Posts tagged as nut-free
Outstanding in the Field 2012 at Little Foot Farm. And Coffee Custards with Honey & Cinnamon!
Remember August? It sure was pretty… August 9, in fact, was the Outstanding in the Field farm dinner at Little Foot Farm in Afton, Minnesota. Little Foot raises heritage breed hogs so it’s no surprise that this dinner was a celebration of pork, pork, and more pork. Thanks to chef Mike Phillips of Three Sons…
Roasted Tomato Soup
Despite our first frost, there are still plenty of tomatoes kicking around! Make a double batch of this easy soup and freeze it for a mid-winter’s treat. Or eat it all hot from the pot, which is a good plan too. I make this soup all season long by roasting tomatoes as I pick them,…
Hominy with Brown Butter & Crispy Sage
If you’ve only had hominy in pozole or other Mexican-inspired dishes, you’re missing out. Hominy is corn that has been dried and then soaked in lime water to soften and puff the kernels. Simmering hominy in broth softens the kernels even further, resulting in dumpling-like little pillows just begging to deliver brown butter to your…
Andrew Zimmern’s Baltimore-Style Crab Cakes
Along with my father-in-law’s famously fabulous crab cakes, my other favorite is Andrew Zimmern’s version, via our mutual friend Carol Mack. Both recipes have in common a very, very small amount of breading. Crab cakes should be mostly crab! Really, really good lump crab, in fact. Recipe for Baltimore-Style Crab Cakes at Andrew Zimmern’s Kitchen…
Andrew Zimmern’s Gazpacho
Swimming in tomatoes yet? Even if not, make this gorgeous gazpacho anyhow – it’s one of my very favorite versions of everyone’s favorite summer treat. Recipe for Gazpacho at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.
Arancini (Fried Risotto Balls)
Like some sort of mad fryentist, give me a pan of hot oil and I will riff on and on and on… See Fried Cheese Curds for what was really Part II of my latest fry tear (and a delicious one at that). Part I began last Friday night, when my cousin Kelly and her husband Jomo…
Fried Cheese Curds (Gluten-free)
You probably don’t want to know this, but it’s seriously easy to make fried cheese curds at home. In fact, in the time you spend in line at the Minnesota State Fair, sweating your brains out while standing on a smushed-curd covered floor, you could have whipped up a batch at home and EATEN it….
Crab & Sweet Corn Chowder
Hello from my (ridiculously brief) summer vacation in East Hampton. The only reason I’m posting a recipe while on vacation is that the local produce out here is so astonishing that I’m inspired to cook here more than I am at home. As much as the area is known for spiffy homes, those homes are…
Ranger Cookies
I love me a chocolate chip cookie as much as the next girl, but my real favorite childhood cookie is a ranger cookie. My Grandma Meyer made big batches of these coconut-and-cereal-laced beauties, piled them into empty Butter-Nut coffee cans, and hauled them to the lake for mid-day, swim-starved snacking. We grandkids would inhale a…
Fermented Cucumber Pickles (Paleo, AIP) and Pickling the Market
If you’re a fan of deli-style pickles, then you’re a fan of salt-brine fermented pickles. I am too, I am too! In fact, I’ll never forget the first time I had fat slices of salty fermented pickles at Upstairs Downstairs Deli in Madison, Wisconsin – bright green and uber-garlicky, I couldn’t stop eating them. (What…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
