Pre-Blog

I was always told to not play with my food, but for a long time now I've been guilty of taking pictures of my food.  I often embarrass my friends in restaurants and halt my family's dinner to take pictures of the food we are about to eat.  I mean it took effort to prepare, why not appreciate that both in the moment and later visually?  It is also a good way to remember recipes I've enjoyed or dishes I've ordered.  I'd like to share some of my favorite food photographs from this past summer that are pb.  Pre-blog.  The reason I started this blog was because I knew I needed something to do with all of these pictures.  So please, enjoy viewing as much as I enjoyed eating them!

My mom and I attempted a Bobby Flay salad with shrimp and mangoes (grilled tomato and avocado on the side)

I made the delicious pasta featured on Food Network's June issue

Red pepper, tomato, basil, garlic and provolone open-faced sandwich

Sweet potatoes and onions on the grill

Grilled potatoes, veggies and pork on the grill

Lemon and garlic green beans, Sicilian penne with cauliflower and grilled chicken

Findings from the Farmer's Market

Basil gnocchi with heirloom tomatoes and toasted pine nuts

Grilled chicken, potatoes and peaches a la Lee Swanson

Basil linguine with fresh basil, tomatoes and parm

Vegetable tempura from Sushi Tango

Ratatouille pasta at Lucia's

Asparagus soup with basil and goat cheese

Breakfast at Grand Cafe

Roasted tomato ravioli with capers from French Meadow Bakery

Spaghetti Squash vs. Butternut Squash

Apparently there is a difference?  I've learned...

My sister in-law (first time saying that!) asked me about spaghetti squash after the posting of my last blog entry about my butternut squash soup.  She asked me if I had ever made it and her friend Keegan responded with a recipe she has used before to make it.  To be honest, I have never looked much into spaghetti squash.  I think every time I heard it I sort of ignored it because I didn't know what it was.  Interesting how we do that?  I thought it was one of those overly complicated things I'd never be able to do, until I looked at the recipe she posted.  It not only didn't look complicated, but it sounded amazing.

After a weekend of road-tripping, my friend/roommate so very kindly brought me home two butternut squashes from her grandmother's garden.  I was thrilled and knew exactly what I wanted to try.

It has taken me a week to write and post this entry because I was disheartened after I tried to make this dish.  I used the recipe Keegan had recommended, and my boyfriend and I got some wine (recommended from a wine consultant at Surdyk's to pair with butternut squash) a baguette, and some delicious Parmesan cheese.  We had fun preparing this dish together and I even put Drew to work on grating the cheese and mincing the garlic.  After baking the squashes for an hour, I was disappointed to slice them open and find a very firm, not spaghetti like, texture.  I felt stupid because I didn't know if I overcooked it or hadn't cooked it enough, so I put it back in the oven for 10 more minutes.  When it came out, I started to shred the insides as much as I could with a fork to create some kind of stringy concoction to put in my pan with oil and garlic.  Not only was I burning my hand, but I was overworking the other by forcing the squash to shred with a fork.  I was getting very frustrated when the squash was coming out as just a mushy pureé.  I continued to add the squash to the sauteé pan with a lot of minced garlic and a lot of oil and a little butter.  I mixed in the cheese and came out with something like closer to a spread.

Doesn't look like spaghetti to me?

As we were drinking wine and spreading this mixture over the baguette, I was disappointed by the fact it was not what I was trying to make, even though it still tasted very delicious.  Drew kept telling me I didn't have to define it or make a name for it, because it tasted good.  Butternut squash spread? Butternut squash pureé? Dip? Should I eat it with a fork or spread it on the bread?  Isn't that too much starch?? I gave up and stuffed my face with squash and bread.

Turns out, I wasn't a total failure.  After telling this story to my mother, she was like, "well you need a spaghetti squash to do that, a butternut squash won't work". Like, "duh Lauren, everyone knows that".  Turns out, it is good to look into ingredients you don't know about.  The experience taught me a lot about mishaps in the kitchen and how to adjust, and how to not let them get you too discouraged.  I ended up with a satisfying, yummy meal and learned something new about squash.  I also have a new determination to get a real spaghetti squash and make this dish.

Yes, we were eating on the floor

P.S. I don't know much about wine, but the consultant at Surdyk's sure did.  He took us directly to wine on sale called Chateau Ste Michelle, a Syrah from Columbia Valley, that was very delicious with the butternut squash, and I recommend it as a wine that is not overpowering and very complementary to bolder flavors.  But like I said, I'm only a wine connoisseur in training :).

Fall in a Bowl

It's a classic.  I mean, it really is.  Butternut squash soup.  But why stop there? I added an apple, onion and sweet potato.  After exploiting my mother at the grocery store yesterday, I came home to a fully stocked pantry and fridge.  I was so excited to come home and survey my produce and come up with something delicious for dinner.  I decided to use my butternut squash for a soup.  My sweet potatoes, apples, onions and garlic looked like they wanted to join, so I decided to search online for a recipe including these ingredients.  After searching through about a dozen recipes, I decided to take matters into my own hands and do simply what I thought would taste good.  It turned out wonderfully, and definitely a flavor combination I'll keep in my back pocket.  I'm not a huge fan of writing recipes because I like to taste as I go and when it comes to soup, you don't really need measurements.  Once you know certain simple techniques it is so easy to make a soup and you can add flavor as you'd like.  I'd love to share the method and ingredients that went into making my wonderful soup.

INGREDIENTS:

•  1 butternut squash, peeled and chopped
• 1 Apple, peeled and chopped (I used honeycrisp)
• 1 Sweet potato, peeled and chopped
• 1 medium onion, chopped
• 3 cloves of garlic
• 3-4 cups of chicken broth and water depending on choice of consistency
• Olive oil for sprinkling over vegetables before roasting
• Salt & pepper
• I used varied sprinkles of:
• Cinnamon
• Nutmeg
• Chili powder
• Sage
• Ground ginger
• Green onions (chopped, optional garnish)

I began by chopping up all the produce (with no peeler, I may add...took quite a while to peel a potato, squash and apple with just a knife) and massaged some some salt, pepper and olive oil throughout.  Then I threw it in the oven at 425 to roast for about 30 minutes.  Roasting the vegetables allows them to soften and be able to be blended and also brings out their natural flavors.  My house smelled so amazing I couldn't wait to take them out of the oven.  When you are roasting vegetables, they sometimes make a whistling sound that lets you know they are done, but you can also use a fork to make sure they are tender.  I added the roasted veggies to a large pot with the stock and then the fun began.  I added the liquid and produce to a blender in small amounts to ensure it didn't overflow.  I added veggies, stock, veggies, stock until I found a texture I liked.  The potato and squash are so starchy that it is easy for the mixture to turn into a thick pureé, rather than a soup so make sure to add liquid accordingly to make it as thick/thin as you like.  I personally prefer a consistency that is smooth, creamy, and not too thick.  I want to add that the soup does not include any cream, milk or butter and still reached a wonderful texture with just water, olive oil and stock.  Once you have all of the veggies pureed, return to large pot and put over heat.  Add spices, herbs, and liquid accordingly to taste.  I garnished my bowl with some finely chopped scallions.

The most important thing about making a soup is to not worry.  There is so much room for error and you can always adjust flavors and textures.  Too salty or spicy? Add a little bit of water.  Too thin? Add a little more olive oil or a little bit of cornstarch.  Soup is an empty canvas and is open and willing for whatever you have to offer.  So add what you love, and enjoy!

The soup turned out better than I could have expected.  The cinnamon and nutmeg offered such a warm and comforting flavor that reminded me of the holidays.  The chili powder left a spicy kick after each bite that gave so much flavor.  My roommate and I enjoyed alongside a baguette and great conversation.  It was a hit and will definitely be made again.  Keep in mind, this recipe fully fed three (food-loving) girls.

If you would like an actual recipe that is similar to this, look here.  Although, I recommend adding some more spices!

Beso wanted to watch me cook

Disclaimer: please don't actually fall into a bowl, just enjoy the flavors of fall, in a bowl. :)

Weddings and Galas and Buffets, oh my!

Yes, my big brother got married this weekend.  But what's really exciting is all the good food I got to eat!

Thursday night:
Rehearsal dinner at Jensen's Supper Club.  Delicious supper club-y type food including popovers, chicken in a creamy bacon sauce and chocolate cake.  Pretty much everything I didn't want to eat the night before I squeeze myself into a bridesmaid dress, but well worth it.

Friday night:
The wedding! Buca catered and it was amazing.  Penne pasta with chicken breast, artichoke hearts, sun-dried tomatoes and peas tossed in a white wine cream sauce, prosciutto stuffed chicken in a pesto cream sauce, garlic mashed potatoes, green beans and an Italian salad.  It was a dangerous buffet but I managed to keep it to one trip.  We ate amongst family, friends and candlelight and listened as Katie Gearty and the Tanner Taylor Trio provided the music.  The music was beautiful and the food was a definite hit amongst the crowd.  The food was comforting, familiar, yet sophisticated enough for a wedding reception.

The cake went along with the fall theme of the wedding.  It was apple spice with cream cheese frosting and absolutely delicious.  I love a dessert that is savory and sweet and the spiced apples were perfect with the frosting.

 Each table was sprinkled with Hershey chocolates that had fall themed flavors like caramel apple and pumpkin spice.  The bottom of the kisses had phrases from the poem that was read during the ceremony "I carry your heart" by ee cummings.  They also said "Mr. and Mrs. Jansen" and the date of the wedding.  It was a very cute and original idea and the guests loved to try the different flavors.

Saturday night:

40th anniversary of Jazz 88, KBEM.  A wonderful reason to celebrate and a wonderful reason for delicious food.  The event was held at the International Market Square and was catered by the in-house catering company, D'Amico catering.  I happened to have worked for D'Amico and at IMS many a times and was honored to be a guest.  I got to get dressed up and actually enjoy the event and the food, rather than spilling it all over me and quickly stuffing it in my face behind the scenes.  Ever wonder why a server walks out with a plate full of h'orderves and one is missing?  Yeah, I didn't think you did. I ate on my own terms and enjoyed each of the buffets that displayed eats of various D'Amico restaurants.  3 Tiers Cakes provided the cake and cupcakes including a surprisingly delicious bacon/banana/honey Elvis inspired cupcake.

International Market Square

 

Spicy fried calamari with aioli, beef short ribs and bruschetta

Taco with chicken in chipotle sauce

3 Tiers chocolate cupcake and Elvis cupcake with bacon

Karrin Allyson and the Wolverines Big Band

Overlooking the wedding crowd at the James J. Hill Library

It was an exhausting, overwhelming, emotional, wonderfully delicious, busy weekend to say the least but had to be one of the best weekends of my life.  I got to spend a lot of time with family and eat a lot of delicious food.  What more could a girl want?

Romanesco Cauliflower and a Trip to the Farmer's Market

My mom and I were lucky enough/willing to pay for a very cool event at the Mill City Farmer's Market on Saturday that included a tour of the market followed by lunch at Spoon River where Brenda Langton (founder of the market) is the executive chef.  It was a seasonably cool, yet very sunny fall day and happened to be the last of the Farmer's Market for this season.  The weather felt right, cloggers were clogging away in the middle of the market, and farmers were offering their best produce of the season in attempts to sell enough until next season.  As I sipped my Guatemalan iced coffee (an interesting choice for a cool day, as a random lady pointed out to me) I listened to the Director of the Farmer's Market, Marjorie Hegstrom explain the history/message behind the market.  If you haven't visited this particular market, you really have to when it reopens in May.

Beautiful purple kale

Located on the river between the Mill City Museum and the Guthrie theater, is the five year old Mill City Farmer's Market.  It is the perfect place for the market because it mirrors the trading model of producer straight to consumer that started in that very location when Minneapolis began.  The market was started for the people of Minneapolis to be able to purchase a wide variety of products that are grown locally and on sustainable and often organic farms.  I was so inspired after our tour about the different ideas and concepts the market aims toward and I have since become eager to learn more about this movement.  I learned the term "locavore" to describe someone who eats and purchases their products locally.  A couple of really cool things I learned about the market:

• To be a vendor, farmers have to fill out an application where they explain their farming practices and philosophies.
• To be considered sustainable and organic, which a majority of the vendors do, a third party has to approve their application as well to ensure they follow through with these practices.
• All the vendors of the market are from Minnesota or Wisconsin with three exceptions; and these exceptions stay true to the market's model of having the actual makers of the product at the market selling their product.  These exceptions include:



Four different types of garlic

• A family from Italy who makes olive oil on their land in Sicily
• A fisherman who sells the salmon he catches from Alaska
• A Guatemalan family who sells coffee throughout the season at the market and returns to Guatemala in the winter to harvest more (delicious coffee by the way)
• Every Saturday the market offers demonstrations done by professional chefs that use products sold at the market in order to educate people about the vegetables they are purchasing.  This is so people are not so intimidated by products at the market. You get to taste the food they make and then take home the recipes.
• One of the beautiful things about the Farmer's Market is that you can buy a wide variety of produce that you cannot by in a grocery store.  One vendor offered four different kinds of garlic and could explain the purposes of each and another vendor was selling Romanesco cauliflower alongside regular cauliflower.

This is where the excitement really kicks in.  My mom and I opted for the Romanesco cauliflower, over the beloved regular cauliflower because of the recommendation of the farmer. If you have never seen or heard of this, you are in the same boat I was.

Turns out, it is absolutely delicious.  I made it the next day during the Packer game.  I cut it into smaller florets, just as I would cauliflower and then browned it in olive oil with some sliced garlic we also purchased at the market.  Then I added a splash of lemon juice and some water and covered it, allowing it to steam for about 10 minutes.  The result was a very flavorful, tender cauliflower-like dish.  If you can get your hands on it, I highly recommend it.

It was an educational day to say the least.  I left feeling inspired about the "locavore" movement and want to do what I cant to learn more as well as educate others about the importance of eating locally and sustainably.  It is a movement that can improve the economy, health and environment within different communities.  And with farmer's markets such as our very own Mill City, it isn't very difficult.

I'm sure I will be writing more about local food, but for more information you can look here: How to be a Locavore.

I'd also like to give credit to World Savvy for putting on the event.  The tour and lunch was put on by them in efforts to raise awareness about global food problems.  The day offered an interesting juxtaposition between eating locally while thinking globally and I encourage anyone and everyone to look into their organization because they are doing a lot of great work toward what they call "global competency."



P.S. Spoon River has gone from my "To Do" list to my "Where to Eat" list!