Chicken Vesuvio (Midwestern, particularly Chicago)

Dear readers, I wasn't going to blog until after I got back from Ireland, but if John McCain can try to suspend time and reason, I can blog whenever I want to. In these tough economic times, some people may think that the American spirit will simply rise above another tough moment in our lives.  Well folks, it's going to take a lot more than spirit to take our dear nation out of the economic toilet.  Instead of denying that the economy is failing, postponing debates, and waxing poetically about diva pitbulls and their make up, this is a great time to let history be our guide.  Before the nation fell into the Great Depression, President Herbert Hoover guaranteed he would usher in an era in which Americans would have "a chicken in every pot and a car in every garage."  Unfortunately, a year after Hoover moved into the White House, Americans could barely eat regularly, and could not imagine affording a vehicle of their own.  Although Hoover's vision was eroded by the stock market crash (sound familiar), I think the promises of a prosperous and comfortable America is hopeful.  I wonder what Hoover would think of our expectations about our lifestyles now.  If the presidential candidates promised only chicken and a Geo Metro or Dodge Omni in every driveway, most Americans would balk by such 'low aspirations' for the nation.  Or,  if a politician encouraged us to live under our means and save money, or if a president suggested that we can't fight terrorism through the purchasing of consumer goods, some Americans would be up in arms.  Our nation has fed us on a steady diet of high fructose corn syrup, an accepting attitude toward debt and a notion that patriotism is best expressed through consumption.  Now, we are paying the price...I think all those meals are going to cost us  $700,000,000,000, including lots of tax and tips to the most irresponsible CEOs in America.  But this current crisis in credit, housing, oil, banking, investing, health care and the occupations of Afghanistan and Iraq, has taught all of us that maybe simpler is better.  How about we wear last season's jeans, grow our own food, rent movies from our local library, and cook and eat an economical meal at home?  

So, if you are finding that your dollar doesn't stretch as far, may I suggest a Chicago original--Chicken vesuvio.  Chicago is a truly magical place.  It's where I was born, raised, fell in love with my husband and learned how to do the "Super Bowl Shuffle."  Chitown has never let me down, and Chicago foods are spectacularly modest.  I'm not sure if "the fundamentals of the economy are strong," but the components of this recipe are solid.  Chicken vesuvio comprises chicken pieces seasoned with garlic, oregano, and lemon juice, potato wedges and peas.  First you sear the chicken pieces in olive oil or whatever you have on hand, season it, and set the chicken aside.  In the same pan,  you partially pan roast some potato wedges until they are slightly brown, but not completely roasted.  Then, set the potatoes aside.  Deglaze the pan with some white wine or low-sodium chicken broth.  Set aside the sauce.  Put all the components in a hot oven with a few cloves of garlic to cook together.  Keep in 425 degree oven for about thirty minutes, then sprinkle a few peas on top and continue to cook for ten more minutes.  Before serving, pour sauce on top of chicken.  If you use all chicken drumsticks, some Russet roasting potatoes, a package of frozen peas, herbs from your garden, and a nice bottle of cheapo white from Yellowtail or Barefoot Wineries, you can have a lovely dinner for under $20.

How about you invite your neighbors over and talk about forming a food co-op?  Or bring some leftovers to the home of a friend who just got laid off.  Instead of eating out, eat and drink with your family and friends in the safety of your home.  And feel grateful that you still have a chicken in your pot.

Happy Eating!

Deep Dish Pizza (Chicago and the Upper Midwest)

I just spent a glorious week in Chicago visiting research archives and taking long walks through the city.  The past few weeks in Oklahoma City have been a little warm, to say the least, and Chicago was unseasonably not warm, so I gave my flip flops a workout.  Chicago in the summer is truly a magical thing, and I got to enjoy the best things about the city, including a couple nights at the Palmer House Hilton, outdoor concerts in Millenium Park, battling obnoxious Cubs fan  in "F---n do me" shirts on the El train, and the fantastic pizza.  No trip to Chicago is complete, in my mind, without visiting one of the classic Chicago pizza joints.  I am impartial to Giordano's, but I also enjoy Lou Malnati's, Gino's and the wonderful, whole-in-the-wall pizza places that will deliver til 3:00 a.m.  I remember fondly when my husband and I were dating we would sometimes order a pizza at 1:30 a.m. while playing Trivial Pursuit.  My husband is unusually competitive at board games, so we couldn't interrupt heated games by leaving his studio apartment to pick up food.  So, we could trust our local places to send some creepy guy out to us at ungodly hours and hope we don't end up murdered, and even worse with no pizza.  

So, Chicago style pizza, the real kind and not the kind at places like BJ's or Old Chicago's or other restaurants masquerading as Chicago pizzerias, is best described as pizza made in a cake pan.  The beauty of this pizza is the layering of ingredients and the crust.  Real Chicago-style crust has a nice balanced flavor of flour and cornmeal to create a sweetness that helps offset the saltiness of the toppings and the tomato sauce.  After the crust is set in a well-seasoned cast iron pan, a layer of mozarella cheese is put right on top, helping to create a nice gooey layer in the pizza.  Then the toppings are put on top; the very best is spinach or the Lou Malnati's patented giant single patty of sausage.  I'm not kidding about the sausage.  When you order a sausage from the place, you are making a serious commitment.  Keep that in mind.  The pizza is then topped with an entire layer of tomato sauce with some herbs sprinkled on top to boost the flavor of the sauce.  This pizza is not for the dieter or the impatient.  In order to fully cook, the pizza takes a while longer than the "hot and ready" variety you may pick up at your local pizza chain.  Calm down, enjoy a lovely basket of fried cheese, fried zucchini or fried calamari, or maybe take a quick walk around the block because this is not a low fat dish.  The mixture of flavors is incredible; almost as lovely as beating your boyfriend or girlfriend at a game Trivial Pursuit.

Happy Eating!

Boston Cooler (Midwest--Really Detroit)

Nothing makes a young woman feel like a more mature one than "having the in-laws for the weekend."  My husband (see: Cincinnati chili) and I have only been married a little bit over a year, and considering our short courtship, family time is essentially get-to-know-you time.  Always surprises.  Well, in the true spirit of my love of regional foods, we tried to introduce our guests to the distinctively Oklahoma foodways that has kept our fair city on the fattest cities in America lists.  While my hatred of dubious statistics keeps me from pondering on the list and rankings for too long, I have to say that I'm proud our mayor, Mick Cornett, has made a commitment to getting our city fit.  

After welcoming my inlaws to the breezy 104-degree day we were having in OKC, my husband and I whisked them to the first of many 'so Oklahoma' places--Pops on Route 66.  Pops is quite the experience, as it boasts an inventory of hundreds of bottles of soda pop.  There are pops from around the globe and across the country.  The Pops shop includes a full-service restaurant and a gas station.  It's the sort of place that may have been on old Route 66 in that its roadside attraction is the world's tallest soda pop bottle and straw.  I hear that they light it up at night.  Check out pics of it at www.pops66.com.  So, as we were all sipping on our pop bottles hoping that it would cool down for the weekend (it did not), my mother-in-law mentioned a favorite 'pop' treat from her childhood in Detroit.  (Incidentally, she was reading Jeffrey Eugenides' Middlesex, a fantastic novel that makes the city of Detroit as compelling a character as the people.  It's a must read...)  One favored memory was of something called a Boston cooler, which she wasn't sure was real or a creation of her father.  Apparently, my husband's grandpa was known to create things in his mind for his own palate and in his own interest and assume it was available, loved and accessible to millions.  So, my mother-in-law truly doubted if anyone outside her household drank Boston coolers.

Well, luckily for her, she has a foodie/blogger/braniac daughter-in-law and after consulting the trusted sources at Wikipedia and Google (just like my students do for their term papers), I discovered that Boston cooler is recognized in the outside world.  A Boston cooler is the delicate mix of Vernor's Ginger Ale and vanilla ice cream.  Created sometime in the 188s0, the Boton cooler was one of many soda fountain drinks invented in the Motor City.  I am a big fan of ice cream floats--Dairy Queen chocolate soft-serve and Coke--but I don't love the aching in my teeth as  I drink it.  The sugar of the ice cream kind of antagonizes the high fructose corn syrup in the soda, like a battle in an 1980s break dancing movie.  It's just not fun.  That is why the Boston cooler is a delightful alternative.  The crispness of ginger ale gives your molars a break, while the creaminess of the vanilla ice cream sweetens it up and provides the coolness.  Of course, if you were to go to Boston and order a Boston Cooler, no one would know what you are talking about.  THAT is the beauty of local foods; they are distinctive to a place and sometimes make no sense outside of the city, state or region.  So, as the weather in Oklahoma cools to a moderate 102 degrees, I will be enjoying a Boston Cooler in hopes that I won't suffer from a heat stroke.  Sorry to leave on such a nasty note...it's too hot in Oklahoma.

Happy Eating!

Cincinnati Chili (Midwestern-basically the Cincinnati area and environs)

The second best part of my job (after the inspiring young minds and therefore changing their lives) is attending meetings, conferences, and symposia all across the country.  As a avid traveler and food lover, the first thing I do after I trash the hotel like a rock star, is ask the hotel staff to lead me to the local goodies.  There have been a few really desperate times that I've had to eat at a Chili's (gasp), Fridays (blech), and the most disdainful Cheesecake Factory (end it now!).   I once had to dine during karoke night at a Rock Bottom Brewery (no more "Greatest Love" renditions, please).

On a recent business related adventure, I had the opportunity to visit the Queen City--Cincinnati.  The second I told my husband that I would be going to the  city on the majestic Ohio River, he reminded me that the night before we met, he and his college roommate actually had a Cincinnati Chili party.  His chili fete involved endless cans of chili, male bonding and maybe my beloved pondering when he would find the one, or not.  Well, lo and behold, nine months, one week and one day after my husband's chili festival, we were married.  So, I like to believe that Cincinnati chili is good luck.

So, in addition to preparing to visit the National Underground Railroad/Freedom Center Museum, I knew I just had to try the chili that brought me and my beloved together.  He insisted that I eat at a Skyline Chili restaurant, BUT I purchase Gold Star chili in the can to enjoy back home in Oklahoma.  My husband is a brilliant man, but his chili suggestions (and his love, support and kindness) are among his greatest  contributions to my life.  

Cincinnati chili is what the folks on "Top Chef" call a "fully composed dish."  There are many ways you can order you Cincinnati chili, but when in Rome you should go all out.  The classic five-way Cincinnati chili involves taking a heaping plate of spaghetti, topping it off with Cincinnati chili, red kidney beans, chopped onion and the finest shredded mild cheddar cheese imaginable.  You may think, "It's so simple.  How could it be that good?"  Well the secret lies in the flavor of the chili.  Unlike the spicy, red chilis that are found in the Southwest, the Cincinnati chili has a sweeter, cinnamon flavor.  When the chili blends with the starchiness of the spaghetti and the creaminess of the cheese it meets the tanginess of the onions and the savoriness of the bean, you have the perfect meal.  Skyline serves up their chili with a lovely bowl of oyster crackers that bring you back to being a kid.  Skyline also serves up chili on wonderful wiener hot dogs and soft buns.  It's an absolute treat.

Luckily, the Cincinnati airport sells spice packets from Gold Star chili so you can make it at home.  In order to ensure that my lovely darling and I live a long life, I try to make a healthy version of whatever indulgence we love.  So, I swapped the ground beef in the chili for some lean ground turkey (make sure it's the lean kind; dark meat turkey can pack the fat).  I added a nice can of lycopene-packed tomatoes, and I substituted the cheese for a part-skim style cheese. I can't guarantee that this chili can bring you as much good fortune as it brought me, but you never know.

Happy Eating!  

Italian Beef (Midwest--really, Chicago)

Although good fortune has led me to live in a number of cities, states (emotional and physical), and regions, at heart I'm a Chicagoan.  There was nothing more fun than growing up in a city resplendent with ethnic foods and neighborhoods.  When I went off to college in Missouri and saw that the campus map included an area called Greektown, I thought, "Oh great, I can have a gyro and souvlaki there."  Boy was I disappointed when all I saw were huge creepy mansions and an even creepier guy peeing on a front lawn.  So, needless to say, I am more than happy to blog about a Chicago original--the Italian beef.

Allegedly created by Al's Italian Beef, the premier beef sandwich purveyor in Chicago's Italian Taylor Street neighborhood, the Italian beef is a soggy, savory and soul-satisfying sandwich. The beef is prepared by first roasting it in a salty, garlicky broth, then it's cooled down and sliced thinly.  The beef is roasted to a medium-rare creating a slightly pink color.  The sandwich bread is a chewy, almost tough, bread that sops up all the juices without completely obliterating the bread.  Did I mention this sandwich is a little on the messy side?  Italian beef is sometimes topped with peppers, giardiniera or cheese, but the real treat is that your sandwich can be dipped in the jus, in case the endless layers of beef aren't enough to satisfy your fix.  You may say, this sounds like a sandwich at Arby's or Lion's Choice. I simply say to you: "No freaking way."  Italian beef is such a local delicacy that it's really difficult to find outside  of Chicago and its suburbs.  I've been disappointed many times when a restaurant boasts and Italian beef and all I get is a hot roast beef sandwich.

The second best part of going to Al's or Scala's or any other beef place is watching people eat it.  Most of the time, beef sandwiches are enjoyed on short rows of counters as there is often more people than seats waiting to enjoy one.  Now, I'm a sucker for a neatly dressed table with proper cloth, chargers, soup spoons, fish forks, butter knives, miniature shrimp tridents, and so on and so forth.  BUT, there is something satisfying about enjoying a hot, dripping sandwich while standing up, and that is the best part of the Italian beef sandwich.

If the home cook were to try to make this you would need a lot of time and patience.  You would have to prep your sirloin or top or bottom round in a slow cooking broth, pop it in the fridge, get out your industrial slicer, slice the beef, put it back in the broth, find some hearty bread, build a counter in your kitchen tall enough to eat the sandwich and enjoy.  Okay, you don't need the counter, but you can definitely make it a bit healthier if you stick to a moderate portion of beef slices and serve it with a whole wheat bun and roasted peppers.  You may want to skip the cheese and the giant plate of fries that tends to accompany the sandwich!

Happy Eating!