Grenadier’s Artichoke Salad with Pea Pods & Mushrooms
1 (14 oz.) can artichoke hearts, cut in half or quartered if large
½ c. white mushrooms, sliced
1 c. pea pods, strings removed, lightly blanched
½ c. sliced almonds, toasted
Classic for the Bar-B-Que. Seriously, we never had a better steak than this!
John Stocker’s Marinated Sirloin
Lg. Sirloin steaks
1 bottle Teriyaki marinade
1 lb. salted butter
1 bottle Sauce Diable’ (no longer sold, see recipe below)
Remove the acid from the sirloin with a paper towel. Pierce the meat with a fork and apply the lemon-pepper. Melt the butter and stir in the remaining ingredients and pour over the meat. Marinate in the refrigerator for 4-5 hours, turning every hour.
Milwaukee hard rolls were something that was taken for granted growing up. These large, light rolls, with their dry, hard, crusty, flaking top, and ever-so-slightly tangy, soft, airy center were ever present.
They were there for “hot ham and rolls” after church, and especially Easter morning. They were stuffed with grilled Milwaukee brats (white bratwurst) at Brewer’s baseball games or brought to tailgate at County Stadium before we cheered on “the Pack.” I ignored them, they were always there.
Funny, I kind of treated the Lake Michigan shoreline the same way, just expecting it to be there. And like Lake Michigan, I always thought these rolls always would be easily found. I never realized how very special these hard rolls were until years later when I moved away and lived in other cities.
Now every city has its charm, its special dish. But I miss those dang hard rolls (almost as much as I miss Lake Michigan). And living in the Twin Cities, there just is not any roll that compares. So, to find them, I just had to learn how to make them.
Here, in separate posts, are two recipes for those now, not-so-elusive Hard Rolls.
The first Milwaukee Hard Rolls recipe is exactly as we remember! It has that great dry crusty top and the cornmeal bottoms we love, and comes from Gordon King a Milwaukee baker who ran Wilbert’s baker, which closed back in 1993. Note: It requires high protein bread flour and a little more yeast. And, while the directions make the tops of these rolls plain, feel free to top rolls with sesame seeds or poppy seeds.
An article, with his recipe for hard rolls appeared in the Milwaukee Journal Sentinel and is preserved here: http://news.google.com/newspapers?nid=1298&dat=20050511&id=VS4zAAAAIBAJ&sjid=dggGAAAAIBAJ&pg=6793,3364570
Wilbert’s Bakery/Gordon and Barbara King’s Authentic German Hard Rolls
Makes about 2 dozen rolls
Sponge: 3 tbsp. active dry yeast (4 packets)
2 3/4 c. lukewarm water
3 tbsp. sugar
The second Milwaukee Hard Rolls has the precise inside we remember. Light and airy, yet with a “chew”, and that very, very slight, sour taste we remember. And this recipe uses hardly any yeast.
This is a terrific roll, yet the crust that isn’t quite right. Do not remember the split top, but it is hard and stays hard. But not as flaky. Perhaps it is the egg wash. Also, the recipe directions result in rolls that are smaller than traditional Milwaukee Hard Rolls. So, if one wants the traditional Milwaukee Hard Roll, just double the size of the roll to make 8-10 rolls instead of 12, and replace the egg white wash with the a starch wash, as in the previous recipe. Make it plain, as directed, or add sesame seeds or poppy seeds. Oh, and be sure to use high protein bread flour!
A little dark chocolate cake for St. Valentine’s Day!
Perignotti is an unsweetened, vanilla-flavored, extra-dark cocoa that is Dutch processed, but made in Italy, exclusively sold by Williams-Sonoma. This recipe was published in a Williams-Sonoma catalogue in the 1990s.
While Perignotti is, of course, preferred, this dark pound cake can also be made using another cocoa, such as Hersey’s Special Dark Cocoa, by adding a little more vanilla.
Extra-Dark Chocolate Pound Cake
1½ c. sifted flour
½ c. sifted dark cocoa Continue reading →
The Manhattan, served in a crystal martini glass, and prepared as my father served it. But when he ordered it, he always cautioned the bartender, “just a drop of vermouth … just wave the vermouth over the drink.”
Fill a shaker with ice and add the following ingredients:
2 c. Canadian Club Whiskey or Korbel Brandy Less than a capful of sweet Vermouth
Stir and pour into a chilled martini glass. Top with a twist of lemon or drop in a maraschino cherry. Makes 4 cocktails.
Here is my Polish grandmother’s signature bread, and no one in the family, no one, had the recipe. She was an elegant lady who also was a fabulous cook, including dishes such as tender venison steak and walnut-stuffed turkey. But she made this always round, hard crust bread almost daily, sometimes adding raisins and topping with sugar. This bread was treasured, especially at my mother’s swanky Christmas parties. And, one summer, a grandson entered her bread at the Wisconsin State Fair, where it promptly won a blue ribbon.
My grandmother never used a recipe for her bread, of course, and would gently laugh while raising her shoulders when we asked how to make it. But we could watch.
This “close-as-we-can-get” recipe comes through my uncle and aunt. He was the second youngest of her nine children, and saw her make bread countless times. I’m so grateful, for as I follow it, grandma comes to life, there in her small kitchen, brewing strong black coffee as she scalds the milk with butter and sugar, then softens yeast for her bread. Then she stops, turns, and in her wonderful Polish accent, asks me to “wait a minute,” as she pulls ginger cookies down from the pantry for me before turning back to her bread.
Bernice Zurawski’s Bread
½ lb. butter, and more to generously grease the bread rising bowl and bread pan Continue reading →
This is a classy, rich, amazing dish. It’s an heirloom, for it was handed down to me from my Polish mom from her mom. But it is one of those, “they never used a recipe,” recipe. That means it was assumed you had seen how it was made before, tasted it, knew what you were doing and, certainly, made it slightly differently each time. (And you serve it on top of mashed potatoes or wide egg noodles.)
This “unwritten” recipe for Oxtail Stew is really just the “bones” of the dish, the basic instruction. The cook uses it as a start, then simply tastes and adjusts as he goes along. So feel free to take this instruction, and note of some of my italic adjustments I made today when preparing this stew; then make your own. ~But know, the next time you, or I, make it, it will be different!
Anyway, I introduced this Stew to my hubby when we were dating, and swear, that introduction led to the 20 years of marital bliss we celebrate today!
2 lbs. oxtails, cut in 1½” lengths
flour for dredging1 med. onion, sliced
1 can condensed beef broth Continue reading →
Victorian era candy for St. Valentine’s Day. And these come from America! They appear in the first cookbook to reveal how The White House entertained; The White House Cookbook.
Published back in 1887, it is still a stand-out cookbook, as it features Chef Hugo Ziemann. As noted by the cookbook, Ziemann was caterer for Prince Napoleon (the Napoleon who died fighting Zulus in Africa), steward of the famous Hotel Splendide in Paris, “conducted” the celebrated Brunswick Café in New York, and the Hotel Richelieu in Chicago.
Mrs. F.L. Gillette co-authored the cookbook, adapting recipes “to the practical wants of average American homes.” Here is the recipe as printed, except Trumpeterhill separated ingredients, added explanations and suggested substitutions, in italics.
The 1887 White House Cookbook Raspberry Creams
1 tsp. raspberry jam Continue reading →