Demystifying a Mother’s Day ham and cheese quiche

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Quiche has a reputation as a complicated dish. And I’m not sure why.

Home cooks worry about the crust. They angst over the fillings. Do they have the right mix of meats or veggies? Which type of cheese? And how much is too much? And then there is striking the balance of egg and dairy, never mind determining the best way to season the mixture.

You’re invited to dine

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While the former German American Club building is being torn down, the Italian American Club sign reads “public invited” — welcoming the community to dine in its restaurant, one of the few ethnic societies remaining in Kenosha.

In 1926, after five Italian community groups merged and pooled their resources, they built the Italian American Club. It remains open today as a vibrant testament to the local Italian community.

Topped dogs: Ladies and gentlemen, choose your condiments

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When it comes to hot dogs, what a difference a few miles makes. As customers line up at Interstate Dogs, at the corner of I-94 and Highway 50 in Kenosha, general manager Lois Hendrix quickly knows just what kind of dog she’ll be dishing up.

Illinois folks invariably order a popular Chicago Dog with all the toppings, while local Wisconsinites often opt for what Hendrix calls the Wisconsin Dog — hot dogs topped with just ketchup, mustard and onions. The state line, it seems, can control the condiments.

Cheesecake a sweet treat for Mom

Mother’s Day is coming up soon, and you may be thinking about what to make dear ol’ mom.

How about a nice cheesecake?

Lenci’s Deli expands, thrives with family recipes, hard work

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This year marks the 30th anniversary of when Dominic Lenci, 58, and his wife, Jeannie, 57, took over the family business, Lenci’s Food & Deli, from Dominic’s parents, Romano and Lida Lenci.

Dominic was 10 years old when his parents opened the corner deli and grocery store at 2121 45th St. When his parents purchased the establishment in 1965, the building was just large enough to accommodate a counter and floor space for beer, soda and bread.

Tribute to Dad

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When Joan Wilk was helping to plan her daughter Deborah’s wedding reception at Mangia Trattoria in 1996, she made sure to invite two special guests, Dorothy and Eugene “Jij” Mantuano. The Mantuanos dined at their family’s Italian restaurant nearly every day at the same table, and the wedding reception was no different.

“We loved having them at the reception,” Wilk said. “They’re part of Mangia. It was so nice and natural to have them in their regular seats.”

Happiness is Soon’s sushi

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The success of Soon’s Sushi Cafe is proof that outstanding food will attract customers regardless of location.

Tucked inside Kenosha’s Columbus Park neighborhood, Soon and Bob Noel have built a loyal following both far and near with imaginative sushi creations. “Crazy” is the word Bob uses to describe their 2004 opening as Kenosha’s first sushi restaurant.

Rising chef

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When Daniel Bonanno started cooking at the age of 6, he did so because he noticed food made people happy.

“Growing up in an Italian household, there was always a lot of cooking going on in my family,” said Bonanno, who is formerly of Kenosha and now resides in Madison. The son of Tony and Maria Bonanno, Kenosha, Daniel Bonanno’s early culinary repertoire consisted of scrambled eggs and simple breakfast fare he would prepare for family members.

The Shanty shares the art of food

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The Shanty restaurant in Wadsworth, Ill., has been in business since 1971, but the rustic building itself is over 100 years old. It was built at the turn of the last century at the intersection of Route 41 and Wadsworth Road.

Dimitri Kallianis bought the building near foreclosure.

Fresh food, good friends

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Tina Ludwin has owned Tina’s Somers Inn for almost 13 years. “It was always my dream to have a restaurant,” Ludwin said.

The Somers Inn is nestled in the heart of Somers, just west of the town hall and past the second set of railroad tracks.

‘Lettuce’ introduce a new sandwich

Looking for a low-fat, gluten-free, low-carb option for lunch? Why not try a lettuce wrap?

Here’s a great recipe you can learn to make now and prepare throughout the summer as a light option to the traditional bread-meat and vegetables-bread combination. You use the leaves of lettuce instead of the bread and top it with vegetables, low fat turkey and a low fat dressing. What could be better?

Enough winter food! Pasta carbonara is remade as a delicious summer salad

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Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.

We borrowed the key ingredients from pasta carbonara — right down to the eggy sauce and savory pancetta — but remade them as a picnic-worthy pasta salad. Every bit as delicious as the traditional dish, but far more refreshing on a hot day.

Happiness for Mom is a toasted cheese sandwich

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Happiness is ... a warm cheese sandwich.

It’s a sentiment as true today as when I read it as a child in my very first cookbook, the “Peanuts Cook Book.” It described the simple joy of slapping cheese on a slice of bread, topping it with tomato and oregano, then waiting patiently as it toasted to a bubble.

Demystifying a Mother’s Day ham and cheese quiche

4

Quiche has a reputation as a complicated dish. And I’m not sure why.

Home cooks worry about the crust. They angst over the fillings. Do they have the right mix of meats or veggies? Which type of cheese? And how much is too much? And then there is striking the balance of egg and dairy, never mind determining the best way to season the mixture.

Celebrating Mother’s Day, tapas-style

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A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother’s Day brunch. So we came up with a variety of tapas ideas suitable for Mom’s big day.

Use these ideas as a jumping off point. Accompany them with mini muffins, mini bagels with cream cheese and smoked salmon, and fresh berries served in shot glasses and topped with yogurt and honey. And nobody says you need to give up the cocktails. Mimosas, anyone?

Juicy chicken gets a zippy, crunchy coating

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Horseradish mixed with mayonnaise gives zip to boneless, skinless chicken thighs, while panko bread crumbs form a golden crust. Chicken thighs have great flavor and remain juicy when sautéed.

Panko bread crumbs are a Japanese variety made from bread that has been baked or toasted, giving them a firm texture.

You’re invited to dine

9

While the former German American Club building is being torn down, the Italian American Club sign reads “public invited” — welcoming the community to dine in its restaurant, one of the few ethnic societies remaining in Kenosha.

In 1926, after five Italian community groups merged and pooled their resources, they built the Italian American Club. It remains open today as a vibrant testament to the local Italian community.

ORANGE ROUGHY WITH HAZELNUT CRUMB TOPPING

Servings: 6

There’s big flavor — not effort — in honey-paprika chicken

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Sweet and smoky and spicy are three flavors that work wonderfully together, and this recipe for roasted chicken thighs is a fast, easy and delicious way to make that point.

I start by combining a mess of dry seasonings with honey to use as a wet — though very thick — rub for the chicken. The spicy comes from ginger and chili powder, but have no fear — it’s mild. And what heat there is gets tamed by the sweet honey and the mellow smoked sweet paprika.