Tastebud Tart Daily Feature

Equipment: Kids' Tools in the Kitchen

2011-11-07T09:08:00.000-06:00

I've been getting a lot of questions about how to get kids involved in the kitchen. What's safe? What's fun? What do you do?

Here are some great tools to make meal prep a fun, safe + family friendly affair!

Cutting = scary! However, there are 2 tools that can make it a bit safer for the little ones.

1) Pumpkin Carving Knife: yes, that one from the kit! It has a safety blade that isn't as sharp as a regular knife, and is just right for little hands. Great for slicing vegetables + fruits.

2) Zyliss Pizza Wheel: I've written about this before, and it's still a great choice. The handheld wheel gives kids more control over their motion, and keeps their little fingers out of the way. Great for cutting pizza (of course), slicing lunchmeat, chopping herbs, cutting hard veggies (carrots)

Of course, always make sure an adult is supervising any cutting by a child.

A few ways kids can get involved in meal prep:

cutting
measuring (AJ loves to measure anything)
stirring
shaking (place dry ingredient in a plastic bag, seal and have them shake)
pushing buttons (on your food processor, mixer, etc.)
washing (give them a sink full of soapy water and let 'em go...just no breakable items)

Have fun!

Recipe: Slow Cooker Lentil Chili

2011-10-17T09:38:00.000-05:00

Fall is finally here! Soups, chili, warm mugs of yumminess. Aaaaaah.

Here is a quick and easy meal to throw together in the slow cooker and come home to lovely smells and dinner ready......

Slow Cooker Lentil Chili

serves 8
cook time: 6 hours

1 medium onion, diced
2 cloves garlic, minced
2 C dried lentils, rinsed
1 28 oz can crushed tomatoes
6C water or veggie broth
3T chili powder
2T cumin
1t oregano
salt, pepper & cayenne to taste
1T balsamic vinegar
1T honey
sour cream and green onions, sliced for garnish

-place first 5 ingredients in slow cooker in order listed
-cover and cook on high for 4-5 hours or until lentils are almost tender
-add dry spices to chili and stir
-continue to cook for 1 more hour or until lentils are tender
-adjust seasoning with salt, pepper & cayenne
-add vinegar and honey and let sit about 10 minutes to incorporate flavors
-garnish with green onions and sour cream, if desired

Meat Eater Versions:

add any of the following proteins and reduce lentils by 1/2
-1.5# boneless leg of lamb , cut into 1 inch cubes
-1.5# beef chuck, cut into 1 inch cubes

Food Find: Lunchbox

2011-08-30T08:14:00.000-05:00

Summer is over and school is here! My little guy is starting kindergarten, and he is very excited. Being his mother's son, he is most excited about taking his lunch everyday (it's always about food!).

Since we're new to the whole lunchbox thing, I searched high + low for items that were eco-friendly AND easy for kids to use. Throw in a few über-cute items, and I'd be excited too!

Here's what we found:


Bento Box, über-cute accessories + lunchskins

pictured:

Leaflet Bento Box, Animal sauce holders, Bento forks + picks all from Amazon.com.

lunchskins available at Seward Co-Op + online.

Once we got the lunchbox items squared away, we headed to Seward Co-op to let AJ pick out his favorite foods to pack. This is a great way to get your kids involved in making lunches...and making sure they eat it! It's amazing how many healthy foods they'll pick out when left to their own devices. Seward makes it extra fun because they can get their own mini cart to load up.

I'm hoping to feature a great lunchbox meal every now and then to help us all get a little more creative. And I work better under pressure. ;-)

What's your favorite way to pack lunch? Got any great packable meals to share?

Recipe: Watermelon Rosé Granita

2011-07-16T14:46:00.000-05:00

I decided that for my first post in 3 months (so sorry! I've been busy.), it had better be a good one. One that addresses the current conditions...mentally + physically. So, for this hot, humid, sultry, mind-numbing week ahead of us, I present Watermelon Rosé Granita. And you don't have to do all that fork scraping business!

photo by amber procaccini

Watermelon Rosé Granita
makes about 12 1/2C servings

1/2 medium watermelon, rind removed and cut into chunks (about 8 cups)
1C dry Rosé wine

3/4 granulated sugar

-In a small saucepan, heat wine + sugar together until sugar is dissolved. Let cool.
-In a blender, puree the watermelon
-Mix wine + fruit together
-Place mixture in a gallon size freezer bag (make sure it has a good seal!)
-Lay bag flat in freezer, and ‘smoosh’ throughout the day to achieve desired consistency.

Serve as a granita or mix with fizzy water or soda for a refreshing beverage.

Recipe: Baked Chickpea Polenta + Ramp Arugula Pesto

2011-04-19T15:40:00.000-05:00

We had so much fun at the Blog Pantry event last night, held at Kitchen in the Market. Thanks for coming out and seeing our new space! Here are the recipes from our demo. All ingredients were purchased at Midtown Global market!

Baked Chickpea Polenta
adapted from Robin Asbell’s cookbook, New Vegetarian, Roman Chickpea Gnocchi
Ingredients

2 tablespoons butter
3 cups whole milk
2 cups garbanzo flour (or sub 1 C for 1C coarse corn meal)
1 teaspoon salt
2 large eggs
1 cup Parmesan cheese
1/4 cup parsley, minced

Preheat oven to 425°F. Line a half-size baking sheet with parchment and grease with 1T butter
-Place flours in a large stainless steel bowl and fit over a pan filled with 2” water (forming a double boiler)
-Gradually whisk in milk until smooth
-Bring water to a simmer, place bowl on top, add 1T butter and salt
-Stir occassionaly until thickened (about 5-8 minutes)
-Remove from heat. Whisk in eggs, Parmesan, and parsley
-pour into baking sheet; let cool 30 minutes to 1 hr
-Pre-heat oven to 425˚
-Bake polenta for 20 minutes or until firm, and golden
-allow to cool slightly
-invert and cut desired shapes
-serve warm or cold

Ramp + Arugula Pesto
makes approx 1 1/2C

4 ramps (wild leeks), root end trimmed
2C arugula
1/2C parsley
juice of 1 lemon
1C grated parmesan cheese
1/4C sunflower seeds
salt
olive oil

-place all greens + herbs in bowl of food processor; pulse to chop
-add lemon juice, sunflower seeds + parmesan; pulse to incorporate
-with processor running, gradually add olive oil to desired consistency
-season with salt

Recipe: Strawberry + Cucumber Quinoa Salad

2011-04-15T13:03:00.000-05:00

Thanks, KARE 11, for having me on yesterday to talk eco-friendly dishes! Kitchen in the Market will have cooking demos from 1-3PM this Saturday, April 16th in conjunction with Midtown Global Market's Earth Day Celebration. Here's the recipe....

Cucumber + Strawberry Quinoa Salad

serves 6
1 box quinoa, cooked according to directions + cooled
1 pint organic strawberries
1 large cucumber
1/4C feta cheese, crumbled
1/4C fresh mint, chopped + extra for garnish
olive oil
salt + pepper
-rinse strawberries, hull (remove stem) and cut into 1/4s
-peel cucumber + cut in half horizontally; remove seeds + cut into cubes
-combine fruit in a large bowl with mint + feta
-drizzle with olive oil until moist, season with salt + pepper to taste
-serve fruit over quinoa, garnish with fresh mint

Recipe: Savory Cherry Crostatas

2011-03-28T08:54:00.000-05:00

Thanks, Fox9, for having me on Saturday morning! We made Savory Cherry Crostatas...and they're really good! The recipe looks long + complicated, but it's really not. I prefer to make my pie crust, but the grocery store kind works just as well!

In the Kitchen: Cherry Crostatas: MyFoxTWINCITIES.com

Savory Cherry Crostatas
Servings: 24 appetizers
Pie Crust
Ingredients:

4-5 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

Recommended equipment:
food processor

Procedure:

Combine the flour, sugar, and salt and pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.
With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball.
Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours

Note: Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.
Before rolling it out, allow the dough to soften slightly at room temperature.

Filling - Cherry Balsamic Reduction
Ingredients:

1 cup dried, pitted sour cherries
½ cup water
½ cup balsamic vinegar

Procedure:

Place all 3 ingredients in a small saucepan over med-high heat
Bring to a boil, reduce to low and simmer until liquid is reduced to a few tablespoons

Caramelized Onions
Ingredients:

1 small sweet onion, thinly sliced
olive oil
salt
pepper
1 T fresh thyme, finely chopped
1 T fresh parsley, finely chopped
6 oz quark (German-style cream cheese) or fresh goat cheese

Procedure:

In a large sauté pan, coat bottom with olive oil and heat over med-high heat.
Add onions, and coat in oil
Reduce heat to medium, cover and cook until soft and translucent, stirring occasionally
Remove cover, and increase heat to med-high
Cook until liquid has evaporated and onions are browning
Season with salt, pepper and the fresh herbs

To Assemble Crostatas:

Roll out pie dough and cut into 4” circles or desired size with cookie cutter.
Place 2 teaspoons of cheese in middle of circle
Add small amount of onion and cherry balsamic reduction directly on top of cheese and press lightly
Fold edges of dough circle up and just over the edge of the filling, overlapping as needed
Drizzle with olive oil
Bake at 400°F for about 15-20 minutes or until crust is golden brown

Food Find: Kitchen in the Market

2011-03-24T11:15:00.000-05:00

And, wow. It has been 3 whole months since my last blog post. Well, it hasn't been an idle 3 months, that's for sure! During my break from blogging, we had a busy catering season, built out a brand new kitchen and started a cooking school. Seriously. And, to toot our own horn, it's really awesome!

Check out Kitchen in the Market. It is a shared commercial kitchen space for caterers, food manufacturers and food trucks. We provide affordable commercial kitchen space, so they can run their delicious businesses. And then we bring some of that deliciousness to you with a grab + go counter, commercial grade kitchen small wares and LOTS of wonderful cooking classes.

So, check us out...and often! There's always something new coming out of our Kitchen (even if we don't always get around to writing about it)!

Recipe: Monkey Business Cocoa

2010-12-21T05:50:00.000-06:00

Adult add-ins to cocoa are nothing new, but this version is definitely not your run of the mill cocoa! It's like drinking Chunky Monkey Ice Cream in a cup. Um, yum.

photo courtesy of eDiets.com

+

photo courtesy DeKuyper

_____________________________________________

Monkey Business Hot Cocoa

Happy Holidays!!

Recipe: Black Tea Spiced Pork Tenderloin + Roasted Pears and Carrots

2010-12-04T08:26:00.000-06:00

A Gourmet Meal for 4 that's under $20? Yep. Super tasty, too! (if the video is not visible, click here)

Black Tea Spiced Pork Tenderloin

serves 4

2-pound pork tenderloin

5T black tea leaves

1T mild curry powder

2t ground cumin

1/2t ground anise

1t ground cayenne

1T fresh ginger, chopped

-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste

-season pork with salt + pepper

-rub pork with paste on all sides and let rest in refrigerator for 20 minutes

-pre-heat oven to 400˚F

-roast pork until done, about 20-30 minutes

-let rest 10 minutes, then slice and serve over Cumin Rice

Roasted Pears & Carrots

serves 4

4 carrots, peeled, halved and cut into sticks

2 pears, halved cored and cut into small wedges

olive oil

salt & pepper

balsamic vinegar

-Pre heat oven to 400F

-line a baking sheet with aluminum foil

-place pears & carrots on baking sheet

-drizzle with olive oil and a splash or two of balsamic vinegar

-season with salt & pepper -toss to coat thoroughly

-spread evenly into a single layer on baking sheet

-roast in oven until carrots are tender and pears are still firm, about 20 minutes, turning once halfway through cooking

-serve warm or room temp

Note: this dish is easy to make into a more grown-up side or salad for entertaining by adding some crumbled bleu cheese and/or toasted walnuts!

Recipe: Slow Cooker Lentil Chili

2010-11-22T07:44:00.000-06:00

Perfect for the cold weather, and a lovely way to reduce cooking before Thanksgiving!

Slow Cooker Lentil Chili

serves 8

cook time: 6 hours

1 medium onion, diced

2 cloves garlic, minced

2 C dried lentils, rinsed

1 28 oz can crushed tomatoes

6C water or veggie broth

3T chili powder

2T cumin

1t oregano

salt, pepper & cayenne to taste

1T balsamic vinegar

1T honey

sour cream and green onions, sliced for garnish

-place first 5 ingredients in slow cooker in order listed

-cover and cook on high for 4-5 hours or until lentils are almost tender

-add dry spices to chili and stir

-continue to cook for 1 more hour or until lentils are tender

-adjust seasoning with salt, pepper & cayenne

-add vinegar and honey and let sit about 10 minutes to incorporate flavors

-garnish with green onions and sour cream, if desired

Meat Eater Versions:

add any of the following proteins and reduce lentils by 1/2

-1.5# boneless leg of lamb , cut into 1 inch cubes

-1.5# beef chuck, cut into 1 inch cubes

Recipe: Savory Bread Pudding

2010-11-20T07:42:00.000-06:00

I'll be making this yummy Savory Bread Pudding at the Low Carbon Cook-Off today at the Green Gifts Fair! So easy, and perfect for Thanksgiving. You can see what Twin Cities Live had to say about it here.

Savory Bread Pudding

serves 8

2 bunches Lacinto Kale, stemmed and chopped

8oz. porcini mushrooms, sliced

1 yellow onion, chopped

1 loaf day old bread, cubed (about 6 cups)

2 1/2C half + half (more if as needed to moisten bread)

2T dijon

2T fresh thyme

8 eggs

2T butter (plus more for pan)

2T olive oil

salt + pepper

dash of cayenne (optional)

-preheat oven to 375˚F

-sauté onion in butter + oil until caramelized

-add mushrooms, thyme and cook until liquid begins to release

-add kale and cook until just wilted; remove from heat

-beat eggs with half + half, dijon, salt + pepper and cayenne if using

-toss bread with cooled mushroom mixture in a bowl*

-butter a large oven proof dish (9x13)

-place bread mixture in pan

-pour egg mixture over and distribute evenly

-let sit 20 minutes, allowing bread to soak up mixture (add more half + half if bread is dry)

-cover with foil and bake at 375˚F for 30 minutes

-remove foil and bake for another 15 minutes or until top is golden and liquid is absorbed

-let sit 10 minutes before serving

*may add cooked bacon or sausage and cheese when mixing the mushroom mixture with the bread cubes; proceed with recipe

Kitchen in the Market Expansion

2010-11-15T08:04:00.000-06:00

Wow. It has been a busy few months, and I am happy to share the reason for my lack of posts and general busyness! After a successful two years at Midtown Global Market, Kitchen in the Market is expanding into a brand new space at the Market! We will be able to accommodate more chefs in a unique space designed to make the most of the Market and allow the public to purchase their goods.

I will be updating with much more info, but if you are a caterer, food manufacturer/distributor or a mobile food vendor and in need of shared commercial kitchen space, please come to one of these informational meetings....

NEW Shared Commercial Kitchen Opportunity | Informational Meeting

Midtown Global Marketʼs “Kitchen In the Market” is expanding! Opening in January 2011, this brand new space will feature a retail outlet and cooking class space.

We are having an informational meeting to share more details about this expansion. Meeting will be held in the northeast corner of Midtown Global Market (10th Avenue side; called NE Meeting/Event Room on MGM map)

Please join us on:

Nov 17th 6:30-7:30pm - or - Nov 29th 2:30-3:30pm

During this one-hour meeting, we will address:

• Construction plans & timing

• Availability

• Lease details

• Tenant requirements

We will answer your questions and applications will be available (there will be a non- refundable application fee of $20 for all). Applicants will be contacted after the informational meetings for interviews.

This space is well suited for food manufacturers, food distributors, caterers and mobile food vendors.

Recipe: Savory Stuffed Apples

2010-10-13T20:59:00.000-05:00

Apples + cheese are sometimes all you need! But when you want to add a little flair with seasonal ingredients to your table, give this one a try. It's easy and impressive. Here's a little video from KARE 11...

Savory Stuffed Apples

serves 12

12 tart apples, cored-leaving 1" bottom on apple creating a wide cavity

1 lb. chorizo

1 medium yellow onion, diced

1 small butternut squash, peeled, seeded and diced

1C wild rice, cooked

4 oz. cheddar cheese, shredded

1T smoked paprika

olive oil

salt + pepper

-season butternut squash with olive, salt + pepper; roast at 400˚F until tender

-sauté onion, chorizo and smoked paprika in small amount of olive oil until chorizo is cooked through; season with salt + pepper to taste

-combine cooked squash with chorizo mixture and cooked wild rice; re-season as needed

-fill cored apples with stuffing mixture and place in oven proof baking dish with 1" water

-cover with foil and bake at 375˚F for about 30 minutes or until apples are just tender

-uncover, top apples with cheddar cheese and return to oven to for 10 minutes or until cheese is melted and apples are tender but not falling apart

-serve warm on a bed of additional stuffing

Note: you can core the apples a couple of hours ahead of stuffing, just turn them upside down in the 1" of water and place in fridge until ready to stuff.

Recipe: Cooking the Market Class 9/25

2010-09-29T15:56:00.000-05:00

Lots of inventive recipes from this class!
note: these recipes were 'created' in the cooking class and have not been tested for accuracy outside of the class

Stuffed Apples
serves 12

12 tart apples, cored-leaving 1" bottom on apple
1 lb. chorizo
1 medium yellow onion, diced
1 small butternut squash, peeled, seeded and diced
1C wild rice, cooked
4 oz. cheddar cheese, shredded
1T smoked paprika
olive oil
salt + pepper

-season butternut squash with olive, salt + pepper; roast at 400˚F until tender
-sauté onion, chorizo and smoked paprika in small amount of olive oil until chorizo is cooked through; season with salt + pepper to taste
-combine cooked squash with chorizo mixture and cooked wild rice; re-season as needed
-fill cored apples with stuffing mixture and place in oven proof baking dish
-cover with foil and bake at 375˚F for about 30 minutes or until apples are just tender
-uncover, top apples with cheddar cheese and return to oven to for 10 minutes or until cheese is melted and apples are tender but not falling apart
-serve warm on a bed of additional stuffing

Almond Stuffed Mushrooms
makes about 24

16 oz. crimini mushrooms caps, cleaned and de-stemmed
2T fresh parsley, chopped
1T fresh thyme, chopped
1/4c roasted almonds
1/4 lb. apple smoked cheddar cheese, finely shredded
salt + pepper
olive oil
cayenne, to taste

-pre-heat oven to 400˚F
-in the bowl of a food processor, add almonds, herbs, salt + pepper
-pulse until mixture is finely chopped, resembling bread crumbs
-place in large bowl and add cheddar cheese until thoroughly combined
-fill each mushroom cap and place on baking sheet
-drizzle olive oil over mushrooms and bake until mushrooms are just soft (about 20-30 minutes)

Apple + Pear Crepes
serves 12 plus crepes

2C all-purpose flour
4 eggs
2C apple cider
2C water
1 apple, sliced
2 pears, sliced
1T unsalted butter
prepared dulce de leche
sweetened whipped cream, for serving
pomegranate seeds + ground cinnamon for garnish

-sauté apples + pears in large saucepan with butter until just tender; set aside to cool
-in a large bowl, mix flour, eggs, cider and water until thoroughly combined. crepe batter will be thin!
-working in 2 slightly oiled small crepe pans, pour a small amount of crepe batter into pans (fill bottom of pan) and cook over med-high heat until crepe appears dry; turn crepe to cook other side and set aside to cool while cooking the remainder
-once crepes are cooled, fill bottom third of crepe with cooked fruit and roll; place seam side down on platter
-drizzle dulce de leche over top and serve with a dollop of whipped cream, cinnamon and pomegranate seeds

Black Tea Pork Tenderloin
serves 8-12

2 2-pound pork tenderloins
5T black tea leaves
1T mild curry powder
2t ground cumin
1/2t ground anise
1t ground cayenne
1T fresh ginger, chopped

-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste
-season pork with salt + pepper
-rub pork with paste on all sides and let rest in refrigerator for 20 minutes
-pre-heat oven to 400˚F
-roast pork until done, about 20-30 minutes
-let rest 10 minutes, then slice and serve over Cumin Rice

Cumin Rice
serves 12

2C long grain white rice
3T whole cumin seeds
2T butter
4C water or vegetable broth

-add all to large pot and bring to a boil
-reduce heat, cover and cook until all water is absorbed (about 20 minutes)
-fluff with a fork and serve

Food Find: Chile Chutney

2010-09-21T11:45:00.000-05:00

We are just back from vacation, and this must be said...the Twin Cities has got it goin' on. Yep. I really did say that after a week in San Diego. Call me crazy.

One of the things we've got is Cafe Nepal's amazing Chile Chutney. Now, you may have had her Momos at Mill City Market, but you MUST try the Chile Chutney. It has been the favorite thing in my fridge for the last year. I make sure to always keep it on hand to spice things up. It has a nice heat, and the 'Himalayan Spices' give it a flavor that is downright addictive. Confession: my new obsession is mixing it with Donnay goat cheese for a zesty little spread.

Rashmi, the owner of Cafe Nepal, is also a partner in the new Gorkha Palace. Her momos are on the menu with more varieties than are on offer at the farmer's market, as well as some truly unique dishes. Yak, anyone? I especially like the Potato + Egg Curry, and the Pakoras should not be missed.

Now, I am just waiting for that delicious chutney to show up at the tables! For now, I'll have to get my supply from Mill City Market...but I don' think I'll have to wait too long.

Recipe: Savory Bread Pudding

2010-09-04T08:50:00.007-05:00

The Minnesota State Fair is over, and it looks like our Summer is as well. This is a great cool weather recipe that I demonstrated at the Fair on Saturday. It was a big hit, and also happens to make a perfect vegetarian entree!

Savory Bread Pudding

serves 6-8

2 bunches Lacinto Kale, stemmed and chopped

8oz. porcini mushrooms, sliced

1 yellow onion, chopped

1 loaf day old bread, cubed (about 6 cups)

2 1/2C half + half (more if as needed to moisten bread)

2T dijon

2T fresh thyme

8 eggs

2T butter (plus more for pan)

2T olive oil

salt + pepper

dash of cayenne (optional)

-preheat oven to 375˚F

-sauté onion in butter + oil until caramelized

-add mushrooms, thyme and cook until liquid begins to release

-add kale and cook until just wilted; remove from heat

-beat eggs with half + half, dijon, salt + pepper and cayenne if using

-toss bread with cooled mushroom mixture in a bowl*

-butter a large oven proof dish (9x13)

-place bread mixture in pan

-pour egg mixture over and distribute evenly

-let sit 20 minutes, allowing bread to soak up mixture (add more half + half if bread is dry)

-cover with foil and bake at 375˚F for 30 minutes

-remove foil and bake for another 15 minutes or until top is golden and liquid is absorbed

-let sit 10 minutes before serving

*may add cooked bacon or sausage and cheese when mixing the mushroom mixture with the bread cubes; proceed with recipe

Recipe: Coconut Semifreddo

2010-09-02T13:07:00.000-05:00

Perhaps I am attempting to hold on to Summer a bit longer by posting a recipe for semifreddo in September, but I'm willing to bet this cool, sweet treat will be welcome any time of the year. Just picture it with a warm fruit compote in the Fall. Or Champagne poached pears for New Year's Eve. Mmmmm.

To start, what is semifreddo? It is an Italian word that means 'half cold' and refers to desserts that are partially frozen with a mousse-like texture. In this case, we take a custard base and add whipped cream before freezing. It is delectable, easy and an impressive addition to your cooking arsenal. This recipe was inspired by Donna Hay. Love her!

Coconut Semifreddo
makes approx. 1 quart

3 eggs
2 egg yolks
1t vanilla (1/2t if using double-strength)
1/2C granulated sugar
1C heavy cream
1/2C coconut milk or coconut cream*

-Place eggs, yolks, sugar and vanilla in a heat proof bowl over a smaller pot filled with 2 inches simmering water
-Whisk eggs mixture constantly until custard is pale + thick (about 5-8 minutes)
-Remove custard from heat and whisk gently to cool (about 3 minutes)
-Add coconut milk or coconut cream to custard mixture and whisk to combine
-Whip heavy cream in a stand mixer or with a hand mixer until soft peaks form
-Fold whipped cream gently into custard mixture until blended
-Pour into a quart sized container and place in freezer for 4-6 hours or overnight

*Coconut milk is available in most ethnic food aisles of your grocery store and will separate in can. Stir well before using in this recipe. Coconut cream does not have water added and will produce creamier texture. You can find it in most Asian markets.

Recipe: Raw Beet Salad with Pistachio Mint Pesto

2010-08-22T00:00:00.001-05:00

Here's what I am demo-ing today at the Homegrown Experience! Come out and join the fun from 11AM-4PM at the Nicollet Island Pavilion. I will be on the Chef stage at 3:15PM...

Raw Beet Salad with Pistachio Mint Pesto
serves 4

1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach

Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool

Pistachio Mint Pesto
makes 3/4 C

1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency

Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved

Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!

Method: Grilling Beyond Burgers

2010-08-13T10:34:00.000-05:00

We are a mostly vegetarian household, and when we grill it is so easy to fall into the veggie burger rut. Or grilled corn. Or portobello mushrooms. Likewise, it is difficult for folks throwing a little party to know what the heck to feed those pesky herbivores. Well, I have a tasty solution for you!

Lately, we've been loving grilled Cauliflower Steaks. Uh? Yes, Cauliflower Steaks. Just slice the entire cauliflower into hefty 1" slabs. You can marinate them in a variety of sauces + herbs or just stick with olive oil, salt + pepper. Anyway you go, it's delicious. We like a combo of olive oil, Worcestershire sauce + pepper. Just brush it on both sides and let sit for about 15 minutes. Place on a medium heat grill, and cook on each side for about 3-4 minutes. You want them to hold their shape, so don't let them get too soft! BBQ sauce, tamari and hoisin sauce are also delightful.

Another good choice is an updated favorite: the portobello. I like to stuff grilled mushrooms with an almond butter, tamari, sesame oil + sriracha mixture. Add a few red peppers + green onions...delish! This is also one of my most popular vegan entrees for catering.

Mix it up a little for the remainder of our grilling season, and try your own combos. Do you have a favorite veggie grill dish?

Recipe: Cooking the Market

2010-07-16T10:34:00.000-05:00

I always have a blast at our Cooking the Market Classes, and am continually impressed with the dishes the participants create! I'm also getting better at having them WRITE THEM DOWN.

That way, I can share them with you. Cheers!

Cooking the Market Recipes: July 10, 2010

Recipe: quick onion pickles

2010-07-12T17:55:00.000-05:00

These are quick, yummy little pickles. Perfect for a summery BBQ or topping for
burgers and tacos!

Quick Onion Pickles

1 small onion, shaved or thinly sliced
1t cumin seeds
1/4t salt
1T sugar
vinegar to cover

place shaved onion in bowl
add cumin, salt & sugar
cover with vinegar (you can use a mild flavored vinegar or red wine vinegar)
stir & let sit at least 30 minutes
store in airtight container and refrigerate any leftovers

Equipment: two-in-one pot

2010-06-28T08:10:00.000-05:00

I love Le Creuset, and now they give a great space saving option for those of us with tiny kitchens. Their new 2-in-1 pot has a saucepan and a frying pan that can be used as a lid, or on its own. In tres chic colors, too!

Sur la table has free shipping this week....

Food Find: Coconut Bliss

2010-06-21T15:06:00.000-05:00

OMG. I never thought I would actually like a dairy-free, soy-free, gluten-free frozen treat. Wait, scratch the like. LOVE.

Luna & Larry's Organic Coconut Bliss. My current infatuation involves their Dark Chocolate flavor, but rest assured, I will be trying more. And you should, too! Made with organic coconut milk, agave syrup and other organic, all-natural ingredients, there is a lot to love in this little pint.

Where to find?

Query: What food do you eat/drink EVERYday?

2010-06-18T06:37:00.000-05:00

A few months ago, my quick response would have been 'Wine'. I'd have a glass every evening. Sigh, it seems like wine has been adding to some allergy issues, so I've been enjoying less frequently.

But, the other day I realized that I eat almond butter everyday. EVERY SINGLE DAY. With an apple, with banana, on rice cake or toast. Even on a spoon. I really love the stuff. So much so, that I will go out of my way to replenish my stock rather than go a day without.

What do you eat everyday? What can't you live without?

Recipe: Chickpea Flour Crêpes

2010-06-15T08:41:00.000-05:00

It's not often (okay, never) that the New York Times + I publish a similar recipe in the same week. Yet, here we are with Chickpea Flour Crêpes! Two different versions: mine is vegan and gluten-free, their version requires a little all-purpose flour and some eggs. Either way, the crêpes are delicious!

I filled mine with a potato + arugula curry, but really the sky's the limit. Use them in place of corn tortillas or fill them with yummy goat cheese + spinach. Even some Mango Chutney! I'd stick with savory for these, though.

Chickpea Flour Crêpes

makes about 24 small crepes

2 1/2C Chick Pea Flour (found in Indian Grocery, also called gram or besan flour or at NutsOnline.com)
2C water
1 green onion, white + light green parts only, sliced thin
2t cumin seeds
2T chopped cilantro
1/2t salt

-In a large bowl, mix flour + water until smooth (for best results, use your hands); should resemble thin pancake batter
-Let sit 15 minutes
-Add onion and seasonings, stir to incorporate (if batter is a little stiff, add 1-2 T water to thin)
-Onto a greased hot skillet or griddle, gently ladle 1/4c of batter and spread in thin, circular layer
-When bubbles appear all over top, flip crêpe and cook other side until done (about 2 minutes per side)
-Wrap crepes in cloth napkin to keep warm, serve immediately

*Batter can be made up to 2 hours ahead of time and kept in fridge. Let stand at room temp for 30 minutes before cooking.

Food Find:Cork Dork Wine Sale!

2010-06-10T11:45:00.000-05:00

Did someone say 'Wine Sale'?

Cork Dork is a fabulously unpretentious little gem of a store on Cedar Ave, near Minnehaha Parkway. Russell Fay, the owner, spent many years buying wine in the restaurant industry, so he know a thing or two about good vino!

I always go to Cork Dork with no pre-conceived thoughts on a bottle, and come home with the perfect selection (or 2 or 3 or 4) from Russ.

And now is a great time to visit, if you haven't already. Cork Dork is celebrating their One Year Anniversary with a sale. On top of already great prices, you should be able to stock up quite nicely!

Recipe: Spanakorizo

2010-06-08T21:16:00.001-05:00

photo by bittenword.com

I had forgotten about this recipe for awhile. Which is surprising since it is one of the most requested by friends. Our Sunday foray to the Kingfield Farmer's Market brought it back to the forefront after I saw the gorgeous spinach and dill just begging to be used.

I'm not really sure of the origins of this dish (other than the Greek flavors), except that I remember clipping a version of it from the newspaper when we lived in San Diego years ago. I have since adapted and dabbled, with this resulting recipe.

This is the perfect way to use make use of that big bag o'spinach! And believe it or not, the flavor gets better the longer it sits...even into the next day. Served warm, room temp or cold, it is a perfect light supper or side dish for an al fresco dinner or picnic.

Spanakorizo

6-8 servings

1/4 c olive oil
1 large red onion, chopped
1 garlic clove, peeled and chopped (may use 2 if desired)
1 1/2 cups jasmine or basmati rice
1 bag pre-washed spinach (or 1 large bunch, rinsed and dried)
Salt & Pepper to taste
2c vegetable broth
½ c fresh chopped dill
Pinch of freshly grated nutmeg
Strained fresh juice of 1 lemon
¼ pound of feta, crumbled
1 15 oz. can of garbanzo beans, drained and rinsed (optional)*

-In a large saucepan or Dutch oven, heat oil and cook onions until translucent
-Add garlic during last few minutes
-Add rice and stir for a few minutes to toast
-Toss in large handfuls of spinach, waiting for each batch to wilt before adding another
-Season with Salt & Pepper
-Add stock (and beans if using); cover and simmer until rice is done, adding more water if necessary to keep the rice moist
-Add dill , nutmeg and lemon juice
-Fluff with fork and garnish with feta
-Serve warm or at room temperature

Class: 'Cooking the Market'

2010-05-24T22:51:00.001-05:00

Fun, fun and FUN. This is the best class I have ever taught. Really. We had a blast with a really rock star group of folks this past Saturday evening. Photos (and some recipes) will be coming, but can you say 'Morel Flan' without drooling? I can't.

That bright yellow color?
From the gorgeous eggs at Grassroots Gourmet!

Morel Mushroom Flan
serves 8

8 egg yolks
pint of heavy whipping cream
salt
1/4t+ cayenne
1/4lb cheddar (we used Prairie Breeze Cheddar); shredded fine
3 large morel mushrooms, chopped
1 morel mushroom, sliced for garnish (optional)
5 spring onions, chopped (green parts only)
1T butter + 1T olive oil, divided
splash white wine

-pre-heat oven to 350˚
-butter 8 individual ramekins and set in a deep pan filled half-way with warm water
-saute morels and onions in half of butter + olive oil mixture; let cool and season with salt to taste
-whisk eggs yolks and cream together, season with salt + cayenne
-puree mushroom mixture with enough white wine to emulsify
-gently fold mushroom mixture and cheese into the custard
-fills ramekins 3/4 full and and cover tightly with foil
-bake for 45-50 minutes or until set
-allow to rest for 10 minutes before inverting onto plate

'Cooking The Market' Class

June 19

July 10

Midtown Global Market, Suite 126 (Kitchen in the Market)

$50 per person (includes cheese course, wine/beer, ingredients and dinner)

More info at http://midtownglobalmarket.org/CookingClass or by calling Molly at 651.470.1056

Equipment: Needle Nose Pliers

2010-05-19T16:59:00.001-05:00

You know, there are lots of things in your tool box that can be used in the kitchen...and can make the job easier. I love using a pair of small needle nose pliers to remove the fine bones in fish before roasting or grilling. Why, you may ask? Well, for starters it makes life a little easier on parents to not worry about a choking kid. But mostly, I take the extra step when I am catering an event. The last thing anyone wants to do at a cocktail party is pull a fish bone out of their mouth! No one can look cool doing that. Seriously.

This is an easy step, and doesn't take a lot of time....

1) Make sure your needle nose pliers are washed and dried (I dedicate a pair for this purpose)
2) Gently run your fingers (use gloves to avoid the fishy smell) along the flesh of the fish
3)When you feel the little bones peeking out, gently grab with the pliers and remove

Easy peasy. Now you're ready to roast, grill and amaze your friends with your beautifully prepared fish.

Food Find: Dishes

2010-05-06T14:39:00.001-05:00

My husband has forbidden me, more than once, from procuring any more 'little' dishes. I am sorry to say that it has not been very effective! I love pulling out interesting, vintage and lovely little plates, bowls and the like. They are perfect for noshes, entertaining and even snacks for the little guy, and I wind up using all of them come summer time. I found a few recently that I wanted to share....

W7 Collective

This little artist's collective is a treasure trove of locally made wares. Jewelry, hats, purses, plates, bowls. All sorts of wonderful stuff. I fell in love with these handmade plates that have screen prints of iconic St. Paul landmarks. Cool, local and muy interesting. Special thanks to Sara Glassman for the photo!

Crate & Barrel

I always find some little something at c & b. I was even a little overwhelmed by a recent trip. The summer colors are EVERYWHERE! And gorgeous! I picked up these cute little square bowls for dips, olives, nuts, salts and such. Perfect for entertaining.

Found anything for summer entertaining you would like to share?

Recipe: Raw Beet Salad with Pistachio Mint Pesto

2010-04-14T21:02:00.000-05:00

Rob + Corbin LOVED the pesto this morning on KARE 11! This recipe is so easy and so versatile, you'll want to make it all Spring + Summer long. The Raw Beet Salad is dyn-o-mite, and the pesto is out-of-sight. Really. Like Spring in your mouth...in a good way.

Raw Beet Salad with Pistachio Mint Pesto
serves 4

1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach

Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool

Pistachio Mint Pesto
makes 1 C

1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency

Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved

Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!

Stop by Midtown Global Market this Saturday, April 17 to celebrate Earth Day from 11AM-4PM! I'll be doing a cooking demo at 11:30AM and there will be loads of activities + education throughout the day. I'd love to see you there....http://midtownglobalmarket.org/?q=2010EarthDay

Events: Upcoming

2010-04-13T21:29:00.000-05:00

Hello! Tastebud is gearing up for a busy Spring (that's the way we like it!), so I thought I would share some of our upcoming events with you.....

Wednesday, April 14th (tomorrow!) at 10AM
KARE 11 Showcase Minnesota Cooking Segment
I'll be making Pistachio Mint Pesto and showing a few different ways to use it, including a raw beet salad!
Recipes will be posted on this blog and on KARE 11 after the segment has aired.

Saturday, April 17th at 11AM-4PM
Eco-chic Cooking Demonstration at 11AM...with samples!
You can see + taste the Pistachio Mint Pesto in person and learn about fantastic local ingredients available at the Market. More info

Saturday, May 22nd from 5-8PM
Cooking the Market Class
Super fun, hands-on cooking class at Kitchen in the Market.
Space limited to 12 people, so sign up NOW! More info here: http://midtownglobalmarket.org/CookingClass

I hope to see you soon!

Class: 'Cooking the Market'

2010-04-09T14:26:00.000-05:00

If you need a new, fresh cooking class experience, I've got one for you! Tastebud Tart has been holding 'Cooking the Market' classes at Midtown Global Market, and they are so. much. fun!

Each class is unique because we make up the menu TOGETHER. On the spot. Cool, right? It's a high-energy, hands-on cooking experience. Here's the scoop....

We'll start with a cheese course from Grassroots Gourmet, where owner Vicki Potts will walk us through each delish, local cheese. Then we'll take a walking tour through the Market, scoping out fresh, cool ingredients and letting them inspire us.

Next, we'll break out into teams and decide what we want to make. Don't worry, I'll give you guidance, suggestions and loads of support. BUT, the point is to get jazzed and create something new and exciting!

After creating our menu and getting our ingredients, your team gets busy in the kitchen! After all the yummy dishes are finished, we enjoy a communal meal together. Super cool, super fun.

Here are a few of the dishes we've created in class...

Moroccan Spiced Lamb Ribs with Roasted Green Onions

Spiced Coconut Quinoa with Vegetables + Toasted Almonds

White Bean + Asparagus Triangles with Pistachio Mint Pesto

This class is perfect for meeting new folks, bringing together a group of friends for an event, corporate team building, you name it! We'll be offering the 'Cooking the Market' class one Saturday each month on May 22, June 19 + July 24 from 5-8PM, but if you would like to reserve a class especially for your group just give me a call. We'd love to customize the experience for you!

'Cooking The Market' Class
Midtown Global Market, Suite 126 (Kitchen in the Market)
$50 per person (includes cheese course, wine/beer, ingredients and dinner)
More info at http://midtownglobalmarket.org/CookingClass or by calling Molly at 651.470.1056

Recipe: Spring Benedict

2010-04-02T08:18:00.000-05:00

Need an easy, breezy dish to feed your mixed company of vegetarians and omnivores this Easter? Try this Spring Benedict! It makes use of the first asparagus, is low carb sans bread and even forgoes the hollandaise. Okay, so maybe not so Benedict-y, but the flavor is all there. I promise!

Spring Benedict
serves 4

16-20 Asparagus Spears
8 eggs, softly poached
2T fresh dill, chopped
2T fresh chives, chopped
8 thin slices Gruyere cheese (or more, if desired)
S&P
2T Extra Virgin Olive Oil, divided use

Toss Asparagus spears with 1T olive oil and S&P
Roast Asparagus @ 400F until just tender
Arrange spears into bundles of 4-5 each and top with 2 thin slices of gruyere
Place under broiler until cheese is just melted and bubbly
Top asparagus spears with 2 poached eggs
Sprinkle with dill, chives and season w/ s&p
Drizzle with olive oil

Meat Eater Version:
Top asparagus spears with 2 thin slices of prosciutto prior, then Gruyere (if desired)
Proceed with recipe

Food Find: Recipe Cards from RedStamp.com

2010-03-25T22:47:00.000-05:00

Have you seen these? RedStamp.com has the freshest sets of recipe cards. And they can be personalized!

What better way to share your precious family recipes or pen new ones for the upcoming holidays? Grandma's Matzo Ball soup for Passover, Aunt Jean's Rosemary Lamb for Easter, your own fabulous shortbread for Mother's Day. Jot them down on these pretty cards to share and make everyone glad you did.

Check out RedStamp.com for more saucy styles, plus loads of gorgeous cards + stationary!

Recipes: Cumin Raisin Quinoa + Smokey Greens Wrap

2010-03-24T16:25:00.000-05:00

I will be giving a healthy cooking demo tomorrow at Anoka-Ramsey Community College, and wanted to share the two recipes we will be cooking up! Both fresh, delicious and nutritious.....

Cumin Raisin Quinoa (keen-wa)
serves 4-6

1C quinoa
2C veggie broth/water
1T cumin
1/4c golden raisins
1 small yellow onion, diced
olive oil
s+p
fresh cilantro for garnish

saute onions in oil until translucent
add cumin and stir to coat
add quinoa + raisins
add water/broth and bring to boil
reduce heat + let simmer 10-15 minutes or until water is absorbed (quinoa will have a translucent 'tail' when done)
stir in cilantro

Smokey Greens Wrap
makes 4-6 wraps

1 small butternut squash, peeled + cubed
1 large bunch kale, stems removed
1/2 small red onion
1T cumin
1T smoked paprika
s+p
olive oil
goat cheese
chipotle mayo (see recipe below)
large tortillas

-toss butternut squash in olive oil and season with salt + pepper
-roast at 400˚F until just tender

-heat olive oil in large pan
-saute onions until translucent
-add cumin + smoked paprika and toast until fragrant
-tear kale into pieces and toss into pan with onion mixture, continuing to stir frequently until kale is wilted
-add as much butternut squash as you'd like (you can freeze the rest, if you don't use it all) and toss to combine and just heated thru
-allow mixture to cool

-place 1T chipotle mayo on one side of tortilla
-add filling and goat cheese
-wrap and eat (may be served hot or cold)

Chipotle Mayo

makes 1C

1 chipotle + 1T adobo sauce from small can

1C good quality mayo (or homemade)

add all ingredients into blender and puree

adjust spiciness by adding more chipotle or more mayo, according to preference.

Color should be a light orangey-pink

Recipe: Sweet Pea + Mint Pasta (It's Green!)

2010-03-16T16:33:00.000-05:00

I have used this recipe for spreads, fillings, pasta sauce...you name it. In fact, I have posted it as a spread on this very blog, bit it bears repeating in a new form. It is soooo good, so fresh, so easy, and most importantly, so green! Your family will gobble this up for St. Patrick's Day.

Sweet Pea + Mint Pasta
serves 4-6

1# pasta cooked and drained, with about 1/2c pasta water reserved

1 10 oz. bag frozen organic sweet peas, thawed (such as Sno Pac)
1/4c fresh mint leaves
Juice of 1 lemon
Olive oil
Salt + Pepper
Parmesan Cheese

-Place peas, mint + lemon juice in food processor
-Pulse to incorporate
-With processor on, drizzle in olive oil until desired consistency
-Season with salt + pepper

-Toss with hot pasta

-Thin as needed with reserved pasta water

-Top with grated or shaved parmesan

Enjoy!

Recipe: Japanese Inspired Quick Pickles + a Giveaway

2010-03-14T16:28:00.002-05:00

Ever heard of Japanese pickles? They are an easy and delicious addition to any meal, really.

Unlike their American counterparts, Japanese pickles have no vinegar. The vegetables are cured using sea salt with flavorings added, if desired. Some veggies are cured in miso or rice bran for several months, or you can make a 'quick' pickle that takes as little as 30 min to overnight. This was the method I used.

I had never made Japanese pickles myself, until I was asked to provide them for a private luncheon. I used some local Minnesota vegetables to give them a twist, but the flavor was just right.

Use them as a condiment for any Asian inspired meal, mixed with other fresh vegetables as a salad or to top rice or pasta dishes. I used them for all of these with the extra I made!

You can use any vegetables you desire. Daikon radish, cabbage, cucumbers and carrots are more traditional. The recipe below lists my 'Minnesota Mix'. The beauty heart radishes add a fantastic pop of color!

Japanese Inspired Quick Pickles
makes about 2 cups

1 small head of cabbage (or 1/4 of large), shredded
2-4 carrots, shaved with a peeler
2 beauty heart radishes, peeled, quartered and sliced very thin
2 inches kombu*, wiped down and sliced very thin
2T pickled ginger, chopped
2t sea salt**
1t red pepper flakes (optional for spicy pickles)

-Place cabbage in a large bowl and rub with the salt. You will see the cabbage start to absorb and release water.
-Add the rest of the vegetables and ginger. Toss until combined
-Place in a container with a tight fitting lid, and refrigerate overnight.
-To serve, drain the pickles and squeeze out the remaining moisture
-Will keep in fridge up to 1 week

*Kombu is a dried seaweed that can be found any in Asian Market or in the ethnic food section of most grocery stores. You can make it without the Kombu, but it will have a little less flavor.

**If you can find it, use Japanese Sea Salt. It has a specific mineral content and flavor that makes these pickles stand out. In a pinch, I used a Celtic Sea Salt from France. Turned out great.

P.S. leave a comment and be entered to win 1 of 4 $20 coupons for Intelligent Hair + Skin Salon in Minneapolis! Incredible, natural hair + skin products from the founder of Aveda....

Food Find: Pretzel Rolls

2010-03-12T08:35:00.000-06:00

Whew. We just got back into town from visiting family in Florida (ahhh. nice, sunny), and did the grocery run to re-stock. I found these lovely gems at Trader Joe's...Pretzel buns! Super fun for kids of all ages, and yummy sandwich rolls. Or burger buns. Or super-duper grilled cheese bread. Really, whatever you desire. Foolproof!

Another Trader Joe's Fave is their almond butter. Really, really good and the best price in town. $4.99 for a whole jar! We also buy their Reduced Sugar, Organic Jams. So very scrumptious...

Got any great food finds I should know about?

Recipe: Fish + Potatoes with Coconut Saffron Sauce

2010-02-19T09:36:00.003-06:00

This dish is sunny + warm. Perfect for a February evening and simple to put together. I've thrown some carrots into the mix, with great effect. I have also used Black Cod in place of the Opah. Just make sure you have a meaty fish that will hold together during cooking. If you happen to have some leftover roasted potatoes on hand, you can pull this off in a flash!

Fish + Potatoes with Coconut Saffron Sauce

serves 6

Potatoes  

1.5 lbs Red potatoes, sliced  

2 medium sweet potatoes, sliced  

Mild curry powder  

Salt & Pepper  

Olive Oil

Pre-heat the oven to 400  

Toss all potatoes with olive oil, salt & pepper, curry powder  

Roast at 400 for 30-45 minutes, stirring occasionally until fork tender

Sauce  

1 cup veggie stock  

1 clove garlic, crushed or halved  

1 can coconut milk  

Juice of 1 – 2 limes 

1 bunch of cilantro  

Pinch of saffron

Heat veggie stock in small saucepan  

Add coconut milk  

Add pinch of saffron  

Add 2-3 stalks of cilantro  

Bring to a boil and reduced heat.

Reduce liquid until ½ to ¾ volume  

Add lime (or lemon) juice to taste  

Strain

Fish

2 lbs of Opah or other ‘meaty’ fish, cut into 6 filets  

Olive Oil  

Salt & Pepper  

Mild curry powder

Heat oil in large sauté pan until oil shimmers  

Season filets on 1 side with s&p and curry powder  

Place seasoned side down in skillet  

While cooking, season ‘up’ side of fish  

Continue to sauté on all 4 sides until fish is medium rare in middle (about 10 minutes total) or well done...this will vary depending on the thickness of your fish!

To plate: Place potatoes in shallow bowl or rimmed plate, top with fish and pour over sauce. Garnish with chopped cilantro. Serve warm!

Food Find: Sugar, Sugar

2010-02-15T20:13:00.002-06:00

President's Day was a confusing one. Kid's daycare was closed, but banks were open. Friends who did NOT have off on MLK, had off today. Hubby had to work. DMV closed. Very confusing.

So, in honor of President's Day (and to entertain said kid at home) I turned to some stash I had from a previous Sugar, Sugar visit. Ever been? It is perhaps one of the most pleasant and beautiful candy stores I have ever visited! Very boutiquey, with everything from luxe licorice to $1.50 grape wax mustaches. Which is how we honored our Presidents today....

Visit Sugar, Sugar

3803 Grand Ave S

Minneapolis, MN 55409

612-823-0261

Napa Not-So-Photo Journal

2010-02-10T10:50:00.015-06:00

Well, hello! In case you missed it, ahem, I just returned from Napa Valley by way of Sacramento for a little Girls' Weekend. Despite some rainy weather, I was still happy to have temps in the 50's. That's springtime here in Minnesota!! Here's a few of the high (and low) lights.....

Schramsberg Vineyard

The pictures were taken inside a cave with an iPhone. I need say no more.

What a wonderful tour + tasting! The caves are some of the oldest in Napa, and the method for making sparkling wine is much different, and labor intensive, than still wine.

The walls of the cave are lined with bottles

That's au naturale lichen hanging from the ceiling

And finally, the exquisite tasting....

If you have to opportunity, try their Blanc de Blanc (tart + apple) or Blanc de Noir (light blackberry + pear) sparkling wines. Both gorgeous!

Del Dotto Vineyards

Alas, my camera died at the next winery, so no photos of Del Dotto. The barrel tasting was very interesting and plentiful. The wine, superb. However, the whole 'theme park'-iness of Del Dotto would probably prevent me from going back.

Picture gobs of imported Italian marble + mosaics, opera music blaring, and an incongruous disco ball in the over-the-top Venetian tasting room. Overload.

Now, picture the brick lined caves with a small group clustered around oak barrels, sipping and listening intently to the uber-handsome Luis. Much more my style. ;-) By the way, one of the more interesting facts we picked up? A barrel made from a combination of Missouri Oak + French Oak is called a .... MOFO. Yup.

Bouchon

Now, I have to mention the most deflating moment of the whole trip. Bouchon. Wow. I had high expectations (who doesn't when you go to a Thomas Keller restaurant?), but I was majorly underwhelmed. The service was excellent, the presentation beautiful. The food? Eh. That's about the best thing I can say. We did decide to give dessert a chance, and the bouchons were terrific, as were the complimentary profiteroles the chef sent out. The manager was fantastic, and apologized for our meal. All-in-all, I would say that it was an itch that's been scratched... and I won't be hurrying back.

Oxbow Public Market

Our last day in Napa, we spent browsing Oxbow Public Market. Lots of great gems there!

A special thanks to Jennifer at Tillerman's Tea Shop for her suggestions and insight into Napa Restaurants! After our disappointment at Bouchon, we weren't sure we wanted to try Ubuntu or eat at the Market. Supposedly, Ubuntu is having some serious problemos in the kitchen, so we stayed at the Market. Good move!

Recipe: Super Ideas!

2010-02-04T18:09:00.003-06:00

savvy.mn asked Tastebud Tart for some ideas for Super Sunday. I was happy to oblige, and you can check out the post here!

Add some BBQ Black Bean Empanadas to the menu, and everyone walks away a winner!

BBQ Black Beans

makes approx. 36 empanadas, with leftover filling

1# prepared dried black beans or 2 cans drained

1 medium onion

olive oil

2T cumin

1/2C prepared BBQ sauce (more if desired)

sharp cheddar cheese (optional)

s+p to taste

-coat bottom of heavy, deep skillet with oil

-caramelize onions in oil until soft, and browned

-add cumin and saute for 1 minute

-add black beans and stir to incorporate

-add BBQ sauce, reduce to simmer and allow to heat thru

-remove from heat, add cheese if using and stir until melted

-adjust seasoning as needed

Pastry:

This is really just a pie crust. You could also use puff pastry, rolled thin or frozen empanada dough found in a latino mercado (although, these will likely contain lard).

4-5 Tbsp. ice water, plus more as needed

¾ tsp. apple cider vinegar

1 ½ cups unbleached all-purpose flour

1 Tbsp. sugar

¾ tsp. salt

9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

combine the flour, sugar, and salt.

Pulse to blend.

Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.

With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

To make Empanadas:

Roll out dough

With a 2" round cookie cutter, cut circles into dough and re-roll as necessary

Place a small amount of cooled BBQ Black Bean filling into center of circle

Dip finger into water and run along one side of the dough circle

Pick up and fold over the filling, crimping the edges to seal

Use a fork to seal and decorate the edge

Brush with an egg wash (1 egg beaten with 1T water)

Bake at 400˚ for about 15-20 minutes or until golden brown

serve with salsa, chipotle mayo or mango chutney

Recipe: BBQ Black Bean Empanadas + Cumin Chicken Skewers

2010-01-30T08:09:00.003-06:00

I had a great time on the Cooking Stage at the Minneapolis Women's Expo last night! Here are the recipes we made. Enjoy.....

BBQ Black Beans

makes approx. 36 empanadas, with leftover filling

1# prepared dried black beans or 2 cans drained

1 medium onion

olive oil

2T cumin

1/2C prepared BBQ sauce (more if desired)

sharp cheddar cheese (optional)

s+p to taste

-coat bottom of heavy, deep skillet with oil

-caramelize onions in oil until soft, and browned

-add cumin and saute for 1 minute

-add black beans and stir to incorporate

-add BBQ sauce, reduce to simmer and allow to heat thru

-remove from heat, add cheese if using and stir until melted

-adjust seasoning as needed

Pastry:

This is really just a pie crust. You could also use puff pastry, rolled thin or frozen empanada dough found in a latino mercado (although, these will likely contain lard).

4-5 Tbsp. ice water, plus more as needed

¾ tsp. apple cider vinegar

1 ½ cups unbleached all-purpose flour

1 Tbsp. sugar

¾ tsp. salt

9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

combine the flour, sugar, and salt.

Pulse to blend.

Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.

With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball

To make Empanadas:

Roll out dough

With a 2" round cookie cutter, cut circles into dough and re-roll as necessary

Place a small amount of cooled BBQ Black Bean filling into center of circle

Dip finger into water and run along one side of the dough circle

Pick up and fold over the filling, crimping the edges to seal

Use a fork to seal and decorate the edge

Brush with an egg wash (1 egg beaten with 1T water)

Bake at 400˚ for about 15-20 minutes or until golden brown

Serve with Apple Jalapeno Chutney

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Apple Jalapeno Chutney

Makes approx. 2 Cups

2T Cumin

2 cloves garlic minced

1 jalepeno, minced

7 apples, diced

2T water, more if needed

1/4C real maple syrup

1/4C apple cider vinegar

olive oil

Heat a stockpot over medium heat

place cumin in to toast until fragrant

add a little oil, garlic + jalapeno

cook until beginning to soften

add apples and 2T water

cook until apples are beginning to release some of their juices

add maple syrup + cider vinegar

reduce to med-low and cook until apples are soft and liquid is reduced and thickened

mash with potato masher if desired

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Cumin Chicken Skewers

makes about 8 skewers

2 boneless, skinless chicken breasts (preferably organic), sliced into tenders (yields about 8 pieces, depending on size of chicken breasts)

1 bunch scallions, washed and trimmed, green parts only

2T cumin

salt + pepper

2T olive oil

8 skewers, soaked in cold water for at least an hour

Place chicken in a large bowl or plastic baggie

Season with salt, pepper, cumin and olive oil...making sure all of the chicken is coated

Allow to sit for 15 minutes

Gently thread 1 chicken tender and green scallion onto each skewer

Heat your grill or grill pan on high

Place skewers on grill or grill pan and cook on each side about 3 minutes, or until cooked through

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Spicy Cilantro Peanut Sauce

makes approx. 1/2 C

2T peanut butter

1T tamari

2t rice vinegar

1T ketchup

2T water

juice of 1/2 lime (or more to taste)

drizzle of toasted sesame oil (optional)

Sriracha or other chili-garlic sauce to taste (optional)

1T fresh cilantro, finely chopped (optional)

In a medium bowl, add first 6 ingredients and whisk until smooth. Add optional ingredients, if desired and whisk until combined. Use immediately or refrigerate covered for up to 3 days.

Event: MN Bloggers Volunteer

2010-01-19T11:22:00.004-06:00

UPDATE: Wow. An incredibly powerful and motivating evening with some truly wonderful folks. 40 Minnesota Bloggers got together for a meet + greet on Tuesday night, so that we could meet face-to-face outside of cyber-space. We shared insights, laughs, beverages and a bit of nosh, then walked out to volunteer with our arms FULL. What? Red Gold Tomatoes and Annie's Organics had heard about our event, and generously sent us away with goodies (tomatoes and cheddar bunnies included). That was unexpected on an altruistic evening, but thank you!

We were one of a couple of groups volunteering that evening at Feed My Starving Children. I have to say, I was very impressed with their operation. They have it down to a science, making the most of your man hours. We spent an hour scooping nutritious components (dehydrated vegetables, soy nuggets, vitamins + minerals, and rice) into bags, labeling, and sealing. Ready to be shipped. They told us our food would most probably be shipped to Haiti.

In 1 hour we packaged about 13,824 meals. That's enough to feed 38 children for one year.

It's amazing how little effort it takes to make such a big difference. If you are interested in donating or volunteering please visit their website at Feed My Starving Children. They also have mobile units that can come to your work, church or community.

Thanks to TheMarketingMama.com for organizing, and to my fellow bloggers for making a difference!

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I am so happy to be a part of the local blogger community right now.

Tonight, 40 of us will gather for a quick meet & greet, then off to Feed My Starving Children to volunteer packaging meals. We had planned to do this before the crisis in Haiti, and now the urgency is even greater. FMSC sent four pallets of food to Haiti this past Friday, and you can help them do more by donating here.

Do what you can: volunteer, donate, spread the word.

Recipe: Banana Maple Muffins with Chocolate

2010-01-15T08:17:00.002-06:00

I just realized that my last three posts have included maple syrup. Hmmm. Or rather, mmmmm. I just love the stuff. The REAL stuff. If you haven't had 100% maple syrup in awhile [or ever], you need to try it. The flavor is more complex and less sickly sweet. Perfect for your pancakes, baked goods, sauces + marinades.

This past weekend I riffed on Molly Wizenberg's Banana Bread with Chocolate + Crystallized Ginger from her fantastic book, A Homemade Life. The bread is sensational, but hubby isn't crazy about ginger. And since I was ostensibly baking for him + the kid [ahem], I came up with these...

Banana Maple Muffins with Chocolate

makes about 3 dozen mini muffins

6T unsalted butter, melted

2C unbleached, all purpose flour

3/4C real maple syrup

3/4t baking soda

1/2t salt

1/2C semi-sweet chocolate chips [or chop any chocolate you have around the house]

2 eggs

3 large, ripe bananas, mashed

1/4C whole fat greek yogurt, plain [stir well]

1t vanilla extract

-Pre-heat oven to 350˚

-In a large bowl, whisk together flour, baking soda + salt until well blended

-Stir in chocolate

-In a medium bowl, beat eggs, then combine melted butter [slightly cooled], maple syrup, yogurt and vanilla until well mixed

-Fold in mashed bananas

-Add banana mixture to flour, and stir until just combined

-Grease mini muffin tins

-Add batter to muffin tins, filling only half-way

-Bake until muffins spring back slightly to touch, about 15-20 minutes

Equipment: Squeeze Bottle

2010-01-12T12:03:00.004-06:00

My house is a little maple syrup crazy...like most homes with kids. Those little ones are the perfect excuse for pancakes + waffles every weekend! I also use it to sweeten baked goods and sauces. [psst! it works lovely with tomato sauce!]

The problem with maple syrup [and I mean the real stuff, folks; don't mess around with the imitation sugary junk], is the mess. We could not seem to find a syrup container that 1) worked 2) prevented drips 3) was easy to use and 4) could be used by a toddler without fear for the rest of the table or persons assembled there.

Solution? Squeeze bottle. A giant one. You know, because we go through so much syrup, and I hate refilling it every weekend.

I've used squeeze bottles for loads of things in catering, so why not syrup? It's light weight, so the kid can't kill himself or break it. It doesn't have a lever that gets gummed up. It fits nicely in the door of my fridge. It does not leak or drip [or at least not a lot]. And it's so big, we can happily go for about a month before re-filling. Aaaah. Love the squeeze bottle.

Got any clever solutions in your kitchen? Let me hear 'em!

Recipe: Apricot Ginger Oatmeal

2010-01-05T11:24:00.005-06:00

This cold is kicking my butt. Or just my head. I'm fuzzy, so it's hard to tell. But, I must be feeling a little better because I drug myself into the kitchen to make breakfast. I wanted something hearty + warm, but that would give me the flavors of sunshine. Does that make sense?

Here's what I came up with, and it's darn tasty. Even with a cold.

Apricot Ginger Oatmeal

serves 1

1 C water

1/3 C steel cut oats

5 dried apricots, quartered

1T candied ginger, diced

2T half + half

2T real maple syrup (more or less to taste)

-bring water to boil in small pot with lid

-add steel cut oats, stir, reduce heat and cover

-stir frequently for about 5 minutes or until most of the water is absorbed

-add half + half, 1T of maple syrup and stir until incorporated and let cook about 30 seconds

-remove from heat, cover and let sit for 1 minute

-place in bowl, top with apricots, ginger and a drizzle of maple syrup.

-eat warm!

Hint: I doubled this recipe and saved the rest in the fridge for tomorrow...or later. ;-)

Recipe: Spring Rolls...with an accent

2010-01-04T15:25:00.003-06:00

A Minnesota accent to be precise.

FOX 9 had me in their kitchen on Saturday morning to make something healthy for the New Year. My first thought...Spring Rolls! Believe it or not, they are super easy to make, are low carb, gluten-free and can go from vegan to meat-eater in nothing flat.

So what gave our Spring Rolls a Minnesota accent? Local pork, roasted butternut squash and sauteed Brussels Sprouts. Seriously. It. Is. Really. Good.

Here's some instructions on how to make your own Spring Rolls [use whatever ingredients you like], followed by recipes for two whip-it-together sauces. Family dinner just got a lot more healthy + fun, and a lot less complicated.

Spring Roll How To:

1 Package spring roll wrappers (found in Asian section of most grocery stores)
Vegetables, Herbs, Tofu + Meats of choice to fill
[carrots, arugula, cucumber, cilantro, mint, butternut squash, brussels sprouts, kale, etc]
Large pie plate or sheet pan with hot tap water
Damp tea towel

Place spring roll wrapper in hot water until pliable
Gently place on damp towel (to prevent sticking)
Blot wrapper with dry paper towel until wrapper is slightly sticky
Place fillings of choice on bottom 1/3 of wrapper
Fold bottom over fillings
Fold sides over fillings to form a 'burrito shape'
Neatly roll up rest of wrapper

Serve immediatley with your favorite dipping sauces

Asian Fridge Sauce

makes approx. 1/2C

2T orange marmalade

1 1/2T tamari (or more to taste)

1T water

juice of 1/2 a lime

1/2t real maple syrup (optional)

Whisk all ingredients together until combined. Use immediately or refrigerate covered

for up to 3 days.

Sunny Sauce

makes approx. 1/2 C

2T Sunbutter (sunﬂower seed butter) or peanut butter

1T tamari

2t rice vinegar

1T ketchup

2T water

juice of 1/2 lime (or more to taste)

drizzle of toasted sesame oil (optional)

Sriracha or other chili-garlic sauce to taste (optional)

1T fresh cilantro, ﬁnely chopped (optional)

In a medium bowl, add ﬁrst 6 ingredients and whisk until smooth. Add optional

ingredients, if desired and whisk until combined. Use immediately or refrigerate covered

for up to 3 days.

Video to come....

Event: FOX 9 Cooking Segment

2010-01-01T09:52:00.004-06:00

Happy New Year! Gee, the first day of 2010, and I'm already upholding my promise of more posts! :-P

If you are awake and happen to be near a television tomorrow morning, tune in to FOX9 for my LIVE cooking segment! I'll be on at 8:45AM demonstrating a healthy, family-friendly and gluten-free meal for the New Year! Super-easy and chock full of veggies Spring Rolls, complete with 2 whip-it together sauces.

Tune in 'cause these ain't yo momma's spring rolls. Wait, did your momma ever make spring rolls? No matter. Tune in. They're tasty.

FOX 9 Twin Cities
January 2nd
8:45AM

Post-Mortem + A Promise

2009-12-28T09:14:00.009-06:00

Wow. This year has just gone by in a flash. And December...whoa. It seems I blinked, and the end of the year is here. I realized over the Holidays that I last posted on December 2nd! How did that happen?

I am very thankful to have been so busy catering over the Holidays, and that left time for little else except family. So, apologies for not posting much in the last month or so. My New Year's promise is to post more often... and to cut myself some slack when it's not possible. :-)

So, a few images from 2009 and the Holidays....

Happy New Year!

Method: Centerpieces

2009-12-02T08:02:00.007-06:00

It's December 2nd. Are you planning your Holiday table centerpiece yet? Ha! Well just in case you are, i thought I'd share some helpful tips that I use in my catering and at home...

keep it simple: Simple really is better, cheaper and easier. I try not to use more than 3 elements at the same time

keep it low: you want to be able to see across the table!

keep away from flowers: now before I anger florists everywhere, let me be perfectly clear; I love flowers. I just don't like to use them for the table. The odor can be too strong, pollen can get everywhere, etc.

keep it fresh: what do I like to use? Fruits, veggies, spices, herbs, and natural materials. It can really tie a meal together if you decorate with some of the same ingredients you cooked with! Fresh rosemary on the lamb + on the table will complement, rather than distract.

For Thanksgiving, I used some GORGEOUS Romanesco Cauliflower with some pine cones I sent the kids out to scavenge. I love the bright punch of chartreuse the cauliflower gives and earthiness of the pine cones.

I also love using rock salt or whole peppercorns as a base for candles and herbs. It makes for an unexpected and beautiful way to showcase elements of your dinner. During the winter, citrus is at it's peak and is a great, inexpensive way to add a punch of color. Think oranges, kumquats, Meyer lemons. Blood oranges are particularly lovely when cut in half to see their deep red flesh.

While the centerpiece is not the highlight of a Holiday dinner, it can add rather than distract from all your hard work in the kitchen! Have some unique ideas? Send 'em to me! I'd love to see photo, too!

Want more tips + recipes for entertaining? RedStamp.com is the only place to purchase my series of CD-Roms featuring Classic Cocktail Party and Dinner Party for 12! They make great gifts, too...

Recipe: Roasted Brussel Sprouts + Cranberry Chutney

2009-11-23T12:51:00.004-06:00

Ahhh. Thanksgiving. Foodie paradise. A favored Holiday for those of us that love to cook + eat, I thought I would share a couple of my favorite sides for your Thanksgiving Table!

Brussels Sprouts are one of the unsung veggies, although they have been gaining in popularity in recent years. I think there is no better way to enjoy them than simply roasted with salt, pepper and olive oil. So damn good. Don't worry about the leaves that fall of and get a crunchy brown...they're my favorite part! I eat 'em like potato chips.

Roasted Brussels Sprouts
serves 4-6

2# fresh Brussels sprouts, rinsed + patted dry
olive oil
salt
pepper

-preheat oven to 400˚F
-trim stem end of sprouts, then cut in half -place on large baking sheet (cover with foil for easy clean-up!)
-toss with generous amount of olive oil, salt + pepper
-roast until tender and gently browned, turning once, about 15-20 minutes

This chutney is addictive. You have been warned. Shared with me by a beloved sister-in-law it is also fantastic with such non-Thanksgiving-y fare as goat cheese, scones, pork, or straight off the spoon...which is how I usually eat it.

Cranberry Ginger Chutney
(Makes 1 2/3 cups, double for large family gatherings)

1 ½ cup cranberries
16 dried apricots, quartered
¾ cup packed brown sugar
1/3 cup dried currants
2 Tbl. minced peeled ginger
2 Tbl. cranberry juice
¾ tsp. cinnamon
¼ tsp. cayenne pepper

Combine all ingredients in a heavy medium saucepan.
Cook over medium heat, stirring to dissolve sugar.
Increase heat to high and boil for three minutes.
Transfer to bowl to cool.

Happy Thanksgiving everyone!

Recipe: Easy Spanish Tortilla

2009-11-21T22:15:00.001-06:00

Here is the recipe for a terrific, versatile dish for Holidays or anytime. Breakfast, brunch, light supper, tapas, vegetarian entree. It works for all, and won an award for low-carbon recipe using local ingredients!

Easy Spanish Tortilla
serves 6-8

4 small to medium potatoes, halved and thinly sliced
1 medium yellow onion, thinly sliced
salt + pepper to taste
1T smoked paprika
1/4C sunﬂower oil
8 eggs

preheat oven to 375˚
heat oil in large, deep skillet or wok
add potatoes, season with salt
cook potatoes, stirring frequently until they are not quite tender
add onions + smoked paprika, cooking until onions are just translucent and potatoes are
tender yet still ﬁrm
remove from heat and allow to slightly cool
whisk eggs until frothy, season with salt + pepper
place potato mixture in oven-proof dish, such as a tart or pie pan
pour eggs over the top, gently distributing the potato mixture evenly in the pan
place in oven and bake until puffed and golden, and eggs are set in middle (about 25
minutes)
may serve warm or room temp as an entree or tapas

Food Find: Green Gifts Fair 2009

2009-11-19T12:10:00.003-06:00

If you have never been to the Midtown Global Market, this would be a great weekend to go. Do It Green! Minnesota hosts their annual Green Gifts Fair this Saturday, November 21st from 10AM-5PM. Great Christmas shopping opportunities, as well as eco-activities for kids + adults. So, why is this a Food Find? Two reasons....

1) The Global Market has some of the best ethnic cuisine in the cities under one roof (please, please try La Sirena Gorda. You will not be disappointed with their ridiculously delicious Mexican Seafood!)

2) Yours truly will be having a Low-Carbon Cook-Off with Chef Paul Lynch from Firelake. I'll need all the support I can get, as the dishes are judged by the audience and a celebrity panel of judges!

Come enjoy the day, get some Holiday shopping done, enjoy some good food, and celebrate Local businesses in a unique way.

Ingredient: Pumpkin Puree

2009-11-09T11:02:00.007-06:00

Ever since I read Unplanned Cooking's blog about her post-Halloween Pumpkin Latte, I have not been able to get it out of my head. Make your own pumpkin latte at home? Why didn't I think of that? Maybe many of you have, but it just never occurred to me. Since the fam loves pumpkin waffles (with chocolate chips) and pumpkin pancakes (with cinnamon sugar), I usually have some pumpkin puree in the fridge. So, I set out to make my very own pumpkin latte....

Now, I had to tweak it a little to suit my taste. And you should feel free to do the same. Although, any combination is going to be delicious. You know another reason to love this DIY beverage? It's actually healthy. Using real pumpkin (instead of that pumpkin-y flavored syrup) gives you Vit C, beta-Carotene + potassium. Not using the syrup also gives you control over your calories. And finally, the milk adds some Calcium + protein. Not a bad way to rationalize a latte!

Here is my version for one. Note that I use the new Starbucks' Via instant coffee (it's good. really!), as no one else in my house will touch coffee. No need to make a full pot!

Lazy Pumpkin Latte
serves 1

maple syrup (to taste)
1T organic pumpkin puree
1/4t cinnamon (or more to taste)
1-2 drops Mexican vanilla
about 6oz. organic fat-free milk about
6oz. Via Coffee (medium or dark roast)

-in your BIG mug, add maple syrup to cover bottom, cinnamon vanilla + pumpkin. Stir to combine.
-add milk (about half a mug)
-microwave for 1 minute (I told you this was the lazy version)
-add Via coffee packet, and hot water to fill mug.
-stir and enjoy!

Not bad for a Monday morning....

Equipment: 2oz Scoop

2009-11-02T14:37:00.003-06:00

As a caterer, I occasionally get asked what items in my kitchen I could not live without. Most chefs have a favorite knife (Henckels or Global for me), but my most used and beloved item in the kitchen is my Vollrath Stainless Steel #16 scoop. #16 is the industry standard that is equivalent to 2oz. (i.e. it takes 16- 2oz sized scoops to equal 1 quart or 32 oz.).

So, it may sound odd that with all the cooking I do, that I am in love with a scoop. All I can say is that it is awesome, and you really should try it for yourself. Forthwith, a few of my reasons for loving the scoop (in no particular order)...

1) ice cram (duh!)
2) perfect amount for pancakes
3) perfect amount for waffles in my iron
4) portion control for sides
5) easy to clean
6) easy for kids to use
7) scooping out pumpkins + squash
8) perfect portion for rolls
9) perfect portion of hummus for a wrap
10) easy to use without getting anything else in the kitchen dirty...including your hands.

Food Find: Atlas of Ethical Eating

2009-10-29T07:44:00.005-05:00

HeavyTable.com has just released its Atlas of Ethical Eating, a guide to eating + shopping at establishments in the Twin Cities that participate in ethical practices for food. What are the guidelines? In broad terms, the welfare of animals (grass fed, pasture-raised, no hormones), a living wage for employees, and reducing their environmental impact in a variety of ways.

The Atlas is in its infancy, but we look forward to watching it fill up with folks that we will be visiting. Tastebud is thrilled to be included in this list as a caterer with ethical practices. Thanks for taking on this task, Heavy Table! As so many have your commenters have suggested.... when will we get an iPhone app?

Visit HeavyTable.com to view the Atlas for Ethical Eating!

Method: Virtual Potluck

2009-10-20T00:01:00.001-05:00

When The Naptime Chef asked me to be a part of a virtual dinner party, re-creating recipes from the Park Avenue Potluck cookbook, I jumped at the chance. My first thought? What do those Park Ave ladies whip up for dinner parties? I was intrigued. The fact that a portion of the proceeds from the Park Avenue Potluck and the newly released Park Avenue Potluck Celebrations go to Memorial Sloan-Kettering Cancer Center in New York was icing on the cake.

My contribution to the virtual dinner party is Warm Mushroom Rolls. Before I give you the recipe....

Confession #1: I added some cayenne to the original recipe. Like any good Southern Girl, I like a kick with my cocktail. I paired the Warm Mushroom Rolls with a nice, buttery Chardonnay. It went well with the earthy mushrooms, and enhanced the buttery rolls.

Confession #2: I did not need to make all 60 rolls for my virtual dinner companions, so I stirred the remaining filling into some pasta for our dinner. Yum. The filling would also be dynamite tucked into a chicken breast or swirled into risotto. Versatile, indeed!

And now, for the recipe....

Warm Mushroom Rolls
from Park Avenue Potluck cookbook series
Makes 60 rolls

1 medium onion, chopped
1 shallot, chopped
3 tablespoons chopped flat-leaf parsley leaves
12 ounces white mushrooms
7 tablespoons unsalted butter
1½ tablespoons heavy cream
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
1-pound loaf firm sandwich bread (about 15 slices)

Place the onion, shallot, and parsley in a food processor and pulse until finely minced. Remove from the processor, place the mushrooms in the food processor, and pulse until finely chopped. Melt 2 tablespoons of the butter in a large skillet over medium heat, add the mushrooms, and sauté until lightly browned and no liquid remains in the pan. Transfer to a bowl. Add 1 tablespoon of the butter to the pan, then add the onion mixture and sauté until it starts to color. Add to the mushrooms in the bowl and mix with the cream and Worcestershire sauce. Season with salt and pepper. Preheat the oven to 375 degrees. Remove the crusts from the bread. Use a rolling pin to roll each slice flat. Place a heaping tablespoon of the mushroom filling over one side of the bread, then tightly roll up the bread with the filling. Melt the remaining butter. Use some of the butter to brush a foil-lined baking sheet. Place the rolls seam-side down on the baking sheet. Use the remaining butter to brush on the mushroom rolls. Place in the oven and bake for about 25 minutes, until the bread is lightly toasted. Use a serrated knife to cut each roll in 4 pieces, arrange on a platter, and serve. The finished hors d’oeuvres can be made in advance and reheated for about 10 minutes at 325 degrees.

Thanks for the dinner party, Ladies!