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Ramps:

Each spring, ramps inspire the breathless praise and devotion of foodies and foragers. Writer Brett Laidlaw explains the appeal of this wild edible.

Brett Laidlaw is the author of the book Trout Caviar and the blog of the same name.

Photo by killacam

 

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Fowl for Christmas:

Turkey is a traditional holiday meal choice. But writer Brett Laidlaw wonders if perhaps we should consider another kind of holiday fowl.

Commentator Brett Laidlaw is the author of the book and the blog Trout Caviar.

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Choucroute:

When the leaves fall and the temperatures drop, our meals tend to get hearty, rich, and warming. Today, commentator Brett Laidlaw introduces us to one of his favorite fall meals.

Brett Laidlaw is the author of the cookbook and blog, Trout Caviar. Find a recipe for choucroute garnie [shoo-croot gar-nee] here.

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Homemade Sauerkraut in Jars Kraut in Jars

This is a simple method for homemade sauerkraut in small batches. Instead of committing to a big crock full of kraut, here the cabbage is fermented in quart jars. The method of fermentation is exactly the same for cabbage, beets, and kale. With the cabbage, you can do green or red or a mix. To any of these you could also add some carrot, turnip, chili, garlic, or ginger. Some people add caraway or fennel seeds, black peppercorns, or juniper berries.

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Braised SauerkrautChoucroute Garnie

Serves 4 to 6

Humble ‘kraut simmers to magnificence with wine, stock, bacon, and aromatic vegetables and herbs.  This preparation is the basis of the famous Alsatian dish choucroute garnie, in which sauerkraut (choucroute) is “garnished” (garnie) with mounds of smoked meats and sausages. 

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Heirloom Tomatoes:

Heirloom tomatoes are a summer treat some people wait for all year. Commentator Brett Laidlaw tells us why.

Commentator Brett Laidlaw is the author of the book and the blog, Trout Caviar.

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Chanterelles:

Few fungi have earned the gastronomic respect of the chanterelle. Prized for its flavor and aroma, the chanterelle is a summer time treat that commentator Brett Laidlaw looks forward to every year.

Brett Laidlaw is the author of the cookbook Trout Caviar: Recipes from a Northern Forager blog of the same name.

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Bacon:

What gets you through a Wisconsin winter? Commentator Brett Laidlaw says when the temperature plunges and the snow piles up, he finds himself craving bacon. Store-bought is ok, but he says you’d be surprised how easy it is to smoke your own.

Commentator Brett Laidlaw is the author of Trout Caviar: Recipes from a Northern Forager as well as the Trout Caviar blog. He and his wife life divide their time between St. Paul and an off-the-grid cabin on 20 acres in northern Dunn County.

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Trout Caviar:

The word “caviar” conjures images of opulent luxury and the crashing waves of the Caspian Sea — not the lakes and streams of Wisconsin. Yet in the fall, Wisconsin waters yield the jewel-like egg sacs of freshwater caviar. Commentator Brett Laidlaw shares the story of his favorite local delicacy.

Brett Laidlaw is the author of Trout Caviar: Recipes from a Northern Forager as well as the Trout Caviar blog. He and his wife life divide their time between St. Paul and an off-the-grid cabin on 20 acres in northern Dunn County.

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