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 [...]
Tag: Recipe
Cider-Brined Chicken with Red Rice, Acorn Squash, Kale
Cider-Brined Chicken with Red Rice, Acorn Squash, Kale 2 cup apple cider (Honeycrisp, if available) 1 cinnamon stick 3 bay leaves 5 whole cloves 2 cloves garlic, crushed, skin on ¼ cup salt 2 cup ice 1 whole chicken, cut in eight pieces 4 Tbs. butter 2 Tbs. fresh oregano, chopped 1 Tbs. salt ½ [...]
The Ethnic Epicure
Just outside of Eagle, Wisconsin, is the world's largest museum dedicated to the history of rural life - Old World Wisconsin. Over 50 buildings were identified across the state, disassembled, and re-assembled in one campus. And one part of the fund-raising effort to get this all started back in 1976 was a cookbook - The [...]
Smoked Duck Pot Pie
We had the great fortune of receiving a gift of several whole smoked ducks. We decided to take one and break it down. First, we quartered the whole duck and placed it on a bed of Granny Smith apples and celery with thyme and cup of water in the oven at 350° for about 2 [...]
Of Cabbage Rolls and Inspiration
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 [...]
Great Lakes Cuisine 