The calendar’s turn to March this week would suggest that spring is practically around the corner.
But a look out the window — or at this week’s weather forecast — would suggest plenty of winter remains ahead of us. For those of us half-full types, the upshot is that there’s still plenty of time to trot out our favorite warm, hearty winter meals.
Lots of people love their slow cookers. Just as many folks don’t. We tend to be in the latter group. Not because we don’t appreciate the dump-and-go convenience. And we certainly enjoy being greeted at the end of the day by delicious smells before we’ve even taken off our coats.
Our objections come down to taste and texture. Too many slow cooker recipes taste just like every other slow cooker recipe, no matter what the ingredients. And after bubbling away for so many hours, most recipes end up with that just-shy-of-mush texture. No thanks.
Not long ago, in the minds of many, olives came in just two types: canned black and martini.
Today’s world of olives is a veritable rainbow coalition of colors and flavors: deep purple, light brown, bright green and red; many stuffed with strongly flavored cheeses, hot peppers, anchovies and even almonds.
Sometimes it takes just a few simple ingredients to win my heart. That’s what fellow Southerner Ben Mims recently did. And he did it with candy.
Truth is, I’m generally not the sort of person who makes candy at home. It can be a bit fussy and time-consuming and I don’t find the process nearly as satisfying as landing a slab of something meaty over an open fire. But I’m still a sucker for a good sweet, and as I paged through Mims’ recent cookbook, “Sweet and Southern: Traditional Southern Desserts,” I was smitten with one of his simplest recipes.
Kenosha-area bars and restaurants have found success serving weekend brunch to hip, hungry and hungover locals seeking richer, more flavorful late-morning options.
Mangia Wine Bar, 5717 Sheridan Road, first began serving brunch on Mother’s Day, and continues to serve it each Sunday.
When winter winds chill us, a little comforting food goes a long way.
To get beyond large cauldrons of soups and pots of chili, the Kenosha News put out a call through social media for favorite go-to wintertime sustenance. What came back was a short list of hot stuff: spicy braised lamb shanks with polenta, and beef ragout with mashed sweet potatoes and green beans.
Garam masala powder, whole cardamom pods, tamarind chutney, canned dolmades, Vietnamese fish sauce, quail eggs and chipotle peppers in adobo sauce.
For Kenoshans, it wasn’t too long ago that procuring the ingredients to make an East Indian, Greek or Asian meal meant trips to more than one store, sometimes out of state.
There is something magical about a burrito, that combination of crispy tortilla edges that turn doughy soft at the center, all concealing a delicious blend of beans and meat and melted cheese. Splash that sucker with some salsa, sour cream, perhaps a spoonful of guacamole, and that’s a pillow of perfection on your plate.
Usually, a burrito makes a meal. But for my Super Bowl party, I decided to turn the dish into a finger food. Using smaller flour tortillas, I rolled up an army of burritos filled with refried beans, ground beef and cheese. Once you have your ingredients arranged, the rest of the prep is easy. The burritos also can be assembled in the morning, arranged in the pan, then refrigerated until ready to bake and serve.
We know what you want for your Super Bowl party. You want big, bold flavors. You want rich, meaty goodness. All of which is to say, you want grub.
We got grub.
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.