FEED THE RESISTANCE: SUNFLOWER MILK SORBET!

Feed The Resistance: Sunflower Milk Sorbet!

This year's "Julia Child Award" is going to Chef Sean Sherman, AKA - The Sioux Chef.  The award will be given to Sherman at a ceremony on Tuesday night in Minneapolis.  He's being honored for the work that he has done to reclaim and celebrate the rich culinary heritage of Indigenous communities around the world.  With that in mind, I dug into Sean's book "The Sioux Chef's Indigenous Kitchen" to make his recipe for Sunflower Milk Sorbet.  Dee got a little playful with her pairing this week and brought in "Happy Silly Time" which is described as a "Berry Slurpee Beer" from Karben4.

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


FEED THE RESISTANCE: NATIONAL SAUSAGE MONTH!

Feed The Resistance: National Sausage Month!

Last week we learned that the month of October is National Vegetarian Month, and made a great veggie dish - Saucy White Beans & Greens on Toast!  Ironically, the month of October is also National Sausage Month - so this week's dish is decidedly NOT vegetarian.  When I started thinking about what to do with sausages (Dee - keep your comments to yourself!), I asked myself - "What would Tony do?"  Anthony Bourdain was most definitely  a meat-lover, so I turned to his "Appetites" cookbook, for a recipe for a Sausage & Pepper Hero.  The sandwich is pretty simple - cook up a few sausages, remove them from the pan and cut them into bite-size pieces, and cook up the onions and peppers in the same pan.  Load all of it into a hero roll...and you're done!

To pair with the sandwich...Dee brought in a Leffe Belgian Blonde Ale, with notes of vanilla and cloves that worked perfectly with the sausages!

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


FEED THE RESISTANCE: NATIONAL VEGETARIAN MONTH!

Feed The Resistance: National Vegetarian Month!

The month of October is National Vegetarian month.  My wife and I were vegetarians for about 5 years, several years ago - we fell off the wagon during a trip to New Orleans (you can't go to New Orleans without trying the crawfish!).  Since that time, we never went completely back to a vegetarian lifestyle, but we have always enjoyed cooking and eating vegetarian meals.  You might say that we are failed vegetarians.  To celebrate National Vegetarian month, I did a little digging through the many veggie recipes that we have collected over the years, and grabbed one of my favorites...Saucy White Beans & Greens on Toast!  The recipe comes together very quickly - cooking down some shallots, garlic, cumin seeds and peppers in a little butter and oil, then adding a little white wine, veggie stock, beans and the greens (I used collards instead of spinach this time).  That all simmers for a bit and then it's served over toast, with a little parmesan.  YUMMY!

To pair with the Beans and Greens - Dee grabbed an Oktillion Oktoberfest from Ale Asylum, which is now being brewed by Karben4.  As usual, Dee's pairing worked perfectly!

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


FEED THE RESISTANCE: PIZZA-SPICED NUTS!

Feed The Resistance: Pizza-Spiced Nuts

This Sunday is the big Sips & Slices pizza party for The River Food Pantry.  Both Dee and I will be there with our pizza creations - and of course you are invited to come try all the pizzas and vote for your favorite.  A big thank you to Ian's Pizza, who will be cooking up all the pizzas on Sunday, and to Vintage Brewing Company, who has produced a special  beer just for the occasion - "River Red Lager" is on sale now at all Vintage locations, with a buck from every pint going to The River Food Pantry!

With all that in mind, I wanted to do something pizza-related this week.  What I settled on was "Pizza-Spiced Nuts."  Basically it's nuts, with a bunch of pizza spices (Oregano, Garlic, Onion, Basil, Fennel, etc.) and some croutons thrown in to mimic the pizza crust.  The nuts really smelled like a fresh pizza coming out of the oven...and the taste was spot-on!

To pair with the nuts, Dee brought in "73 Kolsch" (named for Badger Football great - Joe Thomas) from Great Lakes Brewing Company, which worked perfectly to mellow out some of the spices in the nut mix.

 

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


FEED THE RESISTANCE: PUMPKIN SPICE DUMP CAKE!

Feed The Resistance: Pumpkin Spice Dump Cake!

We are well into "Pumpkin Spice Season" and last week I saw a news story about the most popular Pumpkin Spice foods & drinks across the country.  They listed "Pumpkin Spice Dump Cake" as Wisconsin's favorite Pumpkin Spice dish.  So, I had to try it.  I've never had a Pumpkin Spice Dump Cake, so I put my Google skills to work and found a recipe that was pretty simple - so that's what I made!

To pair with the Dump Cake, of course Dee brought in Pumpkin Disorderly from Vintage Brewing Company...and it worked perfectly with the cake!

A special shout-out to Vintage for also brewing up the delicious "River Red Lager" to benefit The River Food Pantry.  Dee and I are both taking part in The River's "Sips & Slices" pizza party at Garver Feed Mill on Sunday, October 1.  Sips & Slices teams local radio, TV, music, sports, theater and political personalities with local chefs - with each pairing creating a pizza.  Ian's Pizza is cooking up those pizzas, and you are invited to come try them all and vote for your favorite.  The winning pizza will be featured on the Ian's menu for a limited time!  Tickets for Sips & Slices are on sale now!

   

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


FEED THE RESISTANCE: DR. PEPPER BROWNIES!

Feed The Resistance: Dr. Pepper Brownies!

We're taking this week's recipe idea from the latest TicToc food trend...it's the Dr. Pepper Brownie!  There are a couple of ways you can go about making Dr. Pepper Brownies, one is to simply add a can of Dr. Pepper to a store-bought brownie mix, to replace whatever liquids are called for in the brownie mix.  That's not what I did.  I found a recipe for Dr. Pepper Brownies, made entirely from scratch.  As a bonus, I figured out that this could easily be done as a completely vegan dish - I didn't do that, I used butter to grease the pan, and I used milk chocolate chips.  Use coconut oil and dark chocolate chips - and it's vegan!

To pair with the brownies, Dee stepped away from her usual IPA to go with chocolate, and instead went with a Nitro Milk Stout from Left Hand Brewing Company.

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


FEED THE RESISTANCE: BACK TO SCHOOL TACO PIE!

Feed The Resistance: Back To School Taco Pie!

With school starting up again this week, my mind went back to my college days, and in particular - what we ate in college.  Pizza.  Mac & Cheese.  Ramen. Tacos.  That's pretty much it!  Well, actually Pizza and Beer, Mac & Cheese and Beer, Ramen and Beer, and of course...Tacos and Beer!  A couple of years ago, in a Food & Wine Magazine, I found a recipe for Taco Pie, so that's what I made today.  I followed the recipe for the most part - but I did cut back on the cayenne just a bit, and I will admit to using a store-bought crust.  I also added some potatoes into the filling - but other than those adjustments, it's pretty much straight from the Food & Wine Magazine recipe.

To pair with the Taco Pie, Dee is still on an Oktoberfest kick, so this time we drank a little "These Pretzels Are Making Me Thirsty" Oktoberfest from One Barrel Brewing Company!  The pairing worked well, but would have worked even better if I had not cut back on the spices in the pie.

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


FEED THE RESISTANCE: A TASTE OF THE TASTE OF MADISON!

Feed The Resistance: A Taste Of The Taste Of Madison!

With the Taste of Madison happening this weekend, I'm leaving the cooking to someone else.  That someone else is my co-worker, Luis, who not only can be heard on our sister-station La Movida, but will also be at Taste of Madison this weekend selling his fabulous Lil' Orbits mini-donuts!

To pair with those fabulous donuts, Dee brought in a beer that will also be served at Taste of Madison this weekend - Ninja Dust from One Barrel Brewing Company.  AND IT WORKED!  How odd is that - Donuts and Beer?  Head up to the square this weekend and try it for yourself!

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

 


FEED THE RESISTANCE: VEGGIE BURGERS!

Feed The Resistance: Veggie Burgers!

Yesterday was National Burger Day, so I grabbed my favorite Veggie Burger recipe from my favorite vegetarian website - OlivesForDinner.com.  The burgers are made primarily from Farrow and Beets - I follow the recipe almost exactly as written, but I also put a few Baby Bella Mushrooms into the food processor and mix that in with the rest of the ingredients, I feel like that gives it a bit more of a meaty texture.

For her part, Dee was already in Oktoberfest mode, so she brought in Paulaner Oktoberfest Bier, which paired really nicely with the burgers, and especially the Kimchi Mayo that topped the burgers.

We also talked a little bit about our upcoming Pizza Competition to benefit The River Food Pantry - Dee and I are on competing teams at the Sips & Slices Pizza Party Taste-Off on Sunday, October 1 at Garver Feed Mill.  Learn more and get your tickets at RiverFoodPantry.org

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


FEED THE RESISTANCE: NATIONAL RUM DAY!

Feed The Resistance: National Rum Day!

This past Wednesday was National RUM Day...so we kept the party going for a couple of extra days, and did some cooking with Rum!  When I think of Rum, I think Caribbean foods, and in particular, a wonderful recipe that I found in a cookbook called "The Dookie Chase Cookbook" by Leah Chase, a famous chef from New Orleans.  The recipe is for Baked Chicken in Caribbean Sauce.  It's got a bit of a kick to it, so as a side, I made Plantaino Mash - basically a mashed potato, made with sweet potatoes and plantains - that did a nice job of mellowing out the spice of the Caribbean sauce.

To pair with the chicken, Dee brought in Eliot Ness Amber Lager from Great Lakes Brewing Company, which also helped to mellow out the sauce a bit.

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