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 [...]
Category: Ideas
The Ethnic Epicure
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 [...]
The Devil’s Playthings – Smoked Deviled Eggs
Idle hands are the devil's playthings and a bit of idle time led to to this take on Deviled Eggs. The History Channel tells me Deviled Eggs may be as ancient as 1st century Roman culture, where they marinated small song birds and stuffed them into eggs. In this case, my good friend Tom gave [...]
Duck, Duck, Goose – Duck Fat Poutine
So sometimes, it's just for fun. We took the duck rillette we had saved after our smoked duck breakdown and decided to to use the fat to oven-fry Yukon gold potatoes and top with the shredded duck. So that's duck, duck. We just had to come up with the goose to complete the childhood game. [...]
Summertime Musings – Roast Pork, Sauerkraut, Potato Salad
Saturday morning: Farmers market. Sunny, light breeze. My wife insists on beets. My children get churros from a Mexican bakery stand. Cucumbers, squash, greens, mixed sprouts, red onions, baby potatoes, the early harvest of summer. Oh, and sauerkraut. Jeff Ziebelman called me over and suggested I try a bit of their "Zauerkraut", delicious. Red cabbage [...]
Great Lakes Cuisine 