Wisconsin Life

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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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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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Squirrel Eating:

Many Wisconsinites are serious about eating locally. Commentator Patti See’s family took things really local with a delicacy that some have called the “chicken of the trees.”

Patti See is a senior lecturer in women’s studies at the UW-Eau Claire and the author of the poetry collection Love’s Bluff.

Photo by windsorti.

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Thanksgiving Cobbler:

A lot of people will be in the kitchen today, getting ready for Thanksgiving dinner. In Madison, Carlotta Calmese is baking one of her family’s traditional desserts — peach cobbler. Producer Cynthia Woodland brought us her story.

Photo by hthrd.

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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.

Homemade Sauerkraut 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.

Braised Sauerkraut

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.

“You Are What You Eat”

Another winner from our Flash Fiction Ghost Story contest! Today’s story is called “You Are What You Eat,” by Jonathan Blyth in Bloomer, Wisconsin. It’s read by Stephen Montagna of the 9XM Players, with sound treatment by audio engineer Aubrey Ralph.

Photo by santheo.

Posts tagged food