COOK @ Wisconsin
Our expanding online cookbook features iconic Wisconsin recipes from the state's preeminent chefs, legendary eateries and classic recipe collections. We'll add to it periodically.
Soups and Salads
- Asparagus Soup, Chef Jack Kaestner, Oconomowoc Lake Club
- Italian Bread Salad, Chef Wave Kasprzak, The Dining Room at 209 Main
Main Courses
- Caramelized Onion and Apple Grilled Cheese Sandwiches, Anne Roesler, winner of the 2007 Food for Thought Recipe Contest, sponsored by REAP Food Group
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Chicken Booyah, reprinted from The Flavor of Wisconsin by Harva Hachten and Terese Allen
- Chiles Rellenos (Stuffed Peppers) with Tomato Soup, reprinted from Home Cooked Culture ... Wisconsin Through Recipes
Door County Fish Boil, reprinted from The Flavor of Wisconsin by Harva Hachten and Terese Allen
- Pasties (Meat and Potato-Filled Turnovers), reprinted from Home Cooked Culture ... Wisconsin Through Recipes
- Wisconsin Bratwurst Casserole, reprinted from "Make Your Own Sauerkraut" by Mary E. Mennes
- Zucchini Feta Pancakes, reprinted from Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity Lisa Kivirist and John Ivanko
Sides
- Wild Rice with Hickory Nuts, Green Onions and Thyme, Terese Allen
Sweets
- Alfred Lunt's Cardamom Bread, reprinted from The Tester's Edition of Alfred Lunt's Cookbook
- Baraboo Blue Cheese and Pecan Pie, Chef Ulrich Koberstein, Destination Kohler
- O & H Danish Kringle, reprinted from Home Cooked Culture ... Wisconsin Through Recipes
- Paczki, from The Flavor of Wisconsin by Harva Hachten and Terese Allen
- The Wisconsin State Fair Cream Puff, Wisconsin Bakers Association
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