Necessity is the mother of invention. It also leads to re-visiting the past. We were looking for the best way to use some excess wild rice stuffing which we had prepared for use in stuffing a kabocha squash (bit more on the kabocha here). We used wild rice from Northern Wisconsin, pre-cooked in chicken broth [...]
Winter Cheese Tasting
Something about the cold winter air has me feeling a bit Alpine here in the Great Lakes region. Sure, we don't have the picturesque mountain vistas, but we do have the alpine-style cheeses. Another road trip to Fromagination in Madison, WI yielded a multitude of wonderful choices paired with a few selectsausage offerings from the [...]
The Definition of Cuisine
Our recent trip to Minneapolis included a wonderful dining experience at Heyday, led by Chef Jim Christiansen. The setting was intimate, with tables nestled in right next to the open kitchen, and the menu was inventive (the company was excellent as well, but you'll have to supply your own on that front). We elected to [...]
Pheasant and Cranberries
A recent trip to Minnesota to visit good friends included a bit of cooking, as any trip to visit good friends should. A later post will address a wonderful dining experience we enjoyed at a local restaurant, but for now we'll focus on some of the dishes we created together. A bountiful harvest of pheasant [...]
Beer and Cheese Pairings
On a recent evening, we challenged ourselves to put together a tasting comparison between California and Wisconsin cheeses and beers. We're happy to share our pairings below. 1st course: Clock Shadow Creamery Maple Quark on whole grain rye toasts Originating in Germany, this fresh, soft cheese tastes like a mix of soft goat cheese and [...]
Great Lakes Cuisine 