Greetings from Lincoln Park,
It is truly spring in Lincoln Park. Over the weekend, I visited my son, Patrick and his new bride Jeannie. They were nice enough to let me bunk in their tiny but oh so cute Lincoln Park apartment, overlooking Clark street between Fullerton and Diversey.
These few short blocks are a world bazaar of food and restaurants and we tried to take in as many as we could over my four day visit. On Friday night between raging storms we had Sushi at Kabuki and dessert crepes at the Coffee and Crepe House. I don't know much about ordering sushi, but I do enjoy eating it, I let Jeannie do the ordering. She selected a number of beautiful and tasty rolls and a wonderful calamari dish that was perfectly prepared. I am used to just drizzling a bit of lemon juice over my calamari, but Kabuki serves it with a spicy Bar B Que sauce that added a lot of zip to the dish.
A very interesting concept at Kabuki is that it is a BYOB establishment. Apparently there are many such restaurants that offer this and it really keeps the tab down. We enjoyed a few icy cold beers brought from home and our dinner for three was under $60.00 with tip. I wish the idea of BYOB would come around to our neighborhood eateries in the Twin Cities!
After a short walk we found ourselves at the Coffee and Crepe house. We chose two delicious crepes. the first was spread with Nutella, which I am crazy about. The chocolate and hazelnut spread was perfect with sliced bananas, folded into a triangle, the dish was accompanied by a creamy vanilla ice cream and the plate was decorated with chocolate and raspberry sauces. We also had another crepe between the three of us. It was filled with dark chocolate and raspberries and the plate adorned in the same fashion. The kids had not been there before and I think that it will become a regular treat for them.
These two small restaurants are just the beginning of many such eateries on Clark. A nice feature is that most of the store fronts are able to open their front doors and windows allowing them to offer "al fresco" dining.
During my weekend stay, we hit Starbuck, Caribu and Argo Tea for coffee and pastries. On Monday morning Patrick and I wandered into an Austrian Bakery with some very creative and beautiful wedding cakes. We indulged in a poppy seed claw, raspberry croissant and a fabulous and warm cinnamon roll.
On our way back to the apartment, Patrick pointed out the Sultan's Market that specializes in Middle Eastern Food. Wiener Circle that is a late night hot spot, with lines for Chicago style hot dogs that goes on for blocks. I am told that they have their own parking lot, which is unheard of in Lincoln Park, so while the store front looks pretty rough, it does a big time business. AndTin Lizzie's and Mickey's are popular and well know Michigan State Bars.
On another visit my husband, Bob was with us and we had a cozy brunch around a warm fire at the Galway Arms. It was a brutally cold Jan. weekend and the Irish breakfast hit the spot. Bob especially enjoyed the blood sausage with his eggs, I stuck with the rashers of bacon. On my spring visit the Galway's patio was packed all weekend long.
Basil Leaf Cafe, directly across the street from the apartment, serves great pasta dishes that we enjoyed on a summer visit, and the kids say that they eat there often enjoying a wonderful bowl of soup and lots of hot bread.
We didn't just eat, Sunday afternoon included a 2 hour stroll through the Lincoln Park Zoo and the neighborhood and I even made it to the the Chicago Art Institute on this trip and took in the impressionists exhibits, which are wonderful.
Chicago is an eating town and Lincoln Park serves up some of the world's best. Now sadly it is just SLIM FAST for the next few weeks!
Buon appetito,
Carmela Tursi Hobbins
Tuesday, May 6, 2008
Wednesday, April 30, 2008
CINCO DE MAYO
GREETINGS FROM CARMELA'S CUCINA,
Hola, It is so hard to believe that it is already May. The forecast is rather bleak with cool temperatures and lots of rain. I have an idea for you to brighten you weekend. As you know May 5th is also known as Cinco de Mayo.
Cinco de Mayo, (www.wikipedia.org/wiki/cinco_de_mayo) is a celebration of Mexican food and heritage. It is to those of Mexican background what St. Patrick's Day is to the Irish, or what Oktoberfest is to the German's.
So pull out a colorful pinata for the kids and the Margarita glasses for the adults and then make up the following recipe for a great Cinco de Mayo celebration.
SANTA FLORENTINA CHILI CHEESECAKE
1 cup crushed tortilla chips
3 Tablespoons melted butter
2-8 ounce packages of softened cream cheese
2 eggs
1-4 ounce can diced green chilies
1 fresh jalapeno pepper seeded and diced
4 ounces shredded Colby cheese
4 ounces shredded Monetary Jack cheese
1/4 cup sour cream
Combine chips and butter. Press into the bottom of a 9 inch spring form pan. Bake for 15 minutes, remove from the oven. In a large bowl blend cream cheese and eggs. Add chile's, jalapeno, and both cheeses. Pour the mixture over the crust and bake for 30 minutes. Do not over bake. Remove from the oven and cool 5 minutes. Run a knife around the inside edge and remove sides from the pan. Spread sour cream over the top and decorate with tomatoes, sliced onions, black olives and serve with chips.
I hope you and your family and friends have a wonderful Cinco de Mayo.
Ole!
Carmela Tursi Hobbins
Hola, It is so hard to believe that it is already May. The forecast is rather bleak with cool temperatures and lots of rain. I have an idea for you to brighten you weekend. As you know May 5th is also known as Cinco de Mayo.
Cinco de Mayo, (www.wikipedia.org/wiki/cinco_de_mayo) is a celebration of Mexican food and heritage. It is to those of Mexican background what St. Patrick's Day is to the Irish, or what Oktoberfest is to the German's.
So pull out a colorful pinata for the kids and the Margarita glasses for the adults and then make up the following recipe for a great Cinco de Mayo celebration.
SANTA FLORENTINA CHILI CHEESECAKE
1 cup crushed tortilla chips
3 Tablespoons melted butter
2-8 ounce packages of softened cream cheese
2 eggs
1-4 ounce can diced green chilies
1 fresh jalapeno pepper seeded and diced
4 ounces shredded Colby cheese
4 ounces shredded Monetary Jack cheese
1/4 cup sour cream
Combine chips and butter. Press into the bottom of a 9 inch spring form pan. Bake for 15 minutes, remove from the oven. In a large bowl blend cream cheese and eggs. Add chile's, jalapeno, and both cheeses. Pour the mixture over the crust and bake for 30 minutes. Do not over bake. Remove from the oven and cool 5 minutes. Run a knife around the inside edge and remove sides from the pan. Spread sour cream over the top and decorate with tomatoes, sliced onions, black olives and serve with chips.
I hope you and your family and friends have a wonderful Cinco de Mayo.
Ole!
Carmela Tursi Hobbins
Tuesday, April 29, 2008
MAY CLASSES
GREETINGS FROM CARMELA'S CUCINA,
It doesn't feel very May like when I step out-doors and the forecast is for chilly weather and rain. But, hey, it is Minnesota and we know that next week we will rush right into summer. And to get you ready for that day, I am offering a couple of cooking classes that you are going to want to take. So click on the appropriate link at the right of this post and contact the school where I will be teaching and sign up for a bit of summer.
On May 7, 2008, I will be down in Eagan, District 196, cooking up "Dinner al Fresco." This is a great menu for the summer months with several courses. Enjoy a bruschetta with tomatoes, basil and cheese, chicken breast stuffed with ricotta and spinach, pasta with pesto sauce stuffed into a tomato half and for dessert a delicious jam tart. Registration ends in a few days, so pick up the phone and make a reservation or register on line. www.distrcit196.org/ce or 651-423-7920.
It's swimsuit season and I have the class for you! Want to loose a few pounds before you actually go out in public wearing that skimpy little thing? Then, Italian Women Stay Slim is the class for you. This class is being offered at Kitchen Party in Blaine on May 14. Contact them at www.kitchenpartystore.com or at 763-780-0485.
If Blaine is too far to drive, then you can take the same class at Edina Public Schools on May 19. Contact them at www.edina.k12.mn.us/community or phone them at952-848-3953.
The menu for Italian Women Stay Slim includes Tuscan bean salad, Italian stracciatella soup, Balsamic glazed chicken breasts, surprise mashed potatoes and vanilla cream with chocolate dipped strawberries.
Hopefully one of these classes will appeal to you and I will see you there, check back frequently for more up-coming classes. And if you are looking for something special to make for Cinco di Mayo, check back later in the week.
Happy spring!!!!
Buon appetito,
Carmela Tursi Hobbins
It doesn't feel very May like when I step out-doors and the forecast is for chilly weather and rain. But, hey, it is Minnesota and we know that next week we will rush right into summer. And to get you ready for that day, I am offering a couple of cooking classes that you are going to want to take. So click on the appropriate link at the right of this post and contact the school where I will be teaching and sign up for a bit of summer.
On May 7, 2008, I will be down in Eagan, District 196, cooking up "Dinner al Fresco." This is a great menu for the summer months with several courses. Enjoy a bruschetta with tomatoes, basil and cheese, chicken breast stuffed with ricotta and spinach, pasta with pesto sauce stuffed into a tomato half and for dessert a delicious jam tart. Registration ends in a few days, so pick up the phone and make a reservation or register on line. www.distrcit196.org/ce or 651-423-7920.
It's swimsuit season and I have the class for you! Want to loose a few pounds before you actually go out in public wearing that skimpy little thing? Then, Italian Women Stay Slim is the class for you. This class is being offered at Kitchen Party in Blaine on May 14. Contact them at www.kitchenpartystore.com or at 763-780-0485.
If Blaine is too far to drive, then you can take the same class at Edina Public Schools on May 19. Contact them at www.edina.k12.mn.us/community or phone them at952-848-3953.
The menu for Italian Women Stay Slim includes Tuscan bean salad, Italian stracciatella soup, Balsamic glazed chicken breasts, surprise mashed potatoes and vanilla cream with chocolate dipped strawberries.
Hopefully one of these classes will appeal to you and I will see you there, check back frequently for more up-coming classes. And if you are looking for something special to make for Cinco di Mayo, check back later in the week.
Happy spring!!!!
Buon appetito,
Carmela Tursi Hobbins
Tuesday, April 22, 2008
EAT, DRINK AND GET PUBLISHED
Greetings from Carmela's Cucina,
Last night I had an opportunity to attend my first ever meeting of "Eat, Drink and Get Published". This is a number of Twin Cities writers that have formed a group a few months ago to get together monthly for networking purposes. Last night's gathering was all about food writing so I was very anxious to attend. The moderator for the evening was one of the food writers for the Minneapolis Star and Tribune, Kim Ode. Her guests were Zoe Francois and Robin Asbell, both cook book authors, who have best sellers on their hands. WOW!
Since this was the first meeting that I attended, I was quite surprised by the number of people gathered together. All were happily sipping wine and noshing while networking. When I first walked into the room I saw Zoe, uncovering several platters of bread that she had baked just for the occasion. On one was a platter of sweet rolls, a recipe from her new cook book with co-author Jeff Hertzberg, called Artisan Bread in Five Minutes a Day. The rolls were still warm from the oven, soft, nicely flavored with cinnamon and glazed with icing and delicious. I needed to hear more about her new way of baking bread!
She and Jeff have come up with a new method of preparing a yeast dough and keeping it in the refrigerator for up to two weeks. The longer it is kept the more depth of flavor is developed in the dough. The theory is that you can always have dough ready to be baked into many different shapes sizes and types. The book is in it's 7th printing with more than 20,000 copies being sold. For more information on her method, the book and baking bread in general go to her blog at:
www.zoebakes.blogspot.com I think you will find that you like the bread as much as I did. You can also get her book at www.barnesandnobel.com and www.amazon.com
The evening ended with more sipping and noshing, but when I went back for another piece of cinnamon roll, sadly only the empty plate was left.
Buon appetito,
Carmela Tursi Hobbins
Last night I had an opportunity to attend my first ever meeting of "Eat, Drink and Get Published". This is a number of Twin Cities writers that have formed a group a few months ago to get together monthly for networking purposes. Last night's gathering was all about food writing so I was very anxious to attend. The moderator for the evening was one of the food writers for the Minneapolis Star and Tribune, Kim Ode. Her guests were Zoe Francois and Robin Asbell, both cook book authors, who have best sellers on their hands. WOW!
Since this was the first meeting that I attended, I was quite surprised by the number of people gathered together. All were happily sipping wine and noshing while networking. When I first walked into the room I saw Zoe, uncovering several platters of bread that she had baked just for the occasion. On one was a platter of sweet rolls, a recipe from her new cook book with co-author Jeff Hertzberg, called Artisan Bread in Five Minutes a Day. The rolls were still warm from the oven, soft, nicely flavored with cinnamon and glazed with icing and delicious. I needed to hear more about her new way of baking bread!
She and Jeff have come up with a new method of preparing a yeast dough and keeping it in the refrigerator for up to two weeks. The longer it is kept the more depth of flavor is developed in the dough. The theory is that you can always have dough ready to be baked into many different shapes sizes and types. The book is in it's 7th printing with more than 20,000 copies being sold. For more information on her method, the book and baking bread in general go to her blog at:
www.zoebakes.blogspot.com I think you will find that you like the bread as much as I did. You can also get her book at www.barnesandnobel.com and www.amazon.com
The evening ended with more sipping and noshing, but when I went back for another piece of cinnamon roll, sadly only the empty plate was left.
Buon appetito,
Carmela Tursi Hobbins
Friday, April 18, 2008
MOTHERS DAY GIFT IDEA
Greetings from Carmela's Cucina,
According to the calendar Mother's Day is just around the corner. You may be thinking about a way to honor your mother with a special gift and I would like to suggest my cook book, Carmela's Cucina as a great present for the wonderful mother in your life.
My book actually honors my own mother and grandmother's. And it includes recipes from three generations of great Italian cooks. Recipes from the culinary classes that I teach, from my food and wine tours to Italy and from our family restaurant, Tursi's Latin King. In this collection of recipes, photos and stories of growing up in an Italian American family, I share with you the finest fruits of my experiences in the kitchen and of Italy.
Perfect for any gift giving occasion the book may be purchased at Byerly's in St. Louis Park, Barnes and Noble, www.barnesandnoble.com and through my web site, www.carmiescucina.com
From antipasto to pasta to dolce, (dessert), you will love the easy and simple recipes that will become your family favorites too. I hope that Carmela's Cucina will soon be a part of your cook book collection.
Buon appetito,
Carmela Turs Hobbins
Tuesday, April 15, 2008
CULINARY AND WINE TOUR OF TUSCANY AT 2007 PRICE
Greetings from Carmela's Cucina,
Here is a special offering to experience autumn in Tuscany first hand. And to do it at a 2007 U.S. dollar price. Join us, Carmela Tursi Hobbins, Doris Fortino and Doug Haynes-for an immersion into Italian culture and cuisine. The three of us will be your hosts, tour guides and translators for the Culinary Event Week of September 20-27, 2008.
This will be a week of hands-on cooking classes where you"ll learn from area experts and well-known chefs. You'll learn classic Italian culinary skills and will return home ready to impress your family and friends with local Tuscan recipes.
Of course, not all of your time is spent in the kitchen. We'll take time to dine at the famous and the small and charming restaurants and of course, we will be sampling the fine wines of Tuscany. We have also planned excursions to Lucca, Siena, San Gimignano and the beautiful seaside coast of Cinque Terre with a seafood lunch in a fortress tower. September is the perfect time to visit Tuscany, the weather is warm and you will tour without the crowds.
For this all-inclusive week, we have every detail covered-from pick-up at the airport to local historic tours and, of course, food! Book now because space is limited to 12 people for each week. Special culinary Event Week price (excluding airfare) is $2,995.
Visit www.carmiescucina.com for more information and to reserve your place.
And according to my travel agent Besse Maragoes at Shilling Travel the air fare at that time will be just over $1,000. Or go to www.northwestairlines.com for complete air fare details.
I hope to see you in Tuscany this fall.
Buon appetito,
Carmela Tursi Hobbins
Here is a special offering to experience autumn in Tuscany first hand. And to do it at a 2007 U.S. dollar price. Join us, Carmela Tursi Hobbins, Doris Fortino and Doug Haynes-for an immersion into Italian culture and cuisine. The three of us will be your hosts, tour guides and translators for the Culinary Event Week of September 20-27, 2008.
This will be a week of hands-on cooking classes where you"ll learn from area experts and well-known chefs. You'll learn classic Italian culinary skills and will return home ready to impress your family and friends with local Tuscan recipes.
Of course, not all of your time is spent in the kitchen. We'll take time to dine at the famous and the small and charming restaurants and of course, we will be sampling the fine wines of Tuscany. We have also planned excursions to Lucca, Siena, San Gimignano and the beautiful seaside coast of Cinque Terre with a seafood lunch in a fortress tower. September is the perfect time to visit Tuscany, the weather is warm and you will tour without the crowds.
For this all-inclusive week, we have every detail covered-from pick-up at the airport to local historic tours and, of course, food! Book now because space is limited to 12 people for each week. Special culinary Event Week price (excluding airfare) is $2,995.
Visit www.carmiescucina.com for more information and to reserve your place.
And according to my travel agent Besse Maragoes at Shilling Travel the air fare at that time will be just over $1,000. Or go to www.northwestairlines.com for complete air fare details.
I hope to see you in Tuscany this fall.
Buon appetito,
Carmela Tursi Hobbins
Friday, April 11, 2008
TUSCAN FARM HOUSE COOKING: IL MULINO
Greetings from Carmela's Cucina,
Bought back by popular demand, District 196 has asked me to teach the class, "Tuscan Farm House Cooking: IL Mulino" again this season. The first class was completely sold out, but a few seats remain in the class that will be held at Black Hawk Middle School in Eagan on Wed. night April 16, 2008 at 6:30 p.m. To register go on line at: www.district196.org/ce or phone 651-423-7920.
Bring your imagination as we travel to a cozy Tuscan farmhouse for a menu reminiscent of a relaxed Italian country dinner. We will make and enjoy, warm foccacia bread with paper-thin prosciutto, herb-rubbed roast pork loin prepared Tuscan style, roasted vegetable with balsamic vinegar and olive oil, salad all' Mulino and cream puffs with raspberries.
I will entertain you with my stories of traveling through Italy and growing up in an Italian American family. Be prepared to learn some great entertaining tips and enjoy a relaxing evening of delicious Italian food.
My cook book Carmela's Cucina will be available for sale the evening of the class and I will be happy to personalize it and autograph it for you. This collection of recipes, stories, and photographs would make a great Mother's Day gift as well as wedding and shower gifts as well.
I hope to see you in Eagan on the 16th of April and while you are signing up for that class think about registering for my class on May 7th also at Black Hawk, when we will be enjoying "Dinner al Fresco."
Buon appetito,
Carmela Tursi Hobbins
Bought back by popular demand, District 196 has asked me to teach the class, "Tuscan Farm House Cooking: IL Mulino" again this season. The first class was completely sold out, but a few seats remain in the class that will be held at Black Hawk Middle School in Eagan on Wed. night April 16, 2008 at 6:30 p.m. To register go on line at: www.district196.org/ce or phone 651-423-7920.
Bring your imagination as we travel to a cozy Tuscan farmhouse for a menu reminiscent of a relaxed Italian country dinner. We will make and enjoy, warm foccacia bread with paper-thin prosciutto, herb-rubbed roast pork loin prepared Tuscan style, roasted vegetable with balsamic vinegar and olive oil, salad all' Mulino and cream puffs with raspberries.
I will entertain you with my stories of traveling through Italy and growing up in an Italian American family. Be prepared to learn some great entertaining tips and enjoy a relaxing evening of delicious Italian food.
My cook book Carmela's Cucina will be available for sale the evening of the class and I will be happy to personalize it and autograph it for you. This collection of recipes, stories, and photographs would make a great Mother's Day gift as well as wedding and shower gifts as well.
I hope to see you in Eagan on the 16th of April and while you are signing up for that class think about registering for my class on May 7th also at Black Hawk, when we will be enjoying "Dinner al Fresco."
Buon appetito,
Carmela Tursi Hobbins
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