Editorial
Front Page - Friday, July 3, 2009
Kay’s Cooking Corner
Kay Bona
Last week Don and I went to Chicago for a few days for him to attend a meeting. During his off time we visited some of the many, many stores (of course)!
One of the stores was Macy’s (aka Marshall Fields). We have been in Chicago several times because Don’s brother, Jerry, lives there; however, no matter how long your stay there is absolutely no way you can visit everything in the downtown area. My point being, we had never been in Macy’s downtown Chicago – and it is big, old and
beautiful!
Macy’s in Chicago, an eight-story department store, is like some of the hotels that have the center area open, and with balconies around each floor. You can see each floor when standing on the main floor.
Now I know that is not so amazing, and there are probably other stores like this. But what they did that was amazing, is that there was a flag as wide as the center of the store, suspended from the top of the seventh floor to the bottom of the first floor. Folks…that is a big flag! And it just warmed my little heart to see it!
Anyway, Macy’s also has a restaurant on the top floor, The Walnut Room, which we decided to try. We were not disappointed. Then, it’s not as if we would have been – it’s Macy’s, for Pete’s sake, and it has been there for years! I know you probably think I am probably crazy for writing about a restaurant in an old department store, but we just loved it. It is what shopping downtown and having lunch during the spree is all about.
I had lobster bisque and the strawberry chicken salad with sweetened walnuts. Don chose the Swedish meatballs with gravy and red currant sauce, served with garlic mashed potatoes.
I have to admit, his choice was better than mine was; while mine was good, his was yummy! The meatballs were a combo of veal, beef and pork, served with creamy gravy and topped with a red currant sauce.
Below is my own version of the same and, even though it might not taste exactly like Macy’s recipe, it is good. Both Don and David confirmed that.
I have ordered “The Marshall-Fields Cookbook,” although I haven’t received it yet. Once I get it, I will be able to see how close (or not) my recipe is to theirs. Regardless, this one is really tasty!
If you ever visit Chicago, be sure and wander through Macy’s on State Street, and after you have shopped until you are about to drop, dine in the elegant Walnut Room, surrounded by starched, white linen tablecloths and napkins, and a graceful, plant-filled fountain! It is truly a unique, shopping experience!
Swedish Meatballs
1/2 pound veal
1/2 ground beef
1/2 pound ground pork
1/8 cup breadcrumbs
3 tablespoons warm milk
1 cup cream, divided
1 egg
Salt & pepper
1 1/2 cups beef broth
2 tablespoons flour
Water
1/2 cup sour cream
1 egg yolk
1 package wide egg noodles, cooked
Soften breadcrumbs with warm milk and add to meat. Add about 1/2 cup cream and mix. Add egg, salt, and pepper; mix well. Roll mixture into balls and cook gently in broth about 15 minutes. Remove meatballs from pan and set aside. Just before serving, mix flour with water and add to broth. Bring to a boil and cook 3 minutes. Blend the remaining 1/2-cup of cream with the egg yolk. Mix some of the hot broth into cream, sour cream, and egg yolk mixture; add mixture to the broth. Cook, stirring, just until the mixture begins to simmer. Return meatballs to pan. Simmer a while longer and serve over hot egg noodles. Serves 6.
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