This week guest Chef David Swanson of Braise on the Go (braiseculinaryschool.com) joins Wisconsin Foodie Chef Brian Moran in Madame Kuony’s Kitchen to prepare a Traditional Spanish Tortilla with a Salsa Verde.
12 Whole Eggs
½ cup half and half
2 Yukon gold potatoes, peeled and diced
2 cups of lacinato kale
3 cloves garlic, crushed
¾ cup cheese, fontina; grated
4 tablespoons extra virgin olive oil, divided
Salt and pepper
In pan over medium heat sauté potatoes in 2 tablespoons of olive oil, place in 350 degree oven to finish cooking. Remove when al dente. In medium bowl mix eggs and cream until combined, add cheese and season with salt and pepper. In 10 inch cast iron pan over medium high heat, sauté kale in remaining olive oil, add garlic and cook until tender. Add egg mixture and potatoes to cast iron pan, place in oven for 20 minutes at 350 degrees. Cook until tortilla is set and golden brown on top. Remove from heat and let cool, serve at room temperature.
2 tablespoons capers, drained and chopped
2 anchovy fillets, chopped
3 Garlic cloves, crushed
¼ cup basil, chopped
¼ cup Italian parsley, chopped
2 tablespoons mint, chopped
½ bunch scallions, sliced
½ cup olive oil, extra virgin
1 teaspoon red pepper flakes
½ lemon juiced
½ lemon zested
Mix all ingredients together and toss well. Serve over tortilla.
Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards
Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
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.