Monday, May 24, 2010

Class: 'Cooking the Market'

Fun, fun and FUN. This is the best class I have ever taught. Really. We had a blast with a really rock star group of folks this past Saturday evening. Photos (and some recipes) will be coming, but can you say 'Morel Flan' without drooling? I can't.

That bright yellow color? 
From the gorgeous eggs at Grassroots Gourmet!

Morel Mushroom Flan
serves 8

8 egg yolks
pint of heavy whipping cream
1/4t+ cayenne
1/4lb cheddar (we used Prairie Breeze Cheddar); shredded fine
3 large morel mushrooms, chopped

1 morel mushroom, sliced for garnish (optional)
5 spring onions, chopped (green parts only)
1T butter + 1T olive oil, divided

splash white wine

-pre-heat oven to 350˚
-butter 8 individual ramekins and set in a deep pan filled half-way with warm water

-saute morels and onions in half of butter + olive oil mixture; let cool and season with salt to taste
-whisk eggs yolks and cream together, season with salt + cayenne
-puree mushroom mixture with enough white wine to emulsify
-gently fold mushroom mixture and cheese into the custard
-fills ramekins 3/4 full and and cover tightly with foil
-bake for 45-50 minutes or until set
-allow to rest for 10 minutes before inverting onto plate

'Cooking The Market' Class
June 19
July 10
Midtown Global Market, Suite 126 (Kitchen in the Market)
$50 per person (includes cheese course, wine/beer, ingredients and dinner)
More info at or by calling Molly at 651.470.1056

Wednesday, May 19, 2010

Equipment: Needle Nose Pliers

You know, there are lots of things in your tool box that can be used in the kitchen...and can make the job easier. I love using a pair of small needle nose pliers to remove the fine bones in fish before roasting or grilling. Why, you may ask? Well, for starters it makes life a little easier on parents to not worry about a choking kid. But mostly, I take the extra step when I am catering an event. The last thing anyone wants to do at a cocktail party is pull a fish bone out of their mouth! No one can look cool doing that. Seriously.

This is an easy step, and doesn't take a lot of time....

1) Make sure your needle nose pliers are washed and dried (I dedicate a pair for this purpose)
2) Gently run your fingers (use gloves to avoid the fishy smell) along the flesh of the fish
3)When you feel the little bones peeking out, gently grab with the pliers and remove

Easy peasy. Now you're ready to roast, grill and amaze your friends with your beautifully prepared fish. 

Thursday, May 6, 2010

Food Find: Dishes

My husband has forbidden me, more than once, from procuring any more 'little' dishes. I am sorry to say that it has not been very effective! I love pulling out interesting, vintage and lovely little plates, bowls and the like. They are perfect for noshes, entertaining and even snacks for the little guy, and I wind up using all of them come summer time. I found a few recently that I wanted to share....

W7 Collective

This little artist's collective is a treasure trove of locally made wares. Jewelry, hats, purses, plates, bowls. All sorts of wonderful stuff.  I fell in love with these handmade plates that have screen prints of iconic St. Paul landmarks. Cool, local and muy interesting. Special thanks to Sara Glassman for the photo!

Crate & Barrel

I always find some little something at c & b. I was even a little overwhelmed by a recent trip. The summer colors are EVERYWHERE! And gorgeous! I picked up these cute little square bowls for dips, olives, nuts, salts and such. Perfect for entertaining.

Found anything for summer entertaining you would like to share?