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Chef Jack's Bio and Tidbits

 

 

"I think stocks, soups and sauces made with the bones of pastured animals are beyond compare." -JK

Chef Jack's Recipes
Seasonal recipes featuring local Wisconsin products with a focus on pastured and grass fed meats. Many of these recipes incorporate the bones and the working muscles (shoulder and round) which I believe have great flavor.

 

Okay as promised. Here is Chef Jack's Grandma's apple kuchen recipe from the Farm Market Marketing Workshop (2/6/2010). Enjoy!

 


 

Free Range Chicken Soup*
Pastured Beef Stock*
Beef Short Ribs*
Old Fashioned Beef Brisket*
Pot Roast*
Traditional Beef Stew*
Consumers Guide to Grass Fed Beef*
    

* recipe uses Grass Fed Meats

Kaiser Permanente and Dr. Maring have a great web site for local healthy eating with fresh local food.

 
"What's Simmering"

Chef Jack's monthly newsletter including seasonal recipe at the Oconomowoc Lake Club

2012

July -

June - Lloyds' Carrot-curry Soup

May - Ginger Sorghum cookies

March - Buttermilk and Multi Grain Pancakes

February - Indian spiced lamb with basmati rice

January - Pumpkin bars with cream cheese frosting

2011

December - Grass Fed Asian Beef Salad

November - Braised Short Ribs with Country Mustard

October - Fall Harvest Country Mustard Vinaigrette

September - Kids Blueberry Bars

August - Lemon Ice Cream Cake

July - Strawberry Rhubarb Upside Down Cake

June - Grass Fed Lamb Burgers or Meatballs

May - OLC Cole Slaw

April - Bread

March - Spicy Shrimp Chowder

February - Winter Roasted Vegetables

January - Potato Squash Gratin

2010

November - Wild Rice Salad

October - OLC Potato Salad

September - Kids Cooking Class Recipes

August - August Taboulleh

July - Herb roasted potatoes from Kids cooking class

June - Souvlaki from grilling class

May - Crème Brule Oatmeal with Cherries, Cranberries and Maple

April - Guinness Stout Cake with Maple

March - Apple Yogurt Cake

February - Mushroom Soup from Cooking Class

January - Double Chocolate Cookie

2009

November -
October - Grass Fed Lamb Ragout
September - Kohlrabi Salad
August -  Breton Sand Cookies
July - Lamb brochettes and Lamb with Basmati Rice
June - Apple Cider Vinaigrette
May - Indian Chicken Masala
April - Mushroom gratin
March - Cooking with Quinoa
January/February - Homemade Vegetable Burger & Cooking Class
January - Old Fashion Chicken Soup - Upcoming Cooking Class

2008

December - Fall Fruit Crostata
November - Local Pastured Turkeys
October - Food, Farmer and Wine Dinner
September - OLC Original Apple Crisp
August - Seafood Kabobs with Pancetta, Lemon and Basil
June - Strawberry-rhubarb crisp
May  - Poached beef tongue
March/April - Baked Maple Custard and Maple Teriyaki Salmon
February - Indonesian Pork Skewers
January - Chef Jack's Strata

2007

December - Dumplings with Beef Stew
November - CSA Open House Chicken Soup
October - Brown Bag Apple Pie
September - Taboulleh



 

Jack Kaestner