Wisconsin Foodie Girl

OMG yum!

2011-11-17T13:18:00.001-06:00

Sprizzo's Friday soup!

Got a sneaky sample.... Harvest Soup topped with

crasins and pepitas.

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Day 2: Toronto

2011-07-16T10:36:00.004-05:00

Day Two

First stop, Marche for breakfast, located in the Brookfield Centre near the Hockey Hall of Fame.

The surrounding area around Marche is lovely. The morning sun peers in through the glass arches and you can hear the sound of the center's fountain trickling in the background.

Marche has a "unique" restaurant format. The menu is entirely based on fresh, seasonal products that are prepared in front of you. When you enter you are told the "rules" of Marche; Have your Marche card scanned whenever you want to purchase an item and Don't loose it!! (I didn't want to find out what the "standard" charge is for a lost card, so I kept mine.)

As I strolled around the restaurant the colors and smells of fresh food being executed all around was a bit overwhelming at first. I was however immediately drawn to the little green house in the center of the store! Yes a GREENHOUSE with growing lights and an abundance of fresh herbs!

I decided to find a "healthy" breakfast option, truly I wanted to dive right into the crepe station, but eggs seemed like a wiser choice. I had an excellent Denver omelet that had an abundance of fresh cheese (ok not so healthy) and fresh squeezed, super pulpy OJ.

Mike had the breakfast panini on cheesy flat bread and coffee, the sandwich was excellent.

Later in the day, after the Hockey Hall of Fame, we stopped back by for a snack and a beverage. The lunch hustle and bustle was in full swing, with a fresh seafood station, sushi station, salad station, and dessert station producing more delectable delights.

I wish we had something of this caliber here, the Milwaukee Public Market would be the closest thing to this concept, even though it isn't really very similar.

After our snack we walked to the Cn Tower, about a mile away, to take in the view,it was outstanding and the IZOD F1 race was going on down the road and you could hear the cars as they whizzed around the street course.

After a trip back ot the hotel room to freshen up and get our bearing as to the evening plans, we headed to BierMarkt because their menu had a great variety of food and beers.

We decided to try another poutine for starters with a Polish beer, Zywiec, per the servers recommendation.

Markt Poutine- house smoked chicken, Quebec cheese curds, Markt fries, and Leffe Brune peppercorn gravy

Different from the poutine at Irish Embassy the previous day. This poutine had more flavor and texture, the gravy was much richer, the cheese curds were very fresh (being from Wisconsin, I know my cheese curds) and the smoked chicken was a wonderful addition.

Entrees:
Sea Scallops and King Prawns- seared Nova Scotia sea scallops, grilled King prawns, crispy saffron risotto cake, citrus buerre blanc

Paired with an Erdinger weissbrau.

(Bad photo but excellent beer.)

Mike had a 1/2 kilo mussel bucket.

Pot of Moules: Espana-smoked chorizo sausage, roasted red pepper, leeks, and sherry

Served with crusty bread for dipping and paired with an Estrella.

There was no room for dessert, so we went for a walk around town and spotted another pub that was recommended by Roger.

C'est What is a super cool pub, serving only craft beers, located in the cellar of a historic century old building off of Front Street. Once inside we were warmly greeted by Jeff, the bartender, and given a moment to look and the long line of tappers.

Oh and there are more in the other room!

We ended up needing the written listing to help decide and the nice part was they sold 1/2 pints, so we could try a large selection.

We ended up trying: Denison's Weissbier, Railway City Pilsner, C'est What's own Caraway Rye Beer, Smashbomb Atomic IPA, St. Ambroise Apricot Wheat, Black Oak Pale Ale, and Steve's Dreaded Chocolate Orange also made by C'est What.

C'est What was the perfect finish to the busy day, the bartender was AWESOME, the beer was cold, refreshing, the variety was great, and most importantly, it was a "comfortable"bar. A place the locals enjoy, a little off the beaten path for most tourists, we enjoyed the other places we stopped, but this was the best one.

Stay tuned for Day 3............

A Small Glimpse of Toronto's Food and Beer Scene: Day 1

2011-07-13T20:53:00.000-05:00

This past weekend my husband and I went to Toronto to see U2. While I love U2 and seeing the sights was a high priority, so was eating and drinking yummy stuff we can't get in the states. I did my research before we left and here is the recount of the last 5 days, 1400 miles, and 4 types of poutine.

Day 1:

Check into the hotel (I could write a whole blog just about that) and a cab ride to our first gastropub, The Irish Embassy, for a well deserved pint of Kilkenny.

My husband and I first had a pint of Kilkenny at my Dad's house over a year ago from the "secret" supply he brought back from Ireland. (Unfortunately you can't buy this wonderful ale here in Wisconsin, only a few select East coast bars, so I was determined to find it somewhere! After research I found it was available in Canada and with the help of Rodger Mittag locate several pubs that had it on draught.)

We Had been driving quite a while so the cold pint hit the spot, but we were starving as well. Instead of a single entree we went for the sharing of appetizers route.

Jameson Chicken Liver Pate- peppercorn crusted, with mini toast, gherkins, and berry compote

This was probably one of the best combinations I have ever had. It was an awesome mix of texture, smell, spice from the peppercorn, sweet from the berries, and the sour pickle! Photos can not do this dish justice.

Irish Poutine- fries covered in garlic mayo topped with shredded cheese, served with a side of gravy

How can you go wrong with this combo??
Tandoori Chicken Skewers- with spicy peanut and raita dipping sauce served in a papadum "bowl"

I am a huge fan of Indian food so this was right up my alley!

While we ate we also tried some Canadian brews and a concoction recommended by the bartender (a new fave).

Irish Black Russian- Vodka, Tia Maria, Coke, and Guinness

Day 1.... the adventure was just beginning......

Summer

2011-07-02T10:35:00.001-05:00

Summer is such a crazy time in Wisconsin. Wisconsinites wait so long for summer to arrive and then cram as much in as we can over approximately 12-16 weeks! I am guilty of over scheduling myself to the max and neglecting my blog! But I still take photos of food.... So here are a few things I've tried in the last month or so.

Sesame Ahi Tuna salad @ Wine Maniacs

Root Beer Pulled Pork @ Sprizzo

Margarita Pizza (order it sauceless!!!) @ Magellans

Grilled Mahi Mahi with homemade Mango Salsa and Citrus rice @ Fuzzy's

Garlic wings @ Club 400

June Burger of the Month @ J. Lotti's

Roasted Veggi sandwich @ D Mo's Italian Pasta and Chop House

Homemade Bacon Wapped Jalapeno Poppers @ A Brewer Tailgate Party

Colorado Chicken Mole @ Botanas

Pork and Chicken Tamales@ Taqueria Palomar

Its been a yummy summer so far!

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Seesters

2011-05-06T15:39:00.001-05:00

Spring is almost here.... Or at least I am going to tell myself that!!

Today I needed a good place for a working lunch halfway between Oconomowoc and Waukesha.... Seesters was the perfect location!

Great pico and seasoned chips for started (though not included, 3.95 for a basket)

Here is the menu:

We both got the fish tacos.

One tilapia and one fried cod....

Even though I'm not a fan of tilapia, (due to Mike Rowe's tv show "Dirty Jobs" tilapia farm episode) it was better than the cod. I think their fryer oil wasn't hot enough, because the batter wasn't as crispy as I would have expected and the batter seemed to have absorbed a lot of oil. Eww

Overall it was ok, not the best, not the worst.

I think the waitstaff could have been a bit quicker and it would have been nice if they would have informed us sooner that they were short staffed and their would be delays, before we had already waited 30 min.... What it we were in a big rush??!! we weren't though, it was too beautiful out.

I will go back again without a doubt though just so I can sit outside with a cocktail :) . And if I get food it won't be fish tacos.

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Pita and Pan

2011-05-05T00:38:00.001-05:00

Ok so today's lunch wasn't the healthiest, but it was the BEST gyro I've ever had! No lie, better than Oakland Gyro, better than Golden Gyro, better than Gyro's West. AND it's super close to home, is owned by Chef Tony of D Mo's @ the Clarke, and they deliver if need be!!!! What more can you ask for!!!

When Tony asked what I was having for lunch I told him whatever he choose.... He recommend the the gyro platter.

Here is what I loved about it:

First of all the presentation in the metal tray was new and refreshing.

I loved the Greek salad on the side and the fries were excellent, crispy outside and a perfectly warm potato center, dusted with a homemade seasoning.

But the star was the gyro!

A perfect gyro. The pita was soft and warm, the gyro meat was super moist and didn't have those annoying dry edges you come to expect with a gyro. There were thinly sliced red onion, just enough without being overwhelming, fresh diced cucumber and tomato, and just enough sauce.

I can't wait to have another.... Maybe next week! Or just a huge Greek salad!

Congratulations Tony on another great new Waukesha location.

D Mo's Pita and Pan
131 W Sunset Ave
Waukesha, Wi

Located on Sunset Ave just west of East Ave next to Kim's Garden in Waukesha.
Open 10am-9pm 7 days a week.

Healthy Options in Downtown Waukesha

2011-05-03T17:10:00.001-05:00

Every year, like many, I vow to eat healthier and this year is no different.

Dady Oh's
Grilled Veggie Sandwich

A toasty baguette filled with sautéed mushrooms, green pepper, red onion, tomatoes and a bit of cheddar cheese!!! Choose the fresh made pasta salad over the fries or chips and you have an excellent and satisfying vegetarian lunch.

My cousin had the salad special.... A grilled steak (made to order med-rare), a hard boiled egg, fresh fruit and veggies balsamic glaze! She loved it!!

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Tbar Part 2

2011-05-01T19:55:00.001-05:00

Smoked salmon tacos with cilantro lime cream sauce.

Tuna tartare with mango cucumber slaw.

Nachos.

Location:Breckenridge Base of Peak 8

Breckenridge Brewery & Pub

2011-05-01T19:36:00.001-05:00

Loved, loved, loved....

If your in the mood for great beer, yummy food, and AWESOME people watching this is your place!!!!

Ahi Tuna Fingers!!!

Beer Sampling

Ok here are the beers:

Irish Red:
Lingering head
Amber
Tang
Bitter aftertaste

Trippel:
Cloudy golden(hazy sun)
Not linger head really

Lucky U IPA:
Redish golden
Not an IPA fan

Oatmeal Stout:
Dark rich yet mellow
Excellent finish
Was told it's the "best one"

Agave Wheat:
Golden
Cloudy
Mild

Vanilla Porter:
Easy drinking dark beer
Great sweet smell
Aswesome finish
Not bitter at all
*****Favorite

Breckinridge Light:
Boring

Avalanch:
Wasn't yummy, but wasn't awful.

There is also a Denver location, check this place out!!!!

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http://www.kenoshasteakhouse.com/

2011-05-01T19:34:00.001-05:00

Steakhouse night....table for 4 please....

First table too wobbly to sit at!
Second table just right.

Starting the evening with a Pyramid Apricot Ale...sodas, and a Bud Light...

Apps:

Lobster Fritters- Where is the lobster? Great concept.... Corn, jalapenos, cornmeal "dough" and deep fried with a creamy sauce.... Like I said we didn't see or taste the lobster!!!

Tuna Wontons-Yeah---- if you see the ahi tuna fingers from BreckBrew you will see what tuna should look like!!!

Salad with Ranch for two. Nice size salad but bad lettuce was hidden under the toppings.

Chili just normal.... Nothing special, but they did add fresh jalapenos and cheese as requested (missed the onions).

Chicken rice soup of the day; overly salty!! I think it was condensed soup that they forgot to add water too. Blah.

Dinner:

I had the Colorado trout and garlic mashed potatoes..... It was ok, not good, not bad, just boring!

The guys had the BBQ platters.... Also just ok. Oh, but the rock hard corn bread ruled, j/k.

So, in my "expert" opinion, skip this place! Not to mention this was the most expensive meal we had during the whole trip!!!!

Oh yeah and it has nothing to do with Wisconsin, according to the waitress.
It's named after the Kenosha Pass in the mountains.....But there is obviously roots in the name. I looked it up because I was wondering what Kenosha means etc..... Its means "place of the pike" or something similar to that.
http://en.m.wikipedia.org/wiki/Kenosha,_Wisconsin

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Location:N Main St,Breckenridge,United States

I got my reservation.....

2011-05-01T17:04:00.001-05:00

For Sprizzo's Beer Dinner.

Here's the scoop from MaryLou:

Saturday, May 21st- Beer Dinner

What kind of an event is this? Well… we have planned a special menu and beer tasting. We have carefully gone over items to make certain that the beer enhances the flavor of the food (tough job, I know). There will be two appetizers: parmesan canapés and hummus, our fruit and nut salad, several entrées including chicken pesto, bleu cheese slider, and pulled bbq pork and two deserts- raspberry cheesecake and Key lime cake, all done as tapas portions. There will be a corresponding beer to go with each, 8 5oz beers in all

This event will be a reservation only event. Call us at 513-5640 a.s.a.p. as there is a lot of interest in the event, and we will fill up fast!

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Easter Eggs

2011-04-24T13:30:00.001-05:00

I am in charge of Deviled Eggs every year for every holiday.... I don't even eat them (due to my dislike for mayo).
And because I get bored making the same thing I added a little new twist this year and got rave reviews.

Here are my filling Ingredients:

-Champagne Stoneground Honey Mustard
-Pickle Relish
-Mayo
-Egg yokes
-Cayenne pepper
-Salt
-Black pepper
And a dash of fresh dill on top.....

Awesome combo!

Not pretty though.... My piping bag took a crap so I had to use a teaspoon :( but I LOVE my antique egg holder I "inherited" from my Aunt Eileen!!!! It makes the ugliest eggs beautiful.

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If you want one really good margarita....

2011-04-14T19:15:00.001-05:00

Come to Angels Hallow in Breckenridge......

Referred to me by the bartender at the Dredge yesterday....

Mr. Frank Zappa (aka the awesome bartender) makes a wicked "Rocket Fuel" margarita!!!
7 types of tequila, half a lime, and ice.....

Holy crap it is awesome......

One is All you'll need.... Ask JP-

Oh yeah, mine is the empty one!!!

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Location:S Park Ave,Breckenridge,United States

Tbar

2011-04-14T13:26:00.001-05:00

Just conquered my fear of heights by riding the BreckConnect up to Peak 9 to Tbar located @13,000ft just to have some yummy food and a Bloody Mary ! I might be crazy...... But so far it's been worth it!!!!

Crispy, perfectly seasoned calamari.

And the super yum...

Lobster quesadilla's with a cilantro lime cream!!!

So good we are coming back tomorrow!!!!

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Location:County Road 3,Breckenridge,United States

the DREDGE

2011-04-13T20:18:00.001-05:00

Drinks and apps for a quick snack....

King Crab Wontons

King crab cream cheese, pineapple, chives and spices. Served with a soy reduction.

Excellent!

Crab Wontons with capers, red onion, tomato, shredded carrot and the soy reduction.

The combination is superb, I would have never put this together.

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Location:Village Rd,Breckenridge,United States

Foodie Girl is Heading West......

2011-04-13T07:18:00.001-05:00

To Breckenridge that is.... I have a list of places I will blog about and will share any new finds!!!

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Lots of new food....

2011-04-09T00:44:00.001-05:00

Ok new place open in Oconomowoc!!!

Wine Manics
Off of Hwy 16 and Brown St

Great food, great wine, great people!!!

Here is what I have tried so far...

The cashew chicken salad wrap...

And a great 3 cheese, caramelized onion and tomato panini (sorry no photo).

Check them out!!
http://www.winemaniacs.com

J Lotti in Waukesha is now open for lunch 7 days a week and has free wifi so you can eat and work if need be... Great new lunch menu as well.

I tried the new jerk chicken sandwich with a tropical salsa, it was excellent.

http://www.jlottis.com

225 South Street
Waukesha

Another new fav in Waukesha for lunch, dinner, quick bite...

Sakura.... Been on a major sushi kick lately!

332 W Broadway
Waukesha

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J. Lotti Chicken and Waffles

2011-03-29T16:54:00.001-05:00

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Beer 4/300

2011-03-13T16:44:00.001-05:00

Young's Double Chocolate Stout
Pg. 167

Notes
Appearance: it looks identical to a Guinness, clings to the glass, no carbonation.
Aroma: bitter, hint of fruit, clear chocolate aroma
Taste: chocolate, bitter, mellow aftertaste

Score: 7

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Meyer Lemons

2011-03-06T23:28:00.001-06:00

I had my first fresh Meyer Lemon this evening at my parents house. (I'm so grateful they are foodies too!)

I was asked (after our amazing dinner, a whole beef tenderloin smoked for 3 hours on the wood smoker and served with roasted parsnips) if I wanted to take home lemons....

Odd question I thought until I was told they were Meyer lemons. I've heard of Meyer lemons, had Meyer lemon curd, listened to Martha Stewart rave about them..... But had never had one until tonight.

It's a whole new sweet, tangy, lemony experience!!!!! Yum people. It tasted like a lemon starburst!

When I got home I added one slice to a glass of water and it was an instant, all natural lemonade.

So here is the info I got on Wikipedia about them:

"The Meyer lemon (Citrus × meyeri) is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I. #23028 by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.
The Meyer lemon is commonly grown in China potted as an ornamental. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution. Popularity further climbed when Martha Stewart began featuring them in her recipes.

Meyer lemon trees are around 6 to 10 feet (2–3 meters) tall at maturity, though they can be pruned smaller. Their leaves are dark green and shiny. The flowers are white with a purple base and fragrant.
The fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common lemon Lisbon or Eureka grocery store varieties. The pulp is a dark yellow and contains up to 10 seeds per fruit.

Meyer lemons are reasonably hardy, but grow well in a warm climate. They are also fairly vigorous. A tree grown from seed usually begins fruiting in four years. While trees produce fruit throughout the year, the majority of the crop is ready in winter. Trees require adequate water, but less in the winter. For maximum yield, they should be fertilized during growing periods.
Meyer lemons are popular as ornamental plants due to their compact size, hardiness and productivity. They are highly decorative and suitable for container growing.

By the mid 1940s the Meyer lemon had become widely grown in California. However, at that time it was discovered that a majority of the Meyer lemon trees being cloned were symptomless carriers of the Citrus tristeza virus, a virus which had killed millions of citrus trees all over the world and rendered other millions useless for production. After this finding, most of the Meyer lemon trees in the United States were destroyed to save other citrus trees.
A virus-free selection was found in the 1950s by Don Dillon of the California company Four Winds Growers, and was later certified and released in 1975 by the University of California as the Improved Meyer lemon."

Interesting.

I am of course going to buy a bag of them tomorrow and see what else I can make, maybe a Champagne Meyer lemon vinegarette for tomorrows dinner salad.

If you are interested in purchasing them, check your local Sendiks. (124th and North Ave has them for sure)

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Beer 3/300

2011-03-06T20:28:00.001-06:00

Rogue Shakespeare Oatmeal Stout

Pg 162

Notes:
Appearance: medium carbonation, pitch black opaque in color, dense caramel colored head lingers on the glass
Aroma: burnt, bitter
Taste: smoother than I thought it would be, strong after taste
Overall Score: 5

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Beer Tasting 2/300

2011-03-05T20:41:00.001-06:00

Fraoch Heather Ale
Pg 249

Notes:
Appearance: light, little to no carbonation, lingering head on the side of the glass, golden color.
Aroma: flora
Taste: light bitter tastes, little after taste
Overall Score: 7/10

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Beer Tasting Part 1 of 300

2011-03-05T20:23:00.001-06:00

Beer 1:
Pg 268

Ayinger Celebrator

Tasting Notes:
Appearance: Clear not cloudy, but very dark. Little to no, head. Medium carbonation.
Aroma: bitter
Taste: coffee, bitter, strong after taste
Overall Score: 6/10

Available at Discount Liquor in 4 packs.

Summer...it will be here soon, I promise.

2011-03-05T20:10:00.001-06:00

February came and went in a hurry, but summer still seems very far away. I am craving warm evenings, flip flops, the farmers market, my sun roof, wearing skirts and dresses again, conversations & wine on the porch, mini weekend getaways, cook outs, music in the streets, I need a taste of summer.....

While thinking of all this tonight I remembered one of my favorite quotes:

In the depth of winter I finally learned that there was in me an invincible summer.
-Albert Camus

So, I made a caprese salad and opened a bottle of wine, one I had bought in Door County this fall, and summer seemed a bit closer this evening.

Happy March everyone, summer is only 108 days away....

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Quick Nosh

2011-02-24T20:16:00.001-06:00

Little nosh needed after the Wine Maniacs open house.....

Weissgerbers Golden Mast

Seared snails with a garlic shallot butter, sizzling hot with toasted baguettes. YUM

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Crepes......

2011-02-21T20:11:00.001-06:00

At FUZZY'S!!!!!!!

Fresh banana Crepes with a homemade secret "Yum Yum" sauce & whipped cream.

This will be a new special on the breakfast menu...

You can now get their daily specials texted to you.... Stop in and ask to be on the list!

Pat's and Kathy

2011-02-18T23:16:00.001-06:00

Holy crap!!!! just posted on Pat's Ribs Facebook!!!!

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D Mo's Dinner

2011-02-18T16:36:00.001-06:00

Last night my friend Chrissy and I stopped by D Mo's for some much needed girl talk and dinner. She had never been to D Mo's so it was fun to take her there and show here what "newer" restaurants Waukesha has to offer (she's been living in DC for the past year). We selected a bottle of wine and started with the calimari appetizer and it also includes some shrimp.

For dinner I was in the mood for some sort of seafood pasta dish, but the Mac & Cheese was calling my name as well.... So I asked if could have my own creation. Stacey, awesome waitress, checked with the chef and to my delight made me my own Lobster Mac and Cheese (I guess it helps to know the owner, Tony ;) ). It was AWESOME!!! Penne pasta, chunks of lobster, a rich cheese sauce and topped with more cheese, breadcrumbs and baked!!! Chrissy and I loved it.

Chrissy was eyeing up the gnocchi with pulled pork and shaved parmesan.

Another excellent dish, I'm glad she shared a few bites with me! It is the perfect comfort food. The warm potato gnocchi was the perfect base for the pork and the parmesan added a bit of cheesy saltiness. I can't wait to have it again.

So, the bottom line...... Check out D Mo's at the Clarke Hotel in downtown Waukesha for an awesome dinner!
There are also great nightly food and drink specials.

No Need to Drive to Milwaukee for AMAZING Food

2011-02-15T12:43:00.001-06:00

It is not often that people find themselves driving down Hwy 83 to Genesee Depot, "The Depot" as I call it, but I get to go to this great little unincorporated town several days a week for work.

There are six places to eat in Genesse Depot as well as a bakery, all in less than a half mile strip of Hwy 83. I believe peoe flock to this little town because of the great food being produced by great people, people who care about quality & their customers.

When it comes to fine dining the Union House is amazing! I went there recently for dinner and was blown away by the food and service.

Owners, since 1989, Curt and Patty Robinson work along side their amazing staff to not only create excellent food, but a wonderful experience. When you walk in you are greeted by smiling faces, the aroma of the evenings specials floating through the air, and an old world ambiance that cannot be conjured by a new restaurant.

Here is a recount of the evening:
(sorry for the poor photos)

Old fashioned: I like a Southern Comfort Sweet; for this they use homemade bitters, fresh oranges, white soda(Sprite), tonic and add a cinnamon stick. An excellent way to start the evening.

Beer.... They have a great selection on tap, but the Old Engine Oil caught my eye. A Black Scottish Ale, heavier than a Guinness, full of amazing flavors... I can see only drinking one or two of these in an evening due to it's richness.

Wine.... Curt is an amazing resource when it comes to wine, so naturally we asked him for advice. We are mostly red wine fans, Merlot to be more specific. Also, I mentioned that I do not enjoy overly sweet or fruity wine, and if it's too oaky I will also shy away from it. His suggested the 2005 Silverado Merlot and he was spot on! The wine complimented the multiple courses we enjoyed and will now be on my permanent radar at other restaurants and when I got to purchase wine.

For starters we had a Double Creme Brie wrapped and baked in puff pastry and served with fresh raspberry puree, a wonderful classic appetizer. The brie was rich and buttery and perfectly melted in the center with out the pastry getting overly browned, something I seem to fail at.

For the second course I had the Arugula salad with fresh strawberries, pine nuts, goat cheese, and their homemade vinegarette.
The salad was very fresh, not too much dressing and they strawberries were a perfect sweetness to the tart arugula and goat cheese. The pine nuts were a great textural addition to the salad and offered a buttery overtone in each bite.

My husband thoroughly enjoyed the Triple Topped French Onion Soup. (As you may recall last month I blogged and raved about my own french onion soup.... well let me tell you this knocks the socks off my mine.) Union Houses' soup had a unique flavor I cannot put my finger on, what am I missing in my own soup?? I will have to talk to Chef John about it this afternoon and poke around for secret information. Needless to say if you go to the Union House you have to order the soup, you will be using their fresh warm bread to sop up every last micron of broth!

Entrees:

Hickory Smoked Bacon Wrapped Choice Fillet with a Saute of Wild Mushrooms and a Dauphinoise Potato

The best steak I have ever had.... Tender, juicy, awesome flavor, cooked to a perfect medium rare! It was hard to share even a bite with anyone!!

There was also a side of grilled asparagus, also cooked perfectly! I am not a fan of mushy vegetables, I like a bite to my asparagus. I asked how it was prepared and it was a simple salt, pepper, and grill!! If all vegetables tasted this great I would live on them!!!

Yeah, Holy Cow Yum!

We also dined on a Seafood and Artichoke Risotto. The perfectly cooked diver sea scallops, shrimp, and Maryland Blue crab, gave this dish amazing layers of flavors. The artichokes added yet another layer to the seafood medley as well another level of texture.

Finally desert, a trio of homemade morsels....

This was an amazing dinner!! Words cannot describe how excellent everything was.

You must go and try it for yourself!!! And you can take me if you want!

Thank you Union House.

Spanakopita aka Greek Spinach Pie

2011-02-13T15:38:00.001-06:00

I love Spanakopita. I love it for breakfast, lunch, or dinner. I love it as a passed appetizer at a party, as a side dish, or as an entree, so it's about time I learn how to make it!!

I made it for the first time Thursday night. Followed a Cook's Illustrated recipe, liked it but didn't love it (though others did).

I decided to try it again to and also make it a bit healthier; I can see it being a great new addition to my normal dinner routine.

Here is my version of Spanakopita.

Step 1. Thaw a package of frozen phyllo dough in the fridge overnight or on the counter for 4-5 hours.

Step 2. Take 3 bags of fresh baby spinach and place in large glass mixing bowl.

Place in the microwave for 7 minutes on high with a plate on top.

Step 3. Start the rest of the filling. In a large mixing bowl, mix 2 eggs, 16oz's of fat free crumbled feta (which is on sale this week at the Pick), 1/2c of fat free cottage cheese, 3 cloves of minced/pressed garlic, 1/2 tsp frah grated nutmeg, half a 4oz container of the fresh dill and mint, you can get in the produce section of the grocery store, rough chopped, 1/2 of a lemons juice and zest, salt, & fresh cracked black pepper.

Step 4. Squeeze all the water out of the wilted spinach. I place it in a colander and press it with my hands. Once "dry" add to the filling and incorporate into filling.

Step 5. Preheat oven to 350. Grab your largest glass or metal baking pan, most likely it's a 9x13. Cut parchment paper to a size that is 2 inches larger than the pan, 11x15 for instance. (this will help in the removal of the "pie" once baked)

Step 6. Unroll the phyllo very carefully, treat it like your Grandma's favorite glass Christmas ornament. Place a damp kitchen towel over it to keep moist. If it does crack no big deal, I'll show you my solution for that.

Step 7. Place one sheet of phyllo in the pan. Lightly spray it with a butter flavor kitchen spray, I used a garlic butter spray from work, but any butter spray or real melted butter will work. Repeat this process 6 times!!! Building a nice base for your filling.

Step 8. Evenly distribute the filling onto the phyllo leaving 3/4 of an inch border.

Step 9. Repeat step 7 with all the remaining phyllo, approximately 12 sheets. And if you have broken sheets save them for the top, I place them on top in a free form artistic fashion and throw some dill on top for appearance.

Finally, bake at 350 for aprox 25 minutes or until golden brown.

Let cool and remove from the pan by pulling the parchment paper up on each side.

Cut into desired portions, I found a pizza cutter makes a great "knife" for this pie. I serve it hot or cold.

Overall this was fairy easy to make. It's healthy too, it is half veggies, right?? :)

Enjoy!

Chicken Saltimbocca

2011-02-09T22:07:00.001-06:00

When I can't think of anything creative to make for dinner I make chicken, maybe some rice or pasta to go with it and a veggie....needless to say it's getting a bit boring. This recipe I found in Cooks Illustrated rekindled my past love for chicken.

Chicken Saltimbocca is a twist on the Italian classic Veal Saltimbocca.

Ingredients:

1/4 C flour
Ground pepper
4 thin boneless skinless chicken breast cutlets (I will tell you more about this)
1 4oz pack of fresh sage
4 slices if prosciutto
4tbs evoo
1 1/4 C dry vermouth or white wine
1/2 lemons juice and a little zest
4 tbs butter, cubed
Salt

Ok here are my version of their instructions.

First things first, if you can't find the chicken cutlets don't worry, we can make them!

Just buy regular fresh chicken breasts. Trim excess fat on the sides and square off the tapered end.

Carefully cut them on their side at the thickest part and butterfly them open, do not cut all the way through.

There you have it, mock chicken cutlets.

Next up, place the flour and some ground pepper in a shallow pan and lightly flour the chicken.

Rough chop the fresh sage, and get the prosciutto out.

Get the oil in your skillet hot.

Take some sage and press it onto one side of the chicken and press the prosciutto on top if that.

Preheat the oven to 200.

Here's the hard part.

When the oil is hot you need to place the chicken in the pan prosciutto side down without it all falling apart. Some people toothpick the prosciutto to the chicken, but that seems like a pain.

So I quickly and carefully (because the oil is hot) threw them in the pan and hoped for the best. Three out of the four where perfect, the forth wasn't as pretty but tasted fine in the end.

Cook them 3-4 min on each side and then transfer to a sheet pan and place in the oven to keep warm.

Place the wine in the still hot skillet and simmer until it reduces to about 3/4 cup. Add lemon juice and zest. Simmer another minute or so and add butter.

Place the chicken back in the skillet prosciutto side up and place with the lid on in the oven for 10 min.

And there you have it, a new wonderful chicken dish that can easily be made after a long day at work!

Note: I made fresh asparagus as well, start the water boiling at the time of starting the sauce and it all should finish at he same time.

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FYI J. Lotti's Burger of the Month

2011-02-08T17:21:00.001-06:00

Just had a sample bite.....

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My review of Roots..... http://www.rootsmilwaukee.com

2011-02-08T01:12:00.001-06:00

A few entries back I spoke highly of Hinterland's pork belly appetizer.... Well scratch that review and drive 1.8 miles North to Roots!!!!

After a long day I headed to another restaurant on the Milwaukee Area Top 30 List that I've been wanting to try. (published Sept. 13th in the Journal Sentinal)

The meal was excellent!
The service however was a bit lacking, we will get to that later.

Let's start from the beginning.... Parking was easy, even with the 6ft snow banks!

The host was delightful, he asked questions about our previous experience at Roots, which we had none, spoke highly of several menu items he enjoyed, and gave us several seating options; excellent service in my eyes.
The waitress however seemed rushed, a bit distracted, (there were only 3 or 4 other tables), and didn't seem to know the nightly specials or tap beers, annoying.

We told her we were just doing several apps and beers. She gave us time to review the menu and took our beer order but forgot the waters, no big deal, yet.

Complementary snacks were brought out, pickled vegetables, spicy dried chick peas, and a herb popcorn. The veggies were the best of the three.

Next up apps. We decided on the House Charcuterie with
handmade mustards, pickles & preserves and BBQ Pork Belly with beer battered oysters, Carolina vinegar sauce, and mizuna greens.

We were in pork belly heaven!!!

The pork was crispy, chewy, juicy, had a slight smokey bacon flavor and the oysters melted in your mouth! The sauce was a light citrus aioli. If only you could dice up the pork and put it on a bun, best sandwich ever!

Next up the charcuterie.

Charcuterie (pronounced /ʃɑrˌkuːtəˈriː/, /ʃɑrˈkuːtəri/; French: [ʃaʁkytʁi], from chair 'flesh' and cuit 'cooked') is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.cCharcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.

Another hit. There was a homemade pear jam on the plate that worked well with the saltier meats. A homemade mustard that was outstanding!!! And plenty of crackers and crusty bread to make this a meal. Note: the meats are all made in house and the selections do change on a daily basis.

At this point in the meal we needed another beverage or two... The service was a bit lacking. After returning with a beverage she did offer dessert.

Vegan Panna Cotta was the clear choice for us.

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.

It was served with cinnamon and sugar coated plantains, mixed berries, raisins, and a raspberry purée.

But service issues.....Waitstaff 101: if you take an empty glass off a table, offer a refill or suggest coffee with dessert, something!! We had to ask for an Irish Coffee after the dessert arrived. And it was mediocre once it arrived. To top it off there was a small problem with the check. We got over it quickly.

The meal was the shining star at the end of a long day. I look forward to going back and will let you know how my second experience plays out.

http://www.rootsmilwaukee.com

First Waukesha Foodie Dinner

2011-02-06T10:19:00.001-06:00

I have to be honest, I debated for several weeks about whether or not I should attend the foodie dinner that George ("too kool or just a fool" blogger), was setting up. I knew I would be going into it not knowing anyone, I had never been to Peking House, and the menu posted on George's blog was a bit intimidating, the whole thing felt much like a blind date.
I am happy to report I met awesome people and sampled about 15 amazing dishes!

Here was the menu George had posted on his blog several weeks ago:

WALK ON THE WILD SIDE:

P.11 Pork intestine and Pork Blood Cake-Spicy

P.24 Stir-fried Kidneys

IN NAME ONLY

(Ants Up a Tree)

(Clay pot with Lion's Head)

(Mad Woman's Tofu)-Spicy

SAFE FOR NON MEAT EATERS

V.24 Peapod Leafs with Garlic sauce

V.03 String Bean Szechuan Style-Spicy

REGULAR STUFF

A04 Sliced Tender Pork with Garlic Sauce

A06 Unusual Seasoning Chicken-Appetizer-Spicy

H02 Seafood Tofu Casserole

And I think there might have been more!!! I tried everything, when in Rome.....

In this photo is the "ants up a tree" a cellophane style noodle with bits of pork (ants) scattered throughout. Pea leaves with garlic, simple and excellent! And a bit of the seafood stew(soup) that wasn't on the planned menu. It was spicy, packed full of catfish, shrimp, scallops, and I believe squid. This dish was a favorite amongst the group as well.

Seafood/Fish stew.

Seafood Tofu casserole.

This is the end of my photos of food, as a newbie to the group I didn't want to be the obnoxious photo happy girl, next time I'll be more prepared.

The other menu items were also excellent as well.

The kidneys were very tender and mixed very well with the spicy sauce from the mad woman tofu (my favorite dish).

I was a huge fan of the green beans as well. We did manage to finish all of them :) and the pea leaves.

There was also a chicken dish, I was too full to try anything else, but people seemed to enjoy it.

The final surprise was the dessert, red bean balls.

A yummy warm, sweet paste like ball with red bean paste in the middle and coated with sesame seeds and deep fried!!! Oh yes these rocked!

Brien, a local blogger, also took photos of the evening which I look forward to seeing. He ended the night with a fireworks display! I'm sure onlookers from the restaurant thought we were crazy, but it was a perfect ending!!!

How will the D Mo's foodie dinner top this evening?? Time will tell.
Thank you again George for starting this dinner group!!!

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Dinner at Hinterland

2011-02-03T23:35:00.001-06:00

I had an AWESOME dinner at The Hinterland, 222 E Erie, Milwaukee,www.hinterlandbeer.com.
It's a foodie heaven! Instead of entrees we ordered 4 apps.

Seared Pork Belly with a green papaya slaw.

Veal Sweetbreads with a great salad of bean shoots and ricebeans.

An excellent Hungarian sausage with a thick whole grain mustard and potatoes.

And the best scallops I have ever had!!!

Also the brew their own beer, I had a sampler flight.

I would rate the service 3.5 stars and the food 4 (if I had the authority to give out stars).

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Open for dinner??

2011-02-02T16:06:00.001-06:00

If you feel the need to get out of the house and have some great food i know for sure the following places are open :) .

Fuzzy's
Gen 5
Taylor's Peoples Park
J Lotti's
In Cahoots in Genesse Depot

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Snow Day @ Fuzzy's

2011-02-01T23:48:00.001-06:00

This afternoon I had an awesome lunch at Fuzzy's. I know there has been a lot of discussion amongst Waukesha bloggers about their burgers, but I wasn't in the mood. So, I had the French Dip and added sautéed mushrooms and subbed homemade pasta salad. Holy yum. It was the perfect lupper (not quite lunch, not quite supper) meal. My friend Jen and i also decided to try their homemade haystack onion rings, super great, I don't know where you can get anything like them in town. Gina was an awesome waitress as always and made sure we had enough food and drinks several times.

We left around 5 pm, not due to the snow, but due to the fact that there were people standing around waiting for tables!!!!

And yes they WILL be open tomorrow!!!

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Location:E Main St,Waukesha,United States

Snow Day 2

2011-02-01T13:57:00.001-06:00

Ok here is where we left off from yesterday.

Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.

Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too.
Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

This recipe was excellent and easy!

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Snow Day Part 1

2011-01-31T21:30:00.001-06:00

I have had a few requests to bake more of "The Perfect Chocolate Chip Cookies." Batch one is heading to Sundays Super Bowl party here in Waukesha and the second batch is traveling to a Super Bowl party in Cheyenne, WY.

As I started working on the chocolate chip cookies it didn't seem right to only send one flavor of cookies all the way to Cheyenne!!

So, I'm also making Penzey's Gingersnap Cookies.

If you aren't familiar with the Penzey spice company you are missing out!

Here are the reasons I Love Penzey's:

1. Locally owned; you can find Penzey's retail stores popping up all over the US, giving little excuse for people to buy generic grocery store brand spices.

2. They have a great website; www.penzeys.com. On the website you can purchase spices, search recipes, order gifts etc. (If only there was an iPhone app!)

3. The free spice gift with each catalog!!! Yes Free!!! Sign up for the free catalog online or in the store. Not only can you page through it dreaming of the spices you need, but they include recipes and interesting factoids about spices. (This month I got free minced garlic!!)

4. The super nice people in the store (I tend to go to the Delafield location)! They are always helpful and have printed out recipes right there when I had questions about a new spice or rub.

Finally,

5. They have super cute new bumber stickers, "Love People, Cook Them Tasty Food". As soon as I have a clean, snow free car I will put mine on!

Ok back to the recipe! I didn't take photo of the Gingersnap baking process because it was sooooooo simple!!!

Here is the recipe:

2 cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses - either regular or unsulphured
1 tsp. GINGER, powdered
1 tsp. CINNAMON, powdered
1/2 tsp. CLOVES, powdered
1/3 Cup granulated white sugar (to roll dough in)

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg,
molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.

Going to bed, will finish tomorrow, Day 2 of Snowocalypse.

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Deep Dish Pizza

2011-01-29T15:11:00.000-06:00

I have to be honest, I am not a deep dish pizza fan, but I know plenty of people who are, so this ones for you guys.

When you hear the word "pizza", what do you think of? The restaurant you had the best pizza of your life, your favorite take out joint on the way home from work, or possibly even the worst pizza you ever had....

Regardless of where you live, what toppings you like, or whether you like thin, hand tossed, or deep dish pizza we all have our memories and sentiments about pizza.

As a child I remember going to Barbiere's on Bluemound Rd, Mama De Marinis on Wentworth Ave in Milwaukee, and Balistreri's on 68th in Tosa, all great pizzas and all slightly different.

As I moved, traveled, and starting working in the food industry I have tried new pizza, including deep dish in Chicago and the local Rosati's here in Waukesha, it never was as enjoyable as the thin or hand tossed pizza of my younger days. Maybe my parents spoiled me early on with good pizza!

Now that I live in Waukesha I am fortunate to have an abundance of great pizza places to choose from. Try counting all the pizza places in town!!!

(After the city burger challenge, currently underway between J Lotti's, Peoples, Bodways, & Fuzzy's, I recommend a city wide pizza challenge.)

Next step in my quest to like deep dish pizza ....make my own!!!! I looked online at different recipes and through cookbooks and magazines. I ended up going with a recipe from America's Test Kitchen website.

Here is the recipe condensed and simplified, what you need, and my results.

2 -9inch straight walled round pans
Mixer with a dough hook

We will start with the dough, the most intimidating part of the recipe.....

In your mixer, with dough hook attached, place 3 1/4 C flour, 1/2 C yellow corn meal, 2tsp sugar, 1 1/2tsp salt, 2 1/4tsp rapid-rise yeast. Mix until incorporated and add 3tbs of melted butter and 1 1/4C room temp water.

Mix 4-5 minutes until the dough pulls away from the sides of the bowl. Take a clean large mixing bowl and place 1/2tbs of olive oil in the bowl and coat the bowl thoroughly. Place the dough in the bowl, cover tightly with plastic film and let rise for 40-50 minutes on the counter.

While the dough is rising we are going to make our sauce.

In a skillet melt 2tbs of butter and grate 1 med onion (using your standard graters large holes).

Cook together with a pinch of salt and about 1tbs dried oregano for about 5 min. Add in 2 cloves of minced garlic, cook for 30 seconds. Add 1 28oz can of crushed tomatoes and 1/4tsp sugar. Stir, bring to a boil, reduce heat to low and cook for about 35 min. Then add 2tbs of olive oil and a small handfull of fresh chopped basil.

Dough should be doubled in size by now.

Place on a clean surface, I used my wooden cutting board, and roll into an aprox 15x12 rectangle. (I was unable to roll in a pretty rectangle and that didn't affect the outcome, so just try your hardest.) Take 4tbs of room temp butter and spread all over the flattened dough.( I used my fingers rather than a rubber spatula.)

Next, roll the dough back up into a "log", cut in half, and fold the 2 halves in half 2 times...... basically you are adding layers to the dough similar to making croissants. (This reminded me of my days working at Albermarle Baking Co in high school!) Once you have made the 2 balls of dough, place them back in the oiled bowl, cover tightly, and place in the fridge for 40 minutes to rise again.

Get your toppings ready! I am keeping it simple this time, a cheese pizza and a pepperoni pizza. For each pizza you will need 2 cups of shredded mozzarella cheese and whatever toppings you want.
Remove the dough from the fridge, and roll into a aprox 13 in circle. place in the oiled 9 in pan and stretch the dough up the sides..... repeat for pizza number 2.

Place in the 2 cups of cheese and other toppings

and spread 1-1 1/2 sauce over the toppings and bake at 425 for 15 minutes (keep an eye on it, mine only took about 12 minutes).

Let the pizza rest for 10 minutes and slice and serve!

This turned out to be a great pizza! My other taste testers also enjoyed its flavors and crust and compared it to deep dish pizzas they had in Chicago.

But I still prefer a thinner crust pizza and will stick to Magellans, D Mo's and other local establishments for my pizza needs.

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Tonight's Dinner Flop

2011-01-26T20:45:00.001-06:00

Today I decided to think "outside the box" and well, I went a bit too far. :( A linguine, fresh oysters and scallop entree with a garlic/thyme butter sauce SUCKED! Back to the drawing board....

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Char Siu Pork with Noodles

2011-01-24T15:43:00.000-06:00

This lo mein is the most adventurous recipe I have tried in a long time! Do not attempt this recipe if you are lazy! Total cooking time was about an hour, the prep list is a bit long, and the steps are a bit complicated. But well worth the effort, I even amazed myself with this one.

I will break down this recipe into smaller steps due to the number steps. All of the not quite so common ingredients were available at the local grocery store. Also you will need lots of little bowls for prepping ingredients and one large mixing bowl for transferring meat and vegetables to and from the cast iron dutch oven.

Mix in a small bowl:

3tbs soy sauce
2tbs oyster sauce
2tbs hoisin sauce
1tbs toasted sesame oil
1/4tsp Chinese five-spice powder

Place 3tbs of the mixture and 1/2tsp liquid smoke in a gallon ziplock.

Slice 1 pound of boneless country-style pork ribs into 1/8 strips and add to the ziplock. Marinate for 15 minutes.

While the meat is marinating start prepping! Keep all the prep in separate bowl so it's easy to add to the dutch oven as needed.

Chop 2 bunches of scallion and set aside.
De stem 1/2 pound of shitake mushrooms and give a rough chop set aside.
Chop a head of napa cabbage into 1 inch strips.
Add 1tsp of cornstarch to remaining soy mixture.
Get 1/2C chicken broth set aside for later.
Mix 2 cloves of minced garlic, 1/2tsp oil, and 2tsp grated ginger in a bowl and set aside.
Measure 1tbs of Asian garlic-chili sauce and set aside.
Measure 2tbs of dry sherry and set aside.

Place your cast iron dutch oven on the burner, add 1/4
tsp vegetable oil and turn on high.
Place 4quarts of water in a pot and start to boil.

By now your meat should be fully marinated and your oil should just about be smoking.

Once the oil is smoking add the pork. Break up the large clumps and let sear for 2 minutes. Turn and flip the meat and cook for another 2-4 min until it has a nice brown outside. Add sherry, cook until the sherry reduces.

Remove the pork and place in the large mixing bowl.

VERY carefully wipe out excess oil/marinade/pork remains from the dutch oven.

And add 1/4tsp oil and mushrooms. Cook 4-5 minutes until tender and add scallions, cook until wilted.

Add the cooked vegetables to bowl of pork.

Place 12oz of Chinese noodles (if unavailable use dry linguine) in the boiling water.

Add 1/4tsp oil to dutch oven, get smoky hot and add cabbage. Stir frequently until it becomes spotty brown 3-5 min.

Make a "well" in the center and add garlic-ginger mixture. Cook 30 seconds in the center, then incorporate into the cabbage.

Add pork mixture, remaining soy mixture, and chicken broth back into the dutch oven. Simmer 1-2 min until the sauce thickens.

The noodles should be perfectly cooked by now. Strain them and add to the dutch oven.

Stir in the Asian garlic-chili and plate!!!!!!!

WOW that was a long one and possibly one of the best things I have EVER made!!!!

If you have questions let me know! I plan to make this dish a lot now that I have the steps down! I might try chicken or shrimp next time.

The Perfect Chocolate Chip Cookie for Packer Sunday

2011-01-23T12:24:00.000-06:00

Today could go one of two ways.....
1.We could have a super happy, awesomely wonderful Packer win.
or
2. It could be a very sad, cold day here in Wisconsin due to a Packer loss.

Either way Chocolate Chip cookies seem like a good idea.
Just about everyone has made the original 1939 cookie recipe on the back of a Nestle Toll House bag and they are good, but not amazing cookies. Charles Kelsey, a writer for my favorite magazine, Cooks Illustrated apparently felt the same way. While I was at the online website searching for my new blog creations I came across his article "The Perfect Chocolate Chip Cookie" from the May/June 2009 issue. Kelsey analyzed the entire recipe and made some interesting changes to create a chewier cookie with crispy edges. Sounds perfect!

Here is the new and improved recipe:

First of all put your mixer away! Today's recipe only calls for a whisk and a wooden spoon.

1tsp baking soda
1tsp salt
1 3/4 C flour
1 stick melted browned butter
3/4 stick melted butter
1 egg
1 egg white
2tsp vanilla
3/4C packed brown sugar
1/2 C granulated sugar
1 1/2C chocolate chips

Directions (modified by me):

1. Preheat oven to 375
2. Line the baking sheet with parchment paper (or what I use are DeMarle Silpat, non-stick reusable pan liners. They are a small investment, aprox $14-$18 each, but worth every penny if you like to bake.
3. Start the butter browning process. Place one stick of butter in a small sauce pan and turn on Med/High heat. Whisking until it turns a light brown color, aprox 3 min.

4. Once brown, remove from heat and stir in remaining 3/4 stick of butter and melt.
5. Transfer the butter to a bowl, add sugars and vanilla. Once sugars are incorporated add eggs, whisk for 30 seconds.
6. Let the batter rest for 3 minutes, and whisk again.... do this 3 times......the batter will get very glossy looking. (By letting the batter rest we are giving the sugars time to dissolve, this will help with the crispy edges we are striving for.)

7. With your wooden spoon, stir in your flour until just combined and add chocolate chips.

8. Divide cookies into equal portions (I like free form cookies as you can see) and bake 1 pan at a time, at 375 for 10-14 minutes, rotating halfway through baking.
9. Transfer the baking sheet to a wire rack and let cool.

Here is my "expert" opinion:

The recipe did take a bit longer to make, due to the browning of butter and the resting of the batter. but it was totally worth it! Even the raw batter* tastes better, it had a rich toffee taste to it and was much creamier and smoother than traditional batter.

Once cooled they exhibited richer flavors than traditional cookies, a chewy center, crispy edges, and a taste that you can't put your finger on, just as Kelsey said they would. I would give this recipe 5 stars and will never make the traditional cookies again, sorry Nestle.

I am taking the cookies to a Packer party this afternoon and will give you their opinions at a later date.

Have an excellent Sunday, GO PACK!

*Notice: Wisconsin Foodie Girls does not encourage consuming raw or undercooked meats, seafood, shellfish, poultry, or eggs due to an increase in your risk of food borne illness. (But it sure is yummy.)

Orange-Miso Glazed Salmon

2011-01-22T20:10:00.000-06:00

Tonight I decided to try a glazed salmon. The recipe sounded great, but I wasn't sure if I was up for the level of difficultly I thought it entailed. I am happy to report it was SUPER easy!!! The worst part was trying to find white miso in Waukesha, Wi.

Apparently Pick 'n Save doesn't feel the need to stock it! I found myself staring into space in the Asian food section for about 10 minutes until another shopper, standing next to me, had the same bewildered look... I said "you aren't looking for white miso are you??" he laughed and said "yes" too funny. After looking for a few more minutes and wandering the store we came to the consensus that they just don't have it.... my next stop was Good Harvest Market per his suggestion. Score, they every have 5 choices of miso!

Here is the recipe from Jan/Feb 2011 Cook's Illustrated

Salmon and Dry Rub

1 1/2-2 lb salmon cut into 4 pieces

1/2 tsp salt

1/4tsp cornstarch

1tsp light brown sugar

1tsp oil

1tsp black pepper

Orange-Miso Glaze

1/4 cup fresh OJ and 1tsp zest (I added extra)

2tbs white miso

1tbs rice vinegar

1tbs light brown sugar

1tbs whole grain mustard

3/4tsp cornstarch

pinch of cayenne

Here is a basic breakdown of the steps:

1. Preheat oven to 300

2. Mix dry rub ingredients

3. After patting dry the salmon apply dry rub to flesh side

4. Mix all the glaze ingredients in a small sauce pan and whisk on Med/High until it boils, while doing this place oil in oven safe skillet and bring to a high heat.

5. Place Salmon in hot oil flesh side down for about 1 min, flip....

6. After another minute turn off the heat, flip exposing the flesh side of the salmon. Spoon on glaze and place in the preheated oven for 7-10min.

Done! How easy was that!!?? I would make this again any day, total cooking time including prep was about 20 min!

Set Your DVR.....

2011-01-21T14:35:00.000-06:00

Breaking News!!!!

Pats Rib Pace of Waukesha, WI is going to be featured on OPRAH Monday!!

Oh yeah I got the scoop for ya!

So, I just happened to stop in to Pats today for work and I noticed the owner Alisha working on updated the restaurants Facebook site with Oprah info.... So, because I am always looking for conversation asked her the name of the Facebook site etc so I can join it..... This prompted a discussion of social media ect and the next thing you know she says "and we are going to be on Oprah Monday" Super Awesome!

So, I can't wait to watch Monday, Ch. 12 4pm ( I will however be working, so my DVR is set!)

Congrats to Alisha and Tydus on all their success!

Oh and my Brisket sandwich rocked!!!

Pats Rib Place

151 E Sunset Dr, Waukesha, WI 53189

(262) 544-4099

http://www.oilerie.com/

2011-01-20T21:57:00.001-06:00

New favorite store!!!!!

I got this awesome gift for Christmas and finally tried it this week!!!!

The Best of the Best! Butter like taste with a beautiful aroma. Medium. Less than .2% acidity. Produced exclusively for Oilerie in Italy. 12.7 oz (375mL) Great for bread dipping, salads and sauteing. We use it on corn-on-the-cob instead of butter. This is a lovely evoo and makes a great hostess gift. Perfect as a butter replacement for all veggies and potatoes. Use it on toast and bagels as well. Our #1 selling traditional extra virgin olive oil.

But you don't have to go all the way to Fish Creek, you can now get it in Brookfield and online!

I kept my experiment with this product fairly simple.... I will follow up with more intricate recipes as time goes on.

Wednesday creation was boneless skinless "never, never" chicken breasts. ("Never, never" refers to meat, poultry that has never been given growth hormone or antibiotics while it was raised. I sell products like this, but an average consumer can purchase these items at local grocery stores and even super Walmarts!!!!!)

I heated a pan to a med/high heat with the new EVOO, threw in a clove of smashed garlic, 3 chicken breasts, and a handful of fresh Rosemary.

Covered turned after 6 min.

Meanwhile I boiled water, added whole wheat cheese tortellini, and whipped up a simple cream Alfredo sauce. (ok, so I thawed some from the freezer)

To serve, cut the chicken on a bias and top the pasta cream sauce.

The flavor of the buttery olive oil was evident without all the butter!!!!! New kitchen fav!

Check it out!

Sprizzo's Janboree Salad

2011-01-20T13:31:00.001-06:00

I am having the privilege of taste testing Sprizzo's special salad for this weekend!!!

Romaine Lettuce, Bartlett Pears, Walnuts, Bleu Cheese & Champagne Dressing!!!

Yum
Thanks Sprizzo!!!

http://www.sprizzo.net/

- Posted using BlogPress from my iPhone

Location:W Main St,Waukesha,United States

French Onion Soup

2011-01-19T19:36:00.001-06:00

If French Onion soup is an option at a restaurant I will order it.... But it's sooo easy to make, why am I wasting my money at restaurants??? (oh yeah because I'm in them 40 hours + a week)

I originally got this recipe from Cooks Illustrated, a wonderful magazine if you love to cook.

I do recommend purchasing a cast iron Dutch oven for this recipe. I love mine and have put it to use in numerous other capacities, it is a great investment!

Also, do NOT plan on making this after work and eating it the same night, this will take you 4 hours start to finish. Totally worth it!!!

Published January 1, 2008. From Cook's Illustrated.

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

INGREDIENTS

3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper

INSTRUCTIONS
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).

Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary.

(Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Cupcakes

2011-01-18T18:02:00.000-06:00

Cupcakes seem to be all the rage right now, there are number TV shows, boutique cupcake bakeries, a million types of cupcake pan liners to choose from on the Internet, as well ascountless ways to display your creation!
So, I too had to get on the cupcake band wagon. My friend John's 40th Birthday party was the perfect excuse to go cupcake crazy.

Here were my creations.....

Chocolate Chocolate Chip Guinness Stout Cupcakes with a Bailey's Irish Cream Butter Cream Frosting
&
Jose Cuervo Margarita Cupcakes topped with a Fresh Lime and Cuervo Butter Cream Frosting

Oh and did I mention I made them in mini and regular size!

Here are the recipes I used:

Chocolate Chocolate Chip Guinness Stout Cupcakes

Ingredients

3/4 cup unsweetened cocoa
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle Guinness
5 sticks butter, 1 melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar
2oz Bailey's Irish Cream

Directions

Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the butter on medium speed until light and fluffy. Gradually beat in the Bailey's. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Icing can be made several hours ahead and kept covered. It is easiest to work with at room temp.

MARGARITA CUP CAKES:
9 ounces liquid Margarita mix (a little over a cup)
3 ounces tequila (a little less than 1/3 cup)
¾ ounce Grand Marnier
1 box white cake mix
3 large egg whites
2 Tbs vegetable oil
1 Tbs lime zest

LIME BUTTER CREAM ICING:
2 sticks unsalted butter (1 cup), at room temperature
5 to 6 cups powdered sugar
2 Tbs fresh lime juice
1/8 tsp salt
1 tsp grated lime zest
1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.
2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes.
3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.
4. Spoon the batter into cupcake liners (about ¾ full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.
5. Prepare icing: Once cupcakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency.