Monthly Archives: March 2013

Learning Your Spice: Garlic


Before you learn to use spices to make delicately seasoned dishes, you have to know your spice. There is a tendency in mainstream American spicing to throw a bunch of spices together and call it good. Many consumers feel others know better than them, but, you are the authority on your own palate.


Garlic grows as a bulb under the ground. It is related to onions and leeks. It has seasoned food and drink around the world, as well as treat a variety of conditions including infection and high cholesterol.

Garlic can be found as whole bulbs with multiple cloves, minced in olive oil, powdered and mixed with salt.

When you are first learning a spice try a dish with just that  spice alone.

Start with a whole bulb. Peel away a bit of the thick fibrous dried stalk and root. Hold it in your hand and cup it to your nose, inhaling deeply the sweet odor with just a hint of spicy bite. Peel one clove off and make sure you have removed the paper thin peel. Smash it on a cutting board with the broad side of a large knife. Chop fine and once again inhale deeply noting the spicy bite has been augmented and the sweetness receded.

You are almost ready to spice, but before you do, take a tiny few bits of the garlic you have chopped and rub it gently between your fingers. Feel the slightly oily quality which will allow it to infuse the dish you will add it to.

Now try the recipe.

Visit the recipe page for Garlic Mashed Potatoes


From the Heart of Wisconsin


cranberryMaple syrup, walnuts, dried cranberries, and wild rice, and asparagus come together for this easy and delicious feast.

Maple Glazed Salmon

Fresh salmon brushed with a mixture of 2 T maple syrup and 2 T oil, salt and pepper. Bake for 20 min at 375 degrees.

Wild Rice Dish

Boil 1/2 c wild rice and 1/2 c brown rice in 4 c water until water is gone and rice is soft and fluffy, about 30 min. Brown 1/2 c mushrooms in 1 T butter until soft. Mix 1 can nonfat cream of chicken soup with all ingredients. Bake in casserole dish for 20 min at 375 degrees.

Steamed Asparagus

Speaks for itself

Wisconsin Winter Salad

Clean and tear romaine or leaf lettuce in small pieces. Add an apple cut into small chunks, chopped walnuts and dried cranberries. Dress with 2T Oil, 2 T apple cider vinegar, 2 T maple syrup, salt and pepper whisked until blended.