If there’s one thing the team at Wisconsin Food absolutely loves about the weekend it’s the lazy factor. There’s no rushing around the house trying to find our keys, no barking dog begging to go out while frantically prepping for that 9 AM meeting. There’s no stress of sitting in rush hour traffic, cursing because we forgot our coffee cup on the kitchen counter. No, on the weekends we’re waking up slowly and greeting the day with a steaming cup of java while tackling the crossword in our favorite chair—no gridlock traffic in sight.
Our other favorite thing about the weekend is breakfast. Yes, there’s something extra special about a Saturday morning meal. Pancakes taste lighter and fluffier, eggs are richer, and the bacon is always crispier. The idea of taking our time to put together a meal that’s satisfying and comforting is more appealing than quickly pouring ourselves a bowl of cereal and wolfing it down in two-minutes flat.
With that in mind, today we’re putting together two of our favorite breakfast foods: waffles and eggs. We found this recipe from food blogger Joy the Baker, who takes the traditional waffle and turns it on its head. She uses a coarse cornmeal instead of the classic flour batter, giving these waffles a savory crunch, then adds chives and fresh herbs for a bit of flavor. Joy tops it all off with a beautiful fried egg and a sprinkling of chives for a meal that is sure to induce weekend bliss.
Savory Cornmeal and Chive Waffles with Salsa and Eggs : (from joythebaker.com)
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.