The post discusses recreating okonomiyaki sauce inspired by Tokyo, using fruit and savory ingredients like apple butter. A recipe for acorn squash stuffed with wild rice and topped with apple butter gravy is presented. This dish adds depth of flavor and texture, merging influences from Japanese cuisine with Great Lakes tradition.
Tag: Great Lakes Cuisine
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 [...]
Campfire Walleye with Ember-Roasted Squash
We posted an extended exploration of campfire cooking a while back which you can view here and we recently enjoyed a late autumn treat of walleye over the fire. We have explored a couple of our favorite approaches to this native fish in this post a few years ago and in this post we will [...]
Recipe Haiku #2: Pickled Ramps
First a teaser - A recent trip to Japan will be featured in a new set of Culinary Journey posts. For newer readers, we have done a set of posts on trips to South Korea (start here) and on Spain (start here) to reflect on insights about cuisine, culture, and approaches to food globally, always [...]
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 [...]
