Minnesota Spoon: Beyond barbecue—Thomas Boemer’s expansive vision for cooking with fire

Chef Thomas Boemer’s eyes are watering. He’s standing in front of an improvised outdoor kitchen, made up of a cinder block fire well, with a steel-mesh grate laid across it for a cooktop, and a two-course block wall stacked on top of that for a windbreak. It is so rough-hewn and brawny looking as to … [ Read more]

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Recipe: Thomas Boemer’s Turtle Soup

In December, Thomas Boemer invited Minnesota Spoon’s Steve Hoffman to witness him work magic over a makeshift outdoor wood-fire stove, which is serving as the de facto test kitchen for Boemer and business partner Nick Rancone’s new restaurant concept in the Keg & Case Market. Over open flames, Boemer prepared Lake Superior herring fillet, pork … [ Read more]

Cooking with Beth Dooley: Smoked Whitefish Cakes Recipe

Smoked fish cakes are a perfect marriage of convenience—yesterday’s leftover smoked fish from the holiday appetizer tray mixed with yesterday’s leftover baked or mashed potatoes. These cakes are far more than the sum of their parts. While many recipes call for eggs, cream, mayonnaise, flour, or breadcrumbs, I find that they’re heavy and dense. Keeping … [ Read more]

Minnesota Spoon: The culinary languages of Adam Eaton

Developing the dishes for a new restaurant menu is a little bit like giving birth. There is the initial joyful conception. There is a long and sometimes painful gestation period, and there is the final delivery into the world of something that is both part of its creator, and that will ultimately have to interact … [ Read more]

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Recipe: Adam Eaton’s Moose Bolognese

This month, Minnesota Spoon’s Steve Hoffman gathered with some hungry friends at the home of Jon Wipfli to travel around the world with Adam Eaton. Eaton prepared foods of numerous styles and regions, but most notable was his recipe for Moose Bolognese. Read this month’s Minnesota Spoon story here. Here Adam Eaton gives us his … [ Read more]

Cooking with Beth Dooley: Indian Spiced Potatoes & Spinach Recipe

  Mildly spiced and buttery, this lush warming potato dish is brightened with bright green spinach. Use waxy potatoes (such as Yukon gold). Serve as a side dish to roast chicken or toss in chickpeas for a simple vegetarian meal. Indian Spiced Potatoes & Spinach Serves 4 as a side, 2 as a main Ingredients … [ Read more]

Recipe: Eddie Wu’s Bi Bim Bop

This month, Minnesota Spoon’s Steve Hoffman joined Eddie Wu of Cook St. Paul in the gardens of Urban Roots. After picking fresh vegetables, Wu assembled his version of bibimbap, the classic Korean “mix-rice” bowl. Read this month’s Minnesota Spoon story here. Here, Eddie’s gives us his Bi Bim Bop recipe. It’s a fusion of hot … [ Read more]

Minnesota Spoon: Bibimbap, Urban Roots, and Eddie Wu

We live in a world saturated by the pursuit of brand and audience. Social media has turned us all into intimate personal entrepreneurs marketing the product of our curated selves. We present to the world evidence that we lead enviable lives, and that we command a following, more or less loyal, that is supposed to … [ Read more]

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One Dough Three Ways: Versatile baking with Zoë François and Jeff Hertzberg

Zoë François and Jeff Hertzberg met in their children’s toddler music class and bonded over a shared passion for food. Zoë is a trained pastry chef with 20 years experience in professional kitchens. Jeff is a physician-turned-consultant who had been tinkering with bread baking since medical school. Together, they developed a technique that satisfied Zoë’s … [ Read more]

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Bran muffin recipe by Bellecour’s Kelsey McCreight

In this month’s Minnesota Spoon, Steve Hoffman spends an afternoon in the company of baking genius with Steve Horton of Baker’s Field, Diane Yang of Spoon & Stable, and Kelsey McCreight of Bellecour, during which he learns the flavor power of stone-ground, heritage grains. Here, Kelsey shares a taste of her baking acumen with this … [ Read more]

On the Hunt for Dinner: Chef Jon Wipfli on his new cookbook, ‘Venison’

If you ask local chef and food writer Jon Wipfli, he’ll tell you that there are two types of meat out there. First, there’s the individually wrapped cuts on the supermarket shelf, uniform and predictable—you can cook the same thing every night. The other, more interesting, meat is the kind that’s still in its original … [ Read more]

Cooking with Beth Dooley: Broccoli salad with peanuts and cranberries recipe

Italians know how to cook broccoli. In fact they introduced it to the St. Paul Farmers’ Market about 60 years ago. There are plenty of varieties available to the home cook. Broccolini, with smaller florets and longer, thin stalk is a little sweeter and takes like a cross of broccoli and asparagus. Rapini, or broccoli … [ Read more]

Flavor Faves: The science behind our favorite food pairings

Peruse the menu at any upscale eatery, and you expect to see suggested wines or beers listed alongside the house specialties. Some restaurants cut right to the chase, pouring specially selected pinots and ports with tasting courses. We’re often grateful for the direction and trust the flavor profiles will work together instead of fighting for … [ Read more]

Recipe: Roasted Duck with Duck Stock and Cracklins

Roasted Duck with Duck Stock and Cracklins This month, Minnesota Spoon writer Steve Hoffman witnessed what happens when the gastronomical mad scientists behind Travail Kitchen and Amusements, Bob Gerken, James Winberg, and Mike Brown are thrown into a kitchen that Betty Crocker might have recognized. Read Steve Hoffman’s full story. Enjoy the Travail team’s recipe for roasted … [ Read more]

Recipes: Fresh vegetable salads from Beth Dooley

These simple salads are great for the beach picnic, alfresco dinner on the dock, or can be toted along in the cooler for the camping trip. Vary the veggies to use what’s fresh and in season. Picnic Tomato and Green Bean Salad with Toasted Croutons Serves 4 to 6 This is great when made ahead … [ Read more]