A smiling, white-haired gentleman greets me and I give him the name of our party. “Oh, you’re having lunch with my good friends today. Welcome.” The dining room has plenty of dark wood, lit by stained glass and low lights. Nearly every bit of wall space has either a German artifact or a framed photo [...]
Tag: Beef
Belgian Braised Beef
This deep, rich beef dish, is prepared with two cuts of beef, vegetables, mushrooms, and nut brown ale. To stick it closer to the Belgian tradition, perhaps a Duvel should be the choice, but we're preparing it to our Great Lakes Cuisine standards, so a Great Lakes regional brew is the choice. We chose Ale [...]
Butchers, Beef, and Three Hours of Smoke
Here in the Great Lakes, a local butcher is a good person to know. Let's say one day you walk in looking for something unique to throw on the smoker. No, not pork belly. We've done that. Beef brisket, done it. Most of the standard fare, we've covered. If you're a regular like Tom and [...]
Reflections on Sauerbraten
Inspiration can come from anywhere. At a recent used-book sale, I stumbled across this 1936 publication by Culinary Arts Press of the "Pennsylvania Dutch Cook Book: Fine Old Recipes" and decided it was time to try a traditional Sauerbraten which I had been considering for some time. Here is the recipe: I started with a [...]
Great Lakes Cuisine 