Archive for August, 2008

Cafe Buonaro’s

08.13.08 // Comments:1

On the first floor of Fifth Avenue Station, tucked behind the elevators that lead to upper offices and loft apartments, Cafe Buonaro’s is a rare find in downtown Naperville, just steps from the Metra: it’s a family-owned Italian restaurant, and it’s not a chain.

cafe buonaro

Everyone in the suburbs seems to know Naperville, ranked by Money Magazine as a best place to live three years running, has a lot to offer residents: a great school system, abundant jobs, a quaint Riverwalk surrounded by retail from Starbucks to the GAP. But what it lacks, according to many, is the charm that once defined it. According to one frustrated Yelper, for example, “[What was] once a pretty interesting little area full of unique, small stores with a lot of character … is essentially a mediocre mall spread out over a few blocks.”

It’s true, I admit, while enjoying the benefits of the commercialization, the chain stores do lack something. Nonetheless, as part of its commitment to being a great place to call home, downtown Naperville offers several free events throughout the summer, one being Tuesday night concerts at the Carillon, its 160-foot tower bordering Centennial Beach and scenic trails. Yesterday, my friend Kristen and I were looking for good food to take with us, and I was on the special mission to find something from a unique restaurant, something small and different.

It needed to be nearby, not too expensive and, most importantly, not a chain. That’s how we found Cafe Buonaro’s, which was easy to get takeout from, I getting the toasted ravioli and she choosing the lasagna, with its crusty bread and salad.

cafe buonaro inside

Even on a Tuesday night, the restaurant drew a nice-sized crowd of diners, seated at large booths and cozy tables. The menu is handwritten on the wall, and white twinkle lights add ambiance. We put in our order and waited in the building’s lobby, sitting next to a fountain. The food arrived quickly, easily, packaged nicely in Styrofoam containers and plastic bags.

toasted ravioli

At $7.50, my toasted ravioli (appetizer size) was more than enough food and quite delicious. The breading was seasoned and flavorful, perfectly complementing the ricotta filling. I haven’t had any this good since a great batch from Tuscany, at the Taste of Chicago a few years ago. Perfect picnic food, great mom-and-pop restaurant, a definite must-try. I will be back, next time dining in.

Neighborhood: Naperville, southwest suburbs of Chicago

Cafe Buonaro’s
300 E. 5th Ave.
Naperville, IL 60563
630-717-0006

Comments:1 Click here to comment! Categories: travel

little cakes, sweet crumbs

08.11.08 // Comments:0

crumb cake

I might as well say now, since it will become obvious shortly, I like to bake much more than I like to cook. This is no surprise, as I like dessert much more than I like main courses, always preferring brownies and cakes to meats and sauces. I do make exception for very fresh, very hot-out-of-the-oven, crusty Italian bread, which can truly hold its own against any pastry, but, as bread is bakery, it’s really no deviation, so I suppose no surprise there, either.

A lot of people seem to frown upon this, my sugar love. I’ve heard many gourmets wax eloquent instead about a cheese or a particular vegetable—I believe I heard one Top Chef contestant proclaim the virtues of a beet—so it’s with a little embarrassment I admit this freely: I have a sweet tooth. A big one. I’ve never met a chocolate I didn’t love. I happily eat dessert before—and after—dinner. And, when given opportunity, I think cake makes a great breakfast. That’s probably why I’m especially partial to breakfast pastries, coffee cakes and doughnuts. I like a little sweets to start the day.

crumb cake larger

These delightful little crumb cakes, called “individual bites of WOW” by the woman who first blogged about them, are small enough to minimize guilt (portion control is the only weapon I have left), and not-too-sweet enough to be paired well with your morning coffee. The cake proper, the body that sits inside the muffin cup, is fairly average—a simple, basic cake.

What makes these creations good is the topping. Next time, I think I’ll make 50% more of the topping so I can really layer it on for effect. A mix of butter, sugar, cinnamon and flour, the topping becomes a sweet, crystallized complement to the dough. It reminds me a little of toffee in parts—particularly the hardened bits I pulled off the pan and sampled right out of the oven. Whether you’ve a sweet tooth or not, this breakfasty dessert is worth trying.

Old-Fashioned Crumb Cakes, recipe by Marye Audet of Baking Delights

Dry Ingredients:
2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar

Wet ingredients:
1/2 cup oil (light, I used canola)
2 eggs
2 teaspoon vanilla
1/2 cup milk

Topping ingredients:
1/3 cup brown sugar
3 tablespoons flour
1 tablespoons cinnamon
2 tablespoons butter

Directions:
Sift dry ingredients into large bowl. Beat together wet ingredients and combine with the dry mixture. Scoop into muffin cups–you’ll want the fill the cups 2/3 full or more. (I was worried about the cakes overflowing, so I was conservative here. Don’t be. I ended up with extra cups, which meant more to distribute the topping amongst, which meant less sugary goodness atop each cake).

In a small bowl, mix together the topping ingredients. Rub together until the mix is crumbly. Sprinkle generously on top of the cakes, flattening gently.

Bake at 400 degrees for 20 to 25 minutes. Cakes are done when toothpick inserted in the center comes out clean.

Comments:0 Click here to comment! Categories: before the 2009 diet change

The Taste of Summer, Tomatoes

08.08.08 // Comments:5

I’m growing tomatoes for the second summer in a row, this year four huge plants that began with leaves, then flowers, now green tomatoes, larger every day. I keep checking on them, every time I’m outside, with the dog, to get the paper, about to go for a walk, impatiently waiting for them to ripen, to be ready to eat.

Tomato Salad

Most times, I pull away a few dead leaves–there are bunches of them–even though I have no idea if this is a good thing to do. I just want to help them along, do whatever I’m supposed to to make them redden. Last year, I’ll be honest, I took the slew of my roma tomatoes inside too soon, mainly because I’d planted them near to the house (for easy watering) but also near a sprinkler head, which the plant grew over and then felt the effects of every day, making a whole side of it die of saturation. Bringing them in seemed the right thing to do then, the way to preserve them all from being ruined.

With this year’s group, every time I pull away leaves, feel the branches of the vines between my fingers, I walk away with the most delicious smell that lingers on my hands. It’s a mix of dirt and leaves and fresh, new-formed fruit all in one, the smell of tomatoes, the smell of summer.

It will probably be a few weeks, maybe a month? before my tomatoes are ready, and I’m just guessing this since I have no legitimate knowledge of how long tomato plants take to ripen. One thing’s for sure: I’ll be the first to notice when they’re ready.

voila! dinner!

Meanwhile, though, a girl’s got to get her summer tomato fix when she wants it (plus, I’m entering a contest). So I made the following pasta dish, as simple as a dinner can be really, one night after getting home from work. It’s quick, it’s easy, it’s built on fresh, healthy ingredients that are as natural as they are packed with flavor.

Tomato Pasta Salad
based on a recipe I read at Last Night’s Dinner

Ingredients:
Your choice of pasta (I used angel hair)
Olive oil
Sweet tomatoes
1/2 to 1 ball of fresh, good-quality mozzarella
Fresh basil
Minced garlic

Directions:
Cook the pasta on the stovetop, as directed on its packaging. When finished, drain and toss it with olive oil (be generous), sliced tomatoes, large chunks of sliced mozzarella, big pieces of fresh basil and bits of minced garlic.

I also baked up some garlic bread to go with it. Perfection!

Comments:5 Click here to comment! Categories: before the 2009 diet change