I might love the look of medieval buildings mixed in with twentieth (and twenty first) century life and architecture.
I might imagine my life to be as romantic and full as Amelie Poulin.
But, really, nothing beats my city. The one whose humming energy greets me every morning when I get off the train. The city where the baseball team you cheer for could make or break a friendship.
The city that has State Street, that great street and the Magnificent Mile.
The city that was home to the first Ferris Wheel and the birthplace of the brownie.
“Come and show me another city with lifted head singing
so proud to be alive and coarse and strong and cunning.
Flinging magnetic curses amid the toil of piling job on
job, here is a tall bold slugger set vivid against the
little soft cities;” -Carl Sandburg, Chicago
This weekend reminded me even more how much I love this place.
This place where you have to pause a conversation as an El train passes overhead.
The energy and the pace here are intoxicating. Fast but not frantic. Busy, but not overwhelming.
Sit next to a stranger on the train and they are liable to tell you their life story. And they’ll want to know yours.
This weekend I got to do some very Chicago things.
I started the weekend with some leftover tiramisu and a gluten-free beer. I went to Gluten-Free Awareness Night at
Comiskey Park US Cellular Field. I had gluten-free pizza from a place on Taylor Street. I had a cocktail in the Signature Lounge at the Hancock Building. I bought my mom orange pants for Monday Night Football. All in all, it was a very Chicago weekend.
Now for some good food.
If any gentlemen happen to read this blog, know this: tiramisu is a romantic, impress the ladies kind of dessert.
And this version is oh-so-easy.
20 minutes start to finish plus an hour to chill. I cheat (a little) with some store-bought gluten-free lady fingers, but that is what makes this dish so easy. You could substitute the purchased cookies for a home-made genoise if you prefer.
- 1 1/4 cups strong espresso or coffee, room temperature
- 3/8 cup triple sec
- 6 egg yolks
- 4 tablespoons powdered sugar
- 1/4 cup marsala
- 16oz marscapone, room temperature
- 30 gluten-free lady fingers (2 boxes of [url href=”http://www.schar.com/us/gluten-free-products/ladyfingers/’]Schar gluten-free lady fingers[/url] are perfect here)
- 3 ounces dark chocolate
- In a medium sized mixing bowl, combine the espresso and the triple sec, set aside.
- In a separate mixing bowl, beat the egg yolks and powdered sugar until light buttery yellow and they have thickened, about 3 minutes with a hand mixer. Slowly add in the marsala and beat until combined.
- Add the marscapone 1/3 at a time, making sure that it is completely incorporated before adding more. If your marscapone is cold, you could end up splashing a lot (and messes are no fun).
- Soak the lady fingers 3-4 at a time in the coffee until they have started to soften (but not disintegrate), and turn over. It is about 45 seconds a side.
- Line the bottom of a trifle bowl or 11×7 glass baking dish with 10 espresso-soaked lady fingers. Top with 1/3 of the marscapone mixture. Grate chocolate over the layer with a microplane (or grind it in a food processor and sprinkle 1/3 of it now). Repeat twice more, resulting in 3 layers each of lady fingers, marscapone and chocolate.
- Make sure the top has a little extra chocolate.
- Let sit, covered, in the fridge for at least an hour and up to 48 hours.
This post is linked to: Gluten-Free Mondays