Feed The Resistance: Summer's Here!

Summer is finally, officially here! To celebrate the start of summer, I wanted to make a nice chilled soup. This particular chilled soup is one that I have never made before…but it blows all others out of the water! It’s a Chilled Peach Soup with Fresh Goat Cheese. Of course I went with those AMAZING chin-dripping peaches from Brennan’s. There’s also some seedless cucumber, yellow bell pepper, dried apricots, honey, crumbled goat cheese, garlic, olive oil and white balsamic vinegar…plus a few garnishes. While that might sound like a lot, it comes together really easily – pretty much everything gets blended up together until it’s smooth and then put in the fridge until it’s good & chilled. And it’s DELICIOUS!

To pair with the soup, Dee picked a Honey Hefeweizen from Karben4, called "The Beer Is BEE-NANAS."  Karben4 teamed up with the folks at Honey Bee Cannabis for this one...and it worked absolutely perfectly with the soup!

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!


Feed The Resistance: Madison Night Mares!

Madison has a new women's softball team!  The Madison Night Mares open their inaugural season at Warner Park on Sunday!  Like the Madison Mallards, the team is made up of college players on their summer break from school.  Also like the Mallards, you can expect lots of fun at the ballpark when the Night Mares play!  This week, we invited Sam Rubin, the team's General Manager, and a couple of players, Dani Lucey and Kendall Weik, to come in and tell us a little about the team...and share some food and drink with us!  In honor of the "Night Mares," I made, what sounds like a scary dish, but it's actually quite tasty - "Devils On Horseback" grilled cheese sandwiches.  I actually made these sandwiches a while back, but I put a little twist on them this time - instead of bacon, I used Pancetta this time around - and again, they turned out FANTASTIC!  Last time, Dee paired the sandwiches with a Sierra Nevada Pale Ale, this time around she went with an English Mild Ale from Revolution Brewing in Chicago, called "Working Man."  While the pairing was good - both of us second guessed ourselves later.  Dee thought that Fantasy Factory might taste better with the sandwich, and Fantasy Factory has a horse on the can, so it would work better with today's theme.  I thought that the sandwich might work even better with the Whiskey Bacon Jam that I made a few weeks ago, instead of the crispy Pancetta - I'm gonna try that at home tonight - I'll report back next week.

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!


Feed The Resistance: Clean Out The Freezer Week!

After the long holiday weekend last weekend, my brain wasn't being too creative - so, this week became a "clean out the freezer" week at the Gallagher house.  It's just my wife and me, with no kids, so we often have lots of leftovers that get frozen and brought out at times like this.  When we do bring out that leftover food, we try to use it in a little different way - and this dish is something that we do quite often with leftover chorizo and leftover shrimp.  There's no recipe here, we just wing it!  First we cook up some Israeli Couscous.  While that is cooking, we throw some chorizo in a frying pan and start cooking that up too.  As the chorizo gets close to done, we toss in a little shrimp and keep cooking until the shrimp is done.  Finally, we pour that chorizo and shrimp mixture over the top of the couscous and maybe grate a little parmesan cheese over the top of that.

To pair with my Israeli Couscous with Shrimp and Chorizo - Dee chose an IPA from Raised Grain Brewing Company called "Shrinkage!"  Dee often pairs IPAs with both spicy foods and with seafood - since this dish was a little of both of those things, it worked perfectly!

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!


Feed The Resistance: BBQ Brats!

Memorial Day weekend is the unofficial start of the summer season around here, and Brats are the unofficial food of the summer season.  So naturally, we're cooking BRATS!  Meatless brats in this case...and I know some will argue that there's no such thing as a "meatless" brat - not to worry, this will work just fine using a "real" brat!  The BBQ Brat Sliders come together very easily - just cut your brat in half, and then slice each half lengthwise and grill them, split side down for a few minutes, flip them over, brush a little BBQ sauce on top, grill for another couple of minutes, flip again and put some BBQ sauce on top - and grill it for another minute or so.  The finished brats get put on a pretzel slider bun with a little slaw and pickled onions.  DELISH!

To pair with the sliders - Dee brought in a Strawberry Pineapple Wheat beer from Great Lakes Brewing!  The BBQ sauce that I made, was a Red Wine sauce, so the strawberry in the beer played nicely with the red wine in the sauce.

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!



Feed The Resistance: Mediterranean Seafood Pasta!

This week is National Bike Week, and since bicycling is one of my big passions, I wanted to celebrate with something to get us all ready for a long ride.  There are a couple of things that have always been on my training table - 1) Fish (specifically Salmon), and 2) Pasta.  The Salmon is good for heart health, it's protein-rich to help build muscle, it's a great "recovery" food to eat after a big workout because that protein also helps repair connective tissues after a workout.  Fish is also a good food to help avoid slumps in energy, reduce stiffness in your joints, and it helps support high levels of serotonin - the "feel-good" hormone.  Pasta is easily digestable (so your not uncomfortable on that long ride), your body absorbs the carbs in pasta to create glucose, the main fuel for your body, and glucose is also important to the health of your brain - without enough of it, you can have trouble staying awake and focused.

So, with all that said - I went looking for a recipe that combines fish and pasta.  What I came up with is Mediterranean Seafood Pasta!  Not only does it do all of those things that I was looking for, it also looks pretty on the plate, and tastes great!  To pair with the pasta, Dee served a beer from Central Waters Brewing Company - "After Slice" is a Mexican Style Lager with Limes.  The citrus from the limes was a PERFECT match for the salmon!

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!


Feed The Resistance: Julia Child's Chilled Cucumber Soup!

This might seem a little odd, but in honor of this week's American Family Children's Hospital Radiothon, I made a "Chilled Cucumber Soup."

O.K. - here's how I got there.  My initial idea was to make something for the KIDS, but all that was coming to mind was desserts, and we've done a lot of desserts lately.  So, I took things in a totally different direction, and went for a recipe from Julia CHILD (CHILDREN'S Hospital...Julia CHILD).  Over the years I have found several of her recipes that I really like, but this one just feels SUMMERY - and since we're getting to that season, I thought this was a great way to go.  The soup is filled with fresh herbs and veggies, and can actually be served either hot or cold - but as I said, I'm thinking SUMMER - so chilled it is!

I really didn't tell Dee much about the soup before we met up, so she was kinda shooting in the dark, but she hit the target perfectly with "Notorious H.O.P." from Hop Haus Brewing Company!  The juicy, fruity flavor of the beer worked perfectly with the fresh veggies in the soup!


Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!



Feed The Resistance: National Salad Month!

This week we welcome back Brennan's Market as a returning sponsor to Feed The Resistance...AND...we celebrate National Salad Month!  What better way to celebrate those two things, than with a salad made from fresh ingredients from Brennan's Market?  The salad that I made comes from the World Central Kitchen cookbook - I wanted to do something from that collection, to bring more attention the the amazing relief work that they are doing after natural disasters and in war torn areas.  Please check out the World Central Kitchen website to learn more about that work and find ways to help them in their mission.

The salad that I made is "Brooke's Carrot-Farro Salad" - it's basically cooked farro with onion, garlic, carrots, shallots, radishes, cilantro and avocado.  To pair with the salad, Dee went international, with a beer from the world's oldest brewery, and served up a Weihenstephaner Helles.

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!


Feed The Resistance: Spring Pow Wow!

The Native American Student Association and Madison College present the annual Spring Pow Wow at Madison College tomorrow!  The Pow Wow will feature dance, music, art, food and more.  The fun starts at 11 with a grand entry featuring dancers and drummers at 1pm and 6pm.

In honor of the Spring Pow Wow, I went back to my wife's heritage, and pulled out a cookbook from the Onieda Nation that was put out several years ago - The "Three Sisters Cookbook."  In that book, I found a recipe for Maple-Glazed Carrots.  While the carrots were intended as a side-dish (last night, Laura and I had them with our Tofu Steaks and Key West BBQ Sauce), they worked perfectly with the Honey Blonde Ale from Central Waters Brewing Company, that Dee paired with them!


Feed The Resistance: Farmers' Market 2024!

The Dane County Farmers' Market is back up on the Capitol Square for the summer...so today, we celebrate with a recipe from the Farmers' Market website - it's Linguine with Lemon, Spinach and Garlicky Breadcrumbs.  I bought the spinach from the market on Saturday - and even this early in the season, the spinach was WONDERFUL!

Because the Farmers' Market is a summertime tradition - Dee went with another summertime tradition for this week's beer - Oberon American Wheat Ale from Bell's...and what a perfect pairing.  Pass the sunscreen!


Feed The Resistance: Grilled Cheese-Off 2024!

In honor of the fact that today is National Grilled Cheese Sandwich Day, Dee and I held another "Grilled Cheese-off."  Each of us made a grilled cheese sandwich, hers with blackberries and a little honey, and mine with home-made pimento cheese and whiskey-bacon jam!  Both sandwiches turned out FANTASTIC - and we paired them both with the "Wisconsinitis" Cream Ale from 3 Sheeps Brewing Company.  The sweetness of Dee's sandwich worked great with the creaminess of the beer...and the spiciness of the pimento cheese in my sandwich was mellowed a bit by the beer.  Dee always teaches us to pair with either contrasting or similar flavors...this worked with both sandwiches, for opposite reasons - similar flavors with Dee's sandwich, and contrasting flavors with my sandwich.