FOOD
Home on the Range: Summer garden harvest offers a cornucopia of menu choices
Home on the Range, the new Enterprise food column that seeks to tap area resources – recipes and advice from “seasoned” cooks – kicks off with contributions from the newspaper’s staff.By Jean Ruzicka , September 01, 2010
Got zucchini? Moist cake flavored with orange liqueur, zest makes good use of summer’s bounty
Many years ago, when my husband and I bought our first house, I couldn’t believe our luck when we moved in just as the beautiful vegetable garden in the small back yard was profusely producing and ready for harvest. We enjoyed garden-fresh meals for weeks.
By Sue Doeden , August 28, 2010
F-M markets offer edible insects 
Advocates stress nutritional value
I ate a bug. And you can, too. The Lotus Blossom Asian market on Main Street in Fargo carries not only grasshoppers, but kai mod dang – otherwise known as red ant larvae – and silkworm moth pupae – “pupa” being a pre-adult stage in the life of the bug.
By J. Shane Mercer , August 18, 2010
Raspberry Brownies melt in your mouth
Soft, succulent red raspberries are peeking from the plants growing in the ditch along my road. As I walk down my driveway, I pick a few of the bright wild berries with their velvety skin.
By Sue Doeden , August 14, 2010
No matter how you say it, bruschetta is a summer treat
Chopped ripe tomatoes, freshly snipped herbs, garlic and onions toppling over a slice of slightly toasted baguette is a summer treat I love. It’s called bruschetta (bruce-ketta).
By Sue Doeden , August 07, 2010
Berlin beverages inspire sodas, coolers, tea on the homefront
One thing I noticed when my husband and I were in Berlin a couple of years ago – Berliners set a consistently high bar for their beverages.
By Amy Thielen , August 04, 2010
Puffy bowl of berries is a new twist on cream puffs
Just thinking of plump cream puffs stuffed with sweet cream as light as air makes my mouth water. Mounds of dough rich with eggs and butter expand with air like little balloons as they bake in a hot oven. When they cool, they can be split in half, their hollow shells filled with whipped cream, custard or ice cream and then sandwiched back together, the filling seeping out of the seam.
By Sue Doeden , July 31, 2010
No need to journey to the Big Apple for best burger
When I left New York two years ago, the city was in the grip of a burger craze. Every hip little restaurant had a burger dripping with overachievement on the menu, each one trying to outdo the other with their particular blend of ground meat and their toppings.
By Amy Thielen , July 28, 2010
Rice and Orzo Summer Pilaf an ideal side dish for grilled meats
When my husband and I began dating (several decades ago), it didn’t take me long to realize this skinny guy needed to eat. His meal of choice was meat and potatoes. Preferably roast beef with a mountain of mashed potatoes and plenty of gravy.
By Sue Doeden , July 24, 2010
No matter the season, Korean bulgogi ‘slays’ the appetite
I celebrated my 24th birthday while I was at cooking school in New York City, with a three-layered chocolate hazelnut dacquoise. The school offered a short but intensive program that majored in the French classics: apple charlotte, boeuf en gelee, veal demi-glace.
By Amy Thielen , July 21, 2010
Street fare at home: Not-So-Traditional Gyros with Yogurt Cucumber Sauce
Summer in the Midwest offers a continuous stream of street fairs, state fairs, ethnic fests and food festivals. All of them include a bevy of food. At many of them, you will find a vendor selling a Greek-style sandwich called a Gyro.
By Sue Doeden , July 17, 2010
Italian pasta orecciette is well suited to summertime menus
Do you ever feel the need to knead? It’s the kind of restless itch that you wish for in the winter rather than the summer, when making bread is a welcome option. But now?
By Amy Thielen , July 14, 2010
No bake ... no sweat with cherry tarts
One of my favorite summer treats — requiring no more prep than a good rinsing — is to sit down with a big bowl of bright, plump cherries and simply enjoy them in their natural form.
By Sue Doeden , July 10, 2010
Woodchuck puts short summer growing season in perspective
I’d like to devote this week’s column to woodchuck eradication.
By Amy Thielen , July 07, 2010
Spread some cheer with happy hour-inspired recipes
I’m beginning to think I’ve become a senior citizen. I’m sure I’m not old enough for that title. But the thought hit me a couple of weeks ago.
By Sue Doeden , July 03, 2010
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Coborn's 209 First St West Park Rapids, MN 56470 218-732-0182 |
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