The simple pleasures. Sunset Lake, MI Three Large-mouth Bass Prepared with Herbs, Lemons, and Sea Salt And serve.
Category: Recipe
In Praise of Sauerkraut
If your only exposure to the traditionally German, fermented cabbage known as sauerkraut is an addition to your brat at the ballpark, the full sauerkraut culinary experience is yet to be opened for you. Slow cooking kraut with a meaty cut or well-made fresh sausage mellows the tang and brings out a fullness of flavors. [...]
Smoked, Maple-glazed Pheasant
Recently, a good friend presented me with a gift of pheasant breasts and thighs. They were shot locally at the Milford Hills hunt club, which is a beautifully pristine 500 acres in Johnson Creek, WI. If you have the opportunity to procure wild pheasant, I highly recommend it for the robustness of flavor. However, an [...]
Of Pickles and Inspiration
A year ago, the crunch and tang of home-cured quick pickles became an inspiration. That was fitting, as the man that had prepared them has been an inspiration for my appreciation of the growing Great Lakes Cuisine trend. Chef Jason Gorman prepared pickled carrots, radishes, and turnips as part of a variety of small tasting samples [...]
In praise of Hoppel Poppel
One of my favorite comfort food dishes is Hoppel Poppel, available in a handful of diners across the Midwest. A solid recipe and write-up on this dish is available from food writers Jane and Michael Stern, former columnist for Gourmet magazine and the authors of Roadfood and Two for the Road: Our Love Affair with American [...]
Great Lakes Cuisine 