Some Late Notes

Last Friday, we took an adventure to a brand spanking new restaurant called mfk. (named after the incomparable food writer Mary Frances Kennedy Fisher, see Musings on Wine and Other Libations and How to Cook a Wolf, among others). Usually, we plan out our "dinner nights" at least a week in advance, make reservations for around six, and avoid restaurants that don't take reservations. In Chicago, it's simply a reality that you may not get a seat for an hour or two--or at all--but we took a chance and headed out at eight on a Friday night. Did I mention that we also usually make reservations for around six because we like getting home at a reasonable time? So, back to mfk. They serve food and drinks that made us feel like we were along the Spanish coast. One of their most interesting dishes is a plate of crunchy prawn heads. Now, if you've ever seen me at a crawfish boil you might have witnessed me eating potatoes and corn while handing off crawfish to Mark. The eyes and the little insect-like legs really creep me out. But after a drink and bright, fresh suzuki ceviche on guacamole and a squid ink tostada, I was convinced that I really needed to try crispy, fried prawn heads. Mark tried them first and told me that I wouldn't want any because it was like eating a spider. I immediately freaked out a little. It turned out that he just wanted them all to himself, because once I tried them I immediately moved half of them to my plate so that he couldn't surreptitiously steal an extra one. It's not like eating spider. At least, I don't think it is. I haven't tried eating spiders. Yet.

Here is one of the prawn heads. You just pick it up, dip it in a salbixtada sauce, and eat it whole. Yum.

If you are reading this and are in the Chicago area or are visiting Chicago soon, you really should go here. Heck, we'll come with you. We sat at the bar and chatted with the beverage director, who makes a strong and smokey play on a Mexican firing squad, while eating and talking our way through several of their smaller plates. Later in the night the owners came in to presumably go over some new possible wines, drinks, and tweaks to dishes, and ended up striking a conversation with us at the bar, which pretty much made our day. Maybe one day we can convince them to open up something in Hyde Park! Okay, probably not, but I did slip in a comment about the fact that it could be a good idea. It's worth a shot, right?

On a completely different note, I don't know what the peaches have been looking like in Texas or wherever you are. I do know that there haven't been any at the farmer's market lately and the ones at the grocery store have been looking quite sad. As luck (or the growing season) would have it, we finally found some at the farmer's market on Saturday. I wish I could give you a slice. But I can't. We ate them all by the end of that day. All I have to give to you is a picture and a heartfelt wish that you, too, will enjoy delicious, juicy, sweet but also slightly tart peaches this summer. We'll have to buy more next week. Why? Not just because I love them, but also because I'm feeling like it's time for tarts and cobblers. Yes, you read that correctly: tarts AND cobblers. Pictures may or may not happen. I make absolutely no promises.

One of this week's main meals was a lamb tikka masala. We followed a recipe by Alton Brown, including making our own garam masala with whole spices from The Spice House. Which reminds me that we are going to have to have a serious talk about spices sometime in the near future. All y'all and I are going to do that soon. Spices matter. Alas, we must leave that for another day. Today, I just have some pictures (the exact recipe and detailed instructions are here):

While the lamb marinates in yogurt and spices, you cook down some onions, garlic, serranos, and ginger.

Then you add some tomatoes and let all of that turn into a pan of deliciousness while you sear your pieces of lamb that are done marinating. Alton's recipe involves making your own tandoori-ish cooker with a flower pot, which we could not do in our apartment. Searing the meat in a well-seasoned cast iron pan was just fine.

Once the lamb is ready, toss it into your sauce along with some coconut milk. Let everything come together, and serve on some rice, or whatever your want. Also, this pan is a beast. We have had the 6-qt. for several months now, and haven't gone a week without using it. It has a good amount of flat surface area on the bottom to cook meat (at least as as much, if not more than our 12" cast iron), is perfect for one pot meals (think chicken soup, pasta, and veggies with sauce), and the high sides keeps oil and whatnot in the pan. I'm not saying you should get it. Then again, maybe I am.

Toss on some fresh mint and eat!

Have a good rest of the week!