The coronavirus pandemic has changed our everyday life, but it doesn't need to change who we are. So, in addition to our ongoing coverage of the coronavirus, OnMilwaukee will continue to report on cool, fun, inspiring and strange stories from our city and beyond. Stay safe, stay healthy, stay informed and stay joyful. We're all in this together. #InThisTogetherMKE
Welcome to Quarantine Kitchen, a cooking show focused on tips and easy recipes you can execute in your home kitchen using basic ingredients and pantry staples. The show airs live on Facebook every Sunday at 1:30 p.m. Tune in by heading to the OnMilwaukee Facebook page. [View past episodes and recipes here]
This week, we will also launch a brand new off-shoot of the series featuring local chefs cooking up simple dishes in their home or restaurant kitchens. These episodes will air on Fridays at 1:00 p.m. Tune in for the live episodes on the OnMilwaukee Facebook page.
We will kick off the series on Friday, April 24 with Chef Adam Pawlak of Egg & Flour. He’ll be demonstrating how to make pan-seared chicken breast with mushroom risotto.
In the meantime, be sure to support local restaurants – including Egg & Flour – by ordering take-out. Get all the details you need here.
If you’d like to cook along in your own kitchen, here is the list of ingredients and items you’ll need:
Ingredients
- Four 6-ounce chicken breasts
- Arborio rice
- Chicken stock
- Mushrooms
- Butter
- Extra virgin olive oil
- A sprig of fresh sage
- A sprig of fresh thyme
- A white onion
- 6 garlic cloves, minced
- A bottle of white wine
- Microgreens or Italian parsley
- Salt
- Pepper
- All purpose flour
- Parmesan cheese
Kitchen tools
- A cast iron skillet or large metal saute pan
- A sauce pot or saute pan
- A medium sized sheet pan
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
