A craft that's easy, cute and mess-free? Yes, please!
Good for Ages: 4 and up
From: Fiskars
What You'll Need: Felt, decorative craft/scrapbooking paper (available at your local craft store), glue or double-sided tape, scissors and poster board
How to Do It: Make the bases of the candles by cutting out eight thin rectangles of felt, one longer than the rest (this will be the center). On the backs of the scrapbook paper, trace eight shapes of flames and cut out. Cut down the poster board to the size of your choosing. Glue or tape the felt and flames to the poster board.
Thursday, 29 November 2012
Fun Hanukkah Crafts to Make with the Kids
17 Stylish (and Discounted!) Options for Holiday Cards
You're no cookie-cutter mom, so generic holiday greetings simply won't do. You want your cards to reflect your sense of style and your family's personality. Here, we give you the skinny on the best styles, sites and prices from online stationers -- so you can finally cross off "order holiday cards" from your to-do list.
Minted
If you're a stationery aficionado, Minted is like dying and going to greeting card heaven. We're talking deluxe premium card stock -- -- three beautiful layers of thick museum board -- the heaviest you can buy (at $3 a pop).
Site: With its couture-like brand name card collection, blogs, videos and discussion boards, the site feels almost as though you've entered an elite stationery club. The card selection process is about as close as you get to instant gratification. Pick your card, font and other preferences and -- poof -- an instant proof. No waiting. Plus, Minted now offers a minibook of cards and yearline holiday cards, which is the poshest take on the family newsletter we've seen. Plus, new this season, Minted offers a choice of nine fresh and fun card shapes, like bubble scallop and gift tag. (Hello, keepsake!)
Cost: Postcards start at $43 for 25, while photo and traditional cards start at around $2 each for 50 and minibooks start at a hefty $3.44 a pop for 55. Yearlines will set you back about $100 for 50.
Coolest Part: Plug in the code IVILLAGE10 at checkout and be rewarded with 10% off all holiday card orders. (Offer can't be combined and expires on December 31, 2012.)
Tips For Flying with a Toddler or Baby
Traveling during the holidays almost always feels stressful -- and adding a new baby to the mix can make even the shortest flight seem overwhleming. It's true, managing airport crowds, security, the luggage, a toddler and a baby -- while keeping your sanity -- is a lot to ask of a new mom (or any mom, really!). But with a little prep and lots of patience, you can have a smooth travel experience. Here's how:
Consider the Right Time to Fly
There's no surefire way to avoid a tie-up on the tarmac, but you'll do yourself a favor by traveling during off-peak hours. The highest traffic periods are generally those times most convenient for business travelers -- think mid-day and mid-week. Also, avoid scheduling early Monday morning flights, and never book the last plane of the evening. "If the flight is canceled or anything goes wrong, you're stuck," says Melissa Klurman, a travel expert and former spokesperson for Fodor's Travel Guides.
17 Stylish (and Discounted!) Options for Holiday Cards
You're no cookie-cutter mom, so generic holiday greetings simply won't do. You want your cards to reflect your sense of style and your family's personality. Here, we give you the skinny on the best styles, sites and prices from online stationers -- so you can finally cross off "order holiday cards" from your to-do list.
Minted
If you're a stationery aficionado, Minted is like dying and going to greeting card heaven. We're talking deluxe premium card stock -- -- three beautiful layers of thick museum board -- the heaviest you can buy (at $3 a pop).
Site: With its couture-like brand name card collection, blogs, videos and discussion boards, the site feels almost as though you've entered an elite stationery club. The card selection process is about as close as you get to instant gratification. Pick your card, font and other preferences and -- poof -- an instant proof. No waiting. Plus, Minted now offers a minibook of cards and yearline holiday cards, which is the poshest take on the family newsletter we've seen. Plus, new this season, Minted offers a choice of nine fresh and fun card shapes, like bubble scallop and gift tag. (Hello, keepsake!)
Cost: Postcards start at $43 for 25, while photo and traditional cards start at around $2 each for 50 and minibooks start at a hefty $3.44 a pop for 55. Yearlines will set you back about $100 for 50.
Coolest Part: Plug in the code IVILLAGE10 at checkout and be rewarded with 10% off all holiday card orders. (Offer can't be combined and expires on December 31, 2012.)
50+ Fun Winter Activities to Do With Your Kids Before New Year's Eve
The very last thing moms need is another to-do list. What they really, truly need is a stay-happy list, a be-organized list, a to-enjoy list. We've combined all of that in one jam-packed compilation of 50-plus ideas and inspirations to help even the most harried of moms usher in 2013 with a big ol' smile on her face. Enjoy!
Create Fun Crafts With the Kids
Crafts! Crafts! Crafts! It's (almost) the best way to spend cold-as-ice afternoons. Cut mittens out of doilies and string them up with yarn; grab glitter and printer paper for homemade snow flakes; slide photos or drawings inside empty snow globes; fill old tights with cotton, grab googly eyes and felt and you've got a silly door sweep. That, or go to crafty sites like orientaltrading.com (split a few orders with friends) and order all the glue stick-worthy goodness you could possibly need and create away.
Baby on Board: How to Road Trip with Your Infant
Some intrepid moms and dads think nothing of strapping baby in her car seat and hitting the open road. Others see road tripping with an infant as a necessary evil to get from point A to point B. No matter what your reason for packing up the minivan, traveling with your baby requires special considerations. Here’s how to make your drive a smooth one.
Too Young to travel?
Is your baby too young to handle a road trip? Probably not! While you may be nervous about traveling with a newborn, the truth is, the littlest passengers often make the best road-trip companions. “The younger they are, the easier it is to do long drives, since newborns and infants sleep so many hours of the day,” says Shelly Rivoli, author of the Travels with Baby guidebooks.
A better question to ask, says mommy blogger and veteran traveler Emily Bond, is how soon is too soon for you? Whether you had a vaginal or c-section delivery, be sure you’ve fully recovered from giving birth, or seatbelts and sitting in one position will turn a long drive into an excruciating one.
Mummies
Mummies you can make fancy pigs in a blanket dressed as mummies, kids will enjoy making this recipe. This is an easy recipe for kids to prepare.
Notes:
You and your kids can make Mummies for Halloween, it is very easy to make Mummies. A package of your favorite Hot Dogs and a can of crescent rolls is all you need to make these delicious mummies for Halloween. Mummies are a recipe that kids will like, these can be made in a matter of minutes. You may wish to serve these mummies with a side of honey mustard or even mustard to dip the hot dogs into.
Ingredients:
8 hot dogs
1 can Crescent rolls
Preparation:
Preheat your oven to 350 degrees. Unwrap crescent rolls carefully, Cut two of the triangles into small strips you will need these to make the bandages for the heat of the mummy. Wrap the headress on each mummy, then wrap the body of the mummies, leave a space for the face for the mummy. You can create eyes with drops of mustard. Place the mummies on an ungreased baking sheet, and bake for 10-12 minutes, or until crescent roll has been browned.
Mummies are a fun way to enjoy pigs in a blanket, by adding a little headdress to your pigs in a blanket you can transform these into mummies. You don’t have to wait for Halloween, you can enjoy these mummies any time of year.
Witch Finger Cookies
Don’t miss out on these fun witch finger cookies, a little bit of green food coloring, gel icing, almond silvers, and brings you a lot of fun. These are the perfect treats for Halloween.
These spooky looking cookies will please your ghouls.
1 cup butter, Softened
1 cup confectioners sugar
1 Egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup Almong Slivers
4 -5 drops green food coloring paste
1 Tube Red Decorating Gel
Preheat you oven to 350 degrees. In a medium bowl mix together butter, confectioners sugar, egg, vanila extract, almond extract, and green food coloring. Add flour, salt, and baking powder and blend together. Once the dough is blended together well, refrigerate for about 30 minutes.
Spray cookie sheets with non-stick spray. Take about 1 1/2 tablespoons of cookie dough and shape into a finger shape, for knuckles use the blunt side of the knife to place impressions in the cookies for the knuckles. Gently press a slivered almond at the end of the “finger” to represent the fingernail.
Place cookies on cookie sheet, and bake for 15 to 17 minutes. Remove cookies from cookie sheet by gently lifing the finger off of the cookie, they are very delicate when warm. When cookies have cooled slightly decorate with red gel where the cuticles would go.
You may want to add a little extra dough to make some lovely warts. I took these cookies to my class and they loved them. You can make witch finger cookies at home, this is a recipe that kids will enjoy. Although, you may have to tell everyone that these really are cookies 
My class thought these wren’t edible at first, they thought they were a Halloween toy, but once I told them they were cookies, they thought they were fun Halloween treats.
More witch cookies
Halloween Cookie Recipes
Oven Roasted Carrots for Kids
Roasted carrots are easy to make, and a kids love their sweet flavor.
Oven roasted carrots is a side dish that is perfect for kids. Many children hate to eat vegetables, you may be concerned that your child is not getting enough fresh vegetables. Some kids don’t want to eat different types of food because there is green stuff in their food, or there is some onions in their food. Guess what, making roasted carrots means you control what is in your oven roasted vegetables. They are simply sliced carrots with a honey glaze sauce that tastes so good.
Making your own roasted carrots is very easy to do. You may even want to buy organic carrots, organic carrots are very inexpensive when compared to other organic vegetables, so if you haven’t tried organic vegetables this is a great dish to start with. Carrots have a natural sweetness to them, so most kids just love cooked carrots.
Yield: 4 servings
2 pounds carrots
1/4 cup honey
1/4 cup olive oil
1/2 teaspoon salt
Preheat oven to 475 degrees. Wash and peel carrots. Slice carrots into 1/4 inch thick. In a medium sized bowl combine honey, olive oil, and salt, and whisk well. If you and your family like thyme, you may wish to add 1/4 teaspoon of thyme. Add sliced carrots into bowl of honey sauce, and well until the carrots are fully coated. Pour carrots onto a 13 x 9 inch baking dish. Bake for 30 minutes, stir occasionally while cooking.
Other great carrot recipes
Roasted Carrots and Parsnips
Mom’s Cooking Club Roasted Carrots
Healthy Eating Kids
You can vary this recipe quite easily. If you like cinnamon, you can add about 1/2 teaspoon to the mixture of carrots and the marinade. I have tried this recipe with ginger, and pumpkin pie spice with really good results.
Green Tortilla Chips
Green Tortilla Chips are fun to make, and they are colorful. Enjoy this recipe for Green Tortilla Chips at home.
Serving Size: varies
Notes:
You don’t need to look all over for green chips, you can make them at home, and serve them with your favorite dip.
Ingredients:
1 Tbsp. Green Food Color
1/4 C. Water
Will do about 40 5 1/2? White Corn Tortilla Shells
Preparation:
Mix together food color and water. With pastry brush, brush on color on both sides of a 5 1/2 ” white corn tortilla. Let dry for one hour. Slice into triangles and fry in hot vegetable oil. Drain tortilla shells on paper towels, salt to taste.
My Heart Cookies on a String
Valentine’s Day is fun holiday, why not celebrate the day with cookies on a string, a recipe kids will enjoy.
Notes:
To thicken ready to spread canned frosting add a little powder sugar and stir well. This will help frosting to have a firm and dryer texture for frosting cookies.
Ingredients:
1 pkg. Sugar Cookie Mix
Heart shape cookie cutter
Ready to Spread canned frosting
food color
Ready to use decorator frosting
Decorating candy sprinkles or bits
1/8 inch ribbon
Plastic Straw
Preparation:
Prepare cookie mix as directed. Roll dough on lightly floured surface, cookie dough should be 1/4 inch thick. Using cookie cutter cut dough into heart shapes. Use a plastic straw to poke one little hole into the top of the heart for the ribbon to go through after baking. Place the cookies on a lightly greased cookie sheet. Bake in a preheated oven according to the directions on the package. Remove baked cookies and cool. When cookies are completely cool, decorate cookies as desired. When frosting and decorating is complete, cut ribbon into length desired and string cookies with ribbon.
Cauliflower and Cheese
Cauliflower and cheese sauce is a great way to get your kids to eat more vegetables. Best of all if you can find organic vegetables you can feel comfortable your kids are enjoying organic vegetables.
Yield: 4 to 6 servings.
1 head of cauliflower
2 cups of milk
1 tablespoon flour
1 tablespoon of butter
1/2 to 3/4 cups of cheddar cheese
Prepare cauliflower by first turning over the vegetable and removing leaves. Separate the florets from the head. You may want to trim off the ends that connect the florets to the base of the cauliflower. Place cauliflower into a large saucepan, and cover the bottom of the pan with about 1/4 inch of water. Turn the head on medium and place saucepan with a lid over the heat. Once the water begins to boil, turn down the heat, and let the cauliflower steam for about 5-7 minutes or until the cauliflower is soft.
In a medium sized saucepan, heat together butter and flour, and stir until the butter and flour makes a thick paste. Cook for an additional minute, and then whisk in one half of the milk, and whisk until the mixture becomes thick. Add in 1/2 cup of cheese, and once the cheese has melted add in remaining milk and stir until mixture is thick and well blended.
When ready to serve the cauliflower pour cheese sauce over cauliflower, you can garnish with a sprinkle or two of paprika.
Of course you can steam this beautiful vegetable and not serve it with cheese sauce, but so many kids like Macaroni and Cheese, and when the cauliflower is chopped up well, it looks a lot like macaroni and cheese. Kids big and small enjoy Cauliflower and cheese sauce.
What’s your favorite vegetable? Are there vegetables you thought you wouldn’t like, but when you tried them you thought they were tasty? Do you have a unique sauce you enjoy on your vegetables.
Halloween Sugar Cookies
You can make these pretty Halloween cookies for your kids. These candy corn inspired cookies taste just as good as they look. Using a few drops of food coloring you can make these cookies for your family.
Yield: approximately 3 dozen
1 cup butter softened
1 1/2 cups confectioners sugar
1 egg
2 1/2 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
4-5 drops orange food coloring
4-5 drops yellow food coloring
Sanding Sugar if desired
In a large bowl combine softened butter, confectioners sugar, egg with an electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, cream of tartar, and vanilla.
Divide dough into thirds, in one third add yellow food coloring, and mix well. In the second third add the orange food coloring and mix well. Leave the final third alone, you will leave this one white.
On separate sheets of wax paper roll out each dough ball into separate sheets that are approximately 12×9 inches. Stack rolled out dough sheets on top of each other on a cookie sheet, refrigerate stacked dough for approximately 30 minutes.
Remove sheets from the refrigerator after they have chilled, place the un-colored sheet on the bottom, then stack the orange sheet on top of the un-colorered sheet, remove waxed paper. Stack the yellow sheet on top of the orange sheet, remove the waxed paper when staking. Gently roll together the three stacks of dough into a cylinder. Preheat oven to 375 degrees. Place cylinder on the cookie sheet, and place back into the refrigerator for about 30 minutes before slicing cookies.
When you remove the cylinder from the refrigerator, slice the cookies into 1/4-inch slices. On ungreased cookie sheet, place the slides about 1 inch apart.
Bake for approximately 7 to 8 minutes, let cool for 1 minute on the cookie sheet before placing on the cooling rack.
Frankenstein’s Fingers and Sheeps Eyes
We may eat a lot of sweet goodies during Halloween, but you can eat healthier snacks that looks kind of spooky. Frankenstein’s fingers are delicious carrot snacks with slivers of almonds, and the Sheeps Eyes, are so simple to make, you can get your kids to help you make them!
Yield: 5 fingers
Prepared Guacamole
5 baby cut carrots
almond slivers
cream cheese (optional)In a small bowl place prepared Guacamole. For each finger cut a small sliver on the top of the carrot, gently push the almond sliver into the cut you just made. If you need a little “glue” a tiny dab of cream cheese works very well.
These are sooo easy to make. Let your kids help you make Sheeps Eyes.
Yield: 4 servings.
3 large carrots, peeled
1/3 cup sour cream
grape slices or sliced olives
Cut carrots into approximately 1/4 inch slices, place a small dollop of sour cream on top of each carrot and then top with a grape or an olive slice.
What’s more these devilish delights are packed with carrot goodness. They are brimming with the powerful antioxidant beta-carotene, which is converted into vitamin A in the body. In fact, of all fruit and vegetables, carrots are actually the best source of beta-carotene – an 80g serving contains more than twice the recommended daily amount (RDA) needed by adults. Vitamin A aids the growth of healthy bones and teeth and is essential for the proper functioning of the immune system. Carrots are also high in fibre, naturally low in fat and saturates and count as one of your five-a-day.
So what are you waiting for? Hop on your broomsticks, don your pointy hats and get carrot crunching this Halloween. Try out the spooky recipes below or visit www.britishcarrots.co.uk for more recipe inspiration.
(Recipe images attached to second email. High resolution images available on request)
Frankenstein Fingers and Sheep’s Eyes
For a bit of Halloween fun, try these spooky ideas! They are quick and easy and get the kids eating veg too!
Fill a small bowl with ready-made guacamole, houmous or other favourite dip. Take 5 baby carrots and take a thin slice off the tip of each. Then use the knife to make a small incision at the base of this cut and push a flaked almond into the slot to look like finger nails! Arrange the carrots into the dip so they look like fingers. For the sheep’s eyes, peel 4 carrots and thickly slice. Slice a few green stuffed olives and red grapes. Top each carrot slice with a blob of sour cream and the sliced grapes or olives. Arrange the eyes in pairs on a serving plate.
So what are you waiting for? Hop on your broomsticks, don your pointy hats and get carrot crunching this Halloween. You can find more carrot recipes.
Leprechaun Legs
Leprechaun Legs are a delightful St. Patrick’s day treat. By coloring cream cheese green, you can turn an ordinary cream cheese appetizer into something more festive recipe that kids will love.
Serving Size: varies
Notes:
This is a fun way to make stuffed celery sticks. You can leave out the food coloring and enjoy these all year.
Ingredients:
8 oz. Cream Cheese (room temperature)
8 oz. Can Crushed Pineapple (drained)
Celery
Green Food coloring
Preparation:
When cream cheese has reached room temperature whip until soft and fluffy. Blend drained pineapple with cream cheese until completely mixed to gather. Add in food coloring to desired shade. Clean and trim celery. Cut celery into desired pieces. Fill celery with cream cheese mixture and place on serving tray, cover and chill until ready to serve. These are so easy. Simple stuffed celery sticks are tasty little appetizers, or a compliment to a relish tray.
Anytime S’mores
Smores are a delicious treat that many made as a child when camping. Smores were first noted as a recipe thanks to a 1927 publication of the Girl Scouts “Tramping and Trailing”. Smores have been a children’s favorite treat ever since.
It doesn’t have to be summer to make up a batch of smores. You can make smores at anytime of the year. A couple of bars of chocolate, a box of graham crackers, and a bag of marshmallows means an evening of entertainment. These would be a perfect treat for movie night at home!
Yield: 1 serving.
1 whole graham cracker – break in half
2 large marshmallows or 6 or 7 miniature marshmallows
3 or 4 squares of chocolate from a chocolate bar
Preheat your oven to 475 degrees. On a baking sheet place 1/2 of a graham cracker, top with marshmallows, and heat until marshmallow begins to melt. This will take about 3-4 minutes, remove baking sheet from oven, top warm marshmallows with chocolate, then the other half of the graham cracker.
Did you know that it is said that S’mores got their came from the phrase “some more”? I can promise you have never had one of these chocolaty treat, you will definitely be asking for “some more” by the time you finish your first one. S’mores are made up graham crackers, chocolate bars, and marshmallows.
Do you have a favorite Smore memory? I loved making these when I was in girl scouts. I am personally of the camp where the marshmallow should catch fire when roasted over a camp fire. I love the charred bits, and that would typically gross out my fellow campers. Smores made by me as a child never looked to pretty, but they should tasted wonderful.
More S’more Recipes
Oven Baked Smores
More Oven Baked Smores
Baked S’more Cookies
Roasted Squash with Date Relish and Pumpkin Seeds
yield: Makes 8 to 10 servings Be sure to use Deglet Noor or another firm date variety; Medjool dates are too soft and sticky for this recipe. Arrange racks in upper and lower thirds of oven; preheat to 375°F. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature. Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer. Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside. Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish. Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds. add your own note
Slow-Roasted Green Beans with Sage
85% would make it again 
user rating:
Slow-Roasted Green Beans with Sage 4 forks
user rating: Slow-Roasted Green Beans with Sage 4 forks
Parker House Rolls
1 envelope active dry yeast1 cup whole milk1/4 cup vegetable shortening3 tablespoons sugar1 1/2 teaspoons kosher salt1 room-temperature large egg3 1/2 cups all-purpose flour1/4 cup unsalted butterFlaky sea saltprint a shopping list for this recipe Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°F-115°F) in a small bowl; let stand for 5 minutes. Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours. Preheat oven to 350°F. Melt 1/4 cup unsalted butter in a small saucepan. Lightly brush a 13x9" baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle. Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours. Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm. add your own note
Sweet-and-Sour Balsamic-Glazed Spareribs
yield: Serves 4I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, makes for a sticky, tangy, unforgettable take on good old-fashioned ribs. If you're feeding a crowd, the oven is your best bet for that final step; if you have the time, though, try broiling the ribs with the glaze on top. The rib and the glaze fuse together and, if you take it far enough (just before it turns black), you get a crispy, sweet, and succulent rib that'll be your new standard from now on. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a..."); }); } Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening. To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside. To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins—trust me, you'll need them. * The recipe for the glaze makes enough for up to four racks, so if you have a hungry crew, double the meat.
* Keep an eye on the sauce; it has a tendency to bubble up. add your own note
* Keep an eye on the sauce; it has a tendency to bubble up. add your own note
Garlic-Chile Grilled Turkey Thighs
yield: Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main courseactive time: 30 minutes total time: 3 hours (includes marinating) When stripped of their skin and bones, turkey thighs can look a bit, well, naked. But once they're slathered with a spice paste pungent with garlic, chili powder, and cumin, and then grilled, you'll think you're eating the most tender turkey steak ever, cooked well done, of course. And that, right there, is the beauty of turkey thighs: They can handle the heat, and even if the thermometer goes beyond the ideal of 170°F, the thigh meat will still be juicy and delicious. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "When stripped of their skin and bones, turkey thighs can look a bit, well, naked. But once they're slathered with a spice paste pungent with garlic,..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "When stripped of their skin and bones, turkey thighs can look a bit, well, naked. But once they're slathered with a spice paste pungent with garlic,..."); }); } Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. ) Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock. Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife. Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below. Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing. Grilling Procedure:
Charcoal Grilling Instructions:
Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood). For Direct-Heat Instructions:
When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds. Gas Grill Instructions:
Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. Cooks' Note: •Thighs can also be broiled. Arrange them on a foil-lined rimmed sheet pan and broil about 4 to 5 inches from the heat, turning once or twice, until thermometer registers 170°F, 15 to 25 minutes.
add your own note
Charcoal Grilling Instructions:
Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood). For Direct-Heat Instructions:
When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds. Gas Grill Instructions:
Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. Cooks' Note: •Thighs can also be broiled. Arrange them on a foil-lined rimmed sheet pan and broil about 4 to 5 inches from the heat, turning once or twice, until thermometer registers 170°F, 15 to 25 minutes.
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Turkey and Mushroom Risotto
yield: Makes 4 to 6 servingsThe best leftover dish is the first sandwich you make from what's left of the turkey, standing barefoot in a quiet kitchen lighted only by the dim bulb above the stove: thick toast with mayo and cranberry sauce and dressing and slices of just-carved meat.
No, scratch that (though it's delicious and you should make two or three). The best leftover recipe is risotto with turkey and wild mushrooms, the grains of rice plump with turkey broth and made nutty with cheese. The soft richness of the meal recalls Thanksgiving, then amplifies the memory, giving it a rakish flair. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The best leftover dish is the first sandwich\r\nyou make from what's left of the turkey,\r\nstanding barefoot in a quiet kitchen lighted\r\nonly by the dim..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The best leftover dish is the first sandwich\r\nyou make from what's left of the turkey,\r\nstanding barefoot in a quiet kitchen lighted\r\nonly by the dim..."); }); } Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm. Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes. Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes. Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes. Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley. add your own note
No, scratch that (though it's delicious and you should make two or three). The best leftover recipe is risotto with turkey and wild mushrooms, the grains of rice plump with turkey broth and made nutty with cheese. The soft richness of the meal recalls Thanksgiving, then amplifies the memory, giving it a rakish flair. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The best leftover dish is the first sandwich\r\nyou make from what's left of the turkey,\r\nstanding barefoot in a quiet kitchen lighted\r\nonly by the dim..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The best leftover dish is the first sandwich\r\nyou make from what's left of the turkey,\r\nstanding barefoot in a quiet kitchen lighted\r\nonly by the dim..."); }); } Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm. Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes. Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes. Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes. Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley. add your own note
Peanut Butter Sandwich Cookies, aka "The Nora Ephron"
This may be the most sought-after cookie recipe in the book, the cookie that makes it into Seattle Metropolitan magazine's food lover's guide year after year. Once, when director, screenwriter (When Harry Met Sally), and novelist Nora Ephron was in town, she stopped by the dahlia Bakery and bought a few of these cookies. Later she e-mailed me, saying this was her all-time favorite and asked for the recipe. Naturally, I sent it to Nora along with a big package of cookies. When I asked Nora if I could name the cookie after her in my cookbook, she said, "Are you kidding me? This may be the greatest cookie ever ever ever."
A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling.
After arranging the scoops of cookie batter on a baking sheet, slip another baking sheet underneath to double-pan so the cookies bake more slowly and evenly. Since you can bake only eight cookies per baking sheet, and the cookies must be double-panned, you'll have to bake them in batches. Be sure to let the baking sheets cool thoroughly before reusing them.
We use two different peanut butters in this recipe. Skippy creamy peanut butter makes the filling smooth and creamy. Adams crunchy peanut butter, which like other natural peanut butters must be well mixed before using to incorporate the oil, has just the right almost-runny consistency and crunchy bits of peanuts to give the cookies the perfect texture. To re-create our peanut butter sandwich cookies, we suggest you use the same or similar brands. We prefer moist brown sugar from a resealable plastic bag rather than from a box.
This recipe requires a 2-hour or longer chill of the shaped cookie dough, so plan accordingly.
The amount of salt in the filling is a perfect balance to the creamy peanut butter, but if you are substituting table salt for the kosher salt called for in the recipe, be sure to cut the amount in half.
This recipe was inspired by the Bouchon Bakery.
Kale Dressing
yield: Makes 8 to 10 servings Crispy around the edges and soft in the center, this side dish—laced with fennel, onions, and slow-cooked kale—will please everyone at the table. Preheat oven to 400°F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside. Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl. Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet. Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons. Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2" baking dish. Cover with foil. Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer. add your own note
Pecan Praline Semifreddo with Bourbon Caramel
yield: Serves 10Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans.
Pecan pralines are one of the most celebrated candies of the South. They are made with pecans, sugar, and cream, which results in a unique crystallized and cloudy caramel that melts in your mouth. The European praline, however, is made simply with sugar and nuts, which results in a shiny hard-crack bitter-and-sweet candy. This Italian-style semifreddo (half frozen) uses the latter, which holds up well when frozen. However, we still use cream, but in a soft, fluffy base that cradles the crispy praline.
if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New..."); }); } To make the praline, line a baking sheet with waxed paper. Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve. To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top. Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed. Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve. Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form. Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline. Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight. To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it. To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap. Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel. add your own noteAgave-Glazed Turkey Breast with Sherry Gravy
yield: Makes 8 servings (with leftovers)active time: 40 minutes total time: 2 3/4 hours Agave nectar, a product of the agave plant better known as the source of tequila, blends beautifully with Old World Spanish sherry for a gentle sweet-and-sour glaze and luscious gravy. Because agave nectar has a low glycemic index, it's the new darling of the health-conscious crowd who are trying to lower their sugar intake. Although making the brown turkey stock for the gravy is an extra step, it can be done weeks ahead and frozen, and it's the secret behind a truly memorable gravy. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Agave nectar, a product of the agave plant better known as the source of tequila, blends beautifully with Old World Spanish sherry for a gentle..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Agave nectar, a product of the agave plant better known as the source of tequila, blends beautifully with Old World Spanish sherry for a gentle..."); }); } For turkey breast:
Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes). Let turkey stand at room temperature 1 hour. Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes. Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes. For glaze:
While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm. Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes. Transfer turkey breast to a platter and let stand 15 minutes. For gravy:
While turkey is standing, remove the rack, scraping off any yummy bits into the pan. Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute. Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer. Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes. Season gravy with salt and pepper and additional vinegar, if desired. Slice turkey breast and serve with gravy. Cooks' Notes: •Rubbing salt into a turkey is an easy way to come close to the juicy results you get from submerging a turkey in brine. This method also takes up less refrigerator space than brining does. If you don't have time to let the turkey sit overnight with the salt, don't worry. You will still end up with a delicious, juicy bird.
•If you buy a kosher turkey, there's no need to let it sit overnight with the salt, because it's already had a similar treatment.
•The easiest way to carve the turkey is to remove the two meaty breast halves in two separate pieces from either side of the breastbone and ribs, then slice them crosswise.
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Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes). Let turkey stand at room temperature 1 hour. Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes. Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes. For glaze:
While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm. Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes. Transfer turkey breast to a platter and let stand 15 minutes. For gravy:
While turkey is standing, remove the rack, scraping off any yummy bits into the pan. Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute. Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer. Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes. Season gravy with salt and pepper and additional vinegar, if desired. Slice turkey breast and serve with gravy. Cooks' Notes: •Rubbing salt into a turkey is an easy way to come close to the juicy results you get from submerging a turkey in brine. This method also takes up less refrigerator space than brining does. If you don't have time to let the turkey sit overnight with the salt, don't worry. You will still end up with a delicious, juicy bird.
•If you buy a kosher turkey, there's no need to let it sit overnight with the salt, because it's already had a similar treatment.
•The easiest way to carve the turkey is to remove the two meaty breast halves in two separate pieces from either side of the breastbone and ribs, then slice them crosswise.
add your own note
Dining Out: Chicago 2011 Part 1b - Overview
Have an analytical mind? Like to cook? This is the site to read!
Museum of Science and Industry - Chicks HatchingWe then took a bus down to the Museum of Science and Industry. There were many fascinating displays (a number of which are interactive) at the Museum of Science and Industry, but what really captivated us was watching chickens hatch.
Museum of Science and Industry - Chicks Hatching
Museum of Science and Industry - Chicks
Museum of Science and Industry - Re-creation of an early Walgreen Drug Company storeI also got a hoot out of examining a re-creation of the first Walgreen Drug Company Store (the first of the Walgreens drug stores which was opened in 1901 in Chicago).
We then spent the afternoon visiting Millenium Park and the Art Institute of Chicago.
We started off our last full day in Chicago by returning to Chinatown. We were looking for congee and decided to eat at a restaurant called Ken Kee.
Ken Kee - The Preserved Egg & Lean Pork CongeeThe Preserved Egg & Lean Pork Congee ($4.95) wasn't particularly good. The rice used was common medium-grain rice which resulted in a mushy texture that wasn't quite what we were looking for in a restaurant congee. The pork had a mild stale flavor and the entire dish needed additional salt.
Ken Kee - Frog with Chinese ChivesI've had frog legs before, but never the rest of the frog. When we ordered Frog with Chinese Chives ($11.95), I was a little surprised that the chopped up frog included other meaty parts besides the legs. Some of the parts were chewy, but overall most of it was tender. The greens it was served with seemed more similar to garlic shoots than to garlic (Chinese) chives.
Ken Kee - On-choy in Bean Curd Paste & JalapenoOn-choy in Bean Curd Paste & Jalapeno ($7.95). This vegetable dish had the biggest water spinach I had ever seen, but it wasn't tough at all. The water spinach was both crunchy and tender.
Ken Kee - Beef Brisket with TurnipBeing unsatisfied with the quantity of food we had eaten so far, we ordered Beef Brisket with Turnip ($4.95). The brisket was very chewy, but the tendon was so tender that it literally melted in my mouth. The flavor of the dish reminded me of Chinese pork jerky (sweet and fruity).
This is the second part of the overview of our June 2011 trip to Chicago. For the first part of our trip, please see Chicago 2011 Part 1a - Overview 
Every day we were in Chicago, we saw people walking around with bags of popcorn from Garrett Popcorn. Some guests at our hotel would be checking out while carrying giant Garrett Popcorn bags filled with several smaller bags of this popcorn to take back to their friends and family. We knew we had to try it (not to would have seemed like a missed opportunity), but every time we passed the Garrett Popcorn near our hotel (you can tell when you are getting close by the smell of caramel wafting through the air) the lines were coming out the door several yards. On the way back from the aquarium, I selected a bus stop that would drop us off a block from a different Garrett Popcorn and budgeted time to wait in line. When we got to the shop, there was no line - only five people ahead of us!
Garrett Popcorn - Scooping CaramelCrispThey mainly sell two flavors - popcorn tossed in a greasy cheesy flavoring (called CheeseCorn) and caramel coated popcorn (called CaramelCrisp). The CaramelCrisp comes with the option to add nuts (pecans, macadamias, or cashews) which increases the cost by roughly 50% (except for the small bag which is actually cheaper with nuts than without). (The worst deal for the nuts is the Jumbo bag which costs $22 instead of $12.75 - a 72% price hike. A medium bag is only $7.25 with nuts vs $6.70 without.) They also sell plain and buttered popcorn, but no one seems to buy those. The big seller is a 50-50 blend of caramel and cheese that they call The Chicago Mix. We bought a small bag of that to taste ($4.70).
Garrett Popcorn - The Chicago Mix: A Blend of CaramelCrisp and CheeseCornInitially, we thought it was nothing special. The caramel popcorn tasted pretty good - but it wasn't clear that it was better than a decent can of Poppycock. The cheese popcorn is a bit greasy and felt a little stale, but the soggy texture that I associate with old popcorn was probably due to the wet topping instead of being old because they were continually making fresh batches. The CheeseCorn isn't all that great, but I can see how the flavor could be addictive to people who have had it before (one of those foods that you know tastes a bit strange and yet you crave). Surprisingly, the Chicago Mix worked really well together with the salty and sweet playing against each other. The cheese taste isn't strong enough to overpower the caramel, but adds more depth and character to the whole mouthful. I prefer one cheese to one caramel when I eat and Tina prefers two cheese to one caramel (she prefers it less sweet). After a while, the popcorn really grows on you and it was a little difficult to stop eating it. Once we stopped however, we felt we if we had kept eating the rest of the bag we probably would have felt a bit sick.
Later that evening, we headed over to Frontera Grill where the food was so good that I got up to try to make reservations for another night after only having our appetizers! All the details are in Chicago 2011 Part 5 - Frontera Grill.
The next day, we decided to try the ramen at Noodles by Takashi Yagihashi. Noodles by Takashi Yagihashi is a counter service restaurant on the 7th floor of the Marshall Field and Company Building (which currently houses Macy's at State Street). Click to go to Chicago 2011 Part 6 - Noodles by Takashi Yagihashi.Museum of Science and Industry - Chicks HatchingWe then took a bus down to the Museum of Science and Industry. There were many fascinating displays (a number of which are interactive) at the Museum of Science and Industry, but what really captivated us was watching chickens hatch.Museum of Science and Industry - Chicks HatchingMuseum of Science and Industry - ChicksMuseum of Science and Industry - Re-creation of an early Walgreen Drug Company storeI also got a hoot out of examining a re-creation of the first Walgreen Drug Company Store (the first of the Walgreens drug stores which was opened in 1901 in Chicago).After returning to the hotel and taking a nap, we hailed a taxi and headed over to Alinea for the most expensive meal of our trip. Click to go to Chicago 2011 Part 7 - Alinea
The next morning, we were given the opportunity to join a private tour of the Vienna Beef Factory. (Vienna Beef hot dogs are generally considered the only sausages appropriate for use in a Chicago-style hot dog.) Click to go to Chicago 2011 Part 8 - Vienna Beef Factory for an inside look of how they make Vienna Beef hot dogs. (By the way, Vienna Beef has nothing to do with vienna sausages [those little sausages that come in a can]. Vienna Beef doesn't use pork or fillers in their products, and they don't know what's in those vienna sausages either.)
For lunch, we decided to go back to the Marshall Field and Company Building so Tina could have ramen again. I decided to try the Kobe beef sliders from Marc Burger. Click to go to Chicago 2011 Part 6 - Marc Burger.
We then spent the afternoon visiting Millenium Park and the Art Institute of Chicago.That evening, we tried over a half dozen dishes at Girl and the Goat (a James Beard Nominee for Best New Restaurant in 2011). Click to go to Chicago 2011 Part 9 - Girl and the Goat for my review.
The next day, we walked over to XOCO (next door to Frontera Grill) based on a recommendation from Boots in the Oven. Click to go to Chicago 2011 Part 5 - XOCO.
After we ate at XOCO, I spoke to the reservationist at Frontera Grill and found out the best way to dine at Frontera without too much of a wait. They told us to come back after they open for dinner and put our names on the waiting list. Then we could leave to do something else and they would call us when a table became ready. If we don't pick up the phone, then we'll lose our place in line. But, (and here's where the trick is) if we don't leave a number and return later, then our place in the waiting list will be preserved. (This enables you to place your name on the list, go see a movie, come back, and be first in line for the next available table!)
That night we ate at Frontera Grill for the second time. See Chicago 2011 Part 5 - Frontera Grill for all the delicious details.
We started off our last full day in Chicago by returning to Chinatown. We were looking for congee and decided to eat at a restaurant called Ken Kee.Ken Kee - The Preserved Egg & Lean Pork CongeeThe Preserved Egg & Lean Pork Congee ($4.95) wasn't particularly good. The rice used was common medium-grain rice which resulted in a mushy texture that wasn't quite what we were looking for in a restaurant congee. The pork had a mild stale flavor and the entire dish needed additional salt.Ken Kee - Frog with Chinese ChivesI've had frog legs before, but never the rest of the frog. When we ordered Frog with Chinese Chives ($11.95), I was a little surprised that the chopped up frog included other meaty parts besides the legs. Some of the parts were chewy, but overall most of it was tender. The greens it was served with seemed more similar to garlic shoots than to garlic (Chinese) chives.Ken Kee - On-choy in Bean Curd Paste & JalapenoOn-choy in Bean Curd Paste & Jalapeno ($7.95). This vegetable dish had the biggest water spinach I had ever seen, but it wasn't tough at all. The water spinach was both crunchy and tender.Ken Kee - Beef Brisket with TurnipBeing unsatisfied with the quantity of food we had eaten so far, we ordered Beef Brisket with Turnip ($4.95). The brisket was very chewy, but the tendon was so tender that it literally melted in my mouth. The flavor of the dish reminded me of Chinese pork jerky (sweet and fruity).For our last dinner in Chicago, we tried Giordano's stuffed pizza. Click to go to Chicago 2011 Part 5 - Giordano's.
For ease of navigation and to keep the page sizes down, I've split the trip report and reviews into multiple pages:
Chicago 2011 Part 1a - Overview
Chicago 2011 Part 1b - Overview (this page)
Chicago 2011 Part 2 - Shui Wah, Santa Anna Bakery
Chicago 2011 Part 3 - Pizzeria Uno, Giordano's
Chicago 2011 Part 4 - Gibson's Bar & Steakhouse
Chicago 2011 Part 5 - Frontera Grill, Xoco
Chicago 2011 Part 6 - Noodles by Takashi Yagihashi, Frontera Fresco, Marc Burger
Chicago 2011 Part 7 - Alinea
Chicago 2011 Part 8 - Vienna Beef Factory
Chicago 2011 Part 9 - Girl and the Goat
Dining Out: Chicago 2011 Part 2 - Shui Wah, Santa Anna Bakery
Have an analytical mind? Like to cook? This is the site to read!
As part of our June 2011 trip to Chicago, we had some delicious dim sum at Shui Wah Chinese Cuisine in Chinatown Square. We also visited Santa Anna Bakery (in the same mall) a couple of times for some delicious Chinese pastries. 
Just north of the old Chinatown is a newer mall called Chinatown Square (just north of Archer Ave. between Princeton Ave. and Wentworth Ave.) When we first went to look for Shui Wah, we approached from Archer Avenue and found all the stores and restaurants "closed". It turns out we were in the back. Once we walked to Princeton Avenue and entered Chinatown Square we could see all the restaurants were quite open for business.
I picked Shui Wah because it had very positive reviews for dim sum. The restaurant isn't very big and there were about fifteen people waiting outside. I went inside (all the way to the back of the restaurant past all the people who were eating) to the counter and got a number assigned to me. It seemed it would be a while, so we took a walk around before returning to the restaurant to wait some more. About 45 minutes later, we got seated at a two-top near the back. There are no dim sum carts from which to pick and choose from (there's no space for carts), so ordering takes place on a little slip of paper which lists all their dim sum offerings. We picked many of our favorites and a couple of items we were unfamiliar with.
Shui Wah - Pan Fried Turnip CakeThe first to arrive were the pan-fried turnip cakes ($2.70) which had perfect texture. It's probably been well over a year since I've had turnip cakes that weren't overly gummy and had a nice flavorful crust. These were perfect. (I think after having these, Tina finally understands why I keep ordering turnip cakes.)
The Shrimp Dumplings ($3.10) weren't as well executed as the turnip cakes. The shrimp filling was mild (almost bland), but the dumpling skins weren't bad (had the right amount of chew without being gummy).
Chives Dumplings ($3.10) had excellent skins and nice flavor.
Shui Wah - Duck Feet in Oyster SauceDuck Feet in Oyster Sauce ($3.10) was pretty bland.
Shui Wah - Chicken Feet with Black BeanChicken Feet with Black Bean ($3.10) was a little better than the duck feet, but still under seasoned. The texture could also have been improved (the edible portions weren't falling off the bones).
Shui Wah - Steamed Bean Curd RollSteamed Bean Curd Roll ($3.10) was excellent with both a flavorful sauce and delicious filling. Sometimes, this dish can have weird textures and flavors in the filling (stringy/old bamboo shoots, overwhelming shiitake mushrooms, large chunks of water chestnut) which can really affect the quality, but this was a fine example of how a steamed bean curd roll should taste.
We felt the BBQ Pork Buns ($2.70) were subpar due to an extremely mild BBQ Pork filling. It really needed some salt.
Shui Wah - Pan Fried Chives CakeThe Pan Fried Chives Cakes ($3.10) (why are these cakes?) were good, but we preferred the flavor and dumpling skin of the Chives Dumplings more.
Shui Wah - Shark Fin DumplingsOne dim sum item, I haven't had many times before was the Shark Fin Dumplings ($2.70) which I highly suspect only has mung bean vermicelli to mimic the texture of cooked shark fin. I can't compare it to other shark fin dumplings since I'm not highly familiar with this type of dumpling, but I did find the flavor to be excellent and one of the better dishes.
After we finished our dim sum lunch, we walked a couple doors down to one of the more popular Chinese bakeries in the area (there are tons): Santa Anna Bakery (2158 South Archer Avenue, Chicago, IL).
The pastries at Santa Anna Bakery are excellent (especially when eaten fresh, but they held at room temperature for several days as we consumed them for breakfast and as snacks). Everything we tried was good from the egg custard tarts to the red bean (sweetened adzuki bean) buns to the winter melon cakes.
We actually returned to Santa Anna later in our trip to get a few more pastries (some of which we snacked on while enjoying the Lincoln Park Zoo).
For ease of navigation and to keep the page sizes down, I've split the trip report and reviews into multiple pages:
Chicago 2011 Part 1a - Overview
Chicago 2011 Part 1b - Overview
Chicago 2011 Part 2 - Shui Wah, Santa Anna Bakery (this page)
Chicago 2011 Part 3 - Pizzeria Uno, Giordano's
Chicago 2011 Part 4 - Gibson's Bar & Steakhouse
Chicago 2011 Part 5 - Frontera Grill, Xoco
Chicago 2011 Part 6 - Noodles by Takashi Yagihashi, Frontera Fresco, Marc Burger
Chicago 2011 Part 7 - Alinea
Chicago 2011 Part 8 - Vienna Beef Factory
Chicago 2011 Part 9 - Girl and the Goat
Dining Out: Chicago 2011 Part 3 - Pizzeria Uno, Giordano's
Have an analytical mind? Like to cook? This is the site to read!
Pizzeria Uno - Small Salad BowlWe started by splitting a Small Salad Bowl ($4.59) dressed in an vinaigrette.
Pizzeria Uno - Numero Uno Deep Dish PizzaAbout 35 minutes after we were seated, our small Numero Uno (extra cheese, fresh sausage, pepperoni, fresh mushrooms, onions, and green peppers) pizza ($18.29) arrived. The design of the Numero Uno deep dish pizza is different than your typical pizza. The crust is closer to a pie crust (very firm and almost flaky) than a traditional pizza dough. On top of the bottom layer of crust is a thick layer of low-moisture mozzarella cheese. It seems this layer protects the bottom crust from getting wet as the crust was dry and not one bit soggy. I loved how the texture of the crust was preserved in this manner. Next was as layer of sausage. This wasn't a layer of sprinkled crumbled sausage, but instead a solid layer of sausage meat which meant every bite had some sausage in it. Lastly, was a top layer of tomatoes and fresh vegetables that was seasoned minimally and tasted light and refreshing. Both Tina and I loved the way this pizza came out. It was both rich and heavy from the sausage, cheese, and crust, while being loaded with the bright flavors of the vegetables. (I should point out that the pizza is also not at all greasy.)
It's been a while since I've eaten at one of Uno's franchise locations (so my memory may be a little fuzzy), but I think I can safely say that the pizza served from the original location (and, I assume, Pizzeria Due down the street) is very different from (and much better than) the deep dish pizzas served at the other locations.
The wait at Giordano's was going to be an hour and a half when we arrived. We put my name down, took a menu, and walked back to the hotel. About thirty minutes before my expected table readiness time, we returned to Giordano's and placed a pre-order for our pizza - a small Special (sausage, mushroom, green pepper, onion) which serves two or more ($19.15).
Giordano's - Appetizer Combination PlatterAbout ten minutes after we placed our pre-order, our table was ready (early). We got seated and ordered an appetizer combination platter ($10.50) with fried zucchini and fried mushrooms (neither one of us felt like fried mozzarella sticks, so we had them hold that). The breading was nicely seasoned and had excellent texture, but both the zucchini and mushrooms were (unsurprisingly) watery and bland.
![]( "Giordano's -")
Giordano's - "Special" Stuffed PizzaAbout twenty minutes later, our pizza arrived. The pizza construction, as I mentioned before, is a little different than that of Pizzeria Uno's. The bottom crust is similar (pastry-like) and is also protected by a thick layer of low-moisture mozzarella cheese. The cheese layer did seem to be even thicker than that of Pizzeria Uno. Instead of sausage and tomatoes coming next, Giordano's has the green peppers and onions with a thin sausage layer on top of that. Then comes the second crust - a soggy layer of dough - which separates the tomato sauce on top from the rest of the pizza.
![]( "Giordano's -")
Giordano's - "Special" Stuffed Pizza SliceI wasn't a big fan of the extra dough (it wasn't enough to make the pizza feel like you were eating substantially more dough, but enough that it makes a difference) or the fact that the vegetables were sandwiched within the pizza (resulting in them having an unappetizing limp texture from being steamed). Overall, it was still a delicious pizza and surprisingly ungreasy. Given the choice between Giordano's and Pizzeria Uno, I personally prefer Pizzeria Uno.
As part of our June 2011 trip to Chicago, we had the opportunity to eat at two famous pizzerias: Pizzeria Uno (at the original East Ohio Street location) and Giordano's (on Rush Street). 
Pizzeria Uno Exterior at NightAt Pizzeria Uno (29 E Ohio St, Chicago, Illinois), it takes about 45 minutes for them to prepare and bake your pizza, so they require guests to order the pizza prior to being placed on the wait list. If the wait is forty minutes long before you get your table, it's not a big deal since the wait for the table doesn't delay your food. We didn't know this the first night we tried to eat at Pizzeria Uno, so we went elsewhere. The next night, we returned, learned how the whole ordering procedure worked, placed our order for a small Numero Uno deep dish pizza, and prepared for a long wait. Surprisingly, after only ten minutes they had a table ready for us.
The table they seated us at was very narrow. It was so narrow that you couldn't put too plates across from each other and we had to sit staggered so as to not have our knees interlock (the opposing seats are so close that knocking knees isn't possible because they're overlapping so much that you're more likely to bang your knee on a thigh than another knee).
Pizzeria Uno - Small Salad BowlWe started by splitting a Small Salad Bowl ($4.59) dressed in an vinaigrette.Pizzeria Uno - Numero Uno Deep Dish PizzaAbout 35 minutes after we were seated, our small Numero Uno (extra cheese, fresh sausage, pepperoni, fresh mushrooms, onions, and green peppers) pizza ($18.29) arrived. The design of the Numero Uno deep dish pizza is different than your typical pizza. The crust is closer to a pie crust (very firm and almost flaky) than a traditional pizza dough. On top of the bottom layer of crust is a thick layer of low-moisture mozzarella cheese. It seems this layer protects the bottom crust from getting wet as the crust was dry and not one bit soggy. I loved how the texture of the crust was preserved in this manner. Next was as layer of sausage. This wasn't a layer of sprinkled crumbled sausage, but instead a solid layer of sausage meat which meant every bite had some sausage in it. Lastly, was a top layer of tomatoes and fresh vegetables that was seasoned minimally and tasted light and refreshing. Both Tina and I loved the way this pizza came out. It was both rich and heavy from the sausage, cheese, and crust, while being loaded with the bright flavors of the vegetables. (I should point out that the pizza is also not at all greasy.)It's been a while since I've eaten at one of Uno's franchise locations (so my memory may be a little fuzzy), but I think I can safely say that the pizza served from the original location (and, I assume, Pizzeria Due down the street) is very different from (and much better than) the deep dish pizzas served at the other locations.
Later in the week, we went to Giordano's Restaurant and Pizzeria (730 North Rush Street, Chicago). Giordano's specializes in a stuffed crust pizza which is a bit different than the deep dish pizza sold at Pizzeria Uno's. At Giordano's, their stuffed pizza is double crusted. An extra piece of dough is placed above the main ingredients on the pizza and that crust is then topped with their tomato sauce.
The wait at Giordano's was going to be an hour and a half when we arrived. We put my name down, took a menu, and walked back to the hotel. About thirty minutes before my expected table readiness time, we returned to Giordano's and placed a pre-order for our pizza - a small Special (sausage, mushroom, green pepper, onion) which serves two or more ($19.15).Giordano's - Appetizer Combination PlatterAbout ten minutes after we placed our pre-order, our table was ready (early). We got seated and ordered an appetizer combination platter ($10.50) with fried zucchini and fried mushrooms (neither one of us felt like fried mozzarella sticks, so we had them hold that). The breading was nicely seasoned and had excellent texture, but both the zucchini and mushrooms were (unsurprisingly) watery and bland.For ease of navigation and to keep the page sizes down, I've split the trip report and reviews into multiple pages:
Chicago 2011 Part 1a - Overview
Chicago 2011 Part 1b - Overview
Chicago 2011 Part 2 - Shui Wah, Santa Anna Bakery
Chicago 2011 Part 3 - Pizzeria Uno, Giordano's (this page)
Chicago 2011 Part 4 - Gibson's Bar & Steakhouse
Chicago 2011 Part 5 - Frontera Grill, Xoco
Chicago 2011 Part 6 - Noodles by Takashi Yagihashi, Frontera Fresco, Marc Burger
Chicago 2011 Part 7 - Alinea
Chicago 2011 Part 8 - Vienna Beef Factory
Chicago 2011 Part 9 - Girl and the Goat
Dining Out: Chicago 2011 Part 4 - Gibson's Bar & Steakhouse
Have an analytical mind? Like to cook? This is the site to read!
Gibsons Bar & Steakhouse - Split Pea SoupFirst to arrive was our Split Pea Soup. We found it to be flavorful and delicious. This meal was looking up and we were getting excited about having a nice steak dinner from a restaurant that knows how to cook steak.
Gibsons Bar & Steakhouse - House SaladThe salad was dressed in a tangy, acidic dressing that was refreshing.
Gibsons Bar & Steakhouse - W.R.'s Chicago CutWhen the bone-in ribeye arrived, it looked beautiful. Their 1800°F broiler put a wonderful crust on the exterior.
Gibsons Bar & Steakhouse - Medium Rare SteakThe center was cooked medium rare (as I ordered it), but a good portion was well-done and chewy. Some bites had 40% well-done while others were 50% or more well-done. I took the picture on the left immediately after cutting into the center of the steak (before I had a bite). You can see that at this position in the steak, the top 30% and the bottom 10% is cooked to or past well-done. That meant each bite was a mix of chewy and dry along with tender and juicy. A good steak should be nicely browned (a well browned surface layer provides a lot of flavor) with as little of the meat overcooked as possible. Otherwise, you end up with what we got - an unpleasant (not at all tender) mouthfeel. Their reliance on the 1800°F broiler allows them to get a nice sear on the steak, but is also their downfall. After a certain point, browning no longer provides any additional flavor. Only a very thin layer of the surface ever gets browned; the area under the surface just gets cooked dry and tough. Using a high temperature burner means the exterior cooks rapidly, which is great, except the heat takes time to penetrate into the interior. To warm up the center to medium-rare, they have to leave it under the heat source long enough for the heat to penetrate, but with such an intense heat, more and more of the exterior meat overcooks. It is extremely difficult to cook a perfect steak without using two heat levels - a high heat source to provide browning and a lower heat source to cook the interior evenly. With just a high heat source, you get a lot of overcooked meat; with just a low heat source, you might not get adequate browning to have a nice flavorful crust.
Gibsons Bar & Steakhouse - Half Order Sauteed Spinach & Mushrooms with GarlicThe sauteed spinach and mushrooms was a great side. It was flavorful, but not overly rich and heavy. I much prefer this over the traditional creamed spinach side dish found at many steakhouses.
Gibsons Bar & Steakhouse - Baked Sweet PotatoThe sweet potato was waterlogged and a bit flavorless which was disappointing. I normally don't use the butter and sugar that often accompanies sweet potatoes, but I had to use quite a bit of the brown sugar to augment the bland potato.
During our June 2011 trip to Chicago, I wanted to make sure we ate at one of Chicago's famous steakhouses. Gibson's Bar and Grill kept showing up in different people's lists as the number one steakhouse in Chicago, so that's where we went.
After a day at The Field Museum we took a bus back to the Water Tower on Michigan Avenue. From there, we walked over to Gibson's Bar & Steakhouse (1028 North Rush Street, Chicago, IL) about seven blocks away. We were a little concerned at first about clothing because we weren't wearing anything nice (I was wearing a T-shirt and REI convertible pants with tennis shoes) and the woman at the information desk of the Chicago Visitor's Center had recommended both reservations and business casual clothing (neither of which we had at the time). It turn out that neither of those were a problem. When we arrived at 6pm (on Monday night), we were greeted with smiles and immediately shown to a table in the main dining hall.
Our server, started off by telling us that they are the only restaurant group in the United States to be "awarded" their own USDA Prime certification. (But, Harris Ranch has a USDA Prime certification and they have a restaurant...) The corn fattened beef is wet-aged for 40 days providing "maximum flavor and tenderness". When I asked, they told me they don't serve dry-aged beef. Sounded like a sales pitch or pep talk, but all I was looking for was if the beef really would be flavorful and tender. (I eat a lot of steak... I have probably prepare a steak dinner every week or two for the last several years and have learned to cook it perfectly several different ways. One thing that I've learned over the years is that the quality of meat isn't as important as how the meat is cooked. Of course, when cooked the same way, a USDA Prime rib eye will be richer and a little more full flavor due to the distribution of fat through the muscle. We're always wary of eating at steakhouses because they tend to disappoint us.) She even asked us where was the best steak we've had before, and, when we said the best steak we've had was at Peter Luger's in Brooklyn, she said, "Well... I'm sure you'll find ours better." We got the distinct impression she wasn't familiar with Peter Luger's, but I wouldn't have expect that (except for the fact that she asked us where the best steak we've had before was).We ordered the W.R.'s Chicago Cut (a 22 oz bone-in ribeye steak) cooked medium-rare ($43.75) to be split between the two of us. For starters, we chose the Split Pea Soup and a House Salad (both included with our steak). We then ordered a baked sweet potato ($6) and a half order of sauteed spinach & mushrooms with garlic ($7.50).
Gibsons Bar & Steakhouse - Split Pea SoupFirst to arrive was our Split Pea Soup. We found it to be flavorful and delicious. This meal was looking up and we were getting excited about having a nice steak dinner from a restaurant that knows how to cook steak.Gibsons Bar & Steakhouse - House SaladThe salad was dressed in a tangy, acidic dressing that was refreshing.Gibsons Bar & Steakhouse - W.R.'s Chicago CutWhen the bone-in ribeye arrived, it looked beautiful. Their 1800°F broiler put a wonderful crust on the exterior.Gibsons Bar & Steakhouse - Medium Rare SteakThe center was cooked medium rare (as I ordered it), but a good portion was well-done and chewy. Some bites had 40% well-done while others were 50% or more well-done. I took the picture on the left immediately after cutting into the center of the steak (before I had a bite). You can see that at this position in the steak, the top 30% and the bottom 10% is cooked to or past well-done. That meant each bite was a mix of chewy and dry along with tender and juicy. A good steak should be nicely browned (a well browned surface layer provides a lot of flavor) with as little of the meat overcooked as possible. Otherwise, you end up with what we got - an unpleasant (not at all tender) mouthfeel. Their reliance on the 1800°F broiler allows them to get a nice sear on the steak, but is also their downfall. After a certain point, browning no longer provides any additional flavor. Only a very thin layer of the surface ever gets browned; the area under the surface just gets cooked dry and tough. Using a high temperature burner means the exterior cooks rapidly, which is great, except the heat takes time to penetrate into the interior. To warm up the center to medium-rare, they have to leave it under the heat source long enough for the heat to penetrate, but with such an intense heat, more and more of the exterior meat overcooks. It is extremely difficult to cook a perfect steak without using two heat levels - a high heat source to provide browning and a lower heat source to cook the interior evenly. With just a high heat source, you get a lot of overcooked meat; with just a low heat source, you might not get adequate browning to have a nice flavorful crust.The next problem was that they failed to season the steak with salt or pepper (at least not enough that we'd be able to taste it) and a lot of salting was needed at the table. (Later, when I examined the photographs, it looks like there is kosher salt on the steak, but we really could not taste it.) If their meat really is as good as they claim, then it's a shame that it wasn't prepared better.
Gibsons Bar & Steakhouse - Half Order Sauteed Spinach & Mushrooms with GarlicThe sauteed spinach and mushrooms was a great side. It was flavorful, but not overly rich and heavy. I much prefer this over the traditional creamed spinach side dish found at many steakhouses.Gibsons Bar & Steakhouse - Baked Sweet PotatoThe sweet potato was waterlogged and a bit flavorless which was disappointing. I normally don't use the butter and sugar that often accompanies sweet potatoes, but I had to use quite a bit of the brown sugar to augment the bland potato.Based on this meal, I would recommend skipping Gibson's Steakhouse.
For ease of navigation and to keep the page sizes down, I've split the trip report and reviews into multiple pages:
Chicago 2011 Part 1a - Overview
Chicago 2011 Part 1b - Overview
Chicago 2011 Part 2 - Shui Wah, Santa Anna Bakery
Chicago 2011 Part 3 - Pizzeria Uno, Giordano's
Chicago 2011 Part 4 - Gibson's Bar & Steakhouse (this page)
Chicago 2011 Part 5 - Frontera Grill, Xoco
Chicago 2011 Part 6 - Noodles by Takashi Yagihashi, Frontera Fresco, Marc Burger
Chicago 2011 Part 7 - Alinea
Chicago 2011 Part 8 - Vienna Beef Factory
Chicago 2011 Part 9 - Girl and the Goat
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