food

Glazed and Infused [West Loop, Chicago]

For a while I have had a small crush on Glazed and Infused.  Between their large painted logo on the side of the building in Fulton Market, and their deliciously brilliant doughnuts, it's hard to help myself.  They sit across the street from my favorite fish market, and just tempt me every time I ride my bicycle past.  I have stopped by once before, falling in love with the doughnuts that go far past your common cakes and glazed dozens.  This time around they had a St. Patrick's Day special: a chocolate cake doughnut, Bailey's Irish Cream and chocolate stout glazes topped with a few green sprinkles for festivity.  Between these delicious treats and a great atmosphere, I decided to do a little bit of restaurant photography in the space to try to convince you to stop on by yourself.  Did I mention that not only do they have four locations, but they also have maple bacon bars?

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Glazed and Infused

West Loop: 813 Fulton Market

Wicker Park: 1553 N Damen Ave

Streeterville: 201 E. Delaware Place

Lincoln Park: 939 W Armitage Ave

www.goglazed.com

Happy St. Patrick's Day! Go green! Eat your greens!

For a while now I have been discussing joining a co-op.  Fresh produce from farmers markets for a cheap price.  What is there not to love?  Mainly I have been too lazy to find one, to convince someone to go in on the shares with me.  But, alas, after five minutes of some research, I found a co-op not only in my neighborhood of Pilsen in Chicago... but six houses down the street from me.  No excuses.  So I put on my coat last Saturday and walked across the street to go volunteer in distributing the bounty.  Kiwis, fennel, sun chokes, grapefruit, dried peppers galore.  So many new and interesting things, so many delicious things to cook in the future.

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Friendsgiving vol. 2 and Frisee Salad

I am unsure as to when my friends became foodies.  Perhaps it was the community garden which made us snobs for the finest and freshest of vegetables.  Perhaps it was the stints of vegetarianism we all have been through which made us develop new and unique ways to cook. Or maybe it was one of us being introduced to something delicious and then spreading the word until we grew up and began to demand Trader Joe's and cheese plates.  Really, it is unsure.  Thanksgiving is no exception.  Perfectly roasted turkey, kale stuffing, frisee salad, homemade pies galore, and Cornish game hens.  Love my family and traditions, but seriously, Friendsgiving has put a whole new spin on the holiday.

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Frisee and Citrus Salad:

ingredients.. [toss together]

1 large grapefruit [peeled and wedges pulled out]

1 orange [peeled and wedges pulled out]

1 large avocado [diced]

1 head of frisee lettuce

1/2 cup roasted soy nuts

citrus honey vinaigrette

pinch of sea salt

citrus honey vinigrette.. [whisk together]

1/8 cup olive oil

1/8 cup apple cider vinaigrette

1/8 cup honey

2 tablespoons orange juice

Magnolia Bakery, Chicago

There is a tempting bakery just one block away from my work.  It is always full of warm drinks and layered cakes topped with cream cheese and sprinkles.  Red velvet cupcakes and freshly baked chocolate chip cookies line the large windowed shelves not big enough to contain all the sweets piled inside.  I had to learn to walk a different way to work.

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Savory Stuffed Apples

There's something about fall that makes everything so much more savory.  The crisp air, the crunchy leaves, and all those delicious flavors to take over the summer ice creams and fruit laden pies.  Sausages and sage take over the palette and we take a hiatus from the sweet things until the holidays.  I found a recipe in Canal House, one of my favorite cookbooks, for stuffed apples.  Perfect for these fall flavors.  I didn't have a few of the ingredients and don't do very well with following directions, so here is my version of their stuffed apples.

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[for three apples]

ingredients.

1 tablespoon butter

1/4 yellow onion, finely chopped

1  small celery stalk

1 star anise

1/4 lb ground sausage

1/4 cup cornbread crumbs

6 fresh sage leaves, finely chopped

6 fresh parsley leaves, also finely chopped

salt & pepper to taste

3 medium sized apples, red or green

directions.

In a small skillet, cook the onion and celery with half the butter and the star anise.  Add the sausage after five minutes and brown the sausage.  Cook for about seven minutes and when that sausage is brown, put in a bowl with the spices and cornbread crumbs.  Mix with your hands, making sure the sausage is in small pieces.  Chop off the top third of the apples and hallow out the insides with a spoon, leaving a fourth inch to a half inch thick shell.  Pack the mix into the apples and put dollops of the remaning butter on top.  Put in a pan and cook at 350 degrees for about 30 minutes, or until the apples are soft.

Fish Bar, Chicago

When I had first moved to Chicago, a good friend gave me the tip to go to DMK Burger Bar as much as possible.  I went once, fell in love, then got distracted by the multitude of restaurants to choose from in the city.  Next door is a place called Fish Bar.  Same company, just with food from the sea.  Delicious chowder, sandwiches, daily catches written on a chalkboard, and primarily bar seating.  So much to love and so many tasty things to eat.  Now every time I am in the neighborhood I will have the horrible dilemma between deciding between the two places, if I can ever find it in myself to go to the same place twice, that is.

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Fish Bar

2956 N Sheffield Ave

Chicago

Blueberry Cobbler

I straight up stole this recipe from Saveur a month or so ago for a blueberry cobbler.  One of the easiest things to make: any fruit add some sugar and breading on top.  Delicious.

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INGREDIENTS

2 cups flour 1 ¾ cups sugar, plus more for sprinkling 4 ½ tsp. baking powder 1 tsp. kosher salt 4 tbsp. unsalted butter, cubed and chilled 1 ¼ cups milk 1 ½ lb. blueberries 1 cup fresh orange juice ¼ cup fresh lemon juice Vanilla ice cream, for serving

INSTRUCTIONS

1. Mix the flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a bowl.  Add butter,rubbing into flour until pea-size crumbles form. Add milk, and stir until a moist dough forms; cover and refrigerate until ready.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron skillet over high heat, stirring to dissolve sugar. Remove pan from heat, portion and form chilled dough into 2–3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and put skillet to oven; bake until dough is cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream.