Laura Bonicelli

My New Site

2009-10-26T15:59:00.003-05:00

Please go to my new site to view all my new (and old) content. Thanks for reading and viewing!

Balsamic Braised Chuck Roast w/ Horseradish Mashed Potatoes

2009-10-12T18:36:00.005-05:00

When the weather turns cold, this is one of the first recipes I think of. It is absolutely one of my favorite ways to make a roast. The combination of the wine, balsamic vinegar, and sugar in the braising liquid makes the meat beautifully tender and flavorful. The horseradish (which I can't get enough of) in the potatoes sets off the sweetness of the gravy (which by the way is very thin.)

This is one of my most requested Sunday dinners.

Click Here to Download Recipe

Appetizers at Parc Boutique

2009-10-10T21:08:00.007-05:00

Everyone is always asking about "new" appetizers. Here are three that I did for the MN Fashion Week event at Parc Boutique. Thao, the owner, puts together my wardrobe from her shop for my videos. I was thrilled to meet some of her clients and try some of my recipes out at the same time. These are three of my absolute FAVORITE apps.

For Crepe's Sake

2009-10-02T15:03:00.005-05:00

Last night in Northeast Minneapolis, in the rain, I got to have one of the best crepe's I've ever had. Inspired by his trips to Paris, Bob Sorg -also a potter and the owner of Two 12 Gallery, built an outdoor canapy on the side of his building on 13th St. where he makes crepes in the open air on Thursdays during the spring and summer and for special events like Art a Whirl and the Metro 100 party that happened last night. He calls his little "shoppe" "For Crepe's Sake"! He doesn't charge for the crepe's, but you are invited to make a donation to NEMAA.

It looked like Shuga Records, The Anchor (welcome to Northeast guys!), and the 331 club all had great nights - Minnesotans aren't frightened by a little rain!

Gamberoni all' Acqua Pazza

2009-09-28T10:18:00.019-05:00

Last November, I spent a day cooking with Chef Salvatore in his restaurant "Il Ritrovo" in Montepertuso, Italy. Montepertuso sits high above Positano on the Almafi coast.

Salvatore made "Fish in Crazy Water". This is my version of the dish with shrimp (also very typical of that region). Gamberoni all'Acqua Pazza was apparently all the rage in Capri in the sixties.

The fennel is what makes this broth. Like a Cioppino, I serve this in a bowl with a good crusty bread on the side. It's really all you need for a light, yet rich, meal.

Click Here to Download Recipe

Alaskan King Crab Cakes w/ Mango Salsa

2009-09-18T09:50:00.019-05:00

I've never met a crab cake I didn't like, but here is a recipe for one that I absolutely love! I buy crab legs when they are on sale and put them in the freezer until I need them. I got for these for $10.99 a pound. They can be as much as $22.00 per pound...which would make making them in to a cake ridiculous. The sale price makes using Alaskan King Crab about the same amount of money as using lump crab...and it's incredible!

A pound and a half of the legs will give you about a pound of crab meat - just what the recipe calls for.

Click Here to Download Crab Cake Recipe

Click Here to Download Mango Salsa Recipe

Homemade Pasta w/ Tomato Basil Sauce

2009-09-08T17:16:00.018-05:00

I have been making pasta since I was a little girl, just like my Grandma Lucy who taught me. We didn't have machines to make it easy back then, but it didn't matter. My Grandmother was very skilled. Her pasta looked like it was cut by a machine and it gave me something to strive for. I knew she had mastered being a pasta maker as a child and I wanted to as well. This is the basic recipe I use for most of the pastas I make.

My tomato basil sauce is also a staple in my house. I've never really had a recipe for it, it was just something I'd throw together when the tomatoes were good. That is important. If your tomatoes are mealy, the sauce doesn't cook long enough to help and there is no wine or additional seasoning to make up for lack of flavor. So, use good - ripe tomatoes. The butter at the end of the recipe is essential.

Buon Appetito!

Click Here to Download Pasta Recipe

Click Here to Dowload Tomato Basil Sauce Recipe

Spring Pea Soup & Greek Orzo Salad Picnic

2009-09-04T08:10:00.007-05:00

There is nothing like a picnic on a beautiful summer day. But why stick to the typical fried chicken and potato salad? This is a cool (as in chilled), healthful, and flavorful alternative. The glass jars make for a beautiful presentation and there's no big clean-up and no paper plates! Great with a glass of lemonade or a bottle of wine (remember that might not be legal in a state park), both of these recipes are unique and perfect picnic fare. I often use the soup as a starter for casual summer dinners and I love sharing the recipe because no one ever suspects the saute'd lettuce that provides that additional fresh flavor to the peas. The recipe attached serves 4 to 6 people. I made it for 2 in the video.
Click Here to Download Spring Pea Soup Recipe

Click Here to Download Greek Orzo Salad Recipe

Cooking with Bonicelli @ Applebox N.E.

2009-09-02T15:56:00.010-05:00

Early this summer, with the encouragement of some very dear and determined friends and colleagues, I decided to start my own cooking classes. It's taken several months to get the content and schedule worked out, but it's here now. My first class is on September 22nd and it's sold out!

The home for Cooking with Bonicelli is Applebox N.E. We'll be cooking on Tuesday evenings and Saturday afternoons.
Much of the shooting for my book (not done yet), site, packaging, and blogs has been done in this studio. It's owned by Mark LaFavor, who is also the photographer and videographer behind all of my photographic content. O.K., he's my boyfriend too, but honestly what does that have to do with anything? :) The studio is now the hot new rental space in town for the photo industry and I'm thrilled to be teaching in such a wonderful environment.

Welcome Applebox N.E., and thanks for being the hot new space for Cooking with Bonicelli classes!

Favorite?

2009-08-31T08:40:00.010-05:00

"Do you have a favorite piece of kitchen equipment?" That is a question I get a lot. There are so many things that I love having in my kitchen, from my Kitchen Aid mixer (that I can't believe still works after what I've put it through for all of these years) to my all of my Microplane graters and fun gadgets that I pick up from time to time. Those kitchen essentials, however, stay at home when I cook in my commercial kitchen or some other environment. My knives go with me. So, I guess there's my favorite. What it really boils down to though is one knife. I own about ten, but I use just one about 90 percent of the time. I actually bought it for Mark, but the truth is even when he's cooking with me, it's the one I use. He's never said anything about that, I suppose he knows better than to stand between a cook and her favorite knife - even if does "technically" belong to him.

For me, it's all about the knife being completely comfortable in hand and under my control. I have a lot of work to do quickly and safely. If the blade is too long, the tip at an unfamiliar angle, I am not as secure. So, my knife, and usually a pairing and serrated, go with me wherever I cook. This, by the way, is a Shun.

Freezing Herbs

2009-08-30T08:36:00.007-05:00

Everything in my herb garden is at it's peak right now. In Minnesota, that means winter's
coming. There are few things that I miss more, once the snow flies, than going into my yard and clipping fresh herbs. I do have a little hydroponic garden which has a very small yield. It does cover me for most of my fresh herb needs, like garnishing with basil or adding chives to eggs, but much of what I use herbs for is flavoring soups, stocks, baked dishes, etc. That requires some volume and gets expensive in the winter months if you're buying herbs in those little plastic containers for everything.

So, for years I gathered up the my herbs in the fall, made pesto out of the basil and froze it. That's a ritual. The thyme, tarragon, lavender, sage, and such-I'd hang in my pantry to dry. The problem was, they really weren't much different than what I had in jars from Penzy's already. Plus, I'd always forget about them and end up throwing them away because after a month or two, everything gets dusty.
Now, I freeze them.

Here's how I do it:

Gather the herbs.
Rinse and dry them in a salad spinner. Dry further with paper towels.
Remove leaves from stems, if desired. I don't do this for thyme.
Lay them in a single layer, individually, on a cookie sheet. Cover with a paper towel and place in the freezer. (You need to do this or they will freeze into a clump.)
Once frozen, place in a plastic container, label and return to the freezer.

Eggplant Parmigiana

2009-08-27T17:26:00.009-05:00

I really enjoyed working on this video. It's always fun to work with a recipe that I've made in so many ways over so many years. This one sneaks it's way into my menus all the time, especially in the fall when eggplants are everywhere at the farmer's markets. The first time I made this, the recipe called for aged mozzarella and the eggplant was breaded and deep-fried. A bottled spaghetti sauce was recommended. This version uses fresh mozzarella and the eggplant is baked. It's lighter and you can actually taste that wonderful eggplant. The sauce, by the way, is something I keep on hand to use alone with pasta or as a base for other sauces, such as bolognese. I hope you enjoy the recipe and video! Buon Appetito!

Click here to download recipe

Grilled Tilapia with Sweet Corn, Tomato, and Avocado Salsa

2009-08-22T13:59:00.006-05:00

The firm flesh of Tilapia makes it an ideal choice for the grill. A tangy salsa provides delicious contrast to this flavorful, but not overpowering fish. Tilapia is reasonably priced and readily available. The seasoning mix is something you'll want to keep on hand as it's a great thing to sprinkle on fish, meats, and vegetables. I was very excited about shooting a video with this dish as it is so colorful and a great option for a quick and fun meal.

Ingredients:

SALSA
2 cups Sweet Corn (cooked and cut off of the cob - use frozen if not available)
2 Large Vine-ripened tomatoes, cored diced
2 Av0cados (peeled, seeded and diced)
6 Tablespoon Red Onion (finely chopped)
2 Tablespoon Italian Parsley (chopped)
2 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice (fresh)
1 Teaspoon Salt
1/2 Teaspoon Black Pepper (freshly ground)

SEASONING MIX
4 8 oz Tilapia Filets
3 Tablespoon Hungarian Paprika
2 Tablespoon Kosher Salt
1 Tablespoon Black Pepper (freshly ground)
1 Tablespoon Dried Thyme
1 Tablespoon Ground Cumin
1 Tablespoon Cayenne Pepper
1 Tablespoon Onion Powder
2 Tablespoon Garlic Powder

ROASTED ASPARAGUS
1 Pound Asparagus (ends snapped off)
3 Tablespoon Extra-Virgin Olive Oil
3/4 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper (freshly ground)
2 Teaspoon Garlic (minced)

Preparation:

Salsa:
Cook corn according to package directions - if using packaged. Cool corn. Combine corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, salt and pepper. Toss to combine and set aside.

Seasoning Mix:
Combine the paprika, salt, pepper, thyme, cumin, cayenne, onion powder and garlic powder. What you don't use in this recipe can be stored in a airtight container in a cool dark place for future use in other dishes.

Tilapia:
Preheat grill to medium high heat (I sometimes use a stove top grill pan for this). Brush the filets lightly with olive oil on one side and sprinkle with salt, pepper, and seasoning mix. Brush a little olive oil (1 tsp.) on the grill and place the fish on the grill. Cook until cooked halfway through - about 3 minutes. Flip and cook until fillet is opaque and cooked through, roughly another 3 minutes depending on thickness.

Roasted Asparagus with Garlic:
Preheat oven to 400 degrees. On a sided baking sheet, toss the asparagus with oil to coat. Add the salt, pepper, minced garlic and toss again. Roast in oven, stirring every 5 minutes, until sizzling and brown. This takes about 15 to 20 minutes depending on the size of the asparagus.

To Serve:
Make a bed out of the asparagus on a plate. Place tilapia on top and surround with salsa.

stats

Serves 4
Serving Size 8 oz fillet
Prep Time 20 minutes
Cooking Time 20 minutes
Total Time 40 minutes

Shopping With My Daughter

2009-08-18T12:33:00.010-05:00

One of the benefits of owning my own business is getting to spend time with my children while I'm "working". My son Alex works on my web site and blogs - so I see him every few days. Last week my daughter Lauren and I hit some of my favorite shopping spots and got to spend some time together as well. She's much better at navigating parking spots at the crowded Minneapolis Farmers Market (actually fearless) and a good price negotiator as she walks around with her wallet in hand. She didn't have much of an interest in cooking while she was growing up, now we cook together frequently and it's really a joy.

We started at the Minneapolis Farmers Market, then went to United Noodles. Final stop was Delmonico's in N.E. I never walk out of Delmonico's without buying something one of the owners convinces me I need. This time is was Provolone. I did need it - I just didn't know it. Lauren wound up with bread and a red pepper.

Pancetta Wrapped Chicken w/ Rainbow Chard and Asiago Polenta

2009-08-12T22:19:00.004-05:00

This post contains my first cooking video! Since much of the content on my blog is driven by my Solo by Bonicelli recipe research, development, and menus, I decided to post a recipe and video each week from the upcoming menu. You'll see a lot of surrounding posts about where to buy ingredients and my adventures as a cook, teacher, and business owner. I hope you like video #1!

8 Chicken Thighs (skinless & boneless)
Salt & Pepper (freshly ground)
1/2 Pound Pancetta (thinly sliced)
1 Orange
1 Clove Garlic (finely chopped)
1 1/2 Pounds Rainbow Chard (roughly chopped)
2 Tablespoons Olive Oil (good quality)
4 Cups Water
1 Cup Polenta (fast cooking)
Salt
1/2 Cup Asiago Cheese (grated)
1 Tablespoons Butter

Heat oven to 400 degrees.

For the Chicken:

Season chicken with salt & pepper and wrap each thigh with 1 or two pieces of pancetta.
Place in a baking dish that has been sprayed with non-stick cooking spray. Bake until browned - about 20 minutes.

While the chicken bakes, cut a 1" peel around the whole orange, trying to avoid the white pith. Slice it thin. Juice the orange.

Remove chicken from the oven. In a large skillet, heat the oil over medium heat. Add garlic and cook until softened, about 3 minutes. Add the orange peel, and the chard in stages (cooking down as you go), cook until the chard is wilted, roughly 5 minutes. Season with salt.

When the chicken is baked, place all of the thighs on top of the chard in the pan. Add the orange juice and chicken juices and simmer, covered, on medium low heat until the chicken is cooked through and flavors combine. About 10 minutes. Serve over Asiago Polenta.

For the Polenta:

Bring water to boil. Add a good pinch of salt. Slowly stir in polenta, using a whisk to integrate into the water. After all of the polenta is integrated, continue stirring, and switch to a wooden spoon as it begins to thicken. This whole process takes about 3 to 5 minutes. Remove from heat; stir in cheese and butter. I sometimes make this with parmesan instead of the asiago.

The Widow Cliquot

2009-07-31T13:18:00.008-05:00

My celebratory champagne of choice has always been Veuve Clicquot. The intense orange of the label means almost as much to me as the color of a Tiffany's bag! With a birthday coming up (and my 50th to boot), I'm hoping Madame Clicquot is in my near future (Tiffany's bag would be o.k. too!)

Tilar Mazzeo's book "The Widow Cliquot" (Veuve means widow by the way) eloquently captures the life of one of the world's first female, contemporary, and global business leaders. She was an inspirational risk-taker that seemed to ride between disaster and success fearlessly. O.K. - she had money and she came from money, so I don't think starvation was really a possibility. But, the failure of a winehouse that made huge contributions to the champagne making craft was. In addition to running her business, the veuve was a supertaster with an amazing ability to blend grapes to make outstanding wines. Almost as interesting as her life and times is the information in the book about making the champagne itself and how much could go wrong and frequently did. Thank God the French are stubborn and stuck with it!

The next time I raise a glass of Veuve, I'll certainly have more to contribute to the conversation.

Cin! Cin!

Scrambled Eggs with Ricotta, Goat Cheese and Chives

2009-07-29T18:03:00.006-05:00

I seem to be on a bit of a brunch binge right now, but really, I was reminded last Friday of this recipe as we visited our friend Jeanne and had a lovely dinner in her beautiful porch (which we did this shot in) surrounded by the tree tops. What a place! She was kind enough to let us use her property for the shoot and I'll be posting more recipes and pics over the next few days. Yes, we always eat the edible props - it's how I pay my crew! I saw this technique of incorporating soft cheese into eggs in an old cookbook a few years ago....frequent practice in Italy.

8 Large Eggs (organic)
3 Ounces Montrachet Goat Cheese
1/4 Cup Ricotta cheese
6 Tablespoons Butter (melted and divided)
2 tablespoons Chives (finely chopped)
Salt & Pepper

Combine the eggs, goat cheese, ricotta, and 3 Tablespoons of the butter in a large bowl and whisk together until all cheese is incorporated and mixture is a lemony yellow.

Working over another bowl, pour mixture into a fine mesh strainer and push through by using the back of a wooden spoon. (This will take some time but is critical to the final texture of eggs). Stir in Chives and salt and pepper to taste.

Put remaining butter in a non-stick saute' pan or well seasoned omelette style pan and heat over medium to medium high heat. Add egg mixture as soon as frothing of the butter subsides. Scramble the eggs until set but not dry.

Asiago Chive Waffles with Smoked Salmon and Creme Fraiche

2009-07-29T15:10:00.010-05:00

I created this recipe a few years ago when I was in a brunch phase. When Spring and sun finally come to Minnesota, I start thinking "brunch" and "picnic". I had been making savory pancakes and decided to go down the same road with a waffle. The asiago gives this a delicate crispness and for those who have never had a savory waffle, a bit of surprise. This also makes a nice starter for dinner.

1 3/4 Cups Cake Flour
2 Teaspoons Baking Powder
3/4 Teaspoons Salt
3 Eggs (yolks separated - whites beaten until stiff but not dry
peaks form)
1 Cup Asiago Cheese (grated)
4 Tablespoons Chives (finely chopped)
2 Tablespoons Butter (melted)
1 1/2 Cups Milk
Melted Butter

Instructions: Mix flour, baking powder, and salt together. Add egg yolks, melted butter, asiago cheese, and milk. Stir to combine.

In a separate bowl, beat the egg white until just stiff. Fold egg whites into flour mixture - just to combine. Fold in chives. Cook in a waffle iron that allows you to separate waffle into quarters. Brush with melted butter.

Top with creme fraiche in a dollop and several slices of smokes salmon. I sometimes serve with a lemon syrup.
Wednesday,

Julie/Julia and Amy and I in the Strib

2009-07-26T06:42:00.006-05:00

I decided not to blog on weekends - so now I'm blogging on the weekend. I have a good reason though, My niece and I are in the paper this morning. We were lucky enough to attend (thanks to Women Who Really Cook- local networking organization for ladies in the food biz) a screening of Julie and Julia. I read Julie and Julia shortly after it came out. I didn't know what a blog was, and I certainly didn't know that one day I'd have two of them. I'm sure, like every food lover in America, I'm watching Julia on U-tube and trying to master the cuit oeuf. To be honest, Julia had an interesting enough life to warrant a movie - sans Julie. Alright, I'd feel better about it if Julia Child herself would have been happy about the Julie/Julia project - which she wasn't. However, I'm thrilled to be revisiting a culinary influence (although I don't do a lot with bone marrow or aspic) and a part of my childhood. It makes me think of the Galloping and Frugal Gourmets as well, and the beginnings of my (and not mine alone) addiction to watching other people cook.
Thanks to Sue Zelickson for helping to organize the event and to Sara Glassman for the pic of Amy and I.

Grilled in Husk Sweet Corn with Herb Butter

2009-07-23T19:38:00.005-05:00

Ingredients

6 to 8 Ears Sweet Corn
1 stick Salted Sweet Cream Butter (room temp)
1 Clove Garlic (minced)
2 Green Onions (minced - use white and light green parts)
3 Tablespoons Cilantro or Italian Parsley (chopped fine)

Instructions

To grill the sweet corn:

Pull back the husks, but don't remove them. Tear out the silks and and put husks back over the cob. Soak the cobs in water for 15 minutes and put them on the grill directly over the coals. Grill for 7 to 8 minutes.

For the herbed butter:

Mix all ingredients together in a food processor and process until well combined. Before serving pull the husks back and brush with the butter. Serve the remaining butter at the table.

Lemon Roasted Chicken with Herbs

2009-07-23T19:21:00.004-05:00

Ingredients

2 Chickens (organic - 3 to 3 1/2 pounds)
4 Lemons (halved with slice off of bottom so they sit up)
4-6 Tablespoons Olive Oil
3 Pounds Fingerling Potatoes
2 Pounds Carrots (peeled and but into 2 to 3 inch pieces)
Salt & Pepper
2 cloves Garlic (chopped)
Rosemary (several sprigs)
Thyme (several sprigs)

Instructions

Brine Chickens. This can be done for as little as an hour or as long as 24 hours. I use 1 cup of kosher salt to 2 gallons of cold water in a clean container (like a bucket or stockpot). I submerge the birds and refrigerate.

Preheat oven to 400 degrees.

Rinse the chickens well to remove salt and pat dry. If you do not brine the bird there is no reason to rinse the birds. Put sprigs of Rosemary and thyme inside of the birds and tie legs together.

Place Chickens in a large roasting pan and surround with potatoes, carrots, and lemons. Mix in chopped garlic into potatoes and carrots. Drizzle chickens,vegetables, and lemons with oil and sprinkle generously with salt & pepper. Rub with your hands to make sure all of the chicken and vegetables are coated. I usually give the fingerlings a poke with the tip a knife just to be sure they don't pop.

Roast @ 400 degrees until done for roughly 1 hour and 15 minutes or until well browned and juices run clear. Remove chickens to a cutting board and vegetables to a platter - leaving room on one side for the carved bird. Do not discard the chicken juices. The chickens need to reach 165 degrees and should sit for 15 minutes before they are carved. I usually make 2 birds to have the chicken meat on hand for other dishes and use the carcasses for stock.

Add carved bird to the platter with vegetables and four of the lemon halves. Squeeze
the other 4 lemons into the reserved chicken juices and drizzle over the chicken before
taking it to the table.

Sweet Corn - finally!

2009-07-23T17:25:00.004-05:00

I love sweet corn - well who doesn't. I heard from several vendors at the Minneapolis Farmer's Market that it should be showing up this weekend. One of my favorite ways to serve it is grilled. Simply pull back the husks, but don't remove them. Tear out the silks and and put husks back over the cob. Soak the cobs in water for 15 minutes and put them on the grill directly over the coals. Grill for 7 to 8 minutes. I have posted a recipe for a fabulous herbed butter under my recipe section, but salt, pepper, and sweet butter is simply the best if the corn is really good.

Macedonia

2009-07-21T17:59:00.006-05:00

Ingredients

4 Cups Berries
1/4 Cup Sugar (superfine)
1/2 to 1 cup Limoncello
Fresh Mint (small handful-chiffonade)
Marscapone (fresh and thinned with cream)

Instructions

Mix any combination of berries you like (I used raspberries and blueberries in the photo) in a medium bowl with sugar and limoncello. Adjust sugar and limoncello to taste. Allow to sit at room temperature for at least 2 hours or in the fridge overnight to macerate. To serve, bring up to room temperature if chilled, and mix in mint. Put in individual bowls and drizzle with thinned marscapone.

My Mom on a Billboard!

2009-07-10T15:27:00.023-05:00

I did have a good morning, but even a better afternoon. I took this photo of a billboard of my mother! It's part of a campaign that Mark (Lafavor Pictures) and I produced with
Marc Norberg (the photographer on the project) for the Alzheimer's Association. My mother, who has Alzheimers, and a number of my family members were a part of the shoot as well as other Alzheimer's victims, their families, and caregivers that are involved with and support the organization.
The shoot was pro-bono, took 3 days, and resulted in a very large photographic archive for the Alzheimer's Association. The ad agency was Kruskopf Coontz. The agency and team relationships were facilitated by Alzheimer Association board member Jeanne Lukas. Thanks to everyone involved - it was a great experience and my family is very proud!

University and Dale Farmer's Market

2009-07-10T14:58:00.008-05:00

I Had a good morning. I went over to the Unidale Farmer's Market on Dale and University and came home with quite a haul. I love that market. The produce is gorgeous, the prices are great, and there's easy and free parking. I haven't seen what it's like on a Saturday, but today (Friday) had lots of vendors and it wasn't too crowded. It was easy to navigate. Tonight I'm stuffing some zucchini blossoms with ricotta and other goodies and making a summer vegetable soup. There's in my head and if I'm happy I'll post the recipes with pics over the weekend.

Boca Chica

2009-07-08T14:19:00.007-05:00

Well it doesn't happen that often, but every once in a while I just want a great margarita! The best one I've ever had was at Ana y Jose's in Tulum, Mexico. But without a plane ticket in hand, I decided to head over to St. Paul and take an outdoor seat at Boca Chica and have some chips and salsa. Known for years for it's Mexican fare, Boca Chica is just a nice place to relax and pretend you're somewhere with a beach.

La Chiquita

2009-07-08T11:07:00.007-05:00

In honor of it finally being "too hot", Mark and I made our way to St. Paul to check out La Chiquita on the recommendation of an article in the Star Tribune. We didn't have the pleasure of meeting the owners, but we did talk to an an employee that was happily doling out paletas (ice pops) that even though they are Mexican (as are the owners making them), brought me right to Italy. Like gelato, they are pure and refreshing flavor. The only mistake we made was not bring a cooler so we could bring some home.

Dinner outside at Jax Cafe

2009-06-25T21:24:00.010-05:00

From Laura: Tonight I dined at Jax Cafe (N.E. Mpls.) dinner in the garden? I didn't even know they had one. Jax Cafe actually has a great outdoor space. I think I've only been there in the winter because I had no idea! Every once in a while I look forward to a good steak, but I wasn't looking forward to being inside on a gorgeous night like this one. We sat sipping our wine as the sun went down and the candles were lit - perfect! Consider meeting for cocktails on a summer evening. It's complete with a waterfall, stream, and blooming flowers everywhere. Oh - and free parking. If you're having dinner, order what they do best - steak - and have a great time. I didn't have one, but I suspect they can toss out a fabulous martini and any restaurant that has Far Niente' on the menu is "swell" by my standards.

Local D'Lish

2009-06-25T13:15:00.011-05:00

I'm always looking for great resources locally to buy from for my Solo meal delivery service, so I went to Local D'Lish this morning. I have been hearing about them and after dropping off a dozen homemade veggie burgers to one of my favorite clients in Edina, I made my way to the warehouse district. As a side note: It's so weird to be in that neighborhood now. My first studio was in the Ford Center and my partner Mark's photo studio was over by the Stacks condos. Let's just say that the neighborhood has changed just a bit! We're in northeast now. The artists move out - the condos move in - classic!

Anyway, loved Local D'Lish and certainly am looking forward to shopping there. They're all about local and organic and are really geared for a discerning clientel. The first thing I noticed was Callister Farms chickens and fresh strawberries! Sold! The owner, Ann Yin, was right there greeting people (by their first names) as I walked in the door. That hasn't happened to me since Carmen Barraducci at the Piggly Wiggly in Chisholm!

Tino's Pizza

2009-06-19T11:01:00.007-05:00

Here's a food tip from our friends over at PopFizz Daily. Try Tino`s Pizza! To check out the PopFizz article Click Here. To go to Tino's website, Click Here.

2009-06-13T18:01:00.011-05:00

Here's an article published in 2002 about my favorite bacon made by Thielen's Meats in Pierz, Minnesota. I include it in my Solo menus several times a month. It is the only bacon I've ever used that barely shrinks (due to the ratio of meat to fat) and I love the flavor.

Temptation: Bacon with Meat to it
By MELISSA CLARK
Published: Wednesday, October 9, 2002
THOUGH I've never met a piece of bacon I didn't like, not all bacons are created equal. Some are wafer-thin and salty, frying up like crunchy potato chips. Some are meatier and smokier, with a toothsome quality reminiscent of ham.........http://tinyurl.com/ng7bvq

Thai Glass Noodle Chicken Salad

2009-06-10T20:12:00.001-05:00

This recipe has a lot of ingredients and steps. but trust me, it's worth the effort. I used to get a Thai Chicken Salad at Tum Rup Thai that I absolutely loved. They took it off the menu and that put me on the hunt to find resources and develop my own. Here it is! We serve this on the Solo menu and people absolutely love it!

Ingredients

1/2 Cup White Wine
1 Cup Soy Sauce
1/4 Cup Brown Sugar
3 Tablespoons Gingeroot (peeled and minced)
3 Cloves Garlic (minced)
1 Tablespoon Sambal
4 Chicken Thighs (poached and skinned and shredded)

Salad

8 ounces Glass Noodles (cooked according to package directions)
1/2 Cup Basic Sauce (recipe follows)
1 Head Bibb Lettuce (cleaned, drained, and shredded into pieces)
3 Tomatoes (sliced in wedges)
1 Cucumber (diced in large pieces)
1/2 Cup Dressing
1/4 Cup Cilantro (fresh)
2 tablespoons Basil (fresh and shredded)
1/2 Cup Red Onion (thinkly sliced)
1/4 Cup Mint (fresh and shredded)
1/4 Cup Peanuts (dry roasted)

Dressing

1/2 Cup Basic Sauce (recipe follows)
1/4 Cup Lime Juice (fresh)
1 Tablespoon Fish Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Red Pepper Flakes
1 Clove Garlic (minced)
1/4 Cup Vegetable Oil

Basic Sauce

1 Cup Sugar (superfine)
2 Cups Water
1 Teaspoon Sambal
1 Teaspoon Garlic (minced)
1 1/2 Tomatoes (chopped)

Instructions

For the Chicken:
Combine the soy sauce, white wine, brown sugar, ginger, garlic, and sambal in a bowl and stir until the sugar has dissolved. Toss the chicken meat with the marinade and refrigerate until needed.

For the Salad:
Cut glass noodles into 3 inch lengths. Remove chicken from the marinade and toss with the glass noodles and basic sauce. Make a bed of lettuce, top with rice noodles and meat, tomatoes, and cucumber. Drizzle with dressing and top with Cilantro, basil, red onion, mint, and peanuts.

For the dressing:
Combine all ingredients and emulsify with a stick blender.

For the Basic Sauce:
Make a simple syrup by combining sugar in water in a medium saucepan and boiling for 5 minutes. Meanwhile, in a food processor, puree the rest of the ingredients. Add the puree to the simple syrup in pan and continue to boil for 25 to 30 minutes until sauce has boiled down and thickened.

Bruschetta

2009-06-08T18:34:00.006-05:00

There is nothing that says summer to me like this simple Bruschetta. It's perfect combination of ingredients tomato, basil, asiago, olive oil, salt, and pepper are heaven when put on top of a good piece of bread. I'm not totally sure about this, but I think the recipe originally came to my family from Di Valentini. I've been serving it for 20 years and still put it on my appetizer menu all the time. Flavorful, ripe tomatoes are essential.

Ingredients

1 Baguette
1 Wedge of Asiago Cheese (aged and cut into small slices)
3 to 5 Tomatoes (ripe and chopped)
1 Handfull Basil (fresh)
Kosher Salt & Pepper (freshly ground)
Extra Virgin Olive Oil

Instructions

Preheat broiler.
Slice baguette into 1/2 " slices and place on sheet pan. Place under broiler for 2 to 4 minutes until starts to brown. Flip each slice over and brown for the same amount of time.

Arrange the slices on a serving platter with an edge. Top each slice with 1 or 2 pieces of asiago. Top with chopped tomato and chiffonade the basil and sprinkle over top. Don't worry about keeping the tomatoes and basil only on each slice of bread - this is supposed to be messy. Use salt & pepper to taste and drizzle generously with olive oil.

Serve immediately.

Note: I gage the quantity of the ingredients to the number of people I'm serving allowing
3 to 5 pieces (slices) per person.

Butternut Squash Soup

2009-04-30T08:04:00.017-05:00

Ingredients

8 Tablespoon Unsalted Butter
1/3 Cup Onion (minced)
3 1 pound Butternut Squash (unpeeled, quartered, seed and strings
scraped out and saved}
6 cups Chicken Stock (organic)
1/2 Cup Heavy Cream
1 1/2 Teaspoon Salt
4 to 6 tablespoons Brown Sugar

Preparation

Heat butter in large Dutch oven over medium heat. Add onion and cook, stirring frequently until translucent, about 3 minutes. Do not brown. Add squash scrapings and seeds and cook, stirring occasionally until fragrant and butter turns to the color of the squash, about 4 minutes. Add stock and salt to Dutch oven and bring to boil over high heat. Reduce heat to medium low, place squash cut side down in steamer basket and lower in to pot. I use my pasta pot with strainer for this. Cover and steam for at least 30 to 40 minutes until tender. Pull basket out of pot and remove squash to cool. When cool enough to handle, use large spoon to scrape squash from skin into medium bowl and discard.

Pour reserved steaming liquid through a mesh strainer into a second bowl. Pull squash strings from seeds and saute the seeds in a little butter until brown. Rinse and dry dutch oven. Put squash into pot with liquid.

With stick blender puree squash and reserved liquid until smooth. Stir in cream and brown sugar. Heat over medium heat until hot. Add additional salt if necessary.

Polenta Spoons with Carmelized Mushrooms

2009-04-30T07:54:00.015-05:00

Ingredients

3 cups Half & Half
2 Cups Chicken Stock
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Nutmeg
1 Cup Polenta (I use a course grain)
1 Cup Asiago cheese (Freshly grated - more for garnish)
FOR THE MUSHROOMS
3 Tablespoon Olive Oil (extra virgin)
1/2 Pound Button Mushrooms
Kosher Salt
Fresh Ground Black Pepper
2 Tablespoon Unsalted Butter
1 Tablespoon Minced Garlic
1 Teaspoon Thyme Leaves (chopped finely)
2 Tablespoon Lemon Juice (fresh)
1 Cup White Wine (dry)
2 Tablespoon Italian Parsley (finely chopped)

Preparation

Cook the Polenta in a heavy pot over high heat. Bring the half & half, stock, salt and nutmeg to a boil. Add the Polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm - over low heat - stirring constantly. If Polenta dries out add broth or half and half. Can be made ahead and reheated.

Saute the mushrooms. In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a singe layer. Don't stir them. Let them sizzle until they have carmelized on the bottom, about 2 minutes. When the bottoms are carmelized, flip them over and season with salt and pepper to taste. Continue to cook without stirring for about 5 mintures. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook unti garlic begins to brown. Add the thyme and cook for 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine and simmer until the mushrooms are glazed with the sauce. Add the parsley. Remove from heat. Place or pipe small amount of polenta on a spoon. Top with 1/2 teaspoon of mushrooms. Dust with parmesan. Best served warm.

Positano and Montpertuso, Italy

2009-04-16T10:36:00.003-05:00

My partner Mark and I spent the day cooking with Salvatore Barba @ his restaurant Il Ritrovo http://www.ilritrovo.com in Montepertuso Italy. Montepertuso is a little town high above Positano on the Almafi coast.

We stayed at Villa Fiorentino http://www.villafiorentino.com in Positano where we had our own apartment with a spectacular view of Positano and the sea.

Three things stand out in my mind - Mark's ability to drive at breakneck speed in two lane traffic on one lane roads on the edge of mountains high above the Tyrrhenian Sea; the intense beauty and colorfulness of Positano; and this day of making bread, gnocchi, and "fish in crazy water".

Oh and the steps - hundreds of steps! Go to the recipe page to view some of my favorite recipes inspired by our trip to Positano.

Grilled Tilapia

2009-04-15T17:59:00.005-05:00

with Sweet Corn, Tomato, Avocado Salsa and Roasted Asparagus

The firm and fatty flesh of Tilapia makes it an ideal choice for the grill. A tangy salsa provides delicious contrast to the rich fish.

ingredients

SALSA
2 cups Sweet Corn (cooked and cut off of the cob - use frozen if not available)
2 Large Vine-ripened tomatoes, cored diced
2 Avacados (peeled, seeded and diced)
6 Tablespoon Red Onion (finely chopped)
2 Tablespoon Italian Parsley (chopped)
2 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice (fresh)
1 Teaspoon Salt
1/2 Teaspoon Black Pepper (freshly ground)

Seasoning Mix
4 6 oz Tilapia Fillets
3 Tablespoon Hungarian Paprika
2 Tablespoon Kosher Salt
1 Tablespoon Black Pepper (freshly ground)
1 Tablespoon Dried Thyme
1 Tablespoon Ground Cumin
1 Tablespoon Cayenne Pepper
1 Tablespoon Onion Powder
2 Tablespoon Garlic Powder

ROASTED ASPARAGUS
1 Pound Asparagus (ends snapped off)
3 Tablespoon Extra-Virgin Olive Oil
3/4 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper (freshly ground)
2 Teaspoon Garlic (minced)

preparation

Salsa:
Cook corn according to package directions. Cool corn. Combine corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, salt and pepper. Toss to combine and set aside.

Rub:
Combine the paprika, salt, pepper, thyme, oregano, cayenne, onion powder and garlic powder. What you don't use in this recipe can be stored in a airtight container in a cool dark place for future use in other dishes.

Tilapia:
Preheat grill to medium- high heat. (I sometimes use a stove top cast iron grill for this. Brush the fillets lightly with olive oil on the flesh side and coat with rub, salt and pepper. Place on to the grill, skin side down, and cook until skin is crisp, 4 to 5 minutes. Flip and cook until fillet is opaque, about 4 minutes depending on their thickness.

Roasted Asparagus with Garlic:
Preheat oven to 400 degrees. On a sided baking sheet, toss the asparagus with oil to coat. Add the salt, pepper, minced garlic and toss again. Roast in oven, stirring every 5 minutes, until sizzling and brown15 to 20 minutes depending on the size of the asparagus. Transfer to platter, drizzle with the lemon juice.

stats

Serves 4
Serving Size 6 oz fillet
Prep Time 10 minutes
Cooking Time 20 minutes
Total Time 30 minutes

Il Follo

2009-04-14T09:39:00.010-05:00

During a recent trip to Chicago we dined at the restaurant Prosecco, a beautiful prosecco colored space with fabulous food and, of course, a wonderful selection of Prosecco. More information on Prosecco can be found at www.ristoranteprosecco.com. Inspired by the experience I went home to find a favorite to have on hand. Taylor (our wine guy from Hennepin Lake Liquors) recommended Il Follo which comes in at the $15 a bottle range.

Coconut Curry Soup

2009-04-14T09:30:00.003-05:00

Ingredients

2 tbsp Vegetable Oil
1 Small Onion (diced fine)
1 Tablespoon Ginger (minced)
1 Tablespoon Lemon Grass (minced)
2 Clove Garlic (minced)
1 Teaspoon Dark Chili Paste (such as Sambal)
3/4 Pound Skinless Boneless Chicken Thighs (cut into bite sized pieces)
3 Tablespoons Curry Powder (Japanese, Thai, or Malaysian, or Vietnamese)
1/2 Teaspoon Paprika
1 14 oz. Can Coconut Milk
1/2 Cup Half & Half
4 cups Chicken Stock
1/4 Teaspoon Tumeric
2 Tablespoon Fish Sauce
1 Tablespoon Sugar (more to taste)
12 Kaffir Lime Leaves (Fresh or Frozen (sliced)
8 Ounce Dried Rice Noodles (or other Asian Noodles - I use Vermicelli
or Bun)
======Toppings======
1/2 Cup Smashed Dried Salted Peanuts
3 tablespoons Chopped Cilantro
3 Shallots Sliced thin and fried until brown in oil
1 Bunch Scallions (cut into thin rings)
2 Avacados (sliced and tossed with fresh lime juice)
Fresh Limes (quartered for serving)

Preparation

Heat oil in medium pot over medium heat. Add onion, ginger, and lemon grass and saute' , stirring until softened, about 8 minutes. Keep the heat low enough so that the mixture doesn't brown. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir fry for 1 minute - until chicken partially cooked. Add curry powder and paprika and stir to coat. Then add coconut milk, half and half, chicken stock, tumeric, fish sauce, sugar and lime leaves. Bring to boil and simmer until chicken is cooked through, about 5 to 7 minutes. Cook rice noodles in boiling water according to package directions. Rinse and Drain. Cut the noodles up to make eating more managable. Adjust salt and sugar in broth. Serve chicken broth mixture over noodles in large bowls. Top with peanuts, Cilantro, Shallots, Scallions, and Avacado.

Seared Ahi Tuna

2009-04-14T09:24:00.003-05:00

In an Edamame Salad

Ingredients

2 Teaspoon Cumin (ground)
1/2 Tablespoon Cayenne Pepper
1 Teaspoon Salt
1 Teaspoon Black Pepper (freshly ground)
1 Teaspoon Coriander (ground)
2 8 oz fillets Ahi Tuna (Sashimi Grade)
1 Teaspoon Olive Oil
1 Small head of red leaf lettuce
1/2 cucumber (sliced thin with a mandolin)
11/4 cups Edamame (cooked if frozen and cooled)
Salted dry roasted peanuts for topping
1 Teaspoon Wasabi Paste
2 Tablespoon Rice Wine Vinegar
2 Tablespoon Soy Sauce
3 Tablespoon Olive Oil
11/2 Teaspoon Sugar
Salt and Black Pepper (freshly ground)

Preparation

Combine first five ingredients in a small bowl. Coat both sided of steaks with mixture. Heat wok or iron skillet, add oil and coat the pan. Sear the steaks for 1 to 2 minutes on each side. Remove from heat and set aside. Combine edamame and cucumbers. Sprinkle with salt and pepper and let sit for 10 to 15 minutes. In a small bowl wisk together Wasabi, vinegar, soy sauce and vinegar.
Then wisk in oil. Cut the seared tuna into strips and then cut the strips into bite sized pieces. Tear red leaf lettuce and place on plate. Top with edamame mixture and top with ahi tuna. Wisk dressing again if necessary (it will separate) and drizzle over salad.
Serves 4 people.

Egg Perfect Egg timer

2009-03-30T18:02:00.004-05:00

I thought this might be one of these things that I'd never use ( I bought it anyway) , but I use it all the time. It changes color as the eggs cook - perfect eggs every time.

Available at Sur La Table.

Onion Goggles

2009-03-30T18:02:00.003-05:00

My daughter and her friends had a great time modeling these when she found them in my kitchen drawer. I know this because they took pictures.

Even though they look like something I'd wear when riding my Vespa, their foam lining keeps the eye irratating vapors at bay when you you're slicing onions. I love them!

Available at most of your favorite culinary shops.

Nespresso Espresso Machine

2009-03-30T18:01:00.005-05:00

with Aeroccino for frothing

I have been longing for a $2,000.00 espresso maker for years. This was around $200.00 and it makes perfect espresso - complete with the beautiful crema on top. With the Aeroccino (which you can buy with it if you like) you can also have perfect cappuccino . The Nespresso uses capsules that come in quite a variety of strengths and blends.

Everything can be ordered on line @ http://www.nespresso.com

Microplane Box Grater

2009-03-30T18:01:00.004-05:00

I got this as a gift and use it every day. I have several other handheld Microplane graters that I use to grate Parmesan onto pasta or grate nutmeg, etc.

This one is perfect for larger jobs. It's like normal box cutter - but super sharp and very stable on your countertop. It also has a slicer on one side that functions like a mandolin.

Available at most of your favorite culinary shops.