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Posts about Locally-produced food

Recipe: Raspberry Rhubarb Pie

Posted by: Rick Nelson Updated: May 8, 2014 - 11:16 AM

As if anyone needed it, the following is a reason to purchase "New Scenic Cafe: The Cookbook." It's one of three fruit pie formulas that chef and author Scott Graden includes in the book.

RASPBERRY RHUBARB PIE

Note: This recipe must be prepared in advance. “Our raspberry rhubarb pie is another sought-after treat at the New Scenic Cafe,” writes Scott Graden in “New Scenic Cafe: The Cookbook.” “I have always enjoyed the tart and bitter flavor of rhubarb, and it is traditional to use it in desserts in Minnesota, though I add just enough sugar to soften the rhubarb’s singular impact. When it is in season, I use as much fresh rhubarb as I can get my hands on. Use fresh for this recipe, if it’s available, but frozen rhubarb also works well."

For crust:

3/4 c. vegetable shortening

1 3/4 c. flour, plus extra for rolling crust

1 tsp. kosher salt

5 oz. ice-cold water

For filling:

2 lb. rhubarb

12 oz. frozen raspberries

1/2 c. flour

1 1/3 c. plus 1 tbsp. sugar, divided

Freshly whipped cream

Directions

To prepare crust: Before beginning, chill the vegetable shortening in the refrigerator. In a large mixing bowl, whisk together flour and salt. Using a pastry blender, cut in shortening, until shortening pieces are no larger than the size of peas.

Add water to mixture, using a fork to blend it together lightly until dough looks evenly damp (you should be able to see small clumps of shortening in the dough). Lightly flour a work surface. With floured hands,form dough into a ball, then divide dough into 2 equal parts. Gently shape each piece of dough into a smooth, round disc and wrap each disc tightly with plastic wrap. Refrigerate dough for at least 30 minutes.

To prepare filling: If using frozen rhubarb, allow it to defrost fully (though the raspberries should remain frozen). For fresh rhubarb, clean the stalks and chop them into 1/4-inch pieces. In a large bowl, combine rhubarb, raspberries, 1/2 cup flour and 1 1/3 cups sugar, and stir until evenly combined.

To prepare pie: Preheat oven to 350 degrees. Remove dough discs from refrigerator and unwrap. On a floured work surface, using a floured rolling pin, roll dough until it is just wider than the outer rim of the pie pan. Transfer dough into pie pan, and press dough into pan’s edges, making sure the end of the crust just barely hangs over the rim of the pan all the way around. Place pie pan in the refrigerator. 

Roll the second dough disc to the same size as the first. Remove pie pan from refrigerator, fill it with prepared fruit filling. Transfer second crust to the top of the pie, making sure there are no air pockets between the filling and the top crust. Roll and crimp edges of the top and bottom crusts to seal them together. Using the tip of a knife, cut several vent holes in the top crust, and dust with 1 tablespoon sugar.

Place pie pan on a baking sheet and bake pie for 15 minutes. Reduce heat to 300 degrees and bake pie for another 35 minutes. Using an instant-read thermometer, check temperature at the pie’s center, baking until it reads 170 degrees. Any juices that have bubbled out should appear clear rather than cloudy, indicated doneness, and the crust should be light golden brown. Remove pie from oven, place pie pan on a cooling rack and allow it to cool to room temperature (at least 1 hour) before slicing. Serve with freshly whipped cream.

Take a honey of a challenge

Posted by: Lee Svitak Dean Updated: April 10, 2014 - 11:27 AM

 

Photo by the Star Tribune

Photo by the Star Tribune

 

It's a honey of a tasting tonight as local professional chefs present their best pastries featuring dandelion honey. Come for a sample -- many samples -- from Spoonriver, Lucia’s, Restaurant Alma, Andoyne, Gigi’s Café Uptown, Mason Restaurant Barre, Open Arms, Seward Co-Op Bakery, Treat, Mademoiselle Miel and Jenny Breen. Proceeds go to support Healthy Bees, Healthy Lives initiative.

When: Thursday, April 10
Time:6:30-9:30 p.m.
Where: Nicollet Island Pavillion, 40 Power Street, Minneapolis
Cost: $35

 

Pearson Candy Co. opens doors tonight for trick-or-treaters

Posted by: Lee Svitak Dean Updated: October 28, 2013 - 11:36 AM
Michael Keller, CEO/president of Pearson Candy Co. Photo by Lee Svitak Dean

Michael Keller, CEO/president of Pearson Candy Co. Photo by Lee Svitak Dean

There's a bit of Willy Wonka in all of us so head on over to Pearson Candy Co. (2140 W. 7th St., St. Paul) for an early trick-or-treating at the House of Pearson (with or without costumes).

From 5 to 8 p.m. tonight (Oct. 28), there will be candy bars, carnival games and photos, as well as a chance to win the ultimate door prize: a VIP tour of the candy factory.

There also will be bite-size Halloween candy to buy for your own Oct. 31 event, with part of the proceeds from sales going to the Ronald McDonald House (with funds matched by Pearson).

 

 

TPT looks at Minnesota food in "Farm Fresh Road"

Posted by: Lee Svitak Dean Updated: October 4, 2013 - 4:59 PM

Ready for a road trip? Public television is.

"Farm Fresh Road" -- a 30-minute show about Minnesota foods from farm to table -- premieres at 7 p.m. Sunday, Oct. 6, on TPT's Minnesota channel.

The program features Mary Lahammer of Twin Cities Public Television as she wanders the state in a progressive meal kind of trip looking for food experiences that are the equivalent of "courses" -- an appetizer in Minneapolis through dessert in St.Peter.

Not free on Sunday? Be assured the show will reappear many times in the scheduling at TPT.

TPT films at Spanky's Stone Hearth in Frazee, Minn.

TPT films at Spanky's Stone Hearth in Frazee, Minn.

Meet Locally Laid's Jason Amundsen

Posted by: Rick Nelson Updated: September 12, 2013 - 10:50 AM

Farmer Jason Amundsen -- the egg producer from Wrenshall, Minn., featured in last week's Taste -- is headed to the Twin Cities area on Friday, for a pair of meet-and-greets at two natural foods co-ops. 

From noon to 2 p.m., Amundsen (that's him, pictured above, at his farm in mid-June, during one of the farm's twice-daily feedings) will be talking pasture-raised eggs from his Locally Laid Egg Co. at the City Center Market in Cambridge. From 2:45 to 5 p.m., shoppers can get a face-to-face with Amundsen at the Linden Hills Co-op in southwest Minneapolis. Both events are free and open to the public.

By the way, the farm's eggs debut today at the Wedge Co-op, Seward Co-op and Eastside Food Co-op in Minneapolis.
 

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