Archive for the ‘Appetizer’ Category

Fried Cauliflower with a Curry Dip

April 6th, 2018 2 Comments

  How many times have we eaten from street food carts or food trucks, utterly wowed, then spent numerous attempts to re-enact the scrumptious experience? Usually it involves frying and serving with a greasy dip, and is never quite the same as the edible encounters on the boulevard. At a business anniversary party in Minneapolis a few years ago we munched fried cauliflower with a curry dip from a food truck they had hired for the event. We couldn’t stop talking about it and

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Hominy

March 27th, 2018 No Comments

  Making hominy gets to the core of slow food cooking.  It’s a process that takes forethought and time, and though the concept is understandable the Complexities of Simplicity emerge.  Simple is not necessarily simple.   Pre-Columbian cultures began the practice of ‘nixtamalization’ in Mesoamerica.  It involes soaking the kernels of maize in alkaline wood ash to release protein, calcium, niacin and other micro-nutients, and removes fungal-mycotoxins from stored corn.  They then rinsed and slow-cooked the soaked corn in clay pots and

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Smoked Deviled Eggs

March 21st, 2018 6 Comments

    The final leg of our North Woods journey was unexpected but really fun.  We headed deep into Yooper and Husky Territory of Michigan Tech University to ski the final marathon of the season: The Great Bear Chase.  We drove for hours into the Upper Peninsula with only woods and rivers for company, then finally entered the canal valley and home to the thriving communities of Houghton and Hancock, the copper country of the Keweenah Peninsula of Lake Superior.  Native Americans had mined copper in that

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Gluten Free Kimchi Pancakes

March 14th, 2018 1 Comment

  Do you need more ways to use your big batch of kimchi?  A surprisingly savory and cute appetizer?  A snack for your next road trip?  Here is an easy savory treat that makes me happy. Kimchi is the traditional Korean side dish of fermented vegetables—many veggies can be used but often napa cabbage, green onions, radishes, ginger, chiles and garlic are the stars.  The fermentation means it’s loaded with healthy bacteria (lactobacilli) to keep you healthy, aid digestion, and make your

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Roasted Lemon Chutney

February 22nd, 2018 6 Comments

    Skis without skiers and skis with skiers at the North End Classic. It’s a small but sweet classic-only race organized by the North End Ski club, complete with the Cookie Classic for shorter people.   And while we’re on the subject of ski racing… I’m sure you already know, but this week Kikkan Randall (Anchorage, Alaska) and Jesse Diggins (Stillwater, Minnesota) won the first-ever Olympic medal for the U.S. women, and not just a medal but a GOLD medal, in

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Flax Muffins-Biscuit-Bread

January 24th, 2018 4 Comments

  This recipe was given to me by my friend Deanna who passed it along from her doctor who I think got it from writer Susan Weed.  Deanna scribbled it on a cracker box and I’m finally getting around to making it. It’s a great savory no-grain no-sweetener base recipe that is surprisingly light and fluffy.  I eventually added cinnamon but you could incorporate countless other amendments or sweeteners.  The first time I made it with golden flax flour (those

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Vegan Nacho Cheese Dip

December 26th, 2017 2 Comments

  I recently came across a recipe for Vegan Nacho Cheese at Brita Britnell’s food blog: Life, One Meal at a Time.  Always looking for special-diet options for catering I gave this a try.  Yum!  I did make a few modifications to increase the creamy factor but it was really quite tasty all on its own without any meddling on my part. This is great as a chip dip if you’re wondering what to make for a New Years Eve

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Scandinavian Meatballs

December 19th, 2017 2 Comments

  Another Christmas favorite for (and from) all the Scandihoovians around me.  I just finished catering a December wedding with a very Norwegian flair and Meatballs were the main attraction.  Actually I think the gravy was the main attraction…but isn’t it always?  It’s all about the gravy.  I didn’t measure anything when making the gravy for the wedding so below only the ingredients for it are listed, maybe later I’ll try to recreate that scrumptious magic.   Swedish meatballs (Köttbullar)

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Spiced Blueberry Soup

December 13th, 2017 2 Comments

. Beginning in Sälen and ending in Mora, Sweden, the 90 kilometer Swedish Vasaloppet is one of the largest ski races in the world.  Tens of thousands of skiers pilgrimage to Sälen in mid-March to ski, enjoy the spectacle, and some to winter camp along the race course in a good spot to cheer on the racers.  During the week prior to the Vasaloppet between 50,000 and 80,000 people ski the course as a fun family event leading up to

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Indian Cauliflower Pickle

December 6th, 2017 4 Comments

  Pickled cauliflower would be great in the summer heat but I’ve been enjoying the brightness of this veggie alongside my denser fall foods like squash, stews, and slow cooked meats.  There are countless versions of marinated brassicas, though many of us don’t have access to a wide variety of southeast Asian spices so this adaptation is relatively simple.     Here is a little video with two ways to cut cauliflower into florets.  We’ve also been frying and roasting

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