Why bother making chicken stock at home when there are so many respectable versions at the supermarket? Because the stock you pour out of a can or a box just can’t touch the homemade variety.
The difference is in the flavor and the texture, both of which — but particularly the texture — come from the long, slow simmering of bones. Homemade has it. Store-bought doesn’t.
With temperatures in the low 40s accompanied by a light drizzle, the pickings were slim — but delicious — at Saturday’s Kenosha HarborMarket.
Featured at the second-to-last outdoor market of the season was a tasting competition for apples and pears from among Saturday’s available vendors. Bob Kazmierski, greenhouse worker at Gateway Technical College’s Urban Farm, oversaw proceedings.
Wisconsin has more than four seasons.
In addition to the climatic ones and construction season, there is apple season. Weather accommodating, apple season is the time when urban and out-of-state families make annual treks to local orchards for their dose of country.
Just as you’re finally finishing up the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas.
But before we get cooking, let’s talk prep. Butternut’s thick skin and rock-hard flesh can make the peeling, seeding and chopping part of the meal a challenge. No wonder those bags of prepped squash chunks at the grocer are so popular. But they also are pricy, so let’s talk tips for making the work a little easier.
September is Wild Rice Month. Not just because it’s on the calendar at the Whole Grains Council — which it is — but because this semi-aquatic seed is harvested during a fairly short window each September.
Wild rice is as exotic as its name implies. A breed apart from white or brown rice, its unique characteristics include dark brown to black coloring, nutty flavor and chewy texture. Additionally, its delicate botany makes wild rice challenging to harvest, which translates into a higher price point than most other grains or rices.
Every night before bed, Sue Patterson packs her 10-year-old daughter, Emmy, a lunch that resembles a work of art.
Picture a heart-shaped roast beef sandwich nestled into a Hello Kitty container with colorful cups of dried fruit, olives, organic cheese and yogurt-covered pretzels. Or a pink Japanese-style bento box with a California sushi roll, shelled edamame, red grapes and kiwis cut into cute fan shapes.
Ripe, plentiful blueberries are such a highlight of summer that some of us are prone to getting the blueberry blues during the rest of the year.
Happily, imported and frozen blueberries make it easy to enjoy them all the time. In fact, if you’re really on your game, you can pick extra now and freeze them for later. And when later comes around, those frozen hand-picked berries make for some pretty awesome muffins.
There’s that day in late summer when you find the first truly ripe tomato in your garden. Maybe you pop it into your mouth right there, and think, with a satisfied sigh, “Wow.”
Then there’s that day a few weeks later when you find 127 more ripe tomatoes in your garden. Maybe you stand there, and think, with an overwhelmed sigh, “Wow.”
Last winter was so hard that some of us thought we would eat the first blade of grass we saw come spring. Not surprisingly, when planting season came along, many people just couldn’t grow enough wonderful produce.
Now that the harvest is upon us, the question becomes: How to preserve as much of the season’s bounty as possible before — dare we say it — the first frost sets in?
This is a list of recipes that have appeared in the Kenosha News since Jan. 1, 2010. You can search by ingredients, by type of dish, time to prepare or number of people the dish serves.