2012 Archives
Fried Cheese with Almond Meal Crust (Gluten-Free)
So I had fried cheese for both breakfast and dinner today. I am ridiculously obsessed with the stuff right now, to such a degree that I kind of embarrassed myself a couple of weeks ago raving about the gluten-free fried cheese curds at Red Stag in NE Minneapolis to Ryan Petz of Fulton Beer. When…
Learn Eat Drink: Provisions Class at Kitchen in the Market!
Friends with CSAs, gardens, or farmers market addictions…I’d love to see you at the Provisions class I’m teaching at Kitchen in the Market with chef Scott Pampuch. The focus will be on extending our too-short growing season’s bounty with time-honored techniques, helpful restaurant tips, and translations to making great quality food at home. Our first…
Potato Galette
A potato galette is simply thin slices of potatoes, fat, and seasoning layered into a shallow pan and roasted until crusty and browned. It’s traditional to serve alongside a roast of some sort, and definitely do that, because you can imagine crusty, buttery potatoes do a fine job of soaking up meaty juices of almost…
Cinnamon Streusel Muffins
My son asked me this morning, “Hey, what’s that crumbly cinnamon stuff you put on top of muffins? Make that, like, all the time.” Streusel! Yes! We are a family obsessed with streusel. When I was a little girl, I asked my mom if she could make a whole pan of just streusel, skipping the…
Nettle Salt
As someone who spends a lot of time in grocery stores, it’s hard to deny the primal thrill of foraging for edibles in the great outdoors. It’s similar to the pleasure in picking tomatoes I’ve grown myself, except a bit more powerful. There is, in fact, a Hierarchy of Food-Gathering Satisfaction, which exists completely in…
Grilled Butterflied Shrimp (Paleo, AIP)
These grilled butterflied shrimp are more of a technique than a recipe, a simple way to grill truly shrimpy shrimp. Shrimp shells are where the flavor is at – even if you’re preparing shelled shrimp for a salad or pasta, keep the shells! Either freeze them in an airtight plastic bag or make quick batches…
Lobster and Asparagus Salad with Miso-Mustard Vinaigrette
This salad just screams “Ladies!” to me. Right? Although my husband devoured it, so certainly plenty of gents will happily down lobster and asparagus atop buttery toast as well. Recipe for Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.
Pea and Parsnip Vichyssoise
You can whip up a batch of this simple, gorgeous soup any time because frozen peas are quite lovely when pureed. But as fresh peas come into the market, make it then too, and enjoy the essence of spring, garnished with fresh mint and chives, cold from the fridge. Recie for Pea-and-Parsnip Vichyssoise at Andrew Zimmern’s…
Sopes
It’s a little bit ridiculous that I haven’t posted about sopes before – I make and devour them several times a week. In fact, I’m a maniacal cornmeal cake fan in general. Chef Thomas Boemer had an insane version on Corner Table’s menu a couple of weeks ago, with a bit of lard kneaded in,…
Fudgy Passover Brownies with Sea Salt
I created these moist, chocolate-y brownies for my stepdaughter several years ago. I was new to Kosher for Passover cooking when I first met her and had a lot of fun playing with matzo meal and matzo cake flour to come up with scratch treats that were easy to make and tastier than the box…
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.
