Jan/Feb
2012

Recipe: Spinach Cheese Bread

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Written by RW

00081. Spinach was purchased from Thorson Farms; whole wheat flour and cheese from Prairie Hollow Farm; sugar, salt and white flour from the Good Food Store; eggs from Dawn’s own lovely chickens.

2. Bunch fresh spinach leaves together press on cutting board and chop through with a sharp knife.

3. Mix ingredients well in a bowl until thoroughly blended and dough appears to hold together.

 

Jan/Feb
2011

Seasons of the Vine: Wines, wineries and wine events

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Written by Margo Stitch

margocopyI had the good fortune to set aside time in June for a winery road trip.

   Heading north on Highway 52, my first stop was Cannon River Winery. From there, I traveled to Red Wing’s Falconer Vineyards where their bistro and wrap-around deck affords wonderful views of the vineyards and the hilly landscape. Alexis Bailly winery in Hastings is a natural stop before continuing to the Twin Cities, where I enjoyed St. Croix Vineyard.

 

Jan/Feb
2011

Recipe: Zucchini Salad

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Written by Scott Brue

0009Zucchini Salad
4 medium zucchini
1/2 to1 small red onion, sliced
6-8 radishes, thinly sliced
3 Tbsp. lemon juice, divided
1/2 c. olive oil, divided
3 Tbsp. sour cream
1 tsp. Dijon mustard
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. white pepper

 

Jan/Feb
2011

Recipe: Winona's Good Time Raspberry Viaigrette

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Written by Scott Brue

0012Submitted by David Kotsonas, assistant market manager, who makes this “family recipe” often.

 

Jan/Feb
2011

Recipe: Pork Roast with Chiles and Second-Day Stew

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Written by Scott Brue

00106 to 9 chile peppers, roasted, seeded and deveined
2 c. water
1 c. white (or cider) vinegar
2 to 4 large cloves garlic
1/2 large onion
1 Tbsp. fresh oregano
salt, to taste
3 lbs. boneless pork roast (shoulder, butt or loin)
1 Tbsp. oil (Kari recommends a mild olive oil)

 

0011Kari Dunn, manager of the Rochester Farmers Market, learned about the benefits of using fresh produce, grains and legumes years ago when she was a vegetarian and pursued learning to cook for nutritional value and flavor.

    Staples in her diet include vegetables and herbs sautéed in olive oil and piled on quinoa, basmati brown rice, polenta or whole wheat pasta. She leans toward fresh veggies rather than animal products, but meats from pasture-raised animals prepared in almost any ethnic dish are runner-up favorites.

 

Jan/Feb
2011

Carla's Cooking Lessons

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Written by Lynn Behnke

LynnandCarlacopyIt's not like I had never wandered into a kitchen before marrying Carla, but cooking together became a teaching opportunity for her, a learning opportunity for me. We took them. Here is a tasting menu of what she taught me about cooking.

Be nice: share

Carla and I shared kitchen duties from the beginning of our marriage. She prepared most of our family meals. I helped her set the table, clear it and do dishes.

 

Nov/Dec
2011

Recipe: Tiramisu (Life-Me-Up Cake)

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Written by Scott Brue

112copyCarla first tasted tiramisu in Rome 30 years ago. Ever after she ordered tiramisu whenever it appeared on a menu and made versions of it at home. This recipe was cobbled together by my two daughters, Deborah and Alison, and me. It represents our memories of Carla’s tiramisu and our interpretation of notes we found in several of her cookbooks. It is modeled after a recipe in Favorite Brand Name Country Italian, 2001.

 

Nov/Dec
2011

Recipe: Beef Tenderloin with Port Wine Reduction

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Written by Scott Brue

118copyBeef tenderloin has become a Christmas tradition in the Piepho home. Serve this with a simple green vegetable or blended harvest mix.

 

Nov/Dec
2011

Recipe: Grandma Rundle's Graham Cracker Pudding

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Written by Scott Brue

106copyCarolyn’s “special touch” is to add a bit of apple brandy to the sauce.

 

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