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. [...]

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 [...]

Schnitzel, Spaetzle, and Gingersnap Gravy

Using crushed pretzels as the coating for a pork schnitzel adds a nice texture to the coating. The flour, egg, pretzel sequence of coating, as well as allowing the coating to rest for five minutes before frying, ensures better adherence. The spaetzle gets an addition of New Glarus Totally Naked in place of milk or [...]