Saturday, December 29, 2012

The Best of Burp! 2012

Pin It Difficult to believe we're coming to the end of another great year. As it gets to be this time, we always find ourselves looking back, reflecting, and planning for what's ahead -- and that includes a whole new look for 2013. We've been working with a friend and very talented graphic designer, Noel Tanner, to revamp our logo and give the site a bit of a new look in 2013.  If you want a preview, check out our new icon on Facebook. Otherwise, just stay tuned.

In the meantime, we'd like to thank you for your readership, your comments, and your feedback. Burp! wouldn't couldn't exist without you!

As a thanks to all of you, we figured we'd share the top 12 posts on Burp! from 2012 (in order of popularity) ... just in case you missed them.

Top 12 Posts of 2012
These are in order of popularity, # 1 being the most popular post.
  1. Crockpot Turkey Meatloaf and Lessons Learned
  2. Sweet and Spicy Butter Roasted Chickpeas
  3. Roasted Radishes with Tarragon Butter
  4. Kicking off Grilled Cheese Month: Melthouse Bistro
  5. St. Patrick's Day Recipes
  6. No Fuss Spiral Sliced Ham with Pineapple Chutney
  7. Coffee Rubbed Ribeye with Chipotle Butter
  8. Wonton Crisps - Four Ways
  9. Roasted Cauliflower with Rosemary Browned Butter
  10. Uses for Sumac: Za'atar Potatoes
  11. Easy Baked Chimichangas
  12. Creamed Celeriac Soup with Potatoes, Sausage, and Kale 
Share in the Comments
As always, we're always listening and open to your feedback.  What was YOUR favorite post? What would you like to see more of in 2013?

Thursday, December 20, 2012

Rugelach Cookies

Pin It Everyone has a Christmas cookie that brings back great holiday memories.  For me, rugelach is the one.  

My mom has been making these cookies for as long as I can remember. I recall the entire process as she made the dough, refrigerated it, rolled it out, and then filled each triangle with sugar, cinnamon and nuts.  

Sometimes it was my job to chop the nuts with a funny little 1970's vintage nut chopper contraption.  But, it was almost ALWAYS my job to roll the finished cookies in powdered sugar.

It was also one of my dad's favorite cookies.  I know this because I have extremely fond memories my father sneaking into the pantry and coming out with containers of rugelach cookies and fruitcake, and letting us kids eat them for breakfast.

I'm pretty sure mom knew what we were up to, but she never said anything -- even when she came into the kitchen to find us covered in powdered sugar.

In addition to breakfast, these sweet treats make a great addition to any holiday cookie tray. The lovely crescent shaped cookies feature flaky pastry stuffed with cinnamon, sugar and nuts, and covered in powdered sugar. Cream cheese makes the dough particularly tender. And real butter means the delicate cookies practically melt in your mouth.

Be careful!  They're addictive.
Rugelach Cookies

©BURP! Where Food Happens

Tuesday, December 18, 2012

Nominate Your Friends to Get Coal for Christmas!

Pin It When you were a kid, what was the threat your parents used to get you to behave?

Was it coal in your stocking?

Coal gets a bad rap around the holidays.  And maybe it's for good reason. It's dirty and black, and not very appetizing in comparison to all those holiday sweets.

But, cleverly enough, the makers of Kingsford Charcoal have turned the classic punishment into a pretty cool promotion for their product.  And, while we don't ordinarily make it a habit to get into the frey of hocking products here at Burp!, we thought this was pretty clever.

In an effort to show how awesome coal really is, they've taken the classic punishment and turned it into a great reward – by giving the nicest person in social media – who happens to hail from Waukesha, Wisconsin – the gift of coal.

Kingsford went through great pains to analyze more than 100 billion tweets to identify the person they're calling "the Nicest Person in Social Media".

Turns out someone who lives not far from Milwaukee -- IT professional, and wine blogger Clifford Brown -- was the lucky guy. Santa made a stop at Clifford’s house early this year to present him with a year’s supply of Kingsford charcoal, a grill and grilling tools.  Check it out:

How did they determine just how nice Clifford was?
Well, engineers from Sysomos (a social media analytics company) wrote a unique script to analyze who tweeted “please,” “thank you,” and “thanks” the most often during the past year. Clifford’s “nice score” was off the charts for 2012: he tweeted using the words “please,” “thanks” and “thank you” for a total of 1,574 times this year! He’s also an avid griller – he tweeted 93 times this year about grilling (using the words “grilling,” “grilled” or “grill”).

Do you know someone who's as nice as Clifford?  Or even nicer?
Coal for those on the nice list doesn’t stop with Clifford this holiday season, as Kingsford and Sysomos are asking America who they think are the nicest people in social media.

All you have to do is Tweet @Kingsford with #benicegetcoal to put you or another do-gooder (don’t forget their twitter handle!) on Santa’s nice list between now and December 31, 2012. You or your nominee could win a year’s supply of Kingsford® charcoal and a kettle grill.

Tweets must be posted between today and December 31, 2012. NO PURCHASE NECESSARY. Open to U.S. residents 18+. Void where prohibited. Odds of winning depend on number of Tweets submitted. You can read the rest of the rules here. Winners will be notified through a direct message on twitter.


OH!  And that's not all.  Winter grilling fans should be sure to stay tuned to ... Our site will be undergoing a pretty awesome redesign for 2013, and we'll be partnering with Kingsford Charcoal to celebrate... *wink*

©BURP! Where Food Happens

Monday, December 10, 2012

Old Fashoned Spicy Chewy Ginger Cookies

Pin It  If you asked me to tell you what the very best things about the holiday season are, I'd be quick to answer.

  • The cheerful mood.
  • The spirit of generosity.
  • The anticipation of delicious dinners with family and friends.
  • The opportunity to share gifts with others.
  • The lights, candles, and sparkles.
  • The opportunity to reflect on all the blessings of the year.

And the number one thing:  The Cookies!

I'm not ordinarily a very regular baker -- in part because I don't always have the time to dedicate to it, and in larger part because we don't really need sugary treats lying around at our house.  (Which is also why, when I DO bake, the sugary treats almost always end up being taken to the office, where my colleagues can scarf them up!)

But, we make an exception during the holidays.  And this is one of our very favorite cookies to make.

If you like the spiciness of a ginger snap combined with the chewiness of a classic molasses cookie, these old fashioned ginger cookies are for you.  Redolent with cinnamon and plenty of ginger, they’ll remind you of cookies your grandmother made.

Best of all, the cookie dough is made with cold butter. So, there’s no waiting for it to soften.  A generous roll in granulated sugar gives these cookies a crackling top that makes them a beautiful addition to any cookie plate... and the perfect companion to a nice, tall glass of milk.

Old Fashioned Spicy Chewy Ginger Cookies

©BURP! Where Food Happens

Milwaukeeans: You are SUCH good cookies!

Pin It  Wow!  Just Wow.  Our hearts are overflowing with gratitude to everyone who came out for the MKEfoodies Holiday Bake Sale over the weekend.

We had an amazing time.  There was milk donated by Outpost Natural Foods, and door prizes provided by numerous Milwaukee business, including Purple Door Ice Cream, Bartolotta's Restaurants, Meritage, Stone Creek Coffee and countless others.

Peef was the most adorable Santa Claus you ever did see, and everyone had tons of fun chatting and buying cookies and feeling REALLY awesome about raising money for such a great cause.

We thought it was pretty amazing when we SOLD OUT of cookies in the first hour and a half of the bake sale.  But, we found it even more amazing when we started counting.  Turns out we sold over 1900 cookies and baked goods, and made just over $1600 for Cookies for Kids' Cancer.  While that amount, in and of itself might not be impressive, it gets better.  With the dollar-for-dollar match from OXO, and the $1 per cookie match from the Glad Corporation, our total reaches over $5,000!

If you ask me, that's a pretty darned good bake sale!  So, THANK YOU to everyone who supported our efforts this year. And, if you live in the Milwaukee area, please mark your calendars for the second weekend in December next year for the 3rd Annual Bake Sale!

Take a peek at all the great bake sale photos, taken by Troy Freund Photography!

©BURP! Where Food Happens

Saturday, December 1, 2012

Love Cookies? Hate Cancer? There's a Bake Sale for That.

Pin It  For those of us who enjoy baking, the holidays present an excellent opportunity to put our creative thinking caps on and whip up batches upon batches of sweet, delicious treats.

But, if you don't feel like getting all hot and bothered in front of the oven this year, we've got a pretty attractive solution for you.

It's Milwaukee's biggest bake sale. On Saturday, December 8th. And it supports an awesome cause.

You'll love the expressions on your friends' and family's faces when you present them with a gorgeous display of delightful confection, and you'll feel even better when you remember that every penny you spent went straight to an organization that is fighting childrens' cancer.

Be a good cookie.  If you're in the Milwaukee area, come to the bake sale.
And buy -- don't bake -- some of your holiday cookies and treats this year. All proceeds will be donated to Cookies for Kids' Cancer, an organization whose sole purpose is to advance the research needed to advance treatments for pediatric cancer.

If you're too far away to attend, show your support by making a donation to our cause.  It's easy. Just click here.

OXO, makers of fine kitchen utensils, will match every dollar you spend. The Glad Corporation will donate $1 for every cookie sold. Get yourself on the nice list, and build a better world.

The MKEfoodies Annual Holiday Bake Sale will be held Saturday, December 8 from 12-4pm at the Historic Pabst Brewery, located at 901 W. Juneau Avenue in Milwaukee. For more information, visit

If you need additional motivation to attend, I've got two pieces of information that might persuade you:

  1. We'll be bringing along about a dozen gift boxes of our delicious chocolate covered brandy cordial cherries to sell at the sale.
  2. Peef will be making an appearance as Santa Claus and will be handing out door prizes to anyone who puts at least $2 into the donation jar at the door!

So, whaddaya think?  See you there?

©BURP! Where Food Happens

Saturday, November 17, 2012

Give Thanks: Corn Bread Dressing with Chorizo and Roasted Red Peppers

Pin It
Traditional Thanksgiving fare is delicious, but sometimes it’s fun to change things up a bit.

I'll admit we sometimes go a little bit crazy with our Thanksgiving escapades. Whether it's serving our turkey with deep dark mole, or trading it in for duck or rabbit, we like to change the game every now and again.

But, that doesn't mean we don't love some of the traditions that come with the Thanksgiving meal -- including a nice big both of tender dressing.

This southwestern style dressing is the perfect way to liven things up without heading too far off course.

Buttery homemade cornbread acts as the base for this make-ahead recipe, which uses chipotle peppers, chorizo, and roasted red peppers to enliven a family favorite. As written, this recipe is more smoky than spicy, but you can kick up the heat by adding more minced chipotles.

It makes the perfect side dish for your Thanksgiving feast, but it's also great served as a main dish with a nice crunchy side salad, or a mound of tender cooked kale or spinach.

Corn Bread Dressing with Chorizo and Red Peppers

©BURP! Where Food Happens

Monday, November 12, 2012

Imagine Autumn: Crockpot Pork Roast with Melted Apples

Pin It Imagine a pork roast so tender it shreds with the tap of a fork, its aroma redolent of sweet apples and woodsy herbs, and its meat so succulent that it takes your breath away. 

This is that roast.

It starts where most good roast recipe begin - with a good quality pork shoulder, preferably procured from a trusted butcher.  In this case, it was a beautifully marbled roast from a local farm that we pulled out of the freezer and thawed.

The thawed roast spent the night marinating in a mixture of herbs de Provence and garlic before undergoing a quick sear in melted butter, a nice deglaze with white wine, and a day-long braise in the crockpot with some sliced apples and onions.

You can probably imagine the smell emanating from the crockpot as the roast cooks -- the perfume of the apples and herbs swirling about the kitchen, augmented by the savory richness of the pork and garlic.

You can probably imagine the flavor of the savory apple and onion laden sauce that tastes just perfect adorning the meat, but also somehow melts seamlessly into that pile of buttery mashed potatoes you've placed alongside.

But, you probably can’t imagine an easier or more delicious autumn dinner for even the  busiest of weeknights.  So, try it out and enjoy.

Crockpot Pork Roast with Melted Apples

©BURP! Where Food Happens

Sunday, November 4, 2012

Pumpkin Beer Cheese Soup

Pin It
Halloween might be over, but pumpkin season is just beginning as far as I'm concerned.

That delicious orange flesh is just screaming to be used in pies, pastas, enchiladas, oatmeal, soups, stews, breads, and desserts. The seeds are screaming to be toasted for snacks and deliciously crunchy garnishes.  And, since we're in Wisconsin, we'll be looking forward to pairing pumpkin with beer every chance we get.

Take this delicious seasonal soup, for instance.

Warming, creamy, and filled with beta-carotene, this soup is a healthier take on the traditional beer cheese soup. 

Using pumpkin soup as a base, we've added a bit of beer and some deliciously smoky Wisconsin Gouda to create the perfect warm-up for game night or a casual weeknight dinner.  Serve with soft pretzels or crusty bread for the perfect autumn meal.

Serve the soup in a hollowed out pumpkin for a lovely, seasonal effect.  Or simply ladle into bowls and top with chopped scallions, crispy croutons, additional shredded gouda, or a few toasted pumpkin seeds.

Pumpkin Soup with Beer & Cheese

©BURP! Where Food Happens

Saturday, October 27, 2012

Our Trip to Widmer's Cheese Cellars

Pin It  
If you've been reading our posts for any length of time, you probably know one thing, above all. We. Love. Cheese. As a result, we've taken it upon ourselves to learn as much as possible about all the great cheeses made right here in Wisconsin.

Being the dairy state, we can lay claim to quite a number of original cheeses. One of these is Brick cheese -- a cheese that is made in a brick-shaped form, and pressed under the weight of a brick to form a medium-soft, creamy cheese that is well suited to slicing for sandwiches, making grilled cheese, and using anywhere a great melting cheese is needed.  The color of the cheese ranges from pale yellow to white, and the age of the cheese makes a huge difference in its flavor -- with young cheese tasting sweet and mild, and older cheese taking on a strong, ripened flavor with a bit of sharpness on the end.

Widmer's Cheese Cellars in Theresa, WI is the only factory left making real Brick cheese, and we had the opportunity to take a tour of the plant a couple of weeks ago. We got some great shots of the cheese-making process that we thought we'd share with you.

Some facts about Widmer's Cheese Cellars and Brick Cheese:
  • Brick is an American original -- developed by John Jossi, a Swiss-born American cheese maker.
  • Brick cheese may sound ordinary, but its flavor is enhanced by the same pleasantly pungent bacterial action that contributes to the flavor of the classic French cheeses like Pont I’EvequeSt. NectaireReblochon and Livarot.
  • Joseph Widmer represents the third generation in his family to run the cheese plant.
  • Joe still uses the same bricks his grandfather bought back in 1922 to weigh down the curds in the cheese molds.
  • For more history, visit the Widmer's Cellars web site.
Full Disclosure: The Wisconsin Milk Marketing Board covered all of our expenses related to the tour of Widmer's Cheese Cellars.  However, all opinions expressed in this post are our own.

©BURP! Where Food Happens

Sunday, October 21, 2012

Sweet Potato Hash with Black Beans

Pin It  
It's been a busy few weeks over here at Burp! And, for the most part, it hasn't been the usual sort of busy.

Peef underwent surgery on October 9th to remove a  benign tumor in his parotid/salivary gland. Although it was a delicate procedure (lots of facial nerves impacted) and long (5 hours!) surgery, I'm more than happy to report that things went well, and he's on his way to a full recovery.

He felt well enough last week after his stitches were removed that we were able to tag along on a series of tours with the Wisconsin Milk Marketing Board.  We chatted with  cheese makers from Widmer's Cheese Cellars and Crave Brothers Cheese.  And we took lots of photos!  We'll share some on the blog in the next few days.

Needless to say, we haven't been particularly inclined to go all out with our cooking lately.

Fortunately, when life gets a little crazy, we have a nice selection of one dish meals that never fail to save the day. They're generally quick and easy -- and if we're slick, we can squeeze our protein and vegetables in all at the same time.

Traditionally made from a coarse mixture of meat, potatoes and onions, hash is staple comfort food at its best. This vegetarian version makes the most of autumn flavors – butter-roasted sweet potatoes, black beans, onions and red peppers pulled together with a cacophony of Southwestern spices.

It's chock full of protein, fiber, and plenty of vitamins from the sweet potatoes and red peppers. And it's pretty versatile.

Top this hash with sour cream and salsa for a delicious vegetarian dinner. Serve it for breakfast with poached or fried eggs, or enjoy it as a light lunch with a side salad. Leftovers make a great filling for burritos or enchiladas.

Sweet potato hash with black beans

©BURP! Where Food Happens

Tuesday, October 16, 2012

For the Procrastinators: Taste of Home Halloween 2012

Pin It   So, who's ready for Halloween??   I'll be honest, I'm asking the question with a bit of trepidation, since I'm not sure that we are anywhere close to being prepared.

Much as I enjoy it, Halloween is one holiday that never fails to catch me off guard.

Every year, determined to prepare the best Halloween bash ever,I vow to start planning ahead. After all, I only need to... decorate the house, carve the jack-o-lanterns, send out invitations for a great big Halloween bash, and prepare all sorts of innovative tricks and treats.

And then, mid-October rolls around, and I realize that time has slipped away.The truth is, we never seem to get around to planning that over-the-top Halloween bash -- though we love taking inspiration from all the great ideas out there on the web and in print.

And I'm guessing there are a few more of you out there who feel a lot like we do.

Fortunately, we are confident that there's still time (even at this late date) to whip out a pretty awesome Halloween gathering, complete with ghoulish grub and boo-rific beverages.  And we can even offer up a bit of help.

It just so happens that Taste of Home magazine (which is based right here in Greendale, WI) sent me TWO copies of their 2012 Ultimate Halloween edition, a publication filled with brand new Halloween themed recipes, parties, decor, and crafts.  And I mean it when I say “full”.  There are over 140 pages of fun inspiration to get you into the spirit of the season and make this the best Halloween ever!

Best of all -- none of these ideas go bad, so you can even use them NEXT YEAR! 

The issue includes:
  • Fantastic party ideas - fun ideas to please adults and kids alike
  • Ghoulish Grub - Creepy food, spirited drinks and sweet treats fit for the season
  • Boo-rrific Beverages Festive drinks
  • Ghostly Getups - including easy costumes for youngsters, teens, adults, and even the family dog!
  • House Haunters - simple decor ideas, craft projects and more. 
This special edition of Taste of Home magazine sells for $9.99 on the news stands but you can win one here for free!  

You've got until midnight on Saturday, October 20th to head over to
our Facebook page, and leave a comment on our giveaway post, telling us what your favorite Halloween tradition is.

We'll send a copy of the magazine out post-haste to one, randomly selected reader!

©BURP! Where Food Happens

Thursday, October 11, 2012

Simple Pasta with Roasted Red Pepper Sauce

Pin It  It's been a while since we posted about all the canning we did over Labor Day weekend. In the meantime, we've had a couple of requests for the recipe for the roasted red pepper spread we made.

While I had no hesitation about sharing the recipe, I also wanted to offer up some really great ideas for how it might be used.  But, since this was our first go-round with the spread, I didn't really have any tried and true suggestions.

I felt pretty certain we'd use it as a spread for panini -- and that it would probably be tasty that way, especially when paired with a bit of soft goat cheese. And I had little doubt it would be equally as delicious mixed with cream cheese and used as a spread for crackers around the holidays.  But, I felt like we should be a bit more creative with it before we pushed the recipe out into the world.

And that's how this pasta sauce was born. We had some cream on hand, along with a bag of this amazing DiCuonzo Orecchiette Farina Arsa. Go to the web site and read about it. It's absolutely delicious, and it's the sort of pasta that requires very little help to really shine. The idea of a rich, slightly creamy red pepper sauce sounded as if it would make a pretty amazing match. I added a sauteed onion just for some additional texture, and a bit of garden fresh Italian parsley for a dash of flavor and a bit of color.

And voilĂ . There it was. Another pasta would have showcased the color of the sauce more effectively. But, I'm sure you can imagine what it must have looked like -- and maybe, even, how it tasted.  Rich, creamy, roasty, sweet... and completely simple.
This is one of those recipes that functions as the ultimate form of validation.  After spending hours canning, it's great to see the fruits of one's labor in the form of a dish like this, which literally takes minutes to pull together.

Utterly homemade pasta bliss.  In less than 30 minutes.
Take that, Rachel Ray.

Roasted Red Pepper Spread
Pasta with Roasted Red Pepper Sauce

 ©BURP! Where Food Happens

Wednesday, September 26, 2012

Roasted Chicken with Dill-Garlic Butter

Pin It  We stand in awe of dill.

 What other herb inspires home cooks to stand in excruciatingly hot kitchens on 100 degree days just so they can look forward to biting into crisp, delicious pickles eight weeks later?

On the other hand, we lament that this delicious fernlike herb is highly under-utilized in most kitchens.
Sure, dill is great for making pickles. But, it’s also indispensable for pairing with cheeses, adding to breads, enhancing the flavor of vegetables, and complementing the briney notes in feta cheese or seafood.

 In this case, it really shines when matched with butter, garlic, and lemon to create an amazing roasted chicken.

It takes just a few basic techniques to produce a beautiful dill-scented bird with crisp, salty skin, moist breast meat, and dense, meaty dark meat. First, rubbing the exterior of the bird with seasoned butter assists in ensuring a beautiful brown crisp skin.
Slipping some of the butter under the skin of the breast helps to keep it moist and adds flavor to the otherwise mild meat. And finally, adding lemon quarters and extra dill to the cavity seasons the pan juices as they flow from the bird into the roasting pan.

This chicken is scrumptious served alongside fresh green beans and mashed potatoes for a weeknight dinner. But, leftovers make phenomenal chicken salad, so consider roasting two birds while you're at it... just to be on the safe side :)

©BURP! Where Food Happens

Sunday, September 9, 2012

Grilled Eggplant with Buttery Herbed Breadcrumbs

Pin It  Ah! Summer bounty. There’s no thrill quite like visiting the farmer’s market at the peak of the season and filling up our bags and baskets with the best that summer has to offer.

Lately, we've been enjoying the bounty of summer greens, corn, green beans, tomatoes, and eggplant. Our refrigerator is always stocked with something fresh and delicious. And that's a pretty awesome feeling.

But sometimes -- even with all that great produce staring us in the face -- we find ourselves at a loss for what to do with them. Fortunately, there are a few techniques that bring new life to even the most ordinary produce. And they won’t require you to spend any extra time in the kitchen.

In a very similar fashion to roasting, grilling summer vegetables caramelizes their sugars and, if you use a charcoal grill, gives them a hint of fantastically smoky flavor. The best part is, it won’t heat up your kitchen on even the hottest of summer days.

Using melted butter instead of oil when grilling helps the vegetables to caramelize deeply, and imparts a wealth of deep rich flavor. Adding a topping of delicious herbed bread crumbs with a touch of lemon perks everything up at the very end and is sure to win over even your most avid vegetable haters. Best of all, even tentative anchovy eaters (like Peef), appreciate the umami that a bit of mashed anchovy adds to the mix.

These grilled eggplant slices are delicious served as part of an antipasti platter or as a delicious summer salad with a bit of sliced tomato and fresh mozzarella cheese.

Of course, eggplant is only the tip of the iceberg. Try sprinkling these buttery herb-infused crumbs over a variety of summer vegetables like summer squash, green beans, and even kale or other late summer greens.

Grilled Eggplant with Buttery Herbed Breadcrumbs

©BURP! Where Food Happens

Tuesday, September 4, 2012

Labor Day Weekend: Preserving the Harvest

Pin It  
It's been quite the weekend. We've spent the past three days working on cooking projects. Smoking corn on the cob. Roasting red peppers. And canning everything in our wake.

1950's corn relish
Fire-roasted pepper-tomato sauce
Roasted red pepper spread

Lemon pickles
Chipotle salsa

Tomato juice
Tomatillo salsa

We're utterly exhausted. And yet the work was entirely worth it.  We have a pantry filled with gorgeous canned goods that will last us well into the spring.

Best of all, we did it on a relative shoe-string. $22 for 25 lbs of tomatoes at the market. Just $20 for 5 dozen ears of corn. Merely $25.00 for a year's worth of tomatillos. A straight-up $15 for a few pounds of dried chiles at the local ethnic market. And $60 for 30# of organic red peppers.  Every bit of it local. Every dollar of it well spent.

Canning is tiring work. The kitchen is hot. Our feet are sore.  But, somehow, it's worth all the effort.

After all, we've spent mere hours storing up foodstuffs that will feed us for days and weeks.  It's nourishing food that will sustain us through the autumn, winter, and most of the spring.  And best of all, we know exactly where it came from and what's in it.

We're genuinely looking forward to the night when we can enhance that otherwise straight-forward chicken panini with roasted red pepper spread.  We can't wait to create a quick weeknight pasta with fire-roasted pasta sauce.  And we can't even begin to explain how the priceless it is to have access to fresh-frozen sweet corn that tastes like it came right off the grill in the middle of February.

And don't even talk to me about the amazing bloody marys we'll be making with that tomato juice. Best. Ever. No lies.

Happy end-of-summer everyone!
Happy Eat Local Challenge Milwaukee!
Hope your weekend was lovely and your harvest season is bountiful!

©BURP! Where Food Happens

Monday, August 27, 2012

Buttery Lemon Thyme Biscuits

Pin It
Is there anything more delicious than a homemade biscuit?

 Not according to Paul, whose eyes glaze over whenever I announce that we’ll be having a weekend breakfast of biscuits and gravy. And who blames him? After all, biscuits have been a staple at the family table for centuries – and for very good reason.

Been working on a lot of biscuits in the kitchen lately to develop the perfect recipe for the Go Bold With Butter blog we've been writing for.  

In the process, we developed a simple, modified technique that won’t require you to roll out the dough or haul out your biscuit cutters. They’re chock-full of flavor, thanks to the addition of lemon zest and a bit of fresh thyme.

And they’re just about foolproof -- buttermilk, along with real butter, in the dough creates a tender flaky biscuit that won’t disappoint.

These lemon and thyme-infused treats are delicious with a bit of lemon marmalade, as shown int he picture.  But, they also make a great dinner biscuit... I'm envisioning these being perfect next to a delicious slice of roasted chicken with garlicky green beans on the side.

Plus, they freeze well, so don’t be afraid to make the entire batch even if you can’t eat them all in one sitting!
Just writing about these makes me wish it was the weekend again... such a great breakfast.

Lemon Thyme Biscuits

If you thing these look good, check out the Buttery Basil Biscuits we developed for the Butter Blog using yogurt instead of buttermilk!

©BURP! Where Food Happens