Taste of Madison

The Taste of Madison is an event that showcases around 100 food and beverage restaurants. These businesses line the Capitol Square with stands and carts and spend two days advertising by selling their best food and drink to eager eaters. Everything costs around 1-5 dollars, which could easily be seen as a ripoff, given the meager sample size of some of the dishes, however the mere convenience of having so much variety gathered in one place definitely makes up for this flaw.

I can't recall everything that I ate, but here are some of the foods my friends and I sampled:

Watermelon Pork Taco from The Piece Out Gourmet
No one was impressed by this taco. It was largely flavorless, watery, and unseasoned. There was no hint of porcine flavor, roasted or otherwise, and might as well have consisted of boiled chicken from a prison cafeteria. Its only redeeming feature was the lightly refreshing flavor from the watermelon, and even that was largely unappealing given the chilly fall weather that day.

Eggplant Fries with Paprika Aioli from Lombardino's
These were undeniably delicious. The outside was crispy and delightfully savory while the inside melted in my mouth. Amazingly even after being deep fried the eggplant did not lose its rich flavor, so that even without the aioli dip these fries were pure decadence.




Cupcakes from Daisy Café and Cupcakery
Just look at them. Sweet, moist, beautiful cupcakes. The red velvet cupcake with cream cheese frosting was heavenly. As much as I love frosting, it was nice to have a cupcake where it acted to emphasize the cake rather than drown it in butter and cream. The chocolate cupcake with blueberry frosting was good as well, although the chocolate rather overpowered any hint of berry flavor. All in all, fabulous cakes.

Fried Cheese Curds from Daddy Rocks
The Wisconsin classic. These weren't the best cheese curds I've ever eaten: They were a bit too greasy and not quite crispy enough on the outside, but all the same, how could deep fried cheese ever be bad? Buttery battered melting cheese...All that was missing was a Spotted Cow for the true taste of Wisconsin.


Macaroni and Cheese from the Old Fashioned

Words cannot describe how delicious this macaroni and cheese was. Buttery, cheesy, creamy heaven with a hint of nutmeg and other spices. Not only was the sauce flavored to perfection, but as my friend Mike noted, the pasta was not overcooked as one would anticipate, but was instead al dente, a perfect canvas for such a beautifully orchestrated sauce.

Coconut Cream Pie from Elegant Foods
We wanted to finish the evening on a sweet note, so we headed over to Elegant Foods, where Mike said that he'd had 'the best cherry pie he'd ever eaten in his life.' Alas, by the time we got there they had run out of cherry pie, so we settled on the coconut cream pie. We were not disappointed. The pie crust simply sagged under a delightful mess of coconut custard and shredded coconut, toasted and raw. It was delicious, bursting with coconut flavor and with a silky smooth texture that made me consider having a second slice. The fact that it was made with natural ingredients, the same as I would bake with myself, somehow served as a comfort after consuming such a calorific slice...

As you can see, The Taste is a great way to sample what Madison area restaurants have to offer. I went home full and happy, my appetite whetted for more than just a taste of some of these menus.

Ginger Peachy

Hello hello!

I am back in Madison, after a quick trip to the UK. There will be a post regarding that soon, but for now, here's a quick post with another easy custard tart recipe! It's basically the same recipe as the earlier recipe for strawberry and earl grey custard tart, but with peaches and ginger custard.

I also tried out a different crust, which is absolutely perfect: Buttery, crumbly and firm.


Follow the recipe above, and allow dough to cool before pouring in custard. The custard recipe is as follows:

3 cups whole milk
1 3 inch piece of fresh ginger, grated
1/3 tsp salt
3/4 cup of sugar
4 1/2 tbsp cornstarch
3 large eggs
6 tbsp unsalted butter




1. Grate about 1 inch of ginger.
2. Heat milk together with ginger, both grated and whole in a pan on the stove to before boiling point.
3. Whisk together sugar, cornstarch, and eggs until smooth.
4. Remove whole ginger and pour about 1 cup of hot (NOT BOILING) milk into the egg mixture. Whisk until the mixture is smooth and has thickened slightly.
5. Pour the egg/milk mixture slowly into the heated milk. Whisking constantly, bring the mixture to the boiling point.
5. Once the mixture has thickened to the consistency of custard remove from heat and quickly strain it through a sieve into a bowl (you can skip this if you don't have a sieve.)
6. Add the butter in chunks to the warm custard and cream until combined.
7. Put custard in the refrigerator to cool, covering it so that the plastic wrap is touching the surface of the custard. (This prevents a skin from forming.)

Once the custard is cool, pour it into the tart crust and let it settle in the fridge. In the mean time,attend to the peaches:

4-5 Ripe peaches, thinly sliced
1 tbs apricot preserves
water

1. Slice peaches, removing skin if desired.
2. Toss peaches with apricot preserves diluted with a little water, so that the are evenly coated. This will prevent them from drying out.
3. Arrange peaches on top of custard and replace in refrigerator to cool.

Enjoy!

Cheese Truck

It's been a while since I wrote. I'm back on the East Coast now, enjoying a well earned lack of vacation. New Haven has all kinds of delicious food options. I've already tasted some fabulous "famous" hummus from a small Middle Eastern shop on Orange St, sampled the rolls at Sushi on Chapel (I was not impressed,) and slurped down some noodles at my old favorite York Street Noodle House. Today, however, my coworker buddy Oliver and I decided to try something a little more homey.

Anyone who lives in New Haven knows that there are a plethora of food carts and trucks that roam around the city serving practically any cuisine imaginable. One of my favorites has been The Cupcake Truck, but there are innumerable options. When I heard that the restaurant Caseus had joined the fleet, I was ecstatic.

Caseus is a restaurant for cheese lovers. To eat there is to experience the euphoria of an endorphin high induced by the consumption of excess quantities of rich, decadent, luxurious cheese, meats, and breads. It is impossible to eat at Caseus and feel dissatisfied. With this, and the influence of Wisconsin's cheese-obsessed culture in mind, it seemed evident that a Caseus grilled cheese truck was the equivalent of heaven on wheels.

Oliver, feeling similarly (probably due to his Wisconsin roots,) suggested we try some grilled cheese sandwiches for lunch. We both got ham and cheese sandwiches, mine with a side of mustard and sour pickles. I was happy to eat a gooey grilled cheese, and my inner glutton delighted at the amount of butter used to fry the sandwich, but I was forced to agree with Oliver, who concluded that the sandwiches were really something that could be made at home. In short, rather unremarkable.

I'm sure a few of you are thinking 'It's a grilled cheese sandwich! What were you expecting!?' but in comparison to the cheese sandwich I ate at the restaurant Caseus, this was really rather bland. On the other hand, it was good cheese and quality ham on artisan bread, so in all it was an above average grilled cheese. It probably didn't help that it was a hot sandwich on a hot day, either.

In all, the Caseus cheese truck experience was mildly disappointing, but still delicious. It is also
nice that they sell birch beer, my favorite soda! I would definitely recommend this as a place to grab a simple, largely non-gourmet, tasty lunch.

红茶菌 Чайный гриб 紅茶キノコ Kombucha

I first had Synergy brand kombucha from my sister's grocery store
in Chicago. She recommended it to me with enthusiasm, extolling upon its unique and refreshing flavor. As soon as I lifted the bottle to my lips and caught a whiff of vinegar, I was in love.

Since childhood I've habitually sneaked sips of vinegar from the collection of red wine, white wine, rice, and balsamic vinegar that my parents keep in their kitchen. While other people would wrinkle their noses up at the sour taste of pure vinegar it seems wholly natural to me to treat it as more than just a condiment.

As a young Latin student I discovered that I wasn't the only one who felt this way. Ancient Roman soldiers drank vinegar as cheap wine, supposedly even offering it to Jesus as refreshment while he hung on the cross.

For those of you who don't know, kombucha is fermented tea. It is made by plunking a kombucha culture, or mushroom into a batch of sweetened tea. The culture consists of acetic acid bacteria and yeast which feed on the sugar, fermenting the beverage over a period of days or weeks. Supposedly it dates back to the Qin Dynasty in China (~200 BCE,) however its written record only stretches as far back as 19th century Russia.

Whatever its beginnings, kombucha has now become a trend among health foodies. Proponents claim health benefits from cancer curing to increased energy, but there is no scientific evidence to support these ideas. With the support unverified health claims companies are able to make bank at $3-5 a bottle.

Being a college student, there was no way I was going to spent that much on a single beverage, no matter how much I liked it. The solution was clear: I had to start brewing kombucha myself. There are a multitude of starter kits available for sale online, but most of them were out of my price range.

Fortunately my friend's mother is an avid kombucha brewer, and was lovely enough to give me a culture! Initially I was unsure of what tea would be best, so I started with a simple oolong. That was good, but I wanted a more complex flavor, so I went to Madison's local tea shop to ask for a recommendation. I came away with a few ounces of Chinese black plum tea, and was not disappointed.

The subtle flower/fruity flavor of the tea is not lost in the fermentation process, and the result is a refreshing, tangy beverage ideal for invigorating springtime weather. Supposed health benefits aside, I would highly recommend this drink to everyone.

If you want more information on how to brew kombucha yourself, leave a comment!


Kombucha

Perfect Pancakes

When I was a kid, every Sunday morning my dad would make my sister and I pancakes. There was something comforting and exciting about the ritual. Almost more thrilling than the finished product was the process itself. The pile of fluffy flour and baking powder turned into a mini-volcano as my dad cracked an egg over it, then it became an island in a sea of milk, and finally a delicious pancake in my belly.

Though my dad didn't usually use a recipe, the one he was following was from the 1953 Better Homes and Gardens cookbook.

And here it is!

"Favorite Pancakes
1 1/4 cups sifted all-purpose flour
3 tsp baking powder
1 tbs sugar
1 egg
1 cup of milk (more if necessary)
2 tbs salad oil or melted shortening or bacon fat

Sift together flour, baking powder, sugar, and salt. Combine egg, milk, and salad oil; add to dry ingredients stirring just till flour is moistened. (Batter will be lumpy.)
Bake on hot griddle. Makes about 12 dollar-size or either 4-inch pancakes."

When I make this recipe, I don't bother sifting the dry ingredients. I just combine everything at once. If the batter is too thin, add more flour, if it's too thick, add more milk. Pancakes aren't an exact science, so don't stress out about your measurements. If your griddle is hot enough, you shouldn't even need to grease it prior to cooking.


These pancakes are great with a variety of toppings at any time of day! Enjoy!

A Jolly Good Food Tour

It's been a while since my last post. I've been too busy with school and life to keep tabs on my cooking. I did, however have some decadent culinary experiences while I was in England over spring break.

When most people talk about traveling to England, one of the things that inevitably comes out of their mouth is, "...And the food was just awful." Wrong. English food is not awful. The fact is that these poor shlubs have only ever experienced awful English food. There is something very hobbit-like and unpretentious about British cuisine: Comfort food without the frills.

This is the tale of one day's epic culinary adventures.

My boyfriend and friends and I had a late night, but we dragged ourselves out of bed before noon to go to Brighton while it was still sunny outside. Before hitting the road, we stopped off for some breakfast at The Comodor in downtown Horsham. We were not disappointed. For about £5 we each ordered a full English breakfast.


...And the snooty waitress delivered us each the perfect platter of greasy salty bliss. Savory sausage, salty bacon, eggs sunny-side up, roast tomato and mushrooms, and fresh crispy toast in a bed of baked beans. What could be better?

I know a lot of my American friends would respond, "That, without the baked beans." But seriously, there is nothing like a little sweetness to balance out all that salt. Think of it as a mild version of dipping sausage in maple syrup. Yum.

So, thoroughly satisfied, we drove to Brighton. As we moseyed around town one of out fellow travelers suggested we stop by Angel Food Bakery. Best. Cupcakes. Ever. Well, I only got to try three kinds, but they were epically delicious. I had the pleasure of trying a devils food cupcake with coffee frosting, a chocolate cupcake with orange chocolate frosting, and a banana cupcake. The banana cupcake was the best: Moist banana cake with about an inch of cream-cheese frosting on top, but everything I had was the epitome of what a cupcake should be.

Don't those just look delicious?

Anyway after a day's shopping in The Lanes we decided it would be appropriate, given Brighton's seaside location, to finish the day off with some fish and chips. We stopped off at a tiny shop on King Street that touted its establishment of over 40 years. I ordered a cod and chips with an addition of a pickled egg, to cut through the grease.


I really didn't think I'd be able to get through it all, but there was an actual fish under all the breading, so I couldn't let it go to waste. We enjoyed our meal, and full and exhausted headed back to Horsham for a good night's sleep.

C-Town (Cake Town)

I went to see my sister over the weekend in Chicago for her birthday and because I'm such a good little sister I baked her some confections to go with her birthday.

I cannot begin to describe what a pleasure it is to work in a fully equipped kitchen after being stuck with the inferior one in my dormitory. It's also a delight because the produce store that my sister's boyfriend owns, Open Produce, is only a few steps away from the apartment so I'm never at a loss for ingredients when I'm cooking there.

Anyway I first baked her this delicious blood orange cardamom upside-down cake. I followed the recipe and it turned out splendidly. Perfectly caramelized on top with a delicious kick from the cardamom and the orange rinds.

I also baked her something of my own experimental invention: A strawberry tart with earl grey custard and almond crust. It was delicious (better than the orange cake, according to the tasters,) so I thought I would share the recipe:

Allison's Strawberry Tart

Almond Crust
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1/4 tsp salt
1 stick plus a little more frozen unsalted butter cut into small pieces
1 large egg yolk
almond extract
Marzipan (optional)

1. Combine dry ingredients in a bowl. Add butter pieces, mashing with a large fork or pastry cutter until the dough has a flaky consistency.
2. Add egg yolk and almond extract and mix until combined (try to continue using a utensil so the mixture remains chilled.)
3. At the last knead until the dough can be pinched. If it's too dry, add ice water slowly until the consistency seems correct. Press into 9-inch pie/tart pan and freeze (25 minutes or more) before baking.
4. Bake at 375º for 30 minutes, covering the crust snugly with foil. After 30 minutes remove the foil and bake until the crust is light brown (about 5 minutes.) All ovens are different, and my sister's is a little cranky so make sure you keep an eye on your pastry while it bakes.
5. When the crust is cool spread a thin layer of marzipan over the bottom (you may want to roll it out) for some extra almond joy!

Earl Grey Custard Filling
3 cups whole milk steeped in 3-4 earl grey tea bags.
1/3 tsp salt
3/4 cup of sugar
4 1/2 tbsp cornstarch
3 large eggs
6 tbsp unsalted butter

1. Heat milk and tea in a pan on the stove to before boiling point.
2. Whisk together sugar, cornstarch, and eggs until smooth.
3. Remove tea bags and pour about 1 cup of hot (NOT BOILING) milk into the egg mixture. Whisk until the mixture is smooth and has thickened slightly.
4. Pour the egg/milk mixture slowly into the heated milk. Whisking constantly, bring the mixture to the boiling point.
5. Once the mixture has thickened to the consistency of custard remove from heat and quickly strain it through a sieve into a bowl (you can skip this if you don't have a sieve.)
6. Add the butter in chunks to the warm custard and cream until combined.
7. Put custard in the refrigerator to cool, covering it so that the plastic wrap is touching the surface of the custard. (This prevents a skin from forming.)


Strawberries
1/4 cup white wine
sugar to taste

1. Remove the stems and leaves from 20-30 strawberries, and slice them thinly.
2. Add about half of the slices to a bowl with white wine and sugar.

3. Put the other half of the slices into a bowl.
4. Let both chill in the refrigerator.

I like this recipe because you can prepare the ingredients and combine them the next day.

1. When you are ready to put the tart together, add one layer of wine strawberries to the bottom and cover with custard up to the mid-point of the crust.
2. Add a layer of fresh strawberries to the layer of custard and cover with more custard.
3. Complete by covering the top layer of custard with the rest of the strawberries.

Yum.

The Lemon Plum

I have always complained about the lack of a convenient market in Madison, but recently one opened, bringing with it a slew of produce and dry goods.


Peeking out from among the plums and mangoes was this sexy and mysterious fruit that they dubbed the "Lemon Plum." They claim it to be some sort of gourmet plum that Harrod's sells...But I certainly haven't found any information about that...Or the fruit at all, for that matter. Does anyone know the origin of this fruit?


Either way, lemon plums are indeed delicious. Every one that I have experienced so far has lacked the pithy texture that accompanies most grocery store plums. Instead this plum has soft, sweet, and juicy flesh surrounded with a tart skin that pops with the first bite. In other words, these lemon plums are the epitome of what a good plum should be, despite their having been grown in Ecuador.

Delectable nature aside, I rather liked their aesthetic appearance: The shape is delightfully breast-like; pert and inviting, while the bright yellow color with a hint of red blushing ripeness is more than appealing.

Yum.

Durian

It's official. I am addicted to durian.

Prior to trying the fruit I did a lot of research...That is to say, I read the wikipedia article and watched some youtube videos.

Let me tell you that Andrew Zimmern is not only a baby, but he doesn't know a thing about taste.

Initially the durian smells like overripe fruit and onions. Once you get past that and bite into the delicious custardy flesh you realize that the flavor is far more complex than that....And it varies from person to person.

For me durian tastes like a slightly oniony nutty version of a coconut, banana, watermelon, and avocado all combined. In short, it's like nature's icecream

Other people have told me they think it tastes like burnt pizza bites, gyoza, sweet onions, and coconut.

Either way this mysterious fruit is delicious and I would highly recommend it. It's a great dairy substitute and texture booster in things like frosting and smoothies.

Here's a little recipe for a durian banana smoothie:

2 1/2 large bananas
1/4 durian fruit (about 3 seeds worth)
soy milk for texture