27 Wednesday Feb 2013
Posted in Salad
I’ve always been comfortable being called, Peter Rabbit. The name’s followed me all my life. So today, let Peter Rabbit share a carrot recipe with you!
Two ingredients take this salad up a level: Tahini miso dressing and toasted coriander seeds. Both loaded with flavor and texture.
Toss this dish together in a rustic fashion, or mold it into fancy shapes and serve it to your favorite dinner guests. Either way, delightful.
01 Friday Feb 2013
Posted in Reviews
Tags
Bakery, Croissant, Minneapolis, neighborhood bakery, Pain au chocolat, Pastry, Patisserie, Patisserie 46, Restaurant Review, Restaurants, south minneapolis, Twin Cities
If there’s anything related to food I enjoy more than actually cooking or eating food, it’s looking at food. Food is so photogenic. You know the adage, “we eat with our eyes before we eat with our mouths?” Well it’s true, and to this extent I do my best to appreciate the process of food equally to the end result that ends up on my plate.
Due process in the kitchen is something of a lost art. We’ve successfully transformed our society into one where time spent performing tasks outside the kitchen is more valuable than the time spent preparing food in the way it deserves, and as I’ve already indicated, beauty in the process can be tantamount to the enjoyment experienced by eating the food itself. The proof is in the details. Luckily, there are increasing numbers of people working tirelessly to reverse this trend.
A prime example can be found on daily display in the showcase of a local Kingfield neighborhood bakery in South Minneapolis, Pâtisserie 46.
29 Tuesday Jan 2013
Posted in Soup
Tags
Carrot, Chili pepper, cilantro, Coriander, Fruit and Vegetable, puree, root vegetables, Soup, Soups and Stews, thai chili, Vegan, Vegetarian
Lately I’ve been focused on preparing a higher percentage of vegetarian meals in our home. It’s not out of an opposition to vegetables that I attack this cause (in fact there’s nothing I crave more), rather I quite simply believe we are programmed to think “meat” all too often when it comes to menu planning. It’s obviously healthful to consume a diet rich in vegetables, but moreover, I welcome the challenge of eating from a broad range of foods prepared in a broad range of ways.
A few years back, my wife and I enjoyed the pleasure of attending a cousin’s wedding deep within the valleys of the Scottish Highlands. Most of my extended family were in attendance; truly a wonderful occasion.
