A Foodie in Madison, Wisconsin

View from our hotel

We walked in to the smell of moldy cheese. The shelves lined with Dean & Deluca sauces, artisan preserves, french baguettes and a case full of some of the tastiest cheeses that Wisconsin had to offer. The name of this store is Fromagination, and it is A-M-A-Z-I-N-G!!

Known for their huge array of cheeses and artisan sandwiches, this place was hopping at lunch time. Lines out the door for a taste of their delectable sandwiches. They serve them with a chocolate and chips! Purveyors of hand-crafted crackers, local beer and fine wine, I was in heaven. Naturally, we bought some local cheeses and local grass-fed beef sausages to go along, and the owner was so friendly! You can order directly from them at fromagination.com

I discovered a really great preserves line called Quince&Apple, a small jar preserves line crafted by a couple in Madison. Check out their products and bio at quinceandapple.com. I bought the Cranberry Relish, the Pear with Ginger and the Shallot Confit with Red Wine. All delicious, and all perfect with our new cheeses.

Next stop, mid-day cocktail! Merchant is the most unique little restaurant/grocery store I have ever been to! Decorated in modern decor with rustic elements like salvaged kitchen islands, and hanging fruit baskets, this place also sold all of the ingredients that it used! That's right, you could ask the chef how he made a dish, and he would tell you all the ingredients used, you buy it, you make it! How amazing and transparent is that!!

They also had some pretty delicious hand-crafted cocktails like my blood orange, fennel, and bitters drink with Vodka and old school ice cubes. For lunch they served gourmet sandwiches and soups, have an amazing brunch menu, and a dinner menu to satisfy any hardcore foodie! You can find out more about them at merchantmadison.com

For dinner I was dying to go to E'Toile, but unfortunately, they were closed on Sundays! I cried a little then moved on. We decided on the Tornado Club. An old fashioned wooden restaurant reminiscent of some hunting club from the 1950's. With Dean Martin and Sinatra playing in the background, it was hard not to pretend I was a glamorous lady from the 50's. I even wore my vintage dress and red lipstick! The menu consisted of staple steakhouse favorites like Fillet Mignon, Venison, and Salmon. We started off with Escargot in a garlic butter sauce. It was amazing! Next up, Spinach salad with a warm bacon vinaigrette that was so good, I almost licked the plate! However, I was a lady, so I sopped it up with their amazing rosemary dill bread! I ordered the cut of the day which was local and grass fed beef while Nicholas ordered the Fillet. Both amazingly seasoned and both divinely delicious! We chose a Pinot Noir for dinner with a 10 year tawny port for dessert! The caramel chocolate tart was amazing and had a sweet after-bite that was almost paralyzing!

All in all, a fantastic night in the capitol! We even stumbled upon a new band by accident that blew my mind. "Or, the whale" from San Francisco played at a little dive bar called The Frequency. They were a 5 piece alt-country band. So good...check them out at orthewhale.com

We will definitely be back because we had a blast!

Happy Living!

Kendra

Swiss Chard and Kidney Bean Soup

I know, I know...another soup recipe! I can't help it. Although its the end of March, it's still 30 degrees outside which makes me want to curl up with a warm bowl of soup and a good french film! Let's call it an Indian Winter this year, because the warm weather is no where in sight! The great news, though, is that Spring's bounty is beginning to pop up all over the mid-west and my ingredients can change a bit. Since most of the winter squashes are out of season, its time to focus on the other goodies the Earth has to offer: like Swiss Chard!

I love this leafy green, not only because it tastes great with pretty much anything, but it is packed with tons of vitamins (A, C and E)! Local farmers are growing these in covered green houses all over the mid-west so they are available now and ready to eat! I am so ready!!


I love beans and greens! The nuttiness of the kidney beans and the bitterness of the chard compliment each other in this tomato broth soup. Enjoy!!

Swiss Chard and Kidney Bean Soup

Swiss Chard and Kidney Bean Soup

• 3 garlic cloves minced
• 1 small yellow onion chopped
• 1/2 tbs butter
• 2 small yellow bell peppers (or mix red and orange for a colorful touch!)
• 4 cups veggie or chicken broth
• 4 cups chopped Swiss chard
• 1 can kidney beans (drained)
• 1 can diced tomatoes  (not drained)
• 1/2 cup orzo pasta
• 1 tbs fresh parsley
• 1 tsp oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp natural sugar
• 1 tbs olive oil
• 1 tbs balsamic vinegar
• salt and pepper to taste
• 1 bay leaf

(Serves 4)

Melt butter in a deep pot on medium low heat. Add garlic and onion and cook until just beginning to brown for about 5 minutes (be sure to watch the heat as you don't want to burn them!). Once browned, scrape the pan for any brown bits and add bell peppers and parsley. Cook another 3 minutes. Add broth, chard, beans, tomatoes, oregano, basil, thyme and bay leaf.


Bring to a boil then add olive oil and vinegar and pasta. Simmer for 10 to 15 minutes to cook pasta, adding salt and pepper to taste. Remove from heat and let sit for 3 to 5 minutes. Serve and Enjoy!!


You can also top with some fresh chopped basil and Pecorino cheese to add some Italian flare to it!


Happy Eating!!
Kendra

Cookbooks with Soul

So, I was perusing my local book store the other day and of course, the first place I go to is the cookbooks! I can't help but salivate over the pictures and dream about the recipes; how they taste, what they will smell like! Its a little disturbing, but hey what can I say..I LOVE FOOD.

I was a vegetarian for several years and decided a couple months to incorporate meat back into my diet. Why, you ask? I don't have some revelatory statement to answer this question..maybe I was tired of being limited to the restaurants I could eat, maybe because I just REALLY missed the taste of bacon, and some of it has to do with the fact that there are farmers out there, raising animals in humane ways, closest to nature, and not horrible by-products of the massive agricultural monopoly that supplies most of our food.

I think we can respect the lives of the animals we eat, thank them for nourishing our bodies, and still feel good about putting them in our mouths. We just have to do the research! Shopping locally is a far better experience than shopping in some huge supermarket (don't get me wrong, I love me some Trader Joes!) but when it comes to produce, cheese, and meat, looking in our own backyards not only connects us to the food we eat, but to the people who are supplying it to us. There is more accountability here, and its such a great feeling to know your food source by name!

There is so much farmland here in the US, and unfortunately a majority of it is subsidized to corn and soy, but there are still great pioneers who fight the fight, and preserve their land to grow healthy, soulful, food! So, I wanted to share some of the books that I think highlight the FARM TO TABLE mentality that allows us to truly enjoy and respect all of the Earth's bounty!

The Homesteader's Kitchen by Robin Burnside (Northern California)

Eating Local by Janet Fletcher (USA)

Fresh from the Farm by Susan Meisel and Nathalie Sann (NY)

The Farm to Table Cookbook by Ivy Manning (USA)

Harvest to Heat by Darryl Estrine and Kelly Kochendorfer (USA)

Edible by Tracey Ryder and Carole Topalian (USA)

Happy Reading!
Kendra

Curried Pumpkin Soup with Baby Bok Choy, Spinach and Peppers

Curried Pumpkin Soup

• 3 small cloves garlic (or 1 big clove)
• 1/2 onion chopped
• 1 can pumpkin puree
• 2 tbs madras curry powder
• 1 tsp grated fresh ginger
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 tbs honey
• 1 tbs sea salt 
• 2 cups chicken or veggie broth 
• 2 tbs cilantro (just leaves, no stems)
  
• 1 cup baby spinach
•  2 bunches baby bok choy chopped
• juice from half of a lime
• 1 red bell pepper chopped
• 1/2 can coconut milk

(Serves 2-4)

In sauce pan heat olive oil on low-medium heat. Add garlic and stir for about 30 seconds. Add onions and continue to cook for another 3-4 minutes allowing onions to get very soft and start to brown. (Throw in a little salt to sweat the onions and make them cook a bit faster). Add pumpkin, curry powder, ginger, honey, chili powder, salt, cumin and cinnamon. Turn up heat to medium and bring to a boil. Add broth, lime and cilantro and bring to a boil for 5 minutes. Lower heat and add peppers, spinach, bok choy and coconut milk. Bring to a boil, add salt and pepper to your liking. Simmer for another 5 minutes and viola!

 I am not going to lie..I almost licked the bowl when I was done! I had two servings just for myself!!

Enjoy!
Happy Eating!!

Oh Glorious Shoes

Spring is starting to make its way into the midwest, although VERY slowly. The weather has been so sporadic and everchanging, that it has been so hard to figure out which shoes to wear! I mean, it rains one day, is 50 the next, then flurries the next, then is sunny and frigid, the list goes on and on. Oh how I dream for the day when the weather is temperate and I can choose my shoes just by looking out the window! The sunshine continues to peep out from behind the clouds, and taunts me to take off my boots and throw on the heels...Oh Mr. Sunshine, be patient! It won't be long until you hear the sound of my heels on the pavement..and that is one of the best sounds in the world!

Here are some of the shoes I am IN LOVE with right now!!

Yacht rocks!!

Balenciaga

Prada

Pierre Hardy

Rupert Sanderson

A Clogging We Will Go

Anthropologie

Miu Miu

Marc Jacobs

Steve Madden

YSL

The Caged Bird Broke the Microphone!

Brian Atwood

Gucci

John Galliano

LAMB

Living on the Wedge!

Loeffler Randall

Lela Rose for Payless

Hermes

Maloles

Walk on ladies..

Happy Shopping!

Penne with Roasted Acorn Squash and Caramelized Onions in a Brown Butter Sauce

Penne with Acorn Squash and Caramelized Onions

• 1 Acorn squash (seeded and chopped into crescent slices)
• 1 tbs olive oil
• Cinnamon
• Salt and Pepper
• 3 cups Whole Wheat Penne (cooked al dente)
• 3 tbs butter
• 1/2 cup onions chopped
• 1/4 cup pine nuts
• 1/4 cup fresh basil chopped
• 1 tbs balsamic vinegar
• 2 tbs garlic chopped

Serves 2
 
Melt 1 tbs butter in a deep skillet on low-medium heat. Add onions and cook for about 40-50 minutes until soft and caramelized.

Meanwhile, preheat oven to 350 degrees. Brush both sides of squash with olive oil,  sprinkle with salt and pepper, and place on a cookie sheet. Dust with cinnamon and place in oven for 25 minutes or until squash is tender. Don't over do it with the cinnamon. You should be able to get a hint of it, but not be overwhelmed! Set aside to cool and peel skin off of slices and chop into 1/2 inch cubes.

Remove the caramelized onions from the skillet and in the same skillet add rest of butter and garlic and cook on low for 5 minutes. Add vinegar and stir constantly for 1 minute. Add pine nuts and cook for another minute, allowing pine nuts to heat up and release their oils. Add squash, pasta and onions and stir together until combined and hot. Mix in basil and cook for another minute. Salt and pepper to taste

Serve with some fresh Parmesan Cheese and a medium bodied red!! So tasty!

Winter is slowly coming to an end, and I will miss eating all the winter squashes. I love this dish because it has a really clean taste and is just so tasty. The whole wheat pasta is much better for you than regular pasta and gives the dish a bit more of a nuttier taste. If you want to make this dish a bit MORE healthier, you can substitute the butter for margarine (Earth Balance is the best I have found, and this will make it vegan too!). I am just a purist and don't think I will ever stop using butter it has the best flavor.

Enjoy!

Broiled Tilapia with Roasted Butternut Squash and Spinach

Broiled Tilapia with Butternut Squash and Spinach

Serves 2

• 2 Tilapia fillets
• 1 tbs butter
• 1/2 tsp cayenne
• 1/2 tsp dried rosemary
• 2 tbs olive oil
• 1 butternut squash (chopped into cubes)
• 1/2 onion (chopped)
• 2 cups fresh spinach
• 2 cloves of garlic (minced)
• juice from half of a lemon
• 1 tbs pine nuts
• salt and pepper

Toss butternut squash and onion together in 1 tbs olive oil. Salt and pepper and place in 350 degree oven for 30-35 minutes until slightly crispy and soft.

Slice two slits into fillets and spread 1/2 tbs butter on each fillet. Sprinkle with salt, rosemary and cayenne and broil for 9 minutes.

Saute garlic in olive oil, add spinach and lemon juice and cook for 1 minute. Add pine nuts and cook for another 30 seconds until pine nuts begin to brown. Salt and pepper to taste.

Then plate! Butternut squash on the bottom, place fish on top of squash, and top with spinach. This is actually really easy to make, and has a great presentation!! You can look like a professional without breaking a sweat!

Happy Eating!

Sriracha Chicken Wings

Sriracha Chicken Wings

• 3 lbs chicken wings 
• 1/4 cup sriracha 
• 2 garlic cloves chopped
• 3 tbs butter
• 1/2 tsp fresh ginger

Preheat oven to 400 degrees. Pat wings dry and let sit in fridge for an hour or until dried out (this will allow them to get really crispy in oven). Lightly salt wings and place on a cookie sheet. Bake for 25 minutes then flip and bake for another 25 minutes. Wings should be golden brown and skin should be crispy. Meanwhile, cook garlic and ginger in butter for about 2 minutes keeping the heat low so you dont burn the butter. Stir in Sriracha and cook for 3-4 minutes stirring constantly. ( I usually do this about 10 minutes before the wings are done.) Toss wings in sauce and serve with blue cheese or ranch dressing. Or if you love spicy food, they taste amazing by themselves!!

Enjoy!!
Happy Eating!

Roasted Eggplant Salad

Roasted Eggplant Salad

• 1 Eggplant
• 2 tomatoes (chopped)
• 1 cup cucumber (chopped)
• 1/4 cup goat cheese (crumbled)
• 2 cups fresh spinach
• 1/2 lemon
• 3 tbs olive oil
• 1 tsp dried dill
• salt and pepper to taste

Slice eggplant and  brush both sides with olive oil. Sprinkle with salt and pepper and place in oven for 15 minutes. Check on tenderness, flip over, and roast for another 5-7 minutes (eggplant should be tender, but not soggy). Set aside and let cool. Once cooled, chop and combine eggplant, tomatoes, cucumber, goat cheese, spinach, 1 tbs olive oil, juice from lemon, dill, salt and pepper. Toss and serve. So good!!

Add cranberries and pine nuts to give it a bit of sweetness and nuttiness! 

Happy Eating!