Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Indiana Amish Country

Eating like a local:
Regional food specialties

-Eating like an Amishman in northern Indiana

As much as I love the summer, I am a big fan of the fall. It's the time when the Midwest is at its most scenic with the changing of colors in the plants and trees and the crisp air is refreshing and it becomes a great time to take a cruise and take in the views. A great place to do this is Amish Country in Northern Indiana. Located in Elkhart county it's about 130 miles east of Chicago and a great place to spend the day or the weekend. There is no doubt that its prime time is in the fall when the apples are fresh, the pie is abundant and people are taking in the sites and views of The Heritage Trail. It's a 90 mile ride that takes you on a winding loop thru the various towns of Amish country and the region. In seeing places like Middlebury, Goshen, Shipshewana and Elkhart you will be taken along rural highways, scenic byways, have to yield to the horse buggy's still used by the local Amish communities and ride down small town Main streets and get a feel for what life used to be like. They're still living in a past part of time here and it's a great experience to get a feel for and see the way of life in these parts. Check the website HERE for info on the trail. It was selected among the "100 places to see in your lifetime" by Life Magazine.


A beautiful drive especially in the fall


The colors are splendid and there's a smell of smoke in the air


Historic building along Main st. in Elkhart, IN


You'll see many buildings, houses and farms from way back when


along with some amazing scenic stops where you have to get a picture


The trip is a relief from the city life while it lasts

Of course your going to get hungry taking in the views, and it wouldn't be a great ride unless there were some great food stops along it so you know there are. When I did this trip last fall we hadn't really planned to do the trail so we didn't start it until later in the afternoon and by the time we were getting done the sun was setting. So we didn't have the option to stop at a bunch of places and decided to eat when we were finishing up the drive. That came around Middlebury which is home to one of the areas more popular attractions the Das Dutchman Essenhaus. Seen below it is a huge piece of property with a restaurant and buffet (pictured) which extends into a large giftshop and bakery. They offer many food options to take home including pies and a huge amount of homemade products like apple butter and pickled veggies which are made on site in the wholesale food facility and sold on the premises and shipped around the country. About 3/4 of a million people visit each year and there is an Inn with a conference center and other non food related shopping options in the village.


A tourists favorite in Middlebury, IN

The size of the restaurant/bakery/giftshop is unexpected and thus huge. The restaurant offers family style dining and includes a buffet and a takeout menu and can seat more than most. The menu of the buffet on the night we visited was tempting but we didn't have the time to dine in and ordered a few menu items some to consume quickly before we hit the road along with some other stuff to take home and eat later that night and the next day. I enjoyed the stuff I got and while it wasn't blow your taste buds to new proportions good, it was very comfortable. Just some good home cooking like they do in households around Amish Country. Here's a look at what I got and what I thought.


Chicken pot pie

^Classic comfort food it was perfect for the night we were there. It was the end of October and the cold was coming in and you could feel it in the air and the pot pie did the trick. Not the best one ever, it was filled with a minimal variety of ingredients but those were the right ones. Lots of chicken and a real nice gravy inside the pie were its strong points.


Chicken noodle soup

^Everything I said about the pot pie holds the same for the soup. Lots of chicken and noodles in a real clear tasting chicken broth. Nice stuff on a crisp cool fall evening.


Meatloaf sandwich


Its a case where simple works great

^The meatloaf is said to be one of the more ordered menu items and is made fresh daily the same way the recipe was made by the owners mother. Since I was going to be ordering some other things that caught my eye to take home, I thought the meatloaf sandwich would the perfect thing to get before I took the drive back. It's offered with toppings of choice but I went with just the sauce. Very comforting it took me back to my youth when it was one of my favorite wintertime meals.


Beef and noodles

^This is a dish I have loved since a kid and if I see it at a place like this I'm going to get it. Classic Amish comfort food. It became a no brainer when I asked the waitress what the most popular ordered item was and she told me the beef and noodles. I thought they were really good, great for comfort food. Hidden beneath the pile is a layer of mashed potatoes and gravy. They don't hold back size wise so for $7.99 along with a bunch of rolls it was a great deal. I'll get it again.


Apple Pie

^The bakery was pretty amazing. They had all sorts of homemade pies and baked goods along with 100's of canned goods made and then jarred on site. Pretty much anything you can think of. I didn't know what to get, I wanted it all. They had every baked good you could want so I settled for the most loved, half an apple pie and a package of dinner rolls I used later in the week. The prices were noticeably cheap compared to most places like this I have been. The pie was an excellent treat the next day and I cant wait to get back.
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-Exploring NW Indiana


Demotte, IN

On another trip thru Northern Indiana I found a place that I fell in love with upon my first visit. It was in Demotte, IN and it was an old school butcher shop in the heart of the town. Yestermeat's is what the sign said with "The way it used to be" underneath to let you know how they run their butcher shop business. So I parked the car and went on in to see what was up.


Meat case with housemade sausage

I was very much impressed with this place. In fact its still one of the best butcher shops I have been to anywhere and if this is how it used to be than that's how I want it to be again. The meat display case was filled with everything and it's all fresh and expertly butchered. The beef was ground that morning and I went ahead and got a couple pounds of ground beef and a few pork tenderloin patties. All pork products are locally raised and top notch in quality.


Pork is plenty at Yesteryear


Next time I stop in I will get the chops

Along with their wonderful selection of fresh meats they had other stuff like bread and buns and jarred items like hot peppers and pickles along with most everything else you need to make a complete meal. Despite theirs doors opening in 1992 this place has all the charm of a business that's been around for generations. They run a catering business that specializes in outdoor parties so you know the grilling is good. They will make party trays to your liking and process wild game for all the hunters of the area and make the sausage and jerky on site.


Picked up one of each on my visit

It's not just butchered meats at Yesteryear, there's also plenty of homemade baked goods. You can get fresh bread, cookies, cakes and of course pie. I'm a sucker for any dessert with apples and cream in it and when I saw the fresh made apple slices on the counter I had to have some.


My type of treat

I'm not exactly sure what the history of apple slices are but I'm interested in knowing. I think that these are a dessert of yesteryear. They were fantastic having just come out the oven I ate a piece on site and order three more to take home. I wish we had a place like Yesteryear Meats in my neighborhood.


Apple Slice from Yesteryear meats
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Das Dutchman Essenhaus
240 U.S. 20
Middlebury, IN 46540
(574) 825-9471
Website

DAS Dutchman Essenhaus on Urbanspoon

Yesteryears Meats
116 8th St SE
Demotte, IN
(219) 987-6644
Website

Take 2: La Gondola

-Here we go again
Trip's back to Previous Haunts

As Valentine's day nears I thought it appropriate to post about our latest stop. I thought people might be googling "where to eat in Chicago on valentines day" and so with that its also time to introduce our newest series. It being a look back at places already featured here on S'C'&C. Our first stop is to a place that's been around the neighborhood longer than me and who's pizza was already featured HERE. La Gondola used to be at the corner of Ashland and Montana back in the early to middle 80's until they moved a few blocks north into the large strip mall at Ashland and Oakdale. I know that places in strip malls can be good in spots like Las Vegas and Arizona but there aren't many good strip mall dining options in Chicago. With the exception of La Gondola.


a great Valentines Day stop

It might not look all that comforting and romantic from the outside but once you step inside it doesn't feel like your in a strip mall anymore. Its a very cozy place and there's only five tables to eat at and they'll have some old school Italian music playing at a decent level and a nice wine selection. The owners are from Italy and have been using their families recipes handed down generation after generation. Most of the food at La gondola is made from scratch including their sauce and Italian sausage. Its a great place to go out with a date or if your lucky enough to live in the area, get delivery from. They also do a very good take-out business since its easy in and out with plenty of parking at the mall. During the wintertime I always make sure I get an order of their Stracciatella soup. A secret recipe of the popular Roman soup, his with spinach, brought from Rome by the chef at La Gondola. I don't know whats in it but its great and I always dip my bread in it and soak up every last drop. Here is a look at a few of my favorite dishes from a great neighborhood joint and here's to 25 more years. Cheers!


Stracciatella soup from La Gondola


some of the best veggie soup I've had


Homemade Meatballs

^You gotta respect a spot that does everything from scratch. There are no short cuts to memorable tasting food items.


Linguine with white wine clam sauce

^here we have one of, if not my favorite, non tomato based pasta dishes. La Gondola does up a really formidable version of linguine with a real clam sauce. Nothing canned here.


Rigatoni Bascaiola (signature dish)

^Creamed tomato sauce with fresh mushrooms and sauteed Italian sausage and fresh sage tossed in rigatoni make up the house's signature pasta dish. If I'm feeling like something red I'll always get this or the spaghetti and meatballs. Its hard too pass on the Bascaiola, its very much a trademark dish.

Its hard to believe that La Gondola is in its 25th year. Everything is pretty much good and nothing disappointments over there. Its not just the pastas but also the pizza, seafood and chicken dishes. Its a great place to eat if your around or live in the area, if your going out and want a romantic date or ordering pick up and want something good it really works great no matter what you want. If choosing to dine in, the service is excellent. Reservations are accepted and I would recommend getting them seeing as though there's 5 or 6 tables. They also have a full service bar and always have people dining in celebrating whatever it is they are. Ciao down!

La Gondola Restaurant
2914 North Ashland Avenue
Chicago, IL 60657
(773) 248-4433


La Gondola on Urbanspoon

Going Back to Katy's

Smokin' Bowls of Soup
-Back to Katy's for more Soup

Well for a little while there we had some pretty damn good weather for the middle of January here in Chicago. However it looks like the cold and its windchill are back. So I thought it was a good time to take a trip back to Katy's for some satisfyingly delicious bowls of soup. With the now annual Super Bowl recipe blowout post coming next week I just wanted to remind people about Katy's and her so so good food out in Westmont. In all of my food travels throughout Chicagoland and beyond it is still one of the great examples of how in order to find the best you gotta look everywhere. Even if everywhere is a small unassuming storefront (next to a head shop) in a strip mall in Westmont, Illinois.


Katy's was already featured HERE

Katy's isn't exactly easy access for people in the city without a vehicle. However if you have one or know someone that does and loves Chinese food that's actually eaten by Chinese people, you need to get over there. I was tipped off a couple years back and I still haven't found a better place for noodles, which are made fresh daily. The soups at Katy's are the ultimate prize upon arriving after a haul in winter weather all the way from the city. You can take Ogden ave. in the city all the way to Cass st to get there. Should you make it you will be rewarded with some of Chicago's best Chinese dishes and oh yeah, did I mention the soups?


beef noodle soup


wonton soup


Szechwan Noodle Soup

Click Here for some in-depth coverage.

Katy's Dumpling House
665 N. Cass Ave.
Westmont, IL 60559
(630) 323-9393

Hours: 11am – 9pm
Closed Wednesdays
Cash only

Captain Nemo's for a Beef with Hot

-Got Beef? Italian Beef
as seen on 'What's Your Beef?'

Captain Nemo's has been serving sandwiches and soup to the people of Chicago since 1971. The original location is the Rogers Park store which is still open but I have been visiting the Lakeview location on Ashland since my early youth. It was a frequent stop after basketball and football games and its always been in my rotation for a few visits a year since. I'm not sure much has changed at Nemo's except the prices. Its been the same since the early 90's as far as both the food and the interior go. Each booth has a wooden painting attached to the backrest. Each booth has different famous people of the time eating a Captain Nemo's Sub. When I was younger I always sat in the booth with the Chicago athletes. I think maybe once or twice I might of ordered an actual sandwich from there because I knew the beef was legit the first time I tried it and that was the first thing I tried. Whats even more amazing is that the taste and ingredients used to make it havent changed a bit.


familiar sign along Ashland in the Lakeview neighborhood


Hey! Ozzie is still in town and so is Nemo's

Captain Nemo's is a great beef during the winter months. As soon as you walk in they offer you a free small cup of the days soups before taking your order. Its always been that way and always makes me order a combo which is a sandwich, soup and drink. I would highly recommend the combo, beef for your sandwich with their split pea soup. Its a great deal, one of the best in the city. The Italian beef definitely has a strong roast beef flavor, more so than most other beefs I have had. It's homemade and is also sliced a little thicker than most places so that also makes it very close to a warm sliced roast beef sandwich in gravy. But the gravy is its strongest element and much better than many other places around town. Just like any other beef joint I have had really good beefs from there and on a few occasions just OK ones. But when the beef is fresh and fall apart tender in the peppery spiced gravy its a great beef and one I get a few times each winter. Its a great takeout beef because the bread holds together the sandwich and they know how to wrap one up right. Wrapping beef in aluminum foil is a complete no no.


Nemo's has always had the stickers and wrapped it right


beef with hot from Captain Nemo's

Rating Scale 5/5

beef: 4 (when on)
bread: 3
gravy: 4
hot peppers: 3


Score: 14/20

Captain Nemo's Subs & Soups
3650 N Ashland Ave
Chicago, IL 60613
(773) 929-7687
Website

Hearty Minestrone & Perfect Beef Stew

-Cookin' with Cook's Illustrated

The end of Gourmet Magazine was something I saw coming. When I first started to get really interested in food and cooking (circa 1998) it was something I read monthly. My parents always got the cooking mags and Gourmet was one of the first publications I was trying recipes out from back in High School. However I hadn't read thru or even browsed a Gourmet magazine in the last 4-5 years and I got them since my uncle always got me cooking mag subscriptions. Maybe its because I grew out if it but somewhere along the lines I just stopped looking at it.

As of as early back as last year I looked at Gourmet as way too commercial, it seemed like the articles were ad's. If it was July, I knew I could expect a burger recipe issue and usually with some very un-American burger toppings like arugula and Comté cheese. You know when your on the road looking for good local loved establishments, you never go to the place that looks like its brand new and just like the rest and nothing stands about it whatsoever? the places with pictures of food (not theirs) in the menu? well that's what I felt about Gourmet. It was more about the photos and bright colors then it was actually good tasting international and regional recipes with some history about it thrown in. I suppose the internet also played a huge role in its fall since there's so much better stuff out there on the WWW. I've mentioned before I'm a fan of Saveur and along with Cook's Illustrated (also a TV show) they are the only food/recipe mag's I read.


Jan & Feb 2010 issue

I like Cook's Illustrated because they put alot of testing into creating the best recipes for many food favorites. Although my man Chris Kimball (host/creator of Cooks Illustrated) sometimes seems like he's the brother of Small Wonder to me, I like his passion for bringing out the best of each and every recipe out there. I do have the TV show on Tivo but I like to read the mag as they share useful tricks of the trade, test different products and sauces and give recipes worth trying. I even considered making an apple pie from an issue this summer and the first and only time I ever tried baking it was a complete disaster. Well anyways, sorry to bore you, I tried both the minestrone soup and beef stew recipes from the latest issue and really liked both of them. Unfortunately Cook's Illustrated doesn't share its recipes online and it is understandable since that's why you buy an issue and not for the colorful pictures of ceviche with yet another ceviche recipe. I would highly recommend a subscription to CI's to all at home cooks.

Better Minestrone


"Italians rely on garden ripe vegetables, but we had to make do with supermarket pickings. Could we still create a soup with fresh, bright flavors?"


Pot of Minestrone

I've been eating Minestrone soup since I can remember. Its a favorite of mine and something I usually have when my dad makes and rarely when eating out. I've made a batch or two in my lifetime but hadn't in a while until I saw a thing on it in Cook's Illustrated. It explained how sometimes the easiest recipes are the most difficult and used the classic peasant dish of Minestrone soup as an example. Unless you have access to an amazing sun drenched garden it can be hard to get the amazing flavor that comes with them.


Bowl of Minestrone using CI's recipe

So the people inside the test kitchens at CI went on a Minestrone marathon and came up with a recipe that can made by anyone with access to their local supermarket. I already knew that the pancetta plays a big part in flavor so any vegetarian recipe isn't going to be nearly as good, not a problem for me. The tests showed that to get a thicker more flavorful flavor profile that you should brine the beans (cannellini) overnight and then the next day you saute the veggies, cook the beans in chicken stock and water and then add the sauteed veggies back in with some V8 and basil leaves. Yep they found that V8 worked better than all the other tomato products tested. "It added just the right amount of bright tomato taste with an even bigger wallop of vegetable flavor" Another tried recipe from Cook's Illustrated that came out tasting delicious.


The guts of the soup

The Best Beef Stew

"Despite hours of simmering , most beef stews fall flat. How could we pack in more flavor?"


Simmering on Day 1

I really enjoyed their experiment and findings on making a better beef stew. The first thing they determined was the cut of beef you choose plays a big role in the end result. They decided that chuck-eye roast worked best. They called it one of the "cheapest, beefiest cuts in the supermarket" I always said the cheaper the cut of beef the better for stews and stocks. So that was pretty much already known to me but what came next I never heard of or thought of doing. Its suggested that you use both salt pork and anchovy fillets as ingredients. Never would of thought of those but they pack much more falvor into the end result and its something Ill remember and put to use the rest of my life.


Guts of the beef stew

Cook's Illustrated

Taqueria Los Magueyes

-Got Beef? taco's de carne asada

Our first stop in 2010 is to Taqueria Los Magueyes located on Harlem ave in Bridgeview just across from Toyota Park Stadium (home of the Chicago Fire). Its a place I found not too long ago when cruising down Harlem en route elsewhere. I noticed it because it was in a spot previously vacated and also due to the sign letting it be known they had moved in. On top of a drawing of an al pastor spit they also advertised authentic tacos al carbon. I made the u-turn and headed into the lot to see they also had a drive-in which is from the previous fast food outlet that rented from there.


On Harlem ave in Bridgeview, IL

It was right around noon on my first trip here and when I entered they seemed to be getting ready for a lunch crowd and had some of their own proclaimed famous carne asada searing away on the grill. I took this as a very good sign and looked around for a fresh al pastor spit and only found a spit that was also spiffy and clean. Maybe they have a fresh spit going on the weekends I thought and went with some tacos de carne asada with the usual cilantro and onions. By the time I had placed my order there were three more large groups of people from the local factories, plants and offices stopping in for lunch. I also got to further browse the menu and was pretty overwhelmed with all the choices they offered including many of my traditional favorites.


skirt steak grilling away for taco meat

The dining area was a decent size and they had an extensive menu for family dining so it seemed like it could be an eventual winner. After a short wait my tacos arrived and I could feel the heat from them in the bag. I took them outside to eat on my hood and got a great big whiff of skirt steak from the chimney upon entry outside. I opened my tacos and was greeted by the same sweet smell. The steak was chopped perfectly and had juicy and crispy pieces in it and it all molded into a top notch taco. It was one of the better steak tacos I've had anywhere, from the locally made perfectly steamed tortilla to the fresh veggies and spicy and tangy tomatillo salsa. Its easy to see why these five ingredients make for a fiesta when combined with perfect product and prep like the ones at Magueyes. I could eat them all day.


authentic steak taco from Los Magueyes

Rating Scale 5/5

steak: 5 (when fresh off the grill)
cilantro/onions: 4
tortilla: 5
salsa: 4

Score: 18/20
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When I was eating my steak tacos on my first visit I noticed this little sign pictured below in the parking lot. As noted from previous posts on this site, I love carne en su jugo and its one of the cities best wintertime eats. I got very excited since I had just had an excellent steak taco with some of the best steak in it I ever had in a taco before from here. I had to go back in and scope this out for future reference. I was also intrigued to see they do a Guadalajara style which is with a green tomatillo based broth. I checked out what the deal was and learned that they offer this Mexican classic on weekends and made a mental note to be back.


Mexican steak soup

I finally convinced a friend to head over there with me one Sunday afternoon to dine in and see what else they had. We arrived around 5:00p and the place was already hopping with tons of families and a party of at least 30 with a bunch of tables put together. I took this as just another good sign and within 5 minutes we were being seated and had chips and salsa waiting for us upon being so. I browsed the menu again even though I had my mind made up. If not for the carne en su jugo I would have gone with another favorite of mine cecina and gotten the dinner platter. Upon further review they also had cecina tacos so I went with a bowl of CESJ and a taco. The chips and salsa were good with the salsa being better than average and diffeent from the red and green ones offered, which were also at the table in plastic squeeze bottles. To go with those they had the traditional jar of pickled jalapenos, cauliflower and carrots and even a few bottled Mexican hot sauces.


Pickled Platter and salsa needs

My steak cecina taco was tasty and I would easily order one next time. The dried beef was full of flavor and the fact that it was just topped with fresh onion and cilantro, that flavor really stood out. I ended up tearing off little piece by piece like you would with beef jerky and eating it straight up. The friend who I convinced to come with me was very, very pleased with the barbacoa tacos and even ordered an extra two to take home. I also made sure to see if they had an al pastor spit going on the weekends. Still a no go.


cecina taco

By this time I had high hopes for the carne en su jugo and they slowly started lowering from the time it arrived. The first problem was they had already dressed the soup instead of serving the usual "toppings" like the radish, grilled onions, fresh onions, cilantro, avocado and dried peppers on the side. Except this bowl didn't come with any of the dried red peppers used to make it spicy the way I like it. It wouldn't have been a huge problem for me had they dressed it prior to serving but just did it with everything I'm used to it coming with. It was so busy I didn't want to wait to fix the problem and hoped it wasn't going to matter.


Carne en su jugo estillo Guadalajara from Taqueria Los Magueyes

I had such high hopes for the CESJ for a few reasons with the biggest being how good the steak in the steak tacos were. They obviously did up the grilled meats particularly well especially the skirt steak. Also because it is offered on weekends only so I figured they must do it up right and make a broth from scratch. But again my biggest hope came from how good the grilled skirt steak was and the thinking they would use this exact same steak in the CESJ which would make a whole lot of sense. However that was not to be the case. The steak was rather nasty and from my guesstimate had been sitting in the soupy broth for a while. It certainly was not fresh grilled chopped up skirt steak the way it is from the best spots. Luckily for me it wasn't my first meal from Magueyes and I know that there are other very good things on the menu. Like those steak tacos, still some of the best I've had from anywhere and the best drive thru tacos in town. If only they used the same steak for the soup.


Close up of the guts of the soup

Taqueria Los Magueyes
7101 South Harlem Avenue
Bridgeview, IL 60455-1133
(708) 924-4550

Website

Los Magueyes on Urbanspoon