This year we had a blast at the Wisconsin State Fair! Our fair food was a HUGE hit! Who could resist Bacon Wrapped Cheddar Melts. Check out our photos from the event, and try to hold out your excitement until next year to see what we create!
This weeks edition of the Cookbook Club features the recipe for Wild Mushroom Lasagna on page 271. As usual we mixed it up a bit to suit us! Since work nights can be busy, instead of a lasagna we made a pasta bake using rotini! Saves plenty of time but doesnt sacrifice taste. Also, we added artichokes and spinach to kick up the flavor. ( We also used some extra onions and garlic, can you blame us? YUM!)
Remember to buy your cookbook and cook along with us! Send your photos to firstname.lastname@example.org or post them to our Machine Shed Facebook page. Happy cooking! (and eating!)
This year The Machine Shed in Appleton took part in EAA Airventure, the world’s greatest aviation celebration. They served up great food to visitors and fed 1200 sponsors daily. Check out our photos from this great event!
First up? We made the author’s Tomato, Basil, and Mozzarella Salad with Artichoke Hearts found on page 135. Why did we choose such a simple recipe? Because not only is it delicious, but so versatile! There are so many simple ingredients and variations of this salad.
For example: You could add prosciutto, you could serve it atop a chicken breast, you can add leafy greens or arugala, or even turn it into skewers for the perfect appetizer! The list goes on and on. Check out our Pinterest board for more great ideas. Just like last month, pick you a copy of the cookbook at your local Machine Shed and cook along with us! Be sure to share your pictures on Facebook or send them to email@example.com.