CB2 Food Drive

Join the CB2 Food Drive in Los Angeles, New York, Chicago, Berkeley, or San Francisco and get 15% off a CB2 shopping trip for yourself! The food drive runs from November 9th – 25th and all it takes is 5 non-perishable food items. Learn more at http://www.cb2.com/stores/

Cinnamon Rolls

I was never fond of cinnamon rolls, having only tasted the unfortunate versions sold at chains frequently found in most shopping malls. It was not until I experienced the warm, fresh-baked, lightly-glazed rolls at Ann Sather, that I really understood how they were supposed to be. A Chicago institution, Ann Sather has been impressing Chicagoans with Swedish classics like heart-shaped waffles and swedish pancakes for over 60 years. They were even featured on the Food Network special The Best Thing I Ever Ate, where Ted Allen wistfully described their cinnamon rolls. Which is why I was ecstatic when my friend Sue stumbled upon the “Ann Sather’s restaurant 50th Anniversary Cookbook” in a discount bookstore.

If you haven’t been to Ann Sather, or you can’t get to one in the near future, I highly recommend trying to make these yourself. They take a little time, but the result is well worth it.

In a large bowl, stir 1-1/4 oz. envelope active dry yeast and 1 tsp. sugar in 1/4 cup of warm water. Let it stand for 5 minutes.

Stir in 1 cup scalded and cooled milk, 1/4 cup melted butter, 1/3 cup sugar, 1-1/2 tsp. salt, and 1 cup all-purpose flour. Beat this with an electric mixer (or a spoon) until smooth.

Gradually stir in 1-1/2 cups of flour. If the dough is still moist, add 1 tbsp. of flour at a time, just until you have a soft dough.

Cover the dough with a dry cloth and let it rise for about an hour (in a warm place) until doubled in bulk.

Divide the dough in half and roll it out or stretch it out into a 12″ by 8″ rectangle.  Spread 2 tbsps. of room temperature butter over the top of the dough. Sprinkle with 1/4 cup brown sugar and 1/2 tbsp. cinnamon. Starting with the 12″ side, roll the dough tightly into a log.

Repeat this with the other half of the dough. Cut each log into 2-inch slices. Place the slices, on their side, on greased and floured baking sheets. Leave the dough to rise until doubled in bulk, about 45 minutes.

Bake in a preheated 350 degree F oven until golden brown, about 12 to 15 minutes. Cool on a wire rack and serve warm with a powdered sugar glaze (a creamy blend of 1/2 cup powdered sugar and 1/4 cup margarine).

Recipe courtesy Ann Sather’s Restaurant: A Chicago Tradition – 50th Anniversary Cookbook

Chicago Gourmet 2009

Alright, I know it’s been over two weeks, but I just wanted to share a couple of pics from our visit to Chicago Gourmet. Not a bad event overall, but not worth the price for us since we’re not wine enthusiasts. If only there was a non-alcoholic guest option….

I did enjoy the brief live cooking demos and even spotted a couple of celebrity chefs. Looking forward to checking out Stephanie Izard’s The Drunken Goat (opening Spring 2010) and Rick Bayless’ latest, XOCO (pronounced sho-ko). Also on the horizon, Marcus Samuelsson’s new cookbook “New American Table.”

Marcus Samuelsson and Rick Bayless

Bill Kim, Stephanie Izard and Mindy Segal

The Joy of Cooking

I couldn’t think of a better start to this blog than a post about one of my favorite cookbooks, and definitely one of the most comprehensive cooking guides I’ve ever seen – The Joy of Cooking by Marion Rombauer Becker, Ethan Becker, and Irma S. Rombauer.

The 1997 Joy of Cooking

This book is a great reference for any somewhat experienced home cook that wants to experiment with a diverse collection of recipes (the publishers say there are around 3,000). Two of my favorites are Oatmeal Chocolate Chip Cookies and Dutch Baby Pancakes.

For the pancake, beat together 1/2 cup all-purpose flour, 1/2 cup milk, 1/8 – 1/4 cup sugar (depending on your taste), and 2 eggs. Melt 2 tablespoons of butter in a deep skillet and then pour in the batter. Cook on the stove for 1 minute before placing in a preheated 425 degree oven. In 12 – 15 minutes, enjoy the puffed and golden pancake with your favorite fruit preserves.