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Continued: Taste 50: Recipes

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  • Last update: May 25, 2011 - 2:39 PM

GRILLED LAKE TROUT WITH BRAISED TURNIP GREENS AND YOGURT SAUCE

Serves 6.

Note: From Lenny Russo, chef/co-owner of Heartland Restaurant & Farm Direct Market in St. Paul. "Any sort of sturdy greens (kale, beet greens, mustard greens) will work nicely, and even less sturdy greens such as spinach or chard will do so, as well," said Russo. "They cook a lot faster so they need a little more attention."

For trout:

• 6 (4- to 6-oz.) lake trout fillets

• 2 tbsp. grapeseed oil

• 2 tsp. sea salt

• 1 tsp. freshly ground white pepper

For greens:

• 2 garlic cloves, minced

• 1 tbsp. unsalted butter

• 6 c. stemmed turnip greens

• 1/2 tsp. sea salt

• 1/4 tsp. freshly ground black pepper

• 1/4 tsp. freshly ground nutmeg

• 1 c. low-sodium vegetable stock

For sauce:

• 12 oz. plain yogurt

• 1/2 c. coarsely chopped green onions

• 2 tbsp. freshly chopped dill

• 2 tbsp. grapeseed oil

• 1 tbsp. freshly squeezed lemon juice

• 1 tsp. sea salt

• 1/2 tsp. freshly ground black pepper

Directions

To prepare trout: Prepare grill. Rub trout fillets on both sides with grapeseed oil, and season with salt and white pepper. Grill trout over indirect heat on both sides until medium rare, about 7 to 10 minutes per side. Remove from heat to a platter and keep warm.

To prepare greens: In a saucepan over medium-low heat, melt butter. Add garlic and sweat until tender. Add turnip greens. Season with salt, pepper and nutmeg, and add vegetable stock. Cover and bring to a simmer, about 2 minutes. Remove from heat and strain liquid.

To prepare sauce: In a nonreactive mixing bowl, combine yogurt with green onions, dill, grapeseed oil, lemon juice, salt and pepper and mix until well-blended.

To serve: Evenly divide the braised greens between each of six serving plates. Place trout on top of greens, dress with yogurt sauce and serve.

Nutrition information per serving:

Calories 325 Fat 20 g Sodium 1,310 mg Saturated fat 5 g

Carbohydrates 9 g Calcium 236 mg

Protein 26 g Cholesterol 77 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 3 1/2 lean meat, 2 fat.

 

TRAVAIL TURKEY BURGERS

Makes 8 burgers.

Note: From Mike Brown and James Winberg of Travail Kitchen and Amusements in Robbinsdale. Brown recommends "a two-second squirt" for the Sriracha, "but that can be adjusted to taste," he said. Brown and Winberg prefer using sourdough buns from the Salty Tart in Minneapolis. And the fried egg garnish is a must. "It should be added to every sandwich," said Brown.

For Sour Cream- Avocado Sauce:

• 2 ripe avocados

• 1 c. sour cream

• Sriracha sauce, to taste

• Freshly squeezed juice of 1 lemon

• Salt and freshly ground black pepper to taste

For buns:

• Sourdough buns

• Butter

For patties:

• 1 lb. bacon, cut into 1/2-in. pieces

• 1/2 lb. Cheddar cheese, cut into 1/2-in. cubes

• 3 tbsp. bourbon (or water)

• 3 lb. ground turkey

• 2 tbsp. kosher salt

• 1 tbsp. freshly ground black pepper

• Smoked Gouda cheese for garnish

• Baby arugula for garnish

• Heirloom tomatoes for garnish

• Crispy bacon for garnish

• Sunny side-up fried egg for garnish

Directions

To prepare Sour Cream-Avocado Sauce: In a large mixing bowl, combine avocados, sour cream, Sriracha (to taste), lemon juice, salt and pepper. Mix with a whisk or fork until well-combined.

To prepare buns: Prepare grill. Butter insides of buns and toast lightly on grill over indirect heat.

To prepare patties: In bowl of a food processor fitted with a metal blade, combine bacon, Cheddar and bourbon (or water) and pulse until mixture is similar in texture to roughly ground beef. Transfer mixture to a mixing bowl and combine with ground turkey, salt and pepper. Form mixture into 8 patties. Grill burgers over indirect heat, roughly 4 minutes per side.

To assemble burgers: Place patties inside of prepared buns. Garnish with Sour Cream-Avocado Sauce and, if desired, smoked Gouda cheese, baby arugula, sliced heirloom tomatoes, crispy bacon and a sunny side-up fried egg.

Nutrition information per serving (without garnishes):

Calories 860 Fat 60 g Sodium 2,006 mg Saturated fat 22 g

Carbohydrates 30 g Calcium 82 mg

Protein 46 g Cholesterol 170 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 bread/starch, 5 1/2 medium-fat meat, 6 1/2 fat.

 

GRILLED SPRING ONIONS

Serves 4.

Note: From Landon Schoenefeld of HauteDish in Minneapolis.

• 10 to 12 small purple spring onions

• Vegetable or canola oil

• Salt and freshly ground black pepper, to taste

• 2 hard-cooked eggs, chopped fine

• 5 to 6 spicy radishes, thinly sliced

• 10 cherry tomatoes, sliced in half

• Bagna càuda, to drizzle (see recipe)

• All-natural plain kettle chips, crushed

Directions

Prepare grill. Lightly brush the onions with vegetable or canola oil and season with salt and pepper to taste. Grill onions over indirect heat until they have a deep char. Remove onions from grill to a serving plate. Top onions with the hard-cooked egg, radishes, cherry tomatoes, a generous drizzle of bagna càuda (see recipe) and crushed potato chips and serve immediately.

Nutrition information per serving (using ¼ cup of sauce):

Calories 275 Fat 20 g Sodium 114 mg Saturated fat 6 g

Carbohydrates 21 g Calcium 65 mg

Protein 6 g Cholesterol 122 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 fat.

 

BAGNA CÀUDA

Makes about 1 cup.

Note: From Landon Schoenefeld of HauteDish.

• 1/2 c. (1 stick) unsalted butter

• 5 anchovy fillets, rinsed

• Freshly grated zest of 1 orange

• 6 basil leaves

• 5 garlic cloves, crushed

• 1 tsp. chile flakes

• 1/2 c. high-quality olive oil

Directions

In a saucepan over medium heat, melt butter. Add anchovies, orange zest, basil, garlic and chile flakes and cook until anchovies dissolve. Remove from heat, stir in olive oil and reserve.

 

AUNT LOUISE'S CHOCOLATE CAKE

Makes a 10-inch (2-layer) cake.

Note: Staff writer Rick Nelson's family has celebrated countless occasions with this simple and delicious chocolate layer cake, which originated with his great-aunt, Louise Johnson.

For cake:

• 2 2/3 c. cake flour, plus extra for pans

• 2 tsp. baking powder

• 2 tsp. baking soda

• 2 c. granulated sugar

• 2/3 c. (1 stick plus 2 2/3 tbsp.) unsalted butter, plus extra for pans

• 2 eggs

• 2 tsp. vanilla extract

• 3/4 c. cocoa

• 2 c. freshly brewed coffee

For icing:

• 1 c. (2 sticks) unsalted butter

• 2 c. granulated sugar

• 1/2 c. heavy cream, plus extra if needed

• 1 tbsp. vanilla extract

• 4 c. powdered sugar

Directions

To prepare cake: Preheat oven to 350 degrees. Butter and flour bottom and sides of two 10-inch cake pans. In a large bowl, sift together cake flour, baking powder and baking soda and reserve. In a bowl of an electric mixer on medium-high speed, beat granulated sugar and butter until light and fluffy, about 2 minutes, scraping down sides of bowl as necessary. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until thoroughly combined. Reduce speed to low, add cocoa and mix until thoroughly combined. Add flour in three parts, alternating with coffee and ending with flour, and mix until thoroughly combined. Divide batter evenly between two prepared pans and bake until a cake tester inserted into center of cake comes out clean, about 40 minutes. Remove from oven and transfer pans to a wire rack. Cool for 15 minutes, then invert cakes onto a wire rack and cool completely.

To prepare icing: In a large saucepan over medium heat, melt butter. Add granulated sugar, stir and bring to a simmer, stirring. Remove from heat, add cream and vanilla extract and stir until smooth. Cool. Transfer mixture to a bowl of an electric mixer on low speed. Gradually add powdered sugar, beating until icing is creamy. If icing is too thick, add a little more cream, 1 teaspoon at a time.

To assemble cake: Place one cake round on a cake plate. Spread a layer of icing across top of cake. Place second cake round on top of iced round, and spread icing across top and sides of cake. Add candles, and sing "Happy Birthday."

Nutrition information per 1/16 serving:

Calories 610 Fat 23 g Sodium 235 mg Saturated fat 14 g

Carbohydrates 101 g Calcium 58 mg

Protein 4 g Cholesterol 86 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 4 1/2 other carb, 4 1/2 fat.

 

OVERNIGHT WAFFLES

Makes about 8 waffles.

Note: This recipe must be prepared in advance. Most of the ingredients in these yeasty waffles are mixed together the night before they're made. The batter keeps very well for several days, refrigerated in a tightly sealed container; stir before using. Adapted from "How to Cook Everything" by Mark Bittman (Wiley, $21.95).

• 1/2 tsp. instant yeast

• 1 tsp. salt

• 1 tbsp. sugar

• 2 c. flour

• 2 c. warm milk

• 1/2 c. (1 stick) butter, melted then cooled

• 1/2 tsp. vanilla extract

• 2 eggs, beaten

Directions

In a large bowl, combine yeast, salt, sugar and flour. Stir in milk, butter and vanilla extract. Mixture will be loose. Cover with plastic wrap and set on the counter overnight, at room temperature.

The next morning, preheat waffle iron. Just before cooking waffles, add eggs and stir until well mixed (for those obsessed with crispness, separate eggs; stir yolks into batter, beat whites to soft peaks and stir them gently into batter). Pour about 1/2 to 3/4 cup batter into very hot non-stick waffle iron and bake until steam stops rising from iron and waffles are golden and crisp. Serve hot with butter, maple syrup and/or fruit.

Nutrition information per serving:

Calories 212, Fat 14 g, Saturated fat 8 g, Sodium 420 mg,

Carbohydrates 16 g, Calcium 85 mg, Protein 5 g, Cholesterol 88 mg, Dietary fiber 1 g. Diabetic exchanges: 1 bread/starch, 3 fat.

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