radishes make our mouths water for more 01-02-17
In winter, we love to
feel the burn. On
blustery days, hot radishes, a staple of cuisines worldwide, open
our sinuses and conquer our colds. They stimulate our appetite and
make our mouths water. Prime rib and sushi wouldn’t be the same
foods open a gateway to good health and new culinary adventures 12-26-16
SACRAMENTO, Calif. —
The surge in popularity of fermented foods in recent years —
eating them, creating them at home, exploring different cultures
and cuisines — is based largely on the idea that this stuff can
be really good for you.
traditions, dusted with love 12-19-16
For those of us who
love to bake, the holidays can be an especially sweet time of
year. This is the season we stock up on festive cookies and family
favorites to set out at parties and share with those closest to
without guilt in Holiday Energy Bites 12-19-16
What do you get when
you cross a power bar with a no-bake cookie? Energy
balls should ring a bell. The
tempting little two- to three-bite-size grab-and-go snacks are
popping up at specialty coffee stores, juiceries and scratch
bakeries. Pinterest alone offers thousands of recipe variations.
to make 9 types of cookies using 1 basic recipe
For many of the years I’ve
been baking Christmas cookies, I’ve seen recipes that promise
"one dough will do it all" when it comes to variety and
versatility. Until this year, I’ve never been tempted to try
art of soup: 4 recipes to warm you 12-05-16
It wasn’t the best
advertising line, but it was undeniably true: Soup is good food.
On a frosty night when
the wind is blowing, and the chill sinks deep into your bones,
what is it that you turn to? Soup.
to bake a winner? Try these holiday cookies 12-05-16
Since 2003, the Star
Tribune’s Taste Holiday Cookie Contest has been shining a
spotlight on wonderful recipes. Memorable stories, too. This year’s
top winner — from Crystal Schlueter of Babbitt, Minn. — is a
doozy on both counts, and it involves that beloved
made-in-Minnesota candy bar, the Nut Goodie.
to understand the mystery of tea, with 6 classic types 11-28-16
With cooler weather
coming, warmer beverages sound better every day. Still, you can
drink only so much coffee, and some of us are perhaps already a
little, um, over-caffeinated. Maybe it’s time to consider a cup
of tea, the world’s second-most-popular beverage (after water),
according to the Tea Association of the U.S.A., with about
one-third of coffee’s caffeine.
guide for turning Thanksgiving leftovers into savory pie 11-21-16
and what to do with them are inevitable parts of the holiday.
After going through the hassle of planning, shopping, prepping,
cooking, serving and cleaning up, I do not want to eat the same
meal all over again the next day. And I don’t do turkey
best turkey ever: We break down the bird and the schedule 11-14-16
Yipes, how I hated
Thanksgiving and Christmas as a kid. Well, the dinners, anyway: As
if the marshmallow-topped sweet potatoes (ewww!) and nondairy
whipped dessert topping-topped pumpkin pie (blech!) weren’t bad
an ethnic seasoning to your Thanksgiving side dishes 11-14-16
Turkey might be the
star of the Thanksgiving meal, but side dishes are essential to
the success of the overall food experience. Every
year, it’s the same usual suspects of mashed potatoes, green
beans, squash, corn and carrots that make up the spread. So
instead of recycling the same recipes, give your side dishes an
to make the world’s best waffles 11-07-16
We all know that
superlatives have lost whatever meaning they ever had (thanks,
internet!). But we can also all agree that waffles are one of the
reasons it’s good to be alive. And I’m prepared to stand
behind the assertion that the recipe here produces the world’s
roasted turkey — Say hello to crusted pork! 11-07-16
If you want to tweak
your predictable Thanksgiving dinner and turn it into something
memorable that your guests will talk about until next year,
substitute the typical turkey centerpiece with an elegant pork
the Thanksgiving star be a simple savory slab pie
Vegetarians seldom to
never get the star treatment at a Thanksgiving meal. They are the
second-class feasters, pushed to a side, while the talk about
turkey carries on endlessly.
to cook with pumpkin seeds, the unsung heroes of October 10-31-16
I first encountered
pumpkin seeds the same way a lot of American children do — in
slimy fistfuls pulled from Halloween pumpkins. Of course, I
immediately discarded the seeds, along with the stringy pulp, as I
moved on to the more important, and more fun, knife-wielding part
of the job.
and succulent pears: Try these 4 recipes 10-31-16
When I was a kid, I
loved both kinds of pears — the ones that came in cans and the
fresh ones that grew on trees. I’m not entirely certain I
realized they were the same fruit. Sort of.
fast soups for fall 10-24-16
Just because it’s
soup season doesn’t mean you have to get out your big stockpot
and set aside a whole afternoon. But you don’t have to just
resort to opening a can, either.
Halloween, the eyes have it 10-24-16
Let’s face it: Nobody
really gets scared on Halloween. We
all know that those ghosts and witches and vampires flying around
aren’t there to haunt us or to drink our blood; they’re just
children looking for a good time and a lot of candy.
takes walk on the savory side 10-17-16
blend sweet with sour for incredible fall flavors 10-17-16
spice mix is secret to stellar fall baking recipes 10-10-16
galore, just in time for apple month 10-10-16
can speak different accents fluently
Meatballs are the
little black dresses of the culinary world. You
can dress them up for dinner with a velvet robe of sour cream and
wild mushroom gravy.
and crushed beans add kick to coffee pudding 09-26-16
disguised in the flavors of fall 09-26-16
the bar for terrific treats 09-19-16
Red Tomatoes: Put a bright-red spin on a Southern green classic 09-19-16
toppings make pizza easy as pie 09-12-16
the BLT: Other tomato sandwiches to try 09-06-16
desserts pop ‘Out of the Box’ 09-06-16
to making your own pizza 08-29-16
need this pasta sauce in your life 08-22-16
No sweat. 08-22-16
overflowing herb harvest transforms breakfast recipes 08-22-16
to be blown away by your own gazpacho 08-15-16
Some tasty ways to make the most of corn on the cob 08-15-16
help dealing with all that zucchini?
Season: Blood Oranges
temperatures have dropped and snow is on the ground, but the smell
of citrus and berries is in the air. January marks the peak of blood
orange season, and this garnet-hued fruit adds a burst of flavor and
color to salads, desserts and even cocktails. Try Le Reve’s blood
orange vinaigrette over a salad of wintry greens.
Last July, Sabina Magyar, pencil in hand, sat with
her head down in a room with more than 150 people during the
American Cheese Society (ACS) Conference & Competition in Des
It’s no secret that Milwaukee area chefs have fully embraced the
farm-to-table food trend — a win-win for both diners and farmers alike.
“The local food movement has been around for nearly 30 years. … Within
100 miles of the city, you can get a ton of stuff,” says La Merenda and
Engine Company No. 3 chef/owner Peter Sandroni, a longtime proponent of
Growing up in Madison, Nick Nowaczyk’s family felt a
deep connection with nature and its bounty. They played outdoors and
picked wild mushrooms, and they ate homemade sauerkraut and
vegetables they canned themselves, as well as lots of fresh fruits
things you may not know about hard cider
Hard cider makes up
the fastest growing category in booze, but considering it makes up
only a little more than 1 percent of liquor sales, you’re forgiven
if you don’t know much about it. Here are five things you might not
know about hard cider, plus five places to enjoy it locally.
Match Made in Decadent Heaven
the bottle, and a chocolate aroma envelops you. Slowly take a sip,
and the sweetness of brandy flows over your tongue. Chocolate and
brandy — it’s a match made heavenly in Kohler, with the first ever
release of Kohler Original Recipe Chocolates Dark Chocolate Brandy.
foodie's week in MKE
Milwaukee, you could pack in a different food-centric event for every
night of the week if you really wanted. In fact, for one week in
September, we’ve done the work for you! Whether you’re ambitious
enough to attend them all, or decide to make just one or two, is up to
coffee. It’s sort of like sun tea, but without the sun and without
the tea. Long, long steeping, with cold, cold water equals delicious
java with less bitterness. And in Milwaukee, there are plenty of
places to sip these iced beauties, but the newest twist is cold-brewed
coffee cocktails. Here are five takes on new steeps.
just one dish to represent the breadth of international fare on the
menu at Brady Street’s Easy Tyger is no easy task.
summertime, folks go rum running. Interest in rum in all of its tasty,
molasses-based glory is growing, as mojitos, mai tais and even upscale
cuba libres are perfect patio sippers.
potato flour.Gnudi are made with ricotta,"explains Centro Café’s
head chef, Crosby Hass, as he sautes house-made gnudi and pancetta in
the open kitchen on the restaurant’s main floor. "Gnudi are a
little lighter and fluffier, while gnocchi are more dense."
The line on
Second Street stretched two blocks. The reason? Milwaukee Brewing
Company was releasing its limited edition, barrel-aged O-Gii beer.
flavor peaks during the summer season, and Amilinda’s asparagus
pâté dish delightfully showcases the vegetable at its prime. The
pâté itself, which combines fresh asparagus sourced from Wellspring’s
certified organic farm, cream, white wine, shallots, garlic and
Landmark Creamery anabasque cheese, is spread across a duo of crostini
sliced from a Rocket Baby Bakery baguette.
shimmers a hue that ranges from the barest blush to the deepest pink,
but don’t let its color fool you; it’s not white zinfandel or some
other sweet wine. Rosé wine is a great dry wine, especially for
spring and summer. "They’re really these beautiful, elegant
wines, and they tend to have such a great freshness to them,"
says Talish Barrow, certified sommelier for Rare steakhouses in
Milwaukee and Madison.
holiday tradition, cannibal sandwiches were present at nearly every
seasonal gathering I remember growing up. I’d watch my parents and
their friends schmear raw ground beef across a slice of rye bread, top
it with raw onion, and then add a dash of salt and pepper. I was,
admittedly, equally disgusted and intrigued. It wasn’t until later
in life, when I became much more adventurous with food, that I
understood their appeal.
stance on seafood
secret that seafood is generally a healthier, more nutrient-dense
alternative to red meat. "In general, seafood tends to be lower
in saturated fat than red meat. It also contains omega-3 fatty acids,
which help to decrease inflammation," explains Michelle Black, a
registered dietician with Oconomowoc-based NuGenesis.
39-year-old Andrew Carini, wine is in his blood. Four years after
relocating to California to work in the restaurant industry, the Port
Washington native started Carini Wine in 2000. Today, the self-taught
winemaker sells his wines for $50 to $75 per bottle.
wine are you?
Jessica Bell pairs wines with personality types. See if you can find
yourself a bottle or pick up one for a good friend.
fresh take on an age-old cocktail
old-fashioned in every part of the country except Wisconsin, and what
you’ll get is a variation of what was once called "the whiskey
cocktail." Back in the 19th century, bartenders mixed this simple
drink with whiskey, bitters, sugar and water, and maybe added a lemon
peel as garnish.
event expected to draw up to 7,000 attendees this year, the Kohler
Food and Wine Experience returns for its 15th year, set to occur Oct.
22 to 25 in Kohler, Wis.
certain dishes worth indulging in, and the berries, bananas and cream
crepe at Story Hill BKC is one of them.
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.