Trout Caviar
Thursday, September 24, 2009

Rat' on the Grill

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I like the idea of ratatouille better than I've liked most of the ratatouille I've been served. It's a dish that sings out ...
3 comments:
Friday, September 18, 2009

About a Brioche

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This is just to say there will be a basket of these golden beauties at the market in the morning. You can have one for two dollars.
Monday, September 7, 2009

Good Morning

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Wake up and smell the fresh baguette. Good morning, indeed. This is my idea of a really fine breakfast or brunch. A great baguette cut ...
4 comments:
Wednesday, September 2, 2009

To the Woods

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They're out there. Down among the oak leaves, on the hardscrabble slopes. Some stand out in cleared patches of soil like a single brilli...
2 comments:
Monday, August 17, 2009

Duck, Deconstructed

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We eat pretty well out at Bide-A-Wee, especially considering that we have no kitchen to speak of--no sink, no refrigerator, no appliances of...

Grilled Duck with Promiscuous Berry Sauce

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I should begin with a clarification: In no way should the title's "promiscuous berry sauce" be taken as a condemnation of the ...
2 comments:
Wednesday, August 12, 2009

Snakes Alive

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So as I took the tarp off the earth oven last week, here's what I saw: That's a bull snake, a relatively small one, about the size o...
6 comments:
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About Trout Caviar

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Trout Caviar
Trout Caviar is an online journal that celebrates local, seasonal foods and the people who grow, raise, make, sell, cook and savor them. Our local foods are those that come from Minnesota and Wisconsin, but we're devotees of authentic flavors wherever they arise. I'm Brett Laidlaw and I write the text and take the photos seen here. My co-conspirator in this endeavor is Mary Eckmeier, wife, Pastry Goddess, Plate-Licker, Soup-Smiler. We used to run a home-based farmers market bakery called Real Bread, currently in hiatus. Bide-A-Wee, that's our tiny off-grid cabin on 20 rustic acres in beautiful northern Dunn County, Wisconsin.
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