You will find in my notebook random observations from along the road, experiences and images that linger in the heart and mind - a secluded house in the mountains, a lonely inn on the moor. I write in my notebook with the intention of stimulating good conversation, hoping that it will also be of use [...]
Author: robertholtonwi
The Pink Rachel – A Rueben’s 2nd cousin
If we consider the Rueben and the Rachel as sibling sandwiches, then this is a couple variations from a Rachel, which I am hereby dubbing The Pink Rachel. For quick tutorial on the history of the Rueben, go to Max & Louie's New York Diner, which is in fact in San Antonio, TX. There are [...]
Campfire Walleye with Ember-Roasted Squash
We posted an extended exploration of campfire cooking a while back which you can view here and we recently enjoyed a late autumn treat of walleye over the fire. We have explored a couple of our favorite approaches to this native fish in this post a few years ago and in this post we will [...]
Recipe Haiku #2: Pickled Ramps
First a teaser - A recent trip to Japan will be featured in a new set of Culinary Journey posts. For newer readers, we have done a set of posts on trips to South Korea (start here) and on Spain (start here) to reflect on insights about cuisine, culture, and approaches to food globally, always [...]
Smørrebrød with Whipped Farmer’s Cheese
Our enchanted experience at Birch, which we detailed in this post, featured a truly stunning Allium Soup, which was served along with a short-rib, leek skewer and focaccia. I declared very clearly "I would change nothing. Ever." It was a great dish. But the whipped ricotta served alongside got me thinking. Now I am guessing [...]
Great Lakes Cuisine 