Pro Bono Baker

Mirabelle Bakery

(Mirabelle Bakery's Seeded Boule)
Many of my weekends over the past few months have started aboard a southbound train that deposits me 150 miles away from home in Champaign, IL.  Nick returned to finish his last year at the University of Illinois and we have been traveling back and forth to see each other since September.  We weren't particularly thrilled about the prospect of spending time in a central-Illinois college town, but the discovery of Mirabelle Bakery made it all a bit easier.

(Mirabelle Bakery's Onion and Rosemary Foccacia)
The bakery is closed on Sundays, so nearly every Saturday morning we make the half mile walk from Nick's apartment to downtown Urbana.  We stop at Strawberry Fields, the local natural foods store, for coffee and head up the street to wait in the perpetually-crowded storefront of Mirabelle.

(Mirabelle Bakery's Mexican Brioche)
We always select something to eat immediately on the park bench outside, and often purchase a loaf of fresh baked bread to accompany our dinner.  I am a glutton for traditional breads, and Mirabelle may have the finest baguettes that I have ever encountered in the United States.

(Mirabelle Bakery's Chocolate Brioche)
The only complaints I could possibly muster about Mirabelle would be their loose interpretation of brioche as more of a pastry than an enriched bread, and their coffee which is a weak and pedestrian variety tucked away in a self-service corner.  But, I do visit for the breads and pastries and I would not suggest that they turn their attention away from these incredible offerings.

(Mirabelle Bakery's Onion Roll)
My favorite pastry of all is the Mirabelle Bakery Onion Roll.  The roll is soft and buttery, stuffed with poppy seeds, sour cream, red onions and an indescribable, delectable savoriness that makes my mouth water just thinking about it.  If you have occasion to visit Mirabelle Bakery, this would be my first suggestion to sample.

(Mirabelle Bakery's Pesto, Tomato and Goat Cheese Foccacia)
If you have a heartier appetite, their foccacia servings are huge and easily make a meal.  The crumb is chewy and tender and the toppings are always very fresh.

(Mirabelle Bakery's Seeded Boule)
The other two highlights of Champaign-Urbana have been the Blind Pig, a beautiful bar with over 21 taps and Prairie Fruits Farm goat cheese.

(Prairie Fruits Farm Herbes de Provence Goat Cheese)
This locally produced goat cheese can be purchased at Strawberry Fields, and while a bit pricey (about $7 for 6 oz.), it is worth every penny.  We do not have a car available to us, but I am hoping to find a way to make a trip out to the creamery in the spring, if the owners will have me, to see the farm's operation first hand. I often fantasize about making my own goat cheese and it would be fun to see a local example.

While we would both rather be living a normal life back in Chicago, it has been fortifying to find these high-quality, local and affordable establishments in a town with too many trashy sports bars and fast-food chains.  I have to admit that I didn't expect to miss things about Champaign-Urbana, but I will.

For an inside look at Mirabelle Bakery and to learn more about the food in Champaign-Urbana from a well-versed resident, visit the lovely blog Champaign Taste.

Mirabelle
127 W. Main
Urbana, IL 61801
217/384-6460

Herb-Roasted Hasselbacks

Last Thursday I visited the Daley Plaza Farmer's Market over lunch and came away with quite a haul: Heirloom tomatoes, purple bell peppers, sunflowers, fresh basil, smoked string cheese, a LaBriola whole grain loaf and a beautiful selection of potatoes.

These pretty yellow, red and purple potato varieties came from Nichols Farm & Orchard.  This family run farm is from Marengo, Illinois -- quite near where I grew up.  They sell their produce at several farmer's markets in the Chicagoland area.

I'm a sucker for the $5 cookbooks that can be found in piles near the register in bookstores, especially when they cover a finite topic. A few months ago I purchased Potatoes by Annie Nichols and decided to try one of her recipes.

Bay-Roasted Hasselback Potatoes

(adapted from Annie Nichols)

Serves 2 as a side dish

Ingredients:

8 small potatoes, unpeeled and scrubbed

12 fresh bay leaves

1 Tbl butter

2 Tbl olive oil

3 garlic cloves, crushed

kosher salt and freshly ground black pepper

Method:

Preheat oven to 375F

Place two chopsticks on either side of a potato and make crosswise cuts about 1/4 inch apart.  The potatoes will fan open as they cook, but you want the base of the potato to remain intact so they will not fall apart.  Insert whole or partial bay leaves between a few of the cuts and repeat with the remaining potatoes.

Melt the butter with the olive oil in a cast-iron skillet or roasting pan over moderate heat. Add the garlic and the potatoes in a single layer.  Gently move the potatoes around for about 5 minutes.  Remove from heat and generously salt and pepper.

Place in the preheated oven for about 30 minutes, or until the potatoes are golden brown and tender.

This simple method of roasting potatoes produced very delicate and colorful results.  You could substitute any fresh herbs for the bay leaves.  My favorite herb to use with potatoes is fresh rosemary, and that is what I will use with this recipe in the future.

Pasta Fresh

Last week Nick picked up some handmade pasta from Pasta Fresh for our dinner.  Pasta Fresh is located on Harlem between Belmont and Addison, so it is a bit of a hike for us normally. However, we had my parents van while they were in Alaska in order to drive Nick to school, providing us the luxury of quick transportation for a week.

Nick ordered the eggplant ravioli and we made a nice peppercorn cream sauce to go along with it.  They offer quite  a selection, but when I return I especially want to try their artichoke ravioli, asparagus ravioli and lasagna.   

With a peppercorn studded Brie, crusty bread and a bottle of Shiraz it was a very nice dinner.

Pasta Fresh
3418 North Harlem Avenue
Chicago, IL
60634
773-745-5888

 

Chicago Botanic Gardens

Last Friday Nick and I both took the day off from work and traveled north to the Chicago Botanic Gardens. We took the Metra Union Pacific North line to Braeside and walked about a mile down Lake Cook Road (there are sidewalks).  The area had a large cicada population which made the walk quite entertaining.

The gardens are truly stunning and we had the perfect weather to enjoy them.  Of particular note, we most enjoyed the Fruit & Vegetable, Japanese, Bonsai and English Walled gardens.  As we entered the Fruit & Vegetable garden a woman gave us a tiny potted zucchini plant to take home.  I am happy to say that the zucchini has sprouted and appears to be happy sharing the planter with our tomatoes and basil.

I highly recommend a trip to the gardens this summer for all of those that live in the area, especially those in Chicago proper.  It is a simple trip, and an inexpensive one too (they ask for donations, but there is no real entrance fee). 

Logan Square Farmer's Market and the Chicago Honey Co-Op

Last weekend Nick, Jerry and I made it over to the opening day of the the Logan Square Farmer's Market.  I was really excited for farm fresh eggs but alas, it will apparently be a few more weeks before they available.  However, we did buy some incredible unfiltered honey from the apiary I have been curious about.  The Chicago Honey Co-Op not only produces fantastic products, they are also a great organization.  Located in the neighborhood of North Lawndale, they provide community based training for non-profit social service organizations.  The Co-Op aims to "help residents who are locked out of the traditional labor market due to criminal records or other barriers to employment."  For more information, please visit the Chicago Honey Co-Op website.

Farmer's Markets

I missed the first day at Federal Plaza on Tuesday, but I did manage to wander over to the opening of the Daley Plaza Farmer's Market today.  These markets are a welcome change from the otherwise uninspiring loop lunch options.  Today I enjoyed the live music and came away with a basil plant and a mint plant ($2.50 each) and baguette for dinner tonight ($1.50).  Other items of note:  Fresh mozzarella, honey from a northern Illinois apiary, asparagus that was harvested yesterday evening and crates of assorted potatoes.  I will be sure to have more cash on me when I visit next week.

You can find a comprehensive list of Chicago farmer's markets here (the sidebar has the markets divided into downtown, weekly and other).   I am anxiously awaiting the Logan Square market opening on June 3rd.

Additionally, for those not in Chicago the USDA has a listing of farmer's markets by state or you can search by zip code at Local Harvest.

Wandering through the Daley Plaza offerings today made me miss my old garden in Hyde Park so much!  If only my new neighborhood had such a thing. . .

Avocado and Black Bean Tacos with Homemade Tortillas

Saturday afternoon Nick and I met some friends to map out the 2007 CUDGEL urban golf route.  We are holding the event Sunday, May 27th (the day before Memorial Day).  Check out our soon to be updated CUDGEL webpage and Myspace page for more details and to sign up. 

The weather was absolutely gorgeous, so upon returning to Logan Square we wondered what we would do with the rest of the day.  We had two perfectly ripe avocados that needed to be used in our dinner, but past that we didn't have many ingredients.  Thanks to my new tortilla press, all we needed was a cup of masa harina, a can of black beans, and some rice to make a fabulous meal.

Tortillas
Makes about 8 6-inch tortillas

1 C Masa Harina
1 C warm water
2 tsp salt

In a medium sized bowl combine all of the ingredients.  Work together with a wooden spoon or with your hands (easier).  Don't worry about over-mixing, but the dough should come together easily.  Cover the bowl with a kitchen towel and let sit for about 10 minutes. 

Meanwhile heat your cast-iron skillet or heat your frying oil.  Divide the dough into 8 round pieces.  As you work with each ball of dough, add a few more teaspoons of warm water with your fingers and work through the dough. I have found that adding a bit more water than called for makes the dough much more manageable and reduces the dry, split edges that sometimes show up after pressing. 

Place a ball of dough on a plastic lined tortilla press (recycled plastic bags work fine).  Hold the dough away from the handle and then slowly press the dough between the metal pieces.  Peel back the top piece of plastic and remove from the second piece just before you add the tortilla to the hot pan or oil.  Keep the other dough covered while you make each tortilla. If cooking in a pan, give each side 1 and a half to 2 minutes.

A tortilla press is certainly not necessary to make homemade tortillas, however it does make the process quite a bit easier. In the past I have always cooked my tortillas on a hot cast iron skillet, but this time Nick fried them and folded them into shells.  They were very tasty.  They turned out to be a surprisingly bright yellow.  We decided that next time we might cook them briefly before frying, though this isn't necessary.

We sat outside on my porch while we ate and enjoyed some Pabst.  This was a very simple and satisfying meal or a lazy weekend day.

Aquavit

The North Shore Distillery began producing Chicago's first craft liquors in 2005.  Several months ago I first enjoyed the clean and smooth taste of their vodka when my friend Harold brought some over to my house.  I soon sampled their gin and found it pleasing as well.  The hand-numbered bottles of North Shore can be found in several locations in the city, most notably Sam's and Binny's.  Nick and I learned from their website that they also offer a variety of less conventional liquors: Gin Infused with Medjool Dates, Gin Infused with Ceylon Tea, Tahitian Vanilla Vodka, and the very recently released Aquavit. 

I decided to invite Harold over for a belated birthday celebration with dinner and a bottle of one of these unique liquors.  I was quite excited about the date gin, but alas could only find the vanilla and Aquavit (it appears that this may have been a limited release, please do let me know if you find it).  I settled on the Aquavit, primarily because Harold, Nick and I had never had it before.

Harold fixed us delicious cucumber and Plymouth gin martinis while I prepared the onion tart for baking.  These simple drinks are incredibly refreshing and could be quite dangerous on a lazy summer day.  Baby cucumbers are sliced and added to the shaker with the ice and gin.  After shaking vigorously, pour into a martini glass and garnish with a cucumber wedge. The drinks take on lovely bright green hue and smell incredible.

I made an onion tart based on a recipe from Molly at Orangette.  It had been a while since I last baked one.  This tart is sweet and full of cream and caramelized onions.  Quite perfect when served warm on a blizzardy February evening. (It is also extremely inexpensive to make.)  Nick grilled us some zucchini as a side, which also helped brighten the plate.

   

(This picture is from the North Shore Distillery website, mine did not turn out well.)

We decided to enjoy the Aquavit straight in order to best evaluate the flavors.  This Scandinavian liquor is most easily identified by its strong caraway flavor and soft golden hue.  Many flavors common in gin were also prevalent in the Aquavit, especially the cardamom and anise.  The Aquavit also seemed to boast just a hint of citrus rind.  Overall, the flavors are much stronger in Aquavit and it should not simply be considered a differently flavored gin.  The Aquavit was crisp and smooth and the flavors were complex and well-balanced.  I highly recommend North Shore Aquavit as a change of pace for the gin and vodka drinker who enjoys the taste of a well-crafted liquor--not just what it is mixed with.

Dinner Party: Andean Potato Stew

Last weekend Nick and I met our friends Ben and Ruchama at the Garfield Conservatory for their annual Chocolate Fest.  We did not succeed in sampling any of the chocolate due to the huge crowds, but we were able to warm up in the dewy, climate-controlled gardens for a bit.  The conservatory is a gorgeous and easily accessible resource for Chicagoans -- the Green Line will take you nearly to the entrance.  Few places can compare in their ability to genuinely rid your body of the pervasive chill that accompanies the winter months here.  I've had fun at the Chocolate Fest in the past, but arriving when the doors open in the morning seems like the only way to  successfully consume any chocolate.

We traveled to Ben and Ruchama's house in Hyde Park and proceeded to make a fabulous dinner.

Ben and Ruchama made a beet, orange and watercress salad that was based on a similar salad that Ruchama recently ordered at the Hop Leaf.  I love watercress, but rarely buy it.  I thought this salad was superb.

They also made a tasty appetizer of grilled artichoke heart bottoms with snow peas and asparagus dressed in parsley infused olive oil.  The artichoke was soaked in lemon juice before being grilled, which gave it a light flavor that complimented the dressing well.

Earlier that morning Nick and I had ventured to Oak Park to visit Penzeys spice store.  They have a few locations scattered across the United States -- but you can also sign up for their mail-order catalog on their website.  (The catalog is peppered with recipes to try.) If you have the luxury of living in close proximity to a Penzeys, I guarantee that once you visit you will never buy spices anywhere else -- or at the very least, not from a grocery store.  Their top-quality spices range from familiar standards to exotic flavors and they are always inexpensively priced.  We went in search of annato seeds for our soup and came away with a bit more than that.

In the most recent issue of Gourmet magazine, Nick and I were both quite taken with their recipe for Andean potato stew and decided to try our hand at it.  We began by heating the annato seeds in oil to make the achiote.  The seeds are strained out, leaving a bright red, flavored oil.  We added potato, onion, water, cumin, salt, and pepper and let this simple soup simmer for about an hour before adding whole milk and queso fresco.  We served the soup over avocado slices and enjoyed it with a bottle of New Glarus Raspberry Tart lambic that I had picked up in Wisconsin the weekend before.

The texture of the rich avocado provided a great contrast to the hearty potato stew.  I thought the stew was a success and the leftovers made a nice lunch the next week.  I might add more achiote if I were to make this soup again so that the flavor is more pronounced. 

We sat and talked over wine and cheese long after dinner was over and left sleepy and sated.  It was a lovely night.

Favorite Chocolate Chip Cookies

We have all most likely tried our hand at dozens of chocolate chip cookie recipes.  After many years of experimenting I have finally found my favorite recipe.  Eileen and Nick have helped me keep them in heavy rotation over the last couple of months.  Last Friday we had our first snowstorm in Chicago.  It wasn't as severe as had originally been predicted, but with 60F weather fresh in our memories it was just as bitter.  The three of us stayed in watching television under a sleeping bag, drinking hot Grzaniec Galicyjski, a spiced Polish wine that I fell in love with while living in Kraków, and baking these delicious cookies. 

My cookies are largely based on the Williams-Sonoma Triple Chocolate Chip Cookie recipe from their wonderful book, Essentials of Baking. This recipe makes about 24 cookies that will stay pleasantly chewy in a sealed container for up to four days.

Favorite Chocolate Chip Cookies

Preheat the oven to 350F

1 1/4 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter at room temperature
1/2 C firmly packed brown sugar
6 Tbl granulated sugar
1 large egg
1 1/2 tsp pure vanilla extract
1 1/2 C semisweet or dark chocolate chips

In a medium sized bowl whisk together the flour, baking soda, and salt. Set aside.

In a large bowl combine the butter, brown sugar, and granulated sugar with a wooden spoon or flat pastry whisk until smooth.  Add the egg and vanilla and beat until well incorporated.  Slowly add the dry ingredients and stir until the dough just comes together.  Add the chocolate and and stir until incorporated. Do not over-mix.

Drop the dough in large tablespoons onto a prepared cookie sheet (I use a Silpat mat on an air-bake sheet).  Leave about 2 inches for the cookies to expand.  Bake one sheet at a time for about 10 minutes, or until the edges are golden brown.  Let cool briefly on the cookie sheet and then transfer to a wire rack.

The batch of cookies I made on Friday received a nice touch from a company in New York called SweetRiot. I used a vial of their flavor 65 ("100% cacao nibs dunked in 65% chocolate") as extra chocolate flavor and crunch in these cookies (I'm currently snacking on their flavor 50).  The results were tasty! I don't usually post about things that I am sent as the owner of this website, but this company seems sweet and I know their products are. Mmm, thanks!

Do any of you have favorite chocolate chip cookie recipes?  I'd love to try them and compare.  Feel free to email or post in the comments.

Ting Pop

While I receive a number of emails concerning things that I post on Pro Bono Baker, one of the most popular topics is Ting pop.  I initially posted about my love of this pop when I reported on my yearly family vacation to Waupaca, WI last year.

In an effort to assuage those of you who have written to me for more information on Ting, and for others who might be curious, I offer you all the knowledge I have.

When my family is in Waupaca we always take a short bike ride, or an even shorter car ride, to the Weller Store in Rural.  From Waupaca head southwest on CR-QQ which becomes Old WI-22.  22 jogs west in Rural and becomes Rural Rd.  This should send you past the Weller Store which sits next to the Crystal River in Rural.

A very sweet older man runs the Weller Store. (There he is above serving my father ice cream.)  Here you can find water-logged pulp novels for 10 cents, Ting pop for a quarter, ice cream cones for the same price (50 cents for some premium flavors; I am fond of the maple nut), inner-tube rentals, and fascinating conversation about local lore, river water levels, and how the community has changed over the years.

As far as I know, there is no way to contact the Weller Store.  I cannot locate a local listing for it and I do not recall having ever noticed a phone in the establishment.

While at the Weller Store recently, I learned that Ting is bottled by the New London Bottling Co. in New London, WI.  They can be reached at (920) 982-2337.  It sounds as if they will continue to bottle until they run out of bottles.  Therefore, when you purchase a pop at places like the Weller Store you will kindly be asked to consume it around town and to return the bottle. Please do.  It will be a sad day when I head to Rural and am unable to enjoy a Ting while watching the Crystal River canoe trips float by in the summer sun. Therefore, those of you looking to have Ting shipped or to take it home with you are out of luck.  Please cooperate.

Ting can also reportedly be found at Cheesie Bob's Bleu Cheese House in Waupaca proper. Follow the link for a map or contact the Bleu Cheese House at (715) 258-0900.

*Update*

Thanks to Mark for another Ting pop location, also in Waupaca:

Cas Liquor Store

226 W Fulton St
Waupaca, WI 54981

(715) 258-3127

AND for this fantastic link!

Cavatelli Pasta with Morel and Asparagus Cream Sauce

John and I shared a lovely dinner with Mindy and Ken using the last of the morel mushrooms a few weeks ago. We walked over to Hyde Park Produce to purchase fresh pasta, asparagus, and ingredients for a cream sauce.  There are a multitude of things that I will miss about Hyde Park when my eventual move to a new neighborhood occurs, but Hyde Park Produce vies for the top of the local establishment list (contending only with the Florian Caffe).

For the pasta we chose long, plump strands of fresh cavatelli.  This thick pasta perfectly complemented the asparagus both visually and texturally.

We wanted to create a cream sauce that would complement the luscious taste of the morels without overpowering them.  Through a bit of research we concocted our own recipe.

Morel and Asparagus Cream Sauce

3 large and fresh morel mushrooms
1 1/2 C dry white wine
1/2 C finely chopped shallots
3 Tbl fresh lemon juice
1 lb thin asparagus, cut into 1 inch pieces
1 C heavy cream
3/4 C plus 3 Tbl cold and unsalted butter cut into tablespoons

Rinse and chop morels.  Melt 3 Tbl butter in a saucepan over medium heat.  Add morels and saute until water has leached out and mostly reabsorbed.  Remove morels from heat and set aside.

Blanch asparagus in boiling water for a few minutes, remove when just undercooked (before turning bright green.) Set aside.

In a large and heavy skillet simmer 1 C of the white wine, lemon juice, and shallots until reduced to a few tablespoons. Add the cream and simmer for one minute.  Add 1/2 C of white wine, the morels, and asparagus and simmer for about 5 minutes.  Add 3/4 C butter and whisk constantly over medium-low heat until creamy.  Remove from heat once incorporated.  Do not over cook.   Salt and pepper to taste. 

Cook 1 1/2 lbs pasta as directed and cover with the warm morel cream sauce.  Serve and enjoy.

Bonnie's Chocolate Zucchini Cucumber Muffins

I decided to use more of the chocolate that Patrick sent me in a batch of Bonnie's Chocolate Zucchini Muffins.

After mixing up the dry ingredients I began grating the zucchini for the wet ingredients. Lo and behold I found myself grating a cucumber. My friend Jane recently moved to Chicago and with her she brought bags of produce from Minnesota. Apparently the vegetable had tricked me from the moment I laid eyes on it in the brown bag at her apartment.

I decided to give it a go, making what John dubbed "highly experimental" muffins. I was sure to thoroughly drain the cucumber, as it holds much more water than zucchini. Amazingly, these muffins turned out quite well! The muffins obviously did not boast the lovely flavors that are created when zucchini and chocolate combine in a baked good, however the subtlety of the cucumber was quite nice.

I don't know that I would make this substitution again on purpose, however next time I feel like making these muffins and there are no zucchinis in the house, I won't hesitate to reach for the cucumber.

Pane Al Cioccolato

My lovely friend Patrick mailed me some fantastic chocolate to bake with as an early birthday gift.

E. Guittard Bittersweet Dark Chocolate and Sharffen Berger Unsweetened Dark Chocolate. I decided to make bread using the bittersweet chocolate.

I followed the Pane Al Cioccolato recipe in Bread by Christine Ingram and Jennie Shapter.

Pane Al Cioccolato

3 C unbleached white bread flour
1 1/2 tbl cocoa powder
1/2 tsp sea salt
2 tbl caster sugar
1 envelope yeast
1 C lukewarm water
2 tbl butter--softened
3 oz high quality chocolate--coarsely chopped
Melted butter for brushing

Sift flour, cocoa powder, and salt together in a large bowl.
Stir in the sugar.
Make a well in the center.

Cream the envelope of yeast with 4 tbl of the lukewarm water.
Allow to sit for about 10 min. or until frothy.
Add this mixture and the remaining water to the well and gradually mix into a dough.

Knead in the butter and transfer to a lightly floured surface to knead until smooth and elastic, about 10 min.

Place in a lightly oiled bowl and cover with clear film.
Leave to rise in a warm place until doubled in bulk (about 1 hr).

Turn out on to a lightly floured surface and gently deflate.
Gently knead in the chocolate.
Cover again with film and leave to rest about 5 minutes.

Shape into your desired shape and place into the desired cookware. (I shaped into a round and placed in a lightly greased Pyrex bowl to bake.)
Cover and leave to rise in a warm place until doubled in bulk (about 45 min).

Bake in a preheated oven at 425F for 10 min.
Reduce temperature to 375F and bake for about 30 min.

After baking, brush the top with melted butter and cool on a wire rack.

(If you choose to make two small loaves with this recipe instead of one, be aware that the baking time should be reduced about 10 min. Watch carefully.)

I substituted a mid-sized Pyrex mixing bowl for the bakeware, hence the odd shape. This bread is fabulous served with mascarpone or cream cheese, it also fares quite well alone.

Strawberry Rhubarb Pie

On Tuesday night I went over to Mindy's to make pies. Mindy had received two pounds of lard from her sister last time she was visiting Minnesota and we finally got around to using some of it. I have made several pies in my day, but never with lard in any quantity. I normally use some sort of butter to vegetable shortening ratio. We used Morrell Snow Cap Lard and a simple crust recipe from an old Betty Crocker cookbook

Lard is strange, as one might expect. Silky yet tacky, translucent yet opaque. We blended our ingredients in a food processor and rolled out our first batch. We found that we had skimped on the water, being fearful that we would add too much. The dough rolled quite well, though split at the sides as we rolled larger. When we folded the dough to transfer to our pie pan, the seams split and we had to do a large amount of 'patching,' which basically meant we had about 15 different pieces of what was moments ago a nice piece of circular dough.

The second time around we came out with a lovely dough that rolled quite well and transferred much better than the first (though we still had a few splits).

We were amazed at how silky the lard made the dough. When cooked, the crust melted in our mouths. It was incredible. It was such a change for me not to have to rush through making the crust before the butter softened too much. It made the whole process less stressful. Though, I have to say that I do enjoy the taste of a butter crust better and if I were to use lard again I would likely substitute some butter for a portion of it.

This was a great experiment and I learned some interesting things to keep in mind concerning lard and pie crusts (thanks to Mindy's family).

1) NEVER put the lard in the microwave.

2) The lard must be room temperature before you use it, so be sure to pull it out in advance. Remember, no microwaving.

3) If you use diet Sprite (not regular, it has to be diet) in place of the water the crust recipe calls for, it can produce a flakier crust. We did this with our second pie and it seemed to be a bit flakier. I will have to experiment with this more to see how it affects the taste, etc.

I had a great time baking pies with Mindy. I hope to do it again soon.

A Weekend in a Small Town

This past weekend I took the train from the city out to see my family. My brother had just returned from a year at Grinnell College and my mother was having a party to celebrate her soon to be retirement. John met us Friday night and on Saturday afternoon he and I decided to visit a new bakery in nearby Crystal Lake that had been recommended to me. Located in the old downtown area we found Dawn's Bread: Le Petit Marché.

The store is small and nicely decorated with indoor seating and a couple of chairs outside. The focus of the store is clear: bread, wine, cheese, olives, meats, and some sweets. We ordered a large brioche, an olive bread, some morbier cheese, and some olives. There were two employees. One was presumably Dawn and the other was perhaps the slowest moving woman I have ever encountered. It took us a very long time to get our things. We were in no rush, so it was purely comical, however the couple behind us did seem to be in a rush and were still waiting for their goods when John and I had finished eating and left the store.

This was no serious bread review, but I will say the olive bread was quite good, though from some nondescript tradition. The brioche was overly yeasty and the crust was tough and tasted over-baked. It was alright, but it didn't seem very brioche-like. The cheese and olives were lovely.  Dawn's is a great addition to the Woodstock area where is can be difficult to get quality breads, meats, cheeses, and olives without driving quite a ways.  I will be back on my next visit to see my family.

Paul met us Saturday evening and drove John and I back to the city on Sunday. I convinced the two of them to take the scenic route up route 31 in order to stop at one of my favorite restaurants: The Algonquin Sub Shop. I was first here a handful of years ago with a past boyfriend. He always ordered the California: grilled chicken seared with honey and garlic and topped with melted cheddar, dried tomatoes, red onion and lettuce and California honey-mustard dressing. I always ordered the Where's Waldorf: crisp apples, grilled green bell peppers, toasted walnuts, spinach, melted brie cheese and Vidalia onion dressing. A lot has changed since those days of driving to Algonquin in his shiny new black Jetta for the sole purpose of getting a sandwich, but I still always order the Where's Waldorf and I would bet he still orders the California.

The restaurant is a brightly colored yellow box set back from route 31 between a gas station and a strip mall. The small interior has bright orange seats and tables much like you would find in the fast food restaurants of past decades (there is also a bit of outdoor seating). Fake wood-paneling borders the window into the kitchen where one employee will take your order while the other starts to make your sandwich. This isn't Subway junk, which is clear in the options (over 23 different gourmet subs are on the menu, along with salads, and burger-fare), the quality of ingredients (everything is fresh, much of the meats and cheeses are imported, and everything tastes flavorful), and the price: $7 and change (with tax) will get you the best sandwich on earth. Not a bad deal.

A very sweet man named John Ryals runs the place and can more often than not be found making your sandwich. One winter, as I was preparing to fly back to Portland, Or I decided a nice addition to the aforementioned past boyfriend's birthday present would be a California. I called, a bit dubious about how such a warm and juicy sandwich could ever withstand a more than 4 hour flight across the country. I reached a helpful voice, perhaps Ryals himself, who did not seem at all taken aback by my request. In fact, he casually mentioned they had been asked the same question more than once before. He said they would be happy to help me out if I could come by the next day on the way to my flight after they opened. To my horror I realized they opened an hour later than would be necessary. So, get this, they opened AN HOUR EARLY for me! Upon my arrival, they all greeted me enthusiastically, gave me two small paper bags, and proceeded to show me each individually packaged ingredient while explaining how best to warm the chicken, toast the bread, and assemble the sandwich. They then refused to take the $10 tip I was trying to give them. I ended up throwing it on the counter while running out the door yelling my thanks.

This restaurant goes far and above the norm with both their food and their service. The Algonquin Sub Shop is worth the trip, regardless of the length.

Dawn's Bread: Le Petit Marché
19 N. Williams St.
Crystal Lake, IL 60014
815/477-3296

Algonquin Sub Shop
105 Filip Street
Algonquin, IL 60102
847/658-0680

Garden

We spent a bit of this Sunday afternoon in the garden (there's John). Things are coming up and looking lovely. (our herbs have disappeared though. . .) I ate a delicious radish and tried some excellent baby spinach.

Ben has been doing most of the work in the garden. He gave me these lovely flowers from the plot where we hope to put in our zucchini.

The rhubarb is ready to be used. I hope to devise some plans for it over the next week.
Mmmm. fresh produce.

Mustard (Wisconsin Odyssey Part II)

I posted a bit about our trip this past weekend in my IMBB #14 submission.  On Sunday Aviva, Friel, Harold, Molly and I kidnapped John and took him on a surprise trip to a few Wisconsin destinations.  Our first stop was The Mustard Museum in Mt. Horeb, WI.  Unlike any other museum you may have been to, this is a delicious place:

(l-r) Mendocino Mustard: Seeds & Suds, a spicy beer mustard made with Red Seal Ale (Fort Bragg, CA).
Clem's Hot Pepper Mustard, created by Hawkwind (Baraboo, WI).
Big Mike's Performance Mustard: Its Full Throttle Taste Will REV-U-UP.
Nunda Mustard: Cajun-Onion (Nunda, NY).
Famous Cows of Wisconsin: Beulah Thompson's Spicy Beer Mustard (Produced by the Mt. Horeb Mustard Museum).
Terrapin Ridge: Cracked Pepper, Lemon & Thyme Mustard (Freeport, IL).
Herbs de Provence & Champagne Mustard (Santa Rosa, CA).
(front) Thomy: Scharfer Senf (sharp mustard) (Deutsche Thomy GMBH, 41415 Neuss).

One enters the museum and is immediately confronted by the largest array of mustards one has ever seen in the ample 'gift shop.'  Organized by style, the mustards can be sampled by simple bringing the mustard of interest to a back table where an employee will gladly pull a jar out of the fridge and spoon you up a taste.  Also placed around the store are two other tables with opened mustard jars and pretzels.  Besides selling mustards they also sell museum paraphernalia (i.e. t-shirts, ties, etc.), chutneys, jams, oils, and pretzels. (Many of these items are available for purchase through their online store.)

The museum is a large room with glass cases and hundreds of pieces of mustard history; old tins, advertisements from the 30s, a wall of mustards organized by country/state, mustard dispensers, and other notable items.  Off to the side of this large room is a viewing area where one can choose between watching footage from last year's Mt. Horeb Mustard Fest or The History of Mustard.  We opted for the latter and got quite a kick of it (I don't know when you might have occasion to watch such a thing, but if it does arise it is very, very unintentionally funny).  However, about 20 min into the film we realized we had no idea how long it might be and we could well be sitting there for hours, so we left.

A lovely place, in a lovely town, with helpful and friendly staff.  Truly a destination.  We came out with a spectacular loot. (There is lunch counter which sells brats next door in case that entices you more).

Our Wisconsin Odyssey isn't over yet.  Check back soon for more.

IMBB #14: Cheese (Wisconsin Odyssey Part I)

Ok, so I clearly did not make this cheese (nor are any but the middle cheese especially orange. . .). I regret that my aspirations to make carrot soup for my second IMBB submission did not pan out with my time this weekend. (Though I am geared up to make it soon). This weekend was John's birthday and today Aviva, Molly, Friel, Harold and I kidnapped him and took him to Wisconsin where we went to the Mustard Museum in Mt. Horeb and the New Glarus Brewery in New Glarus. On the way home we stopped at a "Cheese and Fireworks" store to buy this lovely cheese above. Here are the details of each cheese below. We also consumed many a cheese curd in the car on the way home. If you have never had Wisconsin cheeses you are missing out.

(top to bottom)
Simply labeled "cow".
Great Midwest: Morel & Leek Jack Cheese (Mayville, WI).
Jim's Cheese Pantry: Garlic Cheddar Cheese (Waterloo, WI).
Jim's Cheese Pantry: Tomato & Basil Cheddar Cheese (Waterloo, WI).
Denmark's Finest: Dill Havarti (Viby J, Denmark).
Landhaus: Butterkase (Monroe, WI).

Butter

Mindy was visiting her family in Minnesota a few weekends ago and she brought me back this fresh butter (and some lard which we will have to put to use soon.)

It is from Bongard's Creamery and is delicious. I love fresh butter, plain old store-bought (especially in the city) just doesn't compare.

Thanks Mindy!

May I Introduce. .

. . .my favorite kitchen accessory. One day a few years ago my mother brought home this flat whisk. Up until that point I thought all whisks were of the balloon variety. After sitting in a drawer for a few years I finally picked it up to use while making bread. I was amazed. This is one sturdy little guy. I would never think to bake without it now. It can handle doughs like a pro and batters delicately. It is super easy to clean as well. I unfortunately do not know what brand this whisk is, the lettering wore off years ago, but it has a bit of heft and a thick handle. When you pick it up you can tell it can take a beating.

Real Popovers!

They actually popped this time!  I broke down and bought a real popover pan.  (about $17, Chicago Metallic, purchased at Freehling Pot & Pan in Hyde Park).  I also used a new recipe this time so that could have made the difference as well.  I highly suggest investing in a popover pan if you plan to make popovers.

This recipe called for warm milk and room temperature eggs, as well as 1 hour of allowing the batter to rest after it is mixed.  So keep these things in mind if you plan to use this recipe.

I will have to try my other recipe with my new popover pan sometime soon to compare.

French Sheep's Brie

I went to Fox & Obel today after work to look around and to ideally purchase some black truffle oil. I unfortunately found the the store to be super over-priced and not very unique. The black truffle oil was very expensive. I will have to order it online instead.

I didn't leave empty handed of course. I purchased a baguette (not great) and some cheese.

Le Berger de Rocastin-- Fromage au lait de brebis. Fromager d'Affinois (The shepard of Rocastin--Cheese with ewe's milk. The cheesemaker of Affinois.)

This French sheep's brie was suberb. Silky, creamy, and pungent. Delicious

vinegar

I bought this champagne citrus vinegar thursday on my lunch break from work. Upon arrival home, I opened it up and it smells wonderful. I look forward to using it in salad dressings and mustards. Other ideas would be appreciated if something comes to mind. Some sort of marinade perhaps. . .

Devon

Devon
Originally uploaded by dumin.

Tonight John met me after work and we went up to Becky and Peter's and then we all went up to Devon.

We went to dinner at Udupi Palace, an amazing vegetarian Indian restaurant. I have been there a few times and it is always amazing.

We also went to a nearby grocery store and John and I came away with all of the goodies you see here and more. I am super excited about using these things. Some highlights: thin sheets of dried apricot, fig marmalade, pistacchio halva, rice flour, fenugreek, assorted olives, and tahini.

We are going to need to seriously re-organize our kitchen to fit it all.

Udupi Palace
2543 W. Devon
Chicago, IL 60618

Salt & Sugar

salt & sugar
Originally uploaded by dumin.

The other night I met my Mother and Grandmother for dinner and I had some time to kill. I did this by buying french sea salt and caster's sugar from Williams & Sonoma

I have been running across a number of recipes lately calling for these things and I am excited to use them soon.

Williams & Sonoma
900 N. Michigan Ave.
Chicago, IL