Burp! Where Food Happens

Best of Spring: Roasted Radishes with Tarragon Butter

noreply@blogger.com (Lo) — Mon, 21 May 2012 17:34:00 +0000

I'm not sure what your feelings are about radishes. But, I'll share with you that mine are often mixed.

I love the IDEA of radishes -- their petite frames, their crispness and crunch, their deceptively vibrant skin providing coverage to the purest white of flesh.

I like the occasional radish plucked from the relish tray and dipped in salt. And I enjoy the bite of radish in a hearty chopped salad, especially when it's paired with sweet corn or something that provides a bright foil for its peppery bite.

But sometimes, I must admit, I struggle with what to do with all the bunches of spring radishes that show up in our CSA box.

Yet, radishes are worth eating. It turns out they're a relatively good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber, Vitamin C, Folate and Potassium.

So, I've made it my mission to rediscover these pretty little vegetables, and get a little creative about it in the process. So, I decided to roast the little suckers.

Now -- hopefully you'll agree when I declare that tarragon is one of the brightest and freshest-tasting of all herbs. Bold, but not brash, it exhibits a faint hint of anise that tends to please –yes-- even the most licorice-hating palate.

However, much like a radish, tarragon's flavor is deceptively strong, and too much of it can ruin a dish. But when used judiciously, a little tarragon is like springtime on a plate. Similarly – and maybe unexpectedly – the roasting process renders radishes particularly sweet, succulent and mellow, very unlike their raw counterparts. (Grilling works similarly well, so if you're inspired to cook out of doors, this recipe works there too!)

As it turns out, the two, paired together, make a truly unique spring statement. The subtle flavor of the radishes pairs beautifully with the sweetness of the tarragon. The dish is simple, fresh, and light – a perfect reminder of just how fantastic quality fresh vegetables can be.

In order to mix the tarragon butter successfully, you will have to make more of it than you are likely to use on a batch of roasted radishes. The wonderful thing is that you’ll have plenty of tarragon butter left to add to grilled meats, scrambled eggs, or, for a real treat, to spread it on a piece of toasted crusty, chewy bread.

Try it; you’ll thank us.

Roasted Radishes with Tarragon Butter

©BURP! Where Food Happens

Mother's Day: Schaum Torte with Lemon Curd

noreply@blogger.com (Lo) — Fri, 11 May 2012 15:17:00 +0000

Unless you’re from Wisconsin, you may never have heard of schaum torte (foam cake), a favorite among German immigrant families. You may have heard of this dessert called simply "a meringue," “Pavlova” or even a "Bizet." Essentially all of the desserts are one in the same -- meringue, filled with sweetened whipped cream, and topped with fruit. Like pavlova, there are two schools of thought when it comes to schaum torte -- one side insists that the meringue be crisp on the outside, but squoodgy (marshmallowy) in the center; the other camp insists that a good schaum torte is dried and crisp throughout.

My family staunchly swears by the first approach. In fact, I actually grew up utterly convinced that the women at church who made the crisp version were simply bad cooks who had made the mistake of baking their schaum tortes too long!

My grandmother made schaum torte for at least one holiday every year while I was growing up. Hers was always baked in a springform pan, flavored with both vanilla and almond extract, and topped with sliced strawberries (often those she picked and froze from her own garden). And it was always topped with freshly whipped cream.

One of the things about schaum torte is that it uses a boatload of eggwhites, so you end up with quite a few egg yolks that need to be used up. While you could always freeze them for later use, I find that whipping them up into a deliciously tart lemon curd to serve with the schaum torte is a seriously smart move. The tartness of the lemon really compliments the sugary sweetness of the torte. And it goes perfectly with those deliciously fruity spring strawberries.

This will be our first Mother's Day without Grandma, as she passed away this fall. But, her memory will live on in that deliciously sweet squoodgy torte that will inevitably work its way into the Mother's Day menu.

So, this recipe is a nod to Grandma, and a celebration of all that is good about spring.

Serve each scoop of schaum torte with a spoonful of fresh spring strawberries, a dollop of lemon curd, and plenty of fresh whipped cream. Serve it plain -- or fancy it up by serving in a martini glass. Either way, Mom will love you for it.

Schaum Torte with Lemon Curd

You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com Seriously -- you should check it out. So. Much. Good. Food.

©BURP! Where Food Happens

Lazy Weekends: Baked Orange Dream French Toast

noreply@blogger.com (Lo) — Thu, 03 May 2012 13:00:00 +0000

We all dream of waking up on a sunshiney, springtime Sunday morning to the smell of coffee and breakfast baking in the oven. But, very few of us ever seem to have that sort of experience.

Rather, we find ourselves jarred from sleep (far too early) by the alarm clock, our hungry (and impatient) children, or our demanding pets. We stumble out of bed, bleary-eyed and disgruntled, fumble for our glasses and head down the stairs to hit the morning grindstone.

Trust me. I understand. Our lives have been an absolute blur lately. Seems we get up each day, head off to work, and barely have time to eat dinner together.

Weeknights are spent conducting interviews for freelance projects, writing up articles, or attending events. And we've been getting up at the crack of dawn on weekends to capture as many daylight hours as we can in the kitchen, experimenting with new recipes and taking pictures of our creations.

Sometimes it seems as though we never have time for a leisurely breakfast.

But, it pays to remember that mornings don't have to be all work and no play. In fact, a little bit of advance preparation goes a long way when it comes to breakfast -- which means you can have your lazy Sunday brunch and eat it too.

This particular dish makes use of canned (or fresh) mandarin oranges -- a sweet treat that's available all year round, but is especially cheerful during the dark winter months or during the dreary, rainy weekend days of spring. Add a bit of cream cheese and some vanilla spiked custard, leave in the fridge overnight, and you're well on your way to a delicious breakfast with very little effort.

Whether you want something you can quickly and easily pop into the oven for your family on a lazy Saturday morning, or a delicious springtime dish to serve to company, this delicious take on baked French toast is sure to brighten even the dreariest of mornings.

Baked Orange Dream French Toast

©BURP! Where Food Happens

Truffle Butter Grilled Cheese with Fontina and Duxelle

noreply@blogger.com (Lo) — Thu, 26 Apr 2012 14:05:00 +0000

There’s little in life more comforting than a grilled cheese sandwich. We can appreciate the simplicity of a nice classic grilled cheese, served alongside a steaming hot bowl of tomato soup, as much as anyone. But, we also love to kick things up a notch and play around with new flavor combinations.

This grilled cheese, which we created in celebration of Grilled Cheese Month, was the product of some of that creative experimentation. As we shuffled through the freezer last weekend, we came upon a stash of truffle butter we’d whipped together last fall when black truffles went on sale at a local gourmet grocer (and yes, it's the same butter we used for that amazing truffle butter popcorn... So. Good.). When we opened the fridge, we noticed that we also happened to have a small bowl of mushroom duxelle in the refrigerator, left over from a recipe we’d made the weekend before.

Peef was hungry for grilled cheese.
And that’s when inspiration hit.

Fortunately for us, something magic happens when you combine the earthy flavors of truffle butter and a simple mushroom duxelle with the creamy nuttiness of melted fontina. I swear there was singing. And sunshine. And… well, you get the point. This was the sort of sandwich that’s right up our aisle. A little bit fancy, but not too fussy. And best of all, it was delicious.

Serve these mini grilled cheese sandwiches to friends at your next cocktail party. Or make them for yourself and take the time to relish one of life’s little indulgences.

Truffle Butter Grilled Cheese with Fontina and Duxelle

You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com Seriously -- you should check it out. So. Much. Good. Food.

©BURP! Where Food Happens

Truffle Butter Popcorn with Parmesan and Rosemary

noreply@blogger.com (Lo) — Mon, 23 Apr 2012 17:54:00 +0000

One of our very favorite preservation techniques is compound butter. It is a snap to make, and is a most excellent way to preserve the fleeting flavor of even the most transient of seasonal items, such as ramps, green garlic, or wild mushrooms. It also happens to be a brilliant way to make the most of expensive or unique items. Take for instance, the humble truffle.

We won’t lie. if you’ve never eaten a truffle before, we are prepared to go on record saying that they are as good as people say they are, probably better. They are, in fact, one of the best things we have ever ingested -- earthy, nutty, and distinctively rich. They shine in almost every application. And now that we’ve partaken in their incredible earthy flavor, we lust after them at every turn.

But, truffles are also undeniably expensive. So, what if we told you there was a way to take just a scant ounce or two of those deliciously earthy delights, and transform them into a virtual bounty of delicate truffle flavor? That you could enjoy those truffles all year long -- over pasta, rice, eggs, steamed vegetables, grilled steak, or a simple slice of toasted country bread?

Enter truffle compound butter. You’ll love its versatility and the way it delicately flavors even the humblest of dishes with its woodsy flavor. It takes just minutes to make, and the finished butter will last for at least six months if kept in the freezer. Best of all, one small truffle and a pound of butter gives you meal after meal of delicious truffle flavor.

And while you’re making truffle butter, why not try this delicious popcorn? It’s perfect fancy date night fare, especially when served alongside your favorite movie with a tall glass of sparkling wine.

Truffle Butter Popcorn with Parmesan and Rosemary

You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com Seriously -- you should check it out. So. Much. Good. Food.

©BURP! Where Food Happens

Browned Butter Oatmeal with Bananas

noreply@blogger.com (Lo) — Wed, 18 Apr 2012 15:31:00 +0000

At our house, weekday breakfast generally consists of a smoothie made from yogurt and fruit. We seldom have time to linger over our coffee, engage in polite conversation, or spend time cooking up morning treats. So, we take our smoothies to go in stainless mugs. And most of the time we pick up our coffee at the office.

But, things are different on the weekend. At our humble abode, weekend mornings are slow and somewhat lazy. They are days when we have time to enjoy long walks around the dewy neighborhood, piping hot cups of cabin coffee, fat newspapers, and deliciously indulgent breakfasts. Sometimes that means sitting down to a full plate of eggs, sausages and toast. Other times, it means enjoying something as simple as a steeping hot bowl of deliciously filling oatmeal.

This oatmeal is ideal for just that sort of weekend morning – when you have a bit of time to let the oatmeal cook while you spend your time putting on a pot of coffee and watching butter turn from a delicious golden to a nutty brown.

You’ll love the way the sweetness of the bananas play off of the nutty oats and complement the deep caramel tones of browned butter and brown sugar. It’s the sort of breakfast that brings together the heartiness of stick-to-your-ribs grains with a subtle sweetness that makes breakfast feel like a treat.

And, on the weekend, what more can you really ask for?

Browned Butter Oatmeal with Bananas

You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com Seriously -- you should check it out. So. Much. Good. Food.

©BURP! Where Food Happens

Easter #SundaySupper: No Fuss Spiral Sliced Ham with Pineapple Rum Chutney

noreply@blogger.com (Lo) — Sun, 08 Apr 2012 05:00:00 +0000

Ham may be classic Easter fare, but that doesn’t mean it has to be boring. This recipe is an inventive twist on the classic ham with pineapple that your guests will adore. And you’ll love the ease with which it comes together.

Spiral sliced ham is a boon for anyone throwing a large Easter gathering. Not only is every slice the same thickness but, if cooked properly, the ham will be tender and juicy and require nothing more than a horizontal cut to the bone before serving. The trouble with spiral sliced hams is that, because they’re already precooked, it’s easy to dry them out while reheating. This recipe makes use of the slow cooker, which ensures a moist, tender ham while freeing up your oven for all those delicious Easter side dishes.

Even better, you’ll impress your guests when you serve up slices of moist, hot ham topped off with a delicious sweet & sour pineapple chutney. In the chutney, which can be made 2 days ahead, lime juice stands in for the usual vinegar, imparting a fruity tang that’s complimented by the subtle flavors of rum and allspice and the savory herbal notes of thyme.

This recipe is based on the use of a spiral sliced half ham. Be sure to buy a ham that fits in your slow cooker. An oblong 6 ½ quart model is ideal for an average sized half ham.

No Fuss Spiral Sliced Ham with Pineapple Rum Chutney

©BURP! Where Food Happens

Easter Dishes: Spring Risotto with Asparagus "Pesto"

noreply@blogger.com (Lo) — Wed, 04 Apr 2012 19:12:00 +0000

I've got a thing for risotto. And it's not just because it's so creamy and delicious.

That's part of it, of course. But, I also appreciate its versatility. Throw anything in with a bit of stock and some arborio rice, and you can call it dinner.

Some people complain that risotto takes such a long time to make. And they whine about how it requires so much stirring. But, that's another thing I love about it. I love watching the rice toast in the oil. I love how you can see it absorbing the liquid -- first the wine, and then the stock. I love how the grains turn from firm to creamy, almost before your very eyes. And the stirring -- well, that's sort of like meditation.

I particularly love risotto in the springtime when I have a wealth of new vegetables and fresh herbs to choose from. Like asparagus.

The asparagus pesto in this dish is made in the same manner as a more traditional basil pesto. Blanched asparagus is pureed with garlic, Romano cheese, toasted pine nuts and olive oil, along with a bit of spinach to intensify its bright green color. Lemon juice is added to pull the flavors together and add a pleasant brightness to the finished pesto.

This delicious spring risotto makes an excellent vegetarian main course or side dish which can be served with a variety of roasted or grilled meats. Leftover asparagus pesto is delicious tossed with cooked pasta, spread on grilled cheese sandwiches, or stirred into potato soup.

Even the leftover risotto is delicious. Dish it up into a bright colored bowl and eat it right out on the patio, alongside the daffodils, while sipping a glass of delicious Savignon Blanc.

Spring Risotto with Asparagus "Pesto"

©BURP! Where Food Happens

Easter Dishes: Roasted Cauliflower with Rosemary Browned Butter and Lemon

noreply@blogger.com (Lo) — Sun, 01 Apr 2012 19:12:00 +0000

I think it’s a shame that side dishes are so often overlooked at the holiday table. We spend all of our time obsessing over perfecting our roasted turkey, getting the perfect crust on our rib roast, or stunning our guests with the most tender and flavorful ham.

Meanwhile, we settle for the same old sides – mashed potatoes, steamed vegetables, and blah heat-and-serve dinner rolls.

The perception is that truly great side dishes take a wealth of time. But, the fact of the matter is, many of the most delicious dishes require only a few high quality ingredients, and just minutes of preparation time. Take, for instance, this stunning roasted cauliflower dish.

Roasting isn't usually the first cooking method you’d think of for cauliflower, but the delicious results make it worth remembering. There is something magical that happens when cauliflower is tossed with oil and roasted in high dry heat. Its sugars caramelize and a deep browning occurs that results in a deliciously nutty flavor.

Paired with the woodsy aroma of fresh rosemary, the nuttiness of browned butter, and the pleasing acidity of fresh lemon juice, this simple side dish will be the star of your Easter table.

Roasted Cauliflower with Rosemary Browned Butter and Lemon

©BURP! Where Food Happens

Delicious Dessert: Pear Burritos

noreply@blogger.com (Lo) — Thu, 29 Mar 2012 16:32:00 +0000

Fresh pears make a delightful addition to oatmeal on a cold winter morning. They can perfectly augment a simple lunch of cheese and crusty bread, or add depth and sweetness to a deliciously simple roasted turkey and brie Panini. And the luscious joy of eating a perfectly ripe pear right out of hand should not be underestimated.

The fact is, on any given day, serving whole or sliced pears is absolutely effortless; but roasting pears is nearly as easy.

Throughout fall and winter, one of my favorite treats is, in fact, pears tossed with a bit of melted butter and allowed to bask in the heat of a fairly high oven until their sugars caramelize and their flesh becomes perfectly and delectably tender. You can roast just about any kind of pear as long as they are slightly firm and fragrant. But, I have my favorites.

Tiny Seckel pears, available primarily in the autumn, are perfectly divine roasted whole or halved and served with roasted meats or atop salads with sweet glazed nuts and pungent blue cheese. And I love the locally grown heirloom varieties that I can find at the farmer’s market in September and October, as they seem to possess an incomparable perfume and depth of sweetness. But, during the mid-winter months, I love the brilliant deep maroon shade of the Red Anjou, which enjoys an extra-long season from mid-October through early-May.

One of my favorite things to do with Anjou pears is to slice them thinly, toss them with butter, and roast them in the oven until they’re just tender and beginning to brown. While the pears roast, I’ll make an orange-scented sauce with apple juice, sugar, and warming spices. And then, as the pears come out of the oven, I’ll wrap them in a flour tortilla with a dollop of mascarpone and a few dried sour cherries and then bake the luscious little packets with cinnamon and sugar until they’re crisp and warm.

Serve with a scoop of vanilla bean ice cream or an additional dollop of mascarpone for a company-worthy dessert.

Pear Burritos with Mascarpone, Dried Cherries and Cinnamon Orange Sauce

You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com Seriously -- you should check it out. So. Much. Good. Food.

©BURP! Where Food Happens

Uses for Sumac: Za'atar Potatoes

noreply@blogger.com (Lo) — Sun, 25 Mar 2012 14:38:00 +0000

Last spring, we posted a quick curiosity poll on Facebook: Are there spices in your cupboard that you wished you used more often, but you don't know quite what to do with them? What are they?

Top answers included turmeric, tarragon, marjoram, and cardamom. But, one of the most interesting came from Jen Peters, author of The Eco Table, who said in the comments: "sumac. it's local to wisconsin, but i've only used it a few times."

That really got us thinking. And we decided that it's about time we talked a little about sumac.

After all, we have something of a love affair going on with it. We use it on a fairy regular basis, especially as summer approaches -- as a seasoning for lamb kebabs, fish filets and grilled chicken, a topping for crackers and flatbreads, and as an ingredient in salad dressing. And so it seems a shame not to share.

Sumac's tart flavor means we use it almost anywhere you could use a splash of lemon juice -- on a sliced tomato, or sprinkled on salmon or grilled vegetables.

We're also pretty nutty about the spice blend za'atar, which we use pretty regularly as a seasoning for hummus. The blend we buy from the Spice House here in Milwaukee contains sumac, thyme, sesame seeds, hyssop and oregano.

One of our favorite ways to use za'atar is on roasted potatoes. And it's not just because they're such a pretty purple-ish red color before they go into the oven.

Just toss small halved or quartered potatoes, along with a small chopped onion, with a liberal amount of olive oil, sprinkle with za'atar and roast in a 425 degree oven for 20-25 minutes. The potatoes will crisp up, the onions will brown slightly and sweeten, and that za'atar will impart a pleasantly sour, citrusy flavor with a hint of woodsy herbal flavor. These gorgeous potatoes are delicious served alongside a nice roast or next to a burger. But, they're equally wonderful when diced a bit more finely and served up as breakfast potatoes.

Got any favorite ways to use sumac? Or za'atar?

©BURP! Where Food Happens

Crockpot Turkey Meatloaf and Lessons Learned

noreply@blogger.com (Lo) — Mon, 19 Mar 2012 01:39:00 +0000

This isn't the first time that we've admitted to you that, sometimes, recipes don't turn out exactly the way we'd hoped. And, undoubtedly, it won't be the last. After all, we feel pretty strongly that blogging isn't only about sharing the wins and making yourself look like an all-star culinary genius. Sometimes, it's more about sharing the journey. And about all the things we've learned along the way.

So, today, let's talk meatloaf.

This was our first attempt at crockpot meatloaf. And it's not likely to be our last. But, if we attempt this recipe again, there will definitely be some tweaking.

First, some great things about this recipe. We managed to create a deliciously tender loaf using only ground turkey -- not a small feat, if you've ever made turkey meatloaf before. The trick, add a grated apple to the filling.

We also learned a great new aluminum foil trick to make it easier to remove a crockpot meatloaf from your slow cooker. A few strips of strategically placed foil make all the difference -- and you won't have to fiddle around trying to get a spatula down into and underneath your meatloaf ever again.

Another great thing about this meatloaf was the flavor. Herbs de Provence adds a great counterpoint to the subtle sweetness that the apple adds, and the flavors held up really well to the long slow cooking in the crockpot.

But, there are a few things we'd change.

First, we'd fiddle around with the amount of vegetables we put into the loaf. While it felt virtuous to get a boatload of extra nutrients into a meatloaf, the additional vegetable "filler" made the meatloaf a bit TOO moist. Although we're fans of a deliciously tender loaf, we'd prefer one that held up a bit better to slicing. Before we pull out all the vegetables, though, I think we'll try adding an egg or two to the mix.

We also found that, although quite a number of meatloaf recipes call for you to "flatten" your meatloaf and shape it to the shape of your slow cooker (which, as you can see, we did), in our opinion it resulted in too squatty of a loaf. So, we won't be doing that next time.

All things considered, this wasn't the worst weeknight meal we've ever had. Especially when served up with a hearty scoop of creamy mashed potatoes and our favorite stovetop braised brussels sprouts with blue cheese. But, as usual, our cooking is in a constant state of evolution. And so is our meatloaf.

Got any great crockpot meatloaf secrets to share?

Crockpot Turkey Meatloaf

©BURP! W here Food Happens

St. Patrick's Day Recipes

noreply@blogger.com (Lo) — Fri, 16 Mar 2012 17:52:00 +0000

And here we are. On the day before St. Patrick's Day -- one of my favorite days of the year!

At our house, that means one thing: wrangling up all the Leprechaun charms we can finagle and whipping up a wee bit o' magic in the kitchen.

Every year we look forward to a bit of grand St. Patrick's day feasting, and we're always coming up with something new to add to the platter.

Some years it's a new take on corned beef brisket, other years it's a new way with cabbage or potatoes. This year we'll be celebratin' the green with good friends. Our menu is likely to include a few of the following dishes, and probably something brand new.

Our special corned beef brisket: You'll love the delicious smell of the beer, garlic, and dill simmering away as the meat cooks. Even better, you'll love the deliciously flavorful & tender brisket that greets you right out of the oven.

Reuben Risotto: A new take on an old comfort food favorite. All the flavors of a reuben sandwich come together in this creamy, delicious, risotto. Just perfect for the leftovers from your St. Patrick's Day feast!

Irish Whiskey Cake: This dense, buttery pound cake is flavored with a hint of lemon and plenty of Irish Whiskey.

Stout Ice Cream with Irish Whiskey Caramel: In this deliciously adult ice cream, the bitter notes of Irish stout are balanced nicely with a touch of sugar and the richness of cream. We recommend serving it with a whorl of Irish cream caramel sauce -- a sweet treat that brilliantly marries caramel notes with the deliciously complex notes of Irish Whiskey, subtle chocolate tones, and a wonderfully creamy texture that assists in balancing the bite of the ice cream.

What are some of your favorite St. Patrick's Day traditions and recipes?

©BURP! Where Food Happens

Kicking Off Grilled Cheese Month: Melthouse Bistro Grilled Cheese Reception

noreply@blogger.com (Lo) — Wed, 07 Mar 2012 21:01:00 +0000

Some of you may remember, way back in 2010, when we ventured off to Madison, Wisconsin for the launch party for the Grilled Cheese Academy web site. It was a glorious celebration of all things cheese -- and a celebration that would be pretty difficult to beat, by any standards.

But, the Wisconsin Milk Marketing Board is doing it again. This year, they're sponsoring another grilled cheese reception on Wednesday, March 21st from 5:30pm - 8pm at Milwaukee's first gourmet grilled cheese shop, Melthouse Bistro at 1850 E. Kenilworth Place.

Declared "the perfect lunchtime treat" by A.V. Club - Milwaukee, Melthouse Bistro has been serving up hand-crafted grilled cheese sandwiches made with the finest Wisconsin cheeses (like Widmar’s 4-Year Aged Sharp Cheddar), mouth watering ingredients (like Thick-Cut Pecanwood Smoked Bacon), and fresh-baked artisan breads, since November of last year. The event, which kicks of April -- AKA "Grilled Cheese Month" -- will feature grilled cheese sandwich bites, samples of delicious Wisconsin cheeses, and local beer pairings.

It's an invitation-only affair, but we just so happened to have scored a couple of pairs of ticket to give away to our lucky local readers.

If you live in the Milwaukee area and would like to attend this remarkable event, all you need to do is hop over to the Grilled Cheese Academy web site, take a look around, and report back to us regarding which delectable grilled cheese sandwich is YOUR personal favorite. You'll get a bonus entry if you head over to the Burp! Facebook page and give us a "like" (please leave an additional comment letting us know you did). We'll choose TWO winners at random on Thursday, March 15th after NOON; each winner will receive a pair of tickets for the event on March 21st (please make sure you include an email address/contact information if it's not readily available on your profile/blog). Tickets are non-transferable. Please be respectful of other readers and DO NOT ENTER if you know you will be unable to make it to the event on the 21st.

As for those of you who are too far away to make it to Milwaukee, we don't want you to feel left out! So, we've conjured up a bit of grilled cheese deliciousness just for you:

The Brasserie - featuring Wisconsin Brie, braised short ribs, and pickled red onions on country French bread. [download recipe]

In the mood for dessert? Why not try The Bianca - with Wisconsin Mascarpone, dulce de leche, and raspberry preserves on cinnamon raisin bread. [download recipe]

©BURP! Where Food Happens

Mardi Gras Favorites

noreply@blogger.com (Lo) — Tue, 21 Feb 2012 01:26:00 +0000

Mardi Gras. Shrove Tuesday. Carnival. Any way you say it, the meaning of this day is known across the world.

It's a time for dancing, tossing beads, and enjoying great music. It's a day for indulging in Paczki (poonch – KEY), King Cake, pancakes, and other delicious foods.

But why? Well, I'll give you the ultra-short version. In Medieval times, rich foods, like butter, eggs, and cream, a.k.a. fats, were considered off limits during Lent, the weeks preceding the celebration of Easter. Therefore, traditionally, Fat Tuesday (or Shrove Tuesday) is the the day when devout Christian households purge their homes of the indulgent, fattening foods that might be forbidden during their Lenten observations.

And that, my friends, is why Mardi Gras food is so amazingly delicious! And it also explains why we're so adept at celebrating it here in Wisconsin. After all, ours is a state that's ever-overflowing with butter, eggs, and cream!

So, in celebration of Fat Tuesday, we're cleaning out our cupboards and hauling out a few of our favorite Mardi Gras recipes. Feel free to gawk, drool, and enjoy them. After all, it's Mardi Gras!

Langostinos with Caramelized Onion & Parmesan Grits

Jambalaya (made with barley)

Milwaukee Creole: Barbequed Shrimp

Bananas Foster Bread Pudding

Bread Pudding with Bourbon Sauce

©BURP! Where Food Happens

True Love: Valentine's Day For Food Lovers

noreply@blogger.com (Lo) — Tue, 14 Feb 2012 21:28:00 +0000

We've never been ones to celebrate Valentine's Day. It's not like we're the revolutionay sorts who wear all black, don dramatic expressions and stomp around in staunch resistance of pointless Hallmark holidays and wasteful commercialism (though we must admit that occasionally crosses our minds).

But, we're also not the type of couple who makes it a point to buy one another cheesy cards, pricey flowers or spendy gifts. We also know better than to make Valentine's Day reservations at any area restaurants (yikes! the crowds!)

The fact is, Valentine's Day has kind of a dark, bloody, confusing history. It's not exactly composed of the sort of stuff we'd normally celebrate.

But, all of that said, we're not party poopers! The fact is, Valentine's Day is a great excuse for food lovers like us to indulge in some of our favorite foods:

Creamy sauces
Expensive seafood
Amazing cheese (like Rush Creek Reserve)
Really great bottles of wine
Or champagne
Indulgences like truffles, foie gras, or caviar
Chocolate
More chocolate...

This year, the plan is to sear up some deliciously fresh scallops and spend a bit of time sipping wine while the saffron carrot risotto finishes on the stovetop. It won't be uber-extravagent, but it will be a nice diversion from our usual weeknight fare.

I'll admit it. I used to boycott Valentine's Day. But, apparently age makes you soft. In recent years I've even started sending the occasional valentine. It's fun to be nice, cheer people up, and spread a little bit of joy. And admittedly ... it never hurts to be reminded that we love and are loved.

So, what the heck ... Happy Valentine's Day!
Celebrate with something delicious.

Make In, Don't Take Out: Easy Baked Chimichangas

noreply@blogger.com (Lo) — Thu, 09 Feb 2012 22:17:00 +0000

Some nights you just don't feel like cooking. Face it, it probably happens more often than you'd like to admit. And it's kind of like not being able to find the right outfit to wear in the morning... it's seriously frustrating.

If you're like me, you get home from work, change clothes and waste a few minutes getting your bearings. Then you spend about 45 minutes standing around in the kitchen, opening up the cupboards and staring into the refrigerator. Maybe you consult one of your many cookbooks. Or you start puttering around, looking at recipes on Pinterest -- all of which require some sort of random ingredient that you know you don't have in the house. Eventually, you realize that inspiration is simply never going to hit. And that's when you begrudgingly pick up the phone to call for takeout (which always ends up to be "not quite what you wanted," doesn't it?)

It's on those evenings when you need some seriously awesome "Make In" recipes. These are the types of things that almost always sound delicious, don't require too much fussing, and can be pulled together on the flip of a dime -- even on a busy weeknight.

In addition to keeping frozen chili, tomato soup, and pasta sauce on hand, I have a small cadre of recipes in my repertoire that can be whipped up in 30 minutes or less. And these are one of them.

The fact is, I'm a sucker for Latin-American food. Give me Cuban, Puerto-Rican, Mexican, or Tex-Mex and I'm generally a pretty happy camper. Chicken chimichangas are one of my favorite indulgences. Crispy, deep fried tortillas filled with chicken and cheese. Calories galore, but never short on flavor.

Interestingly enough, these baked chimichangas are pretty killer, and they don't require you to haul out the deep fryer (and don't let the nay-sayers fool you... a little bit of cooking oil in a very hot oven gives even the most stubborn of tortillas a perfectly respectable crispy crust). As an added bonus, since you control exactly what goes into them, you can make them even easier, healthier, or more creative with a few small tweaks of your own.

We've been known to make ours with canned (or leftover homemade) refried beans, leftover roasted or rotisserie chicken, or (my favorite) Cuban pulled pork. Any which way is delicious. It just depends what you have on hand and how much work you're willing to put into it.

I like to serve meat-filled chimichangas with a side of refried beans & some sauteed kale. But, you could be even simpler and serve them with a quick chipotle-lime dressed side salad. Or a quick slaw. The point isn't to be fancy. It's to make good food, fast.

Got leftover meat or beans and tortillas? Make chimichangas. Dinner will be on the table in 40 minutes flat, and your kids will think you're a super hero.

Easy Baked Chimichangas

©BURP! Where Food Happens

Creamed Celeriac Soup with Potatoes, Sausage, and Kale

noreply@blogger.com (Lo) — Thu, 26 Jan 2012 02:23:00 +0000

I always learn something from Soup Night.

This month, after I realized that we'd unintentionally scheduled our first soup event of the year right smack dab on top of a Packers' play-off game, I re-learned one of the initial lessons that apply when you don't require RSVP's: it doesn't matter how many people turn up, it's still a party.

The fact of the matter is, Soup Night always attracts just the right number of people. Not too many, and never too few. Though I make three pots of soup every time, it always seems to become the perfect amount. And I'm always surprised by how everything just works out.

Some guests wandered in and out of the dining room, checking the score of the game. Others stood near the table, nibbling and visiting like old friends. All the while I was moved by the goodness of friends -- not only in the joy they brought to the event, but by the way new guests were welcomed into the fold and embraced -- often by strangers.

I was also reminded about the beauty of simplicity. Although I made a lovely beef stock for the French onion soup, and tweaked a number of elements (including roasting the broccoli and garlic) for creamy broccoli soup, it was the hearty, seasonal peasant-inspired creamed celeriac soup with roasted potatoes, sausage, and kale that won the most accolades.

Diced celeriac, cooked in chicken stock and blended into a smooth puree, forms the base for this lusciously creamy soup. Sauteed Hungarian sausages provide seasoning, while roasted potatoes and chopped lacinato kale serve to give the soup a stick-to-your-ribs quality.

Celeriac is a gnarly vegetable -- often misunderstood simply for its looks, and likely avoided for the same reasons. But, this root vegetable has a gentle flavor, reminiscent of celery and parsley, and isn't nearly as starchy as many of its counterparts. It's hearty, stores well, and is delicious boiled, sauteed and roasted.

If you've never cooked with celeriac, this soup is a nearly perfect way to try it out for the first time. You'll be shocked by its sweet richness, and bewitched by its easy-going personality. Celeriac marries perfectly with potatoes. But it gets along with sausage and kale just as well.

Simple. Delicious. And no RSVP required.

Creamed Celeriac Soup with Potatoes, Sausage, and Kale

NYE 2011: Starting off the year on the right foot

noreply@blogger.com (Lo) — Fri, 13 Jan 2012 21:53:00 +0000

Or maybe it was the left foot. I'm not sure I really remember. But, I do remember this delicious pizza. And I've been lusting after it all year.

Not as bad as it sounds, considering we last made this delicious pie on New Year's Eve. But, when a food haunts you like this has... it's none too pleasant.

It's tradition for us to celebrate New Year's Eve at home in the company of our good friend Steph. It's customary for us to get together the week before Christmas to choose a theme for our celebration. And then we spend the days before New Year's gathering up a slew of great looking recipes to challenge us in the kitchen. Last year, we cooked up an amazing Greek feast that took us at least two days to consume.

This year, we decided to go simple. We picked pizza. And it was fabulous. We stocked up on cheese, vegetables, and meats. A few days ahead we made up a batch of hybrid sourdough ala Cakewalk (using beer instead of buttermilk).

And then we put our creative thinking caps on.

We made a host of stellar pies. We paired shredded brussels sprouts with bacon and caramelized onions. We indulged in a wild mushroom pizza with sheep's milk truffle cheese. There was spanikopita pizza topped with spinach, feta, and dill, and a homemade Italian sausage 'za with peppers and spinach.

And yet, my favorite remained. Fig and proscuitto.

I know it sounds like a gourmet cliche. But, I can't withhold my praise. It was wonderful. And oh-so-simple. An instance where the quality and simplicity of ingredients results in something far greater than the sum of its parts.

First, we took a handful of chopped dried figs, cooked down in a bit of water and mashed into a paste. After adding a pinch of salt, we had a deliciously nectarous sauce, which we spread on the uncooked pizza dough. We covered the fig paste with a liberal sprinkling of one of my favorite cheeses, Kerrygold Dubliner, along with a bit of shredded Romano. As a final gesture, we topped the pizza with lovely little rosettes of proscuitto (with a little dollop of fig in the center of each, just for good measure.

The finished product was crisp and caramelized. Sweet and savory. The cheese was sharp and nutty, with the bite and crystalline qualities of Parmesan, we suspected that this would be the perfect foil for the sweet figs... and it really was. And the proscuitto rosettes crisped up into the most delicious little bundles of pig we'd ever tasted.

The Gift of a New Year: Making a Vow to the MORE

noreply@blogger.com (Lo) — Sat, 31 Dec 2011 17:15:00 +0000

We're not generally makers of New Year’s resolutions. But this year, we've decided to make at least one.

In 2012, we make a vow to the "More".

And yes, Rebecca, more cowbell.

Because -- in this world of cynicism and anxiety-- where everyone is fighting for their own piece of the pie, and so very few people actually bother to stop and simply give a shit... the fact is, all anyone really wants is a little bit of comfort food and someone to share it with.

And so, we're going to work on giving you that in 2012.

And as for you, our dear readers and compadres, we wish all of the following --

New Year Apron Giveaway

noreply@blogger.com (Lo) — Mon, 26 Dec 2011 16:51:00 +0000

Caramel Apple Pie Apron - A crisp bib of caramel-
colored cotton with a gathered skirt descending
from a contrasting tie-waist and pleated detailing
at the bust will be sure to keep your most prized
silks protected from your favorite sauces.

If you've been reading Burp! for a while, you may remember being virtually introduced to my grandmother, Gladys, back in March of 2010 when I wrote about the cake we made for her 90th birthday party.

Grandma passed away this year -- the Sunday before Christmas -- peacefully, and just the way that she would have wanted.

Although it's been difficult, there is much to celebrate in the life of this woman who lived for almost a century. She lived to celebrate her 50th wedding anniversary, and 91 birthdays. And she left behind myriad children and grandchildren who were inspired and encouraged by her life of faith and strength.

One of the things I'll always remember about my grandmother is that she never wore pants. In fact, I can think of exactly one occasion when she put on a pair of "trousers" (as she called them) to do some particularly strenuous yard work.

Grandma was always decked out in a blouse and skirt, and almost every piece of her clothing was hand-made. She acted as her own tailor, so every piece of her clothing fit her to a "t".

Although my grandmother wasn't a particularly adventurous cook, she was a big fan of the waist-apron, which protected her skirts from greasy or floury hands & accidental spills. Her style was fairly conservative, so most of her aprons were plain and made to go with everything.

I'm a little different from Grandma in that way. I have a major "thing" for cute aprons... and I always feel that the more colorful they are, the better. If I had more space, and ignored my sense of frugality, I would probably own 50 of them.

This year, I was privileged to receive a Caramel Apple Apron like the one pictured above, from Shabby Apple.com. The apron is just as cute as you would expect, with designer details that make it not only a practical kitchen item, but also an adorable fashion statement. The apron is well constructed, made with sturdy cotton fabric and cute retro detailing, including somewhat unusual cotton rope ties (rather than fabric) at both the neck and waist. I would have been happy to find a utility pocket or two in the front of the apron, which would have increased the apron's utility; but overall it's a nifty little addition to my collection. And maybe, just maybe, I carry a little piece of my grandmother with me when I'm wearing my apron in the kitchen.

In honor of Gladys, who would have been 92 years old this spring, I'm pleased to offer one lucky reader a Shabby Apple Caramel Apple apron. This giveaway is a big THANK YOU to all of our loyal readers for being with us in 2011, reading and commenting, and reminding us of what's really important.

So, try your hand at winning a Caramel Apple apron. And usher in all that delicious cooking for 2012 with style.
___________________________________________________________
For your chance to win a Shabby Apple Caramel Apple Apron like the one pictured (a $40 value), please read the instructions below. Be sure to leave a comment for each entry (and leave your email address if you don't have it listed on your blog/contact info). Please note that this contest is limited to residents of the United States. Contest ends 12/31/11 at NOON (CST).

Mandatory entry (must be completed or no other entries will count):

Head over to Facebook and Give the Shabby Apple page a like (leave us a comment letting us know that you did so)!

Extra entries – please leave a comment for each additional entry, letting us know you completed it

Visit ShabbyApple.com, take a look at the products on their site and let us know which one is your favorite.
Use the following text to tweet about this giveaway (please leave a link to your tweet in the comments for credit):

Shabby Apple Apron giveaway - #win @Burp_blog: Ends 12/31 #giveaway

NOTE: The lucky winner will be chosen randomly and announced on Facebook on January 2, 2012 . The winner will be emailed separately to arrange for mailing of the prize pack.

Full Disclosure: This giveaway is sponsored by ShabbyApple.com. We were sent a free Caramel Apple Apron for the purpose of this review and giveaway. However, all opinions expressed in this review are our own.

The Best of 2011

noreply@blogger.com (Lo) — Thu, 15 Dec 2011 19:43:00 +0000

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 content for the blog.

We were overwhelmed this year as we looked over our blog stats for the year and realized how much we've grown. Despite the fact that we've been busier than ever (and that has been reflected in the frequency of our posts, particularly lately), we've more than doubled our readership from 2010 to 2011.

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 11 posts on Burp! from 2011 (in order of popularity) ... just in case you missed them.

Top 11 Posts of 2011
These are in order of popularity, # 1 being the most popular post.

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 2012?

Bits on Blogging and the Food I Wish I Was Making

noreply@blogger.com (Lo) — Tue, 13 Dec 2011 17:50:00 +0000

I'm impressed with all of you who blog up a storm during this time of the year -- sharing delicious treats and logging all of your holiday baking and meal planning. It's amazing, really.

Because while you're taking the time to share all the wonderful things you've got cooking (along with adorable anecdotes about your children, crafty ideas for holiday decorating, and plans for the new year), I'm experiencing a moment of not really feeling as if I have anything quality to convey.

Some of it has to do with other obligations, including my new freelancing gig at OnMilwaukee, which I really enjoy. But, some of it has to do with not wanting to pump out content just for the sake of pumping out content. When you come over to Burp! I really want to give you something of value -- something unique and interesting. Original recipes. Original content. All the things you've come to expect from us over the past five years. And right now, that's gotten to be a little bit tough.

I’ve also been struggling a lot lately with identifying my own voice as a writer. The fact is, now that I've taken some definitive steps to make something more of my writing and cooking (more, that is, than the purely self-indulgent activity that is food blogging), I find myself increasingly constrained. Blogging isn't so fun when there's all that pressure. And I'm certainly not nearly as amusing. And yeah, I really need to get over that. Because I really love what I do here on Burp! And I want to keep sharing it with you guys. For a very long time.

So, with all that off my chest, let's shift gears and talk a little bit about all the food I wish I was making -- and the food I plan to blog about in the new year. Like the homemade sausages we're going to make with the back-fat in our freezer. And the homemade doughnuts we've been meaning to tackle. And that recipe for Thai style waffle sundaes that we've been keeping from you for a very long time. And I'll bet there is plenty of new territory just waiting to be explored in our kitchen. We just need a little time (and patience) to get there.

Of course, while we're fallow, maybe you'd like to take a look at my "Eat Me" board on Pinterest...? It's kind of become my wishlist of sorts... All the food I'm NOT currently making -- but hope to tackle in some form, some day. Pretty delicious stuff, and the pictures are pretty good too.

"Eat Me" Board on Pinterest

You could also do us the favor of leaving a comment (either here or on Facebook or Twitter), and telling us what you'd really like to see more of over here at Burp! during the new year. We promise to take your suggestions to heart and use them to shape the content for 2012.

And, in the meantime, I'll be working on getting re-energized and inspired to come back here and give you what you really came for.

Promise.

Relax Milwaukee: We're doing your holiday baking for you

noreply@blogger.com (Lo) — Wed, 30 Nov 2011 19:21:00 +0000

There's no denying it, the holidays are here.
I feel the pace of life escalating, the stress mounting. I see the red and the green. The holly and the ivy. And I'll admit that it's making me feel just a little crazy.

And so, we're going to slow it down a bit. Take some time for ourselves. And concentrate on what really matters.

The fact is, the holidays are the perfect time of the year to focus on those special people that truly make a difference in our lives. It's also a great time to think about ways to really make a difference in the lives of others.

Maybe it's through a generous donation to a good cause. Or a simple expression of thanks to someone who's touched your life in some way this year. It could be a simple smile to perk up someone's day. Or a cup of tea with an old friend.

Or maybe you want to do what we're doing... and plan a bake sale!

Yup, we're doing it again.
Thanks to the generosity of the MKEfoodies, we're going to be pulling out all the stops for another amazing MKEfoodies bake sale. But, this time, it's all about the holidays.

We'll be making our famous chocolate covered cherries to be sold for the event. And we have it on good authority that there will be a whole lot of other delicious holiday treats. Including free tea from Milwaukee's Rishi Tea, coffee from Stone Creek Coffee, and some really great cookies and treats from Milwaukee area food bloggers like Nicole from OnMyTableBlog, Erin from Hot Dinner Happy Home, Dan & Melissa from Duo of Chefs, Sarah from Food, Fun, and Life in Waukesha and Karis from Karis' Kitchen.

If you're in the area, come on out to support Cookies for Kids' Cancer while picking up holiday treats and gifts for your friends, family, and colleagues.

We'll be doing all the baking -- so you don't have to!

MKEfoodies Holiday Bake Sale
Saturday, December 10, 2011
12p.m. – 4 p.m.
Best Place At The Historic Pabst Brewery
901 W. Juneau Ave.

Invite your Friends via Facebook!
Can't make it to the event? Give to Cookies for Kids' Cancer at our online donation page!

Interested in being a baker, a volunteer, or an event sponsor? Email lo@eatatburp.com

All proceeds from the MKEfoodies Holiday Bake Sale will go to Cookies for Kids' Cancer, a 501(c)3 non profit founded by parents inspired by their son Liam's battle with cancer. They were shocked to learn that the main reason over 25% of kids diagnosed with cancer do not survive is because of a lack of effective therapies. And the reason for the lack of therapies was very simple: lack of funding. They pledged to support the development of new and better treatments by giving people a simple way to get involved.

©BURP! Where Food Happens

Post-Thanksgiving Turkey Panini with Goat Cheese & Cherry Chutney

noreply@blogger.com (Lo) — Fri, 18 Nov 2011 00:19:00 +0000

I promised there would be talk of the sandwiches we made with our delicious Maple Brined Cherrywood Smoked Turkey. And I can't leave you in suspense any longer. After all, these little morsels were so stellar that you're going to want to try them out for yourself just as soon as you have some of your own Thanksgiving turkey leftovers on hand.

Before we get to the details of the sandwiches themselves, I'm going to take the opportunity to put in a plug for this cherry chutney recipe, which is quickly becoming one of our all-time favorite condiments.

Though it might not be quite as traditional as your usual cranberry sauce, I'm going to challenge you to consider making up a batch to put right out there on your Thanksgiving table. It's tart and delicious. And it goes perfectly with turkey. And stuffing. It's also delicious spread on one of those dinner rolls you're bound to have left over.

Which brings me to the sandwich at hand. These little beauties make use of leftover dinner rolls, one of the holiday staples that seem to get thrown out more than re-heated. So, I like to think that these sandwiches are born of thrift. They're also super fast to throw together, which makes them the perfect dinner for one of those busy weeknights that become inevitable as the holidays draw closer.

Since the goal here is to make you hungry, let me give you a quick glimpse into the sort of sandwich I'm talking about. Just imagine a crisp, warm panini-pressed sprouted grain dinner roll spread with a liberal amount of fresh goat cheese, dolloped with cherry chutney and topped with delicious smoked turkey and fresh arugula. Sweet-tart, tangy, smoky, peppery -- all of these flavors come together in glorious harmony as you bite into this crisp little slider.

Reminiscent of the holidays, but definitely more than just a repeat, these delicious snack-sized sandwiches are sure to please. The best part is that, since they're small, you can even gobble up more than one.

Happy Thanksgiving everyone!
Eat well. Enjoy family and friends. We'll lift our glasses to you at our holiday table!

Post-Thanksgiving Panini with Goat Cheese & Cherry Chutney

©BURP! Where Food Happens