. At 0.5 grams of residual sugar per liter, it was bone dry. It was lean and austere, but powerful, and was my favorite wine of the evening. It reminded me of a well-aged Trimbach Cuvee Frédéric Emile, one of my desert island wines. It would be a fantastic pairing with oysters, with the fattiness and brininess serving as a counterpoint for the Rangen. What makes d'Orschwihr's wine unique, though, is that 2003 is their current release, and properly stored, this could last many more years to come. To shake things up, Philip next gave us a 2009 Davis Family Vineyards Riesling from the Santa Lucia Highlands in Monterey County, California. It had a lemony nose and a decent amount of acidity, and was very tart and lemony. It was New World, but not obnoxiously so, and would have worked well with food. We switched back to Alsace with a 2003 Albert Seltz Grand Cru Zotzenberg Gewurtztraminer. It had a very characteristic floral Gewurtz nose, and was followed by notes of lychee, rose petals, and honey. An off-dry wine but also a good food wine, given its acid levels, and this was my second favorite wine of the evening. Overall, it was well-crafted with not too much sweetness, but enough acid and structure to hold this up to many types of food. Our next wine was a 2006 Osi Vineyard Pinot Blanc from Mendocino County. There was no residual sugar, and it had a strong flavor profile, not unlike a Weißburgunder from Austria, where I find perhaps the densest Pinot Blancs, and the mouthfeel was dense, almost oily. I detected oak on the palate, but I was alone in my observation, though it turned out that five percent was aged in neutral French oak barrels. The last wine in the bunch was d'Orschwihr's 2004 Cuvee Madame Gewurtztraminer. At 47 grams per liter of residual sugar it was surprisingly not a vendange tardive, with viscous notes of roses and dried fruits. Philip closed with the following comment about wine: "Our wine by the glass program is solely going toward food. Our intro pairing is $55 per person - five wines. It's pretty generous in that we don't limit the amount of wine poured. You can also say that the bottle is open already, so why not pour more?" Oceanique 505 Main St. Evanston, IL 60202 847-864-3435 --Brian Ziegler Last week the editor-in-chief of Chicago Foodies and I met Philip André, the wine director of Oceanique, an intimate French-American seafood restaurant situated in the city center of Evanston that has been in business since 1989.

Philip was kind enough to show us a few wines on his day off, and most of them were from Alsace.   While I've shifted my tastes in red wine over the years, for whites it was love at first sip for me when it came to Alsace, and I haven't looked back.  In fact I may even take top Alsatian grand crus over first-growth Bordeaux, but I'd have to think about it first.

Philip shared his philosophy on wine:  "We can offer something to our diners that most restaurants want to do. We can represent winemakers in an appropriate manner." 

He mentions his disgust with restaurants tending to push bottles that are being promoted by their distributors or bottles that have not aged long enough to be served.  "It's like putting underripe vegetables on the plate.  If something needs cellaring we take it off the list.  It's something really important that most winemakers won't do.   It's only respectful of what my dad [chef/owner Mark Grosz] does in the kitchen.  Why can't my wines do the same thing?"

The first wine poured was a 2009 Chateau d'Orschwihr Bollenberg Pinot Gris.   It was light in color, and relatively lean for an Alsatian Pinot Gris, some of which tend to be viscous and even orange-colored.  It had 7.9 grams of residual sugar and was nicely off-dry.  Acid is low, but rarely is Pinot Gris from Alsace acidic.  There was a stoniness, reflective of its terroir, and I tasted notes of Asian pears and Meyer lemons.

Next, we had d'Orschwihr's 2003 Rangen Riesling, picked from the Rangen Grand Cru sites and having an interesting nose of petrol, almost pesticide notes, though not in a bad way.  The bottle we tried was oxidative, and had a limestone terror with massive acidity. At 0.5 grams of residual sugar per liter, it was bone dry.  It was lean and austere, but powerful, and was my favorite wine of the evening.  It reminded me of a well-aged Trimbach Cuvee Frédéric Emile, one of my desert island wines.  It would be a fantastic pairing with oysters, with the fattiness and brininess serving as a counterpoint for the Rangen.   What makes d'Orschwihr's wine unique, though, is that 2003 is their current release, and properly stored, this could last many more years to come.

To shake things up, Philip next gave us a 2009 Davis Family Vineyards Riesling from the Santa Lucia Highlands in Monterey County, California.  It had a lemony nose and a decent amount of acidity, and was very tart and lemony.  It was New World, but not obnoxiously so, and would have worked well with food.

We switched back to Alsace with a 2003 Albert Seltz Grand Cru Zotzenberg Gewurtztraminer.  It had a very characteristic floral Gewurtz nose, and was followed by notes of lychee, rose petals, and honey.  An off-dry wine but also a good food wine, given its acid levels, and this was my second favorite wine of the evening.  Overall, it was well-crafted with not too much sweetness, but enough acid and structure to hold this up to many types of food.

Our next wine was a 2006 Osi Vineyard Pinot Blanc from Mendocino County.   There was no residual sugar, and it had a strong flavor profile, not unlike a Weißburgunder from Austria, where I find perhaps the densest Pinot Blancs, and the mouthfeel was dense, almost oily.  I detected oak on the palate, but I was alone in my observation, though it turned out that five percent was aged in neutral French oak barrels. 

The last wine in the bunch was d'Orschwihr's 2004 Cuvee Madame Gewurtztraminer.  At 47 grams per liter of residual sugar it was surprisingly not a vendange tardive, with viscous notes of roses and dried fruits.

Philip closed with the following comment about wine:  "Our wine by the glass program is solely going toward food.  Our intro pairing is $55 per person - five wines.  It's pretty generous in that we don't limit the amount of wine poured.  You can also say that the bottle is open already, so why not pour more?"

Oceanique
505 Main St.
Evanston, IL 60202
847-864-3435

--Brian Ziegler

]]> $$$$ Brian Ziegler Evanston Wine Brian Ziegler 2012-02-06T18:00:12-06:00 http://www.chicagofoodies.com/2012/02/white-wine-sampling-at-oceanique.html A Mile in their Clogs: Chefs' Favorite Footwear (Part Two) http://feedproxy.google.com/~r/ChicagoFoodies/~3/Jj1yWeWxTn0/a-mile-in-their-clogs-chefs-favorite-footwear-part-two-.html You may think you have it bad when you come home from a day at the office and sink into your recliner, rubbing your tired feet. Chefs, who can spend 12-14 hours a day standing in a hot, cramped kitchen, understand foot fatigue better than anyone, and therefore swear unshakable loyalty to their preferred brand of footwear. We already checked in with chefs from Acre, Three Aces, and C-House to get their recommendations for unbeatably comfortable shoes, and this week, chefs from The Butcher & Larder, Edzo's, and forthcoming Trencherman share their picks. Walk into The Butcher & Larder on Milwaukee and you'll likely find owner Rob Levitt standing at the counter or the butcher's block, making sausage or breaking down a hog. Butchering is a physical job indeed, and one that Levitt gets through thanks to his Blundstone slip-on boots. He's been wearing them most of his career, and says he absolutely swears by them. The boots may not be much to look at, but they're slip-resistant, shock-protected, and ergonomically designed for long wear. They retail for between $150 and $200 and are available at Zappos. When he's not house-grinding meat for his delectable griddle and char burgers, Ed Lakin of Edzo's is the jovial man behind the counter, convincing you that you should absolutely opt for both a Nutella shake and truffle fries. He rotates between Birkenstock Birki clogs and bright orange Mario Batali Crocs. "At $40, they're a bargain," Lakin says of the Crocs, which match the bright yellow and orange interior at the burger shop. Both shoe choices are available online. When he was still at The Signature Room, chef Patrick Sheerin probably didn't climb those 95 floors to the restaurant. But he still spent long days on his feet, and there are certainly more ahead when he and brother Mike Sheerin open The Trencherman this year. Once a loyal Crocs devotee, Sheerin recently ordered his first pair of Mozos, sneaker-looking chefs' shoes that are sort of the Vans of the culinary world (and are endorsed by offal master Chris Cosentino). Sheerin's tips for keeping tootsies happy include rotating shoes and changing socks half-way through a shift, as well as keeping the kitchen floor clean: "The less strain your feet and ankles are put on from a lateral perspective, the better," he says. Check back in next week when we ask a few more chefs for their favorite footwear choices. --Kate Bernot Mozo TenderloinYou may think you have it bad when you come home from a day at the office and sink into your recliner, rubbing your tired feet. Chefs, who can spend 12-14 hours a day standing in a hot, cramped kitchen, understand foot fatigue better than anyone, and therefore swear unshakable loyalty to their preferred brand of footwear. We already checked in with chefs from Acre, Three Aces, and C-House to get their recommendations for unbeatably comfortable shoes, and this week, chefs from The Butcher & Larder, Edzo's, and forthcoming Trencherman share their picks.

Walk into The Butcher & Larder on Milwaukee and you'll likely find owner Rob Levitt standing at the counter or the butcher's block, making sausage or breaking down a hog. Butchering is a physical job indeed, and one that Levitt gets through thanks to his Blundstone slip-on boots. He's been wearing them most of his career, and says he absolutely swears by them. The boots may not be much to look at, but they're slip-resistant, shock-protected, and ergonomically designed for long wear. They retail for between $150 and $200 and are available at Zappos.

When he's not house-grinding meat for his delectable griddle and char burgers, Ed Lakin of Edzo's is the jovial man behind the counter, convincing you that you should absolutely opt for both a Nutella shake and truffle fries. He rotates between Birkenstock Birki clogs and bright orange Mario Batali Crocs. "At $40, they're a bargain," Lakin says of the Crocs, which match the bright yellow and orange interior at the burger shop. Both shoe choices are available online.

When he was still at The Signature Room, chef Patrick Sheerin probably didn't climb those 95 floors to the restaurant. But he still spent long days on his feet, and there are certainly more ahead when he and brother Mike Sheerin open The Trencherman this year. Once a loyal Crocs devotee, Sheerin recently ordered his first pair of Mozos, sneaker-looking chefs' shoes that are sort of the Vans of the culinary world (and are endorsed by offal master Chris Cosentino). Sheerin's tips for keeping tootsies happy include rotating shoes and changing socks half-way through a shift, as well as keeping the kitchen floor clean: "The less strain your feet and ankles are put on from a lateral perspective, the better," he says.

Check back in next week when we ask a few more chefs for their favorite footwear choices.

--Kate Bernot

]]> Kate Bernot 2012-02-06T11:09:24-06:00 http://www.chicagofoodies.com/2012/02/a-mile-in-their-clogs-chefs-favorite-footwear-part-two-.html Double IPA's For Single People at Jerry's Sandwiches http://feedproxy.google.com/~r/ChicagoFoodies/~3/SvvjzIHSJxs/double-ipas-for-single-people-at-jerrys-sandwiches.html Think your are going to spend the night of Valentine's Day sad and alone, or at one of those "I'm not bitter. No really" Screw Cupid bar events drinking $2 jello shots? Well, we're not having it. Those are for losers. The winners will be out drinking double IPA's at Jerry's Sandwiches in Wicker Park which is featuring Double IPA's For Single People night. Jerry's is spreading the love with elite double IPA's destined to set your forsaken heart aflutter. A once-in-a-blue-moon lineup of imperial IPA titans will include Dogfish 90 Minute, Dreadnaught, Hopslam, Green Flash Imperial, Arctic Panzer Wolf, Mongo, Stone Ruination, and Double Jack, among others. For those of you with a hangup about long distance relationships, they also plan on romancing you with a couple of potential hometown loves, Local Option Bar's double IPA, American Muscle; and a Half Acre's Daily Double. To top it off, they're tempting you with a cask conditioned Bell's Two Hearted Ale, which is a non-double IPA poised show you singles have all the fun. Jerry's, a cozy little establishment with a bit of an industrial feel, known for pricey but flavorful sandwiches and a rather exotic tap, is welcoming you to this IPA love-in at no cost. (And, psssst! You don't even have to be single to attend.) The event begins at 5 p.m on February 14th. Even if you don't meet Ms. or Mr. right, you can at least get your hop on. But be prepared. These are big beers. You may end up with more than just a love hangover. Jerry's Sandwiches 1938 W. Division St. Chicago, IL -M.Sheppard Think your are going to spend the night of Valentine's Day sad and alone, or at one of those "I'm not bitter. No really" Screw Cupid bar events drinking $2 jello shots?   Well, we're not having it.  Those are for losers.  The winners will be out drinking double IPA's at Jerry's Sandwiches in Wicker Park which is featuring Double IPA's For Single People night.  Jerry's is spreading the love with elite double IPA's destined to set your forsaken heart aflutter. 

A once-in-a-blue-moon lineup of imperial IPA titans will include Dogfish 90 Minute, Dreadnaught, Hopslam, Green Flash Imperial, Arctic Panzer Wolf, Mongo, Stone Ruination, and Double Jack, among others.  For those of you with a hangup about long distance relationships, they also plan on romancing you with a couple of potential hometown loves, Local Option Bar's double IPA, American Muscle; and a Half Acre's Daily Double.  To top it off, they're tempting you with a cask conditioned Bell's Two Hearted Ale, which is a non-double IPA poised show you singles have all the fun.

Jerry's, a cozy little establishment with a bit of an industrial feel, known for pricey but flavorful sandwiches and a rather exotic tap, is welcoming you to this IPA love-in at no cost.  (And, psssst!  You don't even have to be single to attend.)  The event begins at 5 p.m on February 14th.  Even if you don't meet Ms. or Mr. right, you can at least get your hop on.  But be prepared. These are big beers. You may end up with more than just a love hangover.

Jerry's Sandwiches
1938 W. Division St.
Chicago, IL  

-M.Sheppard

]]> Beer M. Sheppard The 'Scene' M. Sheppard 2012-02-03T12:59:28-06:00 http://www.chicagofoodies.com/2012/02/double-ipas-for-single-people-at-jerrys-sandwiches.html Perhaps the Best Valentine's Day Table Still Available http://feedproxy.google.com/~r/ChicagoFoodies/~3/cyhql07xgn8/perhaps-the-best-valentines-day-table-still-available.html Valentine's Day is 11 days away, but tell your significant other that you still don't have a reservation, and you're likely to met with, oh, a touch of hostility. Lucky for you, Mr. or Ms. Procrastinator, an email just hit our inboxes that could get you out of this jam. Now, we're not normally in the habit of publishing every press release that we receive—believe us, they're not pretty—but every now and then we receive on that's worth sharing. Case in point: Yusho, the newly-opened and well-received yakitori from former Charlie Trotter's veteran Matthias Merges, just released its Valentine's Day menu. The six-course menu won't break the bank, either; at $50, it's less than what many other restaurants are charging for the holiday. The dinner includes the obligatory oysters (grilled, and with caviar, mind you) as well as short ribs, eel terrine, and salmon roulade. Judging by the crowds waiting for a table, even on the weekdays, these spots will go fast. To make a reservation, visit Yusho's website or call (773) 904-8558. --Kate Bernot Valentine's Day is 11 days away, but tell your significant other that you still don't have a reservation, and you're likely to met with, oh, a touch of hostility. Lucky for you, Mr. or Ms. Procrastinator, an email just hit our inboxes that could get you out of this jam. Now, we're not normally in the habit of publishing every press release that we receive—believe us, they're not pretty—but every now and then we receive on that's worth sharing.

Case in point: Yusho, the newly-opened and well-received yakitori from former Charlie Trotter's veteran Matthias Merges, just released its Valentine's Day menu. The six-course menu won't break the bank, either; at $50, it's less than what many other restaurants are charging for the holiday. The dinner includes the obligatory oysters (grilled, and with caviar, mind you) as well as short ribs, eel terrine, and salmon roulade.

Judging by the crowds waiting for a table, even on the weekdays, these spots will go fast. To make a reservation, visit Yusho's website or call (773) 904-8558.

--Kate Bernot

]]> Food and Drink Logan Square Kate Bernot 2012-02-03T12:05:55-06:00 http://www.chicagofoodies.com/2012/02/perhaps-the-best-valentines-day-table-still-available.html The German and the 64-Year Old Can of Lard http://feedproxy.google.com/~r/ChicagoFoodies/~3/4coHipQORK4/the-german-and-the-64-year-old-lard.html I get into arguments about born on and sell by dates usually ending with the assumption it's to get retailers to move merchandise faster. This, from the BBC, doesn't sway my perception. A German pensioner recently ate a 64-year old can of lard... and no expiration date. A food expert, Frerk Feldhusen, said the lard was rather gritty and tasteless and hard to dissolve, though quite edible. Mr Feldmeier provided some black bread to go with it. "I just didn't want to throw it away," said Hans Feldmeier, 87. I get into arguments about born on and sell by dates usually ending with the assumption it's to get retailers to move merchandise faster. This, from the BBC, doesn't sway my perception. A German pensioner recently ate a 64-year old can of lard... and no expiration date.

A food expert, Frerk Feldhusen, said the lard was rather gritty and tasteless and hard to dissolve, though quite edible. Mr Feldmeier provided some black bread to go with it.

"I just didn't want to throw it away," said Hans Feldmeier, 87.

]]> Food in the News Josh 2012-02-03T11:29:59-06:00 http://www.chicagofoodies.com/2012/02/the-german-and-the-64-year-old-lard.html What's a Nitro Pour? Or, Why Can't I Get a Growler of Frangelic Porter? http://feedproxy.google.com/~r/ChicagoFoodies/~3/1WrsmRugQdw/whats-a-nitro-pour-or-why-cant-i-get-a-growler-of-frangelic-porter.html This past weekend, friends and I made a pilgrimmage to Founders Brewery in Grand Rapids, Michigan. What happened between myself and a certain beer in the pub is probably best described as a tragic love affair. With Valentine's Day approaching, consider the rest of this post something of an open love letter to Founder's Frangelic Porter. It first caught my eye with its deep color, and then stole my heart with flavors of hazelnut, chocolate, and coffee, not to mention an exquisite creaminess. Naturally, after my first glass of this unfamiliar and exotic delicacy, I wanted to take a growler with me. I sauntered up to the bar, looking forward to taking my new love back home to Chicago to meet my friends, and maybe even watch the Super Bowl with me. "Sorry, no growlers of the Frangelic," the bartender replied. "It's on nitro." My heart sinks. The same technology that creates the beautiful head and fantastic creaminess of the porter is the very reason I can't take it home in a growler. This started me thinking: What exactly is nitro pour, and why does it stand between me and 64 ounces of malty bliss? Beers on nitrogen pour aren't all that common. Most beers on tap are pressurized by carbon dioxide, which forces the beer out of the keg and through a draft line. With nitrogen systems, a ratio of nitrogen and carbon dioxide around 75/25 is used to pressurize the beer. This requires special equipment that can withstand higher pressure (or just a bit of creative engineering with existing tap systems). When stouts were introduced in Britain, the only way to serve them was by pouring or pumping directly from a cask. Nitrogen pours recreate something of that original experience. The nitrogen pour does this in a few ways. Most notably, it creates a creamier mouthfeel to stouts and porters. Nitrogen bubbles are smaller than carbon dioxide bubbles, meaning beers don't feel as carbonated when served on nitro. Nitrogen is also a large component in the air we breath, so the bubbles in the head don't feel the need to escape into the air as quickly, producing a thicker head. It's no surprise that the most common beer experienced on nitro pour is a Guinness. Because of this special method of dispensing the beer, nitro beers don't travel so well. In growlers and even pitchers, it's hard to pour them properly, and they lose a lot of the magical texture that the nitrogen imparts. You likely won't see the cascading bubbles that ideally run from the head into the glass, and the silky feeling won't be the same on your palate. After researching the technology of nitro pour, I've come to grips with the fact that my relationship with Frangelic Porter was a fleeting one. While I'd love to see a bar in Chicago feature the beer, it might not be in the cards. Ultimately, 'tis better to have loved and lost. --Kate Bernot Example of Stout on NitroThis past weekend, friends and I made a pilgrimmage to Founders Brewery in Grand Rapids, Michigan. What happened between myself and a certain beer in the pub is probably best described as a tragic love affair. With Valentine's Day approaching, consider the rest of this post something of an open love letter to Founder's Frangelic Porter. It first caught my eye with its deep color, and then stole my heart with flavors of hazelnut, chocolate, and coffee, not to mention an exquisite creaminess.

Naturally, after my first glass of this unfamiliar and exotic delicacy, I wanted to take a growler with me. I sauntered up to the bar, looking forward to taking my new love back home to Chicago to meet my friends, and maybe even watch the Super Bowl with me. "Sorry, no growlers of the Frangelic," the bartender replied. "It's on nitro." My heart sinks. The same technology that creates the beautiful head and fantastic creaminess of the porter is the very reason I can't take it home in a growler. This started me thinking: What exactly is nitro pour, and why does it stand between me and 64 ounces of malty bliss?

Beers on nitrogen pour aren't all that common. Most beers on tap are pressurized by carbon dioxide, which forces the beer out of the keg and through a draft line. With nitrogen systems, a ratio of nitrogen and carbon dioxide around 75/25 is used to pressurize the beer. This requires special equipment that can withstand higher pressure (or just a bit of creative engineering with existing tap systems). When stouts were introduced in Britain, the only way to serve them was by pouring or pumping directly from a cask. Nitrogen pours recreate something of that original experience.

The nitrogen pour does this in a few ways. Most notably, it creates a creamier mouthfeel to stouts and porters. Nitrogen bubbles are smaller than carbon dioxide bubbles, meaning beers don't feel as carbonated when served on nitro. Nitrogen is also a large component in the air we breath, so the bubbles in the head don't feel the need to escape into the air as quickly, producing a thicker head. It's no surprise that the most common beer experienced on nitro pour is a Guinness.

Because of this special method of dispensing the beer, nitro beers don't travel so well. In growlers and even pitchers, it's hard to pour them properly, and they lose a lot of the magical texture that the nitrogen imparts. You likely won't see the cascading bubbles that ideally run from the head into the glass, and the silky feeling won't be the same on your palate. After researching the technology of nitro pour, I've come to grips with the fact that my relationship with Frangelic Porter was a fleeting one. While I'd love to see a bar in Chicago feature the beer, it might not be in the cards. Ultimately, 'tis better to have loved and lost.

--Kate Bernot

]]> Beer Food Science Kate Bernot 2012-02-02T10:40:07-06:00 http://www.chicagofoodies.com/2012/02/whats-a-nitro-pour-or-why-cant-i-get-a-growler-of-frangelic-porter.html Giants vs. Patriots: A Food Face-Off http://feedproxy.google.com/~r/ChicagoFoodies/~3/1twR9qB15j0/giants-vs-packers-a-food-face-off.html Disclaimer: I am a huge NY Giants fan. So big a fan that I forgive our quarterback for the post-interception reaction that can really only be called "Eli Face." So big a fan that I didn't question Plaxico's decision to wear sweatpants to a nightclub (the gun is another story entirely). So big a fan that I feel affectionately about that bramble-topped landfill known as The Meadowlands. Now that I have that off my chest, I can proceed to a discussion of the second most important part of the Super Bowl: food. If you don't care about the gridiron contest, you can at least take a vested interest in the halftime snack spread, which should ideally include a stadium made out of turkey burgers. To determine which area (New York or New England) would reign supreme in a head-to-head culinary competition, Serious Eats put together this bracket of popular football foods like burgers, pizza, and hot dogs. While I object to parts of the methodology—Citing New Haven pizza in a discussion of a team that plays in Boston? Please.—the winner is to my liking. Here's hoping someone creates a New York vs. Boston craft beer bracket to accompany this. Have your own bone to pick with the Serious Eats choices? Vent in the comments. --Kate Bernot Disclaimer: I am a huge NY Giants fan. So big a fan that I forgive our quarterback for the post-interception reaction that can really only be called "Eli Face." So big a fan that I didn't question Plaxico's decision to wear sweatpants to a nightclub (the gun is another story entirely). So big a fan that I feel affectionately about that bramble-topped landfill known as The Meadowlands.

Now that I have that off my chest, I can proceed to a discussion of the second most important part of the Super Bowl: food. If you don't care about the gridiron contest, you can at least take a vested interest in the halftime snack spread, which should ideally include a stadium made out of turkey burgers. To determine which area (New York or New England) would reign supreme in a head-to-head culinary competition, Serious Eats put together this bracket of popular football foods like burgers, pizza, and hot dogs. While I object to parts of the methodology—Citing New Haven pizza in a discussion of a team that plays in Boston? Please.—the winner is to my liking. Here's hoping someone creates a New York vs. Boston craft beer bracket to accompany this.

Have your own bone to pick with the Serious Eats choices? Vent in the comments.

--Kate Bernot

]]> Food and Drink Kate Bernot 2012-02-01T11:38:50-06:00 http://www.chicagofoodies.com/2012/02/giants-vs-packers-a-food-face-off.html Milk Chocolate Chunk Hazelnut Cookies http://feedproxy.google.com/~r/ChicagoFoodies/~3/goz2pVallJE/milk-chocolate-chunk-hazelnut-cookies.html Who doesn't love Nutella? I alway wish it was socially acceptable to eat it straight up. When I tried Ritter Sport's milk chocolate with whole hazelnuts, I found my answer. It has the essence of Nutella with that perfect crunch of hazelnuts. Chop it up and it makes one incredible cookie. Even if you don't have any on hand, making this cookie with regular chocolate chunks would still taste pretty incredible. The perfect chocolate chunk cookie recipe isn't easy. I like mine crispy on the outside and gooey on the inside - and this recipe is exactly that. I used turbinado sugar instead of brown sugar, and it adds a nice crunchy texture inside the cookie. If you don't have any on hand, I'm sure regular brown sugar would do just fine. Milk Chocolate Chunk Hazelnut Cookies Recipe adapted from Dishing the Divine Makes about 14 large cookies 2 cups all-purpose flour 3/4 cup unsalted butter, melted 1/2 tsp baking soda 1 tsp salt 3/4 cup turbinado sugar 3/4 cup white sugar 2 tsp vanilla extract 1 egg 1 egg yolk 1 3.5 oz. bar of Ritter Sport milk chocolate with whole hazelnuts (I added in a bit extra of chopped milk chocolate, too) Mix together flour, baking soda and salt. In a separate large bowl, melt the butter. Immediately add in your sugars and stir. The turbinado sugar will mostly dissolve. Add in your egg and egg yolk, and then the vanilla. Stir in your dry ingredients into the wet. Then, chop your chocolate into fine pieces. Fold them into the dough. Get out a prepared cookie sheet, and roll out large balls of cookie dough until you have about 14 evenly sized. The dough will be greasy because of the melted butter. Don't worry - this is a good sign. Flatten the dough balls slightly, and place on the cookie sheet. You can place them as close together as you want because this pan is going in the freezer. Leave pan in the freezer for 30-45 minutes. Meanwhile, preheat oven to 400 degrees F. Remove pan from freezer and space out dough on two cookie sheets. Bake for about 14 minutes, or until golden brown on the edges. Remove from oven and let cool thoroughly. This is important because you don't want the melted chocolate breaking up your cookies. These cookies will be doughy, crispy and absolutely perfect. Resist the urge to eat them all at once...at least until they cool. --Marly Schuman HazelnutcookiesWho doesn't love Nutella? I alway wish it was socially acceptable to eat it straight up. When I tried Ritter Sport's milk chocolate with whole hazelnuts, I found my answer. It has the essence of Nutella with that perfect crunch of hazelnuts. Chop it up and it makes one incredible cookie. Even if you don't have any on hand, making this cookie with regular chocolate chunks would still taste pretty incredible. 

The perfect chocolate chunk cookie recipe isn't easy. I like mine crispy on the outside and gooey on the inside - and this recipe is exactly that. I used turbinado sugar instead of brown sugar, and it adds a nice crunchy texture inside the cookie. If you don't have any on hand, I'm sure regular brown sugar would do just fine.

Milk Chocolate Chunk Hazelnut Cookies
Recipe adapted from Dishing the Divine 

Makes about 14 large cookies

2 cups all-purpose flour
3/4 cup unsalted butter, melted
1/2 tsp baking soda
1 tsp salt
3/4 cup turbinado sugar
3/4 cup white sugar
2 tsp vanilla extract
1 egg
1 egg yolk
1 3.5 oz. bar of Ritter Sport milk chocolate with whole hazelnuts (I added in a bit extra of chopped milk chocolate, too)

  1. Mix together flour, baking soda and salt. 
  2. In a separate large bowl, melt the butter. Immediately add in your sugars and stir. The turbinado sugar will mostly dissolve. 
  3. Add in your egg and egg yolk, and then the vanilla. 
  4. Stir in your dry ingredients into the wet. Then, chop your chocolate into fine pieces. Fold them into the dough. 
  5. Get out a prepared cookie sheet, and roll out large balls of cookie dough until you have about 14 evenly sized. The dough will be greasy because of the melted butter. Don't worry - this is a good sign. Flatten the dough balls slightly, and place on the cookie sheet. You can place them as close together as you want because this pan is going in the freezer. 
  6. Leave pan in the freezer for 30-45 minutes. Meanwhile, preheat oven to 400 degrees F. 
  7. Remove pan from freezer and space out dough on two cookie sheets. Bake for about 14 minutes, or until golden brown on the edges. Remove from oven and let cool thoroughly. This is important because you don't want the melted chocolate breaking up your cookies. 

These cookies will be doughy, crispy and absolutely perfect. Resist the urge to eat them all at once...at least until they cool. 

 

--Marly Schuman

 

]]> Dessert Marly Schuman Marly Schuman 2012-02-01T08:02:00-06:00 http://www.chicagofoodies.com/2012/02/milk-chocolate-chunk-hazelnut-cookies.html Publican Quality Meats to Open Next Week, Minus the Meat at First http://feedproxy.google.com/~r/ChicagoFoodies/~3/b8eziYYijfs/publican-quality-meats-to-open-next-week-minus-the-meat-at-first.html If you've dined at The Publican, you can begin to imagine what Paul Kahan and crew could do with a butcher shop. The much-awaited store, located just across from The Publican on Fulton Market, will open February 6, but won't begin selling prime cuts of meat, housemade sausage and charcuterie until mid-February. Though it's a priarily butcher shop, Publican Quality Meats has been relatively silent on what types of meat they'll be serving: Yes, it will be prime, but they haven't announced which farmers they'll source from, or whether they'll be using whole or quarter animals like Rob and Allie Leavitt do at The Butcher & Larder. (**See Editor's Update below.) In the meantime, the shelves will be stocked with bread and groceries like eggs, olive oil, and milk. The bread will be made on premise by baker Ehsan Ganji, who has owned a company called Ahwahnee Bread since last year. As for what you'll find once the meat counter opens, Publican Quality Meats has released a teaser video of some butchery, but it's really only worth watching for the soundtrack: Publican Quality Meats teaser #1 by Biz 3 Media from Biz3 Media on Vimeo. **Editor's Update: Paul Kahan tells Chicago Foodies that Publican Quality Meats plans to break down whole pigs, quarter steers and whole lambs, both grass- and grain-fed, including off-cuts of meat. --Kate Bernot If you've dined at The Publican, you can begin to imagine what Paul Kahan and crew could do with a butcher shop. The much-awaited store, located just across from The Publican on Fulton Market, will open February 6, but won't begin selling prime cuts of meat, housemade sausage and charcuterie until mid-February. Though it's a priarily butcher shop, Publican Quality Meats has been relatively silent on what types of meat they'll be serving: Yes, it will be prime, but they haven't announced which farmers they'll source from, or whether they'll be using whole or quarter animals like Rob and Allie Leavitt do at The Butcher & Larder. (**See Editor's Update below.)

In the meantime, the shelves will be stocked with bread and groceries like eggs, olive oil, and milk. The bread will be made on premise by baker Ehsan Ganji, who has owned a company called Ahwahnee Bread since last year. As for what you'll find once the meat counter opens, Publican Quality Meats has released a teaser video of some butchery, but it's really only worth watching for the soundtrack:

Publican Quality Meats teaser #1 by Biz 3 Media from Biz3 Media on Vimeo.

 **Editor's Update: Paul Kahan tells Chicago Foodies that Publican Quality Meats plans to break down whole pigs, quarter steers and whole lambs, both grass- and grain-fed, including off-cuts of meat.

--Kate Bernot

]]> Fulton Market Retail Food (Groceries, stores, etc) Kate Bernot 2012-01-31T10:15:07-06:00 http://www.chicagofoodies.com/2012/01/publican-quality-meats-to-open-next-week-minus-the-meat-at-first.html Northdown Cafe's Half Acre Brewery Night Tuesday 1/31, 6:00 p.m. http://feedproxy.google.com/~r/ChicagoFoodies/~3/DoE1y8Ioizc/half-acre-brewery-night-at-northdown-cafe-tuesday-january-31-at-600-pm.html Always an inviting spot for a beer event, Northdown Cafe and Taproom is having Half Acre Brewery Night Tuesday the 31st at 6:00pm. Before getting to that, note that I saw an outstanding film tonight, Maxwell Street Blues. It screened at Transistor book and record shop on Lincoln Ave. as part of their free movie screening series (BYOB!). Maxwell Street is a 1981 documentary about the dying Chicago blues scene on legendary Maxwell Street, a transient home to some of the all-time blues greats. The focus is on the street bluesmen that time forgot, the ones not named Muddy Waters or Buddy Guy. This is a Land of Misfit Toys where the discards are weathered black bluesmen playing their last act, with withered fingers, leathery faces, and turquoise eyes blinded by glaucoma and cataracts. It's vividly alive with brilliant music that in the span of a few strums will make you sad and make you laugh out loud. Filmmakers Linda Williams and Rual Zaritsky deliver you a Chicago that's as real and tangible as that post-snow gunk you've been cleaning off your shoes. This has everything to do with Half Acre. Like the bluesmen that stitched Chicago's fabric, Half Acre is doing the same thing with beer, helping lead the local brewing charge. None of their beers have really wowed me. Not yet. But they brew with tons of personality. More than most. Almost all of their beers are memorable, even if you don't particularly care for them. Not one is remotely bad. Each one has a distinct and unforgettable taste and aroma. And they keep pushing the boundaries. Sooner or later they're going to stumble upon a brewing masterpiece and help establish the city of Chicago's brewing chops, just as the city once established its bluesmaking prowess. Get your introduction to Half Acre, or remind yourself of why you dig them, amongst the friendly crowd at Northdown from 6:00 p.m. until 11:00. They'll be pouring Big Hugs, Callow Knife (a Beer Advocate 90 score), and Gossamer from the tap, accompanied by Daisy Cutter in cans. There will also be a glassware giveaway. I hope they queue up a spoonful of some Howlin' Wolf. Northdown Cafe 3244 N. Lincoln Ave. Chicago --M.Sheppard Always an inviting spot for a beer event, Northdown Cafe and Taproom is having Half Acre Brewery Night Tuesday the 31st at 6:00pm.

Before getting to that, note that I saw an outstanding film tonight, Maxwell Street Blues.   It screened at Transistor book and record shop on Lincoln Ave. as part of their free movie screening series (BYOB!).  Maxwell Street is a 1981 documentary about the dying Chicago blues scene on legendary Maxwell Street, a transient home to some of the all-time blues greats.  The focus is on the street bluesmen that time forgot, the ones not named Muddy Waters or Buddy Guy. 

This is a Land of Misfit Toys where the discards are weathered black bluesmen playing their last act, with withered fingers, leathery faces, and turquoise eyes blinded by glaucoma and cataracts.  It's vividly alive with brilliant music that in the span of a few strums will make you sad and make you laugh out loud.  Filmmakers Linda Williams and Rual Zaritsky deliver you a Chicago that's as real and tangible as that post-snow gunk you've been cleaning off your shoes.

This has everything to do with Half Acre.  Like the bluesmen that stitched Chicago's fabric, Half Acre is doing the same thing with beer, helping lead the local brewing charge.  None of their beers have really wowed me.  Not yet.  But they brew with tons of personality.  More than most.  Almost all of their beers are memorable, even if you don't particularly care for them.  Not one is remotely bad.  Each one has a distinct and unforgettable taste and aroma.  And they keep pushing the boundaries.  Sooner or later they're going to stumble upon a brewing masterpiece and help establish the city of Chicago's brewing chops, just as the city once established its bluesmaking prowess.

Get your introduction to Half Acre, or remind yourself of why you dig them, amongst the friendly crowd at Northdown from 6:00 p.m. until 11:00.  They'll be pouring Big Hugs, Callow Knife (a Beer Advocate 90 score), and Gossamer from the tap, accompanied by Daisy Cutter in cans.  There will also be a glassware giveaway.  I hope they queue up a spoonful of some Howlin' Wolf. 

Northdown Cafe
3244 N. Lincoln Ave.
Chicago

--M.Sheppard

]]> Beer M. Sheppard Near North Side North Side M. Sheppard 2012-01-30T23:29:49-06:00 http://www.chicagofoodies.com/2012/01/half-acre-brewery-night-at-northdown-cafe-tuesday-january-31-at-600-pm.html Three Floyds Brewing – Cimmerian Sabertooth Berzerker http://feedproxy.google.com/~r/ChicagoFoodies/~3/rM73xTKvZKs/three-floyds-brewing-cimmerian-sabertooth-berzerker.html Why that name, I have no clue. That's Three Floyds for you. And thanks to Northdown Cafe, which continues to deliver the freshest selection of unusual, unique, rare, and interesting craft brews in town, I got to try some "CSB", a pub-only imperial IPA from Three Floyds. Northdown tapped their small barrel of this Saturday night, which surely disappeared in a few hours. As for stats, it's described as being about a 9% monster with 100 IBU's. That's not unusual imperial IPA territory. What sets this apart is how much it replicates the West Coast tropical IPA experience. The color is a light amber. It hits your nose with a decent amount of floral notes and a citrus perfume. Its body is the lighter side of medium and it easily slides along the palate with maybe a touch of oiliness. From the first contact with your tongue, expect a hop assault from some aggressive hops. It's not an all-out Armageddon on your palate. The hops start out very citrusy, loaded with grapefruit and pineapple, then turn wet, juicy, and resiny on the rather wet finish. It reminded me a bit of Avery Maharaja in terms of the mouthfeel and the pronounced resins but this is far more tropical and less piney. Yet another impressive showing from Three Floyds. They have locked down IPA's and roll them out with as much proficiency as anyone in the country. The roaring success of Zombie Dust proves they can do anything with hops. For a midwest brewer that's an amazing accomplishment. Lavished with accolades, I don't know how these guys can keep their egos in check. -M.Sheppard Why that name, I have no clue.  That's Three Floyds for you.  And thanks to Northdown Cafe, which continues to deliver the freshest selection of unusual, unique, rare, and interesting craft brews in town, I got to try some "CSB", a pub-only imperial IPA from Three Floyds.  Northdown tapped their small barrel of this Saturday night, which surely disappeared in a few hours.

As for stats, it's described as being about a 9% monster with 100 IBU's.  That's not unusual imperial IPA territory.  What sets this apart is how much it replicates the West Coast tropical IPA experience.  The color is a light amber.  It hits your nose with a decent amount of floral notes and a citrus perfume.  Its body is the lighter side of medium and it easily slides along the palate with maybe a touch of oiliness.

From the first contact with your tongue, expect a hop assault from some aggressive hops.  It's not an all-out Armageddon on your palate.  The hops start out very citrusy, loaded with grapefruit and pineapple, then turn wet, juicy, and resiny on the rather wet finish.  It reminded me a bit of Avery Maharaja in terms of the mouthfeel and the pronounced resins but this is far more tropical and less piney. 

Yet another impressive showing from Three Floyds.  They have locked down IPA's and roll them out with as much proficiency as anyone in the country.  The roaring success of Zombie Dust proves they can do anything with hops.  For a midwest brewer that's an amazing accomplishment.  Lavished with accolades, I don't know how these guys can keep their egos in check.

-M.Sheppard

]]> Beer M. Sheppard M. Sheppard 2012-01-30T12:30:47-06:00 http://www.chicagofoodies.com/2012/01/three-floyds-brewing-cimmerian-sabertooth-berzerker.html Decoding Your Egg Carton http://feedproxy.google.com/~r/ChicagoFoodies/~3/oCweIbBkrU4/decoding-your-egg-carton.html Organic, free-range, cage-free, brown – there are an endless number of options for eggs at your local grocery store. How do you know which one is healthiest or safest to buy? For all other foods, it’s pretty cut and dry what it means to be organic vs. conventional. Eggs are not so simple. Until I did some extensive research, I personally had no idea what the difference was. Like wheat bread, brown seemed like it had to be better for me in some way. All in all, there is no 100% for sure answer. If there were, they wouldn’t be selling 10 types of eggs at the supermarket. I’ve done some research on what studies have shown, how to decode the egg carton and what organic food guru Michael Pollan believes, and this is what I’ve gathered. Brown vs. White eggs Is there a difference? In appearance, the answer is obvious. Otherwise, not really. Even Whole Foods admits this. Brown eggs just come from a different color chicken. These chickens get fed more, which is why these eggs cost more. Like a lot more. White eggs are treated with chemicals to get rid of any bacteria on the outer shell. However, this means an increase in salmonella in white eggs compared to brown. While salmonella is fairly common, I personally don’t see this as a huge issue. Cage-Fed vs. Free-Range If you’re seeing these labels at your local grocery store. It doesn’t seem to mean much. Cage-free promises the chickens aren’t caged – yet they could still be in a very confined space. Free-range means the chickens are allowed to roam a bit. Still, it doesn’t mean their living conditions are all that much better. These eggs are all seen to have salmonella less frequently. Overall, this choice is more of a conscience thing. The animal-lovers out there will likely still gravitate towards these types of eggs to feel better about the purchase. The bottom-line is that this is probably only worth buying if you’re purchasing from a farmer’s market or farm where you know you can trust their practices. Organic Eggs These chickens will have been fed only organic food, no pesticides, and the carton will likely be marked as cage-free and free-range as well. Are they actually healthier for you in their nutritional value? It depends. If they are fed omega-3 rich feed, you’re getting a more heart-healthy fat. Keep a look out for eggs marked with this boost of omega-3s. You’ll also find a few other labels on eggs that you may never have noticed before. Pastured means the chickens are allowed to roam and may be around more healthy feed – which isn’t necessarily organic. Humane certification should signify more humane conditions for the chicken. If you do decide to purchase eggs from a farmers’ market, they will be missing the chemical coating of regular, white eggs, meaning that they don’t need to be refrigerated. They’ll actually last for a month on your counter before spoiling. When it comes down to it, there is a really huge price difference in eggs that are organic, brown, cage-free/free-range and ordinary white eggs. If you often enjoy a plate of eggs, it might be worth it to really seek out a local source you can trust to ensure you are getting the healthiest eggs for yourself and for the chicken. I personally use eggs for cooking and baking. I am consuming so little of the egg in each serving that it probably isn’t worth it for me to pay a premium for my eggs – especially if that expensive label doesn’t mean much for my health. Disagree? Comment below and let me know. --Marly Schuman BrowneggsOrganic, free-range, cage-free, brown – there are an endless number of options for eggs at your local grocery store. How do you know which one is healthiest or safest to buy? For all other foods, it’s pretty cut and dry what it means to be organic vs. conventional. Eggs are not so simple. Until I did some extensive research, I personally had no idea what the difference was.

Like wheat bread, brown seemed like it had to be better for me in some way. All in all, there is no 100% for sure answer. If there were, they wouldn’t be selling 10 types of eggs at the supermarket. I’ve done some research on what studies have shown, how to decode the egg carton and what organic food guru Michael Pollan believes, and this is what I’ve gathered.

Brown vs. White eggs

Is there a difference? In appearance, the answer is obvious. Otherwise, not really. Even Whole Foods admits this. Brown eggs just come from a different color chicken. These chickens get fed more, which is why these eggs cost more. Like a lot more. White eggs are treated with chemicals to get rid of any bacteria on the outer shell. However, this means an increase in salmonella in white eggs compared to brown. While salmonella is fairly common, I personally don’t see this as a huge issue.

 Cage-Fed vs. Free-Range

If you’re seeing these labels at your local grocery store. It doesn’t seem to mean much. Cage-free promises the chickens aren’t caged – yet they could still be in a very confined space. Free-range means the chickens are allowed to roam a bit. Still, it doesn’t mean their living conditions are all that much better. These eggs are all seen to have salmonella less frequently. Overall, this choice is more of a conscience thing. The animal-lovers out there will likely still gravitate towards these types of eggs to feel better about the purchase. The bottom-line is that this is probably only worth buying if you’re purchasing from a farmer’s market or farm where you know you can trust their practices. 

Organic Eggs

These chickens will have been fed only organic food, no pesticides, and the carton will likely be marked as cage-free and free-range as well. Are they actually healthier for you in their nutritional value? It depends. If they are fed omega-3 rich feed, you’re getting a more heart-healthy fat. Keep a look out for eggs marked with this boost of omega-3s.

You’ll also find a few other labels on eggs that you may never have noticed before. Pastured means the chickens are allowed to roam and may be around more healthy feed – which isn’t necessarily organic. Humane certification should signify more humane conditions for the chicken. If you do decide to purchase eggs from a farmers’ market, they will be missing the chemical coating of regular, white eggs, meaning that they don’t need to be refrigerated. They’ll actually last for a month on your counter before spoiling.

When it comes down to it, there is a really huge price difference in eggs that are organic, brown, cage-free/free-range and ordinary white eggs. If you often enjoy a plate of eggs, it might be worth it to really seek out a local source you can trust to ensure you are getting the healthiest eggs for yourself and for the chicken. I personally use eggs for cooking and baking. I am consuming so little of the egg in each serving that it probably isn’t worth it for me to pay a premium for my eggs – especially if that expensive label doesn’t mean much for my health. Disagree? Comment below and let me know.

--Marly Schuman

]]> Food Science Marly Schuman Marly Schuman 2012-01-27T12:00:37-06:00 http://www.chicagofoodies.com/2012/01/decoding-your-egg-carton.html A Mile in their Clogs: Chefs' Favorite Footwear (Part One) http://feedproxy.google.com/~r/ChicagoFoodies/~3/iw3hRuquAEg/a-mile-in-their-shoes-chefs-favorite-footwear-part-one.html You may think you have it bad when you come home from a day at the office and sink into your recliner, rubbing your tired feet. Chefs, who can spend 12-14 hours a day standing in a hot, cramped kitchen, understand foot fatigue better than anyone, and therefore swear unshakable loyalty to their preferred brand of footwear. These shoes have unique challenges: They must be supportive, comfortable, easily cleaned, and able to stand up to months of tough, hot, constant use. We checked in with a few of the hardest working chefs around the city to find out their favorite shoes, as well as tips for soothing tired tootsies. Ahead, our first three chefs weigh in. Carlos Ysaguirre, chef at Andersonville gastropub Acre, swears by a shoe normally associated with the hacky-sacking college set: Birkenstocks. "Hands down they're the most affordable, comfortable, durable and slip resistant, ankle-saving shoes around. It make dealing with standing all day a pleasure," he gushes. "You'll hear from chef saying that 'Danskos this, Chefwear that.' No way!" Birksenstock shoes retail online for between $120 and $200. Matt Troost, chef at Little Italy's punk bar meets gastropub, Three Aces, seconds the vote for Birkenstocks, but adds that he couldn't do without the Super Feet insoles. "The insoles are the greatest thing for someone on their feet all day," he says. "The best thing you can do to deal with standing all day is strech every now and again." Find a Super Feet insole retailer using their online product locator. Due to a bum knee, C-House's pastry chef Melissa Trimmer was told by her doctor that she'd have to work in cross-trainers. She gave that a try, but it didn't last long. "Not only did I slip and slide all over the kitchen, my knee and back still hurt after a long shift," she says. The solution? "After I switched to Danskos I no longer had knee or back pain." Trimmer prefers to buy the clogs in the ox blood color, but you can find a whole range of colors and styles at retailers like Hanig's and REI. Stay tuned in the coming weeks when we'll highlight footware recommendations from other chefs around the city. --Kate Bernot BirkenstocksYou may think you have it bad when you come home from a day at the office and sink into your recliner, rubbing your tired feet. Chefs, who can spend 12-14 hours a day standing in a hot, cramped kitchen, understand foot fatigue better than anyone, and therefore swear unshakable loyalty to their preferred brand of footwear. These shoes have unique challenges: They must be supportive, comfortable, easily cleaned, and able to stand up to months of tough, hot, constant use. We checked in with a few of the hardest working chefs around the city to find out their favorite shoes, as well as tips for soothing tired tootsies. Ahead, our first three chefs weigh in.

Carlos Ysaguirre, chef at Andersonville gastropub Acre, swears by a shoe normally associated with the hacky-sacking college set: Birkenstocks. "Hands down they're the most affordable, comfortable, durable and slip resistant, ankle-saving shoes around. It make dealing with standing all day a pleasure," he gushes. "You'll hear from chef saying that 'Danskos this, Chefwear that.' No way!" Birksenstock shoes retail online for between $120 and $200.

Matt Troost, chef at Little Italy's punk bar meets gastropub, Three Aces, seconds the vote for Birkenstocks, but adds that he couldn't do without the Super Feet insoles. "The insoles are the greatest thing for someone on their feet all day," he says. "The best thing you can do to deal with standing all day is strech every now and again." Find a Super Feet insole retailer using their online product locator.

Due to a bum knee, C-House's pastry chef Melissa Trimmer was told by her doctor that she'd have to work in cross-trainers. She gave that a try, but it didn't last long. "Not only did I slip and slide all over the kitchen, my knee and back still hurt after a long shift," she says. The solution? "After I switched to Danskos I no longer had knee or back pain." Trimmer prefers to buy the clogs in the ox blood color, but you can find a whole range of colors and styles at retailers like Hanig's and REI.

Stay tuned in the coming weeks when we'll highlight footware recommendations from other chefs around the city.

--Kate Bernot

]]> Kate Bernot 2012-01-26T12:19:52-06:00 http://www.chicagofoodies.com/2012/01/a-mile-in-their-shoes-chefs-favorite-footwear-part-one.html Having Trouble Keeping Up with Food Trucks? http://feedproxy.google.com/~r/ChicagoFoodies/~3/QcBlY16-wxo/having-trouble-keeping-up-with-food-trucks.html We're not! We've been following the food truck scene for quite some time. Here's your reminder to follow our Chicago Foodies Twitter feed. We actually have a Food Truck Editor - the obsessive Jonathan Taylor who, for nearly the past year, has been doing a masterful job wrangling our friendly neighborhood food trucks as well as keep up with new ones! You can usually expect a full course of location tweets and re-tweets before noon. If you're driving a truck and we're missing you, send us an email and JT will rope you into the corral. In addition to food truck news, we also tweet giveaways, special events and of course new posts. We're not! We've been following the food truck scene for quite some time. Here's your reminder to follow our Chicago Foodies Twitter feed. We actually have a Food Truck Editor - the obsessive Jonathan Taylor who, for nearly the past year, has been doing a masterful job wrangling our friendly neighborhood food trucks as well as keep up with new ones! You can usually expect a full course of location tweets and re-tweets before noon. If you're driving a truck and we're missing you, send us an email and JT will rope you into the corral.

In addition to food truck news, we also tweet giveaways, special events and of course new posts.

]]> Josh 2012-01-26T11:40:57-06:00 http://www.chicagofoodies.com/2012/01/having-trouble-keeping-up-with-food-trucks.html Chickpea and Spinach Stew Recipe http://feedproxy.google.com/~r/ChicagoFoodies/~3/kctEc_rmzdw/chickpea-and-spinach-stew-recipe.html One of my favorite things about cooking is that certain ingredients can transcend seasons, cuisines and price barriers. They don't follow a strict recipe, yet they always taste delicious. This chickpea and spinach "stew" is exactly one of those flexible recipes. I've actually never made it before, but I imagine that you could add in any number of ingredients and it would still taste great. I did an Italian take on this dish by adding basil and garlic. Just by altering the spices and seasonings, you can change it up to have a more Mediterranean or Indian flair. Serve it with herbed chicken skewers and a side of hummus in the summer, or add some coriander or cumin and pair with basmati rice. Here's my version. Chickpea and Spinach Stew Serves 8 1 yellow onion 1 8 oz. can chickpeas (low-sodium is preferable) 1 28 oz. can crushed or stewed tomatoes 5 oz. fresh spinach (this is approximate) 2 tbsp olive oil Juice of 1/2 lemon 1 1/2 tsp red pepper flakes (optional) 1/3 cup red wine 2 tsp finely chopped basil 1 tbsp crushed or minced garlic 1 tsp salt 1/2 tsp pepper First, peel and dice your onion. In a very large pot, add your olive oil and then add the onion. Saute on medium heat until onion is lightly browned and soft. Then, add garlic and spinach. Stir to combine. Top with the full can of tomatoes and mix. Let the mixture cook down until the spinach has wilted. You may need to cover your pot or add some water to do so. The mixture will thicken upon standing, so it is okay to add a bit of liquid. After about 5-10 minutes, add in your chickpeas and wine. Feel free to enjoy a glass while you're cooking. Top with lemon juice, red pepper flakes and basil. The red pepper flakes have a kick, so feel free to omit them. Stir everything together, and continue to cook on low-medium heat for another 10 minutes. Taste, and season with salt and pepper. Remove from heat and serve immediately. I ate mine on top of brown rice. It would also pair well with pasta or just a large piece of crusty garlic bread. The best part of this recipe? It costs very little to cook and makes a good amount of food. It's a warming winter meal and a fairly quick dinner, too. --Marly Schuman Chickpea_stewOne of my favorite things about cooking is that certain ingredients can transcend seasons, cuisines and price barriers. They don't follow a strict recipe, yet they always taste delicious.

This chickpea and spinach "stew" is exactly one of those flexible recipes. I've actually never made it before, but I imagine that you could add in any number of ingredients and it would still taste great. 

I did an Italian take on this dish by adding basil and garlic. Just by altering the spices and seasonings, you can change it up to have a more Mediterranean or Indian flair. Serve it with herbed chicken skewers and a side of hummus in the summer, or add some coriander or cumin and pair with basmati rice. Here's my version. 

Chickpea and Spinach Stew

Serves 8

1 yellow onion
1 8 oz. can chickpeas (low-sodium is preferable)
1 28 oz. can crushed or stewed tomatoes
5 oz. fresh spinach (this is approximate) 
2 tbsp olive oil 
Juice of 1/2 lemon
1 1/2 tsp red pepper flakes (optional)
1/3 cup red wine
2 tsp finely chopped basil
1 tbsp crushed or minced garlic
1 tsp salt
1/2 tsp pepper 

First, peel and dice your onion. In a very large pot, add your olive oil and then add the onion. Saute on medium heat until onion is lightly browned and soft. Then, add garlic and spinach. Stir to combine. Top with the full can of tomatoes and mix. Let the mixture cook down until the spinach has wilted. You may need to cover your pot or add some water to do so. The mixture will thicken upon standing, so it is okay to add a bit of liquid. 

After about 5-10 minutes, add in your chickpeas and wine. Feel free to enjoy a glass while you're cooking. Top with lemon juice, red pepper flakes and basil. The red pepper flakes have a kick, so feel free to omit them. Stir everything together, and continue to cook on low-medium heat for another 10 minutes. Taste, and season with salt and pepper. 

Remove from heat and serve immediately. I ate mine on top of brown rice. It would also pair well with pasta or just a large piece of crusty garlic bread. The best part of this recipe? It costs very little to cook and makes a good amount of food. It's a warming winter meal and a fairly quick dinner, too. 

--Marly Schuman

]]> $ Marly Schuman Recipes Veggie Marly Schuman 2012-01-26T11:25:08-06:00 http://www.chicagofoodies.com/2012/01/chickpea-and-spinach-stew-recipe.html Harvard Science & Cooking Lectures #1: Historical Context Food & Science http://feedproxy.google.com/~r/ChicagoFoodies/~3/YFB31vBZzEc/harvard-science-cooking-lectures-1-historical-context-food-science.html Harold McGee and Dave Arnold join David Weitz in this first of a series of Harvard lectures from their School of Engineering and Applied Sciences. It's a monster series which Harvard has archived online and which we will be sharing in full right here. It's really a prerequisite for high-adventure in the kitchen. Harold McGee and Dave Arnold join David Weitz in this first of a series of Harvard lectures from their School of Engineering and Applied Sciences. It's a monster series which Harvard has archived online and which we will be sharing in full right here. It's really a prerequisite for high-adventure in the kitchen.

 

]]> Food in the News Food Science Home Cookin' Josh 2012-01-26T10:16:04-06:00 http://www.chicagofoodies.com/2012/01/harvard-science-cooking-lectures-1-historical-context-food-science.html Alpana Singh Announces Restaurant Venture, The Boarding House http://feedproxy.google.com/~r/ChicagoFoodies/~3/Udu7R44EiLE/alpana-singh-announces-restaurant-venture-the-boarding-house.html And so begins Chapter Three of the Alpana Singh story: After leaving Lettuce Entertain You in December (where she had served as director of wine since 2005), then announcing that a wine bar was in the works, Check Please! host Singh has now put forth a few more details about the upcoming project, which will be called The Boarding House. The restaurant will, predictably, be "sommelier-driven," and will take its inspiration from the historic building in which it is located. The space at 720 North Wells previously housed a nightclub, a cheese company, a tobacconist, and yes, a boarding house. Singh says the late nineteenth century will be the inspiration for the decor and menu. Beyond that, she's not releasing many details, telling Chicago Magazine that she hasn't yet hired a chef and so can't speak to the menu just yet. Stay tuned for Chapter Four once a chef is appointed. And so begins Chapter Three of the Alpana Singh story: After leaving Lettuce Entertain You in December (where she had served as director of wine since 2005), then announcing that a wine bar was in the works, Check Please! host Singh has now put forth a few more details about the upcoming project, which will be called The Boarding House.

The restaurant will, predictably, be "sommelier-driven," and will take its inspiration from the historic building in which it is located. The space at 720 North Wells previously housed a nightclub, a cheese company, a tobacconist, and yes, a boarding house. Singh says the late nineteenth century will be the inspiration for the decor and menu. Beyond that, she's not releasing many details, telling Chicago Magazine that she hasn't yet hired a chef and so can't speak to the menu just yet. Stay tuned for Chapter Four once a chef is appointed.

]]> Wine Kate Bernot 2012-01-25T17:09:56-06:00 http://www.chicagofoodies.com/2012/01/alpana-singh-announces-restaurant-venture-the-boarding-house.html Must Have Kitchen Appliances for 2012 http://feedproxy.google.com/~r/ChicagoFoodies/~3/Fje5CPQ-YRY/must-have-kitchen-appliances-for-2012we-all-have-our-kitchen-heroesthe-appliances-we-just-cant-live-.html Every morning, after I shuffle my kids out the door to school, I zip back in the kitchen and whip up my daily secret weapon in my Vitmix blender. Greens, fruit and water combine to give me a sweet and nutritious treat that motors me through the morning, on to lunchtime. We all have our kitchen heroes—the appliances we just can’t live without, so today, I dedicate this post to all my personal favorites, the modern day wonders that make my food-loving life so much easier. So without further ado I present, my kitchen heroes: each one doing its part to make cooking a whine-free experience in this Real Mom’s home Screen-shot-2011-10-11-at-10.08.20-AM-300x270Every morning, after I shuffle my kids out the door to school, I zip back in the kitchen and whip up my daily secret weapon in my Vitmix blender. Greens, fruit and water combine to give me a sweet and nutritious treat that motors me through the morning and on to lunchtime. We all have our kitchen heroes—the appliances we just can’t live without, so today, I dedicate this post to all my personal favorites, the modern day wonders that make my food-loving life so much easier.

So without further ado I present, my kitchen heroes: each one doing its part to make cooking a whine-free experience in this Real Mom’s home:

Dehydrator: Sometimes I wonder…how did I live without my dehydrator? I use it to whip up easy crackers, fruit snacks, and kale chips—all perfect snacks because they’re both scrumptious and nutritious. There are plenty of good options here starting at $29.99.

Power Juicer: You know me, I can’t start my morning without a glass of freshly squeezed juice! I recommend Jack La Lanne’s Power Juicer as the perfect, reasonably priced juicer for everyday juicing—which is something I highly recommend as part of my ten-week program for conducting a love affair with food while looking fabulous. (Intrigued? Pre-order your copy of the Real Moms Love to Eat book to get the full scoop.)

Vitamix: Way more than a blender, this baby is what every kitchen needs to make delicious soups, smoothies, and purees for the rest of your (long) life. While it can be pricey, this will outlive your old blender by decades…and did I mention that it practically cleans itself? It does. Check it out here.

Coffee bean grinder: I’m not a coffee drinker, but I use my grinder every day to grind up flax seeds for things like smoothies, salads, and sandwiches. It’s important to grind those flax seeds to get the nutrients out of them, and so much faster than a mortar and pestle!  I love the one I got from Williams Sonoma—ten years later, it still works like a charm! But here’s a good one that’s on sale right now.

Vacuum Sealer: As a farmers market junkie, I always end up with way more produce than we can eat in a week. Which turns out to be a good thing in winter, of course, when I can break out locally grown frozen produce—FoodSaver’s BPA-free sealers help prevent freezer burn. Love!

What are some of your kitchen heroes? Let me know on Facebook and we can compare notes! I dedicate a whole chapter in my new book, Real Moms Love to Eat, to kitchen organization and gadgets, like these. Check it out.

Beth Aldrich

]]> Beth Aldrich Home Cookin' Beth Aldrich 2012-01-25T10:31:56-06:00 http://www.chicagofoodies.com/2012/01/must-have-kitchen-appliances-for-2012we-all-have-our-kitchen-heroesthe-appliances-we-just-cant-live-.html