September 2013 Archives

Weeknight Chicken & Butternut Squash Stew

Posted by Stephanie Meyer on Sep 24, 2013 at 4:58pm

And just like that it’s cinnamon season, cool and crispy. Everyone loves fall, but I think Minnesotans love it more, in a nervous sort of way, bookended as it is between months of sweat and shivering. We understand that open windows are a rare and special treat, enjoyed most heartily right now, in late September/early…

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Warm Squash Custards with Bourbon & Cream

Posted by Stephanie Meyer on Sep 22, 2013 at 1:39pm

I tend to make these warm, creamy, pleasantly boozy custards to use up leftover squash but that said…they are SO worthy of custom-roasted squash. In fact, they are worthy of a trip to the store or farmers market to purchase nothing but the ingredients for these custards. When you go, make sure to pick up…

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Fried Chicken with Watermelon, Tomato & Corn Salad

Posted by Stephanie Meyer on Sep 17, 2013 at 4:01pm

I’m writing a cookbook called Twin Cities Chef’s Table, to be published by Globe Pequot in spring 2014. The book is a snapshot of the Twin Cities food scene, incorporating recipes and full-color photographs from chefs, growers, and purveyors. Twin Cities Chef’s Table will be part of a series of beautiful Chef’s Table books that…

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Tomato Sweet Corn Quiche

Posted by Stephanie Meyer on Sep 10, 2013 at 7:38pm

For the third summer in a row, I’ve had the pleasure of being invited to a Tomato Party. The party kicks off with the hostess’s jewel-toned tomato-basil water, spiked with a bit of vodka, glistening with a drizzle of olive oil. It is the very essence of summer’s end, a fragrant reminder to hurry up…

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Coconut Milk Panna Cotta With Maple Syrup (Paleo, AIP, Vegan)

Posted by Stephanie Meyer on Sep 3, 2013 at 12:18pm

So long Minnesota State Fair! It was a wild ride this year, loads of food fun despite soul-sucking heat followed by mercifully cool breezes…which in turn drew the largest crowds I’ve ever experienced. Yikes! I tend to indulge in savory foods when I’m out there, mostly in the form of pork (this year I enjoyed…

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