A Chicago-style dog is a beef frank fully loaded with yellow mustard, onions, pickle relish, a dill pickle spear, tomato wedges and a dash of celery salt on a poppy seed bun.

If the sound of it makes your heart flutter, you don’t have to head to Chicago. You can buy Katie’s Mustard Slaw—the longer name is Katie’s Home Style, Old-Fashioned, Pool-Room Mustard Slaw.

It’s not exactly the same. It’s from Alabama. And it’s addictively delicious.

We taste a lot of products, and this blend of mustard with bell peppers, cabbage, carrots, onions and vinegar, spices, jalapeños and a bit of salt and sugar is a winner.

It’s a complex layering of flavors with a beautiful texture and a spicy kick, a riff on chow-chow*, a Nova Scotian and American pickle relish made from a combination of vegetables; and a relative of British piccalilli (which has a cauliflower base).

In Alabama and Tennessee, it is called chow-chow, mustard slaw or pool room slaw, and has been made and sold by southern Tennessee Amish for some 100 years. [Source: Serious Eats.]

Get yours here. You’ll be very happy!
 
 
HOW TO ENJOY KATIE’S MUSTARD SLAW

It’s a wonderfully versatile condiment, zingy and satisfying. Use it:

[1] Katie’s Original Mustard Slaw.

[2] Jalapeño Mustard Slaw (both photos © Katie’s).

 
…and with countless other foods. We admit to dipping a spoon into the jar for a mini snack.
 
A DELIGHT FOR WEIGHT WATCHERS

A tablespoon is just 10 calories, with zero calories from fat, 40mg sodium and 1 mg sugar. It’s a caloric bargain, waiting to add great flavor to your meals. All of the vegetables that Katie uses are bought fresh from a local farmers market.

Now the challenge: How to get it. Distribution is limited.

To order, email: katiesfoods@aol.com.

If you have to order a case, don’t worry: You’ll go through it quickly, and be happy to have jars for house gifts and stocking stuffers.

Katie is Katie Kilburn of Florence, Alabama. She began to make slaw and relish products for her family and the local high school football concession stand, using her mother-in-law’s recipe.

With the help of the Shoals Commercial Culinary Center, fortuitously located in her home town, she was able to tap into resources to make more slaw and relish for commercial sale.

What they don’t provide is marketing support. If you know anyone who wants to volunteer to help this wonderful product take off—including e-commerce and an effective Facebook page, contact Katie.

Equally as important, hand this review to your favorite retailer and ask that they bring in a few cases—and watch them fly off the shelves.

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*According to Wikipedia, chow-chow is “regionally associated” with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains and soul food. The recipes vary greatly; some are sweeter, others more savory. The name is said to derive from the French word for cabbage, chou. It was popular with the Acadians of Nova Scotia, descendants of the 17th-century French colonists, who emigrated to Louisiana.

Joining them in this tradition inspired today’s two-part tip:

 
When a pitted, pimento-stuffed olive was first used to garnish a Martini, the olive selection was far less than it is today.

Today, artisan producers offer more than a dozen stuffed olive options:

Martini with a side of olives. Photo courtesy Ruth’s Chris Steak House.

Then, start mixing. The classic Martini proportion is is 1 part London dry gin to .25 part dry vermouth. Shake with ice and strain into a Martini glass. Don’t have Martini glasses? Try a small wine goblet.
 
*We’ve had some pretty disappointing cheese-stuffed olives: The cubes of cheese have been rubbery and almost tasteless. If you have that experience, look for Divina and Mezzetta brands.

While the drink may date back to Gold Rush-era San Francisco, in 1850, a claim is made by the city of Martinez, California, northwest of San Francisco.

The claim is that the Martinez—the predecessor of the Martini—was created there, by a bartender named Julio Richelieu. The recipe called for gin and sweet vermouth instead of dry vermouth, plus bitters and an olive. A recipe for the Martinez was first published in 1867, in “The Bartenders Guide.”

A 1907 cocktail recipe book, “The World’s Drinks and How to Mix Them,” is the first printed reference we have for a Dry Martini Cocktail. Made with gin and dry French vermouth, served with lemon peel and an olive. It credits a bartender 375 miles south of Martinez, in Los Angeles.

Here’s more on the history of the Martini—including James Bond and the Martini.

But you can use this fresh Italian cheese:

A dessert of fresh ricotta, honeycomb and crostini. Photo courtesy Davanti Enoteca.

Today’s tip, though, is to serve ricotta for dessert. It was inspired by Davanti Enoteca in Chicago’s Little Italy.

The restaurant offers a dessert of ricotta and a piece honeycomb with toasts. You can drizzle liquid honey over the ricotta instead of serving a piece of honeycomb.

Serving the ricotta in a mini mason jar adds to the charm (see photo above), but consider rocks glasses, goblets and whatever you own. (Here’s another use for those sherbet Champagne glasses, which should never be used for Champagne).

Honeycomb. Photo by Elvira Kalviste | THE
NIBBLE.

Recipe Variations

 
It’s a simple cheese course that also provides sweetness. We like it for dessert, as well as for breakfast, brunch or snacking.

TIP: Use the best ricotta you can find. While average brands are fine to mix into recipes, here the ricotta is the main event. If you live in the northeast, look for Calabro ricotta: It’s terrific.
 

We love cannoli: the crunch of the fried shell against the rich, sweet ricotta filling.

One of our diet treat recipes is to take lowfat ricotta, sweeten to taste with a noncaloric sweetener, and blend until smooth.

Add a few mini chocolate chips, and you’ve got cannoli without the shell.
 
WHAT YOU NEED TO KNOW ABOUT RICOTTA CHEESE.
  

“It could be baking in your oven very, very soon. Just seven of the simplest, most standard ingredients (flour, sugar, butter, salt, water, apples, cinnamon) and a few easy to follow steps, and you’ve got yourself a dessert that tricks everyone into thinking you’ve spent hours baking this elegant yet rustic dessert just for them.”

Yesterday, we picked up some apples at our neighborhood farmers market and did just that.

Lauren uses a mix of apples; we used all Granny Smiths. She highly recommends an apple corer/slicer for speed.

RECIPE: RUSTIC APPLE TART

Ingredients
 
For The Dough

When was the last time you baked from scratch? Make this easy tart! Photo courtesy Bella Baker.

 
Filling

 
Glaze

Preparation

1. MAKE the dough. Mix flour, sugar and salt in a large bowl; add in butter. Using your hands, mix butter into flour until mixture resembles a mix of cornmeal and peas. It’s fine to have some chunks of butter remaining.

2. DRIZZLE in water, one tablespoon at a time, and stir until dough just holds together (never overwork dough—it toughens it). Toss with hands, and keep tossing until you can roll the dough into a rough ball. Flatten into a disk and refrigerate for 30 minutes. Remove from fridge and let soften for a couple of minutes. Smooth cracks at edges.

3. ROLL dough on a lightly floured surface into a 14-inch circle about 1/4 inch thick. Dust off the excess flour from both sides of the crust with a dry pastry brush.

4. PLACE dough in a lightly greased 9-inch round tart pan or simply a square baking dish. Or, make it galette-style without a pan, simply placing the dough on a parchment-lined baking sheet with the fruit in the center, and rolling up the dough to create the edges (see photo at left). This is how pies were baked for centuries, before people had baking pans.

6. PEEL, core and thinly slice 4 medium apples into 8 slices (Lauryn used two Pink Ladies, one Golden Delicious and 1 Granny Smith). Further cut each apple slice into thirds, vertically.
7. OVERLAP apples on dough: in a ring 2 inches from edge if going galette-style, or up to the sides if using a baking pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

8. BRUSH melted butter over apples and onto dough edge. Sprinkle 5 tablespoons sugar and 2-3 teaspoons of cinnamon over dough edge and apples. (EDITOR’S NOTE: We mixed the sugar and cinnamon with the apple slices before placing the fruit into the crust.) Bake in the center of the oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes). Be sure to rotate the tart every 15 minutes.

9. MAKE glaze: Put reserved apple cores in a large saucepan, along with the apricot jam and water. Bring to a boil and simmer for 15-20 minutes. Strain syrup through a strainer.

10. REMOVE tart from oven and slide place onto a cooling rack. Let cool at least 15 minutes. Brush glaze over tart, slice, and serve.
See the full photo show of preparation on BellaBaker.com.

Meant to emulate a giant Oreo cookie, you can make this recipe from Kraft as is, with a creamy filling, or turn it into an ice cream cake with Oreo ice cream.
 
 
RECIPE: CHOCOLATE OREO CAKE

Ingredients

A cake for Oreo lovers (and who isn’t?). Photo courtesy Kraft.

1. HEAT oven to 350°F.

2. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans for 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.

3. MICROWAVE chocolate and butter in small microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.

4. PLACE 1 cake layer on plate and spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze*; let stand 10 minutes or until firm. Keep refrigerated.
 
 
March 6th is National Oreo Day.

Here’s the history of Oreos
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*If chocolate glaze becomes too thick, microwave on high 20 to 30 seconds, or until desired consistency is reached.