TramOrama

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TramOrama

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This year 120 years of use of tram are completed at Europe. Look some pictures and informations of this ecological means of transport on Paris, Munich, Berlin, Vienna, Amsterdam, Helsinki, Graz, Linz, Konstanz, Dresden, Innsburg, Prague, Freiburg im Breisgau and Athens.

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Zesty Italian Chicken Wings

Pizza and wings - a likely combination right? My recent Chicago Deep Dish Pizza Showdown party was the perfect opportunity to use the same combination for my menu... but regular buffalo or hot wings wasn't going to do. I wanted something a little different but still flavorful. That's when I came across a delicious recipe for Zesty Italian Chicken Wings. It was perfect since the rest of my menu items were Italian inspired and these wings definitely packed in a punch of flavor!...

You've probably heard the term brining during the Thanksgiving season. Commonly seen when preparing turkey, it's a process where meat is soaked in a brine (read: salty water) before cooking. This recipe also calls for brining. In fact, the chicken wings are brined for a brief moment before marinating in a mixture of oil, garlic, dried herbs, crushed red pepper and lemon juice. After a few hours of marinating, it was on to the fryer with the wings. These were definitely zesty, crispy and a great alternative to the usual buffalo hot wing!

Zesty Italian Chicken Wings
recipe adapted from Food52

• 3/4 cups olive oil
• 5 garlic cloves, smashed
• 1 tablespoon dry rosemary
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon crushed red pepper
• juice of half a lemon
• 1 teaspoon kosher salt, for the marinade
• 1/2 cup hot water
• 2 tablespoons honey
• 3 1/2 cups cold water
• 2 tablespoons kosher salt, for the brine
• 2 pounds chicken wings, cut in half at the joint
• oil for frying 
• 1/2 cup cornstarch
• 2 tablespoons unsalted butter, melted
• a few dashes of your favorite hot sauce, or more to taste (we like Cholula)

For the marinade, heat the oil and garlic until warm. Add herbs, crushed red pepper, lemon juice and salt. Mix and set aside.

In a large pot, combine hot water and honey until dissolved. Add the cold water and salt and stir until most of the salt has dissolved. Add the chicken wings and brine for 30 minutes.
Remove wings from brine and place on a cooling rack set over a sheet pan. Let wings dry thoroughly, patting with paper towels if necessary.

Reserve 2 tablespoons of the marinade for later and pour the rest in a gallon-sized zipper freezer bag. Add the wings. Seal the bag tightly. Gently massage the marinade around all the wings. Place bag in fridge for several hours, or overnight.

Preheat deep fryer or large dutch oven with oil. Oil should be heated to 350 degrees for frying. At the same time, preheat oven to 200 degrees.

Remove bag of wings from fridge while oven is preheating. Toss and coat marinated chicken in cornstarch. Once oil is hot enough for frying, place a few chicken wings in the hot oil and fry in small batches. Cook chicken until juices run clear. Place cooked chicken wings on a baking sheet and keep warm in preheated oven. Continue frying remaining chicken in batches and keep warm in oven. 

Once all chicken has been fried, place in a large serving bowl. Combine together the reserved marinade, melted butter and hot sauce. Toss with chicken wings to coat and serve hot.

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Orecchiette with Swiss Chard, Red and Yellow Peppers and Goat Cheese –Finally a new blog post!!!

So I really don’t want to even look and see when the last time I posted a recipe was. I am very, very ashamed. I really have no excuse besides being totally rushed off of my feet all the time and totally uninspired come dinner time. Usually it’s just a meal thrown together and always an old stand by. Something tried and true (and already blogged more than likely).
I happened to see this recipe though the other day and printed it out immediately. So glad I did! It is really a delicious and simple meal.

Orecchiette with Swiss Chard, Red and Yellow Peppers and Goat Cheese – From The New York Times
When making this easy pasta, be sure to cut the sweet bell peppers into very small dice; that way, they’ll lodge in the hollows of the orecchiette, along with the chard and goat cheese.
Ingredients:
3/4 pound Swiss chard (1 bunch), stemmed and washed in two changes of water
1 tablespoon extra virgin olive oil
2 red/yellow bell peppers , cut in small dice
Pinch of red pepper flakes (optional)
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper
1 teaspoon chopped fresh marjoram (I had just thrown my dry marjoram out so I used 1 teaspoon dried Italian Seasoning)
3/4 pound orecchiette
2 ounces goat cheese, crumbled (1/2 cup)
Directions:
1. Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.
2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.
3. Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.
Yield: Serves four.
***Loved this pasta. The only thing I will do differently next time is to skip the blanching of the swiss chard. I think it will just be fine steamed in with the peppers and garlic. Also won’t loose all the nutrients in the pasta water.

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Wretches and Jabberers Review "Disabled Doesn't Meant Dumb" - Is It OK For Higher Functioning Persons with Autism to Mock Intellectually Disabled?

"Disabled Doesn't Mean Dumb" is the title of an Associated Press (John Curran) review of "Wretches and Jabberers" published online in the Washington Times. W and J is said to be a documentary by Tracy Thresher and Larry Bissonnette, 2 non verbal persons with autism who have been able to communicate via augmentative technologies including equipment which converts typed messages into voice communication.  The two were presumed to lack intelligence because of their inability, prior to the introduction of the augmentative technology, to communicate. Now they are sought after as speakers and field questions about autism including autism and intelligence:

"For 10 years, Mr. Thresher and his friend Larry Bissonnette, 53, have been advocates for people with autism and the disabled community at large. They are about to get a new platform for spreading their can-do message: They are the focus of “Wretches and Jabberers,” a documentary film opening in 40 cities that makes the point that “disabled” doesn’t mean “dumb.”"

The message seems to be a positive one for the most part in that they are using their life stories, and humor, to let the world know that some non verbal people with autism may be quite intelligent.   The substance of the  review though suggests that the documentary will  also assist those who wish to pretend, contrary to several credible professional reviews,  that intellectual disability is not related to Autistic Disorder as it is currently defined.  The Intellectual Disability characterizing 80% of persons with Autistic Disorder is just another autism "coincidence". The article title is not necessarily theirs but it does seem to reflect the implicit message of the documentary, as reviewed,   that it is OK to mock those with intellectual disabilities.

As World Autism Awareness Day approaches the Intellectual Disability of the vast majority (as described  by CDC Autism Expert Dr. Marshalyn Yeargin-Allsopp  ) of those with Autistic Disorder will again be pushed further and further out of sight.   After all Thresher and Bissonnette are "not dumb" and therefore all non verbal persons with autism disorders are "not dumb" ... not Intellectually Disabled.  

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Italian Chopped Salad

When you're serving up several varieties of pizza like I did at my recent Chicago Deep Dish Pizza Showdown party, you definitely want to balance the meal with some vegetable dishes. With that in mind, I prepared this Italian Chopped Salad that went perfectly with the pizza and other Italian inspired fare on the menu. Loaded with fresh mozzarella, sliced pepperoni, diced roasted red bell peppers and chickpeas, it's a great Italian salad that's easy to put together and a hit at the table!

I personally love chopped salad and when I thought about a salad to add to my party menu, I thought an Italian version would be perfect - and it was!  This was a breeze to make because the salad can be prepped and done in advance. Just before serving, whisk the dressing ingredients together and toss with the salad to combine. The flavors and textures work so well together and I've now become a fan of chickpeas in my salad... and I think you will too after trying this recipe!

Italian Chopped Salad
recipe adapted from Food & Wine

Salad:
1 (16 oz) bag prepared salad mix (I used a romaine salad mix)
1/3 cup diced red onion
1/2 cup canned chickpeas (garbanzo beans), drained and rinsed
1/2 cup diced tomatoes
1/2 cup sliced pepperoni
1/4 cup diced jarred roasted red peppers
1/2 cup diced fresh mozzarella
1/4 cup shredded Parmesan cheese

Dressing:
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup grated Parmesan


In a large glass or stainless-steel bowl, combine the salad ingredients and toss.

For the dressing, combine the vinegar, oil, salt, oregano, basil pepper, and Parmesan in a small bowl. Drizzle over salad just before serving and toss thoroughly to combine the ingredients.

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Spinach & Artichoke Cheeseball

One of the most requested dips I make at family get togethers is my Spinach & Artichoke dip. It's warm, cheesy and addictive, especially with warm slices of bread or toasted crostini. But rather than bringing the same dip served the same way, I wanted to switch things up a bit. This time around I made a Spinach & Artichoke Cheeseball that was definitely a bit hit at my Chicago Deep Dish Pizza Showdown party. It's all the deliciousness of a spinach and artichoke dip all rolled up in a ball - literally!

As one might assume, this Spinach & Artichoke Cheeseball has both spinach and artichoke. To hold it together, a mixture of cream cheese, mozzarella cheese and Parmesan cheese makes this a definitely cheeseball. But the secret, in my opinion, is the dry ranch dressing mix. It brings a subtle ranch flavor that really goes well with all the other ingredients.

Spinach & Artichoke Cheeseball
recipe adapted from AllRecipes

2 (8 ounce) packages cream cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese, divided
1 (4 ounce) can artichoke hearts, drained and chopped
2 teaspoons minced garlic
1 tablespoon dry ranch salad dressing mix

In a large bowl, combine the cream cheese, spinach, mozzarella cheese, 1/4 cup of Parmesan cheese, artichokes, garlic and Ranch dressing mix. Mix together with clean hands until well blended. Form into a ball or log and coat in the remaining 1/2 cup Parmesan cheese. Chill for at least 1 hour. Place on a serving plate and serve with crackers and/or vegetable crudités.

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Foodbuzz 24x24: Chicago's Deep Dish Pizza Showdown!

It's been confirmed, we love Chicago. We really, really do and what solidified it for us was being away from this wonderful city for nearly a year. Just before our son was born, we said goodbye to Chicago's downtown highrise living and headed up north to the suburbs, just on the border of Illinois and Wisconsin. While living there, we missed the energy of the city, the diversity and most of all, the food! Fast forward to 10 months later, we returned back to Chicago and have settled in again. This city is truly home for us and we're so happy to be back.

To celebrate, we've invited our foodie friends over for a special night with one of Chicago's famous foods - deep dish pizza. But this was not your regular pizza party... we hosted our very own Chicago Deep Dish Pizza Showdown! To make our event even more special, FoodBuzz is featuring our Chicago Deep Dish Pizza Showdown for their March 24x24 Food Event. The FoodBuzz's 24x24 Food Event showcases food blog posts from 24 Foodbuzz Featured Publisher bloggers of 24 unique meals occurring around the globe during a 24-hour period. I was thrilled to be featured this month!

What exactly is Chicago Deep Dish Pizza? For one, this pizza is unlike the traditional pizzas. In fact, it's more like a savory pie. The pizza's crust is usually three inches high, is thick and much more doughy. Another distinction is how the toppings are layered into it. Cheese is the first layer on top of the crust, followed by your favorite toppings, and is finished off with a layer of sauce. Our personal favorite is the traditional cheese and sausage where some places make an entire disk of sausage the size of the pizza pan to put in the pizza!

So, why pizza?! Finding good pizza in the suburbs where we used to live was a challenge. We were surrounded by several national pizza chains and very few independent pizzerias really knew how to make a true Chicago Deep Dish Pizza. When we moved back to Chicago, it was a great feeling to know there were several places to get our Chicago Deep Dish Pizza fix. With that in mind, the idea of having pizza from all the popular Chicago spots led us to hosting our very own Chicago Deep Dish Pizza Showdown. We had quite a pizza spread with a homemade deep dish pizza and 4 popular places represented including...

Giordano's

 

Homemade Version


Gino's East

Pizzeria Uno's

Lou Malnati's

 

Aside from pizza, I also prepared a few accompaniments including...

Spinach & Artichoke Cheeseball

with crackers and vegetable crudites

Pepperoni Pinwheels & Pesto Pinwheels

Italian Chopped Salad

Zesty Italian Chicken Wings

To end on a sweet note, I also had fun preparing a special dessert table! Friends enjoyed the 'Cannoli Corner' I set up, complete with homemade cannoli shells, two different cannoli fillings (Sweet Ricotta and Chocolate Mousse) and a variety of garnishes to coat the ends in (pistachios, pecans, chocolate chips, shredded coconut, butterscotch caramel sauce, and mint chocolate glaze.)

 

 

With so much food to indulge in, we washed things down with sodas("pop"), beer, sweet tea and sangria...

Our friends are big Chicago foodies that know all about Chicago Deep Dish Pizza. In fact, some have strong opinions on which Chicago deep dish pizza is the best. But to put things to the test, we offered up the pizzas as a blind tasting where they weren't told where the pizzas came from... and that one was a homemade version. We gave each pizza a letter and provided our friends with a pizza scoring card. They were asked to rate each pizza by appearance, flavor, texture and overall rating on a scale of 1 to 10, 1 being "awful" and 10 being "awesome."

It took awhile to tally up the totals. We determined the winner of each category for appearance, flavor and texture, along with the overall rating. It was so close between 2 specific pizzas that we had to calculate the averages between the two to come up with the one true winner. (But this was no surprise... us Chicagoans are serious about our pizzas!)

 

Just before the party ended, the pizzas were identified and results were announced:

• Winner for appearance category - the homemade pizza
• Winner for the flavor category - Lou Malnati's pizza
• Winner for the texture category - Giordano's pizza

So who is the overall winner and where is the best Chicago Deep Dish Pizza from?! Well, if you ever find your way to Chicago (or are currently a resident), based on our blind tasting, our recommendation for the best place to go for your Chicago Deep Dish Pizza is....

Giordano's!

 

And in second place, just but by  fraction of a point, the runner up Chicago Deep Dish Pizza winner is...

Lou Malnati's

Stay tuned as all recipes I prepared for our Chicago Deep Dish Pizza Showdown spread will be featured here everyday this week!

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