Burp!

Happy Burp-Day: Let's Drink to Six Years of Burp! Blog

noreply@blogger.com (Lori Fredrich) — Mon, 17 Jun 2013 04:36:00 +0000

Six years. Wow.
Six years of blogging flies past faster than you'd think.
But, here we are, still cooking up a storm and loving what we do.

And we have only you to thank.

Thank you, dear readers, for reading and interacting. For hanging tough when we've suffered from recipe block and when we didn't have much to say. For understanding when posts weren't quite as frequent as we would have liked.

We may not have the MOST readers of any blog out there. But, I can assure you that we have some of the best. And we're privileged to have gotten to know you all -- some of you in person, but even more of you online. Thanks to you we have an active Facebook page, a healthy Twitter following, and a blog that we love coming back to day after day.

Over the years, we've run into a lot of people who were amused by the name of our blog, and excited about what we stand for (this makes us happy!). We've also had a host of requests from family, friends, and fans to create a bit of Burp! swag.

Our first attempt was the Burp! t-shirt, which we printed for the first time in 2010 and again in 2012. People loved them, but we decided to do something different this time around.

So, in celebration of our sixth year, we've teamed up with talented local Milwaukee ceramics artist, Kate Riley, to present the first ever Burp! mug. Read more about Kate here.

The mugs are hand-crafted and hand-painted - iridescent black on the exterior, with a flat white on the interior. Best of all, each mug holds 12 ounces of just about any liquid you can think of -- from coffee and tea to milk or beer. Beautiful. Functional. And microwave and dishwasher safe.

Mugs are $20 plus $5 shipping and handling.
Please note that the mugs are hand-crafted in small batches in Kate Riley's studio here in Milwaukee. Right now, we have 30 mugs on order, which we'll mail out as soon as they're finished. If demand warrants, we'll commission more mugs to be created.

©BURP!

Tequila Lime Butter Grilled Chicken: The Best Chicken is Drunk Chicken

noreply@blogger.com (Lori Fredrich) — Thu, 30 May 2013 16:28:00 +0000

Ah, yes. Grilling season is finally here.
And is there anything more classic than marinated chicken?

Probably not. But, I'll bet you're bored with your usual recipes.

So, let me offer this suggestion: start mixing your favorite cocktails with your chicken breasts.

Seriously, folks. A chicken breast marinated with a Bloody Mary is positively delicious.

And rum and pineapple will give you an awfully nice tropical chicken dish.

Or pour on the gin and grapefruit juice and make yourself delicious "Salty Dog" inspired chicken.

The possibilities are limited only by your imagination. And your liquor cabinet.

This is our latest "drunken" chicken marinade: tequila lime.

This recipe brings together the flavors of a classic margarita into a deliciously bright chicken dish where the flavors really pop. A tequila lime mop sauce fortified with real butter reinforces the citrus flavor and assists the chicken in caramelizing easily on the grill.

Just look at those lovely grill marks. And no - they weren't made with a sharpie.

Tequila Lime Butter Grilled Chicken

©BURP!

Wisconsin Classics Revisited: Grilled Chicken Taco Salad and Stuffed Burgers

noreply@blogger.com (Lori Fredrich) — Sun, 19 May 2013 23:16:00 +0000

When it comes to cooking, I really love a good challenge -- which is probably what makes me so fond of recipe development.

I love the tasting and tweaking. I love trying new techniques to get different results. And I love searching for just the right balance of flavors and ingredients.

A favorite pet project of mine is recreating favorite dishes we've eaten at restaurants -- or thinking of creative ways to revamp recipes that didn't quite make the flavor cut (there's always a way to save a good concept, after all... you just need to bring a new eye to it).

So, this latest project -- creating recipes inspired by things we've eaten in Wisconsin -- was an incredible amount of fun. Not only did we get to think back to all sorts of fun places we've been in our home state, but we got to create delicious food to go along with it.

Head over to Eat Wisconsin Cheese, and you'll find a deliciously fresh grilled chicken taco salad, embellished with creamy chipotle dressing and crisp, warm seared White Cheddar Cheese Curds.

The curds have all the flavor of their battered, fried brethren; but, they're quick and easy to prepare, and they taste delicious when accompanied by the auspiciously fresh crunch of romaine lettuce, red peppers and the sweet kick of red onion.

Of course, if you're not in the mood for salad, we've got a solution for that too.

How about a take on the classic cheeseburger for your next backyard barbeque? Our version pays homage to Mineral Point's Brewery Creek Inn "Stuffed Burger." Jam-packed with Blue Cheese and smoked bacon, and served with melted Colby Cheese, caramelized onions, and barbeque sauce, this delicious creation is a force to be reckoned with.

Recipes:

Grilled Chicken Taco Salad with Seared Wisconsin Cheese Curds

Burgers Stuffed with Bacon and Wisconsin Blue Cheese

Feeling inspired? Check out the Traveler's Guide to America's Dairyland and plan your next vacation to Wisconsin! (And don't forget to visit us while you're here! We'd love to meet you!)

©BURP!

Edible Milwaukee AND Fluffy Key Lime Pie in a Jar

noreply@blogger.com (Lori Fredrich) — Wed, 15 May 2013 19:19:00 +0000

If you've been wondering where we've been, I have a really, really, good explanation.

We've been busy planning the launch party for Milwaukee's newest food magazine, Edible Milwaukee. If you have an Edible publication in your home town, you probably know why we're so excited to be getting one here in Milwaukee.

The fact is, Milwaukee has always been known for its food traditions in beer, cheese, and sausage. But, some people have missed the fact that, over the last ten years, it's become a virtual hotbed for foods of all kinds -- from cocktails to coffee to amazing food entrepreneurism. And that doesn't even include the freshwater or urban gardening initiatives.

Honestly -- the stories stemming from the city’s culinary scene could fill a book. Now, finally, there is one – a publication dedicated solely to the production, distribution, and consumption of food in the Greater Milwaukee area. YAY! Anyhow - if you're going to be around, we'd love it if you joined us. You can get tickets over at MKEfoodies.

For those of you who are too far away to celebrate with us, I'd like to leave you with a little bit of a celebration of your own.

We worked up a couple of dessert recipes in the last few months for the Go Bold With Butter blog -- and one of them turned out particularly well.

It's cute. And trendy. And gosh-darn delicious. Especially if you agree with me that almost nothing tastes more like summer than a cool slice of tart key lime pie.

Most versions use sweetened condensed milk to give the pie a rich, creamy flavor. But, in this recipe, we’ve used lime curd to provide the perfect amount of pure lime flavor and the airiness of freshly whipped cream to add lightness to the otherwise heavy filling.

Layering the dessert in half-pint mason jars provides a modern twist to this classic summer dessert.

Fluffy Key Lime Pie in a Jar

©BURP!

Spring Ramp Risotto

noreply@blogger.com (Lori Fredrich) — Thu, 02 May 2013 02:26:00 +0000

There's nothing like a warming bowl of risotto to warm your cockles in the depths of winter.

There's also nothing like that same bowl of risotto to comfort you during the damp days of spring. Fortunately, there's also little better than a big bowl of creamy rice teeming with the allium-scented perfume of fresh spring ramps.

If you've made risotto before, you'll find that this recipe isn't fancy or fussy. But, the flavor is plenty complex, and it harbors a deceptive richness that's brightened by the pop of a bit of lemon zest.

Perfect served alongside a slice of grilled fish, this risotto captures spring in a dish.

The bulbs of the ramps are sauteed to soften their slight bite and assist in infusing the rice with flavor. The ramp leaves are saved and added just before the end of cooking for an additional burst of flavor. The brightness of lemon zest pulls everything together.

You'll need a nice big handful of ramps, a bit of lemon (Meyer lemons are really nice for this recipe), some good quality Parmesan cheese, a cup or two of arborio rice, and a quart of vegetable stock.

That's it -- 30 minutes, and dinner is pretty much on the table.

The sum of this recipe is definitely far greater than its parts. In fact, the biggest investment you'll make is that of your time standing over the stove to stir it.

Bright. Savory. Earthy. Green.
It's the perfect side dish for roasted chicken, salmon -- or even on its own.

Spring Ramp Risotto

©BURP!

Pacific Salmon with Wild Ramp Pesto

noreply@blogger.com (Lori Fredrich) — Mon, 29 Apr 2013 01:36:00 +0000

Spring has finally sprung here in southeastern Wisconsin. We've had gorgeously mild weather for the past few days, and it's given me a craving for deliciously fresh spring fare.

Seasonal local produce is still somewhat scarce. But, there are a few delicacies available to satiate my cravings. One is the delicious spring ramp.

Resembling scallions, ramps begin at their base as lovely white bulbs whose gorgeous reddish-purple stalks rise upward into a plume of elegantly silky green leaves. With a mild flavor poised deliciously between that of leeks and garlic, they make a delicious addition to pasta dishes and pestos. And they marry particularly well with farm fresh spring eggs.

Many supermarkets carry ramps when in season. However, they can also be foraged*. We were lucky to have a friend who shared his favorite foraging spot with us this year, so we were able to head out today to pick up a few handfuls of this favorite spring delicacy.

The question, once we got them home was, of course, what to make?

Why, a simple pan seared salmon recipe, of course.
This uber-easy recipe makes full use of the flavor of the mild tops of spring ramps, in full complement to the rich, silky flavor of seasonal salmon.

Best thing is, there's very little effort involved. You just need a few simple ingredients, a food processor, and a nice heavy cast iron skillet for cooking your salmon.

If you've never seared salmon in cast iron before, you're in for a treat. It's quick, easy, and delicious.

Heat your cast iron skillet over medium heat until it's so hot it's almost beginning to smoke (5-7 minutes). Add a tablespoon or two of butter, and allow it to melt, covering the entire cooking surface. Place salmon filets in the pan and allow to cook for 2-3 minutes or until the filet begins to brown. Flip the filet, cover the skillet, and continue cooking for an additional 2-3 minutes -- or until the dark/under cooked middle portion of the filet comprises slightly less than a quarter of the total filet thickness.

Top salmon with ramp pesto before serving.

Spring Ramp Pesto

For those of you who love ramps as much as we do, stay tuned. We'll have a couple more recipe ideas for you coming up!

NOTE: *If you are lucky enough to know of a place to forage for wild ramps,take care to keep sustainability in mind. Harvest only from large, healthy beds and take, at most, a fraction of what is there (no more than 5-10% of a bed). Concern about over-harvesting has everything to do with the fact that wild ramps do not seed themselves; once you pick a ramp it does not grow back. And over-harvesting can easily decimate a ramp population.

©BURP!

From Milwaukee with Love: Mother's Day Cookie Giveaway

noreply@blogger.com (Lori Fredrich) — Tue, 23 Apr 2013 00:47:00 +0000

One of the things we love best about blogging are the great people we meet along the way.

Lately, we've been meeting some pretty awesome local artisans whose food products deserve some serious attention. Our latest find is Patricia O'Brien & Company, a decorated sugar cookie company located right here in Milwaukee.

And if you love classic sugar cookies, you'll want to keep reading.

Patricia O'Brien is a great example of someone we've made acquaintance with recently, who has used her skills in the kitchen to create an artisan food business.

Patricia had been a home baker for years before starting a cookie decorating business.

"I saw an article in an obscure magazine several years ago which described how to ice a cookie with royal icing, and after it dries, how to paint on that surface with food coloring," she told me. "I love to paint--on canvas, wood, and just about anything--so the thought of painting cookies was very exciting to me. I experimented with several different types of pigment and found a combination of brush and paint that produced the desired effect. Many of my cookies are decorated with a combination of techniques, and just about all of the assortments have some painted cookies."

Spurred on by a friend, Patricia agreed to test out her product at a cookie sale at her friend's home.

She brought over nearly 1000 Christmas cookies, and displayed them on platters on her friend's dining room table. Each platter contained cookies of a different design.

"My friend had purchased large white pizza boxes and, as the guests went around the table, they picked out the cookies they wanted and placed them in the pizza box, then paid for them at a check out table," she recalls. "We sold all 1000 cookies in 45 minutes. My friend turned to me and said 'Now do you believe me that you should sell these cookies?'"

Patricia sent us a box of her cookies to try out for ourselves. The box was beautifully tied with a cheerful bow, and each pair of cookies was carefully packed in their own paper bag, and cushioned with bubble wrap.

And the cookies themselves? They're just what you'd expect -- crisp, buttery, and only slightly sweet, with the firm frosting I remember from my grandmother's holiday cookies. Best of all, the cookies are decorated with care using attractive painting techniques and 3-D frosting details.

Patricia O'Brien & Company was founded in 2006. Patricia bakes cookies full time, sharing a commercial kitchen with Karen Smith, The Cake Lady, a notable wedding cake business in the area. She uses an old family recipe for her cookies that contains only butter, sugar, flour, and eggs. Her icing is made from meringue powder and powdered sugar.

"I can still remember the red plastic cookie cutters my mother used with us when we were children and the tin shapes I used with my children," Patricia tells me. "I have a snow globe cookie cutter that has become a signature cookie, and there is one in most of my assortments. I have painted these for my sons with campus scenes when they went away to college and with seasonal landscapes for the holidays – that is the cookie that is probably the one most people remark about."

Patricia makes her cookies in hundreds of shapes, customizing them for any number of occasions -- from baptisms, to birthdays, to gifts for tennis, golf, and basketball lovers. Head over to her web site and check her out!

Even better, Patricia O'Brien is offering one lucky reader a box of Mother's Day themed cookies -- shipped right to your door in time for Mother's Day!

Just take a look on Patricia's web site and link back to one of your favorite designs (we're partial to the Sock Monkeys!). You have until NOON on Saturday, April 27, 2013 when we'll randomly choose a winner. If you are chosen, you will be notified by email, so please leave your email addy with your comment if it's not included with your Blogger profile. Entries from the U.S. only, please.

©BURP!
Full Disclosure: This giveaway is sponsored by Patricia O'Brien & Company, who provided us with product samples, as well as the box of Mother's Day Cookies for the giveaway. However, all opinions expressed in this post are our own.

Slow Cooker Bolognese: For those busier than average weeknights

noreply@blogger.com (Lori Fredrich) — Fri, 19 Apr 2013 17:46:00 +0000

Despite the supposed arrival of spring, it's been rainy and cool here in Wisconsin. And we've been busier than ever.

In addition to the food and dining writing I've been doing for OnMilwaukee.com, I also recently took a spot on the editorial panel for Edible Milwaukee magazine, which is launching here in Milwaukee in May. So, we've volunteered to spearhead the planning for a fund-raising gala to celebrate the release of the first issue of the magazine. Needless to say, we've been up to our elbows making requests for silent auction donations and working with the chefs from Milwaukee Food for Thought, an amazing group of community-minded chefs, to make sure the event is as awesome as we envision it will be in our heads.

We've also been busy with our MKEfoodies group, which has really taken off in the past year. We just pulled together our first ever Milwaukee Food Swap, which took place on April 14th (and was an amazing amount of fun). And we're currently planning our second annual Walker's Point Food Crawl, which will take place on June 1, 2013. So, we've been writing up press releases, chatting up area restaurants, and trying to think of ways to make this year's event even bigger and better than ever.

So, we haven't had much time for cooking. What that means is, we've had to get kind of clever about our planning to ensure that we're still eating as healthfully as possible. In part, that means we've been relying on our trusty crockpot to do some of the work for us.

Fortunately, some recipes are just MADE for the crockpot. And this is one of them: old fashioned long-simmering bolognese sauce.

You’ve heard the legends of long-simmered Bolognese made by Italian grandmothers of old. And you've probably also seen the recipes that claim to give you a quick alternative to this classic sauce.

Well, the quick recipes are a joke. And the legends are true. Slow cooking makes any Bolognese better. Fortunately, this version makes use of the crockpot so you needn’t sit home all day waiting for your sauce to reduce.

But, don’t scrimp on the details. A half-hour of prep work gives you at least ten hours to take it easy as your sauce cooks. And it makes enough for multiple meals or one feast for a small army... oh, and it freezes well, to boot!

You will need at least a 6 1/2 quart sized crockpot for this recipe (alternatively, split up the amount between two smaller crockpots). Because steam rises from the sauce as it cooks, it’s best to place the slow cooker on a counter with no cabinetry overhead.

Rustic Crockpot Bolognese Sauce

©BURP!

Spinach Artichoke Melts for Grilled Cheese Month

noreply@blogger.com (Lori Fredrich) — Mon, 15 Apr 2013 15:43:00 +0000

You know it's grilled cheese month, right?

It's the perfect time to take a moment of silence and truly appreciate the miracle that happens when you put great bread and delicious cheese together.

Living in Wisconsin, we're surrounded by mounds and mounds of delectable artisan cheese. And yet, sometimes we forget how lucky we really are. Grilled cheese month is a nice reminder that living in one of the cheesiest states in the union has its advantages.

This year, when we thought about concocting a sandwich to celebrate GC Month, we were looking to create something a little bit outside of the box. Two of our favorite things just happen to be grilled cheese sandwiches and spinach artichoke dip. So, as we puttered in the kitchen one day we thought, why not combine the two?

These delicious melts are the result of our experimentation.

Deliciously cheesy, with all the flavor of a great spinach artichoke dip and the gooey cheesiness of the best grilled cheese sandwich you’ve ever made, they’re made even better by a crisp exterior created by grilling the sandwiches with real butter -- also a hot commodity here in the Dairy State :)

Spinach Artichoke Melts

©BURP!

Beer Bacon Brittle and a Delicious Giveaway

noreply@blogger.com (Lori Fredrich) — Tue, 02 Apr 2013 00:10:00 +0000

We met Sarah Marx Feldner, owner of Treat Bake Shop, over a year ago. It was before her delicious candied spiced pecans were featured in "Martha Stewart Living" magazine... or named among the "10 locally made products every cream city household should have on hand" by M Magazine. In fact, when we met her, she was nonchalantly doing a tasting at our local food coop.

Even though we're the type of people who would ordinarily make our own spiced pecans, we had to admit that Sarah's recipe was pretty amazing.

Crispy, sugary, spicy... they're everything you'd want and more.

In fact, we kept finding ourselves picking up a jar here and there -- for that impromptu cheese plate at the holidays, to add to our next batch of brownies... Honestly, we bought at least a jar or two just for snacking.

As our esteem for her product grew, we got more and more excited about the prospect of show-casing it on the blog. But how? We wanted to create something fun and tasty that really show-cased the great flavor of the pecans...

So, we started thinking about some of our favorite ingredients. What's more classic than the combination of beer and nuts? And isn't it true that bacon makes everything better?

We made up a batch of this brittle, and it completely blew us away. It also won over the hearts of the readers over at Go Bold with Butter, our latest freelancing project.

This brittle brings together the flavors of game day staples like beer, spiced pecans, and bacon into a crunchy, salty-sweet snack that your guests will find as delicious as it is addictive.

Quite frankly, melted butter and sugar never tasted so good.

Beer Bacon Brittle

Of course, it's not really fair to talk about Sarah and her awesome pecans without offering you a chance to try them out for yourself. So, get your commenting fingers ready.

Leave a comment telling us how you would use a jar of Treat Spiced Pecans. You have until NOON on Wednesday, April 10, 2013 when we'll randomly choose three (3) of you to receive a jar for your very own. Winners will be notified by email, so please leave your email addy with your comment if it's not included with your Blogger profile. Entries from the U.S. only, please.

Make bacon beer brittle... or simply eat them out of hand. Whatever you decide to do, it will be fabulous.

©BURP!
Full Disclosure: This giveaway is sponsored by Treat Bake Shop, who provided us with the product to us free of charge. However, all opinions expressed in this post are our own.

Pitzotl Stuffed Jalapenos: Spice Up Your Appetizers

noreply@blogger.com (Lori Fredrich) — Sun, 31 Mar 2013 00:17:00 +0000

I've gotta admit it. I love a great stuffed pepper. But, I have a particular affection for the bite-sized variety.

Jalapeno poppers are a great example. Creamy. Cheesy. Delicious. Right? But, they're puttery to make, since they need to be battered and fried. So, how about a slightly easier version?

These peppers are stuffed with a cream cheese and Monterey Jack cheese mixture that matches (or beats) that of the usual jalapeno poppers. It's made even more delicious with the addition of a bit of finely diced Bolzano Pitzotl, an artisan salami made from heirloom pork flavored with chiles and cocoa powder.

Just slice open the jalapenos, scrape out the seeds, stuff with the cheese mixture, and bake.

They're absolutely delicious -- reminiscent of a cross between jalapeno poppers and pepperoni pizza -- and perfect for your next party. I'm thinking they'd even be delicious made on the grill in the summertime.

Oh, yeah.
Easy Salami Stuffed Jalapeno Peppers

Want to try one of Bolzano's salami products for yourself?
We're giving away one stick of salami away to a lucky reader. All you have to do is tell us which salami flavor you'd like to try -- and how you'd use it.

You have until NOON on Wednesday, April 10, 2013 when we'll randomly choose one lucky winner to receive a stick of Bolzano salami for your very own. Winners will be notified by email, so please leave your email addy with your comment if it's not included with your Blogger profile. Entries from the U.S. only, please.

Choose from the following flavors:

Pamploma Runner
RauchZwiebel
Old School
Fin Oh Kee Oh Na
Pig Red Salami
Pitzotl

©BURP!

Salami Stuffed Chicken Breast: Easy Company Worthy Fare

noreply@blogger.com (Lori Fredrich) — Wed, 27 Mar 2013 14:46:00 +0000

I'll admit that when we first tackled this Bolzano Blogger project, I wasn't sure exactly what we were going to make for our first recipe. Bolzano salami is delicious, but we generally eat it out of hand, as part of an antipasto platter, or prepared simply on a sandwich. So, thinking about creating a recipe that really made the most of the flavors of the meat felt like a bit of a challenge.

We were lucky enough to be given a stick of the newest flavor of Bolzano Salami -- the Pitzotl, featuring the zip of chiles and the deep dark flavor of delicious cocoa powder. So, we decided to focus on recipes that show-cased the "mole-esque" qualities of the product.

This delicious recipe features quick-brined chicken breasts stuffed with cumin garlic butter, and stuffed to the brim with Pitzotl salami, sundried tomatoes, and Queso Fresco. The chicken breasts are easy to throw together, they hold their shape thanks to a bit of kitchen twine, and they're perfect for making ahead. Both the brine and the butter ensure a deliciously tender chicken breast, and the basic filling offers just the right pop of sweet salty flavor.

The chicken breasts cook up beautifully in the oven, and when sliced into medallions, they make a fabulous presentation on the dinner plate. Pair them with Mexican rice, sauteed squash, and refried black beans. And eat the leftover medallions piled high on a sandwich with crisp lettuce, maybe a slice of melted cheese, and a bit of chile-spiked mayo.

Pitzotl Stuffed Chicken Breasts
Perfect for your next dinner party. Make it and tell us what you think!

Want to try one of Bolzano's salami products for yourself?
We're giving away one stick of salami away to a lucky reader. All you have to do is tell us which salami flavor you'd like to try -- and how you'd use it.

You have until NOON on Wednesday, April 10, 2013 when we'll randomly choose one lucky winner to receive a stick of Bolzano salami for your very own. Winners will be notified by email, so please leave your email addy with your comment if it's not included with your Blogger profile. Entries from the U.S. only, please.

Choose from the following flavors:

Pamploma Runner
RauchZwiebel
Old School
Fin Oh Kee Oh Na
Pig Red Salami
Pitzotl

©BURP!

Full disclosure: The product for our recipe development was provided by Bolzano Artisan Meats, free of charge. But, all opinions expressed are our own, and we are footing the bill for the salami giveaway.

Salami Week on the Blog: Featuring Bolzano Pitzotl

noreply@blogger.com (Lori Fredrich) — Mon, 25 Mar 2013 16:35:00 +0000

We love living in Milwaukee. It's a lovely "big" small town with friendly people, a beautiful lake view, a nice dose of culture, plenty of universities to keep things interesting, and a growing food scene with some of the best artisan producers of delicious food products in the nation.

Among those artisans, we're lucky to claim Bolzano Artisan Meats, producer of seven of the finest handcrafted salamis you'll ever eat. They are the first company in Wisconsin to bring back the lost art of dry curing, and one of the only in the nation to make their products from locally raised heirloom hogs. Best of all, their products are delicious.

That's why we were tickled when Scott Buer, owner of Bolzano, approached us and asked if we'd coordinate a Wisconsin food blogger project, wherein 6 food bloggers would receive samples of Bolzano salamis, and -- in return-- create two delicious recipes using the products. We solicited volunteers, and got a great group of bloggers to participate (see the list at the end of this post).

For our part, we got to sample the newest variety of salami - Pitzotl - made with chiles and cocao. The flavor of the salami is pretty special. It's salty and spicy, with the kick of a quality pepperoni and a bit of depth we can only attribute to the addition of the cocoa.

We developed two recipes that we feel showcase the best qualities of the salami -- including some delicious stuffed jalapeno peppers (a bit like poppers), and a dinner-party-appropriate stuffed chicken breast with salami, sundried tomatoes, cumin garlic butter, and Queso Fresco.

So, this week is Salami Week on the Burp! blog. Be sure to check back on Wednesday and Saturday for two great recipes ... and your chance to win a stick of the salami of your choice!

And don't forget to check out all the great salami recipes being featured this week on these other Wisconsin Food Blogs:

Rebecca from CakeWalk: featuring Pamploma Runner Chorizo with smoked paprika
Molly from Peanut Butter & Pickles: featuring RauchZwiebel Salami with smoked sea salt and onion
Susan from Little French Bakery: featuring Old School Salami with cracked black pepper
Melanie from From Fast Food to Fresh Food: featuring Fin Oh Kee Oh Na Salami with ground fennel seed
Anna from Tallgrass Kitchen: featuring Pig Red Salami made from heirloom Red Wattle pork

©BURP!

Five Spice Carrot Soup: Winter Inspiration

noreply@blogger.com (Lori Fredrich) — Sat, 23 Mar 2013 15:10:00 +0000

It's that time of the year.

Spring is official -- and yet, here in the Midwest, we haven't quite moved officially into any semblance of a "growing season." And yet, I can just taste all of the deliciously fresh spring greens that will soon be coming out of the cold frames and greenhouses. I'm starting to get a taste for that first obnoxiously delicious batch of truly local asparagus that's just bursting with

In the meantime, it seems we're stuck with the root vegetables.

I shouldn't malign those hearty vegetables whose veracity allows them to withstand even the initial bite of Wisconsin winter weather, and whose thick skin allows them to submit gracefully to the challenges of storage in cellars, produce drawers, and basements.

But, I must admit that I get tired of them. By the time March rolls around, I'm tired of eating produce from last fall. I want something fresh and green.

Fortunately, just when I'm about to give up hope, I always seem to be apt to stumble upon awesome recipes like this one that give me the courage to persist a little bit longer.

Inspired by a recipe sent over to me by Rachel from Healthy Food Whole Life, and a bin of vegetables obtained from the great people over at Fresh Picks, a delivery service that offers year-round delivery of a wide range of local and organic vegetables, I made this recipe for the first time in February for one of our annual Soup Night events.

It's sweet and lively, thanks to the rich combination of carrots and sweet potatoes, with just the right amount of spice from a dash of Chinese five spice powder, which offers up a series of complex notes from cinnamon to fennel to star anise.

Although a garnish certainly would have made the photo prettier, this is the sort of soup that holds its own, and needs very little in the way of embellishment -- though a scattering of something crunchy would only enhance its silky charms.

Five Spice Carrot Soup

©BURP!

Shallot Mustard Sauce: Another Versatile Endeavor

noreply@blogger.com (Lori Fredrich) — Tue, 19 Mar 2013 23:40:00 +0000

Tired of making the same old grilled chicken breasts or pork chops for dinner?

Yeah, we were too. We got tired of having to think ahead and marinate our proteins. We'd used up most of our inspiration regarding dry rubs. We'd tried grilling, roasting, braising, and pan-frying. And still, it seemed that dinner was growing a bit dull and uninspired.

So, we decided to learn something new... which is how we got caught up in the effort of creating a few quick, easy master sauces.

First, we became enamoured of the oh-so-tasty classic brandy peppercorn sauce... and now, I must confess, we've gotten addicted to this beauty.

One of the great things about sauces is that they're generally quick to throw together, and they don't require much fore-thought if you have a decent collection of staple items in your fridge. Our suggestions for a starter collection would be butter, cream, white wine, garlic, shallots and citrus juice. Even bottled lemon or lime juice generally works in a pinch.

Oh, yeah - and don't forget about the mustard.

In this case, the flavor of plain old Dijon mustard is enhanced by the richness of butter and the sweetness of shallots in this high end sauce that... well, we thinking it has the potential to take just about any dish from the realm of good into the territory of really great.

It will dress up an otherwise plain chicken breast. And it's pretty fabulous on roasted salmon. And pork medallions... and, well, you get the idea. If you like the flavors that mustard brings to the table, I'm pretty sure this recipe is a fail-safe.

Looking for something different? Use it as a dipping sauce for homemade chicken tenders or as a topping for steamed broccoli or green beans.

Mustard Shallot Sauce

©BURP!

Brandy Peppercorn Sauce: So good you could bathe in it

noreply@blogger.com (Lori Fredrich) — Sun, 10 Mar 2013 22:47:00 +0000

We've been into mastering some of the classics lately. For instance, I think I've finally mastered the art of hollandaise. And I'm currently working on creating a perfect fudgey brownie (thanks to some inspiration from Nigella, I think I'm coming very close). I think this recipe probably also fits nicely into the "classic" category.

There is a steakhouse here in Milwaukee that serves up perfectly cooked New York strip accompanied by the diner’s choice of any number of delicious sauces, including Bearnaise, blue cheese butter, au jus, and a rich beef gravy.

It happens that my favorite is the brandy peppercorn sauce, which marries the delicate sweetness of shallots and cream with the assertive punch of brandy and peppercorns. In fact, the first time I tried it, I liked it so much I declared that I could “bathe in it."

While I probably wouldn’t recommend taking a bath in it (as appealing as that might sound), this recreation of that delicious sauce is pretty darned delicious poured over steak. Or pork chops. Or... just about anything, really.

Brandy Peppercorn Sauce

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Homemade is Always Better: Baked Chicken Taquitos

noreply@blogger.com (Lori Fredrich) — Mon, 04 Mar 2013 03:18:00 +0000

So, I've been wondering -- who buys those taquitos that they sell in the frozen foods section of the grocery store? And -- are they actually good?

And also -- why don't people just make them at home? They're really not difficult to construct. They take minutes to cook. And, contrary to popular believe, they don't require a deep fryer to get that uber crispy delicious exterior.

Now, we should disclose that we really hate cookbook claims that healthier versions of traditionally unhealthy foods taste just as good as their fat-laden counterparts, in part because it’s almost never true.

Fortunately, we found at least one instance where the baked version is just as good as fried, and maybe even better.

These deliciously smoky chicken taquitos bake up crispy and delicious thanks to a brush of melted butter and some time in a hot oven. They’re the perfect snack for game day, or any time you’re craving that fast Tex-Mex food fix.

Baked Chicken Taquitos

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Nigella Lawson: A Very Personal Story

noreply@blogger.com (Lori Fredrich) — Mon, 25 Feb 2013 16:06:00 +0000

My life -- more specifically my life as a writer -- was changed for the better this week. I attribute this phenomenon, in large part, to an opportunity I was granted through my freelancing for OnMilwaukee.com.

Nigella Lawson made a visit to Milwaukee on Thursday to promote her new book, "Nigellissima." Thanks to a serendipitous email on the part of my editor, I was able to meet with her for a face-to-face interview. Our time together was brief, just longer than half an hour, but within that time I experienced what I can only call an epiphany.

I'll confess that I'm not always all that excited about interviewing celebrities, not because they're ever really unpleasant, but moreso because most interviews end up feeling oddly cold -- more like a business transaction than a conversation between two warm-blooded, living human beings. But, my conversation with Nigella was... very different.

Yes, I took the obligatory "fan shot" (which, in retrospect, feels a bit cheap and silly). And I did get her to sign a book for me. But, still. There was something quite unique about our interaction. And I can't get it out of my head.

Before I delve more deeply into my experience, I should probably explain that I'm very rarely "star struck." I don't know why. I just don't get excited about these sorts of things. Even the knowledge that I would be meeting THE Nigella Lawson "in the flesh" didn't really have what might be described as "the usual" effect on me.

Now, that isn't to say I don't have an interest. I've been following Nigella for a good many years. While I missed out on most of her career as a British journalist, I did follow her columns in "Vogue" magazine, as well as her work in "Bon Appetit" and "Gourmet." Ever impressed by her personal connections to food, and her uncanny ability to connect with the reader through her experiences, I was a shoe-in to purchase her very first book, "How to Eat," when it was published in the States.

Although I was interviewing her with regard to her newest book, I felt compelled to bring my copy of that first tome with me to our interview. In fact, I introduced the interview with a very sincere thank you to her for writing a book that so clearly communicated her love for food, and which -- more importantly -- did so in such a personal way.

While I expected a cordial response to my --possibly sappy-- introduction, what I received was far beyond anything I could have envisioned.

"Thank you," she responded with the most heartfelt of smiles. "I put my heart and soul into everything, but this is absolutely everything I believe. This is my first-born and it has a special place in my heart -- also because, in a way, it was an odd book for me to write, having not hitherto been a food writer. And also because -- how strange that I was allowed to write this … that is a work that's not exactly a cookbook, not exactly a piece of food writing, but something in between. I tried to talk about food in my life personally, and where I feel it fits in generally. I find that most people who like reading, and who like food, respond to it. If I’m at a book signing, and people come back and bring that to me, I immediately feel there’s a very strong connection and rapport, because it’s kind of soul to soul."

Her response was believable -- not only because she said those words, but because the remainder of our interview had such a personal tone to it.

We sat openly in the lobby of the hotel -- quite within view of everyone who happened to take a stroll in or out. Her demeanor was very much without pretense, and our interactions were far less "professional" than I expected. In fact, our entire interaction felt very much like the reintroduction of two estranged friends, who simply needed a bit of a warm-up to return to their former intimacy.

Certainly, she answered my questions. But, she opened herself up to the dialog in a way I've not really seen in most interactions I've had with celebrity. She shared the story of the creation of the book -- which took place in the wake of her late husband's cancer diagnosis. She mused on the relationship of her work to feminism, and her perspectives on the authenticity of ethnic cuisines. She shared some of her favorite cookbooks, including detailed explanations of why she enjoys each one -- and where I could get copies of the most beloved, if I was interested.

And, although her schedule was tight, and my interview time had gone over by at least ten minutes, Nigella remained a few moments more to chat with me about a brownie recipe of hers that I've been making and enjoying for quite a few years now.

Peef would later describe our conversation on Twitter:

And yet, it wasn't so far from the truth. In fact, when we were done talking, she gave me a great big hug.

Was I speechless? Oddly, no.
But, was I moved? Absolutely.

In fact, I spent the remainder of the day basking in a very surreal feeling -- the sensation, I suppose, of having truly connected with someone whose love for what she is doing far surpasses the notoriety she enjoys in doing it. And that... well, it changed me in a way I could never have envisioned.

Thank you, Nigella.

Everyday Brownies - Nigella Lawson

NOTE: I'll be postinga link the interview over on Facebook when it goes life on Wednesday, February 27th... in case you're interested.

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Moussaka Macaroni and Cheese

noreply@blogger.com (Lori Fredrich) — Sat, 23 Feb 2013 17:24:00 +0000

We’re big fans of Greek food, a cuisine drawing from the influences of both the ancients and the Ottoman empire.

Mediterranean fare is generally fresh and healthful, and makes liberal use of seasonal vegetables, seafood and olives. But, when we’re in the mood for an indulgence, we always find ourselves reaching for the creamy richness of moussaka.

Perhaps the most widely recognized of all Greek dishes, moussaka is a casserole made by layering eggplant with a spiced meat filling, then topping it off with a creamy béchamel sauce that is baked to golden perfection.

This mac n’ cheese mimics the flavors of the classic dish by layering cheesy pasta with a sauce made from ground lamb, diced eggplant, and fragrant spices. A creamy béchamel unites the layers and enhances the richness of the dish.

We use Wisconsin Fontina in place of the less common Kefalograviera for its creaminess and flavor, along with Wisconsin cow’s milk Feta, which pulls in the briny, tangy notes commonly found in traditional Mediterranean fare.

Don’t be intimidated by the long list of ingredients. This dish comes together fairly quickly, and offers you the opportunity to enjoy a glass or two of Greek Ouzo while it’s baking. The eggplant lamb mixture can be made a day ahead to save time.

Moussaka Macaroni & Cheese
Check out this recipe, and a host of other delicious takes on macaroni and cheese over at 30 Days and 30 Ways with Macaroni & Cheese. And don't forget to enter their Mac & Cheese Please! giveaway to win a copy of Laura Werlin's awesome mac & cheese book. -- enter before March 1st!

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Waffle Brownie Sundaes

noreply@blogger.com (Lori Fredrich) — Wed, 13 Feb 2013 19:01:00 +0000

We are big fans of brownies. We especially love deep dark fudgey brownies that are crisp and sugary on the outside and sqwoodgy and chocolatey in the middle.

Peef likes his brownies served up with a scoop of ice cream. I love mine straight up, still warm from the oven, with a nice cold glass of milk.

Unfortunately, we never seem to think about making up a batch until a craving hits (at, say, 8pm on a weeknight) -- which often means it's too late to act upon the impulse.

Luckily, we think we may have found a palatable solution.

Don't laugh, but you can make a pretty good "brownie" in the waffle iron. Yup. We've done it.

It took us a few tries, but we finally hit upon a recipe that gives you just enough chocolate flavor without gunking up your waffle iron.

All it takes is a bit of cocoa powder, some espresso powder to boost the chocolate flavor, and a few mini chocolate chips to bolster the chocolate quotient and give you a little bit of melty chocolate on the inside of the brownie....er... waffle.

These unique brownies take just minutes to prepare in your waffle iron, and they’re perfect served up fresh and warm with a dollop of ice cream and any number of your favorite sundae toppings.

They're not exactly the fudgey brownies of our dreams, but they TOTALLY work in a pinch (especially when you cover them with hot fudge sauce). And they're pretty perfect for a last minute Valentine's Day dessert.

Serve warm with love.
Waffle Brownie Sundaes

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Savory Bacon & Cheese Breakfast Bread

noreply@blogger.com (Lori Fredrich) — Sun, 10 Feb 2013 22:56:00 +0000

Patisseries in France have been making savory egg breads for ages, offering them up to eager patrons to take with them on weekend picnics on the countryside.

I don't know about you -- and maybe it's my winter doldrums talking -- but I love the idea of packing up a chunk of savory quick bread, some fruit, a book, and a bottle of wine and heading off to the park for an afternoon of lazing about.

But, since a field trip to the park isn't exactly practical for Wisconsin in February, the next best thing is to make this bread and serve it up as a no-fuss breakfast.

You might have to give up the green grass and the warm sun for a cup of hot coffee and a seat on the couch, but you'll enjoy the flavors in this bread just as much.

Eggs give this bread a rich yellow color, while sweet red peppers , smoky bacon, and Cheddar cheese give it all the flavors of a delicious breakfast omelet.

It’s perfect for breakfast, brunch, or as a hearty afternoon snack. Bake it up in muffin tins for individual breads that make the perfect take-along breakfast for busy mornings.

Savory Bacon & Cheese Breakfast Bread
Note: This recipe can be easily doubled.

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Power Entertaining: A Few More Tips from Eddie Osterland

noreply@blogger.com (Lori Fredrich) — Thu, 07 Feb 2013 01:08:00 +0000

I'll admit it. I don't get star-struck easily. In fact, I'm pretty uninterested in celebrity. What that means is that when I do interviews with people like Eddie Osterland, I don't always expect much.

Of course, in Osterland's case, I should have known better. This guy really knows his stuff. Even better than that, although he has tasted some of the best wines in the world, and could probably recite oenophilic facts until the cows come home, he's down to earth and genuine.

So, I did a preliminary read-through of his book, "Power Entertaining," which he generously gave me a copy of when we met.

I have to be honest and say I didn't expect to be so interested in the material he was presenting. For one, it seemed as if he was pointing his advice primarily at business people and CEO's. And, frankly, I'm just a gal who loves food, wine and entertaining.

But, Eddie is really just a guy who loves food, wine, and entertaining too. He's just capitalizing on that knowledge to give people an edge in a marketplace that doesn't necessarily automatically think to use those assets to win friends and influence people.

And he does a really great job of it. The book contains an entire chapter dedicated to getting you up to snuff on the wines that will make or break your next dinner party. It has wine tasting tips. And a list of the best wines for home entertaining under $40. And it's filled with side-by-side pairing suggestions that will assist you in actually tasting the differences between key wines -- like French Burgundy versus California Pinot Noir, and Washington Merlot versus Washington Cabernet.

Here are just a few of the tips I gleaned from a few minutes with the book:

Create a POWER COUPLE, a perfect food and wine pairing for your dinner: In charge of choosing the wine for your table or party?  One of the easiest ways to make a wine and food seem like they have a natural affinity for one another is to use "mirroring" when you pair. Mirroring involves pairing two similar characteristics together to bring out that shared characteristic. If you have a peppery dish and want to emphasize the spicy pepper flavors, then pick a wine that has peppery characteristics like a Zinfandel. If you have an earthy, mushroom dish; and want to bring out that essence, pick an earthy wine like a Red Burgundy. It is no mistake that a rich, buttery California Chardonnay has a natural affinity for lobster; which is also rich and buttery.  One of the easiest ways to guarantee mirroring in a pairing is to use the wine you are serving as an ingredient in the food as well. Be sure to buy enough for the number of guests tasting, and plan to provide eight 3-oz servings or six 4-oz servings per bottle.

Never Save the Best for Last. Serve your best stuff first: Hosting a business party or dinner? According to renowned business author, Peter Drucker: "More business decisions occur over lunch and dinner than at any other time, yet no MBA courses are given on the subject". Most people will arrive coming from work, and perhaps after running around at the office all day. They're likely to be famished. People are so hungry when they first arrive that downing something small but unique makes a hugely positive impression. The French, who are masters of entertaining and the culinary arts, know this. So they give diners what is arguably the best thing they'll have all night at the beginning of the evening. It then sets the tone for the entire meal to come. You should do the same thing. So instead of offering them mixed nuts, pretzels, raw vegetables, and potato chips like everybody else does, serve them small sampler portions of foods like Scottish smoked salmon, foie gras, or, perhaps my favorite appetizer of all, jamón ibérico de bellota.

Your New Best Friend: The local sommelier or wine merchant: Really want to WOW your guests with a one-of-a-kind experience? THEME your event by enlisting the help of a local sommelier or wine merchant. You don't want to work with a liquor store or bottle shop owner. Talk to owners of local gourmet food shops or to the people who run the culinary arts programs in your community to point you in the right direction. Once you find a good resource, work with them to choose wines based on a theme that pairs well with food such as these theme ideas: The Bs of Italy: Barola, Barbera & Barbaresco, Dry German Food Wines, The Various Wine Regions of Spain…and more. I guarantee, this will keep your guests raving about your event long after the last glass is gone.

Double Down: Hosting a large dinner party? Serve two wines simultaneously to be paired together with the first course. Why? It's not just educational it helps people mingle, breaks the ice, and injects a whole new social dimension into the evening that your guests can take back and then share with their friends and family. Examples: serve a Cabernet from France and a Cabernet from California so your guests can make observations on how geography influences style and taste of winemaking. Or order the same wine from two different vintages to demonstrate the significance of New World Versus Old World Comparisons. This is always a crowd pleaser!

Warm Your Whites, Chill Your Reds: Yes, I know this runs counter to most people's thinking, but you want to guard against over-chilling your white wines and serving your red wines too warm. White wines are often served too cold, especially in the United States. However, a white wine's subtle aromatics (floral and fruity notes) are anesthetized at refrigerator temperatures. So take your white wines out of the refrigerator about 20 minutes before you want to serve them. Conversely, red wines often are not served chilled enough. Their "finish” can thus be a bit harsh, even caustic to the taste, if served at room temperature. To remove this edge, chill your red wines for about 20 minutes before you want to serve them to guests. This will give them the proper balance and fruit intensity when served. To help you maintain the proper temperatures of your wines, you may want to invest in a digital wine thermometer. The proper temperature for whites is about 50 degrees Fahrenheit and for reds, about 65 degrees Fahrenheit.

My verdict?
"Power Entertaining" is worth every penny of its $21.95 cover price. The book contains an absolute wealth of knowledge for anyone who wants to learn more about wine, throw an awesome party, or take their entertainment game to the next level.

Even better, it contains enough wine pairings to keep you busy for the next... oh, forty years or so.

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Think Like a Somm: My Conversation with Eddie Osterland

noreply@blogger.com (Lori Fredrich) — Mon, 04 Feb 2013 22:00:00 +0000

I don't normally cross-post the material I write for OnMilwaukee.com. But, this past week I had the rare opportunity to have a conversation with Eddie Osterland, the United States' first Master Sommelier. He was in town for a speaking engagement and offered to sit down and chat with me about ways average people can take their home and restaurant entertaining to the next level.

Not only is Eddie just an all-around nice guy. And honestly, I learned a ton.

Turns out you don't have to know everything about wine to surprise your guests with impressive food & wine pairings. And you don't need to be rich to throw a great party (though spending a few extra dollars helps). You just have to learn how to think more like a sommelier.

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Wine geeks might recognize the name Eddie Osterland. He was, after all, the first American to attain the Master Sommelier title in 1973, and is now one of fewer than 200 in the country.

And just to give you a sense of how big of a deal that is, less than 3% of test-takers pass the exam, and there are less than nine sommeliers worldwide who passed the Master's Exam on the very first try.

So, Osterland is pretty special. The fact is, if he were a wine, he'd be a grand vintage, fully mature but with plenty to offer for years to come. These days you'll most often find him on the speaking circuit sharing his knowledge about wine and entertaining with both new and seasoned executives.

In fact, his new book, "Power Entertaining," is a collection of his experiences and advice for building lasting relationships and using the art of wine and food to impress and attract friends and business associates.

I had the great honor of sitting down with him while he was in Milwaukee for a speaking engagement last week. We talked wine, relationships, and entertaining. And he gave me some great tips for creating memorable experiences, both at home and out in restaurants.

According to Osterland, creating a memorable experience has everything to do with "thinking like a somm."

Before I jump full swell into the details of our conversation, what exactly is a somm?

I like to think of the word "somm" as a term of endearment of sorts. The sommelier is typically a role found only in first-class restaurants where the price of a bottle of wine can easily dwarf any sum spent on food. Sommeliers are on the front line of customer service and profit generation. These talented folks not only know wines, but they know people. If they work in a restaurant, they know how to give even the pickiest customers the best possible service and keep them coming back for more.

So, now that that's out of the way, it's time to start thinking like a somm.

Osterland, who studied professional wine tasting for two years at the University of Bordeaux, says the first step to being able to pull off an impressive affair with wine is to calm down. It doesn't really matter how much you know about wine.

"Don't stress out," he says. "You don't need to know everything. Make friends. Bond with the sommelier and your area wine merchant. Find out who the top ones are in your city. Get to know them, and find someone you like. Trust them."

A little bit of education helps as well.

"Go to a sommelier and say 'Burgundy me,'" Osterland suggests. "Sample the great wines you've never had before, and let it change your perspective."

Build a relationship with the sommelier. If you're planning an event, meet them for a conversation a few weeks ahead of time. Have a conversation over drinks at the bar. Ask them what they have that's not included on the wine list.

Once you've got the somm on your side, you can start thinking about how to orchestrate a dinner that friends and business associates won't soon forget. Osterland emphasizes that, when you're pairing wines with foods, whether it's at a restaurant or at home, keep in mind that both taste best when you're hungry.

"No matter how much you like that lobster or scallop dinner, it's going to taste at least 8% better if you're hungry. Once that first item goes out, you have fifteen to thirty minutes to rock 'n roll. So, start with what really shines."

Osterland says it's a bit like the concept of "eat dessert first," and he follows up with the example of the legendary white, Château d'Yquem. Ranking among the top five white vineyards of France, Yquem is a highly regarded wine with ancient origins. He says it's unconventional, since it's typically seen as a dessert wine, but he suggests serving it first.

And when you're playing to impress, don't hesitate to spend a little bit more on those first sips of wine. [Read the rest at OnMilwaukee.com, including great tips for different wines to serve to surpise your guests]

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Super Bowls: Buffalo Chicken Chili

noreply@blogger.com (Lori Fredrich) — Thu, 31 Jan 2013 23:35:00 +0000

I'll admit it. We're not really football people.

But, that doesn't mean we don't know great game day fare when we see it. In fact, we've been known to throw a mean Super Bowl party... with an emphasis on Puppy Bowl and commercial watching, of course.

But even so... it's really all about the food anyhow. Isn't it?

Since the Super Bowl tends to fall at one of the coldest times of the year, it's a great time for soup. And chili always seems to be a perennial favorite for parties. But, you don't need to make the same old boring recipe.

Creamy blue cheese, crisp celery, succulent chicken, and a nice hot sauce kick. These are the things that make the buffalo wing a perennial favorite. But, deep fried wings aren’t exactly every day fare.

This recipe pulls together all the flavors you love from buffalo chicken wings into a nourishing soup that’s perfect for a weeknight meal or an afternoon of watching football (or commercials) with friends.

A topping of chopped celery and creamy Gorgonzola cheese gives the soup texture and an added layer of flavor. If you’re not a blue cheese lover (though we encourage you to give it another try), sub out the Gorgonzola for Feta cheese or Queso Fresco.

For even more of that "chicken wing" feel, use shredded roasted chicken added toward the end of cooking instead of the ground chicken.

Buffalo Chicken Chili

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Game Day or Any Day: Beer Cheese Spread

noreply@blogger.com (Lori Fredrich) — Thu, 24 Jan 2013 03:04:00 +0000

It could be the Wisconsinites in us talking here, but we're pretty sure that most party food is better with a bit of craft beer.

And we're not just talking about the kind you drink.

Cooking with beer isn't anything new. In fact there are countless recipes that can help you use up the brews languishing in your fridge. A wide variety of soups, stews, breads, and side dishes can benefit from the complex, yeasty, malty flavor of a good brew.

Of course, one of the best flavor pairings for a good quality beer is always cheese.

Countless cheeses are enhanced by the right beverage pairing. For instance, why not try a goat cheese paired with wheat beer, a mascarpone with a fruity brew, or a Cheddar with a nice nutty brown ale? Gorgonzola and other blue cheeses go great with Barleywine. And Gruyere can be the perfect match for a dark Lager or a Bock.

We decided to use beer and cheese pairing as an inspiration for this delicious recipe -- a cheese spread that makes full use of the flavors of beer, cheese... and the smokiness of a bit of bacon.

Really, how can you resist?

If you feel like you’re falling into a rut with your game day appetizers, fear not. This recipe that will revive your repertoire and put a smile on the faces of the beer lovers in your group.

All you need is a bottle of flavorful beer and a block of good quality cheese to make your appetizer spread anything but ordinary.

Butter makes this cream cheese-based spread seductively rich and creamy, while beer, mustard and a hint of smoky bacon ensure that the flavors in this spread will never fall flat.

Serve with pretzels, crackers or kettle-cooked chips… and a beer, of course!

Beer Cheese Spread

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Burp!

Happy Burp-Day: Let's Drink to Six Years of Burp! Blog

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Wisconsin Classics Revisited: Grilled Chicken Taco Salad and Stuffed Burgers

Grilled Chicken Taco Salad with Seared Wisconsin Cheese CurdsBurgers Stuffed with Bacon and Wisconsin Blue Cheese

Edible Milwaukee AND Fluffy Key Lime Pie in a Jar

Spring Ramp Risotto

Pacific Salmon with Wild Ramp Pesto

From Milwaukee with Love: Mother's Day Cookie Giveaway

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Salami Stuffed Chicken Breast: Easy Company Worthy Fare

Salami Week on the Blog: Featuring Bolzano Pitzotl

Five Spice Carrot Soup: Winter Inspiration

Shallot Mustard Sauce: Another Versatile Endeavor

Brandy Peppercorn Sauce: So good you could bathe in it

Homemade is Always Better: Baked Chicken Taquitos

Nigella Lawson: A Very Personal Story

Moussaka Macaroni and Cheese

Waffle Brownie Sundaes

Savory Bacon & Cheese Breakfast Bread

Power Entertaining: A Few More Tips from Eddie Osterland

Think Like a Somm: My Conversation with Eddie Osterland

Super Bowls: Buffalo Chicken Chili

Game Day or Any Day: Beer Cheese Spread

Grilled Chicken Taco Salad with Seared Wisconsin Cheese Curds

Burgers Stuffed with Bacon and Wisconsin Blue Cheese