George Ryan Appeal
Former governor Jim Thompson analyzes former governor George Ryan's latest efforts to stay out of jail. Rich Samuels brings us today's news from the federal building. Listen to the attached audio clip below for more.
News Analysis with Elizabeth Brackett
We'll hear from candidates for alderman in Chicago's 46th Ward. Guests: Helen Shiller, James Cappleman
Teen Driving
Local high school students weigh in about what can be done to make teen driving safer.
Lithuanian Food Tour
Marilyn Pocius, author of "A Cook's Guide to Chicago" is back. She'll shop for, and then cook, a pre-Lenten Lithuanian feast.
Recipes:
Shops:
- A.J. Meats, 3541 W 99th St, Evergreen Park, (708) 422-4130
- Dukes Eatery & Deli Inc, 6312 S Harlem Ave, Summit, (708) 594-5622
- Wally's International Market, 6601 W Irving Park Rd, Chicago, (773) 427-1616
Artbeat
The Chicago International Salsa Congress took place over the weekend. We'll meet two dancers who've been heating up Chicago's mambo scene since the '50s. Saladeen Alamin teaches mambo and other Latin dances at the Old Town School of Folk Music.
Commentary
Mancow Muller shares his views on the war and the race for the White House.
...Ingredients...
6 medium beets
1 C. hazelnuts
6 T. sour cream (NOT low fat)
6 tsp. prepared horseradish
salt and pepper
...Directions...
Preheat the oven to 375° F. Trim and scrub the beets. Wrap in foil and bake on a baking sheet for about an hour, or until they yield slightly to pressure when squeezed. Meanwhile, toast the hazelnuts for 4 to 6 minutes, until they smell nutty. Chop coarsely and reserve.
After the beets cool, peel and cut them into 1/2-inch dice. You should have about 6 cups of diced beets. Combine the beets, hazelnuts, sour cream, and horseradish. Taste and add salt, pepper, and more horseradish, if you like. Serve cold. Makes about 12 servings.
Casmira's Pennycakes
My Lithuanian grandma called these thick crêpes pennycakes.
...Ingredients...
1 C. flour
1 C. milk
3 eggs, preferably organic
4 T. melted butter, divided
generous pinch of salt
pinch of freshly grated nutmeg
farmer's cheese and smoked salmon or jam for filling
...Directions...
Measure the flour into a bowl and add the milk gradually, whisking out as many lumps as you can. Whisk in the eggs one at a time, then stir in 2 tablespoons of the melted butter, the salt, and the nutmeg. You should have a pourable batter, thicker than heavy cream.
Heat a 5 or 6-inch nonstick frying pan over medium heat. Brush the surface with a little of the remaining butter. Pour a puddle of batter into the center of the pan. Tilt the pan to spread the batter over the bottom. When the center begins to get dull (less than a minute), shake the pan to loosen the pennycake. And this is the fun part – flip it! Yes, you can do it. Toss the pennycake by jerking the pan up and away and back toward you in one motion. Keep your eye on it so you can position the pan under it on the way down. You'll probably miss a few times, but have a utensil handy and unfold the messed-up pennycake, or pick it off the ceiling, or let the dog have it. Let it cook for another 5 seconds and it's done. Cool on a rack. (Can be frozen or refrigerated, well wrapped.)
Put a small slice of smoked salmon and a tablespoon of fresh farmer's cheese in the middle of each pennycake, fold over the sides, and roll into a package. Bake at 350° F until heated through. Makes about 12 six-inch pennycakes; can be doubled.
Aunt Emily's Gruzdis
These fried dough treats are called crullers in Polish bakeries and sometimes also "bow ties." The name gruzdis, as far as we know, is not translatable.
...Ingredients...
3 egg yolks
3 T. sugar
5 T. sour cream
1 T. rum or brandy
1/4 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. salt
2-1/4 C. flour, sifted
...Directions...
Beat the yolks until light. (I use a stand mixer.) Add the sugar gradually and continue beating. Add the sour cream, rum, vanilla, almond extract, and salt; mix well. Add the flour a little at a time until a ball of dough forms. (You may not need all of the flour.) Knead by machine or on a floured board until the dough is no longer sticky when cut. Divide the dough into two or three balls, wrap in plastic, and let rest at least 10 minutes.
Heat oil for deep frying to 375° F. Roll out the dough paper thin on a floured board. (Aunt Emily never did this, but the easiest way to get paper-thin dough is to run the pieces of dough through a pasta machine just as you would pasta dough. Start with a setting of 1 and end with 5.) Cut into 3-inch by 1-inch strips. Cut a slit in the middle of each strip and bring one end through the slit. Deep-fry a few at a time for about 3 minutes on each side. Drain on paper towels. Sprinkle with powdered sugar before serving. Makes about 3 dozen gruzdis.
