945 Minnesota Grown Adventures…Get the Free List Today!

By Phyllis Louise Harris

June 2012

Farmers’ markets are open all across the state and soon will be filled with tender June peas, young green beans, red ripe strawberries and a variety of greens and vegetables. But the markets are just a few of the 945 places in Minnesota to buy locally produced items. A free guide to every one of them is available online at www.minnesotagrown.com or by calling 651-201-6050. The annual directory published by the Minnesota Department of Agricultural continues to grow each year with more and more resources from vineyards with wine tasting to pick-your-own vegetables and fruit to farm visits for the whole family.

Start with the more than 150 farmers’ markets across the state where every visit is like a trip to the fair with an endless array of food to buy and taste. One of my favorites, Mill City farmers’ market on the banks of the Mississippi River and next to the Guthrie Theater, is open Saturdays 8 am to 12 pm until October 27. This busy market has an exceptional variety of products from local natural and organic farms and producers. Many are owned and operated by farm families from the Asia Pacific Rim. With weekly chef demonstrations in the Mill City Museum train shed kitchen it is easy to learn about a variety of cuisines. And with the number of restaurant booths snacking becomes an international treat. Check the market’s website for weekly schedules and get there early. It does get crowded! www.millcityfarmersmarket.com

Another favorite market is the Northeast Minneapolis farmers’ market on University and Seventh avenues open Saturdays 9 am to 1 pm. It is especially easy for handicapped access. Open just a few years this market has grown considerably offering locally grown produce and freshly baked goods from local bakers. Among my favorites are the blueberry muffins from the Turtle Bread Company. Flowers, jewelry, preserves and art are a few more choices along with a number of food stands and this year a food truck. www.northeastmarket.org

The whole family will have lots to do at the Mustard Seed farmers’ market in Chaska featuring locally produced maple syrup, honey, soaps, crafts, farm produce in season plus bread, meat, poultry and spices. There is a playground for the children as well as a petting zoo with chickens, goats and miniature donkeys. Open Fridays 3 pm – 6 pm. www.themustardseedinc.com/mustardseedfarmersmarket.htm

Head to scenic Cannon Falls and visit the Cannon River Winery and their interesting tasting room. www.cannonriverwinery.com  Then plan to stop at the Ferndale Market for a variety of locally produced items. It is open seven days a week and features free-range turkey along with a wide variety of other products. The market also holds special events throughout the summer. www.ferndalemarketonline.com

The Hutchinson farmers’ market is in a new building modeled after historic farmers’ markets and open Wednesday 3 – 6 pm and Saturday 8 am – 12 noon through October. Plan to go on August 11 and take part in the Minnesota Garlic Festival at the McLeod County Fairgrounds. www.mngarlicfest.com 

If you are heading north the Cook Area farmers’ market is on the way to Lake Vermilion with a variety of locally grown produce plus quilts, rugs, furniture, slippers and hand knit items. Find more information on Facebook. The market is open Saturdays 8 am – 1 pm through September.

For a whole summer of outdoor adventures get the complete list of farmers’ markets, farm visits, and a wide variety of Minnesota Grown opportunities.

Award-Winning Restaurants Threatened by Light Rail Construction

by Phyllis Louise Harris

April 2012

Businesses along University Avenue in St. Paul have been feeling the impact of light rail construction for some time.  Some were able to survive the interruption in customer traffic.  Others were not.

Tanpopo, well off the University construction, has been feeling the pinch for more than a year.  Customer traffic declined so much with Lowertown street closures around her restaurant that she eliminated lunch hours and only opened at night.  Sometimes they even closed at night if there were other emergencies.  The loss of business will never be made up, and owner Koshiki Yonemura Smith is doing everything possible just to survive until streets open again for traffic.  Fortunately, dinner crowds still come and the small restaurant is staying afloat.  It is a wonderful place to find the comforts of Japanese cooking such as noodle dishes, wonderful soup and other home cooking from Koshiki’s homeland.  She also varies her menu to use many fresh ingredients from the St. Paul farmers’ market.  And fish dishes are a specialty of hers as well.  Koshiki also maintains a website updated often to include current menu items.  Recent postings advised daily specials were panko kisu, spicy tuna rolls, sweet potato creme brulee (which is absolutely delicious). Visit tanpoporestaurant.com.  Or visit the restaurant at 308 Prince Street in Lowertown St. Paul just a block from the farmers’ market.  For takeout orders, reservations or more information call 651-209-6527.  Do it soon and often.  We want to be sure treasures such as Tanpopo are with us for years to come.  By the way, check out the website for Sushi classes offered at the restaurant.

A few weeks ago the University Avenue bulldozing began from Dale Street toward Marion and a whole new set of businesses suddenly lost customer traffic.  Among them are award-winning restaurants Cheng Heng and Mai Village.  Just down the block at Dale, SunFoods and its Hmong restaurant Destiny Café are also feeling the loss of business.  Just four more Asian food sources we do not want to lose.

Cheng Heng has been a source of outstanding Cambodian food since 1987, winning rave reviews from area press.  The small, friendly restaurant at 448 University Avenue West in St. Paul has built a following that has suddenly dropped off with the bulldozers out front.  While it is easy to cross the construction area and park in the restaurant’s parking lot, the entry sign is small and easily missed.  It is just west of Western Avenue on University and well worth the extra effort to turn into the opening in the fence.  This is a restaurant that actually specializes in mother’s home cooking for many of the dishes are from Kunrath Lam’s mother who still works in the kitchen.  Soups are hardy and flavorful.  A special Cambodian meal is centered around a hot pot with special sauces and noodles.  Fried shrimp with peppers served on a bed of lettuce takes on Cheng Heng’s special touch.  And the menu of more than 60 items offers a flavorful trip to Cambodia.  On weekends the restaurant makes Cambodian treats such as donuts made of sweet rice flour glazed with palm sugar and deep-fried buns filled with taro and coconut.  Call the restaurant for more information, for takeout orders and reservations, 651-222-5577.

Just a block away at 394 University at the corner of Western Avenue the award-winning Mai Village has been serving freshly cooked Vietnamese food for more than twenty years.  The road construction in front of the building has had some affect on traffic but the restaurant’s parking lot also opens on to Western for easier access.  With its gallery of Vietnamese art and antiques, Mai Village provides a beautiful refuge from the outside chaos on University Avenue.  Its menu is extensive including house specials such as Saigon Salad with beef tenderloin on watercress, Salmon in Chardonnay baked with tomatoes and served with Jasmine Rice, and Roasted Cornish Game Hen with deep fried coconut rice cakes.  Especially fun is the Assorted Meat and Seafood on Griddle cooked on a tabletop grill.  Owners Ngoan Dang and Mai Nguyen are making every effort to keep the business going during these trying times.  Visit soon or call 651-290-2585 for takeout orders or reservations.  Also visit their website at maivillage.net.  Do it soon!

Finding Filipino Food in the Twin Cities

by Phyllis Louise Harris

March 2012

The food of the Philippine Islands is not always easy to find in the Twin Cities, but now there are three opportunities to sample this wonderful cuisine.

Mena-li Canlas, known as the “cake lady” in the Filipino community, is now offering a Pinoy Brunch and Merienda featuring some of her favorite dishes at Tita Li’s Kitchen in the Pines Market in Circle Pines, Minnesota.  Every Sunday from 10:00 am to 4:00 pm diners can eat in the convenience store or take out a variety of Filipino dishes including pansit, lonsilog, dinuguan, mechado, lumpia, ube cake, puto, empanada, and more.  The menu varies from week to week and is available on facebook.com/pages/Pinoy-Brunch-at-Pines-Market.  The market is at 2 South Pine Drive, Circle Pines.  Or call 763-432-0768.

Phil. Oriental Foods is a great resource for the ingredients from the Philippine Islands as well items from India, Africa, Thailand and more.  They also made room in a corner of the market for Jun Maniago who offers a variety of freshly made Filipino dishes to take out every Friday, Saturday and Sunday.  Call or stop by for the day’s specials. Phil.-Oriental Imports, 789 University Avenue West, St. Paul.  Call 651-292-1325.

The twenty-fifth annual Philippines Day celebration will be held in St. Paul’s Landmark Center on Sunday, March 25 from 12 noon to 4 pm.  Each year hundreds of people attend this festive celebration filled with food, music, dancers, singers and items from the Philippines.  The event is free and filled with an afternoon of fun.  The program begins at 1:00 pm so you can sit and enjoy the show or still see it while you wander around the center buying a variety of treats and trinkets.  While the food differs from year to year there is sure to be adobo and halu-halo as well as a variety of freshly made sweets.  Sponsored by the Cultural Society of Filipino Americans (CSFA) this year the program will showcase the CSFA Dance Troupe and the many talents of the Filipino Community.  The Landmark Center is at 75 5^th Street West in downtown St. Paul.

TeaSource’s New Eden Prairie Store and Colorful Catalog

by Phyllis Louise Harris

February 2012

Bill Waddington has opened his latest TeaSource at 561 Prairie Center Drive in Eden Prairie and filled it with some of his 250 teas and tea blends along with everything needed to make and enjoy tea.

While he took over the space of a former coffee house, Waddington does not serve coffee in any of his three stores.  Instead he has made a career of searching out quality tea from around the world and selling it through the stores, on his website ant through his new catalog.  And it all started as a hobby.

In the 1990s Waddington traveled around the country training storeowners for a major Minnesota grocery chain.  An avid tea drinker himself, he used the opportunity to visit Chinatowns in the larger cities and seek out tea merchants.  He also wrote to tea growers all over the world and was soon receiving samples of their teas.  By 1995 he was operating a mail order business out his home selling a small number of imported teas.  In 1997 he opened his first TeaSource store in the Highland area of St. Paul.  As the business grew he added teas, created his own blends, and opened a second store in St. Anthony.  The Eden Prairie store is his latest addition.

Each store offers tea enthusiasts a wide array of free booklets on brewing tea, selecting tea, understanding tea and serving tea.  Waddington also offers classes in Learning more About the World of Tea, Teabasics, Tea & Chocolate, Cooking with Tea, and The Mysterious World of Dark Tea…all taught by specialists in the use of tea.  And there is always something new to try.

As Waddington says in his new catalog, “There is a mysterious Chinese tea called Dark Tea that is almost unknown in the West, despite the fact that the Chinese venerate this tea.”  For years Dark Tea has been exported to countries west of China but not to those to the east.  Waddington “discovered” it on a tea-buying trip to the capital of Hunan Province and felt it needed to be added to his collection.

Visitors to any TeaSource can browse through the many teapots and cups available in the stores, try five different teas on “sample days” for just $3,35 or just sit and sip their favorite tea.  Waddington’s website teasource.com is filled with tea information, tea events and products to purchase online.  His new catalog, also filled with tea information and products, is available online or by phone 1-877-768-7233.  The website and all stores have information on upcoming tea classes.  You can also communicate with Waddington through his face book @ TEASOURCE.  TeaSource was recently chosen as the tea vendor for Delta Airlines’ new terminal at the Minneapolis/St. Paul International airport.

For anyone still stuck in the teabag routine, I strongly recommend taking one of the TeaSource classes.  They are real eye-openers to the amazing world of tea.  Next to water, tea is the largest consumed beverage n the world and offers more than 1000 different teas and a multitude of blends.  The next class is Tea Basics at the new Eden Prairie store February 23, 7-9 p.m. and costs $15 per person.  Registration is limited so call early, 952-767-3648.

TeaSource stores are open everyday.  In the St. Anthony Sopping Center, TeaSource is at 2908 Pentagon Drive NE.  Call 612-788-7842 for hours.  In the Highland area of St. Paul, TeaSource is at 752 South Cleveland Avenue.  Call 651-690-9822.  The Eden Prairie TeaSource phone is 952-767-3648.

Home Cooking…Everyone’s Favorite Around the World!

By Phyllis Louise Harris

January 2012

When two chefs from Xi’an, China, came to Minnesota to teach at Hennepin Tech in 1995 they stayed with me for four weeks.  For the first few mornings, they suffered through my well-intended eggs and toast breakfast and then asked if they could fix their own.  So every evening before they went to bed, they went into the kitchen and made a batch of noodle dough.  They carefully covered the fresh dough with a cloth and the next morning cooked fresh noodles for their breakfast.  It was their way of bringing their own home cooking with them to this foreign land.  And, it gave them comfort each morning to eat cooking from home when during the day they were not sure if the Minnesota food they would be eating would be something they even liked.  Often it was not!

I thought of them on Christmas Day when my daughter and I were making one of our family’s favorite dishes, stewed chicken and homemade noodles.  It is a recipe that was handed down from my grandmother in Iowa to my dad, to me and my sister and brother.  After much trial and error we learned to make the delicate egg noodles that taste best made with homemade chicken broth, but even taste good with canned broth.  Here is the recipe….

Grandma Igo’s Homemade Noodles from Indianola, Iowa

Serves 8 (can be made in smaller or larger batches)

4 large or extra large eggs

2 – 4 cups white flour*

12 cups chicken broth

Salt to taste

1.  Break eggs into medium sized bowl and beat with a fork until well mixed, but not frothy.

2.  Begin adding flour 1/2 cup at a time mixing well with the egg.  Keeping adding flour 1/2 cup at a time and stirring until the eggs no longer absorb any flour.  As the mixture thickens, add less and less flour.  The mixture will form a ball and move around the bowl with the fork leaving a small amount of flour on the bowl.  Stop mixing!

3.  Cover a cutting board with 1 - 2 cups of flour.  Smooth out the flour to at least 1/2 inch thick and put 1/4 of the mixture on the board.  Cover the dough with some of the flour from the board and begin rolling out the dough with a rolling pin.  As needed add more flour on top of the dough and under the dough to keep it from sticking and continue rolling out to about 1/8 inch thick.  The dough may be any shape or size at this point.

4.  Gently pile more flour on top of the noodle sheet and starting with the edge nearest you, carefully roll the dough like a jelly roll.  With a clean, sharp knife, cut the roll into pieces 1/3 inch wide.  Carefully pick up noodles one at a time, uncurl, and shake off excess flour.  Place noodles on a wire rack spacing them out so they are not on top of each other.  They are still very wet and will stick together.  Continue until all the dough has been cut.

5.  In a large pot bring chicken broth to a boil and add salt to taste.  Add the noodles all at once or as quickly as possible and immediately gently stir into the broth.  Bring to a boil and add 1 cup cold water.**  Bring to a boil again and add another cup of cold water.  Bring mixture to a boil and turn heat down to simmer.  If necessary, add more broth or water one cup at a time as the mixture thickens and bring it to a simmer again after each addition.  Simmer noodles about 20 - 30 minutes gently stirring occasionally and cook noodles until they have lost the taste of raw flour and have absorbed the chicken broth flavor.  They will be tender and crinkly looking in all different sizes and shapes with a wonderful chicken flavor.  Serve hot with chicken and mashed potatoes.  It can’t be any more down home Iowa farm comfort food than this. . . and, not that much different from the Chinese chefs’ home cooking.

Noodles may be cooled and reheated on the stove.  They may also be frozen and reheated in the microwave, but will lose some of their texture.

*Though not as delicate in texture, gluten free flour also makes a very tasty noodle.

**For even "chickenier" flavor, experiment sometime by adding refrigerated broth rather than water.

Rich Chicken Broth

(Recipe may be doubled)

1/2 stewing hen, cut in half

8 fryer wings, whole or cut up

Water

Salt to taste

1.  Rinse chicken pieces and wipe with a paper towel.  Set pieces into a large pot and add enough water to cover large chicken sections plus 1” more water.

2.  Heat pot over high heat until water starts to boil.  Skim off and discard the scum that has floated to the top of the water.  Turn heat down to low simmer, cover and cook until chicken is tender, 45 – 60 minutes.  Check wings, breast and thigh and remove each when tender….it may be at different times.  Remove the chicken when done and take cooked chicken off bones and place in shallow bowl.  Add bones and skin back into the pot.  Cover the cooked chicken with a little broth to keep moist.  Cover container and refrigerate.  Continue cooking chicken parts in covered pot for another hour or until it forms a rich broth.  Turn off heat and let broth cool down for at least 30 minutes.  Remove all chicken pieces and bones with a fine metal mesh skimmer to remove as many pieces as possible to eave a clear broth.  Discard bones, skin and any chicken meat pieces from the broth.

3.  Add about 2 cups of water to stock and bring broth to a boil.  Season broth with salt to taste.  It is now ready to cook homemade egg noodles.  If necessary, add canned broth to help enrich the chicken flavor.  The broth may be frozen for later use.

This should be enough broth to cook a 4-egg recipe of noodles that will produce 8 - 10 cups of cooked noodles and broth.

Holiday Gifts with Asian Flavors

by Phyllis Louise Harris

December 2011

You don’t have to look far for a variety of holiday gifts from local chefs, restaurants, and food professionals.  Here are just a few:

Japanese Fish Class Feb. 6 from Koshiki Yonemura of Tanpopo Noodle Shop

Give your favorite cook this Cooks of Crocus Hill class from the talented Koshiki Yonemura.  Learn how to skin and fillet a fish then cook Hamachi Yellowtail and Ikura, Steamed Sea Bass with Sesame Oil and Ginger, Walleye and Scallop Tempura – even Sashimi and Sushi.  This exceptional class from 6 – 9 p.m., Feb 6, is $65 per person and registration is required.  Go to www.cooksofcrocushill.com or call 651-228-1333.

Sushi Classes from Coastal Seafoods

One of the area’s best seafood providers is also one of the first to offer a continuing schedule of Sushi classes throughout the year.  Pick up a gift certificate from one of their locations or get the schedule and order online at www.coastalseafoods.com .

“Crying Tiger” by Supatra’s Thai restaurant owner Supatra Johnson

With family recipes from her Thai home, Supatra Johnson’s cookbook makes cooking Thai food at home easy to do right here in Minnesota.  Not sure how the dish will taste?  Try it in her restaurant first at 967 West Seventh Street, St. Paul, pick up a copy of her cookbook, and then try it at home.  Her website is also a treasure of Thai food information and includes schedules for upcoming classes.  www.supatra.com.

Three-Course Peking Duck Dinner at Shuang Cheng  1320 4^th Street SE in Dinkytown

Treat your favorite person (or persons) to one of the great dining experiences from China.  Start with Crisp Duck Skin with Pancakes and House Special Sauce, then move on to Roast Duck Bones with Mustard Green Soup, and finally stir-fried Roast Duck Meat with Vegetables.  Just $39.00 and serves 3 to 4 people, call ahead to order at 612-378-0208 or go to the website at www.shuangchengrestaurant.com for the complete menu of more than 300 Chinese dishes.

Award-winning “660 Curries” plus Raghavan Iyer’s new Turmeric Trail Spices Make Indian Cooking Easy

Mumbai native Raghavan Iyer created an outstanding collection of Indian recipes in his 2008 cookbook, “660 Curries.”  It garnered rave reviews, an outstanding cookbook award, and is in its second printing.  Add some of his special spice blends available at www.turmerictrail.com and the gift not only keeps on giving, but has a wonderful aroma.  Also available at Kitchen in the Market, Midtown Global Market in Minneapolis featuring special events throughout the year.

Turmeric Trail’s new line of secret herbs and spices from America’s top cooking teacher* Raghavan Iyer

by Phyllis Louise Harris

November 2011

Award-winning cookbook author and cooking teacher Raghavan Iyer was the youngest of seven children.  So as he was growing up in Mumbai (Bombay), India, there was always someone in the kitchen preparing food.  His mother, grandmother and sisters all took part in the daily ritual of preparing three meals a day from scratch.  And, they always roasted and ground each spice blend for each dish just before they used it.

It is a habit he has tried to instill in the 25,000 students he has taught over the years throughout the United States and in Canada.  Now, he has made that chore much easier with his Turmeric Trail line of Indian spice blends.

“While I still believe the best way to season food is with freshly roasted and ground spices,” commented Iyer, “we wanted to make the chore easier for busy cooks.”  The result is his new line of Turmeric Trail spice blends already roasted and ground, ready to use.

“Whole spices can be kept for months without losing their flavor, but ground spices have a shorter life,” Iyer advised, “so when we created the ground spice line we packaged it in 2.5 ounce packages and suggest a shelf-life of 2 – 3 months maximum.”  The smaller packages providing flavorings for 10 – 12 dishes are intended to be used up in a month or two to assure the best possible flavor.

Garam Masala, Mumbai Masala, Madras Masala and Chai Masala are the first four blends in the Turmeric Trail line.  Each blend is designed to enhance certain types of food.

Garam Masala is a warm blend of spices that may include cloves, cinnamon, peppercorns and bay leaves.  It is used for meat and poultry rubs, sprinkled on stir-fries and mixed into soups.  It can also be used as a coating for fresh fruit that is to be grilled.

Mumbai Masala, named after Iyer’s hometown, blends the fire of red chilies with the coolness of coconut and the texture of sesame seeds.  Add it to any type of curry or sprinkle it on hot buttered popcorn for a particularly flavorful snack.

Madras Masala is named after the famed city now called Chennai that exports large quantities of curry powder all across the world.  This blend is composed of roasted spices and yellow split peas that work well with vegetables or may be sprinkled over stir-fries.

Chai Masala is the seasoning behind India’s famous tea.  It is brewed in milk for a rich creamy texture then combined with the tea.  The seasoning is also used in or on desserts for something unique.

Turmeric Trail spice blends were introduced at Kitchen in the Market at the Global Market in Minneapolis on October 27 and are available for purchase there or through the website www.turmerictrail.com.

*Iyer received the International Association of Culinary Professional’s Award of Excellence for Cooking Teacher of the Year in 2004.  He was also a finalist for the James Beard Journalism Award in 2005 and his “660 Curries” received the 2008 Best Asian Cookbook in the USA by World Gourmand Awards.  He is the author of four cookbooks and co-founder of Asian Culinary Arts Institutes.

The Hmong New Year will be celebrated in several venues this month.  One will be November 5 and 6 at the Mall of America Field (Metrodome), Minneapolis.  For information go to mnhany.org.  Another celebration will be at the St. Paul River Center, November 26 and 27.