Wednesday, August 14, 2013
Wisconsin Cheese-cation (Part I)
Hello all,
As you know, I live and work in Wisconsin. One of my favorite things to do is to combine travel and food and recently, the Wisconsin Milk Marketing Board gave me the opportunity to spend a weekend touring some of the best of Wisconsin's dairy producers. Not only was it a great way to get to know my home state, I hope it will convince you to seek out Wisconsin dairy products wherever you may live or even consider visiting Wisconsin to take your own cheese-cation!
Our first stop was at one of Wisconsin's only urban cheese making ventures...Clock Shadow Creamery. Located in the heart of downtown Milwaukee, the creamery produces its own cheese and also serves as home to several local food producers; one being a local ice cream maker (Purple Door Creamery) and another being an award-winning pimento cheese maker (Martha's Pimento Cheese). Things have gone so well that Purple Door just announced they are moving down the street to a larger facility..way to go!
Clock Shadow is really well known for reviving a traditional cheese called quark. You haven't heard of quark? Well neither had I until this trip. It sounds like quark is a little like a high-quality ricotta; it can be used in sweet or savory dishes and seems to easily take the flavors of the ingredients in the dish. We didn't happen to try it, but I hear it is great!
At Clock Shadow, we had the pleasure of having breakfast catered by Dave Swanson, the owner/chef of Braise, a Milwaukee restaurant in the popular Walker's Point area. Breakfast was awesome and I enjoyed every bite. Dave has been a part of the farm to table movement here for quite a while, so it was great to be able to talk in person.
Next we traveled about an hour to the north of Milwaukee to the small town of Theresa, Wisconsin. This little village is home to the Widmer's Cheese Cellar. We were able to speak with Joe Widmer, a third-generation cheese maker.
Widmer's is well known for its traditional brick cheese. I have to admit, I thought "brick" cheese just referred to the shape of the cheese. I now know that traditionally, bricks were (and still are at Widmer's) used to press the cheese. So I felt pretty silly not knowing that.
Widmer's sells its cheese throughout the US, so look for it in your neck of the woods!
We weren't done yet! Next was another bus ride about 30 minutes north. Waiting for us was the Gouda Girls food truck, which specializes in sandwiches featuring cheese.
What do you think I ordered for lunch? A mac & cheese stuffed grilled cheese, of course! OMG it was great! AND I realized that they are oftentimes stationed for lunch near my office...double score for me!
And the trip was just beginning! We aren't even done with day one! Can you believe it? Stay tuned for the rest of my weekend featuring Wisconsin dairy and cheese!
Sharing this post here:
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Until next time,
In full disclosure, the Wisconsin Milk Marketing Board generously hosted me on this trip, but all opinions are my own.
As you know, I live and work in Wisconsin. One of my favorite things to do is to combine travel and food and recently, the Wisconsin Milk Marketing Board gave me the opportunity to spend a weekend touring some of the best of Wisconsin's dairy producers. Not only was it a great way to get to know my home state, I hope it will convince you to seek out Wisconsin dairy products wherever you may live or even consider visiting Wisconsin to take your own cheese-cation!
Our first stop was at one of Wisconsin's only urban cheese making ventures...Clock Shadow Creamery. Located in the heart of downtown Milwaukee, the creamery produces its own cheese and also serves as home to several local food producers; one being a local ice cream maker (Purple Door Creamery) and another being an award-winning pimento cheese maker (Martha's Pimento Cheese). Things have gone so well that Purple Door just announced they are moving down the street to a larger facility..way to go!
 |
| Quark with Maple Syrup |
 |
| My little catered breakfast from Braise...yum! |
At Clock Shadow, we had the pleasure of having breakfast catered by Dave Swanson, the owner/chef of Braise, a Milwaukee restaurant in the popular Walker's Point area. Breakfast was awesome and I enjoyed every bite. Dave has been a part of the farm to table movement here for quite a while, so it was great to be able to talk in person.
Next we traveled about an hour to the north of Milwaukee to the small town of Theresa, Wisconsin. This little village is home to the Widmer's Cheese Cellar. We were able to speak with Joe Widmer, a third-generation cheese maker.
 |
| Master cheese maker Joe Widmer telling us about his cheese |
Widmer's is well known for its traditional brick cheese. I have to admit, I thought "brick" cheese just referred to the shape of the cheese. I now know that traditionally, bricks were (and still are at Widmer's) used to press the cheese. So I felt pretty silly not knowing that.
 |
| Traditional brick cheese in process at Widmer's |
Widmer's sells its cheese throughout the US, so look for it in your neck of the woods!
We weren't done yet! Next was another bus ride about 30 minutes north. Waiting for us was the Gouda Girls food truck, which specializes in sandwiches featuring cheese.
 |
| Is that a cute name or what?!? |
What do you think I ordered for lunch? A mac & cheese stuffed grilled cheese, of course! OMG it was great! AND I realized that they are oftentimes stationed for lunch near my office...double score for me!
 |
| I must try and recreate this. So good! |
And the trip was just beginning! We aren't even done with day one! Can you believe it? Stay tuned for the rest of my weekend featuring Wisconsin dairy and cheese!
Sharing this post here:
Lady Behind the Curtain
Foodie Friends Friday
Life on Lakeshore Drive
Back to Basics
This Gal Cooks
Flour Me With Love
Tuesday's Table
Confessions of a Plate Addict
Until next time,
In full disclosure, the Wisconsin Milk Marketing Board generously hosted me on this trip, but all opinions are my own.
Sunday, July 21, 2013
Quick Swedish Meatballs
Hello Everyone! I went to the Madison Farmer's Market yesterday (more about this later) and bought these wonderful frozen, handmade meatballs. They were precooked, so I knew all I needed to do was defrost and reheat them.
I wanted to cook them tonight, so I thought, "why not cook Swedish meatballs?" Here is the thing; many Swedish meatball recipes include mushrooms and Bill doesn't like mushrooms. So I looked at a few recipes and came up with something that I hope would have some depth, but wouldn't include them.
The resulting recipe was a hit, so I wanted to share it with you!
Quick Swedish Meatballs
by Milwaukee Kitchen
20-25 precooked meatballs, defrosted
1 14 ounce can of low-sodium beef broth
2 TBLS flour
1/4 cup cold water
1 teaspoon ground nutmeg
salt and peper, to taste
3/4 cup sour cream
In a small bowl, whisk together the flour and cold water, set aside. In a medium saute pan, heat the beef broth to a boil. Whisk the flour mixture into the boiling broth; reduce heat. Add the nutmeg, salt and pepper. Add the defrosted meatballs and allow them to heat in the broth mixture. When the meatballs and heated, add the sour cream and stir to combine. Reheat to taste.
This meal took maybe 15 minutes and was good enough to serve to company. Give it a try!
Sharing this recipe here:
This Gal Cooks
Life on Lakeshore Drive
Memories By The Mile
Chef in Training
Tuesday's Table
White Lights on Wednesday
Live.Laugh.Rowe.
I wanted to cook them tonight, so I thought, "why not cook Swedish meatballs?" Here is the thing; many Swedish meatball recipes include mushrooms and Bill doesn't like mushrooms. So I looked at a few recipes and came up with something that I hope would have some depth, but wouldn't include them.
The resulting recipe was a hit, so I wanted to share it with you!
Quick Swedish Meatballs
by Milwaukee Kitchen
20-25 precooked meatballs, defrosted
1 14 ounce can of low-sodium beef broth
2 TBLS flour
1/4 cup cold water
1 teaspoon ground nutmeg
salt and peper, to taste
3/4 cup sour cream
In a small bowl, whisk together the flour and cold water, set aside. In a medium saute pan, heat the beef broth to a boil. Whisk the flour mixture into the boiling broth; reduce heat. Add the nutmeg, salt and pepper. Add the defrosted meatballs and allow them to heat in the broth mixture. When the meatballs and heated, add the sour cream and stir to combine. Reheat to taste.
This meal took maybe 15 minutes and was good enough to serve to company. Give it a try!
Sharing this recipe here:
This Gal Cooks
Life on Lakeshore Drive
Memories By The Mile
Chef in Training
Tuesday's Table
White Lights on Wednesday
Live.Laugh.Rowe.
Saturday, July 13, 2013
Paris Wine Day Tour
Hello All! Some of you know that I have been so fortunate to visit Paris the past two summers. This year, I was able to visit Paris May 20 to 26 and wanted to share with you some of my adventures!
As I had been to Paris before, I really wanted to have some new experiences that would allow me to better understand french culture. I also wanted to spend more time focused on food and wine this trip, which lead me to looking around Trip Advisor for wine tours near Paris.
I happened to stumble upon Paris Wine Day Tours, which provides English-speaking tourists an authentic wine experience in the Sancerre area of France. Jean-Bernard is the owner and operator of the company and he seems to accompany all of the tours. He is very knowledgeable and so sweet/funny...he immediately put me at ease and I didn't feel at all uncomfortable being the "party of one" in the tour.
Jean-Bernard met us at an easy to find bistro in Paris and we loaded up into the Paris WDT van. Off we went to the south of Paris...even stopping for breakfast and a comfort break on the way!
Our first stop was at a local goat cheese producer, where we sampled different versions of the cheese to get a feel for how aging impacts a cheese. We were also able to shop in a little shop of locally produced food products.
Next we were on a way to one of two wineries in the area, where we met one of the wine makers and, importantly, sampled the wine! It was great and Jean-Bernard was a great interpreter.
In between the two wineries we had a traditional lunch at a local bistro and also spent time at a small (but very informational) wine museum in the small town in the area.
After more wine at the second winery, we were off in the van back to Paris.
What a day! I can't speak highly enough about Jean-Bernard...he was kind, witty and even sent us some photos from our day to download after we got home.
And most importantly, I learned quite a bit about modern wine making and the issues facing wine makers today. Although the area we visited is not often times imported to the United States, I brought some wine home with me and continue to feel much more informed when ordering and buying french wines.
So, if you are headed to France, please make arrangements with Jean-Bernard to take a wine tour; you will not regret it!
PS...I used Trip Advisor quite a bit to help me plan my trip. If you would like to follow me on Trip Advisor, my "handle" is MKEKitchen.
Until next time,
Sara
Sharing this blog here:
Foodie Friends Friday
Flour Me With Love
This Gal Cooks: Marvelous Mondays
Let's Get Social Sunday
Life on Lakeshore Drive
Tuesday Talent Show
Tuesday's Table
Memories By the Mile
White Lights on Wednesday
Live.Laugh.Rowe.
As I had been to Paris before, I really wanted to have some new experiences that would allow me to better understand french culture. I also wanted to spend more time focused on food and wine this trip, which lead me to looking around Trip Advisor for wine tours near Paris.
I happened to stumble upon Paris Wine Day Tours, which provides English-speaking tourists an authentic wine experience in the Sancerre area of France. Jean-Bernard is the owner and operator of the company and he seems to accompany all of the tours. He is very knowledgeable and so sweet/funny...he immediately put me at ease and I didn't feel at all uncomfortable being the "party of one" in the tour.
Jean-Bernard met us at an easy to find bistro in Paris and we loaded up into the Paris WDT van. Off we went to the south of Paris...even stopping for breakfast and a comfort break on the way!
Our first stop was at a local goat cheese producer, where we sampled different versions of the cheese to get a feel for how aging impacts a cheese. We were also able to shop in a little shop of locally produced food products.
 |
| Tasting how the aging process impacts the taste of goat cheese. |
Next we were on a way to one of two wineries in the area, where we met one of the wine makers and, importantly, sampled the wine! It was great and Jean-Bernard was a great interpreter.
 |
| I look like a professional, no? |
In between the two wineries we had a traditional lunch at a local bistro and also spent time at a small (but very informational) wine museum in the small town in the area.
 |
| Overlooking the country side. |
 |
| Jean-Bernard (in yellow) listening to a wine maker educating us on his craft. |
What a day! I can't speak highly enough about Jean-Bernard...he was kind, witty and even sent us some photos from our day to download after we got home.
 |
| Our group with one of the wine makers...every tour is small enough for you to ask questions, etc. |
And most importantly, I learned quite a bit about modern wine making and the issues facing wine makers today. Although the area we visited is not often times imported to the United States, I brought some wine home with me and continue to feel much more informed when ordering and buying french wines.
So, if you are headed to France, please make arrangements with Jean-Bernard to take a wine tour; you will not regret it!
PS...I used Trip Advisor quite a bit to help me plan my trip. If you would like to follow me on Trip Advisor, my "handle" is MKEKitchen.
Until next time,
Sara
Sharing this blog here:
Foodie Friends Friday
Flour Me With Love
This Gal Cooks: Marvelous Mondays
Let's Get Social Sunday
Life on Lakeshore Drive
Tuesday Talent Show
Tuesday's Table
Memories By the Mile
White Lights on Wednesday
Live.Laugh.Rowe.
Sunday, June 23, 2013
Couscous Tabbouleh
Hello All!
Well it was a hot day here in Milwaukee, but I did manage to spend some time outside in the sunshine.
This time of year is the perfect time for a cold salad. I think I have told you, but I am in LOVE with Wini Moranville's cookbook, the Bonne Femme Cookbook. It is just terrific and every dish I have made, Bill has said it is a keeper!
Tomorrow is tennis and I needed to bring a treat/snack for after the match. So I pulled out my trusty Bonne Femme Cookbook and found this great recipe for tabbouleh. Although the original recipe calls for bulgur, I couldn't find it, so I had to mix it up and use couscous.
Couscous Tabbouleh
Adapted from the Bonne Femme Cookbook
2 cups precooked couscous*
2 cups boiling water
2 medium tomatoes, seeds removed and diced
1/4 cup diced green onions
3/4 cup diced parsley
3 Tbls fresh lemon juice
3 Tbls olive oil
Salt and Pepper to taste
Pour the boiling water into the measured couscous. Cover and let come to room temperature. This took about 30 minutes in my kitchen. Fluff the couscous with a fork.
Add the tomatoes, green onions and parsley and mix well. Add the lemon juice and olive oil. Mix well and add salt and pepper to taste.
This will taste better the next day, when all of the flavors can combine.
* I found precooked couscous at my grocery store. I am not sure it is any different than any other couscous; maybe someone will give me a shout out and let me know!
I think you will find this is an easy and refreshing salad for summer. Enjoy it!
Sharing here:
Life on Lakeshore Drive
This Gal Cooks
Ms. enPlace
Flour Me With Love
Chef in Training
White Lights on Wednesday
ZentMrs.
Memories By the Mile
Until next time,
PS...there are affiliate links in this post.
Well it was a hot day here in Milwaukee, but I did manage to spend some time outside in the sunshine.
This time of year is the perfect time for a cold salad. I think I have told you, but I am in LOVE with Wini Moranville's cookbook, the Bonne Femme Cookbook. It is just terrific and every dish I have made, Bill has said it is a keeper!
Tomorrow is tennis and I needed to bring a treat/snack for after the match. So I pulled out my trusty Bonne Femme Cookbook and found this great recipe for tabbouleh. Although the original recipe calls for bulgur, I couldn't find it, so I had to mix it up and use couscous.
Couscous Tabbouleh
Adapted from the Bonne Femme Cookbook
2 cups precooked couscous*
2 cups boiling water
2 medium tomatoes, seeds removed and diced
1/4 cup diced green onions
3/4 cup diced parsley
3 Tbls fresh lemon juice
3 Tbls olive oil
Salt and Pepper to taste
Pour the boiling water into the measured couscous. Cover and let come to room temperature. This took about 30 minutes in my kitchen. Fluff the couscous with a fork.
Add the tomatoes, green onions and parsley and mix well. Add the lemon juice and olive oil. Mix well and add salt and pepper to taste.
This will taste better the next day, when all of the flavors can combine.
* I found precooked couscous at my grocery store. I am not sure it is any different than any other couscous; maybe someone will give me a shout out and let me know!
I think you will find this is an easy and refreshing salad for summer. Enjoy it!
Sharing here:
Life on Lakeshore Drive
This Gal Cooks
Ms. enPlace
Flour Me With Love
Chef in Training
White Lights on Wednesday
ZentMrs.
Memories By the Mile
Until next time,
PS...there are affiliate links in this post.
Sunday, June 9, 2013
Peanut Butter Dessert Dip
Hello all! I am back from vacation a few weeks ago...so back to the blog! I play a great deal of tennis over the summers and one of the best parts of one of the tennis leagues I play in is that the home team provides snacks for after the game.
I always feel I am making something at the last minute (that isn't all that yummy), so this year I planned ahead and have been piling up potential "tennis appetizers" on a board on Pinterest! You can take a look at the board here!
So tomorrow is our first home match, so I decided to bring out the big guns...this awesome sweet dessert dip! It is a riff on a recipe by Shugary Sweets (who has a great blog of all sorts of yummy treats if you want to visit). So here it is...a great choice for potluck or even a tennis party. Enjoy!
Peanut Butter Dessert Dip
mildly adapted from Shugary Sweets
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
8 ounces of miniature Reece's peanut butter cups
In a small sauce pan, combine the butter and brown sugar. Allow the butter to melt and come to a boil; as soon as this occurs, remove the mixture from the heat and add the vanilla. Set the sugar mixture aside and allow it to come to room temperature.
When the sugar mixture is ready, place the cream cheese and powdered sugar in a bowl. Mix for four minutes, until well blended and fluffy. Add the sugar mixture and blend well. Carefully add the peanut butter cups until combined.
Serve immediately or refrigerate until needed. Serve with Nilla wafers. This is a great make ahead dish and I hope you give it a try!
Sharing this recipe here:
Sugar and Slice Sunday
Marvelous Mondays
Mix it Up Monday
Tuesday's Table
Wednesday Whatsits
Live.Laugh.Rowe.
Life on Lakeshore Drive
Chef in Training
Tuesday update: This was a hit at the match, even if I lost my match - boo! One of my teammates mentioned that this is gluten free, so if this is of interest, keep it in mind.
Until next time,
I always feel I am making something at the last minute (that isn't all that yummy), so this year I planned ahead and have been piling up potential "tennis appetizers" on a board on Pinterest! You can take a look at the board here!
So tomorrow is our first home match, so I decided to bring out the big guns...this awesome sweet dessert dip! It is a riff on a recipe by Shugary Sweets (who has a great blog of all sorts of yummy treats if you want to visit). So here it is...a great choice for potluck or even a tennis party. Enjoy!
Peanut Butter Dessert Dip
mildly adapted from Shugary Sweets
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
8 ounces of miniature Reece's peanut butter cups
In a small sauce pan, combine the butter and brown sugar. Allow the butter to melt and come to a boil; as soon as this occurs, remove the mixture from the heat and add the vanilla. Set the sugar mixture aside and allow it to come to room temperature.
When the sugar mixture is ready, place the cream cheese and powdered sugar in a bowl. Mix for four minutes, until well blended and fluffy. Add the sugar mixture and blend well. Carefully add the peanut butter cups until combined.
Serve immediately or refrigerate until needed. Serve with Nilla wafers. This is a great make ahead dish and I hope you give it a try!
Sharing this recipe here:
Sugar and Slice Sunday
Marvelous Mondays
Mix it Up Monday
Tuesday's Table
Wednesday Whatsits
Live.Laugh.Rowe.
Life on Lakeshore Drive
Chef in Training
Tuesday update: This was a hit at the match, even if I lost my match - boo! One of my teammates mentioned that this is gluten free, so if this is of interest, keep it in mind.
Until next time,
Monday, May 6, 2013
Where is Sara?
Hi All! I know I have been out of touch lately. Mostly because I have been working on my final project for a class I have been taking at Marquette. It was my capstone class in digital storytelling and, God willing, I will graduate with a Certificate in Digital Storytelling in about two weeks!
My final project was a documentary about Wisconsin Artisan Foods. The topic was very interesting and although I don't anticipate posting the eight minute video documentary on this blog, I thought I would show you a few of the photos I used as part of my project.
Until next time,
My final project was a documentary about Wisconsin Artisan Foods. The topic was very interesting and although I don't anticipate posting the eight minute video documentary on this blog, I thought I would show you a few of the photos I used as part of my project.
My project featured a wonderful Wisconsin artisan meat producer: Bolzano Artisan Meats.
Bolzano makes what is probably the BEST salami out there!
My project also features Lori Fredrich, who is a wonderful food blogger and promoter of everything Wisconsin. Her blog is the BURP! blog and she recently featured Bolzano Artisan Meat recipes in her blog. If you are looking for a new blog to follow, I highly recommend Lori's blog.
So thanks for being patient and know I will be back VERY soon! I submitted my final paper today, so it's time to get cooking!
Until next time,
Sunday, March 31, 2013
Tuna Noodle Pot Pie
Happy Easter! I am not necessarily known for my timing and this recipe is no different. I probably should have shared this at the beginning of Lent, but instead am sharing it today! No matter, this is the BEST tune noodle recipe I have tried. Bill agrees! It is easy and tasty!
Tuna Noodle Pot Pie
3 small cans of tuna (or one big can and one small can)
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 cups cooked small pasta (think rings, small elbows)
1 cup cooked green peas
1/2 cup shredded cheddar cheese
1 roll of crescent rolls
Preheat the oven to 350 degrees.
Cook the pasta and the peas. While these items are cooking, mix the tuna, cream of mushroom soup and milk. Add the garlic powder. Drain pasta and peas and add them to the tuna mixture. Add the cheese and mix until combined.
Pour the tuna mixture into a shallow casserole dish. Unroll the crescent rolls and lay each on top of the tuna mixture. Cook in the oven for 25 minutes or until bubbling.
I have been using garlic butter crescent rolls for this dish, but it is great any which way!
Sharing this recipe here:
Addicted to Recipes
My Turn for Us
Life on Lakeshore Drive
From My Front Porch to Yours
White Lights on Wednesday
Flour Me With Love
Sewing Barefoot
Chef in Training
ZENTMRS and the MR
Memories by the Mile
Back for Seconds Blog
Robyn's View
White Lights on Wednesday
The 36th Avenue
Bloom Designs Online
Becoming Martha
Live.Laugh.Rowe.
30 Handmade Days
This and That
Life on Lakeshore Drive
This Gal Cooks
Until next time,
Tuna Noodle Pot Pie
3 small cans of tuna (or one big can and one small can)
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 cups cooked small pasta (think rings, small elbows)
1 cup cooked green peas
1/2 cup shredded cheddar cheese
1 roll of crescent rolls
Preheat the oven to 350 degrees.
Cook the pasta and the peas. While these items are cooking, mix the tuna, cream of mushroom soup and milk. Add the garlic powder. Drain pasta and peas and add them to the tuna mixture. Add the cheese and mix until combined.
Pour the tuna mixture into a shallow casserole dish. Unroll the crescent rolls and lay each on top of the tuna mixture. Cook in the oven for 25 minutes or until bubbling.
I have been using garlic butter crescent rolls for this dish, but it is great any which way!
Sharing this recipe here:
Addicted to Recipes
My Turn for Us
Life on Lakeshore Drive
From My Front Porch to Yours
White Lights on Wednesday
Flour Me With Love
Sewing Barefoot
Chef in Training
ZENTMRS and the MR
Memories by the Mile
Back for Seconds Blog
Robyn's View
White Lights on Wednesday
The 36th Avenue
Bloom Designs Online
Becoming Martha
Live.Laugh.Rowe.
30 Handmade Days
This and That
Life on Lakeshore Drive
This Gal Cooks
Until next time,
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