Happy Monday - it is still too cold

What a nice weekend - lots of sunshine but oh my, cold, cold, cold! So how about another soup recipe to warm your cockles and keep you on track with your better for you eating program you started in the new year. Great taste can be less filling as you will see if you whip up this tasty winter soup.

Apple and Butternut Squash Bisque servings 6

4 cups Butternut Squash, peeled and diced
3 Apples, peeled and diced
1 cup Onion, diced
3 cloves Garlic, minced
5 sprigs Sage
2 sprigs Thyme
¼ tsp Nutmeg
1 tbsp Olive oil
2 qts. Fat Free Chicken Stock
1 cup 2% Milk
To taste Salt & Pepper
2 Tbsp Wildflower honey


In a heavy stock pot over medium high heat place the olive oil, butternut squash, apples, onion , garlic and sauté until a light golden color is achieved

Now add the sage, nutmeg , salt and pepper and cook while stirring and cook for an additional 5 to 8 minutes

Add the chicken stock and bring up to a boil, cover then reduce to a simmer and cook until the squash is tender

Remove from the heat and use a blender to puree the soup smooth return to the pan

Place on medium heat and add the milk – bring up to a boil then turn off

Place in a soup bowl and garnish with a drizzle of honey, serve with your favorite crusty bread

© Doak & Krantz 2009

Per serving
Calories 162
Fat 4.0
Fiber 4.0
WW pts 3

Out and About on a Thursday

Well we had a one day temperature break, it hit the low 30's that is a heat wave for this winter. Linda and I decided to head out and check out the fare at our "not so usual places". So we started on the east side and stopped at the Alchemy Cafe.

A nice neighborhood joint that is run by a group of young up and comers. The place has refurbished wood interior with wood floors - it has a worn feel like a pair of comfortable jeans. We elected to have a cocktail a nice scotch on the rocks - we sipped on some Oban, one of our favorites. We looked at the menu for a little nosh and decide on some hand-battered onion rings because the sauces sounded good. We had a large plate of thick cut onion rings with a wonderfully crunchy batter not too greasy. The dipping sauces where a chili arbol sauce that was kethcup like with a little heat on the back end the other was a buttermilk herb aka Ranch. Both of these were made in house with love and you could taste the freshness that went well with the rings. We relaxed had great conversation and then decide to forge west to our next stop.

Magnus the next stop on places less traveled. We remember why we had not been to Magnus in 2 years. The menu is just not that appealing we have never been impressed with the combination of tapas items. Tonight we settled on a glass of wine - one we had not had before. The service was stellar - we asked to taste a couple of wines before selecting and the bartender cheerfully accomidated us. We really wanted a Zinfandel but they only had these by the bottle. Our bartender guided us to a Spanish blend - 2006 Montsant, Acustic, Spain. This wine had a wonderful quality similar to a Ripassa with notes of raisin and prune with an under tones of port. We really enjoyed our glass of wine and listened to a pianist start his first set. Since we did not find anything we loved to munch on, we decided to head further west.

We needed to find some protein to round out the evening - how about sushi - we head to Murimoto Sushi at Hilldale. We love to come here when we can, the fish is fresh and the sushi chefs do a very nice job. Tonight it was a light crowd at 8:30 also for the first time we noted a bit of fishiness in the air. Typically this place just has a wonderful combo of fresh food and sea air but tonight something was suspect. We still ordered a couple of rolls - the Ecuador roll and traditional California roll. Both were tasty - the Ecuador is an inside out special roll with yellow tail, tuna, fresh jalapeno, nori and crusted with tempura crumbs. It is served atop a masago sauce with siracha - a taste explosion that was topped off with the spiciest pickled ginger. The California was classic rock crab, avocado and cucumber both rolls just fit the bill. It was just a great way to fill that void or so we thought. We packed up and head out of Murimoto and walked by David Bacco's chocolates - they were still open.

We had to duck in and look at the beautiful hand-made chocolates - some of the best and most creative in the world. The unassuming master himself was behind the case filling orders. We elected to put together a four piece box of some of his best flavors. In order of our favorite - we selected some of his seasonal flavors - first the Fromage Blue - with hooks blue, balasamic syrup, fig and pear notes wrapped in chocolate - a stunning and complex flavor that was simply the best. Second favorite was the Pomegrante with malbec ganache wrapped in chocolate it was complex and you could really taste the wine. Our third favorite was the Thai Peanut Butter one of his classics from the Air selection it had subtle hints of curry with peanut and a little heat on the back what a wonderful combination. The final sample was good but did not live up to my preconceived thought - the Chardonnay Smoked Bacon was nice - smoky with notes of chardonnay and oak - it was good but I expected more flavor complexity and notes.

What a nice way to spend a Thursday evening - good food, good drink, good conversation with the one you love. So take a trip out and about and see what is shaking in the real world less traveled!

Baby it is cold out! How about something grilled

You know with the temperature at -9 today I am looking for any way to bring on a little summer. So I have decide to post a Summer grilled vegetable pasta salad. I know for most of you it is really cold and the grill is shut down for the season, but you can do this either under the broiler or with a grill pan on the stove. Just make a few adjustments - if you want to make this a main course add either grilled shrimp or chicken to it and you have a healthy and fulling dinner. Happy cooking and enjoy a little ray of summer - in the dead of winter!

Grilled Summer Vegetable & Pearl Pasta Salad servings 4


4 Zucchini, medium sliced
1 Red onion, sliced thick
½ Fennel Bulb, sliced thick
1 Red Pepper, split
12 Mushrooms, whole
2 Tsp Olive Oil
2 Tbsp Basil, Chiffonade
2 cloves Garlic, minced
¼ cup Parmesan Cheese, Grated
2 cups Pearl Pasta, cooked and cooled
2 tbsp Rice Wine Vinegar
2 tbsp Olive Oil
To Taste Salt & Pepper


Drizzle the zucchini, onion, fennel, red pepper and mushrooms with the olive oil and season with salt and pepper.
Place vegetables on a medium high grill and sear on both sides cooking for about 2 to 4 minutes per side or just enough to caramelize the vegetables
Remove from the grill and allow to rest and cool
Once cool – quarter the mushrooms, slice the zucchini into 1” squares, slice the fennel pepper and onion into julienne strips and add to a large bowl.
Add the basil and garlic to the bowl and toss all the ingredients, add the chilled pearl pasta, rice wine vinegar and olive oil.
Salt and pepper then add the Parmesan cheese to the salad and toss one last time
Serve at room temperature


To Cook Pearl Pasta
Place 4 cups of water over high heat in a stock pot and bring to a boil add salt to the water.
Add the pearl pasta and stir frequently bring back to a rapid boil and cook until tender – 7 to 9 minutes
Drain and rinse with cold water – set aside – add a little olive oil and toss to prevent clumping.

© Doak & Krantz 2009

Lombardino's and Patrick never fail

We had a great dinner at the bar at Lombardino's last week. The food and menu they featured were left from New Year's Eve, so it was a bit more upscale than usual. The main entree selection was so tempting it was hard to select. We settled on sharing the PAPPARDELLE with DUCK RAGU, a slow simmered sauce of duck, pancetta, chianti, tomato garlic, rosemary & cinnamon tossed with wide ribbon pasta, garnished with Parmigiano-Reggiano. It is a stunning dish. The sauce was light but full bodied in flavor with moist pieces of duck confit, crispy pieces of duck skin and pancetta, and orange zest making the flavors simply amazing. I think this is one of the best pasta dishes I have ever had anywhere, it is that darn good! We so love what Patrick does with traditional flavors by adding a twist - he is, in our humble opinions, the best chef in Madison right now. Consistent, confident but always playful in his menu ideas. There is a new menu coming soon so we have to get back in to try the speck wrapped scallops before they are gone. Give Lombardino's a whirl you will not be disappointed!

To see the current menu click on the link http://www.lombardinos.com/

Caesar Salad? Not!

I picked up a Chicken Caesar salad from the Kitchen Hearth's downtown location today. Unfortunately, it wasn't even in Caesar's neighborhood - have you ever had a Caesar salad with carrots, cucumbers, head lettuce and grape tomatoes? Well, that's exactly what was on my salad - with nary a Romaine leaf in sight...no garlic, either. It was simply a plain old tossed salad with some very dry chicken strips placed on top. Caesar dressing was on the side, but my goodness, folks....a Caesar needs more than its dressing to bear the name.

On the 'up' side, I also bought a multi-grain roll to accompany the salad, and it was outstanding! Unlike some mutli-grain bakery items which can be dry and unappetizing, this was moist and chewy on the inside, and crackling crusty on the outside. I'm glad I picked it up...it helped fill the void left by the salad.