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Posts tagged as minnesota monthly

Winter Squash Gnocchi with Brown Butter & Sage (gluten-free, grain-free)

Posted by Stephanie Meyer on Dec 11, 2013 at 9:20pm

Winter Squash Gnocchi (gluten-free, grain-free) | Fresh Tart‘Tis the season for comfort food, I say, what with frozen pipes, spin outs, wipe outs, and frost bite. When it’s this cold outside, baby, head thee to the kitchen and boil a pot of  water to warm your frozen soul. And to cook these chewy, tender pillows of cheer, bathed in brown butter, topped with crispy sage, and gluten-free to boot.Winter Squash Gnocchi with Browned Butter & Sage (gluten-free, grain-free) | Fresh TartInstead of wheat flour, the binder here is potato starch. It works beautifully! The recipe includes all sorts of instructions for working ahead, but I cooked the gnocchi pictured right after cutting them and they were fantastic. Then again, making a batch on the weekend is a sweet way to come home to a quick dinner of gnocchi on a week night.

Recipe for Winter Squash Gnocchi with Brown Butter & Sage at TC Taste/Minnesota Monthly Magazine.

Fudgiest Brownies (Gluten-Free)

Posted by Stephanie Meyer on Dec 3, 2013 at 11:47am

Fudgy Browndies (Gluten-Free) | Fresh TartThe beauty of Alice Medrich’s fabulously decadent cocoa brownie recipe is that flour plays such a minor role in flavor and texture, that it matters not a whit what type you use. Use wheat flour, as the recipe was originally written, and you’ll be thrilled. Or, substitute gluten-free AP flour and be equally thrilled, because by my memory, they taste exactly the same. That’s because these brownies are about good cocoa, butter, and eggs, melted and stirred and whisked in just such a way (in one bowl, no less!) to deliver a shiny, crusty top with a fudgy (not cakey) interior.Fudgiest Brownies (Gluten-Free) | Fresh TartI’ll even go so far as to say that I think you could make these grain-free, by using tapioca starch or potato starch as the flour. I haven’t done it yet, but I will, and I’ll let you know how they turn out. I suspect: mighty damn fine.

No matter how you bind them, these are brownies that beg for a glass of milk, particularly restorative after holiday shopping, gift-wrapping, or tree-trimming. Not that those things aren’t fun, it’s just that…chocolate makes them more fun.

Heh.

Recipe for Fudgiest Brownies (Gluten-Free) at TC Taste/Minnesota Monthly Magazine.

Nathan and I spent the Thanksgiving holiday weekend at my dad and stepmom Susanna’s home south of Bozeman, Montana. My sister Stacey and her son Cooper were there too, as well as my brother David and sister Etta, both in from NYC. We had a long, restorative weekend catching up, cooking, hiking, and relaxing. Just what the doctor ordered for all of us!Jake | Fresh TartDad picked us all up at the airport, with Jake in tow. He makes an adorable front-seat companion.Sun West Ranch | Fresh TartSo good to pull up to this view. I hadn’t been in a year and a half, too long.Against All Grain Paleo Chocolate Chip Cookies | Fresh TartWe were very, very happily greeted by Against All Grain paleo chocolate chip cookies, made by Susanna and Etta. These are winners of the highest order. Make them. Gah so good.Sun West Ranch | Fresh TartI’ve never been to the house in the winter…so lovely to see the setting sun against the snow-capped Madison range. Hi Etta!Gluten-Free Waffles with Chokecherry Syrup | Fresh TartMy dad made gluten-free waffles with Pamela’s mix/recipe. Perfection. That’s chokecherry syrup, made by Susanna from chokecherries she picked this summer at the ranch. Absolutely delicious. DuJour Magazine | Fresh TartI was delighted to page through the latest issue of DuJour Magazine while I ate breakfast, sipped coffee. My sister Etta is the photo editor. Seriously, how stunning is that cover?!Sun West Ranch | Fresh TartThere was pre-feast hiking and sledding. Lovely in every way.Sun West Ranch Sledding | Fresh TartGo Susanna! Sun West Ranch Sledding | Fresh TartGo Nathan and Coop!Thanksgiving Table | Fresh TartMy sister Stacey set a gorgeous table.Turkey! | Fresh TartSusanna’s sister Margie made a perfect, deconstructed turkey, all juicy, all crispy.Thanksgiving Sides | Fresh TartThe rest of the meal: roasted squash, gluten-free and gluten-full gravies, gluten-free sausage chestnut dressing, green beans with lemon-garlic butter & walnuts, buttermilk mashed potatoes, and cranberry sauce. Colorful, flavorful, not over-the-top rich. In my book: perfection. Charlie (the pup) agreed.Pumpkin Cheesecake | Fresh TartMargie also made my aunt Marge’s pumpkin cheesecake with caramel sauce. There was oohing, aahing, sighing, groaning, and the licking of forks and perhaps even plates.Leftovers | Fresh TartLeftovers Part I was breakfast the next day: fried stuffing topped with green beans and…a poached egg, of course. Killah.Sun West Ranch | Fresh TartSun West Ranch | Fresh TartWe attempted to offset gluttony with another good, long hike, which even included crossing a creek on a fallen log. I wish it were as hard as it looked…but it was actually pretty easy. My brother David makes it look badass, however.

The rest of the meals? I stopped taking pictures, which means I relaxed into my vacation, and that was…so unbelievably nice. Home now, which feels lovely too, jamming on Twin Cites Chef’s Table. I spent the day writing and cooking, filling my fridge with roasted beets and squash, kale chips, hard-cooked eggs, grassfed beef bone broth, jasmine rice cooked in coconut milk, and braised beef short ribs. I’m stocking up for the cold, snowy, insanely busy days ahead, days when I want to eat fresh, nutritious, delicious meals on the fly.

The view out the window at home today:Snow | Fresh TartHey winter. Hey.

Spiced Fresh Cranberry Relish Mold

Posted by Stephanie Meyer on Nov 26, 2013 at 1:12pm

Spiced Fresh Cranberry MoldPoor cranberries. No one really ever eats them, despite tradition, even when made from scratch. I think it’s because Americans are unaccustomed to the delights of chutney-eque condiments. Which is a shame, given the palate-cleansing powers of a tangy, acidic punch on a plate of buttery, rich foods.Spiced Fresh Cranberry Mold | Fresh TartThis recipe is as old school as I possess. My mom’s been surprising guests with her famous cranberry relish mold forever. Why surprising? Well, much like my mom, it’s got a spicy kick that sneaks up on you, in this case a surprising zing of horseradish that eliminates all worries of cloying sweetness. Think mostarda and you’ll have exactly the right idea.Spiced Fresh Cranberry Mold | Fresh TartAs a bonus, the mold is stunning on a holiday buffet table. My mom’s original recipe calls for raspberry Jello and canned cranberries, so I reworked it a bit to include fresh cranberries and fruit juice. The end result has more texture, and a fresher taste, without losing the surprising spicy kick. Pretty perfect, I think.

I hope you have a fabulous Thanksgiving!

Recipe for Spiced Fresh Cranberry Relish Mold at TC Taste/Minnesota Monthly Magazine.

Teff & Oat Flour Yogurt Pancakes (gluten-free)

Posted by Stephanie Meyer on Nov 19, 2013 at 3:04pm

Teff & Oat Flour Yogurt Pancakes | Fresh Tart (gluten-free)Some of the tastiest gluten-free baked items I’ve sampled include teff flour, so I finally picked up a bag a last week (at The Wedge) and started playing around with it here at home. My first attempt was popovers, which I renamed as pffffts. Quite delicious, but flat as pancakes.Teff & Oat Flour Yogurt Pancakes | Fresh Tart (gluten-free)So next I tried pancakes! Given teff’s soft texture, I had suspected for awhile it would make lovely pancakes and it indeed does. I borrowed a little pancake magic from my favorite Orange Yogurt Pancakes recipe and created a tender, fluffy, wonderfully flavorful stack. If you’ve got gluten-free (or not!) guests headed your way for the Thanksgiving holiday, these would make a terrific breakfast. Alongside bacon of course, with plenty of hot coffee (or tea). You can’t tell, but there are blueberries scattered into them as well. I thought blueberries were a pancake abomination when I was a kid, but man, nowadays I consider their warm juiciness essential.

Recipe for Teff & Oat Flour Yogurt Pancakes at TC Taste/Minnesota Monthly Magazine.

Kimchi Fried Rice

Posted by Stephanie Meyer on Nov 12, 2013 at 4:24pm

Kimchi Fried Rice | Fresh TartLet me introduce you to your new late night (or morning after?) go-to dish. You can’t argue with the restorative powers of kimchi – spicy fermented vegetables – especially when tossed with rice, sesame oil, and spicy chili paste. Go for Korean gochujang because it’s incredible (spicy-sweet with just a hint of funky, in the best possible way), or reach for sriracha because you’re already addicted and stocked up. I add tamari, which is not traditional, but the mellow saltiness plays so nicely with tangy kimchi. This is fusion cooking the way it’s meant to be – fast, flavorful, and plucking all of your favorite notes, preferably straight from your fridge.Kimchi Fried Rice | Fresh TartThere are lots of options here – skip the pork and egg for a vegan dish. Skip just the pork for a vegetarian dish. It’s also not traditional, but if you skip the pork, coconut oil is a lovely addition, and so nourishing that I’m always trying to find tasty places to sneak it in.Fulton Beer | Fresh TartI got the idea for this dish last week, while chatting with Brian Hoffman of Fulton Beer. The whole Fulton gang hosted a little gathering at their newly-leased, currently-under-construction production facility. Because I can’t actually drink their beer (gluten), I held a pint of the evening’s brew and smelled it, touched my lips to it, and basically tortured myself while chatting with Brian about all of the beautiful, spicy foods that would be marvelous with such a hoppy, fruity, fragrant beer.

Sigh. Fulton Beer | Fresh TartI distracted myself from self-pity by enjoying the crew’s signature hospitality. Every time we get together I’m impressed all over again by the four couples’ collective friendship, talent, good humor, good taste, enthusiasm, and charm. What can I say? I adore them all, even though I can’t drink their beer. I was giddy on their behalf, scanning the abyss that is their new Northeast Minneapolis facility (for the moment called AFB, as in Another Fulton Brewery), imagining the shiny new tanks and thousands of bottles of deliciousness that will be leaving through the giant loading dock by late 2014, making its way into your belly but not mine. (Worry not, tasting room fans, the original North Loop Fulton brewery – aka 414 – remains in operation.)

That’s a long way of saying that Brian suggests, “With the fried rice, I would go with The Ringer or Batch 300. As we talked about, hoppy and spicy are a match made in heaven, and both of these beers deliver on that note. Both are also light enough in malt character and body to not overpower the kimchi, rice, or the egg.” So there you go. Fulton forth and tell me how much you enjoyed it so I can live vicariously through you.

Recipe for Kimchi Fried Rice at TC Taste/Minnesota Monthly Magazine.

Crispy Crushed Potatoes with Preserved Lemon

Posted by Stephanie Meyer on Nov 5, 2013 at 11:29am

Crispy Crushed Potatoes with Preserved Lemon | Fresh TartApparently potatoes are the most-consumed vegetable in the US, thanks to fast food French fries. I’d put fries in my top five most favorite foods, but that statistic still depresses the starch out of me. As someone who spent my teen years eating more than my fair share of McDonald’s fries, I’m glad to say I’ve spent my adult years eating enough good potatoes to conclude that….fast food fries kind of suck. It’s pretty hard to beat a fresh, potato-y potato, roasted crunchy on a crispy fall evening, perfumed with garlic and preserved lemons. You could have just these potatoes for dinner, topped with dollops of Greek yogurt, with olives and good pickled things and a cool salad alongside.

I lucked into this particular batch of freshly dug taters courtesy of the Bossy Acres ladies. I drove out to their farm, near Northfield, Minnesota, to photograph them for the book I’m writing. Because they are as generous and gracious in person as they are on Facebook and Twitter, they sent me off with a CSA box of gorgeous bounty: kale, radishes, candy-sweet carrots, leeks, peppers, and microgreens. What a gift! And oh my gosh the potatoes, fresh and sweet and just perfect for crushing. (If you’d like your own Bossy CSA box come spring, sign up!)Crispy Crushed Potatoes with Preserved Lemon | Fresh Tart PDespite the chill and what sounds like our first kiss of snow later this very day, I know there are still freshly dug potatoes at the big farmers markets. Grab as many as you can and get roasting (boiling, mashing, crisping, etc.).

Recipe for Crispy Crushed Potatoes with Preserved Lemon at TC Taste/Minnesota Monthly Magazine.

Ham, Bean & Sauerkraut Soup

Posted by Stephanie Meyer on Oct 29, 2013 at 3:31pm

Ham, Bean & Sauerkraut Soup | Fresh TartIt’s hard to beat the rib-stickin’ comfort of a bowl of ham & bean soup. I prefer it brothier than the version I grew up eating, and like many soups, it’s made even better with the tang of sauerkraut.Beef Tostada with Sauerkraut | Fresh TartIn fact, sauerkraut’s salty acidity elevates many savory dishes, far beyond the typical brats-n-beer pairing (which is, of course, delicious). Go for traditional lacto-fermented kraut, for best flavor and nutrition, then start adding it where pickled things taste best: tostadas (that’s my din last night pictured above, beyond good), burgers, salads, soups, egg salad, stir-fries, stroganoff (one of my faves), alongside cheese, and on anything pork. Anything. Pork.

(Recommendation: Bubbies Lacto-fermented Sauerkraut, widely available at grocery stores and co-ops. Or…make your own! This recipe via The Kitchn is a terrific read. Also, for a scrumptious sauerkraut dish, you must see this recipe for Rustic Potato, Sauerkraut, & Beef Galette over at Relishing It. Holy yum.)Ham, Bean & Sauerkraut Soup | Fresh TartI employed a couple of other tricks to boost the taste and nutrition of this soup: 1) I sprouted the beans before cooking them (which makes them easier to digest, which makes you more popular at work and at home), and 2) I included not just ham, but ham bones, for the broth. That ham bone you froze after Easter dinner? Now’s the time to pull it out and get simmering.Ham, Bean & Sauerkraut Soup | Fresh TartRecipe for Ham, Bean & Sauerkraut Soup at TC Taste/Minnesota Monthly Magazine.Birchwood Cafe Kickstarter FundAnd for you fans of Good Real Food, and neighborhood cafes that elevate their neighbors as well as the entire community, and causes with clear and excellent goals, I gently encourage you to support the Birchwood Cafe’s Kickstarter Fund, launched on their 18th (!) anniversary. It takes just a second, and as little as a dollar, but feels like a million bucks. #GoBirchwoodGo!

Brussels Sprouts Gratin

Posted by Stephanie Meyer on Oct 22, 2013 at 7:38pm

Brussels Sprouts Gratin | Fresh TartI’m always trying to find things to douse in Cedar Summit cream, because let’s face it, I’m obsessed with the gloriously grass-fed stuff. Given a giant bag of darling little baby Brussels from the farmers market, and a hankering for my fave cauliflower gratin, I present the easiest, coziest Brussels dish in the world. I have a vision of setting this on a holiday table (particularly next to a roast beast), nestled among candles and pine boughs…although until the holidays roll around, I simply made it my dinner, with toast and a glass of wine.

Note: I am thoroughly enjoying the occasional slice of St. Paul’s own Thuro Sourdough Gluten-Free Teff bread. The Thuro folks have no idea who I am, I just happened to pick up a loaf in the freezer at The Wedge, in my quest for tasty GF breads made without weird fillers and nasty vegetables oils, which is no easy task. It’s seriously sour, which I love, and makes a flavorful, chewy piece of toast, toast that in fact makes me pine – again – for dearly departed, grass-fed Pastureland butter, which used to be made from Cedar Summit Cream.

Obsessed, I tell you.Brussels Sprouts Gratin | Fresh TartAnd another note: I recently devoured the book Deep Nutrition: Why Your Genes Need Traditional Food by Catherine Shanahan, MD. I understand completely if you are not in the mood for yet another book about nutrition but…I still think you should read it, especially if you’re considering a pregnancy. I found myself reading several passages aloud to Puppy Louis, who now knows more about genetics than the average fluffy pup. I also found myself snapping iPhone pics of pages off my Kindle, for a potentially annoying way of sharing passages that blew my mind. Dr. Shanahan describes what she calls The Four Pillars of traditional diets around the world, the ways of eating that have produced the genetically healthiest people over millenia: meat cooked on the bone, a combination of raw and cooked plants, offal/organ meats, and fermented foods. She makes a strong case for avoiding vegetable oils and sugar in particular – a very strong case. Dr. Shanahan recently revamped the training diet of the injury-plagued LA Lakers and has helped several players heal nagging injuries. Good stuff.

Recipe for Brussels Sprouts Gratin at TC Taste/Minnesota Monthly Magazine.

Buckwheat Crepes with Scrambled Eggs & Brie

Posted by Stephanie Meyer on Oct 16, 2013 at 10:31pm

Buckwheat Crepes with Scrambled Eggs & Brie | Fresh TartGluten-free flours can be a significant pain in the neck to work with, with less than stellar results, which is why I don’t do a lot of gluten-free baking. Crepes, however, are an exception, given they require very little flour. Buckwheat flour crepes are my current favorite, a French classic that provides a hearty blanket for seriously rich, softly scrambled eggs.

You could add bits of ham to the eggs as well, or serve slabs of crispy ham alongside. I save extra crepes – they keep very nicely – and eat them cold with butter and jam, or rewarm them to enjoy with maple syrup and crispy bacon on chilly mornings. Like this morning, for instance. Brrr! (Aside: I had a conversation the other night where we were trying to come up with something that doesn’t taste good with maple syrup…we couldn’t! Meats, cheese, eggs, vegetables, fruits, nuts. Hmmm…)Buckwheat Crepes with Scrambled Eggs & Brie | Fresh TartI like chives to keep the richness of buttery, cheesy eggs in check, but other fresh herbs can work too, use your favorite.

Recipe for Buckwheat Crepes with Scrambled Eggs & Brie at TC Taste Minnesota Monthly Magazine.

Smoky Sausage Soup with Kale and Chickpeas

Posted by Stephanie Meyer on Oct 1, 2013 at 1:57pm

Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI realize, typing this, that I’m hitting you with two soup/stew recipes in a row. Oops! Well, ’tis the season, right? The combination of cool nights and piles of gorgeous harvest apparently makes me want to stew everything in sight. (In fact, I sort of do that, in batches as I go, a way of giving my future, hungry self precious little gifts to heat up on the craziest of days.)

This soup is a terrific weeknight soup, with not too many ingredients, because smoky, garlicky kielbasa sausage imparts a ton of flavor fast, without a lot of chopping and messing around. The soup is traditionally made with just kale and potatoes, but I add chickpeas because seriously, sausage and chickpeas are one of the world’s best flavor/texture combinations. If for some reason you dislike chickpeas but are a fan of white beans – great! Sausage and white beans are another of the world’s best flavor/texture combinations. You could even skip the beans. Or add other vegetables to the mix. That’s why soup is magical: It’s all good.Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI hope you’re finding time to spend outside while Minnesota shines its sparkly, shiny best. When you come in, I have a soup recipe that will hit the spot…

Recipe for Smoky Sausage Soup with Kale and Chickpeas at TC Taste/Minnesota Monthly Magazine.