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 [...]
Tag: Recipe
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 [...]
Smoked Turkey, White Bean Soup
From the outset of our effort here at GreatLakesCuisine.com, we have believed the foods of indigenous peoples in the Great Lakes region should be included in the conversation, both as tribute and inspiration. The failure to celebrate the peoples who thrived in the Great Lakes region before settlement by primarily European immigrants would be a [...]
Red Cabbage – Rotkohl-Style
My grandmother on my mother’s side was German, and my great grandmother was really German, Bavarian royalty somewhere in the lineage. I think that may explain why we served the sweet and sour red cabbage dish known as Rotkohl with our Thanksgiving turkey. I have taken up the tradition and modified it a bit over [...]
Belgian Braised Beef
This deep, rich beef dish, is prepared with two cuts of beef, vegetables, mushrooms, and nut brown ale. To stick it closer to the Belgian tradition, perhaps a Duvel should be the choice, but we're preparing it to our Great Lakes Cuisine standards, so a Great Lakes regional brew is the choice. We chose Ale [...]
Great Lakes Cuisine 