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Milwaukee's Daily Magazine for Tuesday, Oct. 21, 2014

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Now THAT'S a supper.
Now THAT'S a supper.

Do you like breakfast for dinner?

October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!

Not everyone can stomach pizza for breakfast, yet it seems most humans appreciate the "breakfast for dinner" concept. Sometimes referred to as "brinner," breakfast for dinner has become more talked about in the last few years even though it’s been around forever.

As a kid, I ate plenty of pancakes for dinner, sometimes a frozen waffle or a massive bowl of cereal, but it was more for economical reasons then to put a fun twist on the definition of dinner food. Maybe the current economy is part of the reason why breakfast for dinner is popular again. After all, it’s certainly cheaper to whip up a veggie scrambler or a stack of 'cakes than, say, a steak dinner.

Few people have the time or energy in the morning to make a masterpiece meal, which is another reason why breakfast for dinner makes sense.

"Breakfast anytime" exists at diners like Ma Fischer’s or George Webb, but, unfortunately, most restaurants stop serving breakfast or brunch after a certain time. (McDonald’s only serves breakfast until 10:30 a.m.!)

My kids love breakfast for dinner because it’s a novelty that breaks the routine, and it feels like it’s just a few shades away from being naughty. Maybe this is why adults like it, too.

Ghirardelli chocolate chips really add to this recipe.
Ghirardelli chocolate chips really add to this recipe.

Daily dish: Chocolate chip cherry cookies

October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!

I found this recipe on the Whole Foods Market Web site and whipped up a batch this weekend. I used Ghirardelli chocolate chips and organic dried cherry bits, both of which contributed to the amazing flavors. This recipe makes about two dozen cookies.

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2/3 cup cane sugar, packed
1 tsp. vanilla extract
2 large eggs
3/4 cup unbleached white flour, sifted
1/4 cup whole wheat pastry flour, sifted
1/2 tsp. salt
1/2 tsp. baking soda
1 cup semisweet chocolate chips
1 cup dried cherries or cranberries, roughly chopped
1 cup pecans, roughly chopped

Directions:
Preheat oven to 350°F. Cream together butter and sugar, beating until light. Add vanilla and eggs. Continue to beat well. Sift together both flours, salt and baking soda, and add to butter mixture, beating again. Stir in chocolate chips, dried cherries and pecans. Refrigerate dough for one hour.

Drop spoonfuls of dough onto cookie sheet lined with parchment (or generously oiled / sprayed.) Bake 15-20 minutes or until golden brown.

I happen to know some very popular vegetarians.
I happen to know some very popular vegetarians.

Do vegetarians annoy you?

October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!

I think I'm allowed to perch on both sides of the fence for the vegetarian / carnivore issue because I was a vegetarian for more than a decade. Then, midway through pregnancy, I became the jubilant meat-eater that I am today.

During my vegetarian days, I remember feeling like my dietary choice was annoying -- almost offensive -- to some people in my personal life. Family members made comments like "what exactly do you eat?" and "I don't think a little chicken broth will kill you."

I've noticed this in my professional world as well. I wrote numerous articles and blogs about vegetarianism  for OnMilwaukee.com, and it's clear that a fair share of Talkbackers are irritated by the veggie breed.

So what is it about vegetarians that some find so annoying?

I compiled my own list of possibilities based on experience as well as speculation, but feel free to add your own thoughts via the Talkback feature.

Possible annoying attributes of vegetarians:

Vegetarians are self-righteous? Perhaps some vegetarians think they're more educated and evolved humans with way more self-discipline since they do not eat the meat.

Vegetarians are rude? When someone makes a big meal, the last thing the cook want sto hear is, "You made that with chicken stock? I'll just eat the salad." Some vegetarians I know will graciously break their meat-free diet to avoid undermining someone's efforts. Others feel strongly in their convictions, and would stick to them regardless of who prepared their meal. 

Vegetarians are hung up on titles? Are vegetarians more into the label than the health benefits? Is it cool to be a vegetarian? Is it another way to define one's self and to fit in liberal hipster social circles?

Vegetarians are too thin? Do those with meat on their bones -…

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The sour cream is optional in the recipe, but not optional when I make it.
The sour cream is optional in the recipe, but not optional when I make it.

Daily dish: Chicken tortilla soup

October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, special features, chef profiles and unique articles on everything food. Bon appetit!

I just started cooking about three years ago, and since then, I have learned the most about the art of cuisine from my friends. This particular recipe comes from my friend Stacy and it never fails to hit the spot. Additionally, it's easy to make and packs impressive presentation which makes the still-novice chef in me feel acoomplished.

Chicken Tortilla Soup

Ingredients:
1 bag corn chips
2 lbs. chicken with bone (remove skin, optional)
6 cups vegetable broth
1 can diced tomatoes (15 oz.) (or 4-5 ripe tomatoes diced)
1 cup onion chopped
1 cup frozen corn (or canned)
1 cup black beans, drained
1 cup red or green bell pepper chopped
1 cup fresh cilantro chopped
2 cloves fresh garlic (minced)
1 lime cut into wedges
2 tsp. safflower oil (or any vegetable oil)
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper (more if you want it hot!)

Directions:
Sprinkle chicken with salt, pepper and cayenne and bake in covered glass dish at 350 for 1 hour.  Let cool and remove from skin/bone, saving meat and drippings. In soup pot, sauté garlic, onion and peppers just until tender. Add broth, tomatoes, beans, corn, peppers, chicken with drippings and spices.  Let simmer for 15 minutes. Add half cilantro and reduce heat to low, simmer 10 minutes.  Serve in bowls with rest of fresh cilantro, lime and crumbled corn chips as garnish.  Add more salt and pepper to taste, dollop of sour cream optional.  Serves 6 to 8.

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