Milwaukee Tour of Duty Comes to a Close

The Last Cheese Curd or Fish Fry Friday... Bye Bye

For the last 3 years I have been working in Milwaukee.  Along with many other professionals displaced by the faltering economy, I found myself a stranger in a strange land. Life's irony in  its most raw form.One day I am walking the beach in Fort Lauderdale gazing at the orange and pink hued sky, the next I am hopelessly digging my car out of a 4 foot snow bank and wearing layers of clothing that I never owned before.

The universe places almost prophetic learning lessons directly in our face through life, to see if we are paying attention. Through this unstable time in our country, when many found themselves out of work,  I was lucky to have a top corporate position as Director of Food Service for a large grocery chain. My job came complete with all the perts including a corner window office overlooking Lake Michigan. The down side;  I was away from loved ones, family, friends and" normal". I missed every aspect of "normal". I missed the passing of my mom, a traumatizing event that I may live with for a long time to come.

Such a sign of the economy when I consider that at least a half a dozen men around me were in the same situation. Working all week in one state, then clamouring to get on a plane every few weeks or once a month to experience "normal".

A Book In The Making

I decided to take advantage of the situation and cooked a wonderful dinner for myself at least 3 times a week. I photographed the finished dish and often shared it with my fiancee Lori and my kids. I made the recipes available and it became a way to communicate and share dinner hour, even though we were 1200 miles apart. I added the extra attributes of simple recipe which contained no more than 6 ingredients using only 1 or 2 pans as well. I plan on sharing  these recipes with you.

Home Again in Search of... "Normal"

Now that I am back home, I really need to think about the tiny things I missed and how important they were to me while in exile.I hope this feeling does not wane easily fearing that I will have not learned well the lesson, I have been handed. Right now I don't mind the hour commute. In stead I drive through sunset in Florida and appreciate the giant water birds and ospreys that fly over my car.  I soak in the 70 degree weather right now instead of driving home in pitch black 20 degree cold, then immediately hibernating in flannel pajamas at 5:15.

Most of all I am at peace being with my family and loved ones, feeling supported and having food geeks all around me discussing the latest food trends, mobile food truck locations and discovering the best out of the way food markets and tiny family run ethnic places to eat.   All of which I will share in upcoming weeks.

And here's that recipe for Caldo De Gallina so many asked for. Enjoy.

The recipe I made was vegetarian version as Lori is a vegetarian. In my book, The Whole Foods Market Cookbook, by Clarkson Potter- first line in soup section says, there is a little bit of genius in a ladle of soup- this is a clear example and one of my favorites.

Traditionally made with chicken, beef or seafood, this is a soul warming complete meal. You may use any kind of stock you prefer. In the industry, we use a natural base called, "Better Than Boullion". It is a paste and comes flavored in everything from vegetarian to poultry and beef.

I usually create simple recipes for my columns, this one contains more ingredients than normal, but it is worth it and the soup will last all week. You can use frozen for any fresh vegetable like corn or yucca if you prefer.

Caldo De Gallina

1 tablespoon olive oil

1 large onion, chopped

1 sweet potato, peeled, diced

1 large yucca, skin removed, diced

1 red pepper, diced

2 cloves garlic, minced

1 poblano chili, seeded, minced

1 jalapeno, seeded, minced

1 teaspoon cumin

1 teaspoon oregano, leaf

1/2 teaspoon turmeric

6-8 quarts water

2 tablespoons favorite base ( veggie, poultry, beef, seafood)can of hominy

can of chopped tomatoes and green chilies

3 ears corn shucked or substitute 2 cups frozen

1 bunch cilantro, minced

juice of 2 limes

salt to taste

Directions:

1. Heat oil in a large sauce pot over medium high heat.
2. Add the first 10 ingredients to pan( onions through turmeric) Saute for 3 minutes until vegetables are well coated.
3. Add water and base. Bring to boil.
4. Lower to a simmer and add tomatoes, corn (throw shucked corn cobs in for flavor)
5. Simmer for 40 minutes until vegetables are tender. Turn off flame. Add cilantro, lime and season with salt. Let soup sit for 15 minutes for flavors to marry.

 Options: I add a handful of broken angel hair or fidilini pasta last 5 minutes to cook.

Again- sorry for the amount of ingredients- check out my website for great recipes that are much shorter- usually no more than 6 ingredients. Thanks again.
Enjoy,
Chef Steve





Seasonal Produce from Montreal's Jean Talon Farmers Market