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If only the Vikings had won that last game. If only they were going to the Super Bowl. If only things had turned out differently, then maybe I, like many others, would be more excited for the Super Bowl. Instead, this Sunday's Super Bowl will be like every other one, just a couple of teams playing each other for the championship (unless you are a Colts or Saints fan, of course).

While I enjoy football, I rarely have the attention span to watch an entire game. Instead, I tune in for the sometimes innovative commercials and the company of friends and family. It is also a good excuse to eat junk food like tortilla chips and queso dip, ham and cream cheese wrapped pickles and those tortilla cream cheese roll ups. Can you tell I like cheese?

Everyone has their own food traditions when it comes to football. Nine out of 10 of us will watch the game at our own home or a friend or relative's home. That means a lot of home cooking will be taking place. Some will want as little fuss as possible so a big pot of chili satisfies their needs. Others will want an assortment of food and may make appetizers or host a potluck.

Whatever your game plan is for Sunday, these little pies will be sure to satisfy your sweet tooth. I cannot claim this as my idea. The genius belongs to Luxirare, but Bakerella does a fantastic job at showing you the process step-by-step.



This is a great way for your kids to get involved in the kitchen. Use canned pie filling or use the apple pie filling recipe below. If you do not have lollipop sticks, just make little hand pies and use a fork to crimp the edges. You and your friends will love these!



Apple Pie Pops
(makes 15 pops)

2 large apples or 3 small, peeled and finely diced
½ cup sugar, plus 2 tbsp, divided
1 tsp lemon juice
½ tsp apple pie spice blend
1 tbsp cornstarch
1 tbsp water
1 package prepared rolled pie dough (2 crusts)
15 lollipop sticks
1 egg yolk
1 tsp water
1 tsp cinnamon

Preheat oven to 375°. Line 2 baking sheets with parchment paper. Coat paper with cooking spray.

In a medium saucepan over medium-high heat, combine apples, ½ cup sugar, lemon juice and apple pie spice. Bring to a boil. Cook for 2 minutes. In a small glass, mix cornstarch and water. Add to apples. Cook, stirring until thick. Remove apple mixture from heat and set aside.

Working with 1 pie dough sheet at a time, unfold the dough. Run rolling pin over dough several times. Using a 3-inch round cookie cutter (or a glass), cut 10 circles of dough from each sheet. Knead and re-roll scraps as needed.

Place 1 to 2 teaspoons apple filling in center of each circle. Place the lollipop stick in the center of the circle and cover with a second pie circle. Using a lollipop stick or a fork, press lightly around edges to crimp and hold filling inside. Gently reinforce pie dough around lollipop stick to anchor it. Arrange pie pops on prepared baking sheets.

In a small bowl, whisk together egg yolk and water. Brush over tops of pops. In small bowl, mix together remaining 2 tablespoons sugar and cinnamon. Sprinkle over pops.

Bake for 15 minutes or until golden brown. Let cool for a few minutes on baking sheet.

Amidst all the Vikings mania, did you happen to catch local chef, Sameh Wadi compete on Iron Chef? While Morimoto ended up taking the title of Iron Chef this episode, it was such an honor to have the Twin Cities represented and show the nation that Minnesota can compete with the best of them. Way to go Chef Wadi!

Originally I planned to cook with the secret ingredient for the post today. However, the secret ingredient was mackerel and to be honest, I have never eaten mackerel. I am sure it is a wonderful fish, but I will leave mackerel recipe testing for some other day. Instead, I went for a much safer ingredient and one that I am very familiar with: butternut squash.



You can find butternut squash at the co-op (pictured above) or at the grocery store amongst other beautiful squashes. I still had the one from my winter share, so I used it to make Pasta with Leeks & Butternut Squash.

Start by melting 3 tablespoons of unsalted butter in a large skillet over medium heat. Add 4 medium leeks, halved and sliced thinly into half moons. Cook for 5 minutes.



Then add 1/2-inch cubes of butternut squash (approximately 3 cups) and cook for an additional 5 minutes.



Add 1/4 cup vegetable broth, cover pan, and steam the vegetables until tender, about 8 minutes.



After steaming, the squash should be very tender and start to break down into a sauce-like consistency. Stir in 1/2 pound of spinach leaves, 1 cup heavy cream (I used 1/2 cup cream, 1/2 cup skim milk), and 6 fresh sage leaves, finely chopped.



Cook for 1-2 minutes or until liquid is warmed through and remove from heat. Add cooked whole-wheat fettuccine (about 1/2 lb. dried), 1/4 cup freshly grated Parmesan cheese and salt and pepper. Toss to combine and serve alongside a baguette.



Enjoy!

Pasta with Leeks and Butternut Squash
(6 servings)

3 tbsp unsalted butter
4 medium leeks, halved and sliced thinly into half moons
1 medium butternut squash, diced into 1/2-inch pieces
¼ cup vegetable broth
1 cup heavy cream (or half cream, half milk)
1/2 lb. spinach
6 fresh sage leaves, finely chopped
1/2 lb. whole-wheat fettuccine
¼ cup freshly grated Parmesan cheese
Salt and pepper

Bring a large pot of water to boil for the pasta. In a large skillet, melt the butter over medium heat, add leeks and cook for 5 minutes. Add butternut squash and cook for an additional 5 minutes. Add vegetable broth, cover pan and steam the vegetables until tender, about 8 minutes. Stir in the spinach leaves, cream, and sage until mixed well, then remove from heat.

Salt the boiling water and add fettuccine and cook until al dente, 3 minutes for fresh pasta or 10 minutes for dried pasta. Drain and add to the butternut squash-leek sauce. Top with Parmesan cheese and toss well. Season with salt and pepper.

Transfer all to a large, warmed bowl or platter and serve immediately. Garnish with additional grated Parmesan and/or sage leaves.

While I rarely cook meat in our house, I do occasionally cook up a piece of fish and last night it was salmon. There are plenty of ways to prepare it, but my favorite way is simple: brushed with olive oil and sprinkled with salt and pepper. It brings out the rich flavor of the salmon and without overpowering the dish. Cook the salmon in a pre-heated skillet set to medium-high, about 5 to 8 minutes per side depending on the thickness of the fish. The edges get crispy but the inside is still tender and juicy.



Served alongside the salmon were Dijon Brussels Sprouts, a vegetable that I still have not gotten bored with yet. If you like mustard flavor, this dish has plenty of it!  

Dijon Brussels Sprouts
(adapted from Katie Lee's The Comfort Table)

1 tbsp olive oil
1 shallot, thinly sliced
3/4 lbs Brussels sprouts, trimmed and quartered
1/4 cup low-sodium vegetable broth
1 1/2 tbsp fresh lemon juice
1 tbsp whole grain Dijon mustard
Salt and pepper
1/8 cup toasted bread crumbs
 
Heat olive oil in a large skillet over medium heat. Add the shallots and cook until translucent, about four minutes. Stir in Brussels sprouts and sauté until they begin to brown, about three to four minutes. Add the vegetable broth, lemon juice, mustard and salt and pepper. Toss until mixed. Reduce heat to low, cover and simmer until sprouts are tender, seven to eight minutes. Remove the cover and increase heat to evaporate any excess liquid. Transfer to a serving platter and sprinkle with toasted bread crumbs.  

This week I will be featuring a new ingredient: celery root, also known as celeriac. While it is in the same family as celery and has celery notes in its flavor, this is not the root of celery. It is a root vegetable and often used in soups, mashes, and main dishes just like potatoes.

Today I am using video to bring you along on my shopping trip and show a few items that will be featured in the recipe. Then you can follow me into my own kitchen to make the soup. The videos are pretty short, just a few minutes long, but if you want to jump straight to the recipe, it is posted below.

Shop With Me:



Cook With Me:



Celery Root and Caramelized Pear Soup
Slightly adapted from Alfred Portale's Simple Pleasures

1 1/2 tablespoons butter
1 small onion, chopped
2 medium celery ribs, chopped
1 small or 1/2 medium leek, white part only, sliced, green part reserved
4 small garlic cloves, passed through a press
1 medium celery root, peeled and chopped
1/2 medium Idaho potato, peeled and chopped
3 Bosc pears, divided, peeled, cored and cut into a medium dice
4 1/2 cup vegetable stock
1 bouquet garni of 2 bay leaves, 5 sprigs of parsley and 2 sprigs of thyme
Salt and pepper
2 tablespoons honey
1 sprig rosemary
1 tablespoon balsamic vinegar

Melt the butter in a Dutch oven or another heavy-bottomed pot over medium heat and add the onion, celery and leek. Saute for about 6 minutes, until softened but not browned. Add the garlic and cook for an additional minute. Next, add the celery root, the potato, one of the pears and the chicken stock. To this, add the bouquet garni and the reserved green part of the leek. 

Increase the heat and bring the stock to a boil. Season with salt and pepper, stir, and reduce the heat to a simmer. Cover and cook for 30 minutes, until the vegetables are tender.

In the meantime, heat the honey in a small skillet over medium to medium-high heat until it bubbles. Add the rest of the pear and the sprig of rosemary and stir until the pear is well caramelized and soft. Add the balsamic vinegar and stir until everything is coated, about another 2 minutes. Discard the rosemary and set the pears aside.

Puree the soup using your preferred method, either with a blender or food processor or with an immersion blender (my method of choice). Check for seasonings and adjust if needed. Serve the soup topped with the caramelized pears.  

Happy New Year!  If you are like most people you have resolved to eat better and workout more, right?  Instead of looking at it as a resolution, I like to look at the new year as an opportunity to hit the reset button.  It is time for a fresh start as our schedules are not as packed as they were during the last couple months.  Perhaps we have more time to focus on the changes that need to be made in our lives and make a plan for those changes.

My goal is to make sure I get enough fruits, vegetables, and whole grains in my daily diet.  This strategy will help me stay fuller longer and ensure that I get many of the nutrients I need to stay healthy. To fulfill this goal, I do not plan on eating raw veggies, apples and brown rice all day.  Instead, I plan to find healthy and satisfying meals that both fill me up and keep me on track like this recipe I found in the October issue of Eating Well magazine, Creamy Fettuccine with Brussels Sprouts and Mushrooms.



I was drawn to this recipe because I love Brussels sprouts.  I also like that this is a creamy dish using low-fat milk and a hard cheese, like Asiago, which is a bit lower in fat than other cheeses.  Mushrooms are great for you too as they are high in potassium and known as an immune system booster (which we all need this time of year).  Each serving will give you at least 1 cup vegetables and 1 ½ ounces of whole grains.

Serve alongside a green salad to fit in even more vegetables.

Creamy Fettuccine with Brussels Sprouts & Mushrooms
(serves 6)

8 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry, or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish

Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).

Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve alongside a green salad.

The end of the year, the end of a decade. It feels quite odd to say that. The time has flown by as it always does and while I survived Thanksgiving and Christmas, I still have one more holiday to tackle:  New Year's Eve.

Most years, plans fall into place last minute.  I will never forget New Year's Eve while living in London.  My husband and I were sitting in our living room watching festivities from around the world.  Suddenly, the screen flashed a live shot of Big Ben and hundreds of Londoners partying on the Westminster Bridge, still hours until the countdown.  We threw on our coats, grabbed a bottle of champagne and jumped on the tube.  Soon we were ringing in the New Year with a celebration we will never forget.


Photograph by Neil Vannett

Whether you are hosting or attending a fancy appetizer party or an impromptu shindig, New Year’s is a celebration night and champagne is in order.  I was lucky enough to taste test a few champagne cocktails over the last week and picked out the top two recipes.  Both of these can be made in advance - just add the champagne right before serving.



Cranberry Citrus Champagne Cocktail
(serves 2)

1 ounce freshly squeezed grapefruit juice
1 ounce cranberry juice
1 ounce simple syrup*
1 ounce vodka
2 ounces champagne
Fresh or dried cranberries, for garnish
In a shaker filled with ice, combine grapefruit juice, cranberry juice, simple syrup and vodka. Shake well and strain into a champagne flute. Top with champagne and garnish with a dried or fresh cranberry.

*to make simple syrup, add 1 cup sugar to 1 cup water. Stir to dissolve and bring to a simmer. Let simmer for five minutes, remove from heat and cool. Store in a glass jar in the refrigerator.



Cherry Orange Champagne Cocktail
(serves 2)

1 tsp grenadine
4 tsp Grand Marnier (or other orange flavored liqueur)
4 ounces champagne
Superfine sugar, to rim glass
Orange peel, for garnish
Lightly wet the rim of each glass and dip into the superfine sugar.  Into each glass, add 1/2 teaspoon grenadine, 2 teaspoons Grand Marnier and top with 2 ounces of champagne. Garnish with an orange peel.

Holiday wishes to you and yours! I will be staying in the Twin Cities to celebrate with family and wonderful food. I am looking forward to a chance to stop and reflect on this past year. While there have definitely been some downs, like a poor economy and job losses, it is important to remember the good that has come from it, such as more family time, reprioritizing and new endeavors. It is a great opportunity to finally start making New Year’s resolutions.   

See you next week where I will have some cocktail recipes to share just in time for New Year’s Eve.  

Happy Holidays!

As I look out my window and see steam rising from the houses and powdery white snow on the rooftops and streets, I am reminded of the frozen tundra we live in. I am thankful for the winter crops already in my kitchen from the Winter Market.

You may remember the abundance of squash in our winter crop share. Most, like the butternut and acorn squash, will keep for a few months. However, the delicata squash does not last as long due to its thin skin and small size, so it made a perfect dinner item.


Photograph by Dave Gostisha

While you can stuff the squash with breadcrumbs, sausage, herbs, etc., I went with a more simple preparation; cutting it into rings. First wash and dry the squash, then using a simple kitchen knife, cut into 1-inch rings. Use your knife (or a paring knife) to cut a hole in the middle and discard the seeds and stringy flesh.



Preheat an oven to 425 and place squash rings on a baking sheet.  Brush both sides with olive oil and sprinkle with any herbs you have on hand. I used fresh thyme and also sprinkled salt and pepper over the top.



Simply bake for 15 to 20 minutes or until the squash is tender and edges are slightly browned. Remember, this squash has a thin skin that is completely edible and delicious. Serve alongside roasted brussels sprouts and your favorite protein and you have a wonderful seasonal dinner.

I try to make the most out of life and rarely say no to invitations. So when I received a call from Chef Shack owner, Carrie Summer, I jumped at the chance to join her and co-owner, Lisa Carlson, for a night of Food Truck Training at The Chef Shack.



For those who do not know, The Chef Shack is on the cutting edge of the food truck movement in Minneapolis. Right now, the options for street food are quite limited due to restrictive laws (more here), but The Chef Shack has been able to make the most of it. In the summer, Carrie and Lisa had a home base at the Mill City and Kingfield Farmers Markets serving up goodies created from farmers market finds.

Now that the weather has turned our days into snowy, cold, and blustery, what is The Chef Shack to do? Snag a spot along Nicollet Avenue for the Holidazzle Parade, of course.



  With a full menu of tummy fillers like tacos and chili dogs and delicious treats like hot chocolate and mini donuts to keep you warm, who can resist? Here's what I learned during Food Truck Training 101:

Lesson #1: Know Your Customers

Foodies: They love to try new creations. On board from Day 1, they will endure long lines just to get a taste of farm fresh dishes.

Foreigners: In other countries, Beef Tongue Tacos are nothing new, but are an exciting find nonetheless.

Travelers: They know what street food is all about. If there is a line, it must mean the food is fresh and good.

The Generally Curious: They often wonder, "What is all the buzz about?" and will stand near the food truck to catch a glimpse of orders before committing to place an order themselves.

While there were definitely some customers from each group last week, The Generally Curious made up the bulk of the customers. Parade-watching parents enjoyed treating their kids to the sweet and salty mini donuts and warm hot chocolate spiced with nutmeg and cinnamon.



Lesson #2: Connect With Your Customers

The Chef Shack is lucky to have many repeat customers, so Carrie and Lisa did not hesitate to jump out of the truck to share a cup of hot chocolate with old and new friends. Luckily the mini-donut machine can run on its own.



Lesson #3: Know Your Food

The menu is impressively local. Carrie and Lisa connect with farmers on a regular basis to offer fresh and local products. Pork from Fischer Farm in Waseca, turkey from Kadejan in Glenwood, hot dogs from Thousand Hills Farm in Cannon Falls and even the Beer Cheese Soup is made with local Surly beer. Can't beat that!

Lesson #4: Integrity Is Important

Large jugs of purified water are hauled along in the van to avoid impurities in the mini donut mix. Hot water and soap are used to clean as they go. Safflower oil used to fry the mini donuts is drained and donated for use as energy. These ladies do not just talk the talk, they walk the walk too.



Catch them while you can Thursday through Sunday at the Holidazzle Parade on 5th and Nicollet. Come January, they will be on a flight to Asia, bopping from Singapore to India eating up new food ideas to bring back upon their return.

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