greatlakescuisine.com
Lake Superior Whitefish with Mutiny IPA – Great Lakes Cuisine
https://greatlakescuisine.com/2015/06/08/lake-superior-whitefish-with-mutiny-ipa
Lake Superior Whitefish with Mutiny IPA. Lake Superior Whitefish with Mutiny IPA. June 8, 2015. We have a nice stock of Capitol Brewery’s Mutiny IPA. And wanted to pair it with Lake Superior Whitefish fillets. A simple fish fry is a perfect combination and a great touchstone of Great Lakes Cuisine but we were looking for something a bit…well, a bit different. Instead of the traditional coleslaw, we went with a thinly sliced Savoy cabbage, sauteed over high heat with butter. Whitefish with Savoy cabbage.
greatlakescuisine.com
In Praise of Rhubarb – Great Lakes Cuisine
https://greatlakescuisine.com/2015/07/31/in-praise-of-rhubarb
In Praise of Rhubarb. In Praise of Rhubarb. July 31, 2015. Rhubarb means summer. Summer in the 12 year-old, off-of-school, complete freedom sense. Summer in the sleep-in, wake-to-warm-sunshine, go-play-in-the-field sort of way. When I was 12, we lived on forty acres of prairie grasses and wild flowers, bordered on two sides by a slow flowing river, which would sparkle like gold in the setting sun. We also had a garden with a gooseberry plant. Has become popular. Why not rhubarb? We simmered diced rhubarb...
greatlakescuisine.com
June 2015 – Great Lakes Cuisine
https://greatlakescuisine.com/2015/06
Celebrating the culinary traditions of the Great Lakes. Lake Superior Whitefish with Mutiny IPA. June 8, 2015. We have a nice stock of Capitol Brewery’s Mutiny IPA. And wanted to pair it with Lake Superior Whitefish fillets. A simple fish fry is a perfect combination and a great touchstone of Great Lakes Cuisine but we were looking for something a bit…well, a bit different. Instead of the traditional coleslaw, we went with a thinly sliced Savoy cabbage, sauteed over high heat with butter. June 7, 2015.
greatlakescuisine.com
April 2015 – Great Lakes Cuisine
https://greatlakescuisine.com/2015/04
Celebrating the culinary traditions of the Great Lakes. April 25, 2015. Just outside of Eagle, Wisconsin, is the world’s largest museum dedicated to the history of rural life – Old World Wisconsin. Over 50 buildings were identified across the state, disassembled, and re-assembled in one campus. And one part of the fund-raising effort to get this all started back in 1976 was a cookbook –. The Ethnic Epicure : A Treasury of Old World Wisconsin Recipes. The Devil’s Playthings. April 25, 2015. April 25, 2015.
greatlakescuisine.com
Recipes – Great Lakes Cuisine
https://greatlakescuisine.com/recipes
Pork Tenderloin with Cherries. Stuffed Pork Loin Roast. Poultry and Wild Birds. Venison tenderloins with juniper berry sauce and savory potatoes. Venison Tenderloin with Dried Cherry Gastrique. Port Washington Stuffed Whitefish with Baby Rosti. Lake Trout with Almond Browned Butter. Route 28 steak sandwich. Lavender Honey Glazed Carrots. German Red Cabbage – Rotkohl. Hoppel Poppel – Buffalo. Hoppel Poppel – Porketta. Hoppel Poppel – Salmon. Smoked Turkey and White Bean Soup. Leave a Reply Cancel reply.
greatlakescuisine.com
Ethnic traditions – Great Lakes Cuisine
https://greatlakescuisine.com/ethnic-traditions
Notable tribes around the Great Lakes at the time of European immigration included the Ojibwa (Chippewa), Fox, Huron, Iroquois, Ottawa, Pottawatomie, Sioux and over 100 additional smaller bands of native peoples over the course of history. German population in 1872. 2000 U.S. Census – German Ancestry. Significant Oktoberfest traditions exist in cities throughout the Great lakes region (though by no means exclusively). The largest in the US is largely recognized to be the one held in Cincinnati, Ohio&...
greatlakescuisine.com
July 2015 – Great Lakes Cuisine
https://greatlakescuisine.com/2015/07
Celebrating the culinary traditions of the Great Lakes. In Praise of Rhubarb. July 31, 2015. Rhubarb means summer. Summer in the 12 year-old, off-of-school, complete freedom sense. Summer in the sleep-in, wake-to-warm-sunshine, go-play-in-the-field sort of way. When I was 12, we lived on forty acres of prairie grasses and wild flowers, bordered on two sides by a slow flowing river, which would sparkle like gold in the setting sun. We also had a garden with a gooseberry plant. We simmered diced rhubarb in...
greatlakescuisine.com
Gerard, Duck Part Deux – Great Lakes Cuisine
https://greatlakescuisine.com/2015/06/07/gerard-duck-part-deux
Gerard, Duck Part Deux. Gerard, Duck Part Deux. June 7, 2015. June 7, 2015. So we’re on a bit of a smoked duck kick of late based on a gift we received of three whole smoked ducks. We covered the process of breaking the duck down into parts in our Smoked Duck Pot Pie discussion. And now we return to those pieces for a few additional applications. In Wauwatosa, WI for many years and is a favorite lunch dish. This echoed those same flavors. Smoked Duck Tater Skins. Thousand island-style sauce, swiss cheese.
greatlakescuisine.com
Pork Schnitzel, Beer Spaetzle, and Gingersnap Gravy – Great Lakes Cuisine
https://greatlakescuisine.com/2015/06/07/pork-schnitzel-beer-spaetzle-and-gingersnap-gravy
Pork Schnitzel, Beer Spaetzle, and Gingersnap Gravy. Pork Schnitzel, Beer Spaetzle, and Gingersnap Gravy. June 7, 2015. Using crushed pretzels as the coating for a pork schnitzel adds a nice texture to the coating. The flour, egg, pretzel sequence of coating, as well as allowing the coating to rest for five minutes before frying, ensures better adherence. The spaetzle gets an addition of New Glarus Totally Naked. Bonewerks Demi-Glace de Porc. But apple cider vinegar is a workable substitute. Note: we use...
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