the perfect summer food: Creamy, salty, spicy, tart
Itís hard to think of
a more-perfect combination of summer flavors: Crisp, charred sweet
corn. Creamy mayonnaise. Salty cheese. Spicy chilies. Acidic lime
a flavor combination well-loved in Mexico and in big cities in the
United States, where itís known as Mexican street corn, aka
beets go on: 4 recipes for a versatile vegetable
Donít listen to the
naysayers. It is perfectly possible for someone who does not like
beets to go on and lead a productive life, probably.
at party potlucks with creative dishes
Potluck is a
competitive sport, at least when itís done right. You
go to a potluck and you check out the competition. Gail brought
some sugar cookies ó thatís good, but it wonít be good
enough. Gabe made some fried chicken. Everyone likes fried
chicken, but no one ever raves about it. Danielle contributed a
store-bought carrot cake.
to make a better burger 07-04-16
these United States of America, the hamburger is close to an
unalienable right. That the burger should be made with 100 percent
beef, and the bigger, the better, are truths many hold to be
self-evident, especially fast-food advertising agencies.
to grill vegetables right, no matter the shape 06-27-16
Look on the bright
side: What with global warming sending our poor, precious planet
into a hellbound death spiral, and summerís newly blistering
temperatures turning your kitchen into Satanís sauna, this is
the perfect opportunity for you to spend a little more time
outside at the grill. So grab your tongs, Prep Schoodents, and letís
grill us some vegetables.
& recipes for mastering smoothie making this summer 06-20-16
sizzling, itís time to break out the blender and start whipping
up some frosty, fruity and flavorful smoothies. The
beauty of smoothies is that you can add just about anything to
them from kiwi to carrots. And this time of year, there is no
shortage of options.
Itís just flour, butter and a little magic 06-20-16
Go ahead. Lick your
fingers. You know you want to. You know youíre going to.
When you make pastry,
licking your fingers is part of the deal. Itís the payment you
give yourself for making it. If you donít lick your fingers
while making pastry, youíre doing it wrong.
them over with one-dish meals 06-13-16
Bowls used to evoke
visions of Oliver Twist hold one while posing that fateful
request: "Please sir, I want some more." But Dickenís
famous waif has been pushed aside in my mind by another Brit,
celebrity chef Nigella Lawson, who poses on the cover of her 2015
cookbook holding a stack of pristine white bowls in her hands.
morning egg gets crunchy in deep-frying recipe 06-06-16
A font, like a perfume,
is an intimate choice. It clings to your every word.
Once I considered
myself the Courier type. The
font imitates the typeface banged out on an IBM Selectric, the
typewriter I lugged to college. Choosing Courier on a computer
seemed sly. Then stale.
to grill fish to perfection, then season with sauces, marinades,
Seafood and the grill.
A match made in heaven. The ultimate fast food. Everything from
shrimp to fish steaks and whole fish welcome smoky tones from one
of our summertime pleasures ó grilling.
to admire first, then eat 05-23-16
They say we first eat
with our eyes. Gastroenterologists
may disagree, but we know what is meant: The visual appearance of
food is part of the experience of eating it. Often, the better it
looks, the better it tastes.
to put anything you can think of into a quesadilla 05-23-16
Normally, we denizens
of the sumptuously appointed Headquarters of Prep School Inc. try
to avoid covering similar topics too closely together. Last monthís
column on pancakes, however, garnered so much enthusiasm for the
Flat Food Group that we decided to eschew tradition and have
another go at the horizontal victuals. Today, we give you the
eat: Gluten-free Chicken Noodle Salad 05-16-16
There are no noodles in
this colorful chicken salad, but there are oodles (and oodles) of
chicken breasts from blah to bliss 05-16-16
to build a better taco 05-09-16
corn tortillas are easier to make than pancakes 05-02-16
easy make-ahead breakfast recipes allow sleepyheads to conquer
breakfasts can still have style 04-11-16
the savory side of early spring 04-04-16
salty, satisfying squeak of fried halloumi 04-04-16
take their place as savory fresh starts for breakfast 03-28-16
our daily bread: 4 recipes to try 03-28-16
it up with savory waffles for Easter brunch 03-21-16
eggs with a twist 03-21-16
eggs and late-night noodles come together in yakisoba 03-14-16
sandwiches with a modern twist
steps to stovetop mac and cheese with 7 variations 03-07-16
green this winter 02-29-16
citrus offers lots of kitchen appeal 02-29-16
to build a better breakfast sandwich 02-22-16
eat: Orange Beef 02-15-16
more to fish than the obvious 02-15-16
have a beer in that 02-08-16
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 Amilindaís asparagus
p‚tť dish delightfully showcases the vegetable at its prime. The
p‚tť itself, which combines fresh asparagus sourced from Wellspringís
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 donít let its color fool you; itís not white zinfandel or some
other sweet wine. Rosť wine is a great dry wine, especially for
spring and summer. "Theyíre 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. Iíd 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 wasnít 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
youíll 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 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.