cook fresh food. be sassy.

Posts tagged as provisions

Crab & Sweet Corn Chowder

Posted by Stephanie Meyer on Aug 22, 2012 at 2:24pm

crab corn chowder stephanie meyer fresh tart

Hello from my (ridiculously brief) summer vacation in East Hampton. The only reason I’m posting a recipe while on vacation is that the local produce out here is so astonishing that I’m inspired to cook here more than I am at home. As much as the area is known for spiffy homes, those homes are separated by farms and farm stands bursting with glorious peaches, grapes, melons, vegetables, tomatoes, and berries. The sweet corn in particular haunts my beachy dreams with its caviar-pop sweetness.

east hampton stephanie meyer fresh tart

east hampton stephanie meyer fresh tart

east hampton stephanie meyer fresh tart

east hampton stephanie meyer fresh tart

As an added bonus, the fish scene is as fresh as the fashion. Every summer, my father-in-law makes us his famous crab cakes, a recipe I’ve already shared, so this year I settled on making up a crab and sweet corn chowder. It’s not difficult to put your hands on good lump crab meat in Minnesota (Coastal Seafoods sells it, for instance), and Lord knows we know good sweet corn right exactly now. Work in some of the fresh herbs overgrowing your garden, serve wearing high heels alongside a plate of perfectly ripe tomatoes, and call it August, Hamptons-in-Minnesota style.

Recipe for Crab & Sweet Corn Chowder at TC Taste/Minnesota Monthly Magazine.

country chef challenge minneapolis

And oh, congratulations chef Sameh Wadi (Saffron, World Street Kitchen) for his win at the Minneapolis Farmers Market Country Chef Challenge this past Saturday! He and chef Jack Riebel (Butcher and the Boar) faced off with fresh-and-fabulous items quickly gathered at the market. I was a lucky, lucky judge, along with Lee Dean, food editor at the Star Tribune, and Matt Brickman and Jamie Yuccas, weekend anchors at WCCO-TV.

beer cheese soup jack riebel

Jack Riebel’s luscious beer cheese soup with tomatoes, chiles, maple-glazed bacon, fried croutons.

tomato salad sameh wadi

trout tagine sameh wadi

Sameh Wadi’s stunning tomato salad with smoked tomato vinaigrette and raspberries (top) and fragrant trout tagine with squash and sweet corn.

Not a bad way to kick off the weekend, ha! I went from the market to the airport. Whee! Nice.

tomato jam stephanie meyer fresh tart provisions

Notice how both chefs featured the gorgeous tomatoes flooding the markets right now. If you’re looking for new (as well as tried-and-true) ways to use the tomatoes in your garden or at the market (like the gorgeous tomato jam pictured!), join chef Scott Pampuch and me for the last class in our Provisions series at Kitchen in the Market. This Thursday night we will be talking and eating tomatoes and berries: Jams, syrups, freezing, sauces, preserving in oil, on and on and on. We’ll share tasty cocktails and a delicious meal as we chat and learn. Join us!

Fermented Cucumber Pickles and Pickling the Market

Posted by Stephanie Meyer on Jul 31, 2012 at 2:06pm

fermented pickles stephanie meyer fresh tart provisions

If you’re a fan of deli-style pickles, then you’re a fan of salt-brine fermented pickles. I am too, I am too! In fact, I’ll never forget the first time I had fat slices of salty fermented pickles at Upstairs Downstairs Deli in Madison, Wisconsin – bright green and uber-garlicky, I couldn’t stop eating them. (What are these? Why are they different? Why are they so addictive? I pretty much drove my college roommates nuts with my constant food chatter and questions.) As much as I love the bite of a vinegar pickle, the milder sourness of fermented pickles does make them go down like buttah.

Bonus: They’re incredibly easy to make! Fermented pickles require no vinegar – the tanginess is a by-product of fermentation, which happens with very little effort, right on your counter. Feel free to add any combination of your favorite pickling spices – coriander seeds, mustard seeds, chile flakes, cardamom pods, black peppercorns, allspice, fresh chiles, cloves – or keep them really simple with just dill and garlic. Some recipes suggest adding a few grape leaves, as their tannins help keep pickles crisp. I like the idea if you get around to sealing the jars for later eating, but honestly we devour them so quickly, it’s never an issue.

stephanie meyer scott pampuch provisions kitchen in the market

I pretty much smell like a pickle lately, cranking out vinegary & fermented batches of pickled corn, beets, green beans, peaches, watermelon rind, radishes, cauliflower, and peppers, with my Kitchen in the Market Provisions class partner chef Scott Pampuch. In fact we’re teaching a Pickling the Market class in just a couple of weeks, on Saturday, August 11. Join us for cocktails and brunch as we wander through the market grabbing what looks good and fresh and then…pickling it! You will leave stuffed with treats both sweet and savory, as well as with more than enough tips to get pickling at home. I hope to see you!

Until then, definitely set a batch of CSA or farmers’ market pickles to fermenting…go!

Recipe for Fermented Cucumber Pickles at TC Taste/Minnesota Monthly Magazine.

Basil Blossom Sangria (Make-and-Sip!)

Posted by Stephanie Meyer on May 23, 2012 at 5:01pm

spring sangria make-and-drink

I had The Best meeting last week, outside in the warm sun, sipping a gorgeous sangria made by my friend Tracy Morgan of Kitchen in the Market. We were chatting all sorts of very serious things – logos, web design, cooking classes, and shoes – with a rather long discussion regarding the merits of a sangria that doesn’t need to be made a day ahead.

As Tracy noted when she emailed me the recipe: “So my general spiel on this is that it needs to be simple, quick and reasonably affordable. I have spent way too much time in the past dorking around with overwrought ingredients and infusing the bases overnight blah blah. I love fresh herbs as a way to add flavor quickly and I only need to run out to my garden to make it happen.”

I can attest to the fact that this sangria hits the ground running and is the perfect balance of fruity and floral for a warm spring day.

And speaking of warm spring days…if you’re captured by the idea of preserving a bit of the season’s bounty to enjoy when Minnesota days are dark, grey, and dreary, sign up for the Provisions class I’m teaching with Chef Scott Pampuch at Kitchen in the Market. The first of three classes is this coming Thursday evening, where we’ll be making pickles, flavored salts, and pestos. Join us for chatting preserving techniques and recipes for the whole growing season, as well as drinks and treats to taste and take home. We hope to see you there!

Also, for food lovers, food industry types, photographers, writers, PR & marketing professionals, growers, publishers, editors, wanna-be bloggers, occasional bloggers, full-time bloggers, on and on and on…join the Minnesota Food Bloggers for TECHmunch Conference, Saturday, June 2, at 514 Studios in Minneapolis. We’ll spend the day talking food trends, social media, technology, and blogging as a business with the likes of Andrew Zimmern, Jason DeRusha, Daniel Klein, Zoe Francois, Stephanie March, and many other local favorites. With an evening reception at Fulton Beer to cap the festivities, the day promises to be packed with information, networking, deliciousness, and beer. We hope to see you there, too!

In the meantime, plan your questions while sipping this loveliness…

Recipe for Basil Blossom Sangria (Make-and-Sip) at TC Taste/Minnesota Monthly Magazine.