Due to a fortuitous turn of events, we found ourselves with an overabundance of beautiful, Wisconsin cheeses. A quick consult of the composed cheese courses Thomas Keller's French Laundry Cookbook provided inspiration as well as past courses created with my good friend, Tom. In sequence of how they were served, here they are: Oven roasted beets [...]
Tag: Cheese
Buffalo Chicken – Buffalo, New York
We have added Buffalo, New York, to our list of cities for Great Lakes Cuisine and included two iconic locations: Anchor Bar and Charlie the Butcher. Anchor Bar is the original creator of Buffalo-style hot wings which is a fairly recent addition (last 50 years) to the regional culinary tradition. As a dish, it doesn't [...]
Hidden Springs Cheese Tasting – Winter 2015
We recently made a return trip to Fromagination in Madison, WI, to pick up selections to create a tasty winter cheese plate. Our last trip we detailed here and featured a Holland's Family Cheese offering, Marieke Gouda. This time we picked up two varieties of sheep cheese created by Brenda Jensen at Hidden Springs Creamery - Ocooch Mountain and [...]
Mac Attack
My son made this request for his birthday meal - "I want Great Lakes Cuisine worthy Mac & Cheese". Here you go - Mac Attack 6 thick slices bacon ½ cup maple syrup 1 tbl. barbeque seasoning (such as Penzey’s BBQ 3001) 1 lb. cavatappi pasta (corkscrew tubes) or elbow macaroni ¼ cup butter 1 [...]
Summertime Musings – Roast Pork, Sauerkraut, Potato Salad
Saturday morning: Farmers market. Sunny, light breeze. My wife insists on beets. My children get churros from a Mexican bakery stand. Cucumbers, squash, greens, mixed sprouts, red onions, baby potatoes, the early harvest of summer. Oh, and sauerkraut. Jeff Ziebelman called me over and suggested I try a bit of their "Zauerkraut", delicious. Red cabbage [...]
Great Lakes Cuisine 