Smoked Meat

This year, food ran the gamut from Quebec’s famous/infamous poutine to smoked meat sandwiches to osso bucco. We celebrated my 7 and 5-year-old nieces birthdays on Saturday with a kids’ party in the afternoon and a family party in the evening. How fun are two cakes, two parties and two sets of people singing and wishing you a happy birthday when you’re little?! I decorated a cute cake made up of two half moons for the kids’ party that was a big hit and a two-tier, fondant-covered pink and blue girl-o-rama cake for the evening party.

Pied de Cochon Poutine

For those of you who haven’t had poutine yet, it’s a must-try when in Quebec. There are tons of variations, like the foie gras-covered version at Au Pied de Cochon in Montreal to the more common interpretation of french fries, brown gravy and fresh cheddar cheese curds. Was in Quebec three days and had this dish three times – thinking major thread mill’s in my future!

Another Quebec delicacy that I got to enjoy was a perfectly steamed smoked meat sandwich.  A 10-pound piece of corned beef was steamed for 3 hours in a restaurant-grade food steamer until perfectly moist.  Rye bread was also steamed to create THE perfect sandwich.  I hadn’t had a Quebec smoked meat for over 15 years and it was better than I remembered it, thanks to the steamer my father’s had since I was a little girl.

Isn’t it funny how foods from one’s youth can bring back memories decades later?  How is it that a trip ‘home’ to Quebec wouldn’t be complete without Yum Yum-brand All-Dressed chips or an Aero chocolate bar?  Hope that whatever you did this Labor Day weekend, it created memories you can think back on fondly.

Cheers,

Veronique

Restaurant Michael Interior

Culinary Institute of America-trained chef Michael Lachowicz, of Les Deux Gros fame, prepares “his version of unpretentious fine French food in a casually elegant setting” at Restaurant Michael which he opened in Winnetka, IL in 2005.  Michael is a warm, comfortable space catering to the upscale crowd of this affluent Chicago North Shore neighborhood.  The staff is led by an old school maitre d’ who knows his loyal clients and makes newcomers feel welcomed.  The wait staff is attentive and knows the menu and wine list well enough to make helpful recommendations.

While the atmosphere is appealing, guests are here for chef Lachowicz’s fabulous food.  Fresh, quality ingredients meet the skillful hand of a classically-trained chef.  The menu features a three ($48), four ($54) and seven ($65)-course prix fixe menu and the staff gladly offers to accommodate a three-course menu encompassing two starters and an entrée instead of the common starter-entrée-dessert combination.

Foie Gras Starter

On my two recent visits, some must-try starters were the pan roasted jumbo diver scallop with baby spinach, brie and tarragon corn blinis, the sautéed medallion of Hudson Valley foie gras over foie gras strudel, and the paté of squab & chicken liver mousse with dried garlic sausage.  All were masterly prepared and beautifully presented.

Some winning entrees to consider are the wild Japanese black cod over roasted beet risotto with saffron sauce, the baby Australian lamb chops and osso bucco ravioli over mission fig and exotic mushrooms and the beef tenderloin “Rossini” with foie gras medallion over Madeira sauce.  How amazing are those descriptions?  Just a tad less amazing than how they actually taste.

Desserts range from the artisanal cheese plate (good choice), the Tahitian vanilla bean duo of panna cotta and crème brulée and the warm, fallen chocolate soufflé.

The wine list features some old favorites but also offers creative alternatives for the more adventurous patrons.  There are several options of wine by the glass.

For social media conscious diners can follow Michael on Twitter, like Michael on Facebook or sign up for Michael’s newsletter at www.restaurantmichael.com.

Hours of Operation: Lunch: Thursday – Friday: 11:30am – 2:30pm
Dinner: Monday – Thursday: 5:30pm – 10:30pm, Friday – Saturday: 5:30pm – 11:30pm, Sunday: 5:00pm – 9:00pm

64 Green Bay Road
Winnetka, IL 60093

(847) 441-3100

For those of you not familiar with MeetUp, it’s a website you can access to find groups of folks with the same type of interests you do. Those groups ‘meet up’ every so often and it’s a great opportunity to get introduced to others in ones regional vicinity. There are singles and couples, so attendees don’t feel like they must bring a guest to fit in.

For us, having relocated to the NJ/NY metro area where we knew no one, it was a great way to make new friends and go out socially as a group. I belong to several MeetUp groups focused on food and wine (surprised, right?!).

Check the site up for groups in your area: www.meetup.com

Cheers!

Veronique

'07 Boutari Moschofilero

2007 Boutari Moschofilero is pretty widely available in my neck of the woods in New Jersey, so I get to enjoy it often.

Think of this wine as a Pinot Grigio / Sauvignon Blanc but with tons of body and flavor.  It’s light enough to be enjoyed all Summer long, but offers enough body and richness to pair with spicy foods during the cooler months.  I find lots of juicy lemons with ripe honeyed melons and floral undertones with some nice acidity.

At a recent dinner party, I paired it with grilled octopus and Greek yogurt-marinated chicken kabobs and it was super.

At around $15 a bottle, this Greek wine from the Peloponnesos region is a great buy and value.

'05 McCrea Cellars

As I’m not a fan of buttery Chardonnay, I find that Roussanne is a white wine that I can enjoy when I want something with more body than the typical United States Sauvignon Blanc.

This wine, which I tasted at Cyrus in Healdsburg, CA, is fruity with a bold orange nose with floral undertones.  It’s chewy with powerful flavor and acidity.  Little caramel finish.  Nice example of Washington State Roussanne.

348 cases made.  Around $25.

The Jersey Shore is the ultimate summer destination–full of sun, sand, and great eats.  This week, Adam visits the legendary Maruca’s, on the boardwalk.  Here, Adam learns about the ultimate Jersey Shore original pizza: a thin, crunchy crust with swirls of tomato sauce on top of a pound and a half of Maruca’s proprietary cheese blend.  Did you know that the great chefs of Maruca’s put their pizza sauce on with a watering can?  Adam explains that this pizza is a “vortex of pizza bliss”!

Next, Adam visits Hoffman’s Ice Cream for a true taste of summer, and some of the best ice cream on the Jersey Shore.  Adam tries Hoffman’s world famous dessert, “The Octopus”, which is made with eight scoops of homemade ice cream, eight toppings, and eight “tentacles” of whipped cream.  Adam gives a few “fist pumps” to the delectable treat.

Finally, Adam goes to The Chicken or the Egg to attempt the Ludicrous Wings Challenge.  With 12 jumbo wings, drenched in a sauce so spicy that the dish has defeated thousands, will Adam win food glory?  The habanero extract infused sauce of this challenge is so intense, that Adam must wear gloves to protect his hands.  With only 15 minutes to finish two pounds of food and push through the wing’s heat, will Adam be the fourth person ever to avoid going down in flames?

About the Show
Adam Richman, a food fanatic with a serious appetite, travels around the country taking on the most legendary food challenges.  Adam has held every job in the food business and is now on a journey to explore the best eats our country has to offer.  Whether it’s a fourteen pound mountain pie, or an eight-patty burger, Adam is ready for the challenge.

Galaktoboureko Pie

I was shown how to make this traditional recipe by a friend’s Yia Yia (Greek grand-mother) many years ago and below is her recipe (with a few variations).

Glaze Ingredients:

• 1 1/3 cups granulated sugar
• 1 cup water
• 2-inch piece lemon peel
• 1 1/2 tbsp lemon juice

Pie Filling Ingredients:

• 6 eggs
• 1 cup granulated sugar
• 1 cup semolina, finely ground
• 1 tsp pure vanilla extract
• 2 tbsp lemon juice
• 1/2 tsp grated lemon zest
• 6 cups of milk (not low fat)
• 2 tbsp butter, melted

Phyllo Ingredients:

• 1/2 pound (2 sticks) butter, melted
• 1 pound phyllo dough sheets, thawed

Glaze Directions:

1. In a medium saucepan, bring the sugar and water to a boil over medium heat. Add the lemon peel, reduce heat to low, and cook for 8 minutes.
2. Remove saucepan from heat, add the lemon juice and set aside to cool without stirring (can cool for up to an hour).  Discard lemon peel.

Pie Filling Directions:

1. In the bowl of an electric mixer, beat on high speed, 2 eggs with 1/3 the sugar until light and frothy, about 3 minutes.  Add 2 additional eggs and another 1/3 of the sugar, and beat for 2 minutes.   Add last 2 eggs and the rest of the sugar and beat for 2 minutes.
2. Add the semolina, vanilla, lemon juice, and grated lemon zest.  Beat for 2 minutes.
3. Add the milk and the melted butter. Beat for 5 minutes on medium speed, until the mixture is light and fluffy (mixer bowl will be very full).
4. Pour the filling into a large saucepan and cook over medium-high heat, stirring continuously with a whisk until the mixture thickens, about 7 minutes. Remove from heat and cool while assembling the phyllo in the pan, about 15 minutes.

Pie Assembling Directions:

1. Preheat the oven to 350 degrees.
2. Brush the bottom and the sides of a 9-inch springform pan with some melted butter.
3. Using 1/2 of the phyllo sheets in the 1 pound package, lay one sheet of phyllo in the pan so that the sheet goes up to the rim on one side of the pan and overhangs on the other side.  Brush the first phyllo sheet with butter.  Continue layering the sheets until there are phyllo sheets overhanging on all sides of the pan – not forgetting to brush butter between layers.
4. Stir the cooled custard and pour into the pan over the phyllo sheets.  Using a spoon, spread the custard in an even layer over the bottom of the pan.
5. Fold in the overhanging phyllo over the custard, brushing butter between phyllo sheets until about 1/2 of the custard surface is covered with phyllo.  Brush top of phyllo with butter.
6. Using the second 1/2 of the phyllo package, lay each sheet over the top of the pie, brushing each with butter as you layer, to cover the whole pie.  Brush the top of the pie with butter.
7. Using a very sharp knife or a serrated knife, cut the pie in 16 slices, ensuring to cut all the way through the bottom phyllo layer.  You will break some pieces of the phyllo top layer, but this step would be impossible after baking.
8. Place the pan on a cookie sheet and bake for 40 minutes, until golden.
9. Remove the pie from the oven and pour the cooled glaze over the entire pie surface.  Cool pie completely, at least 3 hours before serving.

16 servings.

Notes: Rule of thumb when using phyllo, ALWAYS brush each layer with melted butter.  This ensures flaky pastry layers.  Also, ALWAYS keep a damp kitchen towel over the phyllo sheets you’re not using to keep the sheets from becoming brittle and dry.  Make certain to keep the pie on the cookie sheet through the cooling process as some of the glaze will seep out of the springform pan. Eat the pie within a day of making it as it’ll become soggy. I use the candied lemon peel as a garnish for the pie.

'07 Hirsch Vineyards Pinot Noir

Enjoyed a bottle of this wine at lovely Cyrus in Healdsburg, CA and thought it was a well-balanced example of coastal Sonoma Pinot Noir.

Saying a Pinot Noir tastes like cherries is like saying a cab goes well with a steak – obvious.  In this case though, the cherries are succulent and very ripe with dark berry and chocolate undertones.  There’s a nice level of tannins in this above-par wine and the spicy finish lingers on and on.

This wine reminded me of some of the refined Burgundies I’ve enjoyed over the years.  Great example of California Pinot that is a must-try, even at a higher price point.

Around $65.

Smashburger Hackensack

First, the space is large and hip and is located in the upscale Shops at Riverside. Eat a burger and work it off shopping – priceless.

Second, the staff is uber helpful and upbeat which adds to the positive vibe of the restaurant.

Third, and most important, is that the food, even on the busy pre-opening night I visited, was fresh and tasty. These are truly the best fast food burgers around and perhaps the best burgers I’ve had: Juicy, messy with tons of beefy flavor. The eggy buns are super, the sides are atypical (fries tossed in garlic and rosemary olive oil, fried pickles and carrot/asparagus ‘veggie frites’ to name a few) and Smashburger offers freshly tossed salads and outstanding chicken sandwiches.

Hope you’re lucky enough to have a locations near you. Visit www.smashburger.com for current and soon-to-open locations.

Disclaimer: I am not being paid to blog, Facebook and Twitter about Smashburger. I simply feel strongly about its product.

Blueberry Buckle

The origin of the name ‘buckle’ in a dessert is thought to be from the ‘buckling’ of the cake as it bakes under the fruit from the addition of baking soda to the batter.  Whatever the provenance of the word, this dessert is a perfect ending to a Summer dinner.  Think steamed, soft cake, gooey blueberry and crusty, buttery topping.

Blueberry Filling Ingredients:

• 3 cups blueberries (if frozen, thawed)
• 2 tbsp lemon juice
• 1 tbsp flour
• 2 tbsp granulated sugar

Streusel Topping Ingredients:

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup flour
• 1/2 tsp ground cinnamon
• 1/4 cup (1/2 stick) butter, chilled then cut into small dice

Cake Ingredients:

• 1 cup flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup (4 tbsp) butter, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup whole milk

Preheat oven to 350 degrees.  Butter six – 6 ounce ramekins or oven-proof dishes.  Set aside.

Blueberry Filling Directions:

1. Mix the blueberries, lemon juice, flour, and sugar in a large bowl.  Allow to macerate for 30 minutes.

Streusel Topping Directions:

1. Combine the granulated sugar, brown sugar, flour and cinnamon in a medium bowl.
2. Cut in the butter with two knives or a pastry blender until the mixture is the consistency of coarse meal.  Refrigerate until ready to assemble.

Cake Directions:

1. Combine the flour, salt and baking powder in a small bowl.
2. Cream the butter in the bowl of an electric mixer for 1 minute.  Add the sugar and beat for 2 minutes.  Add the egg and vanilla to the mixture to combine.
3. Add 1/3 of the flour mixture, beat for 10 seconds.  Add 1/4 cup of milk, beat for 10 seconds.  Continue alternating flour and milk until just combined.

Final Assembly:

1. Add 1/4 cup of cake batter to each ramekin, smoothing the surface.
2. Spoon the blueberry mixture over the cake batter.
3. Top the blueberry layer with an even amount of streusel mixture.  Place ramekins on a baking sheet and bake until streusel is browned, about 25 minutes.
4. Allow buckles to cool for 15 minutes.  Serve with vanilla bean ice cream.

Makes 6 servings.