Post 98: On the Hunt for Macarons (Chicago: Old Town/Near North Side)

I was on the hunt for macarons... specifically macarons from La Fournette, an authentic French bakery in the Old Town Chicago.  After parting ways with Jen post lunch at XOCO I set out for a quick trip to Old Town before heading back to the airport.  Along the way to La Fournette, I came across The Twisted Baker, a local bakeshop/café.  They had macarons too.

Their macarons were bite-sized, and there were just two flavors left in the shelf for the day... vanilla and lime.  So I bought them... all of them.  There was a sign that proudly displayed that their colorful creations were gluten free.  I am not sure if these macarons are specifically gluten free or if all macarons are naturally gluten free.  Does anyone have an answer for that? Gluten free or not, the macarons were quite elastic... a texture that rarely comes across in these petite pastries.  The vanilla macaron had frosty buttercream in the center while the lime macaron tasted more like a citrus flavored cupcake icing.  Both were good and not overly sweet, especially with the hot tea that I ordered.

So now that I held almost a dozen mini macarons in my hand, I stayed to get some work done using their free internet.  I'm glad I did because the twisted baker herself (and her baking staff) began to make pastry tart shells from scratch.  The scent of butter... delicious, irresistible butter wafted through the open kitchen and into the seating area.  The smell was orgasmic.  Really.  I did not want to leave... so I sat there attempting to engage myself in the electronic correspondence of corporate America while the teasing smell of butter kept interrupting my focus.  It was no different from sending e-mails in a strip club... only that the strippers here are baked goods that smell like butter drenched carbohydrates rather than fake strawberry lip gloss.  Or... so I hear.

Finally, I had enough of a butter high.  It was time to jump off Temptation Island of baked goods and high tail it back to O' Hare.  But it was as soon as I stepped off the stairs of the bakery I noticed that La Fournette, what I had been searching for the entire time, was right next door.  There were two bakeries standing back to back... both with macrons... I guess it was my lucky day.

As I walked in through the door, I was greeted with a cheery "Bonjour!" by the staff at the front counter.  There was a bountiful bunch of bread on the shelves.  Chalkboards that displayed the lunch specials hung from the walls.  There was a definite French feel to the bakery.  Not that I have ever been to France, but this is what I imagine a Parisian bakery to be like.  I made a B line for the macarons.

I picked up a variety of flavors (pumpkin, chocolate, peanut butter chocolate), and all were good... but five stood out the most for the intensity of their true flavors.  I enjoyed the pistachio, mango passion, cassis (black currant), and Lord Bergamot (a tea similar to Earl Grey).  The most interesting of them all was a special macaron that used a blend of spices from The Spice House across the street.  I am glad to see that community economics comes into play in Old Town Chicago.  Props to The Spice House and La Fournette for forming a partnership to create inventive desserts.  I will be back for the jams, preserves, and other spreads that are made in house, all of which became a temptation to further stuff my baggage.

Whereas The Twisted Baker seems to be more of an American bakeshop that specializes in pies, cakes, and tarts, La Fournette is more of a French bakery that capitalizes on its bread selection and other traditional classics such as croissants and crepes.  Both of which are worthy local shops that present high quality products.  Next time I visit the Windy City, I will definitely return to Old Town for these two neighborhood gems.  I plan to drop by The Spice House also.  Until next time, let's all get S.O.F.A.T.

ML - 20121114

Post 90: The Brownie Comeback - Beverly Hills Brownie Company (LA: Beverly Hills)

When boba first made the trip from Taiwan to America, everyone was all over boba.  When Sprinkles debuted their creations, the lines for their red velvet cupcakes snaked around the store for what seemed like miles.  Now that Bobbie Greenfield, owner of the Beverly Hills Brownie Company, has perfected the classic American brownie, there are flocks of foodie fanatics frantically fighting for a taste of these baked treats.

So what's the deal with these brownies, and how are they any different from the brownies that we already know? Well, for one thing... these brownies have crusts on all four sides.  When I was younger my Aunt Jessica would make the best brownies... and my cousins and I would always fight for the four brownies that were cut from the corners of the pan.  We (and I assume everyone else who loves brownies) think that the crust is the best part of these little square treasures.  Well, it's a good thing that Bobbie has designed a top secret, special brownie baking tray to ensure that every brownie has an edge.  You can now save your arguments for more important matters (not that brownies aren't important).

Another cool thing about these desserts is that there is virtually every flavor imaginable.  On last count Bobbie has developed 18 different variations on the classic chocolate flavor.  From chocolate mint chip to poppy seed to mocha latte to gingerbread, there is bound to be a flavor that suits your taste buds.  Even at this very moment I'm sure that Bobbie and her daughter Amanda, the chief taste tester, are likely brainstorming the next awesome brownie flavor over their kitchen table.

I was invited into the store to meet Bobbie and try a few of her signature creations.  I brought my cousin Liz along... yes, the same cousin who I used to fight for over the corner brownie.  Twenty years later we have made amends and have finally learned to share our favorite foods with each other.  The two of us selected the simply classic, chocolate cream cheese, peanut brittle, red velvet, and the pure platinum.  Oh yes, and some milk, please.

Our first taste was of the simply classic.  It was a moist, decadent, chocolatey square of pure heaven.  Most of the brownies I've ever had have been so bread-like and dry that they look like cracks in the Mojave Desert.  Other brownies have so much fudge infused into them that they taste exactly like what they're made with... pure fudge.  Bobbie's creations have a harmonious balance between the traditional cake texture and the bliss of chocolate fondue.  Even though this was almost a completely new brownie to me, I still ate it the same way... I picked the chocolate chips off first and savored the crusty edges before drowning the chocolate confection into ice cold milk.

Because texture is so important to us, we pined after the peanut brittle next.  Who ever thought to cross peanut brittle with a chocolate brownie? Bobbie did.  And let's thank her for it.  The peanut brittle brownie is awesome.  There's ooey gooey chocolate lava running through the center of the brownie brick, and it's capped off with not just a regular crust but a volcanic eruption of sweet brittle that covers the brownie's surface area almost in its entirety.  Did I mention that there are actual roasted peanuts running through the brownie's crust? Hell yeah... guess what I picked off to much on first.

My favorite brownies were the classic walnut and the pure platinum, which came to life when a guest once asked Bobbie to make her a brownie completely devoid of cocoa due to her chocolate allergy.  This "un-brown-brownie" is made with vanilla chips, Madagascar style vanilla extract, and vanilla glaze... all of which are ingredients that hail from nowhere else but the good old USA.  Bobbie said that it's important that the ingredients she chooses are of domestic origin.  Right on! Let's buy American to support our local businesses and domestic economy.

The red velvet brownie is one that is worth mentioning.  Everyone is picky about their red velvet, whether it's in the form of cake, cupcake, or brownie... but it seemed that no one was more picky about their red velvet than Bobbie herself.  It took Bobbie 241 batches of red velvet before her daughter felt that she got it perfect.  Poor Bobbie... poor Amanda! Can you imagine being the chief taste tester for these red velvet brownies? My tastebuds would have expired, and my tongue would have fallen off.  I loved that the red velvet wasn't pure brownie cake throughout the center.  The butter cream cheese frosting not only adorns the top of the square, but it also sits in the center also.  With just one bite the sweet and tart goo reveals itself.  Props to Bobbie and her daughter... the 242nd batch deserves an award.

In case you're wondering what else The Beverly Hills Brownie Company serves up, they've got brownies in various sizes, brownie biscotti, brownie sundaes, and the best of all... brownie ice cream sandwiches.  If there's anything that can top ice cream sandwiched between two cookies, it's ice cream held together by moist, chocolate brownies.  Drool...

At the Beverly Hills Brownie Company, Bobbie gave me an insider's glimpse into all the sweat, energy, and tears it takes to build and sustain a first class brownie bakery.  I was thoroughly engorged with a sugar rush that left me high for more brownies.  Whether it's a simple chocolate brownie or a brownie ice cream sandwich, there are many ways that you can obtain your own sugar high.  One step into the shop, and you'll be mesmerized by all the different brownies staring right back at you.  And you'll definitely notice all the detail that Bobbie and her team at BHBC have invested into each individual brownie sitting atop the tiered counter.   Their efforts have helped this long forgotten about confectioner's delight make a blaring comeback... in 18 different flavors.  Until the next sugar rush, let's all get S.O.F.A.T.

ML - 20120819

Post 38.1: Start the Birthday with a Birthday Truffle Field

For Connie's birthday this year, Diana and I thought that truffles would be a fitting gift since Connie has this obsession over anything truffle.  I remember a certain picture of two certain somebodies that just about died over the delirium of truffle sampling at La Buona Tavola earlier this year in Seattle.

Diana and I spent some time brainstorming creative ways to present Connie with her gift of truffles galore, and we came up with a birthday truffle field.  What the hell is a birthday truffle field? Well, it starts with worms in dirt dessert... the creativity blossoms from there.  Check out what we made!

Essential ingredients:

General process:

Finished product:

Connie's birthday is on Halloween, hence the mini pumpkin and the pig dressed up as candy corn.  The pig also plays a pivotal role in the truffle field dessert because pigs help truffle farmers sniff and search for the expensive fungi with their keen sense of smell.  We put the pig there to help Connie search for her presents (white truffles, truffle oil and truffle butter).  We also included some a package of macaroni, dried morel mushrooms (good with pasta), a wedge of Beecher's flagship cheese from Seattle (bought fresh at a local supermarket) and a recipe for truffle mac n' cheese to help her get started.

Other notes:

1.  Always, always, always read the instructions for every box of JELL-O instant pudding.  Different flavors require different amounts of cold milk.  Cold milk is underlined for a reason; make sure the milk doesn't sit out on the counter while making the other flavors of pudding.

2.  Truffle products may be a bit harder to find, but gummy worms and mint leaves can be found in any local grocery store.  The chocolate capped mushroom cookies in the finished product can be found at Japanese supermarkets Mitsuwa and Nijiya or other Asian supermarkets such as 99 Ranch.

3.  Some links in this post are attributed to work and photography by oolong milk tea.

Woot.  Props for on-the-fly creativity (Diana knows exactly what I'm talking about).

Happy birthday, Connie!

Next post: Double birthday dinner at Providence

ML - 20101017/20101016

Post 25.4: Seattle - National Doughnut Day, Part 2

In the quest for insanely delicious doughnuts, we stopped at Lola, one of Tom Douglas' restaurants, at the end of our second night in Seattle.  But alas, the waitress informed us that the delightfully delicious doughnuts had been sold out.  She added, however, that the dainty delicacies would return in the morning... Of course, we returned.

Sweet sucrose. 

A bouquet of sugar packets bloom in the basket.

And of course, we ordered the doughnuts.  They were described to us more like beignets than just plain doughnuts.  But whether they were like beignets or like traditional doughnuts, we would order then anyway.  This really was Duke and Connie's mission... but I followed along.  I mean... how good could a donut be anyway? Well, I soon found the answer.

Shaken not stirred. 

Heather, our server with a very warm personality, shakes the doughnuts in sugar tableside.

Oh, heavenly goodness.  I took one bite, and I thought angels had landed on earth.  It was light.  It was airy.  I'm not quite sure how they made them, but they sure as hell didn't taste fried.  And even if they were fried... no grease! These baby beignets were basic, bite-sized bliss.

Baby beignets. 

Vanilla bean mascarpone and apricot jam serve well as complements.

What made these doughnuts (do these even still qualify as doughnuts?) even better was the vanilla mascarpone. The apricot jam was quite amazing in its own right, but this mascarpone... this mascarpone was something else. Four doughnuts of the way through the plate, Connie and I found ourselves clear out of mascarpone cheese. Both of us turned our heads and eyed the remaining vanilla mascarpone on Duke and Diana's plate... it was pretty apparent that we had been the only ones that had been spooning globs of the mascarpone onto our doughnuts. I wanted to take a tub of this stuff back home with us. Impossible.

Tempting tastes. 

I could hardly keep from drooling as I was taking the pictures of these babies.

I am about to make one of those grand statements that I hope I don't regret... these. are. the. best. damn. doughnuts. I. have. ever. had. EVER. No joke. EVER was bolded and italicized. That's nothing but emphasis, y'all.

Bite-sized bliss.

It's hard not to moan, "Oh my goooood," after taking a bite.

This is the first time I have ever celebrated (or even acknowledged) National Doughnut Day.  After having the Top Pot doughnuts and these beautiful, baby beignets topped with vanilla mascarpone and apricot jam... it's safe to say that I'll be celebrating National Doughnut Day from here on out.  It was Lola, though, that really sucked me in.  Oh, Lola... I never thought... of all foods... it would be a doughnut that got me.

This concludes our side-step into doughnutdome, but the next post will continue our Memorial Day weekend journey through Seattle.  Until then... let's get S.O.F.A.T.

ML - 20100630/20100531