Post 96: Two Times Quartino (Chicago: Near North Side)

In my very short trip in Chicago, most of which was spent in the suburbs by O' Hare Airport, I managed to come across Quartino twice.  The first time was a planned dinner with an old friend.  The second time was accidental... the result of a digestive walk after consuming Chicagoland staples on Ontario Street.  Quartino, is a tapas restaurant, but one that specializes in Italian small plates rather than the traditional Spanish snacks.  The menu is extensive, ranging from pizza to pasta to risotto.  There is a section for salumi and formaggi, and three of the eight folds in the paper menu are dedicated to wine.  Quartino was an ideal place to meet Jen, my friend from back home who had recently moved to the Windy City.

Whether sitting at the bar in the afternoon or settling down for dinner in the evening, the meat and cheese charcuterie is one that must be ordered.  The full platter is of salumeria tasting is two selection of meat and cheese each, three spuntini, and an assortment of olives.  The star of the salumi on the menu is definitely the house made duck proscuitto, a seasoned duck breast that is smooth and fatty, peppery and fragrant, vibrant and beautiful.  Another highlight is the fontina val d'aosta, a cow's milk cheese that is creamy and soft, and perfectly spreadable over crusty bread.

And now we turn to the dishes we ordered for dinner the night before.  The first thing we ordered was crisp calamari, which has become a must as an Italian appetizer.  It was cut in wide curls, and it was so fresh.  It was not overcooked to the point of tasting like a rubber band, just tender in the middle and slightly crisp from the breading on the outside.  The lemon and organic tomato sauce only added to its freshness.  It had to have been one of the best calamari plates I have ever had.

The next item we ordered was the sea scallops, grilled with beautiful sear impressions with a hint of lemon and caperberries.  There are not too many ways to grill sea scallops, so I appreciated that the restaurant served them on a bed of vegetables and sliced peppers in a buttery sauce.  The peppers gave a pleasant kick to an otherwise mild dish.  It wasn't completely out of the ordinary, but it was just different enough to make this dish have its own personality.

When Jen and I saw that angus beef carpaccio was on the menu, we had to order it.  Any carpaccio, tartare, or steak for that matter, is simply a favorite of mine.  Topped with shaved celery, parmigiano reggiano and extra virgin olive oil, the dish was a perfect balance of savory protein, salty dairy, and light greens.  I really liked that celery leaves were shaved along with the stalk.  The celery leaves gave the dish a very clean taste.  My only wish was that the cheese was grated as thin as the beef, but it was good nonetheless.

For a more substantial dish, we also ordered the roasted Tuscan sausage and peppers.  It was the first truly meaty dish that was served during the meal.  Even though the calamari and the scallops were hot dishes, the sausage and peppers were the first dish to make me feel warm.  Thanks to this dish I had forgotten all about the elements in the Windy City.  It was raining, and the wind was definitely blowing hard.

Of the four risotto dishes on the menu, we selected the mushroom risotto made with portobello, balsamic and pork stock.  The risotto was creamy and hearty, cooked to just al dente.  The comforting, hot food was a smart way to cap off the meal to make us feel full and satisfied. 

Even though we were absolutely stuffed, we had to have dessert.  Okay, so maybe I had to have dessert, and I conned Jen into joining me for dessert.  First were the zeppole, freshly made Italian doughnuts that were like a cross between giant donut holes and mini cream puffs.  They were dusted with powdered sugar on top and served with chocolate dipping sauce on the side.  Chocolate, of course, made the deep fried ball of dough that much better.

We also got chocolate cake.  What's wrong with us? Our eyes were bigger than our stomachs that night... maybe not just that night.  The torta al cioccolato topped with vanilla gelato sealed the deal for the night.  The hot chocolate cake melted the gelato too quickly, so I had no choice but to order another scoop.  Jen looked at me like I was crazy, but a cold gelato must be eaten the proper way.  I made sure to walk up and down the stairs to the bathroom a number of times to somehow stir up the digestion.  I'm not sure it worked out the way I had thought.

It had been years since I had eaten with Jen, but it seemed like we made up for all the lost meals in one night.  I was very glad that we were able to catch up while trying a variety of different Italian dishes all done tapas style.  With all the food that we had ordered for two people, I was surprised that we didn't even order from the pizza or pasta section.  That, I guess, will be saved for next time.  It was good to see both Jen and Chicago again.  Jen, come back and visit soon! Until the next business trip, let's all get S.O.F.A.T.

ML - 20121018-19

Post 52.1: Hello Orange, Part 1 - International Potluck

Because last year's international potluck was so successful, we decided to hold another one at work again.  Having co-workers that represent a diverse range of ethnic backgrounds allows all of us to learn and enjoy the cuisine from all different cultures.  Basically, it's good to have good food.  Here's a look at what the Orange office brought in for the picnic in the conference room... along with 5 words that they would use to describe the food from their culture.

Empanadas with chimchurri sauce contributed by Steven
Peruvian (empanadas), Argentine (chimchurri sauce)

Everybody knows a delicious empanada.  Whether it's Mexican or Cuban or from another Latin American nation, these baked hemispherical pastries filled with ground beef and shredded chicken are more than just tasty.  They are savory... inspiring... addicting.  Could I be a pathological empanadic? I believe so, and I think it's safe to say that I wouldn't be the first.  The ground beef within the empanada has a fervent personality.  It's rich in spices, and the flavor permeates the air around your oral cavity, which leaves a satisfying, lasting warmth.  

With plenty of parsley, garlic, cilantro, oregano and bay leaves, the chimchurri sauce is tough enough to pair with the strength of the ground beef.  It's not as spicy as you would believe, but it's definitely full of flavor.  A squeeze of lime will help cut the oil that the herbs are swimming in and will give the sauce a bit of a citrus kick as well.  Truly delicious... break me open another empanada, please.

Medianoche sandwiches put together with Liz's personal spin
Cuban

Traditionally these heavenly sandwiches were served to the hungry in Havana after dancing the night away at the local discotheque, hence the name medianoche or midnight sandwiches.  Well, in that case I might have to attach the medianoche title to Korean tofu stew.  With cheese sprawled over the ham, a crunchy bite from the pickles, and butter melted over the top of these rolls, the savory sandwiches are enough sustenance to have during any meal.  In fact, one co-worker mentioned that the medianoche name should be changed to mañana or morning sandwiches.  Hmm... good idea.  I'd throw a fried egg right in the middle of all that cheese... and I'd make sure the yolk was runny too.

Matzo ball soup made by Molly
Jewish

The soup was actually made by Molly, a Chinese from Taiwan, but you'd never be able to tell that non-Jewish hands formed the matzo dough or that the chicken soup was concocted by the rotisserie chicken from Costco.  Authentic? Hell yeah.  It tastes like something I'd get at Brent's Delicatessen... sans the sodium and oil overload.  In fact, I prefer Molly's homemade chicken soup over the matzo ball soup at the local deli.  I wasn't even suffering from a cold, and I had three bowls.

Pork and vegetable steamed bao brought by Michelle
Chinese

If life is like a box of chocolates, then opening a steamed bao is like opening presents on Christmas morning.  You may have a good idea of what's inside, and chances are you are probably right... but there's no amount of shaking or peering within the wrapper that will confirm your suspicions.  But... surprise! Pork and vegetable filling? Sure, I'll take it.  The pork and veggies inside are just salty enough to complement the white bread on the outside.  Great balance... and not at all greasy or oily like the buns I had on the streets of Shanghai.  I could eat these all day.

Night market sausages with raw garlic supplied by Michael from SinBala
Taiwanese

I don't know a single person that has tried Taiwanese sausage and has not liked it.  It's impossible.  The lean pork sausage is bursting with savory juices and is surprisingly sweet.  Who knew? Probably Taiwanese locals and tourists who routinely tour the open air night markets after dinner each night.  Traditionally eaten with toothpicks and skewers, Taiwanese sausages may be treated as a night market snack, but it's hearty enough to top over rice as a full meal.  Sausage donburi anyone? The thinly sliced raw garlic is a smart ingredient to use not only to cut the sausage grease but to give the sweet sausage a contrasting bite.  Got to the party late? No worries.  Some co-workers say they this sausage is even better eaten cold.

Cabbage rolls with bacon presented by Doreen
Ukrainian

At last year's international potluck, the Irish-Polish cabbage rolls were a hit.  This year was no different.  The cabbage rolls were the talk of the conference room.  The only difference was that these were made with pork instead of beef.  Made from Doreen's family recipe that has been passed down for over 130 years, the cabbage rolls were stuffed with bacon, rice, onions and tomatoes.  This neatly wrapped, hearty dish may pair well with beer.  Wait... didn't I say that last year? Polish cabbage rolls in 2010 and no beer... Ukrainian cabbage rolls in 2011 and no beer... I should have known.  Alright, bring on the Russian cabbage rolls next year.  2012 I'm ready for you!

Nasch and chrusciki from Adam
Polish

Like a pu pu platter, the traditional Polish nasch plate comes with an assortment of goodies intended to help open the digestive system for the main meal.  Nasch can be assembled with any items in the kitchen or the pantry.  It's almost a welcome offering to visitors or guests.  Our nasch came with smoked summer sausage (sub for kielbasa), brie and cubes of smoked cheddar (perhaps a sub for korycinski or oscypek), pickles (sub for ogorek kiszony) and crackers.  Snooki or not, there's something on this plate for everybody.

Chrusciki or angel wings are crispy ribbons of fried dough that remind me of a flat, twisted doughnut.  Topped off simply with some powdered sugar, they are great to munch on after a meal with some tea or coffee or even by themselves.  Had I been the first to create these pastries, I'd make a chocolate dipped version for sure.  Ooh, I just had an idea...

Snickerdoodles baked by Rachel 
German

Who doesn't love cookies? Snickerdoodles are like a traditional sugar cookie but are bumped up by the touch of cinnamon and the cracked surface, which gives it a unique aesthetic appeal.  The name may be complicated, but the cookie is simply satisfying.

Carrot cupcakes crafted by Amanda 
American

Who doesn't like cookies? Well, who doesn't like cupcakes? The cupcake revolution has everyone scrambling for a $4 dome-shaped cake in a high income bourgeoisie location nearby.  But cupcake revolutionaries have left behind the less than a dollar homemade cupcake.  Amanda's carrot cupcakes were spiced up with ginger... and not just by a little bit.  The cupcakes are chock full of sweet and spicy ginger, which kept me coming back for more.  Why are they so good? Perhaps it's because Amanda's grandmother was a baker at Mrs. Field's back before the modern cupcake revolution.  Hmm... Amanda, is your maiden name Field? Methinks either Grandma owned the place or stuffed the recipe cards in her pocket on her way home each night.  Either way I may have to start a counter revolution.  Anti-red? Maybe anti-red velvet.  The carrot cupcakes brainwashed the words 'red' and 'velvet' completely out of my mental cupcake menu.

Chocolate eclair cake created by Deanne 
American

What do lasagna, Shrek, dressing in San Francisco weather, an onion, and this chocolate eclair cake have in common? Layers! Building the eclair cake involves layering graham crackers, Cool Whip and instant French vanilla pudding... a repetition of the same layering process, and a healthy (that's figurative in all aspects) topping of chocolate frosting.  After two slices of this at the potluck, I began to wonder why it wasn't called chocolate ecstasy cake.  The cake was a great way to finish off a gluttonous buffet of a meal.

Thanks to everyone who participated, contributed, and labored for this international potluck.  Our eyes were opened to new dishes and new cuisines, and I can safely say that we hope more co-workers join us next year for this tasty tradition.  Until then, let's all get S.O.F.A.T.

ML - 20110426

Post 41: Harmonious Presentation

The night before the trip to the Happiest Place on Earth, my dad prepared some simple dishes just to help celebrate the occasion.  It was probably more presentation than actual preparation, but regardless, the dishes looked very... err... harmonious... like they were all coexisting quite peacefully together.  Here are some of the more beautifully arranged dishes.

A gleaming assortment of fruit.
Green grapes, blueberries, raspberries and blackberries.
Fruit tastes best when someone else washes and peels it for you.

Abalone sashimi still chillin' in its shell.
Just a tiny squeeze of lemon and a hint of wasabi is enough.
This is my abalone.  Sea otters, stay away.

Ika and ikura.
The salty salmon roe on a bed of fluffy steamed white rice is a favorite.

The hexagon of appetizers.
Saltwater chicken, salmon sashimi, octopus sashimi up front.
Smoked duck with ginger, braised beef, yellowtail sashimi in the back.

Mango mousse cake.
Frances Bakery in Little Tokyo has the most fragrant and flavorful mango mousse.
Our family has been coming here for more than 25 years.

I was a very happy camper after this meal.  But watching my dad put together a meal reminds me of where my passion for food comes from.  Like father like son, I guess...

Until next time, let's all get S.O.F.A.T.

ML - 20101130/20101120

Post 26.5: Vancouver - Day 1 (Dinner Substitute)

Have you ever eaten so much that you feel like you can't breathe anymore? After a morning of donuts, dim sum, and dumplings... the landfill that was my breakfast and lunch had piled so high in my stomach that I could have sworn that my esophagus was blocked, and the extra weight from all that food was pushing my lungs into my chest.  There was barely enough space left in my lungs to let any oxygen in, but there wasn't any power left in there to blow the carbon dioxide out either.  Even Albuterol would have been useless.

Hot Cheetos from the USA.

I brought these for Amanda; Canada doesn't sell Hot Cheetos!

And even after I found respite in Amanda's couch, I continued to munch on the uniquely Canadian chips that were found at Superstore.  Superstore (like Costco) carries President's Choice brand (like Kirkland Signature), and although it's just the basic of all basic brands, it was like culinary Gucci to me.  Canada is famous for having ketchup flavored chips, but they also have these flavors too:

Szechwan (Sichuan) flavored chips.

Szechwan is famous for kung pao and the peppercorn that provides a numbing spiciness.

General Tao chicken flavor.  It's Panda Express in potato chip form.

Indian tandoori barbecue flavor.

If the chips really were made from naan, that'd be pure genius.

Continuing to eat at that state of being was almost masochistic.  Okay, it was purely masochistic.  But the pungently putrid scent of the feta cheese beckoned me to continue eating chip after chip.  I was a fly... hypnotized by the smell of... well, you know.  And no matter how stinky it was... nom, nom, nom.

Greek flavored chips.  With olive and feta cheese.

Super stinky.  Super delicious.

Ketchup flavored Pringles.

They confuse the tastebuds at first but get addicting later on.

Dill pickle flavored Pringles.

Once you pop... you can definitely stop.

But no worries.  I would be quickly rescued by an intense calorie-burning activity... carrying Amanda's three-tier, strawberry mousse, chocolate cake... MADE. FROM. SCRATCH.  We were on our way to a Hawaiian-themed barbecue.  Amanda was dressed as a hula girl, and I... well, I carried the two-ton cake, so I was Superman.

All smiles. 

The master baker presents her jaw-dropping product.

I have no clue why those mini cakes were so damn heavy because the strawberry mousse was light and fluffy as hell.  Holy bujeezus.  Amanda, have you ever thought about opening your own bakery? What are you doing working at VCC?!

A stack of strawberry mousse.

Three tiers of heavenly fluffy mousse... like clouds on your tongue.

And, of course, the barbecue was really a party, so Amanda made jello shots.  Of all the colors from a box of crayons.  Festive! And slightly dangerous.

Five floors of festive fun.  The pagoda of Jello shots.

No more eating for me.  Okay, maybe just a little bit...

Next post: A Day of Japanese Meals