Weary Traveler’s tomato salad on toast

  • House made herb baguettes, sliced and toasted
  • Tomatoes, peppers, scallions & onions, minced
  • Feta, crumbled
  • Sage or other fresh herbs, to taste

Toss the vegetables and feta in a balsamic vinaigrette, made with olive oil, minced garlic, salt and pepper and some lemon juice if desired. Place salad on toast

— Chef Joey Dunscombe recipe

Madison Club’s ratatouille

  • 2 large red bell peppers, medium diced
  • 2 large zucchinis, medium diced
  • 1 large eggplant, medium diced
  • 2 medium onions, medium diced
  • 5 cloves garlic, minced fine
  • 2 tablespoons tomato paste
  • 1 large tomato, de-seeded and small diced
  • 1 tablespoon fresh thyme, picked leaves
  • 2 bay leaves
  • ¼ cup extra virgin olive oil
  • Pinch of sugar
  • Salt and pepper to taste
  • Lemon juice, red wine vinegar, or sherry vinegar to taste

Optional seasonings: cinnamon, red wine, fresh basil, mint, hot sauce

Sauté diced onion and bay leaf in olive oil for 2-3 minutes, add bell pepper and sauté for another 2 minutes stirring frequently.  Season onions and peppers with a touch of salt while cooking. Sauté in the eggplant, zucchini, and garlic. Now add in tomato paste and cook for another 2 minutes stirring constantly. Cover with parchment or wax paper and tin foil.  Bake in preheated 300 degree oven for 20 minutes.  Remove from oven and add the rest of the ingredients. Let the ratatouille cook for another couple of minutes, stirring frequently. The ratatouille should have more of a stewed appearance. If this is not the case, slowly cook down over low heat, stirring often, until moisture cooks out. Adjust seasoning with salt, pepper, sugar, acidic ingredients and optional seasoning.  Serve on hearty toast point, or with chicken, lamb, beef, pork, or hearty seafood.

— Chef Daniel Fox recipe 

Harvest’s gougeres

  • 6 tablespoons unsalted butter
  • 2 1/2 cups plus 2 tablespoons flour, sifted
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 pinch freshly grated nutmeg
  • 5 large eggs
  • 1/2 cup plus 2 tablespoons heavy cream
  • 3 1/2 cups grated Pleasant Ridge Reserve Cheese from Uplands Dairy in Dodgeville

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place 1 cup water and the butter in medium pan over medium-high heat and bring to boil. Reduce heat to low and add flour, salt, cayenne, and nutmeg. Cook the mixture for 15-20 seconds, stirring constantly, until it turns into a thick paste and comes away from the sides of the pan. Transfer the mixture to the bowl of an electric mixer fitted with a paddle. Mix at low speed, incorporating the eggs, one at a time. Do not add an egg until the previous one is completely incorporated. Add the cream to the mixture while the mixer in running. Then stop the mixer and gently fold in the grated cheese with a spatula, taking care not to knock the air out of the dough.

Fit a pastry bag with a 1/2 inch star-shaped tip, and fill it with the dough. Pipe 1-inch circles of the dough onto the prepared baking sheet. Wet a finger and smooth out the top of the gougeres. Bake for 10-15 minutes, until gold brown. Gougeres can be enjoyed as is, or filled with truffled sheep’s milk cheese, or any soft cheese of your choice. Makes 40.

— Tami Lax recipe