Mean Salads

Mean Salads

I make a mean salad, even when served with beef or pork….

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Gnocchi Night

Gnocchi Night

 Raine taught me how to make hand-“thrown” gnocchi tonight.  What fun!  This italian pasta is very similar to German Spaetzle except that there is lots of potato in the mix.  The basic recipe calls for baked potatoes (riced), flour, egg, lemon zest and nutmeg.  Pictured above is a gnocchi board and a pastry knife-like tool to quickly flip the little gnocchi (or knuckles) off the board. After boiling until they rise, you simply fry them in a little butter to brown.  Raine added fresh peas, shitake mushrooms, parmesan, onion, garlic and cream to make a sauce....

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Tis the season for Venison

Tis the season for Venison

I swear my favorite carnivore meal is venison.  This venison loin was from Juneau County this deer season.  On Sunday, we marinaded the venison with fresh rosemary, garlic and ginger.  We seared it in a cast iron skillet, and then deglazed with red wine.  The scalloped potatoes were delicious  And continuing on my Venison theme, the below video is by a favorite Wisconsin band during the 90s called, you guessed it, Venison.  Their album “Well Oiled Machine” is still one of the best road trip albums.  And as the song says, “In Wisconsin, we say Forward”.  Rock...

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A great Monday dinner – Garlic Soup

A great Monday dinner – Garlic Soup

Ten years ago, while living in Holland, we packed up our ski equipment one winter weekend, and with our Dutchie friends, drove down to Söll, Austria for a week of skiing in the Austrian Alps.  Our friend, Emile, a Dutchie/Brit guy via South Africa had been to Söll before and swore up and down it would be worth the 10 hour drive.   He was absolutely right.  Söll was just a gem of an Tyrol village in the Austrian Alps with great ski pistes and a totally awesome après–ski.   The one thing Emile waxed poetic about was the garlic soup at a restaurant in the heart of Söll that we all just had to try.  He was convinced it would fuel us to victory for the next day of skiing and fill our hungry stomachs that night....

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The fruits of summer

The fruits of summer

The tomatoes are now coming in a fury along with the zucchini and swiss chard.  With the mosquitoes ready to carry anyone daring to enter the garden, Todd prepared for battle.  Covered from head to foot – think beekeeper – he braved the fierce enemy and made away with a wonderful basket full of veggies. That night we dined on grilled Great lakes Sturgeon with a fresh tomato, caper, basil topping, sautéed chard and rice.  Don’t see sturgeon much around here.  Todd got it at the Seafood Center at the Willy Street Coop. The fish grilled nicely and was filling, rich and delicious.  I’d definitely eat that...

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Christmas Pie in July

Christmas Pie in July

My friend, Eric and I were talking at work last week about one of our favorite summer treats, Christmas Pie in July.   I was introduced to this little slice of pure heaven a few years ago at Beatons Lake.  Eric’s mom, Bonnie, made it for Eric as it was his favorite as a kid when the rasberries ripened. I told Eric he’d have to make me a pie, but I also know that if I waited for Eric to do that, I’d be waiting along time.  So this past weekend I went on a mission to create it. Now the easy thing would have been to call Bonnie, but I was in a pioneering mood and wanted to figure it out by myself.  The key ingredient is pistachios so I figured something this awesome should be pretty simple to find on Google.  But I...

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