The Queen of Food

        "Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."    -Voltaire                               My earliest memories of food would be that of my Grandmother (Lora), and her Mother, my Great Grandmother (Ola), both adorned in one of a vast collection of aprons. The Formica kitchen table top would be dusted with flour as they rolled out and cut their dumplings, noodles, or pie crust. All the while they rolled cut and pinched, they discussed everything from the thickness of their dumplings to the width of their noodles. I think the only thing they liked better than talking about food was eating it. When I think of the craftsmanship and love that went into their cooking and baking, I kick myself for not paying better attention to all the trade secrets of their fine art.       I will be bringing my love for food and food talk from my kitchen to the local restaurants. If it has something to do with food in the region I’ll be blogging about it. My reviews will include everything, from local farmers markets to fine dining. Each week I will share my experiences at local eating establishments, from cleanliness and service to the number of menu choices. Come along as I celebrate food and foodies in Northwest Indiana.

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A Cake Fit for a Queen!

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Monika's Meatloaf!

I am writing this “review” based upon one of my own recipes that everyone loves.  I surveyed the people I usually cook for and although they all mentioned their various personal favorites, almost everyone gave my meatloaf a mention.  Oddly enough, I am not a big fan of meatloaf, and will only eat mine, occasionally.  I never eat it as a leftover (everybody else does and I hear it makes a great cold sandwich).  I would never order it in a restaurant, nor serve it for any special occasion; it’s just a plain old everyday meatloaf to me. (Ingredients are in Bold!)

I begin with a two pound (or so) package of meatloaf mixed meat.  This mix typically consists of two parts ground beef (or better beef if you can get it) and one part ground pork. 

In a large mixing bowl combine the meat mix with a can (or fresh is always better) of stewed tomatoes (tomatoes in small chunks or pieces including all the juice). 

Next, add a sleeve of Premium whole wheat crackers, they should be broken into small pieces but not as fine as bread crumbs. 

Then add a beaten large egg, a big squirt (around six tablespoons of ketchup), salt and pepper to taste.  Typically you will need to add about ¾ cup of tomato juice to achieve the right consistency (you should be able to form the shape without it falling apart).

After mixing (by hand is best) you should place in at least a 9 X 13 pan and shape the mixture into a three inch deep, footballtype shape.  Pat and mold until smooth all over, then with the outside side of your hand, run it all the way down the middle of the meatloaf making about a one inch deep trench.  Pour another ¾ cup of tomato juice on top, fill the trench and let it overflow to the baking dish.  If this does not cover the bottom of the pan surrounding the meatloaf, add a little more tomato juice or water.  Cover your pan tightly with foil, bake at 375 for 55 minutes, then remove foil and bake for another five minutes to brown. 

My meatloaf is full bodied and satisfying without being heavy.  My favorites to serve alongside my meatloaf would be mashed potatoes and fresh green beans, but of course, this is really up to each individual palette.  One very important feature to this dinner is that after making it a time or two, you could literally throw it together and have it in the oven under 10 minutes tops.  I hope anyone interested in trying this recipe will enjoy it as much as my family and friends do! 

My daughter Jessica adds that this is a "meal to catch a man," and that it is a definite five crown recipe for any meat lovers!

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La Carreta!

My next food review is the Mexican Restaurant and Bar La Carreta.  There are two locations, the original in Merrillville, and now one in Schererville.  Regular patrons are delighted because this has alleviated the very long wait time at the original Merrillville location.  The first time I visited was two years ago for my sister’s birthday.  A birthday guest can expect at some point to have paper bags popped behind their head and to be serenaded by the staff complete with various musical instruments that include very loud horns played off- key.  What keeps me coming back are three things (in this order), Margaritas, White Cheese Dip, and you can smoke in their bar area. 

These are some marvelous margaritas!  They are offered in three different sizes, six different flavors, and 17 different types of tequila to choose from.  So be sure and bring your designated driver along because they are yummy.  The white cheese sauce is luscious, thick, creamy, with just the right amount of jalapenos.  Admittedly, I’m not very adventurous when it comes to Mexican eats, but I can highly recommend the La Carreta Sampler, the Carne Asada dinner, and the standard fare of tacos, and burritos.  The chips are always fresh and warm, and their salsa has a nice little kick, no fire, unless of course you want it that way.  La Carreta’s menu list over 90 dinners, combinations platters, and appetizers with a full bar that offers more than just Margaritas. 

  I would be remiss if I did not mention it is a little pricey and you can never read your bill (which makes my beau crazy). 

  Four crowns!

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Menu Options!

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Bake Me A Wish!

If you have a kid in college or in the armed forces, or perhaps you cannot be with a parent or a sweetheart (any special person will do) on their birthday (any special occasion will do) you should check out Bake Me a Wish (http://www.bakemeawish.com/.

My kid decided to go 180 miles away from home to get her bachelor’s degree and 1300 miles away from home to get her master’s degree, so I have done some searching for ways to make it special “long distance”.  Birthday cakes are pretty important in this family, (in 25 years this kid has had some elaborate cakes), and so I began surfing the net for cake ideas and stumbled onto Bake Me a Wish. When I spied her favorite cake (Red Velvet Chocolate Cake) I did a little chair dancing, and have now used them for three such birthdays.

I asked J to describe her gifts, as her eyes began to roll back in her head, she described a very moist, fresh, and rich two layers of red chocolate cake separated and surrounded by a succulent cream cheese frosting.  The cake was then adorned with decorative white flakes of white chocolate covering the entire cake, and a Happy Birthday message in the center.  She went on to say the whole cake was so elegant looking and even arrived in a very elegant birthday box, yet packaged in such a way it stayed secure and refrigerated.

My daughter lived in a very “confusing to get around” apartment complex and yet it arrived exactly when it was supposed to and in perfect condition (in the Texas heat).  Most cakes are right around $40.00 and for last minute ideas they do offer overnight services.  They helped me continue our elaborate birthday cake tradition and provided a yummy treat.  The quality and sentimental factor at Bake Me a Wish easily gets five crowns!

To learn more about Bake Me a Wish, check out the video attached below!

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Bake Me a Wish!

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Jelly Pancake House

One of the perks of having your job eliminated is that you can sleep in and still have time to get breakfast at a place that closes at 3:00 in the afternoon.  My daughter and I visited the Jelly Pancake House (399 East 81st Avenue in Merrillville) for a late breakfast this week.  Neither of us had ever been there before but always wanted to try them out. The pancake house appears smaller than it actually is, once inside, it is very spacious and airy, perhaps a little too airy.  One thing I find very annoying in a restaurant is being seated under some huge air source, knowing full well me and my food will be cold within seconds.  Unfortunately, I didn’t pay attention to this detail when being seated, and within minutes, the air kicked on, a brief scan of the dining area revealed that most available seating areas were the same situation, so I did not bother requesting a move.

We of course had pancakes, Jessica had blueberry, and I had mine with chocolate chips and pecans added.  All I can say is yummy!  They smelled homey and despite the thickness still had that light, spongy consistency.  I added my personal touch of drowning them in (real) butter and just the right amount of a thick, sweet, buttery flavored maple syrup…delectable!  We both ordered eggs that were cooked over medium exactly as we had requested, I got sausage patties and Jessica got sausage links, they were both fresh tasting and full of flavor.

Our waitress could not have been lovelier and our breakfast was excellent.  Jelly opens at 7 am and besides dozens of breakfast choices they offer lunch beginning at 11 am. I’m giving Jelly Pancake House 4.5 crowns.   

           . 5

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Giuseppe's

A mid-week lunch date with my beau brought me to Schererville for a unique treat.  My Mr. DeFlorio is always in search of the ultimate Italian Combo sandwich (Beef and Sausage) for himself and for me the perfect Italian Beef.  He would rave about Miller Pizza in Gary as having the best, but I have always preferred Portillos.  The “best” title has now changed for both of us. 

At first glance one would think that the small store front for Giuseppe Pizza (1000 Eagle Ridge Drive, Schererville or behind of Menards on Rt 41) would be a pick-up or delivery establishment.  However, upon closer inspection it is a cozy little eatery with about a dozen tables.  There were two amazing murals on each side wall and it was tastefully decorated throughout giving us an authentic dining atmosphere.  To top off the décor, the Rat Pack radio station (www.last.fm/listen/artist/The%2BRat%2BPack/similarartists) piped in all the Frank Sinatra and Dean Martin tunes you could ask for.  Finally, the icing on the cultural cake came from a party of nine little Italian ladies, all seniors, speaking their nationalities language, and having a ball!

This is a family operation, not a chain, and we knew this immediately when the “son” came to our table for the order.  I ordered the Italian Beef and my beau ordered his beloved combo and an order of fries. I was tickled to find orange S. Pellegrino and my beau was equally tickled to find “real” coke (Mexican origin with real sugar) on the menu.  “Sonny” was very cordial and about 15 minutes later returned with our order.  My boyfriend acted as if he was holding the Holy Grail while remarking “look at this I wish I had brought my camera”.  My beef sandwich was perfectly seasoned and remarkably tender fresh Angus Beef, just as touted on the menu. They were both on a sublime toasted roll.  The French fries were very tasty and the order was so large it was more than plenty for two people.  Upon learning it was our first visit there “Mama” came out from the kitchen and welcomed us with a heavy Italian accent.  She chatted about their move from Calumet City after 15 years and explained they don’t buy that “bagged beef” it is fresh and she seasons it all herself. 

We both agreed Giuseppes (www.giuseppespizza.net) is our new best Italian sandwiches in Northwest Indiana!  Five Crowns!

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Maryilyn's Bakery

      It was 11 a.m. and the growl in my stomach is telling me it is getting near lunch time.  As I pondered the workday choices I got a text from my beau, he’s buying, and we will meet up at Marilyn’s Bakery at noon.

     Marilyn’s Bakery is located at 8960 East Ridge Road in Hobart.  It is a family run business established in 1986 and is a sister store to Johnson’s Farm Produce.  They are known for their pies, breads, and toffee.  I have been a patron since the late nineties, but I’m not sure when they began serving lunch.  However, I do know when I choose Marilyn’s for lunch I am making the healthiest choice in the area. 

     We stepped up to the register and each ordered one of their lunch boxes.  We had the roasted turkey sandwiches on (melt in your mouth) croissants, they were garnished with tomato slices, lettuce, and they use a sublime pesto mayonnaise spread.  We chose as one of our two sides, potato salad, which I rarely even bother with because it is one of my own specialties and nobody ever gets it right, but I was curious.  I was surprised (and a little taken aback) it was pretty darn good, not quite mine, but you know, I’m just saying =).   Our second side was our dessert (my favorite part) we both chose a generous slice of brownie, they are amazing!   To drink, I chose their homemade lemonade (tasted so fresh) and my beau chose their ice tea, which he commented was very good.   

     Beginning this year Marilyn’s has hired a talented certified chef and has gone completely local. I could not get ranch dressing for my carrots on another visit, but it was a small price to pay for their commitment to food being prepared from scratch, organic, and using local ingredients.  Whatever is in season is on the menu, there is a divine Blueberry Cobbler in July, sweet Apple Dumplings in September, and superb Pumpkin Slices in November.       

     A few more of my favorites at Marilyn’s would include the local honey I purchase from their shelf, and any of their quiches, usually there are a couple different types available.  I would also recommend their lemon bars, Hawaiian Cheesecake, and their famous, delightful, chocolate and nut covered butter toffee. 

     I consider the staff at restaurants to be a direct reflection of the owners and management of eating establishments.  Servers working at Marilyn’s have always been pleasant; I’ve been on a first name basis with a couple of them over the years which is always nice.  A note to the working lunch crowd, obviously this is not a drive-thru nor is it a $5.00 lunch.  Our two lunches were right at $22.00 with tip, and you do need to allow a “good” hour for lunch, as they can get very busy during this time of day.

     For more information go to [email protected]  

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Queen of Food's Hierarchy

 = Poor                                                                 

       = Fair

      = Good

          = Very Good

     = Excellent

This rating system will be based on the FOOD experience as a whole.