Rhubarb Shortcake

When spring transitions to summer, that means it's time for rhubarb. When I was a kid, we had a huge rhubarb plant that would grow humongous stalks. Occasionally, my sister and I would pull a stalk and daringly bite into it for the tart rhubarb taste. But they were also pretty good dipped in sugar. When I saw rhubarb at the St. Paul Farmers' Market, I knew I had to get some. I recently had rhubarb shortcake at a...

Read More

Peas on the patio with purple flowers?

Peas aren't really meant for container gardening but there's no hurt trying. With that said, I've gotten a few good pods and it's worth a fresh little treat every other day or so. Not to mention my Jardine's parrot loves them way more than the frozen ones thawed with hot water. I was also surprised by a pea plant with a unique mutation. It has purple flowers!!! I did a little research online to see what was up,...

Read More

A Trip to the St. Paul Farmer's Market

$23 bucks! That's what I spent for a baguette, red potatoes, yukon gold potatoes, peas, beets, Chinese spinach, broccoli, and fresh honey. Try getting that at the grocery store!   It was my first trip to a Farmer's Market and the one in downtown St. Paul did not disappoint. It was busy and you definitely knew what was in season. Nearly all the vegetable stands had potatoes, tomatoes, peas, broccoli, cauliflower,...

Read More

Now That's Just Right!

So here's and article I came across on how to choose the perfect fruit for that next BBQ or brunch or whatever. I love fresh fruit meaning within 2 days of coming from the tree or the vine, I hope this will inspire you to be a little more choosy on your next trip to the store or better yet the farmer's market! Cheers! Buy in season. Fruit that comes out of season comes from farther away, and generally lacks the flavor of fruit in season. Use your senses to pick good fruit at the grocery store. The smell, touch and look of the fruit...

Read More

Chicken Carbonara Recipe

Yep, it's fattening! Carbonara comes from the Italian word, “carbone,” which means coal. But there’s a mystery behind carbonara. Some think it was named for coal miners who loved the dish. Others say it was originally made over a charcoal fire, while some say it’s named because of the specks of pepper throughout. Whatever the explanation, just count on loosening your belt. The core ingredients for traditional carbonara...

Read More

Adventures in Butterscotch

So I'll admit, I've never really thought of butterscotch pudding beyond the box. But I decided to try some for dessert at a new restaurant called Brasa Rotisserie on Grand Avenue in Saint Paul, MN. It's actually the second one in the Twin Cities but it's also on my way to work, which is convenient. I decided to try making it at home by scouring the internet and found a simple enough recipe to try. It's pretty good,...

Read More

Coconut M&M's

Sounds like summer is bringing some unique flavored candy. Coconuts M&M's are supposed to hit store shelves this summer. So how do they get the coconut in them? Well don't expect any. It's all flavoring in the solid milk chocolate. You can find an insightful review here. UPDATE: I had a chance to taste these from my local Walgreens, and I have to say I’m not a fan. It tastes like fake coconut instead of the real...

Read More

Toll House cookie dough recalled

Love cookie dough? Don't eat this. Nestle voluntarily recalled the dough after several reported illnesses linked to eating the dough raw. The ever-credible FDA said there have been 66 reports of illness across 28 states since March. About 25 people have been hospitalized, but no one has died. It could be E-coli. E. coli is a potentially deadly bacterium that can cause bloody diarrhea, dehydration and, in the most severe...

Read More

Using Whole Spices is Like Way Better!

When ever possible I'd much rather use whole spices as opposed to the ground spices you'll find on any store shelf. I usually will go to a spice shop and purchase my choice of whole spices and then grind them or use a micro-plane ( a fine grater) as I need them. Spices have essential oils in them which give them the distinctive flavor that we are after. When they are ground and sit on store shelves for however long it...

Read More

My Chefs (The People Who Taught Me Food)

So I wanted to show my appreciation, admiration and respect to the chefs I studied under and learned some tough lessons from but some great experiences as well.  First to all my Chefs at Le Cordon Bleu in Scottsdale, Las Vegas and in London, there's way to many to name but I have to name one who taught me the value of patience and listening Chef Wendy Jordan, she studied under Chef Susan Spicer and Emeril Lagasse,...

Read More