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Nutella love spreads 02-16-15
If there is any person in the United States who understands how much Americans ó or really, people all over the world ó love Nutella, it is Allison Robicelli, who along with her husband, Matt, owns the New York bakery Robicelliís.
Maple: It's not just for syrup 02-16-15
In coffee, tea and barbecue sauce, with duck, turkey and salads, itís become a go-to flavor. Growing up, I associated maple flavor with the pancake syrup found at the breakfast table. It was sweet but mostly flavorless. 
Recipes for homemade caramel treats for your valentine 02-09-15
Chocolate may be the go-to sweet for Valentineís Day, but itís time to show caramel a little love. Itís been relegated to a supporting role in beribboned boxes of candy for too long. So this year, weíre letting caramel star.
Reach into cupboards for quick mole sauce 02-02-15
Most of us have kitchen cupboards stocked with obscure jars or cans of this and that, items that speed preparation of our particular favorite dishes. For me, one constant is a jar of mole paste.
Fresh citrus brightens winter meals 02-02-15
Maybe Iím just a grump, but even with that wintry wonderland outside our windows, itís easy to feel kinda gloomy this time of year, donít you think?
Shortcut chicken broth ready to soothe in half the time 02-02-15
Chicken soup is strong medicine and, like most pharmaceuticals, compounded under lengthy, complex, covert conditions. Saving lives is serious business.
Chicken in a sauce: Easy dishes that won't put you in a stew 01-26-15
My slogan for 2015? "A chicken in every pot." Somebodyís already used that? Well, mine comes with recipes to get you started. Take that, Herbert Hoover, and you too, Henry IV!
Finding comfort in chili 01-26-15
Chili is in my blood. It is part of who I am.
Of all the dishes my mother made for our family, it is her chili that I remember with the most fondness. Of all the dishes served for lunch at my high school, it is the chili that I remember as most edible.
In defense of the humble casserole 01-26-15
Step away from the sous-vide machine and microwave. Itís time to embrace the casserole, that oven-baked creation, and give it the respect it deserves.
Baking Central: Soft pretzels a tasty treat, with a twist 01-19-15
One reason why people bake at home is that they donít need their baked goods to look like they emerged from a production line. Or they have made their peace with inconsistency, considering it a charming trait.
Recipe: Butternut squash and pasta are a sweet and savory pairing 01-12-15
In recent years, American chefs have become fond of tucking butternut squash puree into ravioli pillows, swirling it into soups and melting it into risotto.
Chase away post-holiday blues with a pot of long-simmered greens 01-12-15
Who says cupcakes are passe?  01-12-15
Vegetable dishes to toast the New Year 01-05-15

Mock fruitcake if you will, but eat a good one and you'll probably give up the jokes 01-05-15

Simple satisfying soups 12-29-14
The cheese ball is back 12-29-14
Panettone becomes building block for Christmas breakfast dishes 12-22-14
Figs and dates sweeten winter treats 12-22-14
Savor bourbon's sweet side that give these desserts a kick 12-22-14
Brisket, latkes and tzimmies: Hanukkah is here again 12-15-14
Blue cheese, walnuts take chicken to another level 12-15-14
Sweeten up the holidays 12-08-14
Kale looks back at pre-trend 
roots in a simple soup
12-08-14
Grits: A hot bowl of Southern comfort 12-08-14
Deck the halls with tons of cookies 12-01-14
You're not using canned whipped cream, are you? 11-24-14
Thanksgiving debates: Mashed or smashed potatoes, dry or wet brining 11-24-14
Thanksgiving creativity: Six ways each with six vegetables 11-17-14
Turkey: Roasted or braised, you decide 11-17-14
Laid-back pasta supper eases holiday stress 11-17-14

 


RECENT FEATURES
A skill worth learning
Alamelu Vairavan is the kind of person who greets you with a hug, not a handshake. I arrived at her home in Whitefish Bay on a sunny December morning and was welcomed inside with a warm smile and gentle embrace.
Hittin' the Hard Cider
Whatís the fastest growing alcoholic beverage category? Craft beer? Boutique wines? Artisan cocktails?
The perfect pairing
Thereís 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.
Beer brothers
Four 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.
Feed your soul
"My 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."


Holiday cookies with twist

No more 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. 

Wisconsin coast to coast
People in 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.
Great wines for any budget
If youíre 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.
Flavor faves
When 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 and sizes.
Rise of the south
New 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 trending south.

Farwell Avenue

Farwell Avenue is an East Side iconic destination where people congregate for food, fun and libations in a blend of historic locales and new businesses.

KASANA, Carlisle and Sprecher take root
The new 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.

Cider rising
Bob Purman 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.

Bay view
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.

Wine, Cakes and Spirits
"Hot 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 fine.

The wheat-free lifestyle
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.

Beer gardens
Thereís 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!

Third Ward
Plan on heading to a festival this summer? Spend some time in the Third Ward before or after for a unique shopping and dining experience.

BBQ, Bier, BelAir and The Bay

Flowers 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.

Farmers Markets
Old Man 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 markets. 

Cruisin' for cuisine
Hop on 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.

The Milwaukee Pantry

Milwaukeeans 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.

Wheel of fortune

It began 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 stuff
For the sweet-toothed person in your life, a sugar-coated treat with Milwaukee-area ties is the perfect gift for the holidays.

The art of food
Remember 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. 

Wine city
In 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.

Giving thanks, Wisconsin style
Mark the national holiday and celebrate our Wisconsin bounty by cooking a Thanksgiving dinner made almost entirely from local ingredients.

The 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.

Design course

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 approach.

Cheese at its best
Sometimes you 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 zone
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.

Food for thought
The seasonís 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 dining
Milwaukeeís 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?

Soupe du Jour
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.



 











 


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