Earlier this winter, I wrote about the old Lou Malnati's menu and mentioned that as I was waiting around for my pie to finish up, I spied an old Chicago Tribune article posted on the wall that included the original Lou Malnati's Italian Salad Dressing Recipe. The Tribune reporter called it "prized". We were set to host a little pizza party over the weekend, so I figured I'd give it a shot. Here's the article as seen through my mobile phone's camera.
I'm not a wine drinker, so the fact that the recipe called for Burgundy wine didn't strike me as odd. I went shopping at Angelo Caputos in Addison - a really incredible shopping experience - and when I got to the wine section I found Burgundy wine was carried ONLY in those HUGE jugs. And they were dirt cheap. The only issue is that needed just 4 ounces. We ended up with a whole-lotta-wine that Nat won't drink.
I've taken the recipe and modified it a bit by eliminating the percentages (60…
Last week, I was in the Elmhurst Lou Malnati's picking up a pie and noticed that they're NOW selling a bottled version of their salad dressing they've called "Lou Malnati's Sweet Vinaigrette". That's the second consumer packaged good they have in their take-out shops - with the first being Lou Malnati's Tomatoes. They sell it in 16 oz jars.
I didn't catch a price, but I did catch a photo of the ingredient list.
Hmmm...comparing that to the Lou Malnati's salad dressing recipe, it seems that there are a few differences. First, the bottled dressing uses corn oil (listed first) and olive oil (listed way down), while the recipe posted in the Tribune back 40+ years uses olive oil. The bottled dressing also has mustard, "natural flavors" and a few different preservat…
Those of you who have been following along on the blog know a few things about me: I'm pretty passionate about pizza and gardening. But also about Club Cheese. Yeah...Club Cheese. You might call it Cold Pack Cheese. Or Cheese spread. Or a 'tub of cheese'. Here in Illinois, Merkt's rules the grocery store, but Trader Joe's sells something that is a bit more whipped than Club Cheese that they market under the label "Pub Cheese". It is all good stuff. And I'll eat a lot of any variety of the stuff that I come across at parties and social gatherings. Also, I'll eat a lot of the stuff inside my very own house.
Pretzels, tortilla chips, pita chips. I'm pretty agnostic when it comes to the vessel that I use to scoop up the club cheese and deliver it to my mouth.
But, I've had a few Club Cheese experiences that have allowed me to demonstrate a strong preference for a particular variety.