Cooking with Beth Dooley: Easy Rhubarb-Strawberry Jam Recipe

Rhubarb, that bright, tangy vegetable (I think of it as a fruit) that announces spring. It’s going gangbusters in my backyard and you’ll find it piled high in farmers’ market stalls. It’s naturally tart, and a perfect pairing with strawberries—spring’s other darling. This easy jam makes a fine spread for morning toast, a nice garnish … [ Read more]

Go for Goat: Advocating for an under-appreciated protein with chef Alan Bergo

I will never forget the Barbacoa de Chivo at Tacqueria La Huasteca for the rest of my taco-eating life. The goat arrived steaming hot in a shade of brilliant crimson, with long strands of fibrous meat, cordlike, intertwining and trapping the braising juices. The very first bite decorated my white shirt with a streak of murder-victim … [ Read more]

Cooking with Beth Dooley: Spring Pear Salad with Microgreens Recipe

If you are as impatient as I am for spring, salads of locally grown greens may help ease the transition. Several Minnesotan farmers, such as Living Greens Farm in Faribault and St. Paul’s Urban Organics, are making real fresh salads possible all year long. The microgreens, arugula, kale, and mixed lettuces they grow brighten our … [ Read more]

Cooking with Beth Dooley: Spicy Celeriac Fries Recipe

Celeriac, aka celery root, is a whiskery, knobby, weird looking vegetable, easy enough to pass by. But whack through its tough, leathery surface, and find a crisp, white interior that tastes mildly of celery and parsnips with a hint of nuts. Celeriac is most often shredded and dressed with mayonnaise for the classic French “remoulade.” … [ Read more]

Cooking with Beth Dooley: Fried Duck Egg with Red Flannel Hash Recipe

Straightforward and simple, this hash and egg dish is a no-nonsense American classic, the kind of dish that I like to make for myself when eating alone on a frosty night, especially when that egg is duck. Duck eggs are a real treat—ramped up versions of chicken eggs—bigger and richer tasting, with sunny gold yolks … [ Read more]

The Mill: Gavin Kaysen announces this year’s Synergy Series lineup

Traci Des Jardins, Ludo Lefebvre, Jeremy Fox, and Daniela Soto-Innes are the next lineup of chefs to grace the kitchen of Spoon and Stable for Gavin Kaysen’s 2018 Synergy Series. Here’s what you need to know about each of these star chefs: Earning a reputation as the “vegetable whisperer,” Jeremy Fox was the head chef of … [ Read more]

Season’s Eatings: The science behind seasonal cravings

Ever done a happy dance in front of a shelf of Oktoberfest or crate of Honeycrisp apples in fall? Or sighed with glee as you’ve sunk your teeth into fresh, buttery corn on the cob in the summer? We’ve talked to a few Midwest food scientists to get to the bottom of what’s behind our … [ Read more]

Cooking with Beth Dooley: Polenta and fried egg recipe

I can eat polenta at least three times a day. Golden and satisfying, it’s a warming, sunny comfort, especially mid-winter. Top polenta with a fried egg, sunny-side-up, so that the runny yolk creates a rich, velvety sauce, and you have a fabulous brunch or dinner-worthy meal. While it takes patience to make a perfect pot … [ Read more]

Minnesota Spoon: Thomas Boemer’s expansive vision for cooking with fire goes beyond barbecue

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]

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]

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. [pro_ad_display_adzone id=”79944″ align=”right” info_text=”Advertisement” info_text_position=”above” font_color=”#6d6d6d” … [ 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 1 … [ 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]