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Posts about Locally-produced food

Landon Schoenefeld named Master of the Market

Posted by: Lee Svitak Dean Updated: August 19, 2014 - 12:29 PM
Landon Schoenefeld. Photos by Lee Svitak Dean

Landon Schoenefeld. Photos by Lee Svitak Dean

Officially, Landon Schoenefeld of HauteDish in Minneapolis is the winner of this year's Chef Challenge at the Minneapolis Farmers Market. He earned the title of Master of the Market with his Chilled Cream of Tomato Soup, with layers of flavor that included an eggplant puree and a medley of gorgeous summer mini-vegetables that was the backbone of a ratatouille, to be blanketed with a luscious cream of tomato puree.

But the real winner is the home cook, who can make this deceptively simple recipe for dinner -- as well as the one from his competitor, Drew Yancey, executive chef of Borough. Drew prepared his take on the classic Spanish sauce romesco and served it as part of a carefully plated display of beautiful fresh, carefully prepared vegetables. 

The dueling efforts show how technique, great ingredients and a good eye are important in the prep of not only restaurant-quality dishes, but those we prepare for the ones who gather at our table. 

Here's how the competition worked: With 20 minutes and $50, each chef raced to buy their ingredients among the stalls at the Minneapolis Farmers Market. Then, with a 30-minute limit for prep, the chefs served up their dishes to four judges: Lynne Rossetto Kasper of the radio show “The Splendid Table;” Ragahvan Iyer, cookbook author; Stephanie Meyer of Minnesota Monthly, and me.

The North Loop Neighborhood Association donated $500 to YouthLink Homeless Shelter, in honor of the competition. The funds will be used to continue cooking lessons that emphasize quick and easy meals with local ingredients. For the recipes, see below.

The competition is sponsored by Country Financial. 

Drew Yancey of Borough

Drew Yancey of Borough

 


Romesco with Market Vegetables
Makes about 2 cups sauce.
Note: From Drew Yancey, executive chef at Borough, in Minneapolis.
• 4 red bell peppers
• 3 fresno or red chiles
• 1 medium tomato, peeled and chopped
• 4 garlic cloves, chopped
• 2 sprigs fresh thyme (leaves only)
• Olive oil
• Salt
• 2 tbsp. hazelnuts, toasted
• 2 tbsp. breadcrumbs, toasted
• Red wine vinegar
• Fresh mint or parsley, chopped, optional
• Variety of vegetables
• Lemon juice 
• Herbs of choice
Directions
Start by roasting the bell peppers and chile peppers over your grill. (If a grill is not accessible, roast at 450 degrees until the skins have blistered.) Allow the skins to become black and charred. Place peppers in a container and allow to sweat for a few minutes. Under cold water, rub the blistered skin off and take the seeds out of the peppers.  
Preheat oven to 300 degrees. In a roasting pan, place peeled peppers, tomato, garlic, thyme, 1/8 cup olive oil and 1 teaspoon salt. Place pan in oven and roast for about 45 minutes, stirring every 10 to 15 minutes. This mixture should be lightly colored and dry of excess vegetable juices in the pan.
Transfer this mixture to a food processor. Add the toasted hazelnuts and toasted breadcrumbs. Process for about 2 minutes. Check seasoning. Add more salt and red wine vinegar to season to taste. If you would like, fold in parsley or mint. 
Serve the romesco sauce with your favorite market/garden vegetables. Vegetables may be roasted, seared, grilled or raw. Finish with fresh lemon juice and fresh herbs.

 

Cream of Tomato Soup by Landon Schoenefeld

Cream of Tomato Soup by Landon Schoenefeld

 

Chilled Cream of Tomato Soup
Serves many.
Note: This was the winning recipe, from Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis, from the Master of the Market competition at the Minneapolis Farmers Market.
• Eggplant purée (see recipe)
• Ratatouille (see recipe)
• Garnishes: Sliced heirloom cherry tomatoes (the more variety and color the better), pickled teardrop peppers (or substitute peppadew), tiny fresh basil leaves, sea salt, olive oil
• Cream of Tomato Soup base (see recipe)
Directions
Put a pool of the charred eggplant purée on the bottom of each soup bowl. Add a nice scoop of the ratatouille on top. Arrange the sliced heirloom tomatoes and peppers artfully around the ratatouille and eggplant purée. Carefully top with the tiny basil leaves and flecks of sea salt. Drizzle with a little olive oil. Let your guests bask in the wonder and glory of the season, before you pour the soup base over the vegetables. Serve chilled or at room temperature.

Charred Eggplant Puree
Makes about 1 1/2 cups. 
Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.
• 1 large eggplant
• 1/4 c. extra-virgin olive oil
• Juice of 1 to 2 lemons
• Salt to taste
Directions
Char the eggplant over an open flame until it is completely black and burnt. Purée with the olive oil and lemon juice; season with salt.

Ratatouille 
Makes about 4 cups.
Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.
• 1 medium eggplant, fine diced
• Olive oil
• 1 zucchini, fine diced
• 1 summer squash, fine diced
• 1/2 red onion, fine diced
• 2 garlic cloves, minced
• 1/2 c. finely chopped sweet pickled peppers
• 8 fresh basil leaves, cut in chiffonade (in thin strips)
• 1/4 finely chopped tomato
• Salt
Directions
In a sauté pan over medium heat, sweat the eggplant in olive oil until golden brown; drain in a colander. In the same sauté pan over medium heat, sweat the zucchini and summer squash together in more olive oil until softened; drain in a colander. 
In the same pan, sweat the red onion in more olive oil until soft. At the last second, add the garlic and sweat for a moment more before draining in a colander. At this point you can combine all the sautéed vegetables together in a mixing bowl and add the pickled peppers, basil, tomato and enough olive oil to dress the vegetables. Season with salt. 

Cream of Tomato Soup Base
Makes about 8 1/2 cups. 
Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.
• 6 large ripe heirloom tomatoes (he used a mixture of Brandywine, Candy Old Yellow and Black Krim)
• 2 to 3 garlic cloves
• 20 leaves of basil
• 1 1/2 tbsp. sea salt 
• 1/2 c. local honey
• 1 c. cream
• 1 c. extra-virgin olive oil
Directions
Cut the tomatoes up in large chunks and toss with garlic, basil, salt and honey. Allow the tomato mixture to macerate for 15 to 20 minutes. 
Purée the tomatoes in a blender for up to 5 minutes or until completely smooth. Add the cream and olive oil with the blender running and purée for a minute more. Adjust the seasoning with additional salt and honey if needed.

A blueberry bumper crop

Posted by: Rick Nelson Updated: July 28, 2014 - 1:57 PM

After our unusually wet June, blueberry season is finally here, with a vengeance. At least that's the case at Rush River Produce in Maiden Rock, Wis., the absurdly scenic destination for blueberry (and currant and gooseberry) lovers.

Unpredictable weather kept me away from my original Friday morning blueberry picking plans. When I called the farm on Saturday to inquire about the day's conditions, I got the one-word response that every U-pick-er wants to hear: "Awesome."

That was an understatement. When we arrived an hour later, the parking lot was jammed, and the farm's nine miles of blueberry bushes were lined with pickers of all ages. My good side was happy to see so many fellow blueberry enthusiasts patronizing the farm, my not-so-generous side could think of only one thing: Competition. When we were instructed to head to the far end of the farm, I became slightly discouraged. Were we too late? Were the best berries already in someone else's hands?

Hardly. I've been visiting the farm for a decade, and I've never seen such abundance. Not all of the farm's 14 varieties of blueberries are having a banner year, but many "are as good as we've seen," said co-owner John Cuddy. No kidding. Up and down the row I was working, the bushes were heavy with berries, and the task was so easy that it became the U-pick version of shooting fish in a barrel. In less than an hour we picked more than we know what to do with.

The farm's landscape, tucked into the wooded curves of the Rush River valley, couldn't have a more breathtaking setting, and John and his wife Terry -- who treat their customers like long-lost friends -- do everything in their power to make the setting even more beautiful. Horticulturalists specializing in hollyhocks, clematis and coneflowers could make a study of the couple's lushly planted gardens. Pack a picnic and spread it out on one of the garden's tables.

A few housekeeping details: The farm is open 8 a.m. to 2 p.m. Thursday through Sunday. Because the season is so unpredictable, always -- always -- call before setting out. This year's blueberry price is $4.75 per pound. There's a limited supply of pre-picked berries, priced at $9 per pound; best to call ahead and pre-order. 

Post-picking, we zipped into nearby Maiden Rock, a tiny town that hugs the dramatic bluffs ringing Lake Pepin. It's probably five minutes south from Blueberry Valhalla, and so worth the quick diversion. For two reasons.

First, I can't imagine being in the neighborhood and not stopping in to survey the counter at the Smiling Pelican Bakeshop. Baker/owner Sandra Thielman's handicraft sells fast -- another motivation for making an early start to the farm -- and whatever you purchase (if there's quiche, or a berry pie, buy it, by the slice or the whole pie), it's best enjoyed on the bakery's welcoming front porch, which overlooks Thielman's well-tended flower garden. We arrived mid-afternoon and found a fairly picked-over inventory.

The shop's signature lavender-ginger sugar cookies were already gone, but we did luck into a handful of the chewy, raisin-filled oatmeal cookies (a steal at $1) and a few of the cardamom rolls (pictured, above), a new addition to the Smiling Pelican but familiar to old-timers who remember them from the Jenny Lind Cafe in Stockholm, Wis., the next town down the river. Jenny Lind owner Ruth Raich is now giving Thielman a much-needed hand, and one of her contributions is the revival of these tender, not-too-sweet and better-than-cinnamon-pull-apart rolls, with their bracing cardamom bite. I can't believe they're only $2.50. By the time we returned home, I was consumed with regret: Why didn't we buy more cardamom rolls? And that last (and gorgeous) quiche that was sitting on the counter and calling our names?

The other reason: A leisurely browse through the gallery-like Cultural Cloth, a wowser of a store that showcases hand-crafted textiles, all imported by women artists from around the world. To say that there is no other place like it is an understatement. (Note to Thursday blueberry harvesters: both the Smiling Pelican and Cultural Cloth are open Friday through Sunday).

Back to blueberries. Because I've been an annual visitor for more than a decade, my brain habitually associates "U-pick blueberries" with "Rush River Produce." But there are of course many pick-them-yourself blueberry farms in Minnesota and western Wisconsin. Here's a list, offered with unsolicited advice: Don't make the journey without calling first.

BLUEBERRIES -- MINNESOTA

Anoka County: Roselawn Heritage Farms, 24069 Rum River Blvd., St. Francis, 763-753-5517

Crow Wing County: Wallin's Berry Farm, 8214 Cty. Rd. 18, Nisswa, 218-963-7456,

Hennepin County: Bauer Berry Farm, 10830 French Lake Rd., Champlin, 763-421-4384

Isanti County: Dew Fresh Produce, 404 375th Av. NE., Stanchfield, 763-689-2282

Meeker County: Leafblad Produce, 67784 330 St., Watkins, 320-693-2486

Sherburne County: Grayson’s Berryland, 6705 Cty. Rd. 8 SE., Clear Lake, 320-743-3384; and J.Q. Fruit Farm & Orchard, 8082 33rd St., Princeton, 763-389-2567

Wadena County: Carman Berry Farm, 19168 145th Av., Wadena, 218-631-4613

Washington County: The Berry Patch, 19221 Keystone Av. N., Forest Lake, 651-433-3448; and Blueberry Fields of Stillwater, 9450 Mendel Rd. N., Stillwater, 651-351-0492

Wright County: Strawberry Basket, 2591 Aetna Av. NE., Monticello, 763-878-2875

BLUEBERRIES -- WESTERN WISCONSIN

Dunn County: Blueberry Hills Farm, N7900 County Rd. J, Menomonie, 651-303-3372

Eau Claire County: Appledore Woods, W3865 Cty. Rd. HH, Brunswick, 715-834-5697

Pierce County: Rush River Produce, W4098 200th Av., Maiden Rock, 715-594-3648 (pictured, above)

St. Croix County: Blue Ridge Growers, 246 Carlson Lane, River Falls, 715-425-8289

Taylor County: Nelson's Berry Farm, W4929 Gunnar Rd., Westboro, 715-427-3440

Trempealeau County: Blueberry Ridge, E2795 Hageness Rd., Eleva, 715-287-3366

As for what we plan to do with our bounty, that's easy: Bake. I'm sure that this impressive blueberry-lemon-sour cream coffee cake is part of our not-so-distant future, along with this uncomplicated blueberry-pecan coffee cake. My colleague Kim Ode's formula for blueberry pierogi has caught my attention. Oh, I'll definitely spend a few mornings with these blueberry-cornmeal pancakes, an oldie-but-goodie recipe that always comes to mind when I see a box of Rush River Produce berries in our refrigerator.

CORNMEAL BLUEBERRY PANCAKES

Serves 4.

Note: I've always loved this pancakes recipe, and pull out my batter-spattered copy when blueberry season rolls around. They're from a 2007 Taste story featuring Scott Rosenbaum, who was then the chef at Wilde Roast Cafe in Minneapolis. "When I was growing up in Nebraska, my granddad would make these when we would spend the weekend with him," said Rosenbaum. "They're so good we would eat them plain off the griddle, with lots of butter and maybe a little sorghum molasses." Rosenbaum suggests preparing the batter the night before and refrigerating it in a tightly sealed container. "That way the cornmeal softens a bit more," he said. "Although they're just fine if you use the batter right away, they'll have a nice little crunch. That's why the recipe calls for boiling water, because it begins that softening process." To use frozen berries, place them in a strainer and rinse until water runs clear. Spread on a paper towel to dry.

1/2 c. flour

3 tsp. baking powder

1/2 c. cornmeal

1/2 tsp. salt

1 tbsp. sugar

1/2 c. boiling water

1/4 c. whole milk

4 tbsp. (1/2 stick) unsalted butter, melted

1 egg, beaten

1 c. fresh blueberries, or thawed frozen berries

Directions

Preheat griddle over medium-high heat (350 degrees if using an electric griddle). In a small bowl, whisk together flour and baking powder and reserve. In a large bowl, stir together cornmeal, salt and sugar. Add boiling water, stir and let stand 5 minutes. Stir in milk, butter and egg. Add flour mixture and stir until smooth. Pour batter onto a hot griddle. Sprinkle pancakes with blueberries and cook until pancake is bubbly all over and edges are crisp. Turn pancakes and cook an additional 2 minutes, until pancake is golden brown. Serve with butter and pure maple syrup.

Arboretum's Toast and Tastes fundraiser offers summer's best

Posted by: Lee Svitak Dean Updated: July 17, 2014 - 2:54 PM
Glass flower sculptures are displayed in a variety of spots among the gardens.

Glass flower sculptures are displayed in a variety of spots among the gardens.

Realistically, you could be serving mini-hot-dogs on a stick and they would still be a delight when served in the stunning gardens at the Minnesota Arboretum, which held its Toast and Tastes fundraiser last night under a sunny sky with balmy temperatures.

Nonetheless, those at the gathering had far better dining options -- in fact, the best in many years of the festivities. Here were some of the highlights:

Shrimp chorizo with fennel, from chef Hakan Lundberg of the Minneapolis Club, topped my best-of list. Unexpected (ground up shrimp, shaped), fun (on a stick) and really tasty (I had to grab a second one, just to be sure it was as good as the first!). 

A close second: carrot-cured hamachi sashimi with apple and radish from The Rabbit Hole (Midtown Global Market). Served with sparkling lychee kombucha. Wow. Make that two wows.

Duck breast with farro, pickled rhubarb and kohlrabi puree, with a chocolate bouchon on the side filled with passion fruit panna cotta, from chef Scott Graden of the New Scenic Cafe in Duluth.

Housemade roasted andouille sausage with two sauerkrauts on brioche from chef J.D. Fratzke of the Strip Club (St. Paul).

Korean glazed pork belly on-a-stick from chef Scott Pampuch of the University of Minnesota (Arboretum Catering). 

And the flowers and greenery, of course.

New St. Paul restaurant to offer retro steakhouse approach

Posted by: Lee Svitak Dean Updated: July 9, 2014 - 8:50 AM
The Salt Cellar, at 173 Western Av. in St. Paul, will open in late October.

The Salt Cellar, at 173 Western Av. in St. Paul, will open in late October.

Think retro.

That’s what the guys behind Eagle Street Grille in downtown St. Paul are doing. Their effort to diversify brings them to the corner of Western and Selby avenues this fall with a steak-and-seafood spot that will play homage to classic tableside service. The Salt Cellar — a nod to the grand past of the Cathedral Hill neighborhood — is expected to open in late October. 

“We decided a while ago that we wanted to step out and open up a different venue, a high-end steak-and-seafood restaurant. We want to stretch our wings and bring out classic service and do something different from we have been doing,” said Kevin Geisen, who with Joe Kasel, owns Eagle Street Grille. Both grew up in St. Paul.

They’ve gathered a team to help them that includes Lenny Russo, chef/owner of Heartland Restaurant & Farm Direct Market, as consultant, and Blake Watson, formerly assistant manager of Interlachen Country Club, as general manager. The restaurant will be located in a building that formerly housed the College of Visual Arts, at 173 Western Av. Interior design will be from Joe Kasel and Elements Design of Davenport, Iowa. Mohagen Hansen of Wayzata is the architectural firm behind the effort.

“Joe and I, when we started this concept, we were looking at bringing back a classical style of service that really isn’t practiced as much anymore. It’s service I performed in the past at restaurants when I was younger," said Geisen. "Joe and I want to bring it back with a twist, a feeling, if you will, that we remember when we were kids when we were out with our families. We may not have nailed down everything we’re going to do yet, but it’s the tableside service that we’re really focusing on."

That means a classic Caesar salad prepared tableside, chateaubriand dished up with flair, bananas foster flambéed, all presented with just enough drama to assure a sense of special occasion. 

"It's kind of like bringing the kitchen out onto the floor, making it a little more interactive for the guests," said Geisen.

The dining room will seat 150 to 160, with more in the lounge; a private dining room will be available. Entrees are expected in the low $20s to low $40s. “Big picture is this is St. Paul. We’re a working class city so we’re keeping that in mind and pricing our stuff accordingly,” said Kasel. In other words, no $80 steaks on the menu.

The emphasis will be on updated classics, whether it’s cocktails or entrees (think martinis and veal Oscar). Grass-fed beef will be center-of-the-plate for many diners; seafood will definitely include walleye. Watson will curate the wine list. “There will be a small cellar in the restaurant and great wines by the glass in the bar area," he said. And no big markups — more retail than restaurant markup. 

“I think it will be a pretty spectacular looking place, with lots of glass,” said Russo. “You can see into the prep area off the street. There will be lots of visual cues as to what’s going on. You’re going to pretty much see everything.” 

That includes the butchering of meat. The space includes sufficient room for a large meat locker. “They will be bringing in whole animals, using the same methods and techniques that we use at Heartland. They will be making their own sausage. And they want to bake their own bread as well,” said Russo, who has a prospective chef and sous chef in mind.

“We’re excited for the opportunity,” said Geisen. “We’re definitely looking forward to moving into the neighborhood and working with the people around there and building that relationship. The team that we’ve assembled, with Blake Watson and Lenny Russo, is something we’re really proud of.”
 

A presidential visit to Golden Fig

Posted by: Lee Svitak Dean Updated: June 27, 2014 - 5:32 PM
President Obama with Laurie Crowell at right, and her sister Lisa McCann, at left

President Obama with Laurie Crowell at right, and her sister Lisa McCann, at left

Laurie Crowell is still smiling.

A day after President Barack Obama stopped by her gourmet food shop, Golden Fig Fine Foods, in St. Paul for a visit, she is still giddy. Bubbling over, in fact. “I don’t think I’ll ever stop smiling,” she said in an interview.

Hard to know if it was the presidential hug that prompted her smiles (more on that in a moment). Or the 30-minute chat she had with the president. Or the knowledge that he dropped by because of a letter she wrote.

About that letter: Through weekly emails she gets from the White House, she realized the president would be in town. “So I replied to the email as though the email was just for me. And I said, ‘I’m glad you’re coming to Minnesota and if you have time you should definitely swing by my store. Everything is made in the U.S. We buy mostly local, and so there’s local grass-fed steaks and chocolate and jams and jellies and milk in glass bottles. It’s all about direct from the producers and the farmers.’

“Of course I got the auto-reply and figured no one would see it. But apparently they did,” she said..

At 4 p.m. on Thursday, the first day of the president’s visit, her store manager called to ask when she would be back in the building. “I said I was just going to go through the car wash and stop at the bank. And she said, ‘Could you not do that? Could you just come here?’ ”

When Laurie got to the store, the Secret Service was there, along with bomb-sniffing dogs. “They were rolling racks in front of the doors so no one could come in behind them. And they asked if the president could come for a visit,” said Laurie. “And I thought, ‘Are you kidding? Of course'.”

And President Obama did. They chatted for a half hour on the importance of buying local, and about sustainability and organics and researching bee issues. 

President Obama signed his merchandise receipt for the owner of Golden Fig.

President Obama signed his merchandise receipt for the owner of Golden Fig.

He bought about $80 worth of Minnesota foods and paid with cash. “I don’t know if they jam everything, but we couldn’t make any phone calls; we couldn’t run credit cards. No one’s internet worked,” she said.

At the cash register, the president opened up his wallet and said, “Pretty much all I have is cash and a Chicago driver’s license," she said. “He showed me his license and I looked at his hair in the photo, and we both laughed because it was much more full and not gray. He said, ‘Yeah, it expires in 2016 so I’m good for a few more years’.”

The president left the store with two bags of Minnesota-made products, which Laurie – ever the entrepreneur – has pulled together into the Presidential Gift Box, wrapped in red-white-and-blue ribbon, should any shopper want to bring home the same.

That includes the raspberry jam from HeathGlen Farms (from Forest Lake), Minnesalsa and whole-grain blue tortilla chips, Mademoiselle Miel honey bon bons, sea salt caramels, chocolate-covered caramels from Painted Turtle, Golden Fig balsamic vinegar and apple chips from Eden Apples of Eden Prairie.

Then the president headed out for a stroll down Grand Avenue after noting that he was in the mood for ice cream.

And about that hug.

“I’m a total hugger, but I wasn’t sure if it was appropriate to hug him – I didn’t want to be thrown down to the floor by the Secret Service because that would have been embarrassing!” she said with a laugh. “I went to shake his hand and he said “Wait, come here” and he totally gave me a hug.”

Other food spots the president visited:

Matt's Bar for a Jucy Lucy and iced tea.
Grand Ole Creamery for a waffle cone of Black Hills Gold ice cream
Wild Onion Bar and Restaurant for a chat with those in outdoor seats

President Obama with Rebekah Erler, who had also written a letter to the White House. Photo by Jerry Holt, Star Tribune

President Obama with Rebekah Erler, who had also written a letter to the White House. Photo by Jerry Holt, Star Tribune

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