Prettiest food I've eaten this month: L2O - Lamb Tartar

L2O: Lamb Tartar
Originally uploaded by KidItamae

This past weekend, Grace and I went back to L2O for a celebration. The first time we ate there, we were in a tatami room. It was great meal, but it actually left us wondering what the main dining room was like. So we went back, this time in the main room.

What really impressed us again was Laurent Gras' aesthetic. His food is delicate to the eyes and to the palate. The flavors are clean, harmonious and exquisite.

The lamb tartar was almost to pretty to eat. Almost.

The Southern: A Conversation Over Brunch

After a long sleepless night, the FSC eats at the Southern for Brunch. Animesh, Jschus and KidItamae regroup to discuss the meal.

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KidItamae: This is the first time [that I remember, not counting that time I was sleep eating] that I’ve gone out to brunch after a sleepless night at the hospital. So, the memory of the food is a bit hazy, a bit like a vivid dream [after which you wake up full]. I wonder if my stupor enhanced or inhibited my experience? Anyhow, let’s talk about the restaurant, and maybe you can help fill the blanks to my memory.

Restaurant Décor:

Animesh: The interior was made from roughly-hewn wood and stone, all in rectilinear arrangements, as though we were meeting in a rough draft for Fallingwater.

KidItamae: It is rustic and filled with a warm distressed wood. The décor seems like such a departure from the Miami-chic of Chaise Lounge, which seemed like a unique concept in the cold of Chicago. But I suppose this may suit our city better. But it also seems like with all the gastropubs and restaurants serving upscale comfort food have a similar look.

Jschus: I am always a big fan of being able to eat and have my feet dangle off the chair and not touch the floor. And I liked the wood. The bar was nice, modern, and with clean lines.

Drinks:

KidItamae: I didn’t order a drink, but I think it’s fabulous that Jschus ordered a ‘Dirty Peach’. I feel a nickname coming.

Animesh: My Old Fashioned came and it was bitter with cheap grenadine. I took it as warning.

Jschus: I ordered the ‘Dirty Peach’ in hopes that my high school nickname would recur. It was sweet and ok.

Wine-Soaked Steak

My kitchen began to smell familiar, like a ski lodge serving mulled apple cider, or a stall at Kristkindlmarkt serving glühwein. I saw this recipe over a year ago and it has stuck with me ever since. I forget now what aggregation of little forces brought me to take the time to prepare it, but lucky for me.

The recipe is simple: a ribeye marinated in a bold red wine and mulling spices for several days, and then grilled at high heat, sliced, and eaten. It comes from this article by Mark Bittman. Watch the associated video; it tells you all you need to know.

I started with the wine. It calls for Amarone, which I have never seen, but notes that any bold red wine will do. I had some Malbec open, and that's what I used. In to a pot with some sugar. (I believe the sugar does a lot for this dish; don't skimp.) You boil it, then you simmer til it reduces a little (they say 10 minutes). Add the spices: whole cloves, a cinammon stick, grated nutmeg, and citrus zest (it says orange, but I had a lemon). Cool the wine completely, immerse the steaks (I used a Ziploc), refrigerate, and come back in 3 days.

Brioche Strata (Bacon, Ham, Spinach, Onions)

It was my turn to bring something into work in the morning and, as always, I had waited until the last minute to decide what to make.  The decision of what to bring is really the most dubious of tasks and one I take quite seriously. I find myself worrying about what to make.  It's got to be something new, and something relatively easy to transport.  It can't be too similar to what someone else has brought recently.  Oh, and it has got to be fabulous. 

In general, sweets are very popular.   In fact, if it's homemade then it's generally some sort of sweet treat.  The only savory options anyone ever brings are bagels.  Which is in a way strange, since there is nothing inherently 'breakfast' about cookies or brownies. Eventually after a few hours of meditation (with one or two chocolate breaks), I had come to what I thought fulfilled most of my requirements and broke some ground into the savory baking dilemma. - strata.    

**I had always assumed that strata was a savory Italian bread pudding.  Probably something about the way 'stra-ta' sounds (it is so much more fun to say with an Italian inflection).  I was surprised to find (according to Wikipedia, my source of all knowledge) that it is an American invention with the first recipe appearing  in 1902.  Seems questionable to me, but who am I to disagree with the Wiki? 

Marshmallow Fluff and Peanut Butter

I've always had a strange attraction to marshmallow fluff.  When I would pass it in the supermarket, my eyes might linger a bit, flirting with the possibilities.  But I would never commit to a purchase.  It seemed like too much.  Too risky for me.  And so for years, the jar of fluff has been nothing more than a passing thought.

Then I was watching Chowdown Countdown on the Travel Channel, which featured a restaurant in NYC called Peanut Butter & Co which features an all peanut butter sandwich menu.  And on their menu is "The Fluffernutter."  It's "freshly ground peanut butter on one side and gobs of Marshmallow Fluff spread on the other."  And this made sense to me.  In fact, it seemed somewhat ingenious.  How have I not seen this before?! After a little research it's apparently a favorite in the Northeast.  In 2006, Massachusetts State Senator Jarrett Barrios had even proposed legislation restricting the serving of fluffernutter sandwiches in public schools in an attempt to combat childhood obesity.  How could she?! Marshmallow and peanut butter - it makes perfect sense.  And with that I set out to buy some fluff and make a sandwich. 

When I opened the jar, I was struck by the sweet powdery smell of marshmallows.  I dug the knife into the smooth creamy white substance and pulled away a large dollop. The crevice that was left behind in the jar was craggy and filled with holes.  I watched in amazement as the holes filled and surfaces oozed together reforming the perfectly smooth white surface.

The taste of marshmallow is immediate upon biting into a fluffernutter.  The sweetness lingers a bit, but it's followed by the richer salty peanut butter. The fluff adds body and even some moisture to the sandwich while avoiding the sogginess that sometimes comes with jelly.  After two, maybe three sandwiches (in the name of being thorough and sure), I can say that I am a fan. 

Current Obsession: Maple Pretz

When it comes to snacks, I tend to eat things in bunches.  I fixate on one snack and eat it intensively for a period of time. Currently I'm eating a old favorite: Maple Pretz.  

Pretz are delicate stick-shaped biscuits, like pretzels, but sweeter.  Maple Pretz have a soft maple and butter flavor and taste like the essence of pancakes. 

Maple Pretz has been available off and on in Chicago over the past few years.  A few years ago I had it and loved it.  It was a limited edition flavor that I thought I had lost forever (apparently it may have be available in Canada).  Then Ezaki Glico made a similar and equally delicious French Toast Pretz.  But that too was limited edition.  While at Mitsuwa the other day (where I found the Baumkuchen), I saw some fresh bags of Maple Pretz.  I had better eat up while I can. 

Baum Update

I was in Mitsuwa and found a large ring of Baumkuchen for ~$6.  It has a nice mild flavor and comes conveniently packaged.  It seems like a nice alternative for the Baumkuchen fix when you can't wait for Christmas or a trip to the Hong Kong airport.