Culinary touchstones inspire new creations. Savoy cabbage in the crisper drawer. Excess stuffing from a stuffed mushroom cap appetizer. A pork tenderloin. The memory of stuffed cabbage rolls. Cabbage leafs boiled and then filled with a small serving of minced meats and seasonings exist in countless cultures across the globe. The Polish immigrants to Chicago [...]
Tag: pork
Hoppel Poppel – Variations on a Theme
We have detailed our love for Hoppel Poppel, partly due to the association with the warming, filling versions served in Milwaukee at Benji's or Jo's Cafe, routinely named as two of the best places in the city for an old-fashioned diner-style breakfast. But the other reason to love Hoppel Poppel is the endless variations on the [...]
You say Porchetta, I say Porketta…Let’s Have a Sandwich
Across the regional cuisines of the Americas are dishes which reflect both a point of origin and the place of creation. The unique hybrid of Japanese approaches with Peruvian ingredients as showcased by Nobu in New York is one of the more surprising combinations, and demonstrates this interplay of "point of origin" with "place of creation". Many hallmark dishes [...]
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 [...]
In Praise of Cherries – Pork Tenderloin with Cherry Pan Sauce
The summer picking season has begun in the Great Lakes region for tart Montmorency cherries. Both Bing and Montmorency are grown extensively in Wisconsin and Michigan, thus the National Cherry Festival hosted in Traverse City, Michigan each year. On the festival website, they share this bit of history: French colonists from Normandy brought pits that [...]
Great Lakes Cuisine 