StephanEAT

I had a friend over for dinner and promised that I would be experimenting on her. I am pretty sure she was a little scared. I had seen on a couple of Food Network shows, grilled romaine salad. I have always been a traditionalist when it comes to lettuce, it should be cold. UNTIL NOW! I purchased a bag of romaine hearts and sliced them in half (keeping the core at the bottom so they don't fall apart on the grill). I brushed them with olive oil and put them right on the grill. They cook very quickly, so move fast. They spent the most time on the cut side, but I moved them around. Then I took them off the grill and went inside. I made a lemon/dijon vinagrette with lemon (juice and zest), a hefty couple of tablespoons of dijon, chopped shallots, some salt and pepper and a little honey. Whisked it together with olive oil and ready... I crumbled some bacon and gorgonzola cheese over the top and yum. Along with the salad, I decided to try grilling pizza dough. I have seen it done a numb

This week in the box we got more lettuce, but there were 2 treats I really enjoyed. 1, strawberries. It is truly amazing how different strawberries straight from the farm taste vs. the grocery store. They were really tart and melt in your mouth. Number 2, fresh dill. It was possibly the best dill I have ever had. The first thing I did with it was add it to the lettuce to make a salad. I blanched asparagus, cut those up and added chopped green onion. I made a quick lemon vinagrette with simply, lemon zest and juice, salt and pepper, shallot chopped finely and olive oil. The second thing I did with the dill was roast small yukon gold potatoes with more dill, chopped shallot, olive oil, salt and pepper, and cayenne. Dill and potatoes make some magic connection, I couldn't stop eating them! (this goes back to my long enduring love of potatoes and the statement I have made "I have never met a potato I didn't like". ) I really do love salads in the summer. The abundance o

I was so excited to get my first ever CSA share on Thursday. I am sharing it with my sister Katie and we were anxious to see what the "Chica" box from Featherstone Farms included. We were also a little nervous because we didn't know where to pick up inside Seward Co-Op, who to ask, etc. Now, we are pros. The box included, lots of salad greens, some spinach, asperagus, rhubarb, radishes and cilantro. Before we divided up the goods, we made a few things. The first thing was radish salsa, a recipe from Featherstone's blog "Cook from the Box". Historically, I am not a fan of radishes, but I made a promise to myself that I would try everything I got this summer. The salsa was REALLY good. It had chopped radishes, cucumbers, red onion, jalepeno and cilantro (2 of the box items). Then I salted it and squeezed and zested a lime. It was wonderful! Salt and lime is a must. It even would be really good with diced avocado. The next ingredient on our list... RHUBARB!

Another weekend end and Scary Movie Sunday (Monday this week). I am so inspired by summer's arrival and my trip to the Farmer's Market on Saturday. In addition to the fresh vegetables there, like wearing white, grilling has come back in fashion for the season. Growing up, flank steak was such a treat. My Dad would marinate it in soy sauce overnight or longer. I have continued my love of it, but have advanced my marinade beyond just soy sauce. I really like the asian flavor with the flank steak. I make a marinade with soy sauce, sesame oil, garlic, jalepeno, rice vinegar, fish sauce, brown sugar and olive oil. I didn't have the time to let it sit overnight, that is my preference. It sat for about 6-7 hours. Then I grill it to medium and let it rest well before slicing. Then, I decide to make a cold peanut salad with pasta (thin spaghetti). I made the peanut sauce, I used similar flavors to the marinade. I finely diced garlic and then sauteed in vegetable oil until softened

This lovely weekend is the official start to summer. Today, I made my first trip to the Minneapolis Farmer's Market. I was able to make it for the best asparagus in the world. I can't wait to cook with it this week! My sister Jennifer hosted a BBQ tonight and I wanted to make one of my favorite spring dish to share. Watermelon Gazpacho. The inspiration for this was a gazpacho at Macy's Marketplace. It was watermelon, but it lacked the texture of traditional gazpacho. So my version has chopped up watermelon (make sure to remove rind and seeds), chopped yellow and orange pepper, sliced cucumbers, shallot, garlic, chopped tomatoes ( I used yellow and red medium sized ones I bought at the farmer's market), a can of Ro-Tel tomatoes (with peppers) and half of a jalepeno with seeds. To season, salt, pepper, lemon and lime zest and juice (one of each) and red wine vinegar. I also add some olive oil at the very end. I use my food processor in batches. I puree the watermelon fir

That time of year is here, sunny warm temps and trips up to the cabin in Crosslake. Last weekend was the first of the season. I think that cabin trips are a great challenge for my cooking skills and keeps me on my toes. There is limited cooking gear and a set of horrible knives. I have traveled with spices though, and think that is a best practice. One of my favorite things to cook up there is chicken fajitas (or burritos or whatever we want to call them). I marinate the chicken in garlic, lime,cumin (I like a lot of that), cayenne, cilantro and tequila(if I have it). I let that sit for a couple of hours to infuse the flavor, but not much more than that. The citrus really starts breaking the chicken down. I also have a new love, tortillas from Costco. They come uncooked. So throw them in a pan and heat them up. They come out chewy, soft and flavorful. They are NOT, I repeat, NOT good for you in any way. BUT delicious. I throw the chicken on the grill and start carmelizing onions on

I previously mentioned Scary Movie Sunday's but thought I would explain the details. I have a very good friend Andrea. She and I have known each other and worked together for many years. When we went different career directions, we decided we needed to have a standing time to get together. The combination of the desire to stay connected and our love of scary movies created Scary Movie Sunday's. In addition to our love of really poorly made horror movies, we love food. Andrea started a new job on Monday- so in order to celebrate I made my favorite new pot roast. I have great love for the Food Network. I always record episodes based on the descriptions for the show. I found "Big Daddy's House" in the description, pot roast with olives and capers? WHAT? It was a must make. Sear a pot roast in screaming hot pan, season with salt and pepper. Then set the browned meat aside and saute chopped onions, chopped carrots ( I like to use the pre-shredded carrots). After the

I come from a family of food lovers. We are huge fans of grazing and breakfast food. For Mother's Day, we went home to Stillwater to cook for Mom. Her request was ham, mushroom and cheese omlettes. I am not a huge fan of omlettes but mostly I am not skilled in omlette making(so didn't want to set myself up). I diplomatically suggested to Mom that a scramble would be better, she was game. I am a firm believer that eggs should not be overcooked and dry. The key is adding the ingredients before the eggs are cooked completely. My favorite ham right now is the Boar's Head Honey Ham from Lunds. I like to get it shaved, the thinner the better. In addition to ham, I added shredded sharp cheddar cheese, mushrooms (saute before adding), fresh spinach (also cooked before) and fresh cherry tomatoes(chopped). For the side, I roasted potatoes. Seriously, I have never met a potato I didn't like. I like all versions of them. For Mom, I roasted them diced with shallots. First, I drizz

I know, many people hate them. I get it, mushy, stinky orbs of green. My sister Katie once described them as "they taste like stink". I challenge you haters to give them another try. I am pretty sure you just had them cooked really poorly. I love them, my favorite way to have them is roasted. Although I am pretty sure every vegetable is good roasted. I had a delicious piece of salmon last Friday at the new Keiran's in Block E. It was served over roasted brussels sprouts and had a garlic, lemony, caper butter over it. It rolled through my head all weekend. So last night, I made my version of it. I did a quick marinade (about 30 minutes)of the salmon in lemon zest and juice, grainy mustard, shallots and olive oil. Then I trimmed and chopped brussels sprouts and diced yukon gold potatoes in to smaller pieces. I drizzled them with olive oil and seasoned with salt and pepper. I put them in a 400 degree oven for about 20-25 minutes. Then, I put the salmon on the grill. While th

When I was young, I used to go visit my grandparents in Iowa on their farm. We always went to this restaurant in Van Horne called Woody's who had amazing fried pork tenderloin sandwiches. I loved them loaded with pickles and yellow mustard. I was reading the most recent Food Network magazine and they had a recipe for a version of them! I made a variation on their version. I first pounded out boneless pork chops super thin. Then I made a marinade in buttermilk, eggs, cayenne pepper, and crushed garlic. The chops marinated over night in it. I had my standing Scary Movie Sunday plans with my friend Andrea. She is my favorite food tester. So I gave her the run down and she and I caught up while I set up the breading station. I dredged the pork in flour (seasoned- salt, pepper and cayenne) then back in the buttermilk and then in corn flakes crunched up. I then fried them in peanut oil quickly. I got soft onion rolls and loaded up the pickles and mustard, just like Woody's. They were

I love comfort food, I can make just about any dish MORE fattening. I was on vacation this week and had a former co-worker over for lunch. She is uber healthy exercise girl. No fatty english muffin grilled cheese for this one. I decide to make her a grilled chicken salad with grilled potatoes, green beans and a roasted tomato vinaigrette Last summer, I read an article about oven roasted tomatoes. I bought a bunch of roma tomatoes and gave it a try. I roasted them sliced side up with some salt, pepper and olive oil at 250 degrees for about 4 hours. I had a lot of them! I ate them on BLT’s, pasta and pizza. I then froze a bunch. I had been thinking a lot about making a dressing with the tomatoes. I took 5-6 of the tomatoes, Dijon mustard, white wine vinegar, honey, cayenne, smoked paprika and garlic in the blender and streamed olive oil in on medium. I also added salt and pepper to taste. I took 2 chicken breasts and rubbed them with a mixture of salt, pepper, olive oil, cayenne, and smo

This time of year, I start craving fish and vegetables. Thank god! Last week, I purchased a piece of my favorite fish. Halibut. While it is pricey, I love it. I discovered at Target, you can get a frozen piece of it for 7.99! The best part,it tastes delicious! I took the fish and made a marinade. I chopped up a whole shallot, but added only half to the marinade. I then added, cayenne pepper, smoked spanish paprika, agave nectar, orange zest, lemon zest, juice of the orange and the lemon, olive oil and salt and pepper. After about an hour, I put the fish on the grill - I made a packet out of foil but left it open on top to get the smoky flavor. Then I put a pan on the stove with olive oil, 2 pads of butter. I sauteed the shallots until clear. Then added the same ingredients in the marinade. I put on a pot of water and made spaghetti. Once the pasta was mostly done, I tossed it in to the sauce. Then I chopped up mint and flat leaf parsley and sprinkled that and parmesan cheese on top of