What's cookin' in the Virtual North Woods? Lots of good stuff. Stop in now and then and meet our featured chefs and get in on some good recipes.

Chef Kara's been summering at Deer Lake since her folks had to shake the sand out of her diapers. Although her culinary pursuits have taken her afar (she actually went to cooking school!!), she still returns every summer, which stimulates a seasonal migration of young bucks to Deer Lake. When asked why she became a chef, she smiled and said "Everyone knows the way to a guy's stomach is through his heart:"

Sauteed Amaretto Walleye

Serves 4 4 walleye fillets 1 1/2 c. Amaretto liquor 3 c. mushrooms (plain button or shitake) 3/4 c. Butter (no substitutes) Better to use fresh walleye from Deer Lake!! Take walleye fillets and rinse well with water. Place into a well-heated sauté pan with butter. Sauté one side till light brown. Add mushrooms, flip and saute other side till light brown too (no more than a couple minutes on each side, don't want them to get too overdone!) Add the liquor 1/2 amount at a time -- after placing in the last 1/2 cup -- carefully set a fire to it and flambé it. (make sure to pull your hand away--- don't want to start it on fire!) Swirl in pan till all the fire has extinguished. Place in a 350-degree oven for about 10-15 minutes. ENJOY!! Goes well with light cream sauce over pasta, and butternut squash! Cream Sauce Serves 4 1/2 block cream cheese 3/4 c. heavy cream 1/2 stick butter 1 clove fresh garlic pepper - to taste 1 tsp nutmeg 1 T brown sugar fresh chives to garnish Melt cream cheese, butter together in a sauce pan. Stir occasionally. Add heavy cream when the cream cheese softens. Add crushed garlic. Stir. Heat well, and add seasonings at the end of cooking process. A quick and easy, but tasty pasta sauce! Serve over favorite pasta. Garnish with fresh cut chives! ENJOY!