Friday, September 25, 2009

Food Find: Silverwood Park Grand Opening

Well, helloooo! It feels like forever since I've written for the ol' blog. My apologies. Work has been so busy (that's a good thing!), that I have barely had time to do much else.

BUT, I did want to let everyone know about a great new Food Find. Silverwood Park, located on beautiful Silver Lake in St. Anthony, is having their Grand Opening this weekend. What's food got to do with a park? Plenty....

Silverwood is a sustainable park focusing on art + nature, and they are doing something significant with their Coffee Shop. Silverwood is comitted to serving local, sustainable food to their visitors. Local, sustainable, tasty, healthy food. What?!?? Of course, I am a little biased as they have contracted with me and some fellow Kitchen in the Market folks to provide this food. They even have fair trade coffee + tea, so you can go to the park and truly have a great dining experience while you gaze out on Silver Lake. I reently got a cup of their Moroccan Mint green tea, sat in a rocker ont he porch and felt like I was transported to a cabin up North. Really. Relaxing.

Our friends over at the Chef Shack will be there tomorrow serving up even more tasty eats, as well as lots of local artisans and such. If the weather holds, it will be a great day to be at the Park. If you simply can't make it, be sure to give it a go soon. You'll love it!

Here's the details....

Friday, September 18, 2009

Recipe: Apple + Smoked Gouda Turnovers

You can't really go wrong with puff pastry. It's easy to work with, forgiving of mistakes and just bakes up beautifully. Oh, and it has a lot of fat.

I've been stuffing puff pastry of late with in season local apples, smoked gouda and some spices for a savory turnover. Really very easy, and an elegant addition to a party....

Apple + Smoked Gouda Turnovers
makes 2 dozen

2 sheets puff pastry, thawed
3 apples, peeled, cored and diced
1/4lb smoked Gouda, diced
juice of 1/2 a lemon
1T all-purpose flour
dash of cayenne
chili powder for garnish
small bowl of water

-preheat oven to 400˚F
-combine apples, lemon juice, Gouda, flour and cayenne in large bowl and mix to coat
-cut puff pastry into squares, 12 for each sheet
-place teaspoon full of apple filling (more if it will fit!) on to your puff pastry squares
-dab fingers in water and run along 2 edges of the puff pastry square (this will help sela the edges)
-fold into a triangle over the filling and crimp edges
-repeat until all are folded
-place on a baking sheet and dust tops with chili powder
-bake at 400˚F for about 15-20 minutes or until turnovers are golden brown and flaky

Monday, September 14, 2009

Ingredient: Honeycrisp Apples

n. an apple cultivar from the University of Minnesota; known for its sweet, tart taste, crisp texture and two-toned skin; official state fruit of Minnesota

They're heeeere! At least, they will be on September 15th (that's tomorrow!) according to the Produce Exchange at Midtown Global Market. Some California Honeycrisp Apples have been in our stores for a little while, but I'm tellin' ya... there ain't nothing like a Minnesota Honeycrisp.

Yes, I tried the new-fangled SweeTango. It's a good apple. Pleasantly sweet and crunchy. But it's no Honeycrisp.

Buy a BUNCH and keep 'em in the fridge. They'll last quite awhile. I always stock up with a box near the end of the season so I can still enjoy these delish little gems well into winter. Seriously.

I'll post a recipe for Apple + Gouda Turnovers on Friday... after I've had my first Honeycrisp fix!

Wednesday, September 9, 2009

Food Find: Trader Joe's Gluten Free Pancake & Waffle Mix

Recently, we did a little cleanse diet. And I mean 'we' because my family had to go on most of the journey with me since I do the cooking. Lucky them. Gluten had to removed from our regular rotation...and everything else that tastes good. What did we discover? That sometimes I really like broccoli + rice for breakfast, and that we COULD still have pancakes and waffles on the mornings I didn't want broccoli + rice.

Trader Joe's Gluten-free Pancake & Waffle Mix is pretty darn good (for gluten-free), super easy and best of all it doesn't cost a fortune (like some other gluten-free product lines). The waffles were light as air and crispy and paired perfectly with our toppings of choice (almond butter & honey or pure maple syrup, which ironically was allowed on the cleanse). So, if you happen to be watching your gluten, or would just like to switch it up a bit, give it a go! This mix is also mostly allergen-free with no nuts, dairy, soy or corn.

Food Find: Gluten

Food Find: Gluten

Friday, September 4, 2009

Recipe: Potato + Chick Pea Salad

I shared this recipe earlier int he summer on the Midtown Global Market website, but it is a perfect summer salad for celebrating at home or taking to a potluck (as I will be doing on Monday) and worth sharing again. Enjoy Labor Day!

Potato + Chick Pea Salad
serves 8

3# organic red or yukon gold potatoes (purple works, too!),diced
1 can organic garbanzo beans, drained + rinsed
1 C flat leaf parsley, leaves whole, stems removed

1/4c fresh squeezed lemon juice

1/4c coarse grain mustard

1/4c mayonnaise
salt + pepper to taste

-place potatoes in large pot with enough salted water to cover
-boil until potatoes are just tender, about 10 minutes
-drain potatoes and rinse with cool water, allow to cool*
-in a large bowl, whisk together the mustard, mayo + lemon juice
-season with salt + pepper to taste

-add garbanzo beans + parsley, toss to coat
-add potatoes and gently fold into dressing
-re-season with salt and pepper
-may be served room temp or cold, salad may be made one day ahead

*you can cook potatoes the day before making the salad and refrigerate to make sure they hold their shape

Copyright 2008, Molly L. Herrmann