This is part 4 of 5 in our series on our Culinary Journey through Northern Italy. See our last post on Florence here. A key aspect of Great Lakes Cuisine is "terroir," the French term meaning the "agriculturally relevant features of an area of land." For example, the Bordeaux region, according to The Wine Bible, [...]
Tag: Cheese
Culinary Journeys – Siena, Italy
We started our Italian Culinary Journey in Florence (see Part 1 here) and then spent a day travelling to Siena, the culinary epicenter of Pecorino Toscano. We were searching for a very specific cheese - Pecorino Foglie di Noce. Outside Italy, Pecorino Romano is the most well-known, but Pliny the Elder wrote about Pecorino Tuscano [...]
Beer “Cheese” Soup – Vegan with Roasted Squash
I have always enjoyed a good beer cheese soup; rich, creamy, satisfying deep in the belly. A traditional German soup prepared since medieval times, it’s simply a combination of stock, beer, and cheese thickened with a starch (such as flour, stale bread, or potato). Here in Wisconsin, with our substantial German heritage, the soup is [...]
The Pink Rachel – A Rueben’s 2nd cousin
If we consider the Rueben and the Rachel as sibling sandwiches, then this is a couple variations from a Rachel, which I am hereby dubbing The Pink Rachel. For quick tutorial on the history of the Rueben, go to Max & Louie's New York Diner, which is in fact in San Antonio, TX. There are [...]
Smørrebrød with Whipped Farmer’s Cheese
Our enchanted experience at Birch, which we detailed in this post, featured a truly stunning Allium Soup, which was served along with a short-rib, leek skewer and focaccia. I declared very clearly "I would change nothing. Ever." It was a great dish. But the whipped ricotta served alongside got me thinking. Now I am guessing [...]
Great Lakes Cuisine 