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744 article submissions by the community.

Chicken Rhubarb Stir Fry

  • by PeteModerator

  It’s been a tough spring so far, for gardening. We had a long, cold, wet spring and the summer has been very wet also. This year we had decided, in place of a CSA share we would rent a plot in the community garden and grow some of our own vegetables. Due to all the rain, we go the garden in late and since then haven’t been able to work on it very much. With storms rolling through the area, on average, every other day, the ground has not gotten dry enough to work, especially the clay based soil found in so much of our area. In fact, at least twice when I went to try... read more

Strawberry-Rhubarb Shortcake

  • by PeteModerator

  It’s the middle of May and that means that the rhubarb I’ve been watching grow for the last 6-7 weeks is finally ready to start harvesting. That may not mean a whole lot to many people, but I get all excited just thinking about it. Yes, I know I need to get out more! But seriously, I love the tart flavor of rhubarb. Paired with strawberries, it becomes the ultimate late spring/early summer food pairing, at least in my book.   I’ve got 3 huge rhubarb plants in my backyard; enough to keep my family constantly in rhubarb desserts for the next 2 months and still have... read more

Farfalle with Red Chard and Chicken

  • by PeteModerator

  It’s the first week of March and the weather has taken a decided turn towards spring here in Wisconsin. What that means exactly is that the thermometer has finally risen above freezing. I’m not getting my hopes too high yet, as there is still a very good chance for, at least, 1 or 2 more good snows, and even the possibility of a late winter, early spring blizzard, but there’s something in the air. I can feel it, and it is Spring.   If you’ve been following my writings for any length of time, you’ll know that I’m not one of these people that hates winter. In fact,... read more

Beet & Spinach Salad

  • by PeteModerator

  Last Saturday while shopping at the Fond du Lac farmer’s market I came across the first beets of the season. Well, at least the first beets to arrive at the market. Excitedly, I grabbed up a couple of bunches, just thinking of all the possibilities. Life interjected and we got busy with visiting friends, work, and the daily grind. I forgot all about them. This evening as I was driving home from work, in 90 degree weather, with no AC (I know you probably don’t care, but I thought I’d share my misery with you), I remembered buying them along with some beautiful baby... read more

The Ultimate Adult Take on the "PB and J"

  • by PeteModerator

  A few years ago my wife and I went out grape picking at a local “U-Pick” farm. The farm offered a variety of u-pick options, including raspberries and a number of different apples along with the grapes. We enjoyed ourselves, filling pint after pint of raspberries, a couple basketfuls of apples, and way more grapes than we could possibly use. The apples were turned into Apple Butter, pie filling, Apple Dumplings while the raspberries were all turned into jam including my favorite – Raspberry Jalapeno Jam. With the grapes, my wife canned our own grape juice and a... read more

Spicy Grilled Artichokes-AKA Angry Artichokes

  • by PeteModerator

  I don’t know why I don’t prepare artichokes more often. Every time I make them I swear I am going to start eating them more often, but usually don’t get around to making them again for 5 or 6 months or more. It’s not that they are difficult to prepare. Sure they can be a little time consuming if you want to grill them as in the recipe below, but they can also be made without much fuss. Just peel the stems, pop off a few of the outer leaves then simmer them in acidulated water until tender. It’s then up to the diner to do the work of peeling off the leaves, one by... read more

Making Deli Style Kosher Pickles-A Lesson in Fermentation

  • by PeteModerator

  I’ve been on this fermentation kick recently. I just made a batch of Kim Chee, but I also have a large batch of Sauerkraut fermenting away, which, hopefully, will be done in 3 or 4 more weeks, which should give me a chance to get, at least, one more batch fermenting before the end of the local cabbages for the year. So it’s no surprise that, when I found myself with a bunch of dill and a surplus of small, pickling cucumbers, I decided to make up a couple of jars of deli style kosher dill pickles.       Making your own kosher style dill pickles is a great way... read more

Grilled Vegetable Salsa and Guacamole-Summertime on a Chip

  • by PeteModerator

  I’m a pig and a glutton, sometimes. I admit. It’s true.. The other day, for example, I made a wonderfully simple salsa, packed with the fresh flavors of late summer. That, in and of itself, doesn’t make me a glutton, but the fact that once I started eating it, I didn’t stop until I had polished off half of a family sized bag of tortilla chips does. In fact, for 2 nights salsa, chips and PBR (that’s Pabst Blue Ribbon-beer- for those not in the know) was my dinner. I look at it this way; at least I got my vegetables for the day!!!!   Seriously though, I love salsa... read more

Rhubarb Refreshments

  • by PeteModerator

  The last couple of weeks, here in Wisconsin, have been unseasonably warm. We hope for days in the 70’s in May, though often it only gets into the 60’s, but the last week or two has seen temperatures in the upper 80’s and even lower 90’s. Looking for ways to cool off I decided to make a few drinks based on rhubarb, seeing as I have a huge patch of the stuff just begging to get used up.   Rhubarb has the same tart quality that makes citrus fruits such wonderfully refreshing drinks when the weather gets hot. Unfortunately it doesn’t contain much sweetness so the... read more

Jeffrey Hamelman Sandwich Bread

Jeffrey Hamelman, the Director of the Baking Education Center at King Arthur Flour, has written a new book. It's called   ? and represents a huge leap forward for home bread bakers. Written as a reference for professional bakers, the book overtly includes us home types with respect.   This is his Wheat Bread with Multigrain Soaker.       The dough uses a pate fermente which is made with 35% of the formula's flour. The soaker is comprised of millet, cracked wheat, coarse, corn meal and rolled oats. The total fermentation time is 2 hours with the dough getting... read more › Articles