A recent lunch at Bavette in Milwaukee, WI created a growing sense of wonder. On her site, Karen Bell talks about "honoring time old culinary traditions as well as providing a direct link from farmer to consumer" which are deeply held values of Great Lakes Cuisine, but the particular bit of wonder on this particular [...]
Tag: pork
Smoked Pork Belly
Among the many blessings of friendship, I truly value the opportunity to create something together which brings joy to others. The mutual process of invention, from the spark of an idea shared through to final execution, bathes the whole process and product with a warmth and a glow. One of my favorite spice vendors, Penzey's Spices, [...]
Stuffed Pork Loin Roast
After making a batch of stuffed mushrooms, there was a healthy portion of stuffing left over. A pork loin roast in the fridge lay waiting. Serendipity. The recipe that follows assumes you will not be making a batch of stuffed mushrooms first. But please feel free to do so. Stuffed Pork Loin Roast 3 lb [...]
In Praise of Sauerkraut
If your only exposure to the traditionally German, fermented cabbage known as sauerkraut is an addition to your brat at the ballpark, the full sauerkraut culinary experience is yet to be opened for you. Slow cooking kraut with a meaty cut or well-made fresh sausage mellows the tang and brings out a fullness of flavors. [...]
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