Jean Blanchard

On Saturday, I took a class with Molly Stevens. She's a wonderful, generous instructor. There's been some discussion here about the use of parchment paper in some of the recipes so I asked her about it. One of the reasons it should hang over the sides is to help make a better seal. I find that it works quite well and it's easier to lift it to make sure that it's not boiling. Yesterday, I made the Zinfandel Pot Roast. I followed her instructions with no changes and it was perfect. As far as the oven temperature goes, I've never had to reduce the temp with any of the recipes. Has anyone considered that their oven might be off? My engineer husband (anyone who's married to one knows what that means) checked the temperature of our oven (he also used to make ovens for GE) and mine was right on. Just a suggestion. jb

Wendy, We went to Bennison's and Rolf's on Saturday. First, I'm very jealous that we have nothing comparable in my area. I bought the chocolate croissant and it was perfect. The bread that I wanted (fennel with raisins) is not available there. I talked with the baker and he said that he only makes it for Pastoral Cheese because it doesn't sell at his bakery. He very generously went downstairs to see if he had any frozen that he could sell me but... no luck. If you ever get to Pastoral, call to see if they have any, it's great, especially with cheese. We bought an oatmeal bread and the cranberry nut bread and both were excellent. Nothing else looked appealing to me. I make a fair amount of bread from Carol Fields book and I didn't really see anything else there that looked better than what I can make but I was there late afternoon and they were running low. I can't really say that I know if I was looking at their entire selection. At Rolf's, we went a little crazy. Their pastries are works of art. We bought a piece of cherry strudel and an assortment of small pastries. The only thing I didn't really care for was the lemon bar. At both places, I thought that the cookies looked like standard bakery cookies so I didn't try any. All in all, I'd go back to either place in a heartbeat. Maybe it's a good thing they're a little far for me to travel. I have a feeling it wouldn't be a good thing for my waistline. So, what did you think of the bread?

Thanks, Mark. I'm going to go to Bennisons's in Evanston on Saturday. I know they have great bread there because I just read that Pastoral Cheese in Chicago gets theirs from Bennison's and everything I've tried has been fabulous. jb

Thanks so much for the recommendations. I'm going to try to hit as many places as possible on Saturday. I'll report back on my adventure. jb

Okay, you got me going to Reagans (no easy jaunt from Naperville) and I'm hooked. Now I need to try Ziers. I have to make this worth the effort so I can compare the two. Besides Convito Italiano, what others shops do I need to visit? jb

I have tried Upper Crust and I think it's pretty good but not the kind of quality you get at so many bakeries in Chicago. I'm looking for beautiful tarts, croissants and what I think of when I say French pastries. It just really surprises me that we can't seem to get better quality in my town. I'd like to just be able to walk into town, grab a cup of coffee and a fabulous pastry. Maybe I should just move to France! Thanks for the suggestions though. I'll give them a try.

I live in Naperville. With well over 150,000 people and money to spend we can't get a decent bakery in this area. I'm talking REALLY GOOD bakery. We used to have Tasty Bakery (not exactly the place to go for great croissants) in the center of town but even that is gone and replaced with condos. I go to Puerto Vallarta, MX every year and even they have a spectacular french bakery! Tell all of your pastry chef friends that they are missing an opportunity here! I'm hungry for a good eclair! jb

I was looking at all of your cookbooks (most of which I also have) and I was trying to find a Marcella Hazan amongst them. If perhaps you have one, look for an Arancini recipe in there. I'm sure that's where I got the one I used several years back for a dinner party - but (sorry) don't remember which Hazan book it was. They are actually remarkably easy to make. For all of you Chicagoans who want to buy Arancini, I'm sure there are many little Italian enclaves that sell them but I've seen them at several shops on Harlem, north of Belmont. I think the name of one of the stores is "The Pasta Shop". While you're in that area, visit Riviera (great Italian grocery store) at Harlem and Belmont and go around the corner to Casa Nostra for wonderful Italian bread. Thanks for the pics of Josephs. I visit Jerry's every time I see mom and dad.

Good Morning, Maggie! Good luck with your blog. I live in Naperville, IL. Tell me more about the grocery stores in your area, especially Josephs. Wendy, arancini is actually an Italian dish. I love it when I find people eating "unusual" things for breakfast. Arancini for breakfast sounds yummy! jb

Last night - Cauliflower Potato Soup from Andrea Immer's latest book. The addition of Truffle Oil at the end makes a simple, simple soup fit for company. Save all of the cooking liquid - you'll use a lot of it. jb

Thanks for your gorgeous report on Sarah's. I was downtown yesterday and stopped in for a carrot cake muffin. Yummy! From there, I went to Vosges new shop on Armitage. What a fun shop! Unique chocolate combinations, great packaging. Although I love all of their truffles, if you like toffee, it's the best! Then, on to Pastoral Cheese on Broadway. Best cheese selection I've ever seen. Also, great bread. If you go, try the raisin, fennel. Great flavor combination. I think I'll try my hand at creating a reasonable facsimile this weekend. jb

Speaking as a person "getting closer to retirement" age, I can tell you that many of my friends say that they will travel to Europe when they're retired. They most likely won't. When you really listen to them and see the way they react to some of my stories of travel to Europe, you can hear a lot of fear. Why they think that they will become less fearful of travel when they're 65 and have never been abroad (when they were younger, and more adventurous) is beyond me. These people could afford a trip to Europe as easily as I can. They just haven't made it a priority because they're afraid that they'll get lost, won't speak the language and it's all just too "foreign" for them. As an aside, I live in the suburbs and some of the same people won't go into the city of Chicago because they think that a multitude of horrific things will happen to them and they see no point. Americans, in general, don't seem to put vacations into their budget as many Europeans do. For many reasons, that's a shame. I agree with Wendy, however, that for a lot of people, it's just that it's too expensive. jb

This is on my list of fall recipes to make. I've used Julia's recipe forever. As far as the wine goes, I've used anything from a "cheap" wine to a moderately priced with good results. However, the last time I was at a restaurant in Yountville (Bistro Jeanty), I had a Rafanelli Zinfandel that the beef, coq au vin, and mussels in red wine sauce (I didn't eat them all myself, just shared bites) that went so well with each dish that I think that with a meal like this, it's well worth opening up a good bottle of whatever red you like to drink with it. What's your favorite wine with this dish? jb

I made the chicken and dumplings last night. I don't care that it ended up being 80 plus degrees, I'm tired of summer food - although I did make fresh tomato soup also. It was enjoyed by all. I used a riesling that was on the sweeter side and it was a good choice. Dessert was the ginger cake from Baking with Julia - also a winner. Leftovers tonight. jb

We're back from our trip to Napa/Sonoma followed by SLO, Paso Robles area. We ate at Hoppe's the first night. It was a wonderful experience. Our waitress was very knowledgeable and friendly. Thanks to everyone for their recommendation! On Thursday night, we went to the downtown market and sampled a little of this and that. Lots of fun and very different from the midwest markets! While in SLO, we stayed at Petit Soleil. It's a really lovely B & B close to downtown. They served us a great breakfast and wine and appetizers every evening. Staff is very friendly and helpful. Feels like you're in Provence - next trip. Also stopped in at Dover Winery and visited with Mary (Rebel Rose). Very nice winery with some equally nice wines. It was fun visiting with a fellow egulleter. Thanks again for all of your suggestions. jb

Watermelon salad with sliced fennel, olives and feta is the best!! I also puree it, put it into ice cube trays and make watermelon martinis when the mood strikes. jb

I've seen the Krispy Kreme episode and I have to say that I've never made anything that Paul makes. However, I watch her whenever possible because I think that her love of life and food is contagious. She may not be cooking healthy but she represents what I think all of us feel about food and sharing that love of food with friends and family. I just wish she'd cut back on the butter a little. I'd like to see her around for a lot longer!!

Ah yes, the holidays. Here's how it goes for me. I have three brothers whose wives are not into cooking or entertaining. One has never had a holiday at her house. Another has it occasionally and serves it on paper plates and never has enough food and the other tries really hard but it never seems to come out right. So, they come to my house 98% of the time and two of them never get up from the table to help clean up. I end up exhausted and broke from all of the wine they drink. So, why do I do it? Because they're the only family I've got. I can't make them understand how important it is to me to do the holiday traditions that we all grew up with. Do I understand this behavior? Absolutely not. Happy Holidays! jb

I'm glad this thread was revived because I also forgot about the book. I've made the mock porchetta, chicken and bread salad and there's also an espresso granita as I recall that's very good. Anyway, those are the ones that stand out for me. I also visited the restaurant 2 years ago and loved their cosmospolitans so my husband called the bar and they gratiously gave him the recipe.

Maybe it's the blood thing that turns me off. I haven't had a taste for it lately. jb

I'm speechless.

What on gods earth would make me want to drink something that tastes of bloody iron? jb

How about quesadillas? Any number of easy fillings could be made ahead and you can bake them off in the oven. Guacamole, salsa and chips? jb

I have absolutely no idea what to do with your cream cheese other than desserts and I'd just make fried rice with the leftovers. I really just wanted to say congratulations to you and the family. jb

I haven't actually tried any Illinois wines other than Lynfred Winery. They now have a tasting room in downtown Naperville. They've put a lot of money into it. I hope they do well. jb