Detroit Food

Friday, June 14, 2013

Michigan Strawberries = strawberry shortcake for dinner

This is the time of year when so many of us are cheering that summer is here. Well, of course, we are.

But, this is the best time of the year for the most delicious strawberries in your life. The spring Michigan strawberries.

They are marvels of intense flavor, the best we've ever had, anywhere. And all the more precious because the season isn't that long. We take every advantage of getting these beauties home whenever we can. (Plus MI asparagus is almost as good and we do the same for these lovely stalks.)

So what else would you have for dinner, other than strawberry shortcake?

These are the beautiful berries --

So we start with macerating the berries with just a touch of sugar

Bake up some real biscuits -- these are from the original "American Cookery" by James Beard (with just a touch of sugar added.)

Beat your real heavy whipping cream with a touch of vanilla.

Pile the fresh berries, the macerated berries with juice on a fresh biscuit and dollop fresh whipped cream on top.

Perfect for lunch, dinner, breakfast, midnight snack, mid-afternoon meal. The food of the gods who probably only eat Michigan strawberries.

Saturday, April 6, 2013

Atomic Dawg in Berkley

Always good news that Berkley is getting more tasty chow places.
Here's a review, thanks to the Detroit News:

Atomic Dawg

We'll chime in soon.

Friday, April 5, 2013

Two happy days at Meijer's

I don't know about you, but I like and do most of my bulk shopping at Meijer's in Royal Oak, MI. When I was single and living near there I would go in and feel like I was in a Star Wars movie -- way too much space, and a universe of choices. I'd feel overhwhelmed.

Well, times change don't they? I've shopped there now for years, as our two children grew we needed more and more and more chow. It was convenient, prices were great for commodities.

The produce section has evolved into a cool way to buy specific MI farmers' crops as they ID them.

But that's not the story, the last two times I've shopped there I've not only had help but have just learned to like a couple guys there. The produce guy pickles 25 POUNDS of asparagus a year. Found out he's from my rival high school and graduated the year after me. It all started with trying to find a bag of lemons.

The meat guy changed some prices for me and smiled the whole time.

And I saw the produce guy again tonight on a not quite desperate, but urgent, trip to get cat food for the old lady cat Sylvie.

This guy totally made my day, we laughed, talked about high school - the bad guys he knew, a little bit of politics. It's such a pleasure to find foodly people, colleagues wherever you go. And this is why I want to share such experiences on this blog. You never know where a good person and a food person turn up. And they're always a keeper.

So props to Mark at Meijer's. My bagged lemons are proudly in my fridge.

Wednesday, April 3, 2013

Walleye

The King of Freshwater Fish

A dinner of fresh walleye last night confirmed that the fish should be the state fish of Michigan. As delicious as brook trout is, and it's really pretty, walleye is a transcendent experience.

Sweet, large fillets, dusted with flour and sauteed in butter with just a little seasoning may be one of the best dishes in the world. Yes, THE world.

Not ready to set up a referendum, but can't rule it out.

Sunday, March 17, 2013

St. Patrick's and the Lost Tribe of Israel

In honor of Detroit Food guy's father, Edward Francis, who believed that the Irish were the lost tribe of Israel, we enjoyed corned beef and cabbage this year with a nice Kosher cabernet sauvignon from Israel.

Friday, March 15, 2013

Bangers and Mash

Not

Bangers and Mash for Dinner

A package of "Irish" bangers called to me recently and I also thought of boxty - mashed spuds with green onions as well. So that what was for dinner would be a good addition.

A little research and I knew...despite the small lure of St. Patrick's Day dinner and thinking this would work, this is not an Irish meal.

First, the Irish didn't have meat. And because of that they didn't make sausage. So what they had were potatoes... lots and lots of potatoes, until they didn't. And we know what tragedy happened.

However and nonetheless the bangers were on the menu. A couple of Google searches and Serious Eats landed the recipe. Gently cook the bangers, then crisp up in a pan.

Make the spuds (the other Detroit Food guy is a pro at that.)

And, the kicker, the onion gravy. SO easy. Caramelize a couple of onions, toss in a bit of white wine, a little flour, cook and add beef broth.

Serve the bangers over the fluffy spuds and ladle on the gravy, which is just ridiculously good. The gravy can anticipate a number of appearances in the future.. over spuds, noodles, and a great burger.

So while our Irish DNA is a little bit offended by the non-Irish-y bangers, our tastebuds were fine with it. Easy and comforting and hearty. Serve with peas for the full English treatment. But not on an Irish holiday.