Butcher's Twine

I used up the last of my butcher's twine over the weekend.  I'm pretty sure that I've had that ball of twine since before I was married, but I can't be sure.

Fortunately someone on eBay has already shipped me a new ball of 220 ft of cotton twine - 100% biodegradable, for only $4.35 and free shipping.

State Plates

There is an art foundry in Madison called Felion Studios.  It's run by Alisa Toninato and features cast iron art (get it "felion" = "iron lion?"  Clever, eh?)

One of their signature items is cast iron plates made in the shape of the states.

They are pretty cool looking, and expensive at $600.  That shape is not all that useful, either.

Unless, of course, you live in Wyoming.

Anniversary Dinner at Sanford's in Milwaukee

For about the past decade on our anniversary (this was number 22) we go to Sanford's Restaurant and get their Surprise Tasting Menu with wine pairings.  We only go there once a year, but Ralph, our waiter, recognizes us and knows why we're there.

The meal is always fantastic, and this year may have been the best of all.

Here's our menu:

Surprise Tasting Menu

March 14, 2014

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Amuse Bouche :: Smoked Trout Custard with Pickled Egg and Toasted Mustard Seed

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Pickled Blueberry Salad with Beauty Heart Radish, Wisconsin Goat Milk Brie Crouton

2011 Pinot Noir - MacMurray Ranch, Central Coast, CA 

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Grilled Red Grouper with Celery Root Puree, Black Truffle Vinaigrette

2012  Chardonnay – William Hill – Central Coast, CA                                    

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Portuguese Shellfish Stew – Seared Scallop, Octopus and Shellfish Chorizo Stuffed Pork Shoulder,

 Potatoes and Kale

2011  Vouvray –Domaine Bourillon – Demi-sec, France 

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Chargrilled Quail with Ravioli of Pheasant and Confit Chestnut, Parmesan and Brown Butter

2012 Cabernet Sauvignon – Raymond – “R” Series, CA         

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Chargrilled Elk with Elk Short Rib Arancini and Pumpkin Caponata

2009  Tempranillo -- Rioja – Conde de Valdemar Crianza, Spain               

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Mango Passion Fruit Soup, Coconut Lime Sorbet

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Buckwheat Cake with Berry Compote, Pine Needle Ice Cream, Pine Needle Powder

NV  Muscat  – Yalumba-Museum Reserve, SE Australia                                                

February 2014 Month of Meals

February was a cold months, and our food reflects it.  You get to make fun stuff when it's cold, and Rule #2 is never more on display.

The dinnerware was made by and artist that we regularly see at local art fairs, Paul Jeselkis.  We commissioned him to make a complete set for us after we got several of his serving pieces.

Happy cooking!

Cod in Red Sauce

In 1997, Mark Kurlansky published Cod: A Biography of the Fish That Changed The World.  It is worth reading, even if you’re not a fan of micro-histories (but who isn't?).

We eat a fair amount of cod.  You can get good quality stuff at our groceries for $3.99/lb.

I usually make it in a simple tomato sauce and serve it over pasta or rice.

• Sauté some vegetables in oil.  Onions, shallots, celery, green pepper all are good
• Add a few cloves of minced garlic for about a minute
• Add tomato products – crushed or diced are good
• Add some herbs – oregano, basil, thyme work
• Simmer to meld flavors, about 20 – 30 minutes
• Add cod, cut into two inch chunks
• Cover and simmer for another 10 – 12 minutes
• Taste and add salt and pepper to taste
• Serve over rice or pasta

The Codfish
By: Anonymous

The codfish lays ten thousand eggs,
The homely hen lays one.
The codfish never cackles
To tell you what she’s done.
And so we scorn the codfish,
While the humble hen we prize,
Which only goes to show you
That it pays to advertise.

4 Star Review!

The Milwaukee Journal Sentinel food critic is Carol Deptolla.  She took over for the long-time, and very popular critic Dennis Getto (I'm not sure why I mention that - it's been 6 years since Getto passed away).

Until today, the only restaurant that I ever saw her give her top rating of 4 stars to was Sandy D'Amato's restaurant, Sanford's.  We go there once a year for our anniversary and always order their tasting menu with wine pairing.  It's the best meal we have all year.  In 2012 our friend and colleague PB surprised us by calling ahead and picking up the bill at the end of the night!

Today she reviewed a new restaurant in town, Ardent, that she also gave 4 stars to.  Technically, it should have gotten on 3.83 stars since she only gave it 3.5 for ambience, but no need to quibble.

We will have to check it out for a special occasion.  And, get the tasting menu, I am sure.

These are the pictures of our New Year's Eve dinner with our friends Amy & Sara:

Xmas Dinner for our Work Group

We had our 8th annual holiday dinner for my work group at Il Mito in Wauwatosa this past Saturday.  It was our third time there for the Chef's Demonstration Dinner.  A good time was had by all.

Here is the menu:

menu for matt piette

Chef’s Counter demonstration dinner

Saturday, December 7, 2013 at 7 pm

14 Guests, $84.95 per person (excluding beverage, tax & Gratuity)

First course

Venetian seafood medley in a white wine tomato broth

Second course

Fresh baby spinach, crimini mushroom and apple-smoked, bacon wrapped grilled Romaine topped with cage-free, organic hard-boiled eggs and Pomegranate balsamic dressing

Third course

Veal saltimbocca topped with prosciutto di parma and fresh mozzarella, served with caramelized Brussels sprouts and spaghetti cacio e pepe (Pecorino Romano and fresh cracked black pepper)

Fourth Course

Chocolate mousse with fresh raspberries and white chocolate sauce