Nettle – Ricotta Pie
1 cup flour
2 to 3 tablespoon of chilled water
1/3 cup of butter
1 teaspoon salt
1 teaspoon butter
1 cup leeks, chopped
1 cup nettles, chopped
1 ½ cups ricotta cheese
½ cup parmesan cheese, grated
Salt and Pepper
In large bowl; mix flour and salt, cut in butter and mix until butter is the size of peas. Add water to bring dough to a shaggy mass, finish mixing until dough comes together. Wrap in cloth and rest in refrigerator for 30 minutes. Roll out in 10-inch pie pan and bake blind at 375 degrees until golden brown, remove and let cool.
In sauté pan, heat butter over medium heat, add leeks and cook until softened. Add nettles and cook until wilted, season with salt and pepper. Remove from heat and let cool. In another bowl; mix ricotta, parmesan and eggs. Add nettle mixture and stir until well combined. Spread into prepared crust, bake at 350 degrees for 20 to 30 minutes, or until mixture is set.
Check out www.braiselocalfood.com for more recipes and info on Chef Daivid Swanson.
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.
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.