Consider this: Stephen Fry once said, “It is a cliché that most clichés are true, but then like most clichés, that cliché is untrue.”
Yes, it is a cliché that a gal from Wisconsin, like me, would like both beer and cheese. So to that extent, perhaps I’m a walking, talking cliché. I’ll say this much though, after eating Faribault Dairy’s Oktoberfest Blau on several occasions this fall, I was more interested than ever in beer and cheese.
Here in Minnesota, Faribault Dairy took it upon themselves to bathe St. Pete’s Select blue cheese in Summit Brewing’s Company’s OktoberFest Beer. Beer bathing in caves might sound a bit strange, but it’s not much of a stretch, considering the sandstone caves at Faribault were used as beer cellars once upon a time.
The washed rind does impart a stronger aroma than Faribault’s other blue cheeses, so it’s best to let it come to room temperature under glass, but even the wine-toting mamas in my monthly book club made short work of this creamy, pungent, beer-bathed blue.
Last time I looked, Oktoberfest Blau was still available at Lund’s at University and Central in Minneapolis. But if you can’t find it, look for other “Blues and Brews” blue cheese projects between Fairbault and Summit. Others in the series have incorporated Summit’s Winter Ale (Winter Blues) and Scandia Ale (Summer Blue).
[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]
The Minnesota Environmental Partnership is now accepting exhibitor applications for the 2011 10th Anniversary Living Green Expo. Visit our website at www.livinggreenexpo.mn to apply. Applications will be accepted online only.
All exhibitor applications will go through a careful review process to ensure that the Living Green Expo’s standards for sustainability are met. A PDF copy of the full application is available on the website for reference purposes.
The 10th Anniversary Living Green Expo takes place May 7-8, 2011, and will feature many new and exciting events including a Green Wedding and a Complete Street in Action. With expected attendance of 25,000 people, you’ll want to take advantage of this excellent opprtunity to get your business or organization in front of a large, diverse audience!
November 10 is a day that changed my life forever. Why? On November 10, 1969, the beloved television program Sesame Street was first aired. Now, I’m not saying I was alive in 1969, but Sesame Street was a staple of my childhood, and continues to be popular today. Did they know in 1969 that Kermit and Big Bird would become international stars and heroes? Did they know that so many of us would share a kinship with a monster who ate cookies?
So, in honor of Sesame Street’s 41st Anniversary, today’s blog will be devoted to one of my favorite monsters and his favorite treat: cookies. The cookies I’ve highlighted here are whipped up in Twin Cities bakeries, where traditional cookie flavors are combined with sustainable practices for a tasty result.
• Iced Ginger Cookie at the French Meadow: Yes, they have chocolate chip for Cookie Monster as well, but I like their frosted ginger cookie, big enough to share.
• Short bread at Salty Tart: While Cookie Monster would probably prefer their heaping platters of Double Chocolate Chunk cookies at Salty Tart, I go for the simple shortbread cookies when they’re available.
• Molasses Cookies at Trotters: A classic, spiced cookie, great with a glass of chilled milk or a hot cup of Peace coffee.
Have you got a favorite cookie spot in the Twin Cities? Please share! And in the meantime, now that we’re all thinking about cookies, anyone want to sing a song with me?
It’s National Sandwich Day! I’m glad that back in the 18th Century John Montagu, the 4th Earl of Sandwich, ordered his meat served between two slices of bread. The preparation may have made playing cards easier for him, but it has made many meals tastier and many stomachs happier.
There are bountiful bundles of beautiful burgers, heaping handfuls of humbling hoagies, and sundries of sumptuous submarines available throughout the Twin Cities, so to pick a favorite would be impossible.
So today, I’ll pick of few of my favorites local sandwiches to highlight, and I hope you’ll do the same. Sourcing local ingredients, all of these restaurants are committed to sustainable practices, freshness, and big-time flavor, which is why their sandwiches rank highly with me:
• The Bánh Mì at Ngon Vietnamese Bistro—a grilled Duroc natural pork loin topped with pickled vegetables and cilantro, on a baguette, served with house cut sweet potato fries.
• The Citizen Joe at Citizen Café—savory ground beef wrapped in delicate pastry dough baked until gooey, wrapped in wax paper, and served with their house-made chips or fresh fruit. Similar to a pasty in construction, and a sloppy joe in flavor.
• The Black Bean Quinoa Burger at the Birchwood—a quinoa burger topped with smoked capriko cheese, sautéed cabbage and apples, Surly Furious mustard, and greens, on a toasted multi-grain bun.
• The Oyster Po’boy at Sea Salt Eatery—cornmeal-coated oysters fried and topped with tartar sauce, Tobasco, lettuce, and sliced tomatoes, on a seasoned hoagie roll.
• Grass Fed Beef Burger at Café Twenty Eight—a grass-fed beef burger topped with Fischer Family Farms bacon and sharp cheddar cheese, on a burger bun, served with a side of crispy French fries.
• The Smoked Lake Superior Trout Melt at Bryant Lake Bowl—smoked trout topped with white cheddar, on pumpernickel bread.
• The Wild Rice Brat at the Strip Club—a juicy wild rice bratwurst topped with kimchee and scallions, on a brat bun.
And a poll! Which sandwich is best for celebrating National Sandwich Day? Vote here, or leave your local fave in the comments below.
I’m not a dog person, but I’m glad we did some dog sitting for some friends last week. The dog behaved and because we were such totally awesome dog sitters we were treated to dinner at Café Twenty Eight in Linden Hills.
Although it was my first visit, Linden Hills’ residents have been patronizing this small, family owned restaurant since 2001. Committed to sustainable agriculture, they have the farmer and rancher partners to prove it. They have partnered with Larry Schultz for organic eggs and chicken, Fischer Family Farms Pork for their pork, Thousand Hills Cattle Company for their grass fed steaks, and Clancey’s Meats and Fish for their grass fed beef steer burger meat. Their beer list is heavily populated with Surly Beer which is, interestingly enough, brewed by the bistro’s co-owner, Todd Haug.
We had a reservation for four on a Thursday night. Light poured forth from the large front window of the former firehouse building that houses the restaurant, illuminating the understated entryway and leafy sidewalk. The quiet, casual bistro was dimly lit, set with small tables, and hosted by a convivial staff. The entryway to the restaurant displayed information and artifacts about the Linden Hills area. I wanted to spend more time on the display, but we ran short on time (we were seated immediately and we were the last table to leave).
We ordered a couple of pints of the various Surly beers they have on tap and scanned the menu as we kibitzed about our day. The menu was loaded with familiar comfort food, ranging from gnocchi to roasted chicken to apple crisp. They offered a number of vegetarian options, but vegans might be a bit hard-pressed to find a balanced meal.
We started with a couple of items from the starters menu. With a mushroom-lover in our midst, we ordered the Wild Mushroom Pâté. The generous portion of blended mushrooms was served warm with toasted French bread and sliced apples. The aptly seasoned pâté was full of umami flavor and the sweet, crispy apples provided a decent contrast. The deep fried calamari was unlike typical calamari; it was sliced lengthwise, not in rings. The large pieces were coated in crispy peppered bread crumbs. It was tender, succulent, and served with both tartar sauce and a cilantro-lime chili sauce.
As for entrees, we tried their grass-fed beef burger with Fischer Family Farms bacon and sharp cheddar cheese. The grass-fed beef was tender and juicy, topped with bacon and cheese and served with a side crispy unseasoned French fries. Ketchup and mustard were served on the side. Our second entrée probably should have one of their big salads, but instead was their fish special – a plate of four pan-seared sea scallops served with buttery mashed potatoes, crispy fried shallots and a Surly 2010 Smoke "beer"blanc. The scallops were tender with a buttery glaze on the outside. The plate was rich with butter throughout – certainly not a light preparation, but full of body and flavor.
As the meal came to a close, the group split the apple crisp for dessert. It was large enough portion to be shared, and the tart Minnesota apples were topped with crunchy brown sugar and oats and creamy Sebastian Joe’s vanilla ice cream.
On the dark drive home through the windy autumn night, we agreed it was a satisfying meal. If you’re looking for a tap of Surly and a cozy bistro serving up comfort food made with local, seasonal ingredients, Café Twenty Eight will satisfy.
Brussels sprouts, Brussels sprouts…how do I love thee? Let me count the ways: Let’s see, that would be three ways, this month.
With my seasonal favorite popping up at the farmer’s market, co-op, and at some local restaurants, I enjoyed three simple, tasty, and elegant preparations of Brussels sprouts this month.
At the the Red Stag, I sampled their side dish of Brussels sprouts, which were sautéed and prepared with toasted pecans and paprika. The sprouts were firm and had a subtle smoky flavor from the paprika.
At Café and Bar Lurcat, I sampled a simple preparation of sautéed Brussels sprouts. The sprouts were buttery and sautéed until firm. They were a welcome savory accompaniment to my rather sweet pork entrée.
Thirdly, I had several opportunities to purchase the tiny cultivar group of wild cabbage at the St. Paul Farmer’s Market. I looked for sprouts with a bright green color and a firm feel and avoided the batches that looked wilted or soft. The main bane of the Brussels sprout is overcooking, which can lead to a sulfurous taste and smell. At home, I roast my Brussels sprouts, and my husband and I have grown to adore this simple preparation.
Ingredients • 1 1/2 pounds trimmed Brussels sprouts, sliced in half • 3 tablespoons truffle oil or olive oil • 1 teaspoon truffle salt or kosher salt • 1/2 teaspoon freshly ground black pepper
Preparation • Preheat oven to 400 degrees • Toss halved Brussels sprouts with oil, salt, and pepper • Place on a baking sheet sliced side down. Roast for 30 to 45 minutes. Reduce heat when necessary, to prevent burning. Brussels sprouts should be browned over the top when done.
Whether enjoying them out on the town, or in my own home, I always enjoy the season’s crop of this healthy and tasty cruciferous vegetable.
If you love Minnesota cheese, you may be familiar with Shepherd's Way Farms’ award-winning, hand-crafted artisan sheep cheeses, including their popular Friesago, Shepherd’s Hope, and Big Woods Blue cheeses.
In 1994, Steven Read and Jodi Ohlsen Read established Shepherd’s Way Farms in rural Carver County, with their flock of sheep. They relocated the farm to Nerstrand in 2001 as a farmstead cheese dairy. Currently located outside Northfield, Minnesota, Shepherd’s Way Farms is handcrafting cheese on their farm. The cheeses are made in small batches and many are national award-winners.
You have a unique opportunity to access Shepherd’s Way Farms’ cheeses at their best: The Shepherd’s Way Farms is adding 20 additional members to their Cheese Community Supported Agriculture (CSA) program. As members of the CSA, you will receive four-to-six cheeses once a month totaling at least a pound and a half of cheese. Pick-up spots during the week and on weekends are located in Minneapolis, Saint Paul, and Northfield. Total cost is $180 for six months or $320 for twelve months. If you’re already a member of another CSA, you can receive a $10 discount.
Shepherd’s Way has hosted thousands of visitors to the farm, educating and promoting sustainable agriculture, land stewardship, local foods, and breed conservancy. If you’re interested in checking out their operations before signing up, contact them via their website. Sample their cheese and learn more from them at the Mill City Farmer’s Market on most Saturdays from 8 a.m. to 1 p.m. You might even get lucky and get to grab some of their silky and elusive ricotta.
