Tracy K.

Just had to add my personal taste here--I don't like kale! (heretic!) I think it tastes like chewing on grass. However, I do love the taste of chard and, especially, collards. For those of you who are thinking of growing any greens, they're very adaptable...you don't need a vegetable garden...just tuck them into a sunny spot and give them room. Most greens prefer cooler weather, and if you plant now, you'll be able to harvest until the hotter summer weather comes along. You don't have to take the entire plant, just pick the lower leaves and the plant will continue to produce. Hot weather (and the definition of hot varies with each plant variety) will cause the plant to "bolt"--i.e., send up a flower stalk. Once the plant bolts, the leaves will become unappetizing, usually quite bitter. If you live in an area with frost/freezes and want the greens for the fall, start them in early-mid July. Chard isn't fond of frost; Kale handles it (with the obvious inclusion of ornamental kales that only begin to turn color when the days cool down and the day-length shortens); and collards love it. A couple of good frosts will give you collards that are so sweet and delicious. Just like with any veggie--if you have the space, even just a couple of pots, you can enjoy the tastiest food!

Indeed...and in the words of Willie Wonka..."Strike that; reverse it."

Don Roth's sold the Blackhawk property downtown about 20 years ago. There was a restaurant that operated there using the "Blackhawk Lodge" name...but it was lousy/run into the ground. Now something else entirely is there. There is a Don Roth's Blackhawk now operating in Wheeling--that NW suburban crush of restaurants for all the people who think that going downtown is too intimidating. (Oh, now really, that wasn't an opinion, was it? )

To give you the botanical/gardener's perspective...kabocha squash is related to hubbard squash (the giant blue one popular in New England) and is actually the same as a buttercup squash...there's simply no "button" on the bottom of the kabocha. The botanical name is Curcurbita maxima. Butternut squash's botanical name is Curcurbita moschata. (I've also seen it spelled mopschata.) The largest genus within the Curcurbita species is 'pepo', which includes pumpkin, spaghetti, acorn, and delicata winter squash--as well as summer squashes such as zucchini, patty pan, etc. Thus, all squashes are the same species; many squashes are the same genus. Ain't nature amazing.... And isn't this FAR more information than you ever wanted to know?

I've always enjoyed wild rice with duck. What wine(s) will you be serving? We had a fabulous Tokay with fois gras at La Pinsonniere in La Malbaie, Quebec. I wish I had remembered to ask (again) for the name of the wine--it was served by the glass at the recommendation of the sommelier--just divine with the fois gras.

My problem with any barbecue in Chicago is that all of the sauces are sweet...even the spicy ones.

The bar at Gibson's is possibly the biggest pick-up joint in the area--that's why it's always so crowded.

I heartily recommend Tony's Quality Meats in Wyckoff (637 Wyckoff Avenue)...well worth the trip up 208

My MIL probably has a fabulous Dobos Torte recipe...I've been trying for years to get her to translate her mother's recipes from Hungarian...hasn't done it yet. If she ever does....

Becca, Your mother is very wise. Hence, so are you.... I just picked up the new issue of Gourmet yesterday...haven't read it in so long because, with editor/editorial changes, it seemed to be less about cooking and more about travel/style.

I once made a veal roast from Gourmet Magazine, from about a 1987 issue, for friends who came over for dinner. I usually never have difficulty with recipes...I know how to follow directions...but boy was this a disaster! We all sat around the table and simultaneously said, "this is really bad." It was a great laugh, and one we remember still 15+ years later. And no, that hasn't stopped me from using guests as guinea pigs...I've just become better at deciphering recipes.

Thanks for the welcome, ludja! I'll definitely try the cantaloupe creams...our local farmer's markets carry fantastic melons. Another one of my favorite recipes in that book is for the Raisin, Nut, and Chocolate Biscotti--one recipe only lasts one evening around here. She has also done a cookbook called "A Fresh Taste of Italy." The cover photo is of a dish of pasta with beets--I think the recipe is called pasta with rubies. Fantastic, and quite different.

They absolutely carry it at Treasure Island. It is a wonderful flavoring...gives a beautiful fragrance to what you're baking...very distinctive.

My favorite bread pudding is from "La Dolce Vita" by Michelle Scicolone: Budino di Mele (Apple Bread Pudding) (serves 10 to 12--yeah, right, sure...) 4 c. cubed Italian or French bread 1 qt. milk 8 Golden Delicious apples (about 3 pounds--I've also used Granny Smiths) 6 T. unsalted butter 1 1/4 c. sugar 1 c. golden raisins 4 large eggs 1 t. grated lemon zest Confectioners' sugar 1) In a large bowl, combine bread and milk; set aside 1 hour. 2) Preheat oven to 325 F; butter a shallow 2 1/2 - 3-quart baking dish 3) Peel, core and slice apples into 1/4-in. slices. 4) In a large skillet, melt butter over med. heat. Add apples and 1/4 cup sugar. Cook, stirring frequently, until apples are tender. Stir in raisins. Stir this mixture into the bread and milk. 5) In a large bowl, beat eggs with remaining 1 cup sugar and lemon zest. Stir into apple mixture until well mixed. 6) Pour into prepared dish. Bake for 50 to 60 min. or until a knife inserted 2 inches from the center of the pudding comes out clean. 7) Slide the pudding under a preheated broiler and broil until the top is lightly browned, about 1 to 2 min. Serve warm or at room temperature. Sprinkle with confectioners' sugar before serving. This is fantastic when freshly made. The pudding has a crispy crust and a very light body. By the second day, it is still delicious, but the moisture of the apples causes everything to soften.

Polish Placek (a coffee cake); plus reservations for brunch at The Four Seasons Chicago

I'm not a Morton's fan, we found the meat to be very bland. Gene & Georgetti's is a scene...If you're not downstairs (in the seedy, sawdust on the floor, bar area)--you're nobody. Harry Caray's actually does a fine steak. Our absolute favorite steak is at Mike Ditka's (Iron Mike's Grille). Plus, you can't go wrong with other entrees there. And don't think that because it's a sports-themed place that the food is mediocre. It is very well decorated, actually a small restaurant, service has always been great.

dls failed to mention that there is a tradition among some of the smelters here in Chicago--there's a little ceremony that happens when you catch the first one. You must bite it's head off. (Sorry...just the facts, Ma'am...)

The pest you found in your paprika is called an Indian Meal Moth. You can read about it from the Ohio State University Extension: Indian Meal Mothhttp://ohioline.osu.edu/hyg-fact/2000/2089.html Warning for the squeamish: That link will contain bug pictures! One point I noticed in the information was that spices are highly susceptible to infestations by the moth/larvae. Often these items become infested because of storage issues--usually stored too long--before you buy them.

I know this is a little late for the thread, but I'd like to add my two-cents worth. Since you'll be baking the cakes right before the wedding, don't freeze them, simply refrigerate them. Make sure they have cooled completely, then wrap in plastic wrap. When it comes time to frost/apply fondant, it should ideally be a two step process. Thin your buttercream with milk/cream/water (doesn't really matter) and give the cakes the crumb coat. You must allow this to dry completely or it won't do it's job. The next point concerns your fondant. Rolled fondant got it's start in England as a way to preserve fruitcakes. Usually the British put a thick (up to 1/2 inch) layer of marzipan over the cake and smooth it, allow it to form a crust, then brush with either jam or alcohol (like vodka) just to make the surface sticky enough for the fondant to adhere. The two step process allows the layers of fondant and marzipan to remain distinct. I have used both buttercream and marzipan underneath rolled fondant. A word of advice--you must use nearly the amount of buttercream that you would use if that were your only frosting, and allow it to set, before you use the fondant. If you do not use enough buttercream (or a thick layer of marzipan) every single bump in the cake will show through the fondant and you won't achieve the silky smooth look you want. Try to get an acrylic rolling pin for a completely smooth surface--wooden pins will leave marks. You can find them at NY Cake (formerly Chocolate Gallery) in Manhattan on 22nd. My best surface for rolling out fondant is a glass table. Marble would work well too. When you roll the fondant, do not wear anything other than white clothing--little specks of lint can jump off your shirt and mar the fondant. Some recipes for fondant call for glycerin. Don't add glycerin--it keeps the fondant soft, but also attracts moisture, so your cake might end up with a wet-look, not a matte finish. Do not refrigerate the cake, because this will also cause the fondant to attract moisture. If the fondant is applied properly and seals the cake completely, it is safe to leave out for several days--hey, the British decorate their fruitcakes so elaborately, it might take days for the finishing touches to happen. If you use sheetcakes to supplement the servings...make certain that they have the fondant on them too--or guests will think they're not getting a slice of the "real" cake. For me, the best part about finishing a wedding cake is seeing the whole thing destroyed!