Fab Foodie Mama

 A Houghton landmark, the Library Restaurant has been in operation since 1967 in a beautiful brick building on Isle Royale Street.  Prior to sitting dormant for several decades, the building was a cabinet making business and another eatery and pub known as the Board of Trade.  But it was Jon Davis who created the spot it continues to be today, after at least three other owners.  Their house soup was always a favorite of mine and so many.  Swiss Onion Au Gratin with its crunchy dark rye croutons and sprinkles of tart Swiss cheese has been on my top ten list since childhood. I got this recipe from a former employee but I did tweak it a bit, after several attempts, to ensure it was as close as I could come to the original, while also bringing the quantity down to feed 6, not 200. Swiss Onion Au Gratin Soup Ingredients: 2 med-large onions, small diced 1 T butter 1/2 c chicken broth 5 c water 3 T dry white wine 1 t dried basil  1 t dried thyme  1/2 t salt 1...

The Library restaurant has been an institution in Houghton since 1967.  It was opened originally by Jon Davis.  I have enjoyed going there since I was in junior high.  The atmosphere has always been very unique and has always remained trendy.  There were two fires over the years but the beautiful brick facade and outside structure is still in place, and the interior is roomy, bright and very pleasant.  I love their sushi Tuesday, which I will have to blog about at some point. My favorite soup in the world is the Library's House soup; the creamy Swiss onion au gratin.  Even Ron and Will, onion haters, looove this creamy soup.  I'd like to try to recreate it at home, but for now, I'll just head over to the Library for a bowl.  Yummy.  It is a creamy soup, with soft onions, croutons and shredded swill cheese on top.

Our daughter Annie and her boyfriend Aaron are leaving for a Spring Break trip to Puerto Rico tomorrow so we had them over for dinner tonight.  I decided to make almond crusted walleye fillets and rice pilaf.  I had walleye prepared like this several times at the Library Restaurant and loved it so I tried to recreate it. They serve it with a delicious beurre blanc sauce.  Rice pilaf is a side dish staple my Mom has made since I was a kid.  Will loves it; I make it often.  It pairs very well with any main dish, especially fish. Cheers, Foodie Mama Almond and Parmesan Crusted Walleye Fillets 1/2 C Panko Bread Crumbs  1/4 cup sliced almonds, finely chopped (can sub pecans or also skip the nuts) 1/4 cup shredded Parmesan cheese 1 t dried basil ...