Kelsey's Sunday Brunch

Welcome to March!  Is it just me or has this winter kind of flown by?  I might be kicking myself for saying that when we hit April and there's still snow on the ground.  I'm guessing it's a combination of having a relatively mild December/January for Wisconsin and all of the excitement of wedding planning because it sure doesn't feel like it was that long ago that we got engaged.  A very busy spring and summer will be here before we even know it!

Honestly though, I think I might miss soup season when it warms up.  I have been a lot more into making soups this year than in the past.  Canned soups can be mighty tasty, but there's just something special about homemade soup that you can't get from a can.  Recently I made this minestrone soup and it was mighty tasty.

The past couple of years for lent I've given up candy/desserts.  I choose it because it is actually challenging unlike when I was little and I would give up ice cream even though we never bought ice cream in the winter.  It also helps me make those healthier choices.  This year I did give myself one exception as my sweet friend Emily made me a countdown for my desk at work that requires the eating of one Hershey kiss per day.  I'll oblige if I must ;)

A Wisconsin tradition during lent, well let's be real it's basically a year-round tradition, is Friday night fish fry.  Nate and I decided to turn it into a little bit of a date night this week.  We were hoping to go to Quivey's Grove, a nearby restaurant that is well known for their fish fry, but an hour and a half wait we went elsewhere.  We ended up at the Tap Room at Hawks Landing where we washed down our fish with brandy old fashioneds, another Wisconsin tradition.  We rounded out date night with a game of mini golf on the indoor course at Vitense Golfland where match ended in a tie.

One thing I've been thinking about lately is how in the next few months my kitchen is going to change drastically.  Not only the actual physical kitchen since we'll be moving at some point this summer when I start law school, but also the tools I have in it.  Much of our wedding registry includes new kitchen tools or higher quality upgrades from what we have now.  Inspired by this article on essential tools for your first kitchen, I thought it would be fun to do a little comparison of what my top kitchen tools (meaning most used) are now compared to next fall/winter.

• Chef's Knife: I have a really bad knife set that came in a kitchen starter kit I bought a few years ago (think, serrated knife can't even cut into a baguette bad) but then on top of that we have a mediocre chef's knife that while not great, can get the job done.  This gets used daily.
• Cutting board(s): To go along with the chef's knife, we have a few different sized cutting boards that get used daily (at least).  My favorite is a giant one that can hold a ton of diced veggies but can barely fit in the sink to get cleaned.
• Large non-stick skillet: Eggs, stir fry, grilling a sandwich, making a one-skillet meal, this bad boy can do it all.  I use mine close to daily and I honestly think that as I become more comfortable with my cast iron skillets this might be replaced, but for now, here she is.
• Baking sheet: I may not use a baking sheet daily like some of these other things, but it does get used frequently and for a variety of reasons.  Besides just for baking, it also gets used for roasting, a tray for foil packets or even just to be there in case something overflows.
• Spatula: Stirring, flipping, cutting, serving; it's practically a do it all tool!

What would be on your list?

April's Sunday Brunch

 

• I started mentoring a 13-year old girl through Madison Urban Ministry. It is sort of like Big Brother Big Sister, but these kids have a parent(s) who are incarcerated. 
• My mentee and I went to the zoo and saw some pretty wild animals and scoped out Vilas Beach for our next outing. She is pretty rad and I think we are going to get along quite well.
• I have been making loads of rice and veggies. It is the easiest summer meal ever. I'll be coming at you guys with a recipe eventually.

• I went to Iowa for a little wedding reception fun. It was super duper cute, in a state park. It was a lot like my two good friends wedding, Tim and Renee. Super chill and outdoorsy. It is something like what I might imagine for a fun reception for myself one day. 
• There was a beautiful sunset to end the Iowa adventure before heading home. 

 

• Made delicious pancakes from A Cozy Kitchen's cookbook "Pancakes". They tasted just like she described, honey bunches of oats. Everything I've made from her book has been delicious so far.
• The boyfriend and I are having a little date night at Eldorado Grill tonight. He hasn't been there before. I've been a handful of times. I actually met Rick Bayless there. I have a huge foodie crush on him. He signed my book. No big deal.
• They make delicious margaritas and south western type food. So good. Did I mention it is summer restaurant week? That is half the reason we are going.  Twenty-five buck-aroos for a three course meal. Whhattt? Does anyone else have plans to go check some place new out for restaurant week?
• Next weekend I'm heading to Door County for the very first time. I'm so excited. Door County has been in the works for probably a month. We didn't even plan it but it is cherry season. Door County cherries for me, straight from the source. SO EXCITED!

Don't forget to follow me on Instagram (@badgerkitchen)

2 Years Ago: Summer Squash Ribbons with Almond Salsa Verde

Boozy Roasted Strawberry Lemonade Popsicles

Summer is in full swing and we thought you could all use some recipes to help cool you off in the heat.

To kick off this months theme, Frozen Treats, I have some boozy roasted strawberry lemonade pops for us. I guess I just could not let go of last month's strawberry theme, but these popsicles really just make sense.

They bring together classic summer drinking. Everyone loves lemonade and why not add strawberries for some color and extra flavor. Then add some vodka and you have real easy summer living happening. Then freeze it all. Its a wonderful thing.


This recipe is actually perfect for this time in Wisconsin;s strawberry season. They won't be around much longer at Wisconsin farmers markets or you have more strawberries in your fridge than you know what to do with.

Like I have mentioned in a previous post, roasting strawberries is great for less than perfectly ripe strawberries (which is common with store bought berries) or too ripe strawberries. You know when they loose some of their firm juicy quality and become less pleasant to eat and will probably go bad within the next day. That is what I'm talking about when I say too ripe.

If you happen to be using local strawberries and they are on the smaller side, I would cut them in halves instead of quarters. When you roast the berries, I strongly recommend using parchment paper. I found that they stuck to tin foil.

While you roast the strawberries, start squeezing your lemons. I think squeezing your own lemons is really worth the effort. I got this amazing lemon squeezer. Amazing. It was so easy. You should get one. You won't regret it.

Heat up some water to add to your freshly squeeze lemon juice, just hot enough to dissolve some honey. Let is cool off before you add the vodka. We wouldn't wanted any of it to evaporate, duh. If you want to make these booze free for youngsters, just replace the vodka with water. No big deal.

You will fill up your popsicle molds, leaving about 1/2-inch at the top. Plop the strawberries on top of the lemonade. Some of them will sink. Some will not. The stawberries will bleed their juices into the lemonade, turning it a pretty red-pink.

Get them in the freezer. Let them chill out for a bit and then get some sticks in them. I opt to use wooden sticks, rather than the plastic things that came with my molds. I think it looks cuter and they are easy to devour.

I hope you give these a try! Maybe for Fourth of July weekend? Probably. I think it also wouldn't hurt to mix up a vodka lemonade and dip you popsicle into it, like a giant flavored ice cube. You know you want to.

Cheers,
April

Makes 6 popsicles
Ingredients:
1 1/2 pints strawberries, quartered
2 teaspoons honey
Zest of one lemon

1/2 cup freshly squeezed lemon juice (about 3 lemons)
1 3/4 cups warm water
1 tablespoon honey
4 1/2 tablespoons vodka

Popsicle mold (I use this one)
6 wooden popsicle sticks

Instructions:

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Toss strawberries, honey and lemon zest to coat. Spread strawberries evenly on prepared baking sheet and roast for 20 minutes. Allow to cool slightly.
2. While the strawberries roast, combine warm water, lemon juice and honey, whisking to dissolve the honey. Let cool slightly. Transfer the cooled strawberries to a dish and transfer as much of their juices to the water and lemon juice mixture (I used a spatula to pool the juices together on the parchment paper and poured it into the mixture. It wasn't much). Finally, add the vodka (if you choose not to use vodka, replace it with 1/4 cup water). Prepare you popsicle mold.
3. Fill each popsicle mold about 3/4 of the way, with the lemon mixture. Top off each popsicle mold with roasted strawberries. 
4. Place the molds in the freezer for about an hour (or until firm enough to keep a popsicle stick upright) and then place a popsicle stick in each mold. Freeze for 12 hours before enjoying.

2 years ago: Grown Up Pink Lemonade

April's Sunday Brunch

It is Sunday Brunch time again! This is what I have been up to lately, plus some random thoughts.

• I went to Eau Claire to visit a friend from my freshman year of college at Steven's Point. We spent the morning at the Leinenkugel's Brewery (summer bucket list, check!). I have to admit that it is not my favorite Wisconsin brewery, BUT they do beer mixology. Which sounds strange, but is actually pretty tasty. Mix Summer Shandy and Berry Weiss and you get pink lemonade. Delicious.

 

• I went to Devil's Lake the other weekend. Normal people do a lot of hiking there, but not me. It was windy and a bit chilly and I spent my whole time swimming anyways. It was amazing. I want to go back and swim across the lake. (bucket list, check!)
• The boyfriend and I went strawberry picking this weekend. About 4 quarts of delicious berries for 12 bucks. What?! A real deal, if you ask me!

• We plan to use the strawberries on shortcake, ice cream and popsicles.
• Did I mention I got an ice cream maker! I did. I'm all sorts of excited about it. Ask anyone I know, they have heard me chatter with excitement about it until their ears burn.

What are your Fourth of July weekend plans?! I want to know what sort of fun plans and food you all have planned! I might go canoe camping. In the mean time, be sure to follow me on Instagram (@badgerkitchen). 

New favorite kitchen essential: the cast iron skillet

A Gift of Gold

About two years ago, a large and quite heavy birthday gift waited to be opened on my lab. We have a tradition in my family where we try to guess the gift before opening it. I had no idea. Was a brick wrapped with my gift to throw me off? Needless to say, I guessed the gift completely wrong. But discovering that I was given a cast iron skillet left me giddy with glee! I couldn't wait to try it out. Ever since, this cast iron skillet has only helped leave my stomach full and happy.

A Kitchen Essential

I never knew what a cast iron skillet could do until I started using mine. Every kitchen needs a cast iron skillet for a few reasons. You may not understand it, until you try it. Why a cast iron? What makes it different from a regular skillet? It's like the question, why mix the dry ingredients from the wet in a cookie recipe? It doesn't seem like it would make a difference, but it does. So here is a short list why a cast iron skillet should be your friend in the kitchen.

1. There's something about searing the meat - Whether it is chicken, steak or pork chops, this skillet can handle it. And it handles it well. With a cast iron skillet, meat will be seared leaving the juices and flavor sealed in until you take your knife and fork to it. Pure deliciousness.

2. Universal Utility - Stove top. Oven. Campfire. The cast iron skillet can do it all. Just remember, oven mitts are always necessary when the heat is on. That handle, along with the entire skillet, will be hot. And stay hot for awhile, even when off the heat source.

3. An All Courses tool - The cast iron skillet is not only for meat. It can be for any course. Main dishes, dessert or side dishes, I've seen all sorts of recipes made for the cast iron skillet. Actually, a recipe on my to-do list includes an apple crisp made in a cast iron. My mouth is already watering.

4. It gets better with time - With each use, the cast iron skillet becomes seasoned. With more use, the skillet just gets better, providing food with full-bodied flavor. So the more you use your cast iron, the better the outcomes.

5. Easy cleaning - The cast iron skillet has a special maintenance plan. No soap necessary for this bad boy. To preserve the seasoning explained in #4, all you want to do is wipe it down with water and a damp cloth or paper towel. Also, as an extra bonus, there is no fear of warping the skillet under hot water!

A Recipe for the Kitchen Essential

As I was brainstorming what to do for some pork chops thawing from the freezer, the cast iron skillet popped in my head. I raced for my cast iron skillet cook book and found the perfect recipe! Let's just say it includes some of my favorite flavors: onion, garlic and wine! Yum! Be sure to stop back for the recipe release of Braised Pork chops in Merlot sauce coming soon.