I’ve met many here in California who think that all good things can be had in our Golden State, where the magic of fresh and local and seasonal cooking is strongest. They’re wrong. Just five years after Alice Waters opened Chez Panisse, a similar restaurant opened in chilly Madison, Wisconsin, called L’Etoile. Just as Waters’ mantra was
Northern European
Corned Antelope, Anyone?
I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in the world they got the beef that pretty red color. And what in hell was with the “corned” part? Years later, when I began to make my own sausages and salami, I occasionally came across
Venison Medallions with Gin and Juniper
The man who got me into hunting, St. Paul Pioneer Press outdoor writer Chris Niskanen, visited this site recently and suggested I post some German and Austrian venison recipes. “I recently shot a 200-pound whitetail (field-dressed) and would like simple recipes on fixing it,” he wrote. Well, I do have some good Teutonic venison recipes