We ventured out on a snowy evening about a week ago on a Friday evening in search of a restaurant that was not participating in restaurant week. Before we made it to our dinner spot we stopped by our favorite distillery - Old Sugar Distillery to have a Queen Jennie Old Fashion. If you have not been to OSD it is one of the hottest micro distilleries in the Midwest. Check it out here http://www.madisondistillery.com/
We finally landed at Nostrano - despite not participating in restaurant week the dining room was full with a smart looking crowd of Madisonians. We decided to dive right into one of the best meals we have had in the last few months. Since the first week they opened over a year ago they have continued to deliver some of the most professional service and top notch food in Madison. We often say a trip to Nostrano is like going to a restaurant in Chicago - simply a complete experience! We had a wonderful bottle of a French Cabernet that got better with food. Here is what we had from the menu - we tend to share a lot so we can taste a lot.
Dinner
Marinated Olives
Sourdough Focaccia 5 - these are always fresh and tasty and the Focaccia is a great foil for the marinating oil of the olives. It really gives your palette a nice jumpstart.
Celery Salad
Heirloom Apple Chickories Parmesan Pistachio Vinaigrette 10 - fresh and vibrant the flavors took a quote "Waldorf salad" idea and spun it into something new and exciting. The crunch and crisp greens were a great lead into the next course.
Charcuterie Board
Pâté Salsiccia Salame Grain Mustard Pickles 17 - sounds simple but the combination of flavors and textures are a symphony for the mouth! If you don't order this board here you are missing out on some of the finest Charcuterie anywhere. And they will pickle anything and it is delicous
Orecchiette
Fennel Sausage Brussels sprouts Parsnips Fiore Sardo 21 - wow another amazing combination of flavors, the pasta was perfectly cooked and tender combined with the caramelized parsnips, slight bitterness of the greens and the house made sausage delivered a flavor explosion that had so many layers. Each layer of flavor was easily identified as we enjoyed every savory bite of this dish.
Dessert
Tortino
Chestnut Crumble Cake Bourbon Gelato Moonglow Pears Fior di Latte 10 - you have to order dessert here it is a must - both the chef owners have very deep pastry backgrounds. The flavors of the crumble cake with the Bourbon gelato were simply sublime.
Linda and I look forward to more frequent dining at Nostrano this year - it is one of our new "go to" places to share with fellow chefs when they are in town. And the gang at Nostrano also deliver the most underrated and overlooked lunch in town. Same quality and care at about 40% the price of the dinner menu which is a steal and would be a lot pricier if the restaurant was located 122 miles further south.
Cheers!
Jim
Thursday, February 2, 2012
Thursday, December 22, 2011
Madison Hot Spots
Where do we think is the best place to eat and drink in Madison right now! In no particular order here it goes
Nostrano- if you have not been here you are missing some of the best food and cocktails in the city. Just had lunch today and the meal was amazing. The head cheese and country pate with the assorted pickled goodies was a great way to start the meal for the four of us. Then I moved onto the smoked pork shank sandwich…an open face beauty! It was served with some delightful greens. The pork is succulent and moist with crisp pops of a spice gardinera. We have had cocktails here on several occasions – one of the best sazaracs any place as well as the cognac old fashion both incredibly well crafted cocktails. And since Nostrano is owned by two pastry chefs, dessert is not to be missed. Trouble is deciding which of the 5 mind blowing ones to try – give the Afogado a whirl – tender pillowy donuts with caramel gelato melting in rich warm espresso. So if you only want dessert this is the place, but it is great anytime for any meal and the service is crisp and professional unlike some of the other spots around town.
Coppers Tavern – looking for the best Rueben in town – it is here – house made corn beef, dark marbled rye topped with in-house braised sauerkraut (cabbage slow cooked in Lake Louie Scotch Ale) it is off the hook. Great selection of beers on tap as well as a stellar selection of Whiskies and a fine bloody mary
Green Bush Bar– like thin crust pizza – here is the best in Madison. The wine selections are updated on a regular basis with the "by the glass" program always yielding something new and different. Ask for a taste before you buy it – they are always happy to provide that special service. Looking for the most comprehensive selections of scotch, bourbon and assorted whiskies, Green Bush delivers without breaking the bank. And recently they added flights of whiskies for a reasonable price with 3 – half shots to compare and enjoy
Lombardinos – what can I say winter is a great season for enjoying all things porky that Patrick has on the menu and specials list. There are too many great things to mention. If you are not eating here on a weekly basis you do not know what you are missing. Get in and say hi to Matt, Patrick and the whole gang.
Umami – looking for a great food experience this is it. There are some really unique dishes off a tightly focused menu that is executed well. The pork bun, the tuna poke and the arugula salad are all stars from the starter menu. They are known for their dumplings (very good ) and ramen something we have not had yet. Only issue is the inconsistent service we have had on all occasions
Hopefully that tempts you to get out and check out what is happening in the local scene in Madison, one of the best food towns around with some of the most talented people dishing up tasty treats!
Cheers
Nostrano- if you have not been here you are missing some of the best food and cocktails in the city. Just had lunch today and the meal was amazing. The head cheese and country pate with the assorted pickled goodies was a great way to start the meal for the four of us. Then I moved onto the smoked pork shank sandwich…an open face beauty! It was served with some delightful greens. The pork is succulent and moist with crisp pops of a spice gardinera. We have had cocktails here on several occasions – one of the best sazaracs any place as well as the cognac old fashion both incredibly well crafted cocktails. And since Nostrano is owned by two pastry chefs, dessert is not to be missed. Trouble is deciding which of the 5 mind blowing ones to try – give the Afogado a whirl – tender pillowy donuts with caramel gelato melting in rich warm espresso. So if you only want dessert this is the place, but it is great anytime for any meal and the service is crisp and professional unlike some of the other spots around town.
Coppers Tavern – looking for the best Rueben in town – it is here – house made corn beef, dark marbled rye topped with in-house braised sauerkraut (cabbage slow cooked in Lake Louie Scotch Ale) it is off the hook. Great selection of beers on tap as well as a stellar selection of Whiskies and a fine bloody mary
Green Bush Bar– like thin crust pizza – here is the best in Madison. The wine selections are updated on a regular basis with the "by the glass" program always yielding something new and different. Ask for a taste before you buy it – they are always happy to provide that special service. Looking for the most comprehensive selections of scotch, bourbon and assorted whiskies, Green Bush delivers without breaking the bank. And recently they added flights of whiskies for a reasonable price with 3 – half shots to compare and enjoy
Lombardinos – what can I say winter is a great season for enjoying all things porky that Patrick has on the menu and specials list. There are too many great things to mention. If you are not eating here on a weekly basis you do not know what you are missing. Get in and say hi to Matt, Patrick and the whole gang.
Umami – looking for a great food experience this is it. There are some really unique dishes off a tightly focused menu that is executed well. The pork bun, the tuna poke and the arugula salad are all stars from the starter menu. They are known for their dumplings (very good ) and ramen something we have not had yet. Only issue is the inconsistent service we have had on all occasions
Hopefully that tempts you to get out and check out what is happening in the local scene in Madison, one of the best food towns around with some of the most talented people dishing up tasty treats!
Cheers
Monday, December 12, 2011
Holiday time! Oyster Time
Well it is time for celebration and how about something for your holiday get together! Seafood is always a great item for a gathering and so are oysters. I know most folks are not excited about raw oysters so I have included our second most favorite way to enjoy them, broiled. There is nothing better than the creamy texture of a properly cooked oyster. This recipe is for our typical oyster house grilled oyster dish, I have created about 4 versions of grilled oysters. Each of them unique to a type of cuisine. So have a bunches of friends over and shuck and grill the holidays with a toast of oysters and champagne! Cheers!
Broiled Oysters on the ½ shell 4 servings
12 Oysters, fresh shucked on the shell
¼ lb Butter, softened
1 tbsp Garlic, minced
1 tbsp Onion, minced
2 tbsp Worcestershire sauce
1 tbsp Lemon Juice
To Taste Salt & Pepper
¼ c Parmesan Cheese, grated
As need Rustic Bread, grilled
1. Shuck the oysters and reserve on their shell make sure to loosen from bottom shell. Place on a plate and refrigerate until needed.
2. In a mixing bowl combine the softened butter, garlic, onion, Worcestershire, lemon juice, salt and pepper, mix well to incorporate all ingredients.
3. Place a heaping tablespoon of the butter mixture on top of each oyster, make sure that it is completely covered.
4. Place oysters on a hot grill and close the lid or place under a broiler set on high.
5. Cook until the butter is bubbling and the oyster begins to curl. About 4 to 5 minutes depending on size of oyster and temperature of grill or broiler.
6. Top each oyster with the grated Parmesan cheese and allow to cook for 1 more minute to melt the cheese.
7. Remove and serve with slices of grilled bread.
Wednesday, November 30, 2011
Beef its what’s for dinner (salad)
So it is the busy holiday season and you might not have enough time to make a big dinner one evening. How about using some left over grilled steak from that doggie bag the other night. While this recipe calls for Beef Tenderloin any quality left over steak sliced thin will work just adjust the amount of steak to use what you have left. This recipe is very satisfying in the sense it is about the freshness and brightness that cilantro and lime bring to the dish. Like any of our recipes you could alter this one to make it more southwest and less Asian by simply changing some of the ingredients. Swap out the fish sauce for some smoky salsa and add a little avocado or jicama in place of the carrot. Enjoy!
Asian Beef Salad servings 4
1 lb Beef Tenderloin, grilled and cooled (left over steak)
1 Cucumber, peeled & seeded, sliced
½ Red onion, shaved
1 Carrot, julienne
1 Red Pepper, julienne
¼ cup Cilantro, chopped
2 Green onions, sliced
2 cup Salad Greens
Dressing
1/4cup Lime juice, fresh
1/4cup Rice Wine Vinegar
2 T Thai Fish Sauce
2 t Stevia
2 t Red Pepper Flakes
1. Take the chilled grilled tenderloin and slice into very thin pieces and set aside.
2. In a large bowl, place the sliced cucumber, carrot, red pepper, cilantro and green onions – toss to evenly distribute the vegetables.
3. In a separate bowl, combine the ingredients for the dressing and mix well with a wire whip.
4. Add the meat to the bowl containing the vegetables, add half of the dressing and toss to mix.
5. Add the greens to the large bowl and toss to completely coat and evenly distribute the salad mixture.
6. Divide the salad between four plates and drizzle the remaining dressing over each salad.
Calories Fat Fiber WW Pts
Per serving 282 12.33 1.4 6
Asian Beef Salad servings 4
1 lb Beef Tenderloin, grilled and cooled (left over steak)
1 Cucumber, peeled & seeded, sliced
½ Red onion, shaved
1 Carrot, julienne
1 Red Pepper, julienne
¼ cup Cilantro, chopped
2 Green onions, sliced
2 cup Salad Greens
Dressing
1/4cup Lime juice, fresh
1/4cup Rice Wine Vinegar
2 T Thai Fish Sauce
2 t Stevia
2 t Red Pepper Flakes
1. Take the chilled grilled tenderloin and slice into very thin pieces and set aside.
2. In a large bowl, place the sliced cucumber, carrot, red pepper, cilantro and green onions – toss to evenly distribute the vegetables.
3. In a separate bowl, combine the ingredients for the dressing and mix well with a wire whip.
4. Add the meat to the bowl containing the vegetables, add half of the dressing and toss to mix.
5. Add the greens to the large bowl and toss to completely coat and evenly distribute the salad mixture.
6. Divide the salad between four plates and drizzle the remaining dressing over each salad.
Calories Fat Fiber WW Pts
Per serving 282 12.33 1.4 6
Friday, November 25, 2011
We are BACK!!!!!!!!!!!!!!
Just a quick thank you to those who have mentioned to us recently how much they had enjoyed our blog. Well we are back and in a big way. Linda and I promise at least one update a week. We also will be including even more recipes, restaurant reviews, travel tips and new for 2012 - video demos and cooking techniques. We love to share what we have learned and discovered when out and about around the globe. We are so grateful for those folks that have taken time out of their busy day to visit our blog. We honor you by providing more of what we love to share Cooking with love and wild abandon! Happy Holidays
Jim & Linda
Jim & Linda
Thursday, February 11, 2010
Who knew…..you can make soup out of lettuce!
And a really tasty soup that it is, Roasted Romaine and Tomato Soup with Crispy Prosciutto. I created this one while at the Produce First Conference at the Culinary Institute of America. This conference focused on how we as chefs can make sure that we are able to help double the consumption of fresh fruits and vegetables over the next 10 years. This is part of the National Restaurants Associations key Health & Wellness initiative to work to help chefs and operators to provide more choices to the dinning public. While at the conference we each were paired with teams that included produce growers. I had the fortune of being paired with the folks from Church Bros. a major grower of lettuces. I love a challenge and when they said how about a soup using lettuce I got excited – I thought how about a play on BLT – and so the following recipe was born. We had the opportunity to be mentored by some very talented chefs that day – our team had Michael Tuohy, Executive Chef of the Grange, located in Sacramento, Ca. He was a pleasure to cook with and we had fun creating and tasting the soup that morning. So without further delay – here for you to try is a wonderful some that hints at spring when made late in winter on a cold day. Happy cooking!
Jim
Roasted Romaine & Tomato Soup with Crispy Prosciutto
Yield is 2 gallons
1 cup Leeks, sliced
½ cup Carrots, diced
½ cup Celery, diced
3 cloves Garlic, minced
¼ cup Olive oil
1 tsp Crushed Red Pepper
¾ cup Tomato paste
1 bag, 5# Cut Romaine Lettuce
2 heads Green Leaf Lettuce, chopped
6 quarts Vegetable stock
½ cup Arugula, chopped
1/2 cup Parsley, chopped
¼ cup Basil, chopped
3 cups Crushed Italian Tomatoes
To taste Salt
To taste Pepper
12 slices Prosciutto, crisped
1. In a large stock pot sweat the leeks, carrots, celery and garlic in olive oil until soft, about 8 to 10 minutes
2. Add the crushed red pepper and tomato paste and continue to cook and slowly caramelize the tomato paste coated vegetables until a deep burgundy color is achieved
3. Start to add the cut romaine and green leaf in handfuls and stir in and cook down until all the cut lettuce is incorporated and cooked down to soft
4. Add the vegetable stock to the mixture and cook for about 30 minutes at a simmer, using a stick blender puree the soup to a chunky consistency
5. Add the arugula, parsley and basil to the pot as well as the crushed tomatoes
6. Adjust the seasoning with salt and pepper to taste
7. Serve with whole grain croutons and Prosciutto crisps on the side
Prosciutto Crisps
1. Place 12 slices of thin slice prosciutto on a parchment lined baking sheet pan
2. Place another sheet of parchment on top of the slices and cover with another pan to create a weighted pan sandwich
3. Place in a 350° oven and bake until crisp
4. Remove top sheet pan and parchment and allow to cool before serving
5. Cut crisp into bite size fingers and serve as a garnish for the soup
Recipe Credit: Jim Doak, Created at 2010 Produce First Conference, use with permission of author. All rights reserved.
Jim
Roasted Romaine & Tomato Soup with Crispy Prosciutto
Yield is 2 gallons
1 cup Leeks, sliced
½ cup Carrots, diced
½ cup Celery, diced
3 cloves Garlic, minced
¼ cup Olive oil
1 tsp Crushed Red Pepper
¾ cup Tomato paste
1 bag, 5# Cut Romaine Lettuce
2 heads Green Leaf Lettuce, chopped
6 quarts Vegetable stock
½ cup Arugula, chopped
1/2 cup Parsley, chopped
¼ cup Basil, chopped
3 cups Crushed Italian Tomatoes
To taste Salt
To taste Pepper
12 slices Prosciutto, crisped
1. In a large stock pot sweat the leeks, carrots, celery and garlic in olive oil until soft, about 8 to 10 minutes
2. Add the crushed red pepper and tomato paste and continue to cook and slowly caramelize the tomato paste coated vegetables until a deep burgundy color is achieved
3. Start to add the cut romaine and green leaf in handfuls and stir in and cook down until all the cut lettuce is incorporated and cooked down to soft
4. Add the vegetable stock to the mixture and cook for about 30 minutes at a simmer, using a stick blender puree the soup to a chunky consistency
5. Add the arugula, parsley and basil to the pot as well as the crushed tomatoes
6. Adjust the seasoning with salt and pepper to taste
7. Serve with whole grain croutons and Prosciutto crisps on the side
Prosciutto Crisps
1. Place 12 slices of thin slice prosciutto on a parchment lined baking sheet pan
2. Place another sheet of parchment on top of the slices and cover with another pan to create a weighted pan sandwich
3. Place in a 350° oven and bake until crisp
4. Remove top sheet pan and parchment and allow to cool before serving
5. Cut crisp into bite size fingers and serve as a garnish for the soup
Recipe Credit: Jim Doak, Created at 2010 Produce First Conference, use with permission of author. All rights reserved.
Friday, January 29, 2010
Back from the West Coast
Happy New Year! May your 2010 be an amazing year of food, wine, love and joy!
What a wet trip to wine country this January, we had a nice time expect we grew webbed feet. Seriously I attended the 6th Annual World of Healthy Flavors at the CIA at Greystone while Linda worked on some of her own projects. This event is attend by luminaries in Public Health from Harvard, John Hopkins and other prestigious schools all in the name of helping the American public eat better and be healthier. Additionally several well known chefs and industry peers are in attendance to work on applying what we learn to our business segments. It was an action packed three and half days of some great insights and information as we work on cooking and feed people in the future. I really enjoyed learning more about nutrition and flavors to make everyday eating better. The benefit for you is that you will see our new health and wellness recipes reflect these influences as we move forward into 2010. And of course we had some wine and great food while in the valley. We will talk more about Go Fish, Martini House, Rutherford Grill, Staglin Winery, Quivara Winery, White Oak and of course our dinner at the French Laundry. We have some much to share so stay tuned over the next several weeks as we highlight the best of a soggy trip to wine country.
Jim & Linda
What a wet trip to wine country this January, we had a nice time expect we grew webbed feet. Seriously I attended the 6th Annual World of Healthy Flavors at the CIA at Greystone while Linda worked on some of her own projects. This event is attend by luminaries in Public Health from Harvard, John Hopkins and other prestigious schools all in the name of helping the American public eat better and be healthier. Additionally several well known chefs and industry peers are in attendance to work on applying what we learn to our business segments. It was an action packed three and half days of some great insights and information as we work on cooking and feed people in the future. I really enjoyed learning more about nutrition and flavors to make everyday eating better. The benefit for you is that you will see our new health and wellness recipes reflect these influences as we move forward into 2010. And of course we had some wine and great food while in the valley. We will talk more about Go Fish, Martini House, Rutherford Grill, Staglin Winery, Quivara Winery, White Oak and of course our dinner at the French Laundry. We have some much to share so stay tuned over the next several weeks as we highlight the best of a soggy trip to wine country.
Jim & Linda
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