Latke vs. Hamantash Debate

Happy Hanukkah! Along with Hanukkah comes a plethora of latke recipes, and who doesn’t enjoy a good potato pancake? One of the most interesting traditions surrounding latkes is the annual “Latke vs. Hamantash” debate – an annual scholarly event where the merits of latkes and hamantashen (pastries traditionally served during the Purim holiday) are debated. The event was first held at University of Chicago in 1946, and is held yearly on the Tuesday before Thanksgiving. The event has become increasingly famous over the years, and has even spread to different universities. Despite its storied and lengthy history, the debate has never been definitively won. Which side are you on?

Latkes

I think we’re on the side of the latkes

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Happy Thanksgiving!

Happy Turkey Day to those living in the USA. Hope you have all of your favorite foods! We’re especially looking forward to the pie!

TurkeyCard

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Eataly Preview from Chicago Magazine

ItalyOn December 4, Italian food lovers from around the Midwest can rejoice when Mario Batali’s Italian food wonder-emporium, Eataly, finally opens its doors in Chicago. At 63,000 square feet, boasting eight restaurants and a live olive tree, it will be the largest in the United States (take that, New York!).

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Chicago Magazine, always up on the latest upscale food trends, has a great photo series offering a tantalizing behind-the-scenes preview. The prosciutto and cheese is enough to make us get in line right now – which apparently is not a bad idea, as the first weekend will likely be a madhouse (though queuers will get free gelato). Until then, enjoy the food porn!

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What are the 2014 menus at Next?

NextSicilyOne of our favorite tasks every couple of months is predicting what the upcoming menus at the ever-changing themed Next Restaurant will be. We went to Next Sicily and Thailand, which we absolutely loved, and the current menu is the French-themed Bocuse d’Or, which is running through the end of the year. This time we guessed there would be a Brazilian menu coming up… and we were wrong. So here’s what’s actually slated for Next in 2014. First, a reinvention (or is it more of a re-creation?) of the classic Chicago steakhouse, next, a Chinese/Modernist themed menu, and last, a menu in homage to the shuttered restaurant Trio in Evanston, where Achatz was executive chef. Sounds pretty great!

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Happy 6th Birthday to ETW!

We’re turning 6 years old today! We’ve been to 89 countries so far, so we’re almost halfway there. Here’s to another 6 years of world eats!

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Tea Time at Spencer’s Jolly Posh Foods

Spencer’s Jolly Posh Foods [closed]
1405 W Irving Park Road
Chicago, IL 60613

united_kingdomIrelandWhile we are frequenters of Mexican, Haitian and Thai grocery stores, until this trip we had never visited a British / Irish grocery store in the United States. Selling everything from Dairy Milk chocolates to house-made British sausages and back bacon, Spencer’s can fulfill almost any British grocery craving. When we found out that this little grocery store also served high tea we knew we had to visit ASAP.

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(Food) Colors Organized Neatly by Emily Blincoe

Photographer Emily Blincoe has an amazing photo series called “Colors Organized Neatly”. The title is pretty self-explanatory and the results are stunning. While she focuses on artful agglomerations of all kinds of objects, we are especially intrigued by her arrangements of food, including the pepper ensemble and candy below. Definitely check out her entire photoset for more creative shots of color-coordinated objects.

PepperColors

Pepper Party by Emily Blincoe

OrangeCandy

Orange Candy by Emily Blincoe

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Silver Star Portuguese Bakery in Providence

Silver Star Bakery
150 Ives St.
Providence, Rhode Island

Silver Star Bakery’s English name belies its specialty in all things Portuguese – after our visit we think it should probably be called Estrela de Prata instead. From our Pastry Post-Doc in Portugal we became very well-acquainted with the country’s extensive sweet heritage. As you know, we here at ETW are particularly obsessed with Pasteis de Nata (Portuguese egg custard tarts), and, sadly, there is absolutely no place to get them in Chicago. Fortunately, Providence has a large Portuguese population, with the bakeries to match. We figured we’d be able to find Pasteis de Nata at Silver Star, and there was indeed a large tray on display when we arrived, for only $1.75 a pop.

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We are pretty discerning about our pasteis, and have specific criteria for what makes one perfect, as we detailed in our rubric for the best pasteis in Lisbon. The version at Silver Star was excellent, and even surpassed some of the versions we had in Lisbon. The crust was flaky and crispy, not soggy at all; and the filling was light and creamy. The caramelization of the top was also perfect! These were the American pasteis we had been waiting for, and we even got to order in Portuguese. Now if only we could replicate them at home….

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But even though the Pasteis de Nata are the star, other Portuguese specialties available include Malasadas, Portuguese sweet rolls, fradinhos and more. There is also a wide selection of American treats including cookies, mini tarts and doughnuts. We also sampled a fradinho, a sweet tart with a bean filling dusted with powdered sugar, which was delicate and tasty. We visited Silver Star twice, once on our way to the Brown campus, and another time on our way to the airport (we absolutely had to get another round before we got home). If we lived in Providence we guarantee that the majority of our diet would consist of solely Silver Star pasteis.

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Danish Fastelavn Carnival Traditions in NYC

denmark_flagLike many other counties, Denmark celebrates Shrove Tuesday/Mardi Gras – Fastelavn – with merriment, rich treats and other festivities. But you’ll never guess where it pops up outside of Denmark – Brooklyn. Apparently there is still a yearly Fastelavn celebration going strong in Sunset Park, at the 120-year-old Danish Athletic Club. We love hearing about hidden cultural pockets like this, still surviving after 100+ years.

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Hoosier Mama Pie Company Comes to Evanston

This past Saturday, Nov 9th, the Hoosier Mama Pie Company opened a second outpost in Evanston (1618 Chicago Ave). M and I had been anticipating the store’s opening for months, as we watched the construction progress in the brand spanking new Amli building. I mean, the sign in the window announced, “Pie and Coffee,” so how could we not be intrigued!? When we arrived at HMPC on opening day, there was a small line, but the staff seemed to be holding down the fort pretty well for a grand opening.

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Along with pies, there is a full coffee menu by Dollop. To complement our pie we ordered a Mexican hot chocolate and a honey cinnamon latte (made with Metropolis coffee) – both of which were delicious. There are also savory food options including some hearty sandwiches and soups if you need something BEFORE your pie (we usually don’t). The space is bright and airy, with a very high ceiling, but the seating area itself is not that large. Instead, most of the space is given over to the massive pie-producing kitchen. The kitchen is a huge expansion from their original Ukrainian Village outpost. I think you could fit several of the UK Village stores in the kitchen alone.

At HMPC you can get whole small of large full pies, and also pies by the slice ($5 for a slice of sweet pie and $6 for a savory pie). At this time people were already pre-ordering for Thanksgiving, so you’d better get a jump on it if you want a full pie for a special day. There were a huge number of pies available, including: Chocolate chess, lemon meringue, key lime, pumpkin, sugar and more (though some were already sold out). Having a sweet tooth, we ordered a slice of chocolate chess pie and a slice of key lime. One thing that sets HM apart is their dedication to savory pies as well, and at least half of the menu was given over to meaty options.

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The chocolate chess pie was basically a brownie in a pie shell. No one is quite sure where it gets the moniker “chess”, but it is perfect for those among us who have a major sweet tooth. The key lime pie was creamy and perfectly tart, with a very delicate meringue topping. Nothing sickly sweet here. We very much enjoyed our Hoosier Mama pies, and we are excited to live so close to a legitimate pie store. We certainly will be back to sample even more flavors.

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Desserts in Tiny Cups: Brazilian Doces de Colher

brazilWe have talked before about one of our favorite Brazilian treats: brigadeiros. However, you can also get brigadeiros in another, slightly more liquid form. Known as doces de colher literally “spoon sweets,” these Brazilian treats come in little cups and are meant to be eaten with a spoon. Technicolor kitchen has recipes for some of the most popular spoon sweets: brigadeiro, beijinho and bicho-de-pé. Warning: these are definitely only for those who have a VERY sweet tooth.

Doces de Colher by Biana Bueno

Brigadeiro Doces de Colher by Bianca Bueno

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Picoleishion: Celebrity Popsicle Seller of Itaparica

brazilIn our travels we met perhaps the most amazing food cart purveyor in all of Brazil, nay, Latin America! His name is Picoleishion, and he is a one-man show based in the town of Itaparica, on the northern tip of the island of the same name. He sells picole, which is simply Portuguese for “popsicle” but he isn’t a normal popsicle seller. Picoleishion is readily identified by his gigantic sombrero, frenetic dance moves and the fact that his popsicle cart is actually a giant boombox blaring Axé hits like “Billie Jean” by Magary Lord. Check him out in action (and again). The Praia do Forte in Itaparica is idyllic and quiet, and Picoleishion is hard to ignore as he rolls across the beach blaring his tunes. Over the course of one beach day we sampled 4 picoles – Mangabation (Mango), Limation (Lime), Chocolation (Chocolate), and Amendoimshion (“Peanut” was basically a peanut butter popsicle –cool! que legal!). Picoleishion is definitely a charismatic guy – and had beachgoers dancing and posing for pictures, so it is no surprise to us that he is a minor celebrity and has made an appearance on the Jô Soares show, a Letterman-type talk show in Brazil (at the start of the clip below). We love you Picoleishion! Adorei Picoleishon!

 

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Photo Series on Swiss Cheesemakers

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switzerlandThe Atlantic has an amazing photo series on Swiss cheese makers, the Murith family, during their seasonal production of Gruyere cheese. The pictures take the term “pastoral” to a whole new level.

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Neapolitan pizza at Spacca Napoli

Spacca Napoli
1769 W Sunnyside Ave
Chicago, IL

ItalyWe’re pretty picky about our pizza, and pretty sure that going to Naples has made us even pickier about Neapolitan style pizza in particular. However, when the pizza craving hits, it hits hard. And fortunately there are some truly great places to get Neapolitan pizzas in Chicago. Spacca Napoli is one of those places. When we learned that one of the owners had trained to be a pizzamaker in Naples and had an Italian brick oven, we were definitely sold.

Spacca Napoli has a nice selection of pizzas, divided into “Rosse” (with red sauce) and “Bianche” (without) including the two essential Neapolitan styles, Marinara and Margherita. At  $9.50 and $12.50 respectively, the pizzas were more expensive than in Naples, but still very reasonable. We selected two pizza on our visit, a red pizza and white pizza, without the typical marinara sauce. The white pizza, Bianco Nero ($16.00) had Pecorino cheese with black truffles, Fior di Latte mozzarella, porcini mushrooms, and finished with white truffle oil. M ordered his favorite combination from Napoli, the Diavola ($16.00) which was topped with mozzarella di bufala, spicy salami, red pepper flakes and basil.

Spacca Pizza

The crust of the pizza was excellent: both chewy and light, and not soggy at all in the middle (our pet peeve). We also appreciated the generous hand with the toppings, and the availability of buffalo mozzarella. The pizza was great, but don’t let that be the end of your meal. Spacca Napoli also has gelato ($4.50) in a variety of flavors: cream, hazelnut, cappuccino, chocolate, pistachio and raspberry. We ordered a scoop of chocolate, even though we had polished off both of our pizzas. We highly enjoyed our pizzas at Spacca Napoli – we think we have found our go-to Neapolitan pizza place in Chicago.

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Regional Diwali Recipes

India FlagDiwali, the Hindu “festival of lights” is upon us, and that means a vast supply of excellent food. We talked a little bit about the Diwali snacks, known as Mithai, before. Mithai vary widely from region to region and it is near impossible to cover them all. This year we decided to dig a little deeper into regional specialties, like fov/poha from Goa, a rice-based dish (5 more recipes here), Ghughra, filled turnovers from Gujarat, and Susiyam, fried sweet chickpea fritters from Tamil Nadu. The recipe site Barwachi has an extensive list of regional Indian Diwali recipes, including many dishes we never have heard of before.

Ghughra, a Diwali snack from Gujurat

Ghughra, a Diwali snack from Gujurat by chiragndesai

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Pańska skórka for All Saints’ Day in Poland

Pańska skórka - from Wikipedia

Pańska skórka – from Wikipedia

PolandWe are most familiar with Latin American traditions for Dia de Los Muertos / All Saints’ Day, but the holiday is also celebrated in Europe (with some similarities and differences). All Saints’ Day is a national holiday in Poland, where it is known as Wszystkich Świętych. One of the most popular treats for All Saints’ Day in Warsaw is pańska skórka which translates to “The Lord’s Crust.” Pańska skórka is a pink-and-white nougat, similar in texture to Turkish Delight, and is sold in and around cemeteries during the week of All Saints’ Day where families go to light candles (znicze) in cemeteries in honor of the deceased. In Krakow a similar candy is called Miodek Turecki, or “Turkish honey.”

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How to Make Sugar Skulls for Dia de Los Muertos

One of our favorite traditional foods for Dia de los Muertos is the sugar skull, which we have written about previouslyWe usually buy pre-made sugar skulls – and we even got new ones this year personalized with our names in Pilsen. However, we are stepping up our game this year. We picked up sugar skull molds at the Museum of the American Indian in Washington DC last week, and are excited to make sugar skulls of our own for the first time.  Once you have the skull-shaped molds, the process doesn’t seem too daunting. However, the recipe included with the molds called for something called meringue powder, which you can buy online or pick up in many craft or large grocery stores. Fortunately, making a recipe with egg whites works just as well, as does a traditional recipe with egg white and cornstarch.

Sugar Skull for Dia de Los Muertos

Sugar Skull for Dia de Los Muertos at the Museum of the American Indian in Washington DC

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A Retro Bacon Costume for Halloween

Halloween is tomorrow – and maybe you’re still searching for a costume. Here at ETW we are always on the lookout for a clever food costume or two. We came across a vintage costume we had never seen before via the ever-entertaining Retronaut: a side of bacon. This takes love of bacon to a whole new level (and it took home first prize in the 1894 Covent Garden Fancy Dress Ball).
BaconCostume

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Back in the Midwest and changes ahead

After a whirlwind (delicious) tour of the East Coast, we are back in the Midwest. In other news, one of us got ‘real’ grown-up 9-5 job which starts in a few weeks, so posts overall may be a little more sporadic, at least in the beginning. However, never fear – we have many food projects and restaurants in our future. First up: preserving lemons!

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Ranking State Foods

AmericanMenuOn our trip we have been learning all about local Rhode Island foods. However, every state has a wealth of local options, and many people insist that their state’s food is absolutely the best. Deadspin recently made a non-scientific ranking of the top state foods in order from best to worst. Chicago’s deep dish pizza won the top spot for Illinois (followed by South Carolina’s shrimp and grits) – which we can’t argue with – though the irreverent list has certainly garnered some controversy.  What do you think about your state food’s ranking?

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