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July 2009
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GuideLive.com
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January 4, 2009
For an optimistic launch into the new year, check out Karen Robinson-Jacobs' story here about the ways some restaurant start-ups have adapted to and anticipated the bone-jarring economic developments of 2008 leading into 2009. Sure, we saw a lot of restaurants go belly-up in '08. But a lot also figured out ways to keep going. And check out Fruia's Tre Amici , boldly launched in December with eyes wide open. There are still plenty of good-news/can-do stories out there, and it's good to hear a few.  Comments (1) Leave comment
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|  E-mail entryThe entry "2008 restaurant start-ups innovate to tough it out" is tagged: restaurants; economy
Having blogged about using Peter Schaar's historical chili recipe with elk here, I'm ready to report the results. Sublime, baby, just sublime. Although the cauldron of cooking chili in the photo looks reddish - that might have been right after we added the ancho paste - it ended up a deep brown. The flavors were complex and intense, with the only difference (from Schaar's, made with pastured local beef), slightly denser meat. A squeeze of lime juice added to the complexity. We paired our chili with Corn-Kits muffins (savory, no sugar added) and the 2006 Lost Angel Petite Sirah, a "heavenly" complement to the chili's beefy, chile flavors. (The wine is about $12 at places like Majestic, Andrew's Fine Beverages, Kindred Spirits and Two Bucks.) The only real problem with the chili - and Schaar warned us about this - is the searing step: makes a mess on your stove. Worth it. Comments (2) Leave comment
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| E-mail entryThe entry "Peter Schaar's chili with elk: the tasting" is tagged: chili
My wife and I have a New Year's Eve tradition that avoids the crowds: We pick out some gourmet foods that we don't normally eat, put a fire in the fireplace, find some movie to watch, and toast the new year by toasting marshmallows. This year, we'd been watching a lot of food shows lately and saw both Emeril and Rachael Ray doing rather different deep dish pizzas. I added a quick check to see what the food wizards at Cooks Illustrated suggested. And Googled for "Chicago deep dish pizza recipe." Head for the jump to see what I pulled from them all -- to create an incredible pizza that I won't claim beat Pizza Uno's best, but I'm a long way from Chicago. Comments (5) Leave comment
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| E-mail entryThe entry "Homemade holiday deep dish pizza -- an amateur's report" is tagged: deep dish pizza |
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