I'm going to make a grocery list in a few minutes to purchase stuff for OTCC. I'll be making the stuffed peppers and the chicken saltimbucca this weekend. Both seemed a bit complex to throw together when I get home weeknights at 6 pm.
I was out of town for a few days for work, and ate at a restaurant owned by a Top Chef Master's-Season 2 contender. He co-owns and is the head chef of Spiaggia in Chicago, where the Obama's dined on a November date-night (their first date since post-election in 2009). Well, I did not dine at Spiaggia, but at their Kenosha restaurant called Mangia. It is less high-end than Spiaggia, but still very nice. And very delicious. I have leftovers for lunch today of the Oricchiette con salsiccia (pasta with lamb sausage, broccolini, goat cheese and chilies). *slurp*
I also indulged in a little Kringle. If you've only tried the stuff from the grocery store, you are missing out. The real stuff from the skilled Danish pastry makers is so much flakier and buttery. Yummmmmmm.
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4 comments:
Hi Kim! I am inviting myself over to share your leftovers.
I haven't eaten there for a few years but it is my recollection that Chicago has some truly great restaurants.
I am not a huge fan of Kringles but I do second what you said about bakery v. grocery store baked goods in general. I love my bakery in Bayport. http://www.breadart.biz
That made me really hungry for Boston Cream Pie. Mmmmmmm.
What is this kringle of which you speak?
It's an oval shaped Danish pastry.
From Lehmanns.com:
"Layer upon layer of fresh golden Wisconsin creamery butter is folded and rolled into the pastry dough. For three days, it is rolled and folded and cured in the cooler at 40 degrees. This process is repeated twice, producing over 140 folds.
A mixture of brown sugar and butter is spread on the rich dough, and the filling is added. The edges of the dough are stretched, shaped, folded and tucked into an oval shape. A batch of 240 kringles is baked at 350 degrees for 20 minutes. Kringles are honey-glazed before rich creamy sugar or chocolate icing is applied. After cooling, Kringles are packaged in bakery bags and are now ready to be enjoyed."
There's this big loyalty kringle war in Racine...there are two or three kringle makers that customers are very divided over who makes the best. This is the standard celebration sugary breakfast items in offices. You don't see donuts or bagels much.
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