it comes to tailgate parties, get your head in the game 09-28-15
Whether your tailgate
party involves a custom rotisserie and team color-coordinated
tents, or a simple picnic on an old blanket, no pregame ritual is
complete without the spread.
gourd season, and thatís a good thing
Ready or not, itís
the season for squash. And it has arrived early in Western
Pennsylvania because August was so dry. Sure,
we can wait until a stretch of proper fall weather to buy
comfort foods for fall
Just around the corner
is the official start of fall, the time of year comfort food
cravings really settle in. There are creamy and hearty soups and
chowders, cheesy lasagnas and casseroles drenched in
to make Hasselback potatoes 09-14-15
Being so clued-in to
social media can be a blessing and a curse. The blessing: One
learns about new and amazing crafts and recipes that one must try.
The curse: One learns about new and amazing crafts and recipes
that one must try. At issue: My "must do" list stretches
ahead into next January, while my budget limps along back in July
are the new kale 09-14-15
Whoís been messing
with our mess of collards? For
a couple of hundred years in the South, cooks have been content
with the same plan: Cut out the tough stems, cut up the big
leaves, cook them for a long, long (long, long) time, until theyíre
falling apart and intensely collardy. Serve them up with a little
Rosh Hashana, donít forget the veggies 09-07-15
Carrot tzimmes, a sweet
fruit and vegetable stew, is a dish Carol Ungarís mother always
made for Rosh Hashana. The golden carrot coins signaled
prosperity, recalls the cookbook author; what more appropriate
dish to mark the Jewish new year, the two-day holiday that begins
this year at sundown Sept. 13?
sweet corn into a savory casserole 08-31-15
We look forward to
Midwestern farm stand sweet corn season all year long. I overbuy
and we overeat it right off the cobs for days in a row. Full up on
buttered ears, I start to think of other ways to savor the golden
that bring out the best in tomatoes 08-24-15
A chef friend once told
me that his favorite food is a perfect, ripe tomato. Itís hard
to argue with that. A tomato has it all: a startling amount of
flavor packed into a drop-dead gorgeous package.
fruit and green tea combine for a frozen summer treat 08-24-15
Freezer pops are so
simple to make ó and require so few ingredients ó it seems odd
that cases at the supermarket are chock-full of icy flavor pops on
modern or ancient, either is a breeze 08-24-15
If youíre my age or
older (I like to tell people that Iím in my late, LATE, LATE
thirties), youíll no doubt agree with me that things arenít
what they used to be. Remember rotary phones? OMG (as the kids
like to text), if I need to figure out an app on my cellphone, I
just hand it to my 9-year-old son.
for the meat-and-potatoes crowd 08-17-15
Even as I attempt to
eat less red meat, I still crave steak. During the summer months,
its virtues suit our lifestyles. Steak cooks quickly, is easy to
transport to a picnic and tastes great hot, warm and chilled.
Leftovers make indulgent sandwiches. Grilled steak, piled on
garden-crisp greens topped with a freshly made dressing, ranks as
a favorite dinner on a warm evening.
the summertime, fresh peas are a delicacy 08-17-15
My mother came to visit
recently and brought me a late birthday present: two quart-sized
bags of fresh black-eyed peas.
coleslaws that donít use cabbage
with the usual slaws? The mayo-doused number at the deli or your
auntís vinegared version? Donít
fret. Weíve dug up recipes that get to the root of your problem
ó which is that cabbage is so 245 years ago.
Beach Pie: Crunchy and creamy at once 08-10-15
to do with those summer strawberries 08-03-15
world of cilantro 08-03-15
rich in fiber and protein, great in our summer salad 07-27-15
summertime, and thatís ice pop time 07-20-15
cherry treats 07-20-15
American South, we have plenty of peaches, strawberries,
blueberries and figs, often in our own backyard. Cherries,
not so much.
fresh approach to ricotta
out: Icebox pies and cakes end summer meals on a cool note 07-13-15
Eat: Garlicky shrimp with tomatoes 07-06-15
the perfect barbecue with your own sauce
provides a buttery finale to any picnic
these yellow squash pickles
about the trout 06-22-15
(easy) salads for the summer months 06-22-15
off the grill, a weekend's worth of recipes 06-15-15
for the berry best 06-08-15
out with fruity granita
and delicious ways to dress your salad 06-01-15
eat: Pan-seared corn and quinoa salad 06-01-15
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 ó 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 ó a nice, vintage appropriate
glass, "a crummy, old, icky grammaís 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 ó 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?
Itís 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 Engelís 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 ó 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 thatís priced right.
selecting cheeses for entertaining, Patty Peterson of Larryís 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: Whatís not to love about
Milwaukeeís 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 Cafť is filled
with culinary delights ó 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 thatís light and slightly sweet; to a creamy, to a
mousse-like dark chocolate dessert thatís made with no sugar yet
tastes as decadent as can be.
couldnít 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 Cafť & Bakeryís vertical rack, find a place
on the patio and grab an iced chai. At one of Bay Viewís busiest
corners, thereís 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 grittyÖ
"Cool town, evening
in the city, looking so fine and looking so pretty." Lovin
Spoonful, Iím sure, wasnít thinking about Milwaukeeís 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 cityís
signature beer gardens. Itís 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 yearís
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 ó 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 cityís 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 ó so fresh, they
squeak ó 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, itís comprised of peanut-flavored crisps with
layers of milk chocolate and peanut butter. c.1880, a
less-than-year-old restaurant in Walkerís 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 Walkerís
Point eateries embrace late-1800s dťcor 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 thatís 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 whatís
happening these days in the local world of pots and pans?
What can be said
about French onion soup that hasnít 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.