Italian Roast Porchetta
Serves 6 – 8
5 lb. pork butt or pork shoulder
2 Tbls. ground fennel seed
2 Tbls. fresh chopped rosemary
3 Tbls. fresh chopped garlic
Salt & pepper
3 ft. butchers twine
2 large yellow onions, sliced
1 cup chicken stock
Trim excess fat from pork. Cut the pork so it is about a 1 inch slab. Season with salt, black pepper, ground fennel, chopped rosemary, and chopped garlic. Push all the seasonings into the pork & roll up as tight as possible and tie with the butchers twine.
Slice 2 large onions and lay them into the bottom of a baking dish, creating a bed for the pork.
Place the pork over the onions and roast at 350 degrees for about 3 hours. Place a piece of aluminum foil over the pork if it starts to get too brown.
The pork is done when you can insert a fork or knife and it comes out easily. It should be extremely tender. Add 1 cup of chicken stock to the pork after you remove the pork, and scrape up the delicious bits to make a sauce. Skim off any excess fat and serve over the pork.
Butternut Squash & Pancetta Stuffing
3-4 cups chicken stock
1 lb. pancetta, diced
2 Tbls. sliced garlic
1 large yellow onion
3 celery stalks
2 cups butternut squash
4 cups day old bread, hand torn (dried in oven if fresh)
1 Tbls. rosemary
1 Tbls. sage
Dice the celery, onion, carrots, & butternut squash. In a large sauté pan over medium heat, sauté pancetta, garlic & herbs for 2 minutes. Add the onion, celery, & carrot and sauté for about 5 minutes stirring frequently until the vegetables are translucent. Add the butternut squash and toss. Season with salt & pepper.
Toss bread in vegetables and add enough chicken stock to moisten but not soak. This will depend on your bread. Transfer to a baking dish and bake at 30 degrees for 45 minutes, stirring a few times to release additional moisture.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.