Coco Pazzo Cafe, Chicago

We had wonderful weekend trip to Chicago for the American Historical Association annual conference.

We had a stellar dinner at Coco Pazzo Cafe, walkable from our hotel. Convivial atmosphere - very much a neighborhood cafe vibe and look. Even more fun, a whole lot of history profs/teachers/writers there for the conference got the vibe to go there.

Loved the murals on the wall, and the baroque huge floral arrangement on an old farm table that also held bread and appetizers. It was cozy but still had room between tables and very reasonable noise level that lent itself to conversation.

We had some of the best service I've had in years-- personal, interested a little quirky and definitely sincere.

Of course.. the food. The pappardelle w/ wild boar ragu totally rocked. Wide, al denta papparadelle with diced boar in a tomato and spiced sauce that had strong hints of cinnamon and allspice. Served absolutely piping hot, it warmed the soul and body on a chilly and windy night. Could only eat half, just great as a reheat when we got home. Carpaccio a little weak but the parm was just delicious. The veal scallopine was pristine and very flavorful with a rich jus and mushrooms, however - the ragu won.

Wine prices were extremely reasonable ($28 for a bottle of hearty red) and added to the meal.

Might be the go-to meal next time we're in beautiful Chicago.

http://www.cocopazzochicago.com/coco-pazzo-cafe.html

A new Christmas tradition?

We always have a big breakfast Christmas morning. "Nero Wolfe" scrambled eggs (cooked over a double boiler slowly for a long time), ham from Christmas Eve, homemade rolls, fresh fruit salad, bacon, sausage. The whole nine yards.

But to gild the lily this year, Yorkshire pudding was introduced. A puffy, dramatic and - actually - pretty light carb to balance the proteins.

Michael Ruhlman's blog yielded a very simple but terrific recipe. Basically 4-5 eggs and a cup of flour and then good fat (we used bacon drippings), popover pan and high heat. Wow!

These were architectural beauties -- golden, narrow hipped, huge on top, light and fluffy and and filled with air and deliciousness.

This may be the start of a new tradition after 20 years of wonderful meals. Our pals Kim and George are new additions as well, with bubbly and bacon, and who add freshness and friends to the breakfast table.

You can't buy a breakfast like this for food, wine or especially company. And that's the big present of the day.

Crappy dinner

Despite years of cooking, experience and interest in food-- some tag-teamed skills between us, the baker and the more savory cook -- now and then a really crappy meal comes out of the kitchen despite best efforts.

So: leftover burger, some beef broth, cabbage, carrots, lots of onions, celery, Great Northern canned beans and a bit of leftover rice = a totally sucky dinner.

The rice blew up in the broth, the beans and rice suck up any flavor so it was really bland and not soupy. I mean, it was food if you were really, really hungry (which I know is prevalent in so many places. ) But, wow. All this stuff and no flavor and crappy texture.

Hmmm, guess a little failure in the kitchen is always a bit of a bracing slap in the face and kind of refreshing.

English muffins for dinner, and the cook is humbled.

Thanksgiving gravy starts now!

We are starting the Thanksgiving gravy three weeks early. Here's the plan:

We roasted two turkey legs and three turkey wings. First, collect the drippings. Let them chill, separate the fat, and freeze the drippings and fat separately. After stripping the bones of their meat, we will make about two quarts of rich stock from the bones and scraps, along with onions, celery, carrots. After straining the stock, we chill it to let the fat rise and solidify atop the liquid. Remove the fat and freeze it.

Now boil the stock down, reducing it by about half. Freeze the quart of concentrated stock.

When Thanksgiving comes, we will have extra turkey fat, extra drippings and plenty of stock to extend the gravy.

Since gravy is simply fat and flour, cooked to a brown roux along with flavorful liquids stirred in, we are in great shape. Plenty of turkey fat and plenty of drippings and stock to make the most flavorful of gravies.

Halloween

I wonder if the little ones would rather have a nice slice of Halloween meatloaf than all that candy?

Sydney Bogg chocolates

Lucky me, I won a box of Sydney Bogg chocolates from Sweet Essentials in Berkley. It was elegant and totally delicious.

I remember the store at 7 mile and Woodward which seemed magical and and beautiful -- went as a Girl Scout on a field trip and passed it countless times on my way to downtown for work. Glossy chocolate, gleaming glass cases, gorgeous boxes and all on a a wide city highway across from a park. You know it was a special event when you got something from Bogg's.

What I didn't know is the same recipe is being made here in my home town of Berkley. The owners of Sweet Essentials have been making the candy based on Bogg recipes for the last 25 years. It's a small store with choice chocolates.

The box I took home can hold its own with any first class chocolates. Glad to know a Detroit legend lives on nearby and is just as glamorous, delicious and a treat as it was 50 years ago.

Remembering Eloise

We had some sad news in the last days, the mother of one of my best friends passed on.

Eloise was a sassy, smart, sharp, fun and vocal lady who I spent lots of time with during college and especially during a number of trips to Sanibel Island.

Her daughter is brilliant, fun and creative and we have had a long and wonderful friendship since college.

So how does this relate to Detroit Food?

A week in Sanibel
= gorgeous tomatoes in Feb.
=Key lime pie

=Anything you ever wanted to eat in the fridge

=Frozen cookie dough whenever you wanted it

=Bubble Room bread (which we deconstructed, see another post.)

Everything we ever had, in the company of Eloise and my friend, was delicious. Breakfast with Jane Pauley despite I never watch TV in the a.m. Happy hour on the patio. Brunch with stone crab claws and omelettes, of course.

Food tastes best with the people you care about most. Food tastes the best with Karen and Eloise.

She is and was a great lady, with fun and spark and a zest for life. Lucky to know her.