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With the conclusion of the Wisconsin season of Bravo's "Top Chef," Travel Wisconsin is helping residents and travelers continue their culinary adventures by providing resources to follow the journey as seen on this season of "Top Chef." Travel Wisconsin developed a "Top Chef" landing page on TravelWisconsin.com that
dives deep into Wisconsin's food and drink scene and recently launched the Foodie Pass to offer exclusive dining deals in all corners of the state. These resources make it easy for travelers to follow in the footsteps of the Season 21 cheftestants by visiting the destinations featured on the show, as well as discover many more culinary gems throughout Wisconsin.
"Bravo's 'Top Chef' showed off Wisconsin's food scene, culinary traditions and ingredients in a big way, but we know it tastes better in person," said Tourism Secretary Anne Sayers. "This season built an appetite among visitors hungry to make memories in Wisconsin, and Travel Wisconsin offers the resources to help them travel by fork."
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Look carefully at the photo next to Lee Kalpakis’ recipe for hot dogs with fried leeks and sauerkraut, and you might notice a small intruder: A honeybee has invaded the outdoor dinner shot.
Other chefs might balk at keeping that photo or insist on Photoshopping out the bee. But not Kalpakis, who is all about celebrating cooking in nature, including its ups and downs.
“I wanted to show this unpolished version of the lifestyle, in hopes of giving a little reality check but also to embrace the fact that things shouldn’t be so perfect,” she says.
Kalpakis has earned the right to do as she pleases: She lived for just less than two years in a 22-foot camper in upstate New York, refining the 75 recipes in her book, “Out There.” |
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If you’re looking for a bean salad with substance that can serve as a dip, a condiment, a side dish or even a vegetarian entrée, than you must make Cowboy Caviar a part of your summer cookout repertoire. Also called Texas Caviar, this protein-packed salad is amazing, and so very versatile.
It has its origin in Texas, hence the alternate name. This salad was invented in 1940 by Chef
Helen Corbitt, who was later to head up the culinary world at Neiman Marcus in Dallas. The tongue-in-cheek name Texas Caviar stuck, obviously a nod to the amusing disconnect of a bean salad being compared to fancy, pricey fish roe. Since then, it’s become more commonly known as Cowboy Caviar and is very popular throughout the Southwest and all of the country.
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Just the word “smoothie”
calls to mind a soothing, cooling sippable meal in a tall, frosty glass. An easy breakfast or expeditious snack, a smoothie is the deliciously healthy cousin to an ice cream shake. The only equipment you need is a good blender. (I can attest that a food processor will leak.) Despite their no-cooking
simplicity, things can go wrong. Your concoction might end up watery, flavorless or overly vegetal. Here are a few tips to keep in mind when whirring up a luscious drink. Too watery and limp? Add a
dense fruit such as a banana or mango; an avocado adds body, too. You might add a tablespoon or two of nut butter — peanut, almond and cashew all work — or tahini. Try adding few chunks of silken tofu or Greek yogurt or a splash of heavy cream; cooked oatmeal or white rice will also do the trick. An Iowa State University Extension and Outreach workshop in Dubuque will teach participants how to use cabbage to make kimchi or sauerkraut. Read more ... |
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