The Remix

All right stop collaborate and listen

Ice is back with a brand new invention

That’s right folks; I’m talking Italian Ice here. Sure, some Italian or perhaps an Italian wanna be made it up, but you can’t deny it. Freakin’ tasty and light, waddah ya say?

Something grabs a hold of me tightly

Flow like a harpoon daily and nightly

What is the difference you ask? Well, it’s not a sorbet, and it’s not a granita. It’s something in between. Using fresh fruit puree, and a sugar solution of water and sugar you mix the ingredients together and spin it. BUT, unlike sorbet, with its smooth texture, Italian ice has a toothy texture that is attributed to the higher water content.

Will it ever stop yo I don't know

Turn off the lights and I'll glow

So why I am religiously looking for places that have Italian ice? That’s because in the next restaurant my group is opening, my chef wants Italian ice- no, not because his grandfather learned the perfect recipe from his grandfather and it would be an ode to his culture and family. But like most people, including myself, he is a card carrying “I wish I was Italian” kind-of mangacake. (Look it up in urban dictionary…yeah, you’re one too.)

To the extreme I rock a mic like a vandal

Light up a stage and wax a chump like a candle

I hit up Three Aces, Miko’s and some obscure place in NYC- and overall, Miko’s takes the ice. (There is a place on Cicero that is legendary, but I take public transit and pretty sure with the way CTA runs these days, it would take me about 16.74 days to get there, so you know…workin’ on it, sheesh.) Italian Americans seem to gravitate towards this frozen treat, and Chicago is not short of availability. But how do you decipher which ones are the winners and which ones deserved to be whacked by the mafia?

Dance go rush to the speaker that booms

I'm killing your brain like a poisonous mushroom

Things that can wrong are the sugar content and the “icy” levels. Too sweet and you are left with a sugar syrup coating your entire mouth. Too much water and its likes shards of glass in your mouth. If you, by the grace of The Virgin Mary, get your sugar and water levels right, then you are enlightened with the delicious fruit flavor and airy texture that creates the perfect Italian Ice; you would even be accepted into the Family.

Deadly when I play a dope melody

Anything less than the best is a felony

So, how do I hope to achieve such perfection in something so simple yet diabolically easy to muck up? Testing, of course! Certain flavors translate better. Watery fruits generally get a bit muddled, but pungent fruits like lemon, blueberry, and passion fruit pack a punch and leave you to shove your face in the entire cup. (I may or may not have experienced that in real time.)

Love it or leave it you better gain weight

You better hit bull's eye the kid don't play

So look for me come this winter, pulling my hair out till I find the perfect consistency of the most traditional American Italian ice there is, lemon. Perfectly tart yet when mixed with the appropriate amount of sugar has the balance that can cool you off on any Chicago winter day.

If there was a problem yo I'll solve it

Check out the hook while Bitter Chick revolves it

Ice Ice Baby.

Too cold.

The Bristol's Amanda Rockman chosen for 'Top Chef: Just Desserts' season 2 - chicagotribune.com

The Bristol's Amanda Rockman chosen for 'Top Chef: Just Desserts' season 2 - chicagotribune.com

S.O.S.

I’ve done the unthinkable.

I have promised myself that I would never take it this far. But here I am, planning it all out, to cope with what it is that I am giving up despite the fact that I declared that I would stay true to my love and desire.

My love and desire of all things carbohydrates and starches.

It’s unthinkable, I know. But I’m at the end of my rope and I need to see if this will work. You can ask anyone. Even a complete stranger. My ridiculous consumption of carbohydrates and starches are legendary. I have never met a potato that I didn’t like. (Ok once, at a really fancy restaurant to which I will say, “badly done. How can you possible mess that up?!”)

It all started because I have been noticing that as I get older, I get run down quite a bit and seem to have a difficult time rebooting for the next big work day. Yes, I’m not 21 anymore and no, work has not gotten any easier for me over the last 11 years despite my move into glorified management. I need to find a way to feel healthy, light and ready to move my ass. So like every girl with a dream to be fit, have a bathing suit ready body year round with a nice booty, I got myself a personal trainer. And boy is she worth it.

Even working out two days a week wasn’t enough. Yes, more energy, feeling healthier but not the big punch that I need to get me through the next 25 years of working doubles in the kitchen. So, the last resort was to define and alter my eating habits, which was originally off limits for even my trainer to comment on. Upon a three-day, food fest in New York City, my liver, kidney, and stomach all called quits on me. I could not, would not, fit one more string of pasta, French fry, crostini in my mouth for fear that I might actually explode. There is nothing worse that being at Locanda Verde and not being able to enjoy the food for fear of a heart attack at the table. Pretty sure I would not be asked to come back after that.

Something has to change here.

So here it goes, I am going to attempt to go cold turkey. (No pun intended but protein is totally legit) I am going to try my damnest to give up bread, pasta, potato, and eat less of desserts. (That’s my damn livelihood people, don’t you dare be judging me on the less part.) What does less mean you ask? Well instead of eating the whole pie my guy has been instructed to rip that shell out of my hand after two bites or so. Nothing screams commitment than seeing a grown man grabbing a pie from his ol’lady while she yells, “just one more bite, please….I beg you!”. That’s love people, real love.

In attempt to learn more about carb-dairy free pastries, I have done some research. Yes, I will admit I am a cadet in the Anti-vegan Pastry Army; I have the understanding that some individuals do not have the personal luxury of being able to digest wheat, diary, or eggs. It’s those people who do it for the “cool” factor. You can usually spot them with skinny levis that show their ass crack, a sling bag made of hemp that says “Obama Yes we DID”, and an air of self-righteousness surrounding them.

Right, back to the point. I went to check out Babycakes. I vegan-gluten free institution available in both NYC and LA. Erin McKenna was diagnosed in 2004 with a wheat allergy- which I’m sure was a very traumatic event. (Please reference “When Life Gives You Lemons” BCB blog, where youngest get tested for diabetes…scary.) McKenna developed recipes for her gluten deficient pals and as an over achiever, made some of the vegan as well. She uses ingredients like coconut oil, applesauce, agave nectar, and rice milk to give pastries the tenderness, airiness, and flavor as if you were eating one bursting full of wheat and animal dairy flavor. After purchasing a slice of pound cake and a brownie “bite” (boy will not be needed to grab from me since it really is one bite) and lemonade the bill came out to $14.00.

Realizing that going carb and slightly diary pastry free was going to be more expensive than going to that lovely patisserie across the street and getting that slice of gateau basque cake with a caffeine soaked tea would only cost me $6.95, slightly irritated the hell out of me. Perhaps it is true that vegans cannot get upset due to the lack of animal product in their blood stream.

After tasting the pound cake and brownie bite, I was not too disappointed. Granted, it’s a departure from the French pastries I love so dearly, but like I said, I’m making an effort here. I purchased not one but two of her cookbooks with the intention that when I have free time to bake at home (**laugh**) that I would try to use these recipes as a base and work off of them to make tasty and delicious pastries that will not slow me down or put me in cardiac arrest after two bites.

And if that doesn’t work, just look for me at your local restaurant fighting with my man over if that last bite counted as bite one or bite two of the coffee hazelnut budino with latte granita and lemon gelato.

Compliments of Babycake’s Cookbook:

Brownie Gems:

.5 cup fava flour

.25c brown rice flour

.25c potato starch

2T arrowroot

.5cup cocoa powder

2t baking powder

.25t baking soda

.25t xanthan gum

1t salt

.5 cup coconut oil

.3 cup agave nectar

.5 cup applesauce

1T vanilla extract

.5 cup hot water or coffee

Method:

Preheat the oven to 350F. Grease muffin tins with coconut oil.

Mix all the dries together. Mix all the wets together. Mix the wets into the dry and whisk till smooth. Scoop the batter into prepared tin and bake in oven till firm edges with a soft center occur. If mini size- about 14 minutes, for fudgy texture, back for 9 minutes total.) Allow to cool. EAT!

The Chemical Reaction:

Reaction: the transformation of elements from one state to another when they combine usually under various catalysts like pressure, temperature, various concentrations or even being in the same area as one another.

This force is what gives us nuclear weapons, medicines, and that silly tingling feeling when we meet someone we like. Oh right and cakes.

In baking we use various leaveners to assist in giving our cakes lift and an airy delicious crumb. Baking soda reacts with acids to create such a feat while baking powder not only works in your batter but again when you bake it. Yeast is a natural leavening agent that is used in breads and can be found in fresh, active, or active dry. When these are used effectively, these baked goods taste delicious and the texture is even better. But when too much leavener is used your cake or bread or cookie is just one hot mess. The alkalinity of the baking soda leaves a soapy taste that even a Nun wouldn’t wash your mouth out with, and the yeast has produced this over alcohol flavor that sends you to Betty Ford. When not enough is used your pastry is dense, concentrated, and a mimics the appetizing thought of a brick in your mouth.

Chemical reactions are important but need to be kept in check. Careful measuring is necessary and using the proper ingredients that assist in its reaction is key, lemon juice, buttermilk, hot water, and vinegar.

Then there is the chemical reaction between people. It’s that light headed feeling when you are in the presence of someone that usually turns you into a rambling idiot. You find yourself agreeing to the most ridiculous things, becoming this alternate version of yourself that just wont stop giggling. It’s these chemical reactions that at times when not regulated is what gets you in trouble. Days, weeks, months have passed by and you will not notice how much you have changed due to this “chemistry”. Now don’t get me wrong, a certain amount of spark is necessary for every relationship to succeed. But when it is the sole basis of it, my god, you are in so much trouble.

Similar to baking, if too much is present a bad taste in left in your mouth along with the likelihood to combust and just make a huge mess of yourself is definite. If not enough is present you are left sitting there bored out of your mind spending time with someone while thinking of an escape plan. (Will my ass fit thru that window in the bathroom, which goes to the back porch?)

What creates this chemical reaction among people? In the old days, my “elements” always reacted with the super cool hipster guy. (I will pause so you wont throw up in your mouth…..done? ok let’s move on) I don’t know if it was their skinny jeans or extra hair gel that made my electrons swoon but in the end, because yes there was always an end, the chemical reaction would diffuse. I would find myself pondering where had the last three weeks gone? Why am I wearing a vest and high top vans? What the hell was I thinking when I got that tattoo? Were my friends not there to tell me I was acting like a drug induced catch phrase genius Charlie Sheen?

At the end of it all, you get up, pick up your self-respect, reconnect with you brain and get your ass back at home to detox from the chemical overdoes.

But- when you find that beautiful balance of fat, flour, sugar, liquefiers, and your reactive ingredient- pure bliss is what coming out of your oven. As for personal balance- I realized that individuals with sense of self, a sense of humor, and a sense of fashion is what really gets my molecular mojo swooning and alas, a harmony is achieved.

So a lesson to us all; be careful when weighing out your ingredients. But more importantly, be choosy who you allow in your personal recipe- a cake can easily be scraped off the floor- yourself, not so much..

Red Velvet Cupcake:

This cake is well known for its reddish hue color that was created by the reaction of cocoa powder, vinegar and buttermilk. Now and days people use red food coloring to create the ultra red in your face effect but for tradition sake, here’s a recipe the ol’ fashion way:

2.5 cups cake flour

2T cocoa powder

1t salt

1.5 cup sugar

1.5c vegetable oil

2 eggs

1t vanilla extract

1 cup buttermilk

1.5t baking soda

2t white vinegar

zest of 1 orange

Method:

Whisk eggs and sugar in a kitchen aid with a whisk attachment till light and fluffy. Slowly drizzle in your oil. Add vanilla extract and orange zest. Combine the salt, cocoa powder, and cake flour. Alternate adding dry mix with the buttermilk to the egg mixture in three additions. Stir the baking soda into the white vinegar and add at the end. Divide the batter into 24 cupcakes, filling each ¾ full. Bake at 350F, until cake tester comes out clean- about 20 minutes. Allow to cool before icing.

Icing:

8oz butter

12oz cream cheese

1# powdered sugar

.75t vanilla extract

zest of half an orange

Method:

Beat the butter till smooth. Add softened cream cheese and beat till smooth. Add sugar and incorporate. Add flavorings. Pipe a dome on cooled cupcake spread on top and make a “spiky” effect. Or hell, just smoother the whole darn thing with frosting.