Tag Archives: recipes

A New Kind of TV Dinner

There’s a lot to enjoy about October: fall is officially here, new episodes of Wisconsin Life are airing every Thursday, and a brand-new season of Around the Farm Table kicks off this Thursday, Oct. 6 at 7:30 p.m.

Cooler temperatures always inspire me to cook a hearty meal and spend an evening with some of my favorite shows, and I’m guessing I’m not alone. Why not explore some fall recipes inspired by some of WPT’s original series? Continue reading A New Kind of TV Dinner

Add Asparagus to the Grill

Asparagus is in season in Wisconsin. After you’ve enjoyed it boiled, broiled, steamed, roasted and raw, consider tossing those green stalks onto the grill.

Grilling asparagus is only slightly more complex than grilling a hotdog or bratwurst. Add a little oil, salt and pepper, and your asparagus will be just as flavorful. If you want to get more elaborate, blanche your asparagus and wrap with prosciutto before grilling. Or add some fancy cheese with this PBS Food recipe for grilled asparagus with Raclette.

From breakfast to dinner, there’s a number of ways to enjoy asparagus. Visit PBS Food for recipes and inspiration, and try something new while the markets are still stocked with local fresh asparagus.

Plant and harvest your own asparagus. Learn how with The Wisconsin Gardener.

Grilled Asparagus with Raclette. Get the recipe at PBS Food.

 

Make Fall Sweeter

Pumpkin Gingerbread Trifle (Photo Courtesy: Taste of Home)
Pumpkin Gingerbread Trifle (Photo Courtesy: Taste of Home)

It feels like fall arrived a little early this year. This week’s cooler temperatures and crisper air reminded me that fall is officially just around the corner. For many, the season is an occasion to bring out boots, scarves and of course, pumpkin spice.

Pumpkin spice seems to divide the masses. Whether you’re for it or against it, you’re bound to encounter it in candles, lattes and even yogurt. I identify as pro-pumpkin, in moderation at least. My stance led me to the wonderful world of online recipes, where I found my new favorite holiday dessert: Pumpkin Gingerbread Trifle.

Trifles of various varieties always remind me of family gatherings. I remember my grandmother delicately layering kiwis, strawberries, pudding and angel food cake to create a colorful dessert that was as much of an artistic creation as a delicious after-dinner treat. This sentimental attachment to trifle meant that I immediately gravitated toward this trifle that incorporated spiced pumpkin, and I was glad a gave it a try.

Here’s the recipe I use for most Thanksgiving get-togethers, courtesy of Taste of Home. Instead of the homemade whipped cream, I usually use frozen whipped topping. The dessert is delicious, and seems to combine all of the best fall flavors.

If you’re pro-pumpkin like me, PBS Food has a whole collection of recipes just for you! Check them out here.

Do you have a favorite fall recipe you’d like to share? Comment below!

Finding the Right Potato Salad with PBS Food

I’m attending a barbecue this week, my herb garden is about to bloom and a five-pound bag of potatoes in my kitchen has been staring at me for over a week.

Yogurt Dill Potato Salad
Yogurt Dill Potato Salad

It’s time to make potato salad.
Only, I’ve never made it.

No worries, cause a Google search for “potato salad PBS” returns some interesting results, like Octopus Potato Salad. This Italian spin on potato salad comes courtesy of Lidia Bastianich. And, Ciao Italia‘s Mary Ann Esposito has a recipe for Salted Cod and Potato Salad. Both grab my attention, but neither recipe calls for the herbs I have. I keep looking.

Next, I go against my Midwest upbringing and pass over German Potato Salad opting instead to click on a recipe for Japanese Potato Salad. Too sweet for my taste. How about Yogurt Dill Potato Salad. Looks delicious all garnished with paprika and chives in the picture. But I didn’t plant chives this year. I’ll file this one for later use.

Next up. French Potato Salad. It sounds good, not as exciting as the recipe with octopus, but with parsley, basil and thyme on the ingredient list, French Potato Salad is perfect this time.

You’d think this recipe comes courtesy of the Julia Child archives, but nope, it’s from WHYY’s Friday Arts…and that’s why PBS Food is awesome. It’s filled with recipes from the show’s you’d expect to see as well as little-known cooking show’s from PBS stations across America. So next time you’re in a pinch to find a recipe, navigate to pbs.org/food or just add “PBS” to your web search. The results are sure to inspire.

A note from The Wisconsin Gardener

Watch an all-new episode of The Wisconsin Gardener, “Grow Local, Eat Local,” at 7 p.m. this Thursday, July 14 on Wisconsin Public Television. Watch full video online at the show’s website.

Today, we bring you a note about this week’s brand new episode from Producer and Host of The Wisconsin Gardener Shelley Ryan:

Hello friends-

I’ve probably said this before, but one of the reasons I became a gardener is because I love to eat. There’s nothing better than munching on peas right out of the garden or enjoying tomatoes dripping with juice straight off the vine.

So, in creating a program called “Grow Local, Eat Local,” let’s just say it was a tough job, but someone had to do it!

I met Peter Sandroni, chef and owner of La Merenda Restaurant in Milwaukee at a cooking class at Carr Valley Cheese in Sauk City. During the class I learned that he used 70 to 80 percent of local foods during the height of the growing season. That’s when I knew I just had to get him on The Wisconsin Gardener. Ok, I’ll admit it was also an excuse to taste his cooking again, too.

Peter sets a good example for all gardeners. If a busy Milwaukee restaurant can turn out incredible food every night using local produce, cheese and meats, then as gardeners and consumers, it’s our turn to step up to the plate — the dinner plate that is. As this week’s program illustrates, you can grow the food yourself at community gardens like Eagle Heights in Madison, or in burlap bags in a parking lot in Appleton! Or you can choose to shop or eat at places that serve local food.

Think of the gas that’s saved by food not shipped across country, think of how fresh that food is — oh and don’t forget — think of how good it will taste.

Happy gardening!

Shelley