A roast herb chicken over a pan of onions, carrots, and rutabaga - Saturday evening meal. The drippings, after a quick coating over the vegetables, are strained off and refrigerated. The caramelized bits are scrapped up and added to leftover vegetables and chicken, which has been finely diced. And now the heart of the hand [...]
Buffalo Hoppel Poppel
We've detailed our love for Hoppel Poppel before, as it lends itself so beautifully to creativity, innovation, and the use of leftovers. The traditional recipe in diners across Wisconsin includes the use of diced leftover potatoes, with onions, salami, and topped with eggs and cheese. A stop by the Milwaukee Winter Farmers Market offered a [...]
New Restaurant Added – The Old Fashioned, Madison, WI
When we add a new restaurant to our Restaurant page, we choose a representative dish which best captures the Great Lakes Cuisine concept on the currently offered menu. With The Old Fashioned in Madison, WI, we could have easily listed the entire menu. This is an updated take on all that is best of the [...]
Lavender Honey Glazed Carrots
The Milwaukee's Winter Farmers Market over the weekend, hosted by the Mitchell Park Domes, had a really impressive number of vendors and quality products. In addition to the ground elk meat which became Swedish meatballs, and Bison summer sausage from Lakeview Buffalo Farm, there was also a good selection of sprouts, root vegetables, apples, and [...]
Swedish Elk Meatballs – A Hank Shaw Tribute
Hank Shaw is the creator of the Hunter, Angler, Gardener, Cook blog which won the James Beard Award for the best food blog in 2013. He recently spoke at the Pheasant Fest 2014 in Milwaukee, WI, and I had a chance to hear him talk. Down-to-earth, genuine, and funny, he shared a number of tips [...]
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