January 2008 Archives
Here's the perfect Valentine treat for that special love in your life: truffles from Coco Rouge. Made of top mark chocolate with delicate hints of exotic flavors, Coco Rouge's truffles are a sweet soiree for the taste buds!
Pastry chefs Jeremy Brutzkus and Erika Panther (the husband and wife team behind this Division Street gem) met sweet at Le Cordon Bleu in London and then moved to Chicago to fulfill their passion: creating superior chocolates for all to enjoy. For years, Jeremy and Erika have sold their delicacies to the likes of the Four Seasons and the Park Hyatt's Nomi--high honors indeed. Then in October 2006 they opened their first retail location, a dramatic, loungey space for enjoying their decadent goodies which, besides truffles, include hand-crafted chocolate bars, toffee, and hot chocolate emulsion.
With a little expert help from Erika or Jeremy, have fun selecting a flavor profile to complement your beloved this February 14. Whether with a touch of spice and zing, something smooth and easy, or a burst of fresh succulence, you'll find the perfect way to your Valentine's heart. And to seal the deal, Coco Rouge will package your little tokens of love just beautifully.
As a preview, consider The Leatherwood for your belle or beau. It's one of Coco Rouge's many singular treats. Bittersweet chocolate ganache is folded with caramelized honey harvested from Tasmanian rainforest Leatherwood flowers. Dipped in yet more bittersweet chocolate and garnished with bee pollen and grains of sea salt, it's an exquisite example of Coco Rouge's evolved truffles. And for the traditionalists, classic truffles are readily available as well.
As an enticing final note, Coco Rouge will soon be making some exciting changes. Within a week or two they'll be making Parisian-style baked goods like tea cakes and macaroons, and they're also planning a light menu of savory bistro fare with a twist. Soon, too, you'll be able to court your darling or treat yourself with the click of a mouse: Coco Rouge's sweets will be sold online at www.cocorouge.com.
Happy Indulging,
Coco Rouge
1940 West Division (map)
Chicago, IL
773.772.2626
www.cocorouge.com
Hours:
Tuesday - Saturday 12-10PM
Sunday 12-8PM
On the cold, crisp days this winter, Tastybeat has sampled many a hot cocoa beverage in the city's ever-growing hot chocolate scene. Our conclusion? Angel Food Bakery serves up one delicious cup!
Their supremely delicious hot chocolate sensation, the Barthelona, is rich, creamy, and not-too-sweet. You'll find it is just the remedy for those chilled winter bones. Served in an espresso cup for the daintier among us (and a regular mug for most) and topped with a dollop of the bakery's homemade whipped cream, this drink is guaranteed to make you smile.
And while you're at it, enjoy bakery owner Stephanie Samuel's fun nod to decades past. Her retro creations include:
The Airstream: A Twinkie-like creation made of yellow cake with a marshmallow butter cream filling
The R.V.: Yellow cake with marshmallow butter cream filling, topped with a raspberry glaze and rolled in coconut
The Marshmallow Igloo: Samuel's take on the Hostess snowball, a chocolate dome cake with cream filling surrounded by a marshmallow igloo
And Angel Food also makes cupcakes. Boston cream pie, mud pie, and Day-Glo frosted are a few of the whimsical varieties. And last but not least, don't leave without checking out Stephanie's cake designs. They are gorgeous. Whatever your selection at Angel Food, it's sure to be delicious.
Happy Indulging!
Tastybeat
Angel Food Bakery
1636 W. Montrose (map)
773-728-1512
www.angelfoodltd.com
Chicago, IL 60613
Hours
Tuesday-Friday 7am-5pm
Saturday 8am-5pm
Sunday 9am-5pm
Closed Monday
Here's a bit off the beaten path restaurant we think you'll return to again and again. Carlos Reyna's Maiz, a Mexican eatery in the heart of Humboldt Park, serves a scrumptious twist on traditional Mexican fare that you won't soon forget.
When you eat at Maiz, your taste buds get a wild ride. The food at Maiz is fresh, fresh, fresh--bursting with the rich flavors and textures of Mexican street food. The antojitos (meaning "sudden cravings") are Reyna's specialty. Antojitos are whimsical, small servings intended to be savored and shared around the table. The tlacoyas--corn maza filled with mashed cooked beans and topped with green or red salsa; the enpanadas with fresh cactus; the enchilada de mole--marinated chicken with a dark mole sauce; and the potato enchilada with an extra spicy cilantro sauce are all fantastically delicious. And the guacamole--topped unexpectedly with pomegranate seeds--is also exceptional.
To put the perfect finish on your meal, treat yourself to some just-right Mexican hot chocolate before you step back out into the cold. This creamy hot cocoa includes hints of cinnamon and other tasty spices.
When you're dining at Maiz, be sure to talk with Carlos. Especially warm and kind, Carlos is eager to tell you about his menu and help you decide what to order. Coupled with Reyna's inviting nature, the bright and cozy atmosphere at Maiz is irresistible. It's the perfect setting for a memorable meal with friends. Maiz takes reservations for large parties, but does not take credit cards, so come prepared.
And one final note: Keep your eyes peeled for Reyna's new BYO tamale joint -Tamalli -scheduled to open this summer near Armitage and Lincoln.
Happy Eating,
Maiz
1041 N. California Ave. (map)
Chicago, IL 60622
773-276-3149
Hours:
5-10 Tuesday-Sundays
Looking for inspiration? The Super H Mart (or Han Ah Reum) is an exciting resource for the adventurous cook who wants to explore the diverse world of Asian cuisine or anyone who simply enjoys wandering a food market full of fresh surprises. In this massive Korean Supermarket, you'll find a wide array of imported Asian produce, fish, meat and dry goods. This unique food emporium started out as a small neighborhood grocery in Woodside Queens, NY, in 1982. Today there are multiple locations in the United States and Canada. In Chicago you'll find one in both Niles and Naperville.
When you visit Han Ah Reum, be sure to set aside plenty of time. You won't want to hurry when you peruse the produce section with its plentiful stock of exotic fruits, vegetables and Asian herbs. And the fish counter is a fantastic sight. Every day there is a plethora of sea life sold at hard-to-beat prices.
For someone relatively new to Asian foods and cuisine, the Super H can be a little overwhelming. So don't hesitate to ask for help. The staff is friendly and you can always find someone who speaks English. And here's a fun suggestion to help give structure to your shopping adventure: bring along your ingredient list for authentic Ozoni. What is Ozoni, you ask? Super H customer and Tastybeat's good friend Lance Toma has generously shared his grandmother's recipe for Ozoni, a traditional Japanese soup for the New Year. According to Lance, the Japanese believe that strength, power and prosperity will be infused into the lives of those who eat Ozoni in the New Year. Lance recounts, "I remember observing my grandmother making the soup, from beginning to end. It was such a critical ingredient of my childhood, and one that I have now passed on to my partner, son, and all of our friends who know to drop by our home every new year's day to join in this special meal."
Now Tastybeat passes this good luck, warm-hearted recipe along to you, our readers. And with it, many good wishes for a prosperous 2008!
Happy New Year!
Tastybeat
Super H Mart
Niles (map)
801 Civic Center Dr.
Niles, IL 60714
Tel: (847) 581-1212
8 a.m.-11 p.m. daily
Naperville
1295 E. Ogden Ave. (map)
Naperville, IL 60563
Tel: (630) 778-9800
8 a.m. -10 p.m. daily
Grandmother Toma's Ozoni
Ingredients
- 1/2 lb. boneless chicken
- 1 medium carrot
- 1 medium daikon (white Japanese or Chinese radish)
- 1 bunch mizuna
Mizuna is a Japanese green mostly found in Asian supermarkets at New Year's, but can be found at some Japanese/Asian markets year-round. - 1 1/4 tsp. dashi no moto
There are quite a bit of options when buying dashi no moto. The easiest to find is Hondashi. - ½ tsp. salt
- 1 tsp. shoyu (soy sauce)
- 1 package/roll of kamaboko
Kamaboko is a prepared fish cake about 6 in. long, most often white and pink. At New Year's, more elaborate kamaboko appear in markets with beautiful designs. - 5 large dried shiitake mushrooms
- 5-10 mochi (or "komochi," 2-3 inch white pounded rice balls)
Mochi is the one essential and non-negotiable ingredient for Ozoni. You can get mochi frozen, but freshly pounded mochi is the best. It's warm and slightly sweet.
Instructions
Slice chicken diagonally into thin pieces and sprinkle lightly with salt. Place in boiling water until just cooked and tender. Drain.
Slice carrots and daikon about one quarter inch thick. Parboil about ten minutes or until almost tender. Set aside.
Cut off bottoms of the mizuna. Parboil the entire bunch of mizuna, about 2 minutes, until it starts to turn a dark green. Remove quickly. Once cooled, squeeze out the water and shape into a log. Cut the log into 2-3 inch sections. Set aside.
In a soup pot, bring about 5 cups of water to a boil and add dashi no moto. Turn down to a simmer and add the salt and shoyu, stir, and adjust seasoning to taste.
Thinly slice the kamaboko. Set aside. Soak the dried shiitake mushrooms in warm water until soft (about 10-15 minutes), cut off the stems, and slice thin.
To the soup pot, add the chicken, carrots, daikon, mizuna, kamaboko, and shiitake. Simmer for about 10 to 15 minutes.
While the broth is simmering, toast the mochi in an oven broiler. Turn the mochi to make sure it does not burn. The mochi will puff up in fun shapes. The outside of the mochi should be crisp and light brown.
Place the mochi in individual soup bowls, and carefully ladle the soup mixture on top, making sure each bowl contains all of the ingredients.
