Recipe: Baked Chickpea Polenta + Ramp Arugula Pesto

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

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

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:

1. 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.
    
2. With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball.
    
3. 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.
    
4. 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:

1. Place all 3 ingredients in a small saucepan over med-high heat
    
2. 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:

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

To Assemble Crostatas:

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

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

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: Savory Bread Pudding

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

Recipe: Savory Stuffed Apples

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: Savory Bread Pudding

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: Raw Beet Salad with Pistachio Mint Pesto

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!

Events: Upcoming

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!

Recipes: Cumin Raisin Quinoa + Smokey Greens Wrap

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: BBQ Black Bean Empanadas + Cumin Chicken Skewers

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

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 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: FOX 9 Cooking Segment

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

Recipe: Easy Spanish Tortilla

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

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.

Recipe: Apple + Smoked Gouda Turnovers (revised)

Yesterday was the Cheese + Apple Fest at Midtown Global Market, and I gave a cooking demonstration for my Apple + Smoked Gouda Turnovers. I have revised the recipe a little since I last shared with you, so here is the Apple + Smoked Gouda Turnovers v. 2.0!

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
1/4t salt
1-2t smoked paprika (optional)
1T all-purpose flour
dash of cayenne
chili powder for garnish
small bowl of water
egg wash (1 egg beaten + 2T water)

-preheat oven to 400˚F
-combine apples, lemon juice, Gouda, flour and seasonings 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 seal the edges)
-fold into a triangle over the filling and crimp edges
-repeat until all are folded
-place on a baking sheet, baste with egg wash and dust tops with chili powder
-bake at 400˚F for about 15-20 minutes or until turnovers are golden brown and flaky