Recipe for David Swanson’s Tortilla. This is a Traditional Spanish style Tortilla made with all ingredients found here in Wisconsin.
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.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.
This week, we’re going fishing at Rushing Waters Trout Farm!
We are all things apple this week on Wisconsin Foodie! We check out Edible Milwaukee’s Apple Sauced Event, Weston’s Antique Apple Orchard, and New Glarus Brewery’s new fruit caves.
We celebrate the 100th anniversary of Cheese Days in Monroe, Wi!
We dine at two farm dinners! First, the Fondy Farm Feast and then at Dinner Service!
This week we return to Door County to check out Door County Creamery and Door County Brewery.
This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.