Black Pepper Strawberry Shortcake

    I love biscuits and gravy so it shouldn't come to a surprise that I also love the dessert counterpart shortcakes with any kind of fruit. My mom would make strawberry shortcake with more of a sponge cake rather then a biscuits. I prefer it to be made with more of a dry cake, that can stand up to the whip and the juices of the strawberries without getting too mushy. I used a Martha Stewart recipe for the biscuit part. Put added in black pepper to the recipe cause a year ago I ate a black pepper strawberry shortcake at Rick Bayless's restaurant Frontera Grill in Chicago. It was the best thing even thou I couldn't tell where they put the pepper in the dish. 

INGREDIENTS

 

  • 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
  • 1 1/4 cups sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1/2 cups heavy cream
  • 2 large eggs
  • 2 tsp ground black pepper
  • Black pepper sugar (1 part pepper to 2-3 part white sugar)

DIRECTIONS

  1. Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.

  2. In a food processor, pulse flour, baking powder, 1/2 cup sugar, black pepper and the salt until combined. Add butter, and pulse until mixture resembles coarse  but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

  3. Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Sprinkle with black pepper sugar. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

Yum Yum Fest

    I was lucky enough to have Sunday off to attend the first Yum Yum Fest. 25 area restaurants featuring 30 chefs made tasty food to eat. There was also tasty cocktails and beer concocted by local bartenders. Each food item was a ticket, which was $5 and beverages ranged from 1 or 2 tickets. The music lineup was Lee Bains III and the Glory Fires, Orgone, Lizzo,  Four Fists featuring P.O.S. and Astronautalis. Lizzo was my favorite with Batches and Cookies.  The weather was perfect, the crowd never got too over whelming, and non of the food/drinks disappointed. The ticket even sold out within 2 hour in, so would recommend getting them in advance next year. Proceeds from this event benefit the Madison Parks Foundation

L'etoile - whole roasted lamb with sheep's milk cheese, stozzapreti, brussels sprouts and delicate squash.

L'etoile - whole roasted lamb with sheep's milk cheese, stozzapreti, brussels sprouts and delicate squash.

L'etoile - Blueberry shortcake with coconut foam (vegan & gluten free)

L'etoile - Blueberry shortcake with coconut foam (vegan & gluten free)

Salvatore's – Local pork carnitas and/or steak or veggie option with seasonal habanero fruit salsa, roasted poblano peppers, roasted tomatillo local melon taco sauce with sebollitas and house made queso fresco

Salvatore's – Local pork carnitas and/or steak or veggie option with seasonal habanero fruit salsa, roasted poblano peppers, roasted tomatillo local melon taco sauce with sebollitas and house made queso fresco

Heritage Tavern - Roasted Suckling Pig Porchetta; Chili aioli, stone ground mustard, pickled red onion, fresh basil, soft bun, chicharone

Heritage Tavern - Roasted Suckling Pig Porchetta; Chili aioli, stone ground mustard, pickled red onion, fresh basil, soft bun, chicharone

Sardine - Grilled garlic pork sausage, fresh sweet corn polenta, heirloom tomato, basil and torpedo onion salsa and petit nudge cheese.

Sardine - Grilled garlic pork sausage, fresh sweet corn polenta, heirloom tomato, basil and torpedo onion salsa and petit nudge cheese.

Forequarter - Pig's blood and goji ice cream sandwich

Forequarter - Pig's blood and goji ice cream sandwich

Red Sushi - white fish tempura, avocado, eel sauce, micro greens

Red Sushi - white fish tempura, avocado, eel sauce, micro greens

Restaurant Muramoto - Ramen

Restaurant Muramoto - Ramen

Ha Long Bay - Bahn Mi

Ha Long Bay - Bahn Mi

Sushi Red - vanilla cream apple torte - almonds, chantilly cream, maple syrup

Sushi Red - vanilla cream apple torte - almonds, chantilly cream, maple syrup

Grandpa's Pizza - Crab Cocktail

Grandpa's Pizza - Crab Cocktail

Details on the cocktail

Details on the cocktail

Outstanding in the Field

     On Sunday, August 3rd I had the great opportunity to work Outstanding in the Field which was held at Blue Moon Community Farm with Chef Tory Miller of Graze, L'Etoile and the soon to open Sujeo as the guest chef. I got to cook with coworkers in a different setting, meet people from across the states and enjoy time outside on a farm from which I cook with the food it produces on a daily bases at work. 

   I took the next paragraph from their About page on their website, which is a message from Founder Jim Denevan. 

"In the summer of 1999, I came up with the idea of setting a long table on a farm and inviting the public to an open-air feast in celebration of the farmer and the gifts of the land. I decided to call this idea Outstanding in the Field. I thought a big table, carefully composed alongside the ingredients for the evening’s feast would inspire both a conversation at the table and a broader discussion about food, community and the meaning of place. A traveling feast with a central vision of farmers, chefs, cheese makers, ranchers, foragers and winemakers in delicious communion with the people they sustain. It would be a terrific challenge to bring this message to the field and to the world — it would also be a lot of fun and adventure. It’s been 15 years since we set the first table near Santa Cruz, California at Andy Griffin’s Mariquita Farm. Since then, we’ve organized more than 600 Outstanding in the Field events, made ten coast-to-coast tours of North America, visited 45 of the United States and set our table in a total of nine countries. 60,000+ people have come out to the farm — or ranch, or sea cove, or vineyard, or rooftop, or sea cave — to understand, learn from and celebrate the farmer."

    To get more information on Outstanding in the Field and see where they are touring please check out their website.

The Table

The Table

Setting up the table

Setting up the table

Setting up the kitchen

Setting up the kitchen

Cooking 

Cooking 

Sliced Crème de la Coulee Artisan Cheese St. Jennifer

Sliced Crème de la Coulee Artisan Cheese St. Jennifer

Prepping cantalope 

Prepping cantalope 

Date walnut bread, Creme de la Coulee St. Jennifer, ratarouille

Date walnut bread, Creme de la Coulee St. Jennifer, ratarouille

Elderberry Hill Farm melon, togarashi, Graze culatello

Elderberry Hill Farm melon, togarashi, Graze culatello

Jim talking to the crowd before the farm tour

Jim talking to the crowd before the farm tour

Still Cooking

Still Cooking

Blue Moon Community Farm tomato salad, Korean BBQ-style Carolina shrimp, crispy rice, Elderberry Hill Farm radish &turnips, opal basil, gochujang vinaigrette

Blue Moon Community Farm tomato salad, Korean BBQ-style Carolina shrimp, crispy rice, Elderberry Hill Farm radish &turnips, opal basil, gochujang vinaigrette

Blue Moon Community Farm roasted beets, Dreamfarm goat cheese, fregola sarda, roasted hickory nuts, Door County cherries

Blue Moon Community Farm roasted beets, Dreamfarm goat cheese, fregola sarda, roasted hickory nuts, Door County cherries

Blue Moon Community Farm hog jowls, Bee Charmer sweet corn, grilled torpedo onion, Elderberry Hill Farm squash blossoms

Blue Moon Community Farm hog jowls, Bee Charmer sweet corn, grilled torpedo onion, Elderberry Hill Farm squash blossoms

Vietnamese-style Blue Moon Community Farm turkey, spicy dragon tongue bean salad, wild rice, cilantro, crispy shallots

Vietnamese-style Blue Moon Community Farm turkey, spicy dragon tongue bean salad, wild rice, cilantro, crispy shallots

Blue Moon Community Farm ground cherry oatmeal cream pie

Blue Moon Community Farm ground cherry oatmeal cream pie

Comida with the workers after everyone is gone

Comida with the workers after everyone is gone

Having a Conversation with Founder Jim Denevan

Having a Conversation with Founder Jim Denevan

Smoky Jon's #1 BBQ

    The one thing I had yet to have in Madison was BBQ at a place that it is all they do. It was really hard not to go to a place that serves burgers with a egg on it. As that has all I been eating as of late on Sundays after some crazy long Saturday nights. But really all it is I want is some meaty rich, stick to your ribs food. So what better then actual ribs!.

     Smoky Jon's has limited parking and space in the restaurant. On a Sunday night around 6:30 the place was busy but with mostly a lot of people picking up Take-Out.  The food came out about 10 minutes after ordering it. I ordered 1/3 Slab and Smoked Chopped Beef Brisket sandwich, which comes with two sides of your choice. I got the skin-on fries and bakes beans. I also got a order of fried sugar biscuits. Which I thought would be the biscuits you get in the plate Biscuits and Gravy. But they actually where the chinese fried donuts you get on buffets. When you take Pillbury biscuit dough from the can and fry it up then dust it with sugar. Going home afterward I looked upped "fried Sugar biscuit"  on Yahoo thinking they used the wrong wording, but no I was wrong and Smoky's was right.

    I liked how the sandwich came non wet meaning no sauce on it, but rather on side. So you can much as much on as your liking. The bun was fluffy but strong enough to hold the meat and soak up the sauce. The ribs were not fatty, had not too much sauce on it and had crispy edges. Win, Win, Win.  Talking about winning. The barbecue sauce has won multiple awards and just won again. It's sweet, smokey and chucks slightly chunky. Also got good potions of the beans and fries.

    I surely needed some wet wipes afterwards. I didn't lick my plate clean since I was in public, but did with my fingers. Couldn't waste any that sauce.

1/3 Slab and Smoked Chopped Beef Brisket Sandwich with a side of beans and skin in fries.

1/3 Slab and Smoked Chopped Beef Brisket Sandwich with a side of beans and skin in fries.

Fried Sugar Biscuits

Fried Sugar Biscuits

Weary Traveler

     When Sunday rolls around, I'm more then less likely to be physically and maybe even mentally exhausted too. So heavy rich food is always on the mind when waking up. So I knew just by the name the Weary Traveler would fit the bill.

     Bob’s (Organic) Bad Breath Burger a half pound of hand-packed fresh ground Lange      Farms organic Wisconsin beef* with cream cheese, green goddess dressing, caramelized onions, garlic, tomatoes and Pickapeppa Sauce (mild) w/ a side of Yukon Gold potatoes & mixed greens. (10.75)

   The burger doesn't come with a fried egg but i was feeling brunchy and been craving a egg on my burger as of late. If you follow me on Instagram you would have already known this. The patty was cooked perfectly rare and the egg was runny! There wasn't any ketchup on the table so I had to ask. The server came out was homemade ketchup, which was perfectly sweet and tomatoy. The Bloody Mary was an amazing $5.50 and an extra .75 for a chaser. Didn't have room for dessert but they make it all in house. This is where Calliope Ice Cream started and still available also.

Bob's Bad Breath Burger

Bob's Bad Breath Burger

The cut down the middlr

The cut down the middlr

Bloody Traveler aka Bloody Mary 

Bloody Traveler aka Bloody Mary 

Calliope Ice Cream available at Capitol Centre Market

Calliope Ice Cream available at Capitol Centre Market