Category: Uncategorized

 

It’s been more than 40 years since Errol Magidson first saw The Castle with its crenelated towers, stone walls, parapets and arched doorways and windows. Only this castle, rising on top of a hill with even, we’re not kidding here, slit-like windows perfect for archers to fire at marauders, wasn’t located in Europe but instead had been built by an Irishman named Robert Givens back in the 1880s in the Beverly neighborhood of Chicago.

“My wife and I were looking for a place to live and a friend told us to come out to Beverly as it’s a great place,” recalls Magidson, author of Chicago’s Only Castle: The History of Givins’ Irish Castle and Its Keepers and its companion DVD. “So we did and we were driving down Longwood Avenue, looking at the homes including one that’s a Frank Lloyd Wright and were stopped at a light. We looked up and saw the castle.”

Enchanted by what they saw, Magidson and his wife, since deceased, moved to Beverly.  It didn’t matter that she was Catholic and he was Jewish, he joined the Men of the Castle, a group dedicated to the preservation of Chicago’s only castle, which in 1942 had become a Unitarian Church.

“We worked at raising money and when I retired and was looking for something to do, I volunteered to make a documentary about the castle,” says Magidson.

Over the decades, Magidson read everything he could about The Castle’s origins, trying to get beyond repetitious material based on faulty sources.

“One reporter would write it and everyone else would quote it as if it were true, but often it wasn’t,” he says.

When he first started, old newspapers were on microfiche if available at all. But he was able to reach out to historians who helped him learn how to sift through information including how in 1909 the addresses in Chicago changed.

“It wasn’t like you could open a book or get on line and there was all that history,” he says.

Legend has it, says Magidson, that Givens, a real estate developer, popular novelist, purposed mayoral candidate, world traveler who wrote travel reviews for the Chicago Evening Post, built his castle in 1877-1878 after seeing one he liked on the River Dee in County Louth, Ireland and sketching it so he could return home and build it for his Irish fiancée.

       “My children went to pre-school at the castle, so it felt almost like an extension of home when they were young,” says Mike Flannery, a political reporter for Fox 32 News in Chicago who lives near the castle on Longwood Drive. “Sitting stop the limestone ridge above Longwood Drive, it’s one of the neighborhood’s most prominent landmarks. Returning from a long trip, it’s always good to see the Givens Castle. Means we’re almost home!”

After Givens, the Castle was home, from 1895 until 1897, to the Chicago Female College. From 1909 until 1921, the property was owned by the Burdett family.

“J.B. Burdett was an inventor and manufacturer,  whose company still exists but under a different name,” says Magdison.  “He was also an early automobilists who won the first race to Chicago to Joliet in 1901.  Siemens bought it in 1921 and kept it until 1942. he was a medical doctor of Ukrainian descent and his wife was the founder of the Ukrainian National Museum.”

Despite all these changes, much of the original interior remains including the  ornate woodwork, a skylight on the third floor as well as a stained glass window with the Givens family coat of arms and fireplaces on each floor.

“The Castle was built by stones quarried in Joliet that were taken by the railroad to 103^rd and Vincennes,” says Magidson. “There a builder cut them to size and then they were shipped by horse and wagon to the house.”

Things change as well. The property where it is located is only about the half size of the original lot. But still, it is a castle.

Ifyougo:

What: Presentation, Book Signing, and Tour at The Castle

When: July 21 at 11 a.m.

Where: 10244 South Longwood Avenue, Chicago, Illinois

FYI: chicagosonlycastle.org or send a message on their Facebook page

 

 

For those who are worried that we have entered dark days as country and are uncertain what the future might hold, Pulitzer Prize–winning author and presidential historian Jon Meacham explores other eras in America’s history, pointing out that in the end, by following “our better angels” we became a stronger and better America.

“Lincoln got it wrong before he got it right,” says Meacham whose most recent book, The Soul of America: The Battle for Our Better Angels (Random House 2018; $30). “Woodrow Wilson supported women’s suffrage but got a lot of other things wrong.”

Meacham points out that Lyndon Johnson had a very mixed record but when it came to Civil Rights he was the one who convinced Governor George Wallace, a virulent segregationist, to ask federal troops to come in to integrate the public schools by playing on how he wanted to be remembered. To do so, Johnson asked him, “George, when you’re gone, do you want there to be a scrawny pine saying ‘George, what do you want left behind? Do you want a great big marble monument that says ‘George Wallace: He Built’? Or do you want a little piece of scrawny pine lying there along that hot caliche soil that says ‘George Wallace: He Hated’?”

“Johnson understood something that I hope our incumbent president comes to realize,” says Meacham, whose previous books include biographies of George H.W. Bush, Thomas Jefferson and Andrew Jackson. “What will people say when they look at my portrait?”

Meacham’s hope is we tweet “hate” less and “like” more.

Using history as a guide, Meacham is hopeful.

“There are forces in our country like the press, the courts, the rule of law, Congress, the president and the people that control the outcome and if we can get three or so of the forces to come together, we’ll be okay,” he says. “Right now the press is doing a great job, I think we can take the presidency off the table and Congress is falling off the edge but the courts are doing a good job, the rule of law is holding and we need people to come together. We have to listen to the people we don’t agree with on the chance they might be 1% right about something that we can work on together. We have to resist tribalism. There’s room in the American soul for Martin Luther King and the KKK but  the question is which one do we celebrate.”

Ifyougo

What: Jon Meacham talk and book signing with former Assistant US Attorney Dan Purdom moderating.

When: Sunday, May 27 at 2:30 p.m.

Where: Ratio Hall (Wentz Science Center), 131 S. Loomis St. on the campus of North Central College, Naperville IL

FYI: Event tickets are available at www.andersonsbookshop.com, at the store or by (630) 355-2665.

 

 

Invited by a friend to dine at Blackbird, Paul Kahan’s first restaurant, when it first opened in 1997, I was somewhat taken about upon first entering about how totally different it was from many of the restaurants of the time. The menu was farm-to-table way before the term had become a cliché, the setting minimalist with long communal tables (like a high school cafeteria I remember thinking) and menu items including an endive salad with pancetta and a poached egg on top which when punctured dripped a wonderful ooze of yolk into the dressing. It was, in other words, unique. Other restaurants opened in Chicago that year and many of those are gone but Blackbird remains and chef/restauranteur Paul Kahan has expanded his restaurant empire with such additions as Avec, Big Star, the wonderfully named The Violet Hour and the Publican.

With all this success, you’d think that during the last two decades Kahan would have come out with a cookbook or two or even more. Surprisingly though, his first,  (Lorena Jones Books 2017; $40) was just released this fall. And in keeping with the eclectic concepts of his restaurants, which he describes as speaking to a place and not a time, it’s definitely different–an amalgam of recipes, insights, reminiscences, paeans to local food producers and autobiographical. It even contains poems.

So, what took you so long, I ask?

“I waited 20 yeas because I didn’t want it to be a half-assed,” was Kahan’s response. “We’re not run of the mill and I wanted the book to be unique, to follow the path of the Publican, include poetry.”

Kahan’s mantra it that he’s just a small part of the business and its success.

“We’ve all been here together since day one,” he says about his One Off Hospitality Group. “We’re all about the culture, the relevance and the continuity and the book is about that. I think our success has truly been about us, about trust, nurturing. We like to be innovative and approach things differently.”

Indeed, Avec, he says, was inspired by his first trip to France with his wife.

“She was in a real horrific motorcycle accident there and end up recuperating in Switzerland,” he says. “The culinary experience of Avec was built by the experience of going there.”

If each restaurant has a story, so do the recipes.  Take the barbecued carrots.

“I don’t think there’s ever been a dish at The Publican that people have freaked out about so much. Even chefs,” writes Kahan in the introduction. “We did a charity event last year and served these, and there was a table of 25 big-name chefs just losing their minds over them. We’ve tried new variations, adding different spices, experimenting with other preparations, but it always comes back to this recipe. We use a barbecue rub that I ‘borrowed’ from Chris Lilly, the owner of Big Bob Gibson’s in Georgia and a world champion of barbecued pork shoulder. He came in to eat once, and we got embarrassed about ripping him off, so we quickly changed the name of these to Chris Lilly Carrots. We like to serve them with pecans that we get from Blain Farms in California, which are creamier than any other pecan, and then we top it off with an herbed dressing.”

Sourcing ingredients is, of course, super important as is forging relationships with farmers and food artisans. Finding them often takes Kahan to less exotic places than a trip to France.

One out of the way journey lead Kahan to tiny Medora in Southern Indiana, best known for its 1910 round barn and covered bridge—built in 1875 and the longest historic covered bridge in the United States. It’s also the hometown of Burton’s Maplewood Farm, owned by Tim Burton, a producer of highly valued maple syrup which is much used by chefs in both Chicago and throughout the U.S.

“I think I was the first guy Tim hooked up with at the Green Market,” says Kahan, a James Beard Award winner in the following categories Who’s Who of Food & Beverage in America, Best Chefs in America 2004 and Outstanding Chef 2013.

Growing up in Chicago, Kahan was influenced by his father who owned both a Jewish deli as well as the Village Fishery and King Salmon, a small smoked fish business. He still remembers the slow cooked corned beef, the hanging sausages and the smoked chubs. Following in those footsteps might seem a given, but Kahan diverged at first, studying applied mathematics until the lure of cooking over took him.

Will it take another 20 years before we see another cookbook, I ask?

“I’m already working on a second cookbook,” Kahan says, noting that it’s already two years in the making. But then true to form, he goes from I to we, noting that Cheers to the Publican wasn’t just his work.

“There are a lot of people who worked hard on that book,” he says.

Barbecued Carrots

Recipe courtesy of Cheers to the Publican, Repast and Present by Paul Kahan.

Makes 4 servings

1 gallon water

1 cup plus

1 tablespoon BBQ Rub (recipe follows)

1⁄4 cup kosher salt

1 pound carrots, cleaned and halved

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt

11⁄2 teaspoons freshly squeezed lemon juice

1⁄4 cup pecans, coarsely chopped

2 sprigs dill, torn

1 batch Ranchovy Herb Dressing (recipe follows)

In large pot, add 2 gallons of water, 1 cup of the BBQ rub, ¼ cup of salt.  Bring to a boil.

Add the carrots and cook until ¾ done, about 5 minutes.

Drain the carrots, reserve for the grill.

To Finish:

Preheat the grill to medium-high.

In a bowl, toss the blanched carrots with 1 tablespoon of BBQ rub and extra virgin olive oil.

Arrange on a grill screen, and grill over direct heat until finished.  Adjust seasoning as necessary.

Arrange carrots on a plate, drizzle with lemon juice, garnish with crushed pecans and dill yogurt sauce.

Dress the carrots with the Ranchovy Herb Dressing and serve.

BBQ Rub

Makes 1.5 cups

½ cup dark brown sugar

½ cup kosher salt

4 tablespoons hot smoked paprika

1 tablespoon ground black pepper

1 tablespoon granulated garlic

1 tablespoon onion granules or onion powder

½ tablespoon celery salt

1 tablespoon cayenne pepper

1 tablespoon ground cumin

Combine all in bowl, mix well, store in an airtight container.

2 cups mayonnaise (we like Hellman’s/Best Foods)

1 cup buttermilk

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon Worcestershire sauce

1½ teaspoon white vinegar

1½ teaspoon Tabasco sauce

1 teaspoon Dijon mustard

1½ teaspoon granulated sugar

1½ teaspoons fish sauce

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped parsley

1 tablespoon chopped chives

1 ½ teaspoon chopped tarragon

1½ teaspoon chopped oregano

Sea salt

Freshly ground black pepper

Whisk all the ingredients in a bowl and season with the salt and pepper. Taste and add more salt and pepper. Transfer the dressing to a glass container with a lid and refrigerate. The dressing will keep in the fridge for up to 1 week. Give the jar a good shake before using.

 

To me, fairies have always been about the holiday season—think the Sugar Plum Fairy from the Nutcracker Suite ballet and Tinkerbelle, the blonde-haired imp who wore a green outfit with matching translucent green wings in the 1904 play Peter Pan and knew how to handle a wand and pixie dust—both a job requirement. Imagine then my delight when my friend Lily Lopate sent me a copy of The Faerie Handbook: An Enchanting Compendium of Literature Lore, Art, Recipes and Projects by Carol Turgeon with Grace Nuth and the Editors of Faerie Magazine (Harper Design 2017; $35). And yes, there is a Faerie Magazine.

This beautifully illustrated book containing all things faerie (the archaic literary spelling) is divided into chapter including Flora & Fauna with such headings as “A Select List of Fairy World Inhabitants” and their history, a “Fairy Herb and Flower Almanac,” as well as instructions on making such fairy necessities as houses, furniture, pressed flowers, and terrariums. In the section on Fashion & Beauty we learn about such style icons as Morgan Le Fay, Titania of the Fairy Realm and La Belle Dame Sans-Mercy—a woman with eyes that mesmerized helpless, handsome men (way to go, La Belle, we say).  The Fashion & Beauty chapter gives us the low down on fairy couture including fairy shoes which are totally inappropriate for walking particularly the ones with five-inch heels made of flowers. It also contains directions on how to make a fairy crown—a clothing item no one should be without.

It isn’t easy being a fairy. You have to get up early to gather the right beauty ingredients. After all, according to Samuel Pepys, the great 17^th century diarist, his wife was a big believer in maintaining her looks in a faerie manner by collecting early morning May dew. Another requirement is being able to make fairy dust. That’s what Tinkerbell used to get Peter Pan to fly. You wouldn’t want to be without it.

Want to hang with the faeries? The authors tell about how to find fairy portals and pathways. You’ll need to read the chapter, but we can give some hints. Look for a strange circle of mushrooms (those are fairy rings), bridges (but be careful of the trolls, country crossroads are good places to run into fairies (but devils hang out there too) and natural portals like ocean cliffs and tangled branches with an open center in the middle.

Of course, what interested me the most was fairy food. As one might expect, fairies love parties and the authors show us how to host a Midsummer Night’s Dream Garden Party. Fairies main ingredient when it comes to cooking seems to be edible flowers. Their menus consist of such goodies as Flower Lollipops, Honey Ricotta Tart with Lavender Scented Crust, Candied Violets and Lavender Shortbread Cookies.

Faeries also love tea parties—ones with lots of flowers in pastel colors of pink, lavender, violet, pale blues and even moss. What to eat at such a party? Fairy Tea Cakes and flower teas.

Candied Violets

40 fresh violets, pesticide free, with stems intact

1 egg white

1 cup superfine sugar

Special Equipment:

Fine-tipped paintbrush, preferably new

Small sharp scissors

Place a wire rack over a parchment-lined baking sheet and set aside.

In a small bowl, whisk the egg white until frothy.

Holding a violet by the stem, dip the paintbrush in the egg white and carefully coat each petal, front and back.

Sprinkle the superfine sugar over the violet and shake off any excess. Sprinkle again until the whole flower is lightly coated.

Gently place the violet on the drying rack. Repeat with the remaining flowers.

Allow the violets to dry for 24 hours, then use the scissors to cut off the stems. Candied violets may be stored in an airtight container for up to eight weeks.

Lavender Shortbread Cookies

¾ cup granulated sugar

1 teaspoon dried lavender, pesticide-free

1 stick plus 4 tablespoons unsalted butter, softened

¼ teaspoon fine sea salt

2¼ cups all-purpose flour

3 tablespoons whole milk (optional)

½ cup sanding sugar (optional)

Preheat the oven to 350° F.

Line a baking sheet with parchment paper.

Place the sugar and lavender in a food processor and pulse to achieve a fine texture.

In a large bowl, combine the lavender sugar, butter, and salt. Use the electric hand mixer to cream the ingredients until light and fluffy.

Gradually add the flour, mixing until the dough comes together. If it’s too crumbly, lightly wet your hands with water and knead the dough in the bowl until the flour is completely absorbed, and the dough is smooth.

Transfer the dough to a lightly floured surface. With a rolling pin, roll out the dough to a ½-inch thickness.

Use a cookie cutter to cut out the dough. Transfer the cookies to the parchment-lined baking sheet.

If desired, use the pastry brush to lightly coat each cookie with milk, then sprinkle with sanding sugar.

Transfer cookies to the oven and bake for approximately 25 minutes, rotating the pan once, until the cookies are golden brown.

The cookies will be very soft when you remove them from the oven, but will set once cool. Allow them to cool completely on the baking sheet before transferring them to a plate.

Frosted Cranberries

1 ½ cups water

1 ½ cups granulated sugar, plus 1 cup for dusting

1 cinnamon stick

4 whole cloves

2 cups fresh cranberries

In a small saucepan, combine the water, sugar, cinnamon, and cloves. Cook over low heat, stirring until sugar is dissolved.

Remove from heat and cool for 15 minutes before stirring in the cranberries. Transfer to a bowl, cover, and refrigerate overnight.

The next day, set a wire rack over a parchment-lined baking sheet. Use a slotted spoon to transfer the berries onto the rack and set aside for 1 hour. Meanwhile, line another baking sheet with parchment paper.

Place the remaining 1 cup sugar in a shallow dish. Working in small batches, roll the cranberries in the sugar until they are completely coated, then transfer to the clean parchment-lined baking sheet. Make sure berries are in a single layer and not touching each other.

Allow to stand at room temperature for about 1 hour or until dry. Frosted cranberries may be stored in an airtight container for several days.

The above recipes are from the book: THE FAERIE HANDBOOK by Carolyn Turgeon and the editors of Faerie Magazine. Copyright © 2017 by Carolyn Turgeon. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.