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Posts tagged as andrew zimmern

Coconut Milk Panna Cotta With Maple Syrup

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

Coconut Milk Panna Cotta with Maple SyrupSo 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.


I tend to indulge in savory foods when I’m out there, mostly in the form of pork (this year I enjoyed pig wings, porketta sausage, pork chop on a stick, and bacon) and of course, my fair favorite french fries. After the salt and sweat, dragging a cooler full of cooking demo ingredients back to my car, and sitting in a sea of traffic, I would put my feet up and cackle with delight to indulge in the cool, creamy panna cottas I alluded to in my last post. I made a big batch a couple of weeks ago and enjoyed them all fair long, threatening to end up photo-less because I seemed to find plenty of time to eat the panna cottas and no time to photograph them.Coconut Milk Panna Cotta with Maple SyrupSometimes I ate them with fresh blueberries, which have been spectacular this season, and are a match made in heaven with a hint of cardamom warming the creaminess. Mostly I ate them plain because I wanted to marvel at the complexity of tropical coconut milk sweetened with cold-climate maple syrup. Was I over-tired with a blown out palate? Utterly. And yet even on a normal eating day, coconut milk and maple syrup are two of my favorite ingredients, each with so many layers of essence, delicious in both savory and sweet dishes. On paper they don’t belong together but trust me, it’s a beautiful pairing.Coconut Milk Panna Cotta with Maple SyrupI should add that panna cottas are the perfect party dessert. They are as easy as a sneeze to prepare yet somehow feel fancy enough for guests, especially if you serve them from pretty demitasse cups (my favorite way; less fussy than inverting them). Keep the garnish simple for a light and refreshing effect; in this case, a scattering of fresh berries and a drizzle of maple syrup. Done.

If you missed last Friday’s Foodie Roundtable on Minnesota Public Radio’s Daily Circuit show, have a listen here as Andrew Zimmern, James Norton, and I were put on the spot answering host Kerri Miller’s (and the live audience’s) fair food trivia questions. Hot seats! Tough questions! But so much fun. I’ll take this opportunity to say that I would love to see more gluten-free treats at the fair. Foxy Falafel’s cheese curds with honey dipping sauce? Fair-goers would go crazy for them!Amanda Paa, Stephanie Meyer, Minnesota Wine Country

Amanda Paa, Stephanie Meyer, Minnesota Wine CountryThat said, there are plenty of naturally gluten-free goodies to be had. Bookmark for next year the fantastic write-up Amanda Paa of Healthy Life, Happy Cook blog did of our presentation pairing gluten-free fair foods to Minnesota wines at the Minnesota Wine Country exhibit. We had a blast! As did chef Scott Pampuch and I pairing and sharing grilled sausages and pickled cabbage with the crowd.

If you’re a panna cotta fiend like I am, see also:
Goat Cheese Panna Cotta with Honey & Berries and Sweet Corn Panna Cotta with Bacon & Blue Cheese
Sweet Corn Panna Cotta with Fried Sage

Recipe for Coconut Milk Panna Cotta with Maple Syrup at TC Taste/Minnesota Monthly Magazine.

New York Wine & Food Festival #nycwff

Posted by Stephanie Meyer on Oct 16, 2012 at 3:14pm

john levy andrew zimmern new york wine & food festival stephanie meyer fresh tart

The email I just sent to my mom:

Hi Mom! Holy Hannah, what a whirlwind weekend! So so so much fun. The Levys say hello. We got to see everyone: Tom, Val, & kids; of course Dot & John; Bartley, Maud & Natalie; Andrew & Rishia; and lots of time with David, Etta, and Stacey. The food truck event on Sunday night was a BLAST. The AZ Canteen truck was a huge hit! So fabulous! Here’s a link to the article Joy wrote for City Pages – yes, Joy was there too, got to see her several times! Attached is a pic of David, Etta, Stacey & me.

How are you feeling?

Love you, S

david meyer stacey meyer etta meyer stephanie meyer fresh tart

I realize that I sound about 16 years old in that email but it pretty well captures my enthusiasm for the weekend. CRAZY FLIPPING FUN! The best part was the time spent with friends and family, particularly my brother David and two sisters Stacey and Etta. With Stacey and me living in Minneapolis, and David and Etta living in NYC, the four of us only get together a couple of times per year.

I hated to say good bye.

john levy stephanie meyer fresh tart

John and I are lucky that his parents still live in the city. We always have a lovely place to stay and time to hang out and chat with my in-laws, who rock. That’s my father-in-law John making his famous gumbo. He’s a fan of a dark chestnut roux (not the darkest dark) and loads of mussels, clams, andouille, langoustines, and shrimp. No oysters. Okra fried a bit crisp before simmering. Heavenly, heavenly stuff.

Maybe some day he’ll give me the recipe…?

michael clurman le bibloquet poulet cajun stephanie meyer fresh tart

Friday lunch John and I met his high school friend Michael Clurmen at Le Bilboquet. I can’t imagine how I haven’t met Michael before, but I’m awfully glad I have now. He’s a riot AND he recommended a dish I wouldn’t have otherwise ordered: Poulet Cajun, a dish of blackened Cajun chicken with frites. I’m pretty sure I haven’t had a blackened Cajun anything since 1989 but oh my goodness…quite possibly my favorite dish of the weekend. What? I know! But it was absolutely delicious, butter tender and spicy (of course), served in a butter sauce, with perfect frites and crisp greens, meant to all be eaten together, on each forkful, for maximum salty-spicy-crusty-crunchy-tender-crispness. I don’t know what I’m saying, I’m still confused by the Cajun. All I know was that it was just damn tasty.

(Ah ha! A little search for Le Bilboquet’s website, which apparently doesn’t exist, revealed that I am not alone in my love for Poulet Cajun…the dish made Eater NY’s list of 12 Epic Chicken Dishes to Eat Before You Die. Hey cool. Eleven to go and I can check out.)

After lunch John and I hopped on the subway to visit my baby sister Etta at the Soho office of DuJour Magazine. Etta is the photo editor of this stunning new lifestyle magazine. I am her ridiculously proud sibling. Go Etta!

maud bryt john levy tom levy bartley bryt natalie bryt stephanie meyer fresh tart momofuku ssam

On Friday night, still full from lunch, we feasted a bounty of pork & pickles – I know, you must wonder if I ever tire of pork & pickles, but the answer is most certainly no, never – at Momofuku Ssam Bar with the Levys and our friends the Bryts. Highlights for me were the barbecue pork buns, a giant bowl of pickled vegetables that I pretty much ate by myself, raw oysters, and of course the house specialty: the glistening, fall-apart-tender Bo Ssam pork shoulder roast, served with rice, lettuce, kimchi, and their massively addictive scallion sauce.

john levy central park stephanie meyer fresh tart

Saturday morning John and I took a crispy, sunny walk through Central Park, to walk off about 1/1000th of the previous day’s indulgences, just in time to…

le charlot john levy joy summers eric tollefson stephanie meyer fresh tart

…eat more. We met a couple of Levys as well as Joy Summers and Eric Tollefson at Le Charlot, another sweet little bistro, because I needed more frites. I very much enjoyed my crab avocado salad, but their frites couldn’t hold a candle to Le Bilboquet’s, not that I didn’t eat plenty of them anyhow. Still, we had great fun pointing out examples of good and bad plastic surgery and taking enough pictures of each other for my mother-in-law to point out we were being rude.

Sunday morning I lay around reading and it was AMAZING. (I’m just about done with The Snow Child, a terrific read.) I could have felt guilty for not stealing another stroll through Central Park. Or catching a fabulous museum exhibit. Or breakfasting in some sunny, sparkly spot. But I didn’t! I shrugged off the pressure to cram in New York experiences and fried up some leftover Bo Ssam, topped it with with a poached egg, sipped some bubbly, and relaxed. So good.

az canteen new york wine & food festival stephanie meyer fresh tart

And then I slowly got myself ready for the big show, the real reason we were in town, to attend the New York Wine & Food Festival’s Trucks & Train event, hosted by Andrew Zimmern to raise money for Share Our Strength. Andrew’s AZ Canteen food truck was at the event and since my husband John is a partner in the AZ Canteen venture, we were nervous and excited to see New Yorkers’ reaction to cabrito butter burgers. The verdict was…they loved them! There were 24 trucks at the event, but the longest lines were at AZ Canteen, and it warmed our Minnesota hearts to hear passersby raving as they stuffed their faces with pretzel-bunned goat.

#nycwff stephanie meyer fresh tart

My sister Stacey’s friend Michael got us off to a grand start, snagging Venezuelan plantain sandwiches, Cubano sandwiches, AZ Canteen butter burgers, and arepas before the doors even opened.

john levy andrew zimmern stephanie meyer fresh tart new york wine & food festival

Andrew introduced John and me to Food & Wine Magazine editor-in-chief Dana Cowin, who is as petite and lovely in person as she is in photographs. I’m quite sure I failed at not seeming utterly star struck.

I ate about 20 of these crispy little plantain sandwiches, stuffed with tender chicken. Look for a blog post soon, I can’t wait to try my hand at them. Gluten-free goodness, much appreciated.

I am kicking myself that I didn’t get a picture of Joy Summers’ face when she laid eyes on this bare, bumpy butt parading around the event. This lady damn near stole the show!

joy summers stephanie meyer fresh tart

Joy and I had a blast eating, drinking, and snarking our way through the weekend and event. That girl is 100% smarty pants fun. Love.

john dot levy stephanie meyer fresh tart

My in-laws had a great time at the event, eating and dancing with the best of them.

etta meyer stacey meyer stephanie meyer new york wine & food festival fresh tart

My cool sisters. Apparently we all like Ray Bans. Hey.

andrew zimmern train stephanie meyer fresh tart

That’s Andrew, backstage while Train brought down the house.

john levy joy summers eric tollefson stephanie meyer fresh tart new york wine & food festival

John, Joy, Eric, and I said goodnight to Andrew and his wife Rishia and the whole of Team Zimmern and then grabbed a Chinese feast at Chin Chin because we’re crazy. Monday morning we all flew home and…

…here we are, digesting, reminiscing, and planning for the next trip. I’m still full and I can’t wait!

Andrew Zimmern’s Baltimore-Style Crab Cakes

Posted by Stephanie Meyer on Aug 28, 2012 at 11:40am

andrew zimmern baltimore style crab cake stephanie meyer fresh tart

Along with my father-in-law’s famously fabulous crab cakes, my other favorite is Andrew Zimmern’s version, via our mutual friend Carol Mack. Both recipes have in common a very, very small amount of breading. Crab cakes should be mostly crab! Really, really good lump crab, in fact.

Recipe for Baltimore-Style Crab Cakes at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Andrew Zimmern’s Gazpacho

Posted by Stephanie Meyer on Aug 28, 2012 at 10:48am

andrew zimmern gazpacho stephanie meyer fresh tart

Swimming in tomatoes yet? Even if not, make this gorgeous gazpacho anyhow – it’s one of my very favorite versions of everyone’s favorite summer treat.

Recipe for Gazpacho at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Crispy Soft-Shell Crabs with Spicy Bangalore-Style Dipping Sauce

Posted by Stephanie Meyer on May 20, 2012 at 8:23am

crispy soft-shell crab bangalore-style dipping sauce andrew zimmern

Tis the season for the glory of soft-shell crabs, fried crispy and devoured while tongue-burning hot. They’re in restaurants everywhere right now but they’re a breeze to make at home as well, so if the craving strikes…get frying!

The Bangalore-style sauce is laced with chiles and fresh herbs, a perfect foil for rich, crispy crab.

Recipe for Crispy Soft-Shell Crabs with Spicy Bangalore-Style Dipping Sauce at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Matzoh Ball Soup

Posted by Stephanie Meyer on Apr 3, 2012 at 6:44pm

andrew zimmern matzoh ball soup

Man oh man oh man do I miss matzoh ball soup! It used to be a bit of a joke in my household because my husband is Jewish, and doesn’t like matzoh balls, and I am not, and could eat 10 of them in one sitting.

Not kidding.

While I couldn’t dig into these myself (gluten), my tasters adored their light, lovely texture. The broth is rich. There is schmaltz in those beauties, the only way to go for a rich chicken flavor. The finish of fresh dill brightens the whole.


Matzoh Ball Soup at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Ham Fritters

Posted by Stephanie Meyer on Mar 28, 2012 at 6:15am

ham fritters

I made the original saltcod version of these fritters via Andrew Zimmern’s Kitchen Adventures and watched my friends and family devour them. I love fritters! I love anything fried! So I created two versions – both glutenful and gluten-free – and was delighted when taste testers couldn’t tell the difference between the two.

If fritters – sweet or savory – aren’t in your rotation, they should be. They come together dangerously quickly, as in you’ll find yourself from craving to stuffing your face with crispy fried goodness in about 15 minutes. I have visions of frying up a batch for my girlfriends post-cocktails. In fact, that should happen tomorrow. Hmm…

I worked out a ham variation for those of you who will soon have slabs of it leftover post-Easter dinner. Definitely make ham soup, but save a spot for these as well. Fritters make a lovely nibble with bubbles or a light dinner alongide salad or a perfect accompaniment to…soup! It might be a bit over-the-top to serve ham fritters with ham soup but maybe not. They would for sure be delicious alongside a tomato version.

Recipe for Ham Fritters at TC Taste/Minnesota Monthly Magazine.

Tarragon-Crusted Lamb with Goat Cheese Fondue

Posted by Stephanie Meyer on Mar 5, 2012 at 8:36am

tarragon-crusted lamb with goat cheese fondue andrew zimmern

Spring is in the air! And on your plate!

Tarragon-Crusted Lamb with Goat Cheese Fondue at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Golden Coin Chicken-n-Shrimp Skewers with Peanut Sauce

Posted by Stephanie Meyer on Feb 19, 2012 at 8:40am

golden coin chicken shrimp skewers andrew zimmern

Tender chicken and shrimp wrapped around sugar cane, grilled, then topped with spicy peanut sauce. Wrap in lettuce leaves and devour, preferably less maniacally than I did, I could not get enough of these.

Recipe for Golden Coin Chicken-n-Shrimp Skewers with Peanut Sauce at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.

Bacon & Onion Tart

Posted by Stephanie Meyer on Feb 16, 2012 at 6:55pm

bacon & onion tart andrew zimmern

Bacon, caramelized onions, double cheese, and eggs. This works on so many levels.

Recipe for Bacon & Onion Tart at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.