Cooking with Beth Dooley: Raspberry Pie Recipe

It’s raspberry season and the fruit is coming in splendidly. We’ll enjoy thimble sized berries now (first crop) for several weeks, and then again in the fall with the everbearing raspberries. They freeze beautifully and make marvelous jams. But nothing beats raspberry pie with rum-spiked ice cream. Raspberry Pie Makes one 9-inch pie or 2–4 … [ Read more]

Cooking with Beth Dooley: Strawberries & Rum Cream Recipe

Yes, the strawberries are in! Shout it from the mountains: alpine strawberries, those tiny local berries bursting with tangy-sweet taste, have arrived at the farmers’ markets! Run, don’t walk, lest they get snatched up before you get some. Because these first-of-the-year berries are especially intense and delicious, you don’t want to do anything that will … [ Read more]

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]

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]

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]