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
Roasted turkey stock, rustic vegetables and cream sent over the top with the handmade soup noodles as described Waldorf Astoria Maitre D’Hotel Oscar Tschirky in his 1896 cookbook, Oscar Of The Waldorf.
Creamy Peasant Turkey Soup
2 tbsp. butter
6 stalks celery with inner, tender stalks and leaves, cut in 1″ square pieces
6 carrots, cut in 1″ square pieces
I med. or lg. onion, cut in ½-1″ square pieces
1 lg. turnip, ½-1″ dice
2-3 bay leaf Continue reading →
A college friend who hailed from Buffalo, New York, introduced me to Buffalo Wings in 1982. We were two of 11 girls sharing “the Mansion,” a dilapidated, but enchanting house near Marquette University in Milwaukee.
We always needed an excuse to throw a party, and Lizzy knew of this crazy, great wing recipe. Lizzy said it was created by a lady in her Buffalo Bar and that those wings were in great demand there. Lizzy’s dad told us we “would be smart if we opened a stand and started selling these wings.” And I, well, I had a Polish grandma named Bernice that was beloved by butchers at Kissinger Meats, who usually tossed unwanted wings away. So, grandma could get me 5 pounds of wings for a song.
Now there are so many recipes, and I’ll be sure pass on a few other favorites along with an uptake on the blue cheese dip. (But, of course, ~Lizzy’s recipe for the original blue cheese dip follows her wing recipe in this post.) Those other wings will post in coming days, but Lizzy’s is the first recipe, and the best.
Original Buffalo Wings 4 lbs. chicken wings vegetable oil 3 tbsp. butter 3 tbsp. Franks Red Hot Pepper Sauce Continue reading →
Keep in mind, this appetizer was popular in the ’60’s, ’70’s, and early ’80s, decades before the Buffalo wing craze. This wing is not crispy. It’s cooked in the marinade and chicken juices so that the flavor permeates the wing meat.
*Insist on a crispy wing? Just tweak the recipe for today’s expectations, please see note following the recipe.
This recipe is occasionally served at Karl Ratzsch’s. The recipe was requested and published recently in the Milwaukee Journal Sentinel’s reader’s request section, found here: http://www.jsonline.com/features/recipes/56808987.html. John Poulos, executive chef and co-owner, sent the recipe, saying, customers may request it in advance.
Karl Ratzsch’s Restaurant Split Pea Soup with Ham
2 tbsp. bacon grease
¾ c. onion, diced
½ . carrot, diced
½ c. celery, diced
2 bay leaves Continue reading →
This soup, which is only served on Saturdays, recently appeared in the Milwaukee Journal Sentinel in a column compiled by Joanne Kempinger Demski at http://www.jsonline.com/features/food/98279919.html. The recipe is an updated version of the restaurant’s soup by Chef and co-owner John Poulos.
Karl Ratzsch’s Cream of Mushroom Soup
1½ lbs. sliced button mushrooms
¾ cup (1 ½ sticks) salted butter
¾ c. flour
6 c. chicken stock
1/3 teaspoon white pepper
1 qt. heavy whipping cream
1 c. dry white wine Continue reading →
Be gentle when making the turkey or chicken stock. never let it go to a rolling boil. Keep it at a simmer, or the marrow, gelatin and oil will emulsify with particulates and leave your beautiful stock overly cloudy.
Turkey or Chicken Stock
Leftover roasted turkey or chicken carcass, still a bit meaty
½ c. carrots, peeled and roughly diced
¾ c. celery, roughly diced
1 lg. onion
1 sm. clove garlic Continue reading →