RICHFIELD - Dominique Delugeau will see, smell, taste and touch 100 of
the world’s finest cheeses over two days. It may seem like an
extravagant amount, but he does not tire of the practice. “I may go to
dinner that night and have something with cheese,” he said about the
upcoming World Championship Cheese Contest from March 18-19 in Madison.
by the bowl: Add greens and veggies to soup for satisfying winter meal 03-03-14
If you’ve resolved to eat
more healthfully in 2014, think soup. It’s
filling and, when made with the right ingredients, can make you feel
better by the bowlful.
for dinner is a trend with a new name: Brinner 03-03-14
time for brunch to make way for brinner. The
"brunch" concept has been around since the 1890s, when British
college students came up with the word for having a later Sunday
breakfast after Saturday drinking binges.
pungent love affair: What's more delicious (and pungent?) than a really
good canned sardine? 02-24-14
over heels for flan 02-24-14
up your kitchen, mornings with coffeecakes
Go soft on broccoli and cauliflower: Cook them a little
longer for a surprising difference in flavor
some heat this winter with spicy foods 02-10-14
cookies needn't be ho-hum 02-10-14
my darling (and tasty) clementines 02-10-14
you pronounce it, quinoa versatile, tasty
hating on dried fruit
the delicacy that is bottarga
bagels are fund to make, and require a few key ingredients 01-27-14
need to knead this loaf 01-27-14
potatoes: The ultimate comfort food 01-27-14
for dinner? Sloppy Joes, of course 01-20-14
up this winter with some Mexican hot chocolate 01-20-14
easy-to-make little Italian dumplings, may make you forget ravioli 01-20-14
can be moist off the grill
roast, 4 meals: Take a pork shoulder, roast it, then break
into 4 recipes
day recipes: Sweet and Spicy Southwest Meatballs; Roast Beef Wraps
meals to remember, in your slow cooker 01-06-14
secret savory side of oatmeal 12-30-2013
lore in a tamale 12-23-2013
in lefse 12-23-2013
gluten-free holiday recipes 12-16-2013
crackers for holiday parties of hostess gifts
week's worth of meals to make over the holidays 12-16-2013
cookies have distinctive aroma while baking 12-09-2013
day and pancakes 12-02-2013
that's how you make a real cookie 12-02-2013
worldly bird: Season your turkey with Cuban flavors 11-25-2013
pie perfection with Thanksgiving turkey leftovers 11-25-2013
a cream soup for a warm beginning to your holiday meal 11-18-2013
charcuterie made easy: Spiced pork terrine great for holiday guests 11-11-2013
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
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.