fresh approach to ricotta
ricotta cheese is like the man of my daydreams — suave,
flexible, accommodating and rich. No wonder I’m always on the
lookout at farmers markets, restaurants and grocery stores. For
ricotta, that is.
out: Icebox pies and cakes end summer meals on a cool note 07-13-15
Bobbie Crew was growing up, her favorite treat was her mom’s
lemon icebox pie. The
pie was far from fancy: It consisted of a vanilla wafer crust
cupping a cool pool of custard-like filling made with sweetened
condensed milk and lemon juice. It didn’t bake in the oven —
it set in the refrigerator.
Eat: Garlicky shrimp with tomatoes 07-06-15
his light summer dish
is reminiscent of one of my favorite things in the world to eat:
the gambas al ajillo tapas at Jose Andres’ restaurant Jaleo in
the perfect barbecue with your own sauce
You may talk
about your barbecue. You may even brag that your barbecue is
knowing how to cook meat at just the right temperature is only a
small part of the barbecue experience. Making a rub is merely the
provides a buttery finale to any picnic
Picnic desserts are
simpler desserts. Humidity
keeps us from puffy meringues, and heat denies any flourless
chocolate goo-fests or sweets best kept chilled until served.
There are fewer frostings and drizzles and fuss.
these yellow squash pickles
will never think the same about yellow squash once you taste these
make these every summer and anyone who receives them is soon
asking for another jar. These pickles are great on pulled pork or
ham and cheese sandwiches. Enjoy!
about the trout 06-22-15
great are trout? They’re so great that they are as pretty as a
one out of the lake and slap it on a hot, greased skillet and
there is nothing better. Some of the fanciest restaurants around
are proud to serve trout that came from mountain (and local)
(easy) salads for the summer months 06-22-15
Summer salads have
everything going for them. They
are fresh, packed with flavor and have contrasting textures.
Bursting with colors, they are quick to toss together, easily
portable and a great team player at any summer cookout, party or
reunion. So savor summer with salads made with vegetables, greens,
pasta, grains and fruits.
off the grill, a weekend's worth of recipes 06-15-15
need a clock to know it’s dinnertime in the neighborhood as the
beguiling fragrance from one grill after another winds its way
past our kitchens. Sure, there are hardy souls who tackle outdoor
cooking in parkas and ski hats.
for the berry best 06-08-15
the best time of the year. It’s strawberry time. So
juicy. So sweet. So delicious. So soft-tender on your tongue.
No sensation in the
world can compare to eating a plump, sun-warmed strawberry
straight off the vine.
out with fruity granita
(pronounced grah-NEE-tah) is the name for an Italian ice of rough,
jagged crystals. It melts the minute it hits your tongue, sending
a shiver of cold straight down the throat.
and delicious ways to dress your salad 06-01-15
greens are plentiful in grocery stores year-round, but if you ask
us, big-box produce never seems to taste as good as the leafy
greens that pop up in local farmers’ gardens come spring.
eat: Pan-seared corn and quinoa salad 06-01-15
love the vegetable boiled or grilled on the cob, you (and your
fellow eaters) will go crazy over sweet corn’s nubby kernels
when they’re roasted in a hot pan.
gets flavorful kick-start into lunch, dinner menus 05-25-15
Congee — it’s not
just for breakfast anymore. Chefs are spooning up the comforting
rice porridge all kinds of ways at brunch, lunch and dinner too.
Take Minh Phan of
Porridge and Puffs in Los Angeles.
up grilling season with homemade condiments 05-25-15
it up: Rhubarb adds a slash of flavor and color to spring 05-18-15
time has come to resurrect the chocolate mousse 05-18-15
all your brunch in one egg basket 05-11-15
cakes get cool makeover for Mother's Day 05-04-15
into tapenade: 7 delicious things to do with the olive spread 04-27-15
beyond the muffin and try blueberries in new ways
how to make your own hummus 04-20-15
dishes take center stage at brunch 04-20-15
joy of brown bread 04-13-15
All-purpose but not all spices 04-13-15
tasty ideas for leftover Easter ham
sweet rolls perfect for Easter morning 03-30-15
Bundt cakes are beautiful without the fuss 03-30-15
sprouts lighten up for spring in slaw recipe 03-23-15
the new hot food of 2015 03-23-15
cabbage, that less-fashionable kale cousin 03-16-15
of beans answers a hankering 03-16-15
lemon surprise gift delivers welcome surprise 03-09-15
Angela Moragne, a lifelong Milwaukee resident, found herself in the
most unwelcome of situations — her employer, a nonprofit housing
development, announced it was shutting its doors, and she was left
ago, Guy Rehorst took a big chance when he opened up Great Lakes
Distillery, the first distillery to open in the state of Wisconsin
since Prohibition. His experiment was a great success, and now there
are more than 50 distilleries across the state.
significance of stemware
year, Lorelei Mustas tries an experiment with her customers at Vina
Mundi in Genesee Depot. She takes one of her stellar wines and then
pours it into four different glasses — a nice, vintage appropriate
glass, "a crummy, old, icky gramma’s glass with a thick, rolled
lip on it," a water glass and a plastic cup.
it with Sangria
the ultimate party punch and patio pounder. In Spain, tourists drink
sangria at bars while Spaniards drink it only at home and at parties.
A good sangria starts with a good wine and fresh fruit, then other
liqueurs and spirits are added, along with sugar.
Davis Kipcak moved to Wisconsin in 1998, she scoured Milwaukee grocery
stores in search of her favorite snack. But her efforts were to no
avail — there was simply no pimento cheese anywhere.
skill worth learning
Vairavan is the kind of person who greets you with a hug, not a
arrived at her home in Whitefish Bay on a sunny December morning and
was welcomed inside with a warm smile and gentle embrace.
the Hard Cider
the fastest growing alcoholic beverage category? Craft beer? Boutique
wines? Artisan cocktails?
an almost magical element to wine dinners done right. You take a sip
of wine, and then you take a bite of food, and then you taste them
together. Trying them separately, they are delicious, but when tasted
together, they become sublime.
brothers of German and Irish descent starting a craft beer business?
It’s really not too much of a stretch, they say. "No ancestors
that we know of are brewers, but beer drinking is in our
bloodline," says Jimmy Gohsman, 28, who acts as brewmaster for
the new 4 Brothers Blended Beer Co. in Waukesha.
Grandma Engel’s German Potato Torte. I asked for the recipe once,
and she refused; she only gave recipes to her daughters. My aunt gave
it to me, so I make it every now and again, and it reminds me where I
come from. There is nothing better than food made by and shared with
family and friends."
cookies with twist
gingerbread men! The Gingerbread Drop gives you the warm, spicy
gingerbread cookie taste in a soft cookie that has lots of depth and
texture. The unexpected taste of the cream cheese frosting and
peppermint will make folks wonder why anyone would go to the effort of
making those gingerbread men ever again.
coast to coast
other parts of the country are discovering what Wisconsinites have
known all along — a friendly demeanor and the liberal use of cheese
is an almost guaranteed recipe for success.
wines for any budget
looking for a special wine for a big celebration or just a bottle of
red to go with take-out pizza, local wine pros have got you covered.
Here are their picks for their favorite high-end wines as well as
their go-to vino that’s priced right.
selecting cheeses for entertaining, Patty Peterson of Larry’s Market
in Brown Deer has three simple tips: Limit the selection to three to
five cheeses with a good balance of flavors, textures, colors, shapes
of the south
restaurants, a new menu and a new brew pub: What’s not to love about
Milwaukee’s South Side? This month the culinary place to be is
Avenue is an East Side iconic destination where people congregate for
food, fun and libations in a blend of historic locales and new
Carlisle and Sprecher take root
dinner service at the Bossa Nova dining room of KASANA Café is filled
with culinary delights — from a savory burger, enhanced by dates and
topped with blue cheese; to chicken vatava, a Brazilian creamy
casserole made with coconut milk and onions; to Xingu Brazilian beer,
a black beer that’s light and slightly sweet; to a creamy, to a
mousse-like dark chocolate dessert that’s made with no sugar yet
tastes as decadent as can be.
couldn’t get the crisp, clean taste of hard, French cider out of his
mind after he and his wife, Yannique, visited France. In fact, it was
a series of French vacations that led these two Milwaukeeans to start
their Door County cider orchard and tasting room.
Park your bike
on Alterra Bay View Café & Bakery’s vertical rack, find a place
on the patio and grab an iced chai. At one of Bay View’s busiest
corners, there’s plenty of people-watching to do. 2301 S.
Kinnickinnic Ave., (414) 744-6117, alterracoffee.com.
Cakes and Spirits
time, summer in the city, back of my neck getting burnt and gritty…
"Cool town, evening
in the city, looking so fine and looking so pretty." Lovin
Spoonful, I’m sure, wasn’t thinking about Milwaukee’s summer
dining and drinking options, but boy, are these new options pretty and
Wheat is the
culprit in weight gain, heart disease, diabetes and a host of other
maladies, according to Dr. William Davis, a local interventional
cardiologist. His book, "Wheat Belly," laid out the argument
for a wheat-free lifestyle; it became a No. 1 bestseller on the New
York Times list in 2012 and spent nearly a year on the list.
no better place to be than Milwaukee in summer, when beer, food, music
and fun are served up under the sun and stars at the city’s
signature beer gardens. It’s a German tradition with a few new
twists, so raise a mug and Prosit!
heading to a festival this summer? Spend some time in the Third Ward
before or after for a unique shopping and dining experience.
Bier, BelAir and The Bay
have blushed into full bloom, wet and snowy days have long since
melted into memories, and Milwaukeeans, emerged from hibernation, seek
all things sun. Patio season is finally here, and this year’s
arrival comes with exciting new outdoor dining and drinking options.
Winter has finally taken the snow back to his chilly man cave. Now is
the time for daffodils, with lettuce and Swiss chard not far behind.
Fresh produce and cut flower fans eagerly anticipate the pending
growing season, with the value-added factor of sociability at farmers
board the bus for culinary adventures — and leave the driving to
Milwaukee Food Tours. Theresa Nemetz and husband Wade will ensure a
good time, grand fun and an exciting peek into the city’s history,
all rolled into one jolly excursion.
love their food and drink during the holidays. A well-stocked pantry
in preparation for the party season should include a goodly supply of
the following locally produced goodies.
with a cheese curds conundrum. Bob Wills, owner of Cedar Grove Cheese
in Plain, Wis., struggled to deliver fresh curds — so fresh, they
squeak — to Milwaukee retailers by early afternoon each day. The
240-mile round trip posed a challenge.
sweet-toothed person in your life, a sugar-coated treat with
Milwaukee-area ties is the perfect gift for the holidays.
art of food
that chocolate bar you adored as a child? First introduced by the
Hershey Co. in 1978, it’s comprised of peanut-flavored crisps with
layers of milk chocolate and peanut butter. c.1880, a
less-than-year-old restaurant in Walker’s Point, has gone to town on
deconstructing its caramel, peanut and chocolate ingredients.
Milwaukee, where 19th century beer barons like Joseph Schlitz and
Capt. Frederick Pabst put Brew City on the map as a drinking town,
wine has at last caught up. Wine bars are sprinkled throughout
neighborhoods from Bay View to Brookfield.
thanks, Wisconsin style
national holiday and celebrate our Wisconsin bounty by cooking a
Thanksgiving dinner made almost entirely from local ingredients.
dish/What's new in city dining
At Mozzaluna, the
Margherita, the classic Italian pizza made with tomato sauce, mozzarella,
basil, olive oil and oregano, comes in one size, medium.
Three new Walker’s
Point eateries embrace late-1800s décor with cutting-edge design that
relies upon craftsmanship using mostly salvaged materials. Flashy,
showy accents akin to many urban dining rooms are discarded in favor
of a cozy ambiance that’s in perfect pitch with its farm-to-table
feel like merely dining from a small plate with an accompanying wine.
Combine delicious meats, a touch of cheese and a good pour. What more
does one need on an almost-spring eve?
Out of the
Sometimes, to get
out of a rut, you have to think outside of the plate and detour from
familiar foods. Two years ago, TIME Magazine coined the phrase "discomfort
dining" to describe it, and a new
adventurous approach to eating out.
open houses, potlucks and parties are the perfect excuse for home
cooks to challenge themselves with new recipes, exotic ingredients and
savvy techniques. What better place to acquire these skills than from
the master, a chef?
The dish on
restaurant scene is always in a flux, whether due to the economy,
desire for something new or to update with the times. So what’s
happening these days in the local world of pots and pans?
What can be said
about French onion soup that hasn’t been said before? Well, lots.
Especially since versions of this great dish have been around since
the ancient Romans, so there is always more to add to the story. The
soup started humbly, because onions were easy to grow and subsequently
plentiful in the good old days.