Sunday, May 19, 2013
When it comes to cooking, I really love a good challenge -- which is probably what makes me so fond of recipe development.
Wednesday, May 15, 2013
We've been busy planning the launch party for Milwaukee's newest food magazine, Edible Milwaukee. If you have an Edible publication in your home town, you probably know why we're so excited to be getting one here in Milwaukee.
The fact is, Milwaukee has always been known for its food traditions in beer, cheese, and sausage. But, some people have missed the fact that, over the last ten years, it's become a virtual hotbed for foods of all kinds -- from cocktails to coffee to amazing food entrepreneurism. And that doesn't even include the freshwater or urban gardening initiatives.
Honestly -- the stories stemming from the city’s culinary scene could fill a book. Now, finally, there is one – a publication dedicated solely to the production, distribution, and consumption of food in the Greater Milwaukee area. YAY! Anyhow - if you're going to be around, we'd love it if you joined us. You can get tickets over at MKEfoodies.
For those of you who are too far away to celebrate with us, I'd like to leave you with a little bit of a celebration of your own.
We worked up a couple of dessert recipes in the last few months for the Go Bold With Butter blog -- and one of them turned out particularly well.
It's cute. And trendy. And gosh-darn delicious. Especially if you agree with me that almost nothing tastes more like summer than a cool slice of tart key lime pie.
Most versions use sweetened condensed milk to give the pie a rich, creamy flavor. But, in this recipe, we’ve used lime curd to provide the perfect amount of pure lime flavor and the airiness of freshly whipped cream to add lightness to the otherwise heavy filling.
Layering the dessert in half-pint mason jars provides a modern twist to this classic summer dessert.
Fluffy Key Lime Pie in a Jar
Wednesday, May 1, 2013
There's also nothing like that same bowl of risotto to comfort you during the damp days of spring. Fortunately, there's also little better than a big bowl of creamy rice teeming with the allium-scented perfume of fresh spring ramps.
If you've made risotto before, you'll find that this recipe isn't fancy or fussy. But, the flavor is plenty complex, and it harbors a deceptive richness that's brightened by the pop of a bit of lemon zest.
Perfect served alongside a slice of grilled fish, this risotto captures spring in a dish.
The bulbs of the ramps are sauteed to soften their slight bite and assist in infusing the rice with flavor. The ramp leaves are saved and added just before the end of cooking for an additional burst of flavor. The brightness of lemon zest pulls everything together.
You'll need a nice big handful of ramps, a bit of lemon (Meyer lemons are really nice for this recipe), some good quality Parmesan cheese, a cup or two of arborio rice, and a quart of vegetable stock.
That's it -- 30 minutes, and dinner is pretty much on the table.
The sum of this recipe is definitely far greater than its parts. In fact, the biggest investment you'll make is that of your time standing over the stove to stir it.
Bright. Savory. Earthy. Green.
It's the perfect side dish for roasted chicken, salmon -- or even on its own.
Spring Ramp Risotto