→ September 30, 2008
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Milwaukee eats (+ TV, radio).

TV today: ESPNEWS, 4:10-4:30 EDT as part of the Insider segment with Jerry Crasnick.
Radio: Northsound 1380 AM, Everett, Washington, with the Fish, 5:30 pm PDT. Also, ESPN 540 Milwaukee, Wednesday, 11:15 am CDT (streaming available online).

I have to say that I underestimated Milwaukee, figuring I was headed into a culinary wasteland filled with fat people who eat brats and drink pale beer all the time. It was actually one of the best eating towns I’ve been to all year, especially in the very funky area between Brady Street and North Street west of Prospect, which is definitely where I’d live if I moved there and could stand winters cold enough to turn your testicles necrotic.

First meal might have been the best – lunch at Cempazuchi on Brady Street. It’s sort of an upscale twist on Mexican food, with a heavy dose of authentic Mexican dishes mixed in. I started with the sopa de lima, a clear soup with chicken, lime juice, and tortilla strips, and then ordered the pork “torta,” Cempazuchi’s term for an unusual sandwich on pan frances with avocado, jalapeño, and onions. Both were phenomenal. The soup had just the right balance of acid, salt, and a touch of heat, and had obviously been assembled seconds before it reached the table. The sandwich was filled with pulled pork, apparently smoked properly since it wasn’t dry and didn’t require a sauce, and came on soft bread that had been sliced and grilled. The sandwich also came with a half-hearted garden salad with sliced radishes and an indeterminate white dressing. The meal starts with two salsas, one that was “peanut-based” that had an odd texture (shocking), and another with roasted tomatoes and garlic that was too thin but had a great smoky flavor.

Saturday’s breakfast was at Beans & Barley, a combination café and natural foods store just off North Street. There was no pork on the menu, so my EMPT included chicken sausage, which was cooked to death and mostly inedible. Everything else was excellent, particularly the breakfast potatoes, new red potatoes sliced and roasted with rosemary. The café serves Rishi teas (rhymes with “chichi”), but their only black tea is Earl Grey. It comes in a big ceramic pot with a strainer inside filled with loose tea, but it was already dark and bitter the moment it reached the table, meaning that it had been brewing too long. The properly-made scrambled eggs and the amazing potatoes still make it worth a trip.

I hit up a reader suggestion for Saturday dinner, Pizza Man, across the street from Beans & Barley. That’s where I had my lone beer of the trip, an ale from New Glarus with a fruity taste and medium body; I prefer darker beers, so this probably wasn’t the best choice, but it was their only local beer on tap. For dinner, the pizzas looked like they had the proper crust but were overtopped, so I went with one of the recommended specials, wild boar ravioli in a marsala sauce. The ravioli were excellent; I’ve never had boar before, but the flavor of the ravioli was very much like bacon. The sauce, on the other hand, was bitter with a pretty clear note of alcohol, meaning that it wasn’t cooked enough. The dish came with this amazing light garlic bread, not greasy at all and perfect for absorbing sauce, if you wanted the sauce absorbed. Pizza Man also has a huge wine list, and the décor – Old World Dungeon – reminded me of a place my wife and I visited in Siena almost ten years ago, an upscale “medieval” place called Il Gallo Nero.

Milwaukee being the center of the frozen custard world, I had to make sure to hit a few spots while I was on the ground. (Frozen custard is a style of ice cream that relies on egg yolks for texture, as opposed to “Philadelphia” ice cream, which contains no eggs and uses more butterfat.) Of the three places I tried, Gilles, Leon’s, and Oscar’s, Gilles wins the overall prize for the best combination of flavor and texture. All three places had very smooth custards, and Leon’s probably was the smoothest of all but both the chocolate and vanilla were timid, particularly the chocolate. At Gilles, I went with the flavor of the day, “turtle,” which had caramel and pecans mixed in and maybe a tiny bit of fudge. The vanilla flavor still came through in the custard, and the texture was just a shade below Leon’s. Oscar’s “mud pie” – allegedly mocha custard with hot fudge and Oreo knockoff cookies – had the worst texture, just slightly icy, and the knockoff cookies weren’t very good, but the custard did have a strong chocolate flavor.

I also approve of the Milwaukee Public Market, which is a fairly small building that houses maybe a dozen merchants, from a produce stand to a real fishmonger to a spice house to a few stands selling prepared foods. If I lived in Milwaukee, I’d be there all the time. The coffee-shop in the Market, the Cedarburg Coffee Roaster, roasts at least some of its coffees right there at the stand, which was a positive sign for their espresso. A double espresso macchiato (they don’t sell singles) runs $2.75, and while the beans were obviously fresh, the espresso was underextracted, resulting in a powerfully sour shot; the most likely explanation is that the barista used more grounds than necessary for the pull. It was a waste of what I think was pretty good coffee.

I also went to The Soup & Stock Market and ordered a bowl of their chicken and dumpling soup, which included real hand-made dumplings (obviously pinched out of dough by an actual hand) and was based on their own homemade stock (available frozen for purchase if you don’t want to make your own stock at home). The soup was very good, if just a little underflavored, filled with dumplings and chicken and vegetables; the stock was a bit on the light side, but it had the great mouth-feel you only get from soup made with stock. The soup also came with a hunk of a pretty amazing dense white bread. I also bought a bottle of Haley and Annabelle’s Vanilla Root Beer, brewed by two girls aged 10 and 5, with proceeds going to their college education fund. It was at least solid-average, better than any national brand, with a dark color, deep root beer flavor, but probably a little more sugar than I’d like. It’s behind, say, Thomas Kemper’s (my gold standard), but I admit I was sucked in by the story and the cause.

The one dud meal was breakfast at Miss Katie’s Diner, an old-school greasy-spoon near Marquette’s campus. Absolutely everything was drenched in butter, and I don’t mean that in a good way. The hash browns were soggy from frying in so much grease, the toast was buttered so heavily that I could see through it, and the eggs ended up sitting in the grease that was on the plate. There were definitely better options out there for Sunday breakfast.

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→ September 23, 2008
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Roasted Red Pepper Pesto.

Most people associate “pesto” with basil pesto, also known as pesto Genovese, a mixture of basil, Parmiggiano-Reggiano, garlic, pine nuts, and olive oil. The term “pesto” just means “smashed” or “beaten,” and can refer to any sauce made from pureed ingredients in an emulsion with oil. On my last trip to Italy nine years ago, my wife had pasta with olive pesto in a little restaurant in Assisi, and liked it so much that we went back the next night so she could have it again. My personal favorite non-basil pesto is one with roasted red peppers.

This is ridiculously easy to make if you just want to use jarred roasted red peppers, although roasting your own is easy – do it on a grill or in a 400 degree oven until the skin of the pepper is charred (not burned to ash), then let it rest in a bowl with foil covering it for ten minutes, then peel the skin off. To use them for this recipe, make sure the peppers have no seeds or rib meat remaining.

1 roasted red pepper
1 clove garlic, pressed or chopped
3 Tbsp pecorino romano cheese, grated
3-4 Tbsp extra-virgin olive oil
pinch salt, pepper, crushed dried chili pepper (optional)

Puree the first three ingredients, then gradually add the olive oil while continuing to puree to form an emulsion. Season with salt, pepper, and red pepper as desired. Serve over pasta (with grilled chicken, if you like) or use in place of tomato sauce on pizza.

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→ August 30, 2008
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Espresso.

My cousin from Italy came to visit this week – her first time in the U.S.; we’d met her nine years ago in Italy – and paid me the ultimate compliment by saying she liked my espresso … and that it was the first decent espresso she’d had in the U.S. I’m no expert on coffee or espresso, but I’ve got a system that seems to work for me.

I’ve said in the past that you need a burr grinder to properly grind coffee. Blade grinders smash the beans in an uneven fashion, and generate more heat the longer you grind, so to get coffee ground finely and evenly enough to use in an espresso machine, you’d have to grind the beans so long that they’d continue roasting and could even smoke, and you probably still couldn’t get the grind fine enough. If you can’t afford a good burr grinder, buy your coffee ground for an espresso machine, and buy it in the tiniest quantities possible.

I use a Capresso Infinity Burr Grinder, which, at $90, is the cheapest “true” burr grinder available. (I had a lower-end Capresso burr grinder before that one, but it couldn’t go fine enough for espresso.) The Infinity works for French pressed coffee, drip coffee, and espresso, and claims to be able to go fine enough for Turkish coffee, although I’ve never tried that. On the downside, it creates some coffee dust that spurts out when you remove the plastic receptacle where the machine deposits the ground coffee, and you’ll have to give the machine a good whack to get all of your grounds to fall. There are, of course, many more expensive grinders you can buy, from Saeco, Rancilio, DeLonghi, and other brands.

For the espresso machine itself, again, I own what I think is the cheapest legitimate model available here, the Gaggia Carezza. The Carezza makes a great shot of espresso. It steams/froths milk well, but I’ve found it takes two boiler cycles to steam enough for cappuccino or a caffe latte, so the lower machine cost means some extra time investment when you’re making drinks. The Carezza is still available, but Gaggia has introduced a slightly smaller and cheaper machine, the Evolution.

I also bought a heavier tamper than the cheap plastic thing that came with the Carezza, and I use a $5 instant-read thermometer when steaming milk. That’s about it for the specialized hardware. Have a double shot glass capable of holding 2.5 ounces of liquid ready to receive the espresso out of the machine, and get your cup(s) ready for the actual espresso drink(s). I do not recommend that you use the plastic splitter that allows you to divide the espresso coming out of the machine into two cups; it’s a crema-killer.

For coffee, the most important variable is not roast, but date: Coffee begins to go stale as soon as it’s done roasting. If you can buy beans where they’re roasted on the day on which they’re roasted, you’ll get better espresso, with more crema and a fuller body. Beans sold at Starbucks were roasted three weeks before the day you buy them. For making espresso, they suck. I buy my beans at Whole Foods, where they put the roast date on the outside of the bin; if I’m lucky, I’ll get beans that are still warm. I store them in airtight mason jars, loosening the lids once a day to let out the excess carbon dioxide.

To actually make the drink:
1. Turn on the espresso machine about ten minutes before you intend to make coffee. Make sure that the water reservoir has plenty of water in it, and that the portafilter is in place but (of course) has no coffee grounds in it. This allows the metal part of the portafilter to heat up before you put coffee in it.
2. The Carezza has three buttons: a power switch, an espresso on/off switch, and a steamer on/off switch. Unless the steamer switch is on, the machine assumes you’re making espresso, and a green light is illuminated when the machine’s boiler is hot enough to do so. (If you have a different machine, these steps may vary slightly.) When the green light is on, flip the espresso switch to “on” and open the steamer valve by turning the knob on top of the machine that controls steam pressure. I use my metal steamer pitcher to catch the hot water coming out of the valve, and I pour this into the shot glass and into the demi-tasse cups to warm them up.
3. When the boiler recovers, pull a blank shot – that is, pull a shot without any coffee grounds. This is a good time to turn on the coffee grinder and get the beans ready; I find that two scoops of beans yields enough for about 15-16 grams of grounds, which is the right amount for two shots of espresso. I’ve found it’s far, far better to use a little too much coffee than a little too little; in fact, going to 18-20 grams will almost ensure a good but imperfect pull. Always pull two shots at once.
4. Remove your portafilter from the machine, dump out any remaining water and rinse quickly with hot water if necessary. Add the ground coffee and press it down with your tamper, using about 30 pounds of pressure. I know what the right amount of pressure is now because I’ve done it for a while, but if you’re just starting out, try using a bathroom scale and pressing down on it with your tamper. Tap out any loose grounds and put the portafilter back on to your machine.
5. Put your shot glass under the portafilter. Wait until the boiler is ready and then turn the espresso switch on. You should get about 2-2.5 ounces of espresso in 25-35 seconds of brewing; I usually stop at 2 ounces, around 25 seconds when I’ve done everything right. The espresso stream becomes noticeably thinner beyond that point.
6. Wait 20-30 seconds and remove the portafilter. (If you don’t wait, the machine will “burp” and you’ll get wet coffee grounds everywhere, including up in the machine where you don’t want them.) If you’re just making espresso, you’re just about done – run a blank shot to clean the machine and that’s all.
7. To add steamed or frothed milk, turn the second switch to “on” and wait for the boiler to heat up. I leave the two shots of espresso in the shot glass to keep the liquid as warm as possible. Steaming is simple: With a thermometer in your milk, raise the pitcher until the tip of the steamer wand is touching the top of the milk. Froth until the milk’s temperature reaches 100 degrees, then plunge the wand into the milk until the thermometer reaches 160 degrees. The goal is pourable froth, and if you froth it too long the froth will become dry and spoonable rather than pourable. I’ve found this is easier to do with the steam valve most of the way open – trying to finesse it with a low level of steam produced coarser bubbles for me.
8. Turn the steamer switch off and run a blank shot of espresso. If you left the portafilter in place during steaming, wait several minutes for the pressure to dissipate before running the blank.

I think that’s it, although I may have missed a step or a detail. The product links above go to amazon.com; you can also find them at Whole Latte Love, where you’ll find buyer guides and more product information. For some coffee-making tutorials and a very active message board on coffee, check out coffeegeek.com.

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→ January 22, 2008
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A simple pasta dish.

Sausage and mushroom pasta with pecorino romano – one pot and one skillet. Moderate knife skills required, and I’ll assume we all know that pasta should be cooked until it is al dente and no further, on penalty of death.

1 onion (or one small onion), diced
1 red bell pepper, cored and cut into 1″ strips
2 cloves garlic, minced
Pinch crushed red pepper
15-20 cremini mushrooms, quartered
1 pound fresh chicken/turkey sausage, Italian-flavored, casings removed
1 pound dried pasta (farfalle, rigatoni)
¾ cup to 1 cup grated Pecorino Romano cheese

1. Cook pasta according to package directions in heavily salted water. Drain, reserving one cup of the cooking liquid, returning the pasta to the cooking pot. Ideally, you want the pasta to be done just after the following process is completed.
2. In 1 Tbsp olive oil in a large skillet, sweat onion and red bell pepper until translucent and just thinking about browning, 7-8 minutes. Add garlic and red pepper and cook 30-60 seconds more.
3. Move pan contents to edges. Add mushrooms to center (using more olive oil if required) and cook until they release their liquid and brown slightly, 5-10 minutes.
4. Move mushrooms to pan edges and add sausage, cooking thoroughly. I like to let the meat sit when I first add it so that it browns on one side, then I break it up into small bits and sauté it.
5. Add the skillet’s contents and the cheese to the pasta with ½ cup of the cooking liquid, stirring quickly to form a sauce using the residual heat from the pasta and the liquid. If the resulting sauce is too dry, add some of the remaining cooking liquid just until the pasta is coated and wet, but do not add so much that you get a pool of liquid on the bottom of the pot. Add a few turns of fresh black pepper and serve.

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→ March 26, 2007
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Florida eats (part two)

Second update:

The best find of the trip was probably Jerk Town USA in West Palm Beach, a small Caribbean place right off West 45th (and close to my hotel) which offers good food in large quantities for not much coin. I ordered their $7.99 “small” jerk chicken platter, which was anything but small: probably a half-pound of meat, mostly white with a little dark, spicy but not obscenely hot. The platter also included a large mound of red beans and rice, with a subtle coconut flavor that really took it to another level; a warm cabbage slaw; and two maduros, which (QED) is one secret to getting a good review from me. Great value, great food, no way you could leave there hungry, especially with a “large” option on the platters.

Caspian Grill in Plantation was one of the better high-end (relatively speaking) restaurants I hit. The restaurant’s iced tea is brewed to order and was excellent. I ordered a combination plate that included two kabobs, one of chicken and another of a spiced ground meat mixture. The plate was huge – the chicken alone was probably two servings – and came with a huge portion of plain basmati rice that had obviously just been steamed, although it could have used a little flavoring. The chicken was perfectly cooked, but a little dull (I know, it’s chicken, it’s dull as a result of a few decades of corporate blanding efforts), while the beef mixture was outstanding. The combo dish was $16, plus $2 for the iced tea. If I end up there again, I’ll go for the beef-only platter ($11) and try the hummus ($5), which ought to be outstanding in a Persian restaurant – or a sign to head in the other direction.

Sushi Rock in Coral Gables was solid, despite the odd atmosphere (the “Rock” refers to rock music, with an eclectic mix of music piped in and some musicians’ portraits on the walls). The salad was huge, a bit overdressed but very good. I went for a simple lunch of salmon nigiri, unagi nigiri, and a spicy tuna roll. The salmon was good, definitely fresh, but maybe a bit bland. The unagi was outstanding, although in my experience, as long as it’s not ice cold, it’s usually good. The spicy tuna roll was a disappointment; the spicy sauce was vinegary, not spicy, and it was kind of dumped on rather than integrated with the fish. When I ordered, I asked if the spicy tuna was made with mayo, and I’m pretty sure that the waitress who said no said something about “kimchi,” which would explain the tartness.

Aleyda’s, a “Tex-Mex” place in West Palm Beach on Okeechobee, was a huge disappointment. Although the menu leans more towards the Mex side of Tex-Mex (a Good Thing™), the food was bland and the portions skimpy. I ordered chicken fajitas – not my norm, but they claim it’s their signature dish – and there was little to like. The chicken was overcooked when it reached the table, a problem that only got worse as it sat on the hot cast-iron skillet, and it had little to no salt on it. The yellow rice that came on the side was hard, like it had come from the bottom of the bowl or had been sitting out for a while. And the side of guacamole that came with the dish made us laugh – it was less than a tablespoon’s worth. To make matters worse, the service was terrible, starting with the hostess giving us a broken highchair and continuing with the waiter disappearing from when the food was delivered until long after we’d finished. The live cockatoo and amazons in a cage out front was a plus, at least from my 10-month-old daughter’s perspective.

Another dud: Mamma Mia in Boynton Beach, a restaurant I had actually been to before, but not since 2000. The veal piccata was overcooked and slightly greasy, the side of pasta was cooked to within an inch of its life, and the salad was drowned in dressing. The portions are huge, and that’s why they pack them in, but the quality isn’t there.

One more update after I get back to Massachusetts…

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