Goat to it
Goat’s-milk-ice-cream-with-Scharffen-Berger, where have you been all my life? It ain’t pretty, but tonight I unbuttoned my pants, warmed up a place on the couch and dug into this: a Laloo’s Deep Chocolate ice cream sundae topped with raspberry jam (made from scratch with fresh raspberries by a fellow MATC ACF...
The pie’s the limit!
Here’s a double decker chocolate raspberry pie that I recreated from a pie I made as a kid that won first place at my little brother’s elementary school bake-off. I layered french silk pie over a brownie pie and garnished it with whipped cream, chocolate and raspberries. In the new...
Speak of the devil
Here’s a spicy version of galbi or Korean BBQ, which is beef short ribs sliced thin across the bone flavored with a sweet soy marinade. Here in Madison, you may have a hard time finding this cut of short ribs (I did find some at an Asian market) but you...
Sugar Snap Pea Boats and Buddhism
Lately I’ve been thinking a lot about reclaiming certain aspects of my childhood. I think it’s a shame that as we grow older, many of us stop seeing the magic in our life, or stop wondering about it. Or maybe I should just speak for myself. I remember being fearless....
Flash in the pan becomes household staple
I was reading my horoscope the other day, and credible or not, I’ve decided that I’m about as Sagittarian as they come – volatile, routine-phobic, hot in…the kitchen. And then there’s my dear Taurus, who knows a good thing when she sees it and sticks with it. This is something...
Finally — a new vegetarian restaurant!
I can hardly wait to try out the Green Owl Diner, opening Nov. 1 on Atwood Ave. To my knowledge, it will be Madison’s only exclusive vegetraian restaurant and I’m so happy to see that this niche is being filled. It is owned by Jennie Capellaro, who also makes food...
Oil-free, salt-free, grain-free vegan bean salad
This recipe was something I created in light of my girlfriend’s oil-free, salt-free, grain-free vegan diet. Check out the related Isthmus column here. Blackened Rainbow Black Bean Salad Serves 10-12. Dressing: ½ mango 2 bunches cilantro ¾ c. mango vinegar Juice of 2 limes Salad: 1 ripe plantain 1 sweet...
Tokyokel Greens
This is a side dish that I made for my first test kitchen, “Eat Your Soul Food” which was a Southern-fusion themed menu. This recipe borrows heavily from Japanese influences. Read the related Isthmus column here. 4 bunches of fresh spinach, or greens of your choice 1/4 c seasoned rice...
Stuffed Anchos with Horchata Rice Pudding
This dessert has multiple steps but the elements are actually quite simple and it is very important that you use the best ingredients you can find. I found the juiciest, biggest Anchos at Penzey’s Spices, which is also where I found super fragrant whole vanilla beans and “true” cinnamon (Ceylon...