Just wanted to say thanks for these recs.
We were in Milwaukee over the weekend for the USA Triathalon, so only had a couple of full days in town, but thanks to your list, we managed to hit GTO, Colectivo, and Mad Rooster, plus Odd Duck and Sanford, and both Leon's and Kopp's for custard. Milwaukee can be a beer-brat-cheese city if you want it to be, but it was great to see the food scene is much more than that.
Soy sauce drizzled over a dollop of mayo was a standard dipping sauce for steamed veg at our house -- esp. steamed broccoli and green beans.
@Chad S. That margherita is a thing of beauty. I'm inspired to get back to 00 flour and give it another go.
Definitely adding this one into our soup rotation. Really good with some bok choy, sugar snaps and carrot thrown in. The young ginger is pretty key...mine wasn't so young and ended up tasting a little soapy. Skipped it the second night.
I'm going back for a second turkey!
@jimmyg - That garlic bread pizza has football food written all over it, I'm so there. Haters gonna hate about the green can parmesan, but if I don't tell them, they won't know.
Hatch chiles or bacon and peas.
Sorry, what was that about waffles? I got distracted by the hot dog stars. Both amazing.
I should also note I omitted the Better the Bullion.
@Kelynn I made this over the weekend as well and after cooking for 10 hrs, added 1-2 T. of kosher salt after removing the meat and straining out the spices. Made all the difference.
Thanks @Mr. Nick & @Sablehart!
Of course, I forgot to include a link to the recipe for the dessert 7-layer dip. If you wanna have a go at it, it's here. Enjoy!
I'm going with a bellini.
@TXCraig1 - Thanks! I'm a relative noob compared to most of this crew, but I've got a batch of half WW, half bread flour dough chilling in the fridge, we'll see what I come up with for next week!
This is tonight's dinner. I'm not usually big on orzo, but this is pretty good. Might use ditalini next time. I did hold back a bit of feta to sprinkle on top and I added about 1/4 c. mozzarella for a bit of browning. Delish!
I really wanted to like the sriracha, hoping they'd be a little like the Sweet Chili and Sour Cream chips from Australia that I love so much, but they had a cream cheese aftertaste that I just couldn't get down with...and the chicken and waffles? I ate one and left the rest for the office.
A really lovely light soup. I'm thinking I'll increase the broth and some barley next time for a little more heft.
Instead of the usual savory 7-layer dip with refried beans, guacamole and the like, we did a dessert 7-layer dip. Basically, chocolate pie meets banana Nutella meets strawberries and cream. After a full Super Bowl menu, I think the 11x7 pan I made could have fed 12!
Great one skillet meal. I was dubious about the pasta cooking in the sauce, given a meh experience I had w/ a mac and cheese recipe, but it worked (and with whole wheat penne, even!) Next time, I'll add a little italian sausage for extra protein.
Pepperoni and green chiles...a combo I only discovered this year (what rock have I been living under)?
Bolognese just isn't bolognese without pancetta...whether it's spaghetti bolognese or lasagna, gotta have pancetta in the sauce.
For hot cross buns, I like to max out on the fruit, though most recipes just call for currants or raisins. The ones I made this year had golden raisins, candied orange and lemon peel and crystallized ginger.
Just made the cake portion of this (I'd made some clementine marmalade last weekend) and the flavor is fantastic. I will say, in the 30 minute baking time, I got a nice brown top and bottom, so the effect of the marmalade on the top didn't quite sync up with the photo. Blood orange marm would also be fantastic.
@Maria Thanks! I've got one can in the cupboard, was planning on using it for alfajores...off to Amazon I go!