spice mix is secret to stellar fall baking recipes 10-10-16
Preferably an espresso, cut with hot water. Perfection. I am not
the audience for the crop of mocha lattes, candy cane cappuccinos
and salted caramel dirty chais. However, offer me a pumpkin spice
latte, and the gig is up. I’m such a sucker for anything pumpkin
that I happily forgo my black coffee mantra for this seasonal
galore, just in time for apple month 10-10-16
Comparing apples to
apples is more complicated than the idiom suggests. In
fact, the fruit is multifaceted and complex. There are about 7,500
varieties of apples grown around the world, and 2,500 varieties
just in the United States.
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
Choose the right path
— so says the sermon, convocation and nature guide. But if a
trailhead offers only one route, and you’ve hiked it every
autumn forever, you’re good to go.
disguised in the flavors of fall 09-26-16
Popcorn, much like
fall, is a crunchy treat. And
it’s even more of a treat when you pop it up with the flavors of
the season — Halloween and football-friendly flavors like
pumpkin spice, peanut butter and honey, white chocolate and candy
corn, Buffalo Ranch, bacon Parmesan.
the bar for terrific treats 09-19-16
Cookie bars, sliced pie
squares, granola bars and crisped rice treats. Whether topped with
a drizzle of chocolate or crumbly streusel, bars are the go-to
treats for bake sales and school lunches, perfect for potlucks and
office parties, or simply a snack when you’re on the run.
Red Tomatoes: Put a bright-red spin on a Southern green classic 09-19-16
At this time of year,
it’s tough not to rhapsodize about fresh-from-the-garden
something so magical about the plump and juicy red fruits, and the
many wonderful dishes in which it plays a starring role — soups,
sauces, salads, and even pies and tarts.
toppings make pizza easy as pie 09-12-16
At this point in the
History of Pizza, so many styles populate our pizzerias, delivery
boxes, cookbooks and freezer cases that it doesn’t surprise us
to hear someone describe a new restaurant’s pies as
the BLT: Other tomato sandwiches to try 09-06-16
While we all have
access to tomatoes in even the depths of winter, the words we use
to describe them all sound like other names for disappointment —
mealy, bland and sad. But describe an encounter with the best
summertime tomatoes, and suddenly it sounds as if you’re
reliving some steamy affair — luscious, sumptuous and messy.
desserts pop ‘Out of the Box’ 09-06-16
Hayley Parker found her
ooey-gooey sweet spot in a box mix. With
an adventurous flare and a serious love of desserts, Parker doesn’t
stick to directions on the back of the box. Instead, she uses
pre-made mixes as ingredients for other, totally different,
totally amazing creations that are all her own.
to making your own pizza 08-29-16
Pizza. In many ways, it
is the perfect food. It
contains all the main food groups. It’s almost as delicious cold
as it is hot, but not really.
need this pasta sauce in your life 08-22-16
Pasta is always a
conundrum as a side dish. I want to pencil it into my weekly meal
plan, but then I blank on how to sauce it: Cream? So fattening for
a weeknight. Tomato? Good, but it gets old. Lots of cheese? Heavy
No sweat. 08-22-16
If there’s one dish
that signifies summer, it’s probably ice cream. Be it a simple
bowlful or carefully balanced scoops piled high in a sugar cone,
this is the stuff of bright colors and vivid flavors, perhaps a
little messy but always fun.
overflowing herb harvest transforms breakfast recipes 08-22-16
Mom started our family’s
Sunday traditions long before brunch became a popular way to while
away the day. She cites a thin hardcover cookbook, "Gourmet
International Pancakes Waffles" (1970) as the source.
to be blown away by your own gazpacho 08-15-16
If you cook a lot, you’ve
probably made gazpacho before. Maybe you’ve even made it dozens
of times. But how often has it blown you away?
Some tasty ways to make the most of corn on the cob 08-15-16
If there were a
signature summer dish of my childhood, it was corn on the cob.
Sweet, tender and juicy. Is there anything better? My father loved
it. Still does, though he doesn’t eat a half-dozen ears in a
sitting as he once did.
help dealing with all that zucchini?
When a friend gave me a
20-pound box of zucchini, I was in an upper ring of Zucchini
I dug through my mother’s old Farm Journal canning book and made
a double batch of what are basically zucchini bread-and-butter
pickles, a little sweet, with the fragrance of celery and mustard
out with summery cold soups
the perfect summer salad 08-01-16
better than beer with food? Beer IN food 08-01-16
— they’re not just for breakfast anymore
to make ice cream without an ice cream maker 07-25-16
sassy summer salads 07-18-16
summer grilling secret weapon: Red chili steak sauce 07-18-16
the perfect summer food: Creamy, salty, spicy, tart
beets go on: 4 recipes for a versatile vegetable
at party potlucks with creative dishes
to make a better burger 07-04-16
to grill vegetables right, no matter the shape 06-27-16
& recipes for mastering smoothie making this summer 06-20-16
It’s just flour, butter and a little magic 06-20-16
them over with one-dish meals 06-13-16
morning egg gets crunchy in deep-frying recipe 06-06-16
to grill fish to perfection, then season with sauces, marinades,
to admire first, then eat 05-23-16
to put anything you can think of into a quesadilla 05-23-16
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.