Just got back from filming a segment about Cleveland Ethnic Eats for Golden Opportunities, a show that airs at 11:30 Sundays on WKYC Channel 3. (Not sure when it will actually air). Host Armond Budish and I chatted about the book, but what we really wanted to be doing was diving into the platters of food that were spread on the counter in front of us. Chef Michael Annnandono of Michaelangelo’s sent down a sampling of some of the cured meats, chesse, olives, and grilled vegetables that regularly show up on his antipasti cart. There were two big trays from Aladdin’s Baking Company on Carnegie: filled with miniature meat and spinach pies, hummus, stuffed grape leaves, tabouleh, and baba ganoush. Baker Michael Feigenbaum of Lucy’s Sweet Surrender on Buckeye had put together a selection of his European specialties including bite size strudel squares and cream cheese pastries.
The smell of all this good stuff was tough to resist, and once we were done taping, I noticed some of the crew eyeing the feast longingly as they swept it off the set to make way for the next guest. I left (but not without popping a few bites into my mouth on the way out the door) but I’m guessing that later in the afternoon, some people enjoyed quite a lunch.
Heading home, I stopped at the top of Cedar Hill to get fresh bread for Saturday and Sunday morning from Zoss the Swiss Baker. They still had some of my favorite seeded rolls left, so I bought a dozen (they freeze well and taste great when I sprinkle a little water on top and reheat in the oven) plus brioche and croissant.
All in all, a good day because I got to spend so much of it thinking about ethnic eats!
Read about a Hungarian bakery and cafe in Wooster called Tulipan at Exploring Food My Way, an always fascinating blog about one man’s quest for delicousness. Based on his description and photos it sounds-and looks- to be a charming spot to satisfy a craving for dobos torte and strudel.
I love to make- and eat- stir fries. But most home stoves are not well suited to wok cooking. The key to getting it right is very high heat. Electric stoves are pretty much useless in this regard and regular gas ones not much better. But I found a gadget at Tink Holl, the pan-Asian market downtown on E. 36th Street off Payne that has really helped. It’s a concave metal adapter that sort of cradles your wok, keeping it relatively stable, and bringing it closer to the flame so the surface gets much hotter. To use, you simply remove the regular burner grate and replace with this one which fits most cooktops.
This little miracle worker cost only $5.99. I made chicken and green beans in black bean sauce using this recently and the result was a testament to how well it works.
I just found out that Perla Handmade Delights,the Romanian/Russian/Polish prepared food market and bakery in Parma, now has a stand at the Tremont Farmers Market. So if you don’t want to go to Parma for their wonderful pierogies, stuffed cabbage, and pastries, you can head to Lincoln Park on Tuesdays from 4:30-7:30. Makes it even easier to eat ethnic and that’s always good news. The store is one of 58 new listings in the 2009 edition of Cleveland Ethnic Eats.
Zack Bruell is celebrating Bastille Day on Tuesday, July 14, 2009 at L’Albatros with a very affordable four-course prix fixe menu for $50 per person, including wine. Reservations are required and can be made by calling 216-791-7880. Pricing does not include tax and gratuity. Here’s the menu…it’s enogh to make a Frenchman weep with joy.
L’Albatros Bastille Day Menu
Course 1 – Pigs’ Feet Croquette
Course 2 – Butter Lettuce Salad with Fresh Radishes and Crème Fraîche (using locally grown veggies)
Course 3 – Veal Breast and Sweetbreads with Truffle Au Jus and Parsley Butter, Yukon Gold Potato Puree
Course 4 – Crème Caramel:
Two other restaurants are throwing their own events. Since none are on the same day, you could conceivably party three times. Chez Francois in Vermillion has a fancy feast on Sunday July 12. There’s a French themed chef’s potluck at The Greenhouse Tavern on Monday, July 13. Though definitely not in a class with the fantastic professional who’ll be making food for this party, I am contributing a dish too. See each place’s website for details.
Read what blogger and chef Mike Walsh has to say about Cleveland Ethnic Eats on July 4 at A View from the Kitchen .
This is my first visit to his online journal. It’s an interesting place and I am sure I’ll go back there.