Tom in Minneapolis turned me on to an excellent source for cured meats located on Lake Superior in Duluth, Northern Waters Smokehaus. As they describe themselves: "Eric and company are just as committed to using local, sustainably raised meats and fish as they are to hosting plenty of friendly food conversation. Our eclectic little shop [...]
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 Cheese Plate
Cheese production is one of the great traditions of Great Lakes Cuisine. The immense amount of factory produced cheese from the "Dairy State" is merely an outgrowth of a much older tradition of farmer produced cheeses. Cheese at the most basic level is a method to preserve milk and this preservation tradition is very much [...]
Great Lakes Walleye with Spaetzle and Savoy Cabbage
I recently had the pleasure of enjoying a dinner at Harbor House, located on the lakefront in Milwaukee. Apart from having one of the best views of this city, the environment is warm and inviting. The menu focuses on fresh seafood offerings, prepared in a variety of coastal and Mediterranean preparations. Though an excellent restaurant, [...]
Wisconsin Fruit Compote to accompany Cheddar Cheese
In a 4-quart saucepan or pot bring to a simmer: 1 cup semi-sweet white wine (such as Prarie Fumé from Wollersheim) 1 cup granulated sugar 2 teaspoons vanilla extract 1/2 cinnamon stick 1/2 cup dried sweetened cranberries 1/2 cup dried Door County cherries Stir slowly to dissolve the sugar. Once dissolved, add: 1 cup Granny Smith apples, [...]
Great Lakes Cuisine 