tag:blogger.com,1999:blog-196921122024-03-13T14:23:31.361-05:00Reetsyburger's RefugeI'm a bare-knuckled bruiser with an electric eel for a tail.Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.comBlogger394125tag:blogger.com,1999:blog-19692112.post-52259278143899713862019-02-11T12:20:00.001-06:002019-02-11T12:26:35.966-06:00This Are a Few of my Favorite (Edible) Things: 2018<span style="background-color: white; font-family: inherit;"><i>“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.” - </i>Charles Pierre Monselet </span><br />
<span style="background-color: white; font-family: inherit;"><br /></span><span style="background-color: white;">I find that when I'm required to narrow my pondering of food-filled memories over the past year, I think of smiles, big forks, friendly toasts, and cheese. Here are some memories of the table from 2018 in no particular order:</span><br />
<span style="background-color: white;"><br /></span><a href="https://4.bp.blogspot.com/-mPYeHU7WeL0/XBqlA8jXbyI/AAAAAAAACjA/czukuVjGaCEt_OwNxQxcIffhEEsjWouWgCEwYBhgL/s1600/IMG_4818.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="619" data-original-width="637" height="193" src="https://4.bp.blogspot.com/-mPYeHU7WeL0/XBqlA8jXbyI/AAAAAAAACjA/czukuVjGaCEt_OwNxQxcIffhEEsjWouWgCEwYBhgL/s200/IMG_4818.PNG" width="200" /></a><span style="background-color: white; font-family: inherit;">On this day, I flew a kite, wore sequins, and dined at <a href="https://www.haihaimpls.com/" target="_blank">Hai Hai</a> in Minneapolis. It was a very good day. So much of what they serve at Hai Hai delights with calculated splashes of lime juice and fish sauce and brings you back for more bites with delights of sun-dried shrimp and </span><span style="background-color: white; color: #222222; font-family: inherit;">galangal. Their papaya salad is on point.</span><br />
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<a href="https://1.bp.blogspot.com/-jFmcIKcbDrw/XBqlAXq6kYI/AAAAAAAACi8/Fschr9ZUfzk4f0fc3MNEtDJhPgWzN3EZQCEwYBhgL/s1600/IMG_1754.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="1600" height="170" src="https://1.bp.blogspot.com/-jFmcIKcbDrw/XBqlAXq6kYI/AAAAAAAACi8/Fschr9ZUfzk4f0fc3MNEtDJhPgWzN3EZQCEwYBhgL/s200/IMG_1754.JPG" width="200" /></a></div>
<span style="background-color: white; font-family: inherit;">Ever heard of Colorado Style Pizza? Neither had I until I hiked Saint Mary's Glacier. As we climbed back down, I was informed by my cousins that pizza was our promised lunch, "And not just any pizza," they said, "<a href="https://www.beaujos.com/" target="_blank">Beau Jo's pizza</a>!" The crust is thick, braided along the edge, and made with honey. Then they serve the pie with honey on side for dipping. Crispy pepperoni, honey crust, and giant glasses of water hit the spot after a glacier climb.</span><br />
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<a href="https://4.bp.blogspot.com/-pkM2zjZzaGk/XBqlAaxZnrI/AAAAAAAACjA/MEGz_t60Mes4WDWKicxtl8fqHJU5GxYmACEwYBhgL/s1600/IMG_4817.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="631" height="180" src="https://4.bp.blogspot.com/-pkM2zjZzaGk/XBqlAaxZnrI/AAAAAAAACjA/MEGz_t60Mes4WDWKicxtl8fqHJU5GxYmACEwYBhgL/s200/IMG_4817.PNG" width="200" /></a></div>
<span style="background-color: white;"><span style="font-family: inherit;">In my line of work (writing about agriculture), I sometimes have the </span>privilege<span style="font-family: inherit;"> of participating in variety flavor taste tests. This year, the <a href="https://www.organicag.umn.edu/cornercopia" target="_blank">Cornercopia</a> student-run organic farm at the U of MN invited guests to sample more than 80 varieties of organic, heirloom tomatoes, and vote for our favorites. If you have a chance to try a "Matt's Wild" variety of cherry tomato, do so, my friends.</span></span><br />
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<a href="https://4.bp.blogspot.com/-UqZPchQ2N6g/XBqlAfMUq_I/AAAAAAAACjI/g_QanHG97fQ4PE9DPbuJ2RKpLYHo542EwCEwYBhgL/s1600/IMG_4816.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="717" height="173" src="https://4.bp.blogspot.com/-UqZPchQ2N6g/XBqlAfMUq_I/AAAAAAAACjI/g_QanHG97fQ4PE9DPbuJ2RKpLYHo542EwCEwYBhgL/s200/IMG_4816.PNG" width="200" /></a></div>
<span style="background-color: white;"><span style="font-family: inherit;">I was informed by more than one Missourian that when visiting the Mizzou campus, one must stop at <a href="http://bucks.missouri.edu/" target="_blank">Buck's Ice Cream</a>. <span style="font-family: inherit;">G</span></span></span><span style="font-family: inherit;"><span style="background-color: white; color: #333333;">old-colored </span><span style="background-color: white; color: #333333;">French vanilla ice cream with dark Dutch chocolate</span><span style="background-color: white; color: #333333;"> swirls comprises their most popular and famous flavor, Tiger Stripe. After a harried morning of field tours and campus visits, a cone of Tiger Stripe had me feeling cooler and sweeter.</span></span><br />
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<a href="https://4.bp.blogspot.com/-CxScg6Cg2Xc/XBqlBNZc76I/AAAAAAAACjA/YJy7Up3eiUsI-cGjFrcgYWq_rezo5UPugCEwYBhgL/s1600/IMG_4820.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="635" height="191" src="https://4.bp.blogspot.com/-CxScg6Cg2Xc/XBqlBNZc76I/AAAAAAAACjA/YJy7Up3eiUsI-cGjFrcgYWq_rezo5UPugCEwYBhgL/s200/IMG_4820.PNG" width="200" /></a></div>
<span style="font-family: inherit;"><span style="color: #333333;"><span style="background-color: white;">A sala</span><span style="font-family: inherit;"><span style="background-color: white;">d? Yes, THIS salad. I visited Minneapolis' own <a href="http://www.maicnet.org/gatherings-cafe/" target="_blank">Gatherings Cafe</a> for the first time this year right before I caught a tour of <a href="https://www.growinglotsurbanfarm.com/" target="_blank">Growing Lots Urban Farm</a>. They focus on fresh, local, and indigenous ingredients, and their </span></span></span><span style="background-color: white;"><span style="box-sizing: inherit; color: #252320;">Harvest Salad boasts k</span><span style="box-sizing: inherit; color: #252320; margin-bottom: 0px;">ale, sliced red onions, dried cranberries, roasted sweet potatoes, toasted pepitas, citrus honey vinaigrette, goat cheese, and shredded turkey. </span></span></span><br />
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<a href="https://2.bp.blogspot.com/-Uy55VleX1VI/XBqlB-9NoAI/AAAAAAAACjM/Qf_xe2ttEW4tBsDJiGuI1EM1DU5YOaeggCEwYBhgL/s1600/IMG_4823.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="634" height="195" src="https://2.bp.blogspot.com/-Uy55VleX1VI/XBqlB-9NoAI/AAAAAAAACjM/Qf_xe2ttEW4tBsDJiGuI1EM1DU5YOaeggCEwYBhgL/s200/IMG_4823.PNG" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white;"><span style="box-sizing: inherit; color: #252320; margin-bottom: 0px;">Did you know <a href="https://www.almampls.com/" target="_blank">Restaurant Alma</a> serves the most amazing cheeseburgers on Thursday nights? Well, they do, and if you can get there early and order one before they're gone, you'll be as awestruck as my main squeeze was in this pic.</span></span></span><br />
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<a href="https://1.bp.blogspot.com/-yHUgCZLguCI/XBqlBDwSJLI/AAAAAAAACjI/UWcmf5hs95wm7tqKBVs-E-541zcz_nLggCEwYBhgL/s1600/IMG_4819.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="637" height="198" src="https://1.bp.blogspot.com/-yHUgCZLguCI/XBqlBDwSJLI/AAAAAAAACjI/UWcmf5hs95wm7tqKBVs-E-541zcz_nLggCEwYBhgL/s200/IMG_4819.PNG" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white;"><span style="box-sizing: inherit; color: #252320; margin-bottom: 0px;">Should you find yourself in downtown Lawrence, Kansas, get thee to <a href="https://www.merchantsonmass.com/menus/" target="_blank">Merchants Pub and Plate</a>. My dining companions and I had fits about everything we ordered from their fresh, local, bistro-style menu, but the pan-seared trout and their fresh ricotta with heirloom tomatoes and fresh pesto (pictured here) sent me.</span></span></span><br />
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<a href="https://2.bp.blogspot.com/-T0AaOVL8dDI/XBqlBjWTX8I/AAAAAAAACjI/6CcyVfBCo8U1-2hvll2BFHRO-z3w5V81QCEwYBhgL/s1600/IMG_4822.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="625" height="175" src="https://2.bp.blogspot.com/-T0AaOVL8dDI/XBqlBjWTX8I/AAAAAAAACjI/6CcyVfBCo8U1-2hvll2BFHRO-z3w5V81QCEwYBhgL/s200/IMG_4822.PNG" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white;"><span style="box-sizing: inherit; color: #252320; margin-bottom: 0px;">These little smoked trout cakes with stone ground mustard and clover blossom honey at <a href="https://www.facebook.com/TheInformalist/" target="_blank">The Informalist</a> in Eau Claire are flavor bombs you won't want to share, unless you're all dolled up with your BFFs for an epic 40th birthday celebration.</span></span></span><br />
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<a href="https://4.bp.blogspot.com/-QWFfZvWcYKI/XBqlCYkA3hI/AAAAAAAACjM/UE5k35johbATcdq8gDS2T21AzBcnm1eegCEwYBhgL/s1600/IMG_8116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1591" height="200" src="https://4.bp.blogspot.com/-QWFfZvWcYKI/XBqlCYkA3hI/AAAAAAAACjM/UE5k35johbATcdq8gDS2T21AzBcnm1eegCEwYBhgL/s200/IMG_8116.JPG" width="198" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white;"><span style="box-sizing: inherit; color: #252320; margin-bottom: 0px;"><a href="http://www.muffuletta.com/" target="_blank">Muffaletta in the Park</a> closed after 40 years of serving fresh, locally-sourced comfort food. I had to get there one last time for their iconic <a href="http://www.muffuletta.com/" target="_blank">beer cheese soup</a>, famously topped with popcorn. I'll miss it!</span></span></span><br />
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<a href="https://1.bp.blogspot.com/-l79zZmJ92yA/XBqlBcgORSI/AAAAAAAACjE/YwgsKYtZoagsMdrDkgiTFtH9bsF1_1_QACEwYBhgL/s1600/IMG_4821.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="634" height="188" src="https://1.bp.blogspot.com/-l79zZmJ92yA/XBqlBcgORSI/AAAAAAAACjE/YwgsKYtZoagsMdrDkgiTFtH9bsF1_1_QACEwYBhgL/s200/IMG_4821.PNG" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white;"><span style="box-sizing: inherit; color: #252320; margin-bottom: 0px;">Now it's time for some real talk. My homegirl, Liz, has been coming over to my house to learn the ins and outs of making <a href="http://www.minnesotamonthly.com/Blogs/Taste-Blog/December-2013/2013s-Fruit-Cake-A-Modern-Twist-on-a-Classic/" target="_blank">my fruit cake recipe</a> for the past three years. It's a long day of baking that usually includes Christmas tree chimes, football, cider, and drama. When it comes to fruitcake, we're ride or die. </span></span></span><span style="background-color: white; color: #252320;">I love this gal, and I love this tradition.</span><span style="background-color: white; color: #252320;"> </span><br />
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<a href="https://2.bp.blogspot.com/-wWoEU0xkano/XC_T1QXhi-I/AAAAAAAACj4/3-oNJ8MYelEU86e4T8EEMx31SV2RGE0mwCLcBGAs/s1600/Witch%2BKitchen%2BLogo%2B4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1131" height="200" src="https://2.bp.blogspot.com/-wWoEU0xkano/XC_T1QXhi-I/AAAAAAAACj4/3-oNJ8MYelEU86e4T8EEMx31SV2RGE0mwCLcBGAs/s200/Witch%2BKitchen%2BLogo%2B4.jpg" width="141" /></a></div>
<span style="background-color: white; color: #252320;">With a bit of encouragement from several supportive, dreamer types, (especially Chef Carrie Riggs at Restaurant Alma) I started my own little business growing edible flowers called <a href="https://www.facebook.com/witchkitchenmagick/" target="_blank">Witch Kitchen</a>. That I get to share in the blossoming endeavor with our 4 year-old daughter means growth aplenty, both in the garden and in the heart. </span><span style="background-color: white; color: #252320;"><br /></span><span style="background-color: white; color: #252320;"><br /></span><span style="background-color: white; color: #252320;"><br /></span><span style="background-color: white; color: #252320;"><br /></span><br />
<span style="background-color: white; color: #252320;"><br /></span><span style="background-color: white; color: #252320;"><br /></span><span style="background-color: white; color: #252320;">Here are some recaps from years gone by. It appears that I forgot to do a recap last year. C'est la vie.</span><br />
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<li><a href="http://eatsustainable.blogspot.com/2017/01/these-are-few-of-my-favorite-things-2016.html?m=0" target="_blank">These are a few of My Favorite Things: 2016</a></li>
<li><span style="font-family: inherit;"><a href="http://eatsustainable.blogspot.com/2016/01/these-are-few-of-my-favorite-edible.html" target="_blank">These are a Few of My Favorite Things: 2015</a></span></li>
<li><a href="http://www.reetsyburger.com/2015/01/these-are-few-of-my-favorite-things-2014.html" style="font-family: inherit;" target="_blank"><span style="font-family: inherit;"><span style="line-height: 20.79px;">These are a Few of My Favorite Things: 201</span>4</span></a></li>
<li><a href="http://www.reetsyburger.com/2014/02/these-are-few-of-my-favorite-things-2013.html" style="line-height: 20.79px; text-decoration-line: none;" target="_blank">These are a Few of My Favorite Things: 2013</a></li>
<li><a href="http://www.reetsyburger.com/2013/01/these-are-few-of-my-favorite-things-2012.html" style="line-height: 20.79px; text-decoration-line: none;" target="_blank">These are a Few of My Favorite Things: 2012</a></li>
<li><a href="http://www.reetsyburger.com/2012/01/these-are-few-of-my-favorite-things.html" style="background-color: white; line-height: 20.79px; text-decoration-line: none;" target="_blank"><span style="font-family: inherit;">These Are a Few of My Favorite Things: 2011</span></a></li>
<li><a href="http://www.reetsyburger.com/2011/01/these-are-few-of-my-favorite-things.html" style="background-color: white; line-height: 20.79px; text-decoration-line: none;" target="new"><span style="font-family: inherit;">These Are a Few of My Favorite Things: 2010</span></a></li>
<li><span style="font-family: inherit; line-height: 20.79px;"><a href="http://www.reetsyburger.com/2010/01/2009-few-of-my-favorite-edible-things.html" style="line-height: 20.79px; text-decoration-line: none;">2009: A Few of My Favorite Edible Things</a></span></li>
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Sure, I know better, but I decided to cross-post this content from my other blog, <a href="http://eatsustainable.blogspot.com/2019/01/these-are-few-of-my-favorite-things-2018.html" target="_blank">You Are Where You Eat</a>.<br />
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[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-40821344245322287212016-01-26T16:29:00.004-06:002016-01-26T21:10:08.541-06:00 These are a Few of My Favorite (Edible) Things 2015<span style="font-family: inherit; font-size: large;">“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” ― Ruth Reichl</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>When <i>Gourmet Magazine</i> closed its doors in 2009, the influential and talented Ruth Reichl continued recording her food adventures in books; years later, she's still finding satisfaction, inspiration, and a paycheck through the daily act of preparing, consuming, and discussing her endlessly delicious life. Even though an expanding career in sustainable agriculture and a small child at home afforded me less time to record/document my food-related adventures this year, my job and daughter simultaneously afforded me new edible opportunities. So while I am no Reichl, I am grateful for my endlessly delicious life.<br />
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And with that in mind, here are my favorite food-related things from 2015, in no particular order.<br />
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-Dk8zwNbX__g/Vqe6_ZJCAtI/AAAAAAAACAM/PnRJSpv_VLI/s1600/Pok%2BPok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Dk8zwNbX__g/Vqe6_ZJCAtI/AAAAAAAACAM/PnRJSpv_VLI/s320/Pok%2BPok.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;">A trip to Portland meant dinner at <a href="http://www.pokpokpdx.com/" target="_blank">Pok Pok</a>. I rounded up a group of 12 colleagues, and the kind folks at Pok Pok graciously served us dozens of dishes at a colorful table located on a three season porch. The famous chicken wings they served up were juicy and tender, and the crispy skin was generously bathed in a glaze expertly balanced with sugar, fish sauce, and chili paste. </span></div>
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<span style="font-family: inherit;">2. </span></div>
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-DyZ7vcYbRw0/Vqe9LLjXU4I/AAAAAAAACAU/hdJl3NDOhyI/s1600/Voodoo%2BDoughnut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DyZ7vcYbRw0/Vqe9LLjXU4I/AAAAAAAACAU/hdJl3NDOhyI/s320/Voodoo%2BDoughnut.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;">A night of Portland microbrewery tours gave rise to a hankering for <a href="http://voodoodoughnut.com/" target="_blank">VooDoo Doughnut</a>s. While the namesake doughnut pictured here garnered the most attention from the masses, the apple fritter and the old fashioned cake doughnuts garnered the most love from my taste buds.</span></div>
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<span style="font-family: inherit;">3. </span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><a href="http://1.bp.blogspot.com/-z0zCBWGY_f8/Vqe_LTogN3I/AAAAAAAACAg/xu_rbQNyphA/s1600/Totsoi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-z0zCBWGY_f8/Vqe_LTogN3I/AAAAAAAACAg/xu_rbQNyphA/s320/Totsoi.jpg" width="320" /></a> </span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;">I planted totsoi in my garden for the first time this year, and I'm pleased to report that it's killer.</span> <span style="line-height: 18.2px;">Tender, succulent, and just a bit spicy, it's become my favorite green to grow at home. </span></span></div>
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<span style="font-family: inherit;"><span style="color: #545454; line-height: 18.2px;">4.</span></span></div>
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<span style="font-family: inherit;"><a href="http://2.bp.blogspot.com/-x0oWktiJRtg/Vqfh2QTp3AI/AAAAAAAACA4/MmzN69RCC4o/s1600/Tomato%2BTaste%2BTest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-x0oWktiJRtg/Vqfh2QTp3AI/AAAAAAAACA4/MmzN69RCC4o/s320/Tomato%2BTaste%2BTest.jpg" width="320" /></a></span></div>
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<span style="font-family: inherit;">While taking a tour of the<a href="http://westmadison.ars.wisc.edu/" target="_blank"> West Madison Agricultural Research Center</a> in Wisconsin, we chanced upon a graduate student running a tomato taste test. We were lucky enough to get roped into participating in her taste test, and it was a lovely way to pass a sunny afternoon on the farm.</span></div>
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<span style="font-family: inherit;">5. </span></div>
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-Y4T--aHasH4/Vqfi4BdzWeI/AAAAAAAACBE/X0YPYEdfm48/s1600/Cheese%2BCurds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-Y4T--aHasH4/Vqfi4BdzWeI/AAAAAAAACBE/X0YPYEdfm48/s200/Cheese%2BCurds.jpg" width="200" /></a> <a href="http://4.bp.blogspot.com/-vxikb5H1Tuk/Vqfi4GDU5SI/AAAAAAAACBA/iimdOE_5ZDE/s1600/Lone%2Bgrazer%2Bstring%2Bcheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-vxikb5H1Tuk/Vqfi4GDU5SI/AAAAAAAACBA/iimdOE_5ZDE/s200/Lone%2Bgrazer%2Bstring%2Bcheese.jpg" width="200" /></a> </span></div>
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<span style="font-family: inherit;">Two Minnesota cheese makers made big splashes this year with seemingly basic products - cheese curds and string cheese. <a href="http://redheadcreamery.com/" target="_blank">Red Head Creamery</a>'s cheese curds are HUGE, squeaky at room temperature, and "udderly" satisfying. <a href="http://www.thelonegrazer.com/#home" target="_blank">Lone Grazer</a>'s string cheese is hand stretched, and you can tell; it's super stringy and has a salty milkiness that keeps me running back to the co-op for more.</span></div>
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<span style="font-family: inherit;">6. </span></div>
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-8G-wRlyCeLA/Vqfkh9OaaTI/AAAAAAAACBU/wbDVCrbkgAg/s1600/Southern%2Bfried%2Bchicken%252C%2Bcollard%2Bgreens%252C%2Bcheeseburger%252C%2Bhush%2Bpuppies%252C%2Band%2Bpecan%2Bpie%2Ba%2Bla%2Bmode%2BRevival.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-8G-wRlyCeLA/Vqfkh9OaaTI/AAAAAAAACBU/wbDVCrbkgAg/s320/Southern%2Bfried%2Bchicken%252C%2Bcollard%2Bgreens%252C%2Bcheeseburger%252C%2Bhush%2Bpuppies%252C%2Band%2Bpecan%2Bpie%2Ba%2Bla%2Bmode%2BRevival.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;"><a href="http://revivalmpls.com/" target="_blank">Revival</a> in Minneapolis sizzled onto the scene with some of the best fried chicken I've had the pleasure of devouring. The Southern fried chicken is everything I want in fried chicken - the skin is heavily seasoned, lightly breaded, and fried to a crisp, the meat is tender and juicy, and it's served with dynamite sauces. The collard greens are a salty/sweet side that pair perfectly with the chicken, and the burger gets plenty of warranted applause with its double patty, cheese, and bacon. Don't even get me started on the pecan pie. A visit to Revival is worth the extra sit ups.</span></div>
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<span style="font-family: inherit;">7. </span></div>
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<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-RDRLsctEn84/Vqfnv2XTNyI/AAAAAAAACBk/KaSQFDhNwnM/s1600/Illinois%2BPeach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-RDRLsctEn84/Vqfnv2XTNyI/AAAAAAAACBk/KaSQFDhNwnM/s320/Illinois%2BPeach.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;">I picked this peach from a secret location in Illinois. It was sublime in a way that only a freshly picked, sun-warmed, juicy peach can be.</span></div>
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<span style="font-family: inherit;">8. </span></div>
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-ooHTiyfq37c/VqfoAiL1m_I/AAAAAAAACBs/MdyI55Rjlrg/s1600/Dutch%2BGirl%2BCreamery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ooHTiyfq37c/VqfoAiL1m_I/AAAAAAAACBs/MdyI55Rjlrg/s320/Dutch%2BGirl%2BCreamery.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;"><span style="color: #141823; line-height: 19.32px;">I had a chance to visit Charuth Van Buezekim's <a href="http://www.lonetreefoods.com/dutch-girl-creamery/" target="_blank">Dutch Girl Creamery</a> in Nebraska this fall. She won an </span><a class="profileLink" data-hovercard="/ajax/hovercard/page.php?id=370614830800" href="https://www.facebook.com/AmericanCheeseSociety/" style="color: #3b5998; cursor: pointer; line-height: 19.32px; text-decoration: none;">American Cheese Society</a><span style="color: #141823; line-height: 19.32px;"> blue ribbon for her Rosa Maria manchego-style cheese in July 2015, and now I know why. It's too legit to quit.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 19.32px;"><span style="color: #141823;">9.</span></span></span></div>
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-Xlkb8XuimrM/VqfpwblqsKI/AAAAAAAACB8/dC7kHDjY3OM/s1600/kouign-amann.jpg" imageanchor="1" style="color: #141823; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Xlkb8XuimrM/VqfpwblqsKI/AAAAAAAACB8/dC7kHDjY3OM/s320/kouign-amann.jpg" width="320" /></a><span style="color: #141823;"> </span></span></div>
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<span style="font-family: inherit;"><span style="color: #141823;">If you're as big a fan as I am of the Great British Bakeoff, you'll understand how one's brain becomes boggled by the bounty of pastries that exist. Fortunately, I have a frien</span><span style="font-family: inherit;"><span style="color: #141823;">d who is a pastry chef, and who is endlessly curious about ways to combine flour, butter, and sugar. Carrie made</span> <span style="line-height: 18.2px;"><a href="http://www.bonappetit.com/recipe/kouign-amann" target="_blank">kouign amann</a> and I love her for it.</span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #141823; line-height: 19.32px;">10. </span></span></div>
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<span style="font-family: inherit;"><a href="http://2.bp.blogspot.com/-BEyC76sqmtI/VqfrXkQi_6I/AAAAAAAACCI/o9DSyA_zWik/s1600/Vesuvius%2BPizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BEyC76sqmtI/VqfrXkQi_6I/AAAAAAAACCI/o9DSyA_zWik/s320/Vesuvius%2BPizza.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;">Should you find yourself in Ames, Iowa, <a href="http://www.thecafeames.com/" target="_blank">The Cafe </a>is a great choice for fresh, local food, but <a href="http://www.vesuvius-wfp.com/Vesuvius_Wood-Fired_Pizza/Method.html" target="_blank">Vesuvius Pizza</a> should make your short list. Their #9 signature wood-fired pizza boasts a garlic cream sauce, <span style="color: #333333; font-family: inherit; line-height: 20.79px;">La Quercia prosciutto, fresh mozzarella, caramelized onions, and fresh basil. The strip mall pizza joint features a good selection of craft beer and artwork by Minneapolis's own Adam Turman. </span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333; font-family: inherit; line-height: 20.79px;">11. </span></span></div>
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-5AKlE8RAJDY/VqftUqHn05I/AAAAAAAACCU/f6Idg7RvqWg/s1600/Foxy%2BFalafel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5AKlE8RAJDY/VqftUqHn05I/AAAAAAAACCU/f6Idg7RvqWg/s320/Foxy%2BFalafel.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;">Never underestimate the power of a fantastic luncheon with a foxy fabricator. After a successful run as a food truck, <a href="http://foxyfalafel.com/" target="_blank">Foxy Falafel</a> opened a bricks and mortar restaurant in St Paul awhile back, and the cozy location proved to be memorable spot for a luncheon date complete with crispy-on-the-outside-fluffy-on-the-inside falafel balls, lightly dressed fresh greens, beer, and sweet treats.</span></div>
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<span style="font-family: inherit;">12. </span></div>
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<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-1G7RFjkTODE/Vqf0EHAGqmI/AAAAAAAACC8/RCy6afNcyTs/s1600/strawberry%2Bpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-1G7RFjkTODE/Vqf0EHAGqmI/AAAAAAAACC8/RCy6afNcyTs/s320/strawberry%2Bpie.jpg" width="320" /></a></span></div>
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<span style="font-family: inherit;">Our industrious and fun-loving neighbors hosted their annual "Fryfest" again this year. I brought some deep fried Vietnamese style egg rolls as an entry and won this homemade strawberry pie. </span></div>
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<span style="font-family: inherit;">12. </span></div>
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<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-CV5BvQmADHk/VqfvC2OczDI/AAAAAAAACCk/ZQK8fs16_1M/s1600/Mags%2Band%2BSpaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-CV5BvQmADHk/VqfvC2OczDI/AAAAAAAACCk/ZQK8fs16_1M/s320/Mags%2Band%2BSpaghetti.jpg" width="320" /></a></span></div>
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<span style="font-family: inherit;">This year, I spent most of my actual birthday on the road en route from Nebraska. This weary traveler came home to hugs, a bouquet, and a warm spaghetti dinner. Spaghetti dinner with this little gal and her dad never gets old.</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 20.79px;">Previous Year's Recaps:</span></span><br />
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<ul>
<li><a href="http://www.reetsyburger.com/2015/01/these-are-few-of-my-favorite-things-2014.html" target="_blank"><span style="font-family: inherit;"><span style="line-height: 20.79px;">These are a Few of My Favorite Things: 201</span>4</span></a></li>
</ul>
<ul>
<li><a href="http://www.reetsyburger.com/2014/02/these-are-few-of-my-favorite-things-2013.html" style="line-height: 20.79px; text-decoration: none;" target="_blank"><span style="font-family: inherit;">These are a Few of My Favorite Things: 2013</span></a></li>
</ul>
<ul>
<li><a href="http://www.reetsyburger.com/2013/01/these-are-few-of-my-favorite-things-2012.html" style="line-height: 20.79px; text-decoration: none;" target="_blank"><span style="font-family: inherit;">These are a Few of My Favorite Things: 2012</span></a></li>
</ul>
<ul>
<li><a href="http://www.reetsyburger.com/2012/01/these-are-few-of-my-favorite-things.html" style="background-color: white; line-height: 20.79px; text-decoration: none;" target="_blank"><span style="font-family: inherit;">These Are a Few of My Favorite Things: 2011</span></a></li>
</ul>
<ul>
<li><a href="http://www.reetsyburger.com/2011/01/these-are-few-of-my-favorite-things.html" style="background-color: white; line-height: 20.79px; text-decoration: none;" target="new"><span style="font-family: inherit;">These Are a Few of My Favorite Things: 2010</span></a></li>
</ul>
<ul>
<li><a href="http://www.reetsyburger.com/2010/01/2009-few-of-my-favorite-edible-things.html" style="background-color: white; line-height: 20.79px; text-decoration: none;"><span style="font-family: inherit;">2009: A Few of My Favorite Edible Things</span></a></li>
</ul>
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<span style="font-family: inherit;">[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]</span>Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-3787242038865249062015-01-06T15:05:00.001-06:002015-01-06T15:31:19.842-06:00These are a Few of My Favorite (Edible) Things 2014<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><span style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; line-height: 21px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="box-sizing: border-box;"><span style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="box-sizing: border-box;">M.F.K. Fisher once said,</span></span>“First we eat, then we do everything else.” This year, we ate, then we had a baby, then we ate again. We didn't travel to exotic destinations, but we had plenty of adventures around the Midwest and behind our own front door. </span></span><span style="background-color: white; color: #333333; line-height: 20.7900009155273px;">And so with that in mind, here are my favorite food-related things from 2014, in no particular order.</span></span></div>
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<span style="font-family: inherit;">1. BABY DREAMS. Our little Margaret Mae expanded the horizons of our hearts when she was born in April. We've <a href="https://www.flickr.com/photos/gergistheword/sets/72157647177918061/" target="_blank">sketched out many of our dreams</a> about her, some of which involve charcuterie. </span></div>
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<span style="font-family: inherit;"><a href="https://farm4.staticflickr.com/3909/14857636867_6a7973dd67_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://farm4.staticflickr.com/3909/14857636867_6a7973dd67_z.jpg" width="320" /></a> </span></div>
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<span style="font-family: inherit;">2. ALEMAR CHEESE. Midwest cheese makers manage to knock my socks off, year after year. To my delight in 2014,<span style="background-color: white; line-height: 21px;"> </span><a href="http://alemarcheese.com/" style="background-color: white; color: #006699; line-height: 21px; text-decoration: none;" target="_blank">Alemar Cheese Company</a><span style="background-color: white; line-height: 21px;"> released a new brie-style cheese called Blue Earth. </span><span style="background-color: white; line-height: 21px;">It’s slightly buttery, with a mild brie flavor, and an utterly unctuous texture. </span></span></div>
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<span style="font-family: inherit;"><a href="https://farm8.staticflickr.com/7543/15812901655_942e67de2c_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://farm8.staticflickr.com/7543/15812901655_942e67de2c_z.jpg" width="320" /></a> <span style="background-color: white; line-height: 18.2000007629395px;"> </span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 18.2000007629395px;">3. <a href="https://www.facebook.com/stisidorescheese" target="_blank">ST ISADORE'S MEAD</a>. </span><span style="background-color: white; font-family: inherit; line-height: 18.2000007629395px;">Inga Witscher</span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.2000007629395px;"> is a fourth-generation organic dairy farmer and the host of the television program, </span></span><a href="http://aroundthefarmtable.com/about/" style="font-family: inherit; line-height: 18.2000007629395px;" target="_blank">Around the Farm Table</a><span style="font-family: inherit;"><span style="line-height: 18.2000007629395px;">. We had the pleasure of enjoying dinner at her home in Western Wisconsin earlier this year, where she served us tender</span></span><span style="font-family: inherit;"><span style="line-height: 18.2000007629395px;"> veal, home made cheese, and roasted vegetables - all from her farm.</span></span></span></div>
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<a href="http://3.bp.blogspot.com/-jy9Q6a09xWw/VKxIZy3ZvgI/AAAAAAAABzk/mdyQ6y3wwv4/s1600/Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jy9Q6a09xWw/VKxIZy3ZvgI/AAAAAAAABzk/mdyQ6y3wwv4/s1600/Chicken.JPG" height="320" width="320" /></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 21px;">4. FRIED CHICKEN. Two days after we came home from the hospital with the babe, our neighbors, Jess and Sarah, showed up on our doorstep all dolled up in vintage dresses carrying a basket of fresh fried chicken, </span></span><span style="line-height: 21px;">sautéed</span><span style="font-family: inherit;"><span style="line-height: 21px;"> greens, biscuits, and key lime pie. No joke, I think gerg started crying while he was eating it. </span></span></span></div>
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<span style="font-family: inherit;"><a href="http://photos-d.ak.instagram.com/hphotos-ak-xpa1/t51.2885-15/10175174_1563469117214323_1469432355_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://photos-d.ak.instagram.com/hphotos-ak-xpa1/t51.2885-15/10175174_1563469117214323_1469432355_n.jpg" height="320" width="320" /></a> </span></div>
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<span style="font-family: inherit;">5. WISE ACRE. An afternoon luncheon on a glorious sunny day at <a href="http://www.wiseacreeatery.com/" target="_blank">Wise Acre Eatery</a> was a special treat last summer. This s<span style="background-color: #fefefe; color: #222222; line-height: 20px;">alted caramel, vanilla custard, and espresso shake was a heavenly end to a lovely meal.</span></span></div>
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5. BOOZE. Two weeks after baby arrived, we joyfully restocked the liquor cabinet and larder with spirits, kickass microbrews, and wine. We toasted, and toasted, and toasted, until we were toasted. </div>
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6. GLAM DOLL DONUTS. Remember that time when I was 38 weeks pregnant and Ben delivered a box of <a href="http://www.glamdolldonuts.com/" target="_blank">Glam Doll Donuts</a> to our house? No? Well, I'll never forget that.</div>
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<span style="font-family: inherit;">7. BRASSERIE ZENTRAL. The<span style="background-color: white; color: #333333; line-height: 17.9999408721924px;"> </span><span style="background-color: white; color: #333333; line-height: 17.9999408721924px;">lamb neck ragout and braised red cabbage over house-made gnocchi at <a href="http://www.zentral-mpls.com/" target="_blank">Brasserie Zentral</a> made for a memorable birthday meal, as did the chocolate mousse cake, the cocktails, and the leisurely motorcycle ride to and fro with my husband. </span></span></div>
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<a href="https://farm8.staticflickr.com/7384/13049683615_1d20aec0c1_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://farm8.staticflickr.com/7384/13049683615_1d20aec0c1_z.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">8. BABY SHOWER. I'll never forget all of the amazing food served at my baby shower at the Pearson residence, including two fruit tarts made with love by rising pastry boss and all-around lovable gal, <a href="http://www.restaurantalma.com/about_us.aspx" target="_blank">Carrie Riggs</a>. </span></div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://scontent-b-ord.cdninstagram.com/hphotos-xap1/l/t51.2885-15/10507880_593155024116100_1893455682_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://scontent-b-ord.cdninstagram.com/hphotos-xap1/l/t51.2885-15/10507880_593155024116100_1893455682_n.jpg" height="320" width="320" /></a></span></div>
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<span style="font-family: inherit;">9. COPPER HEN. The </span><span style="background-color: white; font-family: inherit; line-height: 21px;">“breakfast cupcake” at <a href="http://www.copperhenkitchen.com/" target="_blank">The Copper Hen</a> features fresh blueberries and bacon on buttery crumble cake. The whole works is topped with cream cheese frosting and maple syrup. It's a bit of a breakfast bomb, but it hits the spot with a cup of hot coffee.</span></div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://distilleryimage2.ak.instagram.com/ec338e1eb1ce11e394a00ec3b6531b36_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://distilleryimage2.ak.instagram.com/ec338e1eb1ce11e394a00ec3b6531b36_8.jpg" height="320" width="320" /></a></span></div>
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<span style="font-family: inherit;">10. STOCKHOLM PIE COMPANY. After YEARS of wishing and waiting,</span><span style="font-family: inherit;"> we finally made it to the </span><a href="http://www.stockholmpiecompany.com/" style="font-family: inherit;" target="_blank">Stockholm Pie Company</a><span style="font-family: inherit;"> where I savored this decadent slice of chocolate cream pie. </span></div>
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<span style="background-color: #fefefe; color: #222222; font-family: inherit; line-height: 20px;">11. RED STAG. Dominating Bloody Marys and bunch at the Red Stag with the Pearsons and Drabandts before heading to The Bank to watch the Packers school the Vikings was totally tubular.</span></div>
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<span style="font-family: inherit;"><a href="http://scontent-a-ord.cdninstagram.com/hphotos-xap1/t51.2885-15/10616991_949513885065660_2138530020_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://scontent-a-ord.cdninstagram.com/hphotos-xap1/t51.2885-15/10616991_949513885065660_2138530020_n.jpg" height="320" width="320" /></a> </span></div>
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<span style="font-family: inherit;">12. RECOVERY FOOD. Four months after the baby was born, I made an encore appearance at the hospital to have my gall bladder removed. While I recovered, our friends and family went above and beyond, with food and love (in order left to right, top to bottom): baked e<span style="background-color: #fefefe; color: #222222; line-height: 20px;">nchiladas from the Pearsons, fresh spring rolls from the Ackermans, savory hand pies from Carrie, kefta and orzo salad from Jon and Aimee, Niçoise salad from Dan and Rachelle, taco salad from the Lorges, and pulled pork sandwiches from Reed and Sarah!</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: #fefefe; color: #222222; line-height: 20px;">Other notables:</span></span></div>
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<li><span style="background-color: #fefefe; color: #222222; font-family: inherit; line-height: 20px;">Maggie's first dim sum with the Liens, Trans, and Micah and Sarah.</span></li>
<li><span style="background-color: #fefefe; color: #222222; font-family: inherit; line-height: 20px;">The time we surprised the Drabandts with bloody Mary's, and Tim's parents were there and we ended up day drinking and talking smart about the Packers. </span></li>
<li><span style="background-color: #fefefe; color: #222222; line-height: 20px;">The caramel and toasted almond tart that Aimee made on NYE.</span></li>
<li><span style="background-color: #fefefe; color: #222222; line-height: 20px;">The epic gingerbread castle we made with the Flanagan side of the family.</span></li>
<li><span style="color: #222222;"><span style="background-color: #fefefe; line-height: 20px;">Remember how gorgeous it was in September? We enjoyed a glorious luncheon at Sea Salt in September with the Hirbars that I shant forget.</span></span></li>
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<span style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><span style="font-family: inherit;">Previous Year's Recaps:</span></span><br />
<span style="font-family: inherit;"><a href="http://www.reetsyburger.com/2014/02/these-are-few-of-my-favorite-things-2013.html" target="_blank">These are a Few of My Favorite Things: 2013</a><br style="background-color: white; color: #333333; line-height: 20.7900009155273px;" /><a href="http://www.reetsyburger.com/2013/01/these-are-few-of-my-favorite-things-2012.html" style="background-color: white; color: #007710; line-height: 20.7900009155273px; text-decoration: none;" target="_blank">These are a Few of My Favorite Things: 2012</a><br style="background-color: white; color: #333333; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><a href="http://www.reetsyburger.com/2012/01/these-are-few-of-my-favorite-things.html" style="color: #007710; text-decoration: none;" target="_blank">These Are a Few of My Favorite Things: 2011</a></span><br style="background-color: white; color: #333333; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><a href="http://www.reetsyburger.com/2011/01/these-are-few-of-my-favorite-things.html" style="color: #007710; text-decoration: none;" target="new">These Are a Few of My Favorite Things: 2010</a></span><br style="background-color: white; color: #333333; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #333333; line-height: 20.7900009155273px;"><a href="http://www.reetsyburger.com/2010/01/2009-few-of-my-favorite-edible-things.html" style="color: #007710; text-decoration: none;">2009: A Few of My Favorite Edible Things</a></span></span><br />
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[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com2tag:blogger.com,1999:blog-19692112.post-8374581713710122462014-02-04T15:12:00.002-06:002014-02-04T16:59:53.766-06:00These Are a Few of My Favorite Things: 2013Dorothy Day once said, "Food for the body is not enough. There must be food for the soul." So many of the meals I've enjoyed this year were about more than just the food. The company, the atmosphere, the location, the dirty jokes, the variety of forks - all of that contributed to my highlights this year.<br />
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I had so many dining experiences that served as food for the body AND the soul. <br />
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So without further belaboring the point, here are my favorite edible things from 2013, in no particular order.<br />
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<a href="http://3.bp.blogspot.com/-7m7qfZ6qL24/UvFK2obWeAI/AAAAAAAABjk/kg4eVUTZsN8/s1600/skuna+bay.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7m7qfZ6qL24/UvFK2obWeAI/AAAAAAAABjk/kg4eVUTZsN8/s1600/skuna+bay.jpg" height="200" width="200" /></a></div>
<span style="font-family: inherit;">1. </span>BOROUGH<span style="font-family: inherit;">. Gerg and I had the opportunity to enjoy a five-</span><span style="background-color: #fefefe; font-family: inherit; line-height: 20px;">course, Skuna Bay salmon dinner at <a href="http://www.boroughmpls.com/" target="_blank">Borough</a> shortly after they opened last year. The gravlax topped blini (upper left) was particularly lovely.</span><br />
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<a href="http://2.bp.blogspot.com/-8Unw6DbXWVc/UvFK75ydaHI/AAAAAAAABjs/OpjYKxRuqik/s1600/Glam+doll.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8Unw6DbXWVc/UvFK75ydaHI/AAAAAAAABjs/OpjYKxRuqik/s1600/Glam+doll.jpg" height="200" width="200" /></a></div>
<span style="font-family: inherit;">2. GLAM DOLL DONUTS. </span><a href="http://www.glamdolldonuts.com/" style="font-family: inherit;" target="_blank">Glam Doll Donuts</a> opened this year, to the cheers of late night donut lovers everywhere. <span style="font-family: inherit;">After a night on the town, we grabbed a heaping platter of donuts</span><span style="font-family: inherit;">, featuring my favorite, the Femme Fatale, filled with fresh raspberry curd and topped with vanilla icing. I DIG IT.</span><br />
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<a href="http://1.bp.blogspot.com/-Sgyt6ALbG68/UvFLCFpylQI/AAAAAAAABj0/zdWxFj-zamc/s1600/Valentino+Pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Sgyt6ALbG68/UvFLCFpylQI/AAAAAAAABj0/zdWxFj-zamc/s1600/Valentino+Pasta.jpg" height="200" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;">3. VALENTINO PASTA. Much to my surprise, a <a href="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/July-2012/Pantry-Pasta-Worth-the-Purchase/" target="_blank">blast from the past started a pasta business</a> last year. These home made p</span><span style="background-color: #fefefe; line-height: 20px;">ork meatballs and red sauce with Valentino spelt lumache pasta were perfection. <a href="http://valentinopasta.com/" target="_blank">Valentino pasta</a> is handmade, small batch pasta from Chicago. </span></span><br />
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<a href="http://3.bp.blogspot.com/-5vVRC51rzJs/UvFLHjPiQFI/AAAAAAAABj8/-ZZl_0lRrzc/s1600/Froz+Broz.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5vVRC51rzJs/UvFLHjPiQFI/AAAAAAAABj8/-ZZl_0lRrzc/s1600/Froz+Broz.jpg" height="200" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;">4. FROZBROZ. We adored the </span></span><span style="background-color: #fefefe; line-height: 20px;">Cinnamon Candied Pecan AND the 3x Chocolate ice cream we got from </span><a href="http://frozbroz.com/" style="font-family: inherit; line-height: 20px;" target="_blank">Froz Broz</a> as our prize for supporting their kickstarter this year<span style="background-color: #fefefe; font-family: inherit; line-height: 20px;">. <span style="font-family: inherit;">T</span></span><span style="font-family: inherit;"><span style="background-color: white; line-height: 21px;">he ice cream-making duo known for their zany flavors and random Facebook ice cream giveaways is finally selling pints of their killer ice cream at their new commercial kitchen space at </span><a href="http://cityfoodstudio.com/" style="background-color: white; color: #006699; line-height: 21px; text-decoration: none;" target="_blank">CityFoodStudio</a><span style="background-color: white; line-height: 21px;">.</span></span><br />
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<a href="http://3.bp.blogspot.com/-YaoxlTETdjE/UvFLNCJ9G4I/AAAAAAAABkE/lygrkHwQhkU/s1600/peaches.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YaoxlTETdjE/UvFLNCJ9G4I/AAAAAAAABkE/lygrkHwQhkU/s1600/peaches.jpg" height="200" width="200" /></a></div>
<span style="background-color: #fefefe; font-family: inherit; line-height: 20px;">5. FRESH INDIANA PEACHES. These </span><span style="background-color: #fefefe;"><span style="font-family: inherit;"><span style="line-height: 20px;">freshly harvested peaches at </span></span><a href="http://www.tuttleorchards.com/" style="font-family: inherit; line-height: 20px;" target="_blank">Tuttles Orchard</a><span style="font-family: inherit;"><span style="line-height: 20px;"> in Greenfield, Indiana were mind-blowingly good. My </span></span><span style="line-height: 20px;">colleagues</span><span style="font-family: inherit;"><span style="line-height: 20px;"> and I had an opportunity to do a multi-day farm tour around Indianapolis this year, and we stopped by Tuttles Orchard at peak peach season. Lucky us.</span></span></span><br />
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<a href="http://1.bp.blogspot.com/-9SoMOdl8pYU/UvFLSuTdjZI/AAAAAAAABkM/H0f4Frtr-Hs/s1600/Two+Ponies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9SoMOdl8pYU/UvFLSuTdjZI/AAAAAAAABkM/H0f4Frtr-Hs/s1600/Two+Ponies.jpg" height="200" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;">6. PIZZA NIGHT AT TWO PONIES GARDEN. Four fabulous friends had a chance to grab a m</span><span style="background-color: #fefefe; line-height: 20px;">argherita pizza at <a href="http://www.twoponygardens.com/pizza-nights.html" target="_blank">Two Ponies Garden </a>in Long Lake, MN this fall. The pizza was a high five for your mouth, but the atmosphere was even better. We loved hiking through their dahlia garden.</span></span><br />
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<a href="http://3.bp.blogspot.com/-XQYV8x-0PWQ/UvFLZF4QgdI/AAAAAAAABkU/X7hBwlt5fa0/s1600/Alma+mussels.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XQYV8x-0PWQ/UvFLZF4QgdI/AAAAAAAABkU/X7hBwlt5fa0/s1600/Alma+mussels.jpg" height="200" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;">7. RESTAURANT ALMA. </span><span style="background-color: #fefefe; line-height: 20px;">A noteworthy birthday celebration at </span></span><a href="http://www.restaurantalma.com/" style="line-height: 20px;" target="_blank">Restaurant Alma</a><span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;"> included a 9-course dinner and 3-co</span></span><span style="background-color: #fefefe; line-height: 20px;"><span style="font-family: inherit;">urse dessert. The standouts for me were the wild cod and mussel stew and</span></span><span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;"> the h</span><span style="background-color: white; color: #342400; line-height: 18.080400466918945px;">oney chocolate pot du creme. We also raised a glass to our friend, Carrie, who became the pastry chef at Alma this year.</span></span><br />
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<a href="http://2.bp.blogspot.com/-vsYTf3Bluyk/UvFLePjvnwI/AAAAAAAABkc/XlssR5a3Mto/s1600/Covert+blueberries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vsYTf3Bluyk/UvFLePjvnwI/AAAAAAAABkc/XlssR5a3Mto/s1600/Covert+blueberries.jpg" height="200" width="200" /></a></div>
<span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;">8. FRESH MICHIGAN BLUEBERRIES. On a week-long farm tour through Michigan, some colleagues and I stopped to t</span><span style="background-color: #fefefe; line-height: 20px;">alk with blueberry growers in Covert, MI. We walked and talked through the rows of bushes and nibbled on freshly harvested blueberries for lunch!</span></span><br />
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<a href="http://2.bp.blogspot.com/-QlAXusECn8I/UvFLj6W2RrI/AAAAAAAABkk/sytuiOap1wY/s1600/Lakeview.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QlAXusECn8I/UvFLj6W2RrI/AAAAAAAABkk/sytuiOap1wY/s1600/Lakeview.jpg" height="200" width="200" /></a></div>
<span style="background-color: #fefefe;"><span style="font-family: inherit;"><span style="line-height: 20px;">9. LAKEVIEW DRIVE INN. On a </span></span><span style="line-height: 20px;">day-trip</span><span style="font-family: inherit;"><span style="line-height: 20px;"> date to Winona, MN, Gerg and I s</span></span></span><span style="background-color: #fefefe; font-family: inherit; line-height: 20px;">topped at the <a href="http://www.lakeviewdriveinn.com/" target="_blank">Lakeview Drive Inn</a> for some fried sunfish and a home made root beer. It was a perfect Minnesota summer lunch with the handsomest companion.</span><br />
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<a href="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/July-2013/The-Soft-Cheeses-of-Summer/Good-Thunder.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/July-2013/The-Soft-Cheeses-of-Summer/Good-Thunder.jpg" height="200" width="183" /></a></div>
<span style="font-family: inherit;"><span style="background-color: #fefefe; line-height: 20px;">10. </span><span style="background-color: white; line-height: 21px;"> GOOD THUNDER. </span><span style="background-color: white; line-height: 21px;">Made with grass-fed milk from Cedar Summit Farm, <a href="http://alemarcheese.com/products/good-thunder/" target="_blank">Alemar Cheese's Good Thunder</a> has a stiffer, pasty texture, with a smoothness that is slightly reminiscent of its sister cheese, Bent River. New this year, these lovely squares of cheese are molded and salted by Kieth Adams and his crew, and then the rind is washed in Surly Bender, an oatmeal brown ale.</span><span style="background-color: white; line-height: 21px;"> </span></span><br />
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<a href="http://s3-media3.ak.yelpcdn.com/bphoto/y5iiiy6-KN2PBDH2MTg-pQ/l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://s3-media3.ak.yelpcdn.com/bphoto/y5iiiy6-KN2PBDH2MTg-pQ/l.jpg" height="150" width="200" /></a></div>
<span style="font-family: inherit;">11. BURCH STEAK. <a href="http://burchrestaurant.com/" target="_blank">Burch</a> opened in 2013 to thunderous applause, and while I adore their dumplings and pizza, the wood roasted marrow bone with gremolata is my favorite dish there. We rang in the New Year at Burch this year, with a grip of some of our favorite folks, and it was a damn good idea.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="http://1.bp.blogspot.com/-Nc2ik3rZPtw/UWMHPhvK5QI/AAAAAAAABVE/Kubtl8UDlAk/s320/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Nc2ik3rZPtw/UWMHPhvK5QI/AAAAAAAABVE/Kubtl8UDlAk/s200/photo+4.JPG" height="200" width="149" /></a></div>
12. TRAVAIL AND UMAMI. Before <a href="https://www.facebook.com/Travailkitchen" target="_blank">Travail</a> closed in 2013, we had to stop in for one last supper. My favorite dish that night was th<span style="font-family: inherit;">e <span style="background-color: white; color: #333333; line-height: 20px; text-align: center;">angliotti with asparagus, a poached egg, and a buttery foam sauce reminiscent of hollandaise. After they closed, I had a couple of opportunities to check out <a href="http://umamibytravail.com/" target="_blank">Umami by Travail,</a> their temporary, pop-up restaurant. I'll never forget Umami's legendary chicken wings. </span></span><br />
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<a href="http://4.bp.blogspot.com/-1uS0epHWRxQ/UvFLuNA8EDI/AAAAAAAABks/57f-cFnhrYA/s1600/New+Glarus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1uS0epHWRxQ/UvFLuNA8EDI/AAAAAAAABks/57f-cFnhrYA/s1600/New+Glarus.jpg" height="200" width="200" /></a></div>
13. NEW GLARUS. A group of us goofballs made a trek to the <a href="http://www.newglarusbrewing.com/" target="_blank">New Glarus Brewing Company's</a> 2013 Beer, Bacon, and Cheese Fest. It was an epic day filled with sun, tons of glorious suds, and a fabulous Wisconsin supper club fish fry for dinner afterwards.<br />
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Other edible noteables:<br />
<br />
<ul>
<li>My royal birthday cake, whipped up by Carrie Vono.</li>
<li>TWO Jello molds for Shanny's Halloween party, crafted with care and booze.</li>
<li><span style="font-family: inherit;">Pizza and pumpkin pie in the hospital after my sister delivered her first baby.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">Entering jams, jellies, and pickles in the MN State Fair, even though I didn't win a ribbon. AGAIN.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">An epic gingerbread house building competition with my in-laws.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">An off-the-hook fish fry the night before Mark and Sarah's wedding. </span></li>
<li><span style="background-color: white; line-height: 21px;">My last drink before I found out I was pregnant in August was...a bottle of Schlitz.</span></li>
</ul>
Previous Year's Recaps:<br />
<a href="http://www.reetsyburger.com/2013/01/these-are-few-of-my-favorite-things-2012.html" target="_blank"><span style="font-family: inherit;">These are a Few of My Favorite Things: 2012</span></a><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20.790000915527344px;"><a href="http://www.reetsyburger.com/2012/01/these-are-few-of-my-favorite-things.html" style="color: #007710;" target="_blank">These Are a Few of My Favorite Things: 2011</a></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20.790000915527344px;"><a href="http://www.reetsyburger.com/2011/01/these-are-few-of-my-favorite-things.html" style="color: #007710;" target="new">These Are a Few of My Favorite Things: 2010</a></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20.790000915527344px;"><a href="http://www.reetsyburger.com/2010/01/2009-few-of-my-favorite-edible-things.html" style="color: #007710;">2009: A Few of My Favorite Edible Things</a></span><br />
<br />
[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]</div>
</div>
Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com2tag:blogger.com,1999:blog-19692112.post-62058965137224640392013-04-15T18:00:00.000-05:002013-04-16T17:57:34.197-05:00Enter to Win Reetsyburger's Cheese Giveaway!<div>
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When a box of cheese arrives at your doorstep, an average
day gets upgraded to first-class - especially when it’s Culture Magazine
sending you new cheese from <a href="http://www.coachfarm.com/" target="_blank">Coach Farm</a>.
And today could be YOUR most excellent day too. Right here, right now, you have
an opportunity to win free Coach Farm goat cheese from yours truly.<o:p></o:p></div>
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Earlier this month, I was selected by Culture Magazine for their "<a href="http://culturecheesemag.com/hellomyname" target="_blank">Hello My Name Is...Blogger Contest</a>" to write about a new style of cheese. For this particular contest, they sent me
a shipment of Coach Farm goat cheese including a brand new variety of
raw goat’s milk cheese.<o:p></o:p></div>
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Many remember Miles and Lilian Cahn as the owners of the
famous Coach Leatherware Company – you know, the makers of belts, wallets, and those
oh-so coveted handbags. Well, in 1985, the Cahns sold Coach Leatherware, and since
then they’ve been “held hostage” by their herd of more than 1000 Alpine French goats at Coach Farm. </div>
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Located outside of New York City in the Hudson
Valley, Coach Farm's cheesemaker Mark
Newbold crafts artisanal goat cheese for a wide variety of customers, including foodie major leaguers like Mario Baltali and Pierre Chambrin. Coach
Farm bagged a 1st place prize at the 2008 World Championship Cheese Contest
for their Triple Cream Wheel, and that’s just one of many awards they’ve locked
down.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qyqVkCSo2Y8/UWxUGTOCC9I/AAAAAAAABbA/FWoqE9PBtAw/s1600/P1040615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-qyqVkCSo2Y8/UWxUGTOCC9I/AAAAAAAABbA/FWoqE9PBtAw/s400/P1040615.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coach Farm's new, raw goat's milk cheese. Photo by Marie Flanagan.</td></tr>
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The as yet unnamed, Coach Farm raw milk goat cheese that arrived on my
doorstep was all dolled up in an insulated box, tucked in alongside a few cheesy
companions. As I unpacked the box, I smiled when I got my mitts on the
big hunk of raw goat’s milk cheese. Reminiscent of bûcheron, a French cheese which is usually aged for 25-50 days, Coach Farm's raw milk cheese is made with unpasteurized milk and aged for at least 60 days. </div>
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It has a
bloomy, edible rind, and inside the rind, the cheese proffers two layers of flavor
and texture. A thin creamline of smooth pâte gives way to a substantial layer
of semi-firm, slightly tangy chèvre. Pair it with a glass of sparkling Vouvray and some grapes, and enjoy it at brunch or for an evening dessert. The flavor is clean and bold enough to
pair with your beet salad, but it expresses itself more nobly alongside some
simple fresh fruit. And for that reason, I suggest Noble Raw as the name for this new cheese. </div>
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<tr><td class="tr-caption" style="text-align: center;">My first-ever cheese giveaway. A collection of Coach Farm cheeses. Photo by Marie Flanagan.</td></tr>
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With so much cheesy splendor in the house, I'm obligated
to pay it forward, so I’m sharing some of this shipment with one, lucky reader.
Included in the shipment will be a round of their award-winning Triple Cream, 4 ounces of their classic fresh goat cheese, and a piece of their brand new, unnamed raw
goat’s milk cheese. <o:p></o:p></div>
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The time is NOW. Do what the readers of this blog do best – gush
about food. To enter for a chance to have this cheese shipped to you, either share this post on facebook -OR- write a description of your favorite goat
cheese dish in the Twin Cities in the comments section below (if you live elsewhere, share a favorite restaurant's goat cheese preparation in your locale). This is your chance to
WIN FREE CHEESE! Enter by the 18th.</div>
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Please note: This has been posted on multiple blogs. You need only enter on one of them.<br />
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[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com7Minneapolis, MN, USA44.983334 -93.26666999999997644.803594 -93.589393499999971 45.163074 -92.943946499999981tag:blogger.com,1999:blog-19692112.post-73034625730573391492013-04-10T17:30:00.000-05:002013-04-10T17:30:00.032-05:00Rachelle's Fanciful Figolli <span style="font-family: inherit;"><br /></span>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--8KRi--P8BQ/UWR2voSpm8I/AAAAAAAABWk/zaxs1fHZJ5U/s1600/maltese+cross.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/--8KRi--P8BQ/UWR2voSpm8I/AAAAAAAABWk/zaxs1fHZJ5U/s320/maltese+cross.jpg" width="210" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at this awesome wedding. </td></tr>
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<span style="font-family: inherit;">A couple of our travel junkie pals, Dan and Rachelle, got hitched in Malta in 2004. To commemorate their time spent in Malta, the ever-thoughtful Rachelle started making a Maltese speciality - figolli - for Easter celebrations. </span><br />
<span style="font-family: inherit;"><br />Figolli are </span>colossal,<span style="font-family: inherit;"> splendid cookies stuffed with almond paste. Rachelle's figolli always steal the show with their ultra-mega size and fancy-pants decorating. Scads of people asked about them at our Easter lunch this year, so I asked Rachelle if I could share her recipe and story.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">FIGOLLA!!!</td></tr>
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<h3>
<span style="font-family: inherit;">Rachelle's Fanciful Figolli </span></h3>
<span style="font-family: inherit;"><i>(Adapted from the <a href="http://www.gourmetworrier.com/2009/04/figolli---making-the-almond-filled-pastry-shapes.html" target="_blank">Gourmet Worrier</a> recipe, which was adapted from The Food & Cookery of Malta recipe (1999)) </i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This quantity will give you enough dough to make approximately SIX average sized Figolli. </span><br />
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<span style="font-family: inherit;"><b>Ingredients </b></span><br />
<span style="font-family: inherit;">For the pastry: </span><br />
<ul>
<li><span style="font-family: inherit;">800g organic plain flour, sifted</span></li>
<li><span style="font-family: inherit;">350g caster sugar</span></li>
<li><span style="font-family: inherit;">400g butter</span></li>
<li><span style="font-family: inherit;">4 organic egg yolks, lightly beaten</span></li>
<li><span style="font-family: inherit;">Grated rind of a lemon, lime and orange </span></li>
</ul>
For the filling:<br />
<ul>
<li><span style="font-family: inherit;">600g icing sugar, sifted</span></li>
<li><span style="font-family: inherit;">600g ground almonds</span></li>
<li><span style="font-family: inherit;">4 organic egg whites</span></li>
<li><span style="font-family: inherit;">Grated rind of 2 lemons</span></li>
<li><span style="font-family: inherit;">A couple of capfuls of Orange Blossom water </span></li>
</ul>
<span style="font-family: inherit;"><b>Method</b></span><br />
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 180C/350F</span></li>
<li><span style="font-family: inherit;">Rub the butter into the flour and sugar until it resembles fine breadcrumbs. Add the egg yolks, lemon zest and a little cold water. Knead it gently to form a smooth ball. Wrap in cling wrap and chill in the fridge for 20 minutes. </span><span style="font-family: inherit;"> </span></li>
<li><span style="font-family: inherit;">Meanwhile add the lemon zest, orange blossom water and sugar to the ground almonds. Add the egg whites and mix until well combined.</span></li>
<li><span style="font-family: inherit;">On a floured surface roll out your pastry to a 2-3mm thickness. Cut out your desired shapes ensuring that you have two of each figure as they will be sandwiched together with the almond filling.</span></li>
<li><span style="font-family: inherit;">Lay the figolla on a lined baking tray and spread the almond filling at least 1cm thick. Lay the second shape over the top and press the edges together sealing it with a little water. Bake for 20 minutes until a pale golden colour. Allow to cool before decorating with lemon glace icing. Use royal icing to hold the chocolate eggs in place. </span></li>
</ol>
<span style="font-family: inherit;">From the baker herself, (Rachelle):</span><br />
<span style="background-color: white; color: #222222; font-size: 13px;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white; color: #222222; font-size: 13px;"><span style="font-family: inherit;">"This is my fourth or fifth time baking these and I tend to use a different recipe each time, learning new tricks each year. I really liked how the cookie and filling turned out this year, but I ran out of mojo by the time I got to the decorating and had a few frosting fails, so I didn't get as elaborate with the decorating."</span></span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2v8R5NVSmwg/UWR2vSlIFcI/AAAAAAAABWg/iSrsSgWHHgU/s1600/front+of+tower.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2v8R5NVSmwg/UWR2vSlIFcI/AAAAAAAABWg/iSrsSgWHHgU/s320/front+of+tower.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rachelle and Dan = couple crush</td></tr>
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[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com1tag:blogger.com,1999:blog-19692112.post-58223834712203200422013-04-08T18:30:00.000-05:002013-04-08T18:30:00.578-05:00The Last Supper - at TravailWhen news broke that the beloved Travail Kitchen and Amusements in Robbinsdale, MN would be <a href="http://blogs.mspmag.com/dara/2013/03/travail-closing-april-6-welcome-pig-ate-my-pizza-plus-details-on-the-new-travail-and-the-rookery/" target="_blank">closing, as we know it,</a> we hightailed it to their dining room for one last prix fixe tasting.<br />
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We arrived at 5pm on a Thursday, waited 30 minutes, and were seated at the shag rug "hot tub" table, along with 4 young gals who were out for a "dinner club" meeting (Dinner club? I'm all about it.).<br />
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Because our meals at Travail have been memorable and exceeded our expectations, I wanted to document our last supper at the original Travail - you know, for posterity. I should have toted along our Panasonic Lumix, but instead I took pics with my iPhone (<i>mea culpa</i>).<br />
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<a href="http://3.bp.blogspot.com/-h387JGRsX2Y/UWMHOU7OivI/AAAAAAAABUw/5GDDScsHSK8/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-h387JGRsX2Y/UWMHOU7OivI/AAAAAAAABUw/5GDDScsHSK8/s320/photo+2.JPG" width="239" /></a> </div>
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A riff on grilled cheese and tomato soup, this saucy little number included an American cheese fritter in a sauce that tasted suspiciously like Campbell's tomato soup.</div>
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<a href="http://2.bp.blogspot.com/-lMOhz3aDfLU/UWMHOur45UI/AAAAAAAABU0/pelXigIwFDM/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-lMOhz3aDfLU/UWMHOur45UI/AAAAAAAABU0/pelXigIwFDM/s320/photo+1.JPG" width="320" /></a></div>
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This nod to fish n' chips included a salmon and potato croquette with potato waffle chips, pickled goodies, and deconstructed tartar sauce.</div>
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<a href="http://4.bp.blogspot.com/-E77MsaObFUc/UWMHPphieqI/AAAAAAAABVA/q1zDCDLOEok/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-E77MsaObFUc/UWMHPphieqI/AAAAAAAABVA/q1zDCDLOEok/s320/photo+3.JPG" width="239" /></a></div>
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The simple beef tartare was served on buttery toast with a zesty cornichon and tangy mustard.</div>
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<a href="http://1.bp.blogspot.com/-Nc2ik3rZPtw/UWMHPhvK5QI/AAAAAAAABVE/Kubtl8UDlAk/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Nc2ik3rZPtw/UWMHPhvK5QI/AAAAAAAABVE/Kubtl8UDlAk/s320/photo+4.JPG" width="239" /></a></div>
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Their angliotti never disappointed, and this night was no exception - with asparagus, a poached egg, and a buttery foam sauce reminiscent of hollandaise.</div>
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<a href="http://3.bp.blogspot.com/-dhnX0AZbB_4/UWMHQB6ZyqI/AAAAAAAABVQ/2QaJV9kWaag/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-dhnX0AZbB_4/UWMHQB6ZyqI/AAAAAAAABVQ/2QaJV9kWaag/s320/photo+5.JPG" width="320" /></a></div>
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The perfectly seared scallop was served with lime mascarspone, candied pear, and cauliflower. </div>
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A deconstructed version of fried chicken featured crispy fried chicken skin, fried thigh, fried breast, and a rich gravy, poured when served. </div>
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<a href="http://3.bp.blogspot.com/-pC_V-fnidsQ/UWMHRksxHUI/AAAAAAAABVc/loVzq3aaCp8/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-pC_V-fnidsQ/UWMHRksxHUI/AAAAAAAABVc/loVzq3aaCp8/s320/photo+1.JPG" width="320" /></a></div>
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<span style="background-color: white; color: #807069; font-family: 'Helvetica Neue', Arial, Helvetica, Tahoma, sans-serif; font-size: 13px; line-height: 20px; text-align: start;"> </span>The beef course combined a succulent braised short rib, a piece of 32-day aged beef tenderloin, beer cheese "soup" with popcorn, caramelized brussels sprouts, and a rich potato gratin.</div>
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<a href="http://2.bp.blogspot.com/-_wuGoT2kbNI/UWMHRUWYZSI/AAAAAAAABVY/XjUd22vhffA/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-_wuGoT2kbNI/UWMHRUWYZSI/AAAAAAAABVY/XjUd22vhffA/s320/photo+2.JPG" width="239" /></a></div>
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An over-the-top dessert course included a variety of tiny bars, including white chocolate fudge, an apple tart, a smores bar, chocolate cake, carrot cake, creme brûlée, and an "Orange Julius."</div>
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We're looking forward to their new ventures, Pig Ate My Pizza and The Rookery, and we're excited to snag a table when Travail reincarnates itself in September 2013.</div>
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[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com1tag:blogger.com,1999:blog-19692112.post-12056171214097068592013-01-02T17:22:00.001-06:002013-01-03T17:06:38.999-06:00These Are a Few of My Favorite Things: 2012Luciano Pavarotti once said, "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." <br />
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My fourth annual recap of my favorite bites and meals reminds me that I pay attention to things like noodles, pickles, dairy products, booze, and obsessive people. From bowls of steaming noodles, to the best pork belly on the other side of the Mississippi, I noshed on morsels prepared by devoted chefs using ingredients raised by dedicated producers. These bites were usually shared with sweetheart friends, family members, friendly strangers, and/or the ever-awesome mustachioed gerg.<br />
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Here are my edible hits of 2012, in no particular order:<br />
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<a href="http://3.bp.blogspot.com/-eP79fru91X4/UOS2pTJwq-I/AAAAAAAABSk/vD1egj9DZJY/s1600/photo+(1)+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/-eP79fru91X4/UOS2pTJwq-I/AAAAAAAABSk/vD1egj9DZJY/s200/photo+(1)+-+Copy.JPG" width="200" /></a></div>
<span style="font-family: inherit;"><span style="line-height: 115%;">L'ETOILE.
Tory Miller, owner and executive chef at L'Etoile and Graze, was named Best
Chef in the Midwest by James Beard in 2012. Lucky for us, two of his restaurants are
located in Madison, Wis, which is just over the river and through the woods from
Minneapolis. I visited both restaurants this year, but one dish at </span><span style="color: black; line-height: 115%;"><a href="http://www.letoile-restaurant.com/" target="_blank">L'Etoile</a></span><span style="line-height: 115%;"> was particularly noteworthy. It was a crispy Willow Creek pork belly small plate served with yellow doll watermelon "kimchee" and then topped with a little frisée, fried peanuts, cilantro, and scallions. The salty pork belly paired with the fresh, tangy fruit was the bombdiggity.</span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="line-height: 115%;"><span style="font-family: inherit; line-height: 115%;">LANTERN.
As for James Beard winners, Andrea Reusing was the 2011 winner of the
James Beard award for Best Chef in the Southeast. Gerg's sister and her husband
treated us to dinner at Reusing's restaurant, </span><span style="color: black; font-family: inherit; line-height: 115%;"><a href="http://lanternrestaurant.com/" target="_blank">Lantern</a></span><span style="font-family: inherit; line-height: 115%;">, in Chapel Hill, NC. I
ordered the crispy slow-cooked duck soup with fresh egg noodles, oyster and
shiitake mushrooms, Shanghai bok choy, and scallions. The egg noodles were
dreamy. The crispy duck added body and flavor to a broth that jived with the
mushrooms and fresh scallions in a good way. And the dessert - roasted banana ice cream with caramel, soft cream, and locally made peanut brittle - was
aces. Bananas never tasted so good.</span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="line-height: 115%;"><span style="font-family: inherit; line-height: 115%;"><br /></span></span></span></span></div>
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<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/--LHjlFhvbg4/UOSV1zs84pI/AAAAAAAABR8/2qnpljoAY7w/s1600/photo+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/--LHjlFhvbg4/UOSV1zs84pI/AAAAAAAABR8/2qnpljoAY7w/s200/photo+-+Copy.JPG" width="149" /></a></span></div>
<div>
<span style="font-family: inherit;"><span style="font-family: inherit; line-height: 115%;">THE
OLD FASHIONED. <a href="http://old%20fashioned%20tavern%20and%20restaurant/" target="_blank">The </a></span><span style="line-height: 115%;"><a href="http://old%20fashioned%20tavern%20and%20restaurant/" target="_blank">Old Fashioned Tavern and Restaurant</a></span><span style="font-family: inherit;"><span style="line-height: 115%;"> in Madison,
Wis, was a semi-finalist for the James Beard award for outstanding bar
program in 2012. As I enjoyed many old fashioned libations there, I also
ordered the #7 Appetizer THRICE in 2012. Check it out; they load a "lazy Susan" with
local dilly beans, deviled eggs, dill potato salad, pickled beets, poppy seed
coleslaw, dill pickles, Widmer’s Brick cheese spread, Vern’s Sharp Cheddar
cheese spread and then set it in the middle of your table with a side of
crackers and rye bread. It's about as </span></span><span style="line-height: 18px;">irresistible</span><span style="font-family: inherit;"><span style="line-height: 115%;"> as a Donald Driver Lambeau leap.</span></span></span></div>
</div>
<span style="font-family: inherit;">
</span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/June-2012/Celebrate-Dairy-Month-with-the-Latest-and-Greatest-Cheeses/Lamb-Burger-with-Singing-Hills-by-Marie-Flanagan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/June-2012/Celebrate-Dairy-Month-with-the-Latest-and-Greatest-Cheeses/Lamb-Burger-with-Singing-Hills-by-Marie-Flanagan.jpg" width="200" /></a></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit; line-height: 115%;">SINGING
HILLS GOAT CHEESE.<a href="https://www.facebook.com/SingingHillsGoatDairy" target="_blank"> </a></span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #006699; line-height: 115%;"><a href="https://www.facebook.com/SingingHillsGoatDairy" target="_blank">Singing Hills Goat Dairy</a></span><span style="background-color: white; font-family: inherit; line-height: 115%;"> is Minnesota’s goat farm darling on the interwebs. Lynne Reeck and Kate Wall operate
Singing Hills Goat Dairy, a 25-acre farm in Nerstrand, where they’re raising
goats and crafting fresh, artisan goat cheese. Light and mild, the brine on
their slabs of feta-style goat cheese gently coaxes the milky flavor from the cheese. And their fresh curds are soft, slightly salty, and squeaky between
your teeth. We made a homemade homerun this year - Singing Hills feta piled on a rosemary,
parsley, and garlic seasoned lamb burger, with olives.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; line-height: 115%;"><br /></span></span>
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<span style="font-family: inherit;"><a href="http://www.cheffile.com/wp-content/gallery/katana-ya-430-geary-st/katana-ya-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://www.cheffile.com/wp-content/gallery/katana-ya-430-geary-st/katana-ya-6.jpg" width="200" /></a></span></div>
<div>
<span style="font-family: inherit;"><span style="font-family: inherit; line-height: 115%;">KATANA-YA.
On a cool and misty afternoon in San Francisco, I took a chance on </span><span style="line-height: 115%;"><a href="https://www.facebook.com/pages/Katanaya-Ramen/154726001205614" target="_blank">Katana-ya Ramen</a></span><span style="font-family: inherit; line-height: 115%;">. The waiting line at the joint
is legendary, but when I wandered there at 4pm on a Tuesday, I was
seated promptly. I immediately ordered a bowl of the Katanaya Ramen -
ramen noodles in a miso broth served with corn, fried chicken, fried potatoes,
seaweed, scallion, bbq pork, and boiled egg. </span><span style="color: #333333; font-family: inherit; line-height: 115%;">The noodles were oh-so silky
and the miso-based broth was complex and soothing.</span></span><br />
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="http://sf.eater.com/uploads/2007_11_bourbon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://sf.eater.com/uploads/2007_11_bourbon.jpg" width="200" /></a></span></div>
<span style="font-family: inherit;"><span style="color: #333333; font-family: inherit; line-height: 115%;">BOURBON
and BRANCH. While lounging in my hotel lobby in the Tenderloin district of
San Francisco, I met a gal who eventually squealed, "Oh! You're a
foodie!" As I owned up to my foodie status, she invited me to join her for
a drink at a nearby speakeasy, <a href="http://www.bourbonandbranch.com/" target="_blank">Bourbon and Branch</a>. Yep, I was reluctant,
but it was just around the corner, she was wearing dope eyeliner, and she had
a reservation and the password. We had a blast. Despite the passwords, rules,
and goofy guests, the cocktails were on point. They had a bunch of
hand-numbered bottles, and some real gems like Rittenhouse 21 Year and </span><span style="font-family: inherit; line-height: 115%;">Glenmorangie Margaux Cask Finish.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-EdcWF6GeJhk/UOSpAkmZvmI/AAAAAAAABSU/TM_NbQrZ3ZE/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-EdcWF6GeJhk/UOSpAkmZvmI/AAAAAAAABSU/TM_NbQrZ3ZE/s200/photo+%25282%2529.JPG" width="200" /></a></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; line-height: 115%;">INDEED. Adding to the </span><span style="background-color: white; font-family: inherit; line-height: 115%;">growing list of Twin Cities’ taprooms, </span><span style="line-height: 115%;"><a href="http://www.indeedbrewing.com/" target="_blank">Indeed Brewing Company</a></span><span style="background-color: white; font-family: inherit; line-height: 115%;"> opened their
taproom located in the Solar Arts Building in NE Minneapolis in August. We've taken a shine to the founders, friends, and college roommates
Tom Whisenand, Nathan Berndt, and Rachel Anderson (along with Nathan's wife Nancy and
her rad sisters). Although we've enjoyed their seasonal beers, we keep coming
back to their citrusy Day Tripper Pale Ale and the sweeter (and slightly
chocolatey) Midnight Ryder American Black Ale.</span></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><a href="http://2.bp.blogspot.com/-tFevYGWOmb8/UJmGAcJfIhI/AAAAAAAABRo/OdqRPb-Kc-A/s400/8161958609_4ecaae5d1a_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="144" src="http://2.bp.blogspot.com/-tFevYGWOmb8/UJmGAcJfIhI/AAAAAAAABRo/OdqRPb-Kc-A/s200/8161958609_4ecaae5d1a_z.jpg" width="200" /></a></span></div>
<div>
<span style="font-family: inherit;"><span style="font-family: inherit;">AMAZBALLS JELLO MOLD. My gal pal,
ShannyPants, just had to make a </span><a href="http://www.reetsyburger.com/2012/11/spiked-layered-amazeballs-jello-mold.html" target="_blank">boozyjello mold</a> <span style="font-family: inherit;">for Halloween this year. She had her heart set
on this 12-layer, bundt cake sized boozy jello mold, so we got together on a
Friday evening and spent five focused hours making layer after layer of
booze-laden jello. It was consumed in three hours at an epic party involving a
flaming pizza toss. Top that.</span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></div>
</div>
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<span style="font-family: inherit;"><a href="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/July-2012/Pantry-Pasta-Worth-the-Purchase/PastaPrep.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/July-2012/Pantry-Pasta-Worth-the-Purchase/PastaPrep.jpg" width="163" /></a></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; line-height: 115%;">VALENTINO PASTA. Speaking of gal pals, the summer before I
moved away to college, I met another gal named Marie. We spent a summer being
invincible, and then I moved away. We grew apart. We grew up. Fifteen years
later, writing about local and regional food, I stumbled across a new artisan pasta
maker in Illinois, and discovered that my friend, Marie Valentino, was the wife
of the pasta maker. Perfectly made fresh pasta is sublime, but sometimes
it just isn’t practical, and for that reason, dried pasta is considered a
pantry staple for most of us. <a href="http://valentinopasta.com/" target="_blank">Valentino Pasta</a></span><a href="http://valentinopasta.com/" style="font-family: inherit; text-decoration: initial;" target="_blank"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #006699; line-height: 115%;"> in Roscoe, Ill.</span></a><span style="background-color: white; font-family: inherit; line-height: 115%;">has
taken a glimpse into our pantries and wants to improve them with this new line
of dried, artisan pasta. Their duram creste de gallo pasta is a dream
come true for a crema di funghi sauce.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; line-height: 115%;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://sphotos-a.xx.fbcdn.net/hphotos-ash4/424179_3035738666951_735370386_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://sphotos-a.xx.fbcdn.net/hphotos-ash4/424179_3035738666951_735370386_n.jpg" width="150" /></a></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; line-height: 115%;">TANPOPO NOODLE SHOP. I'm a fan </span><span style="line-height: 115%;"><a href="http://tanpoporestaurant.com/" target="_blank">Tanpopo Noodle Shop</a></span><span style="background-color: white; font-family: inherit; line-height: 115%;">, and
each time I dined there before 2012, I longingly gazed at the large dining table in the
dining room. You know the one I mean - the space, the lighting, and the table
always inspire imaginary dinner scenarios involving a couple of handfuls of
lovely people, steaming bowls of noodles, and fancy talk. This year, we finally gathered a
group and made a reservation for the big table. It was just as I imagined - a
group of awesome people telling bad jokes in a classy dining room slurping top notch
noodles. Photo by Sarah Kriha. </span></span><br />
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<span style="font-family: inherit;"><a href="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/March-2012/Homemade-FrozBroz-Ice-Cream/frozbroz.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/March-2012/Homemade-FrozBroz-Ice-Cream/frozbroz.JPG" width="200" /></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">FROZBROZ. Ben Solberg and Erik Powers’ scratch-made, small batches of <a href="http://frozbroz.com/" target="_blank">FrozBroz</a> ice cream are making a big stir in the Twin Cities. Smooth and creamy, FrozBroz’s stellar brown butter base (used for their Brown Butter Corn Bread and Apricot Maple French Toast flavors, among others) is reminiscent of a butter pecan ice cream base, but with a much more assertive butter flavor. Local and organic ingredients are a mainstay in their flavors, and I hope they get public distribution ASAP. </span></span></span></div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; line-height: 21px;">Other </span><span style="background-color: white; font-family: inherit; line-height: 21px;">notables:</span></span></div>
<ul><span style="font-family: inherit;">
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">Picking and eating the first cherries from our tart cherry tree.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">A picnic operetta at the California Street Farm with farm-grown snacks.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">The gorgeous birthday cake that Carrie Vono made for me. I repeat, GORGEOUS.</span></li>
<li><span style="font-family: inherit; line-height: 21px;">Grilled </span><span style="background-color: white; font-family: inherit; line-height: 21px;">Sogn Harvest sausages from Shepherd's Way Farms.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">That killer soft-shell crab sandwich from Left Handed Cook. </span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 21px;">Stopping by the Pearson's house to share my CSA goodies, and being invited to dinner. Score!</span></li>
<li><span style="line-height: 21px;">Entering jams, jellies, and pickles in the MN State Fair, even though I didn't win a ribbon.</span></li>
<li><span style="background-color: white; line-height: 21px;"><span style="font-family: inherit;">Winning Aimee Tritt's Pudgy Pie Contest with my Cubano pudgy pie, and w</span></span><span style="background-color: white; font-family: inherit; line-height: 21px;">inning a pie at the Toewe's Fry Fest with my pulled pork egg rolls.</span></li>
</span></ul>
<div>
<span style="font-family: inherit;"><span style="line-height: 21px;">Previous Years' Recaps:</span></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://www.reetsyburger.com/2012/01/these-are-few-of-my-favorite-things.html" target="_blank"><span style="font-family: inherit;">These Are a Few of My Favorite Things: 2011</span></a></span><br />
<span style="font-family: inherit;"><a href="http://www.reetsyburger.com/2011/01/these-are-few-of-my-favorite-things.html" style="background-color: white; text-decoration: initial;" target="new"><span style="font-family: inherit;">These Are a Few of My Favorite Things: 2010</span></a></span><br />
<span style="font-family: inherit;"><a href="http://www.reetsyburger.com/2010/01/2009-few-of-my-favorite-edible-things.html"><span style="font-family: inherit;">2009: A Few of My Favorite Edible Things</span></a></span></div>
<span style="font-family: inherit;">
<a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/2221864/thumb_600.jpg?1344881332" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><br /></span></a><a href="http://ih.constantcontact.com/fs049/1101424482142/img/1291.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"> </span></a><a href="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/March-2012/Homemade-FrozBroz-Ice-Cream/frozbroz.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"></span></a><span style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><a href="http://www.minnesotamonthly.com/core/includes/phpThumb/phpThumb.php?src=/media/Blogs/Twin-Cities-Taste/June-2012/Celebrate-Dairy-Month-with-the-Latest-and-Greatest-Cheeses/Lamb-Burger-with-Singing-Hills-by-Marie-Flanagan.jpg&w=200&q=100" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; display: inline !important; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><br /></span></a></span><a href="http://sf.eater.com/uploads/2007_11_bourbon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"></span></a><span style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-EdcWF6GeJhk/UOSpAkmZvmI/AAAAAAAABSU/TM_NbQrZ3ZE/s1600/photo+(2).JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; display: inline !important; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><br /></span></a></span><span style="clear: left; float: left; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; display: inline !important; font-family: inherit; margin-bottom: 1em; margin-right: 1em;"><a href="https://sphotos-a.xx.fbcdn.net/hphotos-ash4/424179_3035738666951_735370386_n.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/July-2012/Pantry-Pasta-Worth-the-Purchase/PastaPrep.jpg" imageanchor="1"></a><a href="https://sphotos-a.xx.fbcdn.net/hphotos-ash4/424179_3035738666951_735370386_n.jpg" imageanchor="1"><br /></a></span></span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]</span></div>
<span style="font-family: inherit;">
</span>Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com33Minneapolis, MN, USA44.983334 -93.26666999999997644.803594 -93.589393499999971 45.163074 -92.943946499999981tag:blogger.com,1999:blog-19692112.post-34878013027947239682012-11-06T15:50:00.003-06:002013-06-26T16:07:30.796-05:00Spiked, Layered, Amazeballs, Jello Mold<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tFevYGWOmb8/UJmGAcJfIhI/AAAAAAAABRo/OdqRPb-Kc-A/s1600/8161958609_4ecaae5d1a_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://2.bp.blogspot.com/-tFevYGWOmb8/UJmGAcJfIhI/AAAAAAAABRo/OdqRPb-Kc-A/s400/8161958609_4ecaae5d1a_z.jpg" width="400" /></a></div>
<br />
<br />
Behold! A spiked Jello mold!<br />
It took about 5 hours to make, and 2 hours for the guests to eat.<br />
It was definitely a conversation piece.<br />
<br />
We used this recipe, from <a href="http://www.tablespoon.com/recipes/spiked-rainbow-ribbon-salad-recipe/1/" target="_blank">Tablespoon</a>.<br />
<br />
<br />
<div class="ingredients" style="background-color: white; background-image: url(data:image/gif; background-position: 50% 100%; background-repeat: repeat no-repeat; color: #555555; font-family: Arial, Helvetica, sans-serif; font-size: 13px; margin: 0px 0px 13px 18px; padding: 0px 0px 22px;">
<h2 style="color: black; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.85em; margin: 0px 0px 16px; padding: 0px;">
Ingredients</h2>
<ul style="color: #636363; list-style: none; margin: 0px; padding: 0px;">
<li class="ingredient" style="margin: 0px 0px 8px; padding: 0px;">4 1/2 cups water, divided</li>
<li class="ingredient" style="margin: 0px 0px 8px; padding: 0px;">Six 3 oz packages of flavored gelatin dessert mix</li>
<li class="ingredient" style="margin: 0px 0px 8px; padding: 0px;">3 envelopes plain gelatin (6 tsp gelatin powder, divided)</li>
<li class="ingredient" style="margin: 0px 0px 8px; padding: 0px;">3 cups flavored rum or vodka, divded</li>
<li class="ingredient" style="margin: 0px 0px 8px; padding: 0px;">1 1/8 cup vanilla yogurt, divided</li>
</ul>
</div>
<div class="directions" style="background-color: white; background-image: url(data:image/gif; background-position: 50% 100%; background-repeat: repeat no-repeat; color: #555555; font-family: Arial, Helvetica, sans-serif; font-size: 13px; margin: 0px 0px 0px 30px; padding: 0px 0px 15px;">
<h2 style="color: black; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.85em; margin: 0px 0px 16px; padding: 0px;">
Directions</h2>
<ol style="color: #636363; list-style: none; margin: 27px 0px 0px 4px; padding: 0px;">
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">1</span>Place the bottle of liquor in the freezer for several hours before beginning recipe.</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">2</span>Lightly spray bundt pan or gelatin mold with non stick cooking spray. (I used a 10 cup bundt pan.) Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">3</span>Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">4</span>Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">5</span>Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">6</span>Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">7</span>Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">8</span>Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.</li>
<li style="font-size: 1.08em; line-height: 1.3; margin: 0px 0px 14px; min-height: 33px; padding: 0px 0px 0px 38px; position: relative;"><span style="background-color: #f15a29; color: white; display: block; font-family: Amasis, 'Palatino Linotype', Palatino, Georgia, Garamond, serif; font-size: 1.23em; height: 22px; left: 0px; line-height: 1.1em; position: absolute; text-align: center; top: 4px; width: 22px;">9</span>After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!</li>
</ol>
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[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-78466681240246311612012-05-16T16:45:00.001-05:002012-05-16T17:24:57.918-05:00Mother's Day Butterscotch Chip Ranger Cookies, For The WinGerg's parents cruised in for Mother's Day weekend. Highlights included a hike around the Eloise Butler Wildflower Garden, homemade beer and wine from dad Flanagan, plated desserts with the Vonos, cocktails with the Pearsons, and baking cookies with mom Flanagan. <br />
<br />
Gerg loves him some ranger cookies, which I hadn't heard about until we hooked up. We swapped butterscotch chips for the traditional chocolate chips, and used pecans from Carrie's family ranch out in Utah. We also swapped one duck egg for one chicken egg. They're bombdiggity.<br />
<br />
Prep Time: 10 minutes<br />
Cook Time: 15 minutes<br />
Total Time: 25 minutes<br />
<br />
Ingredients:<br />
<br />
1 cup butter <br />
1 cup granulated sugar<br />
1 cup brown sugar, firmly packed<br />
2 eggs, beaten<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 teaspoon vanilla<br />
2 cups quick-cooking rolled oats<br />
2 cups crisp rice cereal<br />
1 cup flaked coconut<br />
2 cups (12 ounces) butterscotch chips<br />
1/2 cup chopped pecans (optional)<br />
<br />
Preparation:<br />
Cream together the butter and both sugars. Blend in the eggs. Into a separate container, sift together the flour, baking soda and baking powder then add to the creamed mixture, blending well. Mix in the vanilla; stir in the rolled oats, corn flakes, coconut, chocolate chips and pecans. Form mixture into balls about 1 inch in diameter. Press down with a fork on greased baking sheets. Bake in a 350° oven for 12 to 15 minutes.<br />
<br />
Makes about 5 dozen chocolate chip ranger cookies.<br />
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<span style="text-align: -webkit-auto;">(Blogger finally released an app, and this is my first blog using the app. I'm thinking it'll be a lot easier to update the blog now that I can use my gadgetZ.)</span>
</div>Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com1tag:blogger.com,1999:blog-19692112.post-41969301141812020212012-01-10T16:07:00.032-06:002012-01-13T17:20:02.083-06:00These Are A Few of My Favorite Things: 2011I started doing an annual recap of my favorite annual eats a few years ago, and it's a blog entry I've always enjoyed writing. Like I said last year, it's like looking at a yearbook, but without the "See you next year! Never Change!" crap.<br /><br />From sensational seafood to a providential pizza experience, and everything in between, the meals and bites have been amazing this year. As always, I've had the perfect, charming date in my husband, gerg, along with smart, zany friends and family who are usually willing to share bites with me. If you're reading this, and you were there, <span style="font-style: italic;">thank you.</span><br /><br />Here are my 10 favorite edibles from 2011 in no particular order:<br /><br /><a href="http://1.bp.blogspot.com/-TAHLtQKafiY/Twy8UTIRd0I/AAAAAAAABKU/ijlJSRwSyEk/s1600/foie_aerated.jpg" target="new"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 201px; height: 135px;" src="http://1.bp.blogspot.com/-TAHLtQKafiY/Twy8UTIRd0I/AAAAAAAABKU/ijlJSRwSyEk/s200/foie_aerated.jpg" alt="" id="BLOGGER_PHOTO_ID_5696134685635213122" border="0" /></a>The once-in-a-lifetime treat - aerated foie gras with pickled beet, mashad plum, and brioche - at <a href="http://www.wd-50.com/" target="new">wd~50</a> in New York was dizzying and delectable.<span style="font-size:100%;"> Gerg and I ate it, with a wide-eyed expression conveying, "Holy hell this is good." Read this for a technical BrEaKdOwN: <span style="font-style: italic;font-size:100%;">"He makes a terrine, breaks it, re-emulsifies it, and then places it in a food saver type container with a one-way valve. The container goes in the cryovac machine, the pressure aerates the foie." - </span><span style="font-size:100%;"><a href="http://www.globalchefs.com/gourmet_articles/chef-wylie-dufresnes-foie-gras" target="new">Global Chefs</a>. </span></span><span style="font-size:100%;">Photo by </span><span class="rg_ctlv" style="font-size:100%;"><span id="rg_hr">in-nycsite.com</span></span><span class="rg_ctlv" style="font-size:85%;"><span id="rg_hr"><br /></span></span><br /><a href="http://2.bp.blogspot.com/-rUQVU-akDN4/Twy9HT8-2CI/AAAAAAAABKg/y8muv7_cJpA/s1600/IMG_4197.JPG" target="new"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 140px; height: 187px;" src="http://2.bp.blogspot.com/-rUQVU-akDN4/Twy9HT8-2CI/AAAAAAAABKg/y8muv7_cJpA/s200/IMG_4197.JPG" alt="" id="BLOGGER_PHOTO_ID_5696135562029619234" border="0" /></a>Taking in a cheese, sausage, pepperoni, onion, and garlic at Grimaldi's Pizza in Brooklyn before it <a href="http://gothamist.com/2011/12/15/grimaldis_has_left_the_building.php" target="new">closed</a> in December 2011 proved to be <span><span id="hotword"><span style="color: rgb(51, 51, 51); cursor: default;" id="hotword" name="hotword">providential</span></span></span>.<span style="font-style: italic;"> </span><span style="font-style: italic;font-size:100%;">"For those of you keeping score at home, here's where we're at: the beloved coal-oven pizzeria in Brooklyn was <a href="http://gothamist.com/2011/11/21/dumbo_grimaldis_closing_november_28.php" target="new">supposed to have closed</a> (their lease was up) and moved next door last month, so that the space's original pizzaiolo, Patsy Grimaldi, could start work on his <a href="http://gothamist.com/2011/11/25/pizza_shocker_grimaldis_is_being_re.php">new pizzeria in the old space</a>. The new space, at 1 Front Street, has been subject to some Department of Buildings drama over Grimaldi's plan to install an <a href="http://gothamist.com/2011/11/26/city_may_block_grimaldis_move_to_ne.php" target="new">illegal coal-fired brick oven</a>, and there is currently a<a title="Opens in a new window" target="_blank" href="http://a810-bisweb.nyc.gov/bisweb/PropertyProfileOverviewServlet?boro=3&houseno=1&street=front%20st&requestid=0&s=A03C41B885B461E4F46BD08866A7430E"> stop work order</a> on the address.</span><span style="font-size:100%;"><span style="font-style: italic;"> So, in short: Grimaldi's as we've known it appears to be closed for good, with no re-opening date in sight. Better </span><a style="font-style: italic;" title="Opens in a new window" target="_blank" href="http://www.grimaldis.com/">head over to Queens</a><span style="font-style: italic;"> if you want a taste of the not-quite-original coal brick-oven pizzeria." </span>- from <a href="http://gothamist.com/2011/12/15/grimaldis_has_left_the_building.php" target="new">gotham.com</a></span><br /><br /><a href="http://4.bp.blogspot.com/-HyIpcMOh8ms/Twy-2EHBTmI/AAAAAAAABKs/Z2oJmqo-BwQ/s1600/StoneBarn_outside.jpg" target="new"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 236px; height: 129px;" src="http://4.bp.blogspot.com/-HyIpcMOh8ms/Twy-2EHBTmI/AAAAAAAABKs/Z2oJmqo-BwQ/s200/StoneBarn_outside.jpg" alt="" id="BLOGGER_PHOTO_ID_5696137464742235746" border="0" /></a>Pizza Night at the Stone Barn in Nelson, WI was scenic. Along the back roads of the Mississippi River there’s a charming pizza farm, and it serves on the weekends (unlike A to Z’s pizza night). If you’re planning a weekend autumn trip through the Mississippi River Valley, the <a target="_blank" href="http://www.nelsonstonebarn.com/index.htm">Stone Barn in Nelson, Wisconsin</a>, is a fun stop, especially via motorcycle. We ordered the Stone Farm supreme, and we liked their house-made, Italian, pork sausage. Bring a frisbee, or a deck of cards, and be prepared to hang out. It might take awhile to get your pie, but are you really rushing when you're eating at a pizza farm in rural Wisconsin?<br /><br /><a href="http://1.bp.blogspot.com/-_Mr3kaCmrkQ/TwzCfEIW0UI/AAAAAAAABLE/B-chl0FPY-g/s1600/raji%2527s%2Brocket.jpg" target="new"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 144px; height: 194px;" src="http://1.bp.blogspot.com/-_Mr3kaCmrkQ/TwzCfEIW0UI/AAAAAAAABLE/B-chl0FPY-g/s200/raji%2527s%2Brocket.jpg" alt="" id="BLOGGER_PHOTO_ID_5696141467657359682" border="0" /></a>Early in the 2011 season, I told gerg that I'd make a 6 foot submarine sandwich when the Packers made it to the Superbowl. I called at least ten bakeries in the Twin Cities before I found one that would bake a 6 foot loaf of bread. For $40, we secured our loaf, and constructed our "Raji's Rocket." Half club, half Italian, with plenty of pickles and olives on the side, the rocket sustained the whole gang (except the vegetarians) during the game and for several meals after the game. The Green Bay Packers won the that Superbowl, and hopefully I'll be making another one this year! Go Pack!<br /><br /><br /><a href="http://4.bp.blogspot.com/-TVc6GZMoPXk/Twy7rsuf0cI/AAAAAAAABKI/cUi3c9zsQf8/s1600/black%2Bbass.jpg" target="new"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 207px; height: 149px;" src="http://4.bp.blogspot.com/-TVc6GZMoPXk/Twy7rsuf0cI/AAAAAAAABKI/cUi3c9zsQf8/s200/black%2Bbass.jpg" alt="" id="BLOGGER_PHOTO_ID_5696133988131787202" border="0" /></a>My 2011 birthday trip for lunch at <a href="http://www.le-bernardin.com/" target="new">Le Bernardin</a> in New York was probably the edible <span style="font-weight: bold;">highlight of the year</span>. The crispy black bass<span style="font-size:100%;"> with pickled cucumbers and a black garlic-persian lime sauce was flawless.</span><span style="font-size:100%;"> </span>So was the shrimp with mâche and wild mushroom salad, topped with shaved foie gras, and a light white balsamic vinaigrette<span style="font-size:100%;">. Oh, and I forgot to mention how delicious the </span>baked Maine lobster with caramelized endive-pear "terrine", and whiskey-black peppercorn sauce was. <span style="font-size:100%;">My celebrity chef crush, Eric Ripert, wasn't available for a wink, but the coat check girl's decolletage was. Ohh la la! Photo by <span dir="ltr"><a href="http://rolalaloves.blogspot.com/" rel="contributor-to nofollow" target="new">rolala loves</a></span>.</span><br /><br /><br /><a href="http://4.bp.blogspot.com/-eUPdGx2T6jM/TwzGu6D-LgI/AAAAAAAABLc/EIUTwpyGf2s/s1600/Sole1.jpg" target="new"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 149px;" src="http://4.bp.blogspot.com/-eUPdGx2T6jM/TwzGu6D-LgI/AAAAAAAABLc/EIUTwpyGf2s/s200/Sole1.jpg" alt="" id="BLOGGER_PHOTO_ID_5696146137879031298" border="0" /></a>When my husband asks me what I want for supper, the following usually comes to mind in any particular order: Vietnamese, Thai, Japanese, Korean. I like Korean food, and I like Sole Café in St Paul. Their kimchi jjigae with tofu is good—a hot and steamy bowl of stew made with their house-made kimchi, tender onions, and tofu. The thin, tangy, spicy, red pepper broth is balanced by a side of white rice which helps cool and recalibrate your palette after every three bites or so, as do the five small plates of seasoned vegetables (namul) that are placed at your table.<br /><br /><a href="http://2.bp.blogspot.com/-m5BbSc4wsJ4/TwzKU5Qgt8I/AAAAAAAABL0/7GbT3x8awLk/s1600/ame.jpg" target="new"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 166px;" src="http://2.bp.blogspot.com/-m5BbSc4wsJ4/TwzKU5Qgt8I/AAAAAAAABL0/7GbT3x8awLk/s200/ame.jpg" alt="" id="BLOGGER_PHOTO_ID_5696150089033103298" border="0" /></a>While in San Francisco for Dreamforce 2011, I dined solo at <a href="http://amerestaurant.com/" target="new">Ame</a>. My meal was a tasting from the Sashimi Bar. A suave gentleman speaking Italian dropped the eye on me, but my meal was the star of the show. The seafood was slapping me with seaweed it was so fresh. My meal from the bottom left - clockwise: 1) sashimi of Santa Barbara sea urchin and spot prawn in aonori ocean gelee, 2) cuttlefish staff meal (center) with Santa Barbara Sea Urchin and trout roe, 3) tempura “poke” with ogo seaweed, hawaiian sea salt and green onions, 4) kaisen salad with Japanese cucumber, Hijiki, Tobiko caviar and yuzu soy vinaigrette, and 5) sea bass crudo with olive oil, lemon, and sea salt.<br /><br /><a href="http://3.bp.blogspot.com/-pOV7wfo75X0/TwzBUAlEANI/AAAAAAAABK4/oQJk5bLlxtU/s1600/fried%2Bperch.jpg" target="new"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 211px; height: 160px;" src="http://3.bp.blogspot.com/-pOV7wfo75X0/TwzBUAlEANI/AAAAAAAABK4/oQJk5bLlxtU/s200/fried%2Bperch.jpg" alt="" id="BLOGGER_PHOTO_ID_5696140178213830866" border="0" /></a>For our 3rd anniversary, gerg and I rode our Honda Nighthawk motorcycle to Niagara Falls. On our return trip, we swung by Bortell's Fisheries in Ludington, MI for some fried perch and cold beer. As we ate at a picnic table and watched the sunset, we thought, "this is the best thing ever," and we were right. <span style="font-size:100%;"> <span style="font-style: italic;">"Jane and Michael Stern named the 110-year-old fish depot one of America's Top Ten Seafood Shacks, of the ilk of The Clam Shack in Kennebunkport, Maine, and the Swan Oyster Depot in San Francisco. Bortell's Fisheries seafood of choice is Great Lakes whitefish, but the menu also includes walleye, catfish, trout and smelt, all sold by the piece or pound." - from mynorth.com</span></span><br /><br /><a href="http://2.bp.blogspot.com/-z3Zbi7v7V2I/TwzEZqCtGUI/AAAAAAAABLQ/PGLzIULd-dg/s1600/Arepa4.jpg" target="new"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 187px; height: 130px;" src="http://2.bp.blogspot.com/-z3Zbi7v7V2I/TwzEZqCtGUI/AAAAAAAABLQ/PGLzIULd-dg/s200/Arepa4.jpg" alt="" id="BLOGGER_PHOTO_ID_5696143573778241858" border="0" /></a>This summer was all about food trucks in the Twin Cities. The truck that consistently satisfied and delighted, and the truck that had me daydreaming about griddled cornmeal dough patties overflowing with local meat, veggies, and spicy sauces was <a href="http://holaarepa.com/" target="_blank">Hola Arepa</a>. My favorite was the slow-roasted pork arepa stuffed with saucy shredded pork, black beans, and cotija cheese. While the sauces of the slow-cooked meats are bold and spicy, they’re not hot, unless you add one of their signature hot sauces. I like their mild Hola Sauce, made with mangoes, yellow peppers, and other “super secret” herbs and spices.<br /><br /><a href="http://1.bp.blogspot.com/-zINj9ewiZ9U/TwzIKAMqaJI/AAAAAAAABLo/vAszxPeDTnQ/s1600/IMG_4296.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://1.bp.blogspot.com/-zINj9ewiZ9U/TwzIKAMqaJI/AAAAAAAABLo/vAszxPeDTnQ/s200/IMG_4296.JPG" alt="" id="BLOGGER_PHOTO_ID_5696147702894192786" border="0" /></a><a href="http://www.pizzerialola.com/" target="new">Pizzeria Lola</a> in Minneapolis serves a Sunnyside pizza that is reminiscent of a Sunday brunch with crunchy toast, salty bacon, and sunny-side up eggs. The crunchy, chewy, wood-fired crust of the Sunnyside is baked with folds of<span style="font-style: italic;"> La Quercia </span><span>guanciale (</span><span style="font-style: italic;"><span style="color: rgb(34, 34, 34); font-family: arial, sans-serif; font-style: normal; line-height: 16px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-size: small; ">unsmoked Italian bacon prepared with pig's jowl or cheeks</span>),</span> slivers of melted pecorino; a splash of cream; browned, buttery leeks; and framed in the middle, is a just-set egg. From <span class="small">southern Tuscany to Hoboken,</span> especially on the <i style="mso-bidi-font-style:normal"><span style="mso-bidi-font-weight:bold">Pizza alla Bismark</span></i><span style="">, people enjoy rich egg yolk with crunchy pizza crust. Tear off the crust, and dip it in the egg yolk. You'll be b'<span style="font-style: italic; font-family:arial;">egg</span>in for more! -- Ok, sorry about that. That was a bad joke, but my dad would LOVE it.<br /><br /><br />Other notables:<br />- So many of <a href="http://stumblingtowardsbakery.blogspot.com/" target="new">Carrie's</a> sweets, and learning how to make bahn zeo and really good papaya salad with both of the Vonos.<br /></span><span style="mso-bidi-font-weight:bold">- The potted duck meat with fresh bread and mustard</span> at <a href="http://tiliampls.com/index.php" target="new">Tilia</a><br /><span style="">- My awesome <a href="http://farm7.staticflickr.com/6105/6255270649_7a2356f384_b.jpg" target="new">chocolate, coffee, salted caramel birthday cake</a> made by <a href="http://shortcakebakes.blogspot.com/" target="new">Sarah</a><br />- 6lbs of the <a href="http://farm8.staticflickr.com/7153/6437301179_523a7f6b2c_b.jpg" target="new">illest sausages in a crockpot</a> by Cohen<br />- Aimee and Jon's camp stove eggs n' salmon saving me from certain destruction due to </span><span class="st"><em>Malört</em></span><br /><span style="">- The popovers and honey butter at <a href="http://thebachelorfarmer.com/" target="new">Bachelor Farmer</a><br />- The beef tenderloin at <a href="http://www.agcuisine.com/" target="new">Ag</a> in </span>Niagara Falls<br /><span style="mso-bidi-font-weight:bold"><br />My past year's recaps can be found below:<br /><a href="http://www.reetsyburger.com/2011/01/these-are-few-of-my-favorite-things.html" target="new">These Are a Few of My Favorite Things: 2010</a><br /><a href="http://www.reetsyburger.com/2010/01/2009-few-of-my-favorite-edible-things.html" target="new">2009: A Few of My Favorite Edible Things</a><br /><br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]</span>Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com1tag:blogger.com,1999:blog-19692112.post-64683549134748763282011-12-08T11:16:00.006-06:002011-12-08T12:04:48.494-06:00Gingerbread Cut-Out Cookies Just Like Mom Used to MakeOne of my most vivid holiday memories from childhood is decorating cookies. Now, just so you understand, decorating cookies was an epic event at our household. With 6 kids, all of whom needed to bring cookies to various events, my mom made a boatload of cut-out cookies - we're talking enough cookies to completely cover both the dining room and kitchen tables (both of which seat 8). It must have been at least 20 dozen.<br /><br />After all that baking, my mom would gather the kids around the kitchen table with giant bowls of icing, sprinkles, and shredded coconut, and we would commence decorating all of those cookies. It would take several hours to complete, especially when each reindeer cookie had to have a red sprinkle on the nose, and every tree cookie had to have ornaments frosted on it. My personal favorite technique was using shredded coconut with white icing for Santa's beard.<br /><br />My mom was so hilarious and awesome - we were not allowed to lick anything, and naturally we'd forget, so she was constantly supervising, sending us to wash our hands and replacing our frosting knives anytime we "sampled." I can just see her - hands on hips, laughing at our ridiculous designs - and us - crawling over each other to grab the blue frosting, or crawling under the table to head for the bathroom to wash our hands (yet again).<br /><br />Naturally, at some point, we grew up and moved out, and mom grew tired of making all of those cookies by herself, and I gladly picked up the tradition baton. I'll say this much - cookies, especially gingerbread men , become rated R pretty quickly when friends, rather than children, are in charge of decorating. ANYhoo - here's my version of gingerbread cut-out cookies (adapted from a Good Housekeeping recipe):<br /><br />Note: The molasses and ginger are the stars of this recipe, so don't skimp on those ingredients.<br /><br />Yield: 6-1/2 dozen<br />Prep: 20 min. + chilling time (2 hours)<br />Bake: 10 min./batch<br /><br />Ingredients<br />1 cup butter<br />1/2 cup sugar<br />1/2 cup packed brown sugar<br />2 eggs<br />1 cup dark molasses<br />2 teaspoons vanilla<br />5 cups all-purpose flour<br />3 teaspoons baking soda<br />1 teaspoon fresh ground ginger<br />1 teaspoon ground cinnamon<br />1 teaspoon ground clove<br />1 teaspoon ground nutmeg<br />3/4 teaspoon salt<br />1/2 cup water<br />Frosting or confectioners' sugar, optional<br /><br />Directions<br /><br />In a large bowl, cream butter, vanilla, and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon, clove, nutmeg, and salt; add to the creamed mixture alternately with water, beating well after each addition. Wrap and refrigerate the dough for 2 hours or until easy to handle.<br /><br /><a href="http://3.bp.blogspot.com/-OFO5DkGRknE/TuD3j2YVNRI/AAAAAAAABJU/dnZF6VEkPjY/s1600/IMG_1449.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://3.bp.blogspot.com/-OFO5DkGRknE/TuD3j2YVNRI/AAAAAAAABJU/dnZF6VEkPjY/s320/IMG_1449.JPG" alt="" id="BLOGGER_PHOTO_ID_5683814925006615826" border="0" /></a>On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Refrigerate pan for 10 minutes.<br /><br /><a href="http://2.bp.blogspot.com/-Fx1mdR85xhA/TuD3xYqSK5I/AAAAAAAABJg/5uJoBjIWTLA/s1600/IMG_1453.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://2.bp.blogspot.com/-Fx1mdR85xhA/TuD3xYqSK5I/AAAAAAAABJg/5uJoBjIWTLA/s320/IMG_1453.JPG" alt="" id="BLOGGER_PHOTO_ID_5683815157547019154" border="0" /></a>Remove pan from refrigerator and bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners' sugar if desired.<br /><br /><a href="http://2.bp.blogspot.com/-NIV7J3cVM9A/TuD33bB6hKI/AAAAAAAABJs/86TVmIRlEk4/s1600/IMG_1456.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://2.bp.blogspot.com/-NIV7J3cVM9A/TuD33bB6hKI/AAAAAAAABJs/86TVmIRlEk4/s320/IMG_1456.JPG" alt="" id="BLOGGER_PHOTO_ID_5683815261262218402" border="0" /></a><br /><br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-18756903077651692392011-12-08T11:10:00.000-06:002011-12-08T11:10:41.321-06:00Cheese That's Worth The Splurge<a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/November-2011/Cheese-Thats-Worth-The-Splurge/#.TuDvdBO1Rww.blogger">Cheese That's Worth The Splurge - Dara & Co. - November 2011 - Minnesota</a><br /><br /><blockquote>Hear ye! Hear ye! The newest batch of <a href="http://www.hookscheese.com/index.html" target="_blank">Hook’s 15-year-old super-aged cheddar</a> has made its way to the Twin Cities.<br /><br />Overall, Hook’s 15-year-old cheddar has a balanced, intensely cheddar flavor. Like so many aged cheeses that I enjoy, the lactic acid has crystallized in the Hook’s 15-year-old cheddar forming a few crunchy bits of calcium lactate, the crystals ranging in color from darkish yellow to almost white.<br /><br />While some aged cheddars take on an extremely bitter quality, most likely brought on by the temperature being raised during the aging process, the marginal bitterness of the Hook's 15-year is balanced with sourness and saltiness expected in cheddar cheese. It’s slightly crumbly, and best at room temperature. Savor the delectable cheddar chunks on their own, or perhaps with a few slices of apple.<br /><br />If it sounds like the Hooks are cheese wizards, they very well might be. Nearly 40 years ago, <a href="http://www.hookscheese.com/hooks.html" target="_blank">Tony and Julie Hook</a> started making cheese together. Julie Hook remains the only woman to win the World Championship Cheese Contest for her Colby cheese in 1982, and more recently the Hooks won a Silver Medal for their Gorgonzola at the 2010 World Championship Cheese Contest.<br /><br />This year, Hook’s began selling their 15-year cheddar at their cheese factory in Mineral Point on Friday, November 4, and shipped it out to shops around Minnesota shortly thereafter. It’s currently available at <a href="http://www.france44.com/" target="_blank">France 44</a>, <a href="http://www.surdyks.com/" target="_blank">Surdyk’s</a>, and <a href="http://www.lundsandbyerlys.com/" target="_blank">Lunds & Byerly’s</a> while supplies last. Obviously prices vary, but you can expect to see it selling for about $60-$70/lb. At that price, I budget for it, forsaking other indulgences, and it’s always worth it.<br /></blockquote><br />[where: cheese, St. Paul, Minneapolis, Twin Cities, Minnesota]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-26532218413730384912011-11-29T15:06:00.038-06:002011-11-30T00:29:21.028-06:00New York, New York. 2011.A recap of our trip to NYC and North Adams with images and words.<br />----------<br />For my birthday this year, I received an invitation - an invitation with boarding passes attached - from gerg. He decided the perfect gift for me was a trip to NYC and a meal at Le Bernardin. He is totally boss.<br /><br />I was excited for NYC, but I was feeling a bit rundown on Friday after a long meeting in Kansas City which came to an exciting finish as the gentleman seated next to me puked all over himself on the plane as we landed in Minneapolis. Sheesh.<br /><br />But being a north woods girl, as soon as I saw Manhattan from the window seat that Saturday evening, I was fully revived and ready for some hot, city action. We spent our first night wandering, heading down to Times Square, stopping for a slice and several cocktails en route.<br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-u41AN2CM0aI/TtWDTgZ990I/AAAAAAAABHE/5TDCMM_wF4k/s1600/IMG_4153.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://3.bp.blogspot.com/-u41AN2CM0aI/TtWDTgZ990I/AAAAAAAABHE/5TDCMM_wF4k/s320/IMG_4153.JPG" alt="" id="BLOGGER_PHOTO_ID_5680590876137355074" border="0" /></a><span style="font-style: italic;font-size:85%;" >We saw a </span><span style="font-style: italic;font-size:85%;" ><span class="st">Macy's</span></span><span style="font-style: italic;font-size:85%;" > window display with gears in it. gerg likes gears.</span><br /></div><br />I woke up on Sunday morning with a cold, but that didn't stop us from heading to the West Village to catch the Packer game at <a href="http://kettleoffishnyc.com/" target="new">Kettle of Fish</a>, where we ran into a crap-ton of Packer fans. MANY high fives were thrown about.<br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-_aqgtC7QF1s/TtWDbhMjKdI/AAAAAAAABHQ/ZANAAvnj6ow/s1600/IMG_4156.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="http://1.bp.blogspot.com/-_aqgtC7QF1s/TtWDbhMjKdI/AAAAAAAABHQ/ZANAAvnj6ow/s320/IMG_4156.JPG" alt="" id="BLOGGER_PHOTO_ID_5680591013788461522" border="0" /></a><span style="font-style: italic;font-size:85%;" >Standing in line at the Kettle of Fish in Greenwich Village awaiting admittance.</span><br /><br /></div>Later that night we celebrated a ripping Packer victory with drinks at <a href="http://www.barramundiny.com/" target="new">Barramundi bar</a> on the lower east side and dinner at <a href="http://www.wd-50.com/info.html/" target="new">wd~50, <span class="text">Wylie Dufresne's NYC restaurant</span></a>. wd~50's atmosphere is sophisticated, casual, and somewhat SEXy. Neither too forward, nor too aloof, our server seemed like she'd always worked there, and was happy to be there.<br /><br />The food at wd~50 was trickery on a plate. The aerated foie gras inspired in gerg a new appreciation for foie, so much so that he ordered it at Le Bernardin the following day. The wagyu chuck steak was rich, slightly salty, and figgy. We ordered the dessert to split, but our server said the chef insisted that we each have our own, and brought out two servings - both of which we savored.<br /><ul><li><span class="menu">Aerated foie gras with pickled beet, mashad plum, and brioche</span> (dizzying and delectable)</li><li><span class="menu">Peekytoe crab roll with salt ‘n vinegar chips and celery mayonnaise</span></li><li>The <a href="http://www.nytimes.com/2008/03/05/dining/reviews/05rest.html?pagewanted=all" target="new"><span style="text-decoration: underline;">foreknown</span></a> <span class="menu">eggs benedict (it definitely delivered)</span></li><li><span class="menu">Wagyu chuck steak with black-eyed peas, fig, and rutabaga (wagyu in figgy sauce FTW)<br /></span></li><li><span class="menu">Duck breast with black sesame dumplings, red cabbage, parsnip consommé </span></li><li><span class="menu">Soft Chocolate with beet, long pepper, and ricotta</span></li></ul><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-xptouTFSVKI/TtWDo-iWjRI/AAAAAAAABHc/t9MKLDxYZTk/s1600/IMG_4163.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 229px; height: 320px;" src="http://1.bp.blogspot.com/-xptouTFSVKI/TtWDo-iWjRI/AAAAAAAABHc/t9MKLDxYZTk/s320/IMG_4163.JPG" alt="" id="BLOGGER_PHOTO_ID_5680591245002837266" border="0" /></a><span class="menu"><span style="font-style: italic;font-size:85%;" >Soft Chocolate with beet, long pepper, and ricotta ice cream at wd~50.</span><br /><br /></span></div>Monday morning came early, and we had to get to the <a href="http://www.911memorial.org/"><span class="st">National September 11 Memorial Museum</span></a> for our scheduled tour of the outdoor space. The pools are huge, as is the space. That we couldn't see the bottom of the fountains within the pools was unsettling, but we both agreed that we were ok with feeling unsettled. Slightly eerie, very much overwhelming - we saw children playing tag among the trees while adults wept in solitude.<br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-1VY6spFRDmQ/TtWD5sJP14I/AAAAAAAABHo/YkkUfz1QH_8/s1600/IMG_4180.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/-1VY6spFRDmQ/TtWD5sJP14I/AAAAAAAABHo/YkkUfz1QH_8/s320/IMG_4180.JPG" alt="" id="BLOGGER_PHOTO_ID_5680591532123477890" border="0" /></a><span style="font-style: italic;font-size:85%;" >One of the twin reflecting pools at</span><span style="font-style: italic;font-size:85%;" > the 911 Memorial. </span></div><br />Our visit to the memorial was cut short because we had a lunch date a <a href="http://www.le-bernardin.com/" target="new">Le Bernardin</a>. The place was gorgeous - from the upholstery on the suede and chrome chairs, to the tiny bubbles on the dinner plates, to the buttons on the maître d's jacket. The 24-foot triptych painting of a stormy sea called "Deep Water No. 1" by Ran Ortner of Brooklyn, pushed the aquatic theme to the forefront. Our meal was captivating, from the foie-topped shrimp to the crispy black cod. I did not catch a glimpse of Ripert, but I did catch a glimpse of the coat check girl's *ahem* <span class="st"><em>décolletage</em></span> - scandalous!<br /><ul class="menucontainer"><li class="menuitem">Shrimp with mâche and wild mushroom salad, topped with shaved foie gras, and a light white balsamic vinaigrette</li><li class="menuitem">Albacore confit "en salade" with bibb lettuce, deviled quail egg, liquid black olive, preserved tomato, and pepper</li><li class="menuitem">Crispy black bass with pickled cucumbers and a black garlic-persian lime sauce</li><li class="menuitem">Baked Maine lobster with caramelized endive-pear "terrine", and whiskey-black peppercorn sauce<br /></li><li class="menuitem">Maralumi milk chocolate with salted peanut caramel and malted milk crunch</li><li class="menuitem">Dominican chocolate cremeux with toasted bread, brown butter sauce, and marcona almonds</li></ul><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-_PQ9TtB7x8Q/TtWEmftAK7I/AAAAAAAABH0/z2N6RMBFtC4/s1600/IMG_4182.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-_PQ9TtB7x8Q/TtWEmftAK7I/AAAAAAAABH0/z2N6RMBFtC4/s320/IMG_4182.JPG" alt="" id="BLOGGER_PHOTO_ID_5680592301877898162" border="0" /></a><span style="font-style: italic;font-size:85%;" >Getting our tourist on in front of Le Bernardin.</span><br /></div><br />Have you noticed gerg's facial hair tribute to Pete Vuckovich<span class="st"><em></em></span>? He received a couple shout-outs from passersby on his sweet, <a href="http://us.movember.com/mospace/2307660/" target="new">Movember moustache</a>. With gerg's 'stache in tow, we headed to Brooklyn, where we stopped by <a href="http://www.nycresistor.com/">NYC Resistor</a>, a hacker collective with a shared space. We met some geeks. Gerg felt comfortable. A trip to Brooklyn wouldn't be complete without a stop at <a href="http://www.grimaldis.com/">Grimald's</a>, in <span class="st">DUMBO, </span>so we swung by. The line was short, so we stopped for a pie -piping hot cheese, sausage, pepperoni, onion, and garlic on a coal charred crust.<br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-gFiQT3ELnzA/TtWFIa-YTWI/AAAAAAAABIA/auOpTYlOkJ0/s1600/IMG_4197.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://1.bp.blogspot.com/-gFiQT3ELnzA/TtWFIa-YTWI/AAAAAAAABIA/auOpTYlOkJ0/s320/IMG_4197.JPG" alt="" id="BLOGGER_PHOTO_ID_5680592884724157794" border="0" /></a><span style="font-style: italic;font-size:85%;" >Pizza at Grimaldi's, under the Brooklyn Bridge.</span><br /></div><br />Eventually, we headed to <a href="http://newyork.timeout.com/restaurants-bars/bars/122095/fourth-avenue-pub" target="new">4th Avenue Pub</a> in Park Slope to meet up with some old friends from Minnesota, Bryn and Micycle. I had an <a href="http://beeradvocate.com/beer/profile/3818/21100" target="new">imperial oatmeal stout</a> from Southern Tier Brewing Company. It was roasty, dark, bubbly, and a good fit for a rainy night in Brooklyn. The subway ride back to Manhattan was quiet, since everyone in the car was sleeping except for us. Snooze fest!<br /><br />We spent all of Tuesday in Central Park. We started at the upper west corner and worked our way down. It was hard to believe that the trees, water falls, and woodsy feeling of the North Woods at the Ravine were so close the madcap streets of Manhattan. Gerg was pumped that he finally got to peep the Jacqueline Kennedy Onassis Reservoir.<br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-GNfXVpxknbM/TtWFZaX_xVI/AAAAAAAABIM/-bx8-v4cytA/s1600/IMG_4204.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 228px; height: 320px;" src="http://4.bp.blogspot.com/-GNfXVpxknbM/TtWFZaX_xVI/AAAAAAAABIM/-bx8-v4cytA/s320/IMG_4204.JPG" alt="" id="BLOGGER_PHOTO_ID_5680593176620942674" border="0" /></a><span style="font-style: italic;font-size:85%;" ><span>The </span><a href="http://www.centralparknyc.org/visit/things-to-see/north-end/huddlestone-arch.html" target="new" class="title"><span>Huddlestone Arch</span></a> at Central Park</span>. <span style="font-style: italic;font-size:85%;" >Can you spot gerg?</span><br /><br /><a href="http://1.bp.blogspot.com/-cEQ2wHvVx7k/TtWFvTSY_jI/AAAAAAAABIY/t3_NbriBWKY/s1600/IMG_4213.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/-cEQ2wHvVx7k/TtWFvTSY_jI/AAAAAAAABIY/t3_NbriBWKY/s320/IMG_4213.JPG" alt="" id="BLOGGER_PHOTO_ID_5680593552675503666" border="0" /></a><span style="font-style: italic;font-size:85%;" >The <a href="http://www.centralpark.com/guide/attractions/reservoir.html">Jacqueline Kennedy Onassis Reservoir</a>.</span><div style="text-align: left;"><br /></div><div style="text-align: left;" target="new">After our tour of Central Park, we embarked on a train, and then caught a ride through the Berkshires, and ended up in North Adams, MA, where we celebrated Thanksgiving with friends who excelled at celebrity trivia and looking good.<br /><br /></div><a href="http://3.bp.blogspot.com/-npgEIvNXBXs/TtWF9OWP6mI/AAAAAAAABIk/Ng9gRh69_qc/s1600/IMG_4227.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://3.bp.blogspot.com/-npgEIvNXBXs/TtWF9OWP6mI/AAAAAAAABIk/Ng9gRh69_qc/s320/IMG_4227.JPG" alt="" id="BLOGGER_PHOTO_ID_5680593791867677282" border="0" /></a><span style="font-style: italic;font-size:85%;" >We played.</span><br /><br /><a href="http://2.bp.blogspot.com/-jQVmdE6xvvw/TtWGgstYSTI/AAAAAAAABI8/tRxqYR2hGJQ/s1600/IMG_4255.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://2.bp.blogspot.com/-jQVmdE6xvvw/TtWGgstYSTI/AAAAAAAABI8/tRxqYR2hGJQ/s320/IMG_4255.JPG" alt="" id="BLOGGER_PHOTO_ID_5680594401313179954" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">We watched another ripping Packer victory.</span></span><br /><br /><a href="http://4.bp.blogspot.com/-BWMR7uddunI/TtWGRLHYQ1I/AAAAAAAABIw/xBMoYENl1bg/s1600/IMG_4286.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://4.bp.blogspot.com/-BWMR7uddunI/TtWGRLHYQ1I/AAAAAAAABIw/xBMoYENl1bg/s320/IMG_4286.JPG" alt="" id="BLOGGER_PHOTO_ID_5680594134597387090" border="0" /></a><span style="font-style: italic;font-size:85%;" >We ate.</span><br /><br /><a href="http://4.bp.blogspot.com/-yny2wsUlArg/TtWGySQvWFI/AAAAAAAABJI/-vamLS700TA/s1600/IMG_4288.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://4.bp.blogspot.com/-yny2wsUlArg/TtWGySQvWFI/AAAAAAAABJI/-vamLS700TA/s320/IMG_4288.JPG" alt="" id="BLOGGER_PHOTO_ID_5680594703451379794" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">We imbibed.<br />The end.<br /><br /><br />Of COURSE that's not wine - what's WRONG with you?<br /><br /><br /></span></span></div>[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com5tag:blogger.com,1999:blog-19692112.post-21041834749228949872011-10-26T12:11:00.000-05:002011-10-26T12:11:11.194-05:00Cheers to Duluth-Made Lake Superior Kayak Kölsch - Dara & Co. - October 2011 - MinnesotaWhen I’m in the mood for a light, refreshing beer, I grab a Lake Superior Kayak Kölsch, brewed in Duluth.<br /><blockquote><p> Yes, I know, wet hopped beers are all the rage this time of year, and for good reason—they’re awesome. But sometimes, I need a break from hoppy beers, and when I’m in the mood for a light, balanced, refreshing beer, I grab a Lake Superior Kayak Kölsch.</p> <p> The folks at <a href="http://www.lakesuperiorbrewing.com/" target="_blank">Lake Superior Brewing Company</a> started in the 1990s as homebrewers. Today, they craft a variety of regular, seasonal, and specialty beers at their brewery in Duluth. Although German law dictates that only a few breweries in and around Cologne can legally call their beers “Kölsches,” the Lake Superior version is a worthy homage. Lighter than a lager, straw yellow, slightly grainy in the nose, crisp and smooth on the palate, with moderate levels of German hops and carbonation, Lake Superior Kayak Kölsch is an ideal session beer.</p> <p> Lake Superior Kayak Kölsch pairs well with all kinds of food, but can be overwhelmed easily. I'd recommend serving it with fruit, cheese, grilled vegetables, and delicately spiced meat. And when you’re ready to share your love of Lake Superior Kayak Kölsch with several people, kegs are available by special order from <a href="http://www.surdyks.com/" target="_blank">Surdyk’s</a> and <a href="http://www.stanthonyvillagewineandspirits.com/" target="_blank">St. Anthony Village Liquor Warehouse</a>.</p></blockquote><a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/October-2011/Cheers-to-Duluth-Made-Lake-Superior-Kayak-Klsch/#.Tqg-9ARAiV8.blogger">Cheers to Duluth-Made Lake Superior Kayak Kölsch - Dara & Co. - October 2011 - Minnesota</a><br /><br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-33112970013651803622011-10-20T12:27:00.001-05:002011-10-20T12:30:08.959-05:00Apple Cider DonutsBehold the autumnal tradition known as the apple cider donut!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-2k_ncvi6xXI/TqBaaFk8wuI/AAAAAAAABEY/TozK6Bb0Jhk/s1600/applephoto3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 149px; height: 200px;" src="http://3.bp.blogspot.com/-2k_ncvi6xXI/TqBaaFk8wuI/AAAAAAAABEY/TozK6Bb0Jhk/s200/applephoto3.jpg" alt="" id="BLOGGER_PHOTO_ID_5665627735452336866" border="0" /></a><br /><blockquote>Donuts, donuts everywhere! The donut craze in the Twin Cities has been well documented by Dara, and indeed, many bakeries in the Twin Cities are cranking out good donuts. But this time of year, I scout out a donut of a different variety: Behold the autumnal tradition known as the apple cider donut.<br /><br />Apple cider donuts are dense cake donuts made with apple cider and buttermilk. Deep fried until golden brown, the tender morsels are usually coated generously with cinnamon and sugar. Depending on the maker, the apple cider flavor can be more or less pronounced, and cinnamon and nutmeg levels vary by maker as well. Although coated in sugar, they’re not cloyingly sweet. My guess is that it has something to do with the tanginess of the cider and buttermilk in the batter.<br /><br />Finding a cider donut can be tricky. You likely won’t find them at a bakery. They seem to take up residence among piles of apples at farmers market apple stands.<br /><br />Local Apple Cider Donut Spottings:<br />• McDougall's Apple Junction - Hastings<br />• Sweetland Orchard stand - NE Farmers' Market, Mill City, Bloomington, Fulton, and Kingfield.<br /><br />So get thee to a fall farmers' market! Upon arrival, grab a coffee, milk, or hot apple cider before you get in line for your donut. Then, find your cider donut, take a bite, and smile.<br /><br />And just in case you’re interested in making your own cider donuts, here’s a recipe that pumps up the apple flavor by reducing the cider.<br /><br />Apple Cider Donuts<br /><br />Recipe adapted from Smitten Kitchen<br />Makes 18 donuts, and 18 donut holes<br /><br />1 cup apple cider<br />3 1/2 cups flour, plus additional for the work surface<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon ground cinnamon<br />1/3 teaspoon salt<br />1/2 teaspoon ground nutmeg<br />4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature<br />1 cup granulated sugar<br />2 large eggs<br />1/2 cup buttermilk<br />Vegetable oil for frying<br />Topping<br /><br />Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)<br /><br />In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.<br /><br />Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt, and nutmeg. Set aside.<br /><br />Beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, until the eggs are completely incorporated. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.<br /><br />Line two baking sheets with parchment paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Using a 3-inch or 3 1/2-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the sheet pans. Refrigerate the doughnuts for 20 to 30 minutes.<br /><br />Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Place a couple of cooling racks on a jellyroll pan.<br /><br />While the cut doughnut shapes are in the refrigerator, make the cinnamon sugar by mixing the two together. Set aside.<br /><br />Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Let them settle on the cooling rack for a minute after the doughnuts are fried. Dip them into the cinnamon-sugar mixture.<br /><br />Serve with coffee, hot cider, or milk.</blockquote><br /><a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/October-2011/Apple-Cider-Donuts/index.php#.TqBZO2DTJoA.blogger">Apple Cider Donuts—Heaven! - Dara & Co. - October 2011 - Minnesota</a><br /><br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-28141883860090932072011-10-11T19:30:00.009-05:002011-10-12T08:51:52.439-05:00Food Lover's Must Read: Lapham's Quarterly Food Issue<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.bonappetit.com/blogsandforums/blogs/badaily/laphams-quarterly-food-issue.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 347px;" src="http://www.bonappetit.com/blogsandforums/blogs/badaily/laphams-quarterly-food-issue.jpg" alt="" border="0" /></a><br />Why must you read the Lapham's Quarterly food issue? Because it rules.<br /><br />Lapham's Quarterly threw all of its weight behind the topic of food, and created one hell of a charming magazine issue.<br /><br />Lapham's Quarterly is a quarterly magazine that devotes each issue to a single topic. This past summer's issue was "Food." Lewis Lapham is the man behind the magazine. Former editor of Harper's Magazine, he is now the editor and eponym of the magazine. Lapham and his team assembled the issue by scouring thousands of pieces from the literary and art world, and piled them into a not-too-cohesive collection with food as their theme.<br /><br />From food-related scenes lifted from Shakespeare and Dickens to snippets by Anthony Bourdain and Patton Oswalt, Lapham's Food issue tackles the topic of food with silliness and serious contemplation via excerpts, poems, trivia, artwork, essays, charts, and jokes. View the contents of the food issue <a href="http://www.laphamsquarterly.org/magazine/food.php"target="new">here</a>.<br /><br />From Lapham's blog:<br /><blockquote>"In the issue, <strong>Charles Dickens</strong> asks for just a little more, <strong>Annie Dillard</strong> participates in the food chain, <strong>William Carlos Williams</strong> raids the refrigerator, <strong>Roland Barthes</strong> fiddles with chopsticks, <strong>H.L. Mencken</strong> worships the hot dog, and <strong>Erasmus</strong> teaches us how to have good table manners. <p>The issue also includes charts and graphs of <strong>history's top chefs</strong>, a sampling of dos and don't for <strong>table manners all over the world</strong>, the calorie counts of <strong>military rations</strong>, and major historical <strong>party fouls</strong>. Our essays include <strong>Daniel Mason</strong> on earth-eating, science writer <strong>Deborah Blum</strong> on food poisoning, and <strong>Brent Cunningham</strong> on the bourgeois desire to return to the farm."</p></blockquote><br /><br />I only wish they could have included my favorite scene from Uncle Buck (surely they would have if they could have):<br /><br /><iframe src="http://www.youtube.com/embed/IquI7dwCj6s" allowfullscreen="" frameborder="0" height="265" width="380"></iframe><br /><br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com1tag:blogger.com,1999:blog-19692112.post-84050428711779461462011-09-08T10:15:00.003-05:002011-09-08T10:16:53.400-05:00Pizza Night at the Stone Barn in Nelson, WIThis picturesque Wisconsin farm serves wood-fired brick oven pizza on weekend nights.<i><br /></i> <blockquote><div id="article-image" class="image-container" style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/September-2011/Pizza-Night-at-the-Stone-Barn/StoneBarn_sign.jpg" target="_blank"><img src="http://www.minnesotamonthly.com/core/includes/phpThumb/phpThumb.php?src=/media/Blogs/Dear-Dara/September-2011/Pizza-Night-at-the-Stone-Barn/StoneBarn_sign.jpg&w=200&q=100" alt="Pizza Night at the Stone Barn" border="0" /></a> </div> <p>Pizza on the farm is fast becoming a popular summertime experience for city and country folk alike. In the most recent issue of <em>Minnesota Monthly</em>, Dara wrote about the “incredibly charming and memorable” <a target="_blank" href="http://www.minnesotamonthly.com/media/Minnesota-Monthly/August-2011/Picnic-Perfect/">Pizza Night at A to Z Produce, in Stockholm, Wisconsin</a>.<br /><br />But along the back roads of the Mississippi River there’s another charming pizza farm, and it serves on the weekends (unlike A to Z’s pizza night). If you’re planning a weekend autumn trip through the Mississippi River Valley, the <a target="_blank" href="http://www.nelsonstonebarn.com/index.htm">Stone Barn in Nelson, Wisconsin</a>, is a destination offering pizza on the farm, ice cream, pristine woods, and an antique shop.<br /><br /><img style="width: 136px; height: 182px;" src="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/September-2011/Pizza-Night-at-the-Stone-Barn/StoneBarn_pizza2.jpg" class="right-justify-pic" alt="" align="right" />Stone Barn’s pizza is constructed on extra thin crust baked in a wood-fired brick oven. They make fresh dough each day, and roll out a fresh crust for each pizza when you place your order. As for toppings, meat eaters can indulge in the Italian sausage, chorizo, or gyros, which they prepare on-site by combining local pork or lamb. The herbs that flavor the pizza are grown on-site, and if you’re lucky, you can grab an outdoor table next to a raised bed overflowing with fragrant basil and rosemary.<br /><br />The picturesque outdoor seating area is nestled among solid stone wall foundations left standing after a barn collapsed in the 1980s. If you can’t grab an outdoor table, the grassy area allows picnickers to lounge, bird watchers to ponder, and butterfly chasers to rollick. If outdoor seating isn’t available, indoor seating offers a view of the pizzas being made in their wood-fired brick oven. An antique shop offers a collection of antique jewelry and serve ware. Wait time can be up to two hours, so sipping a bottle of beer or a glass of wine (available on-site) and taking in the scenery and some antiques will help pass the time.</p><p><img style="width: 411px; height: 226px;" alt="" src="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/September-2011/Pizza-Night-at-the-Stone-Barn/StoneBarn_outside.jpg" /></p><p>The Stone Barn will be closing a little earlier this year, so September 25th will be their last day for the 2011 season—they’ll re-open in May of 2012. Until then, they’re open every Friday, Saturday, and Sunday from 5 p.m. to 9 p.m.<br /><br />Pack what you’ll need, including bug spray, binoculars, books, etc. Be sure to take all that you brought; it’s a private farm, not a public park.<br /><br /><strong>The Stone Barn </strong><br />S685 County Road KK<br />Nelson, WI 54756</p></blockquote><p></p><p><a href="http://www.blogger.com/%20http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/September-2011/Pizza-Night-at-the-Stone-Barn/">http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/September-2011/Pizza-Night-at-the-Stone-Barn/</a></p>Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-60067193599160577042011-08-10T13:53:00.003-05:002011-08-10T13:56:29.184-05:00American Cheese Society Awards - WI and MN RoundupThe 2011<a href="http://www.cheesesociety.org/" target="new"> American Cheese Society</a> competition is a wrap, and several Minnesota and Wisconsin dairies came back with ribbons. Why did I pull out Wisconsin and Minnesota? Because I was born and raised in Wisconsin and I currently live in Minnesota. So there.
<br />
<br />Check out my sister blog, You Are Where You Eat for my highlights and the list of MN and WI cheese that made the cut: <span style="text-decoration: underline;"> </span><a href="http://eatsustainable.blogspot.com/2011/08/2011-american-cheese-society.html">http://eatsustainable.blogspot.com/2011/08/2011-american-cheese-society.html</a>
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<br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-48599354611198190352011-08-02T15:50:00.012-05:002013-05-30T12:30:12.883-05:00Reetsy's Take on Punch's Mimi Pizza<div style="font-size: 0.8em; line-height: 1.6em; margin: 0pt 0pt 10px; padding: 0pt;">
<a href="http://www.flickr.com/photos/gergistheword/6000139063/" title="Book Club Mimi Pizza"><img alt="Book Club Mimi Pizza by gergistheword" src="http://farm7.static.flickr.com/6137/6000139063_a09f422ddb.jpg" /></a><br />
<span style="margin: 0pt;"><span style="font-size: 100%; font-style: italic;">I made my own version of a Mimi Pizza, with darn good results.</span></span></div>
My pizza go-to at <a href="http://www.punchpizza.com/">Punch Pizza</a> is the Mimi. They bake a pizza crust in their wood-fired oven, pull it out of the oven, and then pile it with fresh grape tomatoes, basil, fresh mozzarella, extra virgin olive oil, and garlic. I'm a sucker for the contrast in temperatures and the unexpected twist of the raw tomatoes and cheese on a pizza.<br /><br />For book club, I attempted my own version of the Mimi, using some of my favorite local ingredients. I used fresh, local mozzarella, organic cherry tomatoes from Wisconsin, and organic basil from my garden. I even used <a href="http://organicflour.ipower.com/store/page2.html">organic flour from North Dakota</a> in the crust.<br /><br />For the dough, I used a variation of Peter Reinhart's Napoletana pizza dough recipe. It's a bit time-consuming, but not rocket science, and it results in a fantastic, chewy-on-the-inside, crusty-around-the-edges crust. I've used this dough recipe both on the grill and in an oven cranked as high as it would go (preheating the pizza stone).<br /><br />Hot, Recipe ACTION!<br /><br />5 cups all-purpose flour (I use 4 cups white, 1 cup wheat)<br /><br />1 ¾ tsp table salt or 1 ¼ tsp Kosher salt<br /><br />1 tsp instant yeast<br /><br />2 cups cool water<br />
<br />
cornmeal<br /><br />1. Using an electric mixer fitted with the dough hook mix together all the ingredients on low speed for 4 minutes or until all the flour gathers together to form a coarse ball. Let this rest for 5 minutes then mix again for an additional 2 minutes, until the dough clears the side of the bowl and sticks a bit to the bottom (add a bit more water if too dry, or flour if too wet).<br /><br />2. Put the dough onto a floured surface, dust the top with flour to absorb the surface moisture and then form the dough into a ball. Put the dough ball into lightly oiled bowl turning the dough over to coat, cover the bowl with plastic wrap. Let sit at room temperature for 30 minutes before refrigerating overnight.<br /><br />3. On the following day remove the bowl from the fridge 2 hours before you plan on making pizzas. Using wet hands gently remove the dough from the bowl and place on a floured surface, trying to deflate the dough as little as possible. Divide the dough into 4 equal pieces, gently rounding each into a ball. Line a baking sheet with parchment and brush with olive oil. Place the pieces you intend to use that day on the sheet and loosely cover with plastic wrap. Let the dough sit out for 2 hours before making into pizzas. You can now freeze any of the extra dough balls in individual food bags (still oil the dough). Use the refrigerated dough within 2 days and the frozen dough within 3 months.<br /><br />4. An hour before you make pizza pre heat the oven to its highest setting, with you pizza stone on the middle shelf.<br /><br />5. To shape into pizzas place the dough on a floured surface and firmly but gently flatten with floured hands to about an inch thick. Use your fingertips press into and around the edge of the dough, turning it as you do, and continue in a spiral fashion, turning and pressing as you work your way to the center. You want to stretch the dough to about 10 inches.<br /><br />6. Move the dough to the ‘peel’. Make sure it can move freely by sprinkling the peel with cornmeal. If you don’t have a peel (not exactly common kitchen equipment) use an inverted baking sheet dusted with cornmeal.<br />
<br />7. Transfer the pizza to the baking stone and cook until the crust is puffy and slightly charred, about 9 minutes in my oven, but your oven will probably vary so watch carefully. You'll need about 8 minutes on a 500 degree grill.<br /><br />8. In a bowl toss together quartered cherry tomatoes, cubed fresh mozzarella, roasted garlic, extra virgin olive oil, salt, and pepper. Pour the mixture over the warm crust. Sprinkle a chiffonade of basil over the top, and serve immediately.<br /><br />Worth noting: I used less olive oil than Punch does, as a matter of taste. Also, eat it immediately. Why? After sitting for awhile, the temperature of the ingredients levels out, and it's better when the cheese and tomatoes are cool and the crust is warm.Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com4tag:blogger.com,1999:blog-19692112.post-4251913262480673212011-07-12T12:50:00.001-05:002011-07-12T12:51:14.262-05:00Niagara’s Wine Region Doesn't Dissapoint<blockquote>This month my husband and I enjoyed a <a href="http://www.flickr.com/photos/gergistheword/sets/72157627105175956/">week-long motorcycle ride to Niagara Falls</a> for our anniversary celebration. Our route took us up through the Upper Peninsula, down along the eastern shore of Michigan, and across the green belt of Ontario. We experienced all kinds of regional culinary wonders—from cudighi (a regional spicy Italian sausage) and fresh perch, to poutine (French fries topped with cheese curds and gravy) and juicy strawberries. </blockquote><blockquote>Among all the edibles that the trip had to offer, the one aspect of local cuisine that truly enchanted me was Ontario’s wine region, specifically <a target="_blank" href="http://www.niagarawinetrail.org/">Niagara-on-the-Lake and the Niagara Escarpment</a>. I had read that there were “some wineries” in the area, and we had planned on checking them out, but the wine culture and appreciation that we experienced was more enthusiastic than I had anticipated.<br /><br />As we motored across the highway toward the falls, between bridges and views of Lake Huron, vineyards neatly dotted the landscape. I learned that Niagara’s wine region lies at approximately 43°, and while it’s no Burgandy, France, the conditions are decent enough that about 70 wineries operate in the surrounding Niagara area.<br /><br />Unlike Dara & Co’s own <a target="_blank" href="http://www.minnesotamonthly.com/media/Minnesota-Monthly/February-2008/Meet-Dara/">Dara Moskowitz Grumdahl</a>, I’m no wine expert, so I took recommendations from servers and/or sommeliers when I was ready to start tasting. The standouts included the famous <a target="_blank" href="http://www.inniskillin.com/en/ice/default.asp">Inniskillin ice wine</a>, a Konzelmann Estate Gewurztraminer, a Creekside Estate Cabernet Sauvignon, and a reasonably priced Trius Cabernet Sauvignon 2007.<br /><br />You can catch a glimpse of a Niagara Peninsula winter while you watch a <a target="_blank" href="http://video.buffalonews.com/player/index.php?id=82">video about how ice wine is made</a> here.<br /><br />Ready to try some wine from the Niagara Peninsula? It’s not easy to find in the Twin Cities, but you can get your hands on a bottle of Inniskillin Riesling Ice Wine 2007 at <a target="_blank" href="http://www.france44store.com/browse.cfm/inniskillin-riesling-ice-wine-2007/4,413.html">France 44</a>.</blockquote><a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/July-2011/Niagaras-Wine-Region-Doesnt-Dissapoint/">Niagara’s Wine Region Doesn't Dissapoint - Dara & Co. - July 2011 - Minnesota</a>Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-21268522590431968312011-05-25T20:00:00.003-05:002013-06-06T16:44:32.037-05:00Rationalizing a Move to MN: An Attaboys Roundup<a href="http://data.whicdn.com/images/5001523/minnesota_poster_draplin_thumb.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://data.whicdn.com/images/5001523/minnesota_poster_draplin_thumb.jpg" style="cursor: pointer; display: block; height: 219px; margin: 0px auto 10px; text-align: center; width: 261px;" /></a><br />
I have very few family members in MN. I think some of them should move here. Therefore, I'm compiling a somewhat objective roundup of rationale for making a move to MN/MPLS, in the form of a list of attaboys that might be appealing to my family members:<br />
<br />
Brains and Know-How<br />
<ol>
<li>Minneapolis was named the third <a href="http://www.ccsu.edu/page.cfm?p=8142" target="new">most literate city</a> in the nation last year by the Center for Public Policy and Social Research</li>
<li>Minneapolis is named one of <a href="http://www.thedailybeast.com/blogs-and-stories/2010-11-03/americas-smartest-cities/" target="new">the top ten smartest cities</a> in America by the Daily Beast</li>
</ol>
Quality of Life<br />
<ol>
<li>Minneapolis was named<a href="http://blogs.forbes.com/jacquelynsmith/2011/03/08/the-best-cities-for-finding-employment-2/" target="new"> the best city for finding employment</a> by Forbes Magazine</li>
<li>Minneapolis, St Paul has the<a href="http://www.bizjournals.com/twincities/news/2011/05/20/surdyks-flights-msp-airports-best.html?ana=twt"> best airport food</a>, according to airfarwatchdog</li>
<li>Minneapolis named <a href="http://travel.nationalgeographic.com/travel/best-trips-summer-2011-photos/#/best-summer-trips-minneapolis-minnesota_34537_600x450.jpg" target="new">top vacation spot</a> by National Geographic Magazine</li>
<li>Target Field was named the <a href="http://www.bizjournals.com/twincities/blog/sports-business/2011/05/target-field-named-sports-facility-of.html" target="new">Sports Facility of the Year</a> by Street & Smith's Sports Business Journal</li>
<li>Minneapolis Named <a href="http://kstp.com/article/stories/S2007282.shtml">One of 18 'Coolest Cities' in America</a> by Men's Journal</li>
<li>Minnesota named '<a href="http://blogs.citypages.com/dressingroom/2011/05/minnesota_buzzfeed_most_hipster_state.php" target="new">Most Hipster State in the U.S</a>.'</li>
<li>Minneapolis has the <a href="http://www.livescience.com/37178-us-city-park-rankings.html?cmpid=514629" target="_blank">best parks system</a>, according to Live Science.</li>
</ol>
Health and Fitness<br />
<ol>
<li>Minneapolis-St. Paul named the <a href="http://www.americanfitnessindex.org/blog/2011/05/minneapolis-st-paul-tops-list-of-healthiest-fittest-metro-areas/" target="new">healthiest, fittest metropolitan area</a> in the United States by the American College of Sports Medicine</li>
<li>Minneapolis named <a href="http://www.bicycling.com/news/featured-stories/bicyclings-top-50" target="new">Bicycling's Top City</a> by Bicycling.com</li>
<li>Minnesota named by <a href="http://mntrails.com/content/minnesota-named-best-trail-state" target="new">best trail state</a> by American Trails (biking, equestrian cross-country skiing, off-highway vehicle, water, snowmobile trails, and several thousand hiking trails)</li>
<li>Minneapolis is the <a href="ttp://www.minneapolismn.gov/news/WCMS1P-084560" target="new">fittest large city in the U.S.</a>, according to new rankings from <a href="http://www.mapmyfitnessinc.com/">MapMyFitness</a>.</li>
<li>Named <a href="http://www.organicauthority.com/foodie-buzz/top-9-us-cities-to-live-in-if-you-love-organic-food.html">one of the top ten cities for organic eaters to live</a> by Organic Authority.</li>
</ol>
<ol>
</ol>
Medical<br />
<ol>
<li>Minneosta named one of the <a href="http://www.modernmedicine.com/modernmedicine/article/articleDetail.jsp?id=607957" target="new">top 10 friendliest states for physicians</a> by Modern Medicine.</li>
<li>Rochester (just 1.5 hours away) named one of the <a href="http://www.kiplinger.com/magazine/archives/10-best-cities-2010-for-the-next-decade.html" target="new">10 best cities of the next decade</a> by Kiplinger </li>
<li><a href="http://www.bizjournals.com/twincities/news/2011/03/28/four-mn-hospitals-named-best.html" target="new">Four Minnesota hospitals were named among best in nation</a> by Thomson Reuters</li>
</ol>
Help me make the case. If I forgot a good one, comment below, yo.<br />
<br />
[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com6tag:blogger.com,1999:blog-19692112.post-319960183077692302011-05-20T13:46:00.000-05:002011-05-20T13:46:36.880-05:00It’s International Pickles Week!<a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/May-2011/It-rsquos-International-Pickles-Week/">It’s International Pickles Week! - Dara & Co. - May 2011 - Minnesota</a><br /><br />It’s the third week in May! You know what that means? It’s International Pickles Week! Whether they’re slung aside a sandwich or perched atop a Chicago dog, pickles are an ever-present side dish, especially in Minnesota in the summer. Thus, I thought I’d devote some time to Minnesota’s pickling tradition.<br /><br />Perhaps Minnesota’s greatest claim to pickle fame is Gedney pickles. In 1879 (before Ford sold his first automobile), Mathias Anderson Gedney moved to Minneapolis with pickles in mind. With a handful of recipes, he opened his first Gedney pickle plant in 1881 in Minneapolis at the corner of Lowry and Pacific. Gedney’s plant eventually relocated to Chaska, where it still operates today.<br /> <br />There is no shortage of pickles in Minnesota, whether you’re scanning jars at the State Fair, raiding your auntie’s root cellar, or a munchin' on a plate of potluck pickle roll-ups at Psycho Suzi’s Motor Lounge. Perhaps you want to go the extra mile in the name of pickles this week? The Strip Club Meat and Fish serves up a pickle small plate featuring vegetables that are pickled in-house and deep fried. Or you could try your own hand at frying some pickles using this Gedney recipe:<br /><br />Gedney’s Deep Fried Pickles Recipe<br />Preparation time: 60 min. Serves: 8 <br />· 24 dill pickle spears, chilled <br />· Egg wash, recipe follows <br />· Breading, recipe follows <br />· Canola oil, for frying<br /><br />EGG WASH<br />· 2 cups milk <br />· 2 eggs <br />· Pinch of lemon pepper <br />· Pinch of dill weed <br />· Pickle juice<br /><br />BREADING<br />· 2 1/2 cups cornmeal <br />· 1 1/2 cups all-purpose flour <br />· 1/2 cup lemon pepper <br />· 1/2 cup dill weed <br />· 4 tsp paprika <br />· 2 tsp garlic salt <br />· Pinch of cayenne pepper, or more to taste<br /><br />For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine. <br /><br />For breading: Combine all ingredients in a baking dish.<br /><br />Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes. In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Move to a paper towel-lined plate to drain. <br /><br />Do you have a favorite pickle in the cities? Know a great pickle recipe? Please share!<br /> <br /><br /><br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0tag:blogger.com,1999:blog-19692112.post-82587549043557463972011-05-05T15:16:00.000-05:002011-05-05T15:16:32.181-05:00Sampling Masu Sushi & Robata<a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/April-2011/Sampling-Masu-Sushi-amp-Robata/">Sampling Masu Sushi & Robata - Dara & Co. - April 2011 - Minnesota</a><br /><br /> <div id="article-image" class="image-container" style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/April-2011/Sampling-Masu-Sushi-amp-Robata/Masu3.jpg" target="_blank"><img src="http://www.minnesotamonthly.com/core/includes/phpThumb/phpThumb.php?src=/media/Blogs/Dear-Dara/April-2011/Sampling-Masu-Sushi-amp-Robata/Masu3.jpg&w=200&q=100" alt="Sampling Masu Sushi & Robata" border="0" /></a> </div> <p></p><blockquote><p>Last week, gerg and I grabbed a meal at <a target="_blank" href="http://masusushiandrobata.com/">Masu Sushi & Robata</a>, a new sushi and robata restaurant in NE Minneapolis. I was particularly interested because James Beard Award-winning chef Tim McKee was involved in producing the menu, and because they’ve made a commitment to sourcing sustainable seafood.<br /><br />They were busy on that Wednesday night, so we set up a reservation for 9:30 p.m. and took some time to decompress at our NE home before we headed out. Upon arriving, we were seated in a cozy booth under a painted pair of watchful eyes that spanned the full length of the back wall. The menu consisted of sake and other drinks, pub-style appetizers (izakaya), sushi, grilled items (robata), and noodles.<br /><br />We split a glass of sweet sparkling rhubarb green tea from their non-alcoholic drink menu. Then we ordered the “Warrior” sake flight consisting of Minato Harbor Yamahai Nama Genshu, Yuki No Bosha Junmai Ginjo, and Eiko Fuji Ban Ryu. The $14.50 Warrior flight is an economical way to sample the Eiko Fuji Ban Ryu since it runs $89 by the bottle.<br /> </p><p style="text-align: center;"> <img src="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/April-2011/Sampling-Masu-Sushi-amp-Robata/Masu2.jpg" alt="" width="450" height="300" /></p><p><br />The ginger duck dumplings (gyoza) were an appetizing combination of rich duck meat and pungent ginger. The crispy bottoms of the dumplings balanced the unctuous texture of the duck. As we gobbled them up, my husband noted that he “could eat about nine more orders of those.”<br /> </p><p style="text-align: center;"><img src="http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/April-2011/Sampling-Masu-Sushi-amp-Robata/Masu1.jpg" alt="" width="450" height="255" /></p><p><br />Up next was a round of oyster shooters—a quail egg, an oyster, some flying fish roe (tobiko) and green shiso submerged in a 2 oz. shot of sake. It was high-five worthy. The combination of the sweetness from the sake, the saltiness of the oyster, and the richness of the quail egg made for a memorable and tasty shooter.<br /><br />The sustainable seafood options are plentiful on the sushi menu. I opted for a bowl of the littleneck clam ramen with garlic, seaweed (wakame), and fish cake. The ramen wasn’t the slimy noodles from a cup that I experienced in college. The noodles were just past al dente, and as I plucked the clam meat from the tiny shells floating among the noodles, I slurped the broth and contemplated ordering another oyster shooter.<br /><br />Masu also is serving up a selection of items prepared on a charcoal grill (robata), from Japanese mushrooms to glazed pork ribs. Speaking of the pork ribs, while they’ve made a commitment to sustainable seafood, they haven’t applied that same commitment to their other meats on the menu, according to our server.<br /><br />The atmosphere is playful and upbeat, complete with a half dozen <a target="_blank" href="http://www.japan-zone.com/modern/pachinko.shtml">pachinko machines</a> and Munny dolls. Robata, oyster shooters, and Pachinko? That’s a happy hour recipe worth repeating.<br /><br /><strong>Masu Sushi & Robata</strong><br />330 E Hennepin Ave., Mpls.<br />612-332-6278</p></blockquote><p><br /> </p><br /><br />[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com1tag:blogger.com,1999:blog-19692112.post-88627133384703955392011-05-03T13:52:00.003-05:002011-05-03T14:06:52.073-05:00The Perfect Chocolate Chip Cookie<div style="margin: 0 0 10px 0; padding: 0; font-size: 0.8em; line-height: 1.6em;"><a href="http://www.flickr.com/photos/gergistheword/5684714160/" title="ATK Cookie"><img src="http://farm6.static.flickr.com/5184/5684714160_e926b5ee0a.jpg" alt="ATK Cookie by gergistheword" /></a><br />America's Test Kitchen's Perfect Chocolate Chip Cookie</div><p>My husband is a certified cookie monster, so we're always trying out new cookie recipes in our kitchen.<br /><br />Now, the Toll House recipe has been my "tried and true" chocolate chip cookie recipe for years, but we discovered a "<a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=19364" target="new">Perfect Chocolate Chip Cookie</a>" recipe from Cook's Illustrated, and with a name like that, we had to try it.<br /><br />The ingredients are relatively similar to the Toll House recipe with minor variations. Possibly the most interesting and valuable piece of information in the recipe was related to the actual baking of the cookies. They warned against baking "in batches."<br /></p><blockquote>"Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving....Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking."</blockquote>I'm the kind of nutcase who hovers around the oven while my cookies are baking, so with a timer and some attentiveness I managed to rotate the trays as suggested. It made a RADICAL difference in the consistency of the cookies.<br /><br />I've adopted this technique for other cookie recipes, and it works!<br /><br /><br /><p></p>Reetsyburgerhttp://www.blogger.com/profile/11229107114043383602noreply@blogger.com0