Cook. Nourish. Heal. Celebrate.

Posts tagged as scott pampuch

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.

Yikes!

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.

Outstanding in the Field 2012 at Little Foot Farm. And Coffee Custards with Honey & Cinnamon!

Posted by Stephanie Meyer on Oct 10, 2012 at 7:46am

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

Remember August? It sure was pretty…

August 9, in fact, was the Outstanding in the Field farm dinner at Little Foot Farm in Afton, Minnesota. Little Foot raises heritage breed hogs so it’s no surprise that this dinner was a celebration of pork, pork, and more pork.

Thanks to chef Mike Phillips of Three Sons Meat, Inc., it was spectacular indeed.

I had the privilege and pleasure of working at the event this year instead of just attending it. I pitched in to help host chefs Mike Phillips and Scott Pampuch make and serve about 50 million pounds of pickles and condiments to enjoy with all of those beautiful courses of pork. 

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

While the guests gathered and enjoyed cocktails in Karen Weiss and Sally Doherty’s picture-perfect farm yard…

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

…the hogs got frisky…

outstanding in the field 2012 little foot farm scott pampuch stephanie meyer fresh tart

…and the crew set the signature Outstanding in the Field table.

outstanding in the field 2012 little foot farm mike phillips stephanie meyer fresh tart

Coppa. Glorious.

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

Afternoon showers meant a bit of a rush to set the table…

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

…with pickles! Okra, beets, peppers, cukes, rhubarb, green beans, corn, chanterelles, on and on.

outstanding in the field 2012 little foot farm ben weaver scott pampuch stephanie meyer fresh tart

It takes a village to serve charcuterie to 150 people.

outstanding in the field 2012 little foot farm charcuterie mike phillips stephanie meyer fresh tart

Just…wow.

outstanding in the field 2012 little foot farm kielbasa mike phillips stephanie meyer fresh tart

Kielbasa’s on the grill. These beauties were plated with kimchi…

outstanding in the field 2012 little foot farm scott pampuch mike phillips stephanie meyer fresh tart

…as fast as pork-greased lightning by Scott and Mike.

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

The one vegetarian at the dinner ate very, very well. Kimchi and pickled corn with a poached egg? Yes, please!

outstanding in the field 2012 little foot farm mike phillips porchetta stephanie meyer fresh tart

That’s Mike, slicing one of the three golden, crackling porchettas, plated and served with sauerkraut.

outstanding in the field 2012 little foot farm emily anderson stephanie meyer fresh tart

Huge thanks to my left and right hand ladies Emily Anderson

outstanding in the field 2012 little foot farm kathy yerich niki heber stephanie meyer fresh tart

…and Kathy Yerich for working their butts off AND being a total blast. Oh how I love those gals.

outstanding in the field 2012 little foot farm tomato salad stephanie meyer fresh tart

Stunning Laughing Loon Farm and Minnesota Peach Farm tomato salad with grilled kale was a welcome refresher after three courses of pork. Those bowls came back very empty!

outstanding in the field 2012 little foot farm stephanie<br />
meyer fresh tart

As the sun set…

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

…little jars of roasted fruit topped with toasted oat crumble, whipped cream, and magical sugar-glazed grapes, prepared by pastry chef Kelsey McCreight, wrapped the meal.

outstanding in the field 2012 little foot farm stephanie meyer fresh tart

Another dreamy farm dinner for the books. Huge thanks to Mike Phillips, Scott Pampuch, and the whole crew for letting me help out. The highlight of my summer, without a doubt, both the event itself and the preparation leading up to it.

See pics from:
Scouting Little Foot Farm with Mike and Scott
Pig butchering/charcuterie making in preparation for the meal
Outstanding in the Field dinner 2011 at River Bend Farm in Delano
Pork Burgers!

When I got home, and unloaded the 50 million pickle jars from my car, I found…a gigantic tub of honey! Farm dinner spoils, nice. In honor of the buckets of delicious coffee that powered the dinner prep and clean-up, I made these coffee, honey, and cinnamon custards. I will not lie…they are divine.

coffee custard stephanie meyer fresh tart

Ode to OITF Coffee Custards with Honey & Cinnamon
Based on a Martha Stewart Living recipe
Serves 4-6

soft butter
1 c. heavy cream
1/2 c. milk
2 Tbsp. instant espresso powder
3 large egg yolks
1 large egg
1/4 c. honey
1/2 tsp. cinnamon
1 tsp. vanilla extract

Preheat oven to 300 degrees. Set out a 9×13 baking pan. Butter 4-6 oz. (or 6-4 oz.) ramekins and arrange them evenly in the 9×13 pan.

In a small saucepan over medium heat, combine cream, milk, and espresso powder and heat until mixture almost simmers. Remove from heat and set aside.

In a medium bowl, whisk together egg yolks, egg, honey, cinnamon, and vanilla. Whisk a bit of the hot cream mixture into the eggs, then whisk in all of the cream mixture until well combined. Ladle into the prepared ramekins. Set the 9×13 pan on rack in preheated oven, then pour hottest tap water into the pan until it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set and jiggly, about 35 minutes.

Remove from oven and water bath. Cool to room temperature and serve or chill to serve later. To serve, run a knife around the edges of the custard and then flip over onto a serving plate. Give the plate and ramekin together a bit of a shake to loosen and the custards will slide right out.

Pear Tart with Almond-Thyme Crust & Honey Whipped Cream (Gluten-Free!)

Posted by Stephanie Meyer on Sep 19, 2012 at 5:26am

2e4a258496897a88_peartartwhole.preview

In my world, ’tis the true season of giving right exactly now, when friends share the bounty of their gardens and the lovely jams, syrups, salsas, booze, and pickles made to stretch summer and fall into winter.

garden bounty stephanie meyer fresh tart

My own garden is planted primarily with heirloom tomatoes (thanks to the amazing Heidi Skoog, she of Serious Jam and Bastian Skoog florists), which I’ve been eating while picking, slicing for BLTs, and roasting for soup. Depending on how many I end up with over the next week or so, I may press my friend Laurie Jesch-Kulseth, who writes the food blog Relishing It, for tips on making salsa. She brought me a jar as a hostess gift awhile back and in the confusion of post-party clutter, I lost track of who it was from. A few days later, when the family popped the jar and dug in, we were all thrilled by the hit of bright summer heat in the middle of winter. In order to properly thank the cook/gift-giver, I had to ask on Twitter who had brought me such a generous homemade treat…Laurie answered that it was She, Giver of Salsa and Smiles.

If you too find yourself buried in tomatoes, be sure check out One Tomato Two Tomato blog, written by forager/pickler/canner extraordinaire Tammy Kimbler. She’s even (gorgeously, per Instagram stalking) making tomato wine! Love.

And if you find yourself with a giant box of just-picked pears, like I did courtesy of my friend Scott Pampuch, consider throwing together this tart. I’ve been meaning to adapt this crust to be gluten-free for awhile and a bounty of firm-juicy pears provided the perfect opportunity. I find that recipes that require very little wheat flour – crepes, popovers, and nut cookies/crackers/tarts – are ideal candidates for tasty gluten-free baking. This crust’s flavor and texture is derived primarily from ground almonds (and butter!) and is pressed into the pan (not rolled). Prepared with sorghum flour, the crust turned out as nutty and crisp as your favorite holiday shortbread cookies. (It goes without saying that it’s quite lovely prepared with wheat flour as well.)

pear tart almond-thyme crust honey whipped cream stephanie meyer fresh tart

Scott and his family spent a whole day picking pears courtesy of Linda Newman, in Watertown, MN, and another whole day delivering them to lucky friends. I spent very little time throwing this tart together and figure I came out quite nicely as I scarfed down a large, warm piece with honey whipped cream melting into it. (For the record, inspired by my friend Molly McNeil and her Minnesota Peach Farm pears, with input from Tim Niver of The Strip Club Meat and Fish via Twitter – as you can tell, I so love social media for ideas, recipes, and tips – I also soaked a mason jar stuffed with peeled, diced pears in gin for a few days. Pear gin! Hurray!)

Try this crust with your other favorite fresh, juicy fruits as well – think cherries, peaches, apples, plums, figs, or blueberries for year-round tartiness.

Recipe for Pear Tart with Almond-Thyme Crust & Honey Whipped Cream at TC Taste/Minnesota Monthly Magazine.

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.

Butchery, Charcuterie, Artistry: Outstanding in the Field 2012 Prep, Part II

Posted by Stephanie Meyer on Jun 12, 2012 at 3:36pm

steve brennan scott pampuch ben weaver mike phillips stephanie meyer fresh tart

After touring Little Foot Farm on Monday, site of the upcoming August 9, 2012, Outstanding in the Field dinner, host chefs Mike Phillips and Scott Pampuch moved on to butchery and making charcuterie from two of Little Foot’s Gloucestershire Old Spot hogs.

With the help of chefs Steve Brennan and Ben Weaver, Mike Phillips demonstrated his craft, working quickly and precisely while teaching.

mike phillips stephanie meyer fresh tart

steve brennan scott pampuch stephanie meyer fresh tart

In case you think the work was all serious…um no. It turns out that chefs are hard-working dorks with very sharp knives.

steve brennan scott pampuch ben weaver mike phillips stephanie meyer fresh tart

dick sausage stuffer stephanie meyer fresh tart

No lie. Dick Sausage Stuffer. Premium awesomeness.

mike phillips genoa stephanie meyer fresh tart

Ready to hang, cure, and return to the farm…as dinner.

scott pampuch mike phillips stephanie meyer fresh tart

mike phillips stephanie meyer fresh tart

mike phillips stephanie meyer fresh tart

Pickled ramps.

jeff lakatos stephanie meyer fresh tart

Chef Jeff Lakatos made us all a gorgeous lunch. Beef not pork!

jeff lakatos flat iron steak oyster mushrooms duck fat roasted potatoes

Flat iron steak with green-garlic chimichurri, oyster mushrooms, and duck-fat roasted potatoes with asparagus. Every day, please!

Needless to say, there will be stunning charcuterie and fresh pork courses at the August 9 dinner. My thanks to Karen Weiss, Mike Phillips, and Scott Pampuch. I had a ridiculous blast going along for the ride, from petting piglets to hanging salumi. (Yeah, it was a euphemism-filled week, in the best possible way.)

Rhubarb Mostarda, Little Foot Farm: Outstanding in the Field 2012 Prep, Part I

Posted by Stephanie Meyer on Jun 12, 2012 at 10:03am

little foot farm scott pampuch stephanie meyer fresh tart

Let’s call it summer and make plans to eat outside, preferably as often as possible. Dinner al fresco pretty much anywhere feels special, but dinner on a farm is particularly divine for us city dwellers, away from cubicles and concrete, with time to learn about, discuss, and savor food prepared at its source.

In fact, one of the best meals I enjoyed in all of 2011 was an Outstanding in the Field (OITF) dinner, at Riverbend Farm near Delano. I realize that a setting so gorgeous can work strange magic (farm goggles?), but I’m quite sure that aside from the view, the bounty of family-style platters, piled with fresh salads, cheeses, and wood-fire grilled meats, would blow my mind in the dingiest of rooms. When the night ended with chanterelle mushroom ice cream – a dish at once delicious, clever, and just plain fun – I knew I’d had an unforgettable meal.

scott pampuch mike phillips stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

If you missed last year’s event, no worries: OITF is circling back to the Twin Cities on August 9, this time landing at picturesque Little Foot Farm near Afton. Given OITF’s stated mission to “re-connect diners to the land and origins of their food and to honor the local farmers and food artisans who cultivate it,” there will most certainly be discussion about how Little Foot owners Karen Weiss and Sally Doherty found their calling, especially given they were inspired to raise hogs in general and Berkshires in particular after being served “awesome” Berkshire pork by chef Lenny Russo at a 2005 OITF event.

little foot farm mike phillips karen weiss scott pampuch stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

little foot farm mike phillips karen weiss stephanie meyer fresh tart

Weiss and Doherty sell their heritage-breed Berkshire and Gloucestershire Old Spot hogs directly to food enthusiasts and a few local chefs, including chef Mike Phillips of Three Sons Meat Company (formerly Green Ox).

I tagged along with Phillips and chef Scott Pampuch – the two are this year’s OITF host chefs – as they scouted the farm for the event and chatted with Weiss about Little Foot’s sustainable philosophy and their careful practices for humanely raising and selling best-quality, highly-prized pork (as well as chickens, eggs, produce, and bedding plants).

little foot farm stephanie meyer frest tart

little foot farm berkshires stephanie meyer fresh tart

little foot farm karen weiss berkshires stephanie meyer fresh tart

little foot farm stephanie meyer fresh tart

little foot farm scott pampuch stephanie meyer fresh tart

As we talked, there might also have been a fair amount of piglet cooing going on, even by the charcuterie boys (the pic up top might be one of my favorites, ever). Oh my goodness the Gloucestershire Old Spot piglets are adorable with their snuggly snorting and flirty sly smiles. We were smitten!

little foot farm karen weiss mike phillips stephanie meyer fresh tart

You’d think it might have been tricky to move from petting pigs to planning the menu but alas, it was a seamless progression. Both Phillips and Pampuch are known for their pork mastery, so it goes without saying that the meal – which will also include piles of gorgeously prepared vegetables – will be at its essence utterly porktastic. The charcuterie was begun the very next day, in fact, with the butchering of two hogs.

Picture a dinner table set with a colorful variety of snappy, custom-made condiments to sample with each course, including the spicy-tangy-sweet Rhubarb Mostarda pictured below. Serve the mostarda as a foil for rich pork belly, pork terrine, or pork rillettes.

Buy tickets for this year’s dinner at the OITF website. See Little Foot Farm’s website if you’re interested in purchasing heritage-breed pork, chicken, eggs, produce, or bedding plants.

See you on the farm!

rhubarb mostarda stephanie meyer fresh tart

Chef Matt Morgan’s recipe for Rhubarb Mostarda at TC Taste/Minnesota Monthly Magazine.

Outstanding in the Field…2011

Posted by Stephanie Meyer on Jun 10, 2012 at 12:29pm

outstanding in the field riverbend farm

Tickets for Outstanding in the Field 2012 – August 9, at Little Foot Farm in Afton, Minnesota – are on sale. I bought a ticket and then thought, Hey! I should post the pictures I took at the 2011 event, at Riverbend Farm in Delano…last July…

Yeah. In fact I have several pretty posts in the queue, waiting for me to dust them off and share them. I guess it takes a looming one-year anniversary to kick my butt into gear.

Or a new batch of pics! I tagged along just this week to Little Foot Farm with host chefs Mike Phillips and Scott Pampuch as they scoped the site for this summer’s event and chatted through the menu. Stay tuned this coming week for more information, a recipe, and some fun pics, both here and on TC Taste/Minnesota Monthly Magazine.

stu & debbie williams

debbie williams stephanie meyer

Until then, here’s a mere fraction of my snaps from last year’s shindig, taken while eating, drinking, talking, and running around like a sundress-clad lunatic. Damn I had fun, particularly because I was lucky enough to attend with two of my favorite people in the world, Debbie & Stuart Williams. The three of us attempted the 2010 event but were too late to the game. I put myself on the mailing list so we wouldn’t miss the next go-round and I swear we were the first to buy tickets.

Yes.

Greg Reynolds River Bend Farm Stephanie Meyer Fresh Tart

jim denevan oustanding in the field stephanie meyer fresh tart

It turns out that July 26 was one of the prettiest days of the whole of last summer. Riverbend Farm was nothing short of breathtaking in the late afternoon sun, sparkly and lush and golden. Stu did his wine genius thing, handing out glasses of deliciousness mere minutes after arriving.

He’s good that way.

While we all enjoyed pretty cocktails in the shade of hosts Mary & Greg Reynolds’ front lawn, the crew was putting the finishing touches on the signature Outstanding in the Field table, snaking it’s way in this case through a wheat field with a lovely view of the river (bend!).

Why one wears boots to farm dinners, courtesy of Debbie Williams.

It’s the best fun of all for me to see the crew pull the meal together, having a blast while working their asses off, crafting a gorgeous meal out of fire and freshness. It’s a sight to behold, truly.

Cucumber Salad with Goat Milk Creme Fraiche, Mint, Basil, Shaved Onion & Tomato

Field Salad of Greens, Soft-Boiled Eggs & Summer Vegetables

scott pampuch stephanie meyer fresh tart oustanding in the field

braised goat outstanding in the field riverbend farm

Braised Goat with Cornmeal Cake, Chile-Stewed Turtle Beans, Mustard Greens & Pickled Vegetables, my favorite dish of all of 2011. Divine.

stephanie meyer fresh tart oustanding in the field riverbend farm

Thousand Hills Grass-Fed Skirt Steak, Wood-Roasted Potatoes, Radishes, Green Beans & Chimichurri

debbie williams stephanie meyer fresh tart outstanding in the field riverbend farm

I might have spilled my wine. And pissed off the wine gods for my wastefulness…look at the angry eyes in that stain! Luckily no one snapped a pic of my dress hung up on the back of my chair. Between that move and posing for pics in the middle of the wheat field, I had a pretty mosquito-bitten arse. Utterly deserved for being such a dork, of course.

And so totally worth it.

 chanterelle ice cream stephanie meyer fresh tart outstanding in the field riverbend farm

This Chanterelle Mushroom Ice Cream (recipe below), with Black Trumpet Caramel Shortbread, Morel Sugar & Toasted Wheatberries, blew my mind with its layers of earthy, creamy sweetness. A collaboration between forager Kathy Yerich and chef Scott Pampuch, I’ve thought and talked somewhat obsessively about it all year long.

 

As you’ll see in my next two posts, preparations for the August 9 event at Little Foot Farm are already well under way. See you there?  

chanterelle ice cream kathy yerich scott pampuch stephanie meyer fresh tart oustanding in the field

Chanterelle Ice Cream
Chef Scott Pampuch
Makes 1 quart

Note: Start the ice cream the day before you plan to serve it.

1 c. (8 oz.) egg yolks (about 10-12 large yolks)
4 oz. dried chanterelle mushrooms, crushed with a rolling pin
2 1/2 c. heavy cream (like Cedar Summit)
1 1/2 c. whole milk
1 1/4 c. granulated sugar
1 tsp. vanilla
1 tsp. salt

Freeze the bowl of your ice cream maker per manufacturer instructions, at least a full 24 hours before you spin the ice cream.

Add the egg yolks to a small bowl and whisk a bit to break apart the yolks. Leave whisk in the bowl and set aside.

Combine mushrooms, cream, milk, and sugar in a large saucepan. Set pan over medium heat and warm the mixture, stirring constantly, until sugar dissolves (do not simmer).

Temper the egg yolks by slowly whisking one ladleful of warm cream into the yolks. Slowly whisk the egg yolk-cream mixture back into the pan of cream. Stir in the vanilla and salt. Cool mixture to room temperature, then cover and chill overnight. 

When you’re ready to churn the ice cream, working quickly so the cream stays very cold, strain the mixture through a fine-mesh strainer, pressing down on the solids to extract all of the cream and flavor (discard solids). Immediately transfer mixture to the frozen bowl of your ice cream maker and spin according to manufacturer instructions (usually around 30 minutes). Transfer ice cream to an airtight container and freeze until ready to serve.

Topping ideas: Think salty-sweet-crunchy, like granola, toffee, or caramel poporn…

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.

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.