The Grenadier Restaurant provided this recipe to the Milwaukee Sentinel in 1982. The chef noted that this soup can be prepared with pork shanks, pork knuckles or sausage to make it a main course.
Grenadier’s Brazilian Black Bean Soup
12 oz. black beans
1 lb. bacon
2 stalks celery
1 lg. onion
1 med. carrot
2 qts. pork stock
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This recipe, with its amazing blend of flavors of dill, artichoke hearts, mushrooms, pea pods and almonds, was Grenadier’s contribution to the charity cookbook, Dining In Milwaukee. More about this can be found at the Art of Natural Living at http://artofnaturalliving.com/2014/03/01/artichoke-salad-pea-pods-mushrooms/
Grenadier’s Artichoke Salad with Pea Pods & Mushrooms
Salad Ingredients:
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
Ingredients
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
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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
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Mom swears, “These are the best wings!”
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.
Carol Mack’s Soy Sauce Chicken Wings
1 c. soy sauce
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A traditional and amazing soup. The recipe was originally published in 1980 by the Milwaukee Sentinel.
Karl Ratzsch’s Liver Dumpling Soup
1 qt. consumme, beef broth or beef bouillon
2 tbsp. bread crumbs
4 tbsp. butter
Liver Dumplings
1 lb. calves liver, coursely ground
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The restaurant revealed this recipe to the Milwaukee Sentinel in 1980.
Karl Ratzsch’s Chicken Okra Soup
1 (4 lb.) chicken
2 qts. water
2 lg. carrots, peeled, diced
1 lg. onion, diced
3 stalks celery, diced
1/3 c. flour
2 oz. butter
1 sm. can whole tomatoes, diced
1 sm. can cut okra
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This recipe was originally published in the Milwaukee Sentinel in 1977, but the Sentinel erred, listing the chicken bouillon ingredient twice and not enough cream. The recipe is corrected here.
Karl Ratzsch’s Potato Soup
1 onion, finely chopped
1 leek, finely chopped
½ gal. water
2 Maggi chicken bouillon cubes
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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
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The recipe comes from John Poulos, executive chef at Karl Ratzsch Restaurant, 320 E. Mason St. Milwaukee, Wisconsin, and was published in the Milwaukee Journal Sentinal, in 1999
Karl Ratzsch’s German Lentil Soup
1 pkg. (16 oz.) dried lentils
3 qts. ham stock
1 bay leaf
½ tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. ground nutmeg
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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
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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
Ingredients
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
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trumpeter hill 