Cook. Nourish. Heal. Celebrate.

Posts tagged as preserving

Learn Eat Drink: Provisions Class at Kitchen in the Market!

Posted by Stephanie Meyer on May 19, 2012 at 6:25pm

provisions class kitchen in the market

Friends with CSAs, gardens, or farmers market addictions…I’d love to see you at the Provisions class I’m teaching at Kitchen in the Market with chef Scott Pampuch. The focus will be on extending our too-short growing season’s bounty with time-honored techniques, helpful restaurant tips, and translations to making great quality food at home.

Our first class is this coming Thursday, May 24! We’re also gathering on June 14 and July 26 – sign up for all three classes for a discount, or take one or two.

nettle salt ramp salt

We’ll kick off this week by discussing the tips, tricks and tools that you’ll want to consider as you move through spring and into summer. We’ll talk about cooking as a lifestyle and a process, and guide you through translating your personal goals and needs into a plan of attack. With a bit of planning and structure in the spring, we can help you get your kitchen established with the equipment, ingredients, and techniques that will help you get through the seasons.

On the menu:

  • storing & keeping foods – tips about treating your foods right so they can last throughout the year
  • canning “outside of the cookbook” – basic recipes and inspired flavor combinations
  • making flavored salts
  • new twists on pesto
  • to eat: antipasto platter featuring make, taste + take accompaniments and flatbread

    provisions class kitchen in the market

    If you have yet to take a class at Kitchen in the Market (KITM), you’ve been missing out on a delicious blast. Owned by chef Molly Herrman (Tastebud Catering) and Tracy Morgan (Segnavia Creative) KITM exists within Midtown Global Market and it is always hopping. With classes ranging from Food Porn photography to Chef’s Night Off participation cooking to our Provisions class, there is learning, eating, and drinking for everyone.

    We hope to see you there! Email me if you have questions.

    Nettle Salt

    Posted by Stephanie Meyer on May 2, 2012 at 10:26am

    nettle salt

    As someone who spends a lot of time in grocery stores, it’s hard to deny the primal thrill of foraging for edibles in the great outdoors. It’s similar to the pleasure in picking tomatoes I’ve grown myself, except a bit more powerful. There is, in fact, a Hierarchy of Food-Gathering Satisfaction, which exists completely in my own mind, and goes something like this: Foraging (hunting, fishing), gardening, farm stands, farmers markets, co-ops, grocery stores. The thrill of the chase apparently persists even in the soul of a city girl.

    Especially when you can forage right in the city! There are stinging nettles to be found in almost anyone’s yard, which you well know if you’ve ever grabbed one to yank out of a flower bed (ouch). Next time you see them, put on some gloves, pull them up, then save them to make salt, an idea I’m stealing from my friends Kathy Yerich and Scott Pampuch, who both made and shared nettle salt in the last couple of weeks.

    Nettle salt is easy to make and deliciously savory, with a slightly grassy flavor that is lovely with corn, eggs, butter, and bread. Kathy made hers by pulsing fresh nettle leaves with sea salt in a food processor, then spreading the mixture to dry on a baking sheet. Her salt was bright green and pungent, a gorgeous topping for the pizzas we Minnesota Food Bloggers made at our recent gathering at Kitchen in the Market with Zoe Francois. Scott made his by first drying the nettles before pulsing with coarse sea salt. His version had more texture and a softer flavor, which was amazing sprinkled on the popcorn tossed with brown butter he set out at his In Search of Food party at Fulton Beer.

    Make it both ways! Recipe for Nettle Salt at TC Taste/Minnesota Monthly Magazine.

    Pickled Carrots (To Eat on Everything)

    Posted by Stephanie Meyer on May 31, 2011 at 9:15am

    pickled carrots

    Thanks to a conversation with my friends Chef Ian Pierce of 128 Cafe and Joy Summers of Eating the Minneaple and CityPages, witness my latest food obsession. Recipe for addictively crunchy-spicy-sweet Pickled Carrots, at Dara & Co./Minnesota Monthly Magazine.