Trout Almandine, coated in almonds and served with a brown butter sauce, is traditionally French but has been transplanted and rooted for generations now into New Orleans creole cuisine. This would not be a representative dish of Great Lakes cuisine, but I love the flavor and texture of fresh trout and prepared almandine (also spelled [...]
Tag: Great Lakes Cuisine
Ooh Sa Sa, Kielbasa
Kielbasa means sausage in Polish and not a specific type or style, but in the United States and in particular around the Great Lakes region, kielbasa is pork sausage, often pre-smoked, in two standard forms. Either about the diameter of a quarter and "U" shaped or a single link. You can get them from Milwaukee-based [...]
Fish Fry Friday Nights
The Friday night Fish Fry is a tradition throughout the Great Lakes region, varying slightly with ethnic touches city by city, and even neighborhood by neighborhood. In the Milwaukee area, our favorite old school fish fry can be enjoyed at Jack Pandl's Whitefish Bay Inn, a place that is worth visiting for the history alone. [...]
New Restaurant Added – Morel, Milwaukee, WI
Morel is a gem of a space. On a recent dark and stormy night, we ducked inside. The lights were low, the conversation was vibrant. The small restaurant space was full, but we were able to grab the last two spots at the bar, which looks into the cooking space. Here is how they describe [...]
Split Whole Roast Chicken & Stuffing
Necessity is the mother of invention. It also leads to re-visiting the past. We were looking for the best way to use some excess wild rice stuffing which we had prepared for use in stuffing a kabocha squash (bit more on the kabocha here). We used wild rice from Northern Wisconsin, pre-cooked in chicken broth [...]
Great Lakes Cuisine 