Dick Rudin has a list and he’s checking it twice — or more.
On Rudin’s list are plenty of eggs, flour, butter, vanilla and sugar—ingredients he’ll need to oversee the making of some 25,000 holiday cookies this year.
It’s time to dust off your baking sheets, strap on your apron and preheat the oven — the Kenosha News Holiday Cookie Contest is back.
We began last year with the hope of creating a new holiday tradition, and not much in the way of expectations for how many entries we’d receive.
Slow cookers have legions of fans. I am not among them.
It’s partly philosophical, partly practical. Let’s start with the latter. Truth is, I’m just not good at producing food that tastes all that great in a slow cooker. Whatever I make ends up either tasteless mush or wildly overcooked or — on days when I’m really shining — both mushy and wildly overcooked.
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.
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.