The Food I Cook

It is inspired by collections of handwritten recipes penned on tiny cards to those that have achieved notoriety in church cookbooks; the recipes collected here grow from simple meal choices you might make during a hectic week to more elaborate dishes to serve during holidays or when entertaining. All recipes tell a little about Wisconsin cuisine and Midwestern life.

Where the ideas come from…

Most of these recipes will sound quite familiar, as they’re rooted in the Midwestern scope of culinary fare. In some cases, I’ve compiled the idea from traditional dishes, constructing it with modern methods and common sense cooking for ease in preparing the dish while balancing the flavor, texture, and color – things that my grandmas probably wouldn’t have thought to contemplate in their day. In others, I elevate the dish or ingredient in a way that would probably make eyes roll, or they’d never have dreamed of doing it in the first place.

In a Nutshell…

In the simplest definition, these dishes best represent my style as a cook – it’s food re-imagined where one ingredient is exchanged and mixed up for another to make it gluten-free while elevating the health factor whenever possible.