Elizabeth has been cooking for over 35 years, at home and professionally. Most recently, she’s been running a booth cooking crepes at the Madison Northside Farmers Market. On the air, she tells stories, sometimes reading but mostly out of her memories. Her Access Hour radio program can be broken down into these pieces: 1. An aphorism that […]
Madison East High School Sends Cooking Teens to National Competition
Last month, a team of four students from East High School won the Wisconsin ProStart Invitational, a statewide cooking competition for high schoolers. Led by teacher Natalie Aguirre and assisted by professional chefs Mark Walters and Ami Shimanek, the team will represent Wisconsin in the National ProStart Invitational in Rhode Island at the end of […]
A Preview of Fermentation Fest
Monday host Patty Peltekos speaks with two presenters at this year’s Fermentation Fest: A Live Culture Convergence. Tara Whitsitt talks about her explorations of fermentation and her new book, Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead. Writer and photographer Michael Harlan Turkell […]
Mulled Cider
Ingredients: Makes about 16 mugs (8 ounces each) 1 gallon fresh apple cider or unfiltered apple juice 1 medium orange 1 (1 1/2-inch) piece fresh ginger 5 (3-inch) cinnamon sticks 1 tablespoon whole cloves 1 tablespoon whole allspice berries 5 star anise pods Bourbon or brandy (optional) Orange slices, for serving (optional) Directions: Pour the […]
Sweet and Chewy Granola Bars
Ingredients 1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats) 1/2 to 3/4 cup brown sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar) 1/3 cup coconut flour (oat flour works well too) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 […]
Drunken Pork Stew
Ingredients 1 large onion, diced 2 tablespoons olive oil or butter 2 tablespoons Dijon mustard 2 pounds boneless pork shoulder, cut into large chunks Salt and pepper 2 bay leaves 1 tablespoon juniper berries 2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir) 1 cup chicken stock, or water 1 pound fat carrots, […]
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