Forequarter

A must, to try in Madison WI.! The service is top notch. They serve hand crafted cocktails and farm to table foods. The entrees change nightly. Our meal was exceptional, from the local charcuterie and reserve cheeses, to a variety of entrees, to well thought out and unique desserts.

Black garlic glazed chicken with roasted carrots and browned hazelnut purée

White fish with ground cherries and cauliflower purée 

Tagliatelle with cherry tomatoes and cured duck egg.

Cempazuchi

   Featured from Guy Fieri's Diners, Drive-ins, and Dives. You can't go wrong with anything on this menu. From his favorite of poblano molè to our selection of lamb tacos and pulled pork torta. Served with house made chips and roasted garlic salsa and peanut salsa. Many delicious Mexican regional specialities are house favorites. 

   Look it up the next time you are on eclectic Brady St. in Milwaukee WI.

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

   This summer, I grew watermelon radishes in my garden.  As seen on my post of 7/17/15.  My daughter has been anxiously waiting for me to make this delicious salad. The recipe only calls for two radishes, but if you have extra, it is pretty to lay some on the plate first, creating a floral bed for the remaining salad.  I added the snap peas first, in a mound and then the ahi on top of that.  It makes a very pretty presentation that way.
   The only adjustment I would make to this salad would be the quantity of dressing.  Lightly dress the beans, mint and sesame seeds, before adding the cut tuna.  Then add only a bit of dressing at a time, to the tuna just to lightly coat it.

As Always,
ENJOY!

Ingredients

1 tbsp. soy sauce

1 ¹⁄₂ tsp. red wine vinegar

1 tsp. honey

¹⁄₂ tsp. Dijon mustard

¹⁄₂ tsp. toasted sesame oil

1 ¹⁄₂ tsp. white sesame seeds, lightly toasted

1 clove garlic, peeled

1 (2”) piece ginger, peeled and grated

5 ¹⁄₂ tbsp. coarsely ground black pepper, plus more to taste

³⁄₄ cup canola oil

8 oz. tuna steak, preferably sushi grade

1 tbsp. coarse salt, plus more to taste

8 oz. sugar snap peas, strings discarded, cut crosswise into 1” pieces

¹⁄₄ cup roughly chopped mint

1 tsp. black sesame seeds, lightly toasted

2 watermelon or 6 large regular red radishes, halved and thinly sliced

Instructions

Purée soy sauce, vinegar, honey, mustard, sesame oil, ¹⁄₂ tsp. of the white sesame seeds, the garlic, ginger, and 1 ¹⁄₂ tbsp. of the pepper in a blender until smooth. With the motor running, drizzle in ¹⁄₂ cup of the canola oil until dressing is emulsified; set aside.

Heat remaining oil in a 10” skillet over medium-high heat. Season tuna with remaining pepper and salt; cook, flipping once, until medium rare, 2–4 minutes. Let cool, then cut into ¹⁄₂” pieces and transfer to a bowl. Add reserved dressing, the snap peas, mint, remaining white and the black sesame seeds, the radishes, salt, and pepper; toss gently to combine and let sit 30 minutes before serving.

This salad is served at Lemonade Restaurant and the recipe is from Saveur Magazine.

Baking Supplies

   The most amazing product!

   Chocolate Oatmeal Almost-Candy Bars, on non-stick paper

Normally, I purchase the standard products of foil, plastic wrap, wax paper, parchment etc.  Sometimes I have friends tell me about amazing products they have used, and then I search them out.  Such as liners for the slow cooker.

Today, I want to tell you about the most amazing product!  While in the grocery store a few months ago, looking for parchment paper, I happened to see this product. Reynolds Wrap, Pan Lining Paper.  It was on sale and so I thought I would try it.  It is parchment paper on one side and foil on the other.  It is also non-stick.  

The first time I used it was while making lasagna.  I lined my pan with this paper and proceeded to spread in the sauce and layer up the lasagna.  The whole time I was thinking, "this better not turn out to be a mess with the whole thing sticking to the paper in my pan".  It was shocking! When the lasagna was done cooking, it was completely free from the sides of the pan.  Best of all, after all the lasagna was served, I just lifted the paper right out and tossed it in the trash.  The metal pan was perfectly clean.  

Just a few days ago, I used this non-stick product again with the Chocolate Oatmeal Almost-Candy Bars.  These cookies are very sticky and gooey.  (Recipe posted, 10/26/14).  As you can see in the photo, once the cookies were cool, the paper just came away from the sides of the cookies. Unbelievable!!  I was able to lift the entire block of cookie bars with the paper, right out of the metal 9x13 pan.  Setting it on my cutting board, I was able to cut perfect small squares for serving.  A much better option than trying to cut the cookies while still in the pan.

If you find this product at your local grocery store, I highly recommend that you purchase it and have it on hand for all those really messy recipes.  Thus, avoiding spending time scouring out your pans.

As Always, 

ENJOY! 

Lenox Almond Biscotti

   Biscotti like these are universally enjoyed at any time of day! At breakfast with coffe, in the afternoon with tea, in a lunch box, or with ice cream or pudding for dessert. Light, crisp and almond flavored these biscotti are irresistible. You will want to bake them all the time just to have on hand.
   Once again, Baking by Dorie Greenspan, has maintained its amazing reputation for me, by providing some of the best recipes I use.

As Always,
ENJOY!

Ingredients

• 1 1/2 cups all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 cup yellow cornmeal 
• 1 stick (8 tablespoons) unsalted butter, at room temperature 
• 1 cup sugar 
• 2 large eggs 
• 1 1/2 teaspoons pure almond extract 
• 3/4 cup sliced almonds, blanched or unblanched

Instructions

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.

Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.

Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.

If you turned off the oven, bring it back up to 350 degrees F.

Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven.

Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.

Serving: These are good with just about anything--including themselves. Eat one, and you'll want another.

Storing: Because they are dry and they're fine if they get even drier, the biscotti will keep at room temperature, covered or not, for about a week. They can be frozen, but I rarely store them that way--mostly because they rarely last long enough to get wrapped up for long-term storage.

Summer Stone Fruit Jams

   Homemade Apricot Jam

Homemade Plum Jam

Going to the farmer's markets in the summer is so enjoyable.  Looking at all the amazing fresh produce is eye candy for a chef.  Buying the freshest ripest fruits, and then coming home and making jam with them.  That is summer to me!  Of Course eating a few on the way home is a must!  I love to choose Japanese variety plums.  They have a very dark purple center with a dense meaty flesh.  The seeds are much easier to extract, and the jam makes such a lovely deep purple color. Irresistible, when spread on buttered toast!   

In selecting apricots, I choose the smaller, dark orange fruit.  There are varieties with larger fruit or even pluots, but I prefer what I grew up with. I think the taste is sweeter, and the jam once made, retains a lovely apricot taste.

Maybe these two fruits are not on the top of your summer favorites?  However, whatever your favorite summer fruits are, making jam with it, will bring summer into your kitchen when it is cold and dreary in winter.  So, be adventurous and shop the farmer's market nearest you and go home and make some delicious jams!

As Always, 

ENJOY!

Homemade Pectin

   Lemon seeds and water  in a small glass dish.

   After soaking the seeds for 24 hours.

    Back to science in the kitchen.  Experimenting is fun, especially when it turns out well.  If you like to make homemade jam, then why not homemade pectin as well.  It is so easy!  If you use a lot of lemons in the kitchen, then you just need to start saving all the seed.  Put them in a ziploc bag in the freezer until you are ready to make your pectin.

1 Tablespoon of lemon seeds
1/3 cup water

  Put seeds and water in a small glass dish.  Let stand on counter over night or up to 24hrs.  You can see from the viscosity of the water how well the gel is setting.
    When ready to use, strain seeds, and use just as you would the powdered commercial pectin.

I made two half batches of apricot and plum jam.  I divided this pectin equally between my two jams.  Testing to see if the set would be different with different fruit.
They both turned out lovely!

As Always,
ENJOY!

Panzanella Salad

   Just one more amazing way to use up all those ripe heirloom tomatoes!  This salad simply for lunch or accompanying grilled meats for dinner is perfect.  The Italians don't put preservatives in their bread. After one day the bread begins to stiffen and dry. Instead of throwing the bread out, they created this salad.  In a manner of speaking, this is using up the left-overs with out wasting them. The juices from the tomatoes and the dressing you add, soak into the bread, and it becomes one delicious combination of flavors.  You can tear the bread into bite size chunks, or toast them.  It is a matter of personal preference.  The untoasted bread becomes softened with the juices and the toasted bread remains a bit more crispy.  I have prepared this salad in both manners and think they are equally delicious.

As Always,
ENJOY!

Ingredients
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large bowl, add bread, oil and salt.  Toss to coat.  Spread evenly on a baking sheet. Toast in a 350 degree oven  for 8 - 10 minutes, or until crisp and lightly browned. 

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Jam Tart

 
   For a fabulous transportable dessert, take a jam tart!  Tomorrow, I am headed to the Hollywood Bowl with my family.  Bringing the dessert is part of my contribution to the evening's meal.  I can't wait to cut into and taste the rich buttery crust with my homemade apricot jam.

As Always,
ENJOY!

Easy Jam Tart

Serves 8-12

Adapted from the Crostata recipe at Wednesday Chef

This should work with any jam, conserves, or marmalade, but I’d be a bit wary about using jelly, which may be too thin and runny. I’m thinking next time about adding a small amount of finely-chopped fresh rosemary to the dough, and you could certainly add a few swipes of fresh citrus zest, or a dusting of ground cinnamon or cardamom, if you’re so inclined.

And although the tart is fine just as is, you could certainly serve this with vanilla or fresh ginger ice cream, or some whipped cream, to dress it up.

• 9 tablespoons (110g) unsalted butter, at room temperature
• 1/2 cup (100g) sugar
• 1 large egg
• 1 large egg yolk
• 1/8 teaspoon almond extract
• 1 1/2 cups (190g) flour
• 1/2 cup (70g) stone-ground cornmeal or polenta
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder (preferably aluminum-free)
• 1 3/4 cups (450g) apricot, raspberry or other jam
• coarse raw sugar; known as cassonade, turbinado, or demerara sugar, for finishing the tart

1. Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.

2. In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Gradually add the dry ingredients, just until the mixture just comes together.

3. Measure out 11 ounces (300g), which is about 2/3rd of the dough if you don’t have a scale, pat it into a disk, wrap it in plastic, and chill it. Take the remaining dough and roll it into a log about 2-inches (5cm) in diameter, wrap it and chill it, too

4. Remove the dough from the refrigerator and allow to room temperature slightly. With the heel of your hand, press the dough into the bottom and sides of an unbuttered removable bottom tart pan (one that’s 9″ or 10″, 24cm), or springform pan, patting it evenly.

5. Spread the jam evenly over the dough.

6. Remove the log of dough from the refrigerator and slice in cookie-sized disks, then lay them over the jam. Top very generously with lots of coarse raw sugar, at least 2 tablespoons.

7. Bake at 375 degrees until the pastry is golden brown. (If you don’t trust yourself, or your oven, Luisa’s recipe says 20-25 minutes.) Let cool before serving, and serve at room temperature.

Storage: Although lovely just after it’s made, this tart will meld together beautifully overnight and will keep well for a couple of days, well-wrapped. Since it’s not-so-fragile, it’d be perfect to take along on a picnic.

recipe from : David Lebovitz

Stuffed Fig Salad

      When figs are in season, BUY THEM!  I simply can not resist.  At Trader Joe's yesterday, they were just putting out gorgeous big flat 2 lb. boxes of fresh California figs.  I knew immediately what I was going to prepare for dinner.  This is one of my favorite salads.  The season to get figs is so short, and I enjoy them so much.  I try to use them while they are fresh, in as many ways as possible.
    The combination of flavors and textures here, strikes such a wonderful balance.  Plus, it is quite beautiful.  I am sorry the photo does not do it justice. May your family enjoy it as much as mine does!

As Always,
ENJOY!

5-6 oz mixed spring greens
8 figs
4 slices prosciutto
8 thin slices gorgonzola(brie, camembert, blue, or cambazola)
EV olive oil
salt
1/4 cup balsamic vinegar
1 tsp. honey

   In a large salad bowl ,toss greens lightly with olive oil and salt, set aside.  In a small microwave bowl add vinegar and honey.  Warm in microwave for 30 seconds, stir to blend. Set aside. Rinse and pat dry figs.  Carefully trim just the stem from the top of the fig.  Make a vertical cut down the center of the fig, stopping half way down.  Gently open the fig leaving the bottom portion connected.  Stuff each fig with a small slice of soft cheese.  I like gorgonzola because it is pungent.  Any soft meltable cheese will work. Cut each slice of prosciutto in half, creating 8 long strips.  Carefully place the stuffed fig on the cut prosciutto, wrapping the prosciutto around the center of the fig, making sure the ends overlap and adhere to each other.
   In a non-stick skillet on medium heat, gently place the figs on their sides. As the prosciutto heats, it will shrink up against the side of the fig.  Turn the figs so that all 4 sides, cook for at least 30 seconds.  When the cheese filling begins to soften and the prosciutto is lightly browned, take off heat.
   Divide the greens between four plates.  Place two figs on top of the greens, and drizzle with the sweetened vinegar.  Serves 4.

Orecchiette Carbonara with Charred Brussels Sprouts

   Orecchiette pasta is one of my favorite shapes of pasta.  The density of each piece, its size and the bite it has in the mouth, all appeal to me.  It is usually thought of as a hearty pasta, especially when it is cold outside served with a sauce of broccoli rabe(rapine) and sausage.  That is pure comfort food to me in the winter.
   When searching for other accompaniments and sauces to feed my need of orecchiette, I came across this fabulous recipe.  The sauce is light and the brussels sprouts give it an added dimension of flavor.
I highly recommend using De Cecco, Orecchiette pasta.  I have tried other less expensive brands, and the quality is not the same.  The pasta, when cooked, tends to flatten out into a disc, and lose its cup like shape, which is perfect for capturing sauce.
   No matter what the shape, pasta is almost always on the menu at our house.  I hope you are willing to be adventurous and try some new shapes at your house.  You may be surprised at how different they taste!

As Always,
ENJOY!

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1/2 pound Brussels sprouts, trimmed, leaves separated
• 12 ounces orecchiette or other dried small pasta
• Kosher salt
• 2 ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup), omit this to make this dish vegetarian
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces
• 1/3 cup grated Pecorino plus more
• 2 large egg yolks, beaten to blend

PREPARATION

Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pepper from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)

Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

Serve pasta topped with more Pecorino.

BY PHILIP KRAJECK

BON APPÉTIT SEPTEMBER 2013

Sugar-Topped Molasses Spice Cookies

Baking these cookies makes me feel like I am in my grandmother's kitchen.  I really love old fashioned recipes, and the type of cookie you know is homemade.  These are one of my son's favorite cookies and mine too! One is never enough.

As Always,
ENJOY!

YIELD: 24 cookies

INGREDIENTS

2 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
A pinch of cracked or coarsely ground black pepper
1 1/2 sticks unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
About 1/2 cup sugar, for rolling

PREPARATION

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cracked pepper.

Working with a mixer fitted with the paddle attachment, if you have one, or with a hand mixer in a large bowl, beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some of the flour remains in the bottom of the bowl, avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.

Divide the dough in half, wrap each piece in plastic wrap, and freeze for 30 minutes or chill for at least one hour.

Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or a silicone mat.

Put the sugar in a small bowl. Working with one packet of dough at a time, break off 12 pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet. Dip the bottom of a glass into the sugar and use it, to press down on the cookies until they are between 1/4 and 1/2 inch thick.

Bake for 12 to 14 minutes, or until the tops of the cookies feel set to the touch.

Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

From Bon Appetit Nov 2006 (excerpt from Dorie Greenspan's "Baking: From My Home to Yours")

Prosciutto Sandwich

   While I was out this morning, I stopped to pick up some fresh bread.  I am fortunate that the Eric Kaiser Breadbar commercial bakery is in my town. They sell their surplus from orders, and they had my favorite available. I love their fig bread, it is a big rustic loaf.  On returning home I quickly cut a few slices to toast and slather with butter. Yum!
   As lunch approached, that yummy loaf sitting on the bread board was tempting me.  Now, what to put with it.  Well, we all know that a great sandwich starts with great bread.  Then a simple, but balanced filling will do the rest of the job.
   Pictured here you see what I selected from my refrigerator. I simply buttered the bread and added the toppings.

Salty - Prosciutto
Sharp - 1000 day aged Gouda, sliced very thin
Peppery - Arugula
Sweet - Fresh sliced rustic fig bread

Accompanied with a few sungold tomatoes from my garden to add a bright, acidic note.

   With all the many fresh ingredients available during the summer months, be creative and see what your palette tempts you to put together!

As Always,
ENJOY!

Grilled Cheese Variations

  #9 - Grilled Cheese with Apple and Siracha Butter


My daughter loves grilled cheese sandwiches.  She found a website called, "31 Grilled Cheese Sandwiches That Are Better Than a Boyfriend".  She has me working my way through the list, making them for her.  Some are quite unusual and some are ridiculously delicious sounding.  I can't wait to try them all.

#27 - Grilled Cheese with Smoked Salmon, Goat Cheese, Tomato(not asparagus) and Fried Egg

As Always,
ENJOY!
http://www.buzzfeed.com/jessicamisener/31-grilled-cheeses-that-are-better-than-a-boyfriend#.nu0yNrMdz

Pickled Peppers

   A super great way to preserve some of your summer garden produce.  Store in the fridge and use as needed.  I like to use a wide mouth jar, because it is easier to fill.  Here, I added serrano peppers and sliced jalapeno and a bit of red onion, along with the hot seasoned vinegar.
   Try it with a variety of peppers if you like, and add a few veggies if you want as well, think of giardiniera.

As Always,
ENJOY!

Ingredients

SERVINGS: MAKES 1 QUART

• 4 cups assorted chiles (such as serrano, jalapeño, and Thai)
• 1 1/2 cups distilled white vinegar
• 3 garlic cloves
• 2 tablespoons black peppercorns
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons coriander seeds

• Preparation

  • Cut large chiles into 1/4" rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-qt. jar.
  • Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
  • Recipe by The Bon Appétit Test Kitchen
•