Archive for the ‘Comfort Food’ Category

Other than eating, I love to travel. My parents used to joke that I had a bag packed and stowed away under my bed so I could leave on short notice. And yes, my favorite thing to do when I arrive at my new destination is eat. Yet, I’m always dreaming up these wild adventures which makes me pause and realize that I’ve neglected some good times right around the corner. For example, I’ve never been to New Jersey. Not the most obvious of destinations. Yet sadly, that is where my grandmother's family landed…off the boat from Italy, and I’ve never been. One of my best friends lives in NJ and…I’ve never been to visit. 

When I got an email a few weeks ago from the authors of the new book, JERSEY GIRLS: THE FIERCE AND THE FABULOUS by Marie Moss and Barri Leiner Grant, I realized it was a sign, I must find my way to Jersey. Barri sent me an email saying I needed to check out the book, especially the food section. After attending the book signing here in Chicago, I went home, crawled in bed with my signed copy of Jersey Girls and loved the “flavor” of every chapter. “TAWK” was my favorite chapter which provides a glossary of Jersey girl speak. Like…I’m looking in the mirra, I love chawklit, or I’m going to the mawl. Oh Barri and Marie, how I love this cawfee table book! Jersey Girls sets out to dispel all the nasty stereotypes (thank you Snookie) through a scrapbook-style compilation of their history of growing up in Jersey. They proudly take ownership of these exaggerated traits yet introduce the reader to a vibrant East Coast culture. 

So, I decided to see how these Jersey transplants, now living in the Midwest, compare their “eats” from growing up on the shore to living in our Windy City. In the book, they list the staples of a Jersery diet: French Fries, burgers, Jersey tomatoes, lobster, and salt water taffy. French Fries are my devil and I could do well on a tour of Jersey. 

Here is a rundown of their Chi-town faves:

French Fries: sweet potato fries at John’s Place and Rockit. Portillo’s fries come very close to boardwalk bliss!

Hot Dog: America’s Dog - they get it East Coast right!

Burgers: Five Guys and Portillo’s

Chawklit: We kick it old school at Windy City Sweets – they make their own.

3308 N Broadway St, Chicago

Both Jersey girls love The Melrose Diner in Lakeview and head to Shaw’s for a lobster fix. But both agree there’s no comparison to the local diners, catching crabs, salt water taffy and candy apples from their hometown. You can’t even get a candy apple here in Chicago…they don’t make ‘em. I also love that a real Jersey girl knows how to catch her own crabs! And making steamed clams or “steamers” is an art form which I have never experienced. While the food isn’t fancy, growing up Jersey is truly tied to a food culture. Their passion about the local fare was fun to experience through the pictures and whimsy in which they share with readers. And honestly, I am dying to go this summer. I want steamers, lobster, fries and a Jersey tomato! 

Lastly, I asked Barri and Marie, if a busload of people from Jersey arrived in Chicago for a night out, where would you take them? The Jersey Girls replied, “One of our favorite restaurants is Jane’s – it’s sweet and small,  an M&B favorite when we get to catch a bite together here in town. We also love Table 52 for the home cooking and of course our pal Art Smith.”  

Jersey Girls: The Fierce and The Fabulous can be purchased on amazon.com

Just a little love story for my Beauties even after Valentine’s Day! Can you believe that I DON’T like going out for V-day? Prince Charming gets a pass on this overblown holiday. I know it’s a big restaurant night but this is when my snobby side comes out. I’m not into prix fixe menus or dining with amateurs. Could I be any more honest? You're welcome.

I do, however, like giving a little love to my kiddies with a home-cooked meal. While my brother decided to cook anything with the word “red” in it (seriously? that’s all you could come up with? Red beans and rice, red beets, etc.), I decided to mold my love and affection for them…out of my favorite protein…meat! I made heart-shaped Salisbury Steak with Onion Gravy and Pan Sauteed Spaetzle. The whole meal screams LOVE.

I did my research, as I always do, on the origins of Salisbury Steak. For whatever reason, I love reading about the history of food. This dish dates back to the late 1800’s and really is just a fancy hamburger. Get this, a doctor invented it because he believed shredded food was easier to digest and starchy foods were difficult on the digestive system…HI Atkins! Thus, he created the burger to resemble steak and it became very popular during World War I.

Another interesting tid-bit on this meal is try googling “salisbury steak” and you will find recipes with powder mixes and soup cans. That is illegal in my house and I was somewhat surprised. Not even my cooking-crush, Tyler Florence, came up with a recipe on google. Beauty and Her Feast doesn't come from a box. So, I had to come up with my own version of my favorite 1970‘s Hungry Man TV dinner. Yes, I ate them. But today, I prefer the scratch version. My kids are saucy little things and love extra gravy. This recipe provides a large portion of gravy and roughly 8 - 10 patties.

Salisbury Steak with Onion Gravy

2 lbs Ground Beef
1/3 cup bread crumbs
2 Eggs
1/2 cup ketchup
2 Tbs. Worsteshire
1 Tbs. Dijon Mustard
1/2 tsp. Paprika
Handful of chopped flat leaf parsley
Salt/Pepper

Mix the above ingredients and shape into hamburger patties. Set aside.

Onion Gravy

6 - 8 slices of bacon, chopped
Vegatable oil
2 onions, sliced
3 cups beef stock
3/4 cup red wine
Chopped parsley
 

2 Tbs flour
2 Tbs butter

Heat pan and and saute bacon until crispy. Remove and set aside. Add a little oil and saute patties until browned on both sides. Remove and set aside. If oil needed, add then toss in the onions. Saute four about 3 -4 minutes. Add butter and melt. Then, add flour and stir quickly so it doesn't clump. This creates a paste in the onions. Add wine, scrape bottom and stir. This will be thicker than you expect but now add the broth. Stir in parsley and bring to a low boil. Add patties carefully and spoon sauce over the tops. Simmer for about 20 minutes. If you need it a little thicker, mash 1 tbs of butter with 1 tbs of flour and whisk in. Season with salt and pepper but be careful because you still haven't added the bacon!  Serve over pasta and sprinkle bacon on top.