May/Jun
2012

New House on the Block

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Written by Penny Marshall

0025Just to the south and up the hill from St. Marys Hospital is Rochester’s historic residential district. The neighborhood is quiet and dignified, and its homes, built on a limestone bluff in the early 1900s, reign on spacious, well-manicured lots.

    Here, on a narrow parcel of land between two sizeable, 100-year-old houses, Donna and Kevin Greason planned to build their family home.

Fitting in

A paramount concern to the Greasons, and their neighbors, when they built their home a few years ago was that their new dwelling fit aesthetically into the existing surroundings. For example, they didn’t want a great height disparity between their home and those nearby and they didn’t want the newly constructed home to look “new.”

 

May/Jun
2012

Exploring Cheese from A to ZZest

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Written by Margo Stich

0013From the gooey goodness of melted mozzarella to the sharpness of aged cheddar, cheese gives panache to everything from appetizers to desserts but also holds its own sitting on a cracker. Made from a variety of milks, in every consistency imaginable, cheese comes from every corner of the globe.

    But how much do we really know about this amazingly versatile food? What makes an artisan cheese? How do you know if it is a hard, semi-soft or soft cheese? And how many varieties can you find in Rochester? Recently, I explored area grocers, restaurants and the farmer’s market to find answers.

 

0015Courtesy of reader A. Lien.
    4-5 oz. creamy goat cheese
    2 Tbsp. olive oil
    1/2 tsp. hot Asian chili oil
    2 Tbsp. bread crumbs
    2 Tbsp. sesame seeds
    2 tsp. brown sugar
    2 tsp. caraway seeds
    1 tsp. chili powder
    1 tsp. cumin
    1/2 tsp. salt

 

0019Courtesy of EatWisconsinCheese.com

    1 wheel (15 oz.) chilled Wisconsin brie cheese*
    2 Tbsp. red raspberry jam
    2 Tbsp. brown sugar
    1 Tbsp. honey
    1/4 cup sliced almonds
    Brown sugar (for topping)
    Sliced almonds (for topping)
    Wafer or shortbread cookies

 

May/Jun
2012

Recipe: Carrot Cake

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0017A wonderfully moist, flavorful cake with ricotta cheese.

    3/4 cup light brown sugar (packed)
    1 cup sugar (less 2 Tbsp.)
    1 cup canola oil
    1 cup ricotta cheese
    1 tsp. vanilla
    3 large eggs
    2 cups all-purpose flour
    2 tsp. baking powder
    1 tsp. each baking soda and cinnamon
    1/2 tsp. each salt and ground nutmeg
    2 cups carrots (about 1-1/2 lbs.)
    1/2 cup canned, crushed pineapple, drained
    1/2 cup each chopped walnuts and golden raisins

 

May/Jun
2012

How To: Homemade Vanilla Yogurt

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Written by Margo Stitch and Dawn Sanborn

0003You can make yogurt in your own home for a fraction of the cost of the typical store-bought type. Doing so requires no special equipment, other than a thermometer. Other benefits include the lack of added preservatives, and there is no waste in packaging materials.

1    Basic ingredients are milk, a yogurt culture (or plain yogurt), dry milk powder, guar or xantham gum, and vanilla and sugar when making vanilla yogurt.

2     Bring 1 quart milk to 115° F.

3     Add 1/2 cup dry milk powder and 1/3 cup sugar.

4     Whisk in 1/2 tsp. vanilla.

5    Remove 1/4 cup of milk mixture and add 1/4 tsp. guar or xanthan gum to this. Whisk all back into the primary mixture.

 

May/Jun
2012

Seasons of the Vine - May/June 2012

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Written by Margo Stitch

0011Pairing Wine and Cheese

Often, white wines are easier to pair with cheese than reds. This is because the high acidity of many whites gives them versatility. The acid cuts through the rich buttery cheese and enhances the taste of the wine.

    Tannins often clash with cheeses, so red wines are generally less successful. However, local reds derived from cold climate grapes are lower in tannins. The basic guidelines below apply to all wines: local or regional (USA), old world or new world.

 

0005Opening the doors of Four Daughters Vineyard and Winery in Spring Valley in December 2011, was a dream come true for Vicky Vogt and her family, including her four daughters, Shawn, Erin, Kristin and Justine, for whom the vineyard is named.

Years in the Making

The dream of owning a vineyard and tools to make it come true came from years filled with a variety of experiences, from staying home to raise four daughters, to several in-home businesses, including furniture upholstery and custom sewing.

    When Vicky got married, she quit college because “that was the thing to do” then. She and her husband, Gary, both from southeastern Minnesota, raised their girls one mile down the road from Gary’s family’s farm in Spring Valley. They have farmed the land, where the winery now sits, for the last 20 years. Today, two of Vicky’s daughters and their husbands are actively involved in the six-acre vineyard and winery near Highway 63 and 16 in Mower County.

 

0001Rhubarb Festival

For those who crave rhubarb this time of year, Lanesboro—the rhubarb capital—is the place to be on June 2. Lanesboro’s annual Rhubarb Festival is all about the tart, red plant that we in the Midwest seem to love.

    In Sylvan Park, you can sample everything from pies and bars to chutneys and locally grown unique creations. There will also be a contest for the largest rhubarb leaf and the heaviest stalk.

    If you’re not a fan of rhubarb’s practical uses, join Jess Abrahamson and Ted Schmidt from the KTTC Morning Show as they kick off the Rhubarb Games. These include the popular Rhubarb Stalk Throw, Rhubarb Hoops and Green Eggs and Rhubarb. The games are open to children and adults.

 

May/Jun
2012

Revitalizing Rhubarb - Rhubarb Cookbook Reviews

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Written by Margo Stitch

0021“Everything Rhubarb: Recipes and stories from a small town that celebrates rhubarb,” Dry Store Publishing Company, 2010, $15 (pbk). For orders, email This email address is being protected from spambots. You need JavaScript enabled to view it.

As spring welcomes rhubarb season, here is a delightful collection that will inspire destination travel and culinary adventures. Four dynamo Lanesboro women identified on the title page as “Top Stalk” Nancy Martinson, “The Root” Heidi Dybing, “Tallest Stalk” Mary Bell and “Newest Stalk” Jennifer Wood published this cookbook in 2010. They depict the community spirit of Lanesboro and surrounding area along with images of the annual June rhubarb festival.

 

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