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: sauerkraut
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 [...]
New Restaurants Added – Grand Rapids, MI
Let me tell you this – the Backwoods Bastard is definitely one of the finest brews I have ever had. Complex, lingering, hauntingly good. It just may be the best brew in Grand Rapids, MI, and given that Grand Rapids has been named Beer City USA in a poll run by the guru of home [...]
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. [...]
Great Lakes Cuisine 