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iguana

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    Chicago, IL
  1. So I bought a duck

    I roasted my first duck last week, using this recipe for a slow-roasted duck from Fine Cooking: http://www.finecooking.com/recipes/rosemary-orange-slow-roasted-duck.aspx The basic method is to salt and pepper, stuff some aromatics in the cavity (onion, rosemary, orange), and roast at a low temperature (350°F regular or 325°F convection) for three hours. The meat was very tender and the skin was nicely crisp. There is a pan sauce, but it wasn't really necessary. I would make it every week if duck weren't so expensive!
  2. Veggie Burger Recipes?

    We really enjoyed these mushroom burgers from Fine Cooking: http://www.finecooking.com/recipes/umami-bomb-mushroom-burgers.aspx (May require subscription to view, sorry). The article that featured the mushroom recipe also had a very tasty Thai Peanut Tofu burger that was too spicy for my kid. As some of the reviews note, both of these burgers are a bit hard to keep together in the pan-- they definitely would not work on the grill. For the tofu "burger" I fried the leftovers as crumbles and served them on salad-- very good.
  3. Thread bump, anyone else cooking from the new issue of FC (#123)? They've changed editors and gotten rid of some of the re-design elements that made the magazine hard to read... I made the Key Lime Pie last night, it was quite good-- and the crust was not even soggy today. The pie might last until tomorrow AM...
  4. I'm sorry to report that Boback's (http://bobak.com/) no longer offers the buffet. They are now just selling groceries. Our go-to for Polish food near Midway is Szalas (http://www.szalasrestaurant.com/)-- a highlander restaurant in a huge A-frame, you have to pull a cord that rings a bell to get in. Food is excellent, decor includes taxidermy, waterwheel, etc. They serve lunch and dinner. Cheers, Jen
  5. I'm stunned by the number of people that never sift-- when I sift, I always find lumps, especially of baking powder, cocoa, or malt powder. Once I found a 1-inch twig in my flour-- I think my kid put it in there, but the sifter took it out. Plus, my sifter is a family heirloom from my Great-Aunt Rose, the best baker in the family. Jen P.S. I always double the amount of ginger-- fresh or dried.
  6. Ice cream in chicago

    The south loop is quite close to Taylor Street, then Black Dog is probably your next closest. Scooter's is closer to Alinea. Judith, I will have to check out Black Dog-- it sounds great! Jen
  7. Ice cream in chicago

    My 5-year-old and I enthusiastically recommend Scooter's Frozen Custard in the Roscoe Village Neighborhood: http://www.scootersfrozencustard.com/ Also, I believe the place in Skokie mentioned upthread is the Village Creamery. It is also excellent, but a bit of a schlep unless you are driving that way-- I wouldn't make a special trip, especially if you are closer to Scooters. http://www.villagecreamery.com/ I've not tried this one, but my trustworthy sources (the amazing Chicago food board LTH Forum) recommend Mario's Italian Lemonade: http://www.lthforum.com/bb/viewtopic.php?t=14837 BPBNY, where will you be staying or hanging out? Chicago is kind of spread out.... Jen
  8. Aren't ANZAC cookies the classic for shipping to servicemen? Here is a good-looking recipe from 101cookbooks: http://www.101cookbooks.com/archives/anzac-cookies-recipe.html Good luck and I look forward to your reports, as I have a nephew who is just finishing up basic training. Jen
  9. Meyer Lemons: Recipes and Storage

    I recommend Shaker Lemon Pie (uses the whole lemon): http://smittenkitchen.com/2008/04/shaker-lemon-pie/ I've made it-- it's good: Jen
  10. I made pectin jellies today from this book-- wow, easy and tasty. I had some expired liquid pectin, but they gelled perfectly and my 5-year-old had a great time coating them with sugar. The mulberry tree in front of our house is fruiting, so the jellies are mulberry-lime flavored: Step pyramid styling by my junior Egyptologist. I'm enjoying this book-- I just wish I had more time to work on my dipping technique-- maybe this winter! Jen
  11. The high price of limes

    10 for $1 at both my local markets this week (Latino area of Chicago). Come on by, we'll make daiquiris! Jen
  12. I was using a chocolate from Poland, Wedel Dark. I love the taste-- in fact, we had a chocolate tasting and it won-- and the competition included all the major brands-- Callebaut, Scharfenberger, etc. I can get Wedel at my local supermarket (A&G at Belmont and Central), but it wasn't working well for dipping-- maybe I could add some cocoa butter. My daughter has been asking for chocolate-dipped caramels, so maybe I need to try again-- candymaking has fallen off my radar! Let me know if you come across a great source in Chicago-- between the poor selection and the high sales tax here, I am thinking mail order (chocosphere, King Arthur flour...) Jen
  13. Recipes That Rock: 2010

    I've been cooking a lot from Fine Cooking, as part of a Cook the Issue challenge, and I've found two recipes that really rocked my world: Artichoke, Leek, and Taleggio Fritatta from Issue 104: http://www.finecooking.com/recipes/artichoke-leek-taleggio-frittata.aspx And Grilled Flank Steak with Cucumber-yogurt sauce from Issue 105: (Edited to add: made with a lovely tri-tip from Heartland Meats) http://www.finecooking.com/recipes/grilled-flank-steak-cucumber-yogurt-sauce.aspx Jen P.S. Fine Cooking challenge: http://www.finecooking.com/contest/cook-the-issue-2010
  14. One of the problems I have with regular cinnamon rolls is that they are too sweet for my husband. I was making brioche dough for the Fine Cooking Cook the Issue 2010 contest (http://www.finecooking.com/recipes/authentic-brioche.aspx) and I had some extra dough. So I rolled it out, spread it with brown sugar and cinnamon, rolled, sliced, and voila: These were just right for us-- rich and cinnamony, but not too sweet. For my 5-year-old, I would add some glaze! Jen
  15. For those of you who are cooking from Fine Cooking, the magazine is having a contest where the more you cook from Issues 104-109 (105 is the current issue, the contest continues until Feb 2011), the more you win. You have to cook a fair bit to get a prize, but it is kind of fun to see how other people fare with the recipes. They had a similar contest when they introduced the new format with Issue 97 and it was a lot of fun. I found it a great way to get out of my usual cooking rut. Anyway, right now there are only two of us participating and we would love some company. Here is the website: http://www.finecooking.com/contest/cook-the-issue-2010 And here is one of my favorites from Issue 104: Artichoke, leek and taleggio fritatta: I just made their brioche and last week I cooked softshell crabs for the first time-- lots of fun. I hope to see you there... Cheers, Jen (Pie-love at FC)
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