Inspiration: Sunday Brunch

I have to admit, I have just recently come to fully appreciate the Sunday brunch. It has a different feel than all other meal times - the food is pretty, the mid-day lighting is pretty, the ability to sleep in and leisurely get it together is beautiful.

Nom, nom, nom.

Yummy, yummy photos via For Me, For You

Perfection, teacakes from latartinegourmande

Love the color palette! Sometimes food is too nice looking to eat. Photo via gastrodamus

Fulfilling my shower duties…

I spent the day baking, wrapping, shopping, frosting (sampling frosting) all for the shower tomorrow morning. Here are a handful of photos from the day. I think these mini-cupcakes turned out way cute. I also made white frosting/vanilla cake cupcakes in opposite colors of these blue guys. I hope they make it until tomorrow…meaning that I hope my clutzy ass doesn’t drop them. I’ll try to post some pics from the shower later this weekend!

Do You Like Food, Beer & Art?

Of course, you do. Cafe Lulu in Bayview is where its at when it comes to good drinks, good eats, great atmosphere and interesting art. It is my favorite restaurant in the Mil. Hands down.

However, I don’t want to write about Lulu’s perfection today. I do want to write about a fun little event they’re holding in collaboration with Pabst/the Pabst. On Thursday, January 29th Lulu will be hosting an art show/art competition featuring the winners of the annual Pabst art contest (www.pbrart.com) and submissions/contests for local artists. You still have time to channel your inner beer artist. Just bring your own Pabst inspired works down to Lulu to take part. Winning submissions will have the opportunity to be shown around town and to compete nationally. I’m toying with the idea myself.

At the very least you can hang out, dig the scene, order the Hummus Deluxe and make some hipster friends. Check it out. www.lulubayview.com

Hungry Hippo: Shepherds Pie

I make a mean Shepherds Pie. My dad rants and raves about it every other time I’m home. Now that the cold weather has returned, its time for us midwesterners to bulk up by chowing down. Enjoy!

PaperMichelle’s Shepherds Pie
Prep Time: 20 Min
Cooking Time: About 50 Min
Serves: 4-6

Base Ingredients:

olive oil
1 lb lean ground round (or lamb)
1 medium onion (chopped)
2 medium carrots (chopped)
1 stalk celery (chopped)
1/2 C peas (canned, low sodium)
1/2 C yellow corn (canned, low sodium)
1/2 T minced garlic
1 C beef broth
2 tsp worcestershire sauce
1 T tomato paste
1 T fresh or dried parsley
1/2 T dried thyme
1 tsp cinnamon (or until aromatic)
a splash of red wine (or Guinness Stout)
salt and pepper to taste

Topping: (My mashed potatoes are very light, adapt as necessary)

4 large red potatoes, peeled and cubed
1/4 C Milk or Cream
1 egg white
1 T butter
paprika
salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Boil large pot of salted water for potatoes. (I add a chicken bouillian cube instead of salt.) When water is boiling, add potatoes and boil for 15-20 minutes.
3. In a dutch oven or oven proof pan, heat splash of olive oil over medium-high heat.
4. Add onions, carrots, celery and garlic to hot oil. Cook until onions are translucent, about 6 minutes. Stir frequently.
5. Add ground beef to vegetables and brown.
6. Drain fat from beef/veg mixture and return to medium-high flame.
7. Add beef broth, worcestershire sauce, tomato paste and red wine to mix. Stir thoroughly and simmer for several minutes (4-5.) The liquid will begin to reduce and thicken.
8. Add cinnamon, thyme, parsley, salt and pepper, mix thoroughly. Simmer for an additional 4-5 minutes.
9. When liquid is thickened, mix in peas and corn. Flatten the top of the mixture with the back of a spoon, as the potatoes will be spread on top of the beef/veg mix in the next steps.
10. Drain boiled potatoes.
11. Mash potatoes with butter, milk, egg white, salt and pepper. Potatoes should be creamy but light.
12. Spread potatoes over top of beef/veg mix in a thick layer. Use a fork to add a cross-hatched design to top of potatoes for easier browning.
13. Sprinkle potatoes with paprika, mostly for color.
14. Put dish in the oven, uncovered, for 30-35 minutes (or until the potatoes begin to brown on the tips and edges.)
15. Serve when hot! I usually serve with bread (Texas Toast, biscuits or irish soda bread) and Guinness.

Hungry Hippo: Transfer Pizzeria Cafe

This weekend, I had the pleasure of patronizing Transfer Pizzeria Cafe located at the intersection of 1st and Mitchell (www.transfermke.com.) I’ll admit that I wasn’t totally sold on trying it out. Driving by, I didn’t know what “Transfer” meant…is it a bar? Is it some Asian fusion restaurant? Perhaps a dance club that is far cooler than me? I was swayed by the argument that it got rave reviews in all respected Milwaukee publications–and with good reason.

Transfer was an interesting place, every part of our experience was just slightly left of center (…house wine in juice cups, perhaps a tradition I don’t know about?) The restaurant is housed in an old pharmacy, still fitted with original wood beamed ceilings and stained glass windows advertising “Candies, Cigars & Tobaccos.” The old-fashioned building is juxtaposed with decor half inspired by a 1950s diner, half by a modern day skate park. Sounds strange, but it works.

The menu features every Italian option you could want: salads, pasta, panini, pizza and of course, dessert. Without the kind recommendations of our waitress, we might have been overwhelmed by all the options but we were able to settle on a small Fiesta Pizza ($10, garlic sauce, mushrooms, red peppers, cheese) and a small Mario Pizza ($9, tomato sauce, bacon, cheese.) We were warned that the garlic sauce on the Fiesta was to die for and it surpassed the hype; it was the best pizza I’ve had in a very, VERY long time. The Mario was more traditional, but amazing no-less. The best feature of both was the beautifully rustic, crispy, bubbly crust, which is something pizzerias seem to struggle with.

Being short-sighted, hungry, twenty-somethings, we pigged out on the pizzas leaving absolutely no room for anything else. I suppose I will have to go back and I will get some more of that garlicky goodness. I advise that you do the same.

I give Transfer two thumbs up for effort and execution. Bravo.

Transfer Pizzeria Cafe
101 W. Mitchell St.
Milwaukee, WI 53204
(414) 763-0438