May/Jun
2013

How to: Gnocchi

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Written by Margo Stich

how-to-make-gnocchi

Gnocchi (pronounced no-key) are little potato dumplings that can be served as a side dish with a simple sauce, herbed oils/butters or turned into an elegant main entrée. Meticulous preparation is required, so we spent a morning in Pescara restaurant’s kitchen with Chef Tony Pester learning how to “do it right!”

 

May/Jun
2013

Seasons of the Vine: May/June 2013

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Written by Margo Stich

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Not My Parents' Wine

Forty years ago France produced the finest wines in the world. French, Italian and a few Spanish wines were the only wines Americans really knew at that time. My parents drank cheap Burgundy or mixed drinks and “highballs.” When I went onto college I entered the realm of Boone’s Farm (“graduating” since).

 

May/Jun
2013

Confessions of a Novice Shroomer

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Written by C.G. Worrell

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Hunting the elusive morel mushroom

When my foodie friend Doug insisted on a spring visit to Minnesota, I was floored: “You wanna fly all the way from Chicago to hunt mushrooms?”

“Yeah. Morels taste better than truffles.”

“But that means hiking through . . . nature,” I replied.

“C’mon, it’ll be fun.”

 

Mar/Apr
2013

Let's Do Brunch

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Written by Margo Stich

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No-fuss ideas for spring gatherings

Brunch makes weekend mornings marvelous. Featuring classic breakfast and lunch items, this versatile meal can dress up and go formal for special occasions or don casual elegance for more relaxed affairs.

So, whether you’re hosting your favorite niece’s bridal shower or just having the book club over on a Saturday, here are ideas for semi-formal and informal brunches, complete with everything from inspiring table settings to tested menus and delicious recipes, pie included.

 

Mar/Apr
2013

How to: Maple Syrup

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Written by Margo Stich

how-to-make-maple-syrup

In cold climates, starch accumulates in the trunks and roots of different types of maple trees before winter. In the spring, it converts to sugar that rises in the sap. This sap is collected through holes bored into the trunks and heated until much of the water evaporates, leaving the naturally sweet syrup we love.

 

 

 

Mar/Apr
2013

Recipe: Pecan Whole Wheat Waffles

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Written by Margo Stich

pecan-whole-wheat-waffles-recipe

Maple syrup and fresh berries add that special touch to nut-studded waffles pictured here. What a way to start the day!

1 cup all-purpose flour
1 cup whole wheat flour
4 tsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs, separated
2 cups buttermilk (or sour milk)
1/3 cup plus 1 Tbsp. butter, melted
1/3 cup chopped pecans, optional

 

Mar/Apr
2013

Seasons of the Vine: March/April 2013

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Written by Margo Stich

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Lingo Vino
Tips for speaking the language of wine

Do wine terms seem foreign to you? Rochester now offers several tasty ways to brush up on your wine lingo.

Visit a tasting room. Known as “experience tasting,” local winery tasting rooms are a great place to figure out tannins, finish and body as you sip on samples.

 

Jan/Feb
2013

A Taste of Mexico and India

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Written by Dawn Sanborn

a taste of mexico

 

A taste of Mexico & India to transform your taste buds!

 

At RochesterWomen magazine, we decided it was time to try a new way of presenting food recipes for our readers, in a real-world fashion that most of us cook in. The “What’s for dinner tonight?” and your only thought is, “Gosh, what IS in my fridge or pantry?” Then you get about to looking and cook with what you have lying around. So we will offer recipes that are easy to cook, something new and mostly seasonal.

Spring is upon us and I know I am ready to forget about winter and get warm. In honor of our exotic travel features to India and Mexico this issue, let’s savor some new tastes. Ahh! I can feel the sand beneath my feet already. 

 

Jan/Feb
2013

Voyage into Veganism

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Written by Margo Stich

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One family’s adventure with a new diet brings challenges and rewards

Last year, Michelle and Brian Lamka set out to revamp their diet. They were motivated by a desire to jump start a healthy lifestyle. After viewing a documentary on the benefits of a vegan
diet, they decided to challenge themselves to adopt it. In doing so, they hoped to lower their cholesterol and blood pressure.

 

Jan/Feb
2013

How to: Créme Brulee

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Written by Margo Stich

creme-brulee

Créme Brulee is a classic French dessert made from cream and egg yolks with a brittle caramelized sugar topping. The textual contrast of smooth, warm, creamy custard lying just beneath a fragile glassy sugar coating is culinary perfection for the senses.

 

 

 

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