Chef Usha Bedi (Dancing Ganesha) joins Brian Moran in the Milwaukee Public Market kitchen to prepare a traditional Indian dish.
Aloo Baingen (Eggplant and Potatoes)
A Usha Bedi Recipe
2lbs Eggplant (preferably long Japanese kind). Cut into 2 inch pieces
1 ½ lbs potatoes cut in 1 inch cubes
1Tbsfinely chopped garlic
4 Tbs oil
1 ½ tsp powdered cayenne pepper (or to taste)
¼ tsp Turmeric
2 tsp Dhania Jeera powder (Coriander and Cumin)
1 tsp garam masala
1 tsp salt or to taste
¼ cup chopped cilantro
Heat the oil in a wide nonstick pan. Add mustard seeds. When they pop, add asafetida. Immediately add garlic, stir, and cook till golden. Add the potatoes. Add all dry spices, stir and add eggplant. Stir, turn the heat to medium and cover with a tight fitting lid. Stir every few minutes to make sure the vegetables don’t burn. Cook till the potatoes are done. Add cilantro and serve with rice and yoghurt or any Indian flat bread. ENJOY!
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.