Fun Playing with Waffles

I've been wanting a good waffle iron for years. It never felt like there was a place to store it, so the dream went unfulfilled. Until my birthday this year. Seven months into not having a stove, it was time for a birthday present. Behold, the Iron Chef of Waffle Irons:

If I had learned nothing else from the cheap waffle iron I bought almost 30 years ago - don't cheap on a waffle iron if you want to make anything other than, well, waffles. This hunk of All Clad is built like a tank. And we've already started to put it through some unconventional paces, with great success. 

Our very first meal with it transversed the ordinary:

Savory Sweet Corn Waffle

We topped our first waffles with a Sausage Gravy made with our first bag of Hot Italian Sausage from our 2014 half Miller Livestock Co., Inc. Berkshire Hog. Served up with Farmers' Market Green Beans, it was a terrific way to inaugurate the new waffle maker.

The leftovers made for a fabulous breakfast topped with Tea Hill Farms poached eggs:

Out next waffle meal featured a regular buttermilk waffle (with a bit less sugar added to the batter), serving as buns for savory burgers. First up, Lamb-Chorizo Burgers served with Mint-Yogurt Raita, Lettuce, Tomato, Onion, Snap Peas (not pictured). Breychak Farm lamb combined with spicy Saucisson chorizo, Yum.

Bob was a bit overly generous in sizing the patties, and we had some leftovers. 

The next night, we rinsed and repeated, using a mixture of the Saucisson Chorizo and ground beef we received in connection with the Kickstarter campaign of Blue Loon Farm, and a batch of yeast-batter waffles. This time, we made the patties smaller, and so had enough for two meals! Spicy heaven on a waffle!

Meal 2

Next up: BLTs, on yet another batch of Yeasted Waffles! Our last pound of Brechak Farm bacon gave it's all, in an oven-baked weave of deliciousness.

Today's experiment involved potatoes. We'd gotten some beautiful purple spuds at the Geauga Fresh Farmers' Market, and this morning, I shredded, drained and waffled them:

Here, the waffles are topped with poached Blue Eggs from two different farmers, and our first sample of the bacon we got from our Miller Farm hog. The taters were cooked through on the inside and super crispy on the outside, with just a bit of butter brushed on the waffle iron and some salt and pepper added to the shreds before waffling. The beautiful simplicity of waffling speaks for itself. 

Fun playing with waffles - what shall we waffle next? 

Fun Playing With Food in Chicago, Last Part

Our time in Chicago was marked by a roller coaster of weather. Ice storm Sunday, followed by seasonally cold Monday, nearly record-breaking warm and soggy Tuesday, falling towards seasonal and wet on Wednesday, then going into the deep freeze as we waited for the bus Wednesday evening after a delicious dinner at Little Goat Diner. We woke early on Thursday to a polar zone, complete with a biting wind that took the breath away. But we were going to make the best of our remaining time here, beginning with a repeat visit to Lou Mitchell's Restaurant, which we'd had to rush through on our last visit. The cold weather deterred me from taking any outside photos (you can see this exterior of this classic place on their website), but once we were inside, it was like coming home. There is something about this place that channels The Catskill Mountains for me, though the olfactory triggers were less pronounced this time (probably owing to the winter season). 

Complimentary fresh-baked donut holes always grace the entryway

Tell me that this glass of iced tea doesn't make you feel like you're at The Nevele or Kutsher's. The size and shape of the glass, the overly generous slice of lemon and the taste of freshly brewed tea just take me right back.

Complimentary Orange and Dried Plum (Prune)

Our last visit was at lunchtime; I assume that this nosh is standard fare at the breakfast hour. Another nice hospitality touch.

I asked our server about the contents of this bottle (and it's siblings scattered throughout the tables) - she said she'd been instructed to say it was all real maple syrup, but admitted than some customers had questioned this. Sadly, the customer is usually right, and it turned out that there was quite a bit of sugar water in this bottle. A shame, because Lou Mitchell's not only prides itself on making almost everything served from scratch, but we noticed on this visit that the menu touted a number of "local" and "organic" items, as well as the real butter served with pancakes, waffles etc. I'd have gladly paid a reasonable upcharge for pure maple syrup to accompany that real butter.

Pecan Bun

Bob was still pretty stuffed from his All American Burger, Smoked Fries and Mac N Cheese from dinner the night before, and so ordered only coffee (which he pronounced very good) and this bun. We could see trays and trays of freshly made-in-house bakery, so I wondered why they toasted it. Still, it was very tasty.

Belgian Malted Bacon Pecan Waffle

Real syrup or no - this was a mighty fine waffle. Bacon and pecans just go together so well, especially with maple flavors. More comfort food to comfort the discomforted.

The Silversmith not only honored our request for a late checkout, they didn't put a time limit on it. Though I can't guarantee you that kind of accommodation "in season," they really do seem to be a very customer-friendly hotel. So, we waited to shower and pack until after breakfast. We debated whether we had enough appetite to share another meal downtown, or whether we should wait and try to find palatable eats at Midway Airport. After some internet research suggested we'd be disappointed with anything we tried to eat at the airport, one last meal downtown seemed in order. But where? The weather was even more bitterly (single digit) cold than it had been earlier in the day, with a nasty wind that would make mass transit impractical. And there were time constraints.

We wound up at the restaurant of Iron Chef Jose Garces, a short cab ride down the street: Mercat a la Planxa. Our EGullet group was supposed to dine here that fateful Sunday in 2008 (later switched to Burt's Pizza). The restaurant offers The Catalan Express for lunch - two courses plus soft drink for $18. As that name implies, the cuisine is Spanish, and particularly focused on Catalonia. The bar is at street level, and the restaurant up either a flight of stairs or  a short elevator ride. It is most beautiful, with an open kitchen, and tantalizing smells enticed us to our table.

Alas, Mercat was the only meal of our trip (other than the water/sugar-maybe some real syrup described above) to not deliver an exquisite experience. Not that it was bad; it just didn't wow as the other places did, with either food or service. The soup course wound up the star of the meal.

ARROZ A LA CAZUELA WITH SHRIMP, CHICKEN, CHORIZO SOUP WITH ARTICHOKE CONFIT & PIQUILLO AIOLI

Neither bowl of soup was piping hot. Bob's soup tasted good to me, but he confirmed that the shrimp had a lingering flavor of sodium tripolyphosphate.

SOPA DE FORTMAGE Y CERVEZA IDIAZABAL AND ESTRELLA DAMM SOUP WITH TRUFFLE AND POTATO

You can see how a skin formed at the top of my cheese soup, from sitting under the heat lamp. Why this happened is a mystery, since it was after 2pm, and there weren't more than 6 tables occupied in the place. Still, the flavors of this soup, which included luscious cheese, speck, potato and truffle, were winners.

THE MERCAT BURGER 8 OZ BLACK ANGUS BURGER WITH LA PERAL, PADRÓN PEPPERS & RED WINE ONION JAM

I don't know what possessed Bob to order a burger after the magnificent patty he'd enjoyed last night. But burger he did. The burger was good, though nothing extraordinary, and the house made chips were cold and a bit salty.

VIEIRES I ALBERGÍNIA DIVER SCALLOPS A LA PLANXA, ROASTED EGGPLANT PUREE, ARTICHOKE SALAD

My entree was the only outright disappointing dish of the trip. I judge all scallops against those prepared by Cleveland's Brandt Evans, and these simply didn't cut it. A day or two older than they wanted to be and a little cold, the scallops sat atop an artichoke relish that I found inedibly sour. The off-green roasted eggplant puree added nothing to the visual appeal of the dish, though it tasted ok. However, between the waffle breakfast and the cheesy soup course at Mercat, I did not feel unsatisfied as we hailed a cab back to the hotel for our final departure.

The weather cooperated enough that we were only a bit late returning to Cleveland, but we weren't hungry enough to eat - a compliment to the many chefs whose food we'd played with in Chicago over the past week.

As much as I enjoyed Chicago's food scene, I can't help but appreciate a moment we had at Girl and The Goat. While perusing the menu, we noted how we were still a little sated from lunch at The Gage, and our server exclaimed, "but you have to have room for pig's face!" Smilingly, we ordered the goat belly instead, explaining that we can get pig face in Cleveland (at The Greenhouse Tavern). So, win lose or draw - it is a wonderful life, isn't it? Filled with fun playing with food, this time in Chicago.

More Fun Playing With Food in Chicago

Bob and I recently returned to Chicago for the first time since we visited the Maxwell Street Market in August 2008 to eat, and it ate me. As those of you who were present know, the lack of appropriate pavement in the sidewalk of the market caused me to spend the day in the emergency room with a dislocated shoulder and a torn labrum, among other things. Lots of pain drugs and little food led to my 15 seconds of fame on Anthony Bourdain's "No Reservations" Chicago episode, where I was photographed at Burt's Pizza looking like I wanted to throw up. It was time to remake that memory. And since I had a business appointment in downtown Chicago on Monday, we'd get an extra night to play with our food!

The Chicago Area Mensa Regional Gathering, Halloweem, took place the last weekend of October (or was that the first weekend of November?). Given our hard work at the American Mensa Annual Gathering last July, and at the Queen's Croquet in September, we looked forward to a weekend of playing with food, and not preparing or serving food. We were not disappointed.

We drove to Chicago on Thursday. I regret not bringing my camera to the RG Hospitality Suite Thursday evening, because we enjoyed a freshly prepared (by a catering company in the hotel parking lot) pig roast. So, we did not head out for culinary adventures until late morning on Friday. Our Chicago friend Ronnie had given us recommendations, and we decided to take him up on the suburban outpost of Johnnie's Italian Beef, 1935 S Arlington Heights Rd., Arlington Heights, IL 60005, (847) 357-8100 (the original unit is at 7500 W North Ave, Elmwood Park, IL, 708-452-6000, no website).



How can you not love a place that has a mural like this on an interior wall?



Or a sign like this on its counter?



The company-made sausage is grilled over charcoal.



The fries were the weakest link - frozen. Though served crispy hot and fresh.


Bob's Beef with Hot Peppers


My Beef and Sausage with Hot Peppers



If I had never had Al's Italian Beef, I would have fallen in love with Johnnie's. However, both Bob and I agreed that we preferred Al's. However - Johnnie's was very good (a little drier than Al's), and a very close second best. We loved every bite!


Our Order of Break Tamales

These "mystery meat" tamales are a Chicago staple at beef and hotdog joints. I needed to try them again - these were very fresh, the cornmeal was incredibly creamy for a mass-produced product.










Friday evening, we met Ronnie, his wife Julie, and their wonderfully adventurous twelve-year-old Lucas for dinner at The Publican.



We basically turned it over to Ronnie to order up a tasting feast! The menu is structured in small plates, tastes, and a small selection of "entree" sized plates. Unfortunately, the low light meant crummy photos.



The room was packed - and LOUD. The acoustics seemed designed to make the sounds bounce. It was really too loud at times - diners shouldn't have to shout at one another to be heard.


Bread Service

The toothy bread is made in house and served with goat butter. Delicious!



Equally savory were the Spicy Pork Rinds (Slagel Family Farm, Fairbury, Illinois). Since a big thing about playing happily with my food is knowing what went into it and where it came from - I loved that The Publican gives a lot of information on the menu about the wonderful products they serve.



The chicharrones had some buttery flavors and seasonings, in addition to the rich, yet airy pork fat. Yum.


House Made Cheesy Crackers


Oysters- 6 Kumamoto (Oakland, Washington), 6 Chelsea Gem (Hood Canal, Washington)

These were a little too briny for my taste - I'm used to Gulf Coast Oysters.


Clam & Walleye Fry

Celery root, lemon, Parmesan and harissa aoli. Loved this.

I have no decent photo of the next dish, which is somewhat appropriate. We shared New Orleans shrimp (with mushrooms and a lovely smattering of grits) that unfortunately smelled and tasted to me as if it had walked to Chicago from the Queen City. Ammoniated. It was one of two dishes that we tasted that failed. But considering the number of wonderful, successful dishes that we tasted, I won't hold it against them and neither should you!


Smoked Trout (Clear Springs Idaho)

The trout was served with apples, pickled fennel, fromage blanc & hash browns. After being disappointed by the shrimp, I was wowed by this dish. This was one of my favorite dishes of the evening - the trout was exquisite, the accompaniments in harmony and the potato cake simply perfect.


Bouchot Mussels, Gueuze, Bay, Celery, Butter & Garlic

This hearty bowl was served with house made crusty bread for dipping. I am not a big fan of mussels, but I tasted. Suffice it to say that my table mates (including Sir Lucas) demolished the mussels, while I finished every bit of the food left on the smoked trout plate!


Frites with George's Organic Eggs

We have enjoyed a similar dish at Cleveland's Greenhouse Tavern; this version did not disappoint.


La Quercia Lardo, Pickled Ramps & Sourdough

We were beginning to feel the effects of all of this wonderful food, so we were slowing down. Since lardo isn't my favorite thing anway, I picked gently at this plate.


Taste of Three Hams

Serrano Ham, Valencia, Spain: lean, savory, La Quercia Rossa Ham Norwalk, Iowa: mild, smooth and Edwards Country Ham: Surry, Virginia: sweet, smoky. Splendid.

We were now down to our third, and final "round" of dishes, from the Meat/Vegetable section of the menu.


Brussel Sprouts (Nichols Farm & Orchard, Marengo Illinois); Bacon & Chestnuts

This was one of the table's favorites. How could brussels sprouts not be fun when paired with toothy artisanal bacon like this?

Next up was the only other dish of the night, besides the shrimp, that failed (as did my photo of it) - Beef Heart, Sunchokes, Red Onion & Olive. For my taste, the meat was a little too rare, and too thickly sliced. Ronnie felt that his had too much dressing, Bob's bite had too little. Oh well - we were getting very full anyway, and had more dishes already on order!


Pork Belly, Tomato, Artichokes and Clams

As before, a less successful dish was followed up with one that sang. This dish ranked up there with the smoked trout. An unlikely pairing of savory pork belly and briny clams - this dish really worked. I would have liked a few more clams on the plate- there were not enough for everyone. But since we were getting very full, we didn't worry about it.


Lentils (Becker Lane Organic Farm Dyersville, Iowa), Pig's Tail & Creme Fraiche

This dish, another huge hit, reminded me of the Norcian Lentils that Dominic Cerino used to make at Carrie Cerino's. Cooked to perfect al dente, it seemed a crime that I could only manage one small bite of these yummies. I am guessing that Becker Lane Farm provided the pig tail and not the lentils, since it is also listed with the next (pork) dish.


Porchetta (Becker Lane Organic Farm Dyersville, Iowa), Leeks and Beet Mostarda

Ironically, it was this final dish, which none of us had any room to really enjoy, that we agreed was the best of the evening (fortunately, it didn't go to waste; our dining companions took the leftovers home). I don't know that I've ever had porchetta before, but this was a wonderful example of it - the pig is gutted, deboned, arranged with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted. Crispy on the outside, melt-in-your-mouth pork on the inside, over leeks and topped with the most amazingly delicious beets.

Despite a couple of small misfires (I am sure had we told our wonderfully attentive servers about the two less than perfect dishes, the restaurant would have done something about it - but we had enjoyed so much fabulous food and drink, that this was not necessary), the food and service at The Publican are exemplary without being at all stuffy. This is a loud, but fun place to play with your food.

Outside the dining area, I felt free to use my flash to show you one of the most unusual restaurant restrooms I've ever seen:



The communal sink serves all of the stalls, which are behind the large wooden doors- several for the women and several for the men. This is the kind of cool thinking behind this restaurant. The Publican is defintely a food playground and highly recommended.

Saturday was Halloween. Though our friends had a very busy schedule, Ronnie and Julie were able to join us for a late brunch at the Prairie Grass Cafe. We had visited Prairie Grass two years ago, and were thrilled at the opportunity to again play with the local, sustainable and tasty food of Chefs/Spouses Sarah Stegner and George Bumbaris.

Several folks had told us that Prairie Grass had recently gotten a lot of press for their signature bleu cheese burger. So - Bob had to try it.


Top Sirloin Burger with Mild Blue Cheese Topping, Grilled Tomato and Potato Wedges, without the Bun



My taste of this dish was so good, I asked Bob for a second!

Our companions both ordered egg-white only omeletes:

White Beans and Swiss Chard

Ronnie ordered this side and passed it around the table. The beans were perfectly cooked and the sauce lip-smackingly good.

I ordered three separate items for my brunch, which were served together.


Mixed Greens with Apples, Walnuts, Crumbled Blue Cheese, and Balsamic Vinaigrette

My request for the cheese on the side of this half-salad was granted. It was a refreshing, seasonal salad.


Waffle with Warm Maple Syrup and Whipped Sweet Butter


Bleu Cheese is on the left, Butter for Waffle on the right

Now, you might wonder, with all of the amazing crepes, benedicts, omeletes and other items on the menu (including a more dressed-up waffle), why a "plain" waffle? Because sometimes, I'm a purist. Ronnie said the waffle was amazing, and I wanted to experience the zen of the waffle. Sound silly? Well - scroll down to the next photo.



This was, as Ronnie said, an extraordinary waffle. You could taste the freshness and quality of the ingredients, which were then perfectly cooked - crispy on the outside, moist on the inside - it almost didn't even need the butter and real maple syrup to be delicious (though they helped to add even more goodness to this).


House-made Ancho Sausage

I'd had this on my last visit to Prairie Grass, and it was as fresh and toothsome as I remembered.



I could not finish my meal, even though I shared generously with Bob!

Chefs Stegner and Bumbaris have just announced that they are opening another restaurant in downtown Chicago, to be called "Prairie Fire." Hopefully, we will get to visit Prairie Fire on our next visit!

We planned to go out Saturday night for dinner - but we were both so stuffed from brunch, and having such a great time at the RG, that we just nibbled a little in Hospitality, then called it a night.

But I was determined to get to Asian Bistro - another Ronnie recommendation - reputed to serve authentic Sichuan food (which we have not had in Cleveland). We'd hoped to gather friends and go Saturday night, but when that didn't happen - the two of us headed out alone on Sunday.


Asian Bistro 65 West Golf Road, Arlington Heights, IL 60005, (847) 439-5888

We entered this non-descript, strip mall place, and were almost immediately transported to China. We were the only non-Chinese patrons, and the server who first seated us spoke almost no English (no Mandarin either - I found out later she was from Gai Lin, in southern China, where Cantonese is still the predominant dialect).

Despite its simple suburban location, the interior was clean and modern.



As we went over the generously sized menu - we noticed that the Asian patrons received a different menu. Where is Jo-Mel, my Chinese cooking teacher and translator, when I need her??





Even stranger - the person who ultimately served us was not Asian, but also didn't speak much English. True to Anthony Bourdain's observation about who works in US restaurants of every stripe - the gentleman was Hispanic! And to top it off, he assumed that we were typical non-Asian customers, and didn't understand that we wanted the authentic Chinese meal.

We ordered a bit at a time. We started with 2 cold appetizers, and a hot one. And a pot of Oolong Tea, which took quite a while for our server to bring.


Spinach with Ginger 薑汁菠菜



This dish was the perfect compliment to the hot and spicy goodies we'd be enjoying the rest of the meal. And because it is served cold, it worked well as a palate cleanser throughout the meal.


Steamed Fresh Bacon w/ Garlic Soy Vinaigrette 蒜泥白肉



The pork belly had just enough spice to wake up our palates, without overwhelming them so early in the meal. Perfect.


Szechuan Hot and Spicy Wonton



These were lovely, though not quite as perfect as those we've tasted at New Jersey's Chengdu 1 and Chicago's Lao Sze Chuan. We saved a couple, to save some room for the next course!

This was where the language barrier got a little comical. I wanted to order a dish from the "Chef's Specialties" part of the menu, Szechuan Spicy Whole Fish, described as "braised whole fish filet highlighted by the delicate scent of pine nut." 干燒全魚. The server said that they didn't serve whole fish anymore, only filet (at least, that's what he seemed to be saying). So I said I'd have the dish however they made it.

This brought a gentleman out from the back who spoke a little more English (and was of Asian extraction). He explained that they were simply out of whole fish at the moment, not that the restaurant didn't serve it anymore. Well - that was (I'm sorry) another kettle of fish - so I asked him to recommend a fish dish that would give us a big hit of Szechuan peppercorn. This is the dish he selected for us:



You need to peruse the on-line menu yourself - I'm guessing this was Authentic Twice Cooked Fish Filet (回鍋魚片), but I'm honestly not sure. What I am sure of was that this was exactly what we wanted - don't be fooled by the red pepper visible in the photo - there was both chile and Szechuan Peppercorn heat - plus an intense sour element. Quintessential hot-and-sour preparation.





Bob's choice was equally succulent:


Szechuan Beef Stew with Noodle in Szechuan Style (四川牛腩麵)



This dish proved a perfect contrast with the fish - more of a sweet-hot, with notes of anise and other tasty spices carressing toothy noodles, and incredibly tender beef, which had soaked up the seasonings as if it were tofu.



This is how our table looked shortly before we cried "uncle" and packed up the leftovers.



If you live near Chicago, and you like or love authentic Szechuan food - run - do not walk - to Asian Bistro. Be patient if communication takes some effort - it is well worth it to experience such fresh, expertly prepared and flavorful food. You will be well rewarded.

Our last night in Chicago, Sunday, we returned to the scene of last August's crime: Burt's Place, Pizza For Grown-Ups. 8541 N. Ferris Ave., Morton Grove, Ill, (847-965-7997) (no web site, no credit cards). You can read a lot about Burt's here. Our dining companion, Mikey, has been eating Burt's pizza for over 30 years, and knows the husband-and-wife owners well. As you will learn if you read the LTHForum thread linked above, it is imperative to order in advance, which we did. We ordered one 18" XX-Large to share for dinner, and a 10" small plain cheese to take home with us to Cleveland on Monday. They wanted toppings; purist me wanted to taste the plain cheese version that I had been unable to really enjoy on my last visit.

As with The Publican- the light stunk for photography - but I did my best. Burt's pizza is based in the mold of Chicago Deep Dish - but it is different also. Burt makes his dough daily, according to a recipe he's been perfecting over decades. Unlike most Chicago deep dish - his isn't overloaded with the cheese and toppings - they are plentiful, but the crust always remains the star. Which is just how I like it (and probably why Lou Malnati's did not impress me - it was loaded with cheese, sauce and toppings, but the crust was meh). And the caramelization Burt achieves in both crust and toppings are unique.


Burt's XXL with Sausage and Spinach (and 1/2 Mushroom) Slice

Service at Burt's is also unusual. A set of tables in the center of the single room are reserved for the blazing hot pizza pans. Burt's wife Sharon (who was working alone this Sunday night, though there is another gentleman who works with her on service at times) serves each slice to each diner to order from the service tables. So, I was unable to get a shot of the whole pizza (and actually, we were running about 10 minutes late to meet Mikey and the pies hit the table at the exact time Burt had reserved them for, literally minutes after we arrived).

The lighting was much better in my home kitchen, so I took a few slice shots of our take-home pizza Monday night (we of course reheated the pizza in the oven and not the microwave):









I enjoyed every bite of both of the pizzas. Though this style will never replace thin crust for me - it doesn't have to. Burt's pizza is truly it's own, delicious, pizza beast!

Burt's is a great place to play with your food. The menu doesn't change much from what Gary Wiviott posted here, though the beer selection varies. Right now, Burt is serving several of Cleveland's Great Lakes Brewing Company's selections in bottles. The atmosphere is replete with kitsch and coziness, and Sharon is a wonderful hostess. Just make sure to call ahead and to bring cash, and you will have a wonderful time.

I will skip the details of our final Chicago meal - a very late lunch at Cardozo's Pub, 170 West Washington Street, Chicago Ill 60602 - because it wasn't very good. My Meatball [sic] Parmigian Sandwich tasted like microwaved frozen meatballs and it was served at such a tepid temperature that the cheese wasn't even melted all the way. Bob's burger was ok, but nothing to write home, or a blog about. I had considered trying to drive to someplace more interesting, but it was a quarter of rush hour, and we had a very long drive ahead of us. So we basically stopped at the first non-chain place we encountered near the office building where I had completed my business.

Once again, Chicago lived up to its reputation as a first class choice for playing with food. We look forward to returning!