Dinner on Second Roza

post from Zaiqa on 23 August 2009 09:45:43 PM. © Zaiqa

Zafraani Malai Murgh, Baingan ka Bharta, Tamatar Toor dal and Khushka was the dinner today after our second roza alhamdulillah. The Iftaar was light~ Khajoor, Aloo Samosa with ketchup and fresh Plums.Zafraani Malai Murgh - Chicken in Creamy Saffron[...]

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Gyro's from Athenian Room

post from Smokin' Chokin' and Chowing with the King on 23 August 2009 08:02:00 PM. © Smokin' Chokin' and Chowing with the King

--Got Beef? (and lamb)
KingT's gyro-tron

The Athenian Room is an old Lincoln Park favorite. Its been here much longer than 95% of the 'hood's yuppie and young family populations and is as much a part of the Depaul Neighborhood as the University itself. Its also a place that I've been eating at for 20+ years and I can honestly say I have never had a meal that didn't hit the spot. Normally I would post about a place and its food all in one article but the AR has some special items that need to be highlighted in their own spot-much like the amazing char-grilled feta burger got. While there isn't a bad item to be had on the menu which is small but also just right, the gyros have to be the restaurants most popular ordered item. On those day's I just cant decide between a burger, steak or Kalamata chicken Ill just get a gyros knowing that its always going to be a good choice.

Since 1973 for a reason

I have already pointed out in previous articles that there are very few places these days that make a homemade gyros here in Chicago. Its not that were not a gyro town its because we are the gyro town. If you live somewhere else in the country and eat gyros' then odds are the meat came from Chicago. Just last month there was a spectacular article in the New York Times telling the story of the gyro and its history here in Chicago. I would highly recommend reading the story, but great story short-Chicago has five major Gyro cone making companies and gyros were introduced to the US in Chicago in 1965. These companies each have their own secret recipe which they use to make the meat cones that are then distributed across the world to restaurants and food shacks who have gyros on the menu. The reason that there are five factories here in Chicago is the demand for a cheap meal has always been there especially in today's economy. Maybe that's why all five companies (which are private) have reported sales way up this year.

Its easy to see why since a gyros dinner from the AR has always been one of the best meals that will fill you up for under $10. The restaurant uses Devenco who makes eight different gyro recipes alone so its pretty serious over there. Since all the spots basically get the same cones just maybe from different companies-its all about how the place prepares them. I like my gyro's well browned from the spit and sliced extra thin. I'm not big on gyros when they are cut thick, it gives them different texture. I need mine thin and crispy and the AR has been doing that forever combine that with their amazing Greek fries (more on them here) and its just a real satisfying meal. Its easy to see why they always have different groups of people enjoying the food on a daily basis. Whats even better than all this? well since there combined with Glascott's next door its also the best gyro you can find to have a drink and watch the game while eating.

Gyros dinner from Athenian Room

Rating Scale: 5/5

Gyro meat: 4
tzatziki: 3
fries: 5
freshness of pita and toppings: 4

Score: 16/20

Athenian Room
807 W Webster Ave
Chicago, IL 60614-3628
(773) 348-5155

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http://chibbqking.blogspot.com/2009/08/gyros-from-athenian-room.html

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KARANOU

post from History of Greek Food on 23 August 2009 05:05:04 PM. © History of Greek Food

This place has stolen my heart.Karanou is the village where my father was born and lived until his twelfth birthday, and where my sister and I spent a part of our childhood?s and teenagehood?s summers?. When we were free spirits playing in the olive groves….. ?. finding paths in the oak forest and sharing secrets with [...]

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Birthday Appetizers

post from Taste of the World on 23 August 2009 01:45:00 PM. © Taste of the World

Entertaining a few people before Saturday night festivities, I needed to throw together some app's to enjoy while we sipped some summer ales. I woke up early, headed to Haymarket and picked up fruit, veggies, seafood, meats & cheeses all for under $20. After recovering from walking a mile with 8 bags of food in 95 degree weather I was able to regain my composure and put together a tasty spread...

Brushetta w/ Mozzarella & Prosciutto
-Brush thinly sliced italian bread with olive oil
-Rub with garlic clove
-Sprinkle with grated parmesan cheese
-Top with small piece of mozzarella wrapped with prosciutto
-Cook for 10 minutes at 425

Pizza Bianca
-Allow pizza dough to rise in olive oil coated bowl (1-2 hours)
-Cut dough in half
-Roll thin (1/4 inch appr) in flour
-Top with olive oil, salt, fresh rosemary
-Cook for 8-10 minutes at 500 (broil)

Fresh Squid
-Clean & rinse squid
-Cut into strips
-Season with S&P
-Marinate in lemon juice and olive oil
-Cook on medium-high heat (skillet) for 4-5 minutes

Pasta Salad w/ Celery & Tuna
-Cook pasta in salted water
-Toss with mayo (2-3 tablespoons per 1lb pasta), chopped celery, tuna fish (1 can per 1lb pasta)
-Stir and refrigerate

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http://gustodelmondo.blogspot.com/2009/08/birthday-appetizers.html

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For Tomato Season: Roasted Tomato Soup with
Parmesan Crisps

post from The Italian Dish on 23 August 2009 10:29:00 AM. © The Italian Dish

[...]

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Samboosa Bal Fawakeh

post from Ya Salam Cooking on 23 August 2009 08:26:00 AM. © Ya Salam Cooking

I love preserves they are so fresh and you can do so much with them. For this recipe I used blackberries imported from France. They were whole small berries and they are found in the jam section. I also used apricot preserves. You can use any preserves that you may have on hand any will taste just as good.

1 package samboosa leaves
fruit preserves of your choice
½ cup simple syrup (optional)

paste:
1 tablespoon flour
water to make a smooth paste

Sunflower oil for frying

1.Place 1 tablespoon of fruit on the bottom of the leave and fold. Seal with paste. In a saute pan on medium heat allow oil to get warm then fry samboosas until golden on each side. Drain on paper towel and drizzle with simple syrup.

Yields: 10 servings

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http://themiddleeasterncook.blogspot.com/2009/08/samboosa-bal-fawakeh.html

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Veg-A-Rama!!

post from The Gourmet Goddess on 23 August 2009 07:54:00 AM. © The Gourmet Goddess

I've had some really bad, tasteless vege burgers in my time. Do people think that because you are choosing the vegetarian option that you have also had your tastebuds removed and have lost your culinary will to live??? No people! Soaking a cup of lentils and making them burger shaped does not a vege burger make!!! There are so many other great ingredients that you can include that will give your vege burger bucketloads of flavour and make it delicious.

My recipe includes lovely creamy sweet potato, lentils, chickpeas and plenty of other seasonal vegetables and is served with a delicious and easy to throw together beetroot relish. I make a batch and then freeze the burger patties individually. Heat them in the microwave for a minute or two and you are ready to go. I do not fry my burgers - I find that doing them in the oven is a lot less hassle and you don't have to worry about the burgers breaking up, which can happen if you cook them in the frypan. The oven option also means that these burgers are very low in fat, so this recipe makes a ridiculously healthy, great tasting lunch or dinner.

This recipe makes about 12 burgers and the relish recipe will make two jars. Store the relish in the fridge and use within a couple of weeks. The relish also goes beautifully with grilled meat.

Gourmet Goddess Vege Burgers with Beetroot Relish

You will need:
(For the burgers- makes 12) 1 x rinsed and drained can of chickpeas, 1 x rinsed and drained can of lentils, 4 cups mashed sweet potato, 2 grated zucchini, 1 grated carrot, About 2 cups fresh breadcrumbs, 1 egg, 3 tablespoons BBQ sauce, 2 teaspoons Dijon mustard, 1 tablespoon paprika, 2 small red chillies, 2 cloves garlic, 1 cup chopped continental parsley, 1 teaspoon celery salt, 1 tablespoon sesame seeds, pepper.

(For the relish - makes 2 jars) 3 large sliced onions, 2 cloves crushed garlic, 2 x 400g tins drained sliced beetroot, 2 tablespoons balsamic vinegar, 1 tablespoon sugar, salt and pepper, 2 tablespoons olive oil, 1 cup water.

Method: First, make the burgers. Put the chickpeas, garlic and chillies in the food processor with a couple of tablespoons of water. Blend until the chickpeas have broken down. Don't blend too much - you want to have a bit of texture to them, so don't make the mixture too smooth.

In a large bowl, combine the chickpea mixture, lentils, mashed sweet potato and all of the other ingredients. Using your hands is best for this. The mixture should be quite soft, but still hold together. Add more breadcrumbs if the mixture is too soft.

Using wet hands, form the mixture into generous sized burgers and place them on a baking tray that is lined with baking paper. (I find that because they are soft, they stick if you don't use the baking paper) Bake them in a moderate oven for 30-40 mins. They will start to brown slightly.
Cool the burgers on the trays before using an egg slice to remove them.

While the burgers are cooking, it's time to make the Beetroot Relish. Place the beetroot in the food processor and blend until the mixture is quite fine (you don't want massive chunks of beetroot)

Heat the olive oil in a pan and cook the onion until translucent. Add the garlic and beetroot. Cook the mixture for a couple of minutes. Add the balsamic, salt, pepper and water and let the mixture simmer until most of the moisture is absorbed. Allow the relish to cool and put in jars.

Serve your burgers in a crusty roll with salad and beetoot relish.
*

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http://gourmetgoddessaust.blogspot.com/2009/08/veg-rama.html

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You Just Don't Get It!

post from So You Want To Be a Banquet Manager... on 23 August 2009 04:00:00 AM. © So You Want To Be a Banquet Manager...

Guest Blogger Post #5

Written by Server Not Slave. Read his take on the restaurant industry.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The restaurant industry is a family like no other.

There isn't another kind of industry where people bond the way they do working together in a restaurant. It can be almost instantaneous the way someone is accepted into the "family" we have in a restaurant. Well, as long as that person isn't a fuck-up.

The dynamic that is created by the different "houses" inside our domain is very much like a family. It's common to find that the competent workers to be accepted and included in everyone's life almost instantaneous. In my seven years of experience, I've noticed it's rather interesting to see how quickly waiters, bussers, bartenders, and cooks can bond with each other, and no-one is excluded.

Think about your job and the co-workers you have. Does everyone in your accounting firm hang out together on off days? Can you gather 30 people at the corner bar by telling one guy in sales where you'll be drinking? Could you trust your bank manager to bail you out of jail because you got pulled over for a DUI? Those of us who have been in the industry for a while understand this as the norm and love our family and extended family of "cousins" all around the country. That's why it hurts when you think ill of our brothers and sisters.

There are many misconceptions about who we are and who we are not. It's true that a good percentage of the workforce in a restaurant are college-aged students. But it's not necessarily true that those people are in college. It's true that there is drug abuse going on in the industry, but it's not necessarily true that everyone who works in a restaurant is on some sort of drug. It's true that restaurants employ ex-convicts, addicts, beatniks, low-lifes, and people who are going nowhere in life. But it's also true that the restaurant provides a safe haven; a place where each of these people feel the need to be somewhere, and know that they won't be judged. At least by the people they work with.

You don't really understand what a restaurant is. Sure, the front is a place for you to come and dine as you work your Nine-to-Five job. But, to us the restaurant is a home. Perhaps some sort of sick foster care home, but a home nonetheless. Some may need as a springboard to help get them through college, where others might need it as a fresh start after a hard road. There are even those who just can't imagine leaving the life of the restaurant. But in the end it's there for us as we need it.

You learn a lot about life working in a restaurant. But, if you haven't been "in the weeds" for decades, you're still a family member and we love you.
Thanks Server for taking part of Guest Blogger Month. Please visit Server Not Slave 's site and support the people that support this blog.

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Salami and Swiss Omelette

[...]

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http://www.cookingforzo.com/2009/08/salami-and-swiss-omelette.html

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Boy Cakes

We did some girlie cakes this week too (flip flops, a ballerina, and a couple of stacked packages in pinks and greens) but these little boy cakes were so cute I had to show them off. The "overalls" were for a baby shower welcoming a boy. There were two dozen "onsie" shortbread cookies to match, iced light blue with the red monogram.

Then there was this cute pineapple house cake for a Sponge Bob fan. I had explained to his mother that we did not do licensed characters, but we could work with the theme. The pineapple is made from four separate stacked single layer cakes, carved slightly at the top. There are several cookies on sticks iced green for the leaves. The door and windows are fondant, but the cake itself is iced in buttercream.

Then there was this "Thomas the Tank" themed train track scene. Like the first cake, this one has matching train cookies. There is enough icing on and around this cake to turn the children attending the party a pretty shade of green...