Chef David Swanson joins Wisconsin Foodie chef Brian Moran to prepare a traditional Spanish Tortilla. Recipe from this weeks episode.
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.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
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.