We started our Italian Culinary Journey in Florence (see Part 1 here) and then spent a day travelling to Siena, the culinary epicenter of Pecorino Toscano. We were searching for a very specific cheese - Pecorino Foglie di Noce. Outside Italy, Pecorino Romano is the most well-known, but Pliny the Elder wrote about Pecorino Tuscano [...]
Author: robertholtonwi
Culinary Journeys – Florence, Italy (Part 1)
Visiting the birthplace of Dante Aligheri, we open with a sonnet,a tribute to Florence, the start of our Italian culinary journey! For I am one acquainted with the flight -I am Milwaukee to Vienna bound,But connection to Florence far too tight, First to Zurich, then to our Tuscan town.Airborne vision - patch-worked fields of green,Swollen [...]
Roasted Squash Salad with Turkey and Wild Rice
This recipe was adapted from a Faro and Black Rice dish featured in Thomas Keller’s Ad Hoc at Home cookbook. We’ve adapted a number of Keller’s recipes to our Great Lakes tradition (see here and here) and we continue that approach with this recipe that features wild rice and roasted turkey. We are replacing the [...]
Beer “Cheese” Soup – Vegan with Roasted Squash
I have always enjoyed a good beer cheese soup; rich, creamy, satisfying deep in the belly. A traditional German soup prepared since medieval times, it’s simply a combination of stock, beer, and cheese thickened with a starch (such as flour, stale bread, or potato). Here in Wisconsin, with our substantial German heritage, the soup is [...]
Whitefish Bratwurst
As I’m watching season 7 of Chef’s Table, episode 3 covers Angel Leon and his quest to promote seafood charcuterie. His restaurant, Aponiente in Cadiz, Spain, has now been awarded 3 Michelin stars and Chef Leon is passionately committed to taking local ingredients and transforming Spanish cuisine. One of the big innovations was to make [...]
Great Lakes Cuisine 