Restaurant Week in Madison

It's restaurant week in Madison! Brought to you by the letters E, A, and T and the number 25. $25 dollars that is, because that's how much a three course dinner costs at participating restaurants. I'm starting to sound like a commercial, you can read the fine print here: Madison Restaurant Week.

Last night I went to Liliana's, a restaurant serving New Orleans style fare just outside of downtown Madison in Fitchburg. I have driven past Liliana's on multiple occasions and judging by the exterior decor only, I wanted to try it. Big windows, outdoor seating...after asking around, a few friends agreed that the food was great as well. There were three dinners on the restaurant week menu to choose from, and I went with the seafood heavy one: the Bayou menu.

My starter was four barbecued rock shrimp, which put Phil's starter (some fried okra and a salad) to shame in both looks and taste. The fresh, succulent, head-on shrimp transported me from ocean-less Madison to a beach side restaurant in Valencia, Spain where the head-on shrimp adorn the top of a savory paella. Obviously these shrimp had traveled some distant from the sea to my belly, but I would never have guessed by the taste.

My main course consisted of a catfish fillet on a bed of southern goodness: greens and grits. Despite growing up in Virginia, I haven't had greens in recent memory. This makes me sad, because they tasted like bacon. I'm sorry bacon flavored leafy vegetables... for not eating you more often when I had the chance. Meanwhile, the catfish and grits had just the right amount of spice for me. Like the appetizer, the entree was a little on the greasy side, but that's just more flavor, right?

Finally, I finished the meal off with a chocolate filled beignet. Now the Chef isn't getting any creativity points for beignets at a New Orleans restaurant, but tastes is what matters and this square chocolate filled donut was simply delicious. After my first bite the waiter came over and asked me if I was enjoying it, I thought about saying "Didn't you hear me moaning?"... but decided to keep the unlady-like comments to myself.

I give this one two governator thumbs up...I'll be back!

Amanda's entree: Catfish with Grits and Greens

Phil's entree:Red Beans and Rice with Andouille Sausage

I'm checking out the Restaurant Week scene again tonight so check back soon!

Crazy Caprese

In my last post I showed you how a few simple pantry staples can make a tasty shortcake to enjoy with summer fruit. Continuing on with the simple and seasonal theme, this week I made a flashy salad. But don't worry, it looks and tastes flashy, but is super easy to make. Just slice up a 2-3 tomatoes (different colors make it fun), and 1 ball of fresh, whole milk mozzarella (the kind that is chilling in the brine pool is the best). Layer the tomatoes, cheese, and some basil, then drizzle with olive oil and balsamic vinegar. I like a pinch of salt on mine too. YUM!

I'm also helping out my community since I bought the tomatoes and basil at the Madison farmer's market. Even on a budget, I like to eat responsibly when I can. Buying locally ensures that the food I eat doesn't have to travel, which makes it freshers and therefor, tastier! Yummier food is only one of the reasons to buy and eat local food, to read more, check out the REAP's Food Group website: Why Buy Local

I don't know many tricks, but one I do know: the cutting board shot.

...but this trick is pretty impressive, too!

Susie's Shortcake

The best part about this recipe is the simplicity to happiness ratio. I know shortcake makes me really happy, but it has a special place for Phil because his mom used to make it. Then, she hand wrote the recipe with love and now I'm making it for him an taking all the credit, mwahaha! No, just kidding, the credit definitely goes to Susie. This shortcake proves that the best food is simple and from the heart. Awww, let's all hug like its the end of an episode of Full House.

Susie's Shortcake

Adapted by Amanda

Ingredients:

2 cups flour

2 teaspoons baking powder Fun fact: BP is what makes it shortCAKE and not shortBREAD, thanks Wikipedia!

1/2 teaspoons salt

1/4 cup sugar

5 tablespoons oil

2 tablespoons melted butter

3/4 cup milk

1. Mix together all the ingredients. First time I made it I just dumped the hot butter into the cold milk and the butter got all clumpy, but the cake turned out fine. Second time I made it I slowly added the hot butter to the milk, no clumps this time, but I don't think it made a difference in the final product, so dump away!

2. Pour into a greased pan. I used 9in round metal pan and Phil says Susie does too, you could use a loaf pan.

3. Bake 12-15min at 425.

Serving suggestions:

-Strawberry shortcake- serve up a piece of cake with sliced strawberries and cool whip, or real whip cream if you are feeling fancy. You could even try different kinds of fruit, I bet peaches would be awesome.

-Shortcake and Milk (Phil's favorite)- Put a piece shortcake in a bowl, add some sliced strawberries, pour on some cold milk. Great for breakfast.

Susie's handwritten recipe, with Phil and Amanda's shopping list for burgers on the right. If you were thinking smoked mozzarella and bacon don't go well with shortbread, you are right.

The ingredients- I bet you have all this stuff in your pantry. What are we waiting for? Start cooking!

So easy- ingredients in the bowl...

...mix...

...put in the greased pan...

...bake...

...and serve!

Burger Paradise

Yesterday I typed "paradise" into my GPS and that's exactly where I ended up. More specifically, Paradise Pup, a tiny burger/hot dog joint in Des Plaines, Illinois that serves fast food Chicago style. My belly was rumbling as I approached but I whispered "I know we're here but there will probably be a line, but don't worry, it will be worth it".* The only thing more famous than the char grilled burgers at the Pup is the line which is usually out the door on "warm"** days like this. Somehow the foodie gods were smiling on me because there was no line! I stepped up to the counter and ordered the following: Chicago style hot dog, cheddar burger, 3 layer fries and chocolate banana milkshake. While I could have easily consumed all this food myself, Scott was nice enough to come along to save me a few calories as well as act as photographer. He actually had to stop me from chowing down so he could take a picture.

The burger, sitting pretty on its fresh tasting, soft, glorious bun tasted charred and delicious. Fresh veggies and grilled onions came along for the ride, and the cheddar cheese came to play- it was sharp and flavorful. I later found out the cheddar was from my new home state, Wisconsin.

I won't bore you with long descriptions of the other foods, since you are probably drooling right now and ready to get in a car or on a plane to come try burger paradise for yourself.

*If you have been reading my blog you know how obsessed I am with food and probably aren't surprised I talk to my belly.

**Using quotes here because as a Virginian I would not consider 65 degrees warm, but hey, I'm a Midwest transplant now, my standards are changing.

The burger of my dreams.

3 layer fries!

Yep, these burgers are famous!

Funfetti For All!

My friend Scott, from Scotland,* has never tried a funfetti cake. You know funfetti, the cake mix that has rainbow specks throughout. It's a miracle that Scott turned out half way decent considering the depravity of his childhood.

I feel it is my duty as his American friend to end the tragic quarter of a century that has been Scott's life without funfetti. Wait, that sounds bad, I'm not going to kill Scott, I'm just going to feed him some funfetti. Not just any funfetti, but these AMAZING funfetti cookies I found at Serious Eats**.

* Hilarious I know, I asked to see his ID when he first told me his name.

**I always feel bad taking recipes off of other blogs BUT I am including my step-by -step pictures and humorous commentary so there is some value added!

Funfetti Cake Mix Cookie Sandwiches

From Serious Eats and adapted from Betty Crocker's Cooky Book

Makes about 18 sandwiches

Ingredients

For the cookies:

1/4 cup butter, softened

1 8oz package of cream cheese

1 egg

1/4 teaspoon vanilla

1 package funfetti or rainbow chip cake mix

For the Filling:

1 1/2 sticks of butter

1 teaspoon vanilla

2 to 4 cups of confections' sugar, depending on your desired consistency

1. Preheat oven to 350.

2. Cream the butter and cheese. Blend in egg and vanilla.

You are going to need the big guns (stand mixer) for this recipe.

3. Add cake mix in two parts, mixing well (it will be a super thick batter- if the batter seems too stiff add a small amount of heavy cream to the batter and mix well).

The picture doesn't do the funfetti justice. Just looking at the cake mix, it didn't seem very colorful, but as the flour dissolved in the wet ingredients the colorful specks magically appeared.

4. Using a small cooking scoop, drop balls of cookie dough on an ungreased backing sheet. Leave about 2 inches between the cookies.

5. Bake for 8-12 minutes or until lightly browned. Cool cookies at least 15 minutes on the cookie sheet before moving to a wire cooling rack; the cookies are very delicate when they first come out of the oven and will break if you transfer them too soon.

6. Once completely cool, add a generous dollop of frosting to the bottom half of the cookies, and then sandwich the rest of the cookies on top to from something that vaguely resembles a whoopie pie, but tastes like something else entirely.

I thought about picking a different color for the icing, but I'm a sucker for pink.

Yes, the cookies are totally adorable, but how do they taste? Heavenly, light, fluffy, and delicious! You may never want a regular funfetti cupcake again.

Eat with Your Eyes: Market Edition

Due to the crazy success* of my last "Eat with Your Eyes" blog I decided to post another, this time it's the Market Edition. Taking pictures of food is fun, and while my food photography skills have improved I still have a long way to go before my pictures end up on magazine covers. Usually I take pictures of a dish at a restaurant or one I made at home, but I also have a few pictures from stores and markets. Mass quantities of fruits, vegetables, even packaged goods are fun photography subjects.

* My mom, boyfriend, and a few random twitter followers read it!

An ingredient I recently discovered and really love: chipotle peppers in adobo sauce. They are smokey, spicy, and delicious! See the Tortilla Soup recipe. I had a hard time finding them the first time, hopefully this pic will make it easier for you.

Wegman's

75 Locations in PA, VA, MD, NJ and NY

Massive quantity of olives.

Dellalo's

101 Lincoln Highway

Jeanette, PA 15644

Dried peppers or pretty hanging decorations? Both! This was taken at one of the most famous markets in the world.

Pikes Place Market in Seattle

1531 Western Avenue

Seattle, Washington 98101

Carrots at a lovely farmer's market in Olympia, Washington.

Olympia Farmers Market

700 Capital Way North

Olympia, Washington 98512

Eat with Your Eyes: Madison Edition

I take pictures of my food all the time with the intent to blog about it later. Some of the pictures become part of my blog, but most of them just sit on my phone, never to be seen again....until now! This is the first in a series of blogs featuring those lost food photos. In honor of my move from Petersburg, VA to Madison, WI here's some pics of the good eats I've enjoyed in Madison.

I'm not a steak person, but my first trip to the Tornado Room I was jealous of Phil's peppercorn encrusted filet. Phil is a pretty humble guy, except when it comes to ordering food. He's confident that he always picks the best dish on the menu. I have to admit, he is pretty good, I find myself jealous of his food pretty often. Luckily he will share as long as I don't let him eat it all first. You can bet I ordered the peppercorn steak on our second visit. Phil ordered the lamb.

Tornado Room

116 South Hamilton Street
Madison, WI

Steak too fancy for you? How about some macaroni and cheese pizza? After a night out on State Street Ian's Pizza makes the best late-night munchies. This pictures is from the State Street location. Apparently they have a BYOB Ian's in Chicago!

Ian's Pizza

151 State Street

Madison, WI

*or*

3463 North Clark Street

Chicago, IL