Cookie Cart is back
Mayor Betsy Hodges and the founder of Cookie Cart, Sister Jean Thuerauf, will be on hand Sept. 18 as the nonprofit bakery reopens after an extensive renovation and expansion. Cookie Cart provides kids who are 15 to 18 years old with the opportunity to learn skills that are both immediately practical and nurture a lifelong sense of responsibility. The renovation lets the organization double the number of teens it serves. A public open house is from 3:30 to 6 p.m., with a ribbon cutting at 4 p.m. Guests will get tours of the new bakery and program spaces, as well as fresh cookies and refreshments. Cookie Cart is at 1119 W. Broadway in Minneapolis. To learn more about the program, visit www.cookiecart.org.
Discovering French cheeses
We recently sampled some wonderful French cheeses as part of a promotion called the Cheeses of Europe and its "Make It Magnifique" campaign. We learned a lot, such as that bacteria is what differentiates one cheese from another, that French cheeses are distinctive because the grass that the coastal cows eat grows in the sea's salt air, and that bleu cheese that gets bluer isn't going bad, just continuing to ripen. (But if it starts to turn brown or pink or neon yellow, toss it!)
If you've ever felt tongue-tied at the cheese counter, inquire about one of these as a conversation starter. You'll find that cheesemongers love to talk about cheese. Any intimidation factor around French cheeses will be replaced by curiosity and knowledge.
Delice de Bourgogne Coupe: a luxurious triple cream from Burgundy that tastes almost tangy, like rich sour cream.
Bleu D'Auvergne: a bleu from Auvergne with a pungent scent, and flavor that is both salty and spicy.
Bethmale: a cheese from the Pyrenees that's creamy, earthy, yet slightly sweet.
Mimolette: a looker from Pas-de-Calais. Electric orange, nutty. Makes a killer mac and cheese.
Petit Pont L'Eveque: From Normandy, this is one of France's oldest cheeses, always made in a square, with a pungent aroma and buttery, savory and even fruity flavors.
Bonus info: The samples included Isigny butter, from a small region near Normandy, that was simply superb. It's available at Whole Foods and some specialty cheese shops, as are many of these cheeses.
To learn more about pronunciations, suggested pairings, recipes and more, visit www.thecheesesÂofeurope.com.
Wild rice month is now
An Edina woman is among eight national finalists in the "Get Wild With Wild Rice" recipe contest sponsored by the Minnesota Cultivated Wild Rice Council. Cheesy Chicken and Corn Wild Rice Soup is Natalie Yarbrough's entry vying for the people's choice award, and a cash prize. You can check out all the recipes and cast your vote by visiting www.mnwildrice.org by Sept. 30. One vote per person. Wild rice is a whole grain with no sodium, sugar, saturated fat or cholesterol, but a good source of dietary fiber, phosphorus calcium, and iron. It's gluten-free, too.
SweeTangos are in
The "hyper-seasonal" SweeTango apples are now in stores. The apple was bred at the University of Minnesota, and is a cross between the Honeycrisp and Zestar! varieties. Producers tout its crunchy texture and sweet flavor, with touches of citrus, honey and spice. This season, there's a "Sweet Spot" interactive map on www.sweetango.com, in which customers will "build" the map with their recommended stores or orchards. Visit www.sweetango.com/find for a chance to win a season's supply of the apple and a trip to one of its family-run orchards.
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