cook fresh food. be sassy.

Posts tagged as summer

Korean Bulgogi (Grilled Steak)

Posted by Stephanie Meyer on Aug 6, 2013 at 11:53am

Korean Bulgogi (Grilled Steak)Behold one of my first successful big dinner party entrees. How the heck I stumbled upon a recipe for Korean Bulgogi at that stage of my life, decidedly pre-Internet, is beyond me but hey! My boyfriend and I were house-sitting for my parents, playing grown-ups in my family’s familiar kitchen, made new because it was ours for a few days. I was itching to host a proper dinner party.

We invited several other young couples out to the suburbs for an oh, let’s call it eclectic menu of cocktails on the deck, hot crab dip with crackers, Korean bulgogi with rice, and peach crisp with ice cream for dessert. We set the dining room table with my stepmom’s lovely crystal and silver, drank my dad’s wine, cranked the (heavenly) central air conditioning, and had a complete blast. It was exactly the party I’d hoped to throw.
Korean Bulgogi

Back then I served the bulgogi with rice and that’s still a perfect accompaniment. Roll the two into lettuce leaves, if you like, or go bigger and serve as part of a bowl of bibibambap, with raw and sauteed vegetables, a soft-cooked egg, sesame oil, and chile paste. Or, go non-traditional and build your dream sandwich, piling warm slices of bulgogi high on a crusty French roll, crowning the whole with spicy, sloppy kimchi. Or pickles! Or both!

Recipe for Korean Bulgogi at TC Taste/Minnesota Monthly Magazine.

Grilled Watermelon Salad with Cherry Tomatoes & Charred Beets

Posted by Stephanie Meyer on Aug 12, 2012 at 1:50pm

watermelon salad with heairloom tomatoes & charred beets jorge guzman stephanie meyer fresh tart

I got clocked on the head by an acorn last night during my after-dinner walk. Ouch! And not because it actually hurt, but because of what the acorn was telling me: “Summer is winding down and September is almost here, my dear.” Aw, shucks.

But not shucks! Because September is the best food month of the year, when food events celebrating the bounty of the season beckon at every golden turn. Like on September 20, when Jason DeRusha and I invite you to join us at Farm in the Cities at Solera Restaurant in Minneapolis. Meet and chat with local farmers and producers, then sit down to a stunning meal prepared by 12 of your favorite local chefs. Proceeds from the dinner will benefit Youth Farm and Market Project, which builds youth leadership through planting, growing, preparing, and selling food.

This year’s event will be the second for Farm in the Cities, founded by farmer Maurice Smith of Dragsmith Farm with the help of chef Jorge Guzman of Solera Restaurant. Smith and Guzman pulled together a terrific dinner on the fly last year, with the goal of gathering several farmers and chefs to chat about local and sustainable food with the community while raising money for charity. Bonus: A seriously fabulous meal emerged, paired with beautiful wines, in a relaxed setting with plenty of opportunity to make new friends.

To purchase tickets, or to volunteer to set up or serve food, check out the Farm in the Cities Facebook page. We hope to see you there!

Chef Jorge Guzman’s recipe for Grilled Watermelon Salad with Cherry Tomatoes & Charred Beets at TC Taste/Minnesota Monthly Magazine.

Warm Fruit Crisp (Gluten-Free…or not)

Posted by Stephanie Meyer on Jul 24, 2012 at 11:58am

fruit crisp gluten-free stephanie meyer fresh tart

As a typical Minnesotan, with one eye always on winter, I get overly enthusiastic about the bounty of perfect, juicy stone fruits and berries available at this time of year. Somehow peaches, plums, raspberries, blueberries, and cherries all make it into my kitchen, all at the same time, without a chance of being devoured before fruit flies start hovering. I’d feel greedy and guilty if not for buttery, cinnamon-laced fruit crisps, better than pie in my book, and twice as easy to assemble. Almost any mix of fruits is perfect in a crisp – the version pictured is plums, peaches, and strawberries, because that’s what I had lying around. The version I made this morning is a tumble of peaches, pitted bing cherries, and blueberries.

This is absolutely a recipe to make and eat with children, if you have them, or to toss together on your own. As delightful as a warm bowl of fruit crisp with ice cream tastes after dinner, a bowlful with yogurt and almonds for breakfast is awfully nice too. Take the rest to work for lunch and you too can polish off an entire crisp in one day, the way my son and I did on Saturday.

Then wash the pie plate, poke around for odds and ends of more ripe summer fruit, pull cold butter from the fridge, and toss together another.

Recipe for Warm Fruit Crisp (Gluten-Free…or not) at TC Taste/Minnesota Monthly Magazine.

A Midsummer Night’s Feast

Posted by Stephanie Meyer on Jul 27, 2010 at 7:27am

A huge thank you to our friends Kris (who works with my husband John, above) & Harry (who owns Cheek to Cheek Dance Studio) for preparing another stunning dinner for John and me.  Two summers ago they blew us away with a multi-course, perfectly wine-paired feast from their garden’s bounty.

They indulged us again this year.  Yes!  (Those are tomatillos ripening on the vine.)

Have I mentioned how much I love this time of year?

A mid-course walk along lovely Rice Creek.

Big plans to take notes.  As usual…I got nothin’.  I talk, I eat, I drink, I talk.  That’s about it.  Sigh…

The lovely menu below – light, fresh, bursting with flavor.  Beautiful wines to set it all off.  Pure summer!

Cheeses, crackers
A. Margaine Demi-sec Champagne
Sangria

Margherita pizza with garden tomatoes, basil
L’Ecole No 41 2009 Rose of Grenache Horse Heaven Hills

Garden asparagus soup with dill and smoked salt (they use a Vitamix blender to create creamy purees – without cream)
Stoneleigh 2006 Reisling Marlborough

Mixed grill of Bar 5 sausages (available at the Minneapolis Farmers Market) and salmon (from Vital Choice Wild Seafood, our favorite salmon too)
Lowburn Ferry 2006 Pinot Noir Otago

Peach Granita
Victoria Muscat